Chefs Without Restaurants A Conversation with Daniel Gritzer, Culinary Director of Serious Eats - Part 1
On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part one of two.
We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You’ll hear about the ins and outs of Serious Eats, and you’ll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn’t blend olive oil in a blender? We get into that.
This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.
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DANIEL GRITZER
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Serious Eats Website https://www.seriouseats.com
Daniel's Instagram https://www.instagram.com/dgritzer
Daniel's Twitter https://twitter.com/dgritzer
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