True confession: I’ve never been much of a fan of beef with broccoli.
Maybe it’s because I’ve dug into too many dishes of it at Chinese lunch buffets or banquet gatherings that were just so mundane and mediocre, with gloppy, over-cornstarched sauce glueing everything together.
There’s never been a version that’s been memorable and exciting.
And of course, it would be created by food scientist, cooking savant, and James Beard Award-winning cookbook author, J. Kenji Lopez-Alt.
If you are an avid stir-fry enthusiast already or a beginner picking up a wok for the very first time, you owe it to yourself to get a copy of his new The Wok: Recipes and Techniques” (W.W. Norton & Company), of which I received a review copy.
It will change how you stir-fry. It will change your life.
A bright-green risotto — that you barely have to stir.
I admit I was dubious. I was skeptical. I was bordering on being a non-believer.
Could one really make perfect risotto on the stove-top by pouring a load of stock into a pan with the rice, turning the heat down to the lowest possible setting, then leaving it pretty much alone except to stir it twice? Yes, twice.
After all, he’s the man. He’s so meticulous and precise that he’s like a one-man Cook’s Illustrated test kitchen (where he used to work, by the way). The San Francisco-based managing culinary director of Serious Eats, Lopez-Alt is a restaurant-trained chef and the author of the “Food Lab” column, as well as a regular columnist for Cooking Light magazine.