The eGullet Culinary Institute (eGCI)

150 topics in this forum

1. Index of eGCI Courses

   By eGCI Team, March 27, 2006
   • 0 replies
   • 40.3k views
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   • eGCI Team
   • March 27, 2006

2. How to attend an eGCI course

   By eGCI Team, March 28, 2006
   • 0 replies
   • 18.6k views
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   • eGCI Team
   • March 28, 2006

3. Welcome

   By eGCI Team, March 28, 2006
   • 0 replies
   • 12.4k views
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   • eGCI Team
   • March 28, 2006

4. Knife Maintenance and Sharpening

   By eGCI Team, August 13, 2003
   • 1 reply
   • 1.3m views
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   • eGCI Team
   • August 13, 2003

5. Basic Knife Skills

   By eGCI Team, August 12, 2003
   • 0 replies
   • 321.5k views
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   • eGCI Team
   • August 12, 2003

6. Q&A: Homebrewing 1 2 3 4 23

   By eGCI Team, April 3, 2006
   • 566 replies
   • 310k views
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   • FoodMan
   • May 29, 2011

7. Understanding Stovetop Cookware

   By eGCI Team, August 7, 2003
   • 0 replies
   • 305.7k views
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   • eGCI Team
   • August 7, 2003

8. Q&A -- Understanding Stovetop Cookware 1 2 3 4 24

   By eGCI Team, August 7, 2003
   • 583 replies
   • 299.6k views
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   • sygyzy
   • November 10, 2008

9. Science of the Kitchen: Cooking Meat

   By eGCI Team, April 9, 2004
   • 0 replies
   • 191.3k views
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   • eGCI Team
   • April 9, 2004

10. Sourdough Bread

    By eGCI Team, September 11, 2003   

    • Bread
    • 2 replies
    • 186.3k views
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    • eGCI Team
    • September 11, 2003

11. Plating and Presentation

    By eGCI Team, March 18, 2005
    • 1 reply
    • 161.5k views
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    • eGCI Team
    • March 21, 2005

12. Q&A: Confectionery 101 1 2 3 4 9

    By eGCI Team, August 31, 2006   

    • Confections
    • 201 replies
    • 143.5k views
    • 
    • Kerry Beal
    • February 23, 2015

13. Q&A -- Knife Maintenance and Sharpening 1 2 3 4 11

    By eGCI Team, August 13, 2003
    • 265 replies
    • 135.4k views
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    • knyfe
    • September 21, 2013

14. Confectionery 101

    By eGCI Team, August 31, 2006   

    • Confections
    • 6 replies
    • 133.1k views
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    • eGCI Team
    • November 16, 2006

15. Q&A: Plating and Presentation 1 2 3 4 6

    By eGCI Team, March 21, 2005
    • 136 replies
    • 132.7k views
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    • chef gui
    • July 4, 2009

16. Q&A: Braising 1 2 3 4 5

    By eGCI Team, February 18, 2005
    • 111 replies
    • 101.2k views
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    • jk1002
    • February 19, 2010

17. All About Eggs: Poaching Eggs

    By eGCI Team, February 10, 2004
    • 0 replies
    • 93.8k views
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    • eGCI Team
    • February 10, 2004

18. Introduction to Lebanese Cuisine

    By eGCI Team, September 26, 2003
    • 0 replies
    • 92.1k views
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    • eGCI Team
    • September 26, 2003

19. Mexican Table Salsas

    By eGCI Team, March 19, 2004
    • 0 replies
    • 84.6k views
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    • eGCI Team
    • March 19, 2004

20. Q&A -- Smoking Meat At home 1 2 3 4 9

    By eGCI Team, September 26, 2003
    • 209 replies
    • 80.5k views
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    • gfweb
    • April 21, 2015

21. Beginners Guide to Regional Indian Cooking

    By Andy Lynes, February 20, 2004
    • 0 replies
    • 80k views
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    • Andy Lynes
    • February 20, 2004

22. Soups, Part One: Thick Soups

    By eGCI Team, May 3, 2004
    • 4 replies
    • 79.9k views
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    • eGCI Team
    • May 21, 2004

23. Pit Roasting a Pig

    By eGCI Team, August 21, 2003
    • 0 replies
    • 77.6k views
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    • eGCI Team
    • August 21, 2003

24. The Potato Primer

    By eGCI Team, November 20, 2003
    • 0 replies
    • 69.3k views
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    • eGCI Team
    • November 20, 2003

25. Q&A: Basic Condiments 1 2 3 4

    By eGCI Team, June 13, 2005
    • 77 replies
    • 67.6k views
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    • TylerK
    • July 20, 2011