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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Make Garlic Confit

    April 20, 2012 Le Cordon Bleu Le Cordon Bleu 0 Comments

    One of the advantages of attending schools of culinary arts is learning cooking techniques that can be applied to any style of cooking. One technique taught in culinary school is confit. Confit takes its name from the French word confire, meaning to preserve. Any similarities between the fruits and vegetables your grandmother puts up every autumn and garlic confit end right there. Traditional canning and preserving methods use vinegars and/or salts and sugars to preserve food. Continue...

  • How to Make Pimento Cheese

    April 19, 2012 Le Cordon Bleu Atlanta 0 Comments

    Much of the time we spend writing about Southern cuisines either begins or ends with “It’s a Southern thing.” Even Atlanta cooking schools will teach you a lot about our peculiar culinary traditions. We’re very proud of Southern things. They are what make us who we are. So here’s another one: pimento cheese. So all of you who didn’t grow up in the South are asking, “What in the world is pimento cheese?” Continue...

  • A Food Cleanse for Those Who Love to Eat

    April 19, 2012 Le Cordon Bleu Boston 0 Comments

    To read most cleansing diets, you would think that the authors have something against food. The Master Cleanse Diet has participants living off of a water, maple syrup, lemon juice, and cayenne pepper mixture. The Beauty Detox Solution consists of little more than green smoothies and hot water. Of course, these severe restrictions are the point of such diets, but as any Boston cooking schools grad can tell you, that is no way to eat. Continue...

  • 5 Kitchen Hazards You May Have In Your Home

    April 18, 2012 Le Cordon Bleu St. Louis 0 Comments

    Most of us like to think we are playing it safe in most of our everyday activities. Common sense reminds us of the basics - look both ways before crossing the street, don’t play with fire and always wear our seatbelts. When it comes to kitchen safety, however, things are not always black or white. When we are dealing with potential dangers that we can’t see or notice with our senses, like germs or gases, it’s a whole new set of rules to live by. Understanding the basics of food preparation safety and knowing what kitchen hazards commonly occur can only help make us even more safety savvy when it comes to the kitchen. If ever in doubt, there are excellent resources that those with a computer have at the tips of their fingers, online cooking communities. Not only are recipes and techniques exchanged, but cooking safety tips as well. Make sure you aren’t making these 5 common mistakes in kitchen safety. Continue...

  • Taking Care of Your Stainless Steel Cookware

    April 18, 2012 Le Cordon Bleu Seattle 0 Comments

    Whether you are a cooking enthusiasts, a professional chef or simply cooking for your family you know the importance of having a fully stocked kitchen. Not only do you need the right ingredients, but you also need the right tools to get the job done. In any type of basic cooking training lesson, you will learn that stainless steel is your new best friend when it comes to kitchen cookware. What you will also learn is that quality cooking equipment does not usually come at a discounted price. For this reason, it is important to take good care of your cookware! Here are some basics for stainless steel care. Fortunately, this is one hardy material that is not too difficult to care for but with proper maintenance, you will get your money’s worth! Continue...

  • Nutritional Differences Between Dark, White and Milk Chocolate

    April 17, 2012 Le Cordon Bleu San Francisco 0 Comments

    It seems no matter how old we get, we never outgrow a love for chocolate. As children we look forward to Easter baskets overflowing with rich treats and as we get older we may even acquire a taste for a delicious mocha. The culinary art world has dedicated full menus and dessert sections to decadent chocolate after dinner drinks complete with tasty liqueur. Continue...

  • Tofu 101 – A Beginner’s Guide to Bean Curd

    April 17, 2012 Le Cordon Bleu Orlando 0 Comments

    Don’t ask why, but somehow tofu has gotten a bad reputation, one that is totally undeserved. Perhaps this stigma comes from the idea that tofu is “just not the same as meat,” or that many people haven’t the slightest clue how to try tofu for the first time. Like anything else, first impressions set the tone and if you haven’t had properly prepared tofu, you have gotten off on the wrong foot. Whether you are a meat eater or a newly turned vegetarian, chances are that tofu can find a place in your cooking regime. Just like when you cook meat, there are many different culinary techniques which can be used to prepare a tasty tofu delicacy. Here are the basics – consider this your intro to tofu culinary techniques, or tofu 101, the answer to all your bean curd quandaries. Continue...

  • The Basics of Crockpot Cooking

    April 16, 2012 Le Cordon Bleu Los Angeles 0 Comments

    It seems that these days we’re all busier than ever. Conversations happen on mobile devices, families meet briefly on their way out the door, and meals happen on the run. Combine that with tough economic times and you get an increased need for convenient and cheap meals. And let’s not forget nutritious and delicious. They are requirements, too. Continue...

  • How to Properly Dice Vegetables

    April 16, 2012 Le Cordon Bleu Miami 0 Comments

    As any cooking enthusiast knows, one of the most important steps in vegetable preparation can also be the most challenging and consequently dangerous ones. Holding a sharp blade anywhere near your fingers can often be frightening. If you watch cooks with a culinary education background cut veggies, it appears to happen in one sweeping motion, with a slight movement of the wrist and that pleasant dicing sound, viola magically the vegetables are sliced in identical chunks ready to be tossed into the recipe. Okay, so back up. Chances are the first time you grabbed that knife and prepared to slice and dice, things didn’t go so smoothly. Try following these easy steps for dicing larger veggies and your culinary education begins now! Continue...

  • How to Scale a Recipe

    April 13, 2012 Le Cordon Bleu Chicago 0 Comments

    You are having a dinner party for eight people – a real fancy affair that’ll taste like a graduate of a Chicago culinary school cooked it for you. As you are writing down the ingredients for your main course, you notice that the recipe only serves six. What do you do now? Continue...

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