J. Kenji López-Alt is the Managing Culinary Director of Serious Eats and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. He is an MIT grad, a restaurant-trained chef and a former Editor at Cook's Illustrated magazine. He has earned a fanatical following for his blog by demystifying cooking techniques like sous vide (his version involves a plastic cooler). His new book, The Food Lab: Better Home Cooking Through Science, will be available for purchase and signing. Moderated by Food Services Manager Jenna Taylor
Views: 56569 Talks at Google
Read up on the full details here: http://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you. WHY THIS RECIPE WORKS: - Large chunks of potato maximize the contrast between exterior and interior. - Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. - Infusing the oil with garlic and herbs gives the potato crust extra flavor. NOTES Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths. INGREDIENTS Kosher salt 1/2 teaspoon (4g) baking soda 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above) 5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat Small handful picked rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced DIRECTIONS 1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately. 3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks. 4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. 5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Views: 137823 J. Kenji López-Alt
Perfect poached eggs are not easy to make. But we've got a few tricks up our sleeves that'll have you poaching like a pro every single time. Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz 2nd Camera: Renata Yagolnitzer Doodles: Robyn Lee Music: Danny Ross SFX: freesfx.co.uk Original post here: http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html
Views: 833300 SeriousEats
JOIN OUR INDIEGOGO CAMPAIGN! http://igg.me/at/foodlab What if you could EAT SCIENCE? Well, good news ... you CAN! Let us show you the menu! The Food Lab is a six-episode series based on the explosively popular column by J. Kenji López-Alt at Serious Eats, the internet home of all things delicious. Kenji is joined on the show by intrepid video journalist and food enthusiast Katie Quinn. Together, Kenji and Katie explore and explain the sometimes complicated scientific principles behind everyday cooking—and how you can use science to cook better (and eat better). For example, why are there so many hurtful myths about properly cooking steak? Do you know how many emulsions you ate this week? Is there anything more complicated than cookie chemistry? And just what the heck is the Maillard reaction? But more than just learning fun facts, you'll leave each episode of the Food Lab armed with useful techniques and tips for improving your eating, your way. Once you get the science, cook up your own new ideas. And you can even eat the failed experiments! Well, most of the time ... Join our Indiegogo campaign to help fund the show and glitz up the final product! http://igg.me/at/foodlab Episodes will be released in pairs, starting in July 2015, and climaxing in September with the release of The Food Lab book from WW Norton.
Views: 6591 SeriousEats
This recipe is excerpted from my upcoming book, a follow up to my 2015 book The Food Lab. You can find more info and stay up-to-date on its release at kenjilopezalt.com Dan dan noodles are a classic Sichuan dish of noodles tossed in a spicy and numbing chili sauce with ground pork. It's incredibly simple to make, even if you don't have access to fresh Chinese noodles (just cook dried pasta in water with about 1/4 teaspoon of baking soda per quart and it'll give the pasta the flavor and bouncy texture of Chinese wheat noodles!). Some of the ingredients can be a little tough to find in western supermarkets, but all of them last a long time in the fridge (like, months or years), so just grab some on a trip to the Asian market, or order them online. Pickled mustard root: https://www.amazon.com/WuJiang-Preserved-Mustard-Stems-Shredded/dp/B01MU55QLK/?tag=kenjilopezalt-20 Roasted chili oil (or use homemade recipe below): https://www.amazon.com/Spicy-Chili-Crisp-Oil-Sauce/dp/B00G8WQQZ2/?tag=kenjilopezalt-20 Chinkiang vinegar: https://www.amazon.com/Gold-Plum-Chinkiang-Vinegar-18-6/dp/B00BUIKGU0/?tag=kenjilopezalt-20 Recipes: Note: For best results, use fresh Chinese lo mein-style noodles. If they are unavailable, you can use fresh or dried pasta such as spaghetti or even tagliatelle. For a bouncier texture and flavor that emulates Chinese noodles, add 1/4 teaspoon of baking soda per quart of water when cooking the pasta. Serves 4 to 6 as an appetizer or as part of a larger meal For the Pork: 2 tablespoons (30ml) vegetable oil 6 ounces (120g) ground or finely chopped pork 1 teaspoon ground Sichuan peppercorns 2 cloves garlic, minced 1/2-inch knob ginger, minced 2 ounces (about ¼ cup) minced preserved mustard root or stem (ya cai or zha cai, see note) For the Sauce: 1 tablespoon (15ml) soy sauce 2 tablespoons (30ml) Chinkiang vinegar 1 to 2 tablespoons (15 to 30ml) store-bought or homemade roasted chili oil To Serve: 1 pound fresh Chinese noodles (see note) 4 to 5 thinly sliced scallions 1. For the Pork: Rub a thin film of oil into the bottom of a wok using a paper towel. Heat the wok over high heat until smoking. Add the remaining oil, the pork, and the Sichuan peppercorns. Cook, stirring and tossing and using a spatula to break up the pork until it is no longer pink, about 1 minute. Continue cooking until the pork starts to brown slightly, about 1 minute longer. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the preserved mustard root and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a bowl and set aside. 2. Bring a large pot of salted water to a boil. Pour soy sauce, vinegar, and chili oil in the bottom of a large serving bowl. 3. When the water is boiling, add the noodles and cook according to the package directions until barely cooked through, just a couple minutes. Use a ladle to transfer about ¾ cup of boiling water from the noodle pot to the serving bowl. 4. Drain the noodles and transfer them to the bowl. Spoon the pork mixture on top and garnish with scallions. Serve immediately, tossing the noodles in the sauce at the table before serving. MIXED ROASTED CHILI OIL 2 ounces mixed dried chilies, such as arbol, Sichuan, pasilla, California, and ancho 1 ½ cups neutral oil such as canola, vegetable, or safflower 2 (1/4-inch) slices fresh ginger 1 tablespoon Sichuan peppercorns (optional) 2 tablespoons sesame seeds (optional) 1. Place the chilies on a microwave-safe plate and microwave on high power at 15 second intervals and hot, pliant, and toasty-smelling. Depending on the power of your microwave this can take between 45 seconds and up to a few minutes. Do not let the chilies smoke or burn. Alternatively, toast the chilies on a rimmed baking sheet in a 375°F (200°C) oven until toasty-smelling, about 3 minutes. 2. Using a pair of kitchen shears, trim the stems, ribs, and seeds from the chilies and discard. 3. Transfer the chilies to a blender or food processor and add 1 cup of oil. Pulse until the chilies are finely chopped (you can leave them chunkier for more texture, or chop them very fine for more intense flavor and heat). 4. Transfer oil/chili mixture to a small saucepan. Add remaining oil, ginger, Sichuan peppercorns (if using), and sesame seeds (if using). Set over medium heat and cook, stirring the pot frequently, until the mixture is gently sizzling. Remove from heat and let cool completely. Transfer to a mason jar. Tightly sealed in the refrigerator or a cool, dark cabinet, the chili oil should keep for several months.
Views: 272302 J. Kenji López-Alt
Follow The Food Lab's rules for making the best BLTs. Follow them well and find your lunch. Full Article: http://www.seriouseats.com/2016/08/blt-manifesto-how-to-make-best-bacon-lettuce-tomato-sandwich.html Here's how to make homemade 2-Minute Mayonnaise: https://www.youtube.com/watch?v=uMzcrTRn3Zs RECIPE NOTE: This recipe can easily be scaled up. To cook bacon for a larger crowd, preheat the oven to 400°F. Lay bacon strips on a rimmed baking sheet lined with parchment paper, top with a second sheet of parchment paper, and place a second tray on top to keep the bacon flat while baking. Transfer the sandwiched bacon slices to the oven, and bake until well-rendered and crisp, 20 to 25 minutes. Reserve the bacon drippings, and brush onto slices of bread before toasting in the toaster or on a griddle. INGREDIENTS: 3 strips thick-cut, naturally cured bacon (see note above) 2 slices high-quality sandwich bread, such as shokupan 2 tablespoons (30ml) homemade or store-bought mayonnaise (see note above) 1 1/2 cups finely shredded iceberg lettuce (see note above) 4 thick slices ripe tomato (see note above) Coarse sea salt, such as fleur de sel or Maldon Freshly ground black pepper DIRECTIONS: 1. Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside. 2. Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side. 3. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on one piece of bread and sprinkle generously with coarse salt and freshly ground pepper. 4. Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half-slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately. Music: Bensound.com
Views: 110424 SeriousEats
Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods. Watch the video to see how it's done. Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz Production Assistants: Linnea Zieglinski & Renata Yagolnitzer Doodles: Robyn Lee Music: Danny Ross Original post here: http://www.seriouseats.com/2013/04/video-foolproof-hollandaise-in-2-minutes.html
Views: 880202 SeriousEats
Here's a super-simple method for making mayonnaise in under two minutes with the help of an immersion blender. Full recipe here: http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html INGREDIENTS 1 whole egg 1 tablespoon lemon juice (from 1/2 a lemon) 1 teaspoon dijon mustard 1 medium clove garlic, minced 1 cup vegetable or canola oil Kosher salt DIRECTIONS 1. Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting. 2. Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks. WHAT IF MY MAYO DOESN'T WORK? So I called this "foolproof," but really, it ought to be called "fool-resistant," because even the most bulletproof technique fails now and again. Some people have reported that the mayonnaise never comes together when blending. The number one problem I've discovered is using the wrong jar. It is imperative that the jar be just slightly larger than the head of the immersion blender, as the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, the other option is to double the recipe in order to increase the starting volume of the egg/lemon mixture. Finally, if your mayonnaise is watery, that means it has not emulsified properly, and no amount of additional blending is going to fix that. Your best bet is to let the mixture settle and separate, then try again. Music: Bensound.com
Views: 49803 J. Kenji López-Alt
More details here: http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth. WHY IT WORKS - Creamy, flavor-packed mushroom risotto, without the constant stirring. - We get intense mushroom flavor by using a combination of well-browned fresh mushrooms, dried porcini, and stock infused with mushroom trimmings. - The pressure cooker produces perfectly cooked creamy risotto in just a few minutes, with no stirring. A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms. NOTES: I like to add a splash of heavy cream to my risotto just before serving—it adds a velvety creaminess and smooths out all the flavors. Some folks prefer the stronger flavor of cream-free risotto. Taste before adding the cream if you are unsure. To Cook Without a Pressure Cooker: Follow recipe through the end of step 4, using a large Dutch oven instead of a pressure cooker. Strain the broth through a fine-mesh strainer into the Dutch oven and add 2 more cups of broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid is absorbed and the rice is almost cooked through, about 30 minutes. Stir in 1 to 2 more cups of broth to adjust consistency and continue with step 6. INGREDIENTS 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock 1 ounce (30g) dried porcini mushrooms (optional) 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved 4 tablespoons (60ml) extra-virgin olive oil 4 tablespoons (50g) unsalted butter Kosher salt and freshly ground black pepper 1 medium yellow onion, finely chopped (about 6 ounces; 170g) 2 medium cloves garlic, finely minced 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano 2 teaspoons (10ml) soy sauce 1 tablespoon (15ml) light miso paste 3/4 cup (175ml) dry white wine 1/4 cup (60ml) heavy cream (optional; see note) 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives DIRECTIONS 1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside. 2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes. 3. Add onion, garlic, and chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and butty in the center.) Stir in soy sauce and miso paste until evenly incorporated. 4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes. 5. Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric. 6. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.
Views: 30758 J. Kenji López-Alt
This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand. Read more and get the recipe: http://www.seriouseats.com/2017/01/the-food-lab-3-ingredient-fast-easy-stovetop-macaroni-and-cheese.html?utm_source=yt&utm_campaign=jan17
Views: 45630 SeriousEats
Watch J. Kenji Lopez-Alt break down soft tofu soup, as seen at one of his favorite Korean restaurants in Fort Lee, New Jersey. Guest-starring The Girl Who Ate Everything (Robyn Lee). Original post here: Video: Jessica Leibowitz Music: Kevin MacLeod
Views: 19281 SeriousEats
Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan. Get the full recipe: http://www.seriouseats.com/2017/01/how-to-pan-fry-salmon-fillets.html
Views: 92492 SeriousEats
What happens when Alton Brown walks into a kitchen with The Food Lab (J. Kenji Lopez-Alt)? Watch and see... Video: Jessica Leibowitz Doodles: Robyn Lee Music: Kevin MacLeod
Views: 95707 SeriousEats
http://www.seriouseats.com/2016/09/the-best-fastest-way-to-freeze-defrost-food.html Freezers are great for long-term storage, but they're only useful when you can defrost food quickly with minimal loss of quality. So what's the secret? The key for better quality frozen food is to minimize the time it takes for your food to freeze and defrost, which means freezing flat to maximize surface area to volume ratio.
Views: 40262 J. Kenji López-Alt
J. Kenji López-Alt, author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science, and managing culinary director of the food website Serious Eats, encourages us to put science to work in the kitchen. By showing and explaining the fundamental concepts behind creating a meal — the "why" behind the "how to" — Kenji and The Food Lab dispel common cooking myths, analyze best techniques, and free you from previous culinary constraints using science!
Views: 3486 Arts & Ideas
http://www.seriouseats.com/2014/12/the-food-lab-slow-cooked-bolognese-sauce-recipe.html When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees. I welcome you to tell me how inauthentic this recipe is. Please. Why this recipe works: - Slow-roasting in the oven creates rich browned flavors while ensuring that the meat stays tender. - A combination of beef, lamb, and pork along with pancetta and chicken livers creates layers of rich, meaty flavor. - Fish sauce added at the end enhances the meatiness of the dish. SPECIAL EQUIPMENT: Dutch oven, immersion blender INGREDIENTS: 1 quart (1 liter) homemade or store-bought low-sodium chicken stock 1 to 1 1/2 ounces (4 to 6 packets; 30-45g) powdered gelatin (see note above) 1 (28-ounce; 800g)) can whole peeled tomatoes, preferably San Marzano 1/2 pound (225g) finely minced chicken livers 1/4 cup (60ml) extra-virgin olive oil 1 pound (450g) ground beef chuck (about 20% fat) 1 pound (450g) ground pork shoulder (about 20% fat) 1 pound (450g) ground lamb shoulder (about 20% fat) Kosher salt and freshly ground black pepper 4 tablespoons (60g) unsalted butter 1/2 pound (225g) finely diced pancetta 1 large onion, finely minced (about 8 ounces; 225g) 2 carrots, finely chopped (about 8 ounces; 225g) 4 stalks celery, finely chopped (about 8 ounces; 225g) 4 medium cloves garlic, minced 1/4 cup minced fresh sage leaves (about 25g) 1/2 cup minced fresh parsley leaves (about 50g) 2 cups (475ml) dry white or red wine 1 cup (235ml) whole milk 2 bay leaves 1 cup (235ml) heavy cream 3 ounces (85g) finely grated Parmesan cheese 2 tablespoons (30ml) Vietnamese or Thai fish sauce To Serve: Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne DIRECTIONS: 1. Adjust oven rack to lower-middle position and preheat oven to 300°F. Place stock in a medium bowl or 1 quart liquid measure and sprinkle with gelatin. Set aside. Puree tomatoes in the can using an immersion blender or transfer to the bowl of a regular blender and puree until smooth. Transfer chicken livers to a cup that just fits the head of the immersion blender and puree until smooth. 2. Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb, season with salt and pepper and cook, stirring and breaking up with a wooden spoon or potato masher until no longer pink, about 10 minutes. Remove from heat and stir in pureed chicken livers. 3. Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not started to brown, about 8 minutes. Add onions, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture. 4. Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer. 5. Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper. 6. Bring sauce to a simmer, then transfer to oven with no lid. Cook, stirring and scraping down sides of pot occasionally, until liquid is almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If the sauce still looks liquidy or the fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently. 7. Carefully skim off most of the fat, leaving behind about a cup total (for more precise measurement, skim completely then add back 1 cup of fat). 8. Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week. 9. To Serve: Heat ragú in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup of cooking liquid. Return to pot and add just enough sauce to coat, along with some of the cooking water. Cook over high heat, tossing and stirring gently until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing extra Parmesan at the table.
Views: 136127 J. Kenji López-Alt
WATCH NOW! http://vimeo.com/ondemand/foodlab What if you could eat science? Good news -- you can! Let us show you the menu! The Food Lab is a series based on the explosively popular column by J. Kenji López-Alt at Serious Eats, the internet home of all things delicious, founded by Ed Levine. Kenji is joined on the show by intrepid video journalist and food enthusiast Katie Quinn. Together, Kenji and Katie explore and explain the sometimes complicated scientific principles behind everyday cooking—and how you can use science to cook better (and eat better). For example, why are there so many myths about properly cooking steak? How many emulsions did you eat this week? Is there anything more complicated than cookie chemistry? And what's really going on when you boil water? But this is more than just learning fun facts. Each episode of the Food Lab arms you with useful techniques and tips for improving your eating, your way. Once you get the science, cook up your own new ideas. And you can even eat the failed experiments! Well, most of the time ... EPISODE RELEASE SCHEDULE 7/21 - CHEESEBURGERS and EMULSIONS 8/18 - BOILING WATER and CHICKEN 9/15 - COOKIES and STEAK J. KENJI LÓPEZ-ALT is managing culinary director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab and forthcoming eponymous book. A restaurant-trained chef and former editor at Cook's Illustrated magazine, Kenji lives in San Francisco with his wife Adri and two dogs. KATIE QUINN is a video journalist and food enthusiast. She's been in the media industry for years as a digital shooter, producer, editor, and host. She loves a good story, a good laugh, and a good meal.
Views: 20268 SeriousEats
Full recipe: http://bit.ly/2cKEJYE Though it's North African in origin, these days shakshuka is popular throughout the middle east (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S. Given its versatility, it's easy to see why. It's quick, it's simple, it's easy to scale up or down, it works for breakfast, brunch, lunch, dinner, or a midnight snack. WHY THIS RECIPE WORKS: - Charring the peppers and onions gives them another dimension of flavor. - Whole canned tomatoes have better flavor than diced and are more consistent year-round than fresh. - Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier. NOTES: To crush the tomatoes, transfer to a large bowl and squeeze through your fingers to create a chunky puree. Alternatively, leave whole, add to pan, and use a pastry blender to cut the tomatoes directly in the pan. INGREDIENTS: 3 tablespoons extra-virgin olive oil (45ml), plus more for drizzling 1 medium onion, thinly sliced 1 large red pepper (bell pepper for milder heat, or red horned pepper for hotter) 1 fresh small hot chili, such as jalapeño, Serrano, or Fresno 2 to 3 cloves garlic, thinly sliced 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika 2 teaspoons (8g) whole or ground cumin seed 1 (28-ounce; 800ml) can of whole peeled tomatoes, crushed by squeezing between your fingers (see note above) Kosher salt and freshly ground black pepper Large handful minced cilantro, parsley, or a mix 6 eggs For Serving: Sliced oil-cured black olives, feta cheese, or artichoke hearts (all optional) Crusty bread DIRECTIONS: 1. Heat olive oil in a large skillet over high heat until shimmering. Add onion, red pepper, and chili, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until the vegetables are fully softened and spottily charred, about 10 minutes total. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley. 2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining five eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until eggs whites are barely set and yolks are still runny, 5 to 8 minutes. 3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
Views: 58780 SeriousEats
Check out my Definitive Guide to Prime Rib here: http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html Is there anything more truly beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge. When you see such a roast in front of you, everything else—the argument you had with your sister over mashed potatoes, the red wine stain on the carpet, the enticingly crisp bowl of roast potatoes, even the plaintive look of the dog staring up with a please sir, can I have a bone? face—disappears as you become lost in a mental vortex of juicy meat, crisp fat, and drippings. The reverse-sear is the best way to get there. NOTES: This recipe works for prime rib roasts of any size from two ribs to six ribs. Plan on one pound of bone-in roast per guest. (Each rib adds one and a half to two pounds to the roast.) For best results, use a dry-aged prime-grade or grass-fed roast. To improve the crust, allow the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If, after step 1, your timing is off, and your roast is ready long before your guests are, reheat the roast by placing it in a 200°F (93°C) oven for 45 minutes before you continue with step 2. INGREDIENTS: 1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note above) Kosher salt and freshly ground black pepper DIRECTIONS: 1. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours. 2. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C). 3. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Views: 158537 J. Kenji López-Alt
After some pushing from fans, Frankie and Junt attempt the 3-ingredient mac & cheese invented by J. Kenji López-Alt (The Food Lab), which includes a Great Value medium cheddar, evaporated milk, and macaroni. Will it work? Or is it just some trendy Internet cooking? Check out the recipe at Serious Eats at http://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html Red Cow on Patreon! https://www.patreon.com/redcowentertainment Red Cow on Reddit! https://www.reddit.com/r/redcowentertainment Red Cow on Facebook! https://www.facebook.com/RedCowEntertainment Red Cow on Instagram! https://instagram.com/redcowentertainment Red Cow on Twitter! https://twitter.com/redcowent BoxMac Shirts!! http://redcowentertainment.com/store BOXMAC! Nudge Foods! https://youtu.be/h9rU0odZaEo Mac Magic Pasta Pot! https://youtu.be/hyToaLhqb1A Velveeta Varieties! https://youtu.be/ShUdy_6E-Kk Mushroom, Bacon, and Gnocchi Mac Part 2! https://youtu.be/zMBXnG0Z-ZM Mushroom, Bacon, and Gnocchi Mac Part 1! https://youtu.be/jes7VgYM2vk HEB Part 3! https://youtu.be/F3rs1bGiyvY Sprouts! https://youtu.be/N1nngz6Ne8E Japanese Gratin and Great Value Three Cheese! https://youtu.be/MOtE8EEEL1s Blount's and Japanese Prep! https://youtu.be/gOz1Pt20fz4 Bear Creek! https://youtu.be/-woRe3ryAEI Festival of Spirals Pt. 2! https://youtu.be/n1LTY88w49o Festival of Spirals Pt. 1! https://youtu.be/UX9-d0qVMuQ Boring Deluxe Macs! https://youtu.be/AWbqtwjetrk Blind Taste Test! https://youtu.be/aeRmoVN-pu0 Barely Macs! https://youtu.be/MR14govdLbA Vegan Macs Part 3! https://youtu.be/SF32Nu5QMqs Protein Macs! https://youtu.be/Pg9hDfXAPHk Bargain Frozens! https://youtu.be/DP0B7k36nE4 Frozen Evol, Devour, and Marie Callender's! https://youtu.be/ZhVsKNCXrrg Kroger vs. Meijer! https://youtu.be/nEMYgpvX354 Annie's Deluxes https://youtu.be/k6C39ZE2l1k Horizon Organics! https://youtu.be/e6OzGkd7QmQ More Cracker Barrel! https://youtu.be/lad271En6Vk Key Foods/Best Yet/Fresh Finds! https://youtu.be/WLrYrTaXrFw 4th of July Mix-Ins! https://youtu.be/xfOtpFb7La4 Kraft Premium Cleanup! https://youtu.be/GluIi5OPviQ Velveeta Bold and Spicy Krafts! https://youtu.be/GYCZSn1UiVs Macs of the North! https://youtu.be/GaGridVuyGo So Cheesy! https://youtu.be/XBSuVsNjBwI Cracker Barrel! https://youtu.be/DHYFRZ94p2U Roland Truffle Macs! https://youtu.be/qLrwny66vzc Kraft Removes Artificial Coloring! https://youtu.be/xiUPVVTUHQ4 BagTrash! https://youtu.be/nOnj18FSQh0 Macs Junt Brings to Frankie's Attention! https://youtu.be/CcOWjxJbvjU More Vegan Macs! https://youtu.be/0YCLPIRBiNE Pirate’s Booty! https://youtu.be/bpWsmS7h1Fk Electric Mac and Cheese Cookers! https://youtu.be/-NIh8LrwbWQ UK Macs Part 3! https://youtu.be/oYGLHWrxAXE UK Macs Part 2! https://youtu.be/d041oUtpfiE UK Macs Part 1! https://youtu.be/ihZZMbhor_E Store Brands! https://youtu.be/fyNZLA0L8us Fancy Pants Macs! https://youtu.be/mzdfJkfzFp4 Canada Cleanup! https://youtu.be/RRDu51SXF_U Texas Macs! https://youtu.be/XMmP8-MtOyU Viewer Submitted Macs 2! https://youtu.be/DcFmEavQboM After Hours 2! https://youtu.be/0_kKke8dSWI Australian Macs! https://youtu.be/Lus0c1dT93w Annie's Part 2! https://youtu.be/HAND6U8NUXo Annie's Part 1! https://youtu.be/vloxfz34kzc Christmas!!! "Gift of the Mac Guys" https://youtu.be/EirCp7KvIoU Easy Mac! https://youtu.be/2vw2Yj9Vafo Low Cost Deluxes! https://youtu.be/QjV3UIsNav8 Macs You Would Never Buy! https://youtu.be/xn2W5A5OHZg Camping Macs! Part 2 https://youtu.be/hCX-E_oc-CY Camping Macs! Part 1 https://youtu.be/bOyrahdnEG4 Thank You for 55,000 Views! https://youtu.be/ofwk859WW6g Jon Plays the BoxMac Theme on Piano! https://youtu.be/Qppm3C4drc4 90s TV Commercial Spot for the BoxMac Halloween Special! https://youtu.be/m9KfS4UzLo0 BoxMac Halloween Special Bloopers! https://youtu.be/Gi-v2iMh9zg BoxMac Halloween Making of Video Blog! https://youtu.be/sGGAORM9fk4 Gluten Free Macs! https://youtu.be/Em88UX96oUA Canadian Thick and Creamy vs. American Thick and Creamy! https://youtu.be/qI6TaWlK8fo Canadian Velveeta vs. Velveeta Shells and Cheese! https://youtu.be/uiPyJDejcWg Canadian Kraft Dinner Original vs. US Kraft Original! https://youtu.be/TOZYESQVHxs Kraft Deluxe Reformulation! https://youtu.be/4yng8guSuvk Frozen Macs! https://youtu.be/Kfa-1ngUed0 Coolduder's Fatal 4 Way Mac Battle! https://youtu.be/Yu0DkwXzMYA Goldfish vs. Spongebob! https://youtu.be/mhJGwGVmbSY Vegan Macs! https://youtu.be/5OswiquCnK8 Viewer Submitted Macs! https://youtu.be/_doiibw_Nfw Kraft Three Cheese vs. Kraft Four Cheese Deluxe! https://youtu.be/_doiibw_Nfw Battle of the Organics! https://youtu.be/sgyuNmsoaI0 CHEAP Mac and Cheeses: https://youtu.be/LvDL1WbO9YU The whole Junt! playlist! https://www.youtube.com/playlist?list=PLmqeFKoBmT0KxZWrixVpE_ytmOPdPhHHt Subscribe to https://www.youtube.com/c/RedCowEntertainment And much more at http://www.redcowentertainment.com.
Views: 4164 Red Cow Entertainment
This recipe is excerpted from my second book, The Food Lab Vol. II, which will be out in early 2019. This particular recipe is very much influenced by the version I ate at Chenmapo Doufu in Chengdu, and by the version in Fuschian Dunlop's classic Every Grain of Rice (https://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045/?tag=kenjilopezalt-20), though with a few tweaks and twists of my own. Sign up for my newsletter at http://www.kenjilopezalt.com for more recipes, video, and book news. Thanks! Here's the complete recipe: GONGBAO JI DING (Kung Pow Chicken) Note: You can use dry sherry in place of the Xioshing wine. You can use Chinese black vinegar or even balsamic vinegar in place of the Chinkiang vinegar if you can’t find it. You might find bottles of low sodium soy sauce labeled “light.” That is not what you’re looking for in this recipe. Light soy sauce is typically thinner and saltier than the dark soy sauce used in some Chinese recipes. You can use Japanese shoyu or tamari in its place if you can’t find Chinese light soy sauce. This recipe serves 2 as a main course. Trying to double the recipe will lead to poor end results as you won’t be able to maintain enough heat to sear the chicken. If you want to double the recipe, cook the chicken and vegetables in two separate batches, following the recipe through the end of Step 5 and transferring the cooked chicken and vegetables to a large bowl on the side. When you’re ready to finish, add all of the cooked chicken and vegetables (both batches) back to the wok over high heat, stir in the double batch of sauce, and toss until coated. You can also cook this recipe in a large Western-style skillet, though the flavor will not be quite the same. For the Chicken: 2 small boneless skinless chicken breasts, about 6 ounces each, cut into 1/2-inch cubes 1 teaspoon Xiaoshing wine (see note above) 2 teaspoons light soy sauce 2 teaspoons cornstarch large pinch kosher salt For the Sauce: 1 tablespoon honey 2 tablespoons Chinkiang vinegar (see note above) 1 tablespoon Xiaoshing wine 2 teaspoons light soy sauce (see note above) 1/2 teaspoon cornstarch Water, as needed For the Stir-Fry 3 tablespoons vegetable oil 6 to 12 small dried red chiles (such as árbol), stems removed, cut into ½-inch pieces with scissors, seeds discarded 1 teaspoon Sichuan peppercorns, reddish husks only (stems and black seeds discarded) 4 medium cloves garlic, thinly sliced 1-inch knob ginger, peeled and cut into fine matchsticks or grated 6 scallions, white and pale green parts only, cut into ½-inch pieces ¾ cup roasted peanuts (about 5 ounces; 150g) 1. For the chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until chicken is evenly coated in a thin film of cornstarch/marinade paste. Set aside. 2. For the Sauce: Combine honey, vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain 3. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 ½ minutes. 4. Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds. 5. Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water a tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.
Views: 136265 J. Kenji López-Alt
Here's more on the science of peeling boiled eggs: http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead. Why this recipe works: - Placing eggs into a pot full of steaming water cooks them evenly and gently with less risk of cracking than dropping them into simmering water. - Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end. - Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time. SPECIAL EQUIPMENT: Large pot with steamer insert INGREDIENTS 1 tray of ice cubes 6 eggs DIRECTIONS 1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.
Views: 49661 J. Kenji López-Alt
Sausages are forgiving, but how many times have you been served a sausage that's burnt to a crisp on the outside but raw in the center? This technique produces juicy, flavor-packed, perfectly cooked sausages and hot dogs every time. See more details here: http://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html
Views: 127661 J. Kenji López-Alt
One turkey. Two types of muscles. Two different temperatures needed to cook properly. Put away the roasting pan and get ready to spatchcock the bird. J. Kenji's book is "The Food Lab: Better Home Cooking Through Science" (http://goo.gl/vM0flZ). Read more at BigThink.com: http://bigthink.com/videos/kenji-lopez-on-how-to-cook-the-perfect-turkey Follow Big Think here: YouTube: http://goo.gl/CPTsV5 Facebook: https://www.facebook.com/BigThinkdotcom Twitter: https://twitter.com/bigthink Transcript - So turkeys are a tough animal to cook, poultry in general, and it's because there are two types of muscle in a turkey. There's the breast meat and the thigh meat. So fast-twitch muscle, that's the breast meat; that's the muscle that's used for fight or flight, the adrenaline, the muscles that the turkey doesn't use very often during its lifetime. Then there's the slow-twitch muscles, which is the legs, the dark meat. Slow-twitch muscle has a lot more connected tissue in it so it needs to be cooked to a higher temperature in order to make sure that that connective tissue breaks down. So typically when you're roasting a turkey, you want the breast meat to come to around 150 degrees or so and you want the leg meat to come to around at least 165 to 175 degrees. So the issue is the same bird, two different temperatures, how do you do that? The way people typically cook a turkey is they'll put it in a roasting pan, like in a rack with a roasting pan with kind of a high sides, and that's actually the worst way you can possibly cook the turkey. Because that roasting pan is heavy metal; it has these high sides that kind of shield with the bottom of the bird, which is where the legs are. It shields it from the heat of the oven so your breast ends up over cooking far before your legs are done. And that's why so many people have dry turkey breast meat on Thanksgiving. The easiest way to deal with this problem, and there are all sorts of tricks like flipping the bird upside down, turning it while it's in the oven, icing down the breast, separating it into parts. I find the easiest way to do it is to butterfly it, to spatchcock the bird. So you can either do that yourself with a pair of poultry shears or you can ask your butcher to do it for you. And the idea is you cut out the backbone of the bird and then you kind of splay its legs out in this kind of pornographic way and press down on the breasts so that the whole turkey lies flat with all of its skin on top. And what you end up with there is you'll find that the breast then becomes sort of the biggest thickest part of the turkey while the legs lie a little bit flatter; the legs are exposed to more heat; the breast gets a little bit less heat; the heat goes in a little bit more slowly because it's so thick and so naturally it ends up cooking perfectly. By the time your breast meat hits 150 degrees in the center your legs are like 175 degrees. So all the meat comes out perfectly. Using this method, you can also cook it at a much higher heat and cook much faster. So you could cook a 12-pound turkey in like 45 minutes to an hour using this, which is about half the time it takes to cook a traditional turkey. And then finally it also has all that skin. All the skin gets exposed to the heat of the oven so you get really nice crispy brown skin. So the only disadvantage to it is that it ends up looking like a leg-spread-apart turkey when you bring to the table. But I always carve it in the kitchen and serve it anyway. And plus, you know, I would take good-tasting turkey over great-looking turkey any day.
Views: 16418 Big Think
The secret to baked wings that taste just like real-deal, deep-fried Buffalo wings? Some baking powder. But, of course, this wouldn't be The Food Lab unless we tested 28 variations first to confirm. WHY THIS RECIPE WORKS: - Air-drying the wings overnight helps them crisp up faster when you bake them, which corresponds to juicier meat in the end. - Baking powder adds surface area to the chicken wings, intensifying their crunch. INGREDIENTS: 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats 1 teaspoon (5g) baking powder per pound of chicken wings 1 teaspoon (5g) kosher salt per pound of chicken wings 2 tablespoons (1 ounce; 55g) unsalted butter per pound of chicken wings 2 tablespoons (1 ounce; 60ml) Frank's RedHot Sauce per pound of chicken wings Blue cheese dressing, for serving Celery sticks, for serving DIRECTIONS: 1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. 2. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. 3. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end. 4. Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.
Views: 77541 J. Kenji López-Alt
http://www.seriouseats.com/2013/11/the-food-lab-sous-vide-deep-fried-turkey-porchetta.html?utm_source=yt&utm_campaign=nov16 Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey, and doing it sous-vide makes it extra juicy and foolproof. INGREDIENTS 1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5 (get the recipe here: http://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html) 2 tablespoons canola oil DIRECTIONS 1. After forming and tying turkey porchetta (step 5 or turkey porchetta recipe), transfer to a sous-vide-style vacuum seal bag. Seal tightly and let rest for at least 6 hours and up to 2 days. 2. Preheat sous-vide water bath to 140°F. Add turkey and cook for 4 to 5 hours. Remove and run under cool running water or transfer to an ice bath to chill for five minutes. Remove from bag and add any congealed juices to gravy. Rinse thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape if desired. 3. Wearing an apron (the turkey can splatter), heat 2 tablespoons canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. 4. Remove turchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side.
Views: 21358 SeriousEats
http://www.seriouseats.com/2010/11/how-to-make-the-best-stuffing-for-thanksgiving.html While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible. Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds. INGREDIENTS: 2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts 8 tablespoons (1 stick; 4 ounces; 115g) butter 1 1/2 pounds sage sausage, removed from casing 1 large onion, finely chopped (about 12 ounces; 350g) 4 large stalks celery, finely chopped (about 12 ounces; 350g) 2 cloves garlic, minced or grated on microplane 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves) 32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock 3 whole eggs 1/4 cup minced parsley leaves Kosher salt and freshly ground black pepper DIRECTIONS: 1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F 2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. 3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. 4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve. Music: Bensound.com
Views: 52934 J. Kenji López-Alt
Kenji Lopez Alt stops by The Chew to make Maple Bacon Waffles and gives a tip on making it Vegan! Subscribe: http://goo.gl/mo7HqT
Views: 869 ABC Television Network
UQ has partnered with Ben’s production company, Milbourne Media, to produce an exciting new ‘pop science’ TV show titled Food Lab. The series aims to improve science literacy and understanding by teaching the viewer about the fundamentals of science through food. Food Lab will air in 2017.
Views: 1654 The University of Queensland
Get your copy of The Food Lab: https://goo.gl/sYklTR Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. “The one book you must have, no matter what you’re planning to cook or where your skill level falls.” (Cree Lefavour - New York Times Book Review) “You need The Food Lab, as J. Kenji Lopez-Alt’s magnum opus is 2015’s most indispensable cookbook.” (Kevin Pang - The Chicago Tribune) “I love The Food Lab.” (Yotam Ottolenghi - BBC Good Food Magazine) Click the link below to get your copy of The Food Lab: https://goo.gl/sYklTR
Views: 43 MotionBooks
The first lesson of my series in this lesson I'm going to teach you how to make raspberry caviar the things you'll need for this are calcium lactate sodium alginate xanthan gum raspberry juice a handheld blender vacuum machine (if available) syringe and strainer hope you enjoy this video please give me feedback so I'll know what to improve ENJOY
Views: 3263 The Food Lab
Spatchcocking is the fastest, easiest, best way to roast a chicken. Get the full recipe: http://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html
Views: 44032 SeriousEats
Chef and food writer J. Kenji López-Alt shares his recipe for Kung Pao Chicken, made with chicken breast, dried red chilis, roasted peanuts, and Shaoxing wine. López-Alt is the author of 2015’s 'The Food Lab: Better Home Cooking Through Science,' and writes the hit blog by the same name, Serious Eat’s the Food Lab.
Views: 300 New York Magazine
A grilled cheese is a grilled cheese, right? It's the first meal that most of us learn how to cook at home by ourselves. It's the perfect midnight snack or soup-dipper. It's great for kids, but is never turned down by an adult. It's salty, gooey, crisp, buttery, and comforting in all the right ways. How can you make your favorite comfort food even better? Follow these simple steps from The Food Lab.
Views: 40940 SeriousEats
Summer is here, and it's time for some food science! We team up with Serious Eats' Managing Culinary Director J. Kenji López-Alt (and the author of James Beard Award-winning cookbook The Food Lab: Better Home Cooking Through Science) to test for an ideal way to sear a steak. Adam and Kenji discuss some misconceptions about steak searing, and test four searing methods at different temperatures. Check out more of Kenji's food testing at http://www.seriouseats.com/ Find Kenji's book here: https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087 Shot and edited by Adam Isaak Subscribe for more videos! http://www.youtube.com/subscription_center?add_user=testedcom Follow us on Twitter: http://www.twitter.com/testedcom Get updates on Facebook: http://www.facebook.com/testedcom Tested is: Adam Savage http://www.twitter.com/donttrythis Norman Chan http://www.twitter.com/nchan Simone Giertz http://www.twitter.com/simonegiertz Joey Fameli http://www.twitter.com/joeyfameli Adam Isaak http://www.instagram.com/adamisaak Kishore Hari http://www.twitter.com/sciencequiche Patrick Norton http://www.twitter.com/patricknorton Frank Ippolito http://www.twitter.com/frankippolito Sean Charlesworth http://www.twitter.com/cworthdynamics Jeremy Williams http://www.twitter.com/jerware Thanks for watching!
Views: 2994711 Tested
--Noteworthy Amazon items: Back to the Future, The Food Lab: Better Home Cooking Through Science by J Kenji Lopez --On the Bonus Show: Our first official show in the new studio, Louis reflects on his trip to Greece, more... Support TDPS by clicking (bookmark it too!) this link before shopping on Amazon: http://www.amazon.com/?tag=thedavpaksho-20 Website: https://www.davidpakman.com Become a Member: https://www.davidpakman.com/membership Be our Patron on Patreon: http://www.patreon.com/davidpakman Discuss This on Reddit: http://www.reddit.com/r/thedavidpakmanshow/ Facebook: http://www.facebook.com/davidpakmanshow TDPS Twitter: http://www.twitter.com/davidpakmanshow David's Twitter: http://www.twitter.com/dpakman TDPS Gear: http://www.davidpakman.com/gear 24/7 Voicemail Line: (219)-2DAVIDP Subscribe to The David Pakman Show for more: http://www.youtube.com/subscription_center?add_user=midweekpolitics Timely news is important! We upload new clips every day, 6-8 stories! Make sure to subscribe! Broadcast on November 16, 2015 David's Instagram: http://www.instagram.com/david.pakman --Donate via Bitcoin: 15evMNUN1g4qdRxywbHFCKNfdCTjxtztfj --Donate via Ethereum: 0xe3E6b538E1CD21D48Ff1Ddf2D744ea8B95Ba1930 --Donate via Litecoin: LhNVT9j5gQj8U1AbwLzwfoc5okDoiFn4Mt --Donate via Bitcoin: 15evMNUN1g4qdRxywbHFCKNfdCTjxtztfj --Donate via Ethereum: 0xe3E6b538E1CD21D48Ff1Ddf2D744ea8B95Ba1930 --Donate via Litecoin: LhNVT9j5gQj8U1AbwLzwfoc5okDoiFn4Mt
Views: 2129 David Pakman Show
The Washington Post has one of the only working kitchens at a media company in the country. Every week, amazing smells emerge from The Food Lab as recipes are tested and their final product photographed for upcoming articles. Meet the beloved team who runs The Food Lab and gives it life. Join The Washington Post and taste the masterpieces that emerge from The Food Lab: wapo.st/WashPostLife.
Views: 494 Wash Post Life
Get the whole recipe here: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html These are my Ultra-Smashed Burgers. Two 2 ounce patties smashed with a trowel onto a ripping hot Baking Steel mini griddle, cooked for about 45 seconds on the first side to get a sear, scraped up with a paint scraper, and bound together with hope, dreams, and American cheese. My favorite way to make hamburgers. They were not supposed to catch on fire. Oops.
Views: 207449 J. Kenji López-Alt
Floating in Copenhagen's harbor, just steps away from the doors of Noma, is The Nordic Food Lab. Part research station, part test kitchen, the converted house-boat is a dedicated workspace for the Lab's experiments with local ingredients from the Nordic region. On board the Nordic Food Lab, Director Michael Bom Frøst and researcher Josh Evans, show us of some of their latest work. For recipes, visit http://www.ciaprochef.com/wca/
Views: 23413 The Culinary Institute of America
More U.S. Regional Celebrities & TV Shows Engineering Food Science recipes: Available: http://clipadvise.com/books/item?id=0393081087 The Food Lab: Better Home Cooking Through Science The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?As Serious Eats's culinary nerd-in-residence, J Kenji López-Alt has pondered all these questions and more In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new―but simple―techniques In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more Over 1000 color photographs ISBN 0393081087 Author: J. Kenji López-Alt Publisher: W. W. Norton & Company Rank: 93 (7071) - Amazon: 4.8 (1) - GoodReads: 4.62 (7068) - GoogleBooks: 4.5 (2) Common terms: apple pie, tarte tatin, apple cake, tarte aux pommes, apple crisp, apple recipes, 0393081087 More Reviews: https://www.youtube.com/watch?v=HiSVhAqdaGg&feature=youtu.be&list=PLQfQYq0WjUUo7EDmBD4sRwhxob3aTAwsM Main Channel: https://www.youtube.com/channel/UCHF6GLpdnZUEGNCrtza5Xyg Available in Amazon: http://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087%3FSubscriptionId%3DAKIAJQ6R7QMBXJDW4JLA%26tag%3Dclipadvise-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0393081087 Audio credits: Vibe Tracks
Views: 41 ClipAdvise Cookbooks
Read up more on the science and technique behind simple roast turkey here: http://www.seriouseats.com/recipes/2014/11/the-best-simple-roast-turkey-gravy-recipe.html We all know by this stage that spatchcocking is the fastest and easiest way to roast turkey. The only downside is that you don't get to deliver that picturesque Norman Rockwell bird to the table. And what if your Auntie Emma who insists it's not Thanksgiving unless her turkey comes to the table with its back full intact? Is there still a method that can get you great results? This recipe uses the power of a baking stone to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing. Why this recipe works: - Preheating a Baking Steel or baking stone directs the heat towards the legs of the birds, exactly where it needs to go. - A v-rack set in a rimmed baking sheet promotes good air circulation, leading to crisper skin. NOTE: For best results, dry-brine your turkey by following the instructions here. If dry-brining, omit rinsing and salting step from step 1. INGREDIENTS: 1 whole turkey, neck and giblets reserved, about 10 to 12 pounds (4.5 to 5kg)(see note above) Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil (15ml) 1 large onion, roughly chopped 1 large carrot, peeled and roughly chopped 2 stalks celery, roughyl chopped 1 1/2 quarts homemade or store-bought low-sodium chicken stock (about 1500ml) 2 bay leaves 1 teaspoon soy sauce (5ml) 3 tablespoons butter (45ml) 1/4 cup flour (1 1/2 ounce) DIRECTIONS: 1. Set oven rack to lowest position and place a baking stone or Baking Steel on it. Preheat oven to 500°F (260°C). Allow to preheat for at least 45 minutes before adding turkey. Meanwhile, rinse turkey and carefully pat dry with paper towels. Season generously with salt and pepper. Set breast side up in a V-rack over foil-lined rimmed baking sheet. 2. Transfer rimmed baking sheet with turkey directly to the baking stone. Immediately close oven and reduce oven temperature to 300°F. Roast until golden brown and deepest part of breast registers 150°F (66°C) on an instant read thermometer and legs register at least 165°F (74°C), 3 to 4 hours total. (Check on turkey after 2 hours. If the skin looks like it is not browning fast enough, turn on convection or increase oven temperature by 50°F). Remove from oven and let rest at least 30 minutes before carving. 3. While turkey is roasting, chop neck into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through a fine mesh strainer. You should have a little over a quart of fortified stock. If not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside. 4. Finely chop turkey gizzard and liver (if desired). Melt butter in medium saucepan over medium heat. Add chopped giblets and cook, stirring frequently, until just cooked through, about 1 minute. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper. 5. Carve turkey and serve with gravy. Music: www.bensounds.com
Views: 27770 J. Kenji López-Alt