I appreciate the technique...even more the humility that says, "I learned from another chef."

@Someguy1357

Ай бұрын

Isn't that how all chef's learn?

@user-iz9rx9ly7e

Ай бұрын

@@Someguy1357 Not all chef's so clearly confess they learned from another.

@Someguy1357

Ай бұрын

@@user-iz9rx9ly7e Indeed. :) I'm poking at how ridiculous it is that some chefs lack the humility to admit the obvious truth.

@user-iz9rx9ly7e

Ай бұрын

@@Someguy1357 good point

I accidentally started using this method when my knife needed to be sharpened. LOL That part of the knife made the job much easier because it hadn't been used as much as the remainder of the blade, so it was still very sharp.

This truly is genius! Trust Lan-- I particularly honor her for naming Susan Regis(?) as the source. That displays scrupulous integrity.

@jonslg240

Ай бұрын

Semi-pro tip, you can do the exact same with a bolstered knife, too. You just use the blade a little forward of the bolster. It's the exact same motion, technique, and everything else. You just position the knife BACKWARDS enough so that the bolster doesn't touch the shallot/onion/etc. Or if it does touch, it doesn't crush anything.

@hschmicknos

Ай бұрын

Integrity? Relax it’s just a cooking video

@sanseijedi

Ай бұрын

@@hschmicknos I've seen 2 recipes on YT posted as original but have newspaper clippings of EXACT ones from LA Times Food Section from 40 years old with original attributions. Integrity is not taking credit for something you didn't create. Lan could just as easily have omitted to state where she got the technique. THAT'S integrity.

@2adamast

Ай бұрын

@@jonslg240she keeps the base uncut, that can’t be done with a bolster

Always enjoy 'Lessons with Lan'. She teaches me something new every time.

@jonslg240

Ай бұрын

They must be selling unbolstered knives this week.. because you can do the exact same thing with a bolstered one. You just need to move the knife backwards by about an inch.. if not less.

@Nimtrix

Ай бұрын

​@@jonslg240lol, what? That wouldn't work, you'd cut right through it

OK. That is a genius technique right there. Thank you!

i learn something new from her in every video. one of my favorite youtube food influencers

I absolutely love your videos. No fluff, no drama, just passion and precision. Thank you for these great tips.

I love everyone at ATK but Madam Lan Lam is my favorite. I can listen to your advice all day. This was amazing. Thank you for all you do!

Lan is always an excellent teacher. Thanks for your hard work!

As someone who genuinely loves to practice his knife skills at home, I can say I love this trick. Thank you lan.

Always appreciate your straight forward instructions Lam !! No nonsense, easy peasy !!

The only time I watch videos on this channel is when you're on them. You just totally blow away the rest of them with your knowledge and especially with your delivery. Keep it up!

Lan is the best. 🎉❤

So simple yet so effective. Perfect example of a great tip! Much love Lan ❤

@calmeilles

Ай бұрын

Ah! But the trick is that you don't use the tip… 🤣

@johnenglish929

Ай бұрын

@@calmeillesVery good. I see what you did there !

She's such a great teacher

Thank you, Lan. Superb technique. Can't wait to try this!

I can’t wait to try this

Beautifully sharp knife. I need one❤

Never thought of that! Thanks, will do that!

Lan fan!

Awesome, always nice to learn something new. Thank you!

That’s a great tag line “a small Moment of zen”.

Now I understand why I do it this way! Never thought of it as a technique; I just knew it felt easier, but I never stopped to consider why. Awesome!

I love Lan Lam, she is so soothing 😊

Thank you, Lan!

Lan & Dan are my favorite ATK educators. both are great at explaining not just how but why. Information that you can carry over to your own new recipes

Awesome technique! Thanks for sharing. Why did I never think of doing that. Such a simple fix 😃

A sharp knife, technique and practice are key! You make it look so easy!

Awesome tip! I'll definitely be trying this next time I'm cooking! ☺️👍

Very pleasant voice and enjoyable to watch. She is your best!

Smart .. Thanks ..🙂👍🥂

Brilliant tip! Love Lan. ❤

Fantastic video! Looking forward to messing this up later!

I'm going to learn how to cook with shallots now.

@dwarftomatoproject

Ай бұрын

😄Me too, this sort of info inspires me to try new things!

Listening and watching Lan is a "small moment of Zen" for me.

Lan! You're a genius! One of the most helpful techniques ever.

OMG, I love this technique...! Thank you❤

My girl Lan giving me that knowledge I didn’t know I needed. Much love for another great nugget of wisdom

Awesome tip! Thank you!

Love it! Thanks!

I love this tip. Thanks.

WOW! That was awesome! Thank you! Love watching you prep and cook, more please.

this technique is pure gold!

Always great to watch and learn from Chef Lan!

What a neat solution. Thank you.

Love her videos. So precise, with an explanation for the reason she is precise!

So simple and so perfect.

Thank you Lan❤❤❤❤❤

Oh neat! Thanks for the technique!

amazing, concise and informative video, thank you!

Great information thanks!

Nice! Thanks for sharing. ❤️

This was awesome! Thank you!

😮 wow! Why did I never think of this!?! Love it!!!!

You're a genius! What a wonderful tip!!

Clever idea. Will definitely try!

I L🔥VE you. Thank you! As there are only two of us (my elderly mother and I), and the onions in grocery stores in houston are enormous, I almost always use shallots. I only buy onion(s) if I am following a particular recipe, and an onion is a part of that recipe. That technique will become mine. Thank you, so much.🙏🏻🙏🏻🙏🏻💋

Super interesting, can't wait to try it!

Holy cow, this is pretty genius. Thank you!

Very helpful!!!

Great tips, it makes sense and I am looking forward to make it to good use.

I will definitely try this method! So far, Lan’s techniques and tips work for me. Keep them coming!

Wow!! Love these tips!!

Thank you for this revalation!

This is where I think it helps to have a small chef or santoku knife for more agility.

Great tip, I use the base of the blade for other techniques but I never thought of this, great technique!

Great tip thank you so much:)

One smart technique after another! Thank you! So glad to be a subscriber to the website and all magazines!

Nice tip! Feel free to post more like this

Thank you!

Thanks for the tip. I can't wait to try it.

(462) Dead bloody clever, that. Thank you for sharing, Miss!!!

Brilliant!!

Waaat! I gotta try that next time. Thanks for the great tip. Love your vids.

Lan you are just so amazing!

Thank You.

Brilliant.

Brilliant!

a very good tip, thank you miss Lan Lam.

Going to try tonight thanks

Great Job… THANK U!

This is literally the first cooking technique tip ever that has made me go 😲 Like the best tips, it's so unexpected, but makes so much sense when you see it.

Thanks, Lan. I'll practice.

Lan amazes me with every training video. I wish Lan made more Science and cooking videos.

Wow Lan delivers the goods as always! Such a good idea! Always bought cheap bolstered knives that sharpen nicely so time to up my knife game! Good lerd we don't deserve our queen Lan!

Informative. Thanks! Would like to see more on knife bolsters. Was just in a convo last week with a line cook talking about knives with and without bolsters (typically German and Asian). We agreed both have their uses!

Lan for the win...as always.

It’s Lan’s world, and we’re all just living in it. ❤

Interesting, just found your channel. I’m impressed with your demonstration and technique. I commented on a video from a few years ago about hamburgers. Many years ago I developed the first CAB patties that led to a tremendous success for our company and we later became the number one purveyors of Certified Angus Beef in the world! Your video is very close to the recipe and should be spectacular. Godspeed to you and Shalom.

Thanks I love your vidieo s😅very usefull😊

Cool little knife skill tip to have in your pocket. Lan is the bomb

shallots are so cute

😲 SWEET!

Maybe I'll enjoy slicing onions and garlic now! I've been cooking for 53 years and i never liked it. Thank you! I'll pass it on to my daughter and granddaughter ❤

This is how all Japanese chefs mince shallots and garlic. Most Japanese knives like the one you were using don’t have the bolster like western knives making them more versatile, being able to use the entirety of the blade rather than just the forward part.

LOVE LAN TO ITTY BITTY PIECES! ❤❤❤❤❤

Amazing

And to make it even more simple, skip the horizontal cuts entirely. Onions and shallots are already pre-segmented, cutting lengthwise and across is perfectly sufficient.

@einJona

Ай бұрын

Eventhough this is true for the inner part, the left and right side will have slightly bigger pieces without the horizontal cuts. But still generally, I totally agree with you - the benefits of making the horizontal cuts are way too small and make the onion even more likely to fall apart in my opinion. So I just avoid them in the first place!

@doughertySD

27 күн бұрын

Yep, the size differential is why it's done. Means that it all cooks at the same time. But given that not much of it will overcook (although it does introduce the risk of burning if inattentive), as you say, it's generally not worth it.

@kkmardigrce

24 күн бұрын

The idiocy of horizontal cuts is passed on and on like a dogma. Completely nuts.

Yooo, this is galaxy brain! I've gotta try this!

That is a beautiful knife you have there