eGCI Cookery Clinic Q&A with chef Shaun Hill

19 topics in this forum

1. How The Session Will Work

   By Andy Lynes, May 10, 2004
   • 0 replies
   • 16.8k views
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   • Andy Lynes
   • May 10, 2004

2. BIO

   By Jason Perlow, May 9, 2004
   • 0 replies
   • 9.1k views
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   • Jason Perlow
   • May 9, 2004

3. Thanks to chef Shaun hill

   By Andy Lynes, May 18, 2004
   • 0 replies
   • 8.5k views
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   • Andy Lynes
   • May 18, 2004

4. What excites you?

   By chromedome, May 18, 2004
   • 2 replies
   • 17.6k views
   • 
   • Shaun Hill
   • May 18, 2004

5. Cooking Cauliflower

   By commander, May 16, 2004
   • 5 replies
   • 13.9k views
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   • blueapron
   • May 17, 2004

6. Selecting, Blending Flavors

   By project, May 14, 2004
   • 1 reply
   • 10.4k views
   • 
   • Shaun Hill
   • May 14, 2004

7. roasted shanks

   By badthings, May 13, 2004
   • 1 reply
   • 9.6k views
   • 
   • Shaun Hill
   • May 15, 2004

8. Question about ratatouille

   By edsel, May 13, 2004
   • 3 replies
   • 11.1k views
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   • edsel
   • May 13, 2004

9. Fish Preparation

   By Bond Girl, May 13, 2004
   • 5 replies
   • 13.4k views
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   • Bond Girl
   • May 17, 2004

10. Turbot

    By Jonathan Day, May 12, 2004
    • 6 replies
    • 18k views
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    • Jonathan Day
    • May 13, 2004

11. Boiling Octopus:

    By MiguelCardoso, May 12, 2004
    • 9 replies
    • 22.3k views
    • 
    • thelastsupper
    • May 16, 2004

12. Cooking Big Fat Leafy Greens

    By commander, May 12, 2004
    • 1 reply
    • 9.5k views
    • 
    • Shaun Hill
    • May 13, 2004

13. Freshwater Crayfish

    By francesco, May 11, 2004
    • 3 replies
    • 10.7k views
    • 
    • bleachboy
    • May 12, 2004

14. Deciding When to Thicken or to Reduce

    By commander, May 11, 2004
    • 2 replies
    • 13.3k views
    • 
    • commander
    • May 12, 2004

15. Flour - European Cake vs. American AP

    By bleudauvergne, May 10, 2004
    • 10 replies
    • 33.8k views
    • 
    • bleudauvergne
    • May 12, 2004

16. Pressure cooking tough cuts of meat

    By John Whiting, May 10, 2004
    • 4 replies
    • 19.2k views
    • 
    • John Whiting
    • May 13, 2004

17. Foie Gras tomfoolery

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

18. Seasoning

    By Andy Lynes, May 10, 2004
    • 1 reply
    • 9.4k views
    • 
    • Shaun Hill
    • May 11, 2004

19. Green Vegetables

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