Rouxbe Plant Based Cooking - Part 1

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Movie 2017-08-07 1.26GB 0 0 1 year ago
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Rouxbe  Plant  Based  Cooking  Part  
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Files
  1. Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Map_of_Cooking.f4v 42.43MB
  2. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Equipment.f4v 39.57MB
  3. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Round Ingredients.f4v 32.92MB
  4. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Cooking food by sauteeing.f4v 30.26MB
  5. Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Boiling and Simmering Vegetables.f4v 27.43MB
  6. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Easy Way to Add Grains to Diet.f4v 25.48MB
  7. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Advantages.f4v 24.20MB
  8. Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/How to Sweat Ingredients.f4v 23.52MB
  9. Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Red & White Vegetables.f4v 22.98MB
  10. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/How to Hone Your Knife.f4v 22.77MB
  11. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Preparing to Roast Vegetables.f4v 22.45MB
  12. Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Steam Vegetables.f4v 22.35MB
  13. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Cooking Method for Grains.f4v 21.40MB
  14. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Food.f4v 20.93MB
  15. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Combining Salad Greens.f4v 19.34MB
  16. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Introduction to Handling a Chef's Knife.f4v 19.21MB
  17. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Tossing and Serving Salad Greens.f4v 18.96MB
  18. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Storing, Rinsing, and Soaking Dried Beans.f4v 17.91MB
  19. Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Why Sweat.f4v 17.71MB
  20. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Drying and Storing Greens.f4v 17.69MB
  21. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Rinsing and Soaking Rice.f4v 17.14MB
  22. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How Roasting Affects Vegetables.f4v 16.80MB
  23. Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Cooking Temperatures.f4v 16.57MB
  24. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Introduction to Dried Beans.f4v 16.49MB
  25. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Intro How To Cut With Chef Knife.f4v 16.31MB
  26. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Testing Beans for Doneness.f4v 15.59MB
  27. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Cooking Dried Beans.f4v 15.48MB
  28. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/The Steaming Liquid.f4v 15.48MB
  29. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/How to flavor rice.f4v 15.02MB
  30. Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Boiling.f4v 14.76MB
  31. Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Finish Steamed Vegetables.f4v 14.47MB
  32. Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Prep Steaming Vegetables.f4v 14.44MB
  33. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Large Shaped Ingredients.f4v 13.80MB
  34. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Choosing Salad Greens.f4v 13.67MB
  35. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Anatomy of Whole Grains.f4v 13.59MB
  36. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Finishing Roasted Vegetables.f4v 13.30MB
  37. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Alternative Ways to Steam Rice.f4v 13.29MB
  38. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Make a Basic Vinaigrette.f4v 13.28MB
  39. Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Blanching and Parboiling Vegetables.f4v 13.27MB
  40. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/How to prep Tomato Concasse.f4v 13.16MB
  41. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Other Methods of Using A Knife.f4v 13.16MB
  42. Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to test Steamed Vegetables.f4v 13.10MB
  43. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Water Test.f4v 12.78MB
  44. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Boiling Pasta Method for Cooking Rice.f4v 12.57MB
  45. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Cutting With A Chef's Knife.f4v 11.90MB
  46. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Size of Knife Cuts.f4v 11.54MB
  47. Unit 2 - Getting Motivated/Lesson 5 - Basic Seasoning/Seasoning with Salt Plant Based.f4v 11.42MB
  48. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Salad and Dressing Basics.f4v 10.92MB
  49. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Roasting and Testing Vegetables.f4v 10.82MB
  50. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Positioning Guide Hand.f4v 10.50MB
  51. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Oils for Vinagraittes and Dressings.f4v 10.48MB
  52. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Steaming method for cooking Rice.f4v 10.47MB
  53. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting A Kitchen Knife Set.f4v 10.31MB
  54. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Unstable vs Stable Emulsions.f4v 10.17MB
  55. Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/The Pigment in Green Vegetables.f4v 10.04MB
  56. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing to Cook Grains.f4v 10.04MB
  57. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Methods for Soaking Dried Beans.f4v 9.94MB
  58. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing Grains in Advancece.f4v 9.88MB
  59. Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Poaching.f4v 9.76MB
  60. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Matching Oils & Vinegars to Greens.f4v 9.68MB
  61. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Introduction to Whole Grains.f4v 9.63MB
  62. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Adding Beans to Your Diet.f4v 9.49MB
  63. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Intro to Steaming Fundamentals.f4v 9.40MB
  64. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Rolling Technique.f4v 9.23MB
  65. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Cleaning and Refreshing Greens.f4v 8.79MB
  66. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Intro to Salad Greens.f4v 8.45MB
  67. Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/Intro to Steaming Vegetables.f4v 8.44MB
  68. Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Cooking Frozen Vegetables.f4v 8.27MB
  69. Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Store Steamed Vegetables.f4v 8.02MB
  70. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mincing Dicing Onions.f4v 7.96MB
  71. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Intro to How To Roast Vegetables.f4v 7.48MB
  72. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Reheating Foods With Steam.f4v 7.45MB
  73. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Safety.f4v 7.27MB
  74. Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Intro to Submersion Cooking Methods.f4v 7.22MB
  75. Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Preparing to Cook Vegetables.f4v 7.15MB
  76. Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Intro to Sweat.f4v 7.04MB
  77. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Ratios of Liquid to Rice.f4v 6.80MB
  78. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Brunoise.f4v 6.58MB
  79. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Odd Shaped Ingredients.f4v 6.54MB
  80. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Long Flat Ingredients.f4v 6.34MB
  81. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Intro to Rice Cooking Methods.f4v 6.17MB
  82. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mine and Crush Garlic.f4v 6.09MB
  83. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Buying and Storing Dried Beans.f4v 6.06MB
  84. Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Resting and Serving Rice.f4v 6.06MB
  85. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Using the Right Pan and Heating to Saute.f4v 5.79MB
  86. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing and Dicing.f4v 5.55MB
  87. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Preparing Food To Saute.f4v 5.24MB
  88. Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Simmering.f4v 5.06MB
  89. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/What Is Steaming.f4v 5.00MB
  90. Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Removing Steamed Food.f4v 4.83MB
  91. Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Introduction to Vegetable Cookery.f4v 4.81MB
  92. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Intro to Sauteeing.f4v 4.65MB
  93. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Acids for Vinaigreittes.f4v 4.56MB
  94. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/How to Buy and Store Grains.f4v 4.30MB
  95. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Adding the food when sauteeing.f4v 4.20MB
  96. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Knife Grip.f4v 3.57MB
  97. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Vary Vinaigrettes.f4v 3.35MB
  98. Unit 8 - Rice and Legumes/Lesson 21 Rice Basics/Intro to Rice Basics - Plant Based.f4v 3.33MB
  99. Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Preserving Vegetable Color.f4v 3.30MB
  100. Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Enzymatic Browning of Fruits and Vegetables.f4v 3.30MB
  101. Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Yellow & Orange Vegetables.f4v 3.19MB
  102. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Bunched Ingredients.f4v 3.08MB
  103. Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Intro to Vegetable Pigmentation.f4v 2.69MB
  104. Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Understanding Your Food Supply.jpg 1.85MB
  105. Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Kitchen Tools Useful for This Course.jpg 1.62MB
  106. Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Macronutrients.jpg 1.50MB
  107. Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/Juicing vs Blending.jpg 1.30MB
  108. Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Micronutrients.jpg 1.09MB
  109. Unit 7 -Vegetables & Salads/Orientation/Quality Olive Oil For Salads.jpg 949.21KB
  110. Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Stocking Your Pantry Items for This Course.jpg 823.50KB
  111. Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Learning to Eat.jpg 762.32KB
  112. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Estimated Roasting Time for Vegetables.jpg 720.71KB
  113. Unit 7 -Vegetables & Salads/Orientation/Unit Orientation & Objectives.jpg 691.24KB
  114. Unit 9 Substitutions & Converting Foods to Be Plant Based/Orientation/Unit Orientation.jpg 677.26KB
  115. Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Getting the Nutrition You Need.jpg 659.80KB
  116. Unit 3 - Knife Skills/Lesson 7 Proper Knife Handling/Handling a Chef's Knife.jpg 649.37KB
  117. Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Whole Foods & Nutrient-Dense Foods.jpg 618.54KB
  118. Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Choose Quality Balsamic Vinegar.jpg 567.01KB
  119. Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Estimated Ratios & Cooking Times.jpg 504.95KB
  120. Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/HD854_blueprint.jpg 500.93KB
  121. Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 11 - Understanding Cooking Methods.jpg 494.99KB
  122. Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Why Go Plant Based.jpg 477.65KB
  123. Unit 6 Basic Cooking Methods, Part 2/Lesson 18 Combination Cooking Methods/Combination Cooking Methods.jpg 474.92KB
  124. Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How to Roast Vegetables.jpg 449.58KB
  125. Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Cooking How To Saute.jpg 448.44KB
  126. Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 12 - Methods Covered in This Course.jpg 444.15KB
  127. Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting a Kitchen Knife Set.jpg 436.83KB
  128. Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Dicing Ingredients Practice.jpg 433.16KB
  129. Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/No Heat Cooking Methods.jpg 403.37KB
  130. Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Daily Nutrient Requirements Wheel.jpg 400.71KB
  131. Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/How to Cook Dried Legumes.png 392.89KB
  132. Welcome to Rouxbe Cooking School.jpg 354.87KB
  133. Unit 4- Learning to Eat/Lesson 10 Learning to Eat/RXBE_PDF_Daily_Nutrient_Requirements_Wheel.pdf 329.78KB