Stella Culinary School Podcast J Kenji Lopez Alt The Food Lab Serious Eats

SCS 033 | J. Kenji Lopez Alt of The Food Lab &

In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog.

In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list.

Here are some things we discussed in this episode:

  • What Kenji is planning for his next book, volume 2 of The Food Lab.
  • How to keep egg shells from sticking to sous vide and hard boiled eggs.
  • Kenji's favorite method for cooking hard boiled egs.
  • How he like's to use "umami bombs" to make his food more savory.
  • How to use gelatin to mimic restaurant quality stocks and reduction sauces.
  • His experiments with soaking pasta before cooking.
  • And much more.

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There are 2 Comments

sjdorst's picture

I'm only 5 minutes into listing to SCS 033, and you've already made the same mistake TWICE!!

Wursthall is in San Mateo, not (as you state) Oakland!

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