Not the “HOW” but the “WHY” of cooking!
Watching cooking shows on television or reading cookery books gives you this sense of un-touch-ability about recipes. Along with it comes the sense where matters of food and taste become “this is how it is” and not “this is why it is so”. All this was true till I found Alton Brown and his book “I am just here for the Food”. Few weeks back I borrowed this book from Tempe public Library. This is a geek’s cooking book, which takes you on a journey through cooking techniques. Basically various ways of applying heat to food stuff. This book is not for recipes, even though there are about 80 or so of them in this book, instead this is a book about technique. You learn why frying is like using a frying pan made out of the same stuff that the evil terminator in terminator 2 was made out of, or why two stapler pins in a microwave are the key to perfectly popped corn. This was an interesting weekend with fair amount of cooking. Started reading Alton brown again, made papad ki sabzi, to which I j...