5 major difference between Microwave Oven and OTG

Cake baking

Our students in the cookery classes have asked us the major difference between Microwave Oven and Oven Toaster Grill (OTG). In our last week’s baking class, we had students whose curiosity in baking developed while they were learning the basics. I remember, a young lady Surbhi, who is a software engineer said, “I would like to know the amazing thing an OTG can do for me rather than a microwave oven.” Being a food consultant, educator and journalist, I feel that it is important for me to jot down few points to help an amateur really understand the functioning of both the electronic appliances. Quickly, I described her the below mentioned five major differences between Microwaves and OTGs, which makes these devices quite portable to use. I hope the below-mentioned differences help you as well.

Ongoing Baking in OTG
Image Courtesy: Masterchef Cooking at Royss Kitchen

Know how these devices differ from each other:

1)In Microwave oven, the cooking is done through heat waves just like a pressure cooker does. Microwaves are a type of electromagnetic wave. On the other hand, in OTG baking is done through heating of the rods.

2) In Microwave mode, you can cook rice, and heat up food quickly. However, the microwave should have a convention mode for baking but OTG is particularly designed for baking and grilling. OTG can prepare the limited amount of food. For instance, cake, cookies, biscuits, bread, soft rolls etc., can be baked in OTG. OTG is perfect for baking and roasting but not for cooking.

3) In OTG, it takes time to heat food but in a microwave oven, the heating is faster. In a microwave oven, the heat is distributed evenly i.e., from all sides but OTG does not provide even heat. These days many OTGs are featured with a fan as well. So, purchase OTG with good features.

4) For OTG, the consumption of electricity is minimal. OTG is quite economical to use but the same consumption is higher in the microwave, which will cost you high electricity charges.

5) In OTG, you will get better leavening of the baking items and doughy cakes or breads. A microwave oven generates currents, and not the required heat to give lift in the foods.

FACTS: Do you know Percy Spencer made the invention of the microwave oven in 1945 and the oven was first designed by William Hadaway in 1896.

Author: Namrata Roy

An enthusiastic journalist, founder of Masterchef Cooking Food Blog, and an educator. I strongly believe that “We are what we eat. We should think healthy, eat healthily and live healthily.” I choose to select the quality ingredients that make a food delicious. I don’t buy anything unnatural. I don’t choose an ingredient that I have not used it since my childhood. I experiment with my food but not with the ingredients. I believe to eat natural food, not adulterated and preservatives ones. I recommend the same to all such as Kids, Men and Women in order to lead a healthy lifestyle.

For your information: We are a cookery school, expertise in different cuisines like Indian, International and also Baking. To know more about Masterchef Cooking at Royss Kitchen, click here

What do you know about Zulbia? Oops ‘Jalebi!’

Kesar Jalebi

Zulbia is popularly known as Jalebi especially in South Asia, West Asia, North Africa, and East Africa.  It is deep fried maida flour batter and soaked in Kesar syrup. It is crispy and tasty to have it on any occasion. It is very popular in Iran and Indian subcontinent. In India, it is consumed by people during festivals, particularly.

Holi, India’s most famous festival is around the corner. Jalebi can be the best items on the lists of menus during Holi celebration. I am preparing myself to serve the guests with this delicacy. And why not, Desi Kesari Jalebi is so yummy and delicious!

                                                                               Image Courtesy: Masterchef Cooking at Royss Kitchen

Last year, I remember, in Kolkata, people celebrated Holi, by organising a Jalebi competition. The participants munched jalebis and had a gala time in the event. I am sure in 2018, Jalebi will add more innovation and live to the Holi season. Holi parties will bring youngsters, elders and kids together for celebration. Undoubtedly, Jalebi will add more happiness and sweetness.

Though the roots of Jalebi is difficult to trace, it is said that it has been originated from the ancient Persia where the sweet was known as Zoolabiya or Zulbia. During the 13th century, it was prepared during the Ramzan and distributed to the poor class.

In India, it became popular with the Persian speaking Turkish invaders. People started loving the sweetness of Jalebi and soon it became a popular delicacy for many in the Indian households and in the culinary culture.

There are different types of Jalebi available in India:

Jaleba: In Indore, there is a night food market, where vendors sell the popularly known Jaleba. It is also renowned in the state of Uttar Pradesh as well. People prepare such delicacies in different occasions and life events.

Paneer Jalebi or Channar Jilibi: The most popular street food and the homemade recipe are Channar Jilibi. A Bengali delight, Channar Jilipi is widely eaten with samosa in the West Bengal region of India. Paneer Jalebi is widely named in the North Indian states of the country.

Mawa Jalebi: Mawa Jalebi is sweet delicacy found in the parts of Madhya Pradesh as well. With the right flavour, Mawa Jalebi is everyone’s favourite.

Imarti or Jhangiri:  Imarti also known as Jhangiri is a dessert belonging to Rajasthan. Imarti is an Indian sweet famous among people. A traditional Indian sweet made of urad daal.

Besides India, Jalebi is widely consumed in other neighbouring countries like Bangladesh, Sri Lanka, etc. One can take a bite of Jalebi with rabri, a popular Indian traditional delight!

I hope you will enjoy 2018 holi festivity with this sweetness and organic colour.

Author: Namrata Roy

An enthusiastic journalist, founder of Masterchef Cooking Food Blog, and an educator. I strongly believe that “We are what we eat. We should think healthy, eat healthily and live healthily.” I choose to select the quality ingredients that make a food delicious. I don’t buy anything unnatural. I don’t choose an ingredient that I have not used it since my childhood. I experiment with my food but not with the ingredients. I believe to eat natural food, not adulterated and preservatives ones. I recommend the same to all such as Kids, Men and Women in order to lead a healthy lifestyle.

For your information: We are a cookery school, expertise in different cuisines like Indian, International and also Baking. To know more about Masterchef Cooking at Royss Kitchen, click here

Why you cannot replace Baking Soda with Baking Powder

During the baking classes, I come across plenty of questions. One of the vital questions has been ‘what is the magical difference between Baking Soda and Baking Powder?’ You must be thinking what makes both ingredients unlike but are very crucial to the baking process.

History of Bakers

From the past times, people used baker’s ammonia to make the cake rise. Nowadays, baking powder and baking soda are used to do the work. Both the ingredients are nothing but chemical leaveners, which help the baking item to increase.  In modern times, the researchers have made numerous study to invent chemicals or ingredients that can help in leavening the baking process.

In point of fact, baking powder is made up of soda bicarbonate and powdered acid. Baking powder has a double action. The first occurs when the powder dissolves in the batter and second occurs when the mixture is heated while baking it.

The chemistry of baking

On the other hand, one cannot just replace baking powder with baking soda. The chemical level, baking soda is actually the commercial name for sodium bicarbonate. It is important to understand the chemistry behind it. The important aspect is when soda bicarbonate comes in touch with a liquid (such as buttermilk, yogurt, molasses, citrus juice or vinegar) it produces carbon dioxide gas and therefore the bubbles are formed that we all are interested to see. Baking soda enhances the golden browning texture of the cake as well.  Earlier days, people used to follow some old-fashioned technics that helped them to bake their favourite cake, likewise, the flour use to be dried in front of the fire, butter was melted with sugar on a gas stove, cake was baked on pressure cooker, toddy (a drink made of spirits in Kerala) was used instead of yeast, instead of baking soda people used baking ammonia. Made from lye and wood ashes (pearlash) or baker’s ammonia, consisted mainly of potassium carbonate, which produced carbon dioxide quickly. Pearlash was discovered in the late 18th century. It was used in cookies, biscuits and quick bread. Prior to that, the older generation had continuously beaten the cake batter (by hand) for a full hour and used a lot of elbow grease.

Today, baking processes have been replaced by new ones. We are accustomed to using electric beater that reduces hard labour. Similarly, instead of using baking ammonia or pearlash, we use baking powder and baking soda.

Baking powder and baking soda gathered fame in India in the 19th century. The evolution of bakery in India came in the year 1883. Mambally Bapu, a businessman made the first cake in India at Thalassery, Kerala. He founded the company Royal Biscuit Factory in 1880. Moreover, at that time, there were not enough competitors in the market. There was another bakery in West Bengal and only catered to the British. Slowly and steadily, numerous bakery got established in India. India has learnt the process of baking. Therefore, baking powder and baking soda gained baker’s interests.

It (baking powder) was first discovered by Alfred Bird, a British chemist and founder of Bird and Sons Ltd in 1843. Later, a German pharmacist, August Oetkar, made baking powder popular among the house wives and sold this ingredient to them. Prior to Oetker, Justus von Liebig and his American student, Eben Norton Horsford had already discovered baking powder.

On the other hand, a French chemist Nicolas Leblanc produced sodium carbonate. Later, two New York bakers, John Dwight and Austin Church, establish a factory in the United States to produced baking soda from sodium carbonate and carbon dioxide.

Today, baking is one of the most popular subjects that people are interested in doing. Many women are taking immense initiatives to bake by themselves. So, before you make your next cake, please don’t forget the difference between baking powder and baking soda because baking the perfect cake is all about balance.

Author: Namrata Roy

An enthusiastic journalist, founder of Masterchef Cooking Food Blog, and an educator. I strongly believe that “We are what we eat. We should think healthy, eat healthily and live healthily.” I choose to select the quality ingredients that make a food delicious. I don’t buy anything unnatural. I don’t choose an ingredient that I have not used it since my childhood. I experiment with my food but not with the ingredients. I believe to eat natural food, not adulterated and preservatives ones. I recommend the same to all such as Kids, Men and Women in order to lead a healthy lifestyle.

For your information: We are a cookery school, expertise in different cuisines like Indian, International and also Baking. To know more about Masterchef Cooking at Royss Kitchen, click here