Welcome to Rouxbe (roo bee), an online cooking school for anyone who wants to cook better. We deliver a professional culinary school curriculum in high definition, close up video, together with professional chef support, practice video recipes and assessment tools. Plus, you can watch the lessons as many times as you like, on your own schedule and at your own pace.
Rouxbe is a different kind of cooking website. Were an online cooking school that guides you along the same learning path used to teach aspiring chefs in professional culinary schools around the world. And with Rouxbe, you can do it all in your home, on your schedule, and at your own pace.
What is the Rouxbe Cooking School?
Would you use a map to teach you how to drive? Probably not. Yet some people rely entirely on recipes to teach them how to cook. As with driving and most other skills, learning the fundamentals leads to a lifetime of enjoyment and success. Why would cooking be any different?
753 minutes, 480 videos, 60 lessons
ROUXBE COOKING SCHOOL COMPLETE VIDEO TUTORIAL
01 - Knives - 00 - Tips
01 - Knives - 01 - Selecting a Kitchen Knife Set
01 - Knives - 02 - Handling a Chef's Knife
01 - Knives - 03 - How to Cut Using a Chef's Knife
01 - Knives - 04 - Knife Sharpening with a Whetstone
02 - Stock - 00 - Tips
02 - Stock - 01 - How to Make Stock Fundamentals
02 - Stock - 02 - How to Make Dark Stock
02 - Stock - 03 - How to Make Short Stock
02 - Stock - 04 - How to Make Broth
02 - Stock - 05 - How to Make Veal & Beef Stock
03 - Sauce - 00 - Tips
03 - Sauce - 01 - How to Make Roux
03 - Sauce - 02 - How to Make Bechamel Sauce
03 - Sauce - 03 - How to Make Veloute Sauce
03 - Sauce - 04 - How to Make Tomato Sauce
03 - Sauce - 05 - How to Make Pan Sauce
03 - Sauce - 06 - How to Make a Butter Sauce
04 - Eggs - 00 - Tips
04 - Eggs - 01 - Cooking Eggs—Part 1
04 - Eggs - 02 - Cooking Eggs—Part 2
04 - Eggs - 03 - How to Make an Omelet
04 - Eggs - 04 - How to Make a Frittata
04 - Eggs - 05 - How to Steam Eggs
05 - Dry-Heat - 01 - Pan Frying
05 - Dry-Heat - 02 - Pan Tossing
05 - Dry-Heat - 03 - How to Saute
05 - Dry-Heat - 04 - How to Sweat Ingredients
05 - Dry-Heat - 05 - Searing
06 - Moist-Heat - 01 - Submersion Cooking Methods
06 - Moist-Heat - 02 - Combination Cooking Fundamentals
06 - Moist-Heat - 03 - Braising (Combination Cooking)
06 - Moist-Heat - 04 - Stewing (Combination Cooking)
06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)
06 - Moist-Heat - 06 - Steaming Introduction
06 - Moist-Heat - 07 - Steaming Basics
07 - Meat - 00 - Tips
07 - Meat - 01 - Premium Beef Cuts for Steak
07 - Meat - 02 - Prepping Premium Steak for Cooking
07 - Meat - 03 - How to Cook Premium Steaks
07 - Meat - 04 - How to Roast Prime Rib
08 - Poultry - 00 - Tips
08 - Poultry - 01 - Poultry Fundamentals
08 - Poultry - 02 - How to Roast Chicken
08 - Poultry - 03 - Enhancing Basic Roast Chicken
09 - Fish - 00 - Tips
09 - Fish - 01 - How to Buy & Store Fish
09 - Fish - 02 - Cooking Fish Fundamentals
09 - Fish - 03 - How to Pan Fry Fish
10 - Vegetables - 00 - Tips
10 - Vegetables - 01 - How to Preserve Vegetable Pigments
10 - Vegetables - 02 - Cooking Vegetables in Water
10 - Vegetables - 03 - How to Steam Vegetables
10 - Vegetables - 04 - How to Roast Vegetables
11 - Soup - 00 - Tips
11 - Soup - 01 - Broth-Based Clear
11 - Soup - 02 - Stock-Based Clear
11 - Soup - 03 - How to Make Roux-Based Soup
12 - Seasoning - 00 - Tips
12 - Seasoning - 01 - How to Brine
12 - Seasoning - 02 - How to Season with Salt
12 - Seasoning - 03 - How to Use and Cook with Herbs
12 - Seasoning - 04 - How to Marinate foods
13 - Pasta - 00 - Tips
13 - Pasta - 01 - Selecting Pasta
13 - Pasta - 02 - How to Cook Pasta
13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta
14 - Legumes - 01 - How to Cook Dried Legumes
15 - Rice & Grains - 00 - Tips
15 - Rice & Grains - 01 - Rice Basics
15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods
15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method
15 - Rice & Grains - 04 - How to Make Polenta
15 - Rice & Grains - 05 - The Risotto Method
15 - Rice & Grains - 06 - How to Vary Risotto
15 - Rice & Grains - 07 - How to Cook Grains
16 - Salad - 00 - Tips
16 - Salad - 01 - Salad Green Selection & Preparing
16 - Salad - 02 - Salad Dressing & Vinaigrette Basics
17 - Breads - 02 - How to Make Bread--Basics
17 - Breads - 03 - Stages of Bread Making
17 - Breads - 04 - How to Shape an Epi
17 - Wheat - 01 - Wheat & Gluten
18 - Chocolate - 01 - Basics of Quality Chocolate
19 - Plating - 01 - The Basics of Plating
21 - Tips - Kitchen Tools
90 - Tips - Techniques
91 - Tips - Tools
92 - Tips - Ingredients
If you want to improve your cooking skills, it does not get any better than this.
Quality of the content, production, and video are excellent. Check out some samples on the Rouxbe site if in doubt.
Exemples de vidéos
Positionner votre main de guidage
Comment réaliser des œufs brouillés
Comment faire sauter la nourriture
Qualité des pâtes sèches extrudées
Le test de l'eau | Faire chauffer la poêle
Comment pocher des œufs
Qu'est-ce que le gluten ?
Cuisson des haricots secs
Résultats : une fois retourné ou retourné plusieurs fois
Étape de pétrissage & de développement de la pâte
Étape de l'apprêt de la pâte
Faire cuire des crêpes
Qu'est-ce que la friture plate et comment frire à la poêle les aliments
Comment choisir du poisson de qualité
Méthodes de cuisson des céréales
Comment préparer une marinade
Comment faire une omelette
Comment réaliser un riz pilaf classique
Cuisiner un rôti en cocotte
Commencer la méthode Risotto
Cuire au four et goûter la cuisson des légumes
Préparation du poulet rôti
Faire rôtir & servir le poulet
Que sont les pâtes alimentaires et comment sont-elles fabriquées ?
Préparation des soupes claires à base de fond
Comment retirer le noyau d'un avocat et le couper en petits dés
Savoir acheter des crevettes fraîches
Comment découper une volaille
Hacher,émincer et couper en petits dés les oignons
Comment faire une sauce au pesto dans un robot culinaire
Comment préparer les légumes à la vapeur
Comment réaliser une vinaigrette de base
Cuisson des légumes à petit ou gros bouillonnement
Méthode à la vapeur pour faire cuire du riz
La technique du roulement
Couper avec un couteau de chef
LINGUA: ITALIANO
Posizionare la Mano di Guida
Come Strapazzare le Uova
Come Saltare in Padella
La Qualità della Pasta Secca Trafilata
Il Test dell'Acqua | Riscaldare la Padella
Come Far Bollire le Uova
Che cos'è il glutine?
Cucinare i Fagioli Secchi
Risultati dopo aver girato una o più volte
Fase di Lavorazione e di Sviluppo dell'Impasto
Fase di Impermeabilizzazione dell'impasto
Cucinare le Crêpe
Che cos'è e Come avviene la Frittura dei Cibi in modo Superficiale
Come Riconoscere un Pesce di Qualità
Metodi di cottura per i Chicchi
Come Preparare una Marinata
Come Preparare un'Omelette
Come Preparare un Pilaf di Base
Cucinare un Arrosto Brasato
Primi passi del Metodo Risotto
Cuocere e Assaggiare le Verdure al forno
Preparare il Pollo Arrosto
Arrostire e Servire il Pollo
Che cos'è e come si prepara la pasta?
Realizzare Minestre Chiare a base di Brodo
Come Scavare e Tagliare a Dadini un Avocado
Come Acquistare Gamberetti Freschi o Gamberi
Come Incidere il Pollame
Triturare,Tagliare a Dadini e Affettare le Cipolle
Come Preparare il Pesto in un Robot da Cucina
Come Cuocere le Verdure a Vapore
Come preparare una Vinaigrette di Base
Bollire e Sobbollire le Verdure
Il Metodo di Cottura a Vapore per Cuocere il Riso
La Tecnica di Roteazione
Affettare con un Coltello da Chef
Includes all of the video lessons and tips. Does not include recipes (video and text) which can be viewed for free. Also does not include the optional text information associated with some of the lessons.
Welcome to Rouxbe (roo bee), an online cooking school for anyone who wants to cook better. We deliver a professional culinary school curriculum in high definition, close up video, together with professional chef support, practice video recipes and assessment tools. Plus, you can watch the lessons as many times as you like, on your own schedule and at your own pace.
Rouxbe is a different kind of cooking website. Were an online cooking school that guides you along the same learning path used to teach aspiring chefs in professional culinary schools around the world. And with Rouxbe, you can do it all in your home, on your schedule, and at your own pace.
Would you use a map to teach you how to drive? Probably not. Yet some people rely entirely on recipes to teach them how to cook. As with driving and most other skills, learning the fundamentals leads to a lifetime of enjoyment and success. Why would cooking be any different?
The same curriculum and learning path used by professional culinary schools:
- 1,000 close up, step by step videos captured in hi definition
- Hundreds of practice exercises and recipes
- Personalized answers to your questions from Rouxbe chefs
- More than 1,000 quiz questions
Learn on your own schedule, at your own pace, wherever you want
- Start at anytime and progress at a pace that is comfortable for you
- Short lesson segments make it easy to quickly learn new skills
- Review videos as often as you like, whenever its convenient
- Focus on the skills and techniques that interest you most
Created by culinary instructors, embraced by home cooks and schools
- Used by home cooks in over 200 countries
- Adopted by schools in the U.S, Canada, Great Britain and Australia
- Developed with the Northwest Culinary Academy, a culinary school accredited to teach and assess professional chefs
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