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J. Kenji Lopez-Alt

Date of Birth:

UnKnown

Nationality:

United States

Profession:

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QUOTES BY J. Lopez-Alt

Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?
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Good knife skills are lessons you learn over time.
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A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.
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There was a lightbulb moment as soon as I walked in the kitchen and started working. I love the physical action. I love the whole idea of feeding people and bringing people together over food. I love the craft involved.
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Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you're rewarded with one of the most delicious vegetables around.
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For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
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Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.
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There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I've tested dozens of steaks over the years, and I've found significant variation.
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I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.
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Organizing your fridge for maximum efficiency - in terms of food shelf life, food safety, and easy access to the things you reach for most - should be a top priority.
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No matter how many great things you say about Jacques Pepin, there's always more. Through his books and videos, he taught me the importance of technique in the kitchen, but, more significantly, he showed me what it means to be a great teacher and educator.
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Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece was in contact with the floor of the kiln. This unglazed ceramic is harder than metal and can be used just like a sharpening stone.
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