Video Cooking Tips

This instructional cooking video on What Happens When Heating a Pan?, is part of the Rouxbe Cooking School.

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

This instructional cooking video on The Water Test | Heating the Pan, is part of the Rouxbe Cooking School.

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

This instructional cooking video on Resting Steaks, is part of the Rouxbe Cooking School.

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

Underneath the chicken breast is a piece of meat called the tenderloin. Attached to the tenderloin is a tough, white tendon. It can be left in and cooked, however it is more pleasant to eat if removed.

The tenderloin from pork is a very tender and lean cut of meat. Once you learn how to clean and trim the meat, you'll be able to incorporate it into nearly any pork recipe.

This instructional cooking video on Tempering Steaks, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Prepping Premium Steaks for Cooking .

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.

With the addition of a little baking soda and some liquid soap you can easily clean the most stubborn baked on food residue off of any pot or pan.

When cooking pasta, follow this simple technique to recognize when pasta is cooked to the al dente stage, which means the pasta still has a bit of a bite.

Once you learn how to make homemade stocks, you will never go back to buying store bought stock varieties. This video shares some helpful freezing tips to ensure that you always have great stock on hand for your homemade soups, sauces and braised or stewed recipes.

This instructional cooking video on Adding Ingredients to the Pan, is part of the Rouxbe Cooking School.

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

This instructional cooking video on Blanching & Parboiling Vegetables, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Cooking Vegetables in Water.

This instructional cooking video on How Temperature & Activity Affects Food, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Submersion Cooking Methods.

This instructional cooking video on What is Simmering? , is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Submersion Cooking Methods.

This instructional cooking video on Cooking Steak | Flip-Once vs. Flip-Often, is part of the Rouxbe Cooking School.

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

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

The olive is the fruit from the olive tree. Until olives are brined, they are inedible. Whole olives are superior in flavor to olives that already have the pit removed. Here we show you how to pit olives yourself, so you can add the best flavor to any recipe.

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.

Ever need a third hand in the kitchen? Tips, such as this simple solution, may help.

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.

Polenta, made from cornmeal, is one of those dishes that can easily be made ahead of time. It can be kept warm for hours over a bain marie before serving.

With the addition of a little baking soda and some liquid soap you can easily clean the most stubborn baked on food residue off of any pot or pan.

Who needs a fork to eat mussels when they come with their very own built-in set of tongs and a spoon to do the trick.

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.

No matter what salad recipe you enjoy best, a salad spinner is a great asset in any kitchen. Get the water out of your salad and stop it from diluting your dressing.

Parchment is a handy kitchen tool used to prevent sticking. Preferred over wax paper, it is used in baking and cooking so that ingredients do not stick to baking trays or pans. Line a cookie sheet with parchment and it'll make clean up a snap.

This instructional cooking video on Deglazing Pan Sauces, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
How to Make Pan Sauce.

This instructional cooking video on How Brining Works, is part of the Rouxbe Cooking School.

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

Fresh and crisp salad greens are a healthy and refreshing part of a balanced diet. These days, the markets are filled with an array of vibrant greens. One can literally make a unique salad every day of the week that will vary in color, composition and flavor. By using a variety of greens, salads will not only look visually stunning, but they will taste great.

In this lesson, you will learn how to choose and identify an assortment of salad greens. You will learn how to clean and refresh greens and how to dry and store them. You will also learn how to properly dress and toss a salad and how to combine greens in order to compose different salads.

Gone are the days of boring salads. By having a supply of clean, seasonal greens in the refrigerator, you will be inspired to put together a fresh, crisp and healthy salad on a regular basis. Whether served as a whole meal or a simple side, salads are easy to work into your cooking repertoire.

Roux is one of the essential building blocks in cooking and is made by cooking fat and flour together.

Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté…and milk or cream when making béchamel.

Many home cooks have likely made a roux at one point or another but have not recognized that they have done so; nor do they understand roux’s full potential in the kitchen.

In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them. Knowing how to make a roux and determining how far to cook it opens up a world of sauces and dishes. Once you learn how to properly make this important building block, you will be able to create a variety of sensational soups, stews, gravies and silky sauces.

One of the main reasons why high-end steak houses serve incredible steaks is because they know how to identify premium cuts of beef.

Before the cooking even starts, the first step in duplicating that restaurant-quality steak at home is to understand what you are buying and what to look for in a premium cut. Because there are so many different steaks available, identifying a quality cut can be an overwhelming experience; however, the good news is once you learn some very basic knowledge, it will be extremely easy to go to the market and spot a quality steak.

In this lesson, you will learn how to identify the most popular premium cuts of steak that are on the market. You will also learn about the importance of marbling…and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making. Although many delicious steaks come from various parts of the steer, in this lesson, we are going to focus on the premium cuts of beef.

By learning how to choose premium steaks, not only will you be spending your money wisely but you will be well on your way to creating delicious, restaurant-quality steaks at home.

Sweating is the gentlest dry-heat cooking method. Sweating is commonly the first step or technique used to begin developing flavor in a dish. If sweating is done incorrectly, it can negatively impact the end result.

In this lesson, you will learn how to sweat properly and why it is often beneficial to sweat the small stuff.

Wheat is one of the most common grains used in every day foods. In this lesson you get an "inside look" into gluten - the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

The sign of a true professional chef is one that trusts solely their own hands to sharpen their most important kitchen tool – their chef’s knife. A sharp knife is essential in every kitchen, yet the vast majority of cooks have knives that cannot even cut through a tomato without difficulty. Dull knives make cooking less enjoyable because the initial task of prepping ingredients becomes a difficult chore – not to mention a safety hazard to your fingers. The quality of your knife’s edge will ultimately reveal your desire and commitment to get cooking.

In this lesson, you will learn about the importance of a sharp knife. You will learn about various whetstones and how to care for them and what happens to a knife during sharpening. You will learn how to sharpen, polish and maintain your knives.

With just a bit of patience and practice, you will be able to sharpen your own knife just like a professional cook – a true crafts person. The first time you successfully sharpen your knife on a whetstone with your own hands to the point that it will cut through tomato skin and especially through paper, it will give you a boost of confidence. This will make it easier for you to pick up your knife and get started and will confirm that you belong to this craft we call cooking.

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.

Fried eggs, as well as basted eggs and poached eggs, are popular breakfast items. These skills are not difficult to master but once you get the hang of them, you will be able to quickly and expertly handle the first and most important meal of the day.

In this lesson, you will learn how to properly pan fry eggs. You will learn how to season and cook eggs to the desired doneness – from sunny-side up all the way to over-hard and even crispy. You will also learn what basted eggs are and how to cook them to the desired doneness. Finally, you will learn how to properly poach eggs to a soft – medium – or hard doneness. You will also learn about the different types of liquids used to poach eggs, including butter, and how to poach eggs ahead of time to make service that much easier.

Whether served for breakfast, brunch or as part of a main dish, properly-cooked eggs are the sign of a good cook. With just a bit of practice, you will be able to fry, baste and poach eggs like a pro.