The Illustrated Masala Lab: The Science of Indian Cooking
Review Quotes: "With chapters covering everything from zero-pressure cooking to the science of spices and more, the title offers explanations and cheat sheets galore. Tongue-in-cheek writing coupled with scientific explanations by experts make up a...
Description
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Review Quotes: Biographical Note: Krish Ashok is not a chef but cooks daily. He is not a scientist, but he can explain science with easy-to-understand clarity. He trained to be an electronic engineer but is now a software engineer. He learned to cook from the women in his family, who can make perfectly fluffy idli without lecturing people on lactobacilli and pH levels. He likes the scientific method not because it offers him the ability to bully people with knowledge, but because it confidently lets him say, 'I don't know, let me test it for myself.' Table of Contents: Contents Introduction xiii 1. Zero-Pressure Cooking 1 What Is Cooking? 1 Basic Physics of Cooking 3 Basic Chemistry of Cooking 9 Cooking Techniques 12 Materials 19 Heat Sources 25 The Magic of Water 27 Pressure-Cooking 32 Science of Rice 37 Science of Lentils 42 Science of Wheat 45 Science of Vegetables 48 Science of Meat 51 Science of Eggs 54 Science of Fat 56 2. Science of Spice and Flavour 63 Taste and Flavour Perception 64 Taste 65 Aroma 70 Mouthfeel 73 Sound and Sight 74 Science of Salt 74 Science of Sugar 78 Science of Heat 80 Origins of Flavour 86 Extracting Flavour 92 Combining Flavours 98 3. Brown, Baby, Brown 105 Ogres Have Layers 105 Science of Garlic 120 Cabbage and Potatoes 124 Maillard Reaction 126 Caramelization 129 Science of Frying 130 4. Dropping Acid 133 Introduction to Sourness 134 What Is an Acid? 137 Science of Yoghurt 140 Science of Tamarind 142 Science of Mango 144 Science of Citrus Juices 145 Science of Vinegar 146 Science of Tomatoes 147 Other Culinary Acids 149 The Acid Cheat Sheet 152 5. Umami, Soda, Rum 155 The Fifth Taste 158 The Magic of Baking Soda 159 The Magic of Alcohol 163 6. Taking It to the Next Level 169 Science of Microwaves 169 Dehydrators 175 Electronic Pressure Cookers 176 Modernist Ingredients 178 Smoking 181 Sous Vide 182 7. Burn the Recipe 189 Special Theory of Indian Cooking (Conditions Apply) 192 Prepping for Productivity and Maximizing Flavour 194 Vegetables 195 Meat and Seafood 200 Legumes 201 Rice 202 Eggs 202 The Rice Dish Algorithm 203 Steamed Rice 204 Flavoured Rice 206 Rice + Lentils 206 Pulao 207 The Indian Bread Algorithm 209 Gluten Breads 210 General Dough Tips 212 Non-Gluten Breads 213 The Indian Gravy Algorithm 216 Base Gravies 221 Base Gravy Tips 225 Spice Mixes 226 Tempering Templates and Infused Oils 227 The Gravy Algorithm 228 The Chutney and Raita Generator 235 Chutney and Raita Rules 237 The Salad Generator 238 8. The Biryani 243 The Rice Layer 245 The Biryani Rice Algorithm 246 The Protein Layer 247 Layering and Dum Cooking 250 The Rice Track 251 The Biryani Masala Track 251 The Protein Track 252 The Onion Track 253 The Masala Milk Track 253 The Herbs and Other Accoutrements Track 253 The Dum Track 254 Regional Variations 255 Methodology 259 References 265 Bibliography 269 Internet Recommendations 271 Acknowledgements 273 Index 275 Brief Description: "With its meteoric rise to bestseller status, Masala Lab has captivated readers across generations, and now returns as an irresistible collector's edition, adorned with ingenious additions, illustrations, infographics and charts: it's the collector's edition you know your kitchen-laboratory needs."--Provided by publisher. Publisher Marketing: Masala Lab returns as an irresistible collector's edition, adorned with ingenious additions, illustrations, infographics and charts: it's the collector's edition you know your kitchen-laboratory needs. Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavorful? What is the Maillard reaction, and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Masala Lab is a scientific exploration of Indian cooking aimed at inquisitive chefs who want to turn their kitchens into joyful, creative playgrounds for gastronomic experimentation. In this special edition, Meghna Menon's vibrant illustrations effortlessly complement Krish Ashok's lighthearted approach to the demystification of culinary science, making it the perfect vehicle to absorb the exhaustive testing, groundbreaking research and scientific rigor that went into the making of this revolutionary book.Review Citations:
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Author: Ashok, Krish
Publisher: India Viking
Binding: Hardcover
Pub Date: 2025-01-28
BISAC: Technology & Engineering|Food Science|Chemistry & Biotechnology|Cooking|Regional & Cultural|Indian & South Asian
Subjects: Cooking, Indic|Cooking (Spices)|Cookbooks
Weight: 1.32 lbs
ISBN: 9780670098569
ASIN: -
SKU: SP-9780670098569
The Illustrated Masala Lab: The Science of Indian Cooking
$49.99