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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • Bounce That Cranberry and Other Surprising Culinary Techniques for Efficient Food Preparation

    November 16, 2011 Le Cordon Bleu Sacramento 0 Comments

    Okay, chances are if you walked into the kitchen and caught the chef bouncing a cranberry across the counter you might be asking yourself, “Okay, where exactly did this guy go to culinary school?” Believe it or not, tricks of the trade, like this one, are often a fast and easy way to tell that food is ready to eat …even if they seem a bit unconventional. In the case of the cranberry, if it bounces at least 4 inches high it means that the berries were picked at just the right time and the berries are at their prime. Weird, right? Continue...

  • How To Make a Roux

    November 16, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    No, not a roo or a rue, but a roux. “And what is that?” you ask. At its simplest, a roux is a mixture of equal parts flour and a liquid fat used to thicken sauces, soups and stews. Rouxs are a major part of French, Cajun, and Creole cuisines. In fact, a roux is used as the base for three of the four “mother sauces” of French cuisine: béchamel, espagnole, and velouté. And while it helps to have Le Cordon Bleu training to know that, you don’t have to have it to learn the proper methods for cooking in Minnesota. Continue...

  • Cooking with the Kids – Easy Autumn Recipes for the Whole Family

    November 15, 2011 Le Cordon Bleu Los Angeles 0 Comments

    Autumn is rich with the smell of homemade soups, hot spiced apple cider and the crisp aroma of a slight chill in the air. With the holidays right around the corner, it’s hard for the little ones to control their excitement. Make use of this energy by adding some eager little helping hands in the kitchen this year. A love for the culinary arts can start at any age and some of the most cherished memories for children often include getting into the kitchen and creating some yummy masterpieces with mom and dad. You never know, you may just have your own little California culinary star in the making. Continue...

  • How to Make Maitre d’Hotel Butter

    November 15, 2011 Le Cordon Bleu Miami 0 Comments

    It’s got a fancy French name, Beurre Maitre d’Hotel that can only be pronounced by Le Cordon Bleu graduates, but maitre d’hotel butter is an easy way to add a complex layer of flavors to some of your favorite meals. Maitre d’hotel butter is part of the family of compound butters often used in place of sauces or creams in French cooking. A compound butter, a mainstay in Florida culinary arts, is simply butter with other ingredients added to it. They are either served warm (melted) or cold like maitre d’hotel butter. Continue...

  • Five Non-Alcoholic Drinks that Pack a Punch

    November 14, 2011 Le Cordon Bleu Las Vegas 0 Comments

    A good drink is an important part of any meal. They are so important, in fact, that many restaurant management school programs are adding mixology to their curriculum. But what do you do when you flavor without the bite of alcohol? Continue...

  • Leftovers: The Best Part of Turkey Day

    November 14, 2011 Le Cordon Bleu Seattle 0 Comments

    In the movie A Christmas Story, there is a scene where the Bumpesses’ dogs steal the Parker family’s Christmas turkey. Ralphie Parker laments, “The heavenly aroma still hung in the house. But it was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey Hash! Turkey a la King! Or gallons of turkey soup! Gone, all gone!” Continue...

  • How to Properly Carve a Turkey

    November 11, 2011 Le Cordon Bleu San Francisco 0 Comments

    If your house was like most houses at Thanksgiving, your father did the dirty work when it came to carving the turkey. Chances are he used his prized electric knife to do it, too. You know, the one that collected dust in the cabinet above the stove for the other 364 days of the year and would strike fear into the hearts of graduates of California culinary schools everywhere. Continue...

  • How to Deep-Fry a Turkey

    November 11, 2011 Le Cordon Bleu Scottsdale 0 Comments

    Thanksgiving is known as a holiday that celebrates family traditions that go back many generations. In recent years, however, a new tradition has replaced the familiar roasted turkey. Many people have replaced it with deep-fried turkey. While it hasn’t yet taken Arizona culinary schools by storm, deep-fried turkey is certainly gaining in popularity. Continue...

  • 5 of the Best U.S. Cities to Dine Out for Thanksgiving

    November 10, 2011 Le Cordon Bleu Miami 0 Comments

    Thanksgiving around the US is known for spending time with your friends and family over a large home cooked meal. Sometimes however you may find yourself in a strange land or away from your loved ones during Thanksgiving. Worry not though; there are many wonderful places that will serve you a warm and welcoming Thanksgiving dinner. Below is a list of the 5 best US cities to dine out for Thanksgiving dinner. Continue...

  • 5 Tips for a Spectacular Turkey

    November 10, 2011 Le Cordon Bleu Sacramento 0 Comments

    Few foods create such memories of home and happiness than a roasted turkey. This centerpiece of most Thanksgiving dinner tables instantly brings back warm thoughts of crisp November afternoons, gathering families, and the wonderful taste of a meal cooked with love. Yet, with all of this joy and nostalgia, few meals produce as much anxiety as that same roasted turkey. The pressure to get it just right and preserve memories for future generations piles up on both experience and inexperienced turkey cooks alike. Continue...

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