Ep 204: A Scientist in the Kitchen

1

Introduction

00:00 • 2min

2

A Shok's Masala Lab

01:34 • 2min

3

The Great Courses Plus Dot Com Slash Unseen for One Month of Unlimited Free Access

03:44 • 4min

4

The Violin, Er, Is a Painful Instrument to Play, Right?

07:51 • 5min

5

The First Principles of Indian Cooking

13:07 • 4min

6

What's the Difference Between Art and Craft?

17:32 • 5min

7

How Do You Listen at Three X?

22:32 • 6min

8

Using Screvener While Writing Your Book

28:21 • 3min

9

How Hard Was the Process of Writing?

30:57 • 3min

10

How Did the Book Take Form?

34:03 • 4min

11

What's Your First Exposure to Food Outside Your Home?

37:51 • 5min

12

What's the Importance of Aby Testing?

43:12 • 5min

13

How to Write a Good Cooking Cookbook?

48:06 • 3min

14

Cooking Is a Strategic Application of Heat to Transform an Ingredient

51:27 • 5min

15

How to Estimate Salt and Soothing

56:00 • 3min

16

Is There a Scientific Reason Why We Drink So Much?

59:09 • 6min

17

Pressur Cook Carrots Without Water

01:04:40 • 1min

18

How Micro Waves Work?

01:06:10 • 2min

19

I and the Brain Rewards You Instantly the Moment You Eat Sugar

01:08:27 • 2min

20

Are We All Natural Addicts to Sugar?

01:10:28 • 4min

21

What's So Great About Periadi?

01:14:48 • 4min

22

The Flavor of a Beet Is a Must in a Beriani, Right?

01:18:46 • 2min

23

The Tastebirds Have Evolved a Separately?

01:20:19 • 4min

24

I'm Not Going to Sit and Follow Your Methodical, Scientific, a B Testing Instructions, Younow

01:24:48 • 2min

25

Tap Chief - A Digital Platform That Allows Companies to Outsorce Work

01:26:20 • 3min

26

The Sensation of Heat Is Not a Taste

01:29:29 • 5min

27

How to Get Rid of Capshasen

01:34:20 • 3min

28

Plant Biochemistry

01:37:36 • 4min

29

The Puddle of Water, You Know?

01:41:16 • 4min

30

Indian Subcontinental Cooking Is a Fat and Spice Driven Thing

01:45:11 • 4min

31

How Do Whole Spices Work?

01:48:46 • 2min

32

How to Make a Shukto?

01:50:50 • 4min

33

Blind Taste Tests

01:54:56 • 1min

34

Maggi Seasoning Masala in India, Cubes in the West, Sauces in South East Asia.

01:56:18 • 3min

35

The Magic Color Brown by Sidney Smith

01:59:33 • 6min

36

The Magical Mela Reaction

02:05:20 • 5min

37

The Flavored Bombing Strategy

02:09:53 • 6min

38

Chinese Quisine - A Novelty Variation of Spices

02:15:29 • 3min

39

Acid and Sourness in Cooking

02:18:58 • 3min

40

Bas Gita - A Metaphor for Bass Guitars

02:21:53 • 3min

41

How to Get a Certain Level of Sourness in Your Indian Recipes

02:25:07 • 4min

42

The Lingering Mystery of Umami

02:28:55 • 2min

43

The Importance of Protein

02:31:16 • 4min

44

Is There a Difference Between Sourdo Bread and the Bread of the Past?

02:35:33 • 2min

45

Why Is Baking Soda a Great Way to Reduce Fuel Costs?

02:37:10 • 5min

46

How to Cook With Alcohol in Indian Cuisine?

02:42:14 • 5min

47

How to Use Alcohol While Cooking Indian Food?

02:47:37 • 4min

48

What Did You Learn From Your Book?

02:51:57 • 3min

49

How to Ferment Italy, and Get Softrey?

02:54:33 • 6min

50

Food Is a Stronger Part of a Community Than Many Other Places, Right?

03:00:10 • 3min

51

Is There a Food Dream in the Future?

03:03:15 • 2min

52

The Modernist Quisine at Home

03:05:42 • 4min

53

The Scene and the Unseen - Episode 2

03:09:30 • 2min