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Molecular Gastronomy
- blog.khymos.org » - dedicated to molecular gastronomy
- US FDA/CFSAN - Approximate pH of Foods and Food Products
- Le Sanctuaire - Molecular Gastronomy Store
- fooducation.org
- khymos.org - blog and website dedicated to molecular gastronomy
- Sous Vide Or Not Sous Vide?
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- A Practical Guide to Sous Vide Cooking
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Charcuterie
- » Blog Archive » Here we go again (more curing)…. and a MEAT PARTY!!
- Charcuterie Sundays
- "Charcuterie": "The Book" 2005-08 Forum
- The Paupered Chef: Beginner’s Charcuterie
- The Art of The Pig
- Cured Meats
- Savoring the whole hog, one piece at a time.
- Tom the Butcher
- The Paupered Chef: Curing
- The Sausage Maker, Inc. - Sausage Making Equipment & Supplies
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