Food cooked in Kadai using firewood
This article is part of series where different instances of food and its prepartion is listed. The blog is diffrent direction of food taken from th perepective of cooking medium and techniques where recipes are not primary focus.
Chef Atul’s reaction to Holi cooking in Doul gobindo temple using firewood and cast iron handi. He speak about how using firewood and traditional utensils is keeping up with the tradition and taste and he explained how it affects the taste..
“In gas, somehow you can control the gas, 180 or 200 Celsius., But in fire the heat process is totally different with the food, when you cook.”
The way fire behaves with food contibutes to taste because of the temperature difference.
“In gas the flame comes to point and heats the utensil. Fire spread across the body utensils and helps in proper cooking”.
Flames from fire encapsulates the vessel where heat is transferred from lot more directions than gas or induction
“And the heat produce different aroma to the food ( because the temperature is also different). Fire cooked food is more tastier than gas cooked.”
Fire cooked food adds little bit of smoke flavour also to the food unlike gas.
