Lan is a national treasure.

@tomhunt3267

Ай бұрын

100%

@seggremalac

Ай бұрын

International. I am also a huge fan of her.

@WhiskeyTangoFoxtraught

Ай бұрын

She’s the best. Smart, articulate and well spoken. I always learn when she is on. I just feel like she’s the real deal.

@MLFranklin

25 күн бұрын

I just discovered her videos recently. She's great.

The cooking goddess Lan once again graces us with her knowledge and beauty. Thanks for your hard work!

What a beautiful, intelligent and informative presentation and the food looks good also. Thanks so very much

My mouth was watering and video was liked before 60 seconds in... and then Lan walked in. ATK never disappoints

Dang Chef Lan those look amazing! Great info, thanks..

I think I would just go with a chimichurri for these.

I like that this lady explains everything she's thinking as she's cooking. I also like the cow! I wonder where they got it?

@artcook1976

Ай бұрын

At the cow shop. Silly boy 😂

@rollofffrank2008

Ай бұрын

@@artcook1976 Of Course! 😂

I'm popping a lid with that cook! Amazing. I can almost smell them through the screen. Always a great demonstration Chef! Thank you.

This is my favorite steak. It has some chew to it which I like, not like an eye round but more substantial than ribeye. My fav cut. Also the fat trimmings I render into a carbon pan to use for indoor searing.

Yay she is back!!! Thank you Lan.

Great as always,

I would like a demonstration cow with each primal just labeled, "yummy"

Doing gods work. Thanks for all the insight genius

Years ago Costco always had packs of USDA Choice boneless short ribs and they were my go to. And they were like half the price of ribeyes, etc. Not so anymore. I don’t think they even carry them. I suspect with the huge popularity of Texas-style smoked whole short ribs they just go too pricey. Heck, I remember as a kid in the 60’s my mom often got bone-in short ribs because they were so cheap (as lamb chops were back then).

Delicious! ❤❤

If only we can find the same beautiful cut…☺️

Delicious

I'm def gonna try this.... my keyboard is in danger of being drooled on..!! Thank you Lan and Bridget for an informative lesson on something I look fwd to sinking my chops into!!

Lan is the best 👌 😊

Where I live, Ribeye is often cheaper than off cuts like Boneless Short ribs, flank steak, chuck, etc. It's so odd.

@Rob-df6py

Ай бұрын

do you live in heaven by chance?

@ccbowers

Ай бұрын

I agree that many cheaper cuts have risen in price and so I sometimes see this situation sometimes myself. Maybe not chuck but those other examples plus skirt

@bc14973

Ай бұрын

I guess we live in the upside down…. My meat isn’t priced that way, but where I live the organic eggs are cheaper than the basic styrofoam carton.

@cwg73160

Ай бұрын

It’s not.

@vishiousbacon

Ай бұрын

Location of farms and butcher/distributor. Packing and storing/ refrigeration of meat factors in. Demand for off cuts also plays a role. Meat is usually upcharged by the grocery store chain so for better prices and choices Google the local distributor or butcher and buy from them. For example a Delmonico cut at the store is 17.99 a pound while at the distributor down the road its 12.79 per pound plus they have duck and goat available cheaper than anywhere else locally

I'd even enjoy listening to Lan if she were talking about calculus! Wonderful presentation!!! Thank you!

~~~ I can almost taste those! Really! Mmmmmmm. 😋

So is the sauce like a chimichurri? Looks delicious!!!!

Why do I automatically "Like" an ATK presentation before I first see the presentation? :)

Lan Lam, superstar.

I have never seen you guys do a video outdoors! Cool

@sandrah7512

Ай бұрын

Apart from the previous season of ATK and a recent season or two of Cook's Country, they've always had outdoor segments.

This looks delicious! We have a gas grill. What temperature should we set our grill? You mentioned closing the gas grill cover. How often should we turn the ribs when using a gas grill and how long is total cook time on a gas grill? Thanks so much! ❤️

@sandrah7512

Ай бұрын

There's a link to the written recipe in the video description. Gas grill instructions aren't that different. All burners on high until grill is heated. Turn one burner off to create a two-level fire. The rest is the same but as Lan sad, close the lid if using a gas grill.

I wonder if this would work with country style beef ribs which are boneless and come from the chuck as well? I hope so because I have 5 pounds in the freezer lol

The best hamburger too!

Yeah, I'm not sold on the "sauce" but the beef looks great.

@jettron1

Ай бұрын

I don't understand why the people on these cooking shows feel the need to put lemon on everything, that's the last thing I'd want on this hunk of beef. I do wish I owned a bunch of lemon groves though, I'd be a millionaire.

@evanseyfried

Ай бұрын

Not just cooking shows! Gremolata with veal or osso buco in Italy, chimichurri with beef in Argentina, etc. It’s a great mix, just not one I want every time I have steak.

@HellecticMojo

Ай бұрын

@@jettron1 because lemon is a good ingredient?

Im watching this while i wait for food

Can you pan sear short ribs bone or boneless?

I can speak from my humble experience. Grade of beef ought to be at least prime (and if you can afford it buy wagyu grade). Choice grade will not be best for this method. Choice grade remains excellent for smoking, braising, etc. but expect a chewy meal if you grill

Also sold as Denver steak in some areas.

@garrett6064

Ай бұрын

"in some areas." Uhm... Denver?

@brianw3822

Ай бұрын

Could be just a different store. I have seen spencer chuck steaks sold as boneless short ribs as well, which is a crosscut flat iron steak and not the right cut. @@garrett6064

@Kmath_

Ай бұрын

It is not a common cut in the EU. And I believe, over here more often it is referred to as Denver steak rather than boneless ribs (unless it has some local name). I am polish and I call this cut a Denver steak and my butcher does too.

I love short ribs, but now that the secret is out - the price is going to get an additional bump. :)

Can you buy the processed lemons?

@ingetout

Ай бұрын

Yes. You can buy them at a lot of middle eastern markets.

@thaisstone5192

Ай бұрын

Yes, a good supermarket should have them. The more "exotic" ingredients like preserved lemons, pomegranate molasses, etc. are becoming more common place.

@sandrah7512

Ай бұрын

You can also make them - it's just lemons, salt and time. There are traditional methods that take a few weeks or cheater versions.

Where's the horse radish cream sauce im starving 😊😊

I’m gonna get blocked but Lan is a beauty. See y’all

looks like the denver cut from the chuck

😊

Ok...heading to the butcher. Wow.

Lan's videos, I always learn something new and things I thought I knew... and recipe for eye candy.. (wink)

They do look quite similar to Denver steaks, and come from the same area, are these the same thing?

@GigaDavy91

Ай бұрын

Just checked and they are the same, Denver steaks are just cut thinner but are the same thing

The cow is over the top.

I thought one shouldn't put pepper on before grilling because it just burns. Wouldn't it be better to "pepper" right off the grill and the warm meat will bloom the pepper oils?

Have you thought of getting a Meater2+ thermometer? They help you cook them perfect and REST every time to your target temperature with no more checking or guess work. Why did you say rest for 10 minutes? With the Meater2+ you rest until they are ready. So it might be 12 mins or 15 mins or 8 mins. You would be amazed how good it works.

@kiwan5425

16 күн бұрын

So overpriced for what you can do.

@cervideoproductions

16 күн бұрын

It’s a great price for what it will do for you . With the price of meat these days it pays for itself for one perfect beef tenderloin. Give it a try and you will be amazed.

3:49 😂

@BootsWalken

Ай бұрын

Came to the comment section specifically to see if any fellow grown-up children caught that. Thank you for not disappointing

What brand/model is that cutting board? It is not the one linked under the video

@sandrah7512

Ай бұрын

OXO

@Galzura

Ай бұрын

@@sandrah7512 just checked and OXO doesn’t seem to sell wooden boards

@sandrah7512

Ай бұрын

@@Galzura Ah, you didn't specify wood. The plastic ones in the kitchen are OXO. The wooden *carving* board used to place and cut the meat at the end is by JK Adams. The reverse side of this board has a chicken/turkey/roast-shaped well.

@Galzura

Ай бұрын

@@sandrah7512 you’re right. Thank you!

😋

She just cooked a Moroccan inspired dish without giving credit to that great cuisine 😮

So not sponsored but America's test kitchen does make money from affiliate links on the videos!? I'm fine with it if it's still from unbiased reviews and helps pbc but it's hard to think there isn't bias if there's money to be made

@nancycy9039

Ай бұрын

Well yes, that’s the nature of bias. Often unconscious but could still be there. I think these folks have enough experience and skills to be good judges, however. Cooking/eating is a matter of taste, aroma, etc, so is subjective to begin with.

I have a crush on Lan........................................

Why not chimichurri? Much easier to make with ingredients more readily available.

Can you broil them, don't have a grill?

Inflation be sending everybody to the chuck.

“Great” or “Good”. Make up your mind!

Is this what they call a 'Denver cut'?

lan solo please.

I don't know who put your cow togather... but you might want to move your chuck and brisket areas a little....

I want Lan to read me bed time recipes plz 🥴

Welp now Im hungry and insomnia’n

Oh hell nah, been doing this for years and want to keep this a secret!

Can a scientist please do a test on putting foil on something to keep it warm. Based on my understanding of heat transfer, the foil will radiate the heat in the food to the atmosphere unless the room temp is higher than the temp of the food, which would be unbearably hot.

@EdwardChen0

Ай бұрын

I believe the tenting of the foil implies an air gap between the foil and the meat. The shiny foil will reflect the radiant heat, the air gap insulates, and even the loose seal of the foil will reduce heat loss due to moving air (convection).

@EtepBeyard

Ай бұрын

The foil should act as a radiation shield. Aluminum foil has a fairly low emissivity and absorptivity - meaning the radiant heat from the meat to the foil is mostly reflected. Aluminum foil is highly conductive and has a low heat capacity, so if it is in physical contact with the meat, it will quickly approach the same temperature as the meat - which again will limit radiative heat loss (which is proportional to the difference in absolute temperatures raised to the fourth power - the temperatures not the difference is raised to the fourth power). As for conduction... the foil tent should have less surface area than the meat so I would expect less heat transfer by conduction and additionally the foil tent, to some extent, will also limit evaporation.

Almond triggers my inflammation 😢

Don't reveal the secret 🤫

♉️📃🔥🔥🔥🔥🔥📃♉️

That cut is nothing like ribeye or flank/skirt.

The only reason rib beef should be separated from the rib bone is that it has fallen off after being properly cooked. I’m going to watch this video out of respect for ATK, but I’m very skeptical and feel that im about to watch a blasphemy. 😊 EDIT - ok, i finished watching. It looks delicious, BUT…the real question, if you want to do a real TEST, is to compare THIS way of doing it with just keeping the bone-in. C’mon guys, it’s America’s TEST Kitchen. Let’s see the TEST.

I have never seen "short ribs" that size in the meat section. They are usually 3" X 1.5".

@inherendo

Ай бұрын

My Costco has chuck short ribs like this except they're whole strips that may be 2 or 3 times the length of these.

@Serzhanov

Ай бұрын

Costco

@vishiousbacon

Ай бұрын

Not if you go to the butcher

@cwg73160

Ай бұрын

Short ribs are a legitimate cut. Why’d you put it quotations as if someone made up the term?

@TexasScout

Ай бұрын

@@cwg73160 there’s always a keyboard troll.

I wish we could custom order cuts at our local supermarket in Canada. The butchers just do the standard cuts and we get short ribs in either an english cut or a korean cut. You could still make this recipe though!

Isn't that going to be tough? This is a slow cook cut.

Why kosher salt?

@b3z3jm3nny

Ай бұрын

It’s bigger so easier to sprinkle: table salt is a lot finer so it’ll be a lot more actual salt and harder to evenly coat with

@thaisstone5192

Ай бұрын

Its less "salty" than table salt.

@ingetout

Ай бұрын

Kosher salt is the preferred and most versatile salt in the culinary world. It’s the best for most things.

@joshuabrunetti2001

Ай бұрын

a lot of table salts also include an anti-clumping chemical agent which can impart a metallic flavor. IMO table salt is bad for both cooking and eating

@kosemkamtsan

Ай бұрын

Did your flag ask that question? 😂

First

100$ of beef on the grill.

Lan is hot ...there, I said it. Everyone else is dancing around this issue. Just say it!

Americans discovering diezmillo

actually no this cut 4nyears ago was 3.99 a pound now due to exposure from BBQ establishments and videos like this. they are now between 11.99 to 50.00 lb. Koreans use this for kalbi ... real kalbi not the thin California style junk. please keep unknown cuts , unknown. otherwise this nation will price beef out reachability for normal people

Ribs aren't steaks. Remake the video without lying.

NOBODY has ever approached you on the street and ask you about beef cuts, Bridgette.

@jw77019

Ай бұрын

I doubt she can go in public without being accosted by the general public asking her questions. What is your real problem with Bridgett? Are you a bot designed to create strife?

@garrett6064

Ай бұрын

You realize this is television, right? I remember having to explain it to my two year old that things on TV are not real, it's all pretend. The Avengers can't fly, guns don't hold two-hundres bullets, aliens don't explode out of people's stomachs, it's all fake. Glad I could clear this up for you.

You want to do something impressive, make a terrible cut taste great. Like eye of round. You make a $3 a pound meat taste good it's impressive, $12 a pound meat should be good already.

Sorry to say but I couldn’t finish the video - the pop up product advertisements got on my nerves, once you see them they really jump out at you and they are EXTREMELY distracting from the video. It’s a shame, looked like a really good recipe

Dont tell me what i "should" do

So many variables all made vague in this video: distance of charcoal, thickness of beef, timing of cooking. And what is “mounted chimney”?? “Your results may vary.” Waste of meat and time and charcoal and $$$ (NOT half the price of ribeye). GET RIBEYE!! Even the boneless beef short rib packaging says, “For braising in liquid”. Neither a tasty nor tender cut of beef! GET RIBEYE and stop wasting our time. Way too much salt and pepper. (ATK will probably block me as usual for negative commenting. They’re not as nice as they seem. All an act.) plus commercials that you can’t skip. My 6-day-old leftover grilled ribeye is way better than these boneless short ribs.

Overcooked for sure, and the outside grey ring is way too big. 🤔it’s almost like cooking a steak entirely over high heat is a bad idea…

Where I live, which is America, beef has become a delicacy since the last presidential election. It was plentiful and affordable 4 years ago; and that’s a fact.

Gordon Ramsey says to never turn steaks...flip.....no more than once!

@ingetout

Ай бұрын

You don’t want to only flip once because it creates uneven cooking. If you only flip once, it creates a bigger gray band around the meat. You can get away with only flipping once if you will be also cooking with indirect heat like searing on a grill and then throwing into an oven. Gordon is a hack. He always contradicts himself as he is shown to constantly flip steaks. I wouldn’t trust much of what he says nowadays. There’s a reason why he lost 9 of his of Michelin Stars.

@withcondiments

Ай бұрын

🤡

@joebeef6561

Ай бұрын

Ur mam says open wide 🎉

@Joe_Montfort

Ай бұрын

Gordon Ramsay is a tool.

@tempestfury8324

Ай бұрын

Well these aren't steaks. As long as they are cooked to the temperature you want, who cares? That's exactly why I've loved ATK for decades and hardly ever watch the childish Ramsey who drops more F bombs than actually cooks.

I’m just here to laugh at the usual simps simping over this average looking Chinese woman. So far, Dan D is the only one, but the rest of the simps should be along soon. 😁

@2brntb

Ай бұрын

what a stupid racist

@g54b95

Ай бұрын

I'm just here to laugh at the trolls, trolling the simps simping over this average looking Chinese woman. So far, Lettuce-and-Tomatoes is the only one, but the rest of the trolls should be along soon. 😐

@charlieharris3240

Ай бұрын

Lan's background is primarily Vietnamese. When all Asians look alike...

I love you guys but the makeup has been way too much over the last month or so.

@Priyanka77574

Ай бұрын

So? What a ridiculous thing to criticize. It’s not a make up tutorial. It’s a Cooking Channel.

@swansuz

Ай бұрын

What an inappropriate comment.

@FatMaul

Ай бұрын

@@Priyanka77574 I know but I’ve been watching ATK for decades and I just think they look overdone. Like whoever is responsible for their makeup is over doing it, even for the guys. I’m not criticizing the chefs, they are great and I love them but they have always looked natural on camera up until like a month ago.

@guermeisterdoodlebug7980

26 күн бұрын

@@Priyanka77574So? What a ridiculous retort when he’s right. First thing I noticed. Why should he not be able to mention?

@guermeisterdoodlebug7980

26 күн бұрын

@@swansuz why inappropriate to comment on something so noticeable? His observation is on point.

Who let a woman near the grill?

@charlieharris3240

Ай бұрын

Who let the nitwit near Mommy's phone?

Yummy