Chemistry of cooking

Katta G Murty (murty@engin.umich.edu)
Fri, 3 Nov 1995 20:28:41 -0500 (EST)

This is actually a message to Palana garu for some advice.
I found your lesson on the chemistry of cooking very fascinating.
Since I am visiting Hong Kong alone, ocassionally I am forced to
cook, but have so far found the results highly unappealing.
Also, I do not have the time to learn by experimenting and
accumulating facts. I would appreciate answers to the
following specific questions.
1. What is the best time to add pa-su-pu to sAm-bAr?
At the start of boiling dal, or after dal is fully boiled,
or with ti-ra-ga-mA-ta?
2. Is the best procedure for introducing onions and garlic
into vegetable curries, to boil them together with the vegetables?

I am sorry to introduce such personal questions into this forum,
but am looking forward to the next chemistry lesson.
Katta Murty.