Rouxbe Online Cooking School Blog

We are pleased to announce that Rouxbe has partnered with Seattle-based TeachStreet.com.

TeachStreet is a dynamic online community that brings motivated learners and talented teachers together. It is a place where you can find the resources to learn anything – not just cooking. It’s pretty cool.

We figured because our users love to learn online, that you might find TeachStreet.com a useful and fun place to find local and online classes, cooking articles and even cooking classes.

You will also now see Rouxbe on Teachstreet as we extend our reach for new cooking school students into their online community of people that love to learn online.

One of the easiest ways to enhance the flavor of the food you prepare is to add herbs. Whether fresh or dried, you need to know how to use herbs and when to add them during the cooking process.

In this Rouxbe Cooking School lesson on How to Cook with Herbs, you will learn about common types of culinary herbs and the difference between delicate and hardy herbs. You will also learn how to buy and store both fresh and dried herbs. Finally, and most importantly, you will learn how to prepare, use and cook with herbs so you can heighten the flavor of the food you are preparing.

Happy Cooking!

The Rouxbe Cooking School Team.

This teriyaki-like salmon is full of flavor. Kriek beer, soy sauce, mirin, brown sugar, garlic, ginger and orange zest make up the delicious marinade. “What the krikey is kriek beer?” you might ask? It’s only the best new discovery of the summer. Here is a post that you might also find interesting from a blog called “a good Beer Blog“. Alan the author, talks about lambic beers in general. 

Though it is not a new beer on the market, it certainly was new to us. I was making this dish which called for kriek beer and I asked Joe if he could go to the liquor store to buy some. He actually called me from the store and said, “Ah…you know it’s cherry beer right? Do you still want it?”. That’s when I read him what Steve Raichlen had to say about it in his latest cookbook Planet Barbecue…and I quote: “If you’ve never tasted it, run, don’t walk, to buy some – its complex flavor can hold its own against wine.” Now I don’t know about you, but when someone tells you to run to try something, I am thinking it’s probably worth it.

We made the marinade – which was very easy – with one bottle and we had a couple of extra bottles to serve with dinner.

We grilled a beautiful side of salmon that our friend Takeo gave to us. He caught it up in the Queen Charlotte Islands. It was just fantastic!

We served it with some nice, steamed green beans, grilled carrots and mashed potatoes. The marinade, which is boiled down and served as a glaze to go along-side the fish really adds a nice, rich finish.

I will definitely make this salmon again. As for the kriek beer…we have already had seconds of that :-)

Here is the full text recipe for the Barbecued Glazed Salmon Recipe

Have a great weekend everyone! And for all of you Canadians out there, have a super long weekend.

Cheers!

dawn

Exciting news for Rouxbe! We might be small in scale but we’re strong on instructional cooking video content and today we are very pleased to announce that we’ve officially partnered with the largest recipe site in the world – Allrecipes.com.

Allrecipes.com has been hearing from their members that they want to improve their cooking skills. So starting immediately, they will be sending their members to the Rouxbe Cooking School to learn the skills and techniques behind becoming a better and more confident cook.

This is a great sign that we’re on the right track in focusing on cooking skill, technique and cooking fundamentals. All in all, this is a great way for more people to learn about the Rouxbe Cooking School and how it can help them enjoy the thousands of recipes found on their site.

What does this mean for existing Rouxbe subscribers?

Most importantly, it means that you made a great choice in becoming a student at the Rouxbe Cooking School – as validated by this partnership with Allrecipes.

Oh…and don’t worry, you won’t see advertising appear on Rouxbe — we are committed to focusing on the exact same instructional cooking videos students in over 200 countries have come to enjoy and learn from.

And if you haven’t joined yet, you can get a 7-day free trial right here and if you like what you learn, then you can join for as little as $15 per month. It’s time – don’t you think?

I want to become a better cook (get a free trial today)

Finally, to all of our Rouxbe students out there, please help me welcome all of our new Allrecipes.com home cooks who have joined us here at Rouxbe.

Thanks,  Joe