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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).


Aug
18
awarded  Supporter
Aug
18
comment Can we digest raw starch?
Have a look at the book "Catching fire" by Richard Wrangham about eating uncooked food. bookdepository.co.uk/Catching-Fire-Richard-Wrangham/…
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23
answered Baking chicken in oven, but keeping it moist
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22
answered Is sarsaparilla used in cooking?
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13
answered Is asparagus generally recognized as the best vegetable, and why?
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22
answered Do Raisins Become Stale
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11
answered What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?
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9
answered Culinary uses for juniper extract?
Nov
23
awarded  Teacher
Nov
23
answered What is the difference between sorbet and sherbet