over cooking spoils the colour of the final product while undercooking renders the dried product brittle. in conventional curing where the rhizomes are boiled in copper or galvanised iron or earthen vessels there are chances for overcooking or undercooking. improved scientific cooking involves using boilers...
over cooking spoils the colour of the final product while undercooking renders the dried product brittle. in conventional curing where the rhizomes are boiled in copper or galvanised iron or earthen vessels there are chances for overcooking or undercooking. improved scientific cooking involves using boilers...
over cooking spoils the colour of the final product while undercooking renders the dried product brittle. in conventional curing where the rhizomes are boiled in copper or galvanised iron or earthen vessels there are chances for overcooking or undercooking. improved scientific cooking involves using boilers...