J. Kenji López-Alt
Author of The Food Lab. Known for testing every variable until the technique gives up its reasoning.
Speaks to 3 threads
Cited in 7 places
- Carbonara/ Counterpoint
“A double-boiler method (the mixing bowl set over the pasta water) gives you near-total control over tempering. It is slower but it is also harder to ruin.”
The Food Lab: Pasta Carbonara — Serious Eats (2010) - Risotto/ Counterpoint
“The constant stirring is theater. Adding all the stock at once and stirring at the end produces a near-identical result with much less labor.”
No-Stir Risotto — Serious Eats (2017) - Risotto/ Argument
“Tested side by side, an unstirred risotto is indistinguishable in texture if the heat is correct.”
Stir Constantly? — argued for "Don't Bother" - Scrambled Eggs/ Counterpoint
“High heat, fast stir. Diner-style scrambled eggs cooked in 60 seconds are a legitimate, beloved style — not a failure.”
The Best Scrambled Eggs — Serious Eats (2014) - Scrambled Eggs/ Argument
“High-heat scrambled eggs are a complete and beloved dish in their own right and require no apology.”
High vs. Low Heat — argued for "Fast and Hot" - Pan-Seared Steak/ Counterpoint
“Flip every fifteen seconds. Tested back-to-back, frequent flipping cooks more evenly than the once-only sear and develops crust at least as well.”
The Food Lab: How to Cook a Steak — Serious Eats (2010) - Pan-Seared Steak/ Argument
“Frequent flipping cooks the interior more evenly and crust development is statistically indistinguishable.”
Sear Method — argued for "Flip Every 15s"