Culinary Schools

New York Cooking Schools
By Kevin Stith

Can you learn culinary art in New York? Yes, you can. New York cooking schools are popular with tourists and a number of locals. It is advisable for tourists to opt for advance reservations.

New York cooking schools are also popular vacation for many people interested in the culinary arts. They are a blend of local experiences, travel and food. Interested vacationers may opt for direct reservations via Internet or telephone. There are a large number of guides and reviews that offer a general overview of New York cooking schools. This allows people to compare the existing vacation plans, cost involved and features. Tourists may enquire with the tour operators, to understand their vacation options. New York cooking schools, apart from housing guests, allow them to participate in cooking the local cuisine and specialties. New York culinary academy may be included is the itinerary, where the tourists make stopovers and learn about New York cooking styles.

People may enquire with head chefs regarding the particular cuisine they prefer to learn. The lessons are often offered as group sessions. This allows tourists to interact with each other and proves to be a good learning experience. Locals, who are interested in a certain cuisine, may find out from the restaurants and hotels, if they operate as cooking schools or not. A look through the Yellow Pages, asking around and surfing the net can help to find a number of New York cooking schools. Tourists can make reservations for weekend, afternoon or holiday tours, that allow them to be in the company of reputed chefs, connoisseurs and critics. The schools give them the opportunity to cook and serve.

Try this New York Cooking Schools' best recipe for the Busy and Singles out there:

HongKong Fried Noodle

Ingredients :

1/4 cup

2 tablespoons

2 teaspoons

2 cloves

2 teaspoons

300g

150g

100g

2 tablespoons

2 teaspoons

300g

White sesame seeds

Cooking oil

Sesame oil

Onions, chopped

Garlic, finely chopped

Red chili, finely chopped

Raw prawns, peeled and de-veined

Firm tofu, diced

Button mushrooms, thinly sliced

Red pepper (capsicum), cut into thin strips

Water

Soy sauce

Sugar

Hokkien noodles

New York Cooking Schools' Method :

Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove the seeds from the pan at once to prevent burning.
Crush the seeds in a food mill or with a mortar and pestle.
Combine the oils in a small bowl and pour about half into a wok or a large heavy-based frying pan.
Heat over moderately high heat.
Stir-fry the onion, garlic, chili and prawns for 2 minutes; remove from pan and set aside.
Stir-fry the tofu, tossing it occasionally until it is lightly golden; remove from the pan and set aside.
Add the remaining oil to the pan and add the mushrooms and red pepper; stir-fry for 3 minutes or until just crisp.
Add the water, soy sauce, sugar and boodles to the pan.
Toss gently to separate and coat the noodles in liquid.
Cover and steam for 5 minutes; toss well.
Add the prawns and tofu; toss for 3 minutes over medium heat.
Sprinkle with crushed sesame seeds and serve.