How is chemistry involved in cooking Indian food?
Heating mustard seeds until they pop? That's physics and chemistry at work, releasing flavor compounds from the seeds. Delicious science!
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Chemistry in Indian cooking is all about spice reactions! Heating spices releases essential oils, creating those heavenly aromas. Adding acidic ingredients like tomatoes to curries helps them thicken and enhances flavors through acid-base reactions.
In Indian cooking, marination leverages the chemistry of acid from yogurt to tenderize meat. The results are both flavorful and tender.
Fermentation in dosa batter! The wild yeast and bacteria work their magic, breaking down starches and proteins, making the batter rise and taste tangy.
When you cook onions for a curry, you鈥檙e caramelizing sugars and breaking down sulfur compounds. It鈥檚 a tasty chemical reaction!
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