#thefoodlab

[paradoxicalextrovert]

I love a good textbook for Christmas! #merrychristmas🎄 #textbook #thefoodlab #cookbook #foodscience #foodsciencenerd (at Hartsfield-Jackson Atlanta International Airport) https://www.instagram.com/p/CmuOlciuodGOv3U6_3R27UfxQZs9wgm9h3ujdc0/?igshid=NGJjMDIxMWI=

[thomaspoovathur]

Beef Stew . #tincycookstommyeats . #americanbeefstew #kenjilopezalt #thefoodlab #beefstew #winterfood https://www.instagram.com/p/CmVK1TSLD11/?igshid=NGJjMDIxMWI=

[magsinhiding]

April did not go as planned for all of us, and for me and my cookbook project that meant less planning and more improvisation. This month’s cookbook, #thefoodlab by @kenjilopezalt, was a happy accident that started with pecan sticky buns and expanded to include french onion soup, bolognese sauce and egg salad. Lopez-Alt balances obsession without fuss, and the results were delicious! #cooking #pecanstickybuns #bolognese #frenchonionsoup https://www.instagram.com/p/B_u4hBml1cP/?igshid=38y0kixeqpxd

[thefoodlabdiet]

Perfect Tenderloin Steaks; Simple Red-Wine Pan Sauce

I’m back from a major hiatus. Updates since my last post: I moved to UWS, moved to Belgium, experience Europe’s record-breaking heat wave. And now I’m ready to cook comfortably in the kitchen without losing my mind.

Next up was the Perfect Tenderloin Steaks - but all I could really find in the Carrefour was roast beef, so I sort of kind of tried to use the same method (baking on low heat, then searing the wides). For the red-wine pan sauce, I used way too many shallots, probably too much wine, and didn’t use flour or stock because they’re too heavy to carry from the grocery store.

But the end result wasn’t so bad and was very tasty with my side cucumber/tomato/fennel salad with shallots and white wine vinegar.

[anjoleung]

#Ladiesandgentlemen Welcome to #AnjoFoodLab Today we are going to do some 西餐。 我嘅煮食節目總共有15個分類， 今個星期嘅分類就係 #西餐 ， 西餐就要學好煎牛扒！ 謹將今集的所有內容是獻給我Facebook裡的 「香港牛扒關注組」所有兄弟姊妹 今集是為大家而拍嘅。 #食物實驗室 其中一本研究嘅食譜就係： #TheFoodLab “Better home cooking through science” 即係用一啲科學化嘅方法話你聽如何煮好西餐。 準備好食材、紅酒🍷、蠟燭🕯️， 我哋一齊煎扒喇！ 材料： - [ ] 澳洲M9+和牛西冷扒 300-400g - [ ] 鑄鐵煎鑊 #CastIron Pan - [ ] 鹽+胡椒 #SaltandPepper - [ ] #百里香 #Thyme - [ ] #迷迭香 #Rosemary - [ ] #蒜頭 🧄 #Garlic - [ ] #牛油 🧈 #Butter #差好遠AnjoTips : 1. 目標：外脆內軟、#MediumRare ，肉要粉紅色，肉邊儘量灰啡色愈幼愈好。煎扒Well done唔係讚賞，#太生啦 係反話； 2. 買一塊有厚度嘅牛扒比薄嘅好。因為厚啲仲可以用煮食方法鎖住佢嘅肉汁。建議1吋至1.5吋左右，甚至2吋厚都冇問題； 3. 冇時間，落鹽後立即落Pan煎；有時間，至少醃45分鐘至over night ，甚至乎將佢放雪櫃3日都得。落鹽之後5-45分鐘煎係會浪費塊扒。醃製過程就產生Osmosis 滲透反應，鹽粒會變鹽水，亦會分解出肉汁。呢個時候煎塊扒太濕，其實會浪費好多Energy/熱力去蒸發那些水份。放咗45分鐘之後，鹽份開始越踩越深，就好似我哋煮中餐講嘅入味。當味道滲入牛扒裡面，就會慢慢分解肌肉纖維，導致肉質軟稔，亦增加肉香； 4. 預早將牛扒解凍係多餘！一塊攝氏3°C嘅牛扒攞出嚟解凍兩個鐘頭，亦只不過是10℃，既浪費時間，仲要暴露喺空氣當中有機會滋生細菌；我哋最care嘅需要塊扒嘅生熟程度，亦即是裡面嘅溫度； 5. Reverse sear 似乎係最適合大家Home Cook嘅方法。即係先將牛扒放入焗爐用較低溫（200-275F 94-135C)慢慢焗至差不多熟（大約需時30-60分鐘）。若果想要medium rare即係125°F (49°C-52°C)再減10°F，焗至115°F左右先落pan煎； 6. 靚pan is a must ！靚嘅pan係必須嘅。例如：煎鑊界嘅林寶堅尼 cast icon pan 鑄鐵煎鑊。總之可以極高溫同儲存溫度嘅都正； 7. 煎嘅時候，每30秒反轉一次。如果好心急嘅話，每15秒反轉一次都得。只係反一次嘅壞處，就係好難控制肉質，嗰條灰邊會好粗。終於嗰啲好鍾意煮嘢食不停地反來反去嘅同學，呢次煮牛扒就啱哂你喇； 8. Basting and Rest. 煎扒嘅最後步驟係用匙羹𢳂油淋上塊扒上面，英名係basting 。最後1至2分鐘 先好落牛油、蒜頭及自己喜歡嘅香草。落Thyme百里香、Rosemary迷迭香都係標準嘅。煎香放上碟後記得要rest，即係要放開唔好掂佢至少5分鐘。 今集嘅「牛扒大比拼」，我哋會嘗試用三種方法去處理。 第一種方法就係直接煎； 第二種方法我哋會用焗爐嘅reverse sear； 第三種方法我哋會用慢煮棒 slow cook； 同大家比較下邊種方法最好食。 Link in Bio. IG: anjoleung Facebook: https://m.facebook.com/anjostudio1095/ Please Support, Share, Like, Comment & Subscribe my new YouTube channel: Anjo Studio. #Week15 #煎牛扒 #1095 - 41 牛扒大比拼 https://youtu.be/iP2_XctAvNw https://www.instagram.com/p/CWDbsgLBtMh/?utm_medium=tumblr

[rambozus]

I made @kenjilopezalt’s Brown Butter Chocolate Chip Cookie recipe and they are a goddamn delight. 2 changes: 1. I split the chocolate, half semisweet, half milk chocolate and I chopped up the milk chocolate to spread more throughout the cookies. 2. No salt garnish. These are nicely balanced salt and sweet and the garnish pushed it over the edge a hair. Tried it with the first pan out of the oven and it was too much for me. #thefoodlab #baking #pandemicbaking #chocolatechipcookies #brownbutter #dessert #dessertsofinstagram https://www.instagram.com/p/CFTCzeBhebJ/?igshid=8uhalevkk7r0

[simpledatainfo]

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science ★★★★★ BUY ON AMAZON A New York Times BestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. BUY ON AMAZON Product details Item Weight : 5.97 poundsHardcover : 958 pagesISBN-13 : 978-0393081084ISBN-10 : 0393081087Product Dimensions : 10.8 x 8 x 1.8 inchesPublisher : W. W. Norton & Company; Illustrated Edition (September 21, 2015)Language: : English BUY ON AMAZON Read the full article

[thefoodlabdubai]

THE FOOD LAB DUBAI is a fully equipped all-things-food studio. The facility features a fully functional, open kitchen with service staff, behind the scene Chefs, gas stove, hood, dishwasher, refrigerator, food service & sink. Additional features include a mobile island with cooktop, prep room/pantry, kitchen appliances, hand tools, select china, glassware & silverware. It's a full TV show level kitchen set for food enthusiast to take their content to the international level. It's an experience which even a restaurants cant provide. 

[thecornichon]

Wear your sunglasses! Yeah, I now there is way to much reflection but these are by far the best scramble eggs I ever had and I needed to share with you! My son made it following the recipe from @the_food_lab_ by @kenjilopezalt , except he used duck eggs! It rocked, I need to lean it myself! #scrambledeggs . . . . . . #duckeggs #thefoodlab #eggsandbacon #simplefood #simpleketo #organic #ketomeal #goodfats #farmraised #freerange #healthyfood #ketofoodie #thecornichon #ketoideas #ketoforlife #ketoforbeginners #ketogeniclifestyle #instaketo #ketogenicdiet #goodfood #ketones #ketobr #ketoblog #thebeginnerchallenge https://www.instagram.com/p/Bv1uV-wghda/?utm_source=ig_tumblr_share&igshid=1ie0xmfpkpheb

[atelier-sowol]

[29th Jan. 2019] 무게가 3kg에 육박하는 무겁고 두꺼운 책은 구겨진 안감을 눌러 펴는데 더할나위 없이 적절한 물건 입니다. 😝😅 . . #더푸드랩 #thefoodlab #요리책 #atelier_sowol #LeatherClub #leathercraft #leathergoods #leathertools #bespoke #leathermaterials #아뜰리에소월 #레더클럽 #가죽공방 #가죽공예 #가죽공예장식 #가죽공예도구 #가방부자재 #주문제작 #素月工坊 #私人订制 #手工皮具(Atelier Sowol에서) https://www.instagram.com/p/BtN6ce4FRdJ/?utm_source=ig_tumblr_share&igshid=5wuri0vceowa

[thomaspoovathur]

San Francisco Style Vietnamese American Garlic Noodles . #tincycookstommyeats . #sanfranciscostyle #umamiflavor #vietnameseamerican #garlicnoodles #thefoodlab #kenjilopezalt https://www.instagram.com/p/CmIE1BGLPgk/?igshid=NGJjMDIxMWI=

[dessertbycandy]

Slow-Roasted Boneless Leg of Lamb with Garlic, Rosemary, and Lemon. Served with Roasted Rosemary Fingerling Potatoes and Green Beans. A @kenjilopezalt recipe on @seriouseats. I cooked mine medium so leftover sandwiches will not be as messy. But holy moly my house smells divine. Early Easter feast at home. #thefoodlab #seriouseats #legoflamb #easter #homecooking #madefromscratch #igfood #instafood #foodporn #foodpic #foodstagram #instagood #fbcigers #lamb #potato #rosemary #slowroast #onplan #healthyfood

[thefoodlabdiet]

30-Minute Don’t Call It Tuscan White Bean and Parmesan Soup

Since I skipped over the soup section last time (due to the summer heat and rationale that no one wants to cook or eat soup in the middle of august), I have come back to the soup chapters. 

I for some reason couldn’t find Kale or Swiss Chard at the Carrefour location, so instead I bought a big bag of spinach. This soup was great and lasted me all week for lunches and some dinners. To switch some of the meals up I added some Cholula hot sauce which gave it a nice kick.

The only downside was I was quite gassy by the end of the work day. But I think this soup did a decent job of bringing me back to eating healthier/lighter after the massive holiday overload.

[furryalligator]

(via The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period)

[hamenlo]

My first prime rib roast! It was so delicious. I prepared it according to #thefoodlab by J. Kenji Lopez-Alt. It took a bit longer than expected and I didn't get to cut this puppy open until 1am. But it was so worth the wait. From now on, I'm only preparing steak this way! . . . #ribeyeroast #ribeyes #roast #prime #primerib #primeribroast #houseofprimerib #foodporn #food #foodie #foodie #foodlover #foodblogger #goodfood #foodstagram #foodblog #yummy #yumyum #yummie #yummyinmytummy #yummyfood #goodeats #hungry #mmm #foodgram #foodblog #fooddiary https://www.instagram.com/p/BrE_M2nFPZd/?utm_source=ig_tumblr_share&igshid=1bcj77j0sqx07

[thefoodlabdubai]

We love food, and it's as simple as that. We love to eat, and we love to cook, and we are lucky enough to be able to draw on those passions in our professional lives. We are Chefs & Food Curators around the United Arab Emirates providing food services or working in restaurants, and we like to experiment with food and want to give a platform to food enthusiasts to experiment and record their journey professionally at the food lab. We help them with their onscreen/digital career.