736 reputation
212
bio website
location Kitchen
age
visits member for 1 year, 11 months
seen Oct 17 at 2:19

Currently embracing the chemistry of food and cooking...

Who wants me as a chef? I am available and will leave that coding behind for the kitchen!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cooking is pure joy, adventure, excitement and stress releasing for me :D Join the club? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Standing on my feet

While Sparks of flavours running wild

Washing chopping cutting stiring burning hands

Non-stop look out on refrigerator

Losing track of time

Having laughs of those who enjoy

The aeroma, textures, colours, tastes of food

Makes me full, and a whole


Oct
8
comment How to store smoked fish when traveling?
I am yet to try out your suggestion. It happened when I flew from Maldives. Sigh the most wonderful fish my friends made for me.
Oct
8
comment How to stop oil separating from cheese
Is this a duplicate, since it's related to making cheese sauce?
Oct
1
comment How do I make my roti dough stretch thinner?
@StaceyAnne recently I was looking into chemistry related to break making. It seems Iodine has been replaced by Bromine which adds a risk to health. Industrial bakers use it for "elasticity"..,sigh! So I strongly recommend you to take a good look at the wheat flour you buy for "GMO" wheat and "Bromide" based preservatives.
Oct
1
comment Spices storage conditions
quicker you cycle through your spice inventory, the better : nice one.
Sep
26
comment When should garlic be added to the pan to get maximum pungency?
@Ana I am editing my answer with a link that could help you retain the pungent flavour and aroma of garlic. Bon appetit and happy cooking!
Sep
26
comment When should garlic be added to the pan to get maximum pungency?
Hi chefs, critiques, please drop a line to improve the answer or educate us in the event if you want to downvote :)
Sep
24
comment Sweet potatoes: to cook or not to cook?
How can one ever eat raw sweet potato? Usually pressure-cook it, cook in the steam for consumption. I don't get it, why do you opt to dehydrate?
Sep
24
comment Why is the nutritional composition of tofu different from soybeans?
processed vs natural
May
4
comment How do I make my roti dough stretch thinner?
Awesome :) seems like you need the leaner version of prata. Further making bread (what we buy from bakery) is different from making prata. What you need to achieve is the stretchy and wet dough. But not watery.
May
4
comment How do I make my roti dough stretch thinner?
@StaceyAnne For this roti the usual bread flour/wheat flour would do. Unless you are making another roti called "chapati" or "dosa" then that's a different case.
Apr
9
comment Boxed pancake mix - Allpurpose or Cake Flour?
You should post this as an answer :-) Also don't forget about adding few links that explains the "all purpose" or "cake flour" as a standard jargon. I dare say that "all purpose" is used worldwide and in the UK and OZ we call it"wheat fflour"
Mar
14
comment Onion salad goes wet and bitter
Ice water not equals to vegetable compound, does it? Secondly I don't think anyone wants to draw vegetables till it is withered... please try each of the above if you doubt. And not sure if you noticed "SALT WATER" for cucumber, ice or better lemon water for onions..
Mar
13
comment Onion salad goes wet and bitter
Depends on the quantity, I hope you figure out the water volume. Then 15 minutes max would do. Ice water is more suitable for onions. Lemon room temp water is better for cucumber in my experience. Glad to "join" in your kitchen :-)
Feb
27
comment Correct knife to use for portioning raw salmon?
when you say portion the salmon, does it mean slicing like for sashimi? or just slicing into pieces, chunks or some relatively thin fillets but not as thin as sashimi?
Feb
20
comment Adding spiciness to indian curry at the end of cooking
@dan12345 at the end of the cooking, we shall taste and eat...not add anything any longer... Spices found in South Asian Cuisine is best when it's cooked with food so the food absorbed the spices well. You wouldn't get the same flavours if you add them afterwards...
Feb
12
comment How do I make a pot of coffee on a bbq grill?
Camping! That was the first impression when seeing your question title... ;-)
Feb
11
comment Secret to takeaway curry
While roasted spices result in distinct curries, the non-roasted ones can still cater for tasty curries.
Feb
11
comment Are carrots safe to eat after they have turned black?
I definitely meant the latter, "carrots that have turned black". That's why I gave the piture link to make sure to include carrots with all possible colours, including the purple/black ones..
Feb
11
comment Are carrots safe to eat after they have turned black?
This was one interesting question... I wonder if you would buy carrots from market if they were black instead of organge :D (any other colour but these )
Feb
10
comment Vegetable Soup Missing Something Fundamental?
Personal "choice", but try making it without oil - since you are using chicken broth anyway....