CURIOUSCOOK.COM

Curious Cook

Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...

http://www.curiouscook.com/

OVERVIEW OF curiouscook.com

TRAFFIC RANK

>1,000,000

REVIEWS

0

PAGES IN THIS WEBSITE

12

LINKS TO THIS WEBSITE

CONTACTS

ADDRESSES

SOCIAL LINKS

ONLINE SINCE

WEBSITE DETAILS

SEO

PAGES

SIMILAR SITES

TRAFFIC RANK FOR CURIOUSCOOK.COM

TODAY'S RATING

>1,000,000

TRAFFIC RANK - AVERAGE PER MONTH

BEST MONTH

April

AVERAGE PER DAY Of THE WEEK

HIGHEST TRAFFIC ON

Saturday

TRAFFIC BY CITY

Sign up

CUSTOMER REVIEWS

Average Rating: 3.8 out of 5 with 14 reviews

5 star

4

4 star

5

3 star

4

2 star

0

1 star

1

Hey there! Start your review of curiouscook.com

AVERAGE USER RATING

Write a Review

WEBSITE PREVIEW

LOAD TIME

0.7 seconds

FAVICON PREVIEW

16x16
32x32

CONTACTS AT CURIOUSCOOK.COM

A HAPPY DREAMHOST CUSTOMER

PRIVATE REGISTRANT

417 ASS●●●●●●●RD #324

C/O CU●●●●●●OK.COM

B●A , CA, 92821

US

1.71●●●●4182

CU●●●●●●●●●●●●●@PROXY.DREAMHOST.COM

View this contact

A HAPPY DREAMHOST CUSTOMER

PRIVATE REGISTRANT

417 ASS●●●●●●●RD #324

C/O CU●●●●●●OK.COM

B●A , CA, 92821

US

1.71●●●●4182

CU●●●●●●●●●●●●●@PROXY.DREAMHOST.COM

View this contact

A HAPPY DREAMHOST CUSTOMER

PRIVATE REGISTRANT

417 ASS●●●●●●●RD #324

C/O CU●●●●●●OK.COM

B●A , CA, 92821

US

1.71●●●●4182

CU●●●●●●●●●●●●●@PROXY.DREAMHOST.COM

View this contact

ADD CONTACT

Login

TO VIEW CONTACTS

Remove Contacts

FOR PRIVACY ISSUES

DOMAIN REGISTRATION INFORMATION

REGISTERED: 1997 December 04
UPDATED: 2013 December 14
EXPIRATION: EXPIRED REGISTER THIS DOMAIN

BUY YOUR DOMAIN

DOMAIN AGE

27

YEARS
7

MONTHS
18

DAYS

NAME SERVERS

1: ns1.dreamhost.com
2: ns2.dreamhost.com
3: ns3.dreamhost.com

REGISTRAR

NEW DREAM NETWORK, LLC

WHOIS : whois.dreamhost.com

REFERRED : http://www.dreamhost.com

CONTENT

PAGES IN
THIS WEBSITE

12

SSL

EXTERNAL LINKS

1,595

SITE IP

104.16.104.123

LOAD TIME

0.71 sec

SCORE

6.2

PAGE TITLE

Curious Cook | curiouscook.com Reviews

<META> DESCRIPTION

Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...

<META> KEYWORDS

1 curious cook

2 harold mcgee

3 other writings

4 talks and appearances

5 welcome

6 new york times

7 permalink

8 comments 0

9 life changing

10 thanks elizabeth

CONTENT

Page content here

KEYWORDS ON PAGE

curious cook,harold mcgee,other writings,talks and appearances,welcome,new york times,permalink,comments 0,life changing,thanks elizabeth,kaukasis,mamushka,heres your chance,proceedings,my italics,manufacturing confectioner,that,flavor,heat,sugar,taste

SERVER

cloudflare

CONTENT-TYPE

utf-8

GOOGLE PREVIEW

Curious Cook | curiouscook.com Reviews

https://curiouscook.com

Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...

INTERNAL PAGES

curiouscook.com

1

Curious Cook: sugar

http://www.curiouscook.com/site/sugar

Keys to Good Cooking. On Food and Cooking. Caramelization: new science, new possibilities. Thats the magic of cooking front and center: from one odorless, colorless, simply sweet molecule, heat creates hundreds of different molecules, some aromatic and some tasty and some colored. How does heat turn sugar into caramel? And weve all been wrong. Its dismaying to think that so many could be so wrong for so long about such a basic ingredient and process! The melting point of a substance is the temperature at...

2

Curious Cook: flavor

http://www.curiouscook.com/site/flavor

Keys to Good Cooking. On Food and Cooking. Caramelization: new science, new possibilities. Thats the magic of cooking front and center: from one odorless, colorless, simply sweet molecule, heat creates hundreds of different molecules, some aromatic and some tasty and some colored. How does heat turn sugar into caramel? And weve all been wrong. Its dismaying to think that so many could be so wrong for so long about such a basic ingredient and process! The melting point of a substance is the temperature at...

3

Curious Cook: candies

http://www.curiouscook.com/site/candies

Keys to Good Cooking. On Food and Cooking. Caramelization: new science, new possibilities. Thats the magic of cooking front and center: from one odorless, colorless, simply sweet molecule, heat creates hundreds of different molecules, some aromatic and some tasty and some colored. How does heat turn sugar into caramel? And weve all been wrong. Its dismaying to think that so many could be so wrong for so long about such a basic ingredient and process! The melting point of a substance is the temperature at...

4

Peeling fresh fava beans with ease (and soda) - Curious Cook

http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html

Keys to Good Cooking. On Food and Cooking. Laquo; Sugar from the garden. Caramelization: new science, new possibilities ». Peeling fresh fava beans with ease (and soda). A few weeks ago Evan Kleiman of KCRWs. Tweeted me a question from one of her listeners: why did the cooking water for a batch of garden green beans turn pink? So I checked, and it turns out that the skins of most legume seeds, favas included, are rich in the same proanthocyanidins. I thought I could test the theory by cooking some skins ...

5

Caramelization: new science, new possibilities - Curious Cook

http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html

Keys to Good Cooking. On Food and Cooking. Laquo; Peeling fresh fava beans with ease (and soda). For young scientists fascinated by food: a promising search at Cornell ». Caramelization: new science, new possibilities. Thats the magic of cooking front and center: from one odorless, colorless, simply sweet molecule, heat creates hundreds of different molecules, some aromatic and some tasty and some colored. How does heat turn sugar into caramel? And weve all been wrong. The melting point of a substance is...

UPGRADE TO PREMIUM TO VIEW 7 MORE

TOTAL PAGES IN THIS WEBSITE

12

LINKS TO THIS WEBSITE

bearslovepie.wordpress.com

Cooking Class | Bears Love Pie

https://bearslovepie.wordpress.com/cooking-class

Recipes from Aspen Colorado. Lamb Stew with Spring Vegetables. Fennel, Blood Orange, and Ginger Salad. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Slow Food Roaring Fork.

smokeblog.unixwiz.net

Best food book ever - Steve Friedl's SmokeBlog

http://smokeblog.unixwiz.net/2010/03/best-food-book-ever.html

Laquo; Time and Temperature. Smoking salmon - how I do it ». Best food book ever. I've purchased a decent selection of grill/smoker books over the years, each with its own warts and charms, but the best food book I have doesn't have a single recipe. On Food and Cooking: The Science and Lore of the Kitchen. By Harold McGee is a food science. Book, and I've described it as the book Alton Brown would write. In fact, Alton can be seen reading it during some cutaway shots in Good Eats (an homage, no doubt).

bearslovepie.wordpress.com

Citrus Segments | Bears Love Pie

https://bearslovepie.wordpress.com/cooking-class/citrus-supreme-segments

Recipes from Aspen Colorado. Lamb Stew with Spring Vegetables. Fennel, Blood Orange, and Ginger Salad. Firstly, slice off heels of the fruit. Begin to slice the peel off, being sure to remove white pith, and continue around the fruit. It should look similar to this when finished. Now insert knife into flesh, avoiding the segment membranes. This part is best done over a bowl to catch the juices. Slice on both sides of segment, removing the segment from the membranes. Leave a Reply Cancel reply.

bearslovepie.wordpress.com

Smoked Game Hens | Bears Love Pie

https://bearslovepie.wordpress.com/recipes/meats-and-fish/smoked-game-hens

Recipes from Aspen Colorado. Lamb Stew with Spring Vegetables. Fennel, Blood Orange, and Ginger Salad. 2-4 Cornish Hens, trussed if desired. We hot-smoked the marinated hens at 180F for 20 minutes before roasting; this is optional but adds a tremendous amount of flavor and texture to the hens. If you choose not to smoke your hens, you can use smoked paprika to impart these flavors. 1 c cider vinegar. 2 t kosher salt. 2 t mixed black and white pepper. 1/4 c brown sugar. 1 t mustard powder. 2 t hot paprika.

bearslovepie.wordpress.com

Vegetables | Bears Love Pie

https://bearslovepie.wordpress.com/recipes/vegetables

Recipes from Aspen Colorado. Lamb Stew with Spring Vegetables. Fennel, Blood Orange, and Ginger Salad. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Slow Food Roaring Fork.

bearslovepie.wordpress.com

Meats and Fish | Bears Love Pie

https://bearslovepie.wordpress.com/recipes/meats-and-fish

Recipes from Aspen Colorado. Lamb Stew with Spring Vegetables. Fennel, Blood Orange, and Ginger Salad. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Slow Food Roaring Fork.

nuclearzucchini.blogspot.com

Nuclear Zucchini: May 2011

http://nuclearzucchini.blogspot.com/2011_05_01_archive.html

Saturday, May 28, 2011. Phlomax Pics and Video. M1 year is over. And I'm at home for the Memorial Day Weekend, kayaking in the Magothy River, feasting on salmon with black beans, and visiting the new R.E.I. store in Columbia, MD- finally my favorite store has come to my hometown! On Monday I'm heading back to Ann Arbor to start on my first lab rotation, in which I will be developing a dendrimer. A dendrimer, as I learned this week, is a molecular dandelion seed. Monday, May 16, 2011.

foodthinking.wordpress.com

Cut pickles in Jars | Food Thinking

https://foodthinking.wordpress.com/2012/06/26/pickles/2012-06-23_20-16-06_751-1-2

Eat Cook. Care. Love food that loves you back. Let Me Feed You. Subscribe in a reader. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join 18 other followers. Vegetable Koftas in Punjabi Curry, Baked not Fried! Khichdi, The Savory, Rice and Dal One Pot Meal! A Classic: Mutter Paneer. Indian Ground Beef Kebabs Grilled Inside or Out with Raita. Chicken Tikka Masala Over Brown Rice. Bite Me New England. Poor Girl Eats Well. You Fed a Baby Chili?

UPGRADE TO PREMIUM TO VIEW 1,587 MORE

TOTAL LINKS TO THIS WEBSITE

1,595

OTHER SITES

curiousconundrum.com

Curious Conundrum

Skip to main content. From Faith to Disbelief. I grew up as a Christian. I lived in a Christian household, attended church far more than regularly, heck I even sought to do what God wanted me to do (kind of part of the whole purpose of being a Christian). I really wanted to be a good Christian that pleased God and was used in a mighty mighty way for His glory, but now that all seems for naught. Read more about From Faith to Disbelief.

curiousconversations.biz

Registrant WHOIS contact information verification

You have reached a domain that is pending ICANN verification. As of January 1, 2014 the Internet Corporation for Assigned Names and Numbers (ICANN) will mandate that all ICANN accredited registrars begin verifying the Registrant WHOIS contact information for all new domain registrations and Registrant contact modifications. Why this domain has been suspended. Email address has not been verified. This is a new domain registration and the Registrant email address has not been verified. Wenn Sie Inhaber der...

curiousconversations.weebly.com

Curious Conversations - Home

Curious Just Got Curiouser! Alice is back in Wonderland with all of her favorite characters from the book! A new spin on Lewis Carroll's classic characters! Coming to a (Valley Village) Theatre near you in May 2015! OPENS WORLD PREMIERE ENGAGEMENT AT THE ECLECTIC COMPANY THEATRE ON MAY 29. A new show comprised of eight short plays inspired by Lewis Carroll’s. Alice’s Adventures in Wonderland. Through The Looking Glass. WHEN: May 29- June 28, 2015. Fri. and Sat. at 8:00. Also Thursdays at 8:00. By Nancy C...

curiouscook.blogspot.com

Redirecting

Youre about to be redirected. The blog that used to be here is now at http:/ news.curiouscook.com/. Do you wish to be redirected? This blog is not hosted by Blogger and has not been checked for spam, viruses and other forms of malware.

curiouscook.co.nz

Curious Cook - curiouscook

Do you want to. How to make cheese. Let me show you how easy it can be. As it is my role to. You could be a food fanatic looking for the next big thing. To happen in your kitchen. A locavore, perhaps, with access to fresh ingredients and a keeness to create meals from scratch. So you know where your food comes from. Maybe you're a chef and you're keen to make your own fresh cheeses. To compliment your menu. Or purchase a gift voucher from my online store. Wellington High School Community Education Centre.

curiouscook.com

Curious Cook

Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...

curiouscook.net

dee hobsbawn-smith - the curious cook

Cooking and Kitchen Chemistry. Eat and Drink: Recipes. Restaurants and Food Biz. Welcome to the website of The Curious Cook. In this era of mass-manufactured foods, homemade food is above gold and frankincense, because for many of us, time is the most precious commodity, and an investment in handmade is tallied in moments, love and intentions. Bread & Water essay collection earns 2nd in SWG’s 2014 John V. Hicks Long Manuscript Award. October 3rd, 2014. In memoriam Richard Griebel. October 3rd, 2014.

curiouscook.typepad.com

Curious Cook

Keys to Good Cooking. On Food and Cooking. I write about the science of food and cooking: where our foods come from, what they are and what theyre made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the. And the story of the Erice Workshops on Molecular and Physical Gastronomy. And theres a page devoted to my sister and first illustrator, Ann McGee Kurz. Friday, 04 February 2011. Oxford Food Symposium 2018: Grants for young chefs. I recently ca...

curiouscookandtraveler.com

UNDER CONSTRUCTION

Is currently UNDER CONSTRUCTION. This Web site is currently under construction. Please be sure to visit this Web site again in the near future! This is your current default homepage; it has been setup with your new account. To update this Under Construction page, please replace your index.html file.

curiouscookery.com

Intro

curiouscookie83.blogspot.com

The Curiosities of an Indecisive Procrastinator.

The Curiosities of an Indecisive Procrastinator. This blog is all about what interests me, excites me, baffles me, shocks me, stuns me, and encapsulates me. Basically like the title says its a place to house my curiosities. Tuesday, July 9, 2013. Back in my home town. Well I guess that's all for now. Saturday, June 22, 2013. Absent again, I know Im horrible. Just wanted to share. Wednesday, May 22, 2013. Pretty close to a year . . . Hope everyone has a good day. Sunday, June 24, 2012. Hours to the reload...