How To Keep Meat Juicy With Science

Short Wave

NPR

Daily News, Nature, Life Sciences, Astronomy, Science, News

4.7 • 6K Ratings

🗓️ 2 June 2022

⏱️ 10 minutes

🔗️ Recording | iTunes | RSS

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Summary

How do you make the perfect stir-fry chicken without drying it out? Today, we answer that question with cookbook author and chef J. Kenji López-Alt and science! Host Emily Kwong talks to Scientist-In-Residence Regina G. Barber about velveting, a technique used to seal in moisture during high heat cooking. Then, some listener mail!

If you're hungry for more food-based episodes, check out our TASTE BUDDIES series.

Transcript

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0:00.0	You're listening to Shortwave from NPR.
0:05.0	So a few weeks ago, I had a few of my closest friends over.
0:09.0	Oh, hello.
0:11.0	Oh, my look at the work.
0:13.0	AKA, some of the members of Team Shortwave,
0:16.0	you may recognize the voices of Thomas Liu and Berly McCoy
0:19.0	for an experiment in the culinary arts.
0:22.0	I'm kind of jealous I was on the wrong coast,
0:24.0	but a culinary arts experiment, are you saying
0:27.0	you tried to cook something new?
0:29.0	That's right, Regina Barber.
0:30.0	And I used all of my creative impulses.
0:32.0	Sliding off this pan, like, kids down a water slide into the wok.
0:36.0	Weee!
0:37.0	I'm gonna be a dish!
0:39.0	I love this.
0:41.0	You got to talk to your food.
0:42.0	Um, I sent my friends outside,
0:44.0	so it was just me cooking with Berly,
0:46.0	our cat Zuko.
0:47.0	No!
0:48.0	I love the name.
	...

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