Tagged: school

14 Oct

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How to Steam Eggs | Rouxbe Cooking School Lesson

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Steaming happens to be a fantastic and quick way to cook eggs. You can get breakfast on the table in a matter of minutes and have very little clean up.

Rouxbe Digital Short: Sexy eggs take one!

In this Rouxbe Cooking School lesson on How to Steam Eggs, you will learn how to steam eggs and test them for doneness. You will also learn how to incorporate other ingredients into steamed eggs to create a hearty breakfast or fancy brunch.

Happy steaming!

The Rouxbe Cooking School Team.

10 Mar

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Knives: Sharpening a Chef’s Knife – Technique Tuesday

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March 10, 2009: New Lesson on Knives: Sharpening a Chef’s Knife

A sharp chef?s knife is a must in the kitchen. Not only is a sharp knife much safer, it makes cooking much more enjoyable and more efficient. By learning how to sharpen your own knife, with your own hands, you will develop a more trusted relationship with your knife and begin to feel even more comfortable with it.

In this lesson, we are going to focus on sharpening the most commonly-used knife ? the chef?s knife. However, the techniques you learn here can be applied to most other knives in your collection.

Happy Cooking!

The Rouxbe Cooking School Team.

P. S. This timely cartoon was sent in by one of our users, Sean D. He used to be a professional cartoonist in his past life and now he has a site called www.psychotactics.com. Thanks Sean.

“With a sharp knife, you will go far in the kitchen…WHAAA-KA!”, said the Breakfast Warrior.

And if you need a whetstone, check out the Rouxbe Store.

03 Feb

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Rice: Steaming & Boiling Methods – Technique Tuesday

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February 3, 2009: New Lesson on Steaming & Boiling Rice

Cooking rice is one of those simple things that many people have trouble with. The objective of this lesson is to help end any challenges you may have. In this lesson we will also begin to explore the various ways of cooking and enjoying rice.

In this lesson, we will introduce you to the first two methods – steaming and boiling. These are the two main methods used around the world to cook rice. In following lessons, we will teach you the pilaf and risotto methods. But first, let’s familiarize ourselves with the basics of rice cooking.

Happy Cooking!

The Rouxbe Cooking School Team.

27 Jan

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Introduction to Rice – Technique Tuesday

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January 27, 2009: New Lesson on Introduction to Rice

Rice is an indispensable grain and a staple food for over half of the world?s population. For many cultures, cooking rice is a sacred and daily ritual. However, take a trip to the supermarket and you may be overwhelmed with the varieties that are readily available. By being able to distinguish the main characteristics of common types of rice, you’ll understand how to choose them and why.

In this lesson, you will learn the basic anatomy of rice, its basic characteristics and how to properly store it. By the end of the lesson, you’ll be able to identify common varieties of rice and understand their attributes so you can start to learn how to appropriately match them to the foods you make.

This foundational knowledge will help make next week’s lesson on cooking rice that much easier.

Happy Cooking!

The Rouxbe Cooking School Team.

p.s. We have started another series on our blog called, “Recipe Troubleshooting“. It’s going to be a really valuable learning tool and discussion. Check it out and sign up for the blog if you want to follow this series.

Filed Under: Cooking School

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03 Dec

4 Comments

Why we had “Blue Smurf” Curry for Lunch

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Awhile back, I made a curry of sorts – it started out like most curries…slowly cooked onions, followed by a mixture of Indian spices.

The next step was to add the meat, which in this case was going to be chicken. Only here is where the fun began…we were filming a lesson on brining and to show how brining affects meat, we used chicken and blue food dye. After we finished filming the experiment, my immediate reaction was to throw the chicken out, as it was SUPER BLUE and sort of looked freaky. But, then again, I do hate to waste and it was only food dye, so I figured why not use it.

So, I diced up the chicken and threw it in with the onions and spices. At first, it was still quite blue but as it cooked it turned a bit greener, which didn’t seem so bad.

It looked more like avocado at that point, which made it a little easier on the eyes. Even though the flavor was delicious, it really made me think about how much you eat with your eyes.

What is the strangest-looking thing you have eaten?

Ciao for now,

dawn