You know you’ve made it when you’ve generated a big ole controversy! This is so fascinating, I was completely unfamiliar with the technique til I saw this.
Article on Adding water to the saucepan lid is very interesting and a useful cooking tip with scientific explanation by making a reference to the term Latent Heat. I am from Punjab and my mother used to cook Sarason Ka Saag or whole urad dal in a very heavy, round bottomed vessel having a narrow neck by placing a bowl full of water on its opening. Although these recipes did not require less water for cooking, but it might have been adding to taste and flavor in some way. I am sure she must have learnt it from her mother or grandmother.
Thank you for your insights. Both the dishes you mentioned have a long cooking time. I wonder if adding the water made it function like a slow cooker that would keep cooking the ingredients for a long time without scorching the bottom.
You know you’ve made it when you’ve generated a big ole controversy! This is so fascinating, I was completely unfamiliar with the technique til I saw this.
Awww... Thanks Lukas! That’s so nice of you. But I think I pick being boring rather than getting tangled in insane comment fights! 😂😂
Madam,
Article on Adding water to the saucepan lid is very interesting and a useful cooking tip with scientific explanation by making a reference to the term Latent Heat. I am from Punjab and my mother used to cook Sarason Ka Saag or whole urad dal in a very heavy, round bottomed vessel having a narrow neck by placing a bowl full of water on its opening. Although these recipes did not require less water for cooking, but it might have been adding to taste and flavor in some way. I am sure she must have learnt it from her mother or grandmother.
Regards
Dr S K Takyar
Thank you for your insights. Both the dishes you mentioned have a long cooking time. I wonder if adding the water made it function like a slow cooker that would keep cooking the ingredients for a long time without scorching the bottom.