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Krish Ashok
krishashok
#TIL that the Dum Pukht slow cooking technique of making Biriyani was pioneered by the cooks in the Awadhi royal kitchen to solve the problem of serving fresh hot food
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Starting this thread for kitchen/food science hacks for inexperienced/beginner cooks to document verified, tacit wisdom from experienced folks. Will update it once or twice a week. When using a blender/mixie
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If you have wondered how electric rice cookers know when to stop cooking, the engineering behind that is some of the most minimalist brilliance I’ve seen, brilliance that keeps the
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An Adarsh Balak cartoon for the ages (via https://www.reddit.com/r/india/comments/elm1rs/so_relevant_again/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) Since I have your attention, here are 7 cognitive fallacies that you sh
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A short thread on how I approach learning a new skill Important caveat: how people learn is a deeply personal thing (in much the same way nutrition is) and barring
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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 pooriPS:
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What connects beer, reptiles basking in the sun, a dangerous yeast infection, 98.4 Fahrenheit, an asteroid collision and finally, coconut toddy? A thread. It begins with the beer - what
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A common science fiction trope from the early 20th century was the idea of a "food pill" that would contain all the nutrition required for an entire meal that could
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A short thread on how I shoot these videoshttps://twitter.com/krishashok/status/1291752088800616448 This is the camera setup. It's a tripod from Croma and I use an iPhone to shoot these. I then use
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Chemmeen (Prawn) Moilee Some common clarifications 1. That's a clay pot (not cast iron)2. Malabar tamarind (Kodampuli) is preferred since it has a milder taste, but you can use a
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The Mohs scale uses a "can you scratch me?" test to determine the relative hardness of materials, with diamond at 10 being able to scratch anything else. Any material higher
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