HHH026 J. Kenji Lopez-Alt The Food Lab

I got to interview chef/scientist J. Kenji López-Alt -- mastermind behind The Food Lab column on the Serious Eats site -- about how he discovered cooking and his approach to finding optimal techniques. We discuss the best (really) way to cook a steak; dispute the idea that you should never refrigerate tomatoes; and why it might be best to cook pasta in just a few cups of water. (It's a really interesting reason!) Plus, Kenji goes deep on deep frying and the perfect French fries method. Show Notes: Ancho Reyes Sous vide Massachusetts Institute of Technology Reverse sear Cook's Illustrated Cooking pasta in a little water Modern pasta vs Traditional pasta Should you refrigerate tomatoes ? Daniel Gritzer Warm foods taste better What happens to refrigerated potatoes Mussels and clams that don't open Deep frying temperature truths French fry science Kenji's French fries Air fryers Travel Woodworking Woodworking for Mere Mortals (podcast here!) Wood Whisperer Suzuki violin method Scent literacy Follow Kenji on Website | Twitter | Instagram | Facebook | The Food Lab Cook Book You can listen to the episode and

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HHH026 J. Kenji Lopez-Alt The Food Lab is an episode from Hilah's Happy Hour!.

This episode is 38:50 long.

This episode was published on Jul 18, 2017.

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