INTRODUCTION Kitchen Nerd

If my grandfather was an organic chemist and my father a microbiologist, I was a novice researcher. ㅣ What's in this book? ㅣ The Key to Proper Kitchen Science ㅣ What is Cooking? ㅣ Essential Kitchen Tools ㅣ Basic Pantry

PART 1 The Science of Breakfast - Eggs and Dairy

Everything you need to know about buying and storing eggs, from The Food Lab | Boiled Eggs | Fried Eggs | Scrambled Eggs, Two Ways to Make Them | Omelettes | Bacon | Crispy Potato Cakes (Rösti) | Potato Hash | Buttermilk Pancakes | Homemade Ricotta Cheese | Waffles | Buttermilk Biscuits | Sticky Buns

PART 2 The Science of Broth - Soups and Stews

Broth | How to Make Creamy Vegetable Soup Without a Recipe | Grilled Cheese Sandwiches and Quick Tomato Soup | Two Ways to Make French Onion Soup | Chicken with Dumplings | Pot Roast | Pan-Braised Chicken | In Search of the Ultimate Chili Stew | Vegetarian Chili Stew | Texas Chili Con Carne | Chili Verde

PART 3 The Science of Quick-Cooking Foods - Steaks, Chops, Chicken, and Fish

Everything You Need to Know About Beef Steaks from The Food Lab | Dry-Aged Beef | New Tenderloin Steak Recipe | Pan Sauces | Béarnaise Sauce | Grilled Ribeye (or T-Bone, Porterhouse, or Strip Steak) for Two | Marinated Steaks for Grilling or Pan-Searing | The Best Fajitas | Fancy Pork Chop | Fancy Chicken Cuts | Fish-Free Salmon | Beer Coolers, Plastic Bags, and the Science of Sous Vide | Cooler-Cooked Cheeseburgers

PART 4 ​​The Science of Vegetables - Blanching, Searing, Braising, Glazing, and Roasting

Basic Vegetable Recipe #1: Blanching/Steaming ㅣ Basic Vegetable Recipe #2: Searing/Sautéing ㅣ Basic Vegetable Recipe #3: Braising ㅣ Basic Vegetable Recipe #4: Glazing ㅣ Basic Vegetable Recipe #5: Roasting/Broiling ㅣ : Potatoes ㅣ This is the ultimate potato casserole ㅣ Mashed Potatoes

PART 5 The Science of Ground Meat - Meatballs, Meatloaf, Sausage Links, and Burgers

Everything You Need to Know About Ground Meat from The Food Lab | : Cooking Sausages | : Classic American Meatloaf | Italian Meatballs in Tomato Sauce | My wife kisses me every night when she comes home.
ㅣ Press and press ㅣ Big, thick, juicy burgers grilled on the grill

PART 6 The Science of Grilling Meats - Chicken, Turkey, and Ribs

Roasting Poultry | Everything You Need to Know About Buying, Storing, and Cooking Poultry from The Food Lab | Poultry Recipe #1: (My Favorite Method) Slit and Flatten the Belly | Poultry Recipe #2: (If You Have Time) Cut and Cook by Cut
ㅣ Poultry Recipe #3: (For a Traditional Appearance) Hot Steel Pan ㅣ Turkey Roast ㅣ For the Perfectionist: Two Thanksgiving Turkey Recipes ㅣ Classic Stuffing with Sage and Sausage ㅣ Super Easy Cranberry Sauce ㅣ The Food Lab's Guide to Beef Roasts ㅣ The Food Lab's Guide to Buying, Storing, and Cooking Lamb ㅣ Super Crispy Pork Shoulder Roast ㅣ Pork Crown Roast ㅣ Glazed Pork Tenderloin ㅣ Slow-Roasted Porchetta

PART 7 The Science of Pasta - Tomato Sauce, Macaroni

Pasta Traditions ㅣ The Best Way to Cook Pasta ㅣ : Italian-American Pasta Sauces ㅣ Mother Sauce #1: Olive Oil and Garlic ㅣ Shrimp and Garlic Pasta ㅣ Mother Sauce #2: Classic Red Sauce ㅣ Mother Sauce #3: Pesto ㅣ Mother Sauce #4: Cream Sauce ㅣ Really Gooey Mac and Cheese Made on the Stovetop ㅣ Mother Sauce #5: Ragù Bolognese ㅣ : Oven Pasta ㅣ Creamy Spinach and Mushroom Lasagna ㅣ Oven-Baked Mac and Cheese ㅣ How to Make Risotto Even More Delicious

PART 8 The Science of Salads - Greens and Oils

Choosing Greens for Salads | Salad Dressings | Dressing Type #1: Vinaigrette | Dressing Type #2: Mayonnaise-Based Dressings | Classic American Potato Salad | Marinated Kale Salad | Dressing Type #3: Dairy-Based Dressings | Chopped Salads

PART 9 The Science of Frying - Batter and Breading

What is 'Frying'? ㅣ Coating Style 1: Flour Coating ㅣ Coating Style 2: Breadcrumb Coating ㅣ Coating Style 3: Beer Batter ㅣ Coating Style 4: Thin Batter ㅣ French Fries ㅣ : Acknowledgements

INDEX

It's not about cooking 'feel' or 'hand taste'
Join the ranks of science!

This book contains thorough research on classic recipes.
You'll learn why fried chicken gets crispy skin, what happens inside a potato when you mash it, and how baking powder makes pancakes rise.
Not only that, but in many (if not most?) cases, you'll find that the most traditional cooking methods aren't actually ideal for producing the results you want, and instead, you'll learn many recipes and instructions in this book that will produce better results.
Sometimes there are experiments that you can easily do at home.
All of these experiments are suitable for parties, and most of them are suitable for children too.
So if you're thinking about trying this experiment, I highly recommend doing it with people around you.
- From 'Why I Wrote This Book'

Have you ever wondered how long to boil an egg to get a perfectly hard-boiled egg with a perfectly set yolk or a runny, creamy yolk? Have you ever wondered if searing the outside of a steak, as those celebrity chefs on TV cookbooks suggest, really keeps the meat juicy and tender?

If you thought you were soaking sliced ​​onions in cold water to get rid of their pungent, acrid taste, you were wrong.
If you thought adding oil when boiling pasta was to prevent the noodles from sticking together, you were wrong.
It tells you about these wrong common sense ideas and the correct way to correct them.


Kenji experimented, explored, and researched everything he was curious about.
As a result, we found out what changes occur every 30 seconds while boiling an egg and how to make the most delicious hard-boiled/soft-boiled eggs.


There are many ways to read this book.
If the word 'science' gives you a headache and makes you dizzy, you can boldly think about this part and just read the cooking recipes that are condensed with the author's know-how.
Also, if you don't like cooking, but enjoy reading about kitchen science, science common sense, or cooking essays, you might consider just reading the book and not following the recipes.
Or, you can just look for the recipe you want and cook it as needed.
The author welcomes any reader.
This thick and informative book will be a friendly and sometimes talkative friend to all readers, bringing them one step closer to 'cooking' and 'science.'

Cooking becomes easier and faster
A complete guide to cooking techniques!

For those who are new to cooking and are not familiar with it, the first thing they worry about before starting to cook is 'what should I have in my kitchen?'
Especially for those who believe that they can only cook well if they are well-equipped.
But there are so many cooking utensils on the Internet, and some of them are too expensive.
If you keep thinking about which products are right for you and how much you need to fill in to make cooking easier, you'll likely give up on cooking before you even start.


This book, "THE FOOD LAB," begins with the kitchen tools that are essential for your kitchen.
Before you start cooking, carefully research the necessary preparations, such as which knife is right for you, which products offer the best value, and how to avoid unnecessary expenses.

And, it also explains how to use a knife, a common concern for those who are not good at cooking, with detailed step-by-step photos for each ingredient, such as mushrooms, potatoes, and carrots.
In addition, we will provide clear answers to any questions you may have while preparing ingredients or cooking through 'QnA'.


If you're a clumsy cook and find yourself spending a whole day just making a few simple dishes, you can quickly "level up" to become a kitchen expert by practicing with the kitchen skills Kenji teaches you.

【 Target Readership 】

- Ordinary people who want to know the scientific explanation of cooking, not just folklore or tradition.
- General public who want to learn various dishes using systematic recipes