The Science of Stir-Fry with J. Kenji López-Alt
Christopher Kimball’s Milk Street Radio
Milk Street Radio
4.2 • 3K Ratings
🗓️ 13 January 2023
⏱️ 51 minutes
🧾️ Download transcript
Summary
J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything from powdered milk to cardamom buns; cookbook author Chelsea Monroe-Cassel explores the food of “Game of Thrones” and “Star Wars”; and we visit Morocco’s communal bakeries to learn an all-purpose flatbread recipe. (Originally aired on March 4th, 2022.)
Get this week’s recipe for Moroccan Flatbreads here.
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Transcript
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| 0:00.0 | Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions. |
| 0:06.5 | So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects. |
| 0:13.9 | Please email us at questions at milkstreetradio.com. |
| 0:17.3 | One more time, send questions to milkstreetradio.com and we'll be in touch. |
| 0:27.3 | This is Milk Street Radio from PRX. I'm your host, Christopher Kimball. |
| 0:32.4 | Today, Jay Kenji Loebazal gives us a walk cooking lesson for home cooks, including the |
| 0:37.3 | science of stir frying |
| 0:38.4 | and walk A. The distinctive flavors and aroma is often referred to as the breath of the walk. |
| 0:44.8 | My dad was obsessed with Chinese food, and so we would spend weekends going around Chinatown. |
| 0:50.4 | And the thing that he always particularly liked was when the chau fun had that nice smoky flavor. |
| 1:11.5 | Like that was always the refrain I hear in my head. Like we would go to a place and he's like, oh yeah, this is like great chalfun. It has that nice smoky flavor. And it was something that I heavily associated jest with restaurants. It wasn't something that even when we tried to make chau fun at home, it wasn't something that we ever really got at home. Also coming up, we learn about Morocco's communal bread ovens, and Cheryl Day joins me to answer |
| 1:16.7 | your baking questions. But first is my interview with Chelsea Monroe Castle about making |
| 1:21.5 | fantasy foods a reality. She's the author behind A Feast of Ice and Fire, a Game of Thrones |
| 1:27.2 | cookbook, along with |
| 1:28.5 | seven other cookbooks based on the foods of fantasy fiction. |
| 1:33.6 | Chelsea, welcome to Milk Streets. |
| 1:35.4 | Hey, thanks for having me. |
| 1:37.0 | You think a lot about how authors treat food in their novels. |
| 1:41.5 | Yes. |
| 1:41.7 | So maybe give me a couple examples where you found the food really exceptional. |
| 1:46.5 | Sure. Well, it's definitely an occupational hazard for me that I am always focused on any food |
| 1:54.2 | reference going through books, even movies, TV shows, video games. It's like I can't unsee it now for better or worse. |
... |
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