Bullseye with Jesse Thorn Food writer and chef J. Kenji López-Alt
Nov 8, 2024
J. Kenji López-Alt, acclaimed food writer and chef, shares his culinary wisdom and unique cooking philosophies. He reveals the secrets behind his treasured recipes, including roasted potatoes and chocolate chip cookies. Kenji discusses the art of wok cooking, reflecting on his family's diverse culinary heritage. He also dives into the recipe development process, highlighting techniques like sous vide and reverse sear. Lastly, he explores the complexities of cultural identity in cooking and the balance between authenticity and modern adaptation.
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Wok Qualities
- Consider a wok's thickness and material for even heating.
- The sloped sides are great for tossing food and deep frying.
Childhood Wok Cooking
- Kenji's mom cooked Japanese and American dishes, sometimes using a wok.
- His dad loved Chinese-American food and frequently cooked with a wok.
Wok Book Origins
- Kenji's second book started with leftover material from the first.
- The wok's versatility and affordability make it ideal for home cooks.