J. Kenji López-Alt Answers Cooking Questions From Twitter | Tech Support | WIRED
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- Опубликовано: 20 май 2024
- Chef and author J. Kenji López-Alt answers the internet's burning questions about cooking. How do you get really crispy skin on chicken? What constitutes a "pinch" of an ingredient? Why do eggs make so many foods taste better? J. Kenji López-Alt answers all these questions and much more!
Books by J. Kenji López-Alt:
“The Wok: Recipes and Techniques” - wwnorton.com/books/9780393541212
“The Food Lab: Better Home Cooking Through Science”-wwnorton.com/books/9780393081084
“Every Night is Pizza Night” - wwnorton.com/books/9781324005254
Kenji's social channels:
Instagram: / kenjilopezalt
Twitter (inactive): / kenjilopezalt
RUclips: / jkenjilopezalt
Website: www.kenjilopezalt.com/
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His answers are so quick and concise yet we all know this man could go on for 15 mins with each question all while citing research papers. Look up his egg boiling video. Kenji does not mess around.
The ole cherry tomato adage
@@ezgolf1764 was about to say, each of these 15 minute segments would absolutely contain a tangent either about cherry tomatoes or radially cutting onions
Definitely look up the egg video. I had a parent who was allergic to eggs and didn't learn to cook them until I was married to someone who loves them. It helps a lot.
@@SusanIvanova2257 I should so make a copypasta of it, it’s iconic
@@ezgolf1764 “it’s cause of the square cubed law”
Wow this guy is very articulate. He should have his own RUclips channel.
I bet he could write some Award Winning Cook Books too!
I would watch his videos as if I were Remy on top of Alfredo
He does and has been an editor for Eater for forever. If ya were being sarcastic I'm sorry if I misunderstood
@@fictionsoreal It was sarcasm, but it's tough to get it across with just text.
He should get a dog as well, and name it Shabu.
It's so weird to see Kenji cook without the usual POV camera XD
And late night grilled cheese
I'm an NB pal and wow did I never know how much being recognized would matter. Thanks :)
I was realizing my own identity during the lockdowns at the same time I discovered his content and it made me feel really welcome and seen immediately
Baking soda for roast potatoes is the ultimate cooking hack. Kenji's roasted potato recipe is absolutely addictive. I have to account for about a 30% loss factor as I snack on them during prep...
For real. I worked at a resto doing weddings and employed Kenji's recipe for the roast 'taters and they *never* ever survived past service. They would be summarily devoured by the front of house staff (and myself) immediately after service
i’ve had to double the yield every time i make this for my family since they fight over it
Agreed. Always come back to it when I have a bunch of potatoes.
Best roast potatoes I’ve ever had
You all have me convinced that I'm making potatoes tonight. I. I gotta go find this video!!!
This is why a good cook impresses me. They have to be half scientist, half artist. You have to know how chemicals and food interact so you know the outcome of the food. But you also just have to know what looks, smells, and tastes good.
Kenji is the absolute GOAT, his channel made cooking so much more accessible. Seeing everything without cuts (and not already in small premeasured bowls) is so huge
2:16 the way he said that he knows how to butcher a chicken is somehow sooo wholesome, almost like a kid about to retell his/her favourite story ahaha
This guy is awesome, I love how his language is technical, yet to the point and dynamic. Like listening to an extremely articulate scientist/doctor giving a lecture.
Well his dad and grandfather lectured and were scientists
Holy crap what a great Wired Wednesday. The man, the myth, the legend!
Kenji assumed the person asking about radiative heat transfer isn't confusing it with nuclear radiation.
Closest thing would be cooking in the Microwave.
I mean at his point that probably looks incredibly obvious
Nice to see Kenji with a camera pointed at him, instead of on top of him! An absolute genius, and forever grateful for his ability to translate cooking into science and back into basic understanding for all in such style - what a treasure
🤩 I've been a huge fan since his Serious Eats days! First nerdy cook I ever knew who openly tested almost every possible method and ingredient, shared all the steps and results with lots of text and photos, fully explained the WHY of it all, and then the resulting perfect recipe. I've collected SO MANY of his recipes over the years in my huge 3-ring binder of favorites.
J. Kenji is the best
Man I love hearing this man talk about food.
It always amazes me how much nuance to cooking he understands not only the food sciences but technique to use the food sciences in your favor
Kenji's the reason I'm a good cook today, and I actually knew most of the answers he gave here, which feels really good. Corn starch on rice for frying was definitely a new one!
I have that exact whetstone. I can now die a happy man.
Also, that "baking soda potato" trick is the only way I make roasted potatoes since I learned about it. Total game changer.
I love how many of these questions I was able to answer myself, and it’s because Kenji himself has taught me this info in his other content!
2:07 Ah yes, they are called "steamed hams", very popular in Albany, New York.
Kenji is the kind of chef I’ve been searching for my entire life! His scientific approach speaks to me, so glad I’ve found his channel!
Kenji is just the best! He’s so smart and savvy, I could listen to him talk about food forever.
I love this guy for sure, most straightforwardly knowledgeable celebrity chef out there
In case anybody's still confused about the radiation thing, infrared radiation is what you get if you go past the red end of the rainbow, it's emitted by hot objects like the heater in your oven or ceramic room heaters. If you go even further past that, you get microwaves and radio.
I think the original question was confused because she thought "radiation" only meant the dangerous kinds. Ultraviolet radiation is kind of self explanatory, it's what you get if you go past the purple end of the rainbow. A little bit past visible violet is harmless ultraviolet like in blacklights, but further past that is higher energy ultraviolet that gives you sunburn and skin cancer.
Past that is X rays and gamma rays which are even more dangerous. Nuclear radiation also includes high energy subatomic particles which can also kill you. (why cancer radiotherapy requires highly trained doctors so they just hit the cancer and not the rest of you)
People do tend to confound the word 'radiation' with only harmful radiation types like nuclear radiation. Doesn't help that vernacular describes cooking food in a microwave oven as 'nuking' even though it's an entirely different physical process
Beautifully done. Continuously one of my favorite food authorities.
He's a great teacher/writer. I felt that everything was so edited though, like he didn't catch a breath
The "how much water for rice" question was very true. I prefer Basmati rice and it requires significantly more water than plain white rice to get its elongated shape (at least in the rice cooker that I'm using). i have to use nearly 50% more water than standard rice to get it to cook properly.
When cooking fried rice, it is best to use a day-old rice or at least what's left overnight for asian household. Fried rice, I believe, was invented to better consume the day old rice since it is hard so somewhat, it's a way of reheating while adding more flavor. In the Ph, we do also cook garlic rice as well. Mince the garlic, let it brown, add rice, and add salt to taste.
Bring this man on, at least once a year!
And our questions will still keep coming !
Speaking of baking soda, it also keeps leafy vegetables green during blanching. When leafy green is cooked in water, organic acids in plant cells leaches into water and turns chlorophyll into a yellow compound called pheophytin; this reaction could be prevented by neutralising leached acid with baking soda.
Every minute of this video is a gem! I’ve learned a lot and you explain the “WHYs” so well ✊🏼 You’re awesome!
Casual masterclass on anything we might care to ask him. Amazing 👏
please more of this guy!
The role of myoglobin is to store oxygen that muscles can use btw. That's why muscles that are used for long periods of time are more red (i.e. why duck and goose meat is red, because they fly for long distances, while chicken meat isn't, because they just flap their wings for a few seconds).
So for chickens (and turkeys), their legs and thighs are the muscles they use most, and are thus the "dark meat". Thanks, now I finally understand that!
@@susieusmaximus5330 precisely
Lmao I love how Im in med school and I have no idea what myogiblin is.
When I was a kid, I always chose the back when we had fried chicken, and the oysters were definitely the highlight!
I love how he used his own cookbooks as a laptop stand haha
RUclips's food God is finally getting the recognition he deserves and everyone's all here for it!! :D
Got his book out, finally collabed with Andrew Rae (Babish), and now this...can't wait for what's next. :)
Brilliant stuff Kenji.
This man literally thought a whole gernation how to cook and that before been the whole youtube stuff an absolute gem and Titan of the industry
Kenji is the best
Yet another reminder why we love this person. Thank you!
I've never seen someone describe sausage with so much passion- makes me wanna go fry some lol
I worked at a meat packing plant once. On the cuts of beef line, the would run the beef in the trays through a spray of water and ascorbic acid (vitamin C) before it was sealed over in nitrogen. This kept the beef nice and red looking.
I saw a German TV (DTV) program on the same thing, about using some Nitrogen compound to keep the sausage meat red and photogenic. There was some hue and cry about that, and the fact that this Nitrogen compound was getting into the consumers' gut.
Seems that normal mince meat is brownish in color, but Advertising demands that it look a 'healthy pink'.
So much information in one video. Thoroughly enjoyed it didn’t know the guy up until now. He should do more videos on techniques and skills. Thank you and Wired.
His RUclips channel is full of useful cooking tips. Check it out.
Amazing wealth of information and very articulate without being boring.
I know this guy. I went to high school with his older brothef J Kenji Lopez Main
cool dude. been to his beer + brats place in San Mateo many times, one of my favorite spots in the area
The effect of salt concentration is modified by when the salt was added. salt that has had a chance to distribute through a piece of food is going to present much differently than putting salt on at the end. what's good about salting early and letting it redistribute, is that you're less likely to over salt things. excess salt is rejected along with excess moisture. these things also help with getting a crispy crust.
What a great video! Answered questions I never knew I needed answers to! 👏🏾👏🏾👏🏾👌🏾
"our bodies are hardwired to like foods that are nutrient dense" - uncle roger is right! MSG king of flavor!
Just wanted to clarify that when Kenji says the rice should be dry before frying, the rice has been cooked first…I know this is common sense, but I’ve seen the video on Kay’s Cooking channel of her “fried rice” and apparently it’s not always clear.
Don’t be like Kay, cook your rice.
all the ancestors crying. she made him put his leg down!
Awesome, ,Kenji is the man! He and Alton Brown are my heroes, need more of this content
Love his clear explanations. Ive been cooking for 80 years and kenji teaches me Everytime I watch his videos.
i swear kenji is a cooking wizard, love his channel and i love all his videos
Seeing Kenji in Wired vid was completely unexpected but undoubtedly a pleasant surprise. Really enjoyed it, as well as the advice about soda in pasta. Now i only wonder about how much soda to add to the pasta to see improvement but not overdo it
That's actually a trick Japanese expats use when they have no access to good ramen noodles, they boil spaghetti noodles with baking soda. There might be some pointers on Google.
This guy is a cooking scientist! So impressed with his level of knowledge 😮
Wow already a fan, thanks for acknowledging enby pals 😭
Just adding to the love for Kenji here. A treasure 💝
Kenji is the defintely the best on the RUclips cooking scene, everything is so well explained and he knows how to bring his knowledge to a level the majority would be able to understand.
Already smiling 10 seconds in, love this guy
K. Lenji Jopez Walt is a smart cookerman. My family has followed his wise advice for GENERATIONS...
Thank you, Jimmy. We love us some good food.
I know it's just a small thing but hearing him intro like that unabashedly is really great.
Kenji, upload more on your channel please. More midnight cooking.
Yassss Kenjiiiiiiiiii!! I've been promised your books for my birthday :D
The “me!” at 2:17 is the cutest thing that makes Kenji so unique
the guy is a national treasure at this point
Can we get a part 2 soon? This was really useful. Maybe some advice about preparing soy meat
I'm convinced this man invented cooking
---my top cooking writer/chef since his Serious Eats days, glad he is still sharing his knowledge
Just bought a proper wok and this video has really helped me understand how to use it properly. Thank you! Amazing and articulate.
I hope you know he's an award winning cookbook author and just released a book about woks and wok cooking.
@@alisaishere I didn't know that! Brilliant. Thank you for that. :D
This dude's so smart I freakin love watching anything he does because I'm always listening and learning (or at least learning momentarily and attempting to remember)
Kenji is an excellent science communicator!
wow! it was very informative,thanks !
He explains exactly how I was taught and I love it.
Kenji: Some people like steamed burgers. Don’t give me steamed burgers.
Mr. Skinner: 😮
Those are steamed hams, not steamed burgers. HUGE difference Superintendent Chalmers.
There isn’t a single food-related youtuber who hasn’t mentioned Kenji
love the integration of science principles behind various cooking techniques
thank you for the chicken tutorial! I had some troubles last time I did one, hopefully next try would be easier now!
So weird seeing him these days without a GoPro on his forehead! Kenji, this was an excellent segment - should do something similar semi-regularly :)
My first thought when the video began is that he should have done the interview with his GoPro and just be looking in a mirror
Never clicked faster on a WIRED vid
can't watch one of these without commenting how good they are!!
Yes! It's been a long time coming but Kenji is finally on this :)
I have a feeling that the user who asked about cooking using radiation meant electromagnetic radiation - in such case, he probably should’ve explained how a microwave cooks your food.
But in the terms of thermodynamics all that he said is correct.
Ah so that's where the chicken oysters are! I always have read descriptions, but I'm a visual learner so this was very helpful!
Loved the walk-through on butchering a whole chicken! I think that will help me struggle less during Thanksgiving dinner... haha
I'm a simple man. I see a video with Kenji Lopez-Alt and I click
THIS.IS.AN.AMAAAAZING.VIDEO! I need a "Love" button, a "like" just doesn't do this justice!❤️ THANK You, Chef!!!!
14:12 in the Middle East we use baking soda now to make modern and quick date cakes, since the date paste has to be thin and added into the cake,and it used to take a while in the old days but with baking soda that process is much faster
This video was fascinating! I learned so much!
for anybody struggling to butcher a whole chicken, it's going to take several attempts before you get it quick and effective like Kenji
I actually Favourite'd this vid so I can look at it for reference. I'm not too good at butchering a whole chicken... Yet.
btw a good pair of kitchen scissors can used for butcher a whole chicken, not the prettiest, quickest or effective but it works
@@apetogetherstrong6600 - definitely 👍 especially for removing the backbone. spatchcocking is super easy with a good set of shears
Yeah, but it's not hard, really, it just takes a little practice.
@@susieusmaximus5330 This is exactly it! In culinary school, they would just plop three or four chickens a day on your station during the meat/butchery class. After the second day, it's pretty much ingrained in you and the rest is just perfecting the skill so you get an A+ when you do it for exams. Granted, I wouldn't recommend that many chickens at a time, unless you have a vacuum sealer and are prepared to freeze them.
Kenji the Legend! Please bring him back again and again and again
I came to know difference between wok & frying pan . leaned quite a few things more and enjoyed the video immensely. 👍
Kenji is so great - his "Food Lab" book is the most interesting cookbook you will ever read
Perfect intro, Mr. López.
Never heard of them, fell in love.
Him
@@Lou-if1th "Them" is a general pronoun, it can be used to refer to anyone
Good stuff. So knowledgeable this gentleman.
aww what a sweet man, i hope to be w great chef like him
His last tip about rice cooking is what I've been using for a long time after much trial and error. Irrespective of the opinions of many other youtube channels and self-appointed authorities on rice cooking, you don't actually need a rice cooker to get perfect rice.
Sure, you don't need it but it's easier and much more fool proof.
Speaking as someone didn't use a rice cooker for 40 years but recently had one given to me, no, you don't need them, but man, are they easier. I use it all the time now.
If you only use a fixed source of rice, that's fine.
If you need to process different rice, the rice cooker allows you to obtain relatively perfect results without precise adjustments.
And you don't need a car to travel a long distance. But boy is it easier with one.
It gets even better when you realize you can cook other grains, oats, beans, yogurt, meats, and even cake in it! Rice cookers aren't just for rice, they're incredible at retaining the perfect amount of moisture and distributing heat evenly throughout.
Guys, gals, and non binary pals is PERFECTION. I love it. Also I loved how thorough and informative all the answers were. I've got a new chef to follow!
get ready to go down the deep, deep rabbit hole of Kenji's content
You’ve got a lot of content of his to go through. He’s one of the most knowledgeable chefs out there. Even his simple recipes like “scrambled eggs” has a lot of depth in the video.
LOOK AT MEEEEEE
I learned soo much ! :O best wired video ever !
I love his nail colors 😍
There is so much love for Kenji on the internet. Not only is he an absolute master chef, his fans are so wholesome and positive.