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How to Make Lobster Rolls
December 29, 2011
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Le Cordon Bleu
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St. Louis
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Outside of the New York or Chicago-style pizza debate, there is no bigger argument in the culinary arts world than which is the best sandwich. New Yorkers may say a New York-style hot dog with sauerkraut and mustard. Chicagoans may say the Italian beef sandwich. Angelinos may say the French dip. Those of us from St. Louis may say the Chinese restaurant special, the St. Paul sandwich. And, of course, Philadelphians will say the Philly cheesesteak.
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How to Make Real French French Fries
December 28, 2011
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Le Cordon Bleu
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Seattle
• 0 Comments
If you’ve ever been to a real French bistro in Paris, then you know what real French French fries taste like – not like McDonald’s that for sure. They are crisp and brown with a light, fluffy interior. Two things that they are not are soggy and greasy. Seattle cooking schools should have an entire class dedicated only to the art of properly making French fries.
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A-Guide-to-Seasonal-Winter-Vegetables
December 27, 2011
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Le Cordon Bleu
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Orlando
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Depending upon where you live in the country, finding quality, seasonal produce in the winter can be a difficult task. Sure your local mega-grocery and schools for cooking will have stocks of tomatoes and strawberries even in the depths of December and January, but those will mostly be flown in from Mexico or Chile. What they lack in flavor, they’ll more than make up for in high prices.
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A-Tale-of-Two-Carbs
December 26, 2011
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Le Cordon Bleu
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Minneapolis/St. Paul
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To paraphrase a master: It is the best of foods. It is the worst of foods. If there is one thing that we’ve learned from the diet revolution of the past 20 to 30 years is that not all carbohydrates are created equal.
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How to Make Your Own Frosting
December 23, 2011
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Le Cordon Bleu
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Las Vegas
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Making your own frosting at home can be a lot of fun and save you a little money as well. There are only so many flavors and types of frosting that you can purchase at the store but if you experiment with making your own frosting the combinations can be unlimited. Starting with a base frosting recipe, you can add all kinds of different things to come up with that incredible unique frosting that will be sure to be the big hit at your next event and if you are thinking of enrolling in baking classes and Nevada culinary schools this is a great skill for you to have.
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Home Bartending Devices worth Having for Your Next Cocktail Party
December 22, 2011
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Le Cordon Bleu
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Dallas
• 0 Comments
Since early civilization people have been drinking alcohol and getting together to regal stories over a drink. Times have changed and home cocktail parties have become quite popular. There is something about getting together with your friends and family to unwind after a long work week over a few drinks and spend some quality time together. At Dallas cooking schools you will learn the importance of pairing the right drink with different types of dishes, especially around the holidays. Here is a list of must have tools for any armature bartender to make your next cocktail party a smashing success.
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Chestnuts-The Basics of These Tasty Treats
December 21, 2011
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Le Cordon Bleu
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Boston
• 0 Comments
While most of us only think of Chestnuts around the holidays this starchy nut has been around since prehistoric times and is a daily staple in the diet of cultures all around the globe. In the world of the culinary arts there are many uses and preparations for chestnuts that you can learn in a cooking school in Boston but here is a little history and some tips for working with this little Christmas classic.
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The Many Things You Can Do With Cranberries
December 20, 2011
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Le Cordon Bleu
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St. Louis
• 0 Comments
These slightly tart and tangy colorful berries have become nearly synonymous with the holiday season in American culture. Nearly any wonderful restaurant you visit in the amazing St. Louis culinary scene will have some special holiday recipe featuring these festive berries. Perhaps one of the greatest things about these bright red berries is their versatility. While many grow wild on bushes and may be good for decorating, you can also buy them fresh or frozen at most local stores, especially around the holidays. With just a little bit of cooking training you will have these new techniques mastered. If you feel like taking a stab at some of the best uses for these relatives of the blueberry this year, try out a few of these suggestions to bring these bright beauties to your home this Christmas season.
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How to Braise Meats and Vegetables
December 19, 2011
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Le Cordon Bleu
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Sacramento
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Le Cordon Bleu alumni will recognize braising as a wet cooking technique in which the main ingredient is seared in fat and then simmered in a cooking liquid on low heat in a covered pot. Cooking times are normally longer than two hours and result in moist and tender dishes with full, robust flavors. Braising is typically done in a Dutch oven, crock pot, or pressure cooker. Foods may be braised in an oven or on a stove top.
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How To Make Beurre Blanc
December 16, 2011
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Le Cordon Bleu
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Portland
• 0 Comments
Many home cooks and beginning Oregon culinary school students wonder why their food doesn’t taste like the food prepared by professional chefs in professional kitchens. “It must be the training,” they say. “If I studied a prestigious culinary academy and worked my way up in New York kitchens, then I’d be that good, too.” Maybe so. They also say, “It’s the commercial equipment they use. I could never create food like that in this kitchen.” Also a possibility.
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