Rouxbe Cooking School - The Missing Files
| 文件类型 | 收录时间 | 最后活跃 | 资源热度 | 文件大小 | 文件数量 |
|---|---|---|---|---|---|
| 视频 | 2016-10-30 20:01 | 2024-8-16 15:30 | 89 | 698.27 MB | 73 |
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文件列表
- 04 - Eggs - 05 - How to Steam Eggs/02 - How to Steam Eggs.flv14.73MB
- 04 - Eggs - 05 - How to Steam Eggs/03 - How to Enhance Steamed Eggs.flv11.25MB
- 04 - Eggs - 05 - How to Steam Eggs/01 - Introduction.flv2.58MB
- 06 - Moist-Heat - 06 - Steaming Introduction/04 - Advantages of Steaming.flv14.66MB
- 06 - Moist-Heat - 06 - Steaming Introduction/03 - Steaming Equipment.flv13.76MB
- 06 - Moist-Heat - 06 - Steaming Introduction/01 - Introduction.flv4.03MB
- 06 - Moist-Heat - 06 - Steaming Introduction/02 - What is Steaming.flv2.79MB
- 06 - Moist-Heat - 07 - Steaming Basics/04 - Preparing to Cook Using Steam.flv12.75MB
- 06 - Moist-Heat - 07 - Steaming Basics/05 - Steaming Food.flv12.69MB
- 06 - Moist-Heat - 07 - Steaming Basics/03 - The Steaming Liquid.flv8.62MB
- 06 - Moist-Heat - 07 - Steaming Basics/02 - Prepare Ingredients for Steaming.flv7.52MB
- 06 - Moist-Heat - 07 - Steaming Basics/07 - Reheating Foods with Steam.flv5.56MB
- 06 - Moist-Heat - 07 - Steaming Basics/01 - Introduction.flv5.43MB
- 06 - Moist-Heat - 07 - Steaming Basics/06 - Removing Steamed Food.flv2.69MB
- 12 - Seasoning - 03 - How to Use and Cook with Herbs/03 - How to Buy and Store Fresh Herbs.flv21.4MB
- 12 - Seasoning - 03 - How to Use and Cook with Herbs/06 - How to Cook with Herbs.flv20.32MB
- 12 - Seasoning - 03 - How to Use and Cook with Herbs/05 - How to Prepare Herbs for Cooking.flv16.08MB
- 12 - Seasoning - 03 - How to Use and Cook with Herbs/02 - Types of Herbs.flv7.92MB
- 12 - Seasoning - 03 - How to Use and Cook with Herbs/04 - How to Buy and Store Dried Herbs.flv6.13MB
- 12 - Seasoning - 03 - How to Use and Cook with Herbs/01 - Introduction.flv3.7MB
- 12 - Seasoning - 04 - How to Marinate foods/02 - What is a Marinade.flv29.49MB
- 12 - Seasoning - 04 - How to Marinate foods/03 - How to Prepare a Marinade.flv18.27MB
- 12 - Seasoning - 04 - How to Marinate foods/05 - Determining Marinating Times.flv11.84MB
- 12 - Seasoning - 04 - How to Marinate foods/04 - Preparing to Marinate.flv10.69MB
- 12 - Seasoning - 04 - How to Marinate foods/06 - Preparing Marinted Foods for Cooking.flv8.54MB
- 12 - Seasoning - 04 - How to Marinate foods/07 - General Marinating Tips.flv7MB
- 12 - Seasoning - 04 - How to Marinate foods/01 - Introduction.flv4.56MB
- 17 - Breads - 02 - How to Make Bread--Basics/03 - Yeast and Bread Making.flv34.36MB
- 17 - Breads - 02 - How to Make Bread--Basics/05 - Basic Bread Making Tools.flv16.69MB
- 17 - Breads - 02 - How to Make Bread--Basics/02 - Flour for Basic Bread Making.flv13.13MB
- 17 - Breads - 02 - How to Make Bread--Basics/04 - Water and Salt in Bread Making.flv9.42MB
- 17 - Breads - 02 - How to Make Bread--Basics/01 - Introduction.flv3.75MB
- 17 - Breads - 03 - Stages of Bread Making/03 - Kneading and Developing Dough Stage.flv28.73MB
- 17 - Breads - 03 - Stages of Bread Making/07 - Slashing and Baking dough stage.flv22.04MB
- 17 - Breads - 03 - Stages of Bread Making/05 - Shaping Dough Stage.flv18.99MB
- 17 - Breads - 03 - Stages of Bread Making/04 - Fermenting Dough Stage.flv15.88MB
- 17 - Breads - 03 - Stages of Bread Making/02 - Preparing and Mixing the Dough.flv14.83MB
- 17 - Breads - 03 - Stages of Bread Making/06 - Proofing Dough Stage.flv14.29MB
- 17 - Breads - 03 - Stages of Bread Making/08 - Cooling and Storing Stage.flv11.81MB
- 17 - Breads - 03 - Stages of Bread Making/01 -Introduction.flv6.19MB
- 17 - Breads - 04 - How to Shape an Epi/02 - How to Shape an Epi.flv14.46MB
- 17 - Breads - 04 - How to Shape an Epi/01 - Introduction.flv2.08MB
- 19 - Plating - 01 - The Basics of Plating/07 - General Plating Guidelines.flv29.35MB
- 19 - Plating - 01 - The Basics of Plating/04 - Plate Design - Color, Texture and Shape.flv16.68MB
- 19 - Plating - 01 - The Basics of Plating/05 - Plate Designing.flv12.24MB
- 19 - Plating - 01 - The Basics of Plating/06 - Preparing to Plate.flv9.65MB
- 19 - Plating - 01 - The Basics of Plating/03 - Choosing Plates.flv8.75MB
- 19 - Plating - 01 - The Basics of Plating/01 - Introduction.flv6.5MB
- 19 - Plating - 01 - The Basics of Plating/08 - How to Serve Plated Food.flv5.37MB
- 19 - Plating - 01 - The Basics of Plating/02 - The Anatomy of a Plate.flv3.47MB
- 21 - Tips - Kitchen Tools/What is a Mortar and Pestle_.flv8.54MB
- 21 - Tips - Kitchen Tools/Peelers.flv8.36MB
- 21 - Tips - Kitchen Tools/Measuring Cups and Spoons.flv6.59MB
- 21 - Tips - Kitchen Tools/Zesters and Graters.flv5.78MB
- 21 - Tips - Kitchen Tools/Cutting Boards.flv5.25MB
- 21 - Tips - Kitchen Tools/What is a Fat Separator_.flv4.93MB
- 21 - Tips - Kitchen Tools/Whisks.flv4.63MB
- 21 - Tips - Kitchen Tools/Thermometers.flv4.25MB
- 21 - Tips - Kitchen Tools/What is a Mandoline_.flv3.79MB
- 21 - Tips - Kitchen Tools/Spatulas.flv3.65MB
- 21 - Tips - Kitchen Tools/Wooden Spoons.flv3.57MB
- 21 - Tips - Kitchen Tools/Spatulas and Tongs.flv3.55MB
- 21 - Tips - Kitchen Tools/Scales.flv3.27MB
- 21 - Tips - Kitchen Tools/Strainers and Spiders.flv2.99MB
- 21 - Tips - Kitchen Tools/Mashers and Ricers.flv2.56MB
- 21 - Tips - Kitchen Tools/Bench Scrapers.flv2.33MB
- 21 - Tips - Kitchen Tools/Ladles.flv1.68MB
- 21 - Tips - Kitchen Tools/Scissors.flv1.51MB
- 21 - Tips - Kitchen Tools/Timers.flv1.32MB
- 21 - Tips - Kitchen Tools/How to Make a Homemade Food Mold.flv1.15MB
- 00 - How to Identify Parsley & Cilantro.flv6.86MB
- Why Rest Meat After Cooking It.flv5.79MB
- 00 - What is Lean Dough.flv2.23MB
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