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Le Cordon Bleu

Culinary Central Archive

August-2012
  • How to Chop an Onion

    August 6, 2012 • Le Cordon Bleu • Chicago • 0 Comments

    Does the thought of chopping an onion bring tears to your ears? Bad pun aside, chopping an onion is a necessary kitchen skill to learn. Most recipes that call for onions want them to be chopped. So what will you going to do if you don’t have good chops with your chopping tools? Don’t worry. We’ve put together this guide on how to help you through. Continue...

  • Five Delicious Uses for Summer Corn

    August 3, 2012 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

    Corn plants are second only to tomatoes for their prodigious fruiting. If you are growing corn in your garden this year, then you will need to find something to do with all of those ears. Corn is an extremely versatile grain that you can use in hundreds of different dishes. It can be served as a sweet side or stand alone as hearty main course. And it’s so simple to use that you don’t need a cooking degree to use it in your dishes. It’s a great addition for added texture or sweetness in everything from salads to salsa. Continue...

  • How to Make Vinaigrette

    August 2, 2012 • Le Cordon Bleu • Boston • 0 Comments

    While the name may sound French and exotic, actually making vinaigrette is an easy way to really improve your kitchen skills. The freshness of homemade vinaigrette is far superior when compared to even the best store-bought brands of salad dressing. Learning to make vinaigrette is a culinary school right of passage. It is something that good cooks simply must know how to do. Continue...

  • What to Do with All of Those Tomatoes

    August 1, 2012 • Le Cordon Bleu • Austin • 0 Comments

    Before you plant a single seed or seedling in the spring, you need to know what you are going to do with all of those tomatoes come harvest time. Tomatoes fruit prodigiously. A single tomato plant can produce 15 pounds or more of fruit. That’s a lot of tomatoes for your summer cooking in Austin. You need to know what to do with all of that produce or there is going to be a lot of delicious waste. Continue...

  • 10 Tips for Food Preservation

    August 1, 2012 • Le Cordon Bleu • Atlanta • 0 Comments

    If you’re lucky, patient, and good, this summer’s garden may yield a great bounty this year. You’re probably already picking some peppers and early tomatoes and cucumbers – nothing you can’t handle by making a quick salad or crudité plate for dinner. But eventually, you’ll be faced with a few bushels of produce that you will harvest faster than you can eat. That’s where preservation and canning come in. Continue...

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