ALDEHYDES OF CORIANDER
Some people do not like to garnish their food with chopped coriander leaves—this is because aldehydes in the herb taste like soap to those with certain sensitive genes. However, such people can consume coriander chutneys because enzymatic reactions break down the problematic chemical during preparation. This shows that keeping one aspect of the ingredient front and centre can sometimes make the dish unpalatable. One way to overcome this is ensuring its ingredients are not individually detectable but are rather enhanced as a whole with seasoning. For example, a pinch of salt can enhance the sweetness of kheer and mute the sourness of raita. Perhaps this is why humans consume salt in almost every dish. However, processed food manufacturers avoid iodised salt because it leaves a metallic taste when cooked at high temperatures. For such dishes, pink or black salt should be used.
SALT WATER FOR SOFT, FLAVOURFUL MEAT
The secret to cooking meat well is to keep it soft. For this, the best way is to let it sit in saltwater for some time. This prevents the loss of water from the muscle. Spices can also be added to the brine to infuse more flavour. This is a better way of tenderising the meat than marination, as the latter merely forms a layer of flavour over the tissue. The second step is to cook the meat at temperatures well below the boiling point (below 65 o C), to ensure that the proteins bind loosely and retain moisture.
DAMAGED WHEAT PROTEIN KEY TO SOFT ROTIS
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GREEN IS THE NEW ORANGE
THERE IS MORE TO CARROTS THAN THEIR COLOURFUL ROOTS
‘Artists world over should raise alarm'
EFFECTS OF CLIMATE CHANGE ARE NOT JUST DRYING THE EARTH BUT ALSO THE SPIRIT OF HUMANKIND. THIS IS THE MESSAGE DANCER, WRITER AND ACTIVIST MALLIKA SARABHAI AND DIRECTOR YADAVAN CHANDRAN AIM TO DELIVER THROUGH THEIR RECENT DANCE VIDEO, ARID. THE DANCE COMPRISES THREE ACTS ON THE INTENSITY OF THE WATER CRISIS. THEY SPEAK ON THE ROLE OF ART IN TACKLING ENVIRONMENTAL ISSUES IN AN INTERVIEW WITH DAKSHIANI PALICHA. EXCERPTS:
Rays of light and hope
An energy start-up aims to provide a sustainable power solution to rural consumers
Destruction of date palm trees during cyclone Amphan and warming weather have resulted in a huge decline in production of West Bengal’s trademark nolen gur
A GOOD FIRST DRAFT
NITI AAYOG’S DRAFT NATIONAL MIGRANT POLICY TAKES A RIGHTS-BASED APPROACH AND DISCUSSES THE IMPORTANCE OF COLLECTIVE ACTION AND UNIONS TO HELP MIGRANTS BARGAIN FOR BETTER CONDITIONS. BUT KEY GAPS REMAIN
Carbon Cost Of Internet On The Rise
The environmental impact of digital platforms is becoming glaring by the day.
COVID-19 cases are being reported in large numbers from districts that had so far been mildly hit by the pandemic
THE CHASE AND THE CHANGE
The Mahatma Gandhi National Rural Employment Guarantee Act has shown what it can achieve by putting water conservation at its core
India needs a full-time organisation to tackle a host of biological threats
INDIA NEEDS TO LOOK BEYOND GAUSHALAS IF IT WANTS TO CHECK THE NUMBER OF STRAY CATTLE
An Exclusive Interview With Nandakumar Narasimhan
The Little Red Train
A Room for Dad
Before Mom passed, I made a promise to her
THE DANGAL IN THE JUNGLE, PART 1
YOU KNOW YOU’RE SOMEBODY WHEN YOU’VE APPEARED ON AN INDIAN DANGAL POSTER — IN OTHER WORDS, IN A WRESTLING ADVERTISEMENT.
WOUNDS AND THE WOMB
JULIE PETERS explores how to heal a relationship with the sacred womb, a place of death, life, and possibilities.
Giant squirrels, giant lessons? Animal chaplain SARAH BOWEN explores what squirrels can show us about mindfulness.
E8 Caste and the Indian Tech Ivies
IIT grads are highly sought after in Silicon Valley. Are they bringing deep-rooted prejudices with them?
I was happily married, happily employed, just plain happy. Until the accident
IN SEASON Chickpeas (GARBANZO BEANS)
Chickpeas appear in early recordings in Turkey well over 5000 years ago. India produces the most chickpeas worldwide but they are grown in more than 50 countries. An excellent source of carbohydrates, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets. The name chickpea comes from the Latin word cancer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family.
When the Signal Goes Out
Government-ordered internet shutdowns are becoming more frequent
Giving More, Taking Less
FRANCOIS BOUDERLIQUE learnt about the basic principle of Nature – to give more than you take – when he left a high-powered banking job in Paris to live and farm in Kutch, India. He realized that his understanding of eco farming was colored by his past and he needed to open his eyes to a new reality.