Rouxbe Plant Based Cooking - Part 1

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Rouxbe Plant Based Cooking - Part 1

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种子哈希：7624e761540f193bfa65af2525f5d1ee89b1cc9f
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收录时间：2017-02-11
最近下载：2024-11-06

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文件列表

  • Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Map_of_Cooking.f4v 44.5 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Equipment.f4v 41.5 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Round Ingredients.f4v 34.5 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Cooking food by sauteeing.f4v 31.7 MB
  • Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Boiling and Simmering Vegetables.f4v 28.8 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Easy Way to Add Grains to Diet.f4v 26.7 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Advantages.f4v 25.4 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/How to Sweat Ingredients.f4v 24.7 MB
  • Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Red & White Vegetables.f4v 24.1 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/How to Hone Your Knife.f4v 23.9 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Preparing to Roast Vegetables.f4v 23.5 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Steam Vegetables.f4v 23.4 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Cooking Method for Grains.f4v 22.4 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Food.f4v 21.9 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Combining Salad Greens.f4v 20.3 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Introduction to Handling a Chef's Knife.f4v 20.1 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Tossing and Serving Salad Greens.f4v 19.9 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Storing, Rinsing, and Soaking Dried Beans.f4v 18.8 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Why Sweat.f4v 18.6 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Drying and Storing Greens.f4v 18.6 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Rinsing and Soaking Rice.f4v 18.0 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How Roasting Affects Vegetables.f4v 17.6 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Cooking Temperatures.f4v 17.4 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Introduction to Dried Beans.f4v 17.3 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Intro How To Cut With Chef Knife.f4v 17.1 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Testing Beans for Doneness.f4v 16.4 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Cooking Dried Beans.f4v 16.2 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/The Steaming Liquid.f4v 16.2 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/How to flavor rice.f4v 15.8 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Boiling.f4v 15.5 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Finish Steamed Vegetables.f4v 15.2 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Prep Steaming Vegetables.f4v 15.1 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Large Shaped Ingredients.f4v 14.5 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Choosing Salad Greens.f4v 14.3 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Anatomy of Whole Grains.f4v 14.3 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Finishing Roasted Vegetables.f4v 13.9 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Alternative Ways to Steam Rice.f4v 13.9 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Make a Basic Vinaigrette.f4v 13.9 MB
  • Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Blanching and Parboiling Vegetables.f4v 13.9 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/How to prep Tomato Concasse.f4v 13.8 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Other Methods of Using A Knife.f4v 13.8 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to test Steamed Vegetables.f4v 13.7 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Water Test.f4v 13.4 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Boiling Pasta Method for Cooking Rice.f4v 13.2 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Cutting With A Chef's Knife.f4v 12.5 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Size of Knife Cuts.f4v 12.1 MB
  • Unit 2 - Getting Motivated/Lesson 5 - Basic Seasoning/Seasoning with Salt Plant Based.f4v 12.0 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Salad and Dressing Basics.f4v 11.4 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Roasting and Testing Vegetables.f4v 11.3 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Positioning Guide Hand.f4v 11.0 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Oils for Vinagraittes and Dressings.f4v 11.0 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Steaming method for cooking Rice.f4v 11.0 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting A Kitchen Knife Set.f4v 10.8 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Unstable vs Stable Emulsions.f4v 10.7 MB
  • Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/The Pigment in Green Vegetables.f4v 10.5 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing to Cook Grains.f4v 10.5 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Methods for Soaking Dried Beans.f4v 10.4 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing Grains in Advancece.f4v 10.4 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Poaching.f4v 10.2 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Matching Oils & Vinegars to Greens.f4v 10.1 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Introduction to Whole Grains.f4v 10.1 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Adding Beans to Your Diet.f4v 9.9 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Intro to Steaming Fundamentals.f4v 9.9 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Rolling Technique.f4v 9.7 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Cleaning and Refreshing Greens.f4v 9.2 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Intro to Salad Greens.f4v 8.9 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/Intro to Steaming Vegetables.f4v 8.8 MB
  • Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Cooking Frozen Vegetables.f4v 8.7 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Store Steamed Vegetables.f4v 8.4 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mincing Dicing Onions.f4v 8.4 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Intro to How To Roast Vegetables.f4v 7.8 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Reheating Foods With Steam.f4v 7.8 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Safety.f4v 7.6 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Intro to Submersion Cooking Methods.f4v 7.6 MB
  • Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Preparing to Cook Vegetables.f4v 7.5 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Intro to Sweat.f4v 7.4 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Ratios of Liquid to Rice.f4v 7.1 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Brunoise.f4v 6.9 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Odd Shaped Ingredients.f4v 6.9 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Long Flat Ingredients.f4v 6.7 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Intro to Rice Cooking Methods.f4v 6.5 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mine and Crush Garlic.f4v 6.4 MB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Buying and Storing Dried Beans.f4v 6.4 MB
  • Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Resting and Serving Rice.f4v 6.4 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Using the Right Pan and Heating to Saute.f4v 6.1 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing and Dicing.f4v 5.8 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Preparing Food To Saute.f4v 5.5 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Simmering.f4v 5.3 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/What Is Steaming.f4v 5.2 MB
  • Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Removing Steamed Food.f4v 5.1 MB
  • Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Introduction to Vegetable Cookery.f4v 5.0 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Intro to Sauteeing.f4v 4.9 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Acids for Vinaigreittes.f4v 4.8 MB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/How to Buy and Store Grains.f4v 4.5 MB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Adding the food when sauteeing.f4v 4.4 MB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Knife Grip.f4v 3.7 MB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Vary Vinaigrettes.f4v 3.5 MB
  • Unit 8 - Rice and Legumes/Lesson 21 Rice Basics/Intro to Rice Basics - Plant Based.f4v 3.5 MB
  • Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Preserving Vegetable Color.f4v 3.5 MB
  • Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Enzymatic Browning of Fruits and Vegetables.f4v 3.5 MB
  • Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Yellow & Orange Vegetables.f4v 3.3 MB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Bunched Ingredients.f4v 3.2 MB
  • Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Intro to Vegetable Pigmentation.f4v 2.8 MB
  • Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Understanding Your Food Supply.jpg 1.9 MB
  • Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Kitchen Tools Useful for This Course.jpg 1.7 MB
  • Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Macronutrients.jpg 1.6 MB
  • Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/Juicing vs Blending.jpg 1.4 MB
  • Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Micronutrients.jpg 1.1 MB
  • Unit 7 -Vegetables & Salads/Orientation/Quality Olive Oil For Salads.jpg 972.0 kB
  • Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Stocking Your Pantry Items for This Course.jpg 843.3 kB
  • Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Learning to Eat.jpg 780.6 kB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Estimated Roasting Time for Vegetables.jpg 738.0 kB
  • Unit 7 -Vegetables & Salads/Orientation/Unit Orientation & Objectives.jpg 707.8 kB
  • Unit 9 Substitutions & Converting Foods to Be Plant Based/Orientation/Unit Orientation.jpg 693.5 kB
  • Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Getting the Nutrition You Need.jpg 675.6 kB
  • Unit 3 - Knife Skills/Lesson 7 Proper Knife Handling/Handling a Chef's Knife.jpg 665.0 kB
  • Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Whole Foods & Nutrient-Dense Foods.jpg 633.4 kB
  • Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Choose Quality Balsamic Vinegar.jpg 580.6 kB
  • Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Estimated Ratios & Cooking Times.jpg 517.1 kB
  • Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/HD854_blueprint.jpg 513.0 kB
  • Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 11 - Understanding Cooking Methods.jpg 506.9 kB
  • Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Why Go Plant Based.jpg 489.1 kB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 18 Combination Cooking Methods/Combination Cooking Methods.jpg 486.3 kB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How to Roast Vegetables.jpg 460.4 kB
  • Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Cooking How To Saute.jpg 459.2 kB
  • Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 12 - Methods Covered in This Course.jpg 454.8 kB
  • Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting a Kitchen Knife Set.jpg 447.3 kB
  • Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Dicing Ingredients Practice.jpg 443.6 kB
  • Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/No Heat Cooking Methods.jpg 413.1 kB
  • Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Daily Nutrient Requirements Wheel.jpg 410.3 kB
  • Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/How to Cook Dried Legumes.png 402.3 kB
  • Welcome to Rouxbe Cooking School.jpg 363.4 kB
  • Unit 4- Learning to Eat/Lesson 10 Learning to Eat/RXBE_PDF_Daily_Nutrient_Requirements_Wheel.pdf 337.7 kB

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