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Culinary Central


  • How to Make Barbecue Sauce

    June 7, 2012 Le Cordon Bleu Austin 0 Comments

    If you need to have barbecue sauce on your barbecued meats, then you, as a Southern friend says, “just ain’t makin’ good Q.” But if want to accompany those ribs or that brisket with a delicious companion sauce that helps to bring out each of the complex flavors found in slow cooked meats, then you’re in the right place. Barbecue sauce seems to run in the veins of some Texans. Continue...

  • 5 Egg Sandwiches You Never Thought of

    May 15, 2012 Le Cordon Bleu Austin 0 Comments

    Let me start by saying that I don’t hate egg salad sandwiches. Even so, it is one of the last things that I would order at the deli. I do, however, love eggs and like to have them on sandwiches. A simple fried egg sandwich on toast with slice of American is a simple joy that tastes great every time. But even simple perfection becomes boring after a while. Sometimes you just want more. Continue...

  • Five Can’t Miss Mother’s Day Brunches in Austin

    May 1, 2012 Le Cordon Bleu Austin 0 Comments

    While every day is great opportunity to thank mom for all that she does for your family, Mother’s Day is the perfect day for brunch. With its mix of breakfast, lunch, and pâtisserie brunch is a decadent treat that any mom will enjoy. With the high level of culinary arts in Austin, brunch is an eclectic mix both high- and low-brow foods sure to delight mom on her special day. We’ve picked these can’t miss brunch spots in Austin for you to consider this year. Continue...

  • Scotch Eggs

    April 5, 2012 Le Cordon Bleu Austin 0 Comments

    Q: What’s boiled, wrapped in sausage, and deep-fried? A: Eggs, of course! No, that question and answer were not intended to be a joke or an unkind jab at the cuisine of the British Isles. Neither is it an inside joke for Austin cooking school students. Scotch eggs are a real dish with real fans. So many so, that they’ve recently spilled over to our shores. Many upscale gastro pubs serve these British delights along side other imports like Old Speckled Hen, shepherd’s pie, and fried pickles. Continue...

  • How to Make Beef Stock

    March 22, 2012 Le Cordon Bleu Austin 0 Comments

    If you are looking to take your cooking skills to the next level, there is no more important thing to learn than learning how to make your own stocks. Every first year student at cooking schools in Texas and beyond must learn how to make them. Continue...

  • How to Make Perfectly Crispy Fish Skin

    March 19, 2012 Le Cordon Bleu Austin 0 Comments

    Many people love to eat fresh seafood. And why not? Few proteins pack as much good nutrition and flavor. With everything from shellfish to white fish to darker varieties like salmon and snapper, there is also a huge variety to choose from. A restaurant with a menu of fresh fish choices is sure to be a popular one. Attend a cooking school in Austin and they’ll be sure to teach you how to properly cook all varieties of seafood. Continue...

  • How-to-Saute-Like-a-Pro

    February 14, 2012 Le Cordon Bleu Austin 0 Comments

    Every first year student at Le Cordon Bleu, Austin must master the art of sautéing. So should you, if you want to take your cooking to the next level. At its simplest, sautéing is cooking food in a skillet or pan with a small amount of fat. The word sauté means “to jump”, which is what the cooking food appears to do in the pan. Sautéing is the cooking technique behind such popular dishes as shrimp scampi and stir-fry. Continue...

  • How to Make Chocolate Covered Strawberries

    February 6, 2012 Le Cordon Bleu Austin 0 Comments

    If you are looking for a romantic dessert to whip up in your kitchen this Valentine’s Day nothing is as simple and yet as elegant as chocolate covered strawberries. A cooking class favorite and many Austin culinary schools, these sweet treats can be made in just a few easy steps. Continue...

  • Top Cookbooks of 2010

    January 5, 2012 Le Cordon Bleu Austin 0 Comments

    Every year thousands of cookbooks are published by publishers large and small. Some are written by seasoned culinary professionals, while others are written by novices who have more talent for the written word than they do with pots, pans, and knives. Whether you are a seasoned Austin culinary school graduate or newbie looking to learn something new, there is a multitude of books to choose from on any topic that interests you. Continue...

  • 8 Hanukkah Food Favorites

    December 6, 2011 Le Cordon Bleu Austin 0 Comments

    Hanukkah,”the Festival of Lights”, will begin at sundown this year on December 20th or the 25th day of the Jewish calendar, and last for eight days and nights. This celebration of Jewish heroes both religious and military dates back to the Maccabee’s reclaiming of Jerusalem’s Mount Moriah in 165 B.C.E. The temple held only enough oil to light the temple for one day but miraculously continued to burn for eight days. This is where the tradition of the Menorah comes from. If you are considering taking cooking classes at a cooking school in Austin you may like to learn about many of the foods traditionally prepared at Hanukkah. Here are eight holiday food favorites. Continue...

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