January 04, 2008

The Invisible Ingredient in Cooking

Bet that got your attention. Yes, we are talking about the invisible ingredient we use in our cooking everyday - Heat!

Recently, The New York Times had a great article on heat and cooking and how it changes the ingredients to create something new.
Heat is energy. It’s everywhere and it is always on the move, flowing out as it flows in. It roils the chemical innards of things, exciting their molecules to vibrate and crash into each other. When we add a lot of heat energy to foods, it agitates those innards enough to mix them up, destroy structures and create new ones. In doing so it transforms both texture and flavor.

To read the article, click here.

8 comments:

  1. It's true, we don't think of heat as a imp part! But a low heat or high heat than required when cooking can destroy the dish, specially when baking! Good one. Have a great weekend Mandira, see you Monday!:))

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  2. Truly said Mandira, Nice article!

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  3. Thanks for bringing a part of this article to us Mandira, that's well written and so true :)

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  4. Happy New Year to you and Aswin, Mandira. That's a really good article, very true!

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  5. Hi there you have such a lovely blog. Great recipe it really does look so delicious. I have a blog also here is my link Food Recipes

    Let me know if you would like to exchange links. Thanks Jeena x

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  6. Thanks Mandira & Happy New to you 7 Aswin!

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  7. Couldn't see the pictures. Will check back again.

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