Chapter 1
Designing the future with wearable AI
Chapter 2
The physics of DIY sound
Chapter 3
The chemistry of the perfect butter chicken
Chapter 4
The psychology of the comment section
YOUR GOAL
Master of How to build a speaker, an AI pin, and the perfect butter chicken
Ch 3 · The chemistry of the perfect butter chicken
hazeker999 Perfect Butter Chicken Chemistry
Add in the cashews to bind the cream (oh, lock it in!), making the butter a silky dream (yeah, silky dream!)
hazeker999 The Maillard reaction creates the rich flavor of traditional butter chicken
hazeker999 Milk proteins act as natural emulsifiers to bind fat and water in sauces.
hazeker999 Intense clay oven heat triggers chemical reactions that brown meat and lock in flavor.
BETA
hazeker999 Mix the ultimate recipe to discover how viral food posts spark social media gossip.
Fun Fact
Butter chicken color: The iconic orange-red color comes naturally from Kashmiri chili powder, which is mild but highly pigmented.
Glossary
lactic acid (noun)
A syrupy organic acid produced in sour milk and during muscle activity. In 1948, Delhi's Kundan Lal Gujral used yogurt's tenderizing lactic acid to keep his grilled chicken juicy.
A syrupy organic acid produced in sour milk and during muscle activity. In 1948, Delhi's Kundan Lal Gujral used yogurt's tenderizing lactic acid to keep his grilled chicken juicy.