(Links updated Feb 2013)

Not sure what to do with those new foods you're trying on your low carb plan? You're not alone - when I started out, I didn't even know how to boil eggs! Don't worry, there is plenty of free, reliable information on the 'net. Here are some links for cooking techniques and recipes for many common foods.

Poultry:
Perdue - This is the most reliable website I've found for chicken info. Here's their chicken cooking guide and their turkey cooking guide.

Beef:
The Beef Information Centre - a cooking guide.

Pork:
Pork Cooking Guide

Eggs:
Basic Cooking Techniques - Proper cooking techniques and recipes.

Vegetables:
Vegetable Recipes

General:
The Cook's Thesaurus - Never heard of a courgette? A cristophene? This site has a searchable database of food ingredients, their alternative names, photographs, and substitution suggestions. There is also info on utensils.

Cooking Conversions - This site will help you convert common cooking units.

Food.com, formerly known as recipezaar. This is my most-used recipe link because you can filter your recipe search so many ways: by ingredient, ethnicity, cooking method, nutrition info, etc. I use it all the time.

Cool!

I've added this to the Kitchen Help FAQ. NTARIA.

Karen

I'll have to look through those. THat's one of the reasons I love the Better Homes and Gardens books. They may not be low carb, but they usually have thing slike basic roasting times or cutting tips.

Thanks for collecting links

Wow, that's a keeper, (as, Karen, is the Kitchen Help FAQ! I LOVE IT). Have you even run into instructions that really show clearly how to cut up a chicken? I tried once a long time ago, and I ended up with a mangled mess. The chefs on TV do it in about 2 seconds. I would love to be able to do that, as it would be much less expensive. There are sometimes really great sales on whole chickens. I've seem some "guides", but there are always a couple of steps that don't seem very clear.

I know this is something that was probably a basic skill a couple of generations ago!

Ha ha - I had the same problem. Actually, I got really good at cutting chicken leg quarters when I was feeding my dog a b.a.r.f diet... ironically, I was a vegetarian.

I think the secret is having a big, heavy, high-quality knife. Perhaps "cleaver" would be a better word! I think that's what I'll ask for for my next B-day. In the meantime, I usually roast them whole.

Here's the nicest "how to" I found on the web:

http://gourmetsleuth.com/cutupchicken.htm

(Edit) Hey, I found a video!

http://www.epicurious.com/cooking/how_to/video/ Click on "Jointing a Chicken" in the "Poultry" menu.

Thanks, Kristine! I'll check these out for sure!

I don't have a cleaver either.

Thanks, Suze. I've replaced it with another eggy link.

Rosebud

Alton Brown of Good Eats demonstrated how to Butterfly a chicken so it lays flat. He used a wooden model of a dinosaur skeleton to demonstrate. It was funny. But I can now butterfly a chicken! Kitchen shears make it much easier, btw.