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 and succulent interior are showcased when sliced and served.

In this Rouxbe Cooking School Lesson, you will learn How to Roast Prime Rib. You will learn how to select the best prime rib and how to properly prepare it for roasting. You will also learn how the temperature in which you choose to cook it at will impact the final outcome. You will learn how to check for doneness and the importance of resting. Finally, you will learn how to prepare a jus and how to carve and serve one of the most delicious and memorable meals.

Happy Cooking!

The Rouxbe Cooking School Team.

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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 with Gordon Ramsay.

Photo of Angel Hair Pasta with Shrimp, Chili and Tomatoes by Rouxbe

For those of you who weren't able to cookalong but want to try the recipes, we have re-created these recipes (inspired by the show) on our site and have highlighted the skills and techniques required to properly execute both the appetizer and main dishes.

Photo of Steak Diane with Sauteed Potatoes and Peas by Rouxbe

If you have recorded the program, you'll notice that the quick, catch-you-up videos don't exactly replicate the steps that were executed during the cookalong live show. Also, the recipes posted on the Fox website aren't consistent with the steps shown on TV.

We felt that critical steps for a successful dish were rushed and not clearly covered in this airing, nor in the recipes on the site. We loved the line Gordon said, "Look at that color. No color, no flavor. REALLY important." We know this was fast-paced TV but come on, the steaks looked gray and almost no "color". For someone who is just learning, these visual cues can be quite confusing.

You can't just throw the steaks into a pan and they'll magically caramelize, like the steaks below. Before you even add the steaks, you need to know how to heat your pan properly to develop the best sear. There are many techniques behind cooking a steak and it's just not as simple as it was made out to be.

Attached you'll find step-by-step recipes, along with many skills and techniques, for Angel Hair Pasta with Shrimp, Chili and Tomatoes and Steak Diane with Sauteed Potatoes and Peas.  Gordon's recipes are really delicious - we just elaborated to help ensure everyone has success with these dishes (and no singed eyebrows).

Flambéing shouldn't have been shown in this episode. Even though it was, we wish the safety issues would have been stressed a lot more, along with better instructions. One of the biggest dangers is to pour alcohol directly from the bottle. Yes, chef's that are trained and who are comfortable in the kitchen can get away with this, but never should anyone do it over an open flame. The alcohol can catch fire and actually travel up into the bottle and explode. I wonder how Fox would have dealt with that one. Don't be fooled either - the flame is huge (as you can see below) even with just 1/3 of a cup as the recipe calls for.

Here is Paul, who is a rookie in the kitchen (just ask his wife...I don't think she has actually ever seen him in the kitchen). At first he is nice and calm...

At this point, you can see the shock in his face, even though he knew what was about to happen. He didn't realize how high the flames would actually get. Good thing he doesn't use much hairspray!

And for the millions of American's who don't own gas stoves, refer to this drilldown: How to Flambé with an Electric Burner.

While the show may have been entertaining for some, Rouxbe is as serious about teaching people proper cooking techniques as Gordon is on his other shows (such as the British versions of Cookalong Live and Kitchen Nightmares). We highly respect Gordon Ramsay, but why does it seem when his shows come to America they aren't as serious and have a big case of the Hollywood syndrome? Hell's Kitchen is a prime example.

 

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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. Membership includes full access to all of the instructional video content, cooking school lessons and personal chef support at the Rouxbe Cooking School.

Purchase Your Rouxbe Cooking School Gift Cards Now!

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Learn How to Sear | Rouxbe Online Cooking School

Learn how to sear in the Rouxbe Online Cooking School.

Searing is what gives many roasts, stews, braised dishes and even certain types of seafood that gorgeous, rich color and sweet flavor.

It is a common mistake to use the terms pan-searing and pan-frying interchangeably. While searing is somewhat similar to pan frying, it is generally done over higher heat and is used to quickly brown the surface of foods without cooking them internally. In this lesson, you will learn how searing works. You will understand when to sear foods and how to sear on the stove top so you can add intense flavor and color to your cooking.

Happy Cooking!

The Rouxbe Cooking School Team.

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Learn How to Season with Salt | 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 may have already mastered many cooking techniques, but if your food isn’t seasoned properly with salt, it won’t matter – the flavors will be bland and unappealing.

In this lesson, you will learn about the types of salt which are commonly used during the cooking process and how salt affects food. You will also learn how to season with salt and when to salt food during the cooking process, so you can bring out the best flavor in your food.

Happy Cooking!

The Rouxbe Cooking School Team.

Tagged as: [ culinary rouxbe school ]

Lesson on Determining the Quality of Chocolate

If you have followed this blog, you will know that I absolutely love chocolate. Today is an exciting day for me at Rouxbe, as we released the first lesson on CHOCOLATE in the Cooking School.

Many people don't even know where chocolate comes from and the amount of careful work it takes to it get from bean to bar. What is really sad, is that a lot of people don't know what quality chocolate even is...they are used to mass-produced chocolate made from low-grade cocoa beans which is also loaded with artificial ingredients. Once you watch the lesson on the Basics of Quality Chocolate, you'll be able to pick up a package and understand what a label really means.  

If you aren't already a Rouxbe member, make sure to sign up for your 30-day free trial.

Happy Chocolate Eating!

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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 think you're a rock star and keep inviting themselves over for dinner!

So, if you're wondering what to get that "person who has everything" or that friend or relative who doesn't have the first a clue about what to do in the kitchen, give them a Rouxbe membership this Christmas. Not only will they have access to full, step-by-step video recipes, they'll be able to enroll in the World's first-ever, at-home professional cooking school. See the following post taken from Rouxbe's blog for instructions.

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The gift of cooking this holiday season.

Buying a kitchen tool for a holiday gift is one thing...buying a friend or loved-one the learning tools for cooking success is a complete other story. What we're talking about here of course, is 'gifting' a premium online instructional cooking membership to Rouxbe.

The Rouxbe Cooking School delivers the World's first-ever, at-home professional cooking school curriculum in high quality, close-up video to home cooks around the world. The School features a graduated video series, complete with progress reporting, evaluation quizzes, chef and community support. Click to view a sample of the lesson format here. It's like having your own personal cooking school and professional chef in the comfort of your own home.

Since the School's official launch this past July (2008), aspiring home cooks from over 140 countries have enrolled and completed over 4,000 lessons and evaluation quizzes. The site also features an instructional video recipe section featuring recipes that have been driving over 95% success rates since the site launched in late 2006.

Two Membership options are available: Annual Premium Membership ($99) or a Lifetime Membership ($199). 15% of all membership fees go to Rouxbe for Life - the Company's social program to feed hungry children in developing countries. To date, the company has fed almost 60,000 kids.

To find out more, please click on the button below and send us a quick note. We'll have someone here at Rouxbe send you further instructions on how to make it happen. 

Happy Cooking from Rouxbe!

Tagged as: [ culinary rouxbe school skills techniques ]

Top 10 Dishes for the Fall Season

Fall has to be one of the best seasons. How can't it be with all of those warm, comforting dishes? Click through to Rouxbe's Blog to see a few of our favorite fall recipes.

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School is In!!! - Rouxbe's Online Cooking School Launches

We did it! Today Rouxbe launched the world's first online Cooking School! Now, you can learn all of the skills and techniques that I learned in culinary school - close up, in the comfort of your own home. Twenty lessons have been released (15% of the school so far) and will continue to be released now every couple of weeks.

Having gone through the full-time culinary and pastry program at NWCAV, I can honestly say that the information packed into these quality videos is unlike any learning experience. I am certain that the Rouxbe Cooking School will boost the confidence of any cook, whether they are an at-home cook or a newbie in the industry who might not have been able to afford the tuition of a full-time program.

With every Premium Membership ($99 per year or $199 for a lifetime membership), you can have access to all of the up-close and detailed courses (try a free sample). We are trying our best at Rouxbe to break the thought pattern that good cooking must be complex. Learn the foundations of cooking, and you'll be well on your way to having more fun and success in the kitchen.

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Rouxbe Cooking School is Coming SOON!

It's so close, you can smell it! We have been working around the clock to release the first few lessons of the world's first-ever online Cooking School. As it nears, everyone at Rouxbe is becoming more and more excited.

The Rouxbe Cooking School will launch the first part of its content at the end of June / first week of July. Additional courses will be released regularly over the next several months.

SPECIAL OFFER: Sign up for an Annual Membership ($99 USD) and you will automatically be upgraded to Lifetime Membership ($199 USD) status on June 28th. This includes access to our new Cooking School. Offer is only good until this Friday, June 27th at Midnight PST.

Check out Rouxbe's Blog for a sneak peak at what's cooking.
 

 

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Embed Rouxbe's HD Videos Into Your Site

At Rouxbe, we're all about helping you become a better cook, and we want you to spread the word. For all of you bloggers out there, we know you aim to do the same by sharing your recipes. You can now embed our invaluable drill-downs right into your blog post. Want to show someone the proper way to émincé? Now you can easily add these videos which highlight skills, techniques, ingredients and product information. Just click on the embed code button on the top right of the video.

You can also share your favorite Rouxbe recipe previews. Simply copy and paste the embed code. Here's a peek at one of my mine:

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Celebrate Thanksgiving with Rouxbe

Since living in the U.S., I have become very fond of their Thanksgiving holiday. I like the timing of it, as it really gears you up for Christmas and the New Year. You are able to indulge in over a month of parties and superb, comforting dinners - the ones where calorie-counting is forbidden. And who doesn't like a four-day weekend, which includes parades and a shopping extravaganza? I loved it.

Being that I, once again, live north of the border, I really missed the U.S. Thanksgiving holiday last year. This year is different though - I feel especially connected this time around, and have already eaten more turkey in the past six weeks, than I have in the last 8 years! Why? Well, over at Rouxbe, we have been extremely busy testing 8 traditional Thanksgiving recipes. So busy, that I can't believe a month has passed since my last blog entry. But we've been working hard to perfect each one, so we can help you create an entire Thanksgiving meal with ease. Cooking for 12 this holiday season? No problem.

Aside from learning 8 new recipes, and the skills and techniques behind them, we have created the world's first-ever multi-task recipe player, showing you how to manage 8 dishes from start to finish. Cooking like a pro is all about being organized, so over the course of 3 days, these players walk you through the recipes, step-by-step. We have done the organizing for you - from printable shopping lists all the way to checking the turkey and how to carve it. Rouxbe's multi-task player is free until the end of the year, but make sure to check out Rouxbe's membership options and get sponsored!

What can be better than having a multi-task player, showing you how to cook multiple dishes at the same time? Hmmmmm...let me think. How about an online cooking school? At Rouxbe, we're already filming the first series of the Rouxbe Cooking School. Here, you'll learn all the skills and techniques that you would learn if you enrolled in culinary school...but all at your pace, in the comfort of your own home. How cool is that? Two of my most favorite chefs in the whole world, Tony and Christophe, are working alongside us to bring you the best-of-the-best instruction. Soon, you'll be able to understand recipes and not be a slave to them. 

You'd think I'd be sick of turkey by now...but I'm not. I've already planned to brine a turkey and cook Rouxbe's entire delicious dinner for my family this holiday season. Stay tuned for more exciting news through Rouxbe's blog.

Tagged as: [ culinary howto nwcav pastry rouxbe school videos ]

Food Porn at Rouxbe

I cringe when a bagger at the market places heavy items on top of fragile produce. I admit I'm totally anal when it comes to picking out unblemished fruits and vegetables, but after spending the time and money to find that perfectly ripe tomato or pound of strawberries, my heart stops when cans wind up weighing them down. It, unfortunately, happens more often than not. A cashier was once so brutal with a bag of apples; one fell out of the bag, bounced like a tennis ball, and rolled to another till. She nonchalantly picked it up, put it back in the bag, and continued. She seemed surprised when I told her I didn't want to take that one. She replied, saying it couldn't possibly be bruised.

My breathing temporarily stops when I see customers slam down and toss their own items onto a conveyor belt. I could be wrong, but these people can't possibly be foodies...boxes are squashing bread, which is squashing lettuce. No care is taken. For someone like me, I couldn't be happier to take my own reusable grocery bags to the market and bag my own.

I thought it may have been a tiny neurotic disorder, but I have discovered meaning to my madness. A few days into my job at Rouxbe, I found myself shopping for a video shoot. My mission: to find the sexiest and freshest onions, shallots, chilies, and red peppers. Since the food is THE STAR at Rouxbe, I was in my element. I had to decide who was going to make the cut, and so the auditions began. Was each item too fat? Too thin? Too old and wrinkly? Too genetically modified? A few vendors smirked when I told them I had to find the sexiest produce possible because it was going to be a supa-star.

So what's sexy at Rouxbe? Sexy is no food styling. The pictures you see are the end result of each dish. Sexy at Rouxbe is honest food and honest cooking. There is no hairspray on set...no glue, food coloring, shaving cream, or blowtorches. Pictures are taken immediately after cooking or baking, as the star of the show waits for nobody. Sure, the odd crumb may be brushed away or a splatter may be wiped up, but the food is never improvised. One of the best things at Rouxbe is we indulge in every dish that we test, pre-produce, and film. Thanks to Rouxbe, I breathe easy as I no longer feel like a psycho for searching out the best of the best.

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My New Job at Rouxbe

During these past two months, my blogging has been light. With a hectic schedule and so much to say, it has been difficult to sit down and write.

Back in April, I wrote about a company called Rouxbe. Ecstatic to find out they were based in Vancouver, my first thought was to interview the co-founders Joe Girard and Dawn Thomas. I had started a blog series on Food Industry Jobs and was curious to find out about their journey in the industry. What prompts two Chefs to go from owning and operating a successful film catering company to teaching people how to become better cooks at home through online, step-by-step videos?

As I researched Rouxbe, their business model, vision, and goals intrigued me. This was a company I had to work with and so the stalking began I set up a meeting with them and things serendipitously fell into place. I began working at Rouxbe in July and every day since I have been overjoyed to wake up and go to work. Even though there is a lot to be done, I have a hard time calling it "work" in the traditional sense. For the first time in my life, I can truly say I love what I am doing. In an environment with such a positive and goal-driven team, it's hard not to.

There is so much exciting stuff coming up, I can hardly wait to share more news, along with my behind-the-scenes experiences. To take your cooking skills to the next level, go ahead and check out Rouxbe for yourself.

Tagged as: [ career cooking culinary howto instructional pastry rouxbe school videos ]

Rouxbe - Taking Online Video Instruction to a New Level

How would you like a professional Chef in your kitchen demonstrating step-by-step instructions? Rouxbe (roo-bee), a revolutionary online instructional cooking video company is working to make that a reality. Rouxbe's incredible vision is radically changing the rules of the game on the way instructional video is presented to people, by transforming the video experience from passive to interactive.

When I first encountered their site, I was immediately impressed by the exceptionally clean design. Apart from it being very attractive and easy to navigate, their videos provide clear, concise, and uninterrupted culinary instruction and techniques. The richly interactive and step-by-step videos give control back to the user, allowing them to pause and "drill down" for further information, if desired. From novices to seasoned cooks, Rouxbe has interesting tips to offer and brings an entirely new level of learning. Available 24/7, they are changing the way people can approach recipes and culinary information. Take your laptop into your kitchen to easily prepare delicious, healthy, and homemade meals.

Clearly, Dawn Thomas and Joe Girard, the co-founders of Rouxbe, are passionate about what they are building and feel it is important to give back. Right out of the gate, Rouxbe has also established Rouxbe for Life, where 15% of all member fees (not profits) are donated to the UN World Food Program. Click on Rouxbe's membership options to obtain a free trial or purchase your yearly membership. Better yet, if you sign up as a founding member before June 1st, 2007, you will enjoy lifetime videos for a very small fee.

Being that it is Earth Day, something else came to mind. Rouxbe's advanced technology is saving many trees. No longer are cookbooks needed in print. This is definitely one company I'm interested in following.

Tagged as: [ cooking culinary howto instructional pastry rouxbe videos ]