I am such a Lan fan!

@PecanPie1102

10 ай бұрын

Saving Pickle juice from the jar. That is a New One. Taking it a notch up for the Home cook👌👍

@Sbannmarie298

9 ай бұрын

First time I’m seeing her. Great lesson!

@chrisdsouza8685

9 ай бұрын

Lan fan here too. Good techniques well explained and enough science to make it convincing.

@drelindsey798

9 ай бұрын

I just saw a video with Lan in it for the first time. I’m also a fan!!!

This cooking video is like a culinary TED Talk. I never thought I'd find myself so captivated by the science behind a pan sauce.

@kylebrown6688

10 ай бұрын

YOU NAILED IT! When I saw 10 minutes I was like no way do I have that time. When it ended, I was like wait, it's over?!?!

@docfish7552

10 ай бұрын

Lan is the best!!!

@shaydowplay7992

7 ай бұрын

Learning how I can sub butter for flour as a thickener kinda blew my mind. I mean I follow directions on recipes and my meals can come out great ( my family has no complaint ) but understanding the SCIENCE behind how it works, and the different ways you can do it, opens up so many doors. I can try my hand at my own unique takes on a recipe I might like the look of if say it is a garlic heavy recipe and calls for a good amount of butter and some flour to thicken, I mean why not just sub out some garlic butter in place of the flour? I even recently learned that butter is not anywhere NEAR as bad as I thought it was for you. I'm 44 and growing up my mom only used Country Crock, and don't get me wrong, I LIKE Country Crock, I really do, but for REAL Butter when COOKING, after I first started to try and learn to cook FOR REAL over 3 years ago or so, is so much different and TASTES so much different. I also learned from this to leave my butter COLD, I was under the impression to take all your ingredients out ahead of time and let them reach room temp was the preferable way to do most everything, so understanding WHY to use cold and the science was highly informative. A great video.

@MrVoodoo72

6 ай бұрын

That's her jam, I love her tutorials for exactly this reason. Super thorough and I always pick up a lot of new to me info through her instruction.

@jeannepong6198

5 ай бұрын

Cooking is a real science, Lan Lam gives scientific results to specific cooking methods. Thank U for the clear instructions & explanations.

Lan is such a wonderful chef ❤️ She explains the science behind her techiques so well. I love her videos!!

@reasonablematic

8 ай бұрын

@@philollenberg2494 exactly, whenever I see her in the thumbnail I rush to the video. She’s a great teacher of science and adds incredible value to the KZread space.

Whenever I make a steak I always make a pan sauce. I fry shallots in the leftover oil, add cognac to deglaze, then some chicken broth and some Dijon mustard. The mustard acts as a thickener to the sauce and brings a punch. I reduce it down 'till I get near the thickness I want. If it breaks, just add a drizzle of water and whisk. Add in any juices that drained off the steak while it was resting. Finally I take the pan off the heat and whisk in some butter and a chopped herb, like parsley. Easy and amazing.

@wesleymargeson1134

10 ай бұрын

I agree. As with salad dressings, a touch of mustard helps with emulsification.

@sunspot42

10 ай бұрын

@@wesleymargeson1134 It really helps! Gives the sauce a peppery bite and a little tang. I wonder what's in the mustard that emulsifies the sauce? Pectin?

@kenslaughter00

10 ай бұрын

@@sunspot42 - Mucilage, actually. The shell of the mustard seed is made out of mucilage. mucilage has the ability to absorb and hold liquid, making mustard a good emulsifying agent with the ability to hold together liquids that normally would not, such as oil and vinegar, the latter being essentially flavored water. Most people typically use Dijon mustard as the emulsifier, but any mustard will do, including English, yellow prepared, and even powdered mustard.

@donotneed2250

10 ай бұрын

@@wesleymargeson1134, I like to add a bit of Bleu Cheese or Ranch in my pasta and mashed potatoes dishes. I usually get complements while lips are smacking.

@joannaedwards6325

10 ай бұрын

😋 😋 yummy!!

I’m a simple man - I see a cooking video with Lan, I click on it.

I'm becoming more and more of a Lan Lam fan every day. She's so awesome. I love how she punished those prepared sauce bottles.

I love the explanations she gives. It makes it so much easier to follow and see what I am looking for when I cook.

Mustard. Mustard is a great ingredient for pan sauces because it is a natural emulsifier, so it helps prevent the breaking of the sauce. This is especially usefull in acid-rich sauces where the dairy componenets like butter or cream could come out of emulsion due to the increased acidity.

@alternativeharvey7

10 ай бұрын

I use big grain Dijon. Works well

@Jbiglin

10 ай бұрын

Awesome tip! Thank you!!!

@yukarilolz

10 ай бұрын

When would you add the mustard??

@KaosNoKamisama

10 ай бұрын

@@yukarilolz I normally add it before adding the bitter or cream, since it need to help avoid the sauce breaking up. It also helps that this phase is the one where you'll be stirring, so you integrate the mustard more homogeneously.

@yukarilolz

10 ай бұрын

@@KaosNoKamisama thanks! I tried the recipie today and added the mustard and it is soo good!!

She is a good teacher.

Chef Lan is an excellent teacher! It's a pleasure to watch her cooking! :) I love the professionality she shows with all the little details - and explaining WHY behind them.

I have been cooking for 40 years: she is incredible! A very good teacher and she knows her stuff... I am amazed. She knows and is able to tell all the stuff that took me decades to learn.

Yes mam! I’m a Lan Lam fan! 🤗

Lan Lam, how much fun did you have making the opening. your smile said it all.

Lan Lam = instant click

The way the chef articulates the cooking method shows that she’s a professional with knowledge and finesse. She obviously has planned how to verbally demonstrate the technique so that we can understand and follow with ease.

Thanks for another great video! More of Lan please 😊

Your demonstrations are the best of everyone at America’s test kitchen! Thank you!

@CarlosHemmie

10 ай бұрын

Hello

Lan Lam is my hero!

Cooking is both science and art. Lan shows both in her cooking and her teaching. Understanding the chemistry of cooking is the key to being able to cook without a recipe. That is the fun.

Me to -- I'm in love with Lan. I'm not sure if it's my tummy talking or my eyes. Thanks Lan.

@Niftynorm1

10 ай бұрын

You are not alone.

@einundsiebenziger5488

22 күн бұрын

Me,* too*.

The beauty of a pan sauce is that it helps clean the pan.

I love the way Lan Lam explains what she's doing and how that affects the dish. That base knowledge helps to improvise and still make the dish work.

Lan is a great cooking teacher!

Lan Lam is a great teacher. She really knows her cooking. All her videos are true.

I am 50/50 with pan sauces and your video is giving me confidence. I love that you poured the pan sauce around the chicken instead of over it. I also don’t want to disrupt the crispy skin.

In my opinion Lan Lam is a great cook. She describes it so well. I love listening to her.

Great writing, filming, editing and delivery! I appreciate the multiple camera angles on deboning. Sometimes I'd like to see both top and side view at the same time when explaining a cut. I can rewind if I missed something. I often do rewatch these videos multiple times, especially while cooking.

She is so Good at explaining the science behind whatever she is talking about; Yes another Lan fan😜😘

Every ATK video is a masterclass in instructional filmmaking.

I learn something every time I watch one of Lan's videos. Thank you for explaining how/why these techniques work in the way that they do.... and for the great presentation.

You are the best presenter on your network and a master chef, extraordinary.

I ❤❤❤ Lan. She is so concise and thorough.

Keep it up Lan! Always so incredibly entertained by your videos. ATK just amazes me. You are one of the reasons I primarily watch KZread instead of traditional tv.

Lan is quickly becoming my favorite in the Cook's Illustrated/ATK world.

Fabulous instruction on making pan sauces - clear, concise, not manic. You’ve given us a wonderful technique adaptable to whatever protein we’re preparing. thanks so much!!

Unflavored gelatin is great to add texture to a pan sauce. I've also learned that adding the aromatics earlier allows infusion so a strained sauce can be presented, if preferred.

@sunspot42

10 ай бұрын

Be careful though - I've found a lot of unflavored gelatin these days tastes like a barnyard! 😱

@kylereisenauer9772

8 ай бұрын

Xatham gum works much better

YAY LL is back! Love the Tech with you.

I really wish that I had videos like these when I started to learn how to cook.

That's fire, Chef Lan! Your calm and slow-paced presentation is an art and the science involved is clear and precise. Ok with me if with that knowing smile you bust a modest dance move, don't cha know....

Shallot, mushrooms, capers, white wine and lemon juice with a bit of corn starch slurry for any fish, scallops, clams, etc. Then a sprinkle of fresh chopped chives. Great with chicken too. Thank you Lan. Wonderful.

Is there anything Lan isn't good at? I love watching and learning from her.

Her children are soooo lucky to have her as a mom

Thanks for showing us the pan sauce techniques.

I love Lan's teaching style! Great explanations in basic chemistry too.

Lam is my new fav person in the world.

Thank you! You make everything so simply easy to follow. 💜

Simply wonderful! Amazingly explained ;)

Lan is such a joy to watch.

I have to try both of these sauces now! Great job as always Lan!

Love this series.

Just ..thank you again Lan .. ❤

Excellent presentation. Thank you!

Always love seeing a new video from Lan - this was very helpful

Wonderful presentation along with all of the details!

Brilliant! Love Lan!

Brilliant! Thank you!!

Ahhhhh... I get it! Loved that moment where you chucked those bottles of prefabbed sauces into the trashcan. And that look you made when you did it.

I just love Lan and how she explains everything so clearly. Makes me want to make a pan sauce, pronto.

You are such a good instructor. Thank you!

Lan Lam is simply the best.

Lan, you are my kitchen teaching hero. Keep up the great work!!! We all LOVE you!!!

Love watching instruction by Lan Lam. One of my favorites to learn from 🙏🏽❤️

Lan Lam is an excellent teacher. That’s a rare talent. 👍🇺🇸

Love this video, thank you so much and looking forward to trying it soon!!

We really need a collab between Dan and Lan, my two favorite ATK contributors. Would be epic and fun.

these videos are gold

Great explanation, clear instructions. These are the skills that let home cooks level up.

I enjoy the explanation from Lan Lam thank you

WOW ! I learned so much from this video. This will improve my cooking. Thank you Lan

These are some of the best videos on this channel

Fantastic tips and presentation❤👏👏👏 this is going to be very helpful 😊

So far I've watched 3-4 of your clips and already I have learnt so much, and I can apply them towards my Chinese cooking. You are amazing, thanks!

A wonderful chef and teacher.

More Lan please and thank you 🙏🏼

Thank you Ms. Lam totally love your videos they are a punch of info that is enjoyable to watch and replicate.

Love it it looks so delicious & mouth watering tests.

Thank you for sharing this video 🎉

Thank you Lan Lam.

so many usefull tips, thanks! 😊

Great introduction to pan sauces. Saved.

Well done Lan thank you.

This lady is great!

Thanks as always your videos are great learning for proper chef work.

Lan Lam you are my favourite cook !

i love lan so much as a host, so informative and well presented just perfect

Thanks Lan. Wonderful information

Freakin’ awesome! Great job Lan and ATK Team! We want more!

Excellent, my favorite Chef.

So informative!! Loved this video

Excellent, Thanks so much.

I love these sessions! They are like an updated take on Alton Brown.

exactly the video i needed

Great presentation and demo. Have some ideas now!

Great presentation.

Thank you! 🧡

Lan Lam is a star!

Just met you. Instant fan. Concise and to the point. Also instant subscriber!!

Lan throwin down on those pre-made sauces

Thank you Lan

More videos with Chef Lam, please!