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eGCI Cookery Clinic Q&A with chef Shaun Hill

Michelin starred chef Shaun Hill of The Merchant House restaurant in Ludlow, England joins us this week to answer your cooking queries.

19 topics in this forum

  1. How The Session Will Work

    By Andy Lynes,
    • 0 replies
    • 16.2k views

  2. BIO

    By Jason Perlow,
    • 0 replies
    • 8.5k views

  3. What excites you?

    By chromedome,
    • 2 replies
    • 16.9k views

  4. Thanks to chef Shaun hill

    By Andy Lynes,
    • 0 replies
    • 8k views

  5. Fish Preparation

    By Bond Girl,
    • 5 replies
    • 12.7k views

  6. Cooking Cauliflower

    By commander,
    • 5 replies
    • 13.1k views

  7. Boiling Octopus:

    By MiguelCardoso,
    • 9 replies
    • 21.1k views

  8. roasted shanks

    By badthings,
    • 1 reply
    • 9k views

  9. Selecting, Blending Flavors

    By project,
    • 1 reply
    • 9.8k views

  10. Turbot

    By Jonathan Day,
    • 6 replies
    • 17.1k views

  11. Question about ratatouille

    By edsel,
    • 3 replies
    • 10.4k views

  12. Cooking Big Fat Leafy Greens

    By commander,
    • 1 reply
    • 8.9k views

  13. Pressure cooking tough cuts of meat

    By John Whiting,
    • 4 replies
    • 18.1k views

  14. Flour - European Cake vs. American AP

    By bleudauvergne,
    • 10 replies
    • 32k views

  15. Deciding When to Thicken or to Reduce

    By commander,
    • 2 replies
    • 12.6k views

  16. Freshwater Crayfish

    By francesco,
    • 3 replies
    • 10.1k views

  17. Green Vegetables

    By Jonathan Day,
    • 1 reply
    • 8.8k views

  18. Seasoning

    By Andy Lynes,
    • 1 reply
    • 8.8k views

  19. Foie Gras tomfoolery

    By MobyP,
    • 1 reply
    • 9.5k views
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