Magnetz

Title: Rouxbe Cooking SchoolGroup: NOGRPVersion: 3.8

Info Hash

BF02890F38B8682378D207B2119DFD05E3347542

Source

Unverified

Total Size

7.29 GB

Total Files

100

Seeders

2

Leechers

1

Health

1.00

Score

5

Type

App

File List

File	Size
Rouxbe Video Recipies/Fresh Udon Noodles.f4v	40.57 MB
01 - Knives - 04 - Knife Sharpening with a Whetstone/05 - Sharpening a Knife.flv	34.98 MB
04 - Eggs - 04 - How to Make a Frittata/04 - Making a Basic Frittata.flv	34.33 MB
08 - Poultry - 00 - Tips/00 - How to Butcher a Duck.flv	31.57 MB
Rouxbe Video Recipies/Vegetarian Chili.f4v	31.44 MB
04 - Eggs - 03 - How to Make an Omelet/03 - How to Make an Omelet.flv	30.92 MB
Rouxbe Video Recipies/Chicken Satays Part 1.f4v	30.72 MB
12 - Seasoning - 04 - How to Marinate foods/02 - What is a Marinade.flv	29.49 MB
19 - Plating - 01 - The Basics of Plating/07 - General Plating Guidelines.flv	29.35 MB
07 - Meat - 00 - Tips/00 - How to Debone and Tie a Lamb Loin.flv	29.1 MB
Rouxbe Video Recipies/Truffled Ravioli with Chanterelles.f4v	28.81 MB
15 - Rice & Grains - 04 - How to Make Polenta/04 - Cooking Polenta.flv	27.82 MB
Rouxbe Video Recipies/Tofu Chocolate Cream Pie.f4v	26.54 MB
11 - Soup - 03 - How to Make Roux-Based Soup/04 - Starting a Roux-Based Soup.flv	26.15 MB
05 - Dry-Heat - 05 - Searing/04 - Searing on the Stove Top.flv	26.03 MB
07 - Meat - 00 - Tips/00 - Save Money—Portion Your Own Beef.flv	25.91 MB
04 - Eggs - 02 - Cooking Eggs—Part 2/02 - How to Pan Fry Eggs.flv	25.36 MB
Rouxbe Video Recipies/Shiitake Broth.f4v	23.68 MB
Rouxbe Video Recipies/Slow Roasted Lamb Loin Taster Part 2.f4v	23.67 MB
06 - Moist-Heat - 03 - Braising (Combination Cooking)/08 - Finishing the Sauce for Braising.flv	23.39 MB
03 - Sauce - 07 - Making Demi Glace/Demi_Glace_S2.f4v	23.17 MB
Rouxbe Video Recipies/Chanterelle and Porcini Mushroom Risotto.f4v	22.94 MB
07 - Meat - 04 - How to Roast Prime Rib/04 - Roasting Prime Rib.flv	22.9 MB
15 - Rice & Grains - 05 - The Risotto Method/05 - Starting the Risotto Method.flv	22.84 MB
08 - Poultry - 03 - Enhancing Basic Roast Chicken/03 - Roasting the Chicken.flv	22.82 MB
Rouxbe Video Recipies/Fresh Harissa.f4v	22.57 MB
Rouxbe Video Recipies/Beef Tenderloin w Peppercorn Sauce Part 1.f4v	22.41 MB
09 - Fish - 02 - Cooking Fish Fundamentals/05 - How to Test Fish for Doneness.flv	22.16 MB
10 - Vegetables - 04 - How to Roast Vegetables/03 - Preparing to Roast Vegetables.flv	22.01 MB
06 - Moist-Heat - 04 - Stewing (Combination Cooking)/04 - Building a Stew.flv	21.9 MB
Rouxbe Video Recipies/Dark Veal Stock & Reduction Part 2.f4v	21.83 MB
12 - Seasoning - 03 - How to Use and Cook with Herbs/03 - How to Buy and Store Fresh Herbs.flv	21.4 MB
13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/07 - Shapes & Variations of Pasta Dough.flv	20.67 MB
12 - Seasoning - 02 - How to Season with Salt/05 - When to Salt Food.flv	20.6 MB
Rouxbe Video Recipies/Egg & Dairy Free Fresh Pasta Dough.f4v	20.47 MB
12 - Seasoning - 03 - How to Use and Cook with Herbs/06 - How to Cook with Herbs.flv	20.32 MB
Rouxbe Video Recipies/Truffled Duxelles.f4v	20.18 MB
Tip & Technique Videos/How To Make Raw Linguini and Fetuccini.f4v	19.76 MB
15 - Rice & Grains - 07 - How to Cook Grains/05 - Cooking Methods for Grains.flv	19.75 MB
05 - Dry-Heat - 03 - How to Saute/05 - Cooking Food by Sauteing.flv	19.67 MB
07 - Meat - 04 - How to Roast Prime Rib/06 - Resting Roasts.flv	19.67 MB
Rouxbe Video Recipies/Apple Tarte Tatin Part 3.f4v	19.45 MB
15 - Rice & Grains - 05 - The Risotto Method/07 - How to Finish Risotto.flv	19.43 MB
12 - Seasoning - 02 - How to Season with Salt/02 - Types of Salt.flv	19.4 MB
Rouxbe Video Recipies/Roasted Beets in a Bag.f4v	19.35 MB
15 - Rice & Grains - 01 - Rice Basics/03 - Common Types of Rice.flv	19.13 MB
15 - Rice & Grains - 05 - The Risotto Method/06 - Adding Liquid & Testing Risotto.flv	19.02 MB
09 - Fish - 01 - How to Buy & Store Fish/02 - How to Identify Quality Fish.flv	18.98 MB
Rouxbe Video Recipies/Mario Batali's Lasagne alla Bolognese al Forno Part 6.f4v	18.94 MB
07 - Meat - 04 - How to Roast Prime Rib/03 - How to Prepare Prime Rib.flv	18.84 MB
04 - Eggs - 02 - Cooking Eggs—Part 2/04 - How to Poach Eggs.flv	18.3 MB
12 - Seasoning - 04 - How to Marinate foods/03 - How to Prepare a Marinade.flv	18.27 MB
Rouxbe Video Recipies/Pomodoro Sauce.f4v	18.07 MB
03 - Sauce - 06 - How to Make a Butter Sauce/03 - Making a French Butter Sauce.flv	18.01 MB
11 - Soup - 03 - How to Make Roux-Based Soup/03 - Components of a Roux-Based Soup.flv	17.92 MB
11 - Soup - 02 - Stock-Based Clear/03 - Making Stock-Based Clear Soups.flv	17.88 MB
Rouxbe Video Recipies/Basic Pizza Dough Part 1.f4v	17.79 MB
Rouxbe Video Recipies/Pizza Four Ways Part 1.f4v	17.79 MB
Tip & Technique Videos/Raw Spaghetti Noodles.f4v	17.71 MB
Rouxbe Video Recipies/Banana & Brown Butter Tart Part 3.f4v	17.67 MB
Rouxbe Video Recipies/Almond Coriander Chicken Part 1.f4v	17.67 MB
08 - Poultry - 03 - Enhancing Basic Roast Chicken/02 - Enhancing a Roast Chicken.flv	17.64 MB
Rouxbe Video Recipies/Penne Carbonara.f4v	17.4 MB
Rouxbe Video Recipies/Soft Polenta.f4v	17.02 MB
07 - Meat - 04 - How to Roast Prime Rib/05 - Checking Roasts for Doneness.flv	16.96 MB
Rouxbe Video Recipies/Cod Provencal Part 3.f4v	16.94 MB
06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/06 - Finishing a Pot Roast.flv	16.93 MB
07 - Meat - 04 - How to Roast Prime Rib/02 - How to Select Prime Rib.flv	16.91 MB
08 - Poultry - 00 - Tips/00 - How to Butcher a Chicken—8 or 10 Cut Chicken.flv	16.88 MB
12 - Seasoning - 02 - How to Season with Salt/04 - How to Salt Food.flv	16.81 MB
Rouxbe Video Recipies/Mario Batali's Lasagne alla Bolognese al Forno Part 5.f4v	16.76 MB
Rouxbe Video Recipies/Fresh Berry Tarte Part 3.f4v	16.74 MB
Rouxbe Video Recipies/Lemon Parmesan Orzo.f4v	16.7 MB
19 - Plating - 01 - The Basics of Plating/04 - Plate Design - Color, Texture and Shape.flv	16.68 MB
Rouxbe Video Recipies/Peanut Sauce.f4v	16.63 MB
Rouxbe Video Recipies/Orecchiette with Pesto-Cream Sauce Part 1.f4v	16.54 MB
Rouxbe Video Recipies/Apple Cobbler Part 1.f4v	16.54 MB
Rouxbe Video Recipies/Tortilla de Patatas.f4v	16.49 MB
11 - Soup - 03 - How to Make Roux-Based Soup/06 - Finishing Roux-Based Soups.flv	16.48 MB
Rouxbe Video Recipies/Seared Scallops with Warm Butter and Almonds Part 4.f4v	16.46 MB
10 - Vegetables - 04 - How to Roast Vegetables/02 - How Roasting Affects Vegetables.flv	16.45 MB
Rouxbe Video Recipies/Vegetable Boullion.f4v	16.35 MB
Rouxbe Video Recipies/Spaghetti Aglio e Olio.f4v	16.34 MB
Rouxbe Video Recipies/Gnocchi Part 2.f4v	16.22 MB
Rouxbe Video Recipies/Homemade Potato Gnocchi Part 2.f4v	16.21 MB
03 - Sauce - 07 - Making Demi Glace/Demi_Glace_S1.f4v	16.1 MB
12 - Seasoning - 03 - How to Use and Cook with Herbs/05 - How to Prepare Herbs for Cooking.flv	16.08 MB
11 - Soup - 03 - How to Make Roux-Based Soup/05 - The Texture of Roux-Based Soups.flv	16.05 MB
15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/02 - Rinsing & Soaking Rice.flv	15.9 MB
11 - Soup - 01 - Broth-Based Clear/03 - Finishing a Clear Soup Broth.flv	15.81 MB
Rouxbe Video Recipies/Garlic-Chipotle Southern Fried Chicken Part 3.f4v	15.64 MB
09 - Fish - 03 - How to Pan Fry Fish/04 - How to Pan Fry Fish Over Higher Heat.flv	15.54 MB
11 - Soup - 01 - Broth-Based Clear/02 - Starting a Clear Soup Broth.flv	15.51 MB
Rouxbe Video Recipies/Vanilla French Toast.f4v	15.5 MB
Rouxbe Video Recipies/Penne Mediterranean Part 2.f4v	15.49 MB
Rouxbe Video Recipies/Garlic Mushrooms.f4v	15.35 MB
05 - Dry-Heat - 01 - Pan Frying/06 - How to Control Pan Temperature.flv	15.35 MB
07 - Meat - 01 - Premium Beef Cuts for Steak/02 - What are Premium Steaks_.flv	15.31 MB
18 - Chocolate - 01 - Basics of Quality Chocolate/07 - How to Read Labels on Chocolate.flv	15.25 MB
06 - Moist-Heat - 04 - Stewing (Combination Cooking)/03 - Choosing & Preparing Meat for Stewing.flv	15.25 MB

Trackers

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