Ten Years of Culinary Excellence
Ten Years of Culinary Excellence
These are the icing recipes and techniques you need to master during your third year. Do this and you will be successful when we can get to the really challenging stuff. “Regular” Buttercream, Italian Meringue, Ganache, Royal, Glaze, and Chocolate Buttercream
King of the Crust! Time to take on three different varieties of pie crusts – Pate Sablee, Pate Brisee, and Pate Sucree – and then put them to work with Miniature Pies and Tarts like Peach Galette Pie, Lemon Meringue Pie, and a Fruit Tart
Taking on the yeast bread that are a bit more challenging: Sourdough from scratch; enriched doughs like Brioche and Cinnamon Rolls; Sandwich bread like Whole Wheat Pullman Loaf, Bread Bowls
Hamburgers are America’s greatest invention. Grind up some beef, put it on the grill, and everything is right with the world. But what about steak? If hamburgers are our passion, steak is our obsession. How do you cook a great steak? From basics to the spectacular… this is for you, beef lovers. Recipes covered: Blue Cheese Stuffed, Peppercorn Crusted Hamburgers, Hawaiian Marinated Sirloin Steak, Corned Beef, Beef Jerky
What are the three pork dishes you HAVE to be able to make to hold your head up high and not look like a poser? These three: pork chops, good bacon, and pork loin. Bonus recipes for good students: handmade sausage, handmade bacon.
Where chicken came from, why it went from Sunday luxury to weeknight staple, and what separates a broiler from a stewing hen, white meat from dark. Start here, then dig into the industry, purchasing, fabrication, and cooking.
How do you “blacken” foods? This post explains the spice blend, the technique, and the applications of this most famous Louisiana culinary tradition. Recipes: Creamy Penne Pasta with Blackened Chicken and Roast Roma Tomatoes; Creme Brulee
Ribs require combination cooking – that is, they need a low, slow start to help the tough connective tissue around the bones to dissolve into delicious and satisfying gelatin, then they need a dry, hot finish to caramelize the surface and give us all those yummy crunchy bits. Here are the recipes in this post:
BBQ Ribs, Fried Okra, Spicy Collard Greens
How to make the three basic creams and then how to incorporate them into four famous desserts: Lemon Pots de Creme with Candied Citrus Peel, Flan, Southern Chocolate Chess Pie, Napoleons
How to make handmade pastas: fettucini, four cheese stuffed ravioli, mushroom tortellini, and gnocchi; Includes recipes for three famous (and easy) pasta sauces: pesto, alfredo, pasta pomodoro