Kitchen hacks from US food author Kenji López-Alt: 'Add a little MSG to your sauce'

J. Kenji López-Alt, a self-proclaimed "food nerd," detailed his meticulous approach to recipe development, which involves extensive scientific testing to translate complex culinary principles into accessible instructions for home cooks. His methods often delve into specifics like temperatures, humidity, and pH levels.

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As I worked on my schnitzel recipe, I did a lot of research, spoke with chefs. And one, albeit rather unusual, but plausible technique was to spray the meat with water before breading.

One of his more unconventional techniques, which he explored while developing a schnitzel recipe, involves lightly spraying the meat with vodka before breading. López-Alt explained that alcohol evaporates at lower temperatures than water, generating more steam during cooking. This process helps the breading "soufflé" or puff up, resulting in a crispier texture without altering the taste. He noted that while this technique isn't common in Austria, it can offer a significant improvement for those struggling to achieve perfect results.

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And since alcohol evaporates even at lower temperatures, it brings even more. And it really works well. And it doesn't taste different.

López-Alt emphasized that while his detailed approach is useful for recipe creation, home cooks don't necessarily need to be as "nerdy." He believes that following a well-tested recipe from a trusted source should yield good results. However, he cautioned against relying solely on artificial intelligence for recipes, comparing it to blindly trusting a GPS without understanding the route.

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You don't have to be so nerdy. When you develop recipes, it's interesting to know the pH of different acids because that can influence how a pancake rises or how long a bean takes to soften.

He also commented on the quality of recipes available, noting that while many are poor, good ones exist. His advice is to stick to reputable authors or sources. Understanding the underlying science, he suggests, allows cooks to adapt recipes when they don't have exact ingredients, much like understanding a map allows for navigation beyond a single programmed route.

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There are a lot of recipes that are not good. But there are also many good ones. It's best to stick to a reputable source, or an author you trust, but definitely don't ask the AI.