Tagged: technique

10 Mar

0 Comments

Knives: Sharpening a Chef’s Knife – Technique Tuesday

by

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.

21 Jan

0 Comments

Omelets Lesson – Technique Tuesday

by

January 20, 2009: New Lesson on Omelets
oops…sorry forgot to hit the “send button” yesterday :-)

Omelets or Omelettes (French spelling) – which ever way you spell them – are one of the many reasons why eggs or so wonderful. For many, omelets are a Sunday brunch favorite. Served plain and simple, or filled with your favorite ingredients, a perfectly cooked omelet can be a sublime eating experience.

In the professional cooking world, the ability to make a perfect omelet is also a sign of a well-trained chef. The great thing though, is that while it does take a bit of practice, making a great omelet is within everyone?s reach.

In this lesson, we will guide you through the process of making omelets. With a little practice, you will be making omelets with your eyes closed…well, at least with confidence!

After you finish this lesson, instead of going out for Sunday brunch, why not invite some friends over and have an omelet party. Set up an omelet bar and start taking orders.

Lastly, for this lesson, we’ve introduced a new learning exercise where you are actually going to become the “teacher”. By teaching others, this will only strengthen your entire learning process.

Happy Cooking!

The Rouxbe Cooking School Team.

11 Nov

0 Comments

Veal and Beef Stock – Technique Tuesday

by

November 11, 2008: New Lesson on Veal and Beef Stock

Veal and beef stocks are commonly used in professional kitchens to add richness and flavor to many dishes from braised meats to stews and sauces.

In this lesson, we will highlight the slight differences when making veal or beef stock versus any other stock. Though the process is essentially the same, there are just a few things to keep in mind.

Happy Cooking!

The Rouxbe Cooking School Team.

P.S. Winner of Rouxbe’s Homework Assignment No. 1

Based on the number of techniques, ratings and tasty results, we are happy to announce the winner of Rouxbe’s first homework assignment. Carol P. of Seattle, Washington, submitted her Juniper Gin Chicken Pasta recipe and will receive a Global 7″ Knife. Congratulations, Carol!