I can never remember my grandmother without remembering the smoke-filled kitchen she worked in day in and day out. One of her best creations was rasam
, the lentil broth soup that is the cornerstone of South Indian cooking. It wasn't until I tried my hand at recreating the dish in the heat of her kitchen that I realized what a precise science the dish was, even though grandma seemed to churn it out daily with such nonchalance.
The secret ingredient she swore by? A special pot called an eeya chombu
, made with an alloy containing tin and other metals. My ninth grade self didn't realize that eeya chombu
translated to "melting pot" - quite literally. Venturing into the kitchen one day...
Beyond the Book
While Consider the Fork
is filled with delicious nuggets about the history of kitchen implements, some geeky gourmands are looking back to the future and revolutionizing the idea of exactly what we consider a kitchen tool.
Molecular gastronomy, the precision cooking that uses emulsification, gellification and other techniques to create tasty and stunningly beautiful dishes, is cutting-edge and is now beginning to take off among cooks who want to create tasty dishes that also have an entertainment factor. Imagine making chocolate spaghetti, mint caviar or balsamic vinegar pearls. Trendy restaurants...