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I've started writing a column on food science for @Mint_Lounge and the first one is about the science of gluten and how to reliably make soft chapathi and fluffy poori
PS: It also features illustrations drawn by me https://lifestyle.livemint.com/food/cook/the-science-of-rotis-and-atta-puris-111602475172353.html
PS: It also features illustrations drawn by me https://lifestyle.livemint.com/food/cook/the-science-of-rotis-and-atta-puris-111602475172353.html
Episode 2 of my Masala Lab column for @Mint_Lounge explores the versatility of the much maligned refined wheat flour - Maida (and because it’s so versatile, it gets 2 illustrations) https://lifestyle.livemint.com/food/discover/masala-lab-why-maida-is-not-the-flour-world-villain-111603383026971.html
Since the illustrations don't seem to be visible on mobile browsers for many, here they are
Here is the illustration for Atta for those who can't see the images from their mobile phones
PS: Hydration % varies by brand of atta, humidity, temperature etc. If you are new to cooking, please use this as a starting point & adjust up or down based on how your breads turn out
PS: Hydration % varies by brand of atta, humidity, temperature etc. If you are new to cooking, please use this as a starting point & adjust up or down based on how your breads turn out
Episode 3 of my column for @Mint_Lounge - The failproof science of cooking eggs https://lifestyle.livemint.com/food/discover/masala-lab-the-failproof-science-of-cooking-eggs-111604661910158.html
Here's the illustration in case you have trouble seeing it from your phone
Episode 4 of my column for @Mint_Lounge on the science of rice with an illustration on the fail-proof way to cook rice to a perfectly fluffy texture every single time. https://lifestyle.livemint.com/food/discover/masala-lab-why-your-granny-was-right-about-cooking-rice-111605851069085.html
Episode 5 of my column for @Mint_Lounge on the science of legumes (dal, beans, rajma etc) https://lifestyle.livemint.com/food/discover/pulse-of-the-nation-is-its-dal-111607148086068.html
Here is a fantastic thread that describes the absolute best possible way to ultra-slow-cook whole urad dal into the amaklamatic mouthmeltingly silky Dal Bukhara https://twitter.com/hganjoo153/status/1333944520094969858
