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Culinary Central Archive


  • The Healthiest Veggie Preparation Techniques

    March 30, 2012 Le Cordon Bleu Seattle 0 Comments

    Think that because you are eating veggies you’re getting all the nutrition you need? Think again! In fact, there are many cooking techniques that leech the best parts right out. Because of its great climate and it’s close location to California, Washington culinary specialties typically include a great selection of fresh vegetables. If you are preparing vegetables on your own, you may unknowingly be missing your chance to pack even more nutrition into each bite. Try any of these vegetable cooking techniques and your body will thank you! Continue...

  • 6 Things to do With Lemon Juice

    March 30, 2012 Le Cordon Bleu St. Louis 0 Comments

    You probably pass by them in the market all the time without a second thought as to what you can possibly do with it. A lemon is one of those things that you will usually forgo if the recipe doesn’t call for it. After all, what can you actually do with a lemon? Well you may never look at this fruit the same way again once you learn these 6 tricks that will make you feel kitchen savvy and ready to step into a cooking program to learn even more. In one medium-large sized lemon, you can get 30% of your daily vitamin C dietary needs. This is just one more benefit of diversifying your everyday cooking program. Continue...

  • Cloned Meat – Both Sides of the Debate

    March 29, 2012 Le Cordon Bleu San Francisco 0 Comments

    When the FDA first approved cloned meat in 2008, there was no doubt that this bit of information would hit every culinary news site. Whether you agree or disagree, there are many points which have been made on both sides of the argument. Is it ethical? Is it more economical? These are questions that are still being asked today three years later. If you are a culinary enthusiast, then you realize that knowing where your ingredients come from is one important aspect of cooking. For those who cook with meat, the idea of cloning livestock is something that must be taken into account. If it looks like meat, tastes like meat but was created in a way other than the traditional reproductive method the nation knows and are a comfortable with it, is it acceptable? This is far more than a factual debate, for many it’s a moral one. Continue...

  • Winter Camping Energy Boosters

    March 29, 2012 Le Cordon Bleu Scottsdale 0 Comments

    For many people, “winter” and “camping” are two words that simply do not belong in the same sentence. However, if we add the word “Scottsdale” to the sentence, it makes a bit more sense. If you live in Arizona, winter may just be the best time to take a camping trip. It’s no longer 100 plus degrees and the nights are crisp and cool. Actually, believe it or not, the desert gets downright cold in the winter. Cooking Arizona style, if you get to the authentic cowboy roots, requires an open fire and some high protein food to hold you over. Continue...

  • How to Have an Indoor Picnic

    March 28, 2012 Le Cordon Bleu Miami 0 Comments

    Living in Florida gives you a bit of a head start when it comes to fighting wintertime cabin fever, but no matter where you are, the weather doesn’t always cooperate. There is nothing more springtime than a picnic. Recreate that same feeling indoors and your plans can never be ruined by unfavorable weather. It may not be the same as what you are used to but it’s a chance to break free of the dining room table and to let your dreams wander to warmer weather and blue skies. Continue...

  • Making the Most of Winter Vegetables

    March 28, 2012 Le Cordon Bleu Sacramento 0 Comments

    When it comes to fresh vegetables in the winter, many may wonder “is that even possible?,” but if you live in Sacramento, you are at a definite advantage. Sacramento, California culinary options during the winter and early spring months surpass nearly every other state as far as fresh produce goes. If you are in any other part of the country, many of the fruits and vegetables you buy in the store during these months probably come from California. If you aren’t sure what to look for, here are 4 of the best winter vegetables to add to your pantry. Try them grilled for a little taste of summer! Continue...

  • Can Chicken Soup Cure the Common Cold?

    March 27, 2012 Le Cordon Bleu Miami 0 Comments

    Colleges in Florida teach everything from how to cook to rocket science and everything in between. Technology is used to teach those lessons and spread education around the world. Yet, even in this modern age of technology, we’ve all heard of various home remedies or folk medicine recipes that range from the slightly uncommon to the completely bizarre. Some take the form of adages: “Feed a cold, starve a fever.” Others may include teas made from or the direct ingestion of many different plants and herbs. Continue...

  • How to Cook Winter Squash

    March 27, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Winter squash is a festive and colorful addition to many cool weather dishes. It’s easy to scoop one into your cart simply because it looks appealing and would perhaps make a great centerpiece, but you may unknowingly be missing the best part. Winter squash is not only creamy and great tasting but also very nutritious. Don’t let its thick skin fool you. You too can prepare winter squash! Continue...

  • Charcuterie: A Guide to Prepared Meats

    March 26, 2012 Le Cordon Bleu Dallas 0 Comments

    Before the icehouse, there was charcuterie. Before refrigeration, there was charcuterie. Before artificial preservatives, there was charcuterie. Which is to say that charcuterie, from the French for “cooked meat”, is a group of centuries old culinary techniques for preparing, cooking, preserving, and presenting meat products. Despite it’s ancient heritage, dating back more than 6,000 years, it remains popular throughout Europe and North America. In fact, most of today’s deli meats are charcuterie products. Continue...

  • Five Things That Will Improve Your Cooking

    March 26, 2012 Le Cordon Bleu Los Angeles 0 Comments

    Maybe you’re a Los Angeles cooking school student hoping to be culinary professional one day. Maybe you’re a working professional with a culinary arts degree who is looking for a way to stand out from the competition. Or maybe you’re a homemaker who just wants to cook tastier meals for you and your family. No matter what you are, we’ve put together this list of five things that will help improve your cooking. Continue...

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