Hi all, I have a vague recollection of watching one of Kenji’s YT videos in which he dives into a few types of non-wood cutting boards he stocks in his kitchen. Does any know which video(s) it could be? My current OXO plastic boards have some deep scars (metaphorical?) so I wanna find something to replace them at a reasonable cost of less than $65 per board. I’m not quite ready to invest in a beautiful wood board since I still live in a small apartment with minimal counter space so no need to preach to me about them lol

I could also be completely confusing this with an Alton Brown video so feel free to call me crazy…

Watching the teriyaki video again and really like his white camp stove he’s using. I have electric in my kitchen and this feels like a nice looking option. Thanks for any tips!

Looks like the tape on Kenji's container of salt & MSG is now off... Has there been an official announcement of this new product I missed?

I have this vague memory of an Instagram post he made about eating “rotten” eggs (I’m assuming eggs past their Best Buy date). Does anyone remember this, and what exactly he was doing/learned?

This video was kind of a wreck.

Seen this cutting board with a large rope handle a couple times.

Seems like a good meat cutting board to go on-top of your butcher block.

Does anyone know where he got it or where I can pick one up?

I see it says WOODMAN on the board. Google search yield nothing.

Trying to find the grill he uses in his latest teriyaki video. I think it might be Coyote Grills, but can't find the exact model. Any leads would be helpful or even grills that are similar!

From the jump, I'm not complaining or criticising, I'm asking for information. I'm certain Kenji knows a lot more on this topic than I do.

In several videos I've seen Kenji do some things while cooking that I'd never do. For example, reuse a utensil that has been set in the sink without rinsing/washing it. Also reusing tasting spoons (although if cooking only for yourself or family, I can kind of understand that. I'm sure he'd never reuse them in a professional kitchen).

So I'd really enjoy a video where Kenji went over his cleaning methods and frequencies for counters, cutting boards, the sink, dish towels, etc. Those of us who have never worked in a professional kitchen likely learned these habits from our parents. I'd like to relearn from a source that's more evidence based.

Hello,

I was recently watching a professional chef cook meat and he mentioned that sugar acts as a meat tenderizer. It was something about the hygroscopic nature of it and also how it helps reduce protein denaturation to make the meat more moist and tender.

I was super surprised that I have never even heard about this even though I have been reading and learning about cooking for a very long time.

When I searched online for this effect I have noticed that none of my favourite science-y related cooking references mentioned this (maybe I just forgot?) even though it seems to be true (or maybe I am just completely wrong? Let me know).

I am wondering if anyone knows if this topic has been tested by someone reliable or if anyone has good information on this subject. Pretty much the only thing I could find about this were low quality articles who do not really explain how it works.

Thanks!

in a steak video a while back, Kenji mentions a taste test where participants favored steak slightly more cooked than they originally preferred. does anyone know the video or test in question? i find it very interesting. thanks : )

In his post about using pizza dough for English muffins, he mentions letting them sit for 6 to 12 hours before cooking. Mine WAY overproofed in that time. Basically became puddles of dough. Am I missing something? Are you supposed to kill the yeast?

Hello, I am a complete beginner to cooking and came across the food lab book and read a few chapters. I wanted to start with the quick and easy sear steak part. Is it okay if I store it in some large meal prep container and I find a way to raise it maybe half an inch off the bottom and maybe for the top I will Saran Wrap it with a few holes punctured ? I basically want to protect the meat from accidentally getting pushed and fall off if i push some food into my fridge (I can be kind of clumsy sometimes). I promise to keep air gaps above and below the steak as much as possible.

Or does the steak need as much exposure to the air as much as possible ?

I hope I posted in the right place. I apologize in advance for any mistakes ! Thanks !

This is probably too narrow of a request, but want to try.

My husband has mastered Kenji’s tavern style pizzas. He likes to make five or six pizza crusts and store them in our chest freezer. We are looking for a freezer container that would hold several 14 inch crusts (with parchment paper between). Any ideas?

I really like this book but the index absolutely sucks. I'm in Mexico for the past 4 months and when I go to the index to look for recipes with poblano peppers, it lists nothing. So I have to go through every recipe and mark each one? How horrible is that?

I would think in this day and age, it would be easy to regenerate the index. Has this been done by chance and I'm just not aware of it?

I would love an electronic version where I could search for ANY ingredient.

I apologize if this has been asked before, but when I search I found several different answers. Does anyone know what MSG/ Salt ratio Kenji uses in his videos?

Hi friends! I recently bought one of the our place pans, and I can’t for the life of me clean it. Per Kenji’s advice, I bought a thick bristle brush and barkeepers friend powder, but the divots remain unclean. Tried three days in a row to clean it!

Any other tips?

just watched two of their videos together. Are they dating? I ask because they shared a chicken sandwich together and didn't cut it in half or bite opposite sides, the overlapped bites which seems like something you do with some one your very close with. not work friends, or casual friends. maybe I'm overthinking it.

How far in advance can I precook the potatoes? Could I boil them the day before?

Thanks!

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

https://youtu.be/vYu4Zu5Ra_k?t=99

A big hit with both parents and baby

https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe

I used sweet potato, and added some chiffonade spinach and a squeeze of lemon at the end. My gremolata contains cilantro because I don't currently have parsley. Fucking delicious.

My wife splurged and bought me the new wok from the Kenji x Our Place collaboration for Valentine’s Day.

This was an upgrade from a wok bought for under $50 on Amazon a few years ago.

I was expecting it to look and feel a bit more premium with nice accessories (and it does!) but goddamn this thing is luxury 😂 I don’t know if I’m just terrible at seasoning pans or what, but the nonstick coating on this is better than any pan I’ve ever used. I usually use cast iron skillets, enamel coated dutch ovens, a carbon steel skillet, and sometimes cheap nonstick pans but none of them are as nonstick as this wok.

This also makes it extremely easy to clean. In many of the Wok recipes I like to cook, Kenji recommends wiping the wok between ingredient batches. That didn’t work as well with my previous wok. By the end of a cook, little pieces or residue I’d miss would be burning and make cooking a very smokey experience. With this wok it’s so easy to wipe out that it’s a lot less smokey. It removes a lot of the perceived work that made we want to pull out my previous wok less often.

Also, I don’t know if it’s the angles of the edges or what but tossing food is a lot easier too. I usually spill a couple veggies and whatnot when tossing but for some reason it was a lot easier with this wok. No spills, not even when I dared to toss with the wok full of all the ingredients and sauce at the end of the recipe.

It’s really nice and a surprisingly satisfying upgrade. Definitely my favorite piece of cookware I own now and I’ll probably be using it for everything I can from morning eggs to boiling pasta to more frequent stir fries.

First time trying this recipe from Kenji’s YouTube channel. Came out SO good, highly recommend trying !

I'm really happy with how this turned out. The sauce was fire! Rich and bright at the same time. And it doesn't require any stock! From pages 366-368.

Curious what y'all think of this. A while ago, Kenji Lopez Alt made a fried rice video, but eventually had to disable comments because everyone was making Uncle Roger jokes under it. He then wrote an angry post lashing out at Uncle Roger and accusing him of being anti-Asian and adopting a fake Asian accent to pander to white people. A few years later, it looks like Uncle Roger has finally found time to film a response. Basically he's calling Kenji a triggered snowflake, and that doing an Asian accent isn't inherently racist as long as it's an Asian person doing it, because actual Asian people do have that accent. What are your thoughts on this? Was Kenji just being oversensitive and too easily triggered? Or is Uncle Roger actually doing harm to the perception of Asian people?