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Culinary School Articles

Basic Cooking Course Class Syllabus

April 13, 2009

If you’re just learning how to cook or you want to review the basics, then here is the class syllabus for the Free Culinary School Basic Skills Course.
Free Culinary School Podcast Episode 1| Basic Knife Skills
In this class you will learn:

What kind of knives you really need in your kitchen
How to pick out the right [...]

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Meditating On Stock

March 25, 2009

Ahhh, the beautiful simplicities of stock. There’s nothing more calming, more centering, then walking into my kitchen in the wee morning hours, smelling that rich broth, and getting lost in its gaze. I lean my head over the stock, smile and say good morning, and then I start to lovingly skim.
That nice little fat layer [...]

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FCS Episode 15| Classical Salads and Creamy Dressings

March 23, 2009
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In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis.
In the Discussion Segment you will learn:

How to make an emulsified creamy dressing.
How to make classical creamy dressings such [...]

 
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Three Classical Salads: Caesar, Louis and Cobb

March 23, 2009

In the Free Culinary School Podcast Episode 15 we discussed three classical salads that are commonly found in U.S. restaurants. These salads are the Caesar, Louis and Cobb salad. Here is a quick break down on each salad’s components and their corresponding salad dressings.
Caesar Salad Components

Romaine Lettuce, usually just the hearts. The romaine can be [...]

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Roasted Beet Napoleon

February 17, 2009

For me, beets and goat cheese are one of the best flavor combinations out there. This is the beet napoleon that we are currently serving at the restaurant:
Beet Napoleon, Honey Goat Cheese Mousse, Golden Beet Vierge, Beet Oil and Dust.
First, review this post on How To Roast and Peel Beets.

Once your beets are roasted and [...]

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