Seasoned Advice
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M.K
  • Member for 3 years, 1 month
  • Last seen this week
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About

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:

Need (nutrition) and ART.

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All Questions Answers
Score Newest
answer
21
Can I bake cookies without baking paper?
Dec 3, 2020
question
14
Does meat (Black Angus) caramelize just with heat?
Nov 12, 2020
question
11
Leaving cake's dry ingredients together for later quicker preparation?
Jun 11, 2021
answer
11
What is the measurable difference between dry basil and fresh?
Jul 8, 2019
answer
10
How can I remove whole peppercorns from a sauce after cooking?
May 12, 2020
question
10
Will adding water to a grill pan to use the remains of previously cooked food (deglazing), damage it?
May 5
answer
9
What is the physical effect of sifting dry ingredients for a cake?
Dec 2, 2020
answer
5
Does glucose used is added to sugar quantity in recipes like ice creams?
Jul 12, 2019
answer
5
Is there a way to dilute oil?
Nov 19, 2020
question
4
Can I use regular gas (stove) cookware (pots and pans) in a fireplace?
Feb 18

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