I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
And some things I just toss in there anyway. My Wusthof knifes for instance are not carbons steel and don’t have wooden handles, and my machine has a neat spot that secures it perfectly upright so the edge isn’t touching anything. I have been doing this for years and observed no noticeable downside.