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55Cooking - Weights and measures
by guidebaba
In recipes, quantities of ingredients may be specified by mass ("weight"), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of... published 3 months ago
85How To Cook the Best Roast Beef Despite Your Fears
by Sally's Trove
I used to be afraid of cooking beef, because beef was not a common food in my home when I was young. Later in my life I had wonderful beef that was cooked by friends or that I enjoyed on an evening out in a good restaurant, but I still feared cooking beef until I came upon this wonderful way to cook a roast. published 6 months ago
71How to Cook Poultry
by len7288
There are 3 basic technique for cooking poultry in top of the stove : braising, range-top roasting and pan-frying. a. Braising : This method of first browning then cooking in liquid is particularly good for... published 17 months ago
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