The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam
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- Опубліковано 25 тра 2024
- We discovered why store-bought ground meat just can’t compare to home-ground: Myosin. Cook’s Illustrated's Lan Lam shows you how to achieve the best texture in all your ground meat recipes.
Get our Juicy Pub-Style Burgers recipe: bit.ly/3xCjYax
Get our Italian Bulk Sausage recipe: bit.ly/3YqiHiw
Get our Lion's Head Meatballs recipe: bit.ly/3HPw0BK
Buy our winning food processor: bit.ly/3ylVBkY
Buy our winning baking sheet: bit.ly/4b83SY9
Buy our winning 7 Quart Stand Mixer: bit.ly/3UOmCFk
Buy our winning Dutch oven: bit.ly/3UJxgga
Buy our winning stainless skillet: bit.ly/3QJQEZm
Buy our winning non-stick skillet: bit.ly/44JWvE4
Buy our winning ceramic nonstick skillets: bit.ly/44Hmmwc
Browse more Techniquely content: cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
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This series with Lan is so great
Yeah! It is excellent!
And without any annoying 🎶 musics and sounds in background!
She’s amazing 🤩
I know. I was just starting to watch something else, saw her video in the suggested list on the right, came to a screeching halt and came right over. lol She's great!
Lan could make anything great. She's so magnificent
Could not agree more. I've been reading Cook's Illustrated since 1993 and have always been a fan, but since Chris was ousted and the newer chefs like Dan and Lan have joined, the value and practical knowledge imparted has been raised to a whole new level.
Lan's ability to explain the hows and whys of things never ceases to amaze. If you want to know why things do or don't work in the kitchen, watch her videos. She's the best!
The best!
If you say so. I do watch her videos. I don't like, some of her methods for a reason. As a cook. Stating my reservations. On technique. Just my opinion, as a professional cook.
Awesome
She literally brough my steak game to another level. Cold Sear method is putting a crust on my steaks that taste like they were grilled. I use cast iron and not the nonstick pan that she uses.
Lan Lam needs to do more of these Techniquely with Lan Lam videos. She is the Alton Brown of ATK!!!! Love the way she presents herself, she is just a really good teacher.
It’s pronounced Alton.
This one and Dan's video on baking soda are your most important videos of 2023. Great work.
I absolutely LOVE when Lan does these videos. Cannot wait to do this burger method and sausage and meatballs lol
This series so underated. Cooking is a science. Useful technical information like these are hard to come by in traditional cooking classes or series, even gaurded secrets by chefs. Awesome to have it accessible in simplified format.
This series is* so underrated* / guarded* secrets
OMG...I made the burger recipe exactly as you recommended, and it blew my mind! Easily the best burger I've had, hands down. A real 'steakburger' not a ground-meat hamburger. Thanks ATK and thank you Lan!
Lan is one of my absolute favorites when it comes to anything related to food on UA-cam!
I've got hooked since the very first time I've seen a video with Lan. She brings the perfect balance of technique, free flow and humor that just makes the best recipe for a video. No buns (oops, puns) intended.
Today whilst reorganising my kitchen, I came across a silicone mould for forming multiple hexagonal burgers, this made me reflect on the contradictory guidance I've viewed on making burgers, from many UA-camrs.
This video explains the science perfectly, thank you!
Lan, you are just the best! No nonsense, clear, friendly, and knowledgeable. The complete (and rare) package.
Give Lan a raise - a big one! Learning the whys and why nots is the most important feature of a cooking video! Will put this new knowledge to use when preparing the best meals I can for my family. TYVM.
How doyou know she's not the best paid member of the ATK team already?
Lan is sooooo good. Love the team yall are building!
Outstanding. So many cooking shows focus on the “what”, but I find the “why” so much more valuable.
Just think the world of Lan! Such good recipes. She explains so well and doesn’t go on and on.
I always enjoy watching ATK video clips, and sometimes I learn new stuff...here was an example. I have been cooking for over sixty years, at home and as a job, and I learned so much from this video. Amazing. Thanks a bunch! Graham
A simpler technique I’ve developed to ensure tender and juicy burgers from store-bought (usually Whole Foods) ground beef is just to separate the ground beef mass into fingernail-sized (or smaller) pieces, pulling the mass apart bit by bit, until you have sufficient quantity for your burger (s); and then gently gather the bits/strands just until they hold together enough to form the burger shape (but no more.) The motion and force required is very much like not overworking a homemade pie dough. Once the burger is lightly shaped, season and cook as normal. Happy eating!
Wow that is such a good idea I never thought of. I would mix the entire mass of ground beef in a large bowl with seasoning and then pull apart burger patty sized chunks to form my patties but now I see that was a mistake. I am definitely going to try your method next time, cheers!
@@Jo-gx3ef try to buy a large piece of meat and manually grounding it, maybe a bit rougher or larger then what you usually get. That ought to be different
Incredible episode! Those lion's head meatballs look amazing! Thanks Lan!
I find Lan Lam's expertise and presentation to be top-notch. It's great to have her and her colleagues giving us a resource that is both rewarding and inspiring. And having several encyclopedic books from ATK & CC certainly is a valuable asset.
I appreciate the scientific approach. Although difficult for a layman, home-cook with little to no funds or equipment, i can understand why my cooking is the way it is.
What would have been awesome was a technique to make store bought ground meat better. Cause ain't nobody got time to cut up, freeze, and grind meat.
Lan, you are my favorite. You’re beautiful and elegant. I always learn new perspective on things I’ve been cooking for a long time. 🤗
Elegant is a perfect description.
We need Lan Lam / Dan crossover episodes! They should come on each other's segments :D.
Yes please.
Beautifully playful and articulate. Well done! I'm inspired.
I love the way she speaks. So articulate.
I love Lan's presentations! thank you for featuring her.
More shows such as these, please. It is so great to know the "why" of cooking. Thank you.
Lan is actually a scientist who also cooks! She provides amazing perspective into why our food tastes like it does!
I love these videos with Lan! She makes things very easy to understand. All of the recipes certainly seem approachable. I learn so much from every video I watch. 💐🙋🏼♀️🦋 Lan you are as talented as you are smart and beautiful! Way to rock the science Lan. I truly enjoy your calm, kind demeanour. 💕🇨🇦🕊️
Thank you Lan for another fantastic, educational vid! Also love the use of a carbon steel skillet.
I love the science these folks put into food. Thank you.
Like stated below many of us cannot afford the time and/or cost of this this video's content but I love knowing this!
All of ATK's video hosts do an excellent job in providing clear instructions and the reasons why things are done a certain way. Keep up the great work! 😀
Dude. I really wish I hadn't watched this in the morning before work started... now all I can think about is burgers, sausage, dumplings, and meatballs! And I have 8 hours until I can cook them! Great video Lan! I look forward to these!
This is really high level content. Lan is fantastic at not harping on the extraneous. It's to the point.
Wonderful as always. I think one of the absolute best things about Lan Lam's videos is that they are edited so skillfully that there is never a wasted microsecond. Just perfect in every way, not least of which is the valuable content.
What an incredible video! probably one of the best I have seen on this channel. Please post more!
Anyone who speaks so reverently about hamburgers is a good person.
Lan gets a thumbs up even before the video starts…!
I love the way you explain the underlying chemical process as well as keep it entertaining. I live for the kind of information chefs like yourself can provide. It's all in the detail and so many people just fake it and talk the worst nonsense. Thank you.
Super explanation about myosin. For the burgers tho, there's a big price difference between buying sirloin tip steak at $9 USD/lb and ground sirloin at $5/lb (quick online price comparison done at Walmart) You're also adding 4 tablespoons of melted butter to make that meat nice and fat and happy. I know it tastes great, but that's a lot of fat. Those burgers are great for a special occasion, not a Tuesday quick dinner tho lol. Loved the sausage and meatballs. Yummy.
I really like this series, and Lan does such a great job of explaining everything.
Oh, what's this... a new Lan Lam video? Happy Valentine's Day to us from ATK.
Have been absent from watching ATK for many years and the you tube algorithm brought it back with this video. Always admired the program and the people. Thank you.
This is one of the most informative cooking videos I’ve ever seen. Well done and thank you.
Love your videos. Lan you are quickly becoming one of my favorite presenters at ATK ❤
Lan Lam is just awesome, I love all of her ATK videos. She does a great job of explaining the best methods as well as the science behind them.
Chef Lan is a treasure!!!!
Outstanding series
I just re-watched this vid to school myself on myosin. I'm a tradesman and to hear you spec on hamburger size was momentarily hilarious!!.... 1/16 of an inch large!! I'm gonna try shouting that spec out to my framing cutter when he's requiring the size!!
Interesting. I learnt to cook as a child helping my mother. I do pretty much this without ever thinking about why I use different techniques. I ground my own meat and also mix it in my Kitchenaid ( the best in the world, no new gadget can beat it!) The only difference is I often add some ground meat that is coarser to have some junkie pieces included. And I have been told my Scandinavian meatballs are the best, I add onion and garlic and put that through the Kitchenaid which gives additional liquid. I barely ever use bread crumbs but instead, I like to add a small amount of boiled potato, even leftover mashed potatoes that I make using whole milk and a lot of butter. The recipe is the Finnish meatball recipe I have tweaked.
Thank you, thank you, thank you for speaking like an adult! No annoying Upspeak or trailing vocal fry. What a pleasure!
Lan is so interesting to listen to. I enjoy her videos.
Genuinely interesting thanks!
Love everything with Lan.
Only criticism: Lion's Head meatballs are usually fried to developed that distinct brown outer color, and simmer to finish cooking.
Thank you! I love watching cooking with Co Lan
My favorite follows are people who teach me something every time I watch them. This is why I watch Lan.
It would be more interesting to learn a way to make store bought ground beef into great burgers - because I think the majority of people dont have time or the funds to buy whole chunks, slice them, freeze them and ground them, themselves. I know I dont, but I'd like to make the best food possible with the time and funds that I have.
This, absolutely this! If there's any way to compensate apart from the thumb divot if would be great to know.
I think the point is that it is too late at this point to make a tender burger with store bought and that store bought is more suitable for meatballs or sausages.
I make both burgers from store-bought ground beef, and from beef I grind myself. I just make sure I get a ground beef that has a 80/20 lean-to-fat ratio, and that it's beef that is loosely packed in its container; where I can see the individual strands of beef in the same direction they were being ground in. Then, I divide this beef, length-wise, into portions, in the same direction as those strands have naturally formed.. And I shape the patties by having both ends of those strands meeting, turned into each other.
No mixing, kneading or mashing. None of that. The meat maintains its texture from the how it was ground. Since the strands of beef are going in the same direction, you can be sure that it'll remain tender since that how the grinder essentially cut the beef for you. It won't work with tightly packed ground beef where no individual strands from the grinding process are visible. But otherwise, you're good to go.
You can't ungrind store-bought ground beef...
I agree.
Lan Lam is one my very favorite hosts on ATK. I always learn a lot of very interesting things from her.
youtube oddly enough has made me appreciate people who are excellent at presentation and this lady is a natural master at teaching. beautiful video, thank you i learn so much
I like that I always learn the why and not just the how from Lan's videos.
These videos with Lan are so awesome. It's really cool learning about the science behind the food and the process behind cooking certain ingredients. Having all the information accessible for free and explained in a way that makes sense to the laymen.
You are an amazing asset to America's Test Kitchen! I am always interested in knowing the WHY of things, including in the kitchen, and you are so good at explaining. I tried a Lion's Head Meatball recipe but so disappointed in it I never tried it again. I look forward to tying this one! And the sausage and burgers are going on my bucket list of things to do....LOL
Lan's cooking videos are quickly becoming my favorites!
She's awesome. Clear and not condescending.
The little comment "if I know Brian" at 1:45 made me lol
This is one of the best cooking videos I've seen for a while.
And I watch an awful lot of them
By the way you are one of our favorite Master Chef . We have learn from ATK & Cook's Country
for almost 15 years 🌷🌸🌹🍀🌾💐🍃
I love how you say "cause why not?" when I realize how knowledgeable and super educated you are, Lan. Very cute and playful.
Love that Lan! I always learn much by her teaching method. More vids please! I've made all three of these recipes, all came out perfect! THANKS LAN!
Thank you Ms. Lam truly enjoy watching and learning from you. The way you explain thing usually results in almost zero followup questions. Bravo, more please!
Finally, someone explaining the principles behind the recipes.
Thank you Lan Lam so very much. I'm 68, and have been cooking burgers all my life. About 50 years ago, a girlfriend's father, a restaurateur, demonstrated the "gentle" technique.
Today, the penny dropped. Learned a lot, thanks again.
Science...and the understanding of myosin, rocks! Super video Lam.
Science and* the understanding of myosin (two things) rock*
I love this video. Thanks Lan and ATK
Very nice Miss Lan ! I ALWAYS learn so much watching you prepare and cook! Thank you ! !
ATK is Denny go to- the way you explain and teach allows my memory to work better for important details -🙏 you are making me a better cook. Covid isolation started the improvement and I feel your help is continuing the process
It is so refreshing to see a straight forward, informative video with no bullshit. Thank you.
I love these videos. Lan is an amazing teacher and chef. Thank you! :)
Lan, I love watching your videos. Please write a book about all those tricks. I will be the first one in line to buy your book.
More Lan please.
Educational, informative and entertaining. Excellent content! Thank you, ATK/Lan
I love her gentle dig at fellow chef Bryan Roof. He’s another presenter with a great personality I love watching. ATK should create a series for him.
Dad told me years ago. Place store bought burger on cutting whole package. Cut in squares size of burger you want. Do not mush it up. Just softly form it. This explains it all. Great video. Love her videos.
Great video, never have I heard of myosin, great to know.
Thank you
Love your videos. The combination of science and cooking is amazing.
What a fantastic video! Thank you, Lan!
Great & very useful information! Thank you for sharing. 💜
I really love your program I’m a cooking nerd.
these are all great classes and she is a great teacher
I learned about the wonders of myosin when I first made gyros at home. I didn’t know how you could start with ground meat and end up with something so homogenous - the magic was in the mixing! But I had no idea what myosin was. Thanks Lan!
Fascinating and so helpful. Can’t wait to make some burgers.
Thank you! I used the meatball technique on venison meatballs, and they are without a doubt the best venison meatballs I have ever tasted. Again, thank you for these wonderfully informative tutorials!
Lan Lam, I really like your videos; will be trying this technique for my next burgers for sure. Love the science of why behind your dishes. Your intelligence, technique and personality, wow what a combo. Sincere compliment, you are also extremely easy on the eyes. Thank you for the videos!
Excellent info and explanation. That Lion's Head Meatball recipe is one of my faves.
I need more Lan Lam immediately
Best ATK video ever. This is a subject which I knew nothing at all about formally, but I've observed and wondered about the changes ground meat goes through depending on how it was prepared. I stopped buying store bought ground meat in any form, even sausage, a little over a year ago when I discovered that my local grocery store so frequently had remarkable sales on several different cuts of beef and pork on a more or less regular basis, making it so I can grind my own beef from decent cuts like Tri Tip or Chuck which both make excellent lean hamburger, for an average of $3.50/ lb. I grind and make my own pork breakfast and hot Italian sausage as well so this video will help me improve the texture of my sausages.
Love Lan and these invaluable lessons!
these are such great videos!
Excellent information as always, THANKYOU LAN!
Stunning, informative video. These Techniquely videos are the best thing Cooks Illustrated has ever done.