Category: Cooking Tips

30 Jan

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Methods for Cooking Whole Grains

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Whole grains are the building blocks of a healthy diet. Not only are they full of vitamins and nutrients, there is plenty of research to support the fact that whole grains help prevent disease, control weight and aid in digestion.

Many people seem to be at a loss when it comes to adding whole grains to their diet. Grains are often perceived as being too difficult or taking too much time to cook. And, after they are cooked, what does one do with them anyway?

In the short video “Cooking Methods for Grains,” part of a larger series on grains, you will learn four common methods for cooking delicious and nutritious whole grains. (Public access to this video expires February 6th, 2013.)

Have a wholesome day!
The Rouxbe Online Cooking School Team

23 Jan

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Too busy for vegetables?

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Enable a vegetable takeover for ANY Schedule!

Soggy, flavorless, mushy vegetables are no fun. Sometimes, this result can even happen for good cooks because they simply don’t have enough time or have too many distractions when in the kitchen.

One way to getting more flavorful and nutritious vegetables on your plate with each meal is to cook them in batches ahead of time, either by blanching or parboiling. When you are ready to serve, the vegetables can be quickly finished in a variety of ways.

Blanched and parboiled vegetables are only partially cooked, then shocked in an ice bath to stop cooking. Depending on the vegetable, it can be prepared hours or even days in advance–when you may actually have a few minutes to spare.

In the short video “Blanching & Parboiling Vegetables,” part of a larger series on cooking vegetables in water, you will learn the techniques to prepare delicious and nutritious vegetables ahead of time. (Public access expires January 30, 2013.)

Have a veggie-tastic day!
The Rouxbe Online Cooking School Team

17 Jan

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Peas on Earth?

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Dried beans, peas and lentils, otherwise known as legumes or pulses, are the seeds of mature, fresh beans that have been dried. One of the oldest cultivated crops; dried beans are an excellent source of protein, dietary fiber and complex carbohydrates.

Legumes are an affordable and healthy staple in many cuisines around the world. What’s more, dried legumes are a fraction of the cost of canned versions.  And, while they may not grant world peace, these nutritious and flavorful ingredients can give you peace of mind when it comes to keeping a healthy diet.

In the short video “Methods for Soaking Dried Beans,” part of a larger series on selecting, preparing and cooking legumes, you will learn techniques for soaking dried beans before cooking. (Public access expires January 23, 2013.)

Have a delicious day!
The Rouxbe Online Cooking School Team

 

09 Jan

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Vibrant Winter Vegetables

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Does your New Year’s resolution include increasing the amount of vegetables in your diet and colors on your plate?

Many winter vegetables have beautiful red or white pigments that, when cooked, are the most visually appealing when their color is preserved.  Examples of these types of vegetables include beets, red cabbage, parsnips and cauliflower.

In the short video “Preserving Pigments in Red and White Vegetables,” part of a larger series on preserving pigments in vegetables, you will learn techniques for preserving the color of many of your favorite winter vegetables. (Public access expires January 16, 2013.)

Have a colorful day!
The Rouxbe Online Cooking School Team

27 Nov

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The Science of Dressing Salads: Emulsions

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Salads can be light and refreshing or hearty and filling.  Emulsions, such as balsamic vinaigrette or mayonnaise-based dressings, may be considered the most important part of a salad by some as they have the power to unite the flavors of the other ingredients.

An emulsion is the mixing of two unmixable liquids – one water-based and one oil-based – by physical agitation. Unless there is the presence of a protein, which stabilizes the suspension of the molecules, the mixture is temporary and will split in two. Vinaigrettes are unstable emulsions (e.g., oil and vinegar) and dressings are stable emulsions due to the presence of a protein (e.g., from the eggs in mayonnaise).

In the short video “Unstable vs. Stable Emulsions” (one in a series on salad dressings & vinaigrettes) you will learn the science behind creating healthy, flavorful salads. (Public access expires December 3, 2012.)

Have a fresh day!

The Rouxbe Online Cooking School Team