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种子名称： Rouxbe Cooking School - The Missing Files
文件类型： 视频
文件数目： 73个文件
文件大小： 698.27 MB
收录时间： 2016-10-30 20:01
已经下载： 3次
资源热度： 101
最近下载： 2025-1-11 07:05

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Rouxbe Cooking School - The Missing Files.torrent

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