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.
An easy, foolproof method to get dinner on the table in a hurry. Slice boneless breasts in two, pound to 1/4" thickness (I use a wooden rolling pin), a quick dredge in flour, and just a few short minutes in the pan until the chicken is ready. Equally quick, and delicious is the classic lemon caper pan sauce. Its a classic—butter, shallots, white wine, and lemon juice come together to make a quick rich sauce with brightness from the lemon.
Easy, delicious, the last hollandaise recipe you'll need.
I'm partial to cooking bacon in the oven—it eliminates the mess of doing it on the stovetop, and there's something unsatisfying about microwaved bacon. Use Kenji's method for beautiful, crispy bacon, especially if cooking for a crowd.
Before trying Kenji's method I struggled with egg shell stuck on the egg. Since using his method, haven't seen had a pock marked egg.
We first made this as a side to Christmas roast duck, and have made it over and ever since.
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