Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust when pan frying or they have problems with sticking and burning. Pan fryi...
"Kitchen Counter Cooking School" Collection
"Kitchen Counter Cooking School" Collection
365-day Access Price: $39.95
This collection of eleven Rouxbe lessons was carefully selected by Kathleen Flinn to cover many of the cooking skills taught to her students in her book The Kitchen Counter Cooking School.
- 11 instructional videos
- 109 practice recipes
- 134 tip and technique videos
- 11 interactive quizzes
- Personal chef support (online)
"Kitchen Counter Cooking School" Collection Content
Short videos covering everything from ingredients to kitchen equipment
Learn About Gourmet Salt
Making Poached Eggs Ahead
How to French Cut Long Beans
Mincing, Dicing and Cutting Onions
How to Slice Onions
Tips on How to Freeze and Portion Stock
Nonna's Chicken Stock
Different Cuts of Beef Ribs
What are Chipotle Peppers?
Making Polenta Ahead
What is Rapini?
How to Clean and Portion a Whole Beef Tenderloin
How to Flambe with Electric Heat
Chicken Stock Alternatives
Why Meat Needs to Rest After Cooking
What is Couscous?
What is Butternut Squash?
How to Cut a Squash Safely
Make Traditional Couscous
Grinding Your Own Spices
Tips on Buying Lamb Stew Meat
What is Ras el Hanout?
Grating Onions by Hand
Why Buy a Rice Cooker?
What is Tilapia?
How to Know When Your Poultry is Cooked
How to Carve Poultry
What is a Fat Separator?
What is a Mortar and Pestle?
How to Chiffonade
What are Panko Breadcrumbs?
How to Prepare Vegetables in Advance
Toasted Middle Eastern Couscous
What is Miso?
What is Bragg or Tamari?
Removing Pin Bones from Fish
What is Palm Sugar?
What is Kaffir Lime?
Pan-Fried Tilapia with a Cilantro Orange Cumin Dressing
What is Boursin Cheese?
What is Pancetta?
What are Herbes de Provence?
How to Store Oven Roasted Tomatoes
How to Make Clarified Butter
Which Sherry to Use?
What is Fleur de Sel?
What is a Mandoline?
What is White Pepper?
What is Sambal?
What is Mirin?
What is Julienne?
What is Mise en Place?
Crème Fraîche Shortcut
What is a Corn Creamer?
Freezing Creamed Corn
What is Chorizo?
How to Buy Coconut Milk
How to Buy and Prepare Garlic
What is Emince?
How to Clean Pork Tenderloin
What is Tamarind?
How to Make Pesto in a Food Processor
Kitchen Tools | Zesters and Graters
Kitchen Tools | Spatulas and Tongs
What is an Ice Bath?
How to Butcher a Chicken | 8 or 10 Cut Chicken
How to Test Salmon for Doneness
Dark Chicken Stock
How to Buy and Cut Cauliflower
How to Pit Olives
How to Buy and Clean Fava Beans
Kitchen Tools | Spatulas
Kitchen Tools | Cutting Boards
Kitchen Tools | Ladles
Kitchen Tools | Strainers and Spiders
Kitchen Tools | Scissors
Kitchen Tools | Timers
What is Bouquet Garni?
What is Mirepoix?
How to Mince & Crush Garlic
What is Tempering?
Choosing Tomato Paste
Making Stock | Mirepoix:Bones Ratio
Starting Your Mirepoix Collection Bag
Choosing Mirepoix for Stock
How to Choose Olive Oil
How to Choose Balsamic Vinegar
What is Caramelization?
What is Simmering?
What is Deglazing?
What are Lardons?
How to Choose Quality Canned Tomatoes
How to Remove Chicken Tendons
How to Roast / Toast Nuts
What is Al Dente?
How to Pit and Dice an Avocado
Smoking Point of Oils and Fats
How to Peel a Tomato, Peach or Plum
How to Debone and Trim Snapper Fillets
What is Searing?
What are Sucs?
Combination Cooking Temperatures
What is a Slurry?
How to De-Stem Spinach
How to Properly Heat a Pan
Food Safe Containers for Brining
Salt Ratios for Brining
How to Make Compound Butter
How to Butterfly a Chicken
How to Prepare Dried Morel Mushrooms
How to Segment Citrus Fruit
What is Singer?
Egg Food Safety
What is Dry Vermouth?
Blanching Meat and Bones
Fish & Food Safety
Cooking Temperatures of Fish
Oven Temperatures for Finishing Fish
What are Moist- & Dry-Heat Cooking Methods?
Types and Sizes of Poultry
Testing Oven Temperature
What is Carryover Cooking?
How to Baste Meat & Why
Roasting Pans and Racks
How to Prepare Kale
Estimated Roasting Times for Vegetables
What is a Bain Marie?
Types of Knife Cuts
Flambéing Safety Note
Step-by-step instructional video recipes plus related tips and techniques
Brown Sugar & Thyme Pork Chops
Steak Diane with Sautéed Potatoes and Peas
Sautéed Brussels Sprouts and Shallots
Wild Mushroom Frittata
Cream of Mushroom Soup
Soy-Sesame Salad w/ Wild Mushrooms
Sautéed Carrots & Green Onions
Roasted Brussels Sprouts with Lemon-Parmesan Breadcrumbs
Roasted Potatoes | Hasselback Potatoes
Roasted Cipollini Onions
Roasted Yams and Sweet Potatoes
Roasted Turnips with Crispy Pancetta & Thyme
Roasted Green Beans with Sesame Sea Salt
Roasted Eggplant Soup
Basic Roast Chicken
Steamed Carrots with Cumin & Walnut Oil
Steamed Potatoes with Garlic, Green Onion & Parsley
Carrot Salad | Salade de Carottes Rapées
Creamy Mashed Potatoes
Basic Omelette Recipe
Healthy Avocado Snack
Mung Bean Salad
Asian Inspired Vinaigrette
Tuscan Braised Chicken
Braised Short Rib Ragu
Basic Beef Pot Roast
Rustic Beef and Vegetable Stew
Beef Bourguignon | Bœuf Bourguignon
Braised Oxtail Ragu with Chanterelle Mushrooms
Puerco Pibil | Mexican Slow Braised Pork
Braised Chicken and Vegetables
Halibut Cheeks with Lemon-Dill Beurre Blanc
Sole with Beurre Blanc and Golden Beets
Cod with Classic Beurre Blanc Sauce
Tilapia with Pink Peppercorn Beurre Blanc
Steamed Salmon with Lemon & Dill
Pan-Fried Salmon with Beurre Rouge
Beurre Blanc w/ Tomato Concassé & Chives
Healthy and Delicious Brown Rice
Simple Cabbage Soup
Leek and Potato Soup | Vichyssoise
Close-up lesson videos, "edible" exercises, interactive quizzes, and online chef support
Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan....
Roasting is an effortless way to cook vegetables. All you need is just a bit of salt, pepper, oil and a hot oven and you can transform nearly any vegetable into something intensely-sweet with a car...
Nothing symbolizes home cooking as much as a roast chicken. Roast chicken should be part of every cook’s repertoire, as it is one of the easiest dishes to prepare. Not only does roast chicken make ...
The omelet is one of the fancier ways one can enjoy eggs. For many, it’s a Sunday brunch favorite where they can watch a chef make it right before their eyes. Served plain and simple, or filled wit...
All chefs and seasoned cooks make their own vinaigrettes and dressings. They are extremely easy to make and most importantly, the cook is in complete control of what goes into them. Most manufactur...
Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cut...
Braising is one of the combination cooking methods which involves both dry and moist heat. Meat and/or vegetables are often first browned and then slowly cooked in a liquid until they become fork t...
When cooking fish, many people experience dry and chewy results. The key thing to understand when cooking fish is that you can easily overcook it. Cooking fish is a bit more delicate than other pro...
To eat a delicious, juicy piece of pan-fried fish is one thing – but pan frying fish to that perfect, juicy state is another. All too often pan-fried fish is overcooked and dry, which is why many p...
One of THE first fundamental skills any professional culinary student is taught is how to make a delicious stock. By making and using your own stock, your cooking is guaranteed to be elevated to an...