I've been venturing into the kitchen this last 2 weeks as Priya's away. Some thoughts triggered by that:
-- Eating raw veggies: What would life be like if we didn't automatically expect our food to be a source of pleasure ? Eating raw veggies can have multiple kinds of effects: one , of a completely different taste and texture sensation than cooked food. That's what is so hard to take. It also has an intrinsic healthy feel -- when I feel I've been eating too much junk, and my body wants to do something nice, it'll instinctively respond positively to the idea of eating raw vegetables. And lastly, the point I started out with -- it could feel basically tasteless and sensation-less. If we are just okay with that -- wouldn't it simplify eating and life ?
(Angst above coming from a waistline that is not doing well)
-- Sugar (and salt): Consider how very unnatural normal refined sugar is -- little manmade grains and a somewhat metallic taste. When there are so many things that are naturally sweet, why do we use sugar ?
-- Popcorn is a marvellous thing. It looks like a highly processed food item, who would guess it came from heating corn grains
-- There are two kinds of cooking. You can just try to sling some vegetables into a pan or pressure cooker add salt or garlic or whatever you think might be appropriate and generally it turns out okay since you watching it and can be making small continuous adjustments. The other type is with a developed body of knowledge like Indian (or any other reasonably developed cuisine) cooking. Try winging a rasam or sambar like above and you won't get very far.
-- I'm trying to understand some of the principles behind cooking. For example when you fry a vegetable like cabbage with a little oil, what are the interactions between the moisture in the vegetable and the frying in oil process ? For best results does the process of dehydration of the vegetable precede, come after, or occur at the same time as the process of the frying ?
-- What are the well-developed cuisines in the world. Indian for sure, Chinese, perhaps Thai, French. American I think qualifies due to the sheer range and variety across different states and timeperiods. Any others ?
One of the most difficult meals I had was at a Peruvian restaurant in Salt Lake City, Utah. I was gagging.
One of the most difficult meals I had was at a Peruvian restaurant in Salt Lake City, Utah. I was gagging.
Looks like I'm spending more time thinking about cooking than cooking. Having pizza tonight :-)
9 comments:
I agree with you on sugar....I now eat only naturally sweetened items--but it is difficult to manage sometimes because sugar/corn syrups are in so many packaged foods!
On cooking cabbage, I enjoy using unrefined coconut oil--it adds the nicest flavor (if you like coconut) and coconut oil is healthy.
Sounds like you are really enjoying cooking!
Here are the "principles of cooking" you were looking for.
Principle 1:
Every body continues in a state of rest, or of uniform motion in a straight line, unless it is compelled to change that state by forces impressed upon it.
This means that you will chill out on the sofa and not go into the kitchen unless your wife is away. Under the influence of some forces you can compelled to change that state and go into the kitchen. An example of such a force would be an earthquake which has destroyed all the other rooms in your house.
The second principle is:
The change of motion (linear momentum) is proportional to the force impressed and is made in the direction of the straight line in which that force is impressed.
This means that it is unlikely that you will go into the kitchen if the earthquake measures below 3 on the Richter scale. The likelihood of you going to the kitchen increase in proportion to the measurement on Richter scale.
The third principle is:
To every action there is always an equal and opposite reaction; or, the mutual actions of two bodies upon each other are always equal, and act in opposite directions
This means that if your action is to call a restaurant and order take out food the reaction will be that the food will be delivered to your door. The amount of food that will be delivered will be equal to the amount that you ordered.
Arvind
You *are* a silly ass
Or alternatively, said in a darker tone of voice:
You think youre a clever devil don't you ?
I think I am the comment you deleted - what ever that is!
I agree with you though there are two ways of cooking. They are called "eat in" or "take out". Eat in the the type of cooking where you go to a restaurant and say "I not only want your food, but I insist on using your table, plates, spoons and wash basin." Take out, on the other hand is when you call the restaurant and say "Please deliver to me your food and your table, plates, spoons and wash basin." Typically the delivery man will not help in installing the wash basin, so you are on your own at that point.
Eat in is preferred when you have a large gathering and don't have enough room in your house to put all the tables that the restaurant would deliver if you ordered a take out. Take out is preferred if the restaurant is noisy. It also helps to "take out" if the restaurant is a road side dhaba that does not have any tables.
eat them raw for a while and this is the way you will prefer quite a few of them. carrots are a great example - a boiled carrot is about as unappetizing as a raw one is appetizing.
other than a few, like the potato and its friends, brinjals, lady's fingers, etc most veggies don't need cooking. using care to cut and prep them, and imagination to create combinations helps bring out the flavors.
Take a bow Aravind:)
Siddharth.
Siddharth, thanks. Unlike your Despo Uncle, you do have very very good taste. I have to appreciate your well developed sensibilities that make you like my writing. Not everyone is blessed with such refinement in thought, as you clearly possess.
Any body can cook. Many eat in. Fewer take out. Ever fewer, such as yourself, have discerning taste. Congratulations.
Arvind
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