[Chef Wannabee]

I am delighted to have found and joined your group (forum). I am recently retired, but have always enjoyed cooking, although never learned the underlying basics. As a result, I may post questions that are rather obvious to most of you, however may not be for me.
I started my career, (long ago) in the lab. So I have been rather detail oriented from early on. During the past 30 plus years I have worked with ingredients within the food industry. I'm married, with one daughter, and recent (babycakes) grandson.

[Mezzaluna]

Hello ChefWannabee and welcome to our community. We home cooks find the members here to be patient and generous with their information. If some of your questions are what you'd consider basic, try using the search tool here to see if they've been addressed in an earlier discussions. After all, we have 10 years of material here!

The forums are a rich source of knowledge. Please keep in mind that home cooks like you and I are welcome to read in the Professionals' forums, but we should consider them "read only". The rest of the board is open to all. We hope you join in the conversations there. You'll be helpful to others, believe me!

I hope you visit and participate often. You might be interested in the Guest Forum we had some time ago with Harold McGee, a noted food scientist. While the discussion there is closed, you're welcome to renew it in whichever forum is best for the topic.

Welcome!
Mezzaluna