Magnet Academy of Culinary Arts at Wekiva High School
Magnet Academy of Culinary Arts at Wekiva High School
There’s a lot that goes into understanding why we like the foods we do. This series of posts goes in-depth into the biology and chemistry of taste and flavor, how to use that knowledge to make a perfectly balanced meal, and how professionals o about evaluating taste and flavor.
Scones – the amazing Scottish, English, and Irish teatime treat – are now an American breakfast staple. Americans enjoy their scones much sweeter than overseas (and without the clotted cream and jam) and the recipes are slightly different as a result. This post explains the how and what of making excellent American-style scones.
Indian cuisine is immense, amazingly varied, and defies most descriptions. Here, we cover the Indian recipes most Americans are comfortable (without pushing the boundaries too hard). Featuring Samosas, Tandoori chicken, Naan bread, Butter chicken, a couple different chutneys, and scented rice.
French food has a reputation for being hard, fussy, and delicate. NOTHING could be further from the truth. Classic French dishes are all about maximizing flavor and most of the “best” recipes are
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Thai Satay with Peanut Sauce The national dish of Indonesia and the ultimate street food: skewers of meat, marinated and grilled to perfection, served with a creamy peanut sauce. FOR THE SKEWERS:1 ½ pounds pork…
Bun Cha Ha Noi (Obama Noodles) Noodles and Salad8 ounces rice vermicelli1 head Boston lettuce (8 ounces, torn into bite-size pieces)1 English cucumber (peeled, quartered lengthwise, seeded, and sliced thin on bias)1 cup fresh cilantro…
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
Potatoes are more than something to eat mashed with fried chicken. Although that does sound REALLY delicious. Read this post to gain the basic skills you will need while working with the most popular starch in the world: baking, roasting, mashing, ricing, scalloping, frying, and pan-searing
Rice Classic Steamed White Rice Steaming rice is all about technique, not recipes. Follow this guide for perfect stove-top rice every time. Rinse the rice until the water runs clear, then soak for 10-15 minutes…