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seen Aug 26 at 4:10

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).


Feb
10
answered Roast beef in slow cooker for 7 hours on low then on high for another hour?
Jul
9
answered How do I prepare ground flaxseed for consumption? (If needed at all)
Feb
12
answered What are some different ways of preparing flax seeds?
Feb
2
answered Is it possible to bake a cake without an oven?
Jan
30
answered Cooking a chicken and peppers in a crockpot instead of sauteeing, how much water should I add?
Jan
3
answered Cleaning oil sprayer pump
Dec
28
answered Does flax seed loses its properties after smashing it?
Dec
20
answered Can onion based recipes such as bolognese be cooked in slow cooker?
Apr
18
answered Can I roast in glass?
Mar
22
answered What natural ingredients can be used to color food blue or green?
Jan
16
answered How can I make a silky smooth, rich mash?
Dec
26
answered Does the alcohol in wine affect cooking process?
Sep
26
asked Roasting sirloin which has already been cut into slices
May
23
answered Baking chicken in oven, but keeping it moist
Apr
22
answered Is sarsaparilla used in cooking?
Apr
13
answered Is asparagus generally recognized as the best vegetable, and why?
Mar
22
answered Do Raisins Become Stale
Mar
11
answered What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?
Mar
9
answered Culinary uses for juniper extract?
Nov
23
answered What is the difference between sorbet and sherbet