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Culinary School Articles

Basic Cooking Course Class Syllabus

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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 [...]

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Meditating On Stock

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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 [...]

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FCS Episode 15| Classical Salads and Creamy Dressings

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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 Caesar, Cobb and Louis.

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Three Classical Salads: Caesar, Louis and Cobb

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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 [...]

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Roasted Beet Napoleon

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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 [...]

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