Seasoned Advice
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  1. Software Engineer, MSc in AI.

I've always loved cooking and lately I am learning the depths of the cooking science itself. I bake a lot because not only I really enjoy it but ingredients are quite cheaper than ingredients for a high quality dish.

I consider food as two main things:

Just for the need (nutrition) and ART (as an experience as well!).

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  • Member for 2 years, 1 month
  • 68 profile views
  • Last seen May 1 at 6:32

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Top posts (19)

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21 Can I bake cookies without baking paper? Dec 3 '20
14 Does meat (Black Angus) caramelize just with heat? Nov 12 '20
10 What is the measurable difference between dry basil and fresh? Jul 8 '19
10 How can I remove whole peppercorns from a sauce after cooking? May 12 '20
9 What is the physical effect of sifting dry ingredients for a cake? Dec 2 '20
5 Is there a way to dilute oil? Nov 19 '20
5 Does glucose used is added to sugar quantity in recipes like ice creams? Jul 12 '19
3 Gluten-free Carrot Cake batter mixed with normal Carrot Cake batter Jun 30 '19
2 what material should i use for cutting board? Jul 12 '19
2 If a cheese sold as pasta-cheese does not melt, is it “cheese”? Jul 5 '19
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