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How to Select and Cook a T-bone Steak
June 15, 2012
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Le Cordon Bleu
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Scottsdale
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Considered one of the best cuts of meat, preparing a perfect T-bone steak is part of any traditional Arizona culinary school training. Cut from the short loin of beef, the T-bone contains both strip steak and tenderloin meat. Its name is derived from the “T” shaped bone that runs through the center of the cut. Here are some tips for selecting and preparing the perfect steak at home.
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The Many Types of Vinegar and its Uses
June 14, 2012
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Le Cordon Bleu
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Sacramento
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The uses for vinegar are as numerous as the many varieties on the market. From pursuing a culinary education to cooking in your own home, vinegar is a staple that no kitchen should be without. Vinegar is made by adding bacteria to diluted wine, ale or fermented fruits and grains. The many different types of vinegars available at your local market are usually associated with a specific regional cuisine, each has its own distinct appeal and preferred uses. Here are just a few types that you can experiment with.
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Healthier Alternatives to Frying
June 14, 2012
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Le Cordon Bleu
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San Francisco
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From French fries to chicken, fried food has become a staple of American dining but with obesity, diabetes and heart disease all on the rise; it’s a great time to discover the culinary techniques behind some healthy alternatives to frying. Baking, grilling and broiling are just three of the ways in which you can prepare healthy meals at home without sacrificing any of the flavors you and your family enjoy.
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6 Herbs That Will Change the Way You Cook
June 13, 2012
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Le Cordon Bleu
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Portland
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If variety is the spice of life, then herbs are the spice of the culinary arts. Even the blandest of ingredients can become a sophisticated culinary dish with the addition of the right fresh or dried herbs. Whether you wish to start your own herb garden or prefer to peruse the local grocery store, these six herbs will forever change the way you cook.
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Holli Ugalde - Grill Worthy
June 13, 2012
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Le Cordon Bleu
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Le Cordon Bleu, General
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The sky is a vibrant blue and it’s hot. Oh boy, is it ever hot! The sound of kids laughing echo throughout the neighborhood along with the familiar song of the ice cream truck. Barbeque season is in full swing, so what are you going to put on the grill that you haven’t had every summer?
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How to Add Fiber to Your Diet and Still Enjoy Your Food
June 13, 2012
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Le Cordon Bleu
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Orlando
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When we think of fiber, most of us picture foods about as appetizing as cardboard but the truth is that there are thousands of delicious ways to add more fiber to our diets without sacrificing any of the flavors we enjoy. Whether snacking or preparing meals, you can use culinary techniques employed by those enrolled in Florida cooking schools to improve your health and make delicious food. Here are 5 easy and tasty ways to incorporate more fiber in your diet.
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5 Tips for Perfect Pasta
June 12, 2012
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Le Cordon Bleu
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Minneapolis/St. Paul
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There is nothing more comforting than coming home to a well prepared pasta dinner. As any chef in the Minnesota culinary world can tell you, the key to a great pasta dish is a perfectly prepared noodle. Here are 5 culinary art tips for making perfect pasta in your own home every time.
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How to Make Bechamel Sauce
June 11, 2012
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Le Cordon Bleu
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Las Vegas
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There are plenty of graduates of cooking schools in Las Vegas, each with a grasp of most of the basic cooking methods and techniques. One thing that can set you apart from them is mastering sauces. The fine dining scene in Las Vegas revolves around many French cooking techniques, with sauces being some of the most important. We are going to take a look at how to make one of the most common and easiest, béchamel.
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The Country’s Five Best Burgers
June 11, 2012
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Le Cordon Bleu
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Los Angeles
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No topic is sure to inspire more fierce debate and disagreement than who makes the best burger. It is one of the most iconic American meals after all. No matter where you grew up, you know that your local burger joint makes the best one in the country. No one in the food services industry will confuse a burger with haute cuisine, but it is definitely all-American. Whether it’s an upscale Vegas burger bar or a Midwestern drive-in with roller skating servers, great burgers are everywhere. We’ve put together our list of five of the best.
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Five Seasonal Fruit Salads for Summer
June 8, 2012
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Le Cordon Bleu
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Boston
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Summertime is always a perfect time for grilling and barbecuing, but the best part of summer is all of the fresh, local produce available, especially the fruit. Even in Boston and the Northeast, summer brings a wealth of delicious seasonal fruits that have been a Massachusetts culinary tradition since before the Mayflower arrived in 1620.
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