Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier. J. Kenji Lopez-Alt Read Quote
Batters are made by combining some sort of flour – usually wheat flour, though cornstarch and rice flour are not uncommon – with a liquid and optional leavening or binding ingredients, like eggs and baking powder. J. Kenji Lopez-Alt Read Quote
As a recipe tester, it’s really easy to fall into the trap of eating only what I’m testing. Sometimes this is okay, but other times it means four straight days of Buffalo chicken wings, lunch and dinner. J. Kenji Lopez-Alt Read Quote
A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made. J. Kenji Lopez-Alt Read Quote
Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenly and store plenty of energy. Tri-ply pans are also more sturdily constructed than disk-bottom pans, which have aluminum disks attached only to their bottoms. J. Kenji Lopez-Alt Read Quote
A fridge is basically just a big, cold box with a few shelves in it, right? Well, that’s true, but where you store food in the fridge can have quite an impact on its shelf life. J. Kenji Lopez-Alt Read Quote
Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright pickles, and some crunchy vegetables, and we got a decent lunch going on. J. Kenji Lopez-Alt Read Quote
Mapo tofu is my favorite food in the world. We always have tofu at home. Like, a lot of it. J. Kenji Lopez-Alt Read Quote
Pancakes are simple. They’re diner food. They’re what you make on a Sunday morning with the kids. Crepes are fancy. They’re French-bistro food. They’re what you make once a week after your Parisian vacation because you want to relive some pleasant memories. J. Kenji Lopez-Alt Read Quote
