Inside the Delicious Science of Momofuku's Secret Kitchen Lab
The first thing I should tell you about the Momofuku Kitchen Lab is that I can't tell you very much about it. Like, I can't tell you where it is or most of what happens there or even what's inside. It's a place that few have seen, and fewer have been able to talk about. "Do you want to give us an overview of what you've got here in the kitchen?" I asked David Chang. No, he didn't. Chefs are cool. (Thank you, Anthony Bourdain.) David Chang may be the coolest. You might've heard of him and his Momofuku restaurants. He's been a GQ Man of the Year, Time 100 person, lectured at Harvard, has picked up few James Beard Foundation awards and a couple of Michelin stars. (Momofuku, if you're wondering, means "Lucky Peach," also the name of their awesome new food quarterly. And it's the guy who invented instant ramen, Momofuku Ando.) The Momofuku Culinary Lab is the tiny space where Chang, along with chefs Dan Felder and Dan Burns, "document mistakes and [try] to create new ideas." (One such idea from our visit: Chang wondered why nobody cooks with strawberry tops. "I've always accepted that as something you just throw away. But we've never investigated, I've never been told why, other than it doesn't taste good. It's our jobs as cooks to take product that doesn't necessarily taste good and make it taste good." He tweeted this a few days later.) Inside the Delicious Science of Momofuku's Secret Kitchen LabSo what goes on at the Momofuku Lab? "Science and cooking," says Chang. "That's <b>...</b>
