HHH026 Interview with 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. (I think it’ll surprise you!) Plus, Kenji goes deep on deep frying and the perfect French fries method.

Follow Kenji on Website | Twitter | Instagram | Facebook | The Food Lab Cook Book

You can listen to the episode below or on Soundcloud.

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

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