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eGullet Q&A with Harold McGee

Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, one of the best known treatises on Molecular Gastronomy, joins us for a an eGullet Q&A the week of November 8, 2004.

64 topics in this forum

  1. Peeling hard or soft cooked eggs

    By FoodMan,
    • 1 reply
    • 2.3k views

  2. Sodium levels in salted cooking water

    By lovebenton0,
    • 1 reply
    • 2.2k views

  3. The science of cocktails

    By thebartrainer,
    • 1 reply
    • 2.3k views

  4. Emulsified Sauces

    By RedHermes,
    • 1 reply
    • 2.2k views

  5. Peel This! (or maybe not...)

    By StudentChefEclipse,
    • 1 reply
    • 2.8k views

  6. rare lamb vs rare beef

    By guajolote,
    • 1 reply
    • 2.8k views

  7. Which degree

    By alexw,
    • 1 reply
    • 2.1k views

  8. Herve This & That

    By Ore,
    • 1 reply
    • 4.1k views

  9. Why are you doing this?

    By fifi,
    • 1 reply
    • 2k views

  10. Pickled Eggs and more

    By foodie52,
    • 1 reply
    • 2.1k views

  11. Letting meat rest after cooking

    By Wolfert,
    • 1 reply
    • 2.9k views

  12. dried food, greater flavor

    By panadero,
    • 2 replies
    • 2.7k views

  13. Oil Loving vs. Water Loving...

    By Ore,
    • 2 replies
    • 4.6k views

  14. Brining

    By snowangel,
    • 1 reply
    • 3.4k views
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