J. Kenji López-Alt

The Food Lab: Better Home Cooking Through Science is On Sale Now!

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.

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Online: Live Cooking Class with Milk Street - How to Stir Fry

What’s on the Menu:

  • Peel and Eat Shrimp with Garlic, Scallions and Chilies

  • Vegetable and Egg Fried Rice

  • Tiger-Skin Peppers

J. Kenji López-Alt is back! This time, he’s here to teach you how to stir-fry like a pro. After tackling key stir-frying quandaries—like choosing and caring for the right pan—we’ll dive right into cooking. First up, a boldly flavorful shrimp dish that comes together in just 25 minutes. You’ll learn that when prepared well, shrimp are so flavorful that even a quick stir-fry in olive oil and a sprinkle of salt can yield delicious results, but we’ll level ours up with a combination of sweet slices of fried garlic and fresh chilies. Kenji will answer all of your shrimp questions, from what to look for when buying shrimp to how to thaw them successfully. You’ll learn the science behind the baking soda and salt soak that Kenji recommends and will come away confident about cooking your shrimp perfectly: no overdone, rubbery tragedies here. Snack on your shrimp while we make a batch of vegetarian fried rice, an economical dish that is truly extraordinary when done right. You’ll learn how to pick the right rice for the job, and we’ll talk through the steps for using either pre-cooked or fresh rice. From there, Kenji’s fried rice recipe is essentially a blueprint for future fried rice adventures. You can choose to use the same combination of onion, carrot, scallions and garlic that he does, or venture out on your own with different combinations of vegetables and aromatics. Finally, you’ll learn a simple, chili-forward dish whose evocative name comes from the way pepper skins will split as they char, forming stripes like a tiger’s coat. You’ll come away from this class having leveled up your stir-fry game.

About Kenji: J. Kenji López-Alt is the author of the James Beard Award–nominated column "The Food Lab," as well as an IACP award and James Beard Award-winning book of the same name. He is also the chef of Wursthall restaurant and bierhaus in San Mateo, CA, writes for various publications, including The New York Times, and has been a regular contributor to Milk Street Radio.

Get a copy of "The Wok: Recipes and Techniques" and use discount code MILK2022 for 10% off your order here!

Source:: https://www.eventbrite.com/e/how-to-stir-fry-with-j-kenji-lopez-alt-tickets-409963621227
Earlier Event: October 18
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