In the Kitchen with Le Cordon Bleu - Softcover

Tips from Le Cordon Bleu

Top Ten Culinary Mistakes

1. Choosing recipes that require a level of skill beyond your comfort level. Keep it simple and enjoyable. (Use books and resources that outline step-by-step processes.)
2. Poor time management. Assemble your ingredients in advance (known as mise en place) and review the recipe before you start cooking so that the ingredients are added at the appropriate cooking time.
3. Not evaluating the nutritional value of a menu. A balanced menu is healthier and easier to digest.
4. Not adapting a recipe to seasonal produce. Seasonal produce is readily available and often more affordable.
5. Unsharpened knives and poor equipment. Keep your knives and equipment in good working order.
6. Using a pot or pan that is too large or too small. The proper pan size aids in producing the desired results.
7. Fear of using high heat. Using heat that is too low will encourage sticking, especially with starchy foods.
8. Never use a wet towel to remove a dish from the oven.
9. Piercing meats while cooking. This releases the juices and dries out the meat.
10. "My dish doesn't look like the one in the picture!" It's okay. It's your pièce de résistance!


Top Ten Most Popular/Impactful Culinary Tricks

1. Assemble all of your ingredients before you begin cooking (mise en place).
2. Always use a sharp knife. There will be fewer risks for accidents.
3. Apply pressure with your hand to the flat part of the knife blade to crush garlic.
4. When preparing a mirepoix for soups and stews, the vegetables should be cut to the same size and form to ensure even cooking. (Mirepoix is usually onions, celery, carrots, and sometimes green peppers.)
5. To keep herbs fresh, refrigerate them in a damp paper towel.
6. Rub half of a cut lemon on fruits and vegetables to prevent browning.
7. When boiling eggs, add a handful of coarse salt to the boiling water. The eggs will be easier to peel.
8. Save the browned bits of sautéed meats and vegetables from the pan to make gravy.
9. To make perfect whipped cream, make sure that the bowl and beater are cold.
10. Place a dish towel under the bowl when whipping by hand. This keeps the bowl steady and prevents surface scratches.

Sample Recipes from In the Kitchen with Le Cordon Bleu

Click on an image for bonus content.

Strawberry Eclairs with Blackberry Coulis and Chantilly Cream

Chicken and Citrus Soup with Crispy Tortillas

Puff Pastries with Onion Relish and Creamed Leeks

Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.