Seasoned Advice
Profile Activity
Meta user
1,064
reputation
2
16

M.K

  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!).

12
answers
7
questions
~27k
people reached
  • Member for 2 years
  • 68 profile views
  • Last seen Apr 12 at 5:56

Communities (1)

Top network posts

We respect a laser-like focus on one topic.

Top tags (39)

Score 21
Posts 1
Posts % 5
Score 21
Posts 1
Score 12
Posts 4
Score 10
Posts 2
Score 3
Posts 2
Score 2
Posts 2
View all tags →

Top posts (19)

All Questions Answers
Votes Newest
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
View all questions and answers →

Badges (18)

Gold

—

Silver

2

Rarest

Bronze

16

Rarest

View all badges →

Your privacy

By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy.