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Here is my first cooking article. Why? Because I like things to be simple and easy for people. When I practised law, it was my goal to keep contracts simple. I would often say to clients, if you cannot understand what I have written, I am trying to rip you off! Unlike the days of yore when Lawyers charged by the word. So if I get complicated in my blog, its because I am an idiot and do not know what I am talking about!

Also, I love to eat. Being very particular about eating good food, I had to learn how to do it myself. I hate sub-standard fare, and waiting in a line, and paying good money to be dis-appointed is not my thing.

Anyhoo, being summer, I thought Barbecue is a good way to start.

So, here are some secrets to GREAT barbecue.

First, very obvious, CLEAN your grill. So many times you see ash accumulated from several barbecues inside the grill rotting the insides and adding carcinogens to your meal! Also use oil on the grill surface whether its cast iron or ceramic, to avoid sticking. But oil on top of grease equals a residual aftertaste, so oil a CLEAN grill surface.

Saucing/Basting.

NEVER, put your sauce on until the meat is almost cooked, the carmelization of the sugars in the sauce leads to burning. Rub, really rub, your meat with your seasonings including BROWN SUGAR, and if possible marinade overnight, BUT remove excess sauce prior to cooking. Also tent your meat with foil for 10 mins after removing from heat to relax the meat and let the juices re-enter for extra flavour.

Rubs.

Ideally you should learn how to create your own rubs. The real reason a rub works better than sauce only, is that it creates tears in the meat which allow the flavour to go deeper than just the surface. You should create a coarse rub by using things like coarse salt, cracked black pepper etc, to create these tears so that your sauce and your paprika, turmeric etc, can really get in while resting in the fridge overnight.

Cooking Temps and Time

The Longer meats like beef and pork cook for, the softer they get. The timing has to be according to the cut of meat and the temp used. Generally I like 300 degrees and 2 ½ to 3 hours. Chicken is way less time. What about direct and indirect heat? A lot of people do not realize that you can use smoke pouches made from wood chips on a barbecue over direct flame, while the meat is over no flame. Takes longer but the flavour is heavenly, and you avoided the use of coal for the smoke effect.

Avoiding Flare Ups and Burnt meat

Turning the fatty side up is one easy way to avoid this challenge for newbies, or even us older timers. You can even remove chicken skins pre-barbecuing to avoid this. Whuuut, that's the tasty! Yes, but I did not say throw them away. You can do them separately on a lower flame!

When using cedar planks, I like to soak them for at least 3 hours, and with skewers 1 hour. They do not burn if you soak. And I only use the planks once, they are in-expensive and the woodsy flavor optimized. Re-using can lead to your meat tasting like burnt wood!

It's really all about the chef and what you desire to create. A major key is to prepare before-hand so you can spend as much time with your guests as possible rather than slaving over a hot flame while everyone else is having fun. After all, what is great cooking without the social aspect to compliment it, while you are of course getting compliments?

Next article, some tasty treats like Corn wrapped with Bacon!

A former attorney of 15 years, including 10 in my own practice in corporate commercial law, I have owned and successfully operated 5 other businesses including 2 production companies, a printing business, a home theater design company, an online distribution business, a corporate training and grooming company. I was also in the acting/modeling field for a number of years. Currently I am involved in online distribution, business mentoring and development and i have a business that does BlackBerry Device and accessories sales, and another that does legal forms online.

Two Ways To Eat A Duck

Inspired by a fine lunch at Delhi's Punjab Grill, the writer tries to squeeze a 3kg bird into his old oven

The inspiration for this column began with an amiable, enthusiastic man called Zorawar Kalra, who tempted me into trying a tandoori duck at his three-month-old Delhi restaurant, the Punjab Grill (it will open shortly in Mumbai at Palladium in Phoenix Mills).

I do not usually make trips to malls in south Delhi. I have never made one at midday to a place I abhor: the Select Citywalk mall, a haven for consumerism and crowds.

Duck's back: (clockwise from above) Tandoori Duck at Punjab Grill, New Delhi; to prepare the marinade for Duck in Rum and Roasted Spices, roast the spices whole; the taste of the home-made duck improved the next day.

But the duck was strong incentive. Zorawar's father is one of India's kitchen legends: Jiggs Kalra, the man who lent his ideas to many famous restaurants and gave people like me much pleasure with his books and thoughtful takes on Indian food.

On Zorawar's urging, I sat down and waded through a wonderful six- or seven-course tasting menu, including soft galouti kebabs redolent with a bouquet of spices; a flaky, fragrant salmon kebab; and a remarkable guchchi pulao, as in mushroom and rice (except these were no ordinary mushrooms but Kashmiri morels, which cost Rs15,000 per kg in season, stuffed withpaneer and khoya and steamed with the rice).

But the high point was the tandoori duck, which I earlier watched being cooked in the Punjab Grill's minuscule, congested but wonderfully creative kitchen. The duck is just the kind of thing Delhi's globalized Punjabi loves—exotica with the flavour of home. At Rs1,050 (plus taxes), it is expensive, Zorawar says, but it feeds four people, so I reckon that's not bad.

The duck is marinated partially, cooked gently without charring in a handi(pot) and kept aside for its final 15-minute plunge into the 900 degrees Fahrenheit (480 degrees Celsius) tandoor. I love duck, but the meat can often be tough. The Grill cooks the duck with great finesse, and you can literally pick the meat off the bone.

The meal inspired me enough to make my first attempt at a 3kg, home-made duck.

I first marinated it with the skin on (see recipe). My battered oven was clearly no tandoor. After some shoving, I squeezed it on to my baking dish, where it sat for the next 4 hours, roasting away at a low-medium oven setting of 3, enough to keep cooking and browning without burning.

It needed continuous basting (I alternated its own fat with a cup of leftover marinade mixed with orange juice) and when some ungainly limbs showed signs of extra browning, I hastily slapped some foil on them. The result: It didn't come off the bone like Zorawar's duck, but it made for a hit Sunday lunch in our little garden. Jiggs was generous enough to share his recipe. If you get past it, do read my humbler version.

Tandoori Duck

Serves 4

Preparation time, 4.30 hours

Cooking time, up to 20 minutes

Ingredients

8 breasts of duck (boned)

Desi ghee (clarified butter), for basting

The first marination

90ml/6 tbsp red wine or malt vinegar

60ml/N cup orange juice

60g raw papaya paste

3K tsp garlic paste (strained)

1O tsp ginger paste (strained)

Salt to taste

The second marination

100g chakka dahi (hung yogurt), whisked

3K tsp garlic paste, strained

1O tsp ginger paste, strained

1 tsp black pepper, freshly roasted and coarsely ground

K tsp cumin powder

K tsp cinnamon powder

N tsp black cardamom powder

N tsp clove powder

N tsp nutmeg powder

A generous pinch of kala namak (black rock salt)

Salt to taste

Method

The first marination: Put vinegar and orange juice in a saucepan and reduce by half over low heat. Remove to a bowl and cool. When cool, add the remaining ingredients and mix well. Evenly rub the duck breasts with this marinade and reserve in the refrigerator for 3 hours.

The second marination: Put all the ingredients in a bowl, mix well, remove duck from the first marinade, evenly rub with the second marinade and keep in the refrigerator for 1 hour.

Pre-heat the oven to 350 degrees F (176 degrees C). Skewer the duck breasts, without any gaps, and keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 7-8 minutes. Then on a charcoal grill, for about the same time. And in the pre-heated oven, for about 10-12 minutes. Remove and hang the skewers to allow the excess moisture to drip off (approx. 3-4 minutes), baste and roast again for 3-4 minutes.

Recipe courtesy: Jiggs Kalra

Duck in Rum and Roasted Spices

Serves 4

Ingredients

17 dried red chillies

10 methi (fenugreek) seeds

2 tsp khus khus (poppy seeds)

2 tsp sesame seeds

1 tsp coriander seeds

1K star anise

1 jaiphal (nutmeg)

11 cloves

60-90ml Old Monk (or any other) rum

2 tbsp red wine vinegar

Salt to taste

Method

Roast the spices whole until they crackle and release aromas. Grind the roasted spices and apply to the skin of the duck and under it. Add rum, vinegar and salt. Ensure the marinade is well applied. Let the duck marinate overnight. Pre-heat the oven and place the duck on the baking tray. Roast for 4 hours at least, in low to medium heat. Watch the duck carefully and reduce the heat if there are signs of burning. Alternatively, cover the areas that are browning fast. Remove from the oven when cooked, carve carefully. Leftovers stay well, and the taste, like meat, improves after a day.

Write to Samar at ourdailybread@livemint.com

This is a column on easy, inventive cooking from a male perspective. Samar Halarnkar writes a blog, Our Daily Bread, at Htblogs.com. He is the managing editor of the Hindustan Times.

About the Author

Punjab grill restaurant,one of the finest and the highest preferred restaurant in the city located in ambience mall of gurgaon.

How do make and power a rubber band car?

I have this rubber band car project for science and I need to make it travel a distance of at least 5m to get credit. The only materials I can use are carboard, rubber bands, straight pins, and wooden skewers. Pre-made wheels are not allowed, I must make my own. My car cannot be longer than 20cm, wider than 20cm or higher than 15cm.
If you have a site I can use, it'd be very much appreciated if you posted the link! If you give instructions yourself, please make them clear, accurate, and close to step by step as possible but not too long. I am a visual person so pictures will help with the instructions as well. Thank you!

My apologies, I don't have any pictures to share and I think that you should do the design yourself, but here are a couple of tips:

When using a rubber band to power a car, it is important that the axle around which the rubber band is wound is well-supported. Also, a common problem with rubber band cars is spinout (where the wheels spin too fast and skid rather than rolling). This can be helped by using relatively heavy wheels rather than very light materials like a single sheet of cardboard. If you can't think of a good way to make the powered wheels heavier, just be sure that you make them with a large radius. (this is due to a property called "Moment of Inertia" if you are interested)

Also, rubber bands can get tangled pretty easily if they are attached too securely to the axle. For that reason, I recommend using a peg attached to the axle so the rubber band falls off and the car can continue to roll without constraint.

Otherwise, just be creative and be sure to do a few test runs on a flat surface before class =]

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