Culinary Central Archive

November-2011

How to Prepare a Turkey
November 9, 2011 • Le Cordon Bleu • Chicago • 0 Comments

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Thanksgiving Traditions Around the World
November 9, 2011 • Le Cordon Bleu • Los Angeles • 0 Comments

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Non-Meat-Alternatives-for-Thanksgiving-Dinner
November 8, 2011 • Le Cordon Bleu • Atlanta • 0 Comments

For most people, the first thing that comes to mind when they think of Thanksgiving is the Turkey, this time of year chefs at Atlanta culinary schools are sharpening their carving knives and picking out their prize turkeys. While this has traditionally served as the center piece on every thanksgiving table more and more people are getting away from meat based meals and looking instead to vegetarian options. Preparing a turkey free thanksgiving isn't just for vegetarians however. Focusing on vegetable based dishes not only allows you to take advantage of all that falls harvest has to offer but pushes you to be more creative in the kitchen as well. Even at Atlanta culinary schools the idea of meat free entrees is growing ever more popular. Here are a few ideas from the culinary arts world that you can use to plan your vegetarian Thanksgiving. Continue...
Free-Range-Turkey-Whats-the-Difference
November 8, 2011 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

We have all been to the store and seen turkey that is being sold as free range. As a chef or a student in a cooking class one of the culinary arts decisions you will need to make is what grade and quality of meat you will purchase. We have all been to the store and seen turkey that is being sold as free range. What does that really mean and is it worth the additional cost. That can be answered by how you feel about how the turkeys are treated during their life before they become dinner. The term free range has many meanings and the FDA actually has a pretty vague definition of what free range means. Essentially, free range means that the birds have access to outdoors at some point during the day. The FDA does not specify how long, what time during the day or what the conditions are that the birds live in while they are outside. Continue...
How-the-Turkey-Became-a-Holiday-Icon
November 4, 2011 • Le Cordon Bleu • Portland • 0 Comments

Most of us have known the turkey as the symbol of Thanksgiving since our earliest days of school arts and crafts. The ever popular trace-your-hand-and-make-it-a-turkey craft remains a staple in many elementary and preschools today. But the nation’s love of the turkey goes back much further than your own childhood. Continue...
Scaling Down a Thanksgiving Meal – Making a Feast for Two
November 4, 2011 • Le Cordon Bleu • San Francisco • 0 Comments

Traditionally, Thanksgiving is the time for lots of food and large gatherings of friends and family. Many times, the dishes are prepared by many of those attending the meal. But for those who feel like having a more intimate gathering this holiday, it can be rather challenging to find culinary info to guide you on how to scale down the recipes that are normally calculated to feed many. Everyone loves Thanksgiving leftovers, but most people can only eat so many turkey sandwiches and other creative leftover creations. Continue...
Five Ways to Beat Calories This Thanksgiving
November 3, 2011 • Le Cordon Bleu • Chicago • 0 Comments

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. Continue...
How to Cook a Thanksgiving Feast without the Meat
November 3, 2011 • Le Cordon Bleu • Orlando • 0 Comments

The idea of a Thanksgiving feast without the turkey is enough to boggle the minds of many. How is it possible to prepare a festive meal without the staple of the season? Surprisingly, it’s not that difficult. There are many people who choose to forgo the meat on Thanksgiving and the challenge simply adds a whole new dimension to the creative culinary arts. In the Orlando culinary scene, there are certain veggie loving restaurants that dedicate portions of their menu to the meatless population. However, for many, part of the holiday season is about gathering around the kitchen and creating a homemade feast the whole family will love. Continue...
A Traditional New England Thanksgiving Menu
November 2, 2011 • Le Cordon Bleu • Boston • 0 Comments

New England is the physical and cultural home to Thanksgiving in the United States. The 3-day feast shared between 53 pilgrims and 90 Native Americans in 1621 is the model for our modern celebration of Thanksgiving. Originally celebrated to give thanks to God for a bountiful harvest, it has become a secular holiday that revolves around family and delicious home-cooked meals. It has also evolved from a Massachusetts culinary tradition to a national holiday celebrated each year on the fourth Tuesday of November. Continue...
A-Guide-to-the-Perfect-Turkey
November 2, 2011 • Le Cordon Bleu • Le Cordon Bleu • 0 Comments

Thanksgiving is near and everyone’s thoughts are turning to turkey. It’s a bird so remarkable that Ben Franklin wanted to make it our national symbol instead of the bald eagle. Whether you are getting ready to prepare a Thanksgiving feast or just want to know more about adding this tasty fowl to non-holiday meals, we’ve prepared a simple guide to getting the most out of your turkeys. Learning how to properly cook a turkey is a must for your culinary education. Continue...

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Culinary Central Archive

November-2011

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