From determining what type of a cook you are, the absolute minimum kitchen tools you need and trying to understand a recipe rather than just following measurements. Let’s take a step back and look at food like how nerds do - with a little bit of science and more like hacking.
This session will cover:
- Why do we cook?
- What type of cook are you?
- Understanding recipes and measurements.
- Cooking for one versus cooking for many.
- Kitchen tools and equipment.
- Choosing your ingredients - smell, taste and texture.
- Your most important friends - time and temperature.
Anyone with a fearless mind and hungry belly should attend this session.
About the speaker: Max Da Vinci co-hosts the podcast - https://anchor.fm/nerdkitchen. Max’s cooking videos are available on: https://twitter.com/i/events/1302771899332734980
Max has built his culinary journey from the love for cooking and inability to pay for what counts as fine dining. He is always looking at new recipes from cuisines across the globe, and trying to adapt them to what is available locally.
Participation: Registered participants will be notified of the Zoom link to join the session. Or, you can watch the livestream on this page.
Questions and comments: Leave questions and comments for the speaker by posting them on the Comments page.
Contact: For further queries, contact email@example.com or call +91-7676332020
Kitchen Tools & No Rules
From determining what type of a cook you are, the absolute minimum kitchen tools you need and trying to understand a recipe rather then just following measurements. let’s take a step back and look at food like how nerds do with a little bit of since and more like hacking.
Why do we cook, what type of a cook are you?
Understanding recipes & measurements
Cooking for one vs cooking for many
Kitchen tools & equipment
Choosing your ingredients (Smell, taste & texture)
Your most important friends, time & temperature
An fearless mind and a hungry belly
The 4 C’s of my life, Code, Cooking, Cinema & Cricket define who I am and shaped my life both online & in the real world. My love for cooking and inability to pay for what counts as “Fine Dining” today have made me embark on my own culinary journey. I’m always looking at new recipes from cuisines across the globe and trying to adapt them to what’s available locally.