eGullet Q&A with Harold McGee

64 topics in this forum

1. About Harold McGee

   By Bux, October 26, 2004
   • 1 reply
   • 7.6k views
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   • Bux
   • October 31, 2004

2. Introduction from "On Food and Cooking"

   By Bux, October 15, 2004
   • 0 replies
   • 7.2k views
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   • Bux
   • October 15, 2004

3. Q&A Announcement

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

4. The Forum is closed for new posts by members

   By Bux, November 13, 2004
   • 0 replies
   • 5.2k views
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   • Bux
   • November 13, 2004

5. 2 Questions about pecan pie for Harold McGee

   By Richard Danzey, November 14, 2004
   • 1 reply
   • 6.2k views
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   • Harold McGee
   • November 14, 2004

6. A Question from Alton

   By Jason Perlow, November 11, 2004
   • 1 reply
   • 2.9k views
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   • Harold McGee
   • November 12, 2004

7. Animal Flesh, Storing in the Fridge

   By rgruby, November 10, 2004
   • 6 replies
   • 7.8k views
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   • Harold McGee
   • November 13, 2004

8. baking bread with stone ground flour

   By francois, November 10, 2004
   • 3 replies
   • 2.8k views
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   • naguere
   • November 12, 2004

9. baking with saffron

   By rjenkins, November 10, 2004
   • 3 replies
   • 3.1k views
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   • jess mebane
   • November 12, 2004

10. barometric pressure and baked custards

    By phlawless, November 12, 2004
    • 1 reply
    • 4.7k views
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    • Harold McGee
    • November 13, 2004

11. Basting?

    By Stone, November 10, 2004
    • 1 reply
    • 2.3k views
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    • Harold McGee
    • November 12, 2004

12. Battle of the Food Scientists

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

13. Book Tour?

    By phifly04, November 11, 2004
    • 1 reply
    • 2k views
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    • Harold McGee
    • November 12, 2004

14. Brining

    By snowangel, November 6, 2004
    • 1 reply
    • 3.6k views
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    • Harold McGee
    • November 10, 2004

15. Brown Poultry Stock

    By scott123, November 10, 2004
    • 1 reply
    • 3.7k views
    • 
    • Harold McGee
    • November 11, 2004

16. butternut squash residue

    By mike_r, November 12, 2004
    • 3 replies
    • 10.1k views
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    • Harold McGee
    • November 13, 2004

17. Careers in food sciences...

    By Gul_Dekar, November 11, 2004
    • 1 reply
    • 2.4k views
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    • Harold McGee
    • November 12, 2004

18. Cocktails - egg white foam vs gelatin

    By Libationgoddess, November 12, 2004
    • 1 reply
    • 13.4k views
    • 
    • Harold McGee
    • November 13, 2004

19. Contentious Claims

    By Chris Amirault, November 7, 2004
    • 3 replies
    • 6.7k views
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    • Harold McGee
    • November 13, 2004

20. Cooking at low temperatures "sous vide"

    By edsel, November 6, 2004
    • 2 replies
    • 22.2k views
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    • edsel
    • November 13, 2004

21. Corked Octopus

    By nr706, November 10, 2004
    • 2 replies
    • 3k views
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    • nr706
    • November 11, 2004

22. Crusty Bread

    By The Cynical Chef, November 11, 2004
    • 2 replies
    • 3k views
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    • The Cynical Chef
    • November 11, 2004

23. Crystals crystals everywhere

    By cdh, November 11, 2004
    • 1 reply
    • 2.2k views
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    • Harold McGee
    • November 12, 2004

24. dried food, greater flavor

    By panadero, November 7, 2004
    • 2 replies
    • 2.8k views
    • 
    • Harold McGee
    • November 10, 2004

25. Emulsified Sauces

    By RedHermes, November 10, 2004
    • 1 reply
    • 2.3k views
    • 
    • Harold McGee
    • November 11, 2004