Rouxbe cooking school

For a long time I've wanted to go to culinary school to learn everything (well, as much as possible) there is to know about cooking, baking, techniques and the science behind cooking. When I cook or bake I often wonder about the things that I'm making like, why does the pasta clump it self? why is this flour better for this recipe? why/how/what/when/why. I often google but don't really feel like I get the answers I want. 
Since we're having another little one on the way, going to school is going to be impossible for me so I thought what my options were. The internet. You can always find anything on the internet, and what do you know, I found a school that I'm really excited about! It's called Rouxbe and is an American online cooking school for those who don't have the schedual to go to a physical school. I've been doing research about the school, looking at the material and I'm even taking a free course to get a glimpse at how it would be "going" to that school. What can I say, I absolutely love it. I've learn SO MUCH in just two days of the course and I can't wait until I can sit down next time to continue on with my course and learn more. They go deep into the subject and explain about the basics, something I actually find is hard to come upon, and they explain it so well and simply with their videos, tutorials, flash cards, tests (yes tests) and they want you to cook/bake dishes in the subject you're learning about so that you get a better understanding about the subject. When you're supposed to cook/bake they give you a recipe you're supposed to follow and they guide you the entire way and WHILE you are cooking/baking they explain the WHY'S, HOW'S and DO'S and DONTS'. That's EXACLY what I want!
The first course I'm taking is about gluten. It suited me perfectly since I've started to bake bread now and don't buy any store bought anymore. I FINALLY know the science behind all those flours out there! I FINALLY know which ones to choose and WHY! I know what to look for, how to think and how to work with gluten so I can get the best results - know I just have to practice my technique. I also know that I've been choosing the wrong pasta and cooking it wrong. My goodness. Pasta is my love and I thought I knew exacly how to cook pasta since it I always thought it turned out nicely, but boy was I wrong. Did you know that those yellow pastas that you buy with the smooth surface are low quality pastas? Do you know how to spot a good quality dry pasta? Neither did I but now I know. You're supposed too look for LIGHT color and ROUGH surface. When the pasta is smooth the sauce slides right off, but if you have a rough surface the sauce sticks to the pasta.
I'm going to share with you my learning process and the things I learn, right now I just wanted to talk about this school and get my excitement out there. This is going to be so much fun and I hope you'll be able to snatch some tips from me in the future.


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