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 .

The Water Test | Heating the Pan

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 .

Resting Steaks

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.

How to Remove Chicken Tendons

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.

How to Clean Pork Tenderloin

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.

Tempering Steaks

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 Steak for Cooking .

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.

How to Clean a Pot

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.

How to Test Large Pasta for Al Dente

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.

Tips on How to Freeze Stock

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.

Adding Ingredients to the Pan

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 .

Blanching & Parboiling Vegetables

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.

How Temperature & Activity Affects Food

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.

What is Simmering?

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.

Cooking Steak | Flip-Once vs. Flip-Often

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.

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.

How to Pit Olives

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 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.

How to Secure a Bowl in Place

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

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.

Making Polenta Ahead

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.

How to Clean a Pot

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.

Tips for Eating Mussels

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.

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.

Salad Spinner

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 Paper Baking Tip

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.

Deglazing Pan Sauces

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.

How Brining Works

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.

Video Cooking School Classes

Salad Green Selection & Preparing

If you like serving your meals with salad or just love salad all on its own, this is a lesson for you. A delicious salad starts with quality ingredients and a great salad dressing. Salads can be complex or as simple as a few ingredients, such as great salad greens with a quality extra virgin olive oil and aged balsamic vinegar.

In this lesson, we will teach you about the different types of salad greens, how to buy salad greens and how to properly prepare and store salad greens. We’ll also help you understand and experience the different flavors from a variety of different types of salad greens.

How to Make Roux

Roux is a thickening agent used to transform a liquid or stock into a great soup or sauce.

In this lesson, we will teach you how to make roux and then show you why it is so important to the world of food and cooking. Consider ‘roux’ one of the key stepping-stones to hundreds of great recipes.

Premium Beef Cuts for Steak

Knowing how to cook steak begins with selecting the right beef cut.

In this lesson, you will learn all about the premium beef cuts used for restaurant-quality steak. This includes looking at where on the steer some of the best steak comes from, what qualities to look for when buying steak and which steak to buy for a particular occasion. You will also learn about the importance of beef aging and marbling in beef and why both are vital in the production and grading of premium steak.

How to Sweat Ingredients

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 & Gluten

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.

Knife Sharpening with a Whetstone

A sharp chef’s knife is a must in the kitchen. Not only is a sharp knife much safer, it makes cooking much more enjoyable and more efficient. By learning how to sharpen your own knife, with your own hands, you will develop a more trusted relationship with your knife and begin to feel even more comfortable with it.

In this lesson, we are going to focus on knife sharpening for the most commonly-used knife – the chef’s knife. However, the sharpening techniques you learn here can be applied to most other knives in your knife set.

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.

Cooking Eggs | Part 2