Masala Lab | Traditional Cooking Vs Modern Day Cooking - The Right Way?

[@weethree2070]

I am watching from Europe, and I have never in my life heard any idea that refrigeration could be somehow "bad"! How interesting to hear that this is a cultural thing in India.

[@Kidsstoppress]

Glad you found a different perspective. There are a lot of people who have different views on these topics & Krish Ashok is sharing his. Do subscribe to Kidsstoppress for more such content

[@oteeify]

I enjoyed this discussion most, of all the interviews that Krish Ashok gave on the science behind cooking.

[@Kidsstoppress]

It was a super interview we had with Krish Ashok

[@kmodur1]

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!

[@konchady]

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.

[@Kidsstoppress]

We're glad you enjoyed the content. Like & subscribe to the Kdisstoppress KZbin to stay connected

[@70newlife]

​@Happy-sl9glyes and I commented about that on her channel.

[@sreekanthvadakkepurakkalch1078]

😢3😮⅘😮41,300​@Happy-sl9gl

[@hemadharamsi]

I’m so

[@AzeemAyeshaSiddiqua]

Very sensible and clarified many doubts Thank you very much Mr Krish

[@JG-lx8se]

That mustard pop or zeera or other. " Chaunk" also provide flavour...you can easily distinguish an arhar tuar daal with tadka and without tadka ..

[@0m13]

Yeah, I think he got the mustard part wrong.

[@maheshwaranparamasivan5177]

You are right !

[@Kidsstoppress]

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

[@VIJAYPM-YT]

Tadka has other ingredients too. Maybe that's where flavors get enhanced.

[@shiprathakur2506]

Actually he was right, remove all the mustard from the tadka.. n you will never know whether it was there or not initially. To get mustard flavor you need to crush the seeds.. like in kasundhi

[@shyam_george]

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.

[@Kidsstoppress]

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[@change962]

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.

[@Kidsstoppress]

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

[@janakiramakrishnan323]

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.

[@bhavanapatelabsolutelytrue2625]

The very last tip to store green chilies, to remove the stem or chlies detached stem is the best way to store longer time in refrigerator and it's absolutely true, that's what I do too. 👌 👍 😊.

[@Kidsstoppress]

Yes little hacks can be a life saver. Like & subscribe to the Kidsstoppress channel for more such content.

[@70newlife]

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.

[@bhavanapatelabsolutelytrue2625]

Punjabi people mostly they are very hard-working farming families, and they could digest all butter and ghee all homemade and all cold pressed oils in those days that were only available. All informations excellent 👌 👏

[@Kidsstoppress]

Thank you. Happy that you enjoyed the conversation. Like & subscribe to the Kidsstoppress channel for more such content.

[@mohansequeira3236]

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

[@Kidsstoppress]

Thanks a ton

[@neenasingh2496]

Same 😊

[@flavialobo6110]

Thanks for sharing such information 💗

[@vanisrinivas3416]

Interesting conversation. Thanks for bringing out the food facts....

[@Kidsstoppress]

Glad you enjoyed the conversation

[@arup1131]

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.

[@Kidsstoppress]

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.

[@matildemir369]

Black coffee!! Yes, you rock Krish!😊

[@ninaadjoshi4328]

Is it advisable to keep farmented dough in freeze and how long

[@vinnettepope8255]

Thank you for sharing this 🙏 powerful message 🙏 healthy ea😊and ❤❤❤❤❤

[@Kidsstoppress]

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[@bhavanapatelabsolutelytrue2625]

Absolutely true 👍 👌 🙌 💯 % logically and scientifically true.

[@lone20wolf]

Woah such a powerful podcast 🙌🏻 Randomly stumbled upon and really enjoyed it .

[@Kidsstoppress]

Glad you enjoyed it! Do subscribe to the Kidsstoppress KZbin channel for more such content

[@Ms-fe2bo]

He is simply AMAZING 😲😲

[@Kidsstoppress]

Happy to know you found it informative. Like & subscribe to the Kdisstoppress KZbin to stay connected

[@theprayer20081]

Mustard is hot in consistency, so added to oil, to balance the kapha dosha.

[@Kidsstoppress]

Masala Lab has given his point of view based on science. There is always another point of view and we respect that as well.

[@Geon555]

32:17 70% of calories in panner is fat, does that mean all the proteins, carbs, vitamins can be consumed to produce calories 😮.

[@pthatikunta]

Hey, I was wondering if anyone knows what petroleum chemicals are present in refined cooking oils like Saffola and Canola oils? I've heard that trace amounts of chemicals like hexane, benzene, toluene, xylene, PAHs, BHA, and BHT might be present due to the refining process. Can anyone confirm or provide more information on this? Thanks!

[@Kidsstoppress]

We are not in a position to comment on this topic. But it is something to consider for sure

[@raghavnarayan2901]

I agree with Krish. However Cucumber is originated in India. Listen to Tryambhakam Yajamahe verse.

[@Its-38]

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

[@satyakaamesh2634]

Yellow oval cucumber is native and the green long one non local

[@nycbearff]

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.

[@RB-om8sk]

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

[@anshumannadkarni7427]

gentle correction. the presumption that pre independence kerala and tamil nadu regions were not part of India seems to be incorrect. Not only were these areas part of British India, even the Marathas had extended their influence upto Thanjavur.

[@jayakrishna3863]

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

[@buddhamoon4519]

Love it ! you reminds me of Sheldon Cooper The Big Bang Theory !

[@Kidsstoppress]

We enjoyed our conversation with him too

[@mukul0786]

Except tjat hes not a snob lik sheldon....hes very humble and tolerant to all d stupidity around him

[@mohansequeira3236]

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?

[@Kidsstoppress]

Convenience is what matters and what works well for you may not be as efficient for others. Each to their own.

[@mohansequeira3236]

@@Kidsstoppress heathwise i hope the method I am using to reheat is good...that is what i wanted to know..

[@nycbearff]

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.

[@laurenglass4514]

Food lab writer that is great!

[@visitkarthick]

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 ? 🤔

[@nattyvsnasty4776]

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.

[@arjunvs11]

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.

[@ykvk6983]

It's Light vs Darkness; Science vs Fiction.

[@leenanair5482]

Like his approach to sharing insights to food, cooking and science behind india cooking.

[@Kidsstoppress]

We're glad you enjoyed the content. Like & subscribe to the Kidsstoppress KZbin to stay connected

[@abdulahad_sp]

@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.

[@Ms-fe2bo]

Please make a video on almonds 🙏

[@prathimarao190]

Informative session. The questions could have been better framed.

[@ASHISHARMA]

Agree.

[@kalyanishah17]

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.

[@70newlife]

She in fact sounds very good to me. I like her demeanour too. Sounds natural and soft. Something missing in today's media.

[@ninaagrawal1094]

Explain why freshly cooked food is tastier than fridged food.

[@Kidsstoppress]

Hi. Everyone has their point of view. In this interview Krish Ashok has shared his. We do hope you enjoy it.

[@AuthorJiteshDonga]

Such a nice interviewer

[@contentmeow]

The interviewer is clearly struggling with herself. An Opportunity missed.

[@tomkarnes69]

What did he say, ever herd of sub titles

[@FoodShotOfficial]

Krish stolen his daughters dress for the podcast 😂🤣

[@gpmishra19]

One question to Krish Ashok, have you ever visited Odisha and spend time to understand Odia Food?

[@watever7251]

You can see that the anchor is thinking about what question to ask next, rather than engaging in a good conversation

[@forandroidbrown]

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

[@auditigupta4697]

Why was the anchor so hesitant in her speech 😢

[@vandanagupta3476]

But chiken also has 30 percent of protein and other 70 percent of fat so how can you compare it with paneer

[@kalpanashah47]

Enjoy this video but talking too fast, hard to understand half of the time. Please talk little slow. Thanks 🙏

[@harshosho1943]

Why do you sound so sleepy mam?

[@kalyanimookherji8834]

Increasingly lost skill - the skill of questioning!!

[@baishalideb5565]

tell me what u like ... but don't ever tell me that reheated food will be as tasty as freshly cooked one ...no way ...the chilli loses heat...the tempering loses flavour ...the texture is gone ...food isn't just filling the stomach ...its an experience i would want to miss.

[@sandeepsomasunder3397]

Improve the lighting please

[@madhumitachaudhary9550]

Th host looks so awkward and disoriented.

[@myworld9746]

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.

[@divyanshuadarsh9850]

How’s the truth offhandedly. The divide exists till date

[@KJollyGupta]

@ “Jalsa“ is not Urdu, it’s Gujarati word.

[@yashadalmia]

in the ending 5 mins, the mic dropped just like he told to throw away the chilli stalk to keep the chilli fresh!!

[@mukul0786]

Host is tired of thinkin so much i sucha small time.

[@krsureshkumar]

He is very opinionated about what he believes to be right. Harsh comments about “gurus who never cooked in their life”. How does he know that. I guess being civil about others doesn’t harm. And his answers are not complete. For instance the question oncold pressed oils and refined oils, he goes round and round on fats and comes with a lame answer of using one for salad and one for heating. The point I was expecting from him was the immense amount of chemicals that are used in refined oils and its effect on our health since we use so much oil. Disappointed

[@ShashiNaraian]

@krishashok 😊

[@tapasmatia2285]

Class between to tamilan, the other is shadguru

[@tourkix6314]

Experimental quakery

[@rekhamurali1566]

Absolutely not true about mustard oil .. it doesn’t say not say not for cooking in the US!! Erroneous statement!

[@nycbearff]

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.

[@chappanagent]

The guy and this channel is leftist clearly but I like his takes

[@KarthikS30712]

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".

[@chappanagent]

@@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.

[@silverdarcy1684]

Genuinely curious. What is leftist about food and nutrition?

[@chappanagent]

@@silverdarcy1684not about food, about HIM, and I like his opinions DESPITE of it

[@ashwinharish3475]

same here bro.