In this podcast, Payal talks at length about the seemingly straightforward phenomenon of boiling. She leads us through the six stages of boiling, with visual and nonvisual descriptions for each with ways of telling them apart, as well as their practical applications in the kitchen. There are two whole dedicated sections on things to remember while boiling, characteristically chalk-full of dead useful info ranging from the proportion of water to vegetables, the boiling in an open versus closed pot question and much much more. She briefly dwells upon the actual process of boiling root vegetables, and how that is different from boiling greens (friendly tip: spare your greens the ordeal of having to cohabit the boiling-pot with soda, please?). Then comes the delightfully science-y part of this podcast, where Payal explains how boiling occurs in the microwave, and touches upon how boiling water spectacularly reacts with substances like tea leaves, for instance. There's also a bonus chapter on pasteurisation, pasteurised and homogenised milk and its different properties. Give the episode a listen, and don't forget to check us out on social media!

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