Tuesday, January 19, 2016

Better cooking through science...

I have become addicted to J. Kenji Lopez-Alt's Food lab posts on Serious Eats. He breaks down cooking and baking to its elements and tweaks them to create the best versions possible.

 I love the scientific methods in his Yorkshire Pudding post - hypothesize, experiment, conclude.

His latest is on how to fry your stewed beef to create the best Maillard reaction browning with the least amount of dryout.

If you want to be a better cook - READ HIS STUFF!!

There is also a book!

Follow him on Twitter for his latest posts:
J. Kenji L√≥pez-Alt ‏@TheFoodLab

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