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AMAZING!
cookinwithjazz
Aug 10, 2010
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0
5K
Aug 10, 2010
by
cookinwithjazz
Thank you Harold
nicko
Dec 17, 2005
Locked
17
8K
Dec 17, 2005
by
mezzaluna
My thanks to all of you at ChefTalk!
harold mcgee
Dec 17, 2005
Locked
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4K
Dec 17, 2005
by
harold mcgee
Corn and nixtamalization
castironchef
Dec 17, 2005
Locked
1
5K
Dec 17, 2005
by
harold mcgee
fixing broken holandaise
chefa1a
Dec 16, 2005
Locked
1
6K
Dec 17, 2005
by
harold mcgee
Pasturized eggs
remarkr
Dec 15, 2005
Locked
3
8K
Dec 17, 2005
by
harold mcgee
A cheesy question
chrose
Dec 15, 2005
Locked
8
5K
Dec 17, 2005
by
mangilao30
smoke points
remarkr
Dec 13, 2005
Locked
5
5K
Dec 16, 2005
by
harold mcgee
supertasters and "perfect pitch" in taste
phoebe
Dec 15, 2005
Locked
1
6K
Dec 16, 2005
by
harold mcgee
Smoking
panini
Dec 15, 2005
Locked
2
6K
Dec 16, 2005
by
harold mcgee
genetically modified foods
apinchof
Dec 15, 2005
Locked
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4K
Dec 15, 2005
by
harold mcgee
Wood vs. Plastic Cutting Boards
markv
Dec 14, 2005
Locked
2
7K
Dec 15, 2005
by
harold mcgee
Aging (meat, not me!)
chrose
Dec 15, 2005
Locked
1
8K
Dec 15, 2005
by
harold mcgee
Separating the Good from the Bad and avoiding the Ugly
castironchef
Dec 14, 2005
Locked
1
4K
Dec 15, 2005
by
harold mcgee
How do you clean your DRIED mushrooms?
live_to_cook
Dec 13, 2005
Locked
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7K
Dec 15, 2005
by
harold mcgee
Another question on corks
suzanne
Dec 14, 2005
Locked
1
6K
Dec 15, 2005
by
harold mcgee
Residual Alcohol
castironchef
Dec 14, 2005
Locked
3
8K
Dec 15, 2005
by
harold mcgee
The Great Muffin Controversy
praties
Dec 14, 2005
Locked
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4K
Dec 15, 2005
by
harold mcgee
Just had to ask....
cakerookie
Dec 12, 2005
Locked
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4K
Dec 14, 2005
by
cakerookie
To sous vide or not to sous vide, That is the question
cape chef
Dec 12, 2005
Locked
2
6K
Dec 14, 2005
by
cape chef
Wood and bacteria, oh my!
praties
Dec 13, 2005
Locked
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3K
Dec 14, 2005
by
praties
A clean 'shroom is a happy 'shroom
praties
Dec 13, 2005
Locked
6
13K
Dec 14, 2005
by
praties
Aluminum
praties
Dec 13, 2005
Locked
2
3K
Dec 14, 2005
by
praties
On Flour vs Cornstarch as a thickener
suzanne
Dec 10, 2005
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4
21K
Dec 14, 2005
by
harold mcgee
shellfish, poaching temp. and factors
shahar
Dec 12, 2005
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3K
Dec 14, 2005
by
harold mcgee
The science of wine
100folds
Dec 12, 2005
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3K
Dec 14, 2005
by
harold mcgee
Basting Poultry
castironchef
Dec 13, 2005
Locked
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4K
Dec 14, 2005
by
harold mcgee
Non Contact Thermometers
castironchef
Dec 13, 2005
Locked
1
3K
Dec 14, 2005
by
harold mcgee
The brining controversy
tanabutler
Dec 11, 2005
Locked
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9K
Dec 14, 2005
by
harold mcgee
Why would scallion oil go bad?
live_to_cook
Dec 13, 2005
Locked
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5K
Dec 14, 2005
by
harold mcgee
I Finally got it! Now I can relate!
cakerookie
Dec 13, 2005
Locked
1
3K
Dec 14, 2005
by
harold mcgee
calories/carbs in yogurt
drummer
Dec 13, 2005
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3K
Dec 14, 2005
by
harold mcgee
Salt/Sugar Preservation
praties
Dec 11, 2005
Locked
5
7K
Dec 13, 2005
by
phatch
Botulism baby!
chrose
Dec 10, 2005
Locked
8
4K
Dec 13, 2005
by
nicko
Please Welcome Harold McGee
nicko
Dec 10, 2005
Locked
3
2K
Dec 13, 2005
by
jte1130
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