- Academy of Culinary Education - Woodland HillsThe first class in our Western Culinary Trail Series - Middle Eastern Food - where Western Cuisine started. The Menu will be: Cardamon Cookies, Chicken Tagine, Egyptian Bread Pudding, Israeli Chopped Salad, Israeli Couscous, Lavash, Pomegranate Blast,July 2–30, 2015
- Academy of Culinary Education - Woodland HillsWeek Two features Greek Food which strongly influenced Italian Food. Menu: Greek Bechamel Sauce, Greek Pizza Rolls, Lemon Rice Pilaf, Mediterranean Vegetable Salad, Pastitsio (Greek Meat and Macaroni Pie), Pineapple Baklava, Pita Bread, TsatzikiJuly 9–30, 2015
- Academy of Culinary Education - Woodland HillsWeek Three of the Western Culinary Trail Series featuring Italian Food. The Menu will be: Chicken Piccata, Foccacia, Fruit Lasagna, Italian Antipesto, Italian Sodas, Marinara Basil Sauce, Olive Oil and Garlic for PastaJuly 16–30, 2015
- Academy of Culinary Education - Woodland HillsWestern Culinary Trail - Week Four - THE FOODS OF FRANCE - Menu consists of: Butter Lettuce Salad with French Vinaigrette, Coq Au Vin, French Egg White Baguettes, French Onion Soup, Coquilles Saint Jacqes (Garlic Scallops), Haricot Vert, Pastry Cream, SaJuly 23–30, 2015
- Academy of Culinary Education - Woodland HillsWeek Five of the Western Culinary Trail Series - we will figuratively cross the Atlantic and prepare the food New England including early American Recipes and Modern Day Ones as well. The Menu will be: Boston Clam Chowder, Boston Cream Pie, Corn FritterJuly 30, 2015 – July 30, 2015
SEPARATING EGG WHITES FROM EGG YOLKS
When a recipe calls for Egg Whites to be separated from the Yolks you want to do it such a way that NO YOLKS get into the Whites. The reason for this is that the Yolk contains Fat and the Whites will not beat up properly if there is any fat in them.
Follow the procedure below for perfectly separated Eggs.
- Have aclean dry bowlto put the separated Whites into. (This should be the bowl that they are going to be whipped in)
- Have a separate container for the Yolks.
- Have a small dishes to separate each Egg into.
- Crack the Egg and pour it back and forth between the two halves of the shells allowing the Whites to go into the small dishes. The White is heavier and will fall easily into the dish.
- Put the Yolk into the designated container and then pour the White intoClean Dry Bowlset aside for them.
- Continue in the same way until you have the correct number of Whites. If a recipe calls for a volume measure instead of an egg measure, use aclean dry liquid measuring cupto measure them in and then transfer them to the mixing bowl.