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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. BIO

    By Jason Perlow,
    • 0 replies
    • 9.1k views

  2. How The Session Will Work

    By Andy Lynes,
    • 0 replies
    • 16.8k views

  3. Boiling Octopus:

    By MiguelCardoso,
    • 9 replies
    • 22.3k views

  4. Cooking Big Fat Leafy Greens

    By commander,
    • 1 reply
    • 9.5k views

  5. Cooking Cauliflower

    By commander,
    • 5 replies
    • 13.9k views

  6. Deciding When to Thicken or to Reduce

    By commander,
    • 2 replies
    • 13.3k views

  7. Fish Preparation

    By Bond Girl,
    • 5 replies
    • 13.4k views

  8. Flour - European Cake vs. American AP

    By bleudauvergne,
    • 10 replies
    • 33.8k views

  9. Foie Gras tomfoolery

    By MobyP,
    • 1 reply
    • 10k views

  10. Freshwater Crayfish

    By francesco,
    • 3 replies
    • 10.7k views

  11. Green Vegetables

    By Jonathan Day,
    • 1 reply
    • 9.3k views

  12. Pressure cooking tough cuts of meat

    By John Whiting,
    • 4 replies
    • 19.2k views

  13. Question about ratatouille

    By edsel,
    • 3 replies
    • 11.1k views

  14. roasted shanks

    By badthings,
    • 1 reply
    • 9.6k views

  15. Seasoning

    By Andy Lynes,
    • 1 reply
    • 9.4k views

  16. Selecting, Blending Flavors

    By project,
    • 1 reply
    • 10.4k views

  17. Thanks to chef Shaun hill

    By Andy Lynes,
    • 0 replies
    • 8.5k views

  18. Turbot

    By Jonathan Day,
    • 6 replies
    • 18k views

  19. What excites you?

    By chromedome,
    • 2 replies
    • 17.6k views
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