No Stupid Questions Presenting “Smart Girl Dumb Questions”
43 snips
May 7, 2025 
J. Kenji López-Alt, a renowned chef and author known for his scientific approach to cooking, engages in a lively conversation about the interplay of art and science in the kitchen. He tackles the controversial pricing of brunch staples like avocado toast and debates if brunch is just a culinary scam. The discussion also delves into cooking techniques, the rising prices of eggs, and the importance of dining etiquette. Along the way, López-Alt shares insights on the emotional connections we have with food and the cultural significance of our culinary choices.
AI Snips
Chapters
Books
Transcript
Episode notes
Science Meets Cooking
- Kenji Lopez-Alt applies rigorous scientific methods to cooking to find the best recipes.
- He balances precise testing with practical cooking to offer versatile, reliable recipes.
Experimenting with Aging Eggs
- Kenji is aging eggs for months to understand spoilage beyond expiration dates.
- He cooked and ate a six-month-old egg without it smelling rotten or tasting bad.
Learn Techniques Over Recipes
- Understand cooking techniques and the science behind recipes for better results.
- Study beyond recipes like understanding maps will help navigate cooking more flexibly.
