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seen Nov 17 at 12:35

In 1978, I graduated with a BSc in Food Science, specialising in Food Analysis. I emigrated shortly afterwards and never really worked in the field for which I had trained. My mother was a very good cook and even ran a small catering business; I don't remember her showing me how to cook, but when I was a student, I automatically knew how to cook.

These days, I only cook at weekends: mainly variations of chicken dishes with a slow cooker. I love fish and dislike beef.

We keep a kosher kitchen which sometimes causes problems (no butter, no milk with meat).


Jun
11
comment About Farm Chicken
I think that the OP is referring to 'battery chickens'.
Apr
18
answered Can I roast in glass?
Mar
22
answered What natural ingredients can be used to color food blue or green?
Mar
1
awarded  Commentator
Mar
1
comment Why add breadcrumbs to meatballs?
Unfortunately this doesn't help if one cooks in a kosher kitchen - mixing milk and meat is forbidden. Would water "activate the starch in the bread to form a gel"?
Feb
20
comment Marinades: Water vs Oil
The mustard acts as an emulsifier, allowing water based and oil based components to mix.
Jan
17
comment Can I increase my iron intake by eating food cooked with cast iron?
I doubt whether iron obtained in this manner would be biologically active. As someone who has suffered several times from anaemia, it's not just a question of 'eating more iron': the iron has to be in the correct form, it has to be absorbed into the body (milk and tea prevent absorbtion), etc.
Jan
16
answered How can I make a silky smooth, rich mash?
Jan
12
comment Sponge That Keeps Vegetables Fresh?
Translated into English: the top says "Platform for vegetables and fruit". Below says "For maintaining the freshness of fruit and vegetables in a refrigerator drawer, size 1 X 30 X 47 mm". There's no mention of the word "sponge", nor what the "platform" is made of. Maybe there's some information on the other side.
Jan
4
comment how long can i microwave microwaveable plastic containers for?
What do you need to microwave for 40 minutes? The longest I ever use the microwave is about 15 minutes for vegetables. Apart from that, I imagine that a microwave safe container will be ok - if I put the same container in the microwave for 3 minutes every working day for a month, then the container will have been inside for 75 minutes.
Dec
26
answered Does the alcohol in wine affect cooking process?
Dec
25
comment Is food with hair in it (or food which had hair in it) safe to eat?
Really off-topic but there was an episode of the British TV series "Casualty" which featured a young girl complaining of stomach pain. It turned out that she had eaten her hair, which had formed a ball in the stomach.
Dec
19
awarded  Analytical
Nov
23
awarded  Yearling
Nov
13
comment What can replace vegetable butter?
Actually, parve means neither meat nor milk. Such items can be then used in kosher kitchen with either meat or milk products without problem. I doubt whether one would be allowed to sell parve butter as butter is by definition a milk product, and parve means that it's not a milk product.
Sep
26
awarded  Scholar
Sep
26
comment Roasting sirloin which has already been cut into slices
All's well that ends well: my wife went back to the supermarket, complained, cried a little - and was rewarded with the butcher taking back the sliced meat and promising to give us a bigger joint. Thanks to all who answered.
Sep
26
accepted Roasting sirloin which has already been cut into slices
Sep
26
comment Roasting sirloin which has already been cut into slices
That's what I'm thinking too - if the slices are thick, then I'll grill them. If they're thin, I'll do a stir fry - which seems like a terrific waste of expensive meat.
Sep
26
awarded  Student