Video Knowledge Base

Frequently Asked Questions

How do I adjust my recipe for a Gluten and dairy free pineapple upside down cake? 04:21

How do I adjust my recipe for a Gluten and dairy free pineapple upside down cake?

What is a good substitute for chocolate chips in cookies or muffins? Would dates work? 00:54

What is a good substitute for chocolate chips in cookies or muffins? Would dates work?

I make a plant based vanilla pudding and adding the vanilla extract turns the pudding to an ugly grey color. Any ideas how to prevent this from happening? 00:37

I make a plant based vanilla pudding and adding the vanilla extract turns the pudding to an ugly grey color. Any ideas how to prevent this from happening?

Is there a guideline as to when it’s better you use agar or corn starch to thicken a pudding or custard? 01:49

Is there a guideline as to when it’s better you use agar or corn starch to thicken a pudding or custard?

Can cacao powder and cocoa powder be used interchangeably? 04:23

Can cacao powder and cocoa powder be used interchangeably?

What is a good alternative for people who have a legume and dairy allergy? 00:43

What is a good alternative for people who have a legume and dairy allergy?

I wanted to know if you could share the recipe of your amazing yogurt? The one made with soy milk. 01:55

I wanted to know if you could share the recipe of your amazing yogurt? The one made with soy milk.

For a first-timer with vegan desserts, what is a simple and almost fool-proof dish that you would suggest to make? 01:15

For a first-timer with vegan desserts, what is a simple and almost fool-proof dish that you would suggest to make?

Is there a vegan dessert dish that would recommend to shock and awe non-vegans or vegans alike? 00:52

Is there a vegan dessert dish that would recommend to shock and awe non-vegans or vegans alike?

What’s the ROI for employers — have you seen improvements in retention or performance with this model? 01:01

What’s the ROI for employers — have you seen improvements in retention or performance with this model?

Can culinary schools or high school CTE programs get involved in this model? 00:30

Can culinary schools or high school CTE programs get involved in this model?

How do I know if my state participates in funding for these apprenticeships? 00:46

How do I know if my state participates in funding for these apprenticeships?

What does the 'competency-based' training mean in the real world — how do we track that in the kitchen? 00:56

What does the 'competency-based' training mean in the real world — how do we track that in the kitchen?

Can apprentices start at different skill levels, or do they need formal culinary education to qualify? 00:55

Can apprentices start at different skill levels, or do they need formal culinary education to qualify?

Is there a cost to employers, or is the training fully state-funded? 00:45

Is there a cost to employers, or is the training fully state-funded?

What kind of support does Rouxbe offer to help us manage the training process? 00:28

What kind of support does Rouxbe offer to help us manage the training process?

How does the dual certification process work — and how long does it take to complete? 01:03

How does the dual certification process work — and how long does it take to complete?

Can we offer this program at our restaurant or hotel, even if we don’t have a formal training department? 00:24

Can we offer this program at our restaurant or hotel, even if we don’t have a formal training department?

How do I get my current kitchen staff enrolled in one of these apprenticeship tracks? 00:30

How do I get my current kitchen staff enrolled in one of these apprenticeship tracks?

How much of the Pro Cook class overlaps with the Le Cordon Bleu course? Can I apply any credits towards that course from Rouxbe? 01:19

How much of the Pro Cook class overlaps with the Le Cordon Bleu course? Can I apply any credits towards that course from Rouxbe?

Can you freeze coconut milk? 00:42

Can you freeze coconut milk?

What’s one mistake to avoid when turning a baking hobby into a business? 00:37

What’s one mistake to avoid when turning a baking hobby into a business?

What’s one thing most pastry students overlook that could really help them grow? 00:28

What’s one thing most pastry students overlook that could really help them grow?

Can you suggest any tips for leveling up packaging and presentation without spending a lot? 00:24

Can you suggest any tips for leveling up packaging and presentation without spending a lot?

How can I make sure my cookies are consistently soft and chewy? 02:37

How can I make sure my cookies are consistently soft and chewy?

Is there a rule of thumb as to how long sauces and creams made from cashew nuts will keep? 01:08

Is there a rule of thumb as to how long sauces and creams made from cashew nuts will keep?

Which career path for the culinary arts has been the most lucrative for you (i.e. personal chef, instructor etc.)? Which has been the most fulfilling? 01:54

Which career path for the culinary arts has been the most lucrative for you (i.e. personal chef, instructor etc.)? Which has been the most fulfilling?

What size tortilla press do you prefer? Also, as you make fresh tortillas, how do you prefer to keep them warm (a towel, basket, stoneware, terra cotta, or a combination)? 02:21

What size tortilla press do you prefer? Also, as you make fresh tortillas, how do you prefer to keep them warm (a towel, basket, stoneware, terra cotta, or a combination)?

What vegetable(s) pair particularly well with tofu on a skewer? 02:06

What vegetable(s) pair particularly well with tofu on a skewer?

Can you suggest any good organic companies that you have used? 01:26

Can you suggest any good organic companies that you have used?

Are there rules about timing of adding herbs and spices during the cooking process? 02:48

Are there rules about timing of adding herbs and spices during the cooking process?

When dicing rounded vegetables (such as carrots) and wanting to make them perfectly diced what can you do with all the scraps? 00:55

When dicing rounded vegetables (such as carrots) and wanting to make them perfectly diced what can you do with all the scraps?

How do I price cookies to reflect the quality without losing customers? 03:21

How do I price cookies to reflect the quality without losing customers?

What's the best way to practice laminated doughs or croissants without a commercial kitchen? 01:17

What's the best way to practice laminated doughs or croissants without a commercial kitchen?

What’s a small ingredient that makes a big difference in cookie flavor? 00:58

What’s a small ingredient that makes a big difference in cookie flavor?

What’s one way to stand out as a pastry student and business owner? 01:36

What’s one way to stand out as a pastry student and business owner?

What regular cookware do you use? Made of what material? Ceramic? Cast iron? Anything else? 04:12

What regular cookware do you use? Made of what material? Ceramic? Cast iron? Anything else?

Do you recommend soaking oats overnight before use to reduce the effects of phytic acid that hinders mineral absorption? 02:03

Do you recommend soaking oats overnight before use to reduce the effects of phytic acid that hinders mineral absorption?

How does the Jacques Pepin Techniques cooking course work? Can you take it over multiple days and at any time that is convenient for me? 00:21

How does the Jacques Pepin Techniques cooking course work? Can you take it over multiple days and at any time that is convenient for me?

Do you recommend purchasing the 'Forks Over Knives Plan' book as a resource to used during the culinary course? 00:39

Do you recommend purchasing the 'Forks Over Knives Plan' book as a resource to used during the culinary course?

Is there a way to develop a flow that reduces the mountain of dishes at the end of cooking? 03:16

Is there a way to develop a flow that reduces the mountain of dishes at the end of cooking?

Any survival tips for a weeklong bicycle tour and the food choices are hotel breakfast, lunch at rural stops, and dinner buffets. Lots of meat, fat-enhanced veggies, no whole grains? 04:02

Any survival tips for a weeklong bicycle tour and the food choices are hotel breakfast, lunch at rural stops, and dinner buffets. Lots of meat, fat-enhanced veggies, no whole grains?

I am making Yaki Udon and cannot locally source some of the ingredients (wild mushrooms, Worcestershire sauce, amble oelek, sesame oil, and mirin) - any suggested substitutes? 01:53

I am making Yaki Udon and cannot locally source some of the ingredients (wild mushrooms, Worcestershire sauce, amble oelek, sesame oil, and mirin) - any suggested substitutes?

Do you work with sourdough? Wondering if you do can you share how to "love" the starter? 02:11

Do you work with sourdough? Wondering if you do can you share how to "love" the starter?

What is your tip for learning to professional cut using a Chef's knife? 00:30

What is your tip for learning to professional cut using a Chef's knife?

What is the secret to no-oil stir fry? I always feel like I need to add oil or end up adding too much water so it doesn't burn or stick to pan. 01:08

What is the secret to no-oil stir fry? I always feel like I need to add oil or end up adding too much water so it doesn't burn or stick to pan.

When you put beans, dried beans in a pressure cooker do you have to soak them? 00:34

When you put beans, dried beans in a pressure cooker do you have to soak them?

Is Rouxbe planning on doing any online classes about the InstaPot? 00:43

Is Rouxbe planning on doing any online classes about the InstaPot?

What is your favorite recipe using adzuki beans? 01:06

What is your favorite recipe using adzuki beans?

Can you share any thoughts on Butler Soy Curls? 01:05

Can you share any thoughts on Butler Soy Curls?

Is cooking in the InstaPot safe? 01:00

Is cooking in the InstaPot safe?

Do you have safety concerns about sous vide in plastic bags due to all the negative press about plastics leaching into food? 01:07

Do you have safety concerns about sous vide in plastic bags due to all the negative press about plastics leaching into food?