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Planning a Fourth of July Barbecue on a Budget
July 3, 2012
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Le Cordon Bleu
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Seattle
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Summer is a great time to have a barbecue. Many people plan to celebrate Independence Day outdoors enjoying fireworks and other activities unfortunately, throwing a simple barbecue can often add up quickly! However, it is possible to have a great holiday cookout on a budget. The secret to keeping costs low on the Fourth of July is planning ahead. Often it is possible to begin finding bargains for this holiday months or a year in advance.
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How to Work with Phyllo Dough
June 29, 2012
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Le Cordon Bleu
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Seattle
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Phyllo (also known as filo or fillo) is a flaky dough that is used to make many Greek pastries, such as baklava and spankopitas. Phyllo dough is readily found in the freezer section of most grocery stores. Phyllo is a very fragile dough, so one must be careful when working with it. Care must be used in order to maintain its texture, which is necessary in order to get the best baking results for the recipe. It is one of the more challenging recipes in the culinary arts world since the dough is a bit temperamental to work with. Be sure that you want to use this dough, as it is finicky, and very hard to work with. But if you decide to use this dough, follow the directions closely. Take your time with the dough and do not be in a hurry. Follow this advice and you will find that you will not be disappointed. If you enjoy making phyllo dough, you may want to look into the variety of Washington culinary schools available.
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How to Seed Hot Peppers
June 15, 2012
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Le Cordon Bleu
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Seattle
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From chili to nachos, our favorite Tex-Mex dishes just wouldn’t be the same without the kick of hot peppers. They give it that heat that takes any dish from mediocre to “muy caliente,” but as any student of a Seattle culinary institute will tell you, removing the seeds from a hot pepper requires a little culinary technique and a lot of patience.
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5 of the Best Vegetables For Springtime Meals
May 31, 2012
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Le Cordon Bleu
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Seattle
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Ah, spring is here and along with it those inevitable little vegetables calling to you from the market shelves. You see them there, all lined up nice and pretty, shiny red, yellow, orange, and green peppers, plump red tomatoes, you see deep-green zucchini and cucumbers alongside the delicate pleasures found through artichokes and asparagus. Then there are the snap beans, early corn, and squash. Colleges of culinary arts make their staples fresh vegetables in the springtime and you can too even if you aren’t enrolled in cooking schools in Washington (though maybe with your passion for produce you should be!).
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Cheeses That Are Great For Grating
May 14, 2012
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Le Cordon Bleu
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Seattle
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With Mother's Day just around the corner, many of us are looking for a new dish to impress Mom. Grated cheese is an excellent way to not only add flavor to a dish, but to also supplement color and plating. Try this list of cheeses that are excellent for grating and can be used to make that special dish just perfect.
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Taking Care of Your Stainless Steel Cookware
April 18, 2012
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Le Cordon Bleu
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Seattle
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Whether you are a cooking enthusiasts, a professional chef or simply cooking for your family you know the importance of having a fully stocked kitchen. Not only do you need the right ingredients, but you also need the right tools to get the job done. In any type of basic cooking training lesson, you will learn that stainless steel is your new best friend when it comes to kitchen cookware. What you will also learn is that quality cooking equipment does not usually come at a discounted price. For this reason, it is important to take good care of your cookware! Here are some basics for stainless steel care. Fortunately, this is one hardy material that is not too difficult to care for but with proper maintenance, you will get your money’s worth!
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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
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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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The Healthiest Veggie Preparation Techniques
March 30, 2012
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Le Cordon Bleu
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Seattle
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Think that because you are eating veggies you’re getting all the nutrition you need? Think again! In fact, there are many cooking techniques that leech the best parts right out. Because of its great climate and it’s close location to California, Washington culinary specialties typically include a great selection of fresh vegetables. If you are preparing vegetables on your own, you may unknowingly be missing your chance to pack even more nutrition into each bite. Try any of these vegetable cooking techniques and your body will thank you!
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6 Wines that You can Pair with Your Favorite Irish Meals
March 12, 2012
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Le Cordon Bleu
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Seattle
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Trying to find the perfect wine for any meal can be one of the great challenges of the culinary arts. Trying to pair a fine wine with Irish foods that are traditionally very hearty and include a lot of soup and bread can be downright impossible. We have found 6 wine parings for some very hearty and traditional Irish meals.
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5 Tips for Hosting a Romantic Valentine’s Dinner
February 9, 2012
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Le Cordon Bleu
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Seattle
• 0 Comments
The secret to success for romance on Valentine’s Day is sensuousness. And by sensuousness, we mean engaging the senses. It’s about sight, smell, taste, and touch. Romance is a thrill, a tingle, a sense of feeling alive; not just titillation. If you want romance, you need to create an experience that your significant other won’t want to end or won’t be able to forget once it does.
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