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This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.

10.4 Miscellaneous FAQs

* http://FAQs.jmas.co.jp/FAQs/cooking/common-topics
(Commonly discussed topics, by Stephanie da Silva)

* http://www.wam.umd.edu/~sek/wedding/cookware.txt
(Cookware FAQ, by Oliver Sharp)

* http://www.bladeforums.com/features/faqsharp.shtml
(Knife FAQs: Plain vs. serrated edges, Knife sharpening,
Steel types, by Joe Talmadge)

* http://www.survival-center.com/foodfaq/ff1-toc.htm
(Food storage FAQ, by Alan T. Hagan)

* http://www.faqs.org/faqs/sci/food-science-faq/part1/
(Food science FAQ, by Rachel Zemser, J. Ralph Blanchfield, and Paul
King)

 

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• prev: 10.3 Religion, lifestyle and special diets FAQs
• Index
• next: 10.5 Humour FAQs

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food, cooking, conversion, substitution, equivalent, measure, glossary, culinary