Free Ebook , by Ramakrishnan
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, by Ramakrishnan
Free Ebook , by Ramakrishnan
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Product details
File Size: 11515 KB
Print Length: 1342 pages
Publication Date: January 29, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B079G4LYJ5
Text-to-Speech:
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Amazon Best Sellers Rank:
#147,003 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Full Disclosure: I am an acquaintance of this author [if not exactly a friend; with this author one can never really tell :-) ], in addition to being an active participant in his Facebook groups. I am a novice level cook of Indian food with no expectations to be anything but that. I have also reviewed a part of this book while the book was being developed. [Needless to say, they are the best parts of the book :-) ]I am writing this review within a few minutes of downloading the Kindle version of this eBook. I have viewed the book under a Kindle as well as the Windows 10 Kindle application. I like the later better since I can view in color.This review is more on the book itself rather than the underlying technique. In a few words, I like it. I plan to cook only a few of the recipes.I plan to note down the Locations of these recipes. Being able to go to the Locations directly is a great help. The few topics that I have looked at so far have links to YouTube videos on the topic -- this is an even greater help.As far the underlying technique itself, all the dishes I cook are based on the technique (called OPOS). What should be realized about OPOS is the fact that several very experienced Indian food cooks ooh and aah about it, finding that it produces delicious items fast. As Boy George might say "Who am I to disagree?" :-)If you can't wait to get started, I suggest that you go to Lesson 2: Flash on Location 1256 and take a peek. (Don't start cooking yet, only take a peek.) Then, go to Lesson 1: Standardization on Location 1229 and start cooking in earnest.Good luck OPOSing.Added a day later:1. I use the following portable induction stove ad pressure cooker for all my OPOS cooking:https://www.amazon.com/Hamilton-Beach-34102-Portable-Induction/dp/B00E5612YI/ref=sr_1_1?ie=UTF8&qid=1517148326&sr=8-1&keywords=Hamilton+beach+induction+stovehttps://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZLKFY/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1517148390&sr=1-4&keywords=prestige+pressure+cooker+2L+stainless+steel2. OPOS recipes have been optimized for a 2 liter pressure cooker of the whistling type. Please start with this and also follow all the measurements carefully until you have mastered the dish. (The author comes from a restaurant background and has tested his recipes with pressure cookers as big as 100 liter if I remember right. This does NOT mean that the recipes as specified will work well with pressure cookers with sizes other than 2 liters. I have offered to demonstrate --the few dishes I know-- to friends, clearly specifying the 2 liter pressure cooker requirement. Often, they don't grasp the importance of this and provide me a pressure cooker of a different size. I have no option but to not go ahead with the demonstration. So, please try the recipes only with the standard equipment specified.
I hated cooking. It is touted as an art that requires years to master, an art that requires patience and care and love. I had none of these feelings for the kitchen and I also needed to eat something that wasn't hotel Basmati rice and naan. I would go in hoping to cook up something palatable within thirty minutes, and spend twenty of those minutes scouring the internet for the right recipe. And then when I zoned in on one, it felt like hearing the Finance minister present the budget- you think you get it but you really don't. "Saute till it browns"-okay, but no one warns you that you are five seconds away from it going black. "A few ripe tomatoes"- figuring out if that was two or three required me to do some algebra and geometry. "Add a pinch of salt". The maami cooking this would have fat fingers, and I'd stand there wondering how many of my pinches equal her pinches. I would go down this dark abyss of throwing in pinch after pinch, trying to get the additional bit of salt cooked, only to find that the last pinch was a tad too much and now my only alternative was to dial a pizza. And to scrub the vessels until the pizza arrived. This entire sage would now seem longer than a three hour TR movie, but at least I could walk out of that.(And those who write "Salt to taste" in their recipe should be condemned to step on water while wearing socks)And then came OPOS. The author set about this experiment to deskill cooking, to transform the art into science. That idea appealed to my lazy, left brain self. The recipes had precise measurements, and utilized a pathbreaking technique called pressure baking which involved the good old pressure cooker in ways that it wasn't designed for, using techniques like layering and temperature control to achieve perfection within minutes. After one learns the techniques (it takes less than an hour and this is important), it frees one from the drudgery and judgement that wastes precious minutes. Pressure cooker was always associated with mushy in my head, but once you bite into the crunchiness of a broccoli that was flashed, it is a path of no return. And as counter intuitive as this sounds, this is the only technique that enhances the color of vegetables after cooking them. The consistency of Avial, the flavour of Hotel Saravana Bhavan Kuruma, the quick and tasty Pasta & Briyani, the richness of Tomato and Onion Thokku, the melty texture of Mysore Pak (yes you heard that right, we can make that complex sweet and more in under twenty minutes using the sugar syrup hack) made me as elated as a citizen who linked aadhaar to his bank account. . This book additionally contains tidbits of history, geography and physics of food that you can use as dinner time conversation when no one is listening. With all this time saved in the kitchen, we can all go ahead do other things like scrubbing the floor, watching Netflix, making babies or saving the world.I don't know too many books that became a bestseller within three hours of launch, got re-published by Amazon immediately and became a best seller again the very next day. Buy this book, learn the techniques on Youtube, join the Facebook support group and unchain yourself from the kitchen.
This is a book that delivers. The first step is hardest, if you take the steps and do the lessons, you will be hooked on to it. Opos has been life changing for me. I work, have a 4 yr old. I am able to work out 1 hr, travel 1.5 hrs each way to work, come back and make dinner plus lunch for next day and still hit bed at 10 pm, all because of opos.I purchased induction stove and stainless steel cooker, and though it is pricy, it’s the best investment.Key to my cooking is staples. I make gg paste, dal, caramelized onions, tomatoes, tamarind paste etc and these are so handy.I also do meal prep (cut veggies and marinate in salt/oil/turmeric ) for use in weekdays.For folks into fitness, opos recipes are very helpful in calculating macros.This is a must have book, and you can follow all recipes blindly, and succeed in cooking.
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