Rouxbe Online Culinary School

Rouxbe Video Knowledge Base

Question: How often will you be doing the live Q&A’s?

Question: I'm looking for a good grab and go breakfast that will tide me over for many hours before I get a...

Question: I keep making receipes like vegan curry, chili, and they are always so strong and acidic how do i...

Question: What is the best oil for wok cooking? I read that peanut oil is used by Chinese chefs and that a ...

Question: What type of knives would you recommend for this course (beginner Forks and Knives)?

Question: I just enrolled a few days ago. Can I just jump in, or do I have to start at a specific time and ...

Question: I currently use maple syrup as a sweetener, but is there another sweetener that is preferred as a...

Question: Where do you recommend going to find cooking utensils/supplies?

Question: Where do you recommend going to find cooking utensils/supplies?

Question: Is aquafaba from a can of chickpeas the same as the soaking water for fresh chickpeas. Also, is a...

Question: Can you recommend the best way to clean mushrooms?

Question: I am looking for a low fat plant based substitute for evaporated canned milk. Many recipes substi...

Question: When I use a simple recipe for a burger made of beans and rice, the finished product always falls...

Question: How can I make crispy vegan cookies without the use of added fats or oils?

Question: What can I do to better work with herbs and spices? Is there anything else I can do to create mor...

Question: I have a rice, mushroom and spinach Loaf I make that uses 4 eggs, what can I swap out for the egg...

Question: I am really interested in maintaining an SOS lifestyle. What herbs do you recommend that can lift...

Question: Does wok cooking work more or less as well with no oil, or is a little oil the way to go for max ...

Question: Any tips on oil-free wok cooking?

Question: When prepping onions/garlic ahead, what is the best way to store them? Is freezing okay?

Question: Do you like to use tongs for serving pasta, and if so, do you have a brand/style you like?

Question: Is culinary RX a short version of the Forks over knives course?

Question: I wanted to know what can be used in place of yeast seasoning for food. I try to avoid yeast.

Question: Is it worthwhile to get a Chinese spatula vs. regular flat spatula?

Question: Is plastic not hard on your knives for a cutting board?

Question: What are your favorite shortcuts for WFPB (whole foods plant based) food prep?

Question: How long should one keep seasonings or spices?

Question: Is it appropriate to use a garlic press when the recipe calls for 'minced'? Similarly, for ginger...

Question: I have a question about woks. Time to get a new one. Am looking at 14" carbon steel but trying to...

Question: What exactly is the meaning of “buttah” and what is its origin?

Question: Have you any ideas on coffee substitutes? I'm looking for a satisfying alternative.

Question: What is the best way to cook and cube squash to add to various dishes without it being mushy or h...

Question: Are there any tricks to make the seasoning adhere to popcorn besides cooking with oil?

Question: What technique do you use for roasting brussels sprouts without oil? What is your favorite way to...

Question: I really struggle with meal-planning, particularly for plant-based meals. Do you have any guidanc...

Question: Would you please talk a little bit about cutting boards. What matierals are best for them to be m...

Question: How do I roast garlic without oil? Will it caramelize without oil? I roasted the garlic in foil f...

Question: Can you tell us a bit about Quince?

Question: If I don't have that quince in my country what should I use?

Question: Chefs, any ideas using persimmons? Specifically the soft variety. And macadamias?

Question: Do you have a favorite variety of pear?

Question: I want to buy an ecological nonstick frypan. Can you recommend me a brand?

Question: Do I need a certificate to become a chef?

Question: Any tips for the perfect gluten free bread?

Question: What's a good replacement for sake?

Question: Any suggestions for getting the right balance of sour flavors in vinaigrettes w/ a little oil + s...

Question: With the traditional knife cuts there are quite a bit of left over bits and pieces. I turn them i...

Question: If a recipe calls for white wine, what can I substitute that is non-alcoholic?

Question: Any recommendations for low sodium stocks or ingredients to have in a pinch if not making veg sto...

Question: Which spices are water soluble and which are oil soluble. Can you point me toward a list?

Question: Can you explain food photography?

Question: Do you have favorite ways to use pomegranates? Also, do you have a favorite non-alcoholic drink t...