Video Knowledge Base

Frequently Asked Questions

how would you make a mushroom sausage? 01:12

how would you make a mushroom sausage?

What about blood sausage? 01:38

What about blood sausage?

Would Haggis be considered a sausage? 00:43

Would Haggis be considered a sausage?

Some sausage comes with a casing which is hard to remove. I prefer to remove it, so what’s the best method? 01:20

Some sausage comes with a casing which is hard to remove. I prefer to remove it, so what’s the best method?

My nephew is a hunter and makes amazing sausage. Thanks to a tick bite he is allergic to pork - what fat would be best to use rather than pork? 01:35

My nephew is a hunter and makes amazing sausage. Thanks to a tick bite he is allergic to pork - what fat would be best to use rather than pork?

How would you tone down fresh farm to table sasage that's been over seasoned with sage? I've tried combining it with beef and made meatballs for spaghetti and it over powers the entire sauce!! Help we have 400lbs of this??!! 00:38

How would you tone down fresh farm to table sasage that's been over seasoned with sage? I've tried combining it with beef and made meatballs for spaghetti and it over powers the entire sauce!! Help we have 400lbs of this??!!

How do you find something to do with a shipment of sage seasoned sausage that is over on the sage it over takes everything else? 00:54

How do you find something to do with a shipment of sage seasoned sausage that is over on the sage it over takes everything else?

How do you store the sausage? Can they be frozen? 02:06

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

Can you recommend a go to high quality olive oil? 05:09

Can you recommend a go to high quality olive oil?

How about hot dogs? 01:49

How about hot dogs?

I’m intrigued by the idea of seafood sausage. Can you please discuss possible combinations? 06:07

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

For a skilled amateur cook, what recipes do you recommend to begin their sausage making journey? 00:22

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

Its watermelon season where I live. What are your favorite ways of using this melon? 03:32

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

Do you have a favorite vegan burger recipe? 03:11

Do you have a favorite vegan burger recipe?

Do recipe developers go through special training or is it a skill mostly developed through experience and experimentation? 02:24

Do recipe developers go through special training or is it a skill mostly developed through experience and experimentation?

Does Rouxbe have any course that teaches some fancy knife skills? Things like roses from radishes? 00:35

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

How do you know what is the best way to keep your stainless steel knifes sharp and keeping the tips from bending or breaking off? 10:22

How do you know what is the best way to keep your stainless steel knifes sharp and keeping the tips from bending or breaking off?

Is there some way I could actually buy 3d shapes of the kind of cuts we learn? 01:55

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

I made potato wedges with garlic sautéed mushrooms with a potato cream topping. Cream made with potato, tofu, cashew, lemon, kosher salt, garlic and onion powder. Just not popping in flavor. Do you have recommendations to improve this? 02:25

I made potato wedges with garlic sautéed mushrooms with a potato cream topping. Cream made with potato, tofu, cashew, lemon, kosher salt, garlic and onion powder. Just not popping in flavor. Do you have recommendations to improve this?

Have you ever used an oven that can inject steam? If you have, what other foods would benefit from the steam besides bread? 04:01

Have you ever used an oven that can inject steam? If you have, what other foods would benefit from the steam besides bread?

Will we discuss flavors, spices, combo concepts and then we can experiment as we create or will there just be basic flavor profiles? 03:35

Will we discuss flavors, spices, combo concepts and then we can experiment as we create or will there just be basic flavor profiles?

What are your thoughts on “pickled” vegs, such as jalapeño slices in vinegar. Can it be that simple? 02:12

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

I find that the lesson on breakfast meals teaches recipes that are quite different from those on the back of packages. In general, how useful are the recipes on the back of a box? 01:44

I find that the lesson on breakfast meals teaches recipes that are quite different from those on the back of packages. In general, how useful are the recipes on the back of a box?

How do you manage or log your inspirational dishes ,ideas . Is there a method to it . Pen and paper or easier or easier on screen? 02:09

How do you manage or log your inspirational dishes ,ideas . Is there a method to it . Pen and paper or easier or easier on screen?

What suggestions/insight can you provide for using what I have learned to create a part time business? Not catering but teaching others how to cook plant based? 06:03

What suggestions/insight can you provide for using what I have learned to create a part time business? Not catering but teaching others how to cook plant based?

What is the best option for storing root vegetables? 01:24

What is the best option for storing root vegetables?

How do i replace a substitute for oil in salad dressing or in cooking for people who are trying to avoid this ingredient due to health reasons ? 02:17

How do i replace a substitute for oil in salad dressing or in cooking for people who are trying to avoid this ingredient due to health reasons ?

I want to make a raw cranberry relish not using cane sugar. Can you recommend a recipe or give me tips on creating 01:13

I want to make a raw cranberry relish not using cane sugar. Can you recommend a recipe or give me tips on creating

I make my veggie stock from scraps I have accumulated. Can you give me some tips to ensure that i consistently get good results. 02:34

I make my veggie stock from scraps I have accumulated. Can you give me some tips to ensure that i consistently get good results.

When creating cream sauces (vegan - nuts/flour to thicken, how do you keep it from drying out? I find that it is good when you initially make it and put it on the pasta, but once it sits & you eat it again as a left-over, it has gotten thick and gummy 02:01

When creating cream sauces (vegan - nuts/flour to thicken, how do you keep it from drying out? I find that it is good when you initially make it and put it on the pasta, but once it sits & you eat it again as a left-over, it has gotten thick and gummy

Any suggestions for cooking for a single person? 03:08

Any suggestions for cooking for a single person?

I would like to know when reading ingredients on labels and its says natural flavorings what are they and is it all right to purchase that product? 01:01

I would like to know when reading ingredients on labels and its says natural flavorings what are they and is it all right to purchase that product?

I'd love a great, reliable way to prep cauliflower (florets as well as steaks) without shooting tiny bits all over the kitchen! 02:07

I'd love a great, reliable way to prep cauliflower (florets as well as steaks) without shooting tiny bits all over the kitchen!

What's the best way to prepare vegetables like squash, turnips, and rutabaga for the holidays? 03:56

What's the best way to prepare vegetables like squash, turnips, and rutabaga for the holidays?

I have a small chip on my Japanese knife. Can this be fixed by a wet stone or should I get it fixed? 00:40

I have a small chip on my Japanese knife. Can this be fixed by a wet stone or should I get it fixed?