Rice gets mushy because of starch + too much water + too much heat
Here is what happens ------
1. Rice has starch inside
2. When we cook rice , rice soaks water and starch swells up.
3. If we add too much water OR cook too long , the rice grains burst open.
4. Now the starch comes out and makes everything sticky and soft meaning rice gets mushy !!!
Basmati rice won't get mushy because it has less sticky starch !!!
Normal short rice gets mushy faster because it has more sticky starch !!!
We will look at what's happening imside the oven ??!!
When bread bakes at around 140 degree Celsius, sugars and proteins in flour starts reacting.......
Result : Toasty, nutty caramel smell !!!!
When the sugar in the dough breaks, we get sweet "bakery " smell.
Yeast eats sugar and ejects alcoholic compounds. These compounds smell fruity, boozy and warm.
This also gives " fresh bread " smell.
Warm air coming out of hot bread can travel long to reach our nostrils. Cold bread don't smell.
Our brains are wired to this smell , thinking that food is arrived and it can be eaten !!!
During monsoon, homemade curd turns slimy because of WRONG BACTERIA !!!
Good curd bacteria needs warmth. In monsoon it is cooler so it grows slow.
When its cool and wet in air, slime making bacteria grows faster. It makes a sticky, thread like substance over curd.
To avoid this, always keep the curd in warm place.
CURD turns sour because of OVER FERMENTATION !!!
Milk has sugar.
Curd bacteria eat this sugar and make acid. This too much acid == sour taste !!!
In warm temperature, bacteria grows superfast.
If the curd is not kept in fridge after 4 - 6 hours, it will go sour overnight !!!
If more than 1 tsp of old curd is added to 1 litre of milk, it ferments too fast and turn sour .
We cook white rice in our house. When it remains more than required, my mother seperates the remaining cooked rice in a bowl and keeps it inside the fridge.
Next day rice becomes dry and hard.. But it is very much suitable to prepare curd rice !!!
We have it with pickle.
SCIENCE OF STALE RICE
When we first cook rice, the starch granules absorb water and swell up, making them soft.
This is called GELATINIZATION.
When the rice cools in refrigerator, starch molecules start to realign themselves into a crystalline structure.
As they recrystallize, they effectively squeeze out the water once they held.
This makes the rice to feel dry if the rice is kept covered inside refrigerator.
Refrigerators pull the moisture out of the air to prevent frosting.. This further dehydrates rice.
Reason is " Restaurants almost always fry their potatoes twice at two entirely different temperatures " !!!
To prepare FRENCH FRYS, we use raw potatoes.
Then,
WATER , STARCH AND HEAT CONTROL
1. Water is the enemy of crispiness
Potatoes are 80% water. In restaurants, they cut potatoes soak then blanch them.
That removes surface starch and drives out moisture before frying. If we skip this, water streams inside the oil and we end up in soggy frys !!!
2. Starch management
Restaurants often do DOUBLE FRY.
First fry at low temperature, cooks the inside of potato.
After cooling, the second fry at high temperature, dehydrates the surface fast and makes it shatter crisp.
3. Equipment and oil
In restaurants, they use deep fryers with massive oil volume and precise temperature control.
In home, it is difficult to maintain precise temperature and we END UP WITH SOGGY FRYS !!!!
Salt and pepper are the standard foundation of seasoning.
They work together to chemically enhance anf physically transform the taste and aroma of food.
People often lump them together !!!!
But they serve completely different at molecular level.
CULINARY SCIENCE OF SALT
Salt is not technically a spice !!!
It is an essential mineral required for human survival.
Salt enhances the flavor which are already present in the food. Salt
1. Suppessees bitterness
2. Amplifies sweetness.
3. Salt draws out moisture from food.
4. Salt softens the rigid cell wall of vegetables.
CULINARY SCIENCE OF PEPPER
Unlike salt, black pepper is a spice that adds entirely new taste and sensation to dish.
Pepper gives -----
1. Layered flavour experience.
2. It releases complex aromas.
The reason these two specific seasonings sit on dining table is largely due to French royal court cuisine which is the global standard for fine dining.
There is a very practical scientific reason for that quick splash of water !!!
The primary goal is to lower the surface temperature of the tawa quickly.
If the pan is too hot, the batter will cook the moment it touches the surface. This makes it impossible to spread the batter into a thin circle. Batter just stick to pan.
The reason behind this is as the water evaporates, it absorbs a significant amount of heat from the metal. It brings the temperature to a point where the batter can glide smoothly before setting.
The water droplets instead of just evaporating instantly, they will be dancing and skittering across the pan !!!
This is Leiden Frost effect.
When a liquid hits a surface significantly hotter than its boiling point, a thin layer of vapour forms between the liquid and the surface.
This vapour layer acts as an insulator, allowing the droplets to hower !!!
After sprinkling the water, it is important to wipe it off. Otherwise dosa will steam and become soggy.....
When batter is applied to pan, batter don't get attached to pan. Also it will help the batter to spread making dosa crispier in the edges and smoother in the middle !!!
In Indian households, women usually knead dough with water. Even my mother does like that !!!
But recently in a cookery show, I watched the host kneading dough with milk instead of water !!!
Benefits of kneading dough with milk instead of water -------
1. Using milk in dough adds a mild richness that improves the taste. Slight creaminess adds the flavour !!!
2. Milk helps to create a softer texture , as its fats and proteins make the dough more tender.
3. The natural sugars in the milk gives better brown colour when cooking.
4. Milk improves moisture retention so that dough stay fresh for longer time.
BE CAUTIOUS ------
1. Milk burns faster than water. So it turn the dough brown too fast.
2. Milk used in dough ferments faster. It can go sour if it is kept in room temperature for long hours.
Refrigeration is required.
3. Milk is 87% water. Milk is little heavy compared to water and it is better to use little less.
Medu vada is usually thicker in shape.
We can make vada without a hole at the middle !!!
But at that time, only the outer part of vada gets cooked. Not the inner part.
By making a hole in the dough and then frying in hot oil makes both the sides to get cooked uniformly and it gets crispy.
Surface area of medu vada increases by making a hole at the middle. This makes vada to stand steady when frying.
Extra oil which is not needed will flow out easily thereby making the vada smoother and crispy.
Despite advancements in safety mechanisms, pressure cooker explosions can still happen.
Here are the main reasons ----
1. Over heating
When a pressure cooker is exposed to continuous high heating especially without sufficient liquid inside it,
It will cause extreme pressure build up, damaging internal components.
2. Low water levels
We know that pressure cooker works using steam. Water is required to create steam.
If the water level is too low, it leads to dry heating, over heating and unsafe pressure spikes.
3. Overfilling the cooker
Filling the cooker, beyond the recommended limit,leaves less space for steam to expand.
This restricts pressure control and can cause clogging.
4. Opening the cooker too soon
Opening the cooker lid before the pressure is fully released is one of the main causes for explosion.
It results in rapid and violent escape of steam.
5. Faulty or worn out components
Reheating left overs is a common practice in many Indian homes.
Just warm up yesterday's rice, today's lunch is ready ..!!!!
Here are the 2 everyday food, which must not be reheated.
1. Rice
Plain rice seems harmless but once cooked, it can become a breeding ground for bacteria.
Reheating doesn't always kill these bacteria if the rice was left too long.
It can lead to food poisoning and stomach upset.
However if the rice must be reheated, it's been refrigenerated right away and heated thoroughly only once.
2. Potato
Potatoes tend to lose its texture and flavour when reheated. But beyond that, cooked potatoes can grow bacteria.
To avoid waste, we can turn the left over potato dishes into cold chat or sandwich dressing.
These street foods are nutritious too !!!
1. Sprouts chat
2. Bhutta
3. Dahi puri
4. Idli with coconut chutney
5. Masala corn cups
6. Chana chat
7. Poha with peanuts
8. Steamed momos
Nuts go rancid because they contain healthy fats that are prone to oxidation.
When nuts are left out in the open, they are exposed to light, air and heat. This causes the fats to break down.
This oxidation makes the nuts to taste off and they lose their nutrient value.
This process speeds up in warmer climate.
We can store nuts in freezer.
The cold and dark environment found in freezer slows down the oxidation process.
Make sure to store them away from strong smelling foods.
ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು
ತೆಂಗಿನಕಾಯಿ ತುರಿ 1/2 ಕಪ್
ಹುರಿಗಡಲೆ 1 ಟೇಬಲ್ ಸ್ಪೂನ್
ಬೆಳ್ಳುಳ್ಳಿ 2 ಪೀಸ್
ಶುಂಠಿ 1/2 ಇಂಚು
ಜೀರಿಗೆ 1/2 ಟೀಸ್ಪೂನ್
ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು ಸ್ವಲ್ಪ
ರುಚಿಗೆ ಉಪ್ಪು
ಮಾಡುವ ವಿಧಾನ
ಮೊದಲಿಗೆ ಮಿಕ್ಸಿ ಜಾರಿಗೆ ಮೇಲೆ ಹೇಳಿದ ಎಲ್ಲಾ ಪದಾರ್ಥ ಗಳನ್ನು ಹಾಕಿ ನೀರು ಹಾಕದೆ ರುಬ್ಬಬೇಕು.
ಹೀಗೆ ಅರ್ಧ ಗ್ರೈಂಡ್ ಆದ ನಂತರ ಖಾರಕ್ಕೆ 3 ರಿಂದ 4 ಹಸಿಮೆಣಸಿನಕಾಯಿ ಹಾಕಿ.
ಈಗ 1 ಕಪ್ ನೀರು ಸೇರಿಸಿ ಮತ್ತೆ ತರಿ ತರಿಯಾಗಿ ರುಬ್ಬಬೇಕು.
ಕೊನೆಗೆ ಬೇಕಿದ್ದರೆ ಒಗ್ಗರಣೆ ಕೊಡಬಹುದು.
ಈಗ ತೆಂಗಿನಕಾಯಿ ಚಟ್ನಿ ರೆಡಿ !!!!
Wrong breakfast choices can cause energy craahes, poor concentration and mood swings.
They are ----_
1. Cereals with milk
2. Fruit juice and toast
3. Sandwich
4. Coffee or tea with biscuits
5. Instant oats
ಈಗ ಮಾವಿನ ಹಣ್ಣಿನ ಸೀಸನ್.
ಈಗ ನಾನು ಹೇಳುತ್ತಿರವ ವಿಧಾನ ಹುಳಿ ಮಾವಿನ ಹಣ್ಣಿಗೆ ಸಂಬಂಧಿಸಿದ್ದು.
ನಮ್ಮ ಕಡೆ ಕಾಟು ಮಾವಿನ ಹಣ್ಣು ಅಂತ ಸಿಗ್ತದೆ. ತುಂಬಾ ಹುಳಿ. ಹಾಗೆ ಸಿಪ್ಪೆ ತೆಗೆದು ತಿನ್ನಲು ಸಾಧ್ಯವೇ ಇಲ್ಲ.
ಅಂಥ ಮಾವಿನ ಹಣ್ಣು ಸಿಕ್ಕಿದಾಗ, ಒಟ್ಟು ಮೂರು ನಾಲ್ಕು ಸಿಕ್ಕಿದಾಗ ಈಥರ ಖಾರ ಖಾರ ಜ್ಯೂಸು ಮಾಡಬಹುದು.
ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು
ಕಾಟು ಮಾವಿನ ಹಣ್ಣು 3 ರಿಂದ 4
ಉಪ್ಪು ರುಚಿಗೆ
ಬೆಲ್ಲ ರುಚಿಗೆ
ಹಸಿಮೆಣಸಿನಕಾಯಿ ಖಾರಕ್ಕೆ ತಕ್ಕಂತೆ
ಮಾಡುವ ವಿಧಾನ
ಮೊದಲೇ ಹೇಳಿದಂತೆ ಈ ಜ್ಯೂಸು ಹುಳಿ ಮಾವಿನ ಹಣ್ಣಿನ ಸಲುವಾಗಿ ಮಾಡುದು.
ಹೀಗಾಗಿ ಸ್ವಲ್ಪ ಬೆಲ್ಲ ಬೇಕೇ ಬೇಕು.
ಇಲ್ಲದಿದ್ದರೆ ಹುಳಿಯಲ್ಲಿ ತಿನ್ನುವುದು ಸಾಧ್ಯವಿಲ್ಲ.
ಚೂರು ಬೆಲ್ಲ ಹಾಕಲೇಬೇಕು.
ಮೊದಲಿಗೆ ಮಾವಿನಹಣ್ಣಿನ ತಿರುಳನ್ನು ತೆಗೆದು ಇಟ್ಟುಕೊಳ್ಳ ಬೇಕು.
ಇದಕ್ಕೆ ಸ್ವಲ್ಪ ಉಪ್ಪು, ಬೆಲ್ಲ ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಸೇರಿಸಬೇಕು
ನಂತರ ಖಾರಕ್ಕೆ ತಕ್ಕಂತೆ ಹಸಿ ಮೆಣಸಿನಕಾಯಿ ಜ್ಯೂಸ್ ಅಲ್ಲಿ ನುರ್ಪಬೇಕು.
ನೀರು ಸೇರಿಸುವ ಅಗತ್ಯವಿಲ್ಲ.
ಹೊರಗೆ ಮಳೆ ಬರುತ್ತಿವಾಗ ಈ ಖಾರ ಜ್ಯೂಸು ನಮ್ಮ ನಾಲಿಗೆಯನ್ನು ಚುರುಗುಟ್ಟಿ ಸುವುದು ಗ್ಯಾರೆಂಟಿ !!!
ಇದನ್ನು ನನ್ನ ತಾಯಿ ಜೊತೆ ಅಂತರ್ಜಾಲದಲ್ಲಿ ನೋಡಿದ್ದು.
ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು
ಹಾಲಿನ ಪುಡಿ 1/4 ಕಪ್
ಹಾಲು 1/2 ಕಪ್
ತುಪ್ಪ 1 ಚಮಚ
ಕ್ಯಾರಟ್ 2, ತುರಿದಿರಬೇಕು
ಸಕ್ಕರೆ 1/4 ಕಪ್
ಮಾಡುವ ವಿಧಾನ
ಮೊದಲಿಗೆ ಹಾಲಿನ ಪುಡಿ ಮತ್ತು ಹಾಲನ್ನು ಸೇರಿಸಿ ಪೇಸ್ಟ್ ತಯಾರಿಸಿಕೊಳ್ಳಬೇಕು.
ಬಾಣಲೆಯಲ್ಲಿ ತುಪ್ಪವನ್ನು ಬಿಸಿ ಮಾಡಿಕೊಂಡು ತುರಿದಿರುವ ಕ್ಯಾರೆಟ್ ಸೇರಿಸಿ 2 ನಿಮಿಷ ದೊಡ್ಡ ಉರಿಯಲ್ಲಿ ಕ್ಯಾರಟ್ ಮೆತ್ತಗಾಗುವ ತನಕ ಹುರಿಯಿರಿ.
ನಂತರ ಉರಿ ಕಡಿಮೆ ಮಾಡಿಕೊಂಡು ಹಾಲಿನ ಪೇಸ್ಟ್ ತಯಾರಿಸಿದ್ದನ್ನು ಸೇರಿಸಿ ಮಗುಚಬೇಕು.
ಇದಕ್ಕೆ ಸಕ್ಕರೆ, 2 ಏಲಕ್ಕಿ ಮತ್ತು ಒಂದು ಚಮಚ ತುಪ್ಪ ಸೇರಿಸಿ ಕೈ ಬಿಡದಂತೆ ಮಗುಚಬೇಕು.
ಎಕ್ಸ್ಟ್ರಾ ನೀರು ಹೋಗುವ ತನಕ ಮಗುಚಬೇಕು. ಆದರೆ ಗಟ್ಟಿಯಾಗಲು ಬಿಡಬಾರದು.
ಈಗ ಕ್ಯಾರಟ್ ಹಲ್ವಾ ರೆಡಿ !!!!
ಇದನ್ನು ಅಡುಗೆ ಕಾರ್ಯಕ್ರಮ ದಲ್ಲಿ ನೋಡಿದೆ.
ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು
ತೆಂಗಿನಕಾಯಿ ತುರಿ 1/2 ಕಪ್
ಹುರಿಗಡಲೆ 1/2 ಕಪ್
ಬೆಳ್ಳುಳ್ಳಿ 4-5 ಎಸಳು
ಹಸಿಮೆಣಸಿನಕಾಯಿ 2 ಖಾರಕ್ಕೆ
ಹಸಿ ಶುಂಠಿ ಚಿಕ್ಕ ತುಂಡು
ಹುಣಸೆಹಣ್ಣು ಸ್ವಲ್ಪ
ಉಪ್ಪು ರುಚಿಗೆ
ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು ಸ್ವಲ್ಪ
ಮಾಡುವ ವಿಧಾನ
ಒಂದು ಮಿಕ್ಸಿ ಜಾರಿಗೆ ಮೇಲೆ ತಿಳಿಸಿದ ಎಲ್ಲಾ ಸಾಮಗ್ರಿಗಳನ್ನು ಹಾಕಿ.
ಇದಕ್ಕೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಎಷ್ಟು ನುಣ್ಣಗೆ ಬೇಕೋ ಅದರಂತೆ ರುಬ್ಬಬೇಕು.
ಇದಕ್ಕೆ ಒಗ್ಗರಣೆಯ ಅಗತ್ಯವಿಲ್ಲ.
ಬೇಕೆಂದವರು ಸ್ವಲ್ಪ ಸಾಸಿವೆ, ಉದ್ದಿನಬೇಳೆ, ಒಣ ಮೆಣಸಿನಕಾಯಿ ಮತ್ತು ಕರಿಬೇವಿನ ಒಗ್ಗರಣೆ ಕೊಡಬಹುದು.
Take thick poha of desired quantity and soak it in the water for about 5 minutes.
After soaking, dry up the water content fully.
Keep a frying pan on gas stove, switch on the gas.
Now add 2 table spoons of oil.
Now add mustard and jeera each 1 spoon.
Now add little turmeric powder, few green chillies and curry leaves.
Now switch off the gas.
Add soaked poha to it. Keeping the gas off, add lemon juice to it.
Now switch on the gas and mix well.
Add Grated coconut and salt to taste.
