Rouxbe

I'm really looking forward to the cooking school. I've taken classes everywhere I can over the years, the this looks like it has the potential to be the best yet. I've taken classes (for the general public) at the CIA in Napa, and while they are not hands on, I learned so much, because the chef's were very detail oriented. I can't wait for these classes to start.

I made this last night for a dinner party we were having, and it was a big hit. Not one person left even a scrap! I tested it on my husband the night before, so I was confident it would be a hit, but everyone really loved it more than even I anticipated. Even got in a plug for Rouxbe, they couldn't believe such a site existed for cooking enthusiasts!

As I was learning to cook, I was lucky enough to have a butcher as a friend. He was of the "flip" school too, and that's the way I did it for years. But then, I took a cooking class in Napa CA, and the Chef said never flip a steak, and to be honest, I forget why. I was glad, when I took this class, that flipping was your method. Oh, and my brother is still talking about the steak I made him!!!

What is the difference between sucs and fond? Google has let me down, not giving me a very good definition of why fond isn't the correct term for "bits" left in the pan after saute. There were some French language sites, but my French isn't that good yet.

Thanks for the French lesson. Maybe, this will be the site that will set everyone straight on terminology. Honestly, I've learned so much taking the cooking classes, and just watching the "drill down" parts of recipes. This has been some of the most productive time I've spent on the computer.

I made this stock yesterday. Instead of my usual short cut methods, I followed the recipe. this is some of the best stock I've ever made. I did simmer for 6 hours. It was very gellatenous when cooled. I can't wait to use this stock. I also put the stock in ziplock bags, laying flat in the freezer. I had 8 bags which hardly took any room...awesome!

would it be possible to add "bookmarks" to the drill-downs? I have found some wonderful information there, but tend to forget about it...then I can't remember where i found the information. My brain does need some work, but in the mean time, a way to bookmark favorite drill downs would be great.

this isn't a big deal, but within the cooking school site, under "Your Report Card" it shows that I've completed 95% of the available classes. I know I've completed the classes, but could it be that I forgot one of the tests...
It isn't a big deal, just curious.

How possible would it be to have the poultry lesson before Thanksgiving Day, here in the US? I'm doing Thanksgiving this year, and any help I can get will be appreciated! I've done the Thanksgiving thing before, but i've never been comfortable. Just a thought.

I love it, I viewed everything this morning, and it is great, thank you.

I love the Sweating lesson, but when I took the quiz, I came up with two wrong. Well, I figured I just moved too fast, because the two I missed, I understood, and thought I picked correctly. Re-took the quiz, and same thing...same two questions wrong.
They were:
When sweating vegetables, butter busser should not be used as it can burn. I picked false, and the explination of my incorrect choice was that "when sweating vegetables, butter can most definetely be used.

the next problem was:
You must never cover the pan with a lid when sweating vegetables...I picked false, but then the explination was that a lid can be used when sweating vegetables...

This is wonderful. It is so rich, that a little goes a long way. I'm not much into baking, so this was a real test for me. The video instructions help so much, really so very helpful. When I got to the point of putting it into the tart pan, I just knew it would never fill the pan...watched the video and kept going...well, it fit very well, beautiful!
thank you for such great instruction.

Well, i'm good, but not good enough to get a 175% on a test score. I had a problem with 2 of the questions...i kept answerinjg correctly, but got a wrong anwswer...anyway, i'm good, but not that good!

the thing I've learned most with these classes is to be confident in my cooking skills. I now put together, the tastes I love...the only problem is that my husband doesn't always agree with my taste. I will definitely be entering this...thank you, this is brilliant!

I made this tonight with lamb, this is the best.
But, I really need a lesson on lamb.
I may just mess with my family, and make these wonderful potatoes for Thanksgiving! Oh no, where are the mashed potatoes!!!

Talk about comfort food, this is the definition.

I like this recipe for bread crumbs, it is far better than any of those boxed things. Since discovering panko bread crumbs, I use them often. I guess my question is, when wouldn't panko bread crumbs be appropriate. I find my self wanting to use them for everything, but I know there have to be some dishes that I shouldn't use them.

I made this Saturday for some friends. All the flavors come together so well. I even made my own pasta, cut into pappardelle. The only thing I had an issue with were the short ribs I had to buy. There was nothing consistent; I really need to find a butcher. Anyway, everyone was really happy with the dinner, thank you!

Congratulations Carol, this sounds wonderful, and I will try it this weekend.

I'd like to thank you for helping me make the best Thanksgiving dinner ever. I've brined a turkey before, but it never was to my liking. With your instructions and great recipes, I really wowed them.
I've learned so much since joining Rouxbe, I can't thank you enough. Your Thanksgiving Meal Planner was my Thanksgiving dinner, the only thing I added were the wonderful Roasted Glazed Carrots...none left! I used the planning list, printed everything off, and reviewed the videos, whew...taking a few days away from the stove!

Is there a secret to making good chicken noodle soup? I make my own stock all the time, now following the instructions from the cooking school, but when I get the soup together, it's just blah. The stock I start with is very good, but the soup is just average. I make a roasted mushroom soup that is really great and that one starts with the same stock. I understand they are two different animals, but I've tried everything to get a really favorable soup, but no luck yet1 help!