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How to Get the Most Nutrition from Your Veggies
February 16, 2012
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Le Cordon Bleu
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Chicago
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From the time we are old enough to start making our own food choices, we are told, “eat your veggies!” But maybe we should have been told more specifically, “eat your parboiled veggies.” Vegetables are nature’s own complete package of nutrient rich and tasty snacks but without the proper cooking training, you may be unknowingly stripping out the healthiest parts! Parboiling is one vegetable preparation technique that not only makes veggies more palatable and more colorful, but also helps lock in the nutrients. It is also a great technique to help remove the skins from fruits and veggies or for preparing them for use in other recipes.
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Traditional Foods That Mean “I Love You”
February 6, 2012
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Le Cordon Bleu
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Chicago
• 0 Comments
With Valentine’s Day approaching many people turn to the kitchen to whip up something in that expresses their sentiments of love and devotion. If you have a passion for the culinary arts, Chicago cooking schools can teach you all the techniques you need to create a variety of romantic foods for any occasion. Here are some traditional meals from around the world that mean I love you to get you inspired.
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Cooking-with-Garlic-4-Preparation-Techniques
January 18, 2012
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Le Cordon Bleu
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Chicago
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Garlic is one of the most popular spices in any houses cupboard. Whether making a batch of hummus or whipping up lasagna, you cannot go wrong keeping garlic on hand. Not only does garlic taste good but it is also extremely nutritious with a wide variety of health benefits. Enrolling in cooking classes at a Chicago culinary school is a great way to learn all about garlic and its many uses but here are 4 different preparation techniques to get you started.
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Getting-Lucky-Five-Foods-to-Eat-for-Luck-This-Year
January 9, 2012
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Le Cordon Bleu
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Chicago
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Looking for a prosperous New Year? Want to ensure your health or your attractiveness to the opposite sex? Then you should consider eating for luck. In other words, you should eat special foods that are traditionally associated with good luck in the New Year. The culinary info on why some of these foods are considered lucky is sometimes hard to come by, but old habits die hard.
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Don’t Get Hot Under the Collar: A Guide to Freezing Foods
December 13, 2011
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Le Cordon Bleu
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Chicago
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Thanks to the local/organic food movements and busy lifestyles, food preservation is becoming more and more popular. One popular technique is freezing. Whether it’s freezing seasonal vegetables to last into the winter or freezing home-cooked meals for easy weeknight preparation, freezing is an easy alternative to fast and heavily processed foods. Many people in the Northern hemisphere use freezing as a way to preserve their summer foods well into the winter. And the best part is that you do not have to attend a Le Cordon Bleu program to learn how to do it.
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Stocking-the-Pantry-for-Holiday-Parties
December 7, 2011
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Le Cordon Bleu
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Chicago
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The holidays are here again and that means big family dinners and entertaining friends and coworkers with Christmas parties. The best way to keep holiday stress at bay is to be prepared ahead of time for last minute impromptu parties. Here are a few things to keep in the kitchen this holiday season so that you are prepared for all of your culinary arts needs.
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How to Prepare a Turkey
November 9, 2011
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Le Cordon Bleu
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Chicago
• 0 Comments
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Five Ways to Beat Calories This Thanksgiving
November 3, 2011
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Le Cordon Bleu
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Chicago
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There is no doubt that Thanksgiving has driven more diets and healthy lifestyle choices off the rails than any other day. You are diligent all year long and then your mom sets her famous Thanksgiving table and all bets are off. But it doesn’t have to be that way. You can still enjoy Turkey Day and make sensible choices that won’t leave you full of pecan pie and guilt.
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6 Tools That Will Make Preparing a Cheese Tray Easier
October 17, 2011
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Le Cordon Bleu
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Chicago
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If you are fond of entertaining you are probably well acquainted with the pleasure and beauty of a perfectly prepared cheese tray. What you might not know is that there are several tools that you can use to make preparing these plates much easier. Here are 6 tools to help get you started.
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How to Make Corn Bread
October 10, 2011
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Le Cordon Bleu
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Chicago
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It is getting late in the season, but you still may be able to find delicious farm-fresh corn on the cob. Check your local farmer’s market first; if there is still corn available, they’ll have it. If you don’t have a farmer’s market nearby, check your local grocery store. They usually have corn on the cob well into October. But because of the time of year, they may only have Mexican or Chilean corn. Buy it if you want it, but it doesn’t take a culinary management degree to know that local is better. It’s tastier, more environmentally friendly, and better for the local economy.
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