Which British TV chef would demonstrate energy saving and smell avoidance in cooking? Dr Hector Perera London Back home in Sri Lanka cooking was mainly done by servants or by “Kussi Ammas” but now they are gold dust as they have gone abroad for better paid jobs. They knew cooking by sheer experience not by reading internet or papers as they are not much educated. In the past they mainly cooked on firewood stoves than on gas and electric cookers. It was not easy to cook with such traditionally old methods compared to modern facilities such as with gas and electric cookers, ovens and microwaves. The firewood stove kitchens are always quite hot, smoky and filled with smoke dust and ashes when they cook rice and curries, apart from that the smell of curries also can be easily detected if anyone walk into a kitchen. Now I am wondering how ...
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Apply science in energy saving and avoidance of smell depositing while cooking. Dr Hector Perera London Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. Food contains nothing but complicated organic chemicals so I think cooking is a huge chemical reaction and interaction with heat. Asians add spice ingredients in cooking dishes such as chicken, beef, lamb and even some vegetable dishes. Again these spices have far too many complicated chemical structures to mention right here but if you need some examples cinnamon have about 20 chemicals and chilies have 15 chemicals. I can go on to give the number of chemicals even in cardamom, cloves and nutmeg but I am sure this is enough for the time being. It dependents how much of each ingredient is added for a certain weight of chicken, lamb or beef. Some people like ...
