1,000-Plus Test Batches: Why Ryuji Cools the Pan Before Adding Egg
Chef profilesRyuji sautés the bacon and garlic, then turns off the heat and lets the pan cool before adding the egg — a step he arrived at after testing the recipe more than 1,000 times.
#aglio-e-olio
Explore 2 articles tagged “aglio-e-olio”.
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Ryuji's Aglio e Olio Skips Emulsification Entirely
Ryuji's peperoncino skips emulsification: he simmers dried pasta directly in water and bouillon. Tomomi Ogura adds pasta water with ten seconds left on the boil. Six chefs compared.