May 28, 2009: Cooking Vegetables in Water Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly over-cooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture. In this lesson, you will learn the basics of vegetable cookery in water. By understanding the [...]
Posted in Miscellaneous on May 22nd, 2009 8 Comments »
What am I talking about…well I am talking about the power of a picture. For the last month I have had this picture of spaghetti and meatballs as my screensaver/desktop photo. Everyday I thought to myself…”ah I would love to eat that right now”. Well last week I finally broke down and made a big [...]
Posted in Ingredients on May 20th, 2009 11 Comments »
I had never heard of this until about a week ago when Daniela one of our editors sent me a link with a picture of black garlic. Apparently it has a long history in places like Japan, Korea and Thailand. Black garlic is garlic that has been fermented for about a month. The cloves become [...]
We’re back, after a much needed strategic planning break. Hopefully, you’ve been following and/or contributing to the planning discussions, as this is a group effort and we need your voice and guidance. Here is the latest Rouxbe 3.0 Update for those of you that missed it. This week’s lesson is on Preserving Vegetable Pigments. I [...]
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