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Content provided by Deb Perelman & J. Kenji López-Alt, Deb Perelman, and J. Kenji López-Alt. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Deb Perelman & J. Kenji López-Alt, Deb Perelman, and J. Kenji López-Alt or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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Eggs Benedict

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Manage episode 482196992 series 3548419
Content provided by Deb Perelman & J. Kenji López-Alt, Deb Perelman, and J. Kenji López-Alt. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Deb Perelman & J. Kenji López-Alt, Deb Perelman, and J. Kenji López-Alt or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Eggs Benedict should really be called Eggs Benedict Arnold, because it will betray any shortcomings you have as a home cook. You should give it a go anyway. (Kenji: “You CAN and SHOULD make Eggs Benedict at home.”) Why? It’s a dish that all but the best restaurants get right, and you have all but three and a half minutes to shovel it in your mouth before the window closes for the perfect bite. So you may as well perfect it at home.

What does perfect look like? Each element is prepared to its ideal temperature at the exact same time. Yolks “a river of liquid gold” while whites are perfectly set (and shaped like a “chaos mop” if you’re like Deb). English muffins are fork split, not sliced. Hollandaise sauce is an emulsion, which means you are trying to mix two ingredients that don’t want to be mixed, so yeah, you are literally fighting nature. Who will break first, you or the sauce? A delicious showdown for the ages.

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36 episodes

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Eggs Benedict

The Recipe with Kenji and Deb

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Manage episode 482196992 series 3548419
Content provided by Deb Perelman & J. Kenji López-Alt, Deb Perelman, and J. Kenji López-Alt. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Deb Perelman & J. Kenji López-Alt, Deb Perelman, and J. Kenji López-Alt or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Eggs Benedict should really be called Eggs Benedict Arnold, because it will betray any shortcomings you have as a home cook. You should give it a go anyway. (Kenji: “You CAN and SHOULD make Eggs Benedict at home.”) Why? It’s a dish that all but the best restaurants get right, and you have all but three and a half minutes to shovel it in your mouth before the window closes for the perfect bite. So you may as well perfect it at home.

What does perfect look like? Each element is prepared to its ideal temperature at the exact same time. Yolks “a river of liquid gold” while whites are perfectly set (and shaped like a “chaos mop” if you’re like Deb). English muffins are fork split, not sliced. Hollandaise sauce is an emulsion, which means you are trying to mix two ingredients that don’t want to be mixed, so yeah, you are literally fighting nature. Who will break first, you or the sauce? A delicious showdown for the ages.

Recipes Mentioned:

Learn about your ad choices: dovetail.prx.org/ad-choices

  continue reading

36 episodes

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