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Back To Basics (Slicing, Dicing, Puree, Roasting...)

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Taking complete control of your creativity will always require a solid understanding of the basics first...from their, its totally up to you!
The preceding has been a paid endorsement by The Art Institutes. Be sure to check out The ArtInstitutes programs at
Culinary specific program - artinstitutes.edu/culinary
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PINTEREST:
MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vita-Mix Blender:
Food Processor:
Tweezer Tongs:
Squeeze Bottles:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
Metal Mixing Bowls:
Glass Bowls:
Marble Slab:
Temperature Gun:
Ateco Pastry Bags:
Ateco Pastry Bag Tips:
Sizzle Platter:
Silpat:
Pasta Maker:
Ring Molds:
Hand Grater:
Metal Cannoli Mold:
Waffle Iron:
INGREDIENTS:
Pickled Red Onions:
1/4 cup of lemon juice or vinegar (white wine vin preferred)
1 tbsp salt
1 red onion (sliced or diced)
1/2 tbsp sugar (optional)
Carrot Puree:
2-3 large carrots
3 tbsp olive oil
salt to taste
The opinion expressed is the individual’s sole opinion and not necessarily representative of The Art Institutes.
The Art Institutes is a system of non-profit schools through the United States. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Not all online programs are available to residents of all U.S. states. Some institutions in The Art Institutes system are campuses of Argosy University. Administrative office: The ArtInstitutes, 1500 Penn Ave., Pittsburgh, PA 15222 © 2018. The Art Institutes. All rights reserved. Our email address is [email protected].
See aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.
Category
Food
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