 Yeah, bunches of questions that are coming in. Some of the common ones are in terms of what kind of flour do you use and what is the proportion of yeast and what is the proportion of milk or other fats and solids that we can use. So you spoke about it during the presentation also maybe but if you can just want to give it a quick recap. So salt as I said is typically between 1 to 2% of the weight of the dough. So that's how you estimate salt. Sugar to be honest is flexible. I mean as long as you don't want it overly sweet, it's a reasonably flexible range. Yeast very simple. The lesser the amount of yeast you add the longer it will take for your bread to rise and so therefore the more flavor it will have. So in essence it's completely dependent on how much time you have. So if you're on a 2 to 3 hour schedule then use a lot of yeast. Use a tablespoon or one or two teaspoons of yeast. It'll rise really fast and you can you put it in the oven in your time. If you use half a teaspoon or a quarter teaspoon then the rise will take longer but you'll get much more. In fact if you're putting stuff in the fridge add a really really just a quarter teaspoon of yeast. So that's how you think about yeast. So if you want more flavor but you have time on your hand please use the tiniest amount of yeast you can. Remember it's a biological thing it will be fruitful and multiply so you don't need to worry about it. Fantastic. So on the question of yeast we have a couple of questions on you know different between microbe which is the yeast and the baking soda and what amount of baking soda do we use as opposed to what amount of yeast and things like that. So Rachna and Kunal have similar questions. Yes so generally baking soda is usually not more than half a teaspoon to one teaspoon depending on the amount of bread you're talking about. Typical loaf of bread not more than half a teaspoon or so. Baking soda if you're using baking powder which is obviously you might want to use a little bit higher sometimes one or two teaspoons. To be honest if you're baking bread I would avoid the use of chemical leaveners entirely. So that's how you would think about baking soda and baking powder. Baking soda you use a lot less baking soda you use a lot less baking powder you use a lot more so that's a general idea. Yeah also I think one of the things that I've seen a lot people you know you talked about adding that malt powder to break down this thing. So I see a lot of people add a little bit of sugar at this start before they add the yeast so then the yeast sort of acts in the sugar and starts doing a gas burping thing. Yeah so that essentially is a essentially largely just a safety because baking is such a you know no undo buttons kind of finish it kind of endeavor. You want to make sure that the yeast is alive your yeast is not expired right and so normally what people will do is put yeast in a little bit of water or flour or sugar a little bit of sugar add water and and then see if it bubbles up then you know the yeast is alive that's that's all there is to this right so then you can use that right and then you know if you add sugar the yeast will act really fast because the yeast it's ready made food and if you you can do this with flour as well that's what a sourdough starter is but except that now the yeast has to first break down the starch into sugars and then eat the sugar so it's a lot more work right takes 10-15 minutes. So with sugar at least you can very pretty quickly in a couple of minutes tell if the yeast is alive or not. So for most part I mean you know if you have a fresh batch of active dry yeast you can just directly add it to the dough you don't have to do the proving business at all. So that's that's what I think. Kunal is asking is it is it possible to add MSG in place of salt for breaking? Well yes see MSG is about one-third as salty as salt okay only one-third as salty as salt. So to get the to get the enough salt flavor in it so you need to add fair amount of MSG to get the salt part right. The umami part is not as important in fact if you're if you're going to add like if you add a say a teaspoon of salt in some cases for example if you're baking a bread right in my experience a gentle rule so sometimes it's two teaspoons of salt that works out to be about the kind of amount of salt you need in a large loaf of bread. Two teaspoons of MSG will blow you away it'll just taste unnaturally umami so and it'll it'll taste fake so you might want to avoid that. I've never really experimented with it but in a sense umami as a flavor works in things that are very lightly spiced and flavored otherwise where the umami really just amplifies the subtle flavors a lot more. I think bread by itself has such a tremendously rich and complex flavor that I don't see how umami might really amplify that of course you know by all means try a little bit but again MSG devils more than a quarter teaspoon so you might you might anyway then need to add salt in any case. I think it might taste quite nice on a focaccia or something like that so you know just add a little bit of yeah. True although but you know so if you're making like tomato type of focaccia I think there's enough glutamate so the tomatoes yeah yes fantastic okay and and the parmesan cheese right actually parmesan cheese is a much much higher source of glutamates than and tomatoes right so yeah yeah fantastic. A couple of questions on you know what is the amount of whitey wheat gluten that should be added versus can use rava which you sort of answered again but I think it may be just a little fresher and add agar powder instead of gelatin in the bread so these are sort of similar questions. Okay so not sure of agar powder but we'll get to that so whitey wheat gluten there is actually and there are online calculators so rather than just be trying to guess so you can actually search for whitey wheat gluten calculator on google it will give you a sense of how many grams of flour and what is the protein content in your flour currently and what is your target protein content and then it'll tell you how many grams of whitey wheat gluten you need to add for what are 100 grams of flour so there is a calculator available so just google for it it'll tell you how much you need to add but I mean yeah so for a cup a teaspoon is is a good place to start if you don't want to do all of that math I think it's a good place to start and then see if it improves it'll make a big difference. All right fantastic so a couple of questions on soda or soda or sourdough yeah sourdough I'm not pronouncing it properly so one question is on youtube we have they've tried using all dosa batter as starter it was not that great so we won't talk about that and also here back on I think yeah I think how to can you explain how to get the sourdough starter at home how to make sourdough starter at home again. So here's how you so let's start with sourdough dosa so just because it is they are both lactobacilli and yeast they are nothing alike so the the mixture and the so there's so there's this white paper that basically talks about 13 different kinds of bacteria and several kinds of yeast that that are common in a dosa batter or an idly batter right and it's an entirely different set of lactobacilli and different kinds of yeast that operate in the context of bread but also the dosa batter is a lot more lactobacilli heavy than and very little yeast so your dosa batter does not get very alcoholic at all your your sourdough dose get pretty alcoholic of course you know all the alcohol for those of you are tea totalers all that alcohol gets burned off in the in the oven so don't worry about it so you're not you're not eating any alcohol not that it's a bad thing but so so therefore these are very different things so if you I'm not really seen how this might work but yeah I'm sure technically you might try it at the end of the day these are different cultures but at the end of the day the the proof is is in this act of proving that's why they call it proving which is that look I've added the yeast to this dough will it rise right that's the proof right if it doesn't rise then none of this is you know useful right and and secondly while it is rising is it adding that right kind of flavor right so dosa batter is actually significantly sourer than sourdough batter and if your sourdough bread is too sour it's not nice either right so it's a question of figuring that out so on the on the notion of how you actually create a sourdough starter it's actually quite simple so you set a calendar you start you take a glass jar a mason jar and then you essentially start with 50 grams of use some kind of whole wheat flour don't use to refine bleached flour because the atta kind of floors tend to have more bacteria and yeast in them at least for this purpose you'll still use maida for actually making the bread but for the starter culture use atta right 50 grams of atta 50 grams of water it's equal 100% hydration just mix it well and just let it sit in your counter every 24 hours discard half of whatever is there and add your 50 grams of of of flour and 50 grams of water again right so you every day you keep discarding half and add 50 grams so that's the basic idea you'll ultimately end up with like some 75 grams of of a starter right now sorry um yeah 150 grams of starter right so so the whole idea here is that what you're actually trying to do is on day one it's going to be free for all right there's literally millions of varieties of bacteria and yeast that are around right each of them is going to want to eat this essentially free food right so what will happen is that as days pass some of the lactobacteria will start producing enough lactic acid to the point where some of the fungus and some of the other bacteria like okay this is getting too hostile for me so I'm you know I'm out of here right so those will die so and once that happens then the varieties of yeast that can tolerate high enough acidic conditions will then join hands with this and say okay now this is we will form a cartel to keep everyone else up right so that takes anywhere between 4 to 7 days right and the way you test it is basically that every time you feed it in a few hours it should rise and then start to form right it needs to double or triple right if it's not rising enough then your starter is not strong enough unless it rises 2 to 3 times in that bottle it's not strong enough so once it is doing that reliably you just put it in the fridge you need to feed it only maybe once a once a week or so you know in fact I've even fed it sometimes once a month and it's quite fine the general idea is that you take it out of the fridge you feed it you let it you you see that it rises and falls and at that point you use the starter right so by the way so sourdough baking is a is a lot of time okay and it's it's a lot of offline stuff you can do you do other things but it requires a lot of planning many of the things will happen like okay let it sit for two hours please come back after eight hours please let it sit in the fridge overnight so it's a it's a very long process it needs a lot of patience but the final flavor of what it whatever it is you bake I mean there is just nothing like the the level and the complexity the depth of flavor that you get in a sourdough good sourdough loaf is not something you'll ever get in a two to three hour instant focaccia instant kind of bread which is which will still be delicious but nothing like that but yeah but it's a it's a labor of luck okay so over on YouTube we have someone asking my pizza pizza is a bit too easty sometimes what am I doing wrong and we have similar questions of what happens when you add a lot of east and what are the differences of a lot of flour if you use wheat instead of maida in the recipes you given out as I said sir I think you know it's very common in India for people to have this very maida is a villain kind of attitude which is which is I think silly I unless you're eating maida three times a day there's not much of an issue actually if you're eating atta three times a day that's not really great either from a purely a carbohydrate consumption standpoint right you're right I mean if you are someone who consumes a lot of carbs it is better you consume more of atta and less of maida but to say I will not touch anything that has even the tiniest amount of maida I think is is just being ridiculous for most part right if you're into baking I think you should just ignore atta for most part I think as I said you could use 30% of atta and then 70% of maida but anything more you're going to get really really disappointing bread for most part what was the other one how much east to add or is that you can can we get to a point where there's too much east yes yes so so you know too much east so in general as I said quarter teaspoon is probably a good starting point so it'll take a lot more time so the more you add but beyond a teaspoon or two you're going to end up with very fast rice and it just keep continue to keep rising and you'll get very uneven for most part for it to taste yeasty is a situation where you've actually let it ferment for much longer time so that happens when the yeast literally starting to run out of enough sugars in your food and then you're the only thing you're going to be tasting is the yeast in your brain so then at that which point so incidentally by the way dead yeast is package is something called hydrolyzed yeast it's a it's a it's a cheap way for for food companies to say MSG without saying MSG so our bodies have two kgs of glutamates by the way so that's one of the amino acids so if you're a 70 kg person you have two kgs of glutamates so that one gram of that MSG is not going to hurt you yeast is also a biological organism also has generates a lot of glutamates is also made up of glutamate so hydrolyzed yeast yeast extract which you which by the way used as marmite and vegemite in you know Australia and England and so on so that's also great for that so for it to taste yeasty you need it to have over fermented it for most part so that's how you get that see with pizza the the often the problem is that in general of all these things right pizza is actually the hardest to make at home because unlike other things where which operate very nicely between the 200 to 230 Celsius temperature and a half an hour 15 to half an hour big time you can't bake a pizza for half an hour maybe just become bone dry and the vegetables and all the rest of the stuff will the cheese will become stringy and over chewy and the vegetables will burn right but a good pizza is baked for a very short amount of time at a very high temperature so that's why it's really thin that's why you can't really it's very hard to do pizza really well in a home oven unless I mean there are some tricks you can get a baking stone which is which you can preheat so that the bottom of the surface is really much hotter than 200 Celsius so the bread really bakes very quickly and so on but it's it's a lot of work to be honest right or you can preheat the base on a tawa and then bake the pizza on all that but it's never going to be like a typical day opponent in pizza that you get out of a wood fire oven right likewise the same thing with naan or anything else which you you can you can never get a tandoori taste in a regular convection oven because the temperatures are simply not high right so with pizza what happens is that there are too many variables at play one it needs to be thin but at the same time the the pizza dough has to be really fermented for as long as possible right in fact the best tasting pizza often requires 48 hours of fermentation okay right and so therefore if you do all of that and then if you under cook it in a home oven it's going to taste really yeasty and not crisp and well cooked enough right and so all of these could be problems why your pizza might taste yeasty in fact there's a video by adam regusia on youtube where he basically just throws water, flour, salt, yeast no mixing nothing just throws it into like 10 boxes stacks it in the refrigerator and he keeps taking one after every 48 hours to bake pizza right and he was able to make pizza with things that have been rising in the fridge for like two weeks and he says that you know it's pretty really really tasty as well right so but you need a really hot oven so that's the that's the real thing fantastic we have two three questions with to talk about semolina slash rava i use again spoke a little bit about that but if you just want to answer to yeah so essentially so as i said roll of rava is not to add protein so that's you need vital wheat gluten for that rava which incidentally is also made from wheat for most part just a different kind of wheat a slightly lower protein kind of wheat actually i think durum versus emmer or something i forget the exact name so so rava essentially what it does is that it is it's very low on moisture those grains right so when you add the rava unlike wheat flour which you can add water and hydrate rava takes a lot of time to hydrate so when you add it to a dough it still remains in its grainy form right and then when you fry or bake or something like that at that point the temperature is high enough for the water vapor in the water inside that rava granule to become water vapor right so in addition to the carbon dioxide you're basically just adding another backup for you know airing out right so that's one right so especially when you're deep frying a puri and all that you know it's you guarantee to get puffing up if you add a tiny bit of rava healthier is the question is rava healthier than boss i mean you know so you're first of all you're starting with baida right you're adding sugar uh you know this is you know at the end of the day i guess you know the general principle is that if you everything is unhealthy if you eat too much of it so in small amounts if you like someone who enjoys food you know if you're on a if you're on a keto paleo type diet then baking is not for you so in any case so i in my general philosophy is that trying to make baking healthy is a is a pointless exercise just eat moderate amounts rather than you know don't don't eat an entire pizza eat a slice right or you know don't entire entire focaccia just eat a slice and so on but trying to make baking healthier in my personal experience you know there may be people who are healthy bakers and all that but it's it's a pointless exercise if you're using maida you're 500 grams of maida to bake a loaf of bread wondering about whether that one tablespoon of rava is going to impact health or not is is is entirely pointless similar question and then we'll go into a couple of other questions how's commercial whole wheat bread made when you say it's not more than 30 percent aata yeah it is it is made it is made with 30 percent aata and 70 percent maida that's just exactly how it's made right on the other hand so you you can so in fact there are as i said in if you in the west actually whole wheat breads in the west are better because they actually use whole wheat flour which has not undergone the chakki milling so it still has decent gluten formation so you could actually use make 100 percent whole wheat flour it'll be like really dark brown and and still airy and not as dense but that's very hard to do in India because that kind of whole wheat flour is typically not available and if you just have aata and maida this is what you're going to get here so whole wheat flour whole wheat bread in the west is but genuinely whole wheat bread whole wheat bread in India is is 30 percent whole wheat bread okay uh one last question about chapati uh someone on youtube we have a question from wassandhra saying when we store chapati dough in the fridge after a day or two misty this dark dots of a developer what are these are these harmful is it still safe to consume the dough i'm guessing this is i well no actually dark spots white spots generally are mold i mean so darker spots again this is at the risk of giving dangerous advice in general if you if you if you think it's it's not safe please don't eat it but in general it there's a good chance that dark spots tend to be oxidation which is quite okay so white hairy mold stuff you must definitely throw so my guess is oxidation which which is probably mostly okay and plus the dough is going to lose water remember your fridge is actually a dehumidifier so remember that when you actually put dough in a fridge it is always good to add more water to the dough because it's going to lose a fair amount of water in the fridge no matter how i had to keep it because the fridge is a very very low moisture environment it's a dehumidifier right so you should always add more water that's why your chapati dough gets really hard when you keep it in the in the fridge because it'll lose water okay a few questions on the cooking process and utensils and things like that uh can we use cast i have been asked is can you use cast iron utensils in the convection mode in the coffee oven does it depend from brand to brand uh they've got differing opinions so they're confused a little bit if you can clarify yeah absolutely absolutely cast iron is actually perfect see cast iron is a is a is one of those materials where once it gets hot it stays hot for a long time and so uh you you uh given that air is such a poor conductor of heat using cast iron in the oven is actually a perfect honestly right so that's it cast iron maintenance issues are there you every time you do this you are to you know sit and season it and do all of that stuff uh so if you can afford it try and get an enameled cast iron where the maintenance is very very good right so enameled essentially a sort of like a ceramic or a glass layer that's on top of the cast iron so that makes it largely non-stick and it makes it easier to clean and all that while it gives you all the advantages of cast iron so cast iron is actually perfect for convection ovens in fact one way to get decent pizza is to really heat a cast iron really really hot uh on the tawa or anywhere else and then make the pizza in the oven that way you'll actually get a half decent pizza pan pizza my father used to do that because uh he'd taken electricity in this uh you know upturn it over uh open flame and this yeah and then stick oh yes a bit of non uh you know the the non thing on it absolutely and then just it's pretty close to it's and the air is circulating inside the dome so it's just yes absolutely it's a miniature oven actually it's a miniature almost like a tandoor oven see an open flame gets pretty hot right uh upwards you're close to 1,000 Celsius right and so it's a good way to really get uh get that kind of charring and that brown coloring that you need on a naan which otherwise you won't get on a tawa sometimes people also use stainless steel because it's just lighter and easier to flip cast iron is pretty hard to flip unless you have really strong hands so uh so you know you add a little bit of water to the door put it on that stainless steel and then you cook one side and then you just flip the whole thing because you've added water it's going to stick and then you cook it directly over the flame and it's a great way of uh you're making naans on the on the fantastic uh similar question on um on the baking pan or mold uh is alloy steel or cast iron or something else which is better normally baking bakeware is almost always uh mostly aluminium right um i think it's just it's typically cheaper uh and uh uh it's a great conductor of heat right um and so uh they usually don't make the typical bakeware kind of trays and all of that in cast iron because it's just too much high maintenance aluminium is very very low maintenance that way um so the other uh really great material although it's really really expensive is really expensive glass right so there are like trays like lasagna trays and all of that that you can uh that are made entirely out of glass uh Pyrex is the kind of brand and the material but it's very expensive uh but yeah in general i think aluminium is for most part fine don't don't sweat uh i think the marginal improvement that you're going to get from getting a fancy bake tray is very very small uh most bang for the buck is you're going to get is whether you use bread flour versus maida and how long you let it ferment these are the oh and the amount of water you add this is 95% of the effect rest is 5% okay so you don't you know ignore all of that i don't know if this is uh something that we won't talk about here but yeah uh is why is making croissants or croissants or however you want to pronounce it the French people are going to get angry now uh is all the Belgian people i think it's the Dutch people who brought it first to France anyway um is very difficult and why is it oh yes in fact one category of uh good question because you know one category of baked goods we did not uh discuss here are those pastry kind of things and i mean savory pastries like pies and pastries okay um i didn't want to cover it because i didn't think it was very relevant in the large Indian context but you know just so so the general philosophy here is that so we for so far spoke about you have flour you have water right that's your basic thing then you add a little bit of fat and other things to make different kinds of breads right uh if you want to make pastry it's largely flour and fat and very little water so for example we're actually making pasta it's mostly just flour and eggs okay right if you're making pastry it's mostly flour eggs and oil or or some kind of fat butter and so on a tiny bit of water okay so when you actually make knead the dough only with fats gluten development is going to be little or nothing what you actually get is an ultra flaky thing that's ideal for making biscuits ideal for making uh like uh like your uh puff pastry kind of thing now how do you get that puff pastry or a you know in its most ultimate form the croissant effect right of leery layered so the general idea is that you make the dough with a lot of fat already you roll it out okay then you apply a layer of butter you literally take slices of butter put it on top and then you put and you fold it over and then you roll it again and then you add more butter and then you roll it so you keep rolling it till you get like 16 layers of butter now one of the reasons it's nearly impossible to do this at home in India or at least in south India is that you need to work with butter that still remains solid okay uh because the moment it becomes liquid it'll it'll just go into the dough and you don't want that you want the butter to remain solid while you're so the room temperature has to be like 16 so not gonna happen so it's a very european thing right so it has to you you have to literally freeze the butter take it out quickly do it and you know if it's getting too warm put the whole thing in the fridge every once in a while that's why it takes a ridiculous amount of time so the more you roll it the butter will start to melt so they put it in the fridge wait for one hour then take it out then add one more layer of butter flip it over roll it again that's how you make a croissant so it is it is just it is not suitable for home baking at all it is it is an industrial thing you pay lots of people lots of money to do it in an artisanal fashion or I mean of course there are robots in factories that do it now in the US but yes so that's why it's really really hard because it is really it's a very high fat flour very little water layered with butter you know to use other fats that yeah absolutely like butter's just the tastiest yeah this flavor flavor wise it's you know it's that so basically you know that that taste of bread and butter right it's just one of mankind's great combinations okay it is just nothing beats that so no other fat combination yeah you can argue I guess olive oil and you know and bread also is okay good olive oil and all that but nothing like bread butter good butter yeah Tejas has a question you want to type it in Tejas or do you want to ask us directly okay we have another question do you suggest using margarine baking bread margarine okay so in general margarine is so let's first kind of get into what margarine is right so margarine is basically hydrogenated fat yeah so what is hydrogenated fat um I just recently wrote a 500 item thread on fats but margarine so so hydrogenated fat is basically you take plant fats which are unsaturated and then you force hydrogen into them break all those double bonds make them single bonds so you create hydrogenated fat so that plant fats tend to be liquid at room temperature once you pump a lot of the hydrogen into them they become solid at room temperature so that's why margarine and dhalda vanaspati all those are actually that category of hydrogenated plant fats so that you know because solids are easier to transport logistics shelf life and they don't go rancid as well so part of the problem though is that the process of hydrogenation ends up creating ends up creating a variety of fats called trans fats which are not great for health so which is why margarine is really just over in the last few years it's just become completely not very popular and in fact so it's now rebranded as vegetable shortening and many countries you need very specific you have to prove that it contains a very tiny not more than a certain percentage of trans fats so so more than so for example animal fat is generally it does have trans fats naturally so which is why it's not a great idea to use only animal fats as your cooking medium like three times a day use it for special occasions so likewise I think you know so advantage of using shortening is exactly the kind of the croissant kind of situations where you need something that stays solid at room temperature and doesn't melt right so butter tends to melt around our you know at room temperature right so cocoa butter and regular butter the reason we love them so much is that they melt close to our body temperature so you get a melt in the mouth feeling it literally melts in your mouth right margarine and others are slightly higher they melt at a higher temperature so it's easier to do biscuits and so it's called shortening or vegetable shortening if you want right so if you are using that category of thing obviously please check I don't know if the Indian regulations related to trans fats and all that is strict enough whether there's any kind of verification it's you know whether it's you know self verification and all that but you know please be careful so but yeah so if you're making biscuits and all that you would have to it's better to use that kind of stuff yes a couple of questions chop I don't know if you've answered I don't think you've answered this specifically but how's your nutritional yeast different from these kinds of other yeast that we use very different I don't really know my guess is nutritional yeast is probably just dead yeast extract right like your marmite vegemite kind of thing it's just very umami as a funky taste has a lot adds a lot of umami and all that or and and plus you know because it's a it's a biological thing and you know the fermentation reactions produce a lot of very useful things vitamins and proteins and many other things so it's a food supplement in that sense right so my guess is probably that but I don't know for sure what nutritional yeast is we you spoke about how to make pan pizza we sort of spoke about how how do you make pan pizza it's just using overheating an iron or a steel based fan and just sticking dough on this do you know there is a good malt powder available in there do you recommend any yeah there is not there are not too many choices there was only one there was there's one imported here's okay here's a thing about malt powder okay not all malt powders are the same okay you need a variety called diastatic malt powder that has the amylase and it's made from sprouted grains and it and it is useful for this general malt powder is not going to cut it okay it will have no effect so and I found the labeling on in India and Amazon and elsewhere is really really confusing so I ultimately ended up buying the one slightly imported brand that sold for some 400 or 500 bucks but you know and it comes only in like 1 kg and you're never going to use stuff at all but please put it in the freezer is what I would recommend but you need diastatic malt powder if you live outside India you probably get smaller bottles of you know containers in the baking section of your supermarket so in India there's not much choice okay fantastic on youtube we have Ajay asking you what is your favorite german bread is there a favorite german bread for you also question from Vinay asking so whether you end up with wine or vinegar it's just a function of temperature yes yeah pretty much actually in fact the thing is that the acetyl bacta is all over is just everywhere it's in the air and it's everywhere and it just in the moment it finds alcohol at that temperature it's going to start converting it into acetic acid and when I mean alcohol it's not not like 100% proof alcohol which is you know not not practical for any living thing but any kind of any any alcohol like wine and so on anything above a certain percentage of alcohol will not go back which is why your whiskeys and vodkas don't go back per se don't turn into vinegar but wine or beer and others will spoil because of exactly this and so it's just that the acetyl bacta operates at a higher temperature you know your saccharomyces the brewers the brewers yeast operates at a lower temperature in fact in fact the yeast they use for making beer operates in like near freezing like five you know five six Celsius and really really low temperatures so whereas a wine tends to be slightly at the kind of temperature that you can get in an underground wine cellar or you know in fruts that's typically how it is evolved we shall all move then one last question I think and then we'll take a look so when you say animal fat is transferred and vegetable fat gets its gets the transness from hydrogenation which is a better fact from from the health point of view main so again standard disclaimer when people ask health questions please do not ask take health advice from people who are not doctors or nutritionists okay so don't don't do this internet research always so in general so broad principle is that look broad principles are safest things to say are be moderate about your fat consumption is a safe thing to say while you're at it try and use fats that do not have trans fats that's about it occasionally if you're making a dish that uses pork fat or you know goose fat or something like that it is it's tremendously tasty it's a one-off dish it's not something you're going to eat daily by all means that I think it's it's perfectly fine as a day-to-day fat I think in in general I think I tend to be rather than the nutrition I tend to go by the flavor that the fat adds and in general if I'm deep frying anything you actually want a flavorless high smoke point ultra refined plant oil that's essentially what you want okay sunflower oil or something which has no smell no odor completely unrefined and does not smoke till 220 Celsius that's what you need for deep frying please do not deep fry things in extra virgin olive oil or mara check or whatever you know extra virgin sesame oil and things like because those actually burn at very low temperatures and you're going to end up with a lot of nasty stuff if you try to use that for deep frying use it only for mild sauteing and those kinds of uses so I would use a virgin kind of oil like a good quality sesame oil or a good quality ground nut cold press ground nut oil or a cold press mustard oil actually is an interesting exception right so the Bengali seemed to have hit upon an oil that even its virgin version has a pretty high smoke point so you know it's truly a most versatile oil provided you can you are okay with the pungency so that's a which by the way incidentally if you don't like the pungency you can by the way heat it till it smokes and then cool it down and then use mustard oil it won't be as pungent by the way so you can still do that as well so mustard oil is one exception but most of the oils cold press for day to day uses use one refined version for deep frying and things like that okay two final questions and then we close the session sure um are there any perennial kind of grains in use anymore um I don't know so it's actually fascinating thing so there's a there's an interesting I think there was a radio lab episode I think that talks about this that there's actually research underway uh to to actually go out seek out and find grasses that are perennial and then basically take their seeds and then try to grow them uh like you know 3000 varieties a year experiment and see which one's the right one and it's already underway for like a decade now they have a variety of a perennial wheat uh that is marginal that's so by the way perennial no matter how much you modify it and do whatever it is the yield is never going to be as much not more than 30% so it's it's not a practical thing to feed the planet per se uh but even if you take 10% of the land under cultivation of wheat and turn it into perennial wheat that has a tremendous impact on climate change so that's why it's it's considered to be a a big thing uh and apparently the taste-wise and all that it's it's it's pretty much the same uh so people were not able to tell the difference between bread baked from perennial wheat versus annual uh wheat and so on so again this is a sorry it's what dry was right it was just it just mimicked itself to be taste as tasteful as wheat was and then we just missed for what it was yeah yeah I mean so that anyway plants will do those kinds of tricks anyway to to fool I mean evolution tends to play tricks in such a way that you know there is a plants like rice and wheat their evolutionary strategy has essentially got humans addicted to them right so most most of the planet is under cultivation of corn rice and wheat and no soybeans as well right so in that sense yes so but I think from a sustainability standpoint perennial plants would essentially mean that you would need to tell this you won't need to tell the soil um and so that's the that's the promise so it will still be artisanal and expensive but even if you can get the hipsters to eat the perennial wheat uh it will still make a big difference okay I think that's about it unless you have any more questions on youtube no I think we're done and we have also answered most of the questions here on um on zoom and on live uh so that I mean see something on chlorinated water I guess uh chlorinated water if you're using RO filter in India it's not an issue it's going to remove the any chlorine that is there uh but if you're using only a UV filter then you might want to uh you know either use bottled water or something like that at least if you're in India uh but most people in India tend to use a RO filter for most part um if you're in the west tap water tends to be chlorinated so you you might you might want to sort of think about uh either using bottled water or some kind of other filtration system that removes the salts and chlorine and other things is it will it help to warm it up a little bit and then add the not the chlorine yeah so uh warming is not going to change hardness or chlorine levels so yeah because you know see they now use uh they now use something called chloramine which kind of you know really hardy and it kind of stays in the water uh not not as uh uh shall be say uh uh volatile if you so so therefore yeah