Why serving temperature can make or break a meal
Especially when guests come over...
My favorite uncle and aunt visited me earlier this year. If you know anything about Indian families, you’ll know that growing up, there’s usually an aunt or uncle who stands by your family steadfastly, through both good times and bad. For me, this was that uncle and aunt. I desperately wanted them to relax, have fun, and enjoy my cooking. But sometimes, even the best-laid plans don’t work out.
I made traditional idli and chutney for breakfast, which they enjoyed. Planning ahead, I made a hot dish called bisibelebath (Bisi = hot, bele =lentils, bath = cooked rice in Kannada) for lunch in the Instant Pot. It smelled heavenly, and I was thrilled. Because Austin is super hot in the summer, I decided not to leave it on the keep-warm setting, worried it might spoil from staying warm too long.
We left to visit downtown Austin, the Capitol building, and the works. We got home exhausted at 3 pm. Everyone was hungry and tired. I hurriedly stuck the bisibele in the microwave, and within 2 minutes (it was maybe around 55°C or so), I took it out and served it. My uncle and aunt quietly ate it. They asked if I needed help clearing the table and then went to take an afternoon nap. My heart sank. The bisibele, which had been so aromatic and wonderful in the morning, was now stodgy and very bland.
Unsurprisingly, there was a lot of bisibele left over. The next day, after dropping them at the airport, I decided to jazz up the leftovers. This time, I had plenty of time to treat the dish properly. I heated it on the stovetop and brought it to a boil (100C). The texture was lovely—no more of the gloopy, stodgy stuff. I added some fresh tomato puree, jazzed it up with extra tadka, and voilà, it became a hit. Even my kids (who are my toughest critics) ate it eagerly. We cleaned the pan out.
Which brings me to the point of today’s column—serving temperature matters! There are two reasons this is especially important for a starch-rich dish like bisibele.
Better texture and mouthfeel
The mouthfeel of most starch-based Indian dishes is better at higher temperatures. Starches begin to retrograde noticeably below 60°C. Retrogradation is a process where starch molecules realign, expelling the water trapped between them. This affects the texture of the starch as it cools.
For example, chapathi that is soft and pliable when hot starts to become stiff at room temperature and below. Rice that is pillowy when hot starts to get dry and hard as it cools down. Even dal, which has a considerable amount of starch, begins to congeal at room temperature. If I had taken the time to properly heat the bisibele for a few extra minutes, it would have returned to its original flowy state, which is much tastier and more desirable.
Aroma matters!
When I brought the bisibele to a boil again the next day, the steam rising from the dish carried with it the aroma of the spices. The scent of the roasted coriander, cumin, fenugreek, coconut, and other powerful spices I had added earlier was diffusing into my nose and mouth, activating my olfactory receptors. The higher the food’s temperature, the more these aroma molecules diffuse.
How important are these aroma molecules? Very! Without them, you won’t enjoy your food as much. Think back to the last time you had a cold and how food tasted then. Although aroma molecules are present in the food regardless of temperature, heating intensifies them, making the food more noticeable and enjoyable.
Foods that are meant to be served at room temperature, like sandwiches or chaat, rely heavily on textures and the crunch from raw chopped vegetables, not so much on aroma.
It’s ok to move on if you made a cooking mistake…
Anyway, that experience was a great learning moment for me. For anyone reading this, I want you to know that you shouldn’t be afraid to cook for others. Be kind to yourself. Have friends and family over. It’s okay to make mistakes.
When my uncle and aunt later visited my mom, they told her they had a great time with us. I have a video of my aunt and my daughter singing a song together while the rest of the family gathered around and cheered them on. I love watching that video. That was the most unforgettable moment of their visit. The cold bisibele?…Pshaww! No one remembered it past the next day!
Why is it that rice when reheated in the pressure cooker is dry and has a harder texture? When it’s covered with a wet towel and heated in microwave it almost tastes fresh.
Loved this write up.. I haven't had a microwave in my kitchen for years now.. And this one thing has made me doubt myself so many times.. After reading your article I m convinced that stove heat up is okay too👌