Rouxbe Cooking School | F0B91D461E20B9B22DB9BB53F034C0A2A2EB5D36

Rouxbe Cooking School

Name	Rouxbe Cooking School	DOWNLOAD Copy Link
Total Size	7.9 GB
Total Files	1065
Hash	F0B91D461E20B9B22DB9BB53F034C0A2A2EB5D36

/.../01 - Selecting a Kitchen Knife Set/
02 - Selecting a Basic Knife Set.f4v	11.2 MB
01 - Intro to Selecting a Kitchen Knife Set.f4v	10.8 MB
03 - European Chef's Knife & Anatomy.f4v	10.0 MB
07 - Which Knife is Best for You.f4v	7.4 MB
04 - Japanese Chef's Knife.f4v	3.2 MB
05 - Granton and Santoku Knives.f4v	2.9 MB
Granton Knife_old.f4v	2.6 MB
06 - Nakiri Knife.f4v	2.1 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/
08 - How to Hone Your Knife.f4v	23.9 MB
01 - Introduction to Handling a Chef's Knife.f4v	20.1 MB
07 - Other Methods of Using the Knife.f4v	13.8 MB
06 - Cutting with a Chef's Knife.f4v	12.5 MB
04 - Positioning Your Guide Hand.f4v	11.0 MB
03 - The Rolling Technique.f4v	9.7 MB
05 - Practice Using a Bench Scraper.f4v	7.5 MB
02 - The Knife Grip.f4v	3.7 MB
Handling a Chef's Knife Lesson Description.mht	1.5 MB
/.../03 - How to Cut Using a Chef's Knife/
05 - Slicing Round Ingredients.f4v	34.5 MB
01 - Intro to How to Use a Chef's Knife.f4v	17.1 MB
06 - Slicing Large-Shaped Ingredients.f4v	14.5 MB
09 - Size of Knife Cuts.f4v	12.1 MB
03 - Slicing Safety.f4v	7.6 MB
07 - Slicing Odd-Shaped Ingredients.f4v	6.9 MB
04 - Slicing Long, Flat Ingredients.f4v	6.7 MB
02 - Slicing and Dicing.f4v	5.8 MB
08 - Slicing Bunched Ingredients.f4v	3.2 MB
How to Cut Using a Chef's Knife Lesson Description.mht	1.6 MB
/.../04 - Knife Sharpening with a Whetstone/
05 - Sharpening a Knife.f4v	39.6 MB
04 - What Happens During Knife Sharpening.f4v	11.5 MB
03 - Types of Whetstones.f4v	9.8 MB
06 - Knife Polishing & Maintenance.f4v	8.3 MB
01 - Introduction to Knife Sharpening.f4v	8.2 MB
02 - The Importance of a Sharp Knife.f4v	5.4 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
04 - Simmering & Skimming Stock.f4v	10.5 MB
05 - Adding Vegetables & Salt to Stock.f4v	7.9 MB
07 - Straining & Cooling Stock.f4v	7.7 MB
03 - Getting Started to Make Stock.f4v	7.5 MB
08 - Defatting & Storing Stock.f4v	7.2 MB
02 - Stock Making Essentials.f4v	4.8 MB
06 - Adding Seasonings to Stock.f4v	4.3 MB
How to Make Stock Fundamentals Lesson Description.mht	1.5 MB
/.../02 - How to Make Dark Stock/
03 - Caramelizing Ingredients for Stock.f4v	15.8 MB
01 - Intro to How to Make Dark Stock.f4v	8.0 MB
05 - Cooking & Finishing Dark Stock.f4v	8.0 MB
04 - Deglazing the Pan for Stock.f4v	5.5 MB
02 - Difference Between White & Dark Stocks.f4v	3.9 MB
How to Make Dark Stock Lesson Description.mht	1.5 MB
/.../03 - How to Make Short Stock/
03 - Making Short Stock.f4v	20.5 MB
02 - The Advantages of Short Stock.f4v	16.1 MB
01 - Introduction to Short Stock.f4v	5.3 MB
How to Make Short Stock Lesson Description.mht	1.5 MB
/.../04 - How to Make Broth/
03 - How to Make White Broth.f4v	23.4 MB
01 - Introduction to How to Make Broth.f4v	7.3 MB
02 - The Difference Between Broth & Stock.f4v	4.8 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/
03 - Making Veal or Beef Stock.f4v	9.0 MB
02 - Veal & Beef Stock vs. Other Stocks.f4v	7.4 MB
01 - Introduction to Veal & Beef Stock.f4v	2.6 MB
How to Make Veal & Beef Stock Lesson Description.mht	1.3 MB
/.../01 - How to Make Roux/
02 - What is Roux.f4v	13.8 MB
05 - How to Make Brown Roux.f4v	8.1 MB
03 - How to Make White Roux.f4v	7.9 MB
01 - Introduction to How to Make Roux.f4v	6.2 MB
04 - How to Make Blond Roux.f4v	4.0 MB
How to Make Roux Lesson Description.mht	1.4 MB
/.../02 - How to Make Bechamel Sauce/
04 - Two-Pot Method for Making Bechamel.f4v	12.3 MB
08 - Variations & Uses for Bechamel.f4v	10.9 MB
05 - One-Pot Method for Making Bechamel.f4v	7.9 MB
01 - Intro to How to Make Bechamel Sauce.f4v	6.1 MB
02 - Making Roux for Bechamel Sauce.f4v	4.3 MB
07 - Storing & Re-heating Bechamel.f4v	3.4 MB
03 - Tempering the Milk for Bechamel Sauce.f4v	3.0 MB
06 - Seasoning & Straining Bechamel.f4v	2.8 MB
How to Make Bechamel Sauce Lesson Description.mht	1.4 MB
/.../03 - How to Make Veloute Sauce/
05 - Cooking & Adjusting Veloute Consistency.f4v	8.9 MB
01 - Intro to How to Make Veloute Sauce.f4v	6.9 MB
04 - Tempering the Stock for Veloute Sauce.f4v	6.9 MB
07 - Enriching Veloute Sauce.f4v	5.3 MB
09 - Adding Aromatics to Veloute Sauce.f4v	4.4 MB
02 - What is Veloute Sauce.f4v	4.2 MB
08 - Storing & Re-heating Veloute Saucef4v	3.6 MB
06 - Seasoning & Straining Veloute Sauce.f4v	2.8 MB
03 - Making Roux for Veloute Sauce.f4v	2.4 MB
How to Make Veloute Sauce Lesson Description.mht	1.3 MB
/.../04 - How to Make Tomato Sauce/
06 - De-seeding Tomatoes for Tomato Sauce.f4v	15.2 MB
01 - Introduction to Tomato Sauce.f4v	9.3 MB
05 - Choosing Tomatoes for Tomato Sauce.f4v	7.7 MB
02 - Using Onions & Olive Oil in Tomato Sauce.f4v	7.5 MB
08 - Seasoning & Finishing Tomato Sauce.f4v	5.6 MB
07 - Add Tomatoes & Simmering Tomato Sauce.f4v	4.6 MB
03 - Adding Garlic to Tomato Sauce.f4v	4.4 MB
04 - Adding Tomato Paste to Tomato Sauce.f4v	3.7 MB
How to Make Tomato Sauce Lesson Description.mht	1.5 MB
/.../05 - How to Make Pan Sauce/
02 - Developing the Sucs for Pan Sauces.f4v	12.7 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
01 - Introduction to Pan Sauces.f4v	7.4 MB
03 - Adding Mirepoix to Pan Sauces.f4v	6.8 MB
How to Make Pan Sauce Lesson Description.mht	1.5 MB
/.../06 - How to Make a Butter Sauce/
03 - Making a French Butter Sauce.f4v	20.4 MB
06 - Variations of Butter Sauces.f4v	15.4 MB
04 - Serving & Holding Butter Sauces.f4v	9.0 MB
05 - Fixing a Split Butter Sauce.f4v	7.6 MB
02 - French Butter Sauce Components.f4v	5.9 MB
01 - Introduction to French Butter Sauce.f4v	4.3 MB
How to Make a Butter Sauce Lesson Description.mht	1.4 MB
/.../07 - How to Make Hollandaise Sauce/
03 - Hollandaise - Making the Sabayon.f4v	22.3 MB
05 - Seasoning & Holding Hollandaise.f4v	18.5 MB
04 - Hollandaise - Adding the Butter.f4v	16.1 MB
08 - Hollandaise & Béarnaise Derivatives.f4v	11.9 MB
07 - Fixing a Broken Hollandaise.f4v	10.4 MB
02 - Components of Hollandaise Sauce.f4v	8.4 MB
06 - Hollandaise - Water vs. Gastride.f4v	8.0 MB
01 - Introduction to Hollandaise Sauce.f4v	6.6 MB
How to Make Hollandaise Sauce Lesson Description.mht	1.4 MB
/.../01 - Eggs - Anatomy, Boiling & Scrambling/
04 - How to Boil Eggs.f4v	17.1 MB
02 - Egg Anatomy.f4v	13.7 MB
03 - Buying, Storing & Egg Freshness.f4v	13.5 MB
05 - How to Scramble Eggs.f4v	12.0 MB
01 - Egg Intro - Anatomy, Boiling & Scrambling.f4v	10.8 MB
Eggs - Anatomy, Boiling & Scrambling Lesson Description.mht	1.3 MB
/.../02 - Eggs - Frying, Basting & Poaching/
02 - How to Pan Fry Eggs.f4v	29.5 MB
04 - How to Poach Eggs.f4v	21.1 MB
03 - How to Baste Eggs.f4v	11.5 MB
01 - Egg Intro - Frying, Basting & Poaching.f4v	6.8 MB
Eggs - Frying, Basting & Poaching Lesson Description.mht	1.4 MB
/.../03 - How to Make an Omelet/
03 - How to Make an Omelet.f4v	34.5 MB
04 - Adding Ingredients to Omelets.f4v	13.5 MB
02 - Pans for Making Omelets.f4v	13.1 MB
05 - How to make an Egg White Omelet.f4v	11.1 MB
01 - Introduction to Omelets.f4v	5.5 MB
How to Make an Omelet Lesson Description.mht	1.2 MB
/.../04 - How to Make a Frittata/
05 - Making a Basic Frittata.f4v	65.1 MB
04 - Preparing Frittata Ingredients.f4v	18.4 MB
02 - What are Frittatas.f4v	6.2 MB
01 - Introduction to Frittatas.f4v	6.1 MB
03 - Choosing a Frittata Pan.f4v	5.1 MB
How to Make a Frittata Lesson Description.mht	1.3 MB
/.../05 - How to Steam Eggs/
02 - How to Steam Eggs.f4v	16.7 MB
03 - How to Enhance Steamed Eggs.f4v	13.0 MB
01 - Introduction to How to Steam Eggs.f4v	2.9 MB
How to Steam Eggs Lesson Description.mht	1.2 MB
/.../01 - How to Pan Fry/
06 - How to Control Pan Temperature.f4v	17.8 MB
04 - Adding Oil to a Heated Pan.f4v	13.0 MB
03 - The Water Test - Heating the Pan.f4v	11.7 MB
05 - Adding Ingredients to the Pan.f4v	11.7 MB
02 - What Happens When Heating a Pan.f4v	11.3 MB
07 - Pan Frying - Cooking & Finishing.f4v	11.0 MB
08 - Pan Frying with Alternative Pans.f4v	9.3 MB
01 - Introduction to Pan Frying.f4v	5.9 MB
How to Pan Fry Lesson Description.mht	1.6 MB
/.../02 - Pan Tossing/
02 - Practicing Pan Tossing.f4v	12.3 MB
03 - Pan Tossing with Food.f4v	10.5 MB
01 - Introduction to Pan Tossing.f4v	3.2 MB
Pan Tossing Lesson Description.mht	1.5 MB
/.../03 - How to Sweat Ingredients/
03 - How to Sweat Ingredients.f4v	15.5 MB
02 - Why Sweat Ingredients.f4v	11.4 MB
01 - Introduction to Sweating.f4v	4.4 MB
How to Sweat Ingredients Lesson Description.mht	1.5 MB
/.../04 - How to Saute/
05 - Cooking Food by Sautéing.f4v	22.6 MB
02 - Using the Right Pan & Heating to Sauté.f4v	3.8 MB
04 - Adding the Food When Sautéing.f4v	3.4 MB
03 - Preparing Food to Sauté.f4v	3.3 MB
01 - Introduction to Sautéing.f4v	2.9 MB
How to Saute Lesson Description.mht	1.6 MB
/05 - Searing/
04 - Searing on the Stove Top.f4v	29.5 MB
03 - Determining When to Sear.f4v	7.6 MB
02 - Debunking the Sear & Seal Theory.f4v	5.4 MB
01 - Introduction to Searing.f4v	4.4 MB
Searing Lesson Description.mht	1.6 MB
/.../06 - How to Bread & Batter Foods/
03 - Basic Breading Components.f4v	14.7 MB
04 - How to Bread Foods.f4v	14.6 MB
06 - How to Prepare & Batter Food.f4v	12.2 MB
05 - Basic Batter Components.f4v	11.0 MB
01 - Intro to How to Bread & Batter Foods.f4v	6.7 MB
02 - Why Foods are Breaded or Battered.f4v	5.3 MB
How to Bread & Batter Foods Lesson Description.mht	1.6 MB
/.../07 - How to Shallow Fry & Deep Fry/
05 - What is & How to Deep Fry Foods.f4v	28.8 MB
04 - What is & How to Shallow Fry Foods.f4v	24.0 MB
03 - Temperature of Oil for Frying.f4v	18.3 MB
02 - What Happens to Food During Frying.f4v	14.5 MB
06 - Finishing & Seasoning Fried Food.f4v	7.2 MB
01 - Intro to Shallow & Deep Frying.f4v	7.1 MB
How to Shallow Fry & Deep Fry Lesson Description.mht	1.7 MB
/.../08 - Introduction to Stir-Frying/
04 - Choosing a Wok for Stir-Frying.f4v	33.0 MB
06 - How to Season a Carbon Steel Wok.f4v	24.2 MB
03 - The Advantages of Stir-Frying.f4v	17.1 MB
07 - Caring for a Carbon Steel Wok.f4v	15.2 MB
05 - Other Stir-Frying Equipment.f4v	13.2 MB
02 - Heat & Stir-Frying.f4v	11.6 MB
01 - Introduction to Stir-Frying.f4v	6.6 MB
Introduction to Stir-Frying Lesson Description.mht	1.4 MB
/.../09 - How to Stir-Fry/
03 - Preparing Ingredients for Stir-Frying.f4v	39.6 MB
05 - Tips for Successful Stir-Frying.f4v	28.8 MB
06 - How to Stir-Fry.f4v	26.5 MB
04 - What is Velveting.f4v	23.9 MB
02 - Stir-Fry Components.f4v	11.1 MB
01 - Intro to How to Stir-Fry.f4v	9.3 MB
How to Stir-Fry Lesson Description.mht	2.0 MB
/.../01 - Submersion Cooking Methods/
03 - How Temperature & Activity Affects Food.f4v	16.5 MB
01 - Intro to Submersion Cooking Methods.f4v	13.3 MB
06 - What is Boiling.f4v	11.0 MB
02 - Submersion Cooking Temperatures.f4v	10.4 MB
04 - What is Poaching.f4v	8.6 MB
05 - What is Simmering.f4v	4.7 MB
Submersion Cooking Methods Lesson Description.mht	1.6 MB
/.../02 - Combination Cooking Fundamentals/
07 - Combination Cooking - Slow and Low.f4v	15.9 MB
03 - The Importance of Connective Tissue.f4v	11.7 MB
06 - Liquids & Ratios for Combination Cooking.f4v	7.4 MB
02 - Choosing Meat for Combination Cooking.f4v	7.0 MB
05 - Browning Food for Combination Cooking.f4v	7.0 MB
01 - Introduction to Combination Cooking.f4v	5.7 MB
04 - Choosing a Pot for Combination Cooking.f4v	3.3 MB
Combination Cooking Fundamentals Lesson Description.mht	1.5 MB
/.../03 - Braising - Combination Cooking/
09 - Finishing the Sauce for Braising.f4v	27.0 MB
08 - Slow & Low Cooking for Braising.f4v	12.9 MB
03 - Choosing & Prepping Braising Ingredients.f4v	9.2 MB
06 - Deglazing & Adding Liquid for Braising.f4v	8.6 MB
01 - Introduction to Braising.f4v	8.0 MB
05 - Adding & Browning Mirepoix for Braising.f4v	7.6 MB
04 - Browning the Meat for Braising.f4v	6.9 MB
07 - Adding Bouquet Garni for Braising.f4v	3.7 MB
02 - What is a Braise.f4v	3.6 MB
Braising - Combination Cooking Lesson Description.mht	1.5 MB
/.../04 - Stewing - Combination Cooking/
05 - Building a Stew.f4v	24.7 MB
04 - Choosing & Preparing Meat for Stewing.f4v	17.3 MB
07 - Finishing Sauce for Stew.f4v	14.9 MB
01 - Introduction to Stewing.f4v	8.7 MB
03 - Stewing vs. Braising.f4v	7.4 MB
06 - Cooking & Testing Stew for Doneness.f4v	6.9 MB
02 - What is a Stew.f4v	3.1 MB
Stewing - Combination Cooking Lesson Description.mht	1.5 MB
/.../05 - Pot Roasting - Combination Cooking/
06 - Finishing a Pot Roast.f4v	19.3 MB
05 - Cooking a Pot Roast.f4v	14.7 MB
04 - Preparing a Pot Roast.f4v	13.3 MB
03 - Pot Roasting - The Right Cut of Meat.f4v	10.9 MB
02 - What is Pot Roasting.f4v	7.8 MB
01 - Introduction to Pot Roasting.f4v	6.7 MB
Pot Roasting - Combination Cooking Lesson Description.mht	1.5 MB
/.../06 - Steaming - Introduction/
04 - The Advantages of Steaming.f4v	16.7 MB
03 - Steaming Equipment.f4v	15.6 MB
01 - Introduction to Steaming.f4v	4.6 MB
02 - What is Steaming.f4v	3.1 MB
Steaming - Introduction Lesson Description.mht	1.5 MB
/.../07 - Steaming - Basics/
04 - Preparing to Cook Using Steam.f4v	14.4 MB
05 - Steaming Food.f4v	14.4 MB
07 - Reheating Foods with Steam.f4v	10.6 MB
03 - The Steaming Liquid.f4v	9.9 MB
02 - Preparing Ingredients for Steaming.f4v	8.6 MB
01 - Introduction to Steaming Basics.f4v	6.1 MB
06 - Removing Steamed Food.f4v	3.0 MB
Steaming - Basics Lesson Description.mht	1.6 MB
/.../01 - Beef - Premium Cuts of Steak/
02 - What are Premium Steaks.f4v	18.5 MB
04 - Why Butchers Age Beef.f4v	11.8 MB
03 - Determining Quality of Steaks.f4v	11.6 MB
05 - Choosing Premium Cuts of Steak.f4v	9.0 MB
01 - Introduction to Premium Steaks.f4v	7.0 MB
Beef - Premium Cuts of Steak Lesson Description.mht	1.6 MB
/.../02 - Prepping Premium Steaks for Cooking/
03 - Tempering Steaks.f4v	11.2 MB
04 - Seasoning Steaks.f4v	8.6 MB
02 - Unwrapping Steaks.f4v	8.6 MB
01 - Intro to Prepping Premium Steaks.f4v	3.8 MB
Prepping Premium Steaks for Cooking Lesson Description.mht	1.5 MB
/.../03 - How to Cook Premium Steaks/
07 - Making a Pan Sauce for Steak.f4v	11.2 MB
05 - Cooking & Determining Steak Doneness.f4v	9.9 MB
08 - Cooking Steaks - In a Pan or on the Grill.f4v	9.6 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
06 - Resting Steaks.f4v	7.1 MB
01 - Intro to Cooking Premium Steaks.f4v	6.5 MB
How to Cook Premium Steaks Lesson Description.mht	1.5 MB
/.../04 - How to Roast Prime Rib/
04 - Roasting Prime Rib.f4v	26.0 MB
06 - Resting Roasts.f4v	24.1 MB
02 - How to Select Prime Rib.f4v	24.1 MB
03 - How to Prepare Prime Rib.f4v	21.7 MB
05 - Checking Roasts for Doneness.f4v	19.4 MB
08 - Carving & Serving Prime Rib.f4v	10.5 MB
07 - How to Make Jus.f4v	10.4 MB
01 - Intro to How to Roast Prime Rib.f4v	5.6 MB
How to Roast Prime Rib Lesson Description.mht	1.7 MB
/.../01 - Poultry Fundamentals/
04 - Poultry Breasts & Cooking.f4v	16.6 MB
06 - Buying, Storing & Thawing Poultry.f4v	11.7 MB
03 - Poultry Legs & Cooking.f4v	9.4 MB
05 - Poultry Wings & Other Parts & Cooking.f4v	7.8 MB
01 - Introduction to Poultry.f4v	5.4 MB
02 - Poultry - White vs. Dark Meat.f4v	3.7 MB
Poultry Fundamentals Lesson Description.mht	1.9 MB
/.../02 - How to Roast Chicken/
03 - Roasting & Serving the Chicken.f4v	27.8 MB
02 - Preparing to Roast Chicken.f4v	16.7 MB
01 - Introduction to Basic Roast Chicken.f4v	5.3 MB
How to Roast Chicken Lesson Description.mht	1.8 MB
/.../03 - Enhancing Basic Roast Chicken/
03 - Roasting the Chicken.f4v	26.1 MB
02 - Enhancing a Roast Chicken.f4v	20.0 MB
04 - Making Chicken Pan Sauce or Gravy.f4v	16.5 MB
01 - Intro to Enhancing Roast Chicken.f4v	3.1 MB
Enhancing Basic Roast Chicken Lesson Description.mht	1.7 MB
/.../01 - How to Buy & Store Fish/
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
01 - Intro to Buying & Storing Fish.f4v	4.7 MB
How to Buy & Store Fish Lesson Description.mht	1.5 MB
/.../02 - Cooking Fish Fundamentals/
05 - How to Test Fish for Doneness.f4v	25.2 MB
04 - Keeping Fish Moist During Cooking.f4v	9.7 MB
03 - How to Prepare Fish for Cooking.f4v	9.0 MB
02 - Differences Between Lean & Oily Fish.f4v	6.7 MB
01 - Intro to Cooking Fish Fundamentals.f4v	3.2 MB
Cooking Fish Fundamentals Lesson Description.mht	1.4 MB
/.../03 - How to Pan Fry Fish/
04 - How to Pan Fry Fish Over Higher Heat.f4v	29.7 MB
03 - How to Pan Fry Fish Over Low Heat.f4v	17.0 MB
02 - How to Prep Fish for Pan Frying.f4v	11.1 MB
05 - How to Handle Fish After Cooking.f4v	4.6 MB
01 - Intro to How to Pan Fry Fish.f4v	4.0 MB
How to Pan Fry Fish Lesson Description.mht	1.5 MB
/.../01 - How to Preserve Vegetable Pigments/
03 - Pigments in Red & White Vegetables.f4v	24.1 MB
02 - The Pigment in Green Vegetables.f4v	10.5 MB
05 - Enzymatic Browning of Fruit & Veg.f4v	3.5 MB
04 - Pigments in Yellow & Orange Vegetables.f4v	3.3 MB
01 - Introduction to Vegetable Pigments.f4v	2.8 MB
How to Preserve Vegetable Pigments Lesson Description.mht	1.5 MB
/.../02 - Cooking Vegetables in Water/
03 - Boiling & Simmering Vegetables.f4v	28.8 MB
04 - Blanching & Parboiling Vegetables.f4v	13.9 MB
05 - Cooking Frozen Vegetables.f4v	8.7 MB
02 - Preparing to Cook Vegetables.f4v	7.5 MB
01 - Introduction to Vegetable Cookery.f4v	5.0 MB
Cooking Vegetables in Water Lesson Description.mht	1.5 MB
/.../03 - How to Steam Vegetables/
03 - How to Steam Vegetables.f4v	23.4 MB
05 - How to Finish Steamed Vegetables.f4v	15.2 MB
02 - How to Prep Vegetables for Steaming.f4v	15.1 MB
04 - How to Test Steamed Vegetables.f4v	13.7 MB
01 - Intro to Steaming Vegetables.f4v	8.8 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/
03 - Preparing to Roast Vegetables.f4v	23.5 MB
02 - How Roasting Affects Vegetables.f4v	17.6 MB
05 - Finishing Roasted Vegetables.f4v	13.9 MB
04 - Roasting & Testing Vegetables.f4v	11.3 MB
01 - Intro to How to Roast Vegetables.f4v	7.8 MB
How to Roast Vegetables Lesson Description.mht	1.6 MB
/.../01 - How to Make Broth-Based Clear Soup/
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
01 - Intro to Broth-Based Clear Soups.f4v	7.1 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/
03 - Making Stock-Based Clear Soups.f4v	20.2 MB
04 - Finishing Stock-Based Clear Soups.f4v	13.6 MB
02 - Clear Soups - Stock vs Broth.f4v	7.5 MB
01 - Intro to Stock-Based Clear Soups.f4v	4.4 MB
How to Make Stock-Based Clear Soup Lesson Description.mht	1.4 MB
/.../03 - How to Make Roux-Based Soup/
05 - The Texture of Roux-Based Soups.f4v	28.2 MB
04 - Starting a Roux-Based Soup.f4v	26.6 MB
03 - Components of a Roux-Based Soup.f4v	19.8 MB
06 - Finishing Roux-Based Soups.f4v	16.9 MB
02 - What are Roux-Based Soups.f4v	10.4 MB
01 - Intro to Roux-Based Soups.f4v	5.2 MB
How to Make Roux-Based Soup Lesson Description.mht	1.4 MB
/.../04 - How to Make Starch-Based Thick Soup/
04 - Starting a Starch-Based Thick Soup.f4v	16.3 MB
03 - Starch-Based Thick Soup Components.f4v	13.7 MB
05 - Texture of Starch-Based Thick Soups.f4v	11.2 MB
06 - Finishing Starch-Based Thick Soups.f4v	7.5 MB
01 - Intro to Starch-Based Thick Soup.f4v	5.9 MB
02 - What are Starch-Based Thick Soups.f4v	4.6 MB
How to Make Starch-Based Thick Soup Lesson Description.mht	1.4 MB
/.../01 - How to Brine/
07 - Brining Times.f4v	16.7 MB
02 - How Brining Works.f4v	14.0 MB
06 - How to Flavor Brines.f4v	12.1 MB
05 - Salt & Water Ratios for Brining.f4v	11.2 MB
04 - Before You Brine.f4v	7.7 MB
08 - After Brining - Preparing Meat for Cooking.f4v	7.0 MB
09 - The Results of Brining After Cooking.f4v	5.4 MB
01 - Introduction to Brining.f4v	4.1 MB
03 - Why Lean Meats are Brined.f4v	3.9 MB
How to Brine Lesson Description.mht	1.5 MB
/.../02 - How to Season with Salt/
05 - When to Salt Food.f4v	23.3 MB
02 - Types of Salt.f4v	22.9 MB
04 - How to Salt Food.f4v	19.1 MB
03 - How Salt Affects Food.f4v	10.5 MB
01 - Intro to How to Season with Salt.f4v	7.1 MB
How to Season with Salt Lesson Description.mht	1.6 MB
/.../03 - How to Use and Cook with Herbs/
03 - How to Buy & Store Fresh Herbs.f4v	25.6 MB
06 - How to Cook with Herbs.f4v	22.9 MB
05 - How to Prepare Herbs for Cooking.f4v	18.2 MB
02 - Types of Herbs.f4v	9.0 MB
04 - How to Buy & Store Dried Herbs.f4v	7.6 MB
01 - Intro to How to Cook with Herbs.f4v	4.2 MB
How to Use & Cook with Herbs Lesson Description.mht	2.3 MB
/.../04 - How to Marinate Foods/
02 - What is a Marinade.f4v	33.7 MB
03 - How to Prepare a Marinade.f4v	20.6 MB
05 - Determining Marinating Times.f4v	13.5 MB
04 - Preparing to Marinate.f4v	12.1 MB
06 - Preparing Marinated Foods for Cooking.f4v	9.5 MB
07 - General Marinating Tips.f4v	7.9 MB
01 - Intro to How to Marinate Foods.f4v	5.3 MB
How to Marinate Foods Lesson Description.mht	1.9 MB
/.../01 - How to Select Pasta/
04 - The Quality of Extruded, Dried Pasta.f4v	12.5 MB
02 - What is & How is Pasta Made.f4v	10.6 MB
01 - Introduction to Pasta.f4v	6.7 MB
03 - Extruded vs. Laminated Pasta.f4v	5.5 MB
How to Select Pasta Lesson Description.mht	1.6 MB
/.../02 - How to Cook Pasta/
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
07 - Matching Sauces to Pasta.f4v	8.6 MB
06 - How to Sauce Pasta.f4v	6.6 MB
01 - Introduction to How to Cook Pasta.f4v	5.9 MB
05 - Draining Pasta.f4v	3.9 MB
How to Cook Pasta Lesson Description.mht	1.6 MB
/.../03 - How to Make Fresh Pasta - Laminated Pasta/
07 - Shapes & Variations of Pasta Dough.f4v	24.4 MB
06 - Rolling Pasta Dough.f4v	16.8 MB
04 - Making Pasta Dough in a Food Processor.f4v	12.2 MB
05 - Kneading Pasta Dough.f4v	9.6 MB
01 - Intro to How to Make Laminated Pasta.f4v	8.9 MB
03 - Making Basic Egg Dough by Hand.f4v	6.3 MB
08 - Flavor Variations in Pasta Dough.f4v	5.5 MB
02 - Flour Used for Making Laminated Pasta.f4v	3.4 MB
How to Make Fresh Pasta Lesson Description.mht	1.4 MB
/.../01 - How to Cook Dried Legumes/
03 - Sorting, Rinsing & Soaking Dried Beans.f4v	18.8 MB
01 - Introduction to Dried Beans.f4v	17.3 MB
06 - Testing Beans for Doneness.f4v	16.4 MB
05 - Cooking Dried Beans.f4v	16.2 MB
04 - Methods for Soaking Dried Beans.f4v	10.4 MB
07 - Adding Beans to Your Diet.f4v	9.9 MB
02 - Buying & Storing Dried Beans.f4v	6.4 MB
How to Cook Dried Legumes Lesson Description.mht	1.6 MB
/.../01 - Rice Basics/
03 - Common Types of Rice.f4v	36.3 MB
04 - Storing & Food Safety of Rice.f4v	8.1 MB
02 - Rice Anatomy & Processing.f4v	6.6 MB
01 - Introduction to Rice Basics.f4v	3.5 MB
Rice Basics Lesson Description.mht	1.3 MB
/.../02 - Cooking Rice - Steaming & Boiling Methods/
02 - Rinsing & Soaking Rice.f4v	18.0 MB
08 - How to Flavor Rice.f4v	15.8 MB
06 - Alternative Ways to Steam Rice.f4v	13.9 MB
07 - Boiling (Pasta) Method for Cooking Rice.f4v	13.2 MB
04 - Steaming Method for Cooking Rice.f4v	11.0 MB
03 - Ratios of Liquid to Rice.f4v	7.1 MB
01 - Introduction to Rice Cooking Methods.f4v	6.5 MB
05 - Resting & Serving Rice.f4v	6.4 MB
Cooking Rice - Steaming & Boiling Methods Lesson Description.mht	1.7 MB
/.../03 - Cooking Rice - Pilaf Method/
02 - How to Make a Basic Pilaf.f4v	15.9 MB
04 - Adding Proteins to Pilaf.f4v	14.8 MB
03 - How to Enhance and Flavor a Basic Pilaf.f4v	8.5 MB
01 - Introduction to Pilaf.f4v	5.8 MB
Cooking Rice - Pilaf Method Lesson Description.mht	1.6 MB
/.../04 - The Risotto Method/
05 - Starting the Risotto Method.f4v	25.8 MB
07 - How to Finish Risotto.f4v	22.0 MB
06 - Adding Liquid & Testing Risotto.f4v	21.5 MB
03 - Rice & Grains for the Risotto Method.f4v	18.0 MB
04 - Liquids for the Risotto Method.f4v	12.3 MB
01 - Introduction to the Risotto Method.f4v	8.1 MB
02 - Pans for the Risotto Method.f4v	5.6 MB
The Risotto Method Lesson Description.mht	1.8 MB
/.../05 - How to Vary Risotto/
02 - Adding Sauces to Vary Risotto.f4v	14.8 MB
03 - Adding Ingredients to Risotto.f4v	13.0 MB
01 - Intro to Varying a Basic Risotto.f4v	3.5 MB
How to Vary Risotto Lesson Description.mht	1.8 MB
/.../06 - How to Cook Grains/
07 - Easy Ways to Add Grains to Your Diet.f4v	26.7 MB
05 - Cooking Methods for Grains.f4v	22.4 MB
02 - The Anatomy of Whole Grains.f4v	14.3 MB
04 - Preparing to Cook Grains.f4v	10.5 MB
06 - Preparing Grains in Advance.f4v	10.4 MB
01 - Introduction to Whole Grains.f4v	10.1 MB
03 - How to Buy & Store Grains.f4v	4.5 MB
How to Cook Grains Lesson Description.mht	2.2 MB
/.../07 - How to Make Polenta/
04 - Cooking Polenta.f4v	31.4 MB
03 - Liquid & Ratios for Polenta.f4v	16.9 MB
02 - Types of Cornmeal for Polenta.f4v	12.4 MB
05 - Finishing Polenta.f4v	9.4 MB
01 - Introduction to Polenta.f4v	7.4 MB
How to Make Polenta Lesson Description.mht	1.7 MB
/.../01 - Salad Greens - Selecting & Preparing/
06 - Combining Salad Greens.f4v	20.3 MB
05 - Tossing & Serving Salad Greens.f4v	19.9 MB
04 - Drying & Storing Salad Greens.f4v	18.6 MB
02 - Choosing Salad Greens.f4v	14.3 MB
03 - Cleaning & Refreshing Salad Greens.f4v	9.2 MB
01 - Intro to Salad Selection & Preparation.f4v	8.9 MB
Salad Greens - Selecting & Preparing Lesson Description.mht	1.8 MB
/.../02 - Salad Dressing & Vinaigrette Basics/
05 - How to Make a Basic Vinaigrette.f4v	13.9 MB
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
07 - Matching Oils & Vinegars to Greens.f4v	10.1 MB
04 - Acids for Vinaigrettes & Dressings.f4v	4.8 MB
06 - How to Vary Vinaigrettes & Dressings.f4v	3.5 MB
Salad Dressing & Vinaigrette Basics Lesson Description.mht	1.6 MB
/.../01 - Wheat & Gluten/
05 - Types of Flour - Uses & Mixing.f4v	18.9 MB
04 - What is Gluten.f4v	17.5 MB
02 - The Composition of Wheat.f4v	11.9 MB
03 - Semolina & Couscous.f4v	6.4 MB
01 - Introduction to Wheat & Gluten.f4v	5.6 MB
Wheat & Gluten Lesson Description.mht	1.8 MB
/.../02 - How to Make Bread - Basics/
03 - Yeast & Bread Making.f4v	40.0 MB
05 - Basic Bread Making Tools.f4v	19.5 MB
02 - Flour for Basic Bread Making.f4v	14.9 MB
04 - Water & Salt in Bread Making.f4v	10.7 MB
01 - Intro to How to Make Bread - Basics.f4v	4.4 MB
How to Make Bread - Basics Lesson Description.mht	1.7 MB
/.../03 - Stages of Bread Making/
03 - Kneading & Developing Dough Stage.f4v	32.4 MB
07 - Slashing & Baking Dough Stage.f4v	25.3 MB
05 - Shaping Dough Stage.f4v	21.7 MB
04 - Fermenting Dough Stage.f4v	20.1 MB
06 - Proofing Dough Stage.f4v	18.1 MB
02 - Preparing & Mixing the Dough Stage.f4v	16.9 MB
08 - Cooling & Storing Bread Stage.f4v	13.5 MB
01 - Intro to the Stages of Bread Making.f4v	7.2 MB
Stages of Bread Making Lesson Description.mht	1.7 MB
/.../04 - How to Shape an Epi/
02 - How to Shape an Épi.f4v	17.0 MB
01 - Introduction to Shaping an Épi.f4v	2.5 MB
How to Shape an Epi Lesson Description.mht	1.7 MB
/.../05 - How to Make Crepes/
04 - Cooking Crêpes.f4v	32.7 MB
03 - Preparing Crêpe Batter.f4v	27.5 MB
05 - Filling & Shaping Crêpes.f4v	25.0 MB
01 - Intro to How to Make Crêpes.f4v	8.2 MB
02 - Equipment for Making Crêpes.f4v	7.3 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/
07 - How to Read Labels on Chocolate.f4v	21.2 MB
08 - How to Taste Quality Chocolate.f4v	17.0 MB
06 - Making Chocolate & Conching.f4v	16.8 MB
03 - How Cocoa Beans are Manufactured.f4v	9.7 MB
04 - What is Cocoa Powder.f4v	8.7 MB
02 - The Cacao Tree.f4v	8.1 MB
05 - What is Cocoa Butter.f4v	6.6 MB
01 - Introduction to Chocolate.f4v	5.7 MB
Basics of Quality Chocolate Lesson Description.mht	1.8 MB
/.../01 - The Basics of Plating/
07 - General Plating Guidelines.f4v	34.5 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
03 - Choosing Plates - Colors & Sizes.f4v	8.7 MB
01 - Intro to the Basics of Plating.f4v	7.4 MB
08 - How to Serve Plated Food.f4v	6.4 MB
02 - The Anatomy of a Plate.f4v	2.6 MB
The Basics of Plating Lesson Description.mht	1.8 MB
/.../Art of the Wok - Stir-Frying/Course Files/
06.2 - Shanghai Street Noodles.mp4	34.3 MB
06.1 - Wok Cooking in a Professional Kitchen.mp4	4.1 MB
16.1 - Broccoli & Chicken Stir-Fry.mht	1.4 MB
13.1 - Kung Pao Chicken Stir-Fry.mht	1.3 MB
19.2 - Pad Thai.mht	1.2 MB
10 - Chicken & Shiitake Stir-Fry.mht	1.2 MB
16.3 - Stir-Fried Beef & Vegetables.mht	1.2 MB
11.4 - Stir-Fried Chicken with Black Bean Sauce.mht	1.2 MB
16.2 - Stir-Fried Chili Bean Scallops.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
18.3 - Stir-Fried Broccoli in a Spicy Peanut Sauce.mht	1.1 MB
19.1 - Stir-Fried Vegetable Chow Mein.mht	1.1 MB
11.1 - 'Oyster'-Chili Stir-Fry Sauce.mht	1.1 MB
18.2 - Stir-Fried Chinese Broccoli.mht	1.1 MB
11.3 - Sweet and Sour Stir-Fry Sauce.mht	1.1 MB
13.2 - Stir-Fried Yau Choi with Garlic & Oyster Sauce.mht	1.0 MB
18.4 - Stir-Fried Vegetables & Tempeh.mht	1.0 MB
11.2 - Shiitake and Sake Stir-Fry Sauce.mht	1.0 MB
18.1 - Stir-Fried Snap Peas with Water Chestnuts.mht	988.4 KB
12 - Fish-Less Fish Sauce.mht	951.3 KB
/.../Art of the Wok - Stir-Frying/
Art of the Wok - Stir-Frying.chm	2.9 MB
/.../Cooking Chicken & Poultry/Course Files/
24.1 - How to Fold a Burrito.f4v	6.2 MB
14 - Roasted Turkey with Gravy.mht	1.9 MB
23.2 - Chicken Pot Pie.mht	1.8 MB
23.1 - Almond Coriander Chicken.mht	1.7 MB
22.1 - Basic White Chicken Stock.mht	1.4 MB
09.1 - Tuscan Braised Chicken.mht	1.4 MB
20.3 - Mashed Potatoes for a Crowd.mht	1.3 MB
17.2 - Butterflied Roast Chickens.mht	1.3 MB
22.2 - Chicken Noodle Soup.mht	1.3 MB
24.3 - Salsa de Molcajete.mht	1.3 MB
10.2 - Chicken and Chorizo Rice.mht	1.3 MB
21.4 - Butter Baked Corn.mht	1.2 MB
13 - Basic Roast Chicken.mht	1.2 MB
21.3 - Roasted Glazed Carrots.mht	1.2 MB
22.3 - Azteca Soup.mht	1.2 MB
20.2 - Soft Polenta.mht	1.2 MB
24.2 - Salsa Verde de Lupita.mht	1.2 MB
17.1 - Butterflied Roast Chickens.mht	1.2 MB
21.2 - Roasted Cauliflower.mht	1.1 MB
20.1 - Smashed Sweet Potatoes.mht	1.1 MB
17.3 - Butterflied Roast Chickens.mht	1.1 MB
21.1 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
10.3 - Turkish Chicken Kebabs.mht	1.1 MB
23.3 - Asian Coleslaw.mht	1.1 MB
09.2 - Braised Chicken and Vegetables.mht	1.1 MB
10.1 - Lemon-Rosemary Grilled Chicken.mht	1.0 MB
24.4 - Guacamole.mht	1.0 MB
19 - Mushroom Gravy - Vegan & Gluten-Free.mht	980.8 KB
/.../Cooking Chicken & Poultry/
Cooking Chicken and Poultry.chm	4.5 MB
/.../Cooking Premium Steaks/Course Files/
17.5 - Pork with Morel-Calvados Sauce.mht	1.6 MB
17.1 - Beef Tenderloin with Red Wine Sauce.mht	1.6 MB
17.3 - Beef Tenderloin with Peppercorn Sauce (Steak au Poivre).mht	1.4 MB
17.2 - Caprese-Style Steak.mht	1.4 MB
17.4 - Steak Diane with Sautéed Potatoes and Peas.mht	1.4 MB
14.2 - Chimichurri Sauce.mht	1.1 MB
14.1 - Tarragon and Shallot Compound Butter.mht	1.0 MB
/.../Cooking Premium Steaks/
Cooking Premium Steaks.chm	3.3 MB
/Courses/Cooking Vegetables/Course Files/
28.4 - Slow-Roasted Tomatoes.mht	1.2 MB
14.1 - Sauteed French Green Beans.mht	1.2 MB
21 - Creamy Mashed Potatoes.mht	1.2 MB
28.2 - Roasted Fingerling Potatoes.mht	1.2 MB
06 - Green Beans with Cambozola & Pinenuts.mht	1.2 MB
19.1 - Steamed Kale.mht	1.2 MB
26 - Roasted Cauliflower.mht	1.1 MB
08.2 - Beet, Pumpkin Seed & Feta Salad.mht	1.1 MB
22.1 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
08.1 - Lemon Garlic Rapini (Broccoli Rabe).mht	1.1 MB
28.1 - Roasted Brussels Sprouts with Lemon-Parmesan Breadcrumbs.mht	1.1 MB
22.2 - Butternut Squash Salad with Honey-Champagne Vinaigrette.mht	1.1 MB
19.2 - Steamed Carrots with Cumin & Walnut Oil.mht	1.1 MB
28.3 - Roasted Butternut Squash.mht	1.1 MB
19.3 - Steamed Baby Bok Choy.mht	1.1 MB
14.2 - Sauteed Carrots & Green Onions.mht	1.0 MB
08.3 - Steamed Asparagus with Tarragon Aioli.mht	1.0 MB
07 - Healthy Avocado Snack.mht	999.0 KB
/Courses/Cooking Vegetables/
Cooking Vegetables.chm	6.4 MB
/Courses/Egg Basics/Course Files/
07.2 - Warm Salmon Salad Nicoise.mht	1.4 MB
10.3 - Cornbread Brunch.mht	1.3 MB
07.1 - Boursin Scrambled Eggs.mht	1.3 MB
07.3 - Grilled Asparagus with Soft-Boiled Eggs.mht	1.2 MB
10.2 - Croque Madame (Ham, Cheese and Egg Sandwich).mht	1.1 MB
10.1 - Huevos Motulenos.mht	1.1 MB
15.3 - Wild Mushroom Frittata.mht	1.1 MB
15.2 - Ham and Leek Frittata.mht	1.1 MB
18.3 - Steamed Eggs with Polenta, Sausage & Roasted Red Peppers.mht	1.0 MB
18.2 - Steamed Eggs with Ham and Cheese.mht	955.4 KB
15.1 - Herb and Goat Cheese Frittata.mht	949.2 KB
18.1 - Simple Steamed Eggs with Toast Points.mht	945.1 KB
/Courses/Egg Basics/
Egg Basics.chm	4.4 MB
/Courses/Food Safety/Course Files/
12.2 - Proper Handwashing.f4v	6.6 MB
28.2 - How to Test Salmon for Doneness.f4v	6.5 MB
28.1 - How to Know When Poultry Is Cooked.f4v	6.0 MB
27.2 - Cooling Risotto.f4v	4.4 MB
32 - Cleaning & Sanitizing Cutting Boards.f4v	4.2 MB
27.1 - Cooling Stock.f4v	4.1 MB
07 - Pathogen Growth at Room Temperature.f4v	3.5 MB
21.2 - Thawing Fish Properly.f4v	3.5 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
21.5 - Storing Whole Wheat Flour.f4v	2.3 MB
21.1 - Thawing Chicken Properly.f4v	2.3 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
21.4 - Storing Whole Grains.f4v	1.5 MB
21.3 - Marinating Food Properly.f4v	1.5 MB
12.1 - Proper Handwashing Technique.pdf	547.4 KB
19 - Refrigerator and Freezer Storage Charts.pdf	210.1 KB
/Courses/Food Safety/
Food Safety.chm	18.4 MB
/Courses/Grains & Legumes/Course Files/
35 - Chana Masala (Curried Chickpeas).mht	1.5 MB
23.1 - Pancetta, Leek and Asparagus Risotto.mht	1.3 MB
37.1 - Hummus bi Tahini (Hummus with Sesame Paste).mht	1.3 MB
36 - Vegetable Tagine.mht	1.3 MB
10.2 - Pilau Rice.mht	1.3 MB
20.1 - Risotto with Buffalo Mozzarella, Roasted Tomatoes & Basil Oil.mht	1.3 MB
16.2 - Chicken and Chorizo Rice.mht	1.3 MB
16.1 - Mexican Red Rice.mht	1.2 MB
23.2 - Ragu Risotto.mht	1.2 MB
19 - Basic Risotto.mht	1.2 MB
20.2 - Gorgonzola Risotto with Toasted Pine Nuts.mht	1.2 MB
23.3 - Risotto with Peas, Carrots and Green Beans.mht	1.2 MB
16.3 - Middle Eastern Chicken Pilaf.mht	1.2 MB
15 - Coconut-Infused Rice.mht	1.2 MB
28.2 - Bulgur Salad with Spinach & Roasted Tomatoes.mht	1.2 MB
34.1 - Italian White Bean Soup.mht	1.2 MB
37.2 - Black Bean and Quinoa Salad.mht	1.2 MB
39 - Middle Eastern Lentils & Rice with Crispy Onions.mht	1.1 MB
31.1 - Simple Polenta.mht	1.1 MB
28.3 - Healthy Vegetable Grain Bowl with Tofu.mht	1.1 MB
31.2 - Polenta on a Board (Polenta Sulla Spianatoia).mht	1.1 MB
28.1 - Quinoa with Mixed Vegetables.mht	1.1 MB
27 - Wheat Berry Breakfast Bowl.mht	1.1 MB
09 - Steamed Rice.mht	1.0 MB
37.3 - Mung Bean Salad.mht	1.0 MB
31.3 - Steamed Eggs with Polenta, Sausage & Roasted Red Peppers.mht	1.0 MB
10.1 - Cardamom & Cumin Infused Basmati Rice.mht	1.0 MB
11 - Healthy and Delicious Brown Rice.mht	968.8 KB
34.2 - Italian White Bean Soup.mht	956.3 KB
/Courses/Grains & Legumes/
Grains and Legumes.chm	5.6 MB
/.../How to Cook & Make Pasta/Course Files/
25.3 - Mario Batali's Lasagne alla Bolognese al Forno.mht	1.9 MB
19 - Spaghetti Aglio e Olio.mht	1.8 MB
12 - Basic Tomato Sauce.mht	1.6 MB
28.1 - Basic Tomato Sauce.mht	1.6 MB
29.3 - Pizza Four Ways.mht	1.6 MB
08 - Mile-High Pancakes.mht	1.5 MB
29.1 - Chicken Parmigiana (Pollo alla Parmigiana).mht	1.4 MB
24 - Pasta Boscaiola.mht	1.4 MB
28.2 - Spaghetti and Meatballs alla Nonna.mht	1.4 MB
20.3 - Penne Mediterranean.mht	1.4 MB
23 - Basic Egg Pasta Dough.mht	1.3 MB
25.1 - Fava Bean and Kale Pappardelle.mht	1.3 MB
25.2 - Mario Batali's Green Pasta Dough.mht	1.2 MB
20.2 - Arrabbiata Sauce.mht	1.2 MB
25.4 - Spinach-Ricotta Ravioli.mht	1.1 MB
20.1 - Angel Hair Pasta with Shrimp, Chili and Tomatoes.mht	1.1 MB
28.3 - Spaghetti & Plant-Based Meat Balls.mht	1.1 MB
29.2 - Polenta on a Board (Polenta Sulla Spianatoia).mht	1.1 MB
/.../How to Cook & Make Pasta/
How to Cook and Make Pasta.chm	5.5 MB
/Courses/Knife Skills/Course Files/
17 - Hearty Homemade Minestrone.mht	1.3 MB
15 - Raw Vegetable Salsa & Cooked Chili.mht	1.1 MB
14 - Traditional Moroccan Couscous.mht	1.1 MB
/Courses/Knife Skills/
Knife Skills.chm	3.3 MB
/.../Mastering Your Fry Pan/Course Files/
09 - Pan Frying Thick Ingredients.f4v	10.7 MB
08 - Pan Fry Chicken Medallions.f4v	3.2 MB
16.1 - Almond Coriander Chicken.mht	1.7 MB
10.3 - Pork with Morel-Calvados Sauce.mht	1.6 MB
10.1 - Chicken Saltimbocca.mht	1.6 MB
10.2 - Caprese-Style Steak.mht	1.4 MB
19.1 - Hash Browns.mht	1.3 MB
19.4 - Sauteed Fennel with Parmesan.mht	1.3 MB
19.5 - Sauteed French Green Beans.mht	1.2 MB
16.2 - Mixed Vegetable Bulgur.mht	1.2 MB
19.2 - Sauteed Peas with Romaine & Mint.mht	1.1 MB
23.1 - Sauteed Cabbage.mht	1.1 MB
23.2 - Sauteed Mushrooms.mht	1.1 MB
19.3 - Sauteed Carrots & Green Onions.mht	1.0 MB
/.../Mastering Your Fry Pan/
Mastering Your Fry Pan.chm	3.4 MB
/.../Plant-Based Cooking - Level 1/Course Files/
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
009.2 - The Path is the Win.f4v	13.9 MB
094 - Basic Tomato Sauce.mht	1.7 MB
155 - Chana Masala (Curried Chickpeas).mht	1.5 MB
048.4 - Power Cookies.mht	1.4 MB
097 - Hash Browns.mht	1.4 MB
079.3 - Thai Coconut Squash Soup.mht	1.4 MB
156 - Vegetable Tagine.mht	1.4 MB
078.1 - Vegetable Stock.mht	1.3 MB
168 - Hearty Homemade Minestrone.mht	1.3 MB
145.2 - Pilau Rice.mht	1.3 MB
041 - Crunchy Mediterranean Salad.mht	1.3 MB
078.2 - Fresh Vegetable Boullion.mht	1.2 MB
047.1 - Cashew Cream Cheese Base.mht	1.2 MB
093 - Mixed Vegetable Bulgur.mht	1.2 MB
106 - Braised Kale.mht	1.2 MB
079.2 - Tomato & Lentil Soup.mht	1.2 MB
042 - Quinoa Confetti Salad.mht	1.2 MB
154.1 - Italian White Bean Soup.mht	1.2 MB
049.1 - Steel-Cut Oats with Fresh Fruit.mht	1.2 MB
107 - Braised Onions.mht	1.2 MB
079.1 - Lentil Coconut Soup.mht	1.2 MB
102 - Roasted Cauliflower.mht	1.2 MB
048.6 - Mac 'n' Cheese (Egg, Dairy & Gluten-Free).mht	1.2 MB
039 - Traditional Moroccan Couscous.mht	1.2 MB
040 - Raw Vegetable Salsa & Cooked Chili.mht	1.2 MB
165 - Mac 'n' Cheese (Egg, Dairy & Gluten-Free).mht	1.2 MB
047.3 - Tuna-Less Tuna Salad.mht	1.1 MB
047.4 - Romesco Sauce.mht	1.1 MB
122 - Toasted Sesame Miso Dressing.mht	1.1 MB
082 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
169 - Polenta on a Board (Polenta Sulla Spianatoia).mht	1.1 MB
086 - Steamed Carrots with Cumin & Walnut Oil.mht	1.1 MB
098 - Sauteed Mushrooms.mht	1.1 MB
135 - Cashew Sour Cream.mht	1.1 MB
144 - Steamed Rice.mht	1.1 MB
134 - Kale & Avocado Salad.mht	1.1 MB
047.2 - Guacamole.mht	1.1 MB
048.3 - Raw Date Squares.mht	1.1 MB
164 - Just Beet It - Veggie Burgers.mht	1.1 MB
048.5 - Chia Pudding.mht	1.1 MB
048.2 - Dairy-Free Truffles.mht	1.0 MB
145.1 - Cardamom & Cumin Infused Basmati Rice.mht	1.0 MB
133 - Carrot Salad (Salade de Carottes Rapees).mht	1.0 MB
108 - Braised Tempeh with Madeira Sauce.mht	1.0 MB
146 - Healthy and Delicious Brown Rice.mht	1.0 MB
049.3 - Orange-Oat Smoothie.mht	1.0 MB
048.1 - Scrumptious Vegan Popcorn.mht	1.0 MB
154.2 - Plant-Based Sausage Patties.mht	1.0 MB
121 - Tahini Dressing.mht	974.8 KB
049.2 - Super Green Smoothie.mht	967.2 KB
132 - Super Green Smoothie.mht	948.0 KB
163 - Vegan Baking Cheat Sheet.pdf	571.9 KB
009.1 - Map of Cooking.pdf	389.5 KB
045 - Daily Nutrient Requirements Wheel.pdf	337.7 KB
063 - Ten Steps to Incorporate Whole Foods in Your Daily Routine.pdf	283.0 KB
/.../Plant-Based Cooking - Level 1/
Plant-Based Cooking - Level 1.chm	42.5 MB
/.../Steaming, Stewing & Braising/Course Files/
16.1 - Spaghetti Aglio e Olio.mht	1.8 MB
27.2 - Beef Bourguignon.mht	1.8 MB
15.1 - Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes.mht	1.5 MB
23.2 - Braised Malaysian Short Ribs.mht	1.4 MB
16.3 - Pasta Boscaiola.mht	1.4 MB
30.1 - Basic Beef Pot Roast.mht	1.4 MB
23.3 - Braised Oxtail Ragu with Chanterelle Mushrooms.mht	1.4 MB
23.1 - Tuscan Braised Chicken.mht	1.4 MB
27.3 - Rustic Beef and Vegetable Stew.mht	1.3 MB
27.1 - Beef Rendang.mht	1.3 MB
30.2 - Asian Pork Pot Roast.mht	1.2 MB
14.1 - Poached Salmon with Herb Vinaigrette.mht	1.2 MB
15.2 - Borscht Soup.mht	1.2 MB
16.2 - Grilled Asparagus with Soft-Boiled Eggs.mht	1.2 MB
22.2 - Braised Kale.mht	1.2 MB
10.5 - Creamy Mashed Potatoes.mht	1.2 MB
22.1 - Braised Onions.mht	1.2 MB
14.3 - Poached Pears.mht	1.1 MB
15.3 - Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes.mht	1.1 MB
10.3 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
14.2 - Salade Lyonnaise.mht	1.1 MB
10.1 - Steamed Salmon with Lemon & Dill.mht	1.0 MB
16.4 - Green Beans with Almonds and Brown Butter.mht	1.0 MB
08 - Steamed Lemon-Garlic Chicken with Thyme.mht	1.0 MB
10.4 - Steamed Asparagus with Tarragon Aioli.mht	1.0 MB
10.6 - Mexican Corn.mht	993.3 KB
10.2 - Simple Steamed Eggs with Toast Points.mht	947.4 KB
/.../Steaming, Stewing & Braising/
Steaming, Stewing and Braising.chm	3.7 MB
/.../The Cook's Roadmap - Level 1/Course Files/
029.2 - Map of Cooking.f4v	44.5 MB
030 - Message From Co-Founder.f4v	43.4 MB
034 - Michael Pollan - Twinkie vs. Carrot.mp4	20.8 MB
029.1 - The Path is the Win.f4v	13.9 MB
055 - Pan Frying Thick Ingredients.f4v	10.7 MB
054.2 - How to Cut Chicken Medallions.f4v	6.8 MB
054.1 - Pan Fry Chicken Medallions.f4v	3.2 MB
072.1 - Roasted Turkey with Gravy.mht	1.9 MB
164 - Spaghetti Aglio e Olio.mht	1.8 MB
160.1 - Basic Tomato Sauce.mht	1.6 MB
059 - Basic Tomato Sauce.mht	1.6 MB
153 - Pizza Four Ways.mht	1.6 MB
152 - Mile-High Pancakes.mht	1.5 MB
166 - Pasta Boscaiola.mht	1.4 MB
165.1 - Spaghetti and Meatballs alla Nonna.mht	1.4 MB
068 - Lemon Chicken with Pine Nuts and Olives.mht	1.4 MB
023 - Hearty Homemade Minestrone.mht	1.3 MB
131.2 - Pilau Rice.mht	1.3 MB
080.1 - Vegetable Stock.mht	1.3 MB
136.2 - Chicken and Chorizo Rice.mht	1.3 MB
136.1 - Mexican Red Rice.mht	1.2 MB
119.4 - Belgian Endive Salad.mht	1.2 MB
081.1 - Pancetta White Bean Soup.mht	1.2 MB
117 - Crunchy Mediterranean Salad.mht	1.2 MB
071 - Basic Roast Chicken.mht	1.2 MB
081.5 - Simple Cabbage Soup.mht	1.2 MB
081.3 - Borscht Soup.mht	1.2 MB
080.2 - Basic Court Bouillon.mht	1.2 MB
104 - Creamy Mashed Potatoes.mht	1.2 MB
136.3 - Middle Eastern Chicken Pilaf.mht	1.2 MB
085 - Green Beans with Cambozola & Pinenuts.mht	1.2 MB
135 - Coconut-Infused Rice.mht	1.2 MB
101.1 - Steamed Kale.mht	1.2 MB
081.4 - Lentil Coconut Soup.mht	1.2 MB
063 - Roasted Cauliflower.mht	1.1 MB
160.2 - Sun-dried Tomato Sauce.mht	1.1 MB
137 - Middle Eastern Lentils & Rice with Crispy Onions.mht	1.1 MB
119.2 - Spinach Salad with Goat Cheese and a Maple Walnut Vinaigrette.mht	1.1 MB
064 - Roasted Potatoes - Hasselback Potatoes.mht	1.1 MB
165.2 - Spaghetti & Plant-Based Meat Balls.mht	1.1 MB
021 - Traditional Moroccan Couscous.mht	1.1 MB
022 - Raw Vegetable Salsa & Cooked Chili.mht	1.1 MB
119.1 - Lemon Shallot Vinaigrette.mht	1.1 MB
119.3 - Orange-Cumin-Coriander Vinaigrette.mht	1.1 MB
097 - Steamed Broccolini with Bragg Liquid Aminos.mht	1.1 MB
101.2 - Steamed Carrots with Cumin & Walnut Oil.mht	1.1 MB
120 - Soy-Sesame Salad with Wild Mushrooms.mht	1.1 MB
081.2 - Caldo Verde.mht	1.1 MB
141 - Wheat Berry Breakfast Bowl.mht	1.1 MB
118 - Salade Lyonnaise.mht	1.1 MB
101.3 - Steamed Baby Bok Choy.mht	1.1 MB
130 - Steamed Rice.mht	1.0 MB
096 - Steamed Lemon-Garlic Chicken with Thyme.mht	1.0 MB
131.1 - Cardamom & Cumin Infused Basmati Rice.mht	1.0 MB
101.4 - Steamed Asparagus with Tarragon Aioli.mht	1.0 MB
116 - Carrot Salad.mht	1.0 MB
086 - Healthy Avocado Snack.mht	996.8 KB
072.2 - Mushroom Gravy - Vegan & Gluten-Free.mht	980.8 KB
132 - Healthy and Delicious Brown Rice.mht	968.8 KB
062 - Roasted Brussels Sprouts.mht	965.0 KB
029.3 - Map of Cooking.pdf	389.5 KB
037 - Daily Nutrient Requirements Wheel.pdf	337.7 KB
033 - Ten Steps to Incorporate Whole Foods in Your Daily Routine.pdf	283.0 KB
093 - How Does Steam Cook My Food (Infographic).pdf	262.6 KB
/.../The Cook's Roadmap - Level 1/
The Cook's Roadmap - Level 1.chm	36.5 MB
/Courses/
Platform Tour.f4v	36.6 MB
About Rouxbe Cooking Courses.f4v	35.6 MB
/.../Breads and Doughs Tips/
What is Blind Baking.f4v	11.7 MB
What are Pappadams - Indian Flatbread.f4v	5.7 MB
Pizza Dough and How to Shape It.f4v	5.2 MB
What is Lean Dough.f4v	2.9 MB
What is Brioche.f4v	2.6 MB
/Ingredients/Eggs Tips/
Making Poached Eggs Ahead.f4v	6.7 MB
How to Poach an Egg.f4v	6.4 MB
How to Separate Eggs.f4v	5.4 MB
/.../Fish and Seafood Tips/
How to Test Salmon for Doneness.f4v	14.3 MB
How to Buy, Store and Clean Mussels.f4v	13.3 MB
How to Clean Squid.f4v	11.3 MB
How to Clean Shrimp or Prawns.f4v	7.9 MB
How to Debone and Trim Snapper Fillets.f4v	7.2 MB
How to Buy Fresh Shrimp or Prawns.f4v	5.5 MB
What is Tilapia.f4v	3.7 MB
What is Tobiko.f4v	3.2 MB
Tips for Eating Mussels.f4v	2.9 MB
Removing Pin Bones from Fish.f4v	2.7 MB
/Ingredients/Fruits Tips/
What is Tamarind.f4v	9.1 MB
How to Segment Citrus Fruit.f4v	8.3 MB
What is Kaffir Lime.f4v	7.5 MB
How to Pit and Dice an Avocado.f4v	6.6 MB
How to Cut Citrus Wedges.f4v	6.3 MB
How to Choose and Prepare a Mango.f4v	5.7 MB
What are Meyer Lemons.f4v	2.5 MB
What are Limones.flv	1.7 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/
How to Debone and Tie a Lamb Loin.f4v	31.5 MB
How to Clean and Portion a Whole Beef Tenderloin.f4v	27.5 MB
Why Meat Needs to Rest After Cooking.f4v	9.7 MB
Tips to Make Ribs Ahead.flv	9.1 MB
How to Baste Meat and Why.f4v	9.1 MB
Tips on Buying Beef Tenderloin Steaks.f4v	8.5 MB
How to Turn a Roast or Chicken.f4v	6.7 MB
Why Rest Meat After Cooking It.f4v	6.4 MB
What is Pancetta.f4v	5.7 MB
Different Cuts of Beef Ribs.f4v	4.5 MB
What is Chorizo.f4v	4.2 MB
How to Clean Pork Tenderloin.f4v	4.2 MB
Brining Pork in Advance.f4v	4.0 MB
Tips on Buying Lamb Stew Meat.f4v	3.0 MB
What is a Lamb Loin.f4v	3.0 MB
What are Lardons.f4v	2.5 MB
/Ingredients/Nuts Tips/
How to Skin a Hazelnut.f4v	10.5 MB
How to Roast or Toast Nuts.f4v	6.9 MB
How & Why to Soak Nuts.f4v	6.2 MB
How to Skin Almonds.f4v	4.1 MB
/Ingredients/Pasta Tips/
What is Couscous.f4v	8.7 MB
How to Test Large Pasta for Al Dente.flv	401.9 KB
/Ingredients/Poultry Tips/
How to Butcher a Duck.f4v	35.8 MB
How to Butcher a Chicken - 8 or 10 Cut Chicken.f4v	19.6 MB
How to Butcher a Whole Chicken.f4v	18.2 MB
How to Carve Poultry.f4v	16.5 MB
Trussing Poultry.f4v	13.0 MB
How to Carve Turkey.f4v	10.5 MB
How to Debone a Chicken Breast.f4v	9.6 MB
How to Butterfly a Chicken.f4v	7.5 MB
How to Know When Your Poultry is Cooked.f4v	7.4 MB
How to Remove Chicken Tendons.f4v	2.6 MB
Great Poultry Baster.flv	1.9 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/
What is and How to Make a Gastride.f4v	12.9 MB
How to Make a Balsamic Reduction.f4v	11.4 MB
How to Make Gravy for Turkey.f4v	10.3 MB
How to Make a Gluten-Free Slurry.f4v	9.7 MB
How to Make Pesto in a Food Processor.f4v	7.2 MB
What is Sambal.f4v	5.7 MB
Freezing and Storing Demi-Glace.f4v	5.3 MB
How to Separate Fat From a Liquid.f4v	3.8 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
Reheating Caramel Sauce.f4v	1.7 MB
/Ingredients/Seasoning Tips/
Learn About Gourmet Salt.f4v	14.6 MB
How to Identify Parsley and Cilantro.f4v	8.3 MB
What is and How to Prepare Lemongrass.f4v	8.2 MB
What are Chipotle Peppers.f4v	7.8 MB
What is Bouquet Garni.f4v	7.6 MB
What are Pandan Leaves.f4v	5.6 MB
Which Thai Chili to Use.f4v	4.7 MB
What is Galangal.f4v	4.0 MB
What are Herbes de Provence.f4v	4.0 MB
What is Turmeric.f4v	3.8 MB
What is Miso.f4v	3.8 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 White Pepper.f4v	3.4 MB
Chilis - Turning up the Heat.f4v	3.4 MB
Grinding Your Own Spices.f4v	3.3 MB
What is Thai Basil.f4v	3.2 MB
How to De-Stem Spinach.f4v	3.2 MB
What are Kaiware Sprouts.f4v	3.2 MB
What is Palm Sugar.f4v	3.1 MB
Panang Curry Paste Options.f4v	2.9 MB
What is Fleur de Sel.f4v	2.9 MB
How to Chiffonade.f4v	2.7 MB
What is Young Ginger.f4v	2.6 MB
What is Star Anise.f4v	2.0 MB
/Ingredients/Stock Tips/
Chicken Stock Alternatives.f4v	8.5 MB
Tips on How to Freeze and Portion Stock.f4v	4.6 MB
Reducing Stock.f4v	4.6 MB
/Ingredients/Vegetables Tips/
How to Make Raw Noodles - 2 Ways.f4v	32.4 MB
How to Make Raw Linguine & Fettucine Noodles .f4v	20.7 MB
How to Make Raw Spaghetti Noodles.f4v	18.6 MB
Rolling Seitan Sausages .f4v	15.3 MB
How to Prepare Tomato Concassé.f4v	13.8 MB
How to Buy and Cut Cauliflower.f4v	11.2 MB
How to Buy and Prepare Garlic.f4v	9.6 MB
How to Choose Quality Canned Tomatoes.f4v	9.0 MB
Mincing, Dicing and Cutting Onions.f4v	8.3 MB
How to Peel a Tomato, Peach or Plum.f4v	7.7 MB
How to Buy Tomatillos.f4v	7.3 MB
What is Brunoise.f4v	6.9 MB
How to Prepare Dried Morel Mushrooms.f4v	6.8 MB
What is a Roll Cut, Oblique Cut.f4v	6.7 MB
How to Make a Cucumber Round.f4v	6.7 MB
How to Make Dried Vegetable Powders.f4v	6.5 MB
How to Mince and Crush Garlic.f4v	6.4 MB
What is Kabocha Squash.f4v	5.7 MB
How to Slice Onions.f4v	5.2 MB
How to Prepare Vegetables in Advance.f4v	5.1 MB
What is Rapini.f4v	5.0 MB
Slicing Potatoes.f4v	4.2 MB
How to Pit Olives.f4v	4.0 MB
What is Bok Choy.f4v	3.8 MB
Pumpkin Puree.f4v	3.8 MB
What are Bamboo Shoots.f4v	3.2 MB
How to Cut a Squash Safely.f4v	3.1 MB
How to Prepare Kale.f4v	2.9 MB
How to Store Oven Roasted Tomatoes.f4v	2.6 MB
What is Butternut Squash.f4v	2.4 MB
/Ingredients/
How to Make Compound Butter.f4v	9.8 MB
How to Buy Coconut Milk.f4v	9.0 MB
Sweetened Non-Dairy Milk.f4v	8.4 MB
Garnish for Soup.f4v	7.8 MB
Soaking Flax & Chia Seeds.f4v	7.6 MB
What is Ghee.f4v	6.8 MB
What are Panko Breadcrumbs.f4v	3.6 MB
What are Crispy Fried Onions.f4v	3.4 MB
Which Sherry to Use.f4v	3.2 MB
Crème Fraîche Shortcut.f4v	3.1 MB
What is Boursin Cheese.f4v	3.0 MB
What is Cassis.f4v	2.2 MB
/Kitchen Tools/
Roasting Pans and Racks.f4v	12.9 MB
What is a Mortar and Pestle.f4v	9.6 MB
Peelers.f4v	9.5 MB
Measuring Cups and Spoons.f4v	7.5 MB
Zesters and Graters.f4v	6.5 MB
Cutting Boards.f4v	6.0 MB
What is a Fat Separator.f4v	5.5 MB
Whisks.f4v	5.3 MB
Thermometers.f4v	5.2 MB
Strainers and Spiders.f4v	5.2 MB
What is a Mandoline.f4v	4.5 MB
Spatulas.f4v	4.2 MB
Spatulas and Tongs.f4v	4.0 MB
Wooden Spoons.f4v	4.0 MB
What is a Mezzaluna.f4v	3.9 MB
Scales.f4v	3.8 MB
Mashers and Ricers.f4v	3.0 MB
Bench Scrapers.f4v	2.7 MB
Ladels.f4v	2.1 MB
What is a Corn Creamer.f4v	1.9 MB
Scissors.f4v	1.8 MB
Timers.f4v	1.4 MB
/Techniques/
Honing Your Knife.f4v	23.9 MB
Batch Cooking.f4v	22.0 MB
How to Dry-Sauté.f4v	16.5 MB
What is Mise en Place.f4v	10.1 MB
Showing Motion.f4v	9.1 MB
What is Deglazing.f4v	8.5 MB
How to Make Clarified Butter.f4v	6.3 MB
What is Émincé.f4v	6.3 MB
What is Mirepoix.f4v	4.8 MB
How to Flambe with Electric Heat.f4v	4.7 MB
Brining Experiment - Inside View.f4v	4.4 MB
How to Clean a Pot.f4v	4.3 MB
What is Julienne.f4v	4.0 MB
What is an Ice Bath.f4v	3.9 MB
What is Simmering.f4v	3.8 MB
Parchment Paper Baking Tip.f4v	3.7 MB
How to Secure a Bowl in Place.f4v	2.4 MB
/Tips and Techniques/
Tips & Techniques (Text Information).docx	1.7 MB
/
List of Rouxbe Cooking School Lessons.docx	31.0 KB
Total files 1065