I love how well spoken Lan is. So easy to watch.

@jonslg240

9 ай бұрын

It's pretty funny she used Brandy from Normandy, France when she wants to liberate the alcohol from the dish.. 😉

@broganjosh4729

9 ай бұрын

Teleprompter and a pre-written script. Let me peel back the layers of professional content creation.

@niko1even

9 ай бұрын

​@@broganjosh4729scripts are only part of it. The speaker is equally, if not, more important.

@PhuongLe-re8cm

8 ай бұрын

So well spoken that she says “gochujang” phonetically 🤣

@agudam

7 ай бұрын

Her voice is very soothing indeed

Lan is the Prometheus of the kitchen. She has stolen the hidden techniques of fire from the cooking gods and have shown its secrets to us mere mortals. I love every one of her videos!

@shaydowplay7992

8 ай бұрын

BEHOLD! How to use an ORANGE IN YOUR DRINK! WITH FIRE!

I love Lan's videos. I always learn so much. She's fantastic!

@gilbertmoreno2173

9 ай бұрын

I’m agree 😊!…….

@gilbertmoreno2173

9 ай бұрын

I’m agree 😊!…….

@augustoveiga5152

9 ай бұрын

Try her eggplant recipe! It’s fantastic!

This is my favorite video series on America’s Test Kitchen. The host is great, of course, and I like her presentation very well. But what’s best about this series is I learn things that are never explained by manufactures or other cooking shows. It’s the little details that can make a real difference in using the tools of the kitchen. I put this up alongside Good Eats as far as making techniques clear and understandable. More of these, please!

Lan is amazing. She's a great teacher. I always learn new things from her.

I love how lan is just so easy to listen to. There's no extraness , there's no faking there's no umming and aaring about the delicious flavour that I can't taste 😂 it's just simple and straight to the point. Honestly really enjoy listening to her advice and knowledge.

Lan is so cool and calm during that flambé, she's actually giving me confidence to try these techniques. I would die in a fire for Lan Lam from America's Test Kitchen.

My favorite way of cooking is watching Lan showing me how to cook.

Cooking is chemistry. (Chemistry is molecular engineering). I suspect that Lan is a better cook because she understands chemistry. She had a great discussion on myosin, a muscle protein. She also frequently refers to the the Maillard reaction, perhaps the most important reaction in cooking. I've got a PhD in biochemistry, something that has certainly helped me become a better cook. Perhaps we should incorporate cooking in chemistry classes.

There is only one thing I do not like about Lan. There are too few lessons. I wish there were thousands. Thank you Lan for all your videos. Keep up the great work.

I just recently discovered Lan Lam and she comes across as VERY intelligent not only as a chef but in general and I love how she gives scientific explanations of how cooking reallty works.

Lan just seems so cool and interesting. She's like the teacher I never had. Terrific.

Superior content makes you stand out. Thank you for what you do !!!

Lan Lam never misses! Great video as usual!

Another gem from Lan. Was hoping to see her wok he hacks in the home kitchen.

Every time I watch Lan’s videos, I know I’m gonna have to head to the grocery store immediately after to try out the recipes!

I’m just going to have to try that Old Fashion trick. It’ll impress my guests. Thanks LAN.

Happy to see her back , I almost unsubscribed but good that you guys posted her video . Pls don't stop this series

I have an electric stove and cook in a flat bottomed wok frequently. I often will hit the surface of the food briefly with a propane torch at the end to try to get some wok hei into the food.

Lan is such a great communicator, now I need to try a Negroni

Always an educational pleasure Chef

Love LOVE The hot side / cool side cooking technique. ❤❤❤❤

Keep these great videos coming Lan, I love them and always learn something.

Lam is on fire!❣❣❣

Brûlée-ing stuff is also great! Not just desserts, I've had brûléed chèvre that was to die for.

Lan Lam does a great job. I first discovered her skill with the cold sear for beef. Only one critique - when sparking the match, one should always let the igniter burn off before lighting the flammable material. That phosphorous sulfide should burn off first. You would not want that in your food.

Fire is fun and it makes great food too. I love it!!!

Lan is a genius, and I'll watch anything she does

And this is why I love you!

Lan has a special gift and talent 🪄

Creme brule, roasted coffee beans, potatoes (or fish) cooked in coals, skewers of rabbit by an open fire, or a seafood bake on a deserted stretch of beach-some of my faves.

You are such a wonderful presenter of great content.

I love Lan Lam, she has a great personality and is so informative !

This channel is so scientific, so please do provide temperature and other units in metric as well.

Lan lam would make a great person to be around. Makes cooking look so fun! Inspires me to bring my cooking to proper temperatures.

Sometimes you don't understand how far ahead the teacher is, but this video was a great example how much we all have to learn.

Wow, that pork chop recipe looks wonderful!

Always a pleasure seeing you Lan do your thing...I'll have an old fashion with you any day...😉

She’s so easy to learn from.😊

Love Lan! 🔥 Lady!!

Lan Lam is one of my favourite chefs.

Lan's videos are always a treat, gotta try the flamed orange soon

Excellent presenter!

This is very very good! Thank you

Loving this series!

if you have the space and the means install a wood fired oven at home by that i mean the igloo shaped type. it can do so much from grilling to pizza to bread, stews, cookies and pies (all on the same bake day using residual heat from the pizza bake) but you also get ash and its great

Thank you! Lan

Love Lan Lam!

Her mini series are the best! Plus, all I could think about was saganaki cheese and them lighting it on fire! OPA! Major staple here in Metro Detroit with all our Coney Island Restaurants!

Love your videos, always. Why no example of the original flame cooking? Spit cooking over a wood fire, not briquettes or gas. Keep up the good work!

Yay! More Lan!

Amazing! Thank you.

Lan is always 💯💯

Love these videos!

Thank you, Lan! Great video :)

Can’t wait to try the orange flamed cocktails.....big thank you for your knowledge and presentation .

Fantastic. Very Autumnal from the nice to all the apple things. That sauce sounds delicious for many occasions, and now I must have a negroni. Thank you Lan. You are fantastic.

Just made this gochujang chicken recipe this weekend - super fast marinade ! thank Lan

I love.. love.. love sources sited for inspiration (eg the fiery cocktail technique).

Lan is the best!

Lan is a f!cking rock star!

She's neat! Always enjoy watching these videos.

Fire Good!

I'm a big fan of using a larger kitchen torch for fried rice cooked indoors on a normal stove. I torched the food close to the end before I add sauces to get that nice fire flavor.

Can we get more of Lan?!

Great video as always. Please add international units, that would make it awesome. Thank you for sharing!

it's hard to beat an open flame for roasting chilis, especially if you want a consistent char so the chili stays whole to stuff for chili rellenos

Sometimes I use a lp or butane torch to Finnish the dish or desert, I have never successfully roasted a pepper but I keep trying when I make Nachos.

My most common use of fire is tripping the fire alarm when I am searing a steak

"Fire isn't just fun..." "Oh it's going to be one of those dates"

@JeffHoo13

9 ай бұрын

(great vid as always)

Crepe Suzette, flambé right before serving, is my fave use of fire (tho citrus peels on cocktails is a really close runner up)

So fun to watch Lan do the grilling in person! Filmed at our wonderful neighbor’s house with our flowers in the background. Lam, you’ve taught me more about fire. Thanks!

What kind of saucepan is Lan using in this video? I see something similar on ATK all of the time. It looks like just aluminum with a steel liner. I'd love to get some.

fire good.

Nice

Me before the explanation: "how did an orange peel become a mini flamethrower!?"

Amazing!!! Come cook for me!!

Hello I loved the video, great as always. I have a question, what other methods to incorporate fire into a recipe are there? I would like you to look into indoor propane grills or ways to use food grade propane torches. and thank you!

I hope you've taken the time to make a cookbook. The chicken recipe and the pork chop recipe in this video looked really delicious. By the way, in altering the flavor of 🍊orange in your cocktails, it appeared that the flame rose dangerously quick toward your fingers. Maybe, it would be safer to use tongs to squeeze the orange peel?

I’m still hankering for a Lam and Dan collab! Please ATK, make it happen.

Good job Lan! One of your best... now do smoking..

Could you also do a video on the science of sauces? E.g. thickening agents, like a roux, pectin, gelatine, etc.

@sandrah7512

8 ай бұрын

🤨Lan has a video on pan sauces that was added here two months ago. There's also a Cook's Country segment by Jack Bishop from last year on thickeners for sweet applications like pies and puddings. And ATK also has an entire cookbook devoted to the subject that was published a few years ago. It's called "Just Add Sauce". 🙃🔎🔎

@jopro2000

8 ай бұрын

Thanks@@sandrah7512 for letting me know!! the book seems really interesting!!

Another favorite way: roasting marshmallows over a campfire and making S'Mores

Lan Lam, secret pyromaniac.

🔥🔥🔥🔥🔥🔥🔥🔥

I'd love some shortcuts wok-hei in the american kitchen - for those of us who stir-fry without the massive burners that restaurant woks use. Like maybe there's a way to cook only the onions in a separate skillet and burn off some cooking wine to develop some of that traditional wok flavor? Kung Pao just isn't quite right without that charred taste.

❤❤❤❤

I really enjoyed this video. As someone who enjoys grilling/bbq I truly enjoy using the flavors created with high heat and fire. Flambe in at least the USA is not discussed enough. Why it's important, safty and the theatrics it can creat table side( the only thing missing from this video was the last point,but still a great video) This was a great explanation of this technique. I was unaware of the citrus oil style, very interesting. Thanks for doing this video. Have a great day. 🔥😋🔥😋🔥

Thank you for very much for sharing! Very well spoken with clear and precise instructions. Please enlighten us more!\ ^0^/

Definitely the fire on my barbecue 😅

Anyone else get the impression this was Chef Lan Lam creating an excuse to have some cocktails at work? 😁

@Vintage_geek

9 ай бұрын

How dare you question Lan's selfless commitment to culinary science!?!?!? 😂😂😂

Teach me how to lit coals!!! I always end up using nearly all of the lighter fluid.

I am skeptical if a flambee would really be detectable in a blind side-by-side. It seems like the perfect grounds for a placebo simply because of the "wow" factor

0:10 Switching from chemistry to cooking, I’d think setting things on fire would be much more steaks

what temp were the pork chops cook till, 145f?

@sandrah7512

9 ай бұрын

135°F to 140°F. This recipe was featured in an episode from Season 16 of ATK TV.

Why has ATK been having a much higher temperature with cooked food lately? 185F? That's a dry chicken, even with chicken thighs.

@elizabeth930

9 ай бұрын

right? 185F BEFORE putting it on the hot side??

@sandrah7512

9 ай бұрын

Dark meat is food safe at 165°F, but it's a bit chewy. Cooking to 185°F or even 195°F allows the abundant connective tissue in the dark meat to break down into collagen making the meat more juicy and tender.

Oranges are flammable. Huh

Doesn't grilling with flare-ups cause carcinogens?

@julienrocher1

9 ай бұрын

If you over do it and create carbon then yes. If you are caramelising then no.

185 degrees?

@tommypain

9 ай бұрын

Yeah, I was thinking more around 155-165° - especially if you’re going to go throw it on the hot side for a little bit afterwards. What say you, Chef?

@sandrah7512

9 ай бұрын

Dark meat is food safe at 165°F, but it's a bit chewy. Cooking to 185°F or even 195°F allows the abundant connective tissue in the dark meat to break down into collagen making the meat more juicy and tender.

Wrapping everything in banana leaf and throw it in wood fire