The Search Into Substance X

Some of them have the greatest opportunity of eating the food prepared by our grandmothers. The taste is always better even though they don't add the so called modern ingredients like flavouring agents, ajinomotto salts etc.  This is the search towards the substance "X" that makes  the food tastier and better.

From my observation the method they use is not that much different from the current one.  But something has to be there. Then suddenly something struck my mind.

What was it???

Let me take some day to day culinary examples to throw some light on the substance "X".

We generally cook rice in the pressure cooker or nowadays we find electrical rice cooker. But in the traditional method they cooked in the open vessel with boiling water. The favourite dish with Idly i.e. chutney has also something or the other that usually separates them even though the substance we use are same and the only difference being it was grinded in the mixer and the other being in the traditional way of grinding in the ammikal ,the grinding stone, manually. The latter didn't get spoilt soon as compared to the former one. The food items cooked in the traditional way, mid modern era and the latest being the modern one showed some significant result. The food prepared in the microwave was the first to get spoilt soon and the last being the traditional one.

What made the difference???

Gathering the knowledge whatever I had it was the heat and pressure that made the difference.

·          While grinding in the mixer, it rotates at very high speeds which produces heat eventually among the substance which changes the taste of the food item. The so produced initial heat is also responsible for the quick spoiling of the food.

·         In microwave oven, the food item is subjected to sudden change in temperature. So the gradual change in the state is overcome by the sudden changes occurring in the food items kept in the oven. So the taste differs and the nutrients in it is also destroyed at high temperature.

·         The temperature inside a pressure cooker can reach temperatures more than the boiling point of water. At this temperature the vegetables get easily get cooked but what happens to the nutrients??? It is always lost.

Conclusion:

The taste in the traditional method is due to the nutrients preserved in them. No doubt that the modern methods have made our life easier and simple, but there is always a drawback. The nutrients get destroyed in these methods thus what our body needs is not sufficiently replenished by our modern methods. So the new problems in our body are arising in this modern era due to lack of nutrients.

~SKC