I have my doubts if any so called chefs are aware of these scientific facts. Once the pan lid was opened the vapour pressure drops then it slows down the speed of the convection currents. These convection currents carry the food ingredients in the liquid form under certain pressure if the lid of the pan was closed. All food may be at room temperature but once the heat get transferred through convection currents the food gradually keep on absorbing some heat, in the meantime some heat go pass some food particles to the others.

Due to conduction of heat it create convection currents in the liquid that carry the heat slowly upwards. Materials such as clay pot have low thermal capacity while stainless steel have good thermal capacity. Only if the material can retain some heat due to thermal capacity. If the cooking pan material is a good conductor of heat, then it get heated quickly. Once the heat get absorbed by the cooking pan they normally pass them to anything in the cooking pan. Who would agree that is a correct step in cooking.Īgain one must understand that any food is a bad conductor of heat that means it takes time for them to feel the heat in the cooking pan then slowly goes through the ingredients then through the food in the cooking pan. That is the time those chefs get showered with ingredients so they walk up and down like tandoori chicken. I have seen some so called experienced chefs in British TV shows, just add ingredients while they are allowed to boil and steaming. Once you add the required ingredients including curry leaves, lemon grass and ginger then they must leave that to a side for some ingredients to get adsorbed then then get absorbed.

Some people like them hot some like them mild so one has to be careful in adding ingredients qualitatively and quantitatively. It dependents how much of each ingredient is added for a certain weight of chicken, lamb or beef. I can go on to give the number of chemicals even in cardamom, cloves and nutmeg but I am sure this is enough for the time being. Again these spices have far too many complicated chemical structures to mention right here but if you need some examples cinnamon have about 20 chemicals and chilies have 15 chemicals. Asians add spice ingredients in cooking dishes such as chicken, beef, lamb and even some vegetable dishes. Food contains nothing but complicated organic chemicals so I think cooking is a huge chemical reaction and interaction with heat. Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.

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