Rouxbe Plant Based Cooking - Part 1

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Torrent Added :	1 Year+ in Other - Other
Torrent Size :	1.26 GB

Rouxbe Plant Based Cooking - Part 1
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Torrent File Content (133 files)

Rouxbe Plant Based Cooking - Part 1
Unit 2 - Getting Motivated
Lesson 1 The Map of Cooking/Map_of_Cooking.f4v -

42.43 MB

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

39.57 MB

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

32.92 MB

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

30.26 MB

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

27.43 MB

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

25.48 MB

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

24.2 MB

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

23.52 MB

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

22.98 MB

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

22.77 MB

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

22.45 MB

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

22.35 MB

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

21.4 MB

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

20.93 MB

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

19.34 MB

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

19.21 MB

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

18.96 MB

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

17.91 MB

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

17.71 MB

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

17.69 MB

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

17.14 MB

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

16.8 MB

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

16.57 MB

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

16.49 MB

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

16.31 MB

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

15.59 MB

Lesson 24 - How to Cook Dried Legumes/Cooking Dried Beans.f4v -

15.48 MB

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

15.48 MB

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

15.02 MB

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

14.76 MB

Lesson 14 - Steaming Vegetables/How to Finish Steamed Vegetables.f4v -

14.47 MB

Lesson 14 - Steaming Vegetables/How to Prep Steaming Vegetables.f4v -

14.44 MB

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

13.8 MB

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

13.67 MB

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

13.59 MB

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

13.3 MB

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

13.29 MB

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

13.28 MB

Lesson 21 - Cooking Vegetables in Water/Blanching and Parboiling Vegetables.f4v -

13.27 MB

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

13.16 MB

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

13.16 MB

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

13.1 MB

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

12.78 MB

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

12.57 MB

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

11.9 MB

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

11.54 MB

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

11.42 MB

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

10.92 MB

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

10.82 MB

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

10.5 MB

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Udemy - Plant-Based Cooking Course For Kids And Families (Module 3) --> [ Fre..	6 months ago - in Other	2.27 GB	4	3
Plant-Based Cooking Course For Kids And Families (Module 4) --> [ DevCourseWe..	6 months ago - in Other	3.06 GB	1	0
Plant-Based Cooking Course for Kids and Families (Module 1) --> [ DevCourseWe..	6 months ago - in Other	3.06 GB	1	0
Plant-Based Cooking Course For Kids And Families (Module 2) --> [ CourseWikia..	7 months ago - in Other	2.72 GB	0	4
Reader's Digest Plant Based Cooking for Everyone by Reader's Digest EPUB	1 Year+ - in Other	92.31 MB	9	1

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Rouxbe Plant Based Cooking - Part 1

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