The eGullet Culinary Institute (eGCI)

150 topics in this forum

1. Non Stock-based Sauces

   By eGCI Team, October 16, 2003
   • 0 replies
   • 37.9k views
   • 
   • eGCI Team
   • October 16, 2003

2. Preservation Basics

   By eGCI Team, October 23, 2003
   • 0 replies
   • 37.5k views
   • 
   • eGCI Team
   • October 23, 2003

3. Braising Lab #1, Discussion 1 2

   By eGCI Team, February 14, 2005
   • 27 replies
   • 37.5k views
   • 
   • Fat Guy
   • February 16, 2005

4. Q&A for Stocks and Sauces Class - Unit 1 Day1 1 2 3 4 5

   By eGCI Team, July 31, 2003
   • 104 replies
   • 36.4k views
   • 
   • rbenash
   • February 1, 2013

5. A Sampling of North Indian Breads

   By gsquared, November 19, 2003   

   • Bread
   • Indian
   • 0 replies
   • 36.3k views
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   • gsquared
   • November 19, 2003

6. Q&A -- Poaching Eggs 1 2 3

   By eGCI Team, February 10, 2004
   • 66 replies
   • 36k views
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   • cake
   • October 13, 2005

7. Stock based Sauces - Unit 4 Day 4

   By eGCI Team, August 6, 2003
   • 0 replies
   • 36k views
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   • eGCI Team
   • August 6, 2003

8. All About Eggs -- Introductory Materials

   By eGCI Team, February 4, 2004
   • 0 replies
   • 35.1k views
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   • eGCI Team
   • February 4, 2004

9. Introduction: The Truth About Braising

   By eGCI Team, February 11, 2005
   • 0 replies
   • 33.7k views
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   • eGCI Team
   • February 11, 2005

10. How to be a better food writer

    By eGCI Team, August 23, 2003
    • 0 replies
    • 33.3k views
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    • eGCI Team
    • August 23, 2003

11. Q&A -- How to be a better food writer 1 2 3 4

    By eGCI Team, August 23, 2003
    • 90 replies
    • 32.3k views
    • 
    • albiston
    • January 26, 2005

12. Q&A -- Lebanese Cuisine 1 2 3

    By eGCI Team, September 26, 2003
    • 54 replies
    • 31.5k views
    • 
    • maurdel
    • October 10, 2008

13. Q&A -- The Potato Primer 1 2 3

    By eGCI Team, November 20, 2003
    • 53 replies
    • 31.5k views
    • 
    • Robert Jueneman
    • September 24, 2012

14. The Festival of Lights – Diwali

    By eGCI Team, October 26, 2003
    • 0 replies
    • 31.4k views
    • 
    • eGCI Team
    • October 26, 2003

15. Brining

    By eGCI Team, September 23, 2003
    • 0 replies
    • 31.3k views
    • 
    • eGCI Team
    • September 23, 2003

16. The Truth About Braising

    By eGCI Team, February 12, 2005
    • 0 replies
    • 31k views
    • 
    • eGCI Team
    • February 12, 2005

17. Introduction: Evaluating Wine

    By eGCI Team, March 2, 2005
    • 2 replies
    • 31k views
    • 
    • eGCI Team
    • March 7, 2005

18. Cooking With Disabilities: Part Two

    By eGCI Team, May 20, 2004
    • 1 reply
    • 31k views
    • 
    • eGCI Team
    • May 20, 2004

19. Braising Lab #2, Discussion

    By eGCI Team, February 15, 2005
    • 24 replies
    • 30.7k views
    • 
    • Fat Guy
    • February 17, 2005

20. Hard-Cooked Eggs

    By eGCI Team, February 9, 2004
    • 0 replies
    • 30.5k views
    • 
    • eGCI Team
    • February 9, 2004

21. Q&A: SOY 1 2 3

    By eGCI Team, May 28, 2004
    • 51 replies
    • 30.3k views
    • 
    • mishidy
    • July 24, 2006

22. Q&A: Mexican Table Salsas 1 2

    By eGCI Team, March 19, 2004
    • 38 replies
    • 30k views
    • 
    • Scargo
    • March 18, 2005

23. eGCI Demo series: Jewish Foods

    By eGCI Team, January 27, 2006
    • 2 replies
    • 28.6k views
    • 
    • eGCI Team
    • November 29, 2006

24. The Wit & Wisdom of Eggs 1 2

    By eGCI Team, February 9, 2004
    • 30 replies
    • 28.5k views
    • 
    • pounce
    • September 3, 2005

25. Braising seminar discussion 1 2 3 4

    By JAZ, February 10, 2005
    • 78 replies
    • 28.1k views
    • 
    • Fran Zaslow
    • November 2, 2005