Rouxbe Cooking School Lessons

Professional cooking training in the comfort of your own home. Learn More.

Today's Featured Cooking School Lesson (Free):

Pan Frying

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 frying is an important cooking skill to learn as so many recipes start in the pan.

In this lesson, you will learn the few key indicators to look for when pan frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying.

Other free sample lessons: How to Cook Pasta and Basics of Quality Chocolate

Knives, Knife Cuts and Knife Sharpening
Selecting a Kitchen Knife Set Preview the Video Lesson View 6 Topic Videos Selecting a Basic Knife Set - 1:14 min European Chef's Knife - 1:04 min Japanese Chef's Knife - 0:34 min Granton Knife - 0:28 min Santoku Knife - 0:21 min Which Knife is Best for You? - 1:19 min	Handling a Chef's Knife Preview the Video Lesson View 8 Topic Videos Introduction to Handling a Chef's Knife - 0:36 min Honing Your Knife - 2:44 min The Knife Grip - 0:41 min The Rolling Technique - 1:45 min Positioning Your Guide Hand - 1:59 min Practice Using a Bench Scraper - 1:21 min Cutting with a Chef's Knife - 1:46 min Other Methods of Using the Knife - 2:29 min
How to Cut Using a Chef's Knife Preview the Video Lesson View 11 Topic Videos Intro to How to Use a Chef's Knife - 0:41 min Slicing and Dicing - 1:03 min Slicing Safety - 1:22 min Slicing Long, Flat Ingredients - 1:12 min Slicing Long, Round Ingredients - 1:57 min Slicing Soft, Round Ingredients - 0:48 min Slicing Hard, Round Ingredients - 1:41 min Slicing Large-Shaped Ingredients - 1:35 min Slicing Odd-Shaped Ingredients - 1:14 min Slicing Bunched Ingredients - 0:35 min Common Sizes of Dice Cuts - 1:18 min	Knife Sharpening with a Whetstone Preview the Video Lesson View 6 Topic Videos Introduction to Knife Sharpening - 0:46 min The Importance of a Sharp Knife - 0:58 min Whetstones - 1:46 min What Happens During Knife Sharpening - 2:04 min Sharpening a Knife - 7:09 min Knife Polishing & Maintenance - 1:30 min
How to Make Stock
How to Make Stock Fundamentals Preview the Video Lesson View 8 Topic Videos Introduction to Making Stock - 0:41 min Stock Making Essentials - 0:52 min Getting Started to Make Stock - 1:21 min Simmering & Skimming Stock - 1:54 min Adding Vegetables & Salt to Stock - 1:25 min Adding Seasonings to Stock - 0:46 min Straining & Cooling Stock - 1:23 min Defatting & Storing Stock - 1:17 min	How to Make Dark Stock Preview the Video Lesson View 4 Topic Videos Difference Between White & Dark Stocks - 0:42 min Caramelizing Ingredients for Stock - 2:51 min Deglazing the Pan for Stock - 0:59 min Cooking & Finishing Dark Stock - 1:27 min
How to Make Short Stock Preview the Video Lesson View 2 Topic Videos What is a Short Stock? - 0:50 min Short Stock Essentials - 0:46 min	How to Make Broth Preview the Video Lesson View 2 Topic Videos Broth Essentials - 0:55 min Dark Broths - 0:34 min
How to Make Veal & Beef Stock Preview the Video Lesson View 3 Topic Videos Introduction to Veal & Beef Stock - 0:28 min Veal & Beef Stock vs. Other Stocks - 1:20 min Making Veal or Beef Stock - 1:37 min
How to Make Sauce
How to Make Roux Preview the Video Lesson View 6 Topic Videos What is Roux? - 0:36 min Types of Roux - 0:32 min Making White Roux - 1:20 min Making Blond Roux - 0:41 min Making Brown Roux - 1:01 min Using Different Fats for Roux - 1:03 min	How to Make Bechamel Sauce Preview the Video Lesson View 8 Topic Videos What is Bechamel Sauce? - 0:41 min Making Roux for Bechamel Sauce - 0:26 min Tempering the Milk for Bechamel Sauce - 0:39 min Two-Pot Method for Making Bechamel - 2:13 min One-Pot Method for Making Bechamel - 1:26 min Seasoning & Straining Bechamel - 0:29 min Storing & Re-heating Bechamel - 0:36 min Variations & Uses for Bechamel - 1:58 min
How to Make Veloute Sauce Preview the Video Lesson View 8 Topic Videos What is Veloute Sauce? - 0:43 min Making Roux for Veloute Sauce - 0:24 min Tempering the Stock for Veloute Sauce - 1:05 min Cooking & Adjusting Veloute Consistency - 1:08 min Seasoning & Straining Veloute Sauce - 0:29 min Enriching Veloute Sauce - 0:57 min Storing & Re-heating Veloute Sauce - 0:38 min Adding Aromatics to Veloute Sauce - 0:51 min	How to Make Tomato Sauce Preview the Video Lesson View 8 Topic Videos What is Tomato Sauce? - 0:27 min Using Onions & Olive Oil in Tomato Sauce - 1:21 min Adding Garlic to Tomato Sauce - 0:48 min Adding Tomato Paste to Tomato Sauce - 0:40 min Choosing Tomatoes for Tomato Sauce - 1:23 min De-seeding Tomatoes for Tomato Sauce - 2:44 min Add Tomatoes & Simmering Tomato Sauce - 0:49 min Seasoning & Finishing Tomato Sauce - 1:01 min
How to Make Pan Sauce Preview the Video Lesson View 7 Topic Videos Introduction to Pan Sauces - 1:06 min Developing the Sucs for Pan Sauces - 2:17 min Adding Mirepoix to Pan Sauces - 1:14 min Deglazing Pan Sauces - 2:09 min Adding & Reducing Stock for Pan Sauces - 1:58 min Enriching Pan Sauces - 1:41 min Finishing Touches for Pan Sauces - 1:28 min	How to Make a Butter Sauce Preview the Video Lesson View 6 Topic Videos Introduction to French Butter Sauce - 0:37 min French Butter Sauce Components - 1:03 min Making a French Butter Sauce - 3:41 min Serving & Holding Butter Sauces - 1:38 min Fixing a Split Butter Sauce - 1:22 min Variations of Butter Sauces - 2:47 min
Cooking Eggs
Cooking Eggs \| Part 1 Preview the Video Lesson View 5 Topic Videos Introduction to Cooking Eggs \| Part 1 - 0:37 min Egg Anatomy - 2:29 min Buying, Storing & Egg Freshness - 2:26 min How to Boil Eggs - 3:05 min How to Scramble Eggs - 2:10 min	Cooking Eggs \| Part 2 Preview the Video Lesson View 4 Topic Videos Introduction to Cooking Eggs \| Part 2 - 0:31 min How to Pan Fry Eggs - 5:19 min How to Baste Eggs - 2:04 min How to Poach Eggs - 3:48 min
How to Make an Omelet Preview the Video Lesson View 5 Topic Videos Introduction to Omelets - 0:45 min Pans for Making Omelets - 2:22 min How to Make an Omelet - 6:14 min Adding Ingredients to Omelets - 2:26 min How to make an Egg White Omelet - 2:14 min	How to Make a Frittata Preview the Video Lesson View 4 Topic Videos Introduction to Frittatas - 1:29 min Choosing a Frittata Pan - 1:00 min Preparing the Frittata Ingredients - 3:19 min Making a Basic Frittata - 7:02 min
Dry-Heat Cooking Methods
Pan Frying Preview the Video Lesson View 8 Topic Videos Introduction to Pan Frying - 1:04 min What Happens When Heating a Pan? - 2:02 min The Water Test \| Heating the Pan - 2:07 min Adding Oil to a Heated Pan - 2:21 min Adding Ingredients to the Pan - 2:06 min How to Control Pan Temperature - 3:12 min Pan Frying \| Cooking & Finishing - 1:59 min Pan Frying with Alternative Pans - 1:41 min	Pan Tossing Preview the Video Lesson View 3 Topic Videos What is Pan Tossing? - 0:34 min Practicing Pan Tossing - 2:13 min Pan Tossing with Food - 1:53 min
How to Sweat Ingredients Preview the Video Lesson View 3 Topic Videos What is Sweating? - 0:48 min Why Ingredients are Sweat - 2:03 min How to Sweat Ingredients - 2:48 min	How to Saute Preview the Video Lesson View 5 Topic Videos What is Sauteing? - 0:31 min Preparing Food to Saute - 0:41 min Using the Right Pan & Heating to Saute - 0:35 min Adding the Food When Sauteing - 0:36 min Cooking Food by Sauteing - 4:05 min
Searing Preview the Video Lesson View 4 Topic Videos Introduction to Searing - 0:47 min Debunking the Sear & Seal Theory - 0:58 min Determining When to Sear - 1:22 min Searing on the Stove Top - 5:19 min
Moist-Heat Cooking Methods
Submersion Cooking Methods Preview the Video Lesson View 6 Topic Videos What are Submersion Cooking Methods? - 0:48 min Submersion Cooking Temperatures - 1:53 min How Temperature & Activity Affects Food - 2:59 min What is Poaching? - 1:33 min What is Simmering? - 0:51 min What is Boiling? - 1:59 min	Combination Cooking Fundamentals Preview the Video Lesson View 7 Topic Videos What is Combination Cooking? - 1:01 min Choosing Meat for Combination Cooking - 1:23 min The Importance of Connective Tissue - 2:07 min Choosing a Pot for Combination Cooking - 0:35 min Browning Food for Combination Cooking - 1:15 min Liquids & Ratios for Combination Cooking - 1:19 min Combination Cooking \| Slow and Low - 2:52 min
Braising (Combination Cooking) Preview the Video Lesson View 8 Topic Videos Introduction to Braising - 1:14 min Choosing & Prepping Braising Ingredients - 1:39 min Browning the Meat for Braising - 1:14 min Adding & Browning Mirepoix for Braising - 1:22 min Deglazing & Adding Liquid for Braising - 1:33 min Adding Bouquet Garni for Braising - 0:39 min Slow & Low Cooking for Braising - 2:20 min Finishing the Sauce for Braising - 4:53 min	Stewing (Combination Cooking) Preview the Video Lesson View 6 Topic Videos Introduction to Stewing - 0:52 min Stewing vs. Braising - 1:12 min Choosing & Preparing Meat for Stewing - 3:07 min Building a Stew - 4:27 min Cooking & Testing Stew for Doneness - 1:14 min Finishing Sauce for Stew - 2:42 min
Pot Roasting (Combination Cooking) Preview the Video Lesson View 6 Topic Videos Introduction to Pot Roasting - 0:26 min What is Pot Roasting? - 1:24 min Pot Roasting \| Using the Right Cut of Meat - 1:57 min Preparing a Pot Roast - 2:24 min Cooking a Pot Roast - 2:39 min Finishing a Pot Roast - 3:29 min
Cooking Meat
Premium Beef Cuts for Steak Preview the Video Lesson View 5 Topic Videos Introduction to Premium Steaks - 0:51 min What are Premium Steaks? - 3:21 min Deteriming Quality of Steaks - 2:03 min Why Butchers Age Beef - 1:48 min Choosing Premium Cuts of Steak - 1:38 min	Prepping Premium Steak for Cooking Preview the Video Lesson View 3 Topic Videos Unwrapping Steaks - 1:40 min Tempering Steaks - 1:59 min Seasoning Steaks - 1:30 min
How to Cook Premium Steaks Preview the Video Lesson View 7 Topic Videos Cooking Steak \| Flip-Once vs. Flip-Often - 1:31 min Results of Flip-Once vs. Flip-Often - 1:24 min Cooking Temperatures & Times for Steaks - 1:25 min Cooking & Determining Steak Doneness - 1:47 min Resting Steaks - 1:16 min Making a Pan Sauce for Steak - 2:06 min Cooking Steaks \| In a Pan or on the Grill? - 1:44 min	How to Roast Prime Rib Preview the Video Lesson View 8 Topic Videos Intro to How to Roast Prime Rib - 1:01 min How to Select Prime Rib - 4:26 min How to Prepare Prime Rib - 3:55 min Roasting Prime Rib - 4:42 min Checking Roasts for Doneness - 3:30 min Resting Roasts - 4:21 min How to Make Jus - 1:52 min Carving & Serving Prime Rib - 1:53 min
Poultry
Poultry Fundamentals Preview the Video Lesson View 6 Topic Videos Introduction to Poultry - 0:58 min Poultry \| White vs. Dark Meat - 1:04 min Poultry Legs & Cooking - 1:41 min Poultry Breasts & Cooking - 3:00 min Poultry Wings & Other Parts & Cooking - 1:25 min Buying, Storing & Thawing Poultry - 2:06 min	How to Roast Chicken Preview the Video Lesson View 3 Topic Videos Introduction to Basic Roast Chicken - 0:57 min Preparing to Roast Chicken - 3:00 min Roasting & Serving the Chicken - 3:00 min
Enhancing Basic Roast Chicken Preview the Video Lesson View 4 Topic Videos Intro to Enhancing Roast Chicken - 0:33 min Enhancing a Roast Chicken - 3:37 min Roasting the Chicken - 4:42 min Making Chicken Pan Sauce or Gravy - 2:59 min
Buying & Cooking Fish
How to Buy & Store Fish Preview the Video Lesson View 5 Topic Videos Intro to Buying & Storing Fish - 0:50 min How to Identify Quality Fish - 3:57 min How to Store Fish - 3:03 min Frozen Fish - 1:53 min Thawing Fish - 1:24 min	Cooking Fish Fundamentals Preview the Video Lesson View 5 Topic Videos Intro to Cooking Fish Fundamentals - 0:35 min Differences Between Lean & Oily Fish - 1:12 min How to Prepare Fish for Cooking - 1:37 min Keeping Fish Moist During Cooking - 1:45 min How to Test Fish for Doneness - 4:33 min
How to Pan Fry Fish Preview the Video Lesson View 5 Topic Videos Intro to How to Pan Fry Fish - 0:43 min How to Prep Fish for Pan Frying - 2:00 min How to Pan Fry Fish Over Low Heat - 3:04 min How to Pan Fry Fish Over Higher Heat - 3:12 min How to Handle Fish After Cooking - 0:49 min
Vegetables
How to Preserve Vegetable Pigments Preview the Video Lesson View 5 Topic Videos Introduction to Vegetable Pigments - 0:49 min The Pigment in Green Vegetables - 1:54 min Pigments in Red & White Vegetables - 2:38 min Pigments in Yellow & Orange Vegetables - 0:36 min Enzymatic Browning of Fruit & Veg - 0:37 min	Cooking Vegetables in Water Preview the Video Lesson View 5 Topic Videos Introduction to Vegetable Cookery - 0:39 min Preparing to Cook Vegetables - 1:21 min Boiling & Simmering Vegetables - 3:10 min Blanching & Parboiling Vegetables - 2:30 min Cooking Frozen Vegetables - 1:22 min
How to Make Soup
How to Make Soup: Broth-Based Clear Preview the Video Lesson View 5 Topic Videos Intro to Broth-Based Clear Soups - 1:12 min Starting a Clear Soup Broth - 3:10 min Finishing a Clear Soup Broth - 3:10 min Adding Additional Ingredients - 2:29 min Serving Soups - 0:58 min	How to Make Soup: Stock-Based Clear Preview the Video Lesson View 4 Topic Videos Intro to Stock-Based Clear Soups - 0:47 min Clear Soups: Stock vs Broth - 1:21 min Making Stock-Based Clear Soups - 3:39 min Finishing Stock-Based Clear Soups - 2:27 min
Seasoning
How to Brine Preview the Video Lesson View 9 Topic Videos Introduction to Brining - 0:49 min How Brining Works - 2:32 min Why Lean Meats are Brined - 0:42 min Before You Brine - 1:23 min Salt & Water Ratios for Brining - 2:01 min How to Flavor Brines - 2:11 min Brining Times - 3:01 min After Brining \| Preparing Meat for Cooking - 1:16 min The Results of Brining After Cooking - 0:58 min	How to Season with Salt Preview the Video Lesson View 5 Topic Videos Intro to How to Season with Salt - 1:17 min Types of Salt - 4:08 min How Salt Affects Food - 1:53 min How to Salt Food - 3:27 min When to Salt Food - 4:12 min
How to Buy, Cook & Make Pasta
Selecting Pasta Preview the Video Lesson View 5 Topic Videos What is Pasta? - 0:28 min How Pasta is Made - 1:37 min Extruded vs. Laminated Pasta - 1:00 min The Quality of Extruded, Dried Pasta - 1:20 min Matching Sauces with Pasta - 1:35 min	How to Cook Pasta Preview the Video Lesson View 5 Topic Videos Pasta Cooking Essentials - 2:12 min Cooking & Testing Dried, Extruded Pasta - 1:56 min Cooking & Testing Laminated Pasta - 1:48 min Draining Pasta - 0:34 min How to Sauce Pasta - 1:11 min
How to Make Fresh Pasta \| Laminated Pasta Preview the Video Lesson View 8 Topic Videos The Benefits of Laminated Pasta - 1:01 min Flour Used for Making Laminated Pasta - 0:40 min Making Basic Egg Dough by Hand - 1:07 min Making Pasta Dough in a Food Processor - 2:12 min Kneading Pasta Dough - 1:44 min Rolling Pasta Dough - 3:02 min Shapes & Variations of Pasta Dough - 4:24 min Flavor Variations in Pasta Dough - 0:59 min
Legumes
How to Cook Dried Legumes Preview the Video Lesson View 7 Topic Videos Introduction to Dried Beans - 1:37 min Buying & Storing Dried Beans - 1:08 min Sorting, Rinsing & Soaking Dried Beans - 2:07 min Methods for Soaking Dried Beans - 1:53 min Cooking Dried Beans - 2:56 min Testing Beans for Doneness - 1:47 min Adding Beans to Your Diet - 1:04 min
Rice & Grains
Rice Basics Preview the Video Lesson View 4 Topic Videos Introduction to Rice Basics - 0:37 min Rice Anatomy & Processing - 1:12 min Common Types of Rice - 4:01 min Storing & Food Safety of Rice - 1:28 min	Cooking Rice \| Steaming & Boiling Methods Preview the Video Lesson View 8 Topic Videos Introduction to Rice Cooking Methods - 0:57 min Rinsing & Soaking Rice - 3:15 min Ratios of Liquid to Rice - 1:17 min Steaming Method for Cooking Rice - 1:59 min Resting & Serving Rice - 1:08 min Alternative Ways to Steam Rice - 2:31 min Boiling (Pasta) Method for Cooking Rice - 1:29 min How to Flavor Rice - 2:02 min
Cooking Rice \| Pilaf Method Preview the Video Lesson View 4 Topic Videos Introduction to Pilaf - 0:56 min How to Make a Basic Pilaf - 2:52 min How to Enhance and Flavor a Basic Pilaf - 1:32 min Adding Proteins to Pilaf - 2:40 min
How to Make Salad & Salad Dressing
Salad Green Selection & Preparing Preview the Video Lesson View 5 Topic Videos Choosing Salad Greens - 1:54 min Cleaning & Refreshing Salad Greens - 0:59 min Drying, Spinning & Storing Salad Greens - 2:00 min Tossing & Serving Salad Greens - 2:09 min Combining Salad Greens - 2:11 min	Salad Dressing & Vinaigrette Basics Preview the Video Lesson View 6 Topic Videos Oils for Salad Dressings & Vinaigrettes - 1:13 min Using Acids for Vinaigrettes & Dressings - 1:02 min Matching Oils & Vinegars to Greens - 1:06 min Unstable vs. Stable Emulsions - 2:04 min Basic Vinaigrettes - 1:30 min How to Vary Vinaigrettes & Dressings - 0:52 min
Wheat
Wheat & Gluten Preview the Video Lesson View 5 Topic Videos Wheat and its Properties - 1:00 min The Composition of Wheat - 2:09 min Semolina & Couscous - 1:08 min What is Gluten? - 3:09 min Types of Flour \| Uses & Mixing - 3:25 min
Chocolate
Basics of Quality Chocolate Preview the Video Lesson View 8 Topic Videos Introduction to Chocolate - 0:33 min The Cacao Tree - 1:27 min How Cocoa Beans are Manufactured - 1:45 min What is Cocoa Powder? - 1:34 min What is Cocoa Butter? - 1:11 min Making Chocolate & Conching - 3:02 min How to Read Labels on Chocolate - 4:14 min How to Taste Quality Chocolate - 3:05 min