eGCI Cookery Clinic Q&A with chef Shaun Hill

19 topics in this forum

1. BIO

   By Jason Perlow, May 9, 2004
   • 0 replies
   • 8.3k views
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   • Jason Perlow
   • May 9, 2004

2. How The Session Will Work

   By Andy Lynes, May 10, 2004
   • 0 replies
   • 16k views
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   • Andy Lynes
   • May 10, 2004

3. Boiling Octopus:

   By MiguelCardoso, May 12, 2004
   • 9 replies
   • 20.6k views
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   • thelastsupper
   • May 16, 2004

4. Cooking Big Fat Leafy Greens

   By commander, May 12, 2004
   • 1 reply
   • 8.6k views
   • 
   • Shaun Hill
   • May 13, 2004

5. Cooking Cauliflower

   By commander, May 16, 2004
   • 5 replies
   • 12.6k views
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   • blueapron
   • May 17, 2004

6. Deciding When to Thicken or to Reduce

   By commander, May 11, 2004
   • 2 replies
   • 12.3k views
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   • commander
   • May 12, 2004

7. Fish Preparation

   By Bond Girl, May 13, 2004
   • 5 replies
   • 12.4k views
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   • Bond Girl
   • May 17, 2004

8. Flour - European Cake vs. American AP

   By bleudauvergne, May 10, 2004
   • 10 replies
   • 31.1k views
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   • bleudauvergne
   • May 12, 2004

9. Foie Gras tomfoolery

   By MobyP, May 10, 2004
   • 1 reply
   • 9.3k views
   • 
   • Shaun Hill
   • May 11, 2004

10. Freshwater Crayfish

    By francesco, May 11, 2004
    • 3 replies
    • 9.8k views
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    • bleachboy
    • May 12, 2004

11. Green Vegetables

    By Jonathan Day, May 10, 2004
    • 1 reply
    • 8.6k views
    • 
    • Shaun Hill
    • May 11, 2004

12. Pressure cooking tough cuts of meat

    By John Whiting, May 10, 2004
    • 4 replies
    • 17.5k views
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    • John Whiting
    • May 13, 2004

13. Question about ratatouille

    By edsel, May 13, 2004
    • 3 replies
    • 10k views
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    • edsel
    • May 13, 2004

14. roasted shanks

    By badthings, May 13, 2004
    • 1 reply
    • 8.8k views
    • 
    • Shaun Hill
    • May 15, 2004

15. Seasoning

    By Andy Lynes, May 10, 2004
    • 1 reply
    • 8.6k views
    • 
    • Shaun Hill
    • May 11, 2004

16. Selecting, Blending Flavors

    By project, May 14, 2004
    • 1 reply
    • 9.5k views
    • 
    • Shaun Hill
    • May 14, 2004

17. Thanks to chef Shaun hill

    By Andy Lynes, May 18, 2004
    • 0 replies
    • 7.8k views
    • 
    • Andy Lynes
    • May 18, 2004

18. Turbot

    By Jonathan Day, May 12, 2004
    • 6 replies
    • 16.6k views
    • 
    • Jonathan Day
    • May 13, 2004

19. What excites you?

    By chromedome, May 18, 2004
    • 2 replies
    • 16.7k views
    • 
    • Shaun Hill
    • May 18, 2004