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Articles for Krish Ashok

What makes a perfect ice cream?
2 years, 7 months ago

What makes a perfect ice cream?

Live Mint  

As you run your tongue over perfectly creamy ice cream, the sugars hit the sweet tastebuds and immediately tell your brain that a high-calorie food is on its way. The fats in the ice cream, aerated perfectly between really tiny ice crystals, evenly coat the mouth, further indicating to the brain that nine calories per gram of fat are coming …

Water Sugar Cream Ice Cream Crystals Krish Liquid Nitrogen
Learn the science of flours and fats for crispy Diwali snacks
3 years, 1 month ago

Learn the science of flours and fats for crispy Diwali snacks

Live Mint  

Even the most deeply spiritual Indian person is unlikely to disagree with the fact that our festivals are only notionally about the supernatural and entirely about the food that accompanies them. The third component is fat, and this is particularly crucial when using wheat flours because fats shorten gluten structures and prevent your snack from becoming too chewy. To add …

Food Diwali Snacks Fat Snack Dough Flour
Master Indian cooking with the science of tadka
3 years, 2 months ago

Master Indian cooking with the science of tadka

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In the sci-fi universe of Frank Herbert’s Dune, it is said that “he who controls the spice, controls the universe”. Second, most spice flavour molecules are more fat-soluble than water-soluble, so to get their flavours into food, they need to be knocked out energetically with heat and dissolved in hot fat. These molecules lend extra-virgin oils their characteristic aroma and …

Food Oil Temperature Indian Hot Fat Garlic
How to perfect stir-frying to master Indo-Chinese dishes
3 years, 2 months ago

How to perfect stir-frying to master Indo-Chinese dishes

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A couple of years ago, my Beijing-based sibling sent me a photograph of a restaurant menu where “Hakka noodles” was listed under “Indian cuisine”. A hemispherical wok is heated to extremely high temperatures and ingredients chopped into very small pieces rapidly cooked in a tiny amount of oil while being tossed continuously to prevent them from sticking. Wok Hei, a …

Food India Cooking China Cuisine Water Indian
Add a pinch of sugar to make better dal and
3 years, 3 months ago

Add a pinch of sugar to make better dal and

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Sugar is the primeval essence of biological energy. When this juice is heated, water evaporates, leaving behind a sticky brown substance that used to be called sharkara in Sanskrit, a word that is the origin of both “sugar” and “jaggery”. And by the way, “brown sugar” is simply white sugar with molasses added back to it during the manufacturing process, …

Water Add Glucose Sugars White Sugar Krish Ashok Sugar Molecules
WHY BANANAS ARE MUTANTS
3 years, 3 months ago

WHY BANANAS ARE MUTANTS

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You must be bananas to think that bananas are natural. The yellow Cavendish became ubiquitous only because the Gros Michel, the world’s most widely grown banana then, was wiped out in the 1950s by a fungal infection called the Panama disease. Apparently, the Gros Michel had a richer and sweeter taste than the Cavendish, so even today, synthetic banana flavour …

Fruit Plant Banana Bananas Krish Krish Ashok Yellow Cavendish
Chutney recipes according to science
3 years, 4 months ago

Chutney recipes according to science

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In Uttarakhand’s Kumaon region, the seeds of the Cannabis sativa plant are roasted along with cumin seeds and dried chillies, powdered and blended into lime juice to make bhang ki chutney, a condiment that is equal parts tangy and fiery, with a touch of chilled-out equanimity. The green chutney is another great example—the heat of the chillies, the sulphurous pungency …

Balance Ingredients Flavour Krish Element Chutney Chutneys
Chutney recipes according to science
3 years, 4 months ago

Chutney recipes according to science

Live Mint  

In Uttarakhand’s Kumaon region, the seeds of the Cannabis sativa plant are roasted along with cumin seeds and dried chillies, powdered and blended into lime juice to make bhang ki chutney, a condiment that is equal parts tangy and fiery, with a touch of chilled-out equanimity. The green chutney is another great example—the heat of the chillies, the sulphurous pungency …

Balance Ingredients Flavour Krish Element Chutney Chutneys
Cracking the science of coconut
3 years, 4 months ago

Cracking the science of coconut

Live Mint  

The coconut is the tree of life. Both the flowers and the apical buds are edible and we haven’t even come to the pièce de resistance—the almost kilogram-and-a- half heavy fruit, with a fibrous husk that is used to make coir, a woody shell that serves as a serving cup or ladle, an astonishingly flavourful white flesh that is 35% …

Coconut Tree Fat Dishes Flavour Yeast Krish Ashok
Cracking the science of coconut
3 years, 4 months ago

Cracking the science of coconut

Live Mint  

The coconut is the tree of life. Both the flowers and the apical buds are edible and we haven’t even come to the pièce de resistance—the almost kilogram-and-a- half heavy fruit, with a fibrous husk that is used to make coir, a woody shell that serves as a serving cup or ladle, an astonishingly flavourful white flesh that is 35% …

Tree Dishes Flavour Yeast Krish Ashok Coconut Fat
Use science to up your potato-cooking game
3 years, 5 months ago

Use science to up your potato-cooking game

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Potatoes, it is said, helped the Europeans colonise the world. Funnily, the word “potato” comes from the Spanish word patata, which in turn came from the Taino Caribbean word batata, which refers to the sweet potato, which isn’t actually a potato. You can, of course, sauté or roast potatoes in oil; one science trick to get perfectly golden brown colouring …

India English Oil French Starch Potato Chips
What is the recipe for plant-based ’meats’?
3 years, 5 months ago

What is the recipe for plant-based ’meats’?

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In The Restaurant At The End Of The Universe, Douglas Adams poses an ethical conundrum that the book’s protagonist, Arthur Dent, finds rather tricky. More recently, economic growth in China and India has been accompanied by significant increases in meat consumption; what used to be largely small-scale pastoral operations transformed into greenhouse gas emitting dystopian factory farms of large-scale cruelty, …

Animal Meat Krish Krish Ashok Eat Plants
What is the recipe for plant-based ’meats’?
3 years, 5 months ago

What is the recipe for plant-based ’meats’?

Live Mint  

In The Restaurant At The End Of The Universe, Douglas Adams poses an ethical conundrum that the book’s protagonist, Arthur Dent, finds rather tricky. More recently, economic growth in China and India has been accompanied by significant increases in meat consumption; what used to be largely small-scale pastoral operations transformed into greenhouse gas emitting dystopian factory farms of large-scale cruelty, …

Animal Meat Eat Krish Krish Ashok
The science of wines, beers and spirits
3 years, 6 months ago

The science of wines, beers and spirits

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Alcohol has been around with human beings for as long as 13,000 years, with beer and wine residues being found in archaeological sites on multiple continents. Another thing ethanol does is mess with the production of a hormone called vasopressin, which is responsible for helping your body retain water by controlling the kidney’s functioning. If you have had a couple …

Water Alcohol Brain Your Brain Ethanol Krish Krish Ashok
The science of wines, beers and spirits
3 years, 6 months ago

The science of wines, beers and spirits

Live Mint  

Alcohol has been around with human beings for as long as 13,000 years, with beer and wine residues being found in archaeological sites on multiple continents. Another thing ethanol does is mess with the production of a hormone called vasopressin, which is responsible for helping your body retain water by controlling the kidney’s functioning. If you have had a couple …

Wine Water Alcohol Brain Beer Your Brain Ethanol
What is the science of mangoes
3 years, 6 months ago

What is the science of mangoes

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A perfectly ripe mango is an absolute marvel of nature. The fruit is the vehicle for the mango plant’s selfish genes and its relentless pursuit of making more copies of itself. But a perfectly ripe Imam Pasand mango starts its life as a flower on the tree. In the initial phases of the fruit’s growth, the sugars are stored as …

Mango Plant Perfectly Ripening Krish Ashok Ripe Fruit
What is the science of mangoes
3 years, 6 months ago

What is the science of mangoes

Live Mint  

A perfectly ripe mango is an absolute marvel of nature. The fruit is the vehicle for the mango plant’s selfish genes and its relentless pursuit of making more copies of itself. But a perfectly ripe Imam Pasand mango starts its life as a flower on the tree. In the initial phases of the fruit’s growth, the sugars are stored as …

Fruit Mango Plant Perfectly Ripe Ripening Krish Ashok
What makes a good cup of coffee?
3 years, 7 months ago

What makes a good cup of coffee?

Live Mint  

In the 1990s, a coffee percolator at the University of Cambridge’s computer lab became the very first object on the planet to be watched via a webcam by people on the internet. Most people will fall somewhere in the middle, so let’s understand the science of every factor that goes into making a good cup of coffee. So now that …

Water Coffee Hot French Cup Roast Beans
What makes a good cup of coffee?
3 years, 7 months ago

What makes a good cup of coffee?

Live Mint  

In the 1990s, a coffee percolator at the University of Cambridge’s computer lab became the very first object on the planet to be watched via a webcam by people on the internet. Most people will fall somewhere in the middle, so let’s understand the science of every factor that goes into making a good cup of coffee. So now that …

Water Coffee Hot French Cup Roast Beans
Sometimes, frozen can be more nutritious than fresh
3 years, 7 months ago

Sometimes, frozen can be more nutritious than fresh

Live Mint  

Let’s say a loved one who is under the weather asks you for a simple peas pulao and chana masala, and you want to use the freshest and most nutritious ingredients, what would you do? The marketing universe of farm-fresh, artisanal, organic food might nudge you to go buy peas in their pods and then painstakingly shell them to get …

Food Temperature Buy Peas Fresh Frozen Frozen Peas
Why GM crops are good for you
3 years, 8 months ago

Why GM crops are good for you

Live Mint  

If you have a problem with genetically modified crops, I have some bad news for you. Humans also carefully selected grains from wild rice and wheat plants that had other random mutations—seeds that separated from their hard, inedible casings by threshing, again a mutation that would have not survived in the wild because it’s in the plant’s genetic interest to …

Plants Wild Plant Crops Gm Crops Genetically Modified Krish Ashok
How to make tea, the scientific way
3 years, 8 months ago

How to make tea, the scientific way

Live Mint  

I tend to prefer my tea without sugar, a request that often annoys tea vendors because they tend to keep pre-boiled milk ready with added sugar, and my request almost always requires them to put in a little bit of extra effort. When someone says they “don’t know how to make good tea”, what they are actually saying is they …

Tea Drink Water Milk Indians Green Tea Boil
How to make tea, the scientific way
3 years, 8 months ago

How to make tea, the scientific way

Live Mint  

I tend to prefer my tea without sugar, a request that often annoys tea vendors because they tend to keep pre-boiled milk ready with added sugar, and my request almost always requires them to put in a little bit of extra effort. When someone says they “don’t know how to make good tea”, what they are actually saying is they …

Tea Drink Water Milk Indians Green Tea Boil
How acids brighten flavours
3 years, 8 months ago

How acids brighten flavours

Live Mint  

A word that conjures up puckered faces and unfriendly dispositions, and a particular fox of Greek origin that famously gave up on some juicy grapes because it couldn’t reach them and had to come up with the excuse that their composition had too much tartaric acid for his taste. Amchur is another commonly used acid, adding sourness to dry dishes, …

Cooking Acid Adding Dish Acidity Sour Acids