An Easier Way to Cut Shallots and Garlic? | Techniquely with Lan Lam
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- Опубліковано 16 кві 2024
- The easiest, best way to cut shallots and garlic? Lan shows you her favorite technique.
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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!
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.
I appreciate the technique...even more the humility that says, "I learned from another chef."
Isn't that how all chef's learn?
@@Someguy1357 Not all chef's so clearly confess they learned from another.
@@user-iz9rx9ly7e Indeed. :) I'm poking at how ridiculous it is that some chefs lack the humility to admit the obvious truth.
@@Someguy1357 good point
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
This truly is genius! Trust Lan-- I particularly honor her for naming Susan Regis(?) as the source. That displays scrupulous integrity.
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.
Integrity? Relax it’s just a cooking video
@@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.
@@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.
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.
@@jonslg240lol, what? That wouldn't work, you'd cut right through it
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!
i learn something new from her in every video. one of my favorite youtube food influencers
Lan is the best. 🎉❤
Thank you, Lan. Superb technique. Can't wait to try this!
OK. That is a genius technique right there. Thank you!
So simple yet so effective. Perfect example of a great tip!
Much love Lan ❤
Ah! But the trick is that you don't use the tip… 🤣
@@calmeillesVery good. I see what you did there !
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!
Lan is always an excellent teacher. Thanks for your hard work!
A sharp knife, technique and practice are key! You make it look so easy!
Always appreciate your straight forward instructions Lam !!
No nonsense, easy peasy !!
Beautifully sharp knife. I need one❤
Very pleasant voice and enjoyable to watch. She is your best!
Lan fan!
I absolutely love your videos. No fluff, no drama, just passion and precision. Thank you for these great tips.
Thank you, Lan!
Awesome, always nice to learn something new. Thank you!
Awesome technique! Thanks for sharing. Why did I never think of doing that. Such a simple fix 😃
That’s a great tag line “a small Moment of zen”.
She's such a great teacher
Lan! You're a genius! One of the most helpful techniques ever.
Never thought of that! Thanks, will do that!
I'm going to learn how to cook with shallots now.
😄Me too, this sort of info inspires me to try new things!
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.🙏🏻🙏🏻🙏🏻💋
My girl Lan giving me that knowledge I didn’t know I needed. Much love for another great nugget of wisdom
Brilliant tip! Love Lan. ❤
I love Lan Lam, she is so soothing 😊
Always great to watch and learn from Chef Lan!
(462) Dead bloody clever, that. Thank you for sharing, Miss!!!
Holy cow, this is pretty genius. Thank you!
Awesome tip! I'll definitely be trying this next time I'm cooking! ☺️👍
OMG, I love this technique...! Thank you❤
You're a genius! What a wonderful tip!!
Fantastic video! Looking forward to messing this up later!
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.
Smart .. Thanks ..🙂👍🥂
this technique is pure gold!
Love her videos. So precise, with an explanation for the reason she is precise!
WOW! That was awesome! Thank you! Love watching you prep and cook, more please.
Thank you Lan❤❤❤❤❤
😮 wow! Why did I never think of this!?! Love it!!!!
Great tip, I use the base of the blade for other techniques but I never thought of this, great technique!
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.
One smart technique after another! Thank you! So glad to be a subscriber to the website and all magazines!
So simple and so perfect.
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!
What a neat solution. Thank you.
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!
I can’t wait to try this
I will definitely try this method! So far, Lan’s techniques and tips work for me. Keep them coming!
This was awesome! Thank you!
Nice tip! Feel free to post more like this
Lan you are just so amazing!
Nice! Thanks for sharing. ❤️
Thank you for this revalation!
Great tip! Thank you!
Clever idea. Will definitely try!
Thanks for the tip. I can't wait to try it.
amazing, concise and informative video, thank you!
a very good tip, thank you miss Lan Lam.
Great tips, it makes sense and I am looking forward to make it to good use.
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 ❤
Okay...... I did try this new way of slicing and dicing 2 pounds of shallots and I must say it is awesome 👍👍👍
Great information thanks!
I love this tip. Thanks.
Thank you!
Wow!! Love these tips!!
Super interesting, can't wait to try it!
LOVE LAN TO ITTY BITTY PIECES! ❤❤❤❤❤
Lan for the win...as always.
I remember seeing the chefs do this on the Food Network back in the day.
Cool little knife skill tip to have in your pocket. Lan is the bomb
Waaat! I gotta try that next time. Thanks for the great tip. Love your vids.
Brilliant!
Love it! Thanks!
Great Job… THANK U!
shallots are so cute
Brilliant!!
Great tip thank you so much:)
Thanks I love your vidieo s😅very usefull😊
Lan amazes me with every training video. I wish Lan made more Science and cooking videos.
Thanks, Lan. I'll practice.
GAME CHANGER!!!
I wish I had the discipline to remember this tips next time I cook!
Very helpful!!!
Yooo, this is galaxy brain! I've gotta try this!
Going to try tonight thanks
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.
Thank You.
I've been using a nakiri for about a year and I've never thought to cut this way.
Definitely trying this method, and curious if it works as well for onions
My chef knife has a bolster. I tried it with it and it works, too.
Stop! I am not going to regret my wusthof chef knife purchase. :D
This is where I think it helps to have a small chef or santoku knife for more agility.
I’m totally going to try this for the next time I cook with garlic.
Another clever way, I learned from a chef, is to make the cuts in a radial fashion, we don’t need to cut horizontally vertically, just orthogonally to the growing rings.
So if you have the onion or shallot, and then make your cuts going “crossing to the rainbow”, then you can do your crosscuts after that and be done.
It’s faster bit safer, and honestly easier too. Maybe I should make a video of it sometime.
A video would be great. I can’t picture the technique you describe.
@@HeidiJohnson01 i’ll see if i can make one.
But think of always cutting a pie, we made cuts towards the center
This case we don’t want them to all end up exactly in the center, because then we have small pieces in the middle and larger pieces on the outside,
But that’s the general idea, and then the rings of the onion make sure that all the pieces just fall apart after that when we crosscut