Hi all,
I'm a hobby cook from the Netherlands, have been doing amateur modernist cuisine for years and am a big fan of sous-vide. As I live in an appartment on the 6th floor, balcony-BBQ wasnt really an option (because of my neighbours on the 7th). But recently I couldnt resist the urge and got myself a Weber Performer Premium. My first cooks were a brisket ear (start ambitiously!) And wild boar ribs & belly, thanks to this site they didn't turn out half bad!
I love the science behind cooking and to understand what is happening in and on the grill. As my chemistry teacher in high school used to say: cooking is chemistry. This site has been a great help in that, so I decided to become a member and see where else this takes me!
Talk to you on the forums!
Bart
I'm a hobby cook from the Netherlands, have been doing amateur modernist cuisine for years and am a big fan of sous-vide. As I live in an appartment on the 6th floor, balcony-BBQ wasnt really an option (because of my neighbours on the 7th). But recently I couldnt resist the urge and got myself a Weber Performer Premium. My first cooks were a brisket ear (start ambitiously!) And wild boar ribs & belly, thanks to this site they didn't turn out half bad!
I love the science behind cooking and to understand what is happening in and on the grill. As my chemistry teacher in high school used to say: cooking is chemistry. This site has been a great help in that, so I decided to become a member and see where else this takes me!
Talk to you on the forums!
Bart
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