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Le Cordon Bleu College of Culinary Arts – Culinary Central

Welcome to Culinary Central

  • How to Read Food Labels

    October 26, 2011 Le Cordon Bleu Portland 0 Comments

    When it comes to food, the old adage “what you don’t know can’t hurt you” is false. If you don’t know what is in the food that you are eating, then you could be doing a lot of harm. In addition to the food that you see advertised on the label, there can be any number of natural or artificial additives that affect everything from taste to color to the products shelf life. It is important that you begin to read ingredient and nutrition labels to understand exactly what is in the foods you are consuming. Continue...

  • DIY Halloween Candy

    October 25, 2011 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Prices for everything are more expensive these days. Even Halloween candy has been hit hard by the boogeyman of inflation. When was the last time you or your kids saw a full-sized Snicker’s or Butterfinger?It’s probably been a lot of years.It’s not that people don’t want to give out great treats at Halloween.It’s simply a matter of expense.Those big candy bars are expensive, even at your favorite wholesale club. Continue...

  • Learning the Health Benefits and Drawbacks of the Many Types of Sugar

    October 24, 2011 Le Cordon Bleu Miami 0 Comments

    Sugar gets a bad name these days. While most of us are trying to cut back on our intake of sweets, sugar is an important part of the culinary arts. If you love to create confections and enjoy baking classes than it is beneficial to know about the many different types of sugars that your recipes may call for. While nutritionally there is not a great difference between the different sugars, they all contain 4 calories per gram; some are more processed than others. There are times where you will want to stray from the classic white sugar you add to your coffee in the morning. Here are some of the most popular varieties of sugar you will find in the baking section of your local grocery store. Continue...

  • Tasty and Healthy Treats for the Kids

    October 21, 2011 Le Cordon Bleu Los Angeles 0 Comments

    Healthy snacks are an important part of your child’s day. After a long day at school or before soccer practice children need a good steady supply of lean protein, healthy carbs and fruits and vegetables. In a world of fast food and vending machines it may seem that it will be impossible to get your child to pick healthy snack foods but with a little advanced preparation and creativity your child will be begging for more of these healthy snack ideas. Continue...

  • The Basics of Finding the Right Cutting Board

    October 20, 2011 Le Cordon Bleu Las Vegas 0 Comments

    A good cutting board, or even several, is one of the most versatile investments that you can make in your home kitchen. Cooking schools in Las Vegas will usually stock several different types of cutting boards in a variety of materials. The right cutting board will come in handy whether you are preparing snacks for the kids, chopping vegetables for dinner or slicing a fresh loaf of bread from your grocer. There are so many different types of cutting boards on the market these days that choosing the right one can seem overwhelming. Here is what you need to know to pick the right cutting board to suit your culinary arts needs. Continue...

  • How to Care for Wooden Cookware

    October 18, 2011 Le Cordon Bleu Dallas 0 Comments

    Wooden cookware is a great alternative to plastic or metal utensils. Plastic will eventually wear out, look bad and probably just need to be tossed in the trash and metal ware does not have the warm quality associated with wood. Salad utensils, bowls, wooden trays, rolling pins, spoons, and cutting boards need special care to prevent them from falling apart or cracking. Continue...

  • 6 Tools That Will Make Preparing a Cheese Tray Easier

    October 17, 2011 Le Cordon Bleu Chicago 0 Comments

    If you are fond of entertaining you are probably well acquainted with the pleasure and beauty of a perfectly prepared cheese tray. What you might not know is that there are several tools that you can use to make preparing these plates much easier. Here are 6 tools to help get you started. Continue...

  • How-to-Choose-a-Squash

    October 14, 2011 Le Cordon Bleu Le Cordon Bleu 0 Comments

    Late summer and fall are the perfect times of year to wander down to your local farmers market or grocer to discover all the best seasonal produce. Squash is one of the most versatile and easy to prepare foods that you will find this time of year but it can also be an intimidating vegetable to get started with. Here is what you need to know about how to choose a squash. Continue...

  • How-to-Make-Popcorn-Balls

    October 13, 2011 Le Cordon Bleu Boston 0 Comments

    While no one in the culinary art world is quite sure when the first popcorn ball was invented its origin is usually associated with an old Nebraska myth. According to legend, popcorn balls invented themselves during the “Year of Striped Weather” which fell between the years of the “Big Rain” and the “Great Heat”. In this year there was a mile long stretch of intense heat and another of drenching rain. Right between the two stretches was a farm that experienced both types of weather. According to myth the weather was so extreme that the rain washed the sugar right out of the sugarcane and the intense heat popped the corn in the corn field. Because the sugarcane was grown on a hill the sugary syrup ran down into the cornfield below rolling the corn into giant balls. The story ends with grasshoppers eating all the popcorn balls on July, 21 1874. Continue...

  • Pasta Water - Why Some Recipes Call for You to Save It

    October 13, 2011 Le Cordon Bleu Austin 0 Comments

    Pasta is a staple at the American household dinner table. It is cheap, takes less than 10 minutes to make and can be eaten alone or in a variety of other dishes. Most people cook pasta the same way. Fill a pot with water, bring to a boil, add some salt and let it cook. Once the pasta is cooked to their liking, they drain the pasta water into the sink and move on to their meal. But, before you drain out that pasta water, save a few cups of it, it may come in handier than you think. Continue...

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