Debunking Burger Myths with J. Kenji López-Alt | The Burger Show
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- 게시일 2024. 04. 23.
- "Burger Jedi" J. Kenji López-Alt is on a mission to debunk the most prevailing burger myths around. The award-winning author (Food Lab) and Internet Food Legend (Serious Eats) has conducted hundreds of scientific experiments on his influential blog, The Burger Lab. Today we'll learn some eye-opening techniques that will lead to a better, more delicious burger. When should you salt your patty? Do smash burgers actually produce the best crust? Find out in episode 3.
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Season 3
Episode 3
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Who has Kenji's Food Lab book? Don't sleep, it's one of the best. Anyone got a favorite recipe?
*yes*
Take care of your health alvin
Love the book. Favorite recipe has to be the ultra gooey Mac and cheese.
Yes. Favorite recipe: Yes.
You Throw A Patty At Me,
I'll Consider It As Foreplay.
😎👍
🇲🇽🇺🇲
Shout out to Babish for name dropping Kenji so often which made this video catch my eye
You'd be suprised at the number of internet cooking entities that use Kenji's recipes
Same
I’ve seen so many references to him in videos and I’ve seen his 1st person videos and it’s interesting to see that this guy cooking these simple meals is one of the most famous internet chefs.
same
@@krijnenbeebie everyone of babishs vids are other people's recipes it's the point of his channel to recreate, also u say cringe and while it is sometimes this vid with the star wars burger bit was far more cringe
I know kenjis kitchen like the back of my hand.
likewise ahaha
I be binging his videos
I hope it's not as hairy...
:-/
"Was that a wart or a mole?"
He's an LEGEND
Kenji Alt-Lopez for Hot Ones please. This dude taught me how to make the best burger ever
G I u sure broski
"As a kid did you ever have a microscope and look at onions? Yeah I did!"
Is this some kind of standard childhood activity that I was deprived of??
we did it in biology class. it was one of the first lessons with the microscope.
It's basic biology, not so rich countries/underfunded school may not include this in their curriculum.
I ended up doing that in intro biology in university, so it took me a while lol
For Americans it definitely is
@@krystof5271 I somehow missed out on this.
"as opposed to toppings i'm more of a bottomings type of guy"
a man after my own heart
He likes bottoms
that must have been on purpose
I've been throwing my unsalted burgers for years and they always break. I now know the recipe for a more durable burger patty for tossing.
We need an episode that brings together George Motz and Kenji. George can dish on classic regional burger styles, and Kenji can rock the food science behind them.
And Babish is also there for no reason other than him being awesome.
I’m in!
@@JKenjiLopezAlt Love it! Would love to hear your breakdown of the Connecticut steamed burger and the Juicy Lucy.
@@oversqueezedstressball8183 Babish is a good presenter but he's not nearly knowledgeable enough to fit in with those guys in a technical video.
Give them their own burger-themed buddy cop movie.
Kenji's a legend. Thanks for the home tips too.
I agree
Still waiting on Kenji actually drops some videos on his channel
Lol same here dude
Late night go pro asmr cooking 2k19
@@HunterTinsley I'd buy that game
Give him a show on first we feast so they can handle all the production stuff.
I'd be happy with even a PB&J video.
This is the best and most entertaining episode of this show by far.
Ed Foster Seriously. Instead of "Hey, KRplus! Here's a bunch of places possibly thousands of miles away from you where you can get a tasty burger!" it's more "Here's how you make the best possible burger at home. Also, let's throw shit at Calvin, because why TF not?" 👍🏼
The guy is super charismatic, kept me interested the entire time.
If this is the most entertaining, than this is the my last time watching this channel
@@__cunilingus__826 No one wanted you here anyway you fucking degen.
I love the little extra props/tests he does to make idiots like me understand
We dumb bois gotta learn too yo.
Dude's a great teacher!
Go watch some Alton Brown lol
If Alton Brown is the Bill Nye of cooking, Kenji is the Neil deGrasse Tyson
Kenji is one of the first people I look up to see if he's made a recipe I want to make. Love the science forward approach. It's just like Alton Brown.
Same here! If I want a recipe I google Kenji and that failing I search for a serious eats recipe/article.
Shout out to the editors of first we feast!!!!!!
Y'all keeping it real, making sense of all the insane footage, im sure, they give you.
Sooo many of my go-to recipes are from seriouseats and Kenji. Dude, thanks for the chili!
Kenji's chili recipe is epic
"If the rule you followed brought you to this, of what use was the rule?" -Anton Chigurh, on death (and possibly burgers)
No country for old cooks
No Burger for Old Men
To add to Kenji's bottoming tip instead of toppings, this is especially important for sauce placement. There are some mad men in the world who will only put sauce on the top bun because they're afraid of sogginess, and natural selection will come for you first. By saucing only the top, your sauce will be overwhelmed by your other toppings and have very minimal chance to coat your taste buds. Bottom saucing guarantees that flavor. If you're scared of sog, toast your buns and stack less; small effective burgers outclass bulky pound pucks any day. Happy cooking y'all 🤙🏽
This dude is an underground legend, damn!
Kenji is a legend
Ok bro we get it u love him. Jesus
Didn't expect to see you here! You are also a legend now lol following one of your pasta dishes later - hoping you release another soon
5:04 Imagine walking up and seeing someone throwing burger patties, at someone else with a tray shield, outside of a restaurant.
Hard to fap to, but not impossible.
as soon as this guy said pickles and onions are the most important toppings he earned all of my respect
"This burger is best for people by themselves, at home alone" I see you, KRplus algorithm. All that's missing is some Corona
j mula you shouldn’t though, you can’t socially distance very easily in a home
@j mula You're a virus, a parasite on society.
@@kaldo8907 wow... Now I am totally curious wateva j mula said...
Even though I worked at a 50s diner burger joint for a couple years, I could never get used to cutting onions. They tear me up, and I'm glad I got a good tip from this on how to properly cut my onions from now on. Thanks, Kenji.
I found it also helps if the onions are cold.
Dont stick your head directly over what you cut. Have a fan blow away from you if cutting a lot.
Another trick is to only breath through your mouth while cutting the onions. It makes much less of the onion reach your eyes.
man kenji is so charismatic. love his work
He explained it so incredibly well, and with scientific descriptions. This is probably the best burger show episode yet! Super in depth and knowledgable
Alton Brown would be proud of this episode.
Especially that balloon prop.
@@ryanehoward that's when I wrote this comment actually haha
Alton Brown suggests salting the beef before grinding it! The exact OPPOSITE of this episode :o
@@genth3575 Some of it comes down to personal preference. Salting before will help bind it, if that is what you are looking for. If you use fattier cuts and for example sous vide rare then sear quick, it might make sense. But not for this fry-in-cast iron pan method.
Adam Rivera that prop was literally a last second “hey, can you run across the street and buy some balloons for us?” thing. I’m gonna use it again in the future!
I love reading Kenji's SE posts/recipes (and have learned a ton on the way), but seeing him in video form is a new level.
this show makes me feel happy. Thank you to everyone involved
Kenji's book is hereby added to my Xmas list. I have never been let down by his tips and have, in fact, looked like a culinary champ.
Burger for the single guy, who buys 3 large cuts of beef and has their own meat grinder..
Just make sure your tears dont get in the burger meat the salt will toughen the meat
None of them really have to be large cuts like that. They're all boneless so you could easily get something like this ground at the supermarket. IMO the main problem is that you're probably looking at $8/lb for burger.
You're right, just eat hot dogs over the sink. You don't have to heat them, they're pre-cooked in the package.
Not his fault you're a broke son of a bitch
drunkbygreentea your mad asf lol little ass kid
This is by far the episode of this show that has sold it all to me.
Very well done
it took me a couple replays to understand, but the balloon analogy is the smartest/easiest way i've ever seen of explaining why you should cut pole-to-pole for burgers
I live by Kenji's cookbook and blog, so I'm super stoked to see him on the show!
50% sirloin, 25% brisket, 25% short rib, 100% 'Murica
I actually prefer his original recipe which included oxtail
Watched this video and made some burgers for lunch. all I had was ground chuck but cutting the onions, salting before they go into the pan and putting the buns on top. Wow you all just upped by burger game. This series has helped me in the kitchen so much.
Kenji has so much love, passion, and knowledge for the craft, that now any other burger preference seems wrong.
Kenji was a professor in his past life. HE CAN EXPLAIN ANYTHING.
This is the collab I never knew I needed
J. Kenji is one of my favorite people. I love his blog and everything he puts out. Glad to see him on the show!!! Love the Star Wars theme.
Love this episode, the best so far
Dude I love kenji his Vids are super satisfying to watch
"I'm more of a bottomings kinda guy"
69 fookin perfect 👌
Such a great series. Well done.
the way he described the oninon made it really easy to understand
"You always want to cut against the grain" I'm shook
Best series ever with my favorite people from the cooking sphere of KRplus.
be buildin these burgers this weekend.....thanks, great vid...........many love, much props
Amazing episode. Learned so much I never knew I needed to know.
I'm going to try to make it to Kenji's restaurant, Wursthall, next time I go to San Jose for work (yes, I know it's a bit north of SJC.) I'm looking forward to that more than vacation...lol.
I wish Mr. López-Alt was the host of the burger show...
So eloquent and knowledgeable
Watching Kenji López-Alt during lockdown has given me a new Chef to appreciate, I gotta grab his book as soon as can get to a bookstore.
Great production! Thank you!
It’s the late night chorizo grilled cheese guy!
Wow, that onion pole-to-pole cell explanation was really fascinating. This is a brilliant episode.
Love the show, this is the best episode ever!!
I just started to make my burgers this way, and I can confirm that this is by far the best way to do it. Don't over form your burgers!!!! Great video. Cheers.
Absolutely excellent video! Im a chef by trade and I found it very inspiring and full of knowledge!
If more teachers are like Kenji then the world would be much better.
This video was so good I kept wanting to upvote it throughout at different parts but then instantly remember that I already have.
Finally, the episode I've been waiting MONTHS for!
I love the science breakdown... I remember these tips so much better that way! I saw Lopez explain hollandaise sauce almost a year ago, and I nail it every time now. Look it up!!
I'm a simple man. I see J. Kenji Lopez-Alt, I click.
these 2 guys together have some of the best chemistry of any host combos I've seen
Amazing demonstration on the science of onion cutting.
Ever since Kenji had a kid, his dad-puns have been on a another level.
JKS 4000 I was born to dad.
The way he talks about cooking burgers is beautiful
That looked really nice, ty for an great video.
8:39 a true chef instinctively removes balloon from prep station lol
that "always cut against the grain" line was the slickest shit I have ever seen
Unless you're cutting onions.
WAY funnier than a scientific Burger spot should have been, thanks for making burgers even more enjoyable!
Love this episode.
i love j kenji
hes taught me so many things about cooking, need to grab that book
Highly recommend. A friend and I challenged each other to read it in three months. Best investment in my food skills knowledge to dollar ration yet.
Kenji is the god strictly by virtue that he taught me to cook somewhat competently, a feat of colossal magnitude
"I'm more of a bottoming type of guy"
Oh ;) I see ;)
I was going to say the same 😂😂
10:33
I had "The Food Lab" on my Amazon Wishlist and this video made me click "Order Now"! Love seeing this kind of collab! :)
Great video, Another important aspect would be what kind of grind to use( course, fine, single, double etc.....)
This and the temp of the beef before you grind.
Seeing Alvin run 2 inches in the first five seconds made my day
I didn't have to see it, I could just check the richter scale.
Alvin is too cool
“Instead of toppings I’m more of a bottomings”
Oh my
I learned SO much in this short video!
totally enjoyable , clever !
10:20 Oh my god. He is actually making steamed hams
s/o binging with babish who for a long time has mentioning J kenji lopez alt's name but now i finally know who he is :) :^)
he's why I am here!
3 years late but this was hilarious. Can't wait to try it this way
Kenji has always been great. Love his channel
This was really, really good. Thanks for exposing me to Kenji! I think I'm making burgers tonight!
Do yourself a favor and read every "Food Lab" recipe on Serious Eats.com (or buy his Food Lab book if you have the means). You don't even have to cook them, just reading the testing/recipe formulation notes will teach you so much.
@@BrianKervick For real
Man,like watching a cooking Bill Nye or Beakman. That was pretty cool,I'm gonna have to give this recipe a go sometime.
So many of his recipes is wonderful, and it's hard to pick a favorite. But the meatloaf is the best iv'e ever had, and the peruvian chicken is one of my favorites for grilled chicken. That sauce is pretty much good on anything. The technique for coleslaw was revolutionary for me!
The book is definately a fantastic read, but his column at Serious Eats has almost all information from the book, and much more.
I am so excited about his upcoming book! Because of his absence from Serious Eats i'd guess he has quite a lot of new techniques, science and recipes up his sleeve.
My own experience had taught me about the seasoning (especially the salt) but all my years never knew about the pole to pole on onions............ Thanks so much, my kids love onions and cook them all the time :)
1) He did not have a microscope....and
2) He DEFINITELY did not look at an onion under it
Not casually, probably, that's pretty basic school stuff though. IF you have a cool science class, anyway.
Yeah lots of schools do this actually.
It's over Kenji
I have the high ground
beef
...said Obi-Wan...
I feel a disturbance in the beef.
Now this is seasoning!
Great show 👏👏👏
Bloody brilliant video
I own his book food lab, I love it.
Damn I learned a lot from this. Thanks Kenji 🙌🏽🙌🏽🙌🏽
I have learned so much from him. I am absolutely a better cook directly because of him. I like the way he educates.
Kenji is an absolute legend! His Food Lab book is the Bible, but if you have weak wrists, or are not overly strong, maybe have someone help you move it around. I've never owned a heavier book!!! But it is the ultimate last word on everything to do with cooking. And for a bonus, it reads like a good book, even if you're not looking for a particular recipe just read it cover to cover. Kenji, you're the best! Thank you!
Love this dude!
"Handle your meat as little as possible." Easier said than done.
A single-person burger recipe lol this vid is right for me..
*cries inside
Love the video guys
The onion demonstration was awesome!