Sensory Sous Chefs
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Cooking is all about the optimum.
Cooking entails optimum preparation that involves a stock check of the kitchen in the fridge, the cabinets, the Tupperwares or stainless steels yet sometimes a midnight snack calls for an unprepared miracle or maybe, just maggi.
It calls for optimum kneading, stirring, chopping,dicing, sautéing, rolling, frying, churning, grounding lest the textures fade or mush becomes mushy-er or sometimes when the texture slips, one is left with a variant of the same dish.
Optimum usage of spices, optimum use of available time, multitasking and optimum taste yet sometimes, an excess of oil in puris or ghee in rotis or ginger-garlic filled air in your nostrils.
It's calls for optimum time keeping, 5 minutes in the oven or 3 cooker whistles over. No less no more, and especially no scrolling on the phone but with music as a companion, or chatting with Didi who does the dishes, the time keeping becomes easier and cooking less tedious.
Asking us optimum of our senses, everytime, cooking can be a demanding affair yet always leave room to improvise. To this cooking owes its ever increasing repertoire and unfailing love, and also well, hunger and survival.