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Ep 204: A Scientist in the Kitchen
The Seen and the Unseen - hosted by Amit Varma
The Flavor of a Beet Is a Must in a Beriani, Right?
The fat is actually quite important. Most of those volatile flavor montacules are not soluble in water. They're soluble in fat, right? Which is why almost all cooking starts with oil spices. That's the bulk of the the flavor that you get in the dish. In a beriani cut, even if our making like chicken beryanii, you're almost always going to ask for leaf skin.
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