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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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