Video Cooking Techniques

Below is a collection of cooking videos featuring cooking techniques and cooking methods to help you out in the kitchen.

Featuring cooking techniques from knife slicing and knife cuts to how to debone chicken. You will also find cooking techniques below that will show you how long to cook things and what to look for to test for doneness.

Lastly, we’ve compiled a number of other short videos showcasing common cooking techniques that will help get you off to the right start with cooking.

Cooking Video Techniques

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How to Clean Shrimp or Prawns

Learn how to clean fresh shrimp or prawns before adding them to your favorite recipe.

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Mincing, Dicing & Cutting Onions

How to cut, dice, slice or mince anything with a chef's knife is one of the most important cooking skills you can learn. This video teaches how to cut any type of onion.

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How to Test Salmon for Doneness

When cooking salmon, no matter what the recipe calls for in terms of cooking time, you need to check it early and often and cook it just until it is done to obtain restaurant quality.

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Knife Skills: Rolling Technique (3 of 5)

The most important fundamental cooking skill you will ever need to know is how to use a knife safely. Here we demonstrate the correct way to position your guide hand which holds the food while combining it with the rolling technique.

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How to Carve Poultry

How to carve a chicken or turkey may seem difficult at first, but once you understand the anatomy of a chicken it's easy to master.

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How to Know When Your Poultry is Cooked

How to cook a chicken or turkey may not be a mystery, but how long to cook poultry can be. The easy answer is it needs to be cooked until it is done. Here, we'll show you the key indicators to look for when cooking white meat poultry.

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Removing Pin Bones from Fish

Often fish fillets still contain tiny pin bones which are visible to the eye. Before cooking fish, they should be removed.

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Honing Your Knife

Honing alone cannot sharpen a dull knife; it can only maintain a sharp edge. Sharpening on a whetstone will be required, if you do not hone your knife on a regular basis.

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How to Pit and Dice an Avocado

Here's an easy way to pit and dice the avocado fruit to make delicious guacamole, salsa or just to add to a salad.

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How to Mince & Crush Garlic

By mincing or crushing garlic into a paste, it releases more flavor and becomes quite powerful. This is a great knife skill to use in the kitchen when you want a strong garlic flavor.

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Making Poached Eggs Ahead

Did you know that you can poach eggs ahead of time? Poaching eggs ahead makes breakfast service a breeze. This simple egg cooking trick is used by most professional restaurants to speed up breakfast service.

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How to Make Clarified Butter

Clarified butter, similar to ghee, is butter that has been rendered to separate the milk solids and water from the butterfat. The pure fat can withstand a higher smoke point during cooking.

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How to Peel a Tomato, Peach or Plum

Removing the skin from fruit such as a tomato, peach or even plums is easy with a quick blanch and an ice bath.

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How to Make Pesto in a Food Processor

Use a food processor to make fresh pesto in a matter of minutes. Basil, pine nuts, cheese, garlic and olive oil are combined to make this delicious pesto recipe.

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How to Slice Onions

Sliced onions are an essential part of many dishes, such French onion soup and Alsatian onion tart.

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Pasta Cooking Essentials

This instructional cooking video on Pasta Cooking Essentials, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Cook Pasta.

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How to Properly Heat a Pan

Are you tired of prying off chicken that has stuck to a pan? Did you know that if you properly preheat your pan to the right temperature before you start to cook, food will not stick to the bottom.

This is a cooking tip that will change the way you use your stainless steel cookware forever.

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How to make an Egg White Omelet

This instructional cooking video on How to make an Egg White Omelet, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Make an Omelet.

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Pan Tossing with Food

This instructional cooking video on Pan Tossing with Food, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Pan Tossing.

Video Cooking School Classes

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Selecting a Kitchen Knife Set

The first and most important step in becoming a good cook is to have a good set of knives and just a few are enough to get any new cook started on a successful culinary path.

The function of your knives is to get your hands started – to train them to prep and move ingredients effectively from the cutting board into your pots and pans and finally on to the dinner plate.

In this lesson, you will learn what is included in a basic knife set. You will also learn about four styles of chef’s knives and how to determine which chef’s knife is right for you because out of all of these knives, the chef’s knife will be your most used tool in the kitchen.

Even though the market is filled with various styles of knives, it all comes down to finding a chef’s knife that fits your own hand – for it will be THAT knife that will take your cooking to much higher levels.

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Handling a Chef's Knife

The old saying ‘you are what you eat’ is not quite accurate. If you want to be in control of what you eat, then, more accurately, ‘you are what you cook’ and if you are not cutting, this means you are not cooking. It’s that simple.

All too often people choose not to cook because the slicing and dicing of ingredients is too much of a challenge and; therefore, considered a chore. People who know how to handle a knife effectively and with confidence naturally cook more and, in turn, people who cook more generally lead healthier lifestyles. For this reason, knowing how to handle a knife is perhaps one of the most important life-skills.

In this lesson, you will learn how to cut using a chef’s knife. You will learn how to grip a chef’s knife, how to position your guide hand and the mechanics of the rolling technique. Most new cooks feel intimidated by a sharp blade, so we will demonstrate a safe and effective way for you to practice this skill before you even pick up your knife. Once you are comfortable, we will show you how to practice cutting with your chef’s knife. We will also show you various ways to position your knife and hands based on the ingredient you are cutting. And finally, we will show you how to hone your knife in order to keep it nice and sharp.

We cannot over-emphasize the importance of this lesson which will, in a very short time, put you on the most effective path to good cooking. It is an exhilarating feeling once you learn how to properly handle a chef’s knife and once you do, you will be able to easily and confidently move on to more challenging techniques to create a variety of delicious dishes.

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How to Cook Pasta

Pasta is one of the most loved dishes around the world. In Italy, eating a plate of pasta is a daily ritual – a plate of properly-cooked pasta that is. Remarkably, however, most people inadvertently have been eating improperly cooked pasta for most of their lives.

In this lesson, you will learn the essentials in order to properly cook pasta. You will learn how to cook both dried and fresh pasta and how to test each type for doneness. You will also learn how to properly drain, sauce and serve pasta. Finally, you will learn how to match different sauces to the type of pasta you are cooking.

Even though cooking pasta is perceived to be very simple, you may be quite surprised to find out how many mistakes are commonly made. If pasta is a mainstay in your culinary repertoire, this lesson is sure to change the way you enjoy it.

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How to Cook Premium Steaks

A perfectly-cooked steak is a very personal thing. Everyone likes their steak cooked a particular way and to a certain doneness; however, cooking a steak to the perfect doneness consistently can be a challenge - even for a pro. In fact, even amongst professional cooks, there is a debate on how to achieve this.

In this lesson, you will learn how to cook premium steaks using two different methods: the flip-once method and the flip-often method. We will compare the results of each so you can practice and discover which method you might prefer. We will show you how to determine doneness and why it is vital to rest meat prior to serving. You will also learn about the advantages of cooking steaks on the grill and in a pan.

Finally, using the pan method, we will teach you how to make a quick and delicious sauce to accompany your steak.

By learning just a few simple techniques, you will be able to confidently and consistently cook moist and juicy steaks every time.

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How to Make a Butter Sauce

Butter sauce is also called a beurre blanc sauce (“white butter”) or sauce blanc. It is a classic French butter sauce that is often served at fancy restaurants. It is considered by some to be a bit more challenging sauce because it has a tendency to split. Beurre blanc or butter sauce goes well with many vegetables and lean meats and is especially delicious in fish recipes and seafood recipes.

In this lesson, we will show you how to prepare a basic beurre blanc. You will learn how to serve and hold beurre blanc and how to fix it if it happens to split. Finally, we will show you how to vary this elegant sauce to make many other delicious sauces.

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How to Make Broth

Since ancient times, cultures from all around the world have been making broths. Authentic Italian, Chinese and Vietnamese cuisines, for instance, rely on very flavorful broths for many of their classic dishes.

Broths are made by simmering meat that is still attached to the bone, along with a combination of vegetables and aromatics. Aside from producing a tasty liquid, broths also produce a cooked and usable meat at the same time. For example, the leftover meat can be used to stuff pasta or both the meat and liquid can be used to create a whole meal. Chicken Pot Pie is a perfect example of this.

This lesson builds upon the skills and techniques learned in the previous lessons on How to Make Stock Fundamentals and How to Make Dark Stock. Here you will learn the differences between a broth and a stock as they are often confused. You will also learn the process of making either a white or dark broth. By learning this easy process, you will not only be able to incorporate a flavorful broth into your cooking, you will be able to build a variety of different dishes from delicious soups to whole meals.

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Eggs | Anatomy, Boiling & Scrambling

Eggs are extremely versatile and an indispensible ingredient in both culinary and pastry kitchens. Despite their importance in cooking, many people don’t know a lot about eggs.

In this lesson, you will learn about the anatomy of an egg. You will learn how to buy and properly store eggs and how to determine the freshness of eggs. You will also learn two basic ways to cook eggs: boiling and scrambling. Here you will learn how to properly cook eggs in water to achieve either a soft, medium or hard yolk. You will learn how to peel eggs and how to identify if an egg in its shell has been cooked or not. You will learn how to scramble eggs to achieve either small and creamy curds or large and fluffy curds. You will also learn how to season and finish eggs.

Whether you use eggs to make breakfast, a mid-day treat or dinner, with this lesson, you will not only know how to choose the best eggs for the foods you make, you will also be able to serve perfectly-cooked boiled and scrambled eggs every time.