Masala Lab | Traditional Cooking Vs Modern Day Cooking - The Right Way?
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- čas přidán 1. 06. 2024
- 0:00 Intro
3:45 Who is Krish Ashok
5:48 People follow Krish Ashok because
7:52 Krish Ashok and refrigeration
9:50 Convenience has always been resisted from old times
10:50 How to keep roti fresh
11:34 Word fresh overrated
12:21 Krish Ashok blog
14:45 Krish Ashok 90 sec 250 words
15:28 What does Indian food mean
18:28 Keto low carbs, high protein - how does Masala lab fit
20:00 Spices can be toxic
23:29 Meal planning tips at his house
31.25 South Indians can’t digest milk as well as North Indians
32.34 Cold pressed oil and refined oils
38.12 Which salt is good for you
42:12 rapid fire
48:35 the right way to chop onions without crying
52:00 how to set curd without starter
From learning code to dishing out fluffy idlis, understanding the basic principles and science behind what goes into it is a battle half won! Krish Ashok or Masala Lab as he is popularly known is not a scientist but he can explain science with easy-to-understand clarity. To him, the Indian kitchen is a fascinating laboratory for teaching science. He wants people to question the why and not just stop and do things because some guru they follow on the net said so. Watch the full interview with Parul Gupta, Editor - Kidsstoppress.com
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What he is saying about us (Indians in general), always searching for gurus & taking everything they say to be the final word , is very true. In addition,questions were very much discouraged when I was growing up. Hopefully this has changed. I find this gentleman to be very informative & interesting. Thank you!
And it still happens today, even in non religious contexts. There's a hepatologist on X, who thinks he's the sole rational guy and god of EBM. Many are his ardent followers and attack those who disagree with him like a pack of wolves.
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@kmodur1 absolute true. I recently saw a video by a "Yogi" giving recipe of spices for fat reduction and the Yogi herself was fat.. 😢
Guru normally is to guide and enrich you with His/Her knowledge and experience. Unfortunately many consider Guru as end all and be all of all knowledge which is not the intention of getting a coach is all about!
@@Happy-sl9glyes and I commented about that on her channel.
Thanks for sharing such information 💗
Hi Mr. Krish Ashok, I was recently introduced to your channel and I must say that I've really enjoyed your videos. It has definitely enhanced my knowledge and also cleared up certain misconceptions / old wives tales! You remind me of one of my favourite video teacher, Dr. Neil deGrasse Tyson. He too has the gift of explaining very complicated and complex concepts in such a way that even average folks like me can grasp and understand. THANK YOU!!! ...... Shyam George.
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I think most of what he says makes sense but not mustard story. For South Indian chutney or sambar it is crucial mustard splutters and subtle flavour it adds is amazing. this does not happen if you add mustard in cold oil. Mustard will be more bitter if it does not splutter.
We understand there are different opinions and there is a reason you might undertake to use a technique.. Krish Ashok has explained what he understands based on his knowledge of science. We hope you enjoyed the content
The mustard pops due to phosphor which gives a faint snell which as per CFTRI ex Director (my father's cousin) excites salivary glands and also provides the needed very low requirements! I think Krish explained it a bit too fast- the reason for "mustard first" is explained.
I enjoyed this discussion most, of all the interviews that Krish Ashok gave on the science behind cooking.
It was a super interview we had with Krish Ashok
Thank you for sharing this 🙏 powerful message 🙏 healthy ea😊and ❤❤❤❤❤
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Woah such a powerful podcast 🙌🏻
Randomly stumbled upon and really enjoyed it .
Glad you enjoyed it! Do subscribe to the Kidsstoppress CZcams channel for more such content
That mustard pop or zeera or other. " Chaunk" also provide flavour...you can easily distinguish an arhar tuar daal with tadka and without tadka ..
Yeah, I think he got the mustard part wrong.
You are right !
We understand there are different opinions and there is a reason you might undertake to use a technique.. Krish Ashok has explained what he understands based on his knowledge of science. We hope you enjoyed the content
Tadka has other ingredients too.
Maybe that's where flavors get enhanced.
I just discovered we use only 4 liters of oil a month for 4 people. And we do a lot of frying.
So it should be easy for us to reduce it by 20-50% to reach the good levels.
I think for those who love cooking would typically know a lot of hacks to make the cooking easy, quick and at the same time tasty ! Our scriptures definitely recommend fresh food , but given the pace of our lives ,and above all we do have the gadgets that help preserve food for longer times. For instance these days many do not pickle for a year because they do it as and when it is needed by refrigerating the same and it keeps it good for long . It is true with increased demands of our present day life one looks at hybrid modes & our refrigerators are getting bigger :)) However whenever possible one must make fresh food and thus follow hybrid methods.
Like his approach to sharing insights to food, cooking and science behind india cooking.
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Hi sir great to hear from u always n i have a query on chapatis that u said that it should be fresh where as most India working they bring chapatis in tiffin n it works perfectly for them n i believe consuming chapatis some hrs after they r cooked is healthy
Food lab writer that is great!
i am just fascinated..by luck i hit upon Krish videos with Dr Pal and it seems the way he explains is just mind blowing...Keep going Krish....I would ask some questions some times..do reply at your own time...God Bless all
Thanks a ton
How will it be if we put this guy on a one on one debate with Sadguru Jaggi Vasudev and some of other famous siddha and Ayurveda people ? 🤔
There is no need for it....... Look at his body mass, activity, and the way he is expressing his knowledge...... Watch sadhguru public videos with real scientists....... You will find those scientists and sadhguru to be very balanced and calm....... Because they respect each other and curious to learn from each other.
This guy is too excited to express his so called knowledge and immediately disregarding others because he feels his knowledge is far better the others.
He is immediately speaking against sadhguru also says he is not against people like sadhguru and comments saying sadhguru has not cooked food.
We have too many such so called intellectuals sharing wisdom. Only thing they are good at is communicating in English. That is the only skill i see in him and nothing else.
The ability to talk well and debate shouldn't decide what's right or wrong. What's based on evidence will remain to be facts even if you're bad at expressing it. However, most people take flamboyance and composure on the stage as signs of factual knowledge. It's NOT.
The interviewer is clearly struggling with herself. An Opportunity missed.
We import gold and silver but jewelry is made in India and we call it Indian Jewelry. Similarly irrespective of which planet potatoes came from only we make potato bhaaji or potato vada. It is Indian food.
Love it ! you reminds me of Sheldon Cooper The Big Bang Theory !
We enjoyed our conversation with him too
He is simply AMAZING 😲😲
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Such a nice interviewer
By adding the mustard to the oil u r eliminating some toxins in the oil that is being used
Reason why a good cook will avoid adding oil later on to the dish
Also mustard has got a volatile ingredient which comes out after it splutter and this helps in preventing food borne germs
I agree with Krish. However Cucumber is originated in India. Listen to Tryambhakam Yajamahe verse.
I think he means the modern Cucumber, most vegetables we have now are very different nutritionally and to look at than Vegetables 5,000 years ago
Yellow oval cucumber is native and the green long one non local
Cucumber originated in India more than 3000 years ago, but was taken to Europe by the Greeks and Romans - and cucumber there was hybridized and bred into different types than existed in India. In modern times the European varietals have been introduced back to India, too.
So, like many plants, what we have today is the result of the work of farmers in many places - the European varieties are the cousins of the Indian varieties.
Hot chilis originated in Mexico - but there are now Indian varietals, developed by Indian agriculturalists. So we say "Mexican chilis" and "Indian chilis". That acknowledges the work of agriculturalists in both parts of the world. Cucumbers are the same.
Im glad that were getting this information with science at its core, no religious/cultural riff raff.
Those saying the interviewer is not looking natural, i felt more comfortable looking at her really. Maybe thats how she talks to her friends. Its a soft demeanor but that doesn't make her less confident, or more disoriented.
Her questions were good, and she was really into the conversation. Enjoyed it.
She in fact sounds very good to me. I like her demeanour too. Sounds natural and soft. Something missing in today's media.
Please make a video on almonds 🙏
High temp oil are mustard ghee rice oil canula avocado oil. Badam and seasame not so high toletating but still good. Sunflower olive are low temp oil. Cook in low flame always.
Protein is about 30℅ in all animal sources. Milk lower. Soya protein about 40℅ protein.
Thanks for sharing. Masala Lab has given his point of view based on science. There is always another point of view and we respect that as well.
Only 33% families in India use refrigerators ie 67% families don't have it.
@krishashok 15:21 I think most of the people might want to listen more than a 2 minutes video from you. At least I do.
You can see that the anchor is thinking about what question to ask next, rather than engaging in a good conversation
Loved listening to Krish but Mansi please send a better competent host for the interviews so as to make the most of an interview. This lady seemed very awkward and had very little insights to engage in a meaningful back and forth
Informative session. The questions could have been better framed.
Agree.
One question to Krish Ashok, have you ever visited Odisha and spend time to understand Odia Food?
32:17
70% of calories in panner is fat, does that mean all the proteins, carbs, vitamins can be consumed to produce calories 😮.
Mustard is hot in consistency, so added to oil, to balance the kapha dosha.
Masala Lab has given his point of view based on science. There is always another point of view and we respect that as well.
i use cooker for reheating my food..like i place the food in two containers with a stand to hold and lower in five liter pressure cooker with little water...i donot put the whistle on it...and take steam for say three to five minutes...leave as such for another five minutes..i want to know whether this method is better or worser thatn the microwave oven or same?
Convenience is what matters and what works well for you may not be as efficient for others. Each to their own.
@@Kidsstoppress heathwise i hope the method I am using to reheat is good...that is what i wanted to know..
How you reheat is also healthy. Any differences between the two methods could be measured in a lab - but are so small you'll never notice at home. One plus with your method is that you won't overheat like you can in a microwave.
Enjoy this video but talking too fast, hard to understand half of the time. Please talk little slow. Thanks 🙏
Increasingly lost skill - the skill of questioning!!
But chiken also has 30 percent of protein and other 70 percent of fat so how can you compare it with paneer
Why was the anchor so hesitant in her speech 😢
What did he say, ever herd of sub titles
Improve the lighting please
@
“Jalsa“ is not Urdu, it’s Gujarati word.
Th host looks so awkward and disoriented.
in the ending 5 mins, the mic dropped just like he told to throw away the chilli stalk to keep the chilli fresh!!
Experimental quakery
Wish he had not stopped with the offhand comment that people of TamilNad and Kerala were considered barbarians by those in Northern states. He should have taken just a moment to speak positively about these ancient and sophisticated cultures.
How’s the truth offhandedly. The divide exists till date
Idli sambar is Indian food. Calling it Indonesian is unreasonable and illogical. By Krish Ashok line of reasoning then we should stop calling ourselves Christian because Joshua was Jewish. 😂
If you eat a beef hamburger in Goa does that make it Indian food?
@@nycbearff Joseph was not Jesus' father but that doesn't become a topic of debate, why should Idli Sambar be called Indonesian?
No he is right , idli is from Indonesia but heavily adopted in India
Absolutely not true about mustard oil .. it doesn’t say not say not for cooking in the US!! Erroneous statement!
All of the mustard oil I have bought in the USA - in New York and in Dallas / Fort Worth - has said not for human consumption. The USA has some very odd food laws.
The guy and this channel is leftist clearly but I like his takes
Leftist? That's a confusing label. Can you explain what that label means to you?
I'm not asking why that label applies to Kris. I am just asking your definition of "leftist".
@@KarthikS30712 nope. Not gonna answer the obvious. He is what he is it's just that I like his takes inspite of it. Let's not pretend otherwise. It's pretty easy to know the definitions when you follow krish, and all your recommendations get filled with ..... Let's say again, leftits marxist types.
Genuinely curious. What is leftist about food and nutrition?
@@silverdarcy1684not about food, about HIM, and I like his opinions DESPITE of it
same here bro.