About me
While I have never cooked or baked professionally, I've been doing it for 50+ years. Several uncles and nephews were and are pros, trained in the US and Europe, so I've never had a shortage of constructive criticism! I probably should have been a chef, but those folks have to get up too early! I'm a retired engineer, so my recipes tend to be kind of technical. I just have a need to attach actual values to stuff like "stiff batter", "soft dough", "medium heat", things like that. I look for the reasons how and why things work or don't work.