later version
of my earlier YahooAnswers re cooking now at
of my earlier YahooAnswers re cooking now at
links unactivated (must copy/paste)...mostly unedited...temporary
(later: links will be activated, editing done, then moved to replace that post)
beginners +
cooking on own's own, learning to cook, cooking after college... + university students:
http://answers.yahoo.com/question/index;_ylt=Asf6Fv_Mk1Mvkq0kA9hQMAcjzKIX;_ylv=3?qid=20091002122730AAPcN2U
simplest easiest things to start cooking:
http://answers.yahoo.com/question/index;_ylt=AggAFWiiqf1DGUDDZF_vb2zty6IX;_ylv=3?qid=20111201020721AAUQd7Y
planning dinner ideas + varying tastes, textures, healthiness, etc:
http://answers.yahoo.com/question/index;_ylt=Av1GkG_Wba_5Zx_VdOOYxXIjzKIX;_ylv=3?qid=20100422003920AAfHARw
shopping for beginners
http://answers.yahoo.com/question/index;_ylt=AlxqkmNMJegxvEb.0E.zNSbsy6IX;_ylv=3?qid=20070308082631AAdDxjt
equipment + staples (outfitting a beginner kitchen)http://answers.yahoo.com/question/index?qid=20110614102327AAbl10P
eating cheap (+ healthy) --see another link below for "also dorm rooms"
http://answers.yahoo.com/question/index;_ylt=Au2YmupEPXR6TjYaOxqQl8UAAAAA;_ylv=3?qid=20091002154306AA8rItq
cheap and free food (esp) for short time samples, friends' old cans/etc + my cheap food links (including dorm room) + link for "how to get free food" + more
http://answers.yahoo.com/question/index?qid=20111208123916AAR1FSh
(see more on healthy food below in losing weight/healthy)
$3 per day budget eating (rworange's threads at Chowhound)
http://chowhound.chow.com/topics/420877
http://chowhound.chow.com/topics/420878
eating cheap by eating "ethnic" dishes (Chowhound)
http://chowhound.chow.com/topics/794406
"yakisoba" (cheap noodles, veggies/meat if wanted, "sauce"...Bittman *general* tech+subs)
http://www.youtube.com/watch?v=G_PMbdv4L90
(most cheap-eating links + bit on leftovers and freezing)
http://answers.yahoo.com/question/index?qid=20120220123117AAdugH2
(also see legumes links below)
cheap/healthy foods & equipment, links ...for dorm rooms or anyone
http://answers.yahoo.com/question/index?qid=20110506111318AADmes7
dorm rooms and cooking in a coffee maker (though meal plans might actually be cheaper than could be easily done in your room)
http://answers.yahoo.com/question/index?qid=20100615142858AALJ08g
hotel rooms, etc: http://chowhound.chow.com/topics/771537
how did you learn to cook?
http://answers.yahoo.com/question/index?qid=20100929114527AAheqUw
learning about having to cook & shop, just out of school ...or not having someone to cook for you ...boring to plan/cook...things to think about
http://answers.yahoo.com/question/index?qid=20101107082934AAWbB47
males and cooking...history, laziness, trying, etc.
http://answers.yahoo.com/question/index?qid=20101027114510AAaYoWv
(how to "learn to cook" ---short, has my other links in it)
http://answers.yahoo.com/question/index;_ylt=AjYxrxoi71P7wxE8zOoRr.fty6IX;_ylv=3?qid=20110415174339AAYcBI1
ONLINE SEARCHING
.....for beginning cooks:
beginner cooking
http://answers.yahoo.com/search/search_result;_ylt=AojtpTSli4Xnc1ltQnmpOqN36xR.?p=beginner+cooking
learn to cook
http://answers.yahoo.com/search/search_result;_ylt=AtayleMWiw03TdjwmEHzTW4jzKIX;_ylv=3?p=learn+to+cook
how to learn to cook learning beginner
http://www.google.com/search?q=how+to+learn+to+cook+learning+beginner
how to find recipes online
how to find recipes online (also using Google searches, Cooking Light link, Chowhound, etc)
http://answers.yahoo.com/question/index?qid=20110409124122AASdMCM
many ingredient-search sites:
http://answers.yahoo.com/question/index?qid=20120101124942AACPDNR
good teachers with beginner videos:
Todd Mohr: http://www.youtube.com/user/ChefToddMohr
Reluctant Gourmet: http://www.reluctantgourmet.com/technic.htm
Rouxbe: http://rouxbe.com/how-to-cook/video-cooking-tips (many videos, and some are free...particularly the "techniques")
Jacques Pepin's shows: http://www.kqed.org/w/morefastfoodmyway
Mark Bittman http://www.youtube.com/show?p=VsH54tIiYWY&s=1 (3 pages/seasons)
Jamie Oliver http://www.youtube.com/user/JamieOliver#g/u (can do search for "how to")
AllRecipes, techniques: http://allrecipes.tv/channels/howto.aspx
and many more here:
http://www.google.com/search?q=cooking+videos
Todd Mohr--(why people "can't cook")...Don't Suffer These Effects of Fear of Cooking:
...video only: http://www.youtube.com/watch?v=zaIJ3UGgkQM
..text and video: http://www.webcookingclasses.com/you-don't-have-to-suffer-these-effects-of-fear-of-cooking/cooking/3825 --link works even tho not blue here--why?
ALSO:
YouTube+... Jacques Pepin, rouxbe, Todd Mohr, reluctantgourmet, mexican, indian
http://answers.yahoo.com/question/index?qid=20100524155311AA9JFsg
YouTube, I usually suggest these as well to newbies & others:
Rouxbe--ADD (tips, techniques, some recipes): http://www.youtube.com/user/rouxbe#g/u
Todd Mohr: http://www.youtube.com/user/ChefToddMohr
ETHNIC:
...aartipaarti:
http://www.youtube.com/user/aartipaarti#g/u (now also has real shows on the Cooking Channel)
...Show Me The Curry:
http://www.youtube.com/user/ShowMeTheCurry
...Manjula:
http://www.youtube.com/user/Manjulaskitchen
...Middle Eastern + "Mediterranean, DedeMed:
http://www.youtube.com/user/dedemed#g/u
...Japanese..."Cooking With Dog":
http://www.youtube.com/user/cookingwithdog#g/u
VEGETARIAN/vegan (video parts also at YouTube)...also good explanations
http://www.healthyveganrecipes.net/healthy-vegan-recipes-on-video
good? food blogs from around the world...ethnic (check out)
http://www.saveur.com/article/Kitchen/SAVEURs-Favorite-Global-Food-Blogs?cmpid=hp102011
good food TV shows on FoodNetwork + Cooking Channel + PBS:
http://answers.yahoo.com/question/index?qid=20110429095437AAkKCDx
good cookbooks for beginners (or anyone) + some opinions:
...Cook's Illustrated's (huge) The Best 30-Minute Recipe
...Mark Bittman's "How to Cook Everything."
You can find both at any bookstore, or hopefully still at Costco.
...Joy of Cooking is probably the best single cookbook for a beginer.
However be careful which edition you get!!...the current one is excellent, however the one that proceeded it, and I don't know the year, is not.
Joy of Cooking is also something to sit down with and simply read. There is a tremendous amount of information on food and cooking in it, just the text without the recipes is probably a book in and of itself.
KIDS... cooking by and for kids (but also good for others):
Relucant Gourmet as Cooking With Kids (his lens at squidoo...recipes, tips, pics, links to more about kids cooking) http://www.squidoo.com/kids_can_cook ....(also at his site?)
KidzClix http://www.youtube.com/user/KidzClix#p/u
...Cubertfilm: http://www.youtube.com/user/Cubertfilm#p/u some overlap with KidzClix?
Cooking For Kids: http://www.youtube.com/profile?user=bgamos#p/u
YouTube search: http://www.youtube.com/results?search_query=kids+cooking
10 yr old's videos on learning to eat and cook healthy
http://www.youtube.com/user/PortionSizeMe#g/u
picky kids, plus kids' cooking/prep, bento, etc:
http://answers.yahoo.com/question/index?qid=20110112064550AAov4Dy
picky eater... fruit esp. + other
http://answers.yahoo.com/question/index?qid=20071028101956AAzSQA8&r=w#QZF9XGe8VzHs9ZD7A6b_kUzzaWMnlSsRIhF_3as4ZwzPJyhPlI39
other
TOOLS & EQUIPMENT:
knives & knife skills:
gripping a knife + claw and knuckle-claw grips for other hand:
http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm
How do those chefs chop and mince so fast?, by sos (end Dec. 2009)
http://answers.yahoo.com/question/index;_ylt=AtUAM.WAc3yhUL36UZF.sBTsy6IX;_ylv=3?qid=20091228100017AAFWDff
buying knives:
http://answers.yahoo.com/question/index;_ylt=ApaW.wwtjA3JJjUSiGA7ZE_sy6IX;_ylv=3?qid=20100521073217AAx6uuy (meant to say 8" not 10"!)
http://au.answers.yahoo.com/question/index?qid=20100506184258AASbr6J
sharpening & steeling ...options
http://answers.yahoo.com/question/index?qid=20110204123341AAUB622
....steeling vertically, why to steel, testing blade, other options (America's Test Kitchen)
http://www.youtube.com/watch?v=LoS0yfHXQjU
.... (only for members?) CI video--testing for sharpness, steeling vertically, sharpening
http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=10896
(see cutting onions below)
pans/ pots --buying (includes links to all others + BHG, Sears, etc)
http://answers.yahoo.com/question/index?qid=20110212134708AAijVry
Tramontina, etc (includes knives, chopping and learning to cook):
http://answers.yahoo.com/question/index?qid=20100801121640AAWLFJS
pan materials/rust: http://answers.yahoo.com/question/index?qid=20100817074854AAEJGNp
safety of non-stick coatings + lots of bad things in industrialized societies (but no spec.examples):
http://answers.yahoo.com/question/index?qid=20101213100318AAKUCl4
cast iron... lots of good info
http://www.richsoil.com/cast-iron.jsp
cleaning cast iron pans + "germs" (& soap) ...(info included in previous link though)
http://answers.yahoo.com/question/index?qid=20111027101339AAaqk45
skimmers, spiders (wire mesh or not), and other draining tools + pasta forks, etc:
http://answers.yahoo.com/question/index?qid=20111127104505AAzi0Jj
Y peelers
http://answers.yahoo.com/question/index?qid=20100926113658AAKB5cw
cutting hard winter squashes
http://answers.yahoo.com/question/index?qid=20110303115221AAaMpdy
slow cookers
buying
http://answers.yahoo.com/question/index?qid=20090915203507AAomCvt
"slow cookers" vs. "Crock Pots"
http://answers.yahoo.com/question/index?qid=20110105200839AAxG4z9
Crockettes & other small slow cookers
http://ca.answers.yahoo.com/question/index?qid=20100108101209AARCf2n
USING slow cookers + other things to know BEFORE BUYING
temperature problem--dry, recipes, etc:
http://answers.yahoo.com/question/index;_ylt=AonFqpn7Fl0DYOB._ZNYdzYAAAAA;_ylv=3?qid=20091017124004AASe3jT
cartilage/etc, melting point, High vs Low, etc:
http://answers.yahoo.com/question/index?qid=20110501114746AAhYMhG
how to hack a slow cooker for lower temps or sous-vide eggs, from CHOW
http://www.youtube.com/watch?v=MXxVjc8nnlY
rice cookers + rice ...+ cooking all kinds of things in them:
flavorings for rice and ethnic suggestions:
http://answers.yahoo.com/question/index?qid=20101130135452AAC7Llw
pics of flavored rice(s) --cooked in pot on stove, or in rice cooker
http://www.google.com/images?q=flavored+rice (changed to image search)
rice cooker recipes:
http://www.ricecookerfetish.com/great-rice-cooker-recipes
links to prev.answers:
http://answers.yahoo.com/question/index?qid=20110922095537AAmMAzU
pressure cookers (gen + stock, freezing +link to press.cooker chicken answer below)
http://answers.yahoo.com/question/index?qid=20120203061112AA9oBc0
microwave ovens:
http://answers.yahoo.com/question/index?qid=20100612085445AAlrKw9 (can use a microwave for most anything +safety....also includes earlier 2 links below)
http://answers.yahoo.com/question/index;_ylt=AuZ_i0Fh1DZtuUhJug7BIQTsy6IX;_ylv=3?qid=20091004091005AAV7SsY
containers and covering materials to use, etc
http://answers.yahoo.com/question/index;_ylt=Ans0rNh7AOmICOOFGauUs4wjzKIX;_ylv=3?qid=20100204134422AA8LFQP
how microwaves and regular ovens "work"
http://answers.yahoo.com/question/index?qid=20101029164011AAewxMh
toster ovens & convection: more on convection in other questions tho
http://answers.yahoo.com/question/index?qid=20110429095858AAedvta
(also see microwaving/steaming veggies below)
"steamers" (+ how to steam without a steamer)
http://answers.yahoo.com/question/index?qid=20110502154346AALWzWv
....steaming elevated, but mostly how to bamboo steam
http://answers.yahoo.com/question/index?qid=20101105104805AAR7ptS
bamboo and other steamers
http://answers.yahoo.com/question/index?qid=20100118155205AAmiAJp
...also add info near bottom of previous question fish-beginner above
add last half of steaming eggs too for more ways? (also below)
http://answers.yahoo.com/question/index?qid=20100312122519AAx1Gbu
(pressure cookers... see chicken below)
TECHNIQUES, etc
What is "cooking"? --what happens to proteins, carbs (sugars,starches), fats, fiber, color, vitamins):
http://culinaryarts.about.com/od/cookingmethods/a/cooking.htm
heat transfer types (conduction, convection... radiation not discussed):
http://culinaryarts.about.com/od/cookingmethods/a/heattransfer.htm
types of heat for different effects ...heat transfer)
http://www.youtube.com/user/ChefToddMohr#p/u/33/Rl8W3vMYRw0
all techniques, broken down (link to much more for each) ...can also use link just below as intro
http://culinaryarts.about.com/od/cookingmethods/tp/cookingmethods.htm
dry + moist cooking techniques (explanation + links to much more info on each)
....DRY = roasting, baking...grilling, broiling...sauteing, pan-frying...deep-frying
....WET (water) = boiling, simmering, poaching...steaming...braising, stewing
http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm
sauteing--multiple recipes from same basic technique, using beef...24-Pan Roux
http://www.youtube.com/watch?v=biA3vupFC18
http://www.reluctantgourmet.com/saute.htm (The Reluctant Gourmet)
stir frying
http://answers.yahoo.com/question/index?qid=20111120113645AAnc1Ip
-> braising + stewing (includes links below + stewing answer, but not culinaryarts site)
http://answers.yahoo.com/question/index?qid=20120214113712AAUQSTG
braising (vs. dry roasting + "boiling" with liquid covering)...+ why dries out/collagen, etc.
http://www.reluctantgourmet.com/braising.htm
braising & stewing (including braising veggies)
http://culinaryarts.about.com/od/moistheatcooking/a/braising.htm
"pan braising" veggies
http://www.learninghowtocook.com/photo-pictorial/113-Pan-Braised-Vegetables/113/3/how-to-photo-pictorial-steps-Pan-Braised-Vegetables.html
http://www.cooksillustrated.com/howto/detail.asp?docid=1663&Extcode=L0NN1AA00 (not available?)
braising + mostly chicken (end of answer) with links to Google search + ReluctantGourmet above)
http://answers.yahoo.com/question/index?qid=20111031104049AAwau6s
(see braising chicken below, under Chicken)
stewing, stews (beef + some links)
http://answers.yahoo.com/question/index?qid=20111204142502AAMTkNR
boiling, simmering, poaching:
http://culinaryarts.about.com/od/moistheatcooking/a/boiling.htm
(see poaching chicken under chicken below)
poaching (plus simmer + sit poaching method...chicken breast, etc)
http://culinaryarts.about.com/od/chickenturkeymore/a/How-To-Poach-Chicken-Breasts.htm
http://ca.answers.yahoo.com/question/index?qid=20111018113122AANgMYJ
poaching, simmering, boiling...at Rouxbe
http://rouxbe.com/cooking-school/lessons/187-submersion-cooking-methods
steaming:
http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm
http://rouxbe.com/cooking-school/lessons/437-steaming-basics (only part 1, overview)
.....(fee plans at Rouxbe: http://rouxbe.com/membership =$30/mo, or 20/mo for full year--more now?...for access to 1000 videos which includes techniques/info, practice exercises, and specific recipes)
recipes for each technique
http://www.learninghowtocook.com/recipes/25-Techniques/7-Bake-Savory/learn-Techniques-Bake-Savory-recipes.html
(see cuts of beef, pork below)
(DB: can also sort cooking methods by speed --fast, slow--fastest: saute, stir-fry, steam)
SAUCES, etc--techniques, types, recipes + SPICES
pan sauces, deglazing + rouxs...+ berry sauces and adding other ingred's:
http://answers.yahoo.com/question/index?qid=20110507091132AAxjy54
"white sauce" (bechamel sauce) + pot pies
http://answers.yahoo.com/question/index?qid=20111208093459AAE9c2E
roux based sauces, vs reduction sauces (no flour, but may add other thickener like creme fraiche, etc at end)
http://www.learninghowtocook.com/learn/7-Techniques/17-Reduction-Sauce/learn-Techniques-Reduction-Sauce-recipes.html
http://www.learninghowtocook.com/learn/7-Techniques/23-Roux-Based-Sauce/learn-Techniques-Roux-Based-Sauce-recipes.html
making a roux (plus 5 stages of darkness, white to red)
http://www.learninghowtocook.com/photo-pictorial/69-Sauces/69/7/how-to-photo-pictorial-steps-Making-a-Roux.html
cooking with fruit for sauces, etc.--juices, zest, jams, steam infusing, etc (+ apricot jam recipe for chicken)
http://answers.yahoo.com/question/index?qid=20110613171509AAxpkfa
cooking w/ inexpensive wine --totally fine, and why (NYTimes article):
http://www.nytimes.com/2007/03/21/dining/21cook.html
purchased sauces (mostly) for "simmering" meats/etc + time-saving ideas/freezing:
http://answers.yahoo.com/question/index?qid=20111021144121AANELHY
spices, herbs
http://answers.yahoo.com/question/index;_ylt=AplhfCFLRRcMVGB1krhEyznty6IX;_ylv=3?qid=20111118114144AAoWdNQ
( http://homecooking.about.com/library/archive/blspiceindex.htm --one of links in prev. answer)
...also see spices-herbs combos for chicken, and also flavorings for rice
ginger:
http://answers.yahoo.com/question/index?qid=20120109111824AAZF0xH
oils
smoke points, neutral vs other flavors, etc
http://answers.yahoo.com/question/index?qid=20111208072114AAOko6K
(see fats below under Misc. with "cholesterol")
mayonnaise --making + various kinds (aoli, etc)
http://answers.yahoo.com/question/index;_ylt=ApxVEvGz3BeW46MYQbgL7N8O53NG;_ylv=3?qid=20120216103841AApNGiT (answer by punchie)
FOODS (specific foods)
chicken (breasts esp.)
how to saute skinless chicken breasts (in skillet)
http://rouxbe.com/cooking-school/lessons/170-pan-frying (takes a short while to load... also wait after each segment and next segment will start playing automatically)
.... http://rouxbe.com/how-to-cook/video-cooking-tips (all their videos)
....(SEE ALSO the 2 "sauteing" videos above)
sauteing chicken + pan sauces (plus much of question above re pan sauces):
http://answers.yahoo.com/question/index?qid=20110510134650AAWTsYz
"boiling," simmering, poaching (& rouxbe)+ uses for cooked shredded, cubed breasts
http://answers.yahoo.com/question/index?qid=20111226094817AAKPAEJ
easy Wondra "gravy" after poaching chicken (with garlic)
http://answers.yahoo.com/question/index?qid=20090923224902AA0VdNo
....or do the fancy way (chicken veloute) by adding heated stock to a roux (made w clarified butter?), then reducing by 1/3 from simmering 30 min:
http://culinaryarts.about.com/od/sauces/r/chixveloute.htm
....or first saute mushrooms or onions/paprika in butter 5 min, add wine, boil, simmer till reduced by half...then add veloute, boil, simmer 10 min (adds more fat/flour though?)
...or add cream to veloute sauce for supreme sauce, then add sauteed mushrooms
baking chicken breasts (my time/temp) + if covered, etc
http://answers.yahoo.com/question/index?qid=20100321171715AA5TSOh
moist chicken breasts (factors + brining + slicing + links)
http://answers.yahoo.com/question/index?qid=20090614115430AAzxP84
....and this BA from someone else re moist (and why not), ways to cook, safety, brining, etc:
... http://answers.yahoo.com/question/index?qid=20070613101454AASJEZH
healthiest chicken breast recipes
http://answers.yahoo.com/question/index;_ylt=Ah8Be7T6OVwIShsLbAA_RDvsy6IX;_ylv=3?qid=20091031084059AA5xDsJ
marinating and chicken breasts
http://answers.yahoo.com/question/index;_ylt=Am6ECGtNzHbCm0rv6AHm8_Dsy6IX;_ylv=3?qid=20090905111233AAZIv9W
.....(marinating using no vinegar so doesn't "pre-cook"... minced then blenderized oil, shallots, garlic and rosemary...thick liquid rubbed over flank steak after poking 20 times both sides and salting heavily, then left to marinate at least 1 hr...wipe marinade off steakbefore grilling/etc)
braised chicken (legs, or cubed breasts, etc)
http://answers.yahoo.com/question/index;_ylt=AtRX8tJwarqd4MxfgaVn304O53NG;_ylv=3?qid=20111126093331AAYCUaH
(...see 2 more links re braising above in question under Techniques)
pressure cooker (chicken)
http://answers.yahoo.com/question/index?qid=20111122073237AAROT9Z
(see also pressure cookers above, which has a link to this pressure cooker chicken answer too)
defrosting meats... all other links + ground meats + immune system
http://answers.yahoo.com/question/index?qid=20120117112423AAbVkaN
thawing chicken (whole or parts)
http://answers.yahoo.com/question/index?qid=20110928123142AAvzQxc
http://answers.yahoo.com/question/index?qid=20110223065001AAycODB
spice-herb combos + spices for chicken (link too) ...+ defrosting (chicken/etc in bowl)
http://answers.yahoo.com/question/index?qid=20110303065956AAX33bv
"primal" cuts of pork, beef & lamb ...and how to cook each (lots of info, diagrams):
http://culinaryarts.about.com/od/meatpoultryseafood/tp/cutsofmeat.htm (click on each from this pg)
pork tenderloin
http://answers.yahoo.com/question/index;_ylt=ApMYXQ4ltp54D.IJvnaPTprty6IX;_ylv=3?qid=20110614102047AAVl8AU
fish
many ways to eat + beginner + en papillote
http://answers.yahoo.com/question/index;_ylt=Al13R6zNPKu8YHFxAubcnuMjzKIX;_ylv=3?qid=20100208072651AA0D7cI
white flakey, and many ways to cook:
http://uk.answers.yahoo.com/question/index?qid=20100605053144AAuTwUu
breading fish (& battering):
http://answers.yahoo.com/question/index?qid=20101225101904AASxaep
stuffings and roulades:
http://answers.yahoo.com/question/index?qid=20110207111345AA12s6v
times + temps for cooking... tests for doneness:
http://answers.yahoo.com/question/index?qid=20100601092429AABdop1
http://answers.yahoo.com/question/index?qid=20070531101503AAqnqtb
"school of fish" site...types, recipes, etc (look in lefthand bar):
http://www.beyondsalmon.com/>http://www.beyondsalmon.com
...videos for en papillote (all parchment, mostly fish?)...don't use foil with lemon j, wine
..... http://wn.com/en_papillote
....vegetarian en papillote recipes:
..... http://www.google.com/search?aq=f&sourceid=chrome&ie=UTF-8&q=vegetarian+en+papillote
(en papillote + al cartoccio in Italian)
spaghetti
http://answers.yahoo.com/question/index?qid=20091216155841AAwenLd
stocks (and broths) --meat, poultry, and/or veg stocks
http://answers.yahoo.com/question/index?qid=20110928093106AAQooVg
...how to make stocks (from easier/quicker to longer & more complicated):
http://www.google.com/search?q=how+to+make+stock
soups (3 basic kinds: thin/clear, thick pureed, and thick "cream of" with milk, soups)
http://answers.yahoo.com/question/index?qid=20110323124113AAq8jRO
http://answers.yahoo.com/question/index?qid=20110520175645AA2XSOj
http://answers.yahoo.com/question/index?qid=20101119094855AAFyUfC (+ freezing stocks)
Many of the pureed-veggie/legume soups taste good with a dollop of sour cream stirred into them before serving too.
vegetables
ways to like veggies (and fruit) + 2 roasting/steaming veggie links
http://answers.yahoo.com/question/index?qid=20120206132515AACZDRJ
roasting veggies (but one recently has things to add while roasting too)
http://answers.yahoo.com/question/index;_ylt=AhjC9yAWbxVbqCdaY.XnycLty6IX;_ylv=3?qid=20111225194059AAQBGPs
microwaving (steaming) veggies
http://answers.yahoo.com/question/index?qid=20120122095430AAuOQXd
legumes (beans, lentils, "peas")
many recipes + some info re legumes + beans (2nd half of answer)
http://answers.yahoo.com/question/index?qid=20110525101434AAUbHl3
...soaking/cooking + pressure cooker + no sweetener/acid/etc
http://answers.yahoo.com/question/index?qid=20110205064928AAi8p2X
....DB: need more on this... and could work for cheap eating ideas/recipes too
(see rice above, under rice cookers)
tea + coffee + other beverages
TEA: types, brewing time/temp (plus link to flavoring): http://answers.yahoo.com/question/index?qid=20101026102155AADIRV8
flavoring teas: http://answers.yahoo.com/question/index?qid=20100422123118AAo0IaD
COFFEE: my coffee method + Aerolatte milk frother
http://answers.yahoo.com/question/index?qid=20110210130449AA9zXLH
factors for brewing good coffee (+ coffee machines):
http://answers.yahoo.com/question/index?qid=20111127111005AAPmH2L
SODAS, and weight gain esp.
http://answers.yahoo.com/question/index?qid=20110704084524AAba9LG
MILK:
...%'s of fat for skim, etc:
http://answers.yahoo.com/question/index?qid=20120120142715AA38i5O
...storing, etc
http://answers.yahoo.com/question/index?qid=20080706074030AAkcjKp
ALCOHOL, recovery, etc:
http://answers.yahoo.com/question/index?qid=20111125060942AAnraiY
eggs
omelet
http://answers.yahoo.com/question/index?qid=20101102074042AA8VyCU
scrambling eggs
http://answers.yahoo.com/question/index?qid=20100211112639AAUxLnU
and? http://answers.yahoo.com/question/index?qid=20100829070730AAFswRu
scrambles
http://answers.yahoo.com/question/index?qid=20110707183423AAXDFdF
steaming eggs
http://answers.yahoo.com/question/index?qid=20100312122519AAx1Gbu
salmonella & eggs
http://answers.yahoo.com/question/index?qid=20100821104823AAnCqT0
(and?) http://answers.yahoo.com/question/index?qid=20100627183139AAvTZEj
yogurt
diff. between homemade and store-bought yogurt (with link to flavorings, how to make)
http://answers.yahoo.com/question/index?qid=20091029150228AAoliRL
how to make yogurt, plus flavorings
http://answers.yahoo.com/question/index;_ylt=Ako2PqEvIX8Fs7_7a6XeTh116xR.?qid=20070405080017AAQBRCv
strained yogurts in many countries + uses (thickened yogurts)
http://answers.yahoo.com/question/index?qid=20110821131127AAZQ17d
http://en.wikipedia.org/wiki/Strained_yoghurt
more on "Greek" yogurt, etc:
http://answers.yahoo.com/question/index?qid=20110802190020AAzdlb0 ("carbs," yog.calories,etc)
http://answers.yahoo.com/question/index;_ylt=Ao6_JfzBl_lkCCzWhXkQOS8O53NG;_ylv=3?qid=20110205142354AACkUVO
nonsense at end about special strains and regularity... probiotics... Yogourmet yogurt makerhttp://answers.yahoo.com/question/index;_ylt=AmtCFahsI3tgg08KIDD1MTIL53NG;_ylv=3?qid=20100206150834AAe6V1u
(previous 4 links +) dips/uses/recipes + thickening via milk powder/heat + "Greek"
http://answers.yahoo.com/question/index?qid=20110607121530AANcSIU
(....see also lactose intolerance below under Misc.)
MISCELLANEOUS FOOD & COOKING
freezing all kinds of foods
http://answers.yahoo.com/question/index?qid=20111007113133AANCPfG
time-saving ideas + freezing (plus other stuff--duplicate):
http://answers.yahoo.com/question/index?qid=20111021144121AANELHY
Bittman's article on freezing all kinds of things:
http://www.nytimes.com/2009/05/06/dining/06mini.html?pagewanted=all
freezer burn + wrapping
freezing and refrigerating cheeses (incl's previous link)
http://answers.yahoo.com/question/index?qid=20120206131808AA7EPGI
http://answers.yahoo.com/question/index?qid=20120112094054AA1Y4P2
....(also see defrosting chicken quickly above)
leftovers for lunch (esp. heatable ones) + some brown bag leftover ideas
http://answers.yahoo.com/question/index?qid=20111018114214AAgpI4c
once-a-week-cooking + busy people + working moms, etc.
http://answers.yahoo.com/question/index?qid=20110601115654AAczdfw
losing weight (+ healthy eating):
http://answers.yahoo.com/question/index?qid=20101020100129AAhCLH6
http://answers.yahoo.com/question/index?qid=20110510165831AAjwzXb
good "diets" + portion control and eating small amts + high flavor
http://answers.yahoo.com/question/index?qid=20110204131136AABEeCI
"what kinds of meals are considered healthy?"
http://answers.yahoo.com/question/index;_ylt=AudsXi3WuRezJIZq5FUVABfty6IX?qid=20070227121914AAfZq8F
food scale + booklet, calorie counter a little:
http://answers.yahoo.com/question/index?qid=20110512114114AA4HRP5
(...answer has the previous 3 links, plus more on chicken/fish/steaming/en papillote, etc:
http://answers.yahoo.com/question/index;_ylt=Ah4z8NSRaGq3pgGDDyHhtXbsy6IX;_ylv=3?qid=20110601083143AAuavCp )
--> collected links to a lot of my answers on eating healthier (and cheaply):
http://answers.yahoo.com/question/index?qid=20110617094808AAMBCM5
healthy cookbooks + Cooking Light site(s)
http://answers.yahoo.com/question/index?qid=20110113091738AAilzb6
Skinnytaste.com...good healthy recipes, for all kinds of foods + Weight W's, gluten free:
http://www.skinnytaste.com/2008/03/recipe-index.html (scroll down for list of categories)
DrGourmet ...site, recipes, etc:
http://www.drgourmet.com/recipes
Jamie Oliver + kids eating healthy, etc.
http://answers.yahoo.com/question/index?qid=20111124064545AA2JIgN
10 yr old's videos on learning to eat and cook healthy
http://www.youtube.com/user/PortionSizeMe#g/u
see also:
...sodas and milk-fat-% above, under Beverages
...cheap foods to eat + some healthy (above)
fiber (types of dietary fiber, foods high in, constipation/regularity, etc)
http://answers.yahoo.com/question/index?qid=20110512091643AAmyrjl
dietary cholesterol, fat, etc:
http://answers.yahoo.com/question/index?qid=20110925115017AA99w9O
salt & sodium (could use a bit more details)
http://answers.yahoo.com/question/index?qid=20111129090634AAV9VxV
nutrition labels, etc:
http://answers.yahoo.com/question/index?qid=20100630130024AAa7cn1
http://answers.yahoo.com/question/index?qid=20100913110641AAJ3gWO
brown rice vs white + whole grains (flours, breads) ...+ losing weight links
http://answers.yahoo.com/question/index?qid=20111018122454AARFhCK
what is flour? (+ link to whole vs refined, etc, question)
http://answers.yahoo.com/question/index?qid=20111128101917AAKw5Tm
portion sizes
veggies & fruit http://www.chow.com/food-news/80652/how-many-fruits-and-vegetables-should-i-eat-a-visual-guide
foods you didn't use to like, but now do...and changing tastes as older
http://chowhound.chow.com/topics/714245http://chowhound.chow.com/topics/473698
picky eater/palette
http://answers.yahoo.com/question/index;_ylt=Alj28OmjO9N1DFxkOGJkQCQjzKIX;_ylv=3?qid=20111002115359AAmMNz7
(...also see cooking for "picky kids" above)
lactose intolerance
http://uk.answers.yahoo.com/question/index?qid=20100622015029AA1ups2
(also perhaps...click on # 2.1 on this page to see the percentage of people who are lactose intolerant in various ethnic groups/countries):
http://en.wikipedia.org/wiki/Lactose_intolerance
.....and true "milk or dairy allergy" which is based on proteins, not lactose
http://en.wikipedia.org/wiki/Dairy_allergy
"pathogenic" bacteria vs. "spoilage" bacteria (in all foods):
http://answers.yahoo.com/question/index?qid=20110430092432AAt9an4 (find better one w danger zone search?)
http://www.fsis.usda.gov/help/FAQs_Food_Spoilage/index.asp
pork and trichinosis ...only need 140 F for one min, + virtually all commercial pork is prefrozen which also kills trichinella:
http://www.guardian.co.uk/lifeandstyle/2011/may/26/cooking-pork-safely-the-science
cutting boards, wooden vs. plastic (+ salmonella, etc):
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
PEELING, CHOPPING, etc
pomegranates:
http://answers.yahoo.com/question/index?qid=20101104135416AA1QxJ3
onions, no tears
http://uk.answers.yahoo.com/question/index?qid=20100618083223AAF4cTg
melons, oranges, etc, technique
find answer???
cutting coconuts
http://answers.yahoo.com/question/index?qid=20111114080623AAjJgqR
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