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Hints & Helpful Information
Hints & Helpful Information
1.
"sprouting" information
2.
# 1 ~ measurement equivalents- metric~ american~ british
3.
A bag of bean tricks
4.
A guide to ingredients
5.
A quick guide to roasting vegetables
6.
About bagels
7.
About bagels-- general directions 1 a
8.
About bagels-- general directions 1 b
9.
About bagels-- general directions 2 a
10.
About bagels-- general directions 3 a
11.
About bagels-- general directions 3 b
12.
About bagels-- general directions 4 a
13.
About bagels-- general directions 4 b
14.
About bagels-- general directions 5
15.
About canning
16.
About jams jellies & preserves
17.
About mole
18.
About pickling
19.
About summer squash
20.
Acceptable emergency substitutions
21.
Acronyms used in cooking 3/6/98
22.
Adapting recipes to pressure cooking
23.
All about chocolate #1
24.
All about chocolate #2
25.
All about chocolate #3
26.
All about chocolate #4
27.
All about chocolate - cooking tips
28.
American kitchen measurement equivalents
29.
Approximate equivalents
30.
Arabian method of preparing coffee.
31.
Australian/u.s. equivalents
32.
Baking tips
33.
Baking tips guide for yeast breads
34.
Barley basics
35.
Basic fern preparation
36.
Basic guidelines for pressure cooking grains
37.
Basic guidelines for pressure cooking rice
38.
Basic guidelines for pressure steaming vegetables
39.
Basic recipe for a tea smoke
40.
Bran for flour substitute
41.
Bread fat substitute - applesauce
42.
Bread machine recipe tips
43.
Bread machine tips
44.
Bread machine trouble shooting* 1
45.
Bread recipe conversion
46.
Breadmaker hints#2 rev
47.
Breadmaker information
48.
British/american terms compared
49.
British/u.s. equivalents
50.
Calcium
51.
Candied citrus peel
52.
Canned food sizes
53.
Care of cast iron cookware
54.
Catsup [ketchup] history
55.
Cheese info (3 of 3)
56.
Cheesecake hints
57.
Cheeses for mexican cooking
58.
Chestnut info
59.
Chocolate candy bar shavings
60.
Choosing & cooking with chiles
61.
Clarifying cloudy consommes- great chefs
62.
Clay cooker directions for breads
63.
Clay pots for cooking
64.
Common and botanical vegetable names and origins 1
65.
Converting bread recipes for breadmaker
66.
Cookbooks
67.
Cookbooks for the b/m
68.
Cooking beans
69.
Cooking breads and cakes
70.
Cooking with wine & recipe
71.
Coriander vs cilantro
72.
Crispy crust
73.
Crock pot quick breads and cakes(info)
74.
Crockpot tips 1
75.
Crockpot tips 2
76.
Deboning a chicken
77.
Dips info (8 of 9)
78.
Drying and preserving food part three
79.
Drying and preserving foods part four
80.
Drying and preserving foods part one
81.
Drying and preserving foods part two
82.
Eager brand sweetened condensed milk
83.
Edible blossoms
84.
English / indian ingredients , part 1
85.
Ensuring high-quality canned foods (part 1 of
86.
Ensuring high-quality canned foods (part 2 of
87.
Farro or spelt(weir)
88.
Filipino cuisine tips, 1 of 2
89.
First aid for fudge!
90.
Flavored oils
91.
Flour info
92.
Flour measuring hint
93.
Flour weights
94.
Food storage
95.
Foreign/u.s. equivalents
96.
Freezer tip- packaging in foil
97.
Freezing combination main dishes(usda)
98.
Freezing french-fried & new potatoes
99.
Freezing meat loaf
100.
Freezing melons
1
2
3
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