Claim OwnershipRASOI KE RAHASYA SEASON 2
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Description
Welcome to Rasoi ke Rahasya, Season 2... the cosy nook for nosy cooks. We're all about learning to cook as blind people, starting right from scratch, assuming you're an alien from outer space who's never been proactive in the kitchen before, like a lot of us. Even if you're a seasoned cook and have got your act together in the kitchen, who knows - you might pick up tips and tricks from our inimitable show host Payal Kapoor, and share some of yours in return!
11 Episodes
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We're back with our proverbial bag of goodies, and we've got news for you! The upcoming series of episodes are going to be plenty interactive. Listen on as Payal lays out a blueprint for what’s next.
As the curtain comes down on Season 2— Methods Of Cooking, Payal takes us on a tour of the chemistry lab that is "Baking," giving us a detailed account of what makes baking the science it is.
A bonus minisode myth busting the theories about Salt.
There’s a million different things you can do with veggies —if zucchini-peel pasta, cabbage/lettuce wraps and all the ways you can make stir-fry gets you excited, then this is worth a listen.
This episode is another triple whopper. Packed to the gills with information, Payal gives us the dummy's introduction to roasting followed by two short and succinct sections on grilling and broiling.
Payal brings us the first of the dry-heating methodstaking us through different frying techniques, starting with deep-frying, the most complex-sounding of them all, especially if you're blind.
In the last leg of our cooking with moist heat series, Payal gives us a super-compact, three-in-one episode that introduces us to simmering, gives us a few quick tips to acquaint us with the process.
Payal talks primarily about steaming in the context of vegetables, commonly-employed methods ranging from the classic stove or other cook-top method to steaming in the oven and the microwave.
Payal talks at length about the phenomenon of boiling, leading us through its six stages, with visual and nonvisual descriptions, ways of telling them apart, as well as their practical applications.
Payal familiarises us with the subtle science and exact artof blanching—the six-step technique,three blanching media, the salt-or-no-salt debate, and blanching time for a variety of vegetables.
Get ready for some word-crunching that'll help you sail through most culinary instructions and recipes! Payal deftly walks us through a glossary of culinary terms focusing on methods of cooking.
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