We have another guest author! Sarah is going to share some of her experiments in cooking.
True story: I once started a job application with the line “Hi, my name is Sarah, and I am a recovering scientist.” (Needless to say, I wasn’t applying for a lab job.) I had just completed a research-heavy lab-junky undergrad, focusing on genetics and the immune system, and while I loved my degree, I ultimately concluded that lab work just wasn’t for me. However, my body seemed to have some different ideas. Near the end of my degree, I suddenly (within the space of a year) developed a flock of food allergies. Dairy, gluten, eggs, and soy all fall within my list of restrictions, which can make regular baking and cooking pretty challenging. As a former lab scientist, what was I to do but make the kitchen my new bench?
Already an experimental cook by nature, now I have a new challenge: to recreate old recipes and develop new favourites, all while avoiding so many of the ingredients deemed key to Western culinary success. In hopes that my experiments will help others suffering from similar restrictions, or encourage others to experiment more in their kitchen as well, I decided to start blogging about some of my culinary adventures. If you’re interested, you can check out my blog, Delicious Protocols for the Lab at Home.