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Gastrophysics and the habit of healthy cooking?

“Art is and should be hard to master, but if the craft is hard to get right, then the documentation is probably inadequate.” - Krish Ashok, from his book, “Masala Lab”

Updated: 8/26/2023

The science of cooking and gastronomy, often lightly called “gastrophysics”, can be unique. Take the example of cooking a delicious puri. The cook prepares the dough by adding water to wheat flour. The dough is then kneaded into a flat piece and placed on a frying pan with oil. The dough now begins to swell, forming a tasty,

Puffed-up puri! What really happened? Why does the puri puff up? It turns out that as the cook fries the dough above the boiling point of water, steam escapes from the surface of the puri. But the water-soaked molecules of wheat flour within the insides of the puri have no place to release water. Hence the water is released as steam within the puri, allowing the puri to swell from within.

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