November 18, 2008: New Lesson on Egg Basics (Part 1)
Eggs are one of the most important ingredients in the kitchen. Despite their importance in cooking, many people don?t know a lot about eggs. Do you know how to determine the freshness of an egg? Have you ever tried peeling a hard-boiled egg and wondered why the shell won’t come off easily?
Learning the basics of eggs, from the anatomy to simple cooking methods, is something that will stay with you forever. In Part 1 of Egg Basics, you’ll be amazed at how “egg-cellent” properly-cooked boiled and scrambled eggs really are. So, get crackin’…
The Rouxbe Cooking School Team.
p.s. Gifting Rouxbe Memberships for Christmas. Some Cooking School users have asked us if they can gift Rouxbe memberships this Christmas. Yes, you can! Click here for more details.
September 16, 2008: New Lesson on Poaching, Simmering and Boiling
Nowadays, we are all short on time! Are you one of those people that think ?to save time I?ll just crank up the heat??
(Image Taken from Topic 3 in the Submersion Cooking Methods Lesson)
In this lesson, we will show you the consequences of what simply turning up the heat does to the food you are cooking. This lesson focuses on the key methods and techniques used when cooking foods which are submerged in liquids.
While poaching, simmering and boiling may come across as somewhat simple, understanding the key differences between them and knowing when and how to use them is vital to success in the kitchen. So turn down the heat and take a seat!
The Rouxbe Cooking School Team