The eGullet Culinary Institute (eGCI)

150 topics in this forum

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

   By eGCI Team, August 4, 2003
   • 118 replies
   • 39.2k views
   • 
   • LindaK
   • September 3, 2011

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

   By eGCI Team, July 31, 2003
   • 104 replies
   • 36.1k views
   • 
   • rbenash
   • February 1, 2013

3. Q&A--Amateur Cooking Competitions

   By eGCI Team, October 10, 2003
   • 7 replies
   • 9.2k views
   • 
   • bilrus
   • March 4, 2005

4. Q&A: All About Eggs --Omelettes & More 1 2 3

   By eGCI Team, February 11, 2004
   • 61 replies
   • 25.1k views
   • 
   • cake
   • October 11, 2005

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

   By eGCI Team, June 13, 2005
   • 77 replies
   • 66.9k views
   • 
   • TylerK
   • July 20, 2011

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

   By eGCI Team, February 18, 2005
   • 111 replies
   • 100.4k views
   • 
   • jk1002
   • February 19, 2010

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

   By eGCI Team, August 31, 2006   

   • Confections
   • 201 replies
   • 134.4k views
   • 
   • Kerry Beal
   • February 23, 2015

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

   By eGCI Team, May 19, 2004
   • 132 replies
   • 39k views
   • 
   • snowangel
   • November 4, 2009

9. Q&A: Evaluating Wine

   By eGCI Team, March 7, 2005
   • 24 replies
   • 23.5k views
   • 
   • Rebel Rose
   • October 7, 2005

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

    By eGCI Team, April 3, 2006
    • 566 replies
    • 306k views
    • 
    • FoodMan
    • May 29, 2011

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

    By eGCI Team, August 15, 2006
    • 81 replies
    • 62.3k views
    • 
    • Splat
    • December 16, 2009

12. Q&A: Leaf Salads

    By eGCI Team, March 12, 2004
    • 18 replies
    • 10.5k views
    • 
    • KarenDW
    • September 18, 2008

13. Q&A: Mexican Table Salsas 1 2

    By eGCI Team, March 19, 2004
    • 38 replies
    • 29.6k views
    • 
    • Scargo
    • March 18, 2005

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

    By eGCI Team, March 21, 2005
    • 136 replies
    • 131.5k views
    • 
    • chef gui
    • July 4, 2009

15. Q&A: Science of the Kitchen 1 2

    By eGCI Team, April 9, 2004
    • 48 replies
    • 25.8k views
    • 
    • guygateau
    • April 30, 2004

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

    By eGCI Team, May 3, 2004
    • 10 replies
    • 9.3k views
    • 
    • Andy Lynes
    • May 21, 2004

17. Q&A: SOY 1 2 3

    By eGCI Team, May 28, 2004
    • 51 replies
    • 29.9k views
    • 
    • mishidy
    • July 24, 2006

18. Q&A: Stuffed Pastas 1 2 3

    By eGCI Team, March 26, 2004
    • 71 replies
    • 24.1k views
    • 
    • Chufi
    • February 27, 2006

19. Q&A: Taste and Texture Part 1

    By eGCI Team, April 23, 2004
    • 14 replies
    • 10.7k views
    • 
    • JAZ
    • February 21, 2007

20. Q&A: Texture

    By eGCI Team, June 4, 2004
    • 12 replies
    • 13.5k views
    • 
    • Torrilin
    • January 11, 2006

21. Q&A: The Kitchen Scale Manifesto

    By Jason Perlow, March 1, 2004
    • 18 replies
    • 15.9k views
    • 
    • tamiam
    • December 9, 2006

22. Report on Dan Lepard's Baking Day

    By eGCI Team, October 28, 2003
    • 0 replies
    • 18.7k views
    • 
    • eGCI Team
    • October 28, 2003

23. Risotto -- Rice in the Spotlight

    By eGCI Team, September 10, 2003
    • 0 replies
    • 24k views
    • 
    • eGCI Team
    • September 10, 2003

24. Science of the Kitchen: Cooking Meat

    By eGCI Team, April 9, 2004
    • 0 replies
    • 191k views
    • 
    • eGCI Team
    • April 9, 2004

25. Simmering the Basic Stocks - Unit 2 Day 2

    By eGCI Team, August 4, 2003
    • 0 replies
    • 26k views
    • 
    • eGCI Team
    • August 4, 2003