Flashy tossing of food in a pan followed by fire enveloping it, is a visual treat by a chef, but the truth remains that in the gourmet world, nothing can replace “cooking on slow heat.” The bane of fast cooking on intense fire is that the surface moisture rapidly depletes while the internal water molecules are still in a state of rest.
“Apple falls when it is ripe”
“Apple falls when it is ripe” denotes that an apple tastes best when it ripens naturally. Any action which delays or advances the natural process can never make the apple tastier. This is in reference to the new generation of Chefs who lose patience while cooking forgetting the fact that any cooking process has its own time to attain its peak.
The science of slow heat thrives on the principle that heightened temperature creates resistance and slow heat does the opposite. Food particle is a live matter having its own moisture. While cooking tasty and nutritious food, it is necessary that food needs to be cooked in its zone of temperature and in its own time. Hence, the ultimate test of a Chef is to prepare a cuisine using uniform heat and be able to preserve maximum moisture after cooking.
Amritsari Chole, Dal-Makhani, Paya and other finger licking delicacies eaten on old city streets still bear a strong imprint on our minds. It is not because it had secret ingredients but were cooked by Great Masters on slow heat. While closing a Tandoor, Ustad (Master) would put ingredients in a cook pot and leave it on residue heat for the entire night. When they arrived in the morning, the food, as if by magic, would have transformed into a finger licking delicacy. This is precisely what is absent in modern day cooking despite having same ingredients and better platforms of cooking.
The blue flame gas burner produces pressurized heat at the center of the cookpot resulting in uneven heat. Since uniform heat could not be given to the entire base of the pan, the cookpots were designed vertically defying the age-old practice of cooking on low height, wide girth vessels. With the present vertical design of the cook pot, food matter gets placed one over the other beyond its threshold weight. This phenomenon is a big challenge in present day cooking as food does not get space for horizontal and vertical expansion while cooking.
At Agnisumukh, we understand the science of heat needed by the gourmet world. We ensure the return of the age-old method of cooking where uniform radiant heat was provided to the entire girth of the cookpot. The heat dynamics and the design of the cook pot allows the food matter to expand vertically and horizontally.
In search of excellence in cooking, the journey of a Chef ends with the Agnisumukh platform as it provides the entire horizon of experience connected with “food par excellence” thus validating the concept of science of heat.
