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Rouxbe Plant Based Cooking - Part 1
大小 1.26 GB
文件数 133
Info Hash: 7624E761540F193BFA65AF2525F5D1EE89B1CC9F
收录时间 2026-02-06 20:39:24
更新时间 2026-02-06 20:39:24
文件列表 (133)
Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Map_of_Cooking.f4v
42.43 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Equipment.f4v
39.57 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Round Ingredients.f4v
32.92 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Cooking food by sauteeing.f4v
30.26 MB
Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Boiling and Simmering Vegetables.f4v
27.43 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Easy Way to Add Grains to Diet.f4v
25.48 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Advantages.f4v
24.2 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/How to Sweat Ingredients.f4v
23.52 MB
Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Red & White Vegetables.f4v
22.98 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/How to Hone Your Knife.f4v
22.77 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Preparing to Roast Vegetables.f4v
22.45 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Steam Vegetables.f4v
22.35 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Cooking Method for Grains.f4v
21.4 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Food.f4v
20.93 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Combining Salad Greens.f4v
19.34 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Introduction to Handling a Chef's Knife.f4v
19.21 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Tossing and Serving Salad Greens.f4v
18.96 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Storing, Rinsing, and Soaking Dried Beans.f4v
17.91 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Why Sweat.f4v
17.71 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Drying and Storing Greens.f4v
17.69 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Rinsing and Soaking Rice.f4v
17.14 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How Roasting Affects Vegetables.f4v
16.8 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Cooking Temperatures.f4v
16.57 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Introduction to Dried Beans.f4v
16.49 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Intro How To Cut With Chef Knife.f4v
16.31 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Testing Beans for Doneness.f4v
15.59 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Cooking Dried Beans.f4v
15.48 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/The Steaming Liquid.f4v
15.48 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/How to flavor rice.f4v
15.02 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Boiling.f4v
14.76 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Finish Steamed Vegetables.f4v
14.47 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Prep Steaming Vegetables.f4v
14.44 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Large Shaped Ingredients.f4v
13.8 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Choosing Salad Greens.f4v
13.67 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Anatomy of Whole Grains.f4v
13.59 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Finishing Roasted Vegetables.f4v
13.3 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Alternative Ways to Steam Rice.f4v
13.29 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Make a Basic Vinaigrette.f4v
13.28 MB
Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Blanching and Parboiling Vegetables.f4v
13.27 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/How to prep Tomato Concasse.f4v
13.16 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Other Methods of Using A Knife.f4v
13.16 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to test Steamed Vegetables.f4v
13.1 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Water Test.f4v
12.78 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Boiling Pasta Method for Cooking Rice.f4v
12.57 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Cutting With A Chef's Knife.f4v
11.9 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Size of Knife Cuts.f4v
11.54 MB
Unit 2 - Getting Motivated/Lesson 5 - Basic Seasoning/Seasoning with Salt Plant Based.f4v
11.42 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Salad and Dressing Basics.f4v
10.92 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Roasting and Testing Vegetables.f4v
10.82 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Positioning Guide Hand.f4v
10.5 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Oils for Vinagraittes and Dressings.f4v
10.48 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Steaming method for cooking Rice.f4v
10.47 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting A Kitchen Knife Set.f4v
10.31 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Unstable vs Stable Emulsions.f4v
10.17 MB
Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/The Pigment in Green Vegetables.f4v
10.04 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing to Cook Grains.f4v
10.04 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Methods for Soaking Dried Beans.f4v
9.94 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing Grains in Advancece.f4v
9.88 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Poaching.f4v
9.76 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Matching Oils & Vinegars to Greens.f4v
9.68 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Introduction to Whole Grains.f4v
9.63 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Adding Beans to Your Diet.f4v
9.49 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Intro to Steaming Fundamentals.f4v
9.4 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Rolling Technique.f4v
9.23 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Cleaning and Refreshing Greens.f4v
8.79 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Intro to Salad Greens.f4v
8.45 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/Intro to Steaming Vegetables.f4v
8.44 MB
Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Cooking Frozen Vegetables.f4v
8.27 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Store Steamed Vegetables.f4v
8.02 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mincing Dicing Onions.f4v
7.96 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Intro to How To Roast Vegetables.f4v
7.48 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Reheating Foods With Steam.f4v
7.45 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Safety.f4v
7.27 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Intro to Submersion Cooking Methods.f4v
7.22 MB
Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Preparing to Cook Vegetables.f4v
7.15 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Intro to Sweat.f4v
7.04 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Ratios of Liquid to Rice.f4v
6.8 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Brunoise.f4v
6.58 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Odd Shaped Ingredients.f4v
6.54 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Long Flat Ingredients.f4v
6.34 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Intro to Rice Cooking Methods.f4v
6.17 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mine and Crush Garlic.f4v
6.09 MB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Buying and Storing Dried Beans.f4v
6.06 MB
Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Resting and Serving Rice.f4v
6.06 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Using the Right Pan and Heating to Saute.f4v
5.79 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing and Dicing.f4v
5.55 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Preparing Food To Saute.f4v
5.24 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Simmering.f4v
5.06 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/What Is Steaming.f4v
5 MB
Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Removing Steamed Food.f4v
4.83 MB
Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Introduction to Vegetable Cookery.f4v
4.81 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Intro to Sauteeing.f4v
4.65 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Acids for Vinaigreittes.f4v
4.56 MB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/How to Buy and Store Grains.f4v
4.3 MB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Adding the food when sauteeing.f4v
4.2 MB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Knife Grip.f4v
3.57 MB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Vary Vinaigrettes.f4v
3.35 MB
Unit 8 - Rice and Legumes/Lesson 21 Rice Basics/Intro to Rice Basics - Plant Based.f4v
3.33 MB
Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Preserving Vegetable Color.f4v
3.3 MB
Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Enzymatic Browning of Fruits and Vegetables.f4v
3.3 MB
Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Yellow & Orange Vegetables.f4v
3.19 MB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Bunched Ingredients.f4v
3.08 MB
Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Intro to Vegetable Pigmentation.f4v
2.69 MB
Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Understanding Your Food Supply.jpg
1.85 MB
Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Kitchen Tools Useful for This Course.jpg
1.62 MB
Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Macronutrients.jpg
1.5 MB
Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/Juicing vs Blending.jpg
1.3 MB
Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Micronutrients.jpg
1.09 MB
Unit 7 -Vegetables & Salads/Orientation/Quality Olive Oil For Salads.jpg
949.21 KB
Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Stocking Your Pantry Items for This Course.jpg
823.5 KB
Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Learning to Eat.jpg
762.32 KB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Estimated Roasting Time for Vegetables.jpg
720.71 KB
Unit 7 -Vegetables & Salads/Orientation/Unit Orientation & Objectives.jpg
691.24 KB
Unit 9 Substitutions & Converting Foods to Be Plant Based/Orientation/Unit Orientation.jpg
677.26 KB
Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Getting the Nutrition You Need.jpg
659.8 KB
Unit 3 - Knife Skills/Lesson 7 Proper Knife Handling/Handling a Chef's Knife.jpg
649.37 KB
Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Whole Foods & Nutrient-Dense Foods.jpg
618.54 KB
Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Choose Quality Balsamic Vinegar.jpg
567.01 KB
Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Estimated Ratios & Cooking Times.jpg
504.95 KB
Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/HD854_blueprint.jpg
500.93 KB
Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 11 - Understanding Cooking Methods.jpg
494.99 KB
Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Why Go Plant Based.jpg
477.65 KB
Unit 6 Basic Cooking Methods, Part 2/Lesson 18 Combination Cooking Methods/Combination Cooking Methods.jpg
474.92 KB
Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How to Roast Vegetables.jpg
449.58 KB
Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Cooking How To Saute.jpg
448.44 KB
Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 12 - Methods Covered in This Course.jpg
444.15 KB
Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting a Kitchen Knife Set.jpg
436.83 KB
Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Dicing Ingredients Practice.jpg
433.16 KB
Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/No Heat Cooking Methods.jpg
403.37 KB
Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Daily Nutrient Requirements Wheel.jpg
400.71 KB
Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/How to Cook Dried Legumes.png
392.89 KB
Welcome to Rouxbe Cooking School.jpg
354.87 KB
Unit 4- Learning to Eat/Lesson 10 Learning to Eat/RXBE_PDF_Daily_Nutrient_Requirements_Wheel.pdf
329.78 KB
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