Latest news with #TheFoodLab
Yahoo
21-07-2025
- General
- Yahoo
The 1-Ingredient Upgrade for Fluffier Scrambled Eggs (It's Already In Your Pantry)
Key Takeaways • Adding salt to whisked eggs about 15 minutes before cooking results in a softer, fluffier scramble.• The salt breaks up the proteins and keeps the eggs from getting too firm or getting weepy. My go-to method for making scrambled eggs is to add ricotta and cook them low and slow in a little butter until perfectly creamy. Sounds pretty foolproof, right? It is, but sadly, as a mom of a new baby with a very sensitive tummy, I've recently had to cut back on dairy. My days of using butter and cheese to avoid rubbery eggs are on hold for now. That said, my need for protein has never been greater. I am still craving fluffy scrambled eggs! What's a hungry mother to do? It turns out the answer is already sitting right on my kitchen counter: salt. To be fair, the secret ingredient is sitting on my counter in a salt well, but the idea comes from a cookbook sitting on my bookshelf, The Food Lab by J. Kenji López-Alt. In an extensive chapter called "Eggs, Dairy, and the Science of Breakfast,' Kenji goes into great detail on how to get tender scrambled eggs without adding dairy. It turns out that much like many wonders of the food world (Prosciutto, I'm looking at you!), all you need for superior fluffy scrambled eggs is salt and a little patience. Of course, I have always salted my eggs right before adding them to the pan, or while they cooked, but I'd never salted them in advance. And that's where the trick lies. How I Make Better Scrambled Eggs (No Dairy Required) Kenji's trick for better scrambled eggs goes something like this: Crack your eggs into a bowl, add however much salt you normally do to your eggs, whisk the eggs, and let them sit out on the counter for 15 minutes. After that, cook them how you normally do. Easy! The Science of Salting Your Eggs Salting and whisking the eggs 15 minutes in advance of cooking them changes the texture of the eggs. Kenji explains the scientific reasoning behind this comprehensively in the cookbook, and what I quickly gathered is that the salt breaks up the proteins in the yolk as it sits, which prevents them from clumping together too tightly as they cook. This also helps avoid getting "weepy" scrambled eggs that release water. What I love most about this tip is that my kids and I saw the science at work. As my salted scrambled eggs sat, we could see them go from a buttery opaque yellow to a translucent orange. Kenji explains that this color shift is the salt at work. When cooked, the scrambled eggs should have soft, fluffy curds that aren't rubbery or watery. While my kids are still not the biggest fans of scrambled eggs, they loved seeing this real-life science experiment. My eggs were so light and fluffy that I almost (almost!) didn't even miss the cheese. Enjoy Some Bacon With Your Eggs How To Make Bacon in the Oven Microwave Bacon Air Fryer Bacon Candied Bacon Read the original article on SIMPLYRECIPES
Yahoo
16-06-2025
- Entertainment
- Yahoo
How to Eat Like a Chef at T-Mobile Park? Try One of Everything — Especially the Teriyaki!
Eating at T-Mobile Park these days is as much Cracker Jack as it is Dungeness crab pizza. In this Q&A, Seattle chef and award-winning food writer J. Kenji López-Alt maps a game plan to bring local flavor to every inning, including with his very own Seattle-style teriyaki pop-up. BELLEVUE, Wash., June 16, 2025--(BUSINESS WIRE)--J. Kenji López-Alt is wearing a "I <3 Teriyaki" T-shirt underneath a Seattle Mariners jersey with his last name on the back. As the acclaimed chef and best-selling cookbook author takes the pitcher's mound at T-Mobile Park, two thoughts cross his mind. "My primary goal is not to embarrass myself in front of my kids," he says, jokingly. "And then my secondary goal is being completely okay with embarrassing myself in front of my kids. I figured there was a 50/50 chance that I'd get it somewhere near the plate." Turns out, he had nothing to worry about. The ball sailed right over, landing into the waiting glove of Mariners third base coach Kristopher Negrón. Cheers from the crowd naturally followed. Of course, there was also plenty of excitement for the heat López-Alt brought to the park that night as a culinary pro. The main point of the chef's MLB debut: his Teriyaki Night pop-up. As is often the case with López-Alt's endeavors, the event was a hit, with tickets selling out well ahead of time and the evening ending with many a satisfied baseball — and teriyaki — fan. To anyone familiar with his work, his stats and bona fides in the food world are packed. His popular books include The Food Lab, one of two to win a prestigious James Beard Foundation award. He's a regular in both print and video for the New York Times, and has some 809,000 Instagram followers and over 134,000 followers on TikTok. And, of course, he is the creator and host of Kenji's Cooking Show on YouTube, where he has nearly 1.7 million YouTube subscribers — and where he recently posted a video about his favorite foods at T-Mobile Park, serving as a walk-up to his Teriyaki Night event. Here he reveals his secret sauce (somewhat literally) for the perfect teriyaki plate, the real importance behind throwing the first pitch and eating anything and everything at T-Mobile Park. Your sold-out Teriyaki Night pop-up at T-Mobile Park was huge success. How does teriyaki fit into the world of Seattle baseball? I grew up in New York, and in New York, pizza is the big democratizer, the one that everybody eats and the one that everybody enjoys and the one that you can get. It's like every neighborhood has their local pizza spot and they're all a little different, but they're all New York pizzas. So when I moved to Seattle five years ago, I found that teriyaki is the Seattle equivalent. It's a dish that was created and is still mostly cooked by immigrants. It's inexpensive and filling. Every neighborhood has its own spot. And it is really unique to Seattle: Chicken teriyaki was invented here by a Japanese American immigrant in 1976, Toshi Kasahara, and it's since gone on to sort of take over the entire area. There are over a hundred teriyaki shops in and around the Seattle area. I've been following the Mariners since I moved here in 2020, and I love going to games. They reached out to me and asked if I'd be interested in talking to them about teriyaki, because, despite the wide range of food options available at T-Mobile Park, they'd never done teriyaki. It felt like it was time to add it to the menu. It's a hometown dish for the hometown team. What does your Major League twist on the local dish look like? Of course, rice and chicken teriyaki with sauce. People could get hot sauce if they wanted to make it spicy for themselves, but it's not spicy by default. And then a little salad of pickles, daikon and carrots, which is not the traditional accompaniment to teriyaki. Traditionally teriyaki in Seattle would come with either a cabbage salad or an iceberg salad that's served cold. But because we serve teriyaki hot and ready to go, it didn't make sense to include warm wilted iceberg. So we went with a pickled carrot and daikon salad instead. I think it goes really nicely with the teriyaki. It's tangy, a little bit sweet, crunchy. A nice contrast to the chicken. What's the strategy that you would recommend for people coming to see a Mariners game and wanting to try out some great local food? I mean, there are so many choices and a lot of them are really amazing. I have two little kids, and so usually when I go to a game, it's with a couple of other parents and all their kids, and we'll divide and conquer. We'll each take a little different section and pick up a few different things and then bring it all back to our seats, and then we'll all just share everything. You recently posted a video where you pretty much ate your way through T-Mobile Park. What are some foods that people can get at T-Mobile Park that you think really represent Seattle cuisine? T-Mobile Park offers a lot of foods that are just a mesh of various cultures and cuisines. It is, I think, actually quite a good cross section of the immigrant community in Seattle and the types of food that have developed here and have taken root here. There's a very big Japanese influence in Seattle cuisine, so curry katsu from Tamari Bar, the teriyaki, obviously. Moto Pizza has Detroit-style pizza, but it's got some very personal twists as far as the toppings and the presentation goes. You can't really get it anywhere else. And it's wonderful. People waited online for it for months when it was just a small shop, and now you can get it at the ballpark and it's just as good. I also would say getting garlic fries from Ivar's. I think most cities that have a garlic-growing region near them have their own version of garlic fries, but that feels like a real T-Mobile Park staple. I think it's amazing the quality of sushi and poke that you can get there from Sushi Nakagawa. I never would've imagined when I was a kid that one day I'd go to a baseball game and get really good sushi. Seattle has a very strong seafood culture, and so that's represented in the ballpark as well. It's not just peanuts and Cracker Jack and hot dogs. There's a lot of local representation. How was throwing the first pitch on Teriyaki Night? I thought about it sort of the way I think about cooking a meal, which is that not everything you cook is going to work out. But the important thing to remember is that when you're cooking for your friends and family, the food is only the consolation prize. The more important part is that you're showing this expression of hospitality and generosity, and you're getting your friends or your family around a table so that you can all hang out and enjoy each other's company. And so I thought about throwing out the first pitch the same way. It's like, who really cares if the ball goes over the plate or not? As long as everyone is there having a good time, then that's the more important part. What's next on your plate for teriyaki and the city of Seattle? I'm going to continue going around Seattle and trying all the teriyaki I can and sort of celebrating it as much as I can, as a way to get to know my new city. I think the best way to get to know a place is to eat its food. We have had thoughts of a long-term project, having a teriyaki festival of some kind or having made-to-order teriyaki at T-Mobile Park. Right now, the teriyaki that you get is from the hot and ready to go walk-off kiosks, but having it cooked to order so that you get a more true teriyaki experience top to bottom would be really nice. So that's something I'd be interested in helping them develop at the park. But for now I'm just thrilled to be part of this and to be part of the pride of my adopted hometown. I've been working on a teriyaki recipe for a long time and refining it now that I'm in Seattle and have a new perspective on specifically what Seattle teriyaki is. So I'm planning on releasing both a recipe and a video showing people how they can make Seattle style teriyaki at home sometime this summer. Finally, the Mariners have started off the season doing really well. What are your predictions, are we going to see a teriyaki pop-up in October? Hopefully we're going to go all the way! For more information on Magenta Status benefits at T-Mobile Park, including information about Post Malone's concert on June 26, visit Follow the T-Mobile Newsroom on X and Instagram to catch the latest company updates. About T-Mobile T-Mobile US, Inc. (NASDAQ: TMUS) is America's supercharged Un-carrier, delivering an advanced 4G LTE and transformative nationwide 5G network that will offer reliable connectivity for all. T-Mobile's customers benefit from its unmatched combination of value and quality, unwavering obsession with offering them the best possible service experience and undisputable drive for disruption that creates competition and innovation in wireless and beyond. Based in Bellevue, Wash., T-Mobile provides services through its subsidiaries and operates its flagship brands, T-Mobile, Metro by T-Mobile and Mint Mobile. For more information please visit: View source version on Contacts Media ContactT-Mobile US, Inc. 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Business Wire
16-06-2025
- Entertainment
- Business Wire
How to Eat Like a Chef at T-Mobile Park? Try One of Everything — Especially the Teriyaki!
BELLEVUE, Wash.--(BUSINESS WIRE)--J. Kenji López-Alt is wearing a 'I <3 Teriyaki' T-shirt underneath a Seattle Mariners jersey with his last name on the back. As the acclaimed chef and best-selling cookbook author takes the pitcher's mound at T-Mobile Park, two thoughts cross his mind. 'My primary goal is not to embarrass myself in front of my kids,' he says, jokingly. 'And then my secondary goal is being completely okay with embarrassing myself in front of my kids. I figured there was a 50/50 chance that I'd get it somewhere near the plate.' Turns out, he had nothing to worry about. The ball sailed right over, landing into the waiting glove of Mariners third base coach Kristopher Negrón. Cheers from the crowd naturally followed. Of course, there was also plenty of excitement for the heat López-Alt brought to the park that night as a culinary pro. The main point of the chef's MLB debut: his Teriyaki Night pop-up. As is often the case with López-Alt's endeavors, the event was a hit, with tickets selling out well ahead of time and the evening ending with many a satisfied baseball — and teriyaki — fan. To anyone familiar with his work, his stats and bona fides in the food world are packed. His popular books include The Food Lab, one of two to win a prestigious James Beard Foundation award. He's a regular in both print and video for the New York Times, and has some 809,000 Instagram followers and over 134,000 followers on TikTok. And, of course, he is the creator and host of Kenji's Cooking Show on YouTube, where he has nearly 1.7 million YouTube subscribers — and where he recently posted a video about his favorite foods at T-Mobile Park, serving as a walk-up to his Teriyaki Night event. Here he reveals his secret sauce (somewhat literally) for the perfect teriyaki plate, the real importance behind throwing the first pitch and eating anything and everything at T-Mobile Park. Your sold-out Teriyaki Night pop-up at T-Mobile Park was huge success. How does teriyaki fit into the world of Seattle baseball? I grew up in New York, and in New York, pizza is the big democratizer, the one that everybody eats and the one that everybody enjoys and the one that you can get. It's like every neighborhood has their local pizza spot and they're all a little different, but they're all New York pizzas. So when I moved to Seattle five years ago, I found that teriyaki is the Seattle equivalent. It's a dish that was created and is still mostly cooked by immigrants. It's inexpensive and filling. Every neighborhood has its own spot. And it is really unique to Seattle: Chicken teriyaki was invented here by a Japanese American immigrant in 1976, Toshi Kasahara, and it's since gone on to sort of take over the entire area. There are over a hundred teriyaki shops in and around the Seattle area. I've been following the Mariners since I moved here in 2020, and I love going to games. They reached out to me and asked if I'd be interested in talking to them about teriyaki, because, despite the wide range of food options available at T-Mobile Park, they'd never done teriyaki. It felt like it was time to add it to the menu. It's a hometown dish for the hometown team. What does your Major League twist on the local dish look like? Of course, rice and chicken teriyaki with sauce. People could get hot sauce if they wanted to make it spicy for themselves, but it's not spicy by default. And then a little salad of pickles, daikon and carrots, which is not the traditional accompaniment to teriyaki. Traditionally teriyaki in Seattle would come with either a cabbage salad or an iceberg salad that's served cold. But because we serve teriyaki hot and ready to go, it didn't make sense to include warm wilted iceberg. So we went with a pickled carrot and daikon salad instead. I think it goes really nicely with the teriyaki. It's tangy, a little bit sweet, crunchy. A nice contrast to the chicken. What's the strategy that you would recommend for people coming to see a Mariners game and wanting to try out some great local food? I mean, there are so many choices and a lot of them are really amazing. I have two little kids, and so usually when I go to a game, it's with a couple of other parents and all their kids, and we'll divide and conquer. We'll each take a little different section and pick up a few different things and then bring it all back to our seats, and then we'll all just share everything. You recently posted a video where you pretty much ate your way through T-Mobile Park. What are some foods that people can get at T-Mobile Park that you think really represent Seattle cuisine? T-Mobile Park offers a lot of foods that are just a mesh of various cultures and cuisines. It is, I think, actually quite a good cross section of the immigrant community in Seattle and the types of food that have developed here and have taken root here. There's a very big Japanese influence in Seattle cuisine, so curry katsu from Tamari Bar, the teriyaki, obviously. Moto Pizza has Detroit-style pizza, but it's got some very personal twists as far as the toppings and the presentation goes. You can't really get it anywhere else. And it's wonderful. People waited online for it for months when it was just a small shop, and now you can get it at the ballpark and it's just as good. I also would say getting garlic fries from Ivar's. I think most cities that have a garlic-growing region near them have their own version of garlic fries, but that feels like a real T-Mobile Park staple. I think it's amazing the quality of sushi and poke that you can get there from Sushi Nakagawa. I never would've imagined when I was a kid that one day I'd go to a baseball game and get really good sushi. Seattle has a very strong seafood culture, and so that's represented in the ballpark as well. It's not just peanuts and Cracker Jack and hot dogs. There's a lot of local representation. How was throwing the first pitch on Teriyaki Night? I thought about it sort of the way I think about cooking a meal, which is that not everything you cook is going to work out. But the important thing to remember is that when you're cooking for your friends and family, the food is only the consolation prize. The more important part is that you're showing this expression of hospitality and generosity, and you're getting your friends or your family around a table so that you can all hang out and enjoy each other's company. And so I thought about throwing out the first pitch the same way. It's like, who really cares if the ball goes over the plate or not? As long as everyone is there having a good time, then that's the more important part. What's next on your plate for teriyaki and the city of Seattle? I'm going to continue going around Seattle and trying all the teriyaki I can and sort of celebrating it as much as I can, as a way to get to know my new city. I think the best way to get to know a place is to eat its food. We have had thoughts of a long-term project, having a teriyaki festival of some kind or having made-to-order teriyaki at T-Mobile Park. Right now, the teriyaki that you get is from the hot and ready to go walk-off kiosks, but having it cooked to order so that you get a more true teriyaki experience top to bottom would be really nice. So that's something I'd be interested in helping them develop at the park. But for now I'm just thrilled to be part of this and to be part of the pride of my adopted hometown. I've been working on a teriyaki recipe for a long time and refining it now that I'm in Seattle and have a new perspective on specifically what Seattle teriyaki is. So I'm planning on releasing both a recipe and a video showing people how they can make Seattle style teriyaki at home sometime this summer. Finally, the Mariners have started off the season doing really well. What are your predictions, are we going to see a teriyaki pop-up in October? Hopefully we're going to go all the way! For more information on Magenta Status benefits at T-Mobile Park, including information about Post Malone's concert on June 26, visit Follow the T-Mobile Newsroom on X and Instagram to catch the latest company updates. About T-Mobile T-Mobile US, Inc. (NASDAQ: TMUS) is America's supercharged Un-carrier, delivering an advanced 4G LTE and transformative nationwide 5G network that will offer reliable connectivity for all. T-Mobile's customers benefit from its unmatched combination of value and quality, unwavering obsession with offering them the best possible service experience and undisputable drive for disruption that creates competition and innovation in wireless and beyond. Based in Bellevue, Wash., T-Mobile provides services through its subsidiaries and operates its flagship brands, T-Mobile, Metro by T-Mobile and Mint Mobile. For more information please visit:
Atlantic
08-03-2025
- General
- Atlantic
Kosher Salt Is Actually Just Big Salt
When I was a child, in the 1990s, there was only one kind of salt; we called it 'salt.' It came in a blue cylindrical container—you probably know the one—and we dumped it into pasta water and decanted it into shakers. I didn't know that any other kind existed, and the women who taught me to cook didn't seem to, either: Joy of Cooking, Mastering the Art of French Cooking, and Moosewood Cookbook all call, simply, for 'salt' in their recipes. But about a decade ago, I started buying coarse kosher salt instead of the fine, uniform, iodized table salt I'd grown up with. I do not remember why. As my friends grew up and started building their own pantries, many of them also made kosher salt their default. These days, The New York Times calls explicitly for kosher salt in nearly all of its recipes, as does Bon Appétit. Two of the most influential cookbooks of the past decade, The Food Lab, by J. Kenji López-Alt, and Salt, Fat, Acid, Heat, by Samin Nosrat, both devote paragraphs to the benefits of kosher over table salt. It is now 'the lingua franca of restaurant kitchens'—as Mark Bitterman, who has written four books about cooking with salt, put it—and a cheffy shibboleth in home kitchens, too. You can find Diamond Crystal, the coolest brand, in the background of the famously verisimilitudinous restaurant show The Bear, and on cooking influencers' beautiful countertops; in 2023, when Trader Joe's started carrying it, chef Reddit exploded in enthusiastic all caps. Pretty much everyone eats salt, every day, and it's different now. Yet even kosher salt's most fervent converts may not entirely understand how it's different. Kosher salt, like all salt, is NaCl—sodium ions electrostatically bound with chloride ions and arranged in a crystal formation. Unlike certain specialty salts, it doesn't have unique properties by virtue of its provenance; it's not collected from the coast of France or mined from a mountain in Pakistan. Kosher salt is just big salt. It's also more expensive than table salt. You might assume that this is because it has been manufactured according to a stringent set of religious rules. But much iodized table salt is kosher—that is, prepared in adherence with Jewish dietary law—and what we call 'kosher salt' isn't categorically kosher: If you're feeling pedantic, the right term would be 'koshering salt,' because its oversize, craggy crystals are best for drawing the blood out of animals during kosher slaughter. America's great salt swap began in the 1980s, when farmers'-market culture and the health-food movement helped American chefs acquaint themselves with specialty ingredients, Bitterman told me: Himalayan pink salt; 'bad-ass, real good' fleur de sel from France. But by and large, chefs settled on kosher as their go-to. They did this for a reason so unbelievably basic that I laughed out loud when I first heard it: Kosher salt is easier to pick up. 'Table salt is too hard to pinch,' Adam Ragusea, a food YouTuber, told me. 'I mean, just try it. Anyone who's reading, just try it. Just pick it up … It's a pain in the ass, and it's messy.' Kosher salt is simply better for the way chefs tend to season their food, which is frequently, and without measuring, by eye and by feel. No one wants to be fiddling with a teaspoon on the line at a busy restaurant during the dinner rush. 'You can really feel it sort of touching your fingers, and leaving your fingers,' Chris Morocco, the food director at Bon Appétit and Epicurious, told me, whereas finer salt 'has a tendency to want to slip away.' Kosher salt's migration to home kitchens started in the late '90s, when the Food Network became a cultural force. Its big crystals suddenly had an added benefit: They look great being pinched out of a saltcellar and flung around on television, or at least better than table salt does being juddered out of a shaker. (Ina Garten, one of the network's early celebrities, has described Diamond Crystal kosher salt as 'always perfect.') As television turned chefs into celebrities, their fans began trying to emulate them at home. At the same time, recipes, like the rest of media, were moving online, and their tone was changing. Older cookbooks, Morocco told me, assumed a lot of knowledge on the part of their readers: 'Recipe language was very terse. They were not really holding your hand too much.' Online, recipe writers had unlimited space, a broader potential audience, and a business imperative to build a relationship with their readers. So their guidance became chattier and more descriptive, designed for a home cook who was eager to learn—and who could hold recipe developers more immediately accountable, yelling about bland soup or bad bakes in the comments section. 'Salt to taste,' which had for decades been a standard instruction in most savory recipes, gave way to specific measurements. But different salts have different densities, meaning a teaspoon of one brand can be recipe-ruiningly saltier than that of another. So recipe developers needed to be able to recommend a standard salt. Being chefs, they already liked kosher. In 2011, Bon Appétit, which was then becoming a major resource for Millennials teaching themselves how to cook, adopted Diamond Crystal as its house salt. This is all a little funny. Restaurant chefs started using kosher precisely because it was easy to use without measuring—now home cooks are measuring it out by the teaspoon. And a movement that espoused seeking the ideal ingredients for every dish resulted in widespread adoption of a one-size-fits-all salt. In doing so, modern cooking has inadvertently all but abandoned one of the most significant public-health advances in history. A few years ago, a 6-year-old girl showed up at a medical clinic in Providence, Rhode Island, her neck so swollen that it looked like she'd swallowed a grapefruit whole. After a series of tests, doctors figured it out: She was iodine-deficient. Her thyroid—the butterfly-shaped gland that is responsible for just about everything the body does, and which requires iodine to function—had swelled in an attempt to capture any microgram of iodine it could from her bloodstream. For centuries, thyroid dysfunction was endemic; millions of people around the world suffered from slow heartbeats, weakness, muscle fatigue, sluggish metabolism, and brain fog. When, in 1924, American manufacturers introduced artificially iodized salts, it was a miracle, right there on the shelf in the grocery store. Within a few years, the thyroids of the developed world were working again. Recently, however, doctors have started reporting more cases of iodine-deficient hypothyroidism—and our salt preferences may be at least partially to blame. Kosher salt, as you have probably guessed, does not contain iodine. Neither do most ultraprocessed foods, the main vehicle by which most people in this not-exactly-sodium-deficient country take in salt. Iodine deficiency can be serious, but is eminently treatable. (Pregnant women should be particularly attentive to their iodine levels, the UCLA endocrinologist Angela Leung told me, because deficiency can result in birth defects.) The 21st-century rise in hypothyroidism might therefore be less a cause for alarm than a chance to rethink our contemporary salt orthodoxy. Kosher's dominance, to hear Bitterman tell it, 'doesn't come out of magic or merit—it's cookbook writers and chef culture, a weird confluence of circumstances brainwashing everyone at the same time.' What's great for chefs may not be great for home cooks. Kosher salt isn't inherently better, and in some cases may be worse. I've now spent hours on the phone with salt connoisseurs—at one point, Bitterman earnestly described a certain type as 'luscious' and 'warm'—and have come around to the view that we should all be more open to using different salts for different purposes, in the same way that well-outfitted cooks might keep different types of olive oil on hand. Flaky fleur de sel is great for finishing dishes; flavored salt is perfect on popcorn. And for everyday cooking, iodized table salt is just as good as kosher—preferable, even, if you're worried about your iodine levels. Sure, all the recipes now call for kosher salt, but a solution exists: Ignore the instructions and season intuitively. Like a real chef would.
