logo
episode-header-image
Jun 2022
9m 31s

How To Keep Meat Juicy With Science

NPR
About this episode
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.

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy
Up next
Yesterday
Meet the Third Ever (!!) Interstellar Comet
A rare visitor from another star system has been spotted: the interstellar comet 3I/ATLAS! It was detected July 1 by the NASA-funded Asteroid Terrestrial-impact Last Alert System, or ATLAS. Most known comets orbit the Sun and are bound by the gravity of the solar system ... but t ... Show More
8m 43s
Jul 9
Evolution Went On Trial 100 Years Ago. Where Are We Now?
This week marks the 100th anniversary of the Scopes "Monkey Trial" — where a teacher was charged with the crime of teaching Darwin's theory of evolution by natural selection. At the time, it was illegal in Tennessee to "teach any theory that denies the story of the Divine Creatio ... Show More
12m 37s
Jul 8
Itchy? Air Pollution May Be Making It Worse
Short Wave producer Hannah Chinn has adult-onset eczema. They're not the only one. Up to ten percent of people in the United States have it, according to the National Eczema Association — and its prevalence is increasing. Despite its ubiquity, a lot about this skin condition rema ... Show More
13m 11s
Recommended Episodes
Dec 2022
Why do foods turn brown when we cook them?
#017 Rebroadcast This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.References from this episodeControl of Maillard Rea ... Show More
34m 39s
Apr 2024
The Science of Cooking Well with J. Kenji Lopez-Alt
As you all know, over here at FWNTT, we are not the most kitchen savvy individuals. But after today… we just might be! J. Kenji Lopez-Alt shares with us some insights from his incredible career as a chef, food writer, and food science enthusiast. We learn the best ways to improve ... Show More
38m 42s
Feb 2021
The Science of Cooking
The Science of CookingBrian Cox and Robin Ince get their chef's hats on as they look at the science of cooking. They are joined by comedian Katy Brand, author and food critic Grace Dent, material scientist Mark Miodownik and science writer Harold McGee, whose seminal book on the ... Show More
43m 27s
Nov 2023
Why do we stir things to dissolve them?
#173 What is freeze-drying? How can something be both frozen and dried? How does it differ from just freezing, or just drying? And is it just for astronauts? Let's get into it! References from this Episode https://www.acs.org/middleschoolchemistry/lessonplans/chapter5/lesson6.htm ... Show More
43m 10s
Sep 2019
SYSK Choice: Getting Your Dream Project Done & Food Science for Better Cooking
Did you know bacon is really a low-fat food? That is just one of the many fascinating food science facts you’ll discover when you listen to food writer David Joachim author of The Science of Good Food. You’ll also discover why hot liquids freeze faster than cold ones, why you sho ... Show More
40m 49s
Nov 2021
Family Meal Peacekeeping, Food Coma Science, Etiquette Tips
Learn about how to avoid conflict at family meals; what causes food comas; and how to be a great host or guest.Today’s stories originally ran in the following episodes of Curiosity Daily:How to Avoid Conflict at Family Meals by Ashley Hamer originally published November 21, 2018 ... Show More
13m 26s
Oct 2023
What is freeze drying?
#172 What is freeze-drying? How can something be both frozen and dried? How does it differ from just freezing, or just drying? And is it just for astronauts? Let's get into it! References from this Episode https://pubs.acs.org/doi/10.1021/acsami.5b05841 https://cen.acs.org/articl ... Show More
27m 1s
Dec 2021
How do you like your eggs in the morning?
Should you wash your eggs? Well believe it or not, there is quite an international debate about this question from CrowdScience listener Susan. In Canada, where Susan grew up, commercially sold eggs are washed before they reach stores, whereas in the UK where she is now living th ... Show More
40m 30s
May 2020
SYSK Choice: How to Cook on the Grill Perfectly & The Importance of Asking Good Questions
Just like food, medications have expiration dates. But just how accurate are those dates? Is it better to take an expired medication or no medication at all? We’ll explore that as we begin this episode of the podcast. http://vitals.lifehacker.com/is-it-safe-to-take-expired-drugs- ... Show More
43m 28s
Sep 2023
Eating well without compromising on taste
James Tytko, Dr Chris Smith and the Naked Scientist team present the latest science news, analysis and breakthroughs.London’s latest ULEZ expansion - will it make much difference to air quality?The concerning impacts of poaching, and not just to endangered species.And Dr Chris Sm ... Show More
52m 50s
Listen to millions of songs and podcasts on Anghami