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

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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:

SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered

Podcast - Main

Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Tomato sauce reduction question:

Forum topic

hey boss, 

so when I have my tomato sauce on the stove, let’s call it a Puttanesca (cause right now that’s what’s bubbling on the stove), onion/garlic/anchovy sautéed, tomato paste in, whole peeled tomatoes in, capers/olives/sugar in...  now we simmer. 

My question lies here... when letting it simmer, essentially reducing, I notice when I occasionally stir it, all the water has migrated to the top and when I fold the bottom up I notice it’s very dense and almost paste-y. 

Questions: 

Processing flavor loss

Forum topic

Cheif Jacob eta

I have noticed that when i process foods for long term storage ie. canning or freezing it loses flavor. Mostly in the form of characteristics that were present when fresh. I think I know why in part.

The freezing causes a rupture of cells by the expansion of the water in the cells and the canning also breaks down the cells releasing water.

Two examples. Home made salsa and home made hot link sausage.

Hi all

Forum topic

Hi all, 

My name is Alex and I am a big fan of cookies and cake. Hence, I hope that I will open a new bakery store in the next 1 year, which is French touch and contemporary style. I am implementing some new recipes to launch some new kinds of cookies flavor. Glad to be here.

Alex, my company Tonkin-Travel: private tours in Vietnam: http://www.tonkin-travel.com/

Help me, I’ve got GOOSE!!

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so I need a solid method of cooking goose breast or even a full recipe. I’ve never cooked it, never ate it either. A friend just got back from a hunt and is giving me some but all he’s talking about is cubing it and frying it or making jerky! I feel like there’s got to be more to do with this coveted meat. 

 

Please advise. 

Joe

Spray Foods

Forum topic

It is proposed there be heated broth in spray bottle, sprayed directly into mouth for food consumption. Depending on the temperature of the broth, specifications of the spray bottle and where in the mouth the payload of mist is propelled (such as in patterns on the tongue, the soft palate or hard palate, various novel culinary experiences might be possible. DE

Throwing out sourdough

Forum topic

Hi Chef!  First post for me!  Just want to start by saying what an awesome resource this whole website is.  I never really loomed at the forums but I follow the podcasts closely, and even watch videos sometimes.

I have a question about sourdough, which was brought up again while listening to episode 34.  You explained that you have to throw out some of the dlugh to get rid of the acid, other places i beleive you said to pour of alcohol.

Galician style octopus recite - Typical Spanish dish

Forum topic

The Galician style octopus is an octopus dish typical from Galicia, a region in the northwest of Spain. This region is known for its seafood tradition, with this recipe being spread to the whole country as it’s one of the best and probably the yummiest way to prepare octopus (in my opinion) with a few cheap ingredients. On top of that, it’s quite an easy recipe to make, both for cooking lovers to experts.

Ingredients for Galician style octopus (4 people)

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