Rouxbe

Discussions

• Sticky: Love your feedback on the Rouxbe Cooking School (17 responses)
• Sticky: Homework Assignment No. 1 - Technique Tuesday (6 responses)
• Sticky: Braising: Do your basic braise and share your thoughts here (0 responses)
• Sticky: Introduce Yourself to Your Fellow Cooking School Enrollees (30 responses)
• Dry-Heat Cooking Methods Lesson 1 - Pan Frying (30 responses)
• Legumes Lesson 1 - Dried Beans, Peas & Lentils (0 responses)
• Defrosting frozen chicken (2 responses)
• Knives & Knife Cuts Lesson 2 - Handling a Chef's Knife (12 responses)
• Beef Lesson 3 - Cooking Premium Steaks (37 responses)
• Stocks Lesson 1 - How to Make Stock (26 responses)
• Stocks Lesson 2 - Dark Stocks (11 responses)
• Pasta Lesson 2 - How to Cook Pasta (11 responses)
• Knives & Knife Cuts Lesson 1 - Knives (13 responses)
• Brining Lesson 1 - Brining Basics (18 responses)
• Beef Lesson 1 - Selecting Premium Cuts of Steak (2 responses)
• Sauces Lesson 5 - Pan Sauces (10 responses)
• Moist-Heat Cooking Methods Lesson 2 - Combination Cooking Fundamentals (2 responses)
• Larding/Barding - novel methods? (2 responses)
• Eggs Lesson 1 - Egg Basics - Part 2 (6 responses)
• Salads Lesson 2 - Oils, Vinegars & Vinaigrettes (10 responses)
• Sauces Lesson 2 - Béchamel Sauce (15 responses)
• Sauces Lesson 4 - Tomato Sauce (14 responses)
• Knives & Knife Cuts Lesson 3 - How to Slice Ingredients (7 responses)
• Eggs Lesson 1 - Egg Basics - Part 1 (5 responses)
• Why are fruitcakes wrapped in cheesecloth? (5 responses)