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Terranova Holistic Food and Health Classes

For those interested in a healthy activity with a nutritional twist, join Chef Ian Lai at the Terranova Rural Park in Richmond. Start your day with an invigorating yoga or tai chi class, followed by a...

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Gift Rouxbe for Christmas!

If you have already experienced Rouxbe, you'll know a few things: 1) your cooking skills have improved; 2) it's the only online source that clearly shows you "how" and "why" things work; and 3) people...

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Merry Christmas!

Here's wishing you and yours a wonderful holiday season! During your family get-together, why not join forces and browse the projects on GlobalGiving. Even the smallest donation will make a difference...

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Happy New Year and Merry Christmas!

Happy New Year to everyone and Merry Christmas to those who are Ukrainian! Unless I'm back home, I don't make it a habit to celebrate Ukrainian Christmas which falls on January 7th. I laughed at the...

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Learn How to Season with Salt | Rouxbe Online Cooking School

Learn How to Season with Salt in the Rouxbe Online Cooking School:Any chef or confident cook will tell you that knowing how to season with salt is as crucial as any other technique you will learn. You...

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Rouxbe Gift Cards - The Perfect Gift for Anyone That Loves to Cook!

Have a friend, family member or colleague that has a passion for cooking and an endless quest to become a better cook?Gift them a Premium Membership to the world’s first-ever online cooking school....

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Gordon Ramsay | Cookalong Live Recipes

This past week, Gordon Ramsay's new Cookalong Live show aired (see our previous post on this here).The premise: at-home cooks prepped a bit in advance and then cooked, real time, a 3-course meal along...

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How to Make a Frittata | Rouxbe Cooking School Lesson

Frittatas are Italian-style omelets which can be light and simple or hearty and elaborate. Since almost any type of filling can be added to a frittata, they are an excellent way to use up leftover...

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How to Make Prime Rib | Rouxbe Cooking School Lesson

Prime rib is one of those magical meals that brings everyone to the table. When cooked properly, it has a beautiful, aromatic and irresistible crust. Not only does it look beautiful whole…its tender...

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How to Make Polenta | Rouxbe Cooking School Lesson

Polenta is a long-time staple in Italian and European cuisines. It has a reputation of being bland and challenging to cook, but this is simply not true. By following a few simple steps, polenta is...

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How to Make Bread | Basics - Rouxbe Cooking School Lesson

Making bread is an ancient and magical art. By combining four simple ingredients - flour, water, yeast and salt - you can learn to make a beautiful loaf of crusty bread, using your very own hands....

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The Stages of Bread Making | Rouxbe Cooking School Lesson

There is something magical about combining the simplest ingredients and kneading them together with your very own hands to create a beautiful, rustic loaf of crusty bread.No matter what type of bread...

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How to Shape an Épi | Rouxbe Cooking School Lesson

An épi is a loaf of bread that has been specifically shaped to represent a stalk of wheat. Though this may look somewhat intimidating, you will be surprised at just how easy it is to create this rather...

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Introduction to Steaming | Rouxbe Cooking School Lesson

With summer just around the corner, steaming is one of the best cooking methods you can use to showcase the flavors of fresh and seasonal ingredients. Aside from being a very clean and hassle-free...

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Steaming Basics | Rouxbe Cooking School Lesson

While steaming is an ancient form of quick and healthy cooking, it is often a neglected cooking technique in the home and professional kitchen. Steaming tends to be associated with bland, institutional...

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How to Make Your Own Beef Burgers | Rouxbe Recipe

Summer + Eating a Grilled Burger = A Very Happy Place to Be! I have been a huge fan of Steven Raichlen for quite some time. I enjoy watching his BBQ programs on PBS and my cooking library is stocked...

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How to Cook with Herbs | Rouxbe Cooking School Lesson

One of the easiest ways to enhance the flavor of the food you prepare is to add herbs. Whether fresh or dried, you need to know how to use herbs and when to add them during the cooking process. In...

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How to Marinate Foods | Rouxbe Cooking School Lesson

Before refrigeration existed, marinades were relied upon to preserve fish, meats and other foods for long periods of time. The oil prevented oxygen from coming into contact with the food and the acids...

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The Basics of Plating | Rouxbe Cooking School Lesson

Professional chefs have the ability to bring a dish quickly together and plate it beautifully without hesitation. They do this with confidence and great consistency because they plan it out beforehand...

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The Risotto Method | Rouxbe Cooking School Lesson

An authentic risotto is a deliciously-creamy, Italian rice dish. Risotto is very popular - even outside of Italy - for its simplicity and versatility. It can be made with very few ingredients or it...

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How to Vary Risotto | Rouxbe Cooking School Lesson

Risotto is a very versatile dish that lends itself well to a variety of flavors. Once you have mastered how to make a basic risotto, you can begin to incorporate different ingredients throughout the...

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How to Cook Grains | Rouxbe Cooking School Lesson

Whole grains are the building blocks of a healthy diet. Not only are they full of vitamins and nutrients, there is plenty of research to support the fact that whole grains help to prevent disease,...

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How to Roast Vegetables | Rouxbe Cooking School Lesson

Roasting is an effortless way to cook vegetables. All you need is just a bit of salt, pepper, oil and a hot oven and you can transform nearly any vegetable into something intensely-sweet with a...

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How to Make Roux-Based Soup | Rouxbe Cooking School Lesson

Roux-based soups - often referred to as cream soups - have a luxurious and creamy texture. Whether the final soup is chunky or blended, the liquid within these soups will always have a silky-smooth...

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How to Make Starch-Based Thick Soup | Rouxbe Cooking School Lesson

Starch-based thick soups are hearty soups that are made by cooking starchy vegetables, legumes or grains together with a liquid. These delicious and healthy soups are appreciated by many cultures...

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How to Make Hollandaise | Rouxbe Cooking School Lesson

Hollandaise is one of the five main mother sauces. Made with butter and eggs, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid...

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How to Bread & Batter Foods | Rouxbe Cooking School Lesson

Breaded and battered foods are appreciated for their crispy exterior and tender, moist interior. The dishes we enjoy so much such as chicken parmigiana, beer-battered fish, veal Milanese, polenta cakes...

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How to Shallow Fry & Deep Fry Foods | Rouxbe Cooking School Lesson

Frying is a dry heat cooking method in which foods are cooked in hot fat. It is a very versatile cooking technique since almost any type of food can be fried. When properly cooked, fried foods are...

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How to Make Crêpes | Rouxbe Cooking School Lesson

This new lesson, which has been requested by many of you, is a lesson on crêpes. While we normally don?t take requests (not because we don?t want to, it?s just that we are focused on a particular...

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Introduction to Stir-Frying | Rouxbe Cooking School Lesson

Stir-frying is an ancient dry-heat cooking method whereby small pieces of food are quickly cooked in a wok over extremely high heat. Stir-frying is a true art form because it forces the cook to...

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