Thank you again Ishita for that delicious lunch. If there is one thing i will surely miss when you are gone will be the lunches at your place where i so shamelessly hog down all the food.
So as i sat in my room thinking out inhuman ways to steal those perfect recipes from Ishita's cook, i stumbled across a question-is there something as the "PERFECT" recipe? Is it Sanjay Kapoor's tadka, Nirma Dalal's pre-heated kdai or our mother's touch that makes that gourmet preparation a finger-licking good? Is cooking, like everything else in exsistance governed by the laws defined under what we call science? so i sat on the net for almost an hour drooling saliva on my keyboard as i flipped through sites trying to find a solution and what i found was pretty delici.....i mean....interesting.
Charles William, a senior lecturer in physics was once asked: "Is there a formula to calculate the boiling time for soft-boiled egg?". He managed to derive a formula which by the time anyone works it out their eggs will be boiled rock solid. But while what rocket science could not solve, a UK based company has come up with what they call "self-timing" eggs. The idea is to mark the surface of the shell with logos in thermochromic invisible ink which becomes dark when it reaches a certain temperature. I am sure you must have figured by now how these work...see they are simple...even you can use them!!!
So, is the technology going to solve this problem once and for all or what? Obviously not, because cooking isn't like a perpetually replicable scientific experiment involving precision conditions and quantities to determine an exact result every time, anymore, by anyone. It's an art. And in art there's no way to permanently eliminate failure or creativity. For instance, in a survey conducted last year by Waitrose Food Illustrated magazine, five chefs were asked how to boil an egg. It received five different answers with one saying to stir the egg constantly in boiling water for six minutes in order to keep the yolk exactly dead in the middle, and another maintaining it should sit in the water for 60 seconds. In fact, if they had asked a 100 different chefs how to prepare lobster or bharva baingan they would still have got a 100 different recipes--yet all of them would have tasted divine.
So as i sat in my room thinking out inhuman ways to steal those perfect recipes from Ishita's cook, i stumbled across a question-is there something as the "PERFECT" recipe? Is it Sanjay Kapoor's tadka, Nirma Dalal's pre-heated kdai or our mother's touch that makes that gourmet preparation a finger-licking good? Is cooking, like everything else in exsistance governed by the laws defined under what we call science? so i sat on the net for almost an hour drooling saliva on my keyboard as i flipped through sites trying to find a solution and what i found was pretty delici.....i mean....interesting.
Charles William, a senior lecturer in physics was once asked: "Is there a formula to calculate the boiling time for soft-boiled egg?". He managed to derive a formula which by the time anyone works it out their eggs will be boiled rock solid. But while what rocket science could not solve, a UK based company has come up with what they call "self-timing" eggs. The idea is to mark the surface of the shell with logos in thermochromic invisible ink which becomes dark when it reaches a certain temperature. I am sure you must have figured by now how these work...see they are simple...even you can use them!!!
So, is the technology going to solve this problem once and for all or what? Obviously not, because cooking isn't like a perpetually replicable scientific experiment involving precision conditions and quantities to determine an exact result every time, anymore, by anyone. It's an art. And in art there's no way to permanently eliminate failure or creativity. For instance, in a survey conducted last year by Waitrose Food Illustrated magazine, five chefs were asked how to boil an egg. It received five different answers with one saying to stir the egg constantly in boiling water for six minutes in order to keep the yolk exactly dead in the middle, and another maintaining it should sit in the water for 60 seconds. In fact, if they had asked a 100 different chefs how to prepare lobster or bharva baingan they would still have got a 100 different recipes--yet all of them would have tasted divine.
4 comments:
ok...so how did i miss this...i shud ve written bout dis loooongg ago... but u beat me 2 it...and to the winnwer go the spoils...u do justice to this dont u
the cook is the catalyst...still waiting for krishanu-cooked-paranthas..divine..
mmm..i hope so atleast...
lets cook together one day..wonder whose mum wud lend us their kitchen tho ; )
u really have to stop using my name!!!
no
must think about what my canteenwala had thought before i eat eggs again over there.....
can u mail him the total procedure and the technique at rediwala.eggs@besidethedrain.org ?
thanks...
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