101 Quotes by J. Kenji López-Alt

Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.

Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.

Tempura-style batters were originally brought to Japan by Portuguese missionaries in the 16th century.

A fridge is basically just a big, cold box with a few shelves in it, right? Well, that's true, but where you store food in the fridge can have quite an impact on its shelf life.

Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmost skill and precision, using extremely dangerous tools, all while maintaining a calm, serene demeanor. It is an elegant technique, from a more civilized time.

I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.

My love of buttered popcorn has never been a secret. It runs deeper than a bottomless jumbo tub, free refills and all. It's my favorite food.

In those rare cases in which you have a dull knife and cooking to do, but no ceramic in sight, the top edge of a rolled-down car window will work just as well. Even a smooth stone or slab of concrete outside can work in a pinch.