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Culinary Central Archive

June-2012

  • How to Work with Phyllo Dough

    June 29, 2012 Le Cordon Bleu Seattle 0 Comments

    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. Continue...

  • How to Make the Perfect Antipasto Platter

    June 28, 2012 Le Cordon Bleu Scottsdale 0 Comments

    Antipasto means before the meal and is the traditional first course of a formal Italian dinner. It may include a variety of vegetables, meats, and cheeses. It also is considered an easy dish to prepare when having unexpected company shows up.It is something that is relatively easy to put together, but using the right ingredients is one think you will learn if you go to cooking school. Continue...

  • 5 Easy Weeknight Desserts

    June 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    Who says dessert has to be a time consuming, expensive, once-in-a-while affair? With these five ideas, you are well on your way to having a tasty, inexpensive dessert to top off any meal. Who knows, you may even be inspired to take baking classes to learn new skills and recipes! Continue...

  • Healthy Lunches on the Go

    June 26, 2012 Le Cordon Bleu Portland 0 Comments

    It is very easy to forget eating healthy when away from home. A good many people are away from home during the lunch hour and it is an easy temptation to just get something “fast” to tide us over until dinner. And a lot of times, that “fast” lunch is anything but healthy. Not to mention the strain on the wallet that eating out poses over time. You can incorporate healthier culinary arts creations into your lunch on the go fairly easily. Oregon cooking schools teach their students above all else that healthy food can be great tasting and soon you will see that it is true! Continue...

  • Lightening up Your Appetizer Menu

    June 25, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Appetizers appeal to many people and for this reason, you can find them most anywhere. Parties, business meetings, family get-togethers, conventions, most anywhere you go, there will more than likely be an opportunity to enjoy these wonderful little delicacies. Even some of the hottest Minneapolis culinary arts restaurants are as highly revered for their appetizers as they are for their entrees. They are also the focus of many a cooking class. Continue...

  • How to Make Shrimp Scampi

    June 22, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Shrimp scampi is one of those sophisticated dishes that are available at most upscale restaurants. Surely, this means that it is incredibly difficult for anyone who isn’t a culinary school graduate. Actually, it’s not that hard at all. In fact, the hardest part may be finding fresh enough shrimp. Continue...

  • How to Shuck a Clam

    June 21, 2012 Le Cordon Bleu Las Vegas 0 Comments

    Eating clams is a challenge for many – oysters too. It doesn’t matter if these bi-valves are cooked or raw. Many people just can’t eat them, even on a bet or dare. Getting past their slipperiness and inside-out appearance is just too big of an obstacle to overcome. If you’re one of these people, then this article may not be for you. Continue...

  • An Easy Comfort Food Picnic

    June 20, 2012 Le Cordon Bleu Dallas 0 Comments

    When planning a picnic menu you need to think two things: easy and cold. Everything that you make needs to be easy to prepare and taste great cold. You might make the best lasagna this side of Fort Worth, but it’s probably not that easy to make or taste that good straight from the fridge without a trip into microwave. When planning picnics this summer you don’t want to spend two days in the kitchen for a few hours of fun on a Saturday afternoon. You need easy to prepare, cooler-ready food. Continue...

  • 7 Refreshing Non-Alcoholic Summertime Cocktails

    June 19, 2012 Le Cordon Bleu Austin 0 Comments

    Whether it’s a mocktail or a nadarita, sometimes you just want to enjoy some alcohol free beverages, especially now that summer is here and temperatures are on the rise. But just because you’re going alcohol free doesn’t mean that you can’t enjoy the fun and flavors of a great tasting cocktail. If you are thinking of attending a cooking school in Austin, you can use your culinary education to help you come up with your own delicious cocktail recipes. Continue...

  • A Quick Look at Charcuterie

    June 19, 2012 Le Cordon Bleu Boston 0 Comments

    You may have never heard of the word charcuterie before, but unless you’re a lifelong vegetarian, you’ve definitely tasted it. If you’re already a student at our Boston cooking school, then you’ve probably even made it. So what is it? Continue...

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