The Seen and the Unseen - hosted by Amit Varma

Ep 204: A Scientist in the Kitchen

Dec 20, 2020

03:11:33

Creator website

Episode guests

Krish Ashok

Highlights

AI Chapters

Episode notes

Is There a Scientific Reason Why We Drink So Much?

05:31

The Magical Mela Reaction

04:33

What's the Importance of Aby Testing?

04:54

Introduction

2min

A Shok's Masala Lab

2min

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

4min

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

5min

The First Principles of Indian Cooking

4min

What's the Difference Between Art and Craft?

5min

How Do You Listen at Three X?

6min

Using Screvener While Writing Your Book

3min

How Hard Was the Process of Writing?

3min

10.

How Did the Book Take Form?

4min

11.

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

5min

12.

What's the Importance of Aby Testing?

5min

13.

How to Write a Good Cooking Cookbook?

3min

14.

Cooking Is a Strategic Application of Heat to Transform an Ingredient

5min

15.

How to Estimate Salt and Soothing

3min

16.

Is There a Scientific Reason Why We Drink So Much?

6min

17.

Pressur Cook Carrots Without Water

1min

18.

How Micro Waves Work?

2min

19.

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

2min

20.

Are We All Natural Addicts to Sugar?

4min

21.

What's So Great About Periadi?

4min

22.

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

2min

23.

The Tastebirds Have Evolved a Separately?

4min

24.

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

2min

25.

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

3min

26.

The Sensation of Heat Is Not a Taste

5min

27.

How to Get Rid of Capshasen

3min

28.

Plant Biochemistry

4min

29.

The Puddle of Water, You Know?

4min

30.

Indian Subcontinental Cooking Is a Fat and Spice Driven Thing

4min

31.

How Do Whole Spices Work?

2min

32.

How to Make a Shukto?

4min

33.

Blind Taste Tests

1min

34.

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

3min

35.

The Magic Color Brown by Sidney Smith

6min

36.

The Magical Mela Reaction

5min

37.

The Flavored Bombing Strategy

6min

38.

Chinese Quisine - A Novelty Variation of Spices

3min

39.

Acid and Sourness in Cooking

3min

40.

Bas Gita - A Metaphor for Bass Guitars

3min

41.

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

4min

42.

The Lingering Mystery of Umami

2min

43.

The Importance of Protein

4min

44.

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

2min

45.

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

5min

46.

How to Cook With Alcohol in Indian Cuisine?

5min

47.

How to Use Alcohol While Cooking Indian Food?

4min

48.

What Did You Learn From Your Book?

3min

49.

How to Ferment Italy, and Get Softrey?

6min

50.

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

3min

51.

Is There a Food Dream in the Future?

2min

52.

The Modernist Quisine at Home

4min

53.

The Scene and the Unseen - Episode 2

2min

Indian cooking is often treated as a mystical art -- but it is the science behind it that should fill us with wonder. Krish Ashok joins Amit Varma in episode 204 of The Seen and the Unseen to speak about Masala Lab, his effort at explaining this great art from scientific first principles. Every meal of yours can now be a romantic adventure filled with the ecstasy of insight -- whether you cook it, eat or or do both while playing the violin. Also check out: 1. Masala Lab -- Krish Ashok. 2. Krish Ashok's website, blog, YouTube, Soundcloud & columns. 3. The Indianness of Indian Food -- Episode 95 of The Seen and the Unseen (w Vikram Doctor). 4. Neurogastronomy -- Gordon M Shepherd. 5. Hot Ones (the spicy wings show) on Wikipedia and YouTube. 6. The Botany of Desire -- Michael Pollan. 7. Ganesh Bagler's homepage, Wikipedia, academic papers and YouTube Channel. 8. Shukto (Ekla Cholo Re). Bloody hell! 9. Salt, Fat, Acid, Heat -- Samin Nosrat. 10. Nisha Madhulika on YouTube. 11. The Ketchup Conundrum -- Malcolm Gladwell. 12. Toddy Chicken -- Vahchef. 13. The Food Lab -- J Kenji López–alt. 14. Modernist Cusine -- Nathan Myhrvold. 15. Modernist Cusine at Home -- Nathan Myhrvold. 16. Bong Eats on YouTube. 17. Saffron Trail -- Nandita Iyer's blog. 18. Salu Kitchen on YouTube. 19. Madras Samayal on YouTube. This episode is sponsored by The Great Courses Plus. Check out their course, Cooking Across the Ages. For free unlimited access for a month, click here. You can now buy Seen/Unseen swag. And do check out Amit’s online courses, The Art of Clear Writing and The Art of Podcasting.

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