Description
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/adchoicesNPR Privacy Policy
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