ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
The Science of Onion and Garlic
ฝัง
- เผยแพร่เมื่อ 3 ส.ค. 2023
- Most dishes from the Indian subcontinent begin with a hot pan, fat, whole spices and some combination of Alliums - the family of plants that give us onion/shallots and garlic. These sulphurous flavour-powerhouses are intensely pungent, a characteristic that puritanical types over history have termed "Tamasik" and deprived scores of people of the incredible flavour alliums bring to any dish. Elaborate mythologies have been written to both justify and prevent its consumption. Unlike spices, they don't just add aroma, they also bring complex sweetness to the dishes that feature them. And even when people avoid them for religious reasons, they indulge in some wholesale chemical cheating by replacing them with asafoetida, which contains sulphurous flavour molecules very similar to the ones in onion and garlic.
This video covers a range of common garlic and onion-related doubts and also touches upon a larger fascinating tidbit about the life of plants in general.
Verry insightful! Love how you connected plants not being able to move all the way to kitchen flavours!
Thank you!
Lol, love the Great Indian Kitchen reference. Very apt to the topic you were explaining. My Mom learned several shortcuts to balance her career and household. After retirement, the same shortcut helped as she was getting old and didn't have the energy or patience. But she managed to keep a balance between the taste, benefit and the shortcut used. So as the answer goes, it depends. The question is - do you want a long life(everything from scratch, no processing) or do you want a rich life ( take some shortcuts, but also have a life outside a kitchen).
Indeed
I enjoy all your videos not just because of their content but also because they are presented in a very attractive way
Thank you!
Am I the only one who noticed the music playing in the background in Light Of the Seven
Yes, it is my Carnatic adaptation of that. You can listen to the whole thing on my soundcloud (soundcloud.com/krishashok/saptadeepam)
You're an amazing educator on food science (and the Indian food angle is also unique). I don't have a problem with garlic sticking to my hands. It's garlic sticking to my knives that's an annoyance 😂 (and my knives are very sharp)
Thank you!
Sir as he mentioned apply little oil on knifes and avoid stickiness
Sometimes i play your video as a medation background, its so calming and relaxing ....go on man ❤😊
😊 That's a first!
First comment?
@@mitali0035 First time someone said it was calming and relaxing
@@krishashok it is sir ji .....see its different perspectives of seeing or hearing ...we can't generalise right....as its rightly said" beauty lies in the eyes of the beholder " so take that credit🙂
As usual awesome video. Loved the "The Great Indian Kitchen" reference too. ❤
😊 thank you
Wait, GoT?
And omg i remember your sanskrit version of rains of Castamere!! ❤
hehe yes!
Really impressed with your knowledge.
A joy to watch. Thank you
This is next level insightful. I am someone who understands the science before cooking which people do very rarely. Lucky that I found your channel, I am incorporating all those in my recipes. Love your book too!
Thank you!
@@krishashokI have a doubt though. I want to incorporate the flavour of Maillard Reaction to chicken breast. Which gives it a nice browning and flavour. But if I add lemon to the marination, theoretically the maillard reaction shouldn't work properly because it's an acidic environment. It works best in a Basic environment. But lemon helps in tenderizing the meat and helps in retention of moisture from chicken. So which approach should result in a better outcome?
Got the book delivered yesterday! Delightful videos and writing both. For many years I've had this idea of a "geeky cook" - and right now you seem like exactly that. Greqt abstractions on common recipes, and good tricks explained succinctly. Plus, validation for some things that I figured out, but had no basis to say were actually true.
Thank you!
@@krishashok can't help but notice that you don't ask viewers to like-share-subscribe either. Instead you are promoting your book at the appropriate place, which is the end of the video. Direct monetization and credibility building too. Excellent strategy.
Aha! This videos came JIT. Was shooting for my new recipe today where garlic and ginger plays a imp role , now that i explain and exhibit in a better ways...thanks....
Wish to meet some day.🙂
Thank you!
This is a very informative video! Loved it. You changed the way I would cook onion and garlic from now on!! Thank you sir! Please keep making these kind of videos.
Thank you
Excellent exposure.... Any idea why few cults in India prohibits oinion and garlic
Reasons vary. Jains consider it to be under the ground and thus not acceptable. Some Hindus consider it to be akin to meat because of the mythology of Rahu and Ketu
music you used in the background! ❤
btw I am big fan, I am so lucky to have found you on this platform. I am binge watching your videos - they are addictive because how well you articulate and present the information at 57 facts per minute.
Krish sir.. Another fantastic topic.. U r genius.. U can make any critical topic lucid..
Thank you
one thing I can say about onions if you don't chop the root stock then you won't have to cry. unless you chop the eye nothing is released in excess.
Indeed!
Excellent video..... Thank you and keep them coming
Amazing video.
Thank you!
Please I'm begging u please upload more
Love ur videos
Never stop uploading
Thank you!
Please provide links to your book! (Pro tip 😆: An affiliate link should earn a little extra money apart from the actual sale of the book too! 😊)
Hehe generally don't have the patience or inclination to deal with affiliate links etc - www.amazon.in/Masala-Lab-Science-Indian-Cooking/dp/0143451375
Excellent explanation sir, your content is very insightful, scientific and relatable to understand 👍
Brilliant video. Become fan.
Thank you
Very deep insights on Alliums. I'm gonna keep asking you this Krish, we want a video on the science of biryani 😅.
Haha it’s the last chapter of my book!
Just love your videos! They are so informative
Ashok i liked your ways of presentation so much ..in a short time
I wish i meet you once ..if i ever make it to Chennai..ha ha
What hv you studied.. just curious
Vidya
Thank you! It’s interesting how we still assume our university education decades ago is still relevant 😀 I studied electronics engineering, work in software, learnt classical music but had amazing chemistry and biology teachers in school 😀 most importantly, the internet arrived in my teens and that made me an auto-didact
@@krishashok You know what Ashok I am a biology teacher..I teach in an ICSE school nwatching your videos helps me while teaches my students too..
@@krishashok interesting profile ..I must say
@@vidyapatil5352 😁 I do teach middle school kids a session on using the kitchen to understand biology, chemistry and physics in my spare time
@@krishashok oh that's so nice...how people do multiple things in one life time..
I teach and am a single mom to my daughter..n I feel drained..
The way to contribute to the society in so many ways is appreciable
Vidya
Awesome video !
Thanks!
You are amazing
This was really cool. I am curious now😍 Surely gonna read your book anytime soon.
There is nothing sexier than a smart man who is eloquent too! 😎 Krish Ashok fits this bill perfectly!
Very well sir, proud of you. Rgds 🙏🏽
Really informative one . The joke about Indian kitchen guy is really funny 😂😂😂😂
Hehe
Please write more books!
Because of the price clearly!
Haha well
Wow.. awesome video
can you make a video on honey, khajoor and other sweet things compared to gud and shakkar. if you have researched on dhaaga mishri/mishri/khaand/khand sari sugar treditional method of sugar making without all the chemical washes done these days.
Did make one on jaggery. People overthink the processing. At the end, they are all sugar
Sir.. Please enlighten us with the topic GMO and NON GMO..
Will do
Which do you think is the better way in these 2 methods of cooking.
Adding spices like chilli powder, turmeric, coriander powder, etc after the onion and ginger garlic paste is cooked or after adding the tomato and its cooked. These are two ways which people generally cook so want to know your opinion and yes there is an impact on its taste based on when the spices are added.
The difference between both the situations described is minimal. As a general rule, assume that the longer powdered spices are heated, the more aroma they lose
@@krishashok thanks for this.
1% achhe din 😂😂😂😂😂 I like that un?intended pun
haha you noticed!
Does cut & peeled onions stored in fridge & used later for cooking at our convenient pace of time affects its nutritional value. I have seen your video first time & it’s very interesting. God bless you.❤👌🙏
Things don’t lose much nutrients in the fridge
Thanks for the reply!
Very informative.
What is that music though?! 😂
Great video as always baby ❤
I added baking soda but it turned soggy and did not brown
Please stop me from falling for you
The mildest Saramathi in the background 🥹
😊 it was my Carnatic adaptation of the game of thrones track “light of the seven”
It's great.
Acche din 😅
Haha you noticed
The music was so apt 😂😂😂
Hehe thank you
😂😂😂😂😂😂 damn your quirk! 21% O2, 78%N2 and 1% achhe din!!
Hehehe
Now mallu films are too in your crosshair please do something from Saif Ali Khan's film chef which was I think the remake ...
Haha!
GOT Bgm ??
My carnatic adaptation of Light of the Seven
We need a tamil channel sir
Ache din 1%😅 1:01
Haha, well spotted!
1:02 so is no one gonna talk abt the 1% ??
Lucy Lawless Quick Info
Height 5 ft 8 in, Weight 60 kg
I think your weight is 65 , are you fudging data, food doctor or dieting
1% Ache din lol