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The Basics of Crockpot Cooking
April 16, 2012
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Le Cordon Bleu
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Los Angeles
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It seems that these days we’re all busier than ever. Conversations happen on mobile devices, families meet briefly on their way out the door, and meals happen on the run. Combine that with tough economic times and you get an increased need for convenient and cheap meals. And let’s not forget nutritious and delicious. They are requirements, too.
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How to Properly Dice Vegetables
April 16, 2012
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Le Cordon Bleu
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Miami
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As any cooking enthusiast knows, one of the most important steps in vegetable preparation can also be the most challenging and consequently dangerous ones. Holding a sharp blade anywhere near your fingers can often be frightening. If you watch cooks with a culinary education background cut veggies, it appears to happen in one sweeping motion, with a slight movement of the wrist and that pleasant dicing sound, viola magically the vegetables are sliced in identical chunks ready to be tossed into the recipe. Okay, so back up. Chances are the first time you grabbed that knife and prepared to slice and dice, things didn’t go so smoothly. Try following these easy steps for dicing larger veggies and your culinary education begins now!
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How to Scale a Recipe
April 13, 2012
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Le Cordon Bleu
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Chicago
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You are having a dinner party for eight people – a real fancy affair that’ll taste like a graduate of a Chicago culinary school cooked it for you. As you are writing down the ingredients for your main course, you notice that the recipe only serves six. What do you do now?
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How to Start Your Own Vegetable Garden
April 13, 2012
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Le Cordon Bleu
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Dallas
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Now that we are slowly pulling out of the cold of winter and into the light of spring, everyone’s thoughts are naturally turning to the fresh, seasonal fruits and vegetables that will soon be available. Just imagine, however, how much better tasting that produce would be if it came from your own garden. Even if you’ve never planted a seed in your life, you can easily start a modest garden that will reward you with your own delicious produce.
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Hot and Crisp: The Art of the Sandwich Press
April 12, 2012
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Le Cordon Bleu
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Boston
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Cold cuts are for kids. That’s right. Keep your bologna and pimento loaf. Hot sandwiches are where it’s at – not just any hot sandwich, however, but a grilled sandwich or panini. This isn’t to say that quality cold cuts like mortadella, pastrami, corned beef, and capicola can’t be part of a delicious Panini, because they can, and should be.
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4 Non-Traditional Egg Dishes
April 6, 2012
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Le Cordon Bleu
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Scottsdale
• 0 Comments
Eggs, butter and cream -- staples in cooking. Eggs are a common ingredient to many households, but do you know the proper way to cook them? It's not as easy as it might seem. Even students who attend culinary school in Arizona learn the several, proper ways to cook with them. Here's some interesting findings:
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How to Make Incredibly Artistic Easter Eggs
April 6, 2012
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Le Cordon Bleu
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Seattle
• 0 Comments
This is the time of year when people begin thinking about their Easter preparations. Pretty dresses, cute little suits, frilly shoes, and snappy bow-ties abound. Every shopping center has a vast array of chocolates and furry toys while every church advertises their weekly sermons. There are a variety of culinary arts creations popping up all over the Web just waiting for us. And the kids? Well, most especially look forward to the hunting of the eggs.
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Easter Celebrations from Around the Globe
April 5, 2012
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Le Cordon Bleu
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Scottsdale
• 0 Comments
When you look at most traditional holidays, no matter what variations you have in the way they are celebrated, food plays an integral role. Food is more than just a necessity for nourishing our bodies, it acts as a focal point for socialization, a conversation piece, a way to comfort ourselves, a tradition to be passed down generation after generation and generally it is a pleasurable activity. Living in the United States, fortunately we see the culinary influences of our diverse population in many of today’s holiday feasts. Many of these traditions can also be seen in culinary training across the country. Diversity makes culinary creativity shine. Many variations of traditional dishes are taught right here in Scottsdale culinary schools.
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Scotch Eggs
April 5, 2012
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Le Cordon Bleu
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Austin
• 0 Comments
Q: What’s boiled, wrapped in sausage, and deep-fried?
A: Eggs, of course!
No, that question and answer were not intended to be a joke or an unkind jab at the cuisine of the British Isles. Neither is it an inside joke for Austin cooking school students. Scotch eggs are a real dish with real fans. So many so, that they’ve recently spilled over to our shores. Many upscale gastro pubs serve these British delights along side other imports like Old Speckled Hen, shepherd’s pie, and fried pickles.
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How to Make Easter Egg Dye
April 4, 2012
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Le Cordon Bleu
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Portland
• 0 Comments
Few things bring that warm and much anticipated feeling that spring is in the air like dying Easter eggs. Whether you are a kid, or a just a kid at heart, these bright colored beauties bring a certain amount of excitement and cheer to the season. Dying Easter eggs is a favorite amongst young children, adults and even those in the culinary industry. While it may seem like child’s play, the art of egg decorating can range from simplistic and fun to sophisticated and intricate. The culinary techniques behind creating these perfect edible and artistic eggs range depending on their purpose. This year, if you would like to forgo the store bought egg coloring packs, try making your own natural dye. This is one of the simplest yet pleasurable spring culinary techniques you will love. In fact, teaching your kids will feel like giving them a brief lesson for one of the many culinary schools in Portland!
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