eGCI Cookery Clinic Q&A with chef Shaun Hill
Michelin starred chef Shaun Hill of The Merchant House restaurant in Ludlow, England joins us this week to answer your cooking queries.
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How The Session Will WorkStarted by Andy Lynes , 10 May 2004 |
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BIOStarted by Jason Perlow , 09 May 2004 |
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What excites you?Started by chromedome , 17 May 2004 |
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Thanks to chef Shaun hillStarted by Andy Lynes , 18 May 2004 |
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Fish PreparationStarted by Bond Girl , 13 May 2004 |
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Cooking CauliflowerStarted by commander , 15 May 2004 |
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Boiling Octopus:Started by MiguelCardoso , 11 May 2004 |
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roasted shanksStarted by badthings , 13 May 2004 |
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Selecting, Blending FlavorsStarted by project , 13 May 2004 |
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TurbotStarted by Jonathan Day , 12 May 2004 |
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Question about ratatouilleStarted by edsel , 13 May 2004 |
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Cooking Big Fat Leafy GreensStarted by commander , 11 May 2004 |
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Pressure cooking tough cuts of meatStarted by John Whiting , 10 May 2004 |
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Flour - European Cake vs. American APStarted by bleudauvergne , 10 May 2004  Dessert
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Deciding When to Thicken or to ReduceStarted by commander , 10 May 2004 |
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Freshwater CrayfishStarted by francesco , 11 May 2004 |
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Green VegetablesStarted by Jonathan Day , 09 May 2004 |
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SeasoningStarted by Andy Lynes , 10 May 2004 |
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Foie Gras tomfooleryStarted by MobyP , 10 May 2004 |
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