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Culinary Central


  • Chef Hari Pulapaka Interview

    January 23, 2013 Le Cordon Bleu Le Cordon Bleu, Orlando 0 Comments

    Read about how Orlando Chef Hari Pulapaka opened the doors to Cress in 2008 which recently received a Zagat score of 29 out of 30 making it one of the best restaurants in the area. Continue...

  • How to Make Turducken at Home

    December 21, 2012 Emily Murray Orlando 0 Comments

    Taking the traditional concept of Thanksgiving's own stuffed turkey and turning it inside out, literally, the turducken has become its own staple in many homes for Thanksgiving. Continue...

  • 6 Dishes for a Vegetarian Thanksgiving

    December 10, 2012 Emily Murray Orlando 0 Comments

    Thanksgiving doesn’t have to be meat-eater's holiday. Vegetarians can have fun too. Here are six dishes that will make a vegetarian Thanksgiving special. Continue...

  • 5 Steps to Making Perfect Pancakes

    December 6, 2012 Emily Murray Orlando 0 Comments

    How do you make the perfect pancake? Here are 5 steps that will help you make every pancake perfect. Continue...

  • 6-Cheeses-Everyone-Should-Know

    November 29, 2012 Emily Murray Orlando 0 Comments

    There are many cheeses to choose from when cooking. Some make great appetizers and have unique flavors, find out which ones stand out above the rest. Continue...

  • How to Make Homemade Salad Dressing

    September 27, 2012 Emily Murray Orlando 0 Comments

    They say that you should stop going out to eat if you want to save money. Well, making your own food not only helps you save money, it helps you to develop cooking skills and allows you to make much healthier versions of foods as well. The same goes for salad dressings. Store-bought dressings can contain high amounts of sugars and fats. They can also cost a lot more than what it takes to purchase the ingredients for a homemade dressing. Continue...

  • How to Prepare a Whole Chicken

    September 10, 2012 Le Cordon Bleu Orlando 0 Comments

    Roast chicken is a traditional dinner meal in the US that is both tasty and nutritious. When combined with mixed vegetables and feel-good sides like mashed potatoes and corn-on-the-cob, there isn't much that can beat a feast like that. But since Momma and Granny aren't always going to be around, who will cook that delicious bird for you? That's right, you're going to have to learn to do it yourself. Here are some simple instructions for preparing your first whole chicken. It may not be the most glamorous side of the culinary arts world, but in order to devour that delicious bird someone has got to do it! Continue...

  • How to Keep Critters Out of Your Picnic Basket

    August 14, 2012 Le Cordon Bleu Orlando 0 Comments

    A favorite subject at Florida culinary schools, planning a picnic or outdoor dining event is a great way to showcase some of your favorite recipes. You’ve utilized your finest culinary techniques to prepare the salads and sandwiches, rinsed out the basket and folded your blanket, you are now set for a summer picnic but just as you find that perfect patch of grass and lay out your spread here comes an army of ants to invade your little slice of summertime heaven. There is nothing worse than when wild critters show up as uninvited guests to your outdoor dining event. Whether you are throwing a BBQ or taking a basket on the go here are a few ways to keep pests from ruining your meal and driving you crazy. Continue...

  • 5 Creole Dishes You Will Love

    July 24, 2012 Le Cordon Bleu Orlando 0 Comments

    There are two categories of Southern cooking that are beloved by many food fanatics: Cajun and Creole. While many people mistake one for the other because they both share many similarities, Cajun and Creole are really two different styles. If you attend a cooking class or cooking school in Orlando you will likely learn all the differences between the two types fairly quickly. Here is a brief overview and some of the tastiest dishes you will love! Continue...

  • Preparing Fruits That Have Pits

    July 10, 2012 Le Cordon Bleu Orlando 0 Comments

    Fruits are an important part of Florida cooking. They provide fiber for satiation and carbohydrates for energy, not to mention a wealth of vitamins and minerals, but nothing can present more of a challenge for amateur chefs than preparing fruits that contain a pit. So many times while removing the pit, the fruit gets so bruised and mangled it is no longer presentable enough for a dish. Besides the aesthetic problems, removing the pit can be dangerous. As anyone who has ever tried to work the pit out of an avocado can tell you, one slip of the knife and the mashed fruit is the least of your problems. The good news is that there are culinary techniques you can practice at home that will make it much easier for you to remove the pit of a fruit without risking the safety of your fingers. Continue...

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