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Cooking Techniques,
Methods and Advice:

Food Articles

   Costly Kitchen Mistakes 
   Advice to the Cook (1913) 
   Blanching 101 
   Boiling, The Boiling Point 
   Braising takes out winter chill 
   Bread, Many Uses of Stale Bread 
   Bread & Batter 
   Broiling, Turn the Dial to Broil 
   By the Numbers 
   Cutlets and Other Thin Cuts 
   Debunking Myths 
   Deep Frying I 
   Deep Frying II 
   Deglazing: Fond Memories 
   Emulsions, When Opposites Attract 
   Fast Food, Quick meals at home 
   Freezing Food & Frozen Food 
   Freezing: What Not To Freeze 
   Key to Cooking is Temperature 
   Leftovers: The Right Leftover I 
   Leftovers Part 2: How to Use Them 
   Maximizing Flavor I 
   Maximizing Flavor II 
   Measuring: Do You Measure Up? 
   Mix It Up 
   Pan Frying 
   Peel Out 
   Poaching 101 
   Practical Points & Household Hints (1913) 
   Recipe for Recipes 
   Recipes, Follow the Recipe 
   Recipes, When Recipes Go Awry 
   Recipe for Success 
   Roasting: Born to Roast 1 
   Roasting: Born to Roast 2 
   Sauces, Getting Saucy! 
   Sauce, When Harry Met Saucy 
   Sauteing, Into the Frying Pan 
   Sear ious Flavor 
   Simmering 101 
   Steaming, Hot & Steamy 
   Stir Frying 
   Stock Market 
   Switch Hitters: Substitutions 
   Sun Drying Fruits 
   Thickening, In the Thick of It 
   Think Like A Chef 
   Timing is Everything 
   To Sauce or Not to Sauce 
   What's in a Name? 


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