Rouxbe Online Culinary School

Rouxbe Video Knowledge Base

Question: I just had my protein levels checked in my blood after being plant based. They came back right i...

Question: What spices would you think about with common vegetables?

Question: Can a person obtain adequate protein and all necessary nutrients/vitamins from a vegan diet?

Question: How are vegetables sautéed or roasted without the use of oils or butter?

Question: Why is there such a prevalent celiac issue these days? Was it just not diagnosed in generations p...

Question: Where is the recipe for the brussels sprouts assignment that you mentioned in your office hours a...

Question: What are good substitutes for oil when baking, sautéing and grilling?

Question: How can we cook healthy tasty food?

Question: Where does one start if they are unfamiliar with good quality olive oils. Any recommendations?

Question: I love how enlightening this conversation is. How can we politely ask "how many women are include...

Question: How did both of your start your culinary career and what inspired you to cook in the beginning?

Question: I teach high school culinary arts and am finding it difficult to motivate students to think of th...

Question: I just wanted to ask about dill with fruit?

Question: I don't use organic cane sugar, but I bought some at trader joes and it smells off (I've never bo...

Question: Will you be having your course again in the fall?

Question: Can you suggest egg substitutes for desserts?

Question: I’m serving whipped Flora cream with a tart at a catering event. Have you heard anything about ho...

Question: Are there guidelines or resources for what herbs to use with certain foods?

Question: Hello Fran, what do you think about Erythritol?

Question: Suggestions for an abundance of fresh dill?

Question: I have yet to figure out how to thicken a plant-based yogurt for a creamy consistency that's not ...

Question: Help! How do I replace the sugar, oil, AND eggs in my favorite banana bread recipe?

Question: I’m wondering if you have any suggestions for raw crusts which I always freeze to congeal.

Question: I don't use oil or sugar. I also know your recipes are very precise. Is it possible to substitute...

Question: Is it possible to fry or bake plantains without oil or sugar and have them taste as sweet and moi...

Question: I enjoy making “ice cream” with frozen banana and other frozen fruits. I usually add some almond/...

Question: How long do you typically take to bloom your cased sausage?

Question: What is the % of salt you aim for on your fresh sausages?

Question: Could you sous vide the seafood sausage?

Question: how would you make a mushroom sausage?

Question: What about blood sausage?

Question: Would Haggis be considered a sausage?

Question: Some sausage comes with a casing which is hard to remove. I prefer to remove it, so what’s the be...

Question: My nephew is a hunter and makes amazing sausage. Thanks to a tick bite he is allergic to pork - w...

Question: How would you tone down fresh farm to table sasage that's been over seasoned with sage? I've trie...

Question: How do you find something to do with a shipment of sage seasoned sausage that is over on the sage...

Question: How do you store the sausage? Can they be frozen?

Question: Can you recommend a go to high quality olive oil?

Question: How about hot dogs?

Question: I’m intrigued by the idea of seafood sausage. Can you please discuss possible combinations?

Question: For a skilled amateur cook, what recipes do you recommend to begin their sausage making journey?

Question: Its watermelon season where I live. What are your favorite ways of using this melon?

Question: Do you have a favorite vegan burger recipe?

Question: Do recipe developers go through special training or is it a skill mostly developed through experi...

Question: Does Rouxbe have any course that teaches some fancy knife skills? Things like roses from radishes?

Question: How do you know what is the best way to keep your stainless steel knifes sharp and keeping the ti...

Question: Is there some way I could actually buy 3d shapes of the kind of cuts we learn?

Question: I made potato wedges with garlic sautéed mushrooms with a potato cream topping. Cream made with p...

Question: Have you ever used an oven that can inject steam? If you have, what other foods would benefit fro...

Question: Will we discuss flavors, spices, combo concepts and then we can experiment as we create or will t...

Question: What are your thoughts on “pickled” vegs, such as jalapeño slices in vinegar. Can it be that simple?

Question: I find that the lesson on breakfast meals teaches recipes that are quite different from those on ...