eGullet Q&A with Harold McGee

64 topics in this forum

1. The Forum is closed for new posts by members

   By Bux, November 13, 2004
   • 0 replies
   • 5.1k views
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   • Bux
   • November 13, 2004

2. Q&A Announcement

   By Bux, November 1, 2004
   • 1 reply
   • 10k views
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   • Bux
   • November 9, 2004

3. About Harold McGee

   By Bux, October 26, 2004
   • 1 reply
   • 7.5k views
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   • Bux
   • October 31, 2004

4. Introduction from "On Food and Cooking"

   By Bux, October 15, 2004
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   • 7k views
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   • Bux
   • October 15, 2004

5. trussing poultry

   By guajolote, November 6, 2004
   • 1 reply
   • 12.3k views
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   • Harold McGee
   • November 14, 2004

6. Impact of your book

   By creaton, November 7, 2004
   • 1 reply
   • 5.7k views
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   • Harold McGee
   • November 14, 2004

7. One Small Mouthfull For Mankind

   By scott123, November 8, 2004
   • 1 reply
   • 6.3k views
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   • Harold McGee
   • November 14, 2004

8. Battle of the Food Scientists

   By scott123, November 8, 2004
   • 1 reply
   • 5.7k views
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   • Harold McGee
   • November 14, 2004

9. The Delete Scenes

   By scott123, November 8, 2004
   • 1 reply
   • 5.8k views
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   • Harold McGee
   • November 14, 2004

10. Foams, etc...

    By Carolyn Tillie, November 9, 2004
    • 1 reply
    • 6.9k views
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    • Harold McGee
    • November 14, 2004

11. Processed Food

    By Bux, November 9, 2004
    • 1 reply
    • 5.8k views
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    • Harold McGee
    • November 14, 2004

12. Safe temperature/time for LTLT cooking

    By jackal10, November 10, 2004
    • 1 reply
    • 7.4k views
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    • Harold McGee
    • November 14, 2004

13. 2 Questions about pecan pie for Harold McGee

    By Richard Danzey, November 14, 2004
    • 1 reply
    • 6.1k views
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    • Harold McGee
    • November 14, 2004

14. Preservation under pressure

    By lovebenton0, November 7, 2004
    • 3 replies
    • 6.2k views
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    • Harold McGee
    • November 13, 2004

15. What's For Dinner?

    By Jinmyo, November 6, 2004
    • 3 replies
    • 6.3k views
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    • Harold McGee
    • November 13, 2004

16. Salting Water for Vegetable Cookery

    By docsconz, November 7, 2004
    • 5 replies
    • 12.5k views
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    • Harold McGee
    • November 13, 2004

17. Stews

    By project, November 9, 2004
    • 3 replies
    • 6.9k views
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    • Harold McGee
    • November 13, 2004

18. Contentious Claims

    By Chris Amirault, November 7, 2004
    • 3 replies
    • 6.6k views
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    • Harold McGee
    • November 13, 2004

19. Heat in Peppers

    By Smithy, November 10, 2004
    • 3 replies
    • 12.8k views
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    • Harold McGee
    • November 13, 2004

20. Animal Flesh, Storing in the Fridge

    By rgruby, November 10, 2004
    • 6 replies
    • 7.7k views
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    • Harold McGee
    • November 13, 2004

21. Turkey Confit

    By melkor, November 11, 2004
    • 4 replies
    • 7k views
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    • bleachboy
    • November 13, 2004

22. Kitchen gadgets

    By andiesenji, November 11, 2004
    • 3 replies
    • 7.1k views
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    • Harold McGee
    • November 13, 2004

23. butternut squash residue

    By mike_r, November 12, 2004
    • 3 replies
    • 9.9k views
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    • Harold McGee
    • November 13, 2004

24. Cocktails - egg white foam vs gelatin

    By Libationgoddess, November 12, 2004
    • 1 reply
    • 13.2k views
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    • Harold McGee
    • November 13, 2004

25. The French Topinambour Question

    By bleudauvergne, November 12, 2004
    • 1 reply
    • 6.7k views
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    • Harold McGee
    • November 13, 2004