I’m J. Kenji Lopez-Alt From Serious Eats and This Is How I Work
J. Kenji Lopez-Alt is the author of The Food Lab , a column on serious nutrition, and now a book that scientifically explores cooking. In fact, the New York Times simply called Kenji the “nerd king of internet cooking.”
But this is not esoteric mad science – Food Lab is known for its practicality and clarity, as well as its thorough experimentation. Making the perfect mac and cheese bowl is one thing, but you probably won’t want to spend seven hours doing it. With this in mind, Kenji approaches the task methodically and summarizes what he is learning into simple, clear instructions while explaining the basic cooking chemistry. We spoke to Kenji to find out a little about what kitchen gadgets he can’t live without, guilty food treats, and how he works.
Location: San Mateo, California. Current position: Managing Culinary Director of Serious Eats , author of The Food Lab: Best Home Cooking Through Science. One word that best describes how you work: later. Mobile device: iPhone 5c .
What apps, software or tools can’t you live without?
My knife is my favorite possession. An extension of my hand in the kitchen and the first tool to start every cooking session. I use an instantaneous digital thermometer and a digital scale extensively. I take all my photos and have a passion for cameras (when I can afford it), so I would add my Canon 5D Mark II and a couple of lenses to it. Probably my favorite 100mm macro.
How is your workplace arranged?
Now my house is under construction, so it sits at a small table in the kitchen (the computer screen is wider than the table!), Although sometimes I work from the bath. California is drought, so it’s not that bad right now, but when I was living in New York, if you got an email from me between 7:30 am and 9:00 am, chances are that I sent you this email from the bathtub. …
What’s your best time-saving shortcut or life hack?
I’m a terrible time saver, so I don’t really sleep. I believe that premixing what I usually eat or drink saves a lot of time. I make a bottle full of vinaigrette so I don’t have to whip up the vinaigrette every time I make a salad. I’ll brew a quaternary hot tea, let it cool, and then dilute it 3: 1 with ice water for a quick and easy iced tea. I will also prepare a large portion of simple syrup for cocktails or tea beforehand, instead of dissolving sugar in them each time. I also just run everywhere. Maybe this will save time too.
What’s your favorite to-do list manager?
I am using the Notes app on iOS which syncs nicely with my desktop and laptop.
What device, besides a phone and a computer, can you not live without and why?
My soda. Because I really like to drink soda, and without soda, it would mean soda terrible for my teeth. This is how I get soda ALL DAY.
What kitchen gadget or tool that people often forget about is a must for you? (Except Sodastream!)
I’ve actually tracked how many times I’ve used individual kitchen gadgets in the last three months. So far, my toaster oven (one of those fancy Breville works with a convection fan – it works better than my real oven for small batches), my immersion blender (much better than a stand-up blender when you just want to everything was quick and easy) and my kettle (another overly expensive Breville device that heats water to the ideal temperature, then brews the tea for you and automatically pulls out the leaves when needed.It’s allowed to spend absurd amounts of money on precision coffee equipment , I get a pass for precision tea making equipment).
Are you always working on something? Or when you finish a project, do you take the time to let your mind wander without worrying about what comes next?
Oh, I start working on one project even before I finish the previous one. I do not sleep much and also do not like to sit around. At any given time, I have at least half a dozen large projects running at the same time and a bunch of smaller projects. I really need to be more organized, but somehow almost everything ends at some point. Wait, I need to get the chicken off the stove.
What are some of the things you do best in everyday life?
Karaoke. I’m pretty damn good at karaoke. There is no secret. I just sing to the music. All the time. Much to the chagrin of my wife.
Do you have any culinary delights? You know, indulge your desire Taco Bell or …
I must say that I think the Big Mac is a great sandwich. Note that I did not say burger. The Big Mac is not exactly a hamburger, as the meat is hardly used in combination with special sauce, sweet soft buns and pickles. In fact, I doubt you would even make a big difference if you removed the beef entirely. It’s actually just a sweet pickled cucumber and mayonnaise sandwich and sounds amazing to me. At least when I’m drunk.
What do you listen to while you work?
I can’t listen to radio or classical music while I’m working because I’m too distracted. If I cook, I listen to rock, mostly classic rock. The Beatles and the Zeppelin. If I write, then silence. I cannot concentrate if words or music are ringing around me.
What are you reading now?
Nothing at the moment. I have a crazy book release right now, so I didn’t have time to read! But I listen to podcasts when I drive. Radiolab , The Sporkful and 99% Invisible are all fantastic. I highly recommend them.
How do you replenish?
I surf or rock climbing, at least that’s what I tell myself. In fact, I’m probably just sitting with a cold beer.
What is your sleep routine? Are you a night owl or get up early?
I don’t sleep much! Usually 3-4 hours a day, a little more on weekends. I wrote my book mostly between midnight and 4 am. But I do not suffer from insomnia. It’s not that I really want to sleep and can’t, it’s just that I don’t sleep much. My father was the same.
Fill in the blank: I would like _________ to answer these same questions.
What’s the best advice you’ve ever received?
You have to work very hard to give the impression that you are not working at all. This certainly applies to writing: the most laid-back, light voice is the one that has probably been the most elaborate and emphasized. This is also true in cooking. It takes a certain degree of comfort and practice until you get to the point where you are confident enough to cook and serve really simple meals – fried chicken or omelette – and have faith that your technique and skill will make it great.