While this is a very popular subject on Rouxbe (just type in "measurements" and you will see many other threads on this), it is not something that we have planned for the near future. I know, sorry :-( There are however many sites with conversion tools that you might find helpful.

I know that when I went to culinary school they used to mix up all of the measurements on purpose just to train our brains to always be thinking. That way if we travelled or worked somewhere where the measurements were different, we would not be totally lost.

As for putting the measurements at the bottom of the video, which would be for the U.K. Canada, Australia etc., we do not in any way want to distract users from the video as we want the experience to be a clean and distraction free as possible. This is why you never see any ads flying across the screen as you watch our videos.

Hope you understand. Cheers!

I agree wholeheartedly. The "distractionless" videos on Rouxbe are indeed a great feature. I could never quite put my finger on what it was that set your videos so far ahead of others, but that is exactly it. No faces, no "studio kitchen", no text, no credits .. just great close up shots of only what we need to see, and a soothing, comfortable voice over! :-) Thanks, and thanks for keeping it that way.

As for the measurements, I print out every text recipe I try, keep it in a binder and write lots of notes on the page (including changes, substitutions, and conversions). That way the recipe becomes mine, while the lessons learned are still there for my recollection.

We do not state portion sizes in the lessons, as we are trying to teach the lessons in such a way that one can make a particular dish for 2 or 20 people and in many cases, without a recipe. The supporting recipes in the practice section do however contain portion amounts.

For the portion amounts on recipes, simply click on the "text" or "text recipe" icon and there you will see how many that particular dish serves. Cheers!

Sad to hear that you don't have any plan to support non-US users on the measurements part (for lessons, for recipes I don't think it's so important).

While I acknowledge the no-distractions policy, comparing ads with content-related information that would be helpful for many of your actual and potential users seems awkward and unfair.

About distractions, there's nothing that produces more distraction than having to stop a video lesson, go to an online conversion tool, then come back, for many users. And I hope you're not suggesting that we, home cooks, learn to do the conversions "on-the-fly" as in your professional training...

I now see how to get the portion sizes. However, this is a little inconsistent - because once you are in video mode and then click on TEXT you don't receive this summary.

I've typically gone straight to video mode, and not really noticed the summaries before. Once in video mode, there is no easy way to get the summary information.

For consistency, It would help the Summary information at the top of the descriptive text as well.

Many thanks.

I watched the Pan Frying immediately, I am a pretty good cook (not a chef by any means) but I have shyed away from recipes that include a frying pan unless it was just sautee. Now I'm ready to take on the Chicken Saltimbocca! 1question, after the vide, I wanted to view
the terminology -ie, misen en place: It played great. however the recipe video kept playing in the back ground. What did I do wrong?
A+ for the videos tho, I thought they were great!
Roberta

You likely opened the related "Tips and Techniques" video in a new window or new tab, leaving the original video still running in the first window. Either avoid opening the tips in a new window (it is not necessary to do that, as Rouxbe will automatically hold your place in the original video) or pause the original video before opening the tips video.

Merric, you are absolutely correct when you say, "For consistency, It would help the Summary information at the top of the descriptive text as well."

This is on our current list of things to fix. Cheers!

I thought I would let you know that when I did a Google search this morning for an "oxtail ragu" recipe (I forgot you had one here), the Rouxbe link was number two on the list of search results. Clearly your search marketing folks are doing a good job, and more sites are linking to Rouxbe. I'm sure prominent placements like these will lead to more traffic and subscriptions. Love to see the growth so you guys can keep investing in new content (like an expanded sauces section! nudge, nudge... ;-).

Rouxbe is a great resource and my cooking has improved radically in the two years I have been a member. Keep up the great work!

Is there any chance Rouxbe will have a channel available on ROKU?
It would be nice to watch the videos on my big screen in the family room.

I apologize in advance if I am repeating something that might have already been brought up.
It would be nice if the most recent posts show up on pages first and the forums pages go from the most recent to the oldest. The way it's structured now pages go from oldest to newest.
One more thing I noticed is the topic on the top has an option to go to the last page right away. But when I click on the word "last", it doesn't actually take me to the last page, but rather somewhere in the middle. Not sure if this is supposed to be this way.

I second the Emma W on reversing the posts in forums. The history is great but bring the most recent posts to the top..

I really like the lessons here on Rouxbe. Been on since Valentines day and made a bunch of things with great success.

How about a series on butcher techniques?

Hey guys! Just bought a new Android tablet to use (primarily) in the kitchen to have Rouxbe by my side. One Problem; no video. I get the audio portion, but no video. I hope they aren't in Quicktime format because I doubt there's an app for that. The rest of the site seems to be fine on the Android. Please, no grief from the Apple fanboys ; you're wasting your time.

The videos should play fine on an Android tablet. I have a Kindle Fire and a Motorola Atrix (both Android devices) and I can get the videos to play just fine. One thing to make sure of is that Flash is enabled for the browser you're using - some Android tablets come with it disabled. I don't think that's your issue since you're at least getting sound. Another possibility is you need to update the Flash player that came with your tablet.

Go to http://rouxbe.com/browser-diagnostics and then click the link "Send test results to Rouxbe". That will send your Flash version to our development team and we can check it.

Regards,

Bruce

Thanks Bruce for the speedy Reply!
I had forgotten I was using a secure browser (Lastpass), but when I switched over to IE everything worked fine. Thanks Again! A second year student, I am continually amazed at the support Rouxbe offers the student; cooking and technical as well.

It would be really nice if thumbnail images in text recipes could be clicked on to see a larger image. Obviously this wouldn't really be needed for many of the images, but what got my thinking about this is the photo in the Cream of Broccoli soup that shows the diced stems and cut up florets. The text says to "cut them into small, even pieces", but since small is a relative term it's not clear what small should be. Seeing a larger image would make it clear as to the size of the steam pieces as compared to the florets.

There are many other cases where an enlarged image might be very valuable to those of use trying to learn.

This is a great suggestion. I will add it to the development list and we will get to as soon as we can. Cheers!

Just thought I'd ask if there is a new lesson imminently to be released? Last one was quite a while ago (neatly 6 months). If lesson releases are slowing down to 2or 3 a year it may be worth updating the FAQ which says new lessons released 4-5 weeks I think.

Although there is, of course, already lots of content there is so much more I'd like to learn - whenever I watch a cooking program and see them very briefly explain how to say, make pastry for example, I always think "I wish there was a rouxbe lesson on that.

Also the FAQ sections mentions that as students graduate new students will be able to join. What does this mean? How does one graduate? I think FAQ say in coming months some sort of certification would be available and I know live lessons had been mentioned when I first signed up. But could we have a better indication of timing ie this year, next year or just something that you hope to do at some point in the future!

Thanks

Hi Darren,

We are about 30 to 45 days from releasing a lot of new content. As you may or may not know, we've been working hard at implementing Cooking Courses (or Learning Paths as they have previously been described).

Hang in there. You will be pleasantly surprised in the weeks to come.

Cheers, Joe.

That's a great idea...keeps guys like me on track. I'll be watching for updates.

Eileen T posted elsewhere:
"I have a suggestion to make. I think it would be great if there's a "I made it" button or check box for the recipes. Then when a student marks the recipe as "made", it will link the made recipe list back to the profile page (so maybe a new section on the profile page for "recipe I made"?). In that way, student can keep track of recipes they tried. Also it's rewarding (and a bit of show off haha....) to see how many recipes one can make. I would love to see this feature on Rouxbe very much! Thank you!!"

I'd like to second to suggestion. I use a recipe site (epicurious.com) and find the "My Recipe Box" feature very valuable. What would make this even more powerful would be for the student to be able to make notes about the recipe that they could review later. Perhaps the note is regarding a personalization of the recipe, or to clarify something from the recipe, or just to note wine pairings used it he past and what worked or didn't. I'm thinking of the notes being attached to the recipe link within their profile, not just as comments to the recipe itself, which are already there. Think of it as the pencil notes we make to ourselves in the margin of our recipe cards.

We'll get to it. I love it. Especially the "I made it" button. Sharing with Robert our Director of User-Experience and Design.

Thanks Jim.
Joe

I concur with Joe. These are some great ideas! The personalization of recipes could not only be useful for students, but it could be a great bit of information to share with others in the school as well. Thank you for these, Jim. I've got them recorded on the list of requests.

I would like to see RSS feeds on the forums. So much easier to track topics and conversations this way.

Appologies if this has been requested already.

Great idea. We will be updating our forum to a Question and Answer feature with our new Cooking Course release shortly. You'll be able to subscribe much easier to topics that you'd like to follow.

Cheers, Joe.