J. Kenji López-Alt Answers Cooking Questions From Twitter | Tech Support | WIRED
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Published 2022-04-27
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: www.instagram.com/kenjilopezalt
Twitter (inactive): twitter.com/kenjilopezalt
YouTube: youtube.com/c/JKenjiLopezAlt/featured
Website: www.kenjilopezalt.com/
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All Comments (21)
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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.
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Wow this guy is very articulate. He should have his own YouTube channel.
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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...
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I'm an NB pal and wow did I never know how much being recognized would matter. Thanks :)
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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
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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.
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It's so weird to see Kenji cook without the usual POV camera XD
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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
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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.
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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 <3
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Kenji assumed the person asking about radiative heat transfer isn't confusing it with nuclear radiation.
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Holy crap what a great Wired Wednesday. The man, the myth, the legend!
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🤩 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.
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2:07 Ah yes, they are called "steamed hams", very popular in Albany, New York.
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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
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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!
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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.
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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!
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Man I love hearing this man talk about food.
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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!
