How do you make the perfect stir-fry chicken without drying it out? Today, we answer that question with cookbook author and chef
J. Kenji López-Alt and science! Host Emily Kwong talks to Scientist-In-Residence Regina G. Barber about velveting, a technique used to seal in moisture during high heat cooking. Then, some listener mail!
If you're hungry for more food-based episodes, check out our
TASTE BUDDIES series.
See
pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
NPR Privacy Policy