The eGullet Culinary Institute (eGCI)

150 topics in this forum

1. Q&A -- James Villas, Extracts from Between Bites

   By eGCI Team, August 15, 2003
   • 22 replies
   • 11.4k views
   • 
   • MatthewB
   • August 25, 2003

2. Q&A - Hard-Cooked Eggs

   By eGCI Team, February 9, 2004
   • 21 replies
   • 14.8k views
   • 
   • memesuze
   • June 2, 2004

3. On Consommé

   By eGCI Team, August 22, 2003
   • 20 replies
   • 19k views
   • 
   • jackal10
   • November 20, 2006

4. Q&A -- Pit Roasting a Pig

   By eGCI Team, August 21, 2003
   • 19 replies
   • 21.3k views
   • 
   • KatieLoeb
   • August 22, 2004

5. Q&A - All About Eggs - Cooking with the Pros

   By eGCI Team, February 15, 2004
   • 19 replies
   • 11.7k views
   • 
   • chappie
   • April 3, 2008

6. Q&A -- Cooking for One

   By eGCI Team, August 28, 2003
   • 19 replies
   • 10.8k views
   • 
   • Carlovski
   • April 15, 2004

7. Q&A -- Stock based Sauces Unit 4

   By eGCI Team, August 6, 2003
   • 19 replies
   • 12.7k views
   • 
   • Foam Pants
   • August 9, 2003

8. Q&A -- Report on Dan Lepard's Baking Day

   By eGCI Team, October 28, 2003
   • 18 replies
   • 11k views
   • 
   • salutistagolosa
   • August 9, 2007

9. Q&A: Leaf Salads

   By eGCI Team, March 12, 2004
   • 18 replies
   • 10.7k views
   • 
   • KarenDW
   • September 18, 2008

10. Q&A: The Kitchen Scale Manifesto

    By Jason Perlow, March 1, 2004
    • 18 replies
    • 16.7k views
    • 
    • tamiam
    • December 9, 2006

11. Braising Lab #3, Discussion

    By eGCI Team, February 16, 2005
    • 17 replies
    • 24.1k views
    • 
    • Fat Guy
    • February 18, 2005

12. Q&A -- Japanese Cuisine

    By eGCI Team, September 18, 2003
    • 17 replies
    • 14.9k views
    • 
    • torakris
    • November 13, 2003

13. Wine Evaluation class discussion

    By eGCI Team, March 2, 2005
    • 15 replies
    • 18.9k views
    • 
    • cfusion
    • March 9, 2005

14. Q&A - Beginners Guide to Regional Indian Cooking

    By Andy Lynes, February 20, 2004
    • 15 replies
    • 10k views
    • 
    • Marlene
    • March 7, 2004

15. Q&A: Taste and Texture Part 1

    By eGCI Team, April 23, 2004
    • 14 replies
    • 10.8k views
    • 
    • JAZ
    • February 21, 2007

16. Braising Lab #4, Discussion

    By eGCI Team, February 18, 2005
    • 12 replies
    • 25.4k views
    • 
    • Fat Guy
    • February 19, 2005

17. Q&A: Texture

    By eGCI Team, June 4, 2004
    • 12 replies
    • 13.6k views
    • 
    • Torrilin
    • January 11, 2006

18. Q&A -- Evolving Cocktails

    By eGCI Team, August 27, 2003
    • 10 replies
    • 9.6k views
    • 
    • beans
    • September 14, 2003

19. Q&A: Soups, Part One: Thick Soups

    By eGCI Team, May 3, 2004
    • 10 replies
    • 9.4k views
    • 
    • Andy Lynes
    • May 21, 2004

20. Q&A -- The Festival of Lights - Diwali

    By eGCI Team, October 26, 2003
    • 9 replies
    • 7.8k views
    • 
    • Shiewie
    • October 27, 2003

21. What to do with all that leftover braised meat

    By eGCI Team, February 16, 2005
    • 8 replies
    • 24.7k views
    • 
    • jackal10
    • February 19, 2005

22. Q&A -- Cooking With Kids

    By eGCI Team, October 30, 2003
    • 8 replies
    • 7.2k views
    • 
    • afoodnut
    • October 31, 2003

23. Q&A--Amateur Cooking Competitions

    By eGCI Team, October 10, 2003
    • 7 replies
    • 9.3k views
    • 
    • bilrus
    • March 4, 2005

24. Confectionery 101

    By eGCI Team, August 31, 2006   

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

25. Evaluating Wine

    By eGCI Team, March 7, 2005
    • 5 replies
    • 41.9k views
    • 
    • eGCI Team
    • March 17, 2005