Rouxbe Cooking School | 6CB156C688FF41B9292C61893846EC85F6C19ADE

Rouxbe Cooking School

Name	Rouxbe Cooking School	DOWNLOAD Copy Link Trouble downloading? see How To
Total Size	7.9 GB
Total Files	1070
Last Seen
Hash	6CB156C688FF41B9292C61893846EC85F6C19ADE

/.../01 - Selecting a Kitchen Knife Set/
01 - Intro to Selecting a Kitchen Knife Set.f4v	10.8 MB
/.../01 - Selecting a Kitchen Knife Set/
02 - Selecting a Basic Knife Set.f4v	11.2 MB
03 - European Chef's Knife & Anatomy.f4v	10.0 MB
04 - Japanese Chef's Knife.f4v	3.2 MB
05 - Granton and Santoku Knives.f4v	2.9 MB
06 - Nakiri Knife.f4v	2.1 MB
07 - Which Knife is Best for You.f4v	7.4 MB
Granton Knife_old.f4v	2.6 MB
Santoku Knife_old.f4v	2.0 MB
Selecting a Kitchen Knife Set Lesson Description.mht	1.1 MB
/.../02 - Handling a Chef's Knife/
01 - Introduction to Handling a Chef's Knife.f4v	20.1 MB
02 - The Knife Grip.f4v	3.7 MB
03 - The Rolling Technique.f4v	9.7 MB
04 - Positioning Your Guide Hand.f4v	11.0 MB
05 - Practice Using a Bench Scraper.f4v	7.5 MB
06 - Cutting with a Chef's Knife.f4v	12.5 MB
07 - Other Methods of Using the Knife.f4v	13.8 MB
08 - How to Hone Your Knife.f4v	23.9 MB
Handling a Chef's Knife Lesson Description.mht	1.5 MB
/.../03 - How to Cut Using a Chef's Knife/
01 - Intro to How to Use a Chef's Knife.f4v	17.1 MB
02 - Slicing and Dicing.f4v	5.8 MB
03 - Slicing Safety.f4v	7.6 MB
04 - Slicing Long, Flat Ingredients.f4v	6.7 MB
05 - Slicing Round Ingredients.f4v	34.5 MB
06 - Slicing Large-Shaped Ingredients.f4v	14.5 MB
07 - Slicing Odd-Shaped Ingredients.f4v	6.9 MB
08 - Slicing Bunched Ingredients.f4v	3.2 MB
09 - Size of Knife Cuts.f4v	12.1 MB
How to Cut Using a Chef's Knife Lesson Description.mht	1.6 MB
/.../04 - Knife Sharpening with a Whetstone/
01 - Introduction to Knife Sharpening.f4v	8.2 MB
02 - The Importance of a Sharp Knife.f4v	5.4 MB
03 - Types of Whetstones.f4v	9.8 MB
04 - What Happens During Knife Sharpening.f4v	11.5 MB
05 - Sharpening a Knife.f4v	39.6 MB
06 - Knife Polishing & Maintenance.f4v	8.3 MB
Knife Sharpening with a Whetstone Lesson Description.mht	1.4 MB
/.../01 - How to Make Stock - Fundamentals/
01 - Introduction to Making Stock.f4v	11.9 MB
02 - Stock Making Essentials.f4v	4.8 MB
03 - Getting Started to Make Stock.f4v	7.5 MB
04 - Simmering & Skimming Stock.f4v	10.5 MB
05 - Adding Vegetables & Salt to Stock.f4v	7.9 MB
06 - Adding Seasonings to Stock.f4v	4.3 MB
07 - Straining & Cooling Stock.f4v	7.7 MB
08 - Defatting & Storing Stock.f4v	7.2 MB
How to Make Stock Fundamentals Lesson Description.mht	1.5 MB
/.../02 - How to Make Dark Stock/
01 - Intro to How to Make Dark Stock.f4v	8.0 MB
02 - Difference Between White & Dark Stocks.f4v	3.9 MB
03 - Caramelizing Ingredients for Stock.f4v	15.8 MB
04 - Deglazing the Pan for Stock.f4v	5.5 MB
05 - Cooking & Finishing Dark Stock.f4v	8.0 MB
How to Make Dark Stock Lesson Description.mht	1.5 MB
/.../03 - How to Make Short Stock/
01 - Introduction to Short Stock.f4v	5.3 MB
02 - The Advantages of Short Stock.f4v	16.1 MB
03 - Making Short Stock.f4v	20.5 MB
How to Make Short Stock Lesson Description.mht	1.5 MB
/.../04 - How to Make Broth/
01 - Introduction to How to Make Broth.f4v	7.3 MB
02 - The Difference Between Broth & Stock.f4v	4.8 MB
03 - How to Make White Broth.f4v	23.4 MB
04 - How to Make Dark Broth.f4v	3.7 MB
How to Make Broth Lesson Description.mht	1.5 MB
/.../05 - How to Make Veal & Beef Stock/
01 - Introduction to Veal & Beef Stock.f4v	2.6 MB
02 - Veal & Beef Stock vs. Other Stocks.f4v	7.4 MB
03 - Making Veal or Beef Stock.f4v	9.0 MB
How to Make Veal & Beef Stock Lesson Description.mht	1.3 MB
/.../01 - How to Make Roux/
01 - Introduction to How to Make Roux.f4v	6.2 MB
02 - What is Roux.f4v	13.8 MB
03 - How to Make White Roux.f4v	7.9 MB
04 - How to Make Blond Roux.f4v	4.0 MB
05 - How to Make Brown Roux.f4v	8.1 MB
How to Make Roux Lesson Description.mht	1.4 MB
/.../02 - How to Make Bechamel Sauce/
01 - Intro to How to Make Bechamel Sauce.f4v	6.1 MB
02 - Making Roux for Bechamel Sauce.f4v	4.3 MB
03 - Tempering the Milk for Bechamel Sauce.f4v	3.0 MB
04 - Two-Pot Method for Making Bechamel.f4v	12.3 MB
05 - One-Pot Method for Making Bechamel.f4v	7.9 MB
06 - Seasoning & Straining Bechamel.f4v	2.8 MB
07 - Storing & Re-heating Bechamel.f4v	3.4 MB
08 - Variations & Uses for Bechamel.f4v	10.9 MB
How to Make Bechamel Sauce Lesson Description.mht	1.4 MB
/.../03 - How to Make Veloute Sauce/
01 - Intro to How to Make Veloute Sauce.f4v	6.9 MB
02 - What is Veloute Sauce.f4v	4.2 MB
03 - Making Roux for Veloute Sauce.f4v	2.4 MB
04 - Tempering the Stock for Veloute Sauce.f4v	6.9 MB
05 - Cooking & Adjusting Veloute Consistency.f4v	8.9 MB
06 - Seasoning & Straining Veloute Sauce.f4v	2.8 MB
07 - Enriching Veloute Sauce.f4v	5.3 MB
08 - Storing & Re-heating Veloute Saucef4v	3.6 MB
09 - Adding Aromatics to Veloute Sauce.f4v	4.4 MB
How to Make Veloute Sauce Lesson Description.mht	1.3 MB
/.../04 - How to Make Tomato Sauce/
01 - Introduction to Tomato Sauce.f4v	9.3 MB
02 - Using Onions & Olive Oil in Tomato Sauce.f4v	7.5 MB
03 - Adding Garlic to Tomato Sauce.f4v	4.4 MB
04 - Adding Tomato Paste to Tomato Sauce.f4v	3.7 MB
05 - Choosing Tomatoes for Tomato Sauce.f4v	7.7 MB
06 - De-seeding Tomatoes for Tomato Sauce.f4v	15.2 MB
07 - Add Tomatoes & Simmering Tomato Sauce.f4v	4.6 MB
08 - Seasoning & Finishing Tomato Sauce.f4v	5.6 MB
How to Make Tomato Sauce Lesson Description.mht	1.5 MB
/.../05 - How to Make Pan Sauce/
01 - Introduction to Pan Sauces.f4v	7.4 MB
02 - Developing the Sucs for Pan Sauces.f4v	12.7 MB
03 - Adding Mirepoix to Pan Sauces.f4v	6.8 MB
04 - Deglazing Pan Sauces.f4v	11.9 MB
05 - Adding & Reducing Stock for Pan Sauces.f4v	11.7 MB
06 - Enriching Pan Sauces.f4v	9.4 MB
07 - Finishing Touches for Pan Sauces.f4v	8.1 MB
How to Make Pan Sauce Lesson Description.mht	1.5 MB
/.../06 - How to Make a Butter Sauce/
01 - Introduction to French Butter Sauce.f4v	4.3 MB
02 - French Butter Sauce Components.f4v	5.9 MB
03 - Making a French Butter Sauce.f4v	20.4 MB
04 - Serving & Holding Butter Sauces.f4v	9.0 MB
05 - Fixing a Split Butter Sauce.f4v	7.6 MB
06 - Variations of Butter Sauces.f4v	15.4 MB
How to Make a Butter Sauce Lesson Description.mht	1.4 MB
/.../07 - How to Make Hollandaise Sauce/
01 - Introduction to Hollandaise Sauce.f4v	6.6 MB
02 - Components of Hollandaise Sauce.f4v	8.4 MB
03 - Hollandaise - Making the Sabayon.f4v	22.3 MB
04 - Hollandaise - Adding the Butter.f4v	16.1 MB
05 - Seasoning & Holding Hollandaise.f4v	18.5 MB
06 - Hollandaise - Water vs. Gastride.f4v	8.0 MB
07 - Fixing a Broken Hollandaise.f4v	10.4 MB
08 - Hollandaise & Béarnaise Derivatives.f4v	11.9 MB
How to Make Hollandaise Sauce Lesson Description.mht	1.4 MB
/.../01 - Eggs - Anatomy, Boiling & Scrambling/
01 - Egg Intro - Anatomy, Boiling & Scrambling.f4v	10.8 MB
02 - Egg Anatomy.f4v	13.7 MB
03 - Buying, Storing & Egg Freshness.f4v	13.5 MB
04 - How to Boil Eggs.f4v	17.1 MB
05 - How to Scramble Eggs.f4v	12.0 MB
Boiling Eggs Timing.pdf	196.2 KB
Eggs - Anatomy, Boiling & Scrambling Lesson Description.mht	1.3 MB
/.../02 - Eggs - Frying, Basting & Poaching/
01 - Egg Intro - Frying, Basting & Poaching.f4v	6.8 MB
02 - How to Pan Fry Eggs.f4v	29.5 MB
03 - How to Baste Eggs.f4v	11.5 MB
04 - How to Poach Eggs.f4v	21.1 MB
Eggs - Frying, Basting & Poaching Lesson Description.mht	1.4 MB
Poached Egg Doneness.pdf	190.5 KB
/.../03 - How to Make an Omelet/
01 - Introduction to Omelets.f4v	5.5 MB
02 - Pans for Making Omelets.f4v	13.1 MB
03 - How to Make an Omelet.f4v	34.5 MB
04 - Adding Ingredients to Omelets.f4v	13.5 MB
05 - How to make an Egg White Omelet.f4v	11.1 MB
How to Make an Omelet Lesson Description.mht	1.2 MB
/.../04 - How to Make a Frittata/
01 - Introduction to Frittatas.f4v	6.1 MB
02 - What are Frittatas.f4v	6.2 MB
03 - Choosing a Frittata Pan.f4v	5.1 MB
04 - Preparing Frittata Ingredients.f4v	18.4 MB
05 - Making a Basic Frittata.f4v	65.1 MB
How to Make a Frittata Lesson Description.mht	1.3 MB
/.../05 - How to Steam Eggs/
01 - Introduction to How to Steam Eggs.f4v	2.9 MB
02 - How to Steam Eggs.f4v	16.7 MB
03 - How to Enhance Steamed Eggs.f4v	13.0 MB
How to Steam Eggs Lesson Description.mht	1.2 MB
/.../01 - How to Pan Fry/
01 - Introduction to Pan Frying.f4v	5.9 MB
02 - What Happens When Heating a Pan.f4v	11.3 MB
03 - The Water Test - Heating the Pan.f4v	11.7 MB
04 - Adding Oil to a Heated Pan.f4v	13.0 MB
05 - Adding Ingredients to the Pan.f4v	11.7 MB
06 - How to Control Pan Temperature.f4v	17.8 MB
07 - Pan Frying - Cooking & Finishing.f4v	11.0 MB
08 - Pan Frying with Alternative Pans.f4v	9.3 MB
How to Pan Fry Lesson Description.mht	1.6 MB
/.../02 - Pan Tossing/
01 - Introduction to Pan Tossing.f4v	3.2 MB
02 - Practicing Pan Tossing.f4v	12.3 MB
03 - Pan Tossing with Food.f4v	10.5 MB
Pan Tossing Lesson Description.mht	1.5 MB
/.../03 - How to Sweat Ingredients/
01 - Introduction to Sweating.f4v	4.4 MB
02 - Why Sweat Ingredients.f4v	11.4 MB
03 - How to Sweat Ingredients.f4v	15.5 MB
How to Sweat Ingredients Lesson Description.mht	1.5 MB
/.../04 - How to Saute/
01 - Introduction to Sautéing.f4v	2.9 MB
02 - Using the Right Pan & Heating to Sauté.f4v	3.8 MB
03 - Preparing Food to Sauté.f4v	3.3 MB
04 - Adding the Food When Sautéing.f4v	3.4 MB
05 - Cooking Food by Sautéing.f4v	22.6 MB
How to Saute Lesson Description.mht	1.6 MB
/05 - Searing/
01 - Introduction to Searing.f4v	4.4 MB
02 - Debunking the Sear & Seal Theory.f4v	5.4 MB
03 - Determining When to Sear.f4v	7.6 MB
04 - Searing on the Stove Top.f4v	29.5 MB
Searing Lesson Description.mht	1.6 MB
/.../06 - How to Bread & Batter Foods/
01 - Intro to How to Bread & Batter Foods.f4v	6.7 MB
02 - Why Foods are Breaded or Battered.f4v	5.3 MB
03 - Basic Breading Components.f4v	14.7 MB
04 - How to Bread Foods.f4v	14.6 MB
05 - Basic Batter Components.f4v	11.0 MB
06 - How to Prepare & Batter Food.f4v	12.2 MB
How to Bread & Batter Foods Lesson Description.mht	1.6 MB
/.../07 - How to Shallow Fry & Deep Fry/
01 - Intro to Shallow & Deep Frying.f4v	7.1 MB
02 - What Happens to Food During Frying.f4v	14.5 MB
03 - Temperature of Oil for Frying.f4v	18.3 MB
04 - What is & How to Shallow Fry Foods.f4v	24.0 MB
05 - What is & How to Deep Fry Foods.f4v	28.8 MB
06 - Finishing & Seasoning Fried Food.f4v	7.2 MB
How to Shallow Fry & Deep Fry Lesson Description.mht	1.7 MB
/.../08 - Introduction to Stir-Frying/
01 - Introduction to Stir-Frying.f4v	6.6 MB
02 - Heat & Stir-Frying.f4v	11.6 MB
03 - The Advantages of Stir-Frying.f4v	17.1 MB
04 - Choosing a Wok for Stir-Frying.f4v	33.0 MB
05 - Other Stir-Frying Equipment.f4v	13.2 MB
06 - How to Season a Carbon Steel Wok.f4v	24.2 MB
07 - Caring for a Carbon Steel Wok.f4v	15.2 MB
Introduction to Stir-Frying Lesson Description.mht	1.4 MB
/.../09 - How to Stir-Fry/
01 - Intro to How to Stir-Fry.f4v	9.3 MB
02 - Stir-Fry Components.f4v	11.1 MB
03 - Preparing Ingredients for Stir-Frying.f4v	39.6 MB
04 - What is Velveting.f4v	23.9 MB
05 - Tips for Successful Stir-Frying.f4v	28.8 MB
06 - How to Stir-Fry.f4v	26.5 MB
How to Stir-Fry Lesson Description.mht	2.0 MB
/.../01 - Submersion Cooking Methods/
01 - Intro to Submersion Cooking Methods.f4v	13.3 MB
02 - Submersion Cooking Temperatures.f4v	10.4 MB
03 - How Temperature & Activity Affects Food.f4v	16.5 MB
04 - What is Poaching.f4v	8.6 MB
05 - What is Simmering.f4v	4.7 MB
06 - What is Boiling.f4v	11.0 MB
Submersion Cooking Methods Lesson Description.mht	1.6 MB
/.../02 - Combination Cooking Fundamentals/
01 - Introduction to Combination Cooking.f4v	5.7 MB
02 - Choosing Meat for Combination Cooking.f4v	7.0 MB
03 - The Importance of Connective Tissue.f4v	11.7 MB
04 - Choosing a Pot for Combination Cooking.f4v	3.3 MB
05 - Browning Food for Combination Cooking.f4v	7.0 MB
06 - Liquids & Ratios for Combination Cooking.f4v	7.4 MB
07 - Combination Cooking - Slow and Low.f4v	15.9 MB
Combination Cooking Fundamentals Lesson Description.mht	1.5 MB
/.../03 - Braising - Combination Cooking/
01 - Introduction to Braising.f4v	8.0 MB
02 - What is a Braise.f4v	3.6 MB
03 - Choosing & Prepping Braising Ingredients.f4v	9.2 MB
04 - Browning the Meat for Braising.f4v	6.9 MB
05 - Adding & Browning Mirepoix for Braising.f4v	7.6 MB
06 - Deglazing & Adding Liquid for Braising.f4v	8.6 MB
07 - Adding Bouquet Garni for Braising.f4v	3.7 MB
08 - Slow & Low Cooking for Braising.f4v	12.9 MB
09 - Finishing the Sauce for Braising.f4v	27.0 MB
Braising - Combination Cooking Lesson Description.mht	1.5 MB
/.../04 - Stewing - Combination Cooking/
01 - Introduction to Stewing.f4v	8.7 MB
02 - What is a Stew.f4v	3.1 MB
03 - Stewing vs. Braising.f4v	7.4 MB
04 - Choosing & Preparing Meat for Stewing.f4v	17.3 MB
05 - Building a Stew.f4v	24.7 MB
06 - Cooking & Testing Stew for Doneness.f4v	6.9 MB
07 - Finishing Sauce for Stew.f4v	14.9 MB
Stewing - Combination Cooking Lesson Description.mht	1.5 MB
/.../05 - Pot Roasting - Combination Cooking/
01 - Introduction to Pot Roasting.f4v	6.7 MB
02 - What is Pot Roasting.f4v	7.8 MB
03 - Pot Roasting - The Right Cut of Meat.f4v	10.9 MB
04 - Preparing a Pot Roast.f4v	13.3 MB
05 - Cooking a Pot Roast.f4v	14.7 MB
06 - Finishing a Pot Roast.f4v	19.3 MB
Pot Roasting - Combination Cooking Lesson Description.mht	1.5 MB
/.../06 - Steaming - Introduction/
01 - Introduction to Steaming.f4v	4.6 MB
02 - What is Steaming.f4v	3.1 MB
03 - Steaming Equipment.f4v	15.6 MB
04 - The Advantages of Steaming.f4v	16.7 MB
Steaming - Introduction Lesson Description.mht	1.5 MB
/.../07 - Steaming - Basics/
01 - Introduction to Steaming Basics.f4v	6.1 MB
02 - Preparing Ingredients for Steaming.f4v	8.6 MB
03 - The Steaming Liquid.f4v	9.9 MB
04 - Preparing to Cook Using Steam.f4v	14.4 MB
05 - Steaming Food.f4v	14.4 MB
06 - Removing Steamed Food.f4v	3.0 MB
07 - Reheating Foods with Steam.f4v	10.6 MB
Steaming - Basics Lesson Description.mht	1.6 MB
/.../01 - Beef - Premium Cuts of Steak/
01 - Introduction to Premium Steaks.f4v	7.0 MB
02 - What are Premium Steaks.f4v	18.5 MB
03 - Determining Quality of Steaks.f4v	11.6 MB
04 - Why Butchers Age Beef.f4v	11.8 MB
05 - Choosing Premium Cuts of Steak.f4v	9.0 MB
Beef - Premium Cuts of Steak Lesson Description.mht	1.6 MB
/.../02 - Prepping Premium Steaks for Cooking/
01 - Intro to Prepping Premium Steaks.f4v	3.8 MB
02 - Unwrapping Steaks.f4v	8.6 MB
03 - Tempering Steaks.f4v	11.2 MB
04 - Seasoning Steaks.f4v	8.6 MB
Prepping Premium Steaks for Cooking Lesson Description.mht	1.5 MB
/.../03 - How to Cook Premium Steaks/
01 - Intro to Cooking Premium Steaks.f4v	6.5 MB
02 - Cooking Steak - Flip-Once vs. Flip-Often.f4v	8.3 MB
03 - Results of Flip-Once vs. Flip-Often.f4v	7.7 MB
04 - Cooking Temperatures for Steaks.f4v	7.6 MB
05 - Cooking & Determining Steak Doneness.f4v	9.9 MB
06 - Resting Steaks.f4v	7.1 MB
07 - Making a Pan Sauce for Steak.f4v	11.2 MB
08 - Cooking Steaks - In a Pan or on the Grill.f4v	9.6 MB
How to Cook Premium Steaks Lesson Description.mht	1.5 MB
/.../04 - How to Roast Prime Rib/
01 - Intro to How to Roast Prime Rib.f4v	5.6 MB
02 - How to Select Prime Rib.f4v	24.1 MB
03 - How to Prepare Prime Rib.f4v	21.7 MB
04 - Roasting Prime Rib.f4v	26.0 MB
05 - Checking Roasts for Doneness.f4v	19.4 MB
06 - Resting Roasts.f4v	24.1 MB
07 - How to Make Jus.f4v	10.4 MB
08 - Carving & Serving Prime Rib.f4v	10.5 MB
How to Roast Prime Rib Lesson Description.mht	1.7 MB
/.../01 - Poultry Fundamentals/
01 - Introduction to Poultry.f4v	5.4 MB
02 - Poultry - White vs. Dark Meat.f4v	3.7 MB
03 - Poultry Legs & Cooking.f4v	9.4 MB
04 - Poultry Breasts & Cooking.f4v	16.6 MB
05 - Poultry Wings & Other Parts & Cooking.f4v	7.8 MB
06 - Buying, Storing & Thawing Poultry.f4v	11.7 MB
Poultry Fundamentals Lesson Description.mht	1.9 MB
/.../02 - How to Roast Chicken/
01 - Introduction to Basic Roast Chicken.f4v	5.3 MB
02 - Preparing to Roast Chicken.f4v	16.7 MB
03 - Roasting & Serving the Chicken.f4v	27.8 MB
How to Roast Chicken Lesson Description.mht	1.8 MB
/.../03 - Enhancing Basic Roast Chicken/
01 - Intro to Enhancing Roast Chicken.f4v	3.1 MB
02 - Enhancing a Roast Chicken.f4v	20.0 MB
03 - Roasting the Chicken.f4v	26.1 MB
04 - Making Chicken Pan Sauce or Gravy.f4v	16.5 MB
Enhancing Basic Roast Chicken Lesson Description.mht	1.7 MB
/.../01 - How to Buy & Store Fish/
01 - Intro to Buying & Storing Fish.f4v	4.7 MB
02 - How to Identify Quality Fish.f4v	21.9 MB
03 - How to Store Fish.f4v	16.9 MB
04 - Frozen Fish.f4v	10.4 MB
05 - Thawing Fish.f4v	7.8 MB
How to Buy & Store Fish Lesson Description.mht	1.5 MB
/.../02 - Cooking Fish Fundamentals/
01 - Intro to Cooking Fish Fundamentals.f4v	3.2 MB
02 - Differences Between Lean & Oily Fish.f4v	6.7 MB
03 - How to Prepare Fish for Cooking.f4v	9.0 MB
04 - Keeping Fish Moist During Cooking.f4v	9.7 MB
05 - How to Test Fish for Doneness.f4v	25.2 MB
Cooking Fish Fundamentals Lesson Description.mht	1.4 MB
/.../03 - How to Pan Fry Fish/
01 - Intro to How to Pan Fry Fish.f4v	4.0 MB
02 - How to Prep Fish for Pan Frying.f4v	11.1 MB
03 - How to Pan Fry Fish Over Low Heat.f4v	17.0 MB
04 - How to Pan Fry Fish Over Higher Heat.f4v	29.7 MB
05 - How to Handle Fish After Cooking.f4v	4.6 MB
How to Pan Fry Fish Lesson Description.mht	1.5 MB
/.../01 - How to Preserve Vegetable Pigments/
01 - Introduction to Vegetable Pigments.f4v	2.8 MB
02 - The Pigment in Green Vegetables.f4v	10.5 MB
03 - Pigments in Red & White Vegetables.f4v	24.1 MB
04 - Pigments in Yellow & Orange Vegetables.f4v	3.3 MB
05 - Enzymatic Browning of Fruit & Veg.f4v	3.5 MB
How to Preserve Vegetable Pigments Lesson Description.mht	1.5 MB
/.../02 - Cooking Vegetables in Water/
01 - Introduction to Vegetable Cookery.f4v	5.0 MB
02 - Preparing to Cook Vegetables.f4v	7.5 MB
03 - Boiling & Simmering Vegetables.f4v	28.8 MB
04 - Blanching & Parboiling Vegetables.f4v	13.9 MB
05 - Cooking Frozen Vegetables.f4v	8.7 MB
Cooking Vegetables in Water Lesson Description.mht	1.5 MB
/.../03 - How to Steam Vegetables/
01 - Intro to Steaming Vegetables.f4v	8.8 MB
02 - How to Prep Vegetables for Steaming.f4v	15.1 MB
03 - How to Steam Vegetables.f4v	23.4 MB
04 - How to Test Steamed Vegetables.f4v	13.7 MB
05 - How to Finish Steamed Vegetables.f4v	15.2 MB
06 - How to Store Steamed Vegetables.f4v	8.4 MB
How to Steam Vegetables Lesson Description.mht	1.7 MB
/.../04 - How to Roast Vegetables/
01 - Intro to How to Roast Vegetables.f4v	7.8 MB
02 - How Roasting Affects Vegetables.f4v	17.6 MB
03 - Preparing to Roast Vegetables.f4v	23.5 MB
04 - Roasting & Testing Vegetables.f4v	11.3 MB
05 - Finishing Roasted Vegetables.f4v	13.9 MB
How to Roast Vegetables Lesson Description.mht	1.6 MB
/.../01 - How to Make Broth-Based Clear Soup/
01 - Intro to Broth-Based Clear Soups.f4v	7.1 MB
02 - Starting a Clear Soup Broth.f4v	17.6 MB
03 - Finishing a Clear Soup Broth.f4v	17.5 MB
04 - Adding Ingredients to Broth Soups.f4v	13.8 MB
05 - Serving Soups.f4v	5.4 MB
How to Make Broth-Based Clear Soup Lesson Description.mht	1.4 MB
/.../02 - How to Make Stock-Based Clear Soup/
01 - Intro to Stock-Based Clear Soups.f4v	4.4 MB
02 - Clear Soups - Stock vs Broth.f4v	7.5 MB
03 - Making Stock-Based Clear Soups.f4v	20.2 MB
04 - Finishing Stock-Based Clear Soups.f4v	13.6 MB
How to Make Stock-Based Clear Soup Lesson Description.mht	1.4 MB
/.../03 - How to Make Roux-Based Soup/
01 - Intro to Roux-Based Soups.f4v	5.2 MB
02 - What are Roux-Based Soups.f4v	10.4 MB
03 - Components of a Roux-Based Soup.f4v	19.8 MB
04 - Starting a Roux-Based Soup.f4v	26.6 MB
05 - The Texture of Roux-Based Soups.f4v	28.2 MB
06 - Finishing Roux-Based Soups.f4v	16.9 MB
How to Make Roux-Based Soup Lesson Description.mht	1.4 MB
/.../04 - How to Make Starch-Based Thick Soup/
01 - Intro to Starch-Based Thick Soup.f4v	5.9 MB
02 - What are Starch-Based Thick Soups.f4v	4.6 MB
03 - Starch-Based Thick Soup Components.f4v	13.7 MB
04 - Starting a Starch-Based Thick Soup.f4v	16.3 MB
05 - Texture of Starch-Based Thick Soups.f4v	11.2 MB
06 - Finishing Starch-Based Thick Soups.f4v	7.5 MB
How to Make Starch-Based Thick Soup Lesson Description.mht	1.4 MB
/.../01 - How to Brine/
01 - Introduction to Brining.f4v	4.1 MB
02 - How Brining Works.f4v	14.0 MB
03 - Why Lean Meats are Brined.f4v	3.9 MB
04 - Before You Brine.f4v	7.7 MB
05 - Salt & Water Ratios for Brining.f4v	11.2 MB
06 - How to Flavor Brines.f4v	12.1 MB
07 - Brining Times.f4v	16.7 MB
08 - After Brining - Preparing Meat for Cooking.f4v	7.0 MB
09 - The Results of Brining After Cooking.f4v	5.4 MB
How to Brine Lesson Description.mht	1.5 MB
/.../02 - How to Season with Salt/
01 - Intro to How to Season with Salt.f4v	7.1 MB
02 - Types of Salt.f4v	22.9 MB
03 - How Salt Affects Food.f4v	10.5 MB
04 - How to Salt Food.f4v	19.1 MB
05 - When to Salt Food.f4v	23.3 MB
How to Season with Salt Lesson Description.mht	1.6 MB
/.../03 - How to Use and Cook with Herbs/
01 - Intro to How to Cook with Herbs.f4v	4.2 MB
02 - Types of Herbs.f4v	9.0 MB
03 - How to Buy & Store Fresh Herbs.f4v	25.6 MB
04 - How to Buy & Store Dried Herbs.f4v	7.6 MB
05 - How to Prepare Herbs for Cooking.f4v	18.2 MB
06 - How to Cook with Herbs.f4v	22.9 MB
How to Use & Cook with Herbs Lesson Description.mht	2.3 MB
/.../04 - How to Marinate Foods/
01 - Intro to How to Marinate Foods.f4v	5.3 MB
02 - What is a Marinade.f4v	33.7 MB
03 - How to Prepare a Marinade.f4v	20.6 MB
04 - Preparing to Marinate.f4v	12.1 MB
05 - Determining Marinating Times.f4v	13.5 MB
06 - Preparing Marinated Foods for Cooking.f4v	9.5 MB
07 - General Marinating Tips.f4v	7.9 MB
How to Marinate Foods Lesson Description.mht	1.9 MB
Marinating Times.pdf	161.8 KB
/.../01 - How to Select Pasta/
01 - Introduction to Pasta.f4v	6.7 MB
02 - What is & How is Pasta Made.f4v	10.6 MB
03 - Extruded vs. Laminated Pasta.f4v	5.5 MB
04 - The Quality of Extruded, Dried Pasta.f4v	12.5 MB
How to Select Pasta Lesson Description.mht	1.6 MB
/.../02 - How to Cook Pasta/
01 - Introduction to How to Cook Pasta.f4v	5.9 MB
02 - Pasta Cooking Essentials.f4v	12.2 MB
03 - Cooking & Testing Dried, Extruded Pasta.f4v	10.9 MB
04 - Cooking & Testing Laminated Pasta.f4v	10.0 MB
05 - Draining Pasta.f4v	3.9 MB
06 - How to Sauce Pasta.f4v	6.6 MB
07 - Matching Sauces to Pasta.f4v	8.6 MB
How to Cook Pasta Lesson Description.mht	1.6 MB
/.../03 - How to Make Fresh Pasta - Laminated Pasta/
01 - Intro to How to Make Laminated Pasta.f4v	8.9 MB
02 - Flour Used for Making Laminated Pasta.f4v	3.4 MB
03 - Making Basic Egg Dough by Hand.f4v	6.3 MB
04 - Making Pasta Dough in a Food Processor.f4v	12.2 MB
05 - Kneading Pasta Dough.f4v	9.6 MB
06 - Rolling Pasta Dough.f4v	16.8 MB
07 - Shapes & Variations of Pasta Dough.f4v	24.4 MB
08 - Flavor Variations in Pasta Dough.f4v	5.5 MB
How to Make Fresh Pasta Lesson Description.mht	1.4 MB
/.../01 - How to Cook Dried Legumes/
01 - Introduction to Dried Beans.f4v	17.3 MB
02 - Buying & Storing Dried Beans.f4v	6.4 MB
03 - Sorting, Rinsing & Soaking Dried Beans.f4v	18.8 MB
04 - Methods for Soaking Dried Beans.f4v	10.4 MB
05 - Cooking Dried Beans.f4v	16.2 MB
06 - Testing Beans for Doneness.f4v	16.4 MB
07 - Adding Beans to Your Diet.f4v	9.9 MB
How to Cook Dried Legumes Lesson Description.mht	1.6 MB
/.../01 - Rice Basics/
01 - Introduction to Rice Basics.f4v	3.5 MB
02 - Rice Anatomy & Processing.f4v	6.6 MB
03 - Common Types of Rice.f4v	36.3 MB
04 - Storing & Food Safety of Rice.f4v	8.1 MB
Rice Basics Lesson Description.mht	1.3 MB
/.../02 - Cooking Rice - Steaming & Boiling Methods/
01 - Introduction to Rice Cooking Methods.f4v	6.5 MB
02 - Rinsing & Soaking Rice.f4v	18.0 MB
03 - Ratios of Liquid to Rice.f4v	7.1 MB
04 - Steaming Method for Cooking Rice.f4v	11.0 MB
05 - Resting & Serving Rice.f4v	6.4 MB
06 - Alternative Ways to Steam Rice.f4v	13.9 MB
07 - Boiling (Pasta) Method for Cooking Rice.f4v	13.2 MB
08 - How to Flavor Rice.f4v	15.8 MB
Cooking Rice - Steaming & Boiling Methods Lesson Description.mht	1.7 MB
/.../03 - Cooking Rice - Pilaf Method/
01 - Introduction to Pilaf.f4v	5.8 MB
02 - How to Make a Basic Pilaf.f4v	15.9 MB
03 - How to Enhance and Flavor a Basic Pilaf.f4v	8.5 MB
04 - Adding Proteins to Pilaf.f4v	14.8 MB
Cooking Rice - Pilaf Method Lesson Description.mht	1.6 MB
/.../04 - The Risotto Method/
01 - Introduction to the Risotto Method.f4v	8.1 MB
02 - Pans for the Risotto Method.f4v	5.6 MB
03 - Rice & Grains for the Risotto Method.f4v	18.0 MB
04 - Liquids for the Risotto Method.f4v	12.3 MB
05 - Starting the Risotto Method.f4v	25.8 MB
06 - Adding Liquid & Testing Risotto.f4v	21.5 MB
07 - How to Finish Risotto.f4v	22.0 MB
The Risotto Method Lesson Description.mht	1.8 MB
Types of Rice for Risotto.pdf	208.5 KB
/.../05 - How to Vary Risotto/
01 - Intro to Varying a Basic Risotto.f4v	3.5 MB
02 - Adding Sauces to Vary Risotto.f4v	14.8 MB
03 - Adding Ingredients to Risotto.f4v	13.0 MB
How to Vary Risotto Lesson Description.mht	1.8 MB
/.../06 - How to Cook Grains/
01 - Introduction to Whole Grains.f4v	10.1 MB
02 - The Anatomy of Whole Grains.f4v	14.3 MB
03 - How to Buy & Store Grains.f4v	4.5 MB
04 - Preparing to Cook Grains.f4v	10.5 MB
05 - Cooking Methods for Grains.f4v	22.4 MB
06 - Preparing Grains in Advance.f4v	10.4 MB
07 - Easy Ways to Add Grains to Your Diet.f4v	26.7 MB
Estimated Cooking Times for Grains.pdf	191.8 KB
How to Cook Grains Lesson Description.mht	2.2 MB
/.../07 - How to Make Polenta/
01 - Introduction to Polenta.f4v	7.4 MB
02 - Types of Cornmeal for Polenta.f4v	12.4 MB
03 - Liquid & Ratios for Polenta.f4v	16.9 MB
04 - Cooking Polenta.f4v	31.4 MB
05 - Finishing Polenta.f4v	9.4 MB
How to Make Polenta Lesson Description.mht	1.7 MB
/.../01 - Salad Greens - Selecting & Preparing/
01 - Intro to Salad Selection & Preparation.f4v	8.9 MB
02 - Choosing Salad Greens.f4v	14.3 MB
03 - Cleaning & Refreshing Salad Greens.f4v	9.2 MB
04 - Drying & Storing Salad Greens.f4v	18.6 MB
05 - Tossing & Serving Salad Greens.f4v	19.9 MB
06 - Combining Salad Greens.f4v	20.3 MB
Salad Greens - Selecting & Preparing Lesson Description.mht	1.8 MB
/.../02 - Salad Dressing & Vinaigrette Basics/
01 - Intro to Salad Dressing & Vinaigrette Basics.f4v	11.4 MB
02 - Unstable vs. Stable Emulsions.f4v	11.4 MB
03 - Oils for Vinaigrettes & Dressings.f4v	11.0 MB
04 - Acids for Vinaigrettes & Dressings.f4v	4.8 MB
05 - How to Make a Basic Vinaigrette.f4v	13.9 MB
06 - How to Vary Vinaigrettes & Dressings.f4v	3.5 MB
07 - Matching Oils & Vinegars to Greens.f4v	10.1 MB
Salad Dressing & Vinaigrette Basics Lesson Description.mht	1.6 MB
/.../01 - Wheat & Gluten/
01 - Introduction to Wheat & Gluten.f4v	5.6 MB
02 - The Composition of Wheat.f4v	11.9 MB
03 - Semolina & Couscous.f4v	6.4 MB
04 - What is Gluten.f4v	17.5 MB
05 - Types of Flour - Uses & Mixing.f4v	18.9 MB
Wheat & Gluten Lesson Description.mht	1.8 MB
/.../02 - How to Make Bread - Basics/
01 - Intro to How to Make Bread - Basics.f4v	4.4 MB
02 - Flour for Basic Bread Making.f4v	14.9 MB
03 - Yeast & Bread Making.f4v	40.0 MB
04 - Water & Salt in Bread Making.f4v	10.7 MB
05 - Basic Bread Making Tools.f4v	19.5 MB
How to Make Bread - Basics Lesson Description.mht	1.7 MB
/.../03 - Stages of Bread Making/
01 - Intro to the Stages of Bread Making.f4v	7.2 MB
02 - Preparing & Mixing the Dough Stage.f4v	16.9 MB
03 - Kneading & Developing Dough Stage.f4v	32.4 MB
04 - Fermenting Dough Stage.f4v	20.1 MB
05 - Shaping Dough Stage.f4v	21.7 MB
06 - Proofing Dough Stage.f4v	18.1 MB
07 - Slashing & Baking Dough Stage.f4v	25.3 MB
08 - Cooling & Storing Bread Stage.f4v	13.5 MB
Stages of Bread Making Lesson Description.mht	1.7 MB
/.../04 - How to Shape an Epi/
01 - Introduction to Shaping an Épi.f4v	2.5 MB
02 - How to Shape an Épi.f4v	17.0 MB
How to Shape an Epi Lesson Description.mht	1.7 MB
/.../05 - How to Make Crepes/
01 - Intro to How to Make Crêpes.f4v	8.2 MB
02 - Equipment for Making Crêpes.f4v	7.3 MB
03 - Preparing Crêpe Batter.f4v	27.5 MB
04 - Cooking Crêpes.f4v	32.7 MB
05 - Filling & Shaping Crêpes.f4v	25.0 MB
06 - Making Crêpes in Advance.f4v	6.2 MB
How to Make Crêpes Lesson Description.mht	1.5 MB
/.../01 - Basics of Quality Chocolate/
01 - Introduction to Chocolate.f4v	5.7 MB
02 - The Cacao Tree.f4v	8.1 MB
03 - How Cocoa Beans are Manufactured.f4v	9.7 MB
04 - What is Cocoa Powder.f4v	8.7 MB
05 - What is Cocoa Butter.f4v	6.6 MB
06 - Making Chocolate & Conching.f4v	16.8 MB
07 - How to Read Labels on Chocolate.f4v	21.2 MB
08 - How to Taste Quality Chocolate.f4v	17.0 MB
Basics of Quality Chocolate Lesson Description.mht	1.8 MB
/.../01 - The Basics of Plating/
01 - Intro to the Basics of Plating.f4v	7.4 MB
02 - The Anatomy of a Plate.f4v	2.6 MB
03 - Choosing Plates - Colors & Sizes.f4v	8.7 MB
04 - Plate Design - Color, Texture & Shape.f4v	18.9 MB
05 - Plate Designing - What Goes Where.f4v	12.7 MB
06 - Preparing to Plate.f4v	11.1 MB
07 - General Plating Guidelines.f4v	34.5 MB
08 - How to Serve Plated Food.f4v	6.4 MB
The Basics of Plating Lesson Description.mht	1.8 MB
/.../Art of the Wok - Stir-Frying/Course Files/
06.1 - Wok Cooking in a Professional Kitchen.mp4	4.1 MB
06.2 - Shanghai Street Noodles.mp4	34.3 MB
10 - Chicken & Shiitake Stir-Fry.mht	1.2 MB
11.1 - 'Oyster'-Chili Stir-Fry Sauce.mht	1.1 MB
11.2 - Shiitake and Sake Stir-Fry Sauce.mht	1.0 MB
11.3 - Sweet and Sour Stir-Fry Sauce.mht	1.1 MB
11.4 - Stir-Fried Chicken with Black Bean Sauce.mht	1.2 MB
12 - Fish-Less Fish Sauce.mht	951.3 KB
13.1 - Kung Pao Chicken Stir-Fry.mht	1.3 MB
13.2 - Stir-Fried Yau Choi with Garlic & Oyster Sauce.mht	1.0 MB
16.1 - Broccoli & Chicken Stir-Fry.mht	1.4 MB
16.2 - Stir-Fried Chili Bean Scallops.mht	1.2 MB
16.3 - Stir-Fried Beef & Vegetables.mht	1.2 MB
16.4 - Stir-Fried Tofu, Oyster Mushrooms & Spinach.mht	1.1 MB
17 - Velveted Chicken with Snow Peas.mht	1.1 MB
18.1 - Stir-Fried Snap Peas with Water Chestnuts.mht	988.4 KB
18.2 - Stir-Fried Chinese Broccoli.mht	1.1 MB
18.3 - Stir-Fried Broccoli in a Spicy Peanut Sauce.mht	1.1 MB
18.4 - Stir-Fried Vegetables & Tempeh.mht	1.0 MB
19.1 - Stir-Fried Vegetable Chow Mein.mht	1.1 MB
19.2 - Pad Thai.mht	1.2 MB
/.../Art of the Wok - Stir-Frying/
Art of the Wok - Stir-Frying.chm	2.9 MB
/.../Cooking Chicken & Poultry/Course Files/
09.1 - Tuscan Braised Chicken.mht	1.4 MB
09.2 - Braised Chicken and Vegetables.mht	1.1 MB
10.1 - Lemon-Rosemary Grilled Chicken.mht	1.0 MB
10.2 - Chicken and Chorizo Rice.mht	1.3 MB
10.3 - Turkish Chicken Kebabs.mht	1.1 MB
13 - Basic Roast Chicken.mht	1.2 MB
14 - Roasted Turkey with Gravy.mht	1.9 MB
17.1 - Butterflied Roast Chickens.mht	1.2 MB
17.2 - Butterflied Roast Chickens.mht	1.3 MB
17.3 - Butterflied Roast Chickens.mht	1.1 MB
19 - Mushroom Gravy - Vegan & Gluten-Free.mht	980.8 KB
20.1 - Smashed Sweet Potatoes.mht	1.1 MB
20.2 - Soft Polenta.mht	1.2 MB
20.3 - Mashed Potatoes for a Crowd.mht	1.3 MB
21.1 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
21.2 - Roasted Cauliflower.mht	1.1 MB
21.3 - Roasted Glazed Carrots.mht	1.2 MB
21.4 - Butter Baked Corn.mht	1.2 MB
22.1 - Basic White Chicken Stock.mht	1.4 MB
22.2 - Chicken Noodle Soup.mht	1.3 MB
22.3 - Azteca Soup.mht	1.2 MB
23.1 - Almond Coriander Chicken.mht	1.7 MB
23.2 - Chicken Pot Pie.mht	1.8 MB
23.3 - Asian Coleslaw.mht	1.1 MB
24.1 - How to Fold a Burrito.f4v	6.2 MB
24.2 - Salsa Verde de Lupita.mht	1.2 MB
24.3 - Salsa de Molcajete.mht	1.3 MB
24.4 - Guacamole.mht	1.0 MB
/.../Cooking Chicken & Poultry/
Cooking Chicken and Poultry.chm	4.5 MB
/.../Cooking Premium Steaks/Course Files/
14.1 - Tarragon and Shallot Compound Butter.mht	1.0 MB
14.2 - Chimichurri Sauce.mht	1.1 MB
17.1 - Beef Tenderloin with Red Wine Sauce.mht	1.6 MB
17.2 - Caprese-Style Steak.mht	1.4 MB
17.3 - Beef Tenderloin with Peppercorn Sauce (Steak au Poivre).mht	1.4 MB
17.4 - Steak Diane with Sautéed Potatoes and Peas.mht	1.4 MB
17.5 - Pork with Morel-Calvados Sauce.mht	1.6 MB
/.../Cooking Premium Steaks/
Cooking Premium Steaks.chm	3.3 MB
/Courses/Cooking Vegetables/Course Files/
06 - Green Beans with Cambozola & Pinenuts.mht	1.2 MB
07 - Healthy Avocado Snack.mht	999.0 KB
08.1 - Lemon Garlic Rapini (Broccoli Rabe).mht	1.1 MB
08.2 - Beet, Pumpkin Seed & Feta Salad.mht	1.1 MB
08.3 - Steamed Asparagus with Tarragon Aioli.mht	1.0 MB
14.1 - Sauteed French Green Beans.mht	1.2 MB
14.2 - Sauteed Carrots & Green Onions.mht	1.0 MB
19.1 - Steamed Kale.mht	1.2 MB
19.2 - Steamed Carrots with Cumin & Walnut Oil.mht	1.1 MB
19.3 - Steamed Baby Bok Choy.mht	1.1 MB
21 - Creamy Mashed Potatoes.mht	1.2 MB
22.1 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
22.2 - Butternut Squash Salad with Honey-Champagne Vinaigrette.mht	1.1 MB
26 - Roasted Cauliflower.mht	1.1 MB
28.1 - Roasted Brussels Sprouts with Lemon-Parmesan Breadcrumbs.mht	1.1 MB
28.2 - Roasted Fingerling Potatoes.mht	1.2 MB
28.3 - Roasted Butternut Squash.mht	1.1 MB
28.4 - Slow-Roasted Tomatoes.mht	1.2 MB
/Courses/Cooking Vegetables/
Cooking Vegetables.chm	6.4 MB
/Courses/Egg Basics/Course Files/
07.1 - Boursin Scrambled Eggs.mht	1.3 MB
07.2 - Warm Salmon Salad Nicoise.mht	1.4 MB
07.3 - Grilled Asparagus with Soft-Boiled Eggs.mht	1.2 MB
10.1 - Huevos Motulenos.mht	1.1 MB
10.2 - Croque Madame (Ham, Cheese and Egg Sandwich).mht	1.1 MB
10.3 - Cornbread Brunch.mht	1.3 MB
15.1 - Herb and Goat Cheese Frittata.mht	949.2 KB
15.2 - Ham and Leek Frittata.mht	1.1 MB
15.3 - Wild Mushroom Frittata.mht	1.1 MB
18.1 - Simple Steamed Eggs with Toast Points.mht	945.1 KB
18.2 - Steamed Eggs with Ham and Cheese.mht	955.4 KB
18.3 - Steamed Eggs with Polenta, Sausage & Roasted Red Peppers.mht	1.0 MB
/Courses/Egg Basics/
Egg Basics.chm	4.4 MB
/Courses/Food Safety/Course Files/
07 - Pathogen Growth at Room Temperature.f4v	3.5 MB
12.1 - Proper Handwashing Technique.pdf	547.4 KB
12.2 - Proper Handwashing.f4v	6.6 MB
16.1 - Buying Chicken.f4v	2.1 MB
16.2 - Buying & Storing Eggs.f4v	1.8 MB
16.3 - Checking Best Before Dates on Rice.f4v	1.6 MB
19 - Refrigerator and Freezer Storage Charts.pdf	210.1 KB
21.1 - Thawing Chicken Properly.f4v	2.3 MB
21.2 - Thawing Fish Properly.f4v	3.5 MB
21.3 - Marinating Food Properly.f4v	1.5 MB
21.4 - Storing Whole Grains.f4v	1.5 MB
21.5 - Storing Whole Wheat Flour.f4v	2.3 MB
23 - Buying & Storing Whole Grains.f4v	2.8 MB
24 - Cooling & Storing Rice & Grains.f4v	2.7 MB
26 - Avoiding Cross-Contamination.f4v	2.4 MB
27.1 - Cooling Stock.f4v	4.1 MB
27.2 - Cooling Risotto.f4v	4.4 MB
28.1 - How to Know When Poultry Is Cooked.f4v	6.0 MB
28.2 - How to Test Salmon for Doneness.f4v	6.5 MB
32 - Cleaning & Sanitizing Cutting Boards.f4v	4.2 MB
/Courses/Food Safety/
Food Safety.chm	18.4 MB
/Courses/Grains & Legumes/Course Files/
09 - Steamed Rice.mht	1.0 MB
10.1 - Cardamom & Cumin Infused Basmati Rice.mht	1.0 MB
10.2 - Pilau Rice.mht	1.3 MB
11 - Healthy and Delicious Brown Rice.mht	968.8 KB
15 - Coconut-Infused Rice.mht	1.2 MB
16.1 - Mexican Red Rice.mht	1.2 MB
16.2 - Chicken and Chorizo Rice.mht	1.3 MB
16.3 - Middle Eastern Chicken Pilaf.mht	1.2 MB
19 - Basic Risotto.mht	1.2 MB
20.1 - Risotto with Buffalo Mozzarella, Roasted Tomatoes & Basil Oil.mht	1.3 MB
20.2 - Gorgonzola Risotto with Toasted Pine Nuts.mht	1.2 MB
23.1 - Pancetta, Leek and Asparagus Risotto.mht	1.3 MB
23.2 - Ragu Risotto.mht	1.2 MB
23.3 - Risotto with Peas, Carrots and Green Beans.mht	1.2 MB
27 - Wheat Berry Breakfast Bowl.mht	1.1 MB
28.1 - Quinoa with Mixed Vegetables.mht	1.1 MB
28.2 - Bulgur Salad with Spinach & Roasted Tomatoes.mht	1.2 MB
28.3 - Healthy Vegetable Grain Bowl with Tofu.mht	1.1 MB
31.1 - Simple Polenta.mht	1.1 MB
31.2 - Polenta on a Board (Polenta Sulla Spianatoia).mht	1.1 MB
31.3 - Steamed Eggs with Polenta, Sausage & Roasted Red Peppers.mht	1.0 MB
34.1 - Italian White Bean Soup.mht	1.2 MB
34.2 - Italian White Bean Soup.mht	956.3 KB
35 - Chana Masala (Curried Chickpeas).mht	1.5 MB
36 - Vegetable Tagine.mht	1.3 MB
37.1 - Hummus bi Tahini (Hummus with Sesame Paste).mht	1.3 MB
37.2 - Black Bean and Quinoa Salad.mht	1.2 MB
37.3 - Mung Bean Salad.mht	1.0 MB
39 - Middle Eastern Lentils & Rice with Crispy Onions.mht	1.1 MB
/Courses/Grains & Legumes/
Grains and Legumes.chm	5.6 MB
/.../How to Cook & Make Pasta/Course Files/
08 - Mile-High Pancakes.mht	1.5 MB
12 - Basic Tomato Sauce.mht	1.6 MB
19 - Spaghetti Aglio e Olio.mht	1.8 MB
20.1 - Angel Hair Pasta with Shrimp, Chili and Tomatoes.mht	1.1 MB
20.2 - Arrabbiata Sauce.mht	1.2 MB
20.3 - Penne Mediterranean.mht	1.4 MB
23 - Basic Egg Pasta Dough.mht	1.3 MB
24 - Pasta Boscaiola.mht	1.4 MB
25.1 - Fava Bean and Kale Pappardelle.mht	1.3 MB
25.2 - Mario Batali's Green Pasta Dough.mht	1.2 MB
25.3 - Mario Batali's Lasagne alla Bolognese al Forno.mht	1.9 MB
25.4 - Spinach-Ricotta Ravioli.mht	1.1 MB
28.1 - Basic Tomato Sauce.mht	1.6 MB
28.2 - Spaghetti and Meatballs alla Nonna.mht	1.4 MB
28.3 - Spaghetti & Plant-Based Meat Balls.mht	1.1 MB
29.1 - Chicken Parmigiana (Pollo alla Parmigiana).mht	1.4 MB
29.2 - Polenta on a Board (Polenta Sulla Spianatoia).mht	1.1 MB
29.3 - Pizza Four Ways.mht	1.6 MB
/.../How to Cook & Make Pasta/
How to Cook and Make Pasta.chm	5.5 MB
/Courses/Knife Skills/Course Files/
14 - Traditional Moroccan Couscous.mht	1.1 MB
15 - Raw Vegetable Salsa & Cooked Chili.mht	1.1 MB
17 - Hearty Homemade Minestrone.mht	1.3 MB
/Courses/Knife Skills/
Knife Skills.chm	3.3 MB
/.../Mastering Your Fry Pan/Course Files/
08 - Pan Fry Chicken Medallions.f4v	3.2 MB
09 - Pan Frying Thick Ingredients.f4v	10.7 MB
10.1 - Chicken Saltimbocca.mht	1.6 MB
10.2 - Caprese-Style Steak.mht	1.4 MB
10.3 - Pork with Morel-Calvados Sauce.mht	1.6 MB
16.1 - Almond Coriander Chicken.mht	1.7 MB
16.2 - Mixed Vegetable Bulgur.mht	1.2 MB
19.1 - Hash Browns.mht	1.3 MB
19.2 - Sauteed Peas with Romaine & Mint.mht	1.1 MB
19.3 - Sauteed Carrots & Green Onions.mht	1.0 MB
19.4 - Sauteed Fennel with Parmesan.mht	1.3 MB
19.5 - Sauteed French Green Beans.mht	1.2 MB
23.1 - Sauteed Cabbage.mht	1.1 MB
23.2 - Sauteed Mushrooms.mht	1.1 MB
/.../Mastering Your Fry Pan/
Mastering Your Fry Pan.chm	3.4 MB
/.../Plant-Based Cooking - Level 1/Course Files/
009.1 - Map of Cooking.pdf	389.5 KB
009.2 - The Path is the Win.f4v	13.9 MB
010 - Map of Cooking.f4v	44.5 MB
020 - Michael Pollan - Twinkie vs. Carrot.mp4	20.8 MB
023 - Supermarket Secrets by Michael Pollan.mp4	19.1 MB
039 - Traditional Moroccan Couscous.mht	1.2 MB
040 - Raw Vegetable Salsa & Cooked Chili.mht	1.2 MB
041 - Crunchy Mediterranean Salad.mht	1.3 MB
042 - Quinoa Confetti Salad.mht	1.2 MB
045 - Daily Nutrient Requirements Wheel.pdf	337.7 KB
047.1 - Cashew Cream Cheese Base.mht	1.2 MB
047.2 - Guacamole.mht	1.1 MB
047.3 - Tuna-Less Tuna Salad.mht	1.1 MB
047.4 - Romesco Sauce.mht	1.1 MB
048.1 - Scrumptious Vegan Popcorn.mht	1.0 MB
048.2 - Dairy-Free Truffles.mht	1.0 MB
048.3 - Raw Date Squares.mht	1.1 MB
048.4 - Power Cookies.mht	1.4 MB
048.5 - Chia Pudding.mht	1.1 MB
048.6 - Mac 'n' Cheese (Egg, Dairy & Gluten-Free).mht	1.2 MB
049.1 - Steel-Cut Oats with Fresh Fruit.mht	1.2 MB
049.2 - Super Green Smoothie.mht	967.2 KB
049.3 - Orange-Oat Smoothie.mht	1.0 MB
063 - Ten Steps to Incorporate Whole Foods in Your Daily Routine.pdf	283.0 KB
078.1 - Vegetable Stock.mht	1.3 MB
078.2 - Fresh Vegetable Boullion.mht	1.2 MB
079.1 - Lentil Coconut Soup.mht	1.2 MB
079.2 - Tomato & Lentil Soup.mht	1.2 MB
079.3 - Thai Coconut Squash Soup.mht	1.4 MB
082 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
086 - Steamed Carrots with Cumin & Walnut Oil.mht	1.1 MB
093 - Mixed Vegetable Bulgur.mht	1.2 MB
094 - Basic Tomato Sauce.mht	1.7 MB
097 - Hash Browns.mht	1.4 MB
098 - Sauteed Mushrooms.mht	1.1 MB
102 - Roasted Cauliflower.mht	1.2 MB
106 - Braised Kale.mht	1.2 MB
107 - Braised Onions.mht	1.2 MB
108 - Braised Tempeh with Madeira Sauce.mht	1.0 MB
121 - Tahini Dressing.mht	974.8 KB
122 - Toasted Sesame Miso Dressing.mht	1.1 MB
132 - Super Green Smoothie.mht	948.0 KB
133 - Carrot Salad (Salade de Carottes Rapees).mht	1.0 MB
134 - Kale & Avocado Salad.mht	1.1 MB
135 - Cashew Sour Cream.mht	1.1 MB
144 - Steamed Rice.mht	1.1 MB
145.1 - Cardamom & Cumin Infused Basmati Rice.mht	1.0 MB
145.2 - Pilau Rice.mht	1.3 MB
146 - Healthy and Delicious Brown Rice.mht	1.0 MB
154.1 - Italian White Bean Soup.mht	1.2 MB
154.2 - Plant-Based Sausage Patties.mht	1.0 MB
155 - Chana Masala (Curried Chickpeas).mht	1.5 MB
156 - Vegetable Tagine.mht	1.4 MB
163 - Vegan Baking Cheat Sheet.pdf	571.9 KB
164 - Just Beet It - Veggie Burgers.mht	1.1 MB
165 - Mac 'n' Cheese (Egg, Dairy & Gluten-Free).mht	1.2 MB
168 - Hearty Homemade Minestrone.mht	1.3 MB
169 - Polenta on a Board (Polenta Sulla Spianatoia).mht	1.1 MB
/.../Plant-Based Cooking - Level 1/
Plant-Based Cooking - Level 1.chm	42.5 MB
/.../Steaming, Stewing & Braising/Course Files/
08 - Steamed Lemon-Garlic Chicken with Thyme.mht	1.0 MB
10.1 - Steamed Salmon with Lemon & Dill.mht	1.0 MB
10.2 - Simple Steamed Eggs with Toast Points.mht	947.4 KB
10.3 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
10.4 - Steamed Asparagus with Tarragon Aioli.mht	1.0 MB
10.5 - Creamy Mashed Potatoes.mht	1.2 MB
10.6 - Mexican Corn.mht	993.3 KB
14.1 - Poached Salmon with Herb Vinaigrette.mht	1.2 MB
14.2 - Salade Lyonnaise.mht	1.1 MB
14.3 - Poached Pears.mht	1.1 MB
15.1 - Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes.mht	1.5 MB
15.2 - Borscht Soup.mht	1.2 MB
15.3 - Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes.mht	1.1 MB
16.1 - Spaghetti Aglio e Olio.mht	1.8 MB
16.2 - Grilled Asparagus with Soft-Boiled Eggs.mht	1.2 MB
16.3 - Pasta Boscaiola.mht	1.4 MB
16.4 - Green Beans with Almonds and Brown Butter.mht	1.0 MB
22.1 - Braised Onions.mht	1.2 MB
22.2 - Braised Kale.mht	1.2 MB
23.1 - Tuscan Braised Chicken.mht	1.4 MB
23.2 - Braised Malaysian Short Ribs.mht	1.4 MB
23.3 - Braised Oxtail Ragu with Chanterelle Mushrooms.mht	1.4 MB
27.1 - Beef Rendang.mht	1.3 MB
27.2 - Beef Bourguignon.mht	1.8 MB
27.3 - Rustic Beef and Vegetable Stew.mht	1.3 MB
30.1 - Basic Beef Pot Roast.mht	1.4 MB
30.2 - Asian Pork Pot Roast.mht	1.2 MB
/.../Steaming, Stewing & Braising/
Steaming, Stewing and Braising.chm	3.7 MB
/.../The Cook's Roadmap - Level 1/Course Files/
021 - Traditional Moroccan Couscous.mht	1.1 MB
022 - Raw Vegetable Salsa & Cooked Chili.mht	1.1 MB
023 - Hearty Homemade Minestrone.mht	1.3 MB
029.1 - The Path is the Win.f4v	13.9 MB
029.2 - Map of Cooking.f4v	44.5 MB
029.3 - Map of Cooking.pdf	389.5 KB
030 - Message From Co-Founder.f4v	43.4 MB
033 - Ten Steps to Incorporate Whole Foods in Your Daily Routine.pdf	283.0 KB
034 - Michael Pollan - Twinkie vs. Carrot.mp4	20.8 MB
037 - Daily Nutrient Requirements Wheel.pdf	337.7 KB
054.1 - Pan Fry Chicken Medallions.f4v	3.2 MB
054.2 - How to Cut Chicken Medallions.f4v	6.8 MB
055 - Pan Frying Thick Ingredients.f4v	10.7 MB
059 - Basic Tomato Sauce.mht	1.6 MB
062 - Roasted Brussels Sprouts.mht	965.0 KB
063 - Roasted Cauliflower.mht	1.1 MB
064 - Roasted Potatoes - Hasselback Potatoes.mht	1.1 MB
068 - Lemon Chicken with Pine Nuts and Olives.mht	1.4 MB
071 - Basic Roast Chicken.mht	1.2 MB
072.1 - Roasted Turkey with Gravy.mht	1.9 MB
072.2 - Mushroom Gravy - Vegan & Gluten-Free.mht	980.8 KB
080.1 - Vegetable Stock.mht	1.3 MB
080.2 - Basic Court Bouillon.mht	1.2 MB
081.1 - Pancetta White Bean Soup.mht	1.2 MB
081.2 - Caldo Verde.mht	1.1 MB
081.3 - Borscht Soup.mht	1.2 MB
081.4 - Lentil Coconut Soup.mht	1.2 MB
081.5 - Simple Cabbage Soup.mht	1.2 MB
085 - Green Beans with Cambozola & Pinenuts.mht	1.2 MB
086 - Healthy Avocado Snack.mht	996.8 KB
093 - How Does Steam Cook My Food (Infographic).pdf	262.6 KB
096 - Steamed Lemon-Garlic Chicken with Thyme.mht	1.0 MB
097 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
101.1 - Steamed Kale.mht	1.2 MB
101.2 - Steamed Carrots with Cumin & Walnut Oil.mht	1.1 MB
101.3 - Steamed Baby Bok Choy.mht	1.1 MB
101.4 - Steamed Asparagus with Tarragon Aioli.mht	1.0 MB
104 - Creamy Mashed Potatoes.mht	1.2 MB
116 - Carrot Salad.mht	1.0 MB
117 - Crunchy Mediterranean Salad.mht	1.2 MB
118 - Salade Lyonnaise.mht	1.1 MB
119.1 - Lemon Shallot Vinaigrette.mht	1.1 MB
119.2 - Spinach Salad with Goat Cheese and a Maple Walnut Vinaigrette.mht	1.1 MB
119.3 - Orange-Cumin-Coriander Vinaigrette.mht	1.1 MB
119.4 - Belgian Endive Salad.mht	1.2 MB
120 - Soy-Sesame Salad with Wild Mushrooms.mht	1.1 MB
130 - Steamed Rice.mht	1.0 MB
131.1 - Cardamom & Cumin Infused Basmati Rice.mht	1.0 MB
131.2 - Pilau Rice.mht	1.3 MB
132 - Healthy and Delicious Brown Rice.mht	968.8 KB
135 - Coconut-Infused Rice.mht	1.2 MB
136.1 - Mexican Red Rice.mht	1.2 MB
136.2 - Chicken and Chorizo Rice.mht	1.3 MB
136.3 - Middle Eastern Chicken Pilaf.mht	1.2 MB
137 - Middle Eastern Lentils & Rice with Crispy Onions.mht	1.1 MB
141 - Wheat Berry Breakfast Bowl.mht	1.1 MB
152 - Mile-High Pancakes.mht	1.5 MB
153 - Pizza Four Ways.mht	1.6 MB
160.1 - Basic Tomato Sauce.mht	1.6 MB
160.2 - Sun-dried Tomato Sauce.mht	1.1 MB
164 - Spaghetti Aglio e Olio.mht	1.8 MB
165.1 - Spaghetti and Meatballs alla Nonna.mht	1.4 MB
165.2 - Spaghetti & Plant-Based Meat Balls.mht	1.1 MB
166 - Pasta Boscaiola.mht	1.4 MB
/.../The Cook's Roadmap - Level 1/
The Cook's Roadmap - Level 1.chm	36.5 MB
Courses/
About Rouxbe Cooking Courses.f4v	35.6 MB
Platform Tour.f4v	36.6 MB
/.../Breads and Doughs Tips/
Pizza Dough and How to Shape It.f4v	5.2 MB
What are Pappadams - Indian Flatbread.f4v	5.7 MB
What is Blind Baking.f4v	11.7 MB
What is Brioche.f4v	2.6 MB
What is Lean Dough.f4v	2.9 MB
/Ingredients/Eggs Tips/
How to Poach an Egg.f4v	6.4 MB
How to Separate Eggs.f4v	5.4 MB
Making Poached Eggs Ahead.f4v	6.7 MB
/.../Fish and Seafood Tips/
How to Buy Fresh Shrimp or Prawns.f4v	5.5 MB
How to Buy, Store and Clean Mussels.f4v	13.3 MB
How to Clean Shrimp or Prawns.f4v	7.9 MB
How to Clean Squid.f4v	11.3 MB
How to Debone and Trim Snapper Fillets.f4v	7.2 MB
How to Test Salmon for Doneness.f4v	14.3 MB
Removing Pin Bones from Fish.f4v	2.7 MB
Tips for Eating Mussels.f4v	2.9 MB
What is Tilapia.f4v	3.7 MB
What is Tobiko.f4v	3.2 MB
/Ingredients/Fruits Tips/
How to Choose and Prepare a Mango.f4v	5.7 MB
How to Cut Citrus Wedges.f4v	6.3 MB
How to Pit and Dice an Avocado.f4v	6.6 MB
How to Segment Citrus Fruit.f4v	8.3 MB
What are Limones.flv	1.7 MB
What are Meyer Lemons.f4v	2.5 MB
What is Kaffir Lime.f4v	7.5 MB
What is Tamarind.f4v	9.1 MB
/Ingredients/Legumes Tips/
How to Buy and Clean Fava Beans.f4v	11.5 MB
How to French Cut Long Beans.f4v	5.1 MB
/Ingredients/Meat Tips/
Brining Pork in Advance.f4v	4.0 MB
Different Cuts of Beef Ribs.f4v	4.5 MB
How to Baste Meat and Why.f4v	9.1 MB
How to Clean and Portion a Whole Beef Tenderloin.f4v	27.5 MB
How to Clean Pork Tenderloin.f4v	4.2 MB
How to Debone and Tie a Lamb Loin.f4v	31.5 MB
How to Turn a Roast or Chicken.f4v	6.7 MB
Tips on Buying Beef Tenderloin Steaks.f4v	8.5 MB
Tips on Buying Lamb Stew Meat.f4v	3.0 MB
Tips to Make Ribs Ahead.flv	9.1 MB
What are Lardons.f4v	2.5 MB
What is a Lamb Loin.f4v	3.0 MB
What is Chorizo.f4v	4.2 MB
What is Pancetta.f4v	5.7 MB
Why Meat Needs to Rest After Cooking.f4v	9.7 MB
Why Rest Meat After Cooking It.f4v	6.4 MB
/Ingredients/Nuts Tips/
How & Why to Soak Nuts.f4v	6.2 MB
How to Roast or Toast Nuts.f4v	6.9 MB
How to Skin a Hazelnut.f4v	10.5 MB
How to Skin Almonds.f4v	4.1 MB
/Ingredients/Pasta Tips/
How to Test Large Pasta for Al Dente.flv	401.9 KB
What is Couscous.f4v	8.7 MB
/Ingredients/Poultry Tips/
Great Poultry Baster.flv	1.9 MB
How to Butcher a Chicken - 8 or 10 Cut Chicken.f4v	19.6 MB
How to Butcher a Duck.f4v	35.8 MB
How to Butcher a Whole Chicken.f4v	18.2 MB
How to Butterfly a Chicken.f4v	7.5 MB
How to Carve Poultry.f4v	16.5 MB
How to Carve Turkey.f4v	10.5 MB
How to Debone a Chicken Breast.f4v	9.6 MB
How to Know When Your Poultry is Cooked.f4v	7.4 MB
How to Remove Chicken Tendons.f4v	2.6 MB
Trussing Poultry.f4v	13.0 MB
/.../Rice and Grains Tips/
Cooking Risotto in Advance.f4v	15.4 MB
How to Add Flavor to Plain Rice.f4v	5.7 MB
Making Polenta Ahead.f4v	3.9 MB
Why Buy a Rice Cooker.f4v	3.4 MB
/Ingredients/Sauce Tips/
Freezing and Storing Demi-Glace.f4v	5.3 MB
How to Make a Balsamic Reduction.f4v	11.4 MB
How to Make a Gluten-Free Slurry.f4v	9.7 MB
How to Make Gravy for Turkey.f4v	10.3 MB
How to Make Pesto in a Food Processor.f4v	7.2 MB
How to Separate Fat From a Liquid.f4v	3.8 MB
Reheating Caramel Sauce.f4v	1.7 MB
What is and How to Make a Gastride.f4v	12.9 MB
What is Bragg or Tamari.f4v	3.7 MB
What is Demi-Glace (Glace De Viande).flv	2.3 MB
What is Mirin.f4v	1.9 MB
What is Sambal.f4v	5.7 MB
/Ingredients/Seasoning Tips/
Chilis - Turning up the Heat.f4v	3.4 MB
Grinding Your Own Spices.f4v	3.3 MB
How to Chiffonade.f4v	2.7 MB
How to De-Stem Spinach.f4v	3.2 MB
How to Identify Parsley and Cilantro.f4v	8.3 MB
Learn About Gourmet Salt.f4v	14.6 MB
Panang Curry Paste Options.f4v	2.9 MB
What are Chipotle Peppers.f4v	7.8 MB
What are Herbes de Provence.f4v	4.0 MB
What are Kaiware Sprouts.f4v	3.2 MB
What are Pandan Leaves.f4v	5.6 MB
What are Serrano Peppers.f4v	3.5 MB
What are Sichuan (or Szechuan) Peppercorns.f4v	3.5 MB
What are Szechuan Peppercorns.f4v	3.5 MB
What is and How to Prepare Lemongrass.f4v	8.2 MB
What is Bouquet Garni.f4v	7.6 MB
What is Fleur de Sel.f4v	2.9 MB
What is Galangal.f4v	4.0 MB
What is Miso.f4v	3.8 MB
What is Palm Sugar.f4v	3.1 MB
What is Star Anise.f4v	2.0 MB
What is Thai Basil.f4v	3.2 MB
What is Turmeric.f4v	3.8 MB
What is White Pepper.f4v	3.4 MB
What is Young Ginger.f4v	2.6 MB
Which Thai Chili to Use.f4v	4.7 MB
/Ingredients/Stock Tips/
Chicken Stock Alternatives.f4v	8.5 MB
Reducing Stock.f4v	4.6 MB
Tips on How to Freeze and Portion Stock.f4v	4.6 MB
/Ingredients/Vegetables Tips/
How to Buy and Cut Cauliflower.f4v	11.2 MB
How to Buy and Prepare Garlic.f4v	9.6 MB
How to Buy Tomatillos.f4v	7.3 MB
How to Choose Quality Canned Tomatoes.f4v	9.0 MB
How to Cut a Squash Safely.f4v	3.1 MB
How to Make a Cucumber Round.f4v	6.7 MB
How to Make Dried Vegetable Powders.f4v	6.5 MB
How to Make Raw Linguine & Fettucine Noodles .f4v	20.7 MB
How to Make Raw Noodles - 2 Ways.f4v	32.4 MB
How to Make Raw Spaghetti Noodles.f4v	18.6 MB
How to Mince and Crush Garlic.f4v	6.4 MB
How to Peel a Tomato, Peach or Plum.f4v	7.7 MB
How to Pit Olives.f4v	4.0 MB
How to Prepare Dried Morel Mushrooms.f4v	6.8 MB
How to Prepare Kale.f4v	2.9 MB
How to Prepare Tomato Concassé.f4v	13.8 MB
How to Prepare Vegetables in Advance.f4v	5.1 MB
How to Slice Onions.f4v	5.2 MB
How to Store Oven Roasted Tomatoes.f4v	2.6 MB
Mincing, Dicing and Cutting Onions.f4v	8.3 MB
Pumpkin Puree.f4v	3.8 MB
Rolling Seitan Sausages .f4v	15.3 MB
Slicing Potatoes.f4v	4.2 MB
What are Bamboo Shoots.f4v	3.2 MB
What is a Roll Cut, Oblique Cut.f4v	6.7 MB
What is Bok Choy.f4v	3.8 MB
What is Brunoise.f4v	6.9 MB
What is Butternut Squash.f4v	2.4 MB
What is Kabocha Squash.f4v	5.7 MB
What is Rapini.f4v	5.0 MB
/Ingredients/
Crème Fraîche Shortcut.f4v	3.1 MB
Garnish for Soup.f4v	7.8 MB
How to Buy Coconut Milk.f4v	9.0 MB
How to Make Compound Butter.f4v	9.8 MB
Soaking Flax & Chia Seeds.f4v	7.6 MB
Sweetened Non-Dairy Milk.f4v	8.4 MB
What are Crispy Fried Onions.f4v	3.4 MB
What are Panko Breadcrumbs.f4v	3.6 MB
What is Boursin Cheese.f4v	3.0 MB
What is Cassis.f4v	2.2 MB
What is Ghee.f4v	6.8 MB
Which Sherry to Use.f4v	3.2 MB
/Kitchen Tools/
Bench Scrapers.f4v	2.7 MB
Cutting Boards.f4v	6.0 MB
Ladels.f4v	2.1 MB
Mashers and Ricers.f4v	3.0 MB
Measuring Cups and Spoons.f4v	7.5 MB
Peelers.f4v	9.5 MB
Roasting Pans and Racks.f4v	12.9 MB
Scales.f4v	3.8 MB
Scissors.f4v	1.8 MB
Spatulas and Tongs.f4v	4.0 MB
Spatulas.f4v	4.2 MB
Strainers and Spiders.f4v	5.2 MB
Thermometers.f4v	5.2 MB
Timers.f4v	1.4 MB
What is a Corn Creamer.f4v	1.9 MB
What is a Fat Separator.f4v	5.5 MB
What is a Mandoline.f4v	4.5 MB
What is a Mezzaluna.f4v	3.9 MB
What is a Mortar and Pestle.f4v	9.6 MB
Whisks.f4v	5.3 MB
Wooden Spoons.f4v	4.0 MB
Zesters and Graters.f4v	6.5 MB
/Techniques/
Batch Cooking.f4v	22.0 MB
Brining Experiment - Inside View.f4v	4.4 MB
Honing Your Knife.f4v	23.9 MB
How to Clean a Pot.f4v	4.3 MB
How to Dry-Sauté.f4v	16.5 MB
How to Flambe with Electric Heat.f4v	4.7 MB
How to Make Clarified Butter.f4v	6.3 MB
How to Secure a Bowl in Place.f4v	2.4 MB
Parchment Paper Baking Tip.f4v	3.7 MB
Showing Motion.f4v	9.1 MB
What is an Ice Bath.f4v	3.9 MB
What is Deglazing.f4v	8.5 MB
What is Julienne.f4v	4.0 MB
What is Mirepoix.f4v	4.8 MB
What is Mise en Place.f4v	10.1 MB
What is Simmering.f4v	3.8 MB
What is Émincé.f4v	6.3 MB
Tips and Techniques/
Tips & Techniques (Text Information).docx	1.7 MB

List of Rouxbe Cooking School Lessons.docx	31.0 KB
Total files 1070