Posted in Cooking School, Ingredients, Technique Tuesdays on January 27th, 2009 No Comments »
January 27, 2009: New Lesson on Introduction to Rice Rice is an indispensable grain and a staple food for over half of the world?s population. For many cultures, cooking rice is a sacred and daily ritual. However, take a trip to the supermarket and you may be overwhelmed with the varieties that are readily available. [...]
Posted in Cooking School, troubleshoot recipe on January 25th, 2009 5 Comments »
Okay… now that we’ve released a lot of lessons in the Rouxbe Cooking School, it’s time to start applying what you’ve learned to troubleshoot recipes (without even cooking them). If you follow this series, we promise you that it will soon become so obvious to you why recipes just don’t work for everyone (even the [...]
Posted in Ask a Chef, Cooking Tips, Ingredients, Miscellaneous, What Chefs Really Eat! on January 22nd, 2009 2 Comments »
Salad is not always at the top of the list this time of year, yet we still need to eat our greens. So, I have been trying to get back into the habit of eating more salad. Don’t get me wrong, I love the comfort foods of winter, but let’s face it, they are not [...]
Posted in Cooking School, Cooking Tips, Technique Tuesdays, Video on January 21st, 2009 No Comments »
January 20, 2009: New Lesson on Omelets – oops…sorry forgot to hit the “send button” yesterday :-) Omelets or Omelettes (French spelling) – which ever way you spell them – are one of the many reasons why eggs or so wonderful. For many, omelets are a Sunday brunch favorite. Served plain and simple, or filled [...]
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