Rouxbe Forums → Rouxbe General Discussions
Introduce yourself, discuss the site and it's features or make a wish for things we can do to help you cook better
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Rouxbe site feedback. Share your opinions here.
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Introductions and Hellos
(97 responses)
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Cooking Classes
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Speed Peeling a Potato
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Poultry temperature and taste
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Replacing Alchohol in Recipes
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Brines
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Excitement!
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Keeping dough in the fridge
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Himalayan Salt Slab Cooking
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Orange sauce for ham?
(4 responses)
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Can't show any videos
(1 responses)
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Calculating meat: Tacos for a small crowd
(18 responses)
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Cut the music after the video is over
(2 responses)
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Leftovers - how do you decide what to do with them?
(5 responses)
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On the shelf for 4-6 weeks
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No kitchen = no progress! (For two weeks...)
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On the shelf for 4-6 weeks
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Food Safety
(9 responses)
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How do you get a scorched pan looking clean again?
(6 responses)
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Salting Steaks
(7 responses)
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How long can you keep flours?
(10 responses)
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Spaghetti Aglio e Olio
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Throwing this out there... Dark Vegetable Stock...
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it`s Feb 1st!!!
(48 responses)