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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!).

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  • Member for 1 year, 5 months
  • 12 profile views
  • Last seen Sep 15 at 17:09

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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
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 If a cheese sold as pasta-cheese does not melt, is it “cheese”? Jul 5 '19
2 Cake without baking powder made 2 layers in a cake. Why? Aug 11 '19
2 Is it safe to eat sushi with different toppings (cooked and raw) after 24h? [duplicate] Jun 12
2 what material should i use for cutting board? Jul 12 '19
1 How should I store salmon en croute? Jun 21
1 Gluten-free Carrot Cake batter mixed with normal Carrot Cake batter Jun 27 '19

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