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0:00 – Intro / Pantry Chaos
– Going live, kitchen disaster, pets, kids, and general JKLA World HQ energy
1:50 – Wooden Cutting Boards: Why I Stick With Wood
– Boos Blocks, plastic myths, bacteria, microplastics, and daily use
4:15 – Oiling, Sanding, and Maintaining Wooden Boards
– When to oil, how to tell, and resurfacing boards
5:55 – Why You Should Avoid Metal, Glass, and Titanium Boards
– Knife damage and bad cutting mechanics
7:20 – Induction vs Gas: What Actually Matters
– Even heat, responsiveness, air quality, and real-world tradeoffs
11:20 – Wok Cooking on Induction, Gas, and Electric Ranges
– What works, what doesn’t, and realistic expectations
13:10 – Why Portable Gas Burners Are Great for Wok Cooking
– BTUs, flame shape, efficiency, and burner recommendations
15:45 – How to Clean a Wok (and What Seasoning Really Means)
– Burnt-on food, bamboo brushes, and seasoning myths
19:10 – Intimidated by Wok Cooking? Start Here
– Lower-heat dishes, cheap starter woks, and when to upgrade
23:35 – Pork Trotters, Bones, and Making Better Stock
– Collagen vs flavor, roasting strategy, and gelatin extraction
26:05 – Carryover Cooking: Why Steaks Overshoot
– Mass, temperature gradients, fat, and adapting to your setup
31:30 – Beef Stew Texture: Undercooked vs Overcooked Meat
– Collagen breakdown stages and finding the tender window
35:05 – Marmite, Fish Sauce, and Umami in Stews
– Substitutions and flavor balance
38:30 – Knife Sharpening for Regular People
– Pros vs stones, what to avoid, and emergency fixes
40:55 – Honing vs Sharpening Explained
– What honing actually does and when not to use it
44:40 – How I Cook Week to Week (and Feed My Kids)
– Batch cooking, staples, leftovers, and real-life scheduling
48:15 – Picky Kids and Expanding Food Horizons
– What works, what doesn’t, and long-term thinking
51:00 – Why I Don’t Feature Seafood More (Despite Living in Seattle)
– Access, audience, and personal cooking habits
52:00 – Where to Take Visitors to Fall in Love With Seattle
– Water, bikes, and timing the weather
54:15 – Pearl Onions: Fresh vs Frozen
– Convenience, peeling pain, and stew practicality
55:20 – What I’d Grow in a Garden (If I Had One)
– Tomatoes, greens, peas, beans, and herbs
57:20 – Cooking With High Heat in Restaurants
– Heat, sweat, physics, and why restaurant food tastes different
1:00:35 – Smoke, Ventilation, and “Cooking Detectors”
– Small kitchens, fans, windows, and reality
1:03:00 – Halal Cart Chicken & Rice Update
– What’s changing, when it’s coming, and blueprint thinking
1:04:45 – Wrap-Up & Farewell
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Joining my Patreon, purchasing my books and products, and subscribing to my social media channels is the best way to support my work.
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji
MY SHOP:
https://www.kenjilopezalt.com/shop
BOOKS:
Signed, personalized copies are available here:
The Food Lab: https://booklarder.com/products/the-f...
The Wok: https://booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every...
You can also buy my books anywhere books are sold, or from these online retailers:
https://www.kenjilopezalt.com/books
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CREDITS
Shot By: Kenji Lopez-alt and Lena Davidson
Produced By: Kenji Lopez-Alt, Lena Davidson, and Erin Kelly
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