Rouxbe Plant Based Cooking - Part 1 torrent, magnet, bt

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Rouxbe Plant Based Cooking - Part 1

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Torrent Hash:

7624E761540F193BFA65AF2525F5D1EE89B1CC9F

Number of Files:

133

Content Size:

1.26GB

Convert On:

2019-07-11

Keywords:

Rouxbe Plant Based Cooking Part

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magnet:?xt=urn:btih:7624E761540F193BFA65AF2525F5D1EE89B1CC9F&dn=Rouxbe%20Plant%20Based%20Cooking%20-%20Part%201

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File Name

Size

Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Map_of_Cooking.f4v

42.43MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Equipment.f4v

39.57MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Round Ingredients.f4v

32.92MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Cooking food by sauteeing.f4v

30.26MB

Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Boiling and Simmering Vegetables.f4v

27.43MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Easy Way to Add Grains to Diet.f4v

25.48MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Advantages.f4v

24.2MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/How to Sweat Ingredients.f4v

23.52MB

Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Red & White Vegetables.f4v

22.98MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/How to Hone Your Knife.f4v

22.77MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Preparing to Roast Vegetables.f4v

22.45MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Steam Vegetables.f4v

22.35MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Cooking Method for Grains.f4v

21.4MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Steaming Food.f4v

20.93MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Combining Salad Greens.f4v

19.34MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Introduction to Handling a Chef's Knife.f4v

19.21MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Tossing and Serving Salad Greens.f4v

18.96MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Storing, Rinsing, and Soaking Dried Beans.f4v

17.91MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Why Sweat.f4v

17.71MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Drying and Storing Greens.f4v

17.69MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Rinsing and Soaking Rice.f4v

17.14MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How Roasting Affects Vegetables.f4v

16.8MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Cooking Temperatures.f4v

16.57MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Introduction to Dried Beans.f4v

16.49MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Intro How To Cut With Chef Knife.f4v

16.31MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Testing Beans for Doneness.f4v

15.59MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Cooking Dried Beans.f4v

15.48MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/The Steaming Liquid.f4v

15.48MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/How to flavor rice.f4v

15.02MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Boiling.f4v

14.76MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Finish Steamed Vegetables.f4v

14.47MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Prep Steaming Vegetables.f4v

14.44MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Large Shaped Ingredients.f4v

13.8MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Choosing Salad Greens.f4v

13.67MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Anatomy of Whole Grains.f4v

13.59MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Finishing Roasted Vegetables.f4v

13.3MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Alternative Ways to Steam Rice.f4v

13.29MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Make a Basic Vinaigrette.f4v

13.28MB

Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Blanching and Parboiling Vegetables.f4v

13.27MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/How to prep Tomato Concasse.f4v

13.16MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Other Methods of Using A Knife.f4v

13.16MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to test Steamed Vegetables.f4v

13.1MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Water Test.f4v

12.78MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Boiling Pasta Method for Cooking Rice.f4v

12.57MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Cutting With A Chef's Knife.f4v

11.9MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Size of Knife Cuts.f4v

11.54MB

Unit 2 - Getting Motivated/Lesson 5 - Basic Seasoning/Seasoning with Salt Plant Based.f4v

11.42MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Salad and Dressing Basics.f4v

10.92MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Roasting and Testing Vegetables.f4v

10.82MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Positioning Guide Hand.f4v

10.5MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Oils for Vinagraittes and Dressings.f4v

10.48MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Steaming method for cooking Rice.f4v

10.47MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting A Kitchen Knife Set.f4v

10.31MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Unstable vs Stable Emulsions.f4v

10.17MB

Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/The Pigment in Green Vegetables.f4v

10.04MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing to Cook Grains.f4v

10.04MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Methods for Soaking Dried Beans.f4v

9.94MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Preparing Grains in Advancece.f4v

9.88MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Submersion Poaching.f4v

9.76MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Matching Oils & Vinegars to Greens.f4v

9.68MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Introduction to Whole Grains.f4v

9.63MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Adding Beans to Your Diet.f4v

9.49MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Intro to Steaming Fundamentals.f4v

9.4MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Rolling Technique.f4v

9.23MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Cleaning and Refreshing Greens.f4v

8.79MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Intro to Salad Greens.f4v

8.45MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/Intro to Steaming Vegetables.f4v

8.44MB

Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Cooking Frozen Vegetables.f4v

8.27MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 14 - Steaming Vegetables/How to Store Steamed Vegetables.f4v

8.02MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mincing Dicing Onions.f4v

7.96MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Intro to How To Roast Vegetables.f4v

7.48MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Reheating Foods With Steam.f4v

7.45MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Safety.f4v

7.27MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Intro to Submersion Cooking Methods.f4v

7.22MB

Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Preparing to Cook Vegetables.f4v

7.15MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 15 Dry Heat Cooking - How To Sweat/Intro to Sweat.f4v

7.04MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Ratios of Liquid to Rice.f4v

6.8MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Brunoise.f4v

6.58MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Odd Shaped Ingredients.f4v

6.54MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Long Flat Ingredients.f4v

6.34MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Intro to Rice Cooking Methods.f4v

6.17MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Mine and Crush Garlic.f4v

6.09MB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/Buying and Storing Dried Beans.f4v

6.06MB

Unit 8 - Rice and Legumes/Lesson 22 Cooking Rice/Resting and Serving Rice.f4v

6.06MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Using the Right Pan and Heating to Saute.f4v

5.79MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing and Dicing.f4v

5.55MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Preparing Food To Saute.f4v

5.24MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 12 Submersion Cooking Methods/Simmering.f4v

5.06MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/What Is Steaming.f4v

5MB

Unit 5 Basic Cooking Methods, Part 1/Lesson 13 Steaming Fundamentals/Removing Steamed Food.f4v

4.83MB

Unit 7 -Vegetables & Salads/Lesson 21 - Cooking Vegetables in Water/Introduction to Vegetable Cookery.f4v

4.81MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Intro to Sauteeing.f4v

4.65MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/Acids for Vinaigreittes.f4v

4.56MB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/How to Buy and Store Grains.f4v

4.3MB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Adding the food when sauteeing.f4v

4.2MB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/The Knife Grip.f4v

3.57MB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Vary Vinaigrettes.f4v

3.35MB

Unit 8 - Rice and Legumes/Lesson 21 Rice Basics/Intro to Rice Basics - Plant Based.f4v

3.33MB

Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Preserving Vegetable Color.f4v

3.3MB

Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Enzymatic Browning of Fruits and Vegetables.f4v

3.3MB

Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Pigments in Yellow & Orange Vegetables.f4v

3.19MB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Slicing Bunched Ingredients.f4v

3.08MB

Unit 7 -Vegetables & Salads/Lesson 20 - How to Preserve Pigments on Veggies/Intro to Vegetable Pigmentation.f4v

2.69MB

Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Understanding Your Food Supply.jpg

1.85MB

Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Kitchen Tools Useful for This Course.jpg

1.62MB

Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Macronutrients.jpg

1.5MB

Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/Juicing vs Blending.jpg

1.3MB

Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Micronutrients.jpg

1.09MB

Unit 7 -Vegetables & Salads/Orientation/Quality Olive Oil For Salads.jpg

949.21KB

Unit 2 - Getting Motivated/Lesson 4 - Kitchen Tools & Pantry Set-Up/Stocking Your Pantry Items for This Course.jpg

823.5KB

Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Learning to Eat.jpg

762.32KB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/Estimated Roasting Time for Vegetables.jpg

720.71KB

Unit 7 -Vegetables & Salads/Orientation/Unit Orientation & Objectives.jpg

691.24KB

Unit 9 Substitutions & Converting Foods to Be Plant Based/Orientation/Unit Orientation.jpg

677.26KB

Unit 4- Learning to Eat/Lesson 11 Introduction to Plant Based Nutrition/Getting the Nutrition You Need.jpg

659.8KB

Unit 3 - Knife Skills/Lesson 7 Proper Knife Handling/Handling a Chef's Knife.jpg

649.37KB

Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Whole Foods & Nutrient-Dense Foods.jpg

618.54KB

Unit 7 -Vegetables & Salads/Lesson 19 - Salad Basics/How to Choose Quality Balsamic Vinegar.jpg

567.01KB

Unit 8 - Rice and Legumes/Lesson 23 How to Cook Grains/Estimated Ratios & Cooking Times.jpg

504.95KB

Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/HD854_blueprint.jpg

500.93KB

Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 11 - Understanding Cooking Methods.jpg

494.99KB

Unit 2 - Getting Motivated/Lesson 3 - Your Plant Based Motivation/Why Go Plant Based.jpg

477.65KB

Unit 6 Basic Cooking Methods, Part 2/Lesson 18 Combination Cooking Methods/Combination Cooking Methods.jpg

474.92KB

Unit 6 Basic Cooking Methods, Part 2/Lesson 17 How to Roast Vegetables/How to Roast Vegetables.jpg

449.58KB

Unit 6 Basic Cooking Methods, Part 2/Lesson 16 Dry Heat Cooking - How to Saute/Dry Heat Cooking How To Saute.jpg

448.44KB

Unit 2 - Getting Motivated/Lesson 1 The Map of Cooking/Task 12 - Methods Covered in This Course.jpg

444.15KB

Unit 3 - Knife Skills/Lesson 6 Selecting Knife Set/Selecting a Kitchen Knife Set.jpg

436.83KB

Unit 3 - Knife Skills/Lesson 8 How To Cut With A Chef's Knife/Dicing Ingredients Practice/Dicing Ingredients Practice.jpg

433.16KB

Unit 7 -Vegetables & Salads/Lesson 22 - No Heat Cooking Methods/No Heat Cooking Methods.jpg

403.37KB

Unit 4- Learning to Eat/Lesson 10 Learning to Eat/Daily Nutrient Requirements Wheel.jpg

400.71KB

Unit 8 - Rice and Legumes/Lesson 24 - How to Cook Dried Legumes/How to Cook Dried Legumes.png

392.89KB

Welcome to Rouxbe Cooking School.jpg

354.87KB

Unit 4- Learning to Eat/Lesson 10 Learning to Eat/RXBE_PDF_Daily_Nutrient_Requirements_Wheel.pdf

329.78KB

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