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Welcome


List of Answers

1  Substitutions
and Equivalents

1.1  Flours
1.2  Leavening Agents
1.3  Dairy Products
1.4  Starches
1.5  Sugar and
other sweeteners
1.6  Fats
1.7  Chocolates
1.8  Meats
1.9  Salt


2  US/UK/metric
conversions

2.1  Oven
temperatures
2.2  Food
equivalencies

2.2.1  Flours
2.2.2  Cereals
2.2.3  Sugars
2.2.4  Fats and
Cheeses
2.2.5  Vegetables
and Fruit
2.2.6  Dried Fruit
and Nuts
2.2.7  Preserves
2.2.8  Egg sizes

2.3  American liquid
measures
2.4  British liquid
measures
2.5  British short
cuts
2.6  Energy output
of cooktops
2.7  General
Conversion Tables

2.7.1  International
Liquid Measurements
2.7.2  Weight
2.7.3  US Liquid
Measurements
2.7.4  Miscellaneous
2.7.5  Weight/Volume
Conversion Chart

2.8  Some Australian
Conversions

2.8.1  Metric Cups
2.8.2  Metric Spoons

2.9  Catties
2.10 Some Old Measurements
2.11 Authorities


3  Glossary of
Culinary Terms


4  Cooking Methods

4.1  Poaching
4.2  Frying
4.3  Sautéing
(and deglazing)
4.4  Broiling
4.5  Caramelizing
(onions)
4.6  Braising
4.7  Cooking
with alcohol
4.8  Roasting


5  Distilled Wisdom
on Equipment

5.1  Woks
5.2  Cast Iron


6  History and Lore of the
rec.food.cooking

6.1  Origins of
rec.food.cooking
6.2  Some Highlights in
the Life of rec.food.cooking
6.3  What's all this
about xxxx?


7  This has come up
once too often


8  Recipe archives
and other cooking/
food sites

8.1  Recipe archives
8.2  Other cooking/
food sites


9  Food newsgroups
and mailing lists

9.1  rec.food.cooking
9.2  rec.food.recipes
9.3  rec.food.drink,
rec.food.restaurants
9.4  rec.food.veg
9.5  rec.food.veg.cooking
9.6  rec.food.preserving
9.7  also...
9.8  mailing lists


10  Other culinary
FAQs

10.1  Foods
10.2  Beverages
10.3  Religion,
lifestyle and special
diets
10.4  Miscellaneous
10.5  Humour


11  "Unofficial"
rec.food.cooking Web
site

12  Sources

12.1  Contributors
12.2  Bibliography


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