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The Cool Cook's intel

[BY DATE] [BY GRADE]
Basic Recipes: Boiling Meat [3.46] Apr 27, 2008
Barbecued Cabbage [3.61] Apr 27, 2008
Savory Wild Rice Bake [3.91] Apr 26, 2008
How To Fillet Salmon [3.53] Apr 17, 2008
A Chef's Guide to Buying a Barbecue [3.61] Apr 9, 2008
How to Use Whole Spices [3.35] Apr 7, 2008
Basic Recipes: How to Stuff a Chicken [2.92] Apr 6, 2008
Can Vinegar Really Nuke Heartburn? [3.38] Apr 6, 2008
Yes You Can Write a Cookbook [3.53] Apr 6, 2008
How to Cook a Stockpot Chicken [3.85] Apr 6, 2008
Hoggett Dressed as Lamb [3.46] Mar 31, 2008
Basic Recipes: Potato Bake [3.46] Mar 18, 2008
Basic Recipes: Braising Meat [3.42] Mar 17, 2008
Basic Recipes: Finger Bowl [3.26] Mar 16, 2008
Kitchen Tips: The Greenest Cleaner [3.64] Mar 7, 2008
Asparagus Recipes [3.06] Mar 5, 2008
Stir Fried Asparagus [3.68] Mar 5, 2008
Steamed Asparagus [3.40] Mar 5, 2008
Asparagus With Yoghurt [3.07] Mar 4, 2008
Asparagus With Tarragon [3.15] Mar 4, 2008
Asparagus With Lemon Butter [3.15] Mar 4, 2008
Asparagus With Ginger [3.27] Mar 4, 2008
Asparagus Soup [2.90] Mar 4, 2008
The Face of Innocence [3.54] Mar 4, 2008
Basic Recipes: Pot Roast [3.61] Mar 4, 2008
Basic Recipes: Index [3.58] Mar 3, 2008
Basic Recipes: Roasting Meat [3.72] Mar 3, 2008
Basic Recipes: Boiled Poultry [3.41] Mar 1, 2008
Basic Recipes: Soufflés [3.83] Feb 29, 2008
Basic Recipes: Sweet Omelettes [3.78] Feb 26, 2008
Basic Recipes: Poached Egg [3.81] Feb 25, 2008
Basic Recipes: Baked Fish [3.36] Feb 25, 2008
Basic Recipes: Poached Fish [3.50] Feb 24, 2008
Basic Recipes: Smoked Fish [3.58] Feb 22, 2008
Basic Recipes: Grilled Fish [3.71] Feb 22, 2008
Basic Recipes: Pan-fried Fish [3.87] Feb 21, 2008
Basic Recipes: Deep-fried Fish [4.00] Feb 21, 2008
Kitchen Tips: Clarifying Stock [3.46] Feb 20, 2008
Comments Worth Sharing [4.05] Feb 20, 2008
In Praise of Delia [3.78] Feb 20, 2008
Basic Recipes: Butter Sauce [3.78] Feb 20, 2008
Basic Recipes: Boiled Potatoes [3.78] Feb 20, 2008
Basic Recipes: Quiche [3.86] Feb 15, 2008
Basic Recipes: Fruit Coulis [3.66] Feb 15, 2008
Basic Recipes: Chocolate Cake [3.62] Feb 15, 2008
Basic Recipes: Pancakes [3.66] Feb 14, 2008
Basic Recipes: Steamed Fish [3.69] Feb 14, 2008
Basic Recipes: Vanilla Sauce [3.53] Feb 14, 2008
Basic Recipes: Tomato Sauce [3.58] Feb 14, 2008
Basic Recipes: Thai Dipping Sauce [3.69] Feb 14, 2008
Basic Recipes: Sweet and Sour Sauce [3.50] Feb 13, 2008
Basic Recipes: Asian-Style Sauce [3.50] Feb 13, 2008
Basic Recipes: Sorbet Syrup [3.69] Feb 13, 2008
Basic Recipes: Red Cabbage [3.16] Feb 13, 2008
Basic Recipes: Pizza Dough [3.00] Feb 13, 2008
Basic Recipes: Sweet Pastry [3.71] Feb 12, 2008
Basic Recipes: Pavlova Cake [3.58] Feb 12, 2008
Basic Recipes: Meringue Mix [3.75] Feb 12, 2008
Basic Recipes: Boiled Rice [3.46] Feb 12, 2008
Basic Recipes: Mayonnaise [3.61] Feb 12, 2008
Basic Recipes: Hollandaise Sauce [3.66] Feb 10, 2008
Basic Recipes: Harissa [4.00] Feb 10, 2008
Basic Recipes: Gravadlax [3.71] Feb 10, 2008
Basic Recipes: Gonache [3.84] Feb 10, 2008
Basic Recipes: Frangipane [3.75] Feb 10, 2008
Basic Recipes: Damper [3.56] Feb 10, 2008
Basic Recipes: Clafoutis [3.66] Feb 9, 2008
Basic Recipes: Choux Pastry [3.93] Feb 9, 2008
Basic Recipes: Brandy Snap Paste [3.71] Feb 9, 2008
Basic Recipes: Bouillon [3.93] Feb 9, 2008
Basic Recipes: Lemon Sauce [3.58] Feb 9, 2008
This is Getting Ridiculous! [3.15] Feb 9, 2008
Basic Recipes: Apple Filling [4.05] Feb 9, 2008
Basic Recipes: Almond Cream [3.64] Feb 9, 2008
Basic Recipes: Batter [3.64] Feb 9, 2008
Basic Recipes: Shortcrust Pastry [3.94] Feb 9, 2008
Kitchen Tips: Index [4.07] Feb 8, 2008
Heat Effects on Food [4.06] Feb 8, 2008
Moulds and Yeasts [3.41] Feb 8, 2008
Basic Recipes: Cake Mix [3.58] Feb 8, 2008
'Pearls Before Swine' [3.33] Feb 7, 2008
Cooking With Wine [3.66] Feb 7, 2008
Let's Get Steamy [3.83] Feb 7, 2008
Chopping and Cutting [3.91] Feb 7, 2008
Whisks and Wands [3.75] Feb 7, 2008
Pots and Pans [3.66] Feb 7, 2008
Pies and Pastry [4.00] Feb 7, 2008
Marinade! My Love is a Marinade.... [3.92] Feb 7, 2008
Grills, Broilers and Salamanders [3.66] Feb 7, 2008
In Praise of the Humble Salad [4.07] Feb 7, 2008
The Cool Cook [3.38] Feb 7, 2008
Adding FAT to Food [4.18] Feb 7, 2008
Kitchen First Aid: Poisoning [4.18] Feb 6, 2008
Kitchen First Aid: Electric Shock [3.53] Feb 6, 2008
Kitchen First Aid: Cuts and Wounds [4.15] Feb 6, 2008
Kitchen First Aid: Choking [3.58] Feb 6, 2008
Kitchen First Aid: Burns and Scalds [4.07] Feb 6, 2008
Kitchen First Aid: Shock [3.69] Feb 6, 2008
Kitchen First Aid: First Aid Kit [3.61] Feb 6, 2008
First Aid in the Kitchen [3.76] Feb 6, 2008
Kitchen Hygiene [3.41] Feb 6, 2008
Kitchen Hygiene: Kids,Pets,Pests and Barbies [4.05] Feb 5, 2008
Kitchen Hygiene: Refrigeration [4.10] Feb 5, 2008
Kitchen Hygiene: Destroying the Bugs [4.05] Feb 5, 2008
Kitchen Hygiene: Prepare Your Defenses [4.12] Feb 5, 2008
Kitchen Hygiene: Know Your Enemy [3.76] Feb 4, 2008
Kitchen Hygiene: Are You Safe? [4.00] Feb 4, 2008
Kitchen Tips: Meat Sticking to Pan [3.50] Feb 4, 2008
Kitchen Tips: Alexis Soyer [3.33] Feb 4, 2008
White Eggs or Brown Eggs? [3.83] Feb 4, 2008
Kitchen Tips: Sharpening Small Blades [3.58] Feb 4, 2008
Kitchen Tips: Burnt Aluminium Pan [3.38] Feb 4, 2008
Kitchen Tips: Boiling Vegetables [3.58] Feb 4, 2008
Kitchen Tips: Leftover Wine [3.33] Feb 3, 2008
Kitchen Tips: Burnt Stews [3.08] Feb 3, 2008
Kitchen Tips: Preventing Burnt Pans [3.25] Feb 3, 2008
Kitchen Tips: Microwave Containers [3.64] Feb 3, 2008
Kitchen Tips: Soggy Pastry [3.58] Feb 3, 2008
Kitchen Tips: Self Raising Flour [3.46] Feb 2, 2008
Kitchen Tips: Curdled Sauces [3.40] Feb 2, 2008
Kitchen Tips: Salad Dressings [3.23] Feb 2, 2008
Kitchen Tips: Using Saffron [3.53] Feb 2, 2008
The Dangers of Undercooked Pork [3.33] Feb 2, 2008
Kitchen Tips: Browning Pie Pastry [2.91] Feb 1, 2008
Kitchen Tips: Cooking Pasta [3.25] Feb 1, 2008
Kitchen Tips: Mixing Mustard [3.50] Feb 1, 2008
Kitchen Tips: Mixing Small Items [3.00] Feb 1, 2008
Kitchen Tips: Fat From Frying [3.16] Feb 1, 2008
Kitchen Tips: Keeping Meat Fresh [3.15] Jan 31, 2008
Kitchen Tips: Keeping Lemons Fresh [3.00] Jan 31, 2008
Kitchen Tips: Keeping Herbs Fresh [2.84] Jan 31, 2008
Kitchen Tips: Smoke From Broiling [3.15] Jan 31, 2008
Kitchen Tips: Adding Garlic Flavor [3.07] Jan 31, 2008
Kitchen Tips: Fire [3.93] Jan 31, 2008
Kitchen Tips: Separating Eggs [3.25] Jan 31, 2008
Kitchen Tips: Champagne [2.75] Jan 31, 2008
Kitchen Tips: Clarifying Butter [3.50] Jan 31, 2008
Kitchen Tips: Measuring Butter [3.00] Jan 31, 2008
Kitchen Tips: Bouquet Garni [3.41] Jan 31, 2008
Kitchen Tips: Cleaning Ceramic Cookers [2.38] Jan 30, 2008
Kitchen Tips: Keeping Cast Iron Clean [3.35] Jan 30, 2008
How to Cook a Whole Salmon [3.57] Jan 30, 2008
The Humane Way to Cook a Lobster [3.46] Jan 30, 2008
Kitchen Condiments: Rouille [3.07] Jan 30, 2008
Kitchen Tips: Cleaning Copper and Brass [2.92] Jan 30, 2008
Kitchen Essentials: CousCous [3.35] Jan 30, 2008
Kitchen Condiments: Aioli [3.30] Jan 30, 2008
Know Your Steak [3.53] Jan 29, 2008
Kitchen Tips: Keeping Whipped Cream [2.92] Jan 29, 2008
Vinegar Magic: More Uses For Vinegar [3.42] Jan 29, 2008
Vinegar Magic: Dishwashers [3.16] Jan 29, 2008
Kitchen Tips: Vierge Dressing [3.58] Jan 29, 2008
Kitchen Tips: Use a Thermometer [3.58] Jan 29, 2008
Kitchen Tips: Slicing Meat and Fish [2.92] Jan 29, 2008
Kitchen Tips: Skin Forming on Sauces [3.41] Jan 29, 2008
Simple Cucumber Pickle [3.35] Jan 29, 2008
Kitchen Tips: Removing Screw Top Lids [3.26] Jan 29, 2008
Kitchen Tips: Removing Salt [3.25] Jan 29, 2008
Kitchen Tips: Washing Rice [3.23] Jan 29, 2008
Kitchen Tips: Red Wine Stains [2.69] Jan 28, 2008
Kitchen Tips: The Perfect Soufflé [3.46] Jan 28, 2008
Kitchen Tips: Onions Without Tears [2.84] Jan 28, 2008
Kitchen Tips: Mouldy Tomato Paste [3.23] Jan 28, 2008
A Recipe From the Romans [3.58] Jan 28, 2008
Kitchen Tips: Bitter Tasting Mayonnaise [3.33] Jan 28, 2008
Kitchen Tips: Marinades [3.07] Jan 28, 2008
Kitchen Tips: Juicing a Lemon [3.08] Jan 28, 2008
Kitchen Tips: A Few Drops of Lemon Juice [3.25] Jan 28, 2008
Kitchen Tips: Substitute For Eggs [3.25] Jan 28, 2008
Kitchen Tips: Icing a Cake [2.25] Jan 28, 2008
Kitchen Tips: How to Peel Kiwi Fruit [2.66] Jan 28, 2008
How to Boil Green Vegetables [3.30] Jan 28, 2008
Kitchen Tips: Keeping Ginger Fresh [2.66] Jan 28, 2008
Kitchen Tips: Raw Garlic in Salads [2.75] Jan 28, 2008
Kitchen Tips: How to Peel Garlic [3.25] Jan 28, 2008
Kitchen Tips: Adding Flavor to Rice [3.30] Jan 28, 2008
Kitchen Tips: Fish Sticking to the Barbecue [3.41] Jan 28, 2008
Dealing With Adverse Comments [2.91] Jan 28, 2008
Kitchen Tips: Leftover Egg Whites [3.07] Jan 28, 2008
Kitchen Tips: Removing Bits of Egg Shell [2.23] Jan 28, 2008
Kitchen Tips: Peeling Hard Boiled Eggs [2.91] Jan 27, 2008
Kitchen Tips: Keeping Eggs Fresh [2.75] Jan 27, 2008
Kitchen Tips: Dark Rings in Hard Boiled Eggs [3.07] Jan 27, 2008
Kitchen Tips: Eggs - Telling Cooked From Fresh [3.08] Jan 27, 2008
Kitchen Tips: Undercooked Boiled Eggs [2.58] Jan 27, 2008
Kitchen Tips: How to De-seed Chilies [3.08] Jan 27, 2008
Kitchen Tips: Decorating With Cabbage [3.16] Jan 27, 2008
Kitchen Tips: CousCous [3.58] Jan 27, 2008
Kitchen Tips: Chili and Chocolate [2.83] Jan 26, 2008
Kitchen Tips: Cauliflower [2.69] Jan 26, 2008
Cannelloni Italian Style [2.91] Jan 26, 2008
Kitchen Tips: Removing Candle Wax [3.25] Jan 26, 2008
Kitchen Tips: Brown Edges in Lettuce [3.25] Jan 26, 2008
Kitchen Tips: Searing Meat [3.08] Jan 25, 2008
Kitchen Tips: An Alternative to Breadcrumbs [2.33] Jan 25, 2008
Kitchen Tips: Baking Pastry 'Blind' [3.16] Jan 25, 2008
Kitchen Tips: Keeping Cut Avocado Fresh [2.91] Jan 25, 2008
Kitchen Tips: Salt in Anchovies [2.58] Jan 25, 2008
Haybox Cookery [3.23] Jan 25, 2008
Turning Legs Into Loins [3.23] Jan 25, 2008
How to Cook Asparagus [3.41] Jan 25, 2008
Sweet Chili Sauce For Fish [2.83] Jan 25, 2008
Using Up Leftovers [3.33] Jan 25, 2008
How to Make Plum Sauce [3.00] Jan 25, 2008
Stopping a 'Roach in His Tracks [3.08] Jan 25, 2008
How to Make Mango Sauce [3.00] Jan 25, 2008
Dealing With Kitchen Burns [3.50] Jan 25, 2008
How to Make Batter [3.16] Jan 25, 2008
Using Spices in Cooking [3.46] Jan 24, 2008
Thickening Sauces and Gravy [3.80] Jan 24, 2008
The Use of Reductions in Cooking [3.71] Jan 24, 2008
How to Roast Meat [3.69] Jan 24, 2008
Recipes Are Guides, Not Formulae [3.92] Jan 24, 2008
Planning the Perfect Dinner Party [3.33] Jan 24, 2008
How to Peel Almost Anything [3.78] Jan 24, 2008
Leftover Egg Whites [3.75] Jan 24, 2008
Easy Home Made Caramel [3.46] Jan 23, 2008
Cooking Boiled Beef [3.30] Jan 23, 2008
Cooking by Boiling [4.17] Jan 23, 2008
The Cool Cook's Tips & Tricks [3.53] Jan 23, 2008
Authentic Irish Coffee [3.83] Jan 23, 2008
Cooking With Fats and Oils [3.81] Jan 23, 2008
The Perfect Omelet [3.75] Jan 22, 2008
Obesity and the Role of Non-stick Cookware [3.57] Jan 22, 2008
Eat Your Way to a Healthy Diet [3.38] Jan 22, 2008
Frozen Puff Pastry [3.42] Jan 22, 2008
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