Decorating, eating and ... more eating
Eggs, chocolate, hot cross buns and turkey
That Easter bunny sure is efficient. With all the hopping from house to house and the hiding of oh-so-many treats it must have taken lessons from Santa Claus.
The question is: How do we emulate that remarkable rabbit in our own preparations for the holiday?
We won't pretend that we can come within a "hare's" breadth of that mythical level of productivity, but we have a few festive tricks to share. Check out these eggs-cellent tips from NAIT culinary instructors.
How to perfectly boil eggs for decorating
There's an art to boiling an egg – or steps, at least. Check out these tips from instructor Curtis Jones (Culinary Arts ’08).
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What to know about great chocolate
What's palate cling? To avoid finding out the hard way, follow this advice from instructor Norman Brownlee (Baking ’94) when putting in your requests with the Easter Bunny.
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Serve a delicious turkey
Make "turkey jerky" a thing of Easters past with this failsafe method from instructor Jason St. Laurent (Culinary Arts '05).
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Make (or buy) authentic hot cross buns
Are those hot cross buns at the grocery store the real deal? Eliminate the uncertainty by just making your own. Here, Baking and Pastry Arts chair Alan Dumonceaux (Baking ’05) explains how.
Banner image by alvarez/istockphoto.com
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