Rouxbe’s Community Blog

Here is a recipe to put those newly learned brining skills to the test. Even if you don’t want to brine the chickens, they will still be moist and delicious due to the compound butter that is tucked underneath the skin.

The recipe calls for two chickens because it is so yummy that we always want […]

December 2, 2008: New Lesson on Brining Basics
Brining is simply the technique of submerging meat, fish, or vegetables into a salty solution. It is a technique that has been around for ages. Long ago, brining was used more as a form of preserving foods. However, nowadays, brining is primarily used to add flavor and moisture […]

This is just a quick little post to remind you not to throw away those turkey bones. Now is the perfect time to stock up on the liquid gold (stock). It will only take you about 10 minutes to whip it together (if you are not roasting the bones and veggies, though I highly recommend […]

November 25, 2008: New Lesson on Egg Basics (Part 2)
In Egg Basics - Part 1, you learned the anatomy of the egg and how to buy, store and determine freshness. You also learned how to boil and scramble eggs.

In this lesson, you will learn three other ways to cook great eggs - frying, basting and […]