Chef and author J. Kenji López-Alt answers the internet’s burning questions about cooking. How do you get really crispy skin on chicken? What constitutes a “pinch” of an ingredient? Why do eggs make so many foods taste better? J. Kenji López-Alt answers all these questions and much more!
Books by J. Kenji López-Alt:
“The Wok: Recipes and Techniques” – https://wwnorton.com/books/9780393541212
“The Food Lab: Better Home Cooking Through Science”—https://wwnorton.com/books/9780393081084
“Every Night is Pizza Night” – https://wwnorton.com/books/9781324005254
Kenji’s social channels:
Instagram: https://www.instagram.com/kenjilopezalt
Twitter (inactive): https://twitter.com/kenjilopezalt
YouTube: https://www.youtube.com/c/JKenjiLopezAlt/featured
Website: http://www.kenjilopezalt.com/
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48 comments
Great video, great guy! I love to cook and still learned a lot. Thank you!
ozempic is just transforming all these youtubers… its actually freaky
I love these support videos. Kenji is the man.
Why ru using a plastic cutting board?
He's handling the chicken without gloves? Gross!
So just a minor correction – myoglobin is not a pigment, it's a protein that serves to store and transport oxygen to muscle cells. It contains hemes, iron-based compounds that serve as a reddish/rusty pigment; the color differences in raw and various levels of cooked meat are largely due to the oxidation of these compounds in myoglobin.
Pigs are often carriers of viruses, bacteria and parasites that can cause disease. Raw and undercooked pork should not be consumed. Just so you know. Unless you are looking for a tapeworm.
This guy looks like the living definition of the word "ambiguous"
Bro is using his own books as a laptop rest 😂
did this niqa turn qay
No oyster sauce for the fried rice 🤔🧐🤨
This was extremely fact dense 😮 I need to save this and watch it again many times to take it all in – very useful information, every bit of it. Does this chef have a Youtube channel of his own, anybody know?
I guarantee if someone cooked stir fry for him wok vs frying pan he wouldn't be able to tell the difference lmao…
This is a smart guy yet so modest
With his fried rice recipe, make sure you're starting with COOKED rice that's dry.
Kenni Lopez? W T F! Source not credible.
Bing Chilling
quick, easy, direct. its what i love about kenji he simplifies, not confuses
Also rinse your rice, really. 4 or 5 times or until the water is clear.
For some reason His face looks exactly like I'd expect someone called Kenji Lopez to look 😅
Amazing as always Kenji 😊
we dem non-binary boyz
Top Dude Kenji fella!❤
Just use a rice cooker to cook rice
I have a simple question that I can't seem to get answered. All conversion charts say that a 1/3 cup measure holds 5.33 tablespoons. If I put level tablespoons of sugar for example, in a 1/3 cup measure, it only holds four tablespoons to level. What do I not understand? I cannot put 5.33 tablespoons of any dry substance in a 1/3 cup measure unless I heap it until it spills over.
They should get their nails did they deserved it with this video and they need some attention with new polish
Awesome video. Please remove jewelry before breaking down meat or cooking at all. I get the taste of galvanized steel in my mouth looking at it 😀
For the wok, show the hack where you can take off the center piece flame diffuser to get the biggest flame while woking
8:20 kenji hasnt tried beef liver to say that
I need a wok
I see Kenji isn't a fan of steamed hams.
hmm, so apparently this is what happens when an MIT grad becomes a chef and they start explaining cooking science.
"non binary pals"
glad we're being inclusive to the retards
in the first 5 seconds this guy made me stop watching
The problem is that how the sausage gets made is that it's heavily dependent on the room where it happens, the room where it happens, the room where it happens.
He explains exactly how I was taught and I love it.
I'll be honest, I've given up cooking rice on the stove and just gotten a rice cooker.
What kind of Asian is not using a rice cooker?
#sensiblecontent ?
I love his nail colors 😍
I'm British, and I've only just found out what a broiler is. After 63 years.
I'm an NB pal and wow did I never know how much being recognized would matter. Thanks 🙂
8:21 but why don't we like stuff like kale and spinach? Those foods are nutrient dense
Non binary pals, I am out of here
The "not opening" the pot while cooking rice is something my grandma always reminds us to do. She says that when it comes to rice, you should never rush it. Always be patient and you will be rewarded with the best rice everytime you cook it.
5:45. Or using the microwave…
WOK HA is the big difference
Put a wet towel on your surface to prevent sliding.
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