In this episode of Stella Cast, 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.
Win a Free Copy of The Food Lab
Kenji’s publicist was kind enough to send me a review copy of The Food Lab, but I already had purchased my own months prior. This means I have an extra copy to send out to one you.
Here’s how to enter to win:
Tweet Kenji a thank you for coming on Stella Cast. Make sure you at mention me, @chefjacob, so I’m aware of your tweet.
Share a link to this podcast on Facebook, making sure to tag me so I see your post.
You can do all three of the above and get entered to win three times. But more importantly than winning a book, you’ll be helping to spread the Stella Culinary love, and making it easier for us to get awesome guest like Kenji on the podcast in the future.
Note: Due to the size and weight of this book, this giveaway is only available for people who live in the United States.
Links for Kenji
Buy his book, The Food Lab - Better Home Cooking Through Science
Follow him on Twitter - @TheFoodLab
Connect with Kenji on Facebook
Read his Serious Eats blog.