Rouxbe - The World's Leading Online Culinary School
We train people of all abilities to become better, more confident – even healthier – cooks in kitchens around the world.
With brick and mortar culinary schools closing their doors around the world, online learning is becoming the new industry standard for those seeking to learn foundational culinary technique. With high definition videos, world-class instructors, peer support and interactive assignments Rouxbe has set the bar as the new standard in culinary education since 2005. We train hundreds of thousands of cooks in 180 countries, and we are just getting started.
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Folders in this pack (you can find more info about the files in the nfo):
00 Rouxbe Video Recipes
01 - Knives - 00 - Tips
01 - Knives - 01 - Selecting a Kitchen Knife Set
01 - Knives - 02 - Handling a Chef's Knife
01 - Knives - 03 - How to Cut Using a Chef's Knife
01 - Knives - 04 - Knife Sharpening with a Whetstone
02 - Stock - 00 - Tips
02 - Stock - 01 - How to Make Stock Fundamentals
02 - Stock - 02 - How to Make Dark Stock
02 - Stock - 03 - How to Make Short Stock
02 - Stock - 04 - How to Make Broth
02 - Stock - 05 - How to Make Veal & Beef Stock
03 - Sauce - 00 - Tips
03 - Sauce - 01 - How to Make Roux
03 - Sauce - 02 - How to Make Bechamel Sauce
03 - Sauce - 03 - How to Make Veloute Sauce
03 - Sauce - 04 - How to Make Tomato Sauce
03 - Sauce - 05 - How to Make Pan Sauce
03 - Sauce - 06 - How to Make a Butter Sauce
03 - Sauce - 07 - Making Demi Glace
04 - Eggs - 00 - Tips
04 - Eggs - 01 - Cooking Eggs—Part 1
04 - Eggs - 02 - Cooking Eggs—Part 2
04 - Eggs - 03 - How to Make an Omelet
04 - Eggs - 04 - How to Make a Frittata
04 - Eggs - 05 - How to Steam Eggs
05 - Dry-Heat - 01 - Pan Frying
05 - Dry-Heat - 02 - Pan Tossing
05 - Dry-Heat - 03 - How to Saute
05 - Dry-Heat - 04 - How to Sweat Ingredients
05 - Dry-Heat - 05 - Searing
06 - Moist-Heat - 01 - Submersion Cooking Methods
06 - Moist-Heat - 02 - Combination Cooking Fundamentals
06 - Moist-Heat - 03 - Braising (Combination Cooking)
06 - Moist-Heat - 04 - Stewing (Combination Cooking)
06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)
06 - Moist-Heat - 06 - Steaming Introduction
06 - Moist-Heat - 07 - Steaming Basics
07 - Meat - 00 - Tips
07 - Meat - 01 - Premium Beef Cuts for Steak
07 - Meat - 02 - Prepping Premium Steak for Cooking
07 - Meat - 03 - How to Cook Premium Steaks
07 - Meat - 04 - How to Roast Prime Rib
08 - Poultry - 00 - Tips
08 - Poultry - 01 - Poultry Fundamentals
08 - Poultry - 02 - How to Roast Chicken
08 - Poultry - 03 - Enhancing Basic Roast Chicken
09 - Fish - 00 - Tips
09 - Fish - 01 - How to Buy & Store Fish
09 - Fish - 02 - Cooking Fish Fundamentals
09 - Fish - 03 - How to Pan Fry Fish
10 - Vegetables - 00 - Tips
10 - Vegetables - 01 - How to Preserve Vegetable Pigments
10 - Vegetables - 02 - Cooking Vegetables in Water
10 - Vegetables - 03 - How to Steam Vegetables
10 - Vegetables - 04 - How to Roast Vegetables
11 - Soup - 00 - Tips
11 - Soup - 01 - Broth-Based Clear
11 - Soup - 02 - Stock-Based Clear
11 - Soup - 03 - How to Make Roux-Based Soup
12 - Seasoning - 00 - Tips
12 - Seasoning - 01 - How to Brine
12 - Seasoning - 02 - How to Season with Salt
12 - Seasoning - 03 - How to Use and Cook with Herbs
12 - Seasoning - 04 - How to Marinate foods
13 - Pasta - 00 - Tips
13 - Pasta - 01 - Selecting Pasta
13 - Pasta - 02 - How to Cook Pasta
13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta
14 - Legumes - 01 - How to Cook Dried Legumes
15 - Rice & Grains - 00 - Tips
15 - Rice & Grains - 01 - Rice Basics
15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods
15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method
15 - Rice & Grains - 04 - How to Make Polenta
15 - Rice & Grains - 05 - The Risotto Method
15 - Rice & Grains - 06 - How to Vary Risotto
15 - Rice & Grains - 07 - How to Cook Grains
16 - Salad - 00 - Tips
16 - Salad - 01 - Salad Green Selection & Preparing
16 - Salad - 02 - Salad Dressing & Vinaigrette Basics
17 - Breads - 01 - Wheat & Gluten
17 - Breads - 02 - How to Make Bread--Basics
17 - Breads - 03 - Stages of Bread Making
17 - Breads - 04 - How to Shape an Epi
18 - Chocolate - 01 - Basics of Quality Chocolate
19 - Plating - 01 - The Basics of Plating
21 - Tips - Kitchen Tools
90 - Tips - Techniques
91 - Tips - Tools
92 - Tips - Ingredients
00 - How to Identify Parsley & Cilantro
00 - What is Lean Dough
Why Rest Meat After Cooking It
descarcati dand click pe text ..........
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