Posted in Ingredients, Miscellaneous, What Chefs Really Eat! on August 30th, 2008 10 Comments »
Why do I say “don’t be fooled by the name”? Because I was, for some reason I was thinking that Paan was similar to Naan bread, which I love. But they are really nothing alike, I assure you, and here’s why I know.
I was shopping on the weekend in my neighborhood. I live near a […]
Posted in Ask a Chef, Cooking Tips, Getting Ahead in the Kitchen, Ingredients, Miscellaneous on August 27th, 2008 12 Comments »
There’s a debate whether this herb is called cilantro or coriander.
Depending on where you come from, this herb is either cilantro or coriander. Coriander, which is often referred to as coriander leaves in Great Britain, is also known as Arab, Chinese or Mexican parsley in France. In the United States and other parts of […]
Posted in Miscellaneous on August 24th, 2008 1 Comment »
(The ‘Mercury Ball’ Water Test, taken from the Dry-Heat Lesson)
It’s been four weeks now since the release of the Rouxbe Cooking School - the world’s first online cooking school. Thanks everyone for all of the great feedback so far. If you’d like to share your feedback, we’d love to hear from you.
To date, we’ve had […]
Posted in Ingredients, Miscellaneous, New Recipes, What Chefs Really Eat! on August 23rd, 2008 7 Comments »
“What if I were to be hit by a bus…I’d rather have just made chocolate zucchini bread, than have gone for a run!”
That’s actually what I was thinking on Friday morning at 6:30 a.m. We filmed all day Thursday and we were filming again on Friday, so I thought…”maybe I should go for a run, […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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