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Thread	Last Post	Replies	Views
AMAZING! started by cookinwithjazz (8/10/10 at 3:04pm)	Harold, just a small note to say thank you for your writing... 8/10/10 at 3:04pm by cookinwithjazz	0	1,263
Thank you Harold started by Nicko (12/16/05 at 5:07pm)	As a home cook I've enjoyed reading the threads very much.... 12/17/05 at 9:32am by Mezzaluna	17	4,631
My thanks to all of you at ChefTalk! started by Harold McGee (12/17/05 at 9:09am)	My thanks to all of you, for your interest and for all those... 12/17/05 at 9:09am by Harold McGee	0	1,903
Corn and nixtamalization started by castironchef (12/16/05 at 5:37pm)	No need to worry about releasing vitamins from corn or other... 12/17/05 at 9:08am by Harold McGee	1	2,185
fixing broken holandaise started by chefa1a (12/16/05 at 1:47pm)	A hollandaise sauce is an emulsion of butter droplets in... 12/17/05 at 9:07am by Harold McGee	1	2,756
Pasturized eggs started by remarkr (12/15/05 at 4:55am)	Good point. Pasteurized eggs are “raw” only in the sense that... 12/17/05 at 9:06am by Harold McGee	3	5,451
A cheesy question started by chrose (12/14/05 at 8:03pm)	I forgot to tell Harold that I love you book and it's on our... 12/17/05 at 3:31am by Mangilao30	8	2,455
smoke points started by remarkr (12/12/05 at 5:44pm)	Yes, I do want to revise The Curious Cook, but that may... 12/16/05 at 12:51am by Harold McGee	5	2,387
supertasters and "perfect pitch" in taste started by phoebe (12/15/05 at 2:41pm)	“Supertaster” is a term that was first applied to people who... 12/16/05 at 12:49am by Harold McGee	1	2,044
Smoking started by panini (12/15/05 at 3:07pm)	Yes, I’m afraid that wonderfully aromatic hardwood smoke... 12/16/05 at 12:45am by Harold McGee	2	3,175
genetically modified foods started by apinchof (12/14/05 at 5:12pm)	Of course this is a big and complicated issue. In brief, I... 12/15/05 at 12:09am by Harold McGee	2	1,916
Wood vs. Plastic Cutting Boards started by MarkV (12/14/05 at 9:58am)	I’d concur with Phil again. Washing is what makes the big... 12/15/05 at 12:06am by Harold McGee	2	3,070
Aging (meat, not me!) started by chrose (12/14/05 at 7:52pm)	The muscle and bone of a healthy animal is essentially... 12/15/05 at 12:04am by Harold McGee	1	4,957
Separating the Good from the Bad and avoiding the Ugly started by castironchef (12/14/05 at 8:14am)	Thanks, I’m enjoying this too. Most microbes specialize in... 12/15/05 at 12:02am by Harold McGee	1	1,763
How do you clean your DRIED mushrooms? started by Live_to_cook (12/13/05 at 10:43am)	Yes, a coffee filter works fine too. --Harold 12/15/05 at 12:01am by Harold McGee	3	2,544
Another question on corks started by Suzanne (12/14/05 at 7:09am)	I haven’t been able to track down the origins of the cork as... 12/15/05 at 12:00am by Harold McGee	1	2,986
Residual Alcohol started by castironchef (12/13/05 at 11:36pm)	Yes, if you’re removing nearly all the water, then you’re... 12/14/05 at 11:58pm by Harold McGee	3	3,178
The Great Muffin Controversy started by Praties (12/14/05 at 6:30am)	Hold a muffin-off! Side by side comparisons are the best way... 12/14/05 at 11:57pm by Harold McGee	1	1,954
Just had to ask.... started by cakerookie (12/12/05 at 3:31pm)	Yeah I know. I plan to try some of those in the old way. Thanks. 12/14/05 at 3:16pm by cakerookie	2	1,967
To sous vide or not to sous vide, That is the question started by cape chef (12/12/05 at 12:00pm)	Thank you very much. 12/14/05 at 11:52am by cape chef	2	3,246
Wood and bacteria, oh my! started by Praties (12/13/05 at 1:32pm)	To be honest, I've never oiled mine either (cutting boards,... 12/14/05 at 6:25am by Praties	2	1,921
A clean 'shroom is a happy 'shroom started by Praties (12/12/05 at 8:17pm)	Thank you! I've been doing a combo of the two by doing a... 12/14/05 at 6:22am by Praties	6	5,636
Aluminum started by Praties (12/12/05 at 8:20pm)	Thank you very much! I'll continue barricading acidic things... 12/14/05 at 6:20am by Praties	2	2,289
On Flour vs Cornstarch as a thickener started by Suzanne (12/10/05 at 9:43am)	Arrowroot and potato starches come from below-ground storage... 12/14/05 at 12:36am by Harold McGee	4	14,850
shellfish, poaching temp. and factors started by shahar (12/12/05 at 10:58am)	Most shellfish are best cooked quickly at a high temperature.... 12/14/05 at 12:32am by Harold McGee	1	2,026
The science of wine started by 100folds (12/12/05 at 2:46pm)	Flavor is a wonderful and endless subject—which is why I want... 12/14/05 at 12:23am by Harold McGee	3	1,948
Basting Poultry started by castironchef (12/12/05 at 11:15pm)	The usefulness of basting depends on what you baste with. A... 12/14/05 at 12:21am by Harold McGee	1	2,635
Non Contact Thermometers started by castironchef (12/12/05 at 11:21pm)	I like to use my non-contact thermometer to check pan... 12/14/05 at 12:20am by Harold McGee	1	1,912
The brining controversy started by tanabutler (12/11/05 at 9:01am)	It’s true that sugar can help balance and to some extent... 12/14/05 at 12:18am by Harold McGee	5	6,824
Why would scallion oil go bad? started by Live_to_cook (12/13/05 at 10:39am)	No need for me to add anything! Phil is right on these... 12/14/05 at 12:14am by Harold McGee	4	1,735
I Finally got it! Now I can relate! started by cakerookie (12/13/05 at 3:08pm)	Thanks for your kind words! It’s hard to answer your question... 12/14/05 at 12:11am by Harold McGee	1	1,240
calories/carbs in yogurt started by Drummer (12/13/05 at 2:34pm)	Lactic acid is a byproduct of carbohydrate metabolism in our... 12/14/05 at 12:10am by Harold McGee	3	2,067
Salt/Sugar Preservation started by Praties (12/11/05 at 12:18pm)	Thank you. Phil 12/13/05 at 6:45am by phatch	5	5,213
Botulism baby! started by chrose (12/10/05 at 7:20am)	There is an excellent article on ChefTalk actually about this... 12/13/05 at 4:59am by Nicko	8	2,674
Please Welcome Harold McGee started by Nicko (12/10/05 at 4:12am)	Welcome Mr. McGee. I'm a bit disappointed because I'll be... 12/12/05 at 8:20pm by jte1130	3	1,479
Pop diets and science started by phatch (12/10/05 at 12:16pm)	I absolutely agree. Also the sensual aspects of eating add to... 12/12/05 at 6:44pm by chefzadi	3	1,294
What do you cook? started by Nicko (12/11/05 at 4:25pm)	I'd like to experiement more, but Mrs Big Dog is not one for... 12/12/05 at 5:32pm by BigDog	1	1,333
Constant Formula in Food Science started by cakerookie (12/11/05 at 6:00pm)	In my opinion there’s no such thing! In a way, the one... 12/12/05 at 11:58am by Harold McGee	1	1,315
Court bouillons started by chefpeter (12/12/05 at 12:16am)	I would respond with three different points: First, you’re... 12/12/05 at 11:53am by Harold McGee	1	1,378
Marinades started by chefpeter (12/10/05 at 4:48am)	Peter, since you mention (in your marinade post) that you use... 12/12/05 at 11:47am by Harold McGee	6	2,529
Nickel plated cast iron started by castironchef (12/12/05 at 8:10am)	It’s true that nickel is a very common cause of dermatitis,... 12/12/05 at 11:43am by Harold McGee	1	2,419
Smoke and fumes from seasoning cast iron started by castironchef (12/12/05 at 8:16am)	Yes, the fumes from smoking oil are unhealthful, as you can... 12/12/05 at 11:41am by Harold McGee	2	2,514
The future of kitchen science started by castironchef (12/12/05 at 8:21am)	There is a discipline known as food science in which you can... 12/12/05 at 11:39am by Harold McGee	2	1,405
Substitutes for Potash & Hirschhorn started by helenm (12/10/05 at 6:21pm)	Thanks so much for replying to my question, and for making... 12/12/05 at 7:12am by helenm	2	3,633
Ahh stick a cork in it started by chrose (12/10/05 at 12:57pm)	I can't remember off-hand what brand(s) of wine we've... 12/11/05 at 5:59pm by Praties	2	1,288
To sear or not to sear started by chrose (12/10/05 at 12:45pm)	In 1990 I devoted a chapter of "The Curious Cook" to that and... 12/11/05 at 4:38pm by Harold McGee	3	2,172
The background of a book started by chrose (12/10/05 at 7:14am)	Mundane . . . I started writing about the science of food... 12/11/05 at 4:35pm by Harold McGee	3	1,311
Sugar cookie question started by Toody (12/11/05 at 3:00pm)	It can’t hurt and may well give you a dough that’s much... 12/11/05 at 4:18pm by Harold McGee	1	1,291
Food Science for the student-cook started by Jim (12/10/05 at 12:18pm)	Thank you. I will work on getting more of the scientific... 12/11/05 at 3:50pm by Jim	2	1,335
Changes from your first edition started by castironchef (12/10/05 at 4:12pm)	I’m glad the books have been useful. It’s not so much that... 12/11/05 at 3:22pm by Harold McGee	1	1,187

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