The eGullet Culinary Institute (eGCI)

150 topics in this forum

1. Q&A -- Sourdough Bread 1 2 3 4 8

   By eGCI Team, September 11, 2003
   • 184 replies
   • 65k views
   • 
   • jackal10
   • November 9, 2007

2. Smoking Meat at home

   By eGCI Team, September 26, 2003
   • 0 replies
   • 64.6k views
   • 
   • eGCI Team
   • September 26, 2003

3. Q&A: How to Dine 1 2 3 4

   By eGCI Team, August 15, 2006
   • 81 replies
   • 64.4k views
   • 
   • Splat
   • December 16, 2009

4. Q&A -- Straining, defatting and reducing Unit 3 1 2 3 4 9

   By eGCI Team, August 4, 2003
   • 211 replies
   • 57.5k views
   • 
   • Rachel Perlow
   • August 4, 2006

5. Homebrewing for the Absolute Beginner

   By eGCI Team, April 3, 2006
   • 4 replies
   • 57k views
   • 
   • eGCI Team
   • July 7, 2006

6. How to Dine: Getting the Most from Restaurants

   By eGCI Team, August 15, 2006
   • 0 replies
   • 54k views
   • 
   • eGCI Team
   • August 15, 2006

7. Cooking With Disabilities: Part One

   By eGCI Team, May 19, 2004
   • 2 replies
   • 52.9k views
   • 
   • eGCI Team
   • May 19, 2004

8. Taste & Texture, Part Two

   By eGCI Team, June 4, 2004
   • 0 replies
   • 52.7k views
   • 
   • eGCI Team
   • June 4, 2004

9. Q&A -- Basic Knife Skills 1 2 3 4

   By eGCI Team, August 12, 2003
   • 85 replies
   • 52.1k views
   • 
   • mgaretz
   • August 21, 2011

10. Taste & Texture, Part One

    By eGCI Team, April 23, 2004
    • 0 replies
    • 52.1k views
    • 
    • eGCI Team
    • April 23, 2004

11. A Sampling of South Indian Breads

    By eGCI Team, November 12, 2003
    • 0 replies
    • 49.3k views
    • 
    • eGCI Team
    • November 12, 2003

12. Stuffed Pastas

    By eGCI Team, March 26, 2004
    • 0 replies
    • 48.2k views
    • 
    • eGCI Team
    • March 26, 2004

13. All About Eggs -- FAQ

    By eGCI Team, February 6, 2004
    • 0 replies
    • 46.6k views
    • 
    • eGCI Team
    • February 6, 2004

14. SOY

    By eGCI Team, May 28, 2004
    • 0 replies
    • 45.2k views
    • 
    • eGCI Team
    • May 28, 2004

15. Stocks and Sauces Class - Unit 1 Day1

    By eGCI Team, July 31, 2003
    • 0 replies
    • 44.4k views
    • 
    • eGCI Team
    • July 31, 2003

16. Basic Condiments

    By eGCI Team, June 13, 2005
    • 1 reply
    • 43.6k views
    • 
    • eGCI Team
    • June 16, 2005

17. Q&A -- Brining 1 2 3 4 5

    By eGCI Team, September 23, 2003
    • 111 replies
    • 43.5k views
    • 
    • EnriqueB
    • November 18, 2011

18. Evaluating Wine

    By eGCI Team, March 7, 2005
    • 5 replies
    • 43.2k views
    • 
    • eGCI Team
    • March 17, 2005

19. On Consommé

    By eGCI Team, August 22, 2003
    • 1 reply
    • 42.9k views
    • 
    • eGCI Team
    • August 22, 2003

20. All About Eggs -- Omelettes and More

    By eGCI Team, February 11, 2004
    • 0 replies
    • 41.8k views
    • 
    • eGCI Team
    • February 11, 2004

21. Cream Sauces

    By eGCI Team, September 4, 2003
    • 0 replies
    • 41.4k views
    • 
    • eGCI Team
    • September 4, 2003

22. Q&A: Cooking With Disabilities 1 2 3 4 6

    By eGCI Team, May 19, 2004
    • 132 replies
    • 41.4k views
    • 
    • snowangel
    • November 4, 2009

23. Q&A for Simmering the Basic Stocks - Unit 2 Day 2 1 2 3 4 5

    By eGCI Team, August 4, 2003
    • 118 replies
    • 41k views
    • 
    • LindaK
    • September 3, 2011

24. The Kitchen Scale Manifesto

    By eGCI Team, March 26, 2006
    • 0 replies
    • 40.8k views
    • 
    • eGCI Team
    • March 26, 2006

25. Thai Cooking

    By eGCI Team, October 13, 2003
    • 0 replies
    • 38.9k views
    • 
    • eGCI Team
    • October 13, 2003