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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