Q&A with Chef Kenji Lopez-Al: Cooking Tips & Tricks for Enthusiasts

Summary

In this Q&A article, Chef Kenji Lopez-Al provides cooking enthusiasts with valuable insights into food and cooking techniques. From the difference between wok and frying-pan cooking to how to get crispy chicken skin when roasting, he offers practical tips and tricks for making perfect dishes. He also delves into sausage-making and explains why eggs make food taste better, along with sharing his expertise on sharpening knives and using baking soda.

The Difference between Cooking Chinese Food with a Wok and a Frying-pan
The Reason behind Asparagus Making Pee Smell
How to Butcher a Whole Chicken
How to Get Crispy Chicken Skin when Roasting
Myoglobin and Types of Woks
How to Make Fried Rice
Using Baking Soda for Cooking
Brining Pork and Cooking to a Lower Temperature
How to Cook Perfect Rice

Introduction

Cooking is both an art and a science, and knowing the right techniques can turn a mediocre dish into a masterpiece. For this reason, many people are constantly seeking advice and tips to refine their cooking skills. Chef Kenji Lopez-Al, with his years of culinary experience, provides answers to some of the most commonly asked cooking-related questions. In this Q&A article, we explore his insights into various aspects of food and cooking.

The Difference between Cooking Chinese Food with a Wok and a Frying-pan

Wok cooking is a popular method of preparing Chinese food, but how is it different from using a frying pan? According to Chef Kenji, a significant difference between the two is the shape of the cookware. A wok has high, sloping sides that allow for better heat distribution, while a frying pan has low, straight sides which limit the surface area of food. Another difference is the method of cooking, where stir-frying in a wok requires quick, high-temperature cooking, while a frying pan is better for cooking food at a lower temperature over a longer time.

The Reason behind Asparagus Making Pee Smell

Have you ever noticed an unwelcome odor after eating asparagus? Chef Kenji explains that the cause is due to a compound called asparagusic acid. When asparagus is digested, this acid is broken down into sulfur-containing compounds that cause the characteristic odor. However, not everyone produces this odor, and genetics play the biggest role in whether an individual has the enzyme needed to break down asparagusic acid.

How to Butcher a Whole Chicken

Knowing how to butcher a whole chicken can save both money and time. Chef Kenji recommends starting by removing the legs and wings, then breaking down the spine to remove the backbone. The breast can be split into two pieces, and the remaining meat on the carcass can be used for making chicken stock. It may seem daunting, but with practice, it gets easier.

How to Get Crispy Chicken Skin when Roasting

Crispy chicken skin is a coveted feature when roasting a chicken. Chef Kenji advises patting the chicken dry and leaving it uncovered in the refrigerator overnight. This allows the skin to dry and become crisp when roasted. Another tip is to add cornstarch to the skin before cooking, as it can help absorb moisture and create a crispy texture.

Myoglobin and Types of Woks

Myoglobin is a pigment found in muscles that give them their red color. It can also play a role in the type of pan used for cooking. Chef Kenji highlights that carbon steel woks are better for cooking beef with high myoglobin content, as they provide a better sear due to the high heat and better conduction. On the other hand, a nonstick wok is preferred for cooking chicken, which has lower myoglobin content.

How to Make Fried Rice

Fried rice is a versatile dish that can be made in various ways. Chef Kenji suggests using leftover rice and cooking it in a wok with oil and protein such as eggs, bacon, or sausage. Adding aromatics like garlic, onions, and ginger can also enhance the flavor, and finishing with some soy sauce or oyster sauce can take it to the next level.

Using Baking Soda for Cooking

Baking soda is a versatile ingredient that can be used for various purposes in cooking. Chef Kenji shares his tips for using baking soda, such as boiling pasta in water with baking soda to make it springy, soaking potato slices in water with baking soda for a crispy roast, and adding baking soda to softened chickpeas for hummus or soups.

Brining Pork and Cooking to a Lower Temperature

Brining pork can lead to a juicy and flavorful end product, and Chef Kenji recommends using a salt and sugar brine for 1-2 hours before cooking. Additionally, cooking pork to the exact temperature recommended by the government (165°F) can make it dry and overcooked. Instead, he advises cooking pork to a lower temperature and allowing it to rest after cooking.

How to Cook Perfect Rice

Cooking rice can be a hit-or-miss for many people, but with Chef Kenji’s tips, anyone can make perfect rice every time. He suggests using a rice-to-water ratio of 1:1.5 or 1:1.75, depending on the type of rice, and bringing the water to a boil before adding the rice. Once the rice is added, it should be simmered for 10 minutes without stirring, then allowed to sit for an additional 10-15 minutes before serving.

Conclusion

Cooking is an ever-evolving field, and there is always something new to learn. From understanding the difference between cookware to learning a new cooking technique, the information shared by Chef Kenji Lopez-Al can help anyone elevate their cooking skills. By exploring and experimenting with different ingredients and methods, anyone can become a skilled home cook, producing delicious and exciting dishes for themselves and their loved ones.