For sure - there’s so much cooking content on UA-cam that doesn’t actually teach anything practical but instead just fills up 10 minutes. I actually remember and apply the concepts she shares here. Crazy
Great knowledge + excellent personality + passion for the subject matter + mastery of jargon-less descriptions for the benefit of home cooks + humor = Lan!!!! Thanks!
Thank you, Lan. I never knew this about marinades, and it explains why a lot of mine have often failed to do what I had hoped they would. I always enjoy your calm and graceful presence on camera.
Lan, I'm so glad you touched on the ability to safely repurpose a marinade. Many cooking articles indicate it isn't safe but basic food science is basic food science
I would also love to know more about yogurt as a marinade base. From Indian cooking I have started adding yogurt to almost all my marinades. Really adds both flavor and tenderness. But impedes browning. Would love to hear her feedback on that.
Drain the yoghurt marinade and pat dry the meat. After you face browned the meat in a hot plan, cook the marinade separately in the charred pan to create great fond. You can reintroduce the meat to the gravy
Yes, the yogurt will curdle, but it is not off-putting. I was asking more about the food science. Figuring out how to work it into your recipe isn't that hard, but the food science might help to focus efforts.
FYI, she mentions that marinating your meat too long in highly acidic food will make your meat mushy. that is not the case in my testing (when grilling the meat). i have marinated chicken breasts in a ton of lemon juice for 72 hours before and they end up having normal texture.
As someone with a UA-cam cooking addiction years in duration, Lan is putting out the best content I've seen in its class. Accessible, informative, engaging, and, most importantly, extremely useful. Thank you for helping me become a better home cook. ❤
Her way of teaching is so well structured and yet so laid back way it just comes into my old head easily😃 not only so elegant but her intelligence and style and her lovely voice just so appetising ❤❤👍👍👍👍
Yes! I want a detailed episode on ALL of those! 😂 I've really enjoyed the "adovada" episode, and have brought that into repertoire. It would be great to hear Lan's take on this from a Filipino perspective. The other Asian marinades would also be great
I absolutely love this series and Lan Lam is the perfect person to do it. Anyone can follow a good recipe, but not all recipes are good. Technique makes the cook.
That recipe for mojo-marinated skirt steak is my most-cooked ATK recipe of all time! I make it at least once a month as a protein accompaniment to a big salad.
Love, love, love these teaching videos! Lan and Dan have taught me so much and really helped me up my cooking game. I love the knowledge I get which helps me find the courage to experiment … which is totally FUN! Thank you 😊
Another great video! My only difference of opinion is I don't put oil in the marinade. It doesn't do anything for the marinating and can actually be a barrier between meat and the marinade, inhibiting the absorption of flavors. But it is important for cooking.. So just add it to the marinating bag at the end of the marinating period and mix it in so that it can do its job during the actual cooking process.
Fantastic video as usual. I love playing around with various marinade ideas and combinations. The sauce you made at the end would be great on a salad as well. Thank you.
Amazing video! It’s like you read my mind, last week i binged watched marinade videos trying to get a true understand so I can riff. I even said OUT LOUD that I wish YOU had one because of your science base approach to cooking. Thank you!
My favorite marinade is Cornell Chicken. The kitchen where I first learned it would marinate for up to 48 hours before grilling over large fire pits. It is a vinegar based marinade and I don’t ever remember the chicken meat breaking down, in spite of the long soak. Nowadays, I typically use ATK’s brine recipe. Last time, I brined for four hours and my wife loved the flavor of the cider vinegar that was in the chickens which were halved for brining grilling.
Unbelievable. The science behind it all with the love of cooking are right up front for the mind to soak up. Her ability to taste the various ingredients in a bite are astounding. To top it off her humor and her presentation just make it comfortable to rewatch this over and over again until the knowledge she delivers is ingrained into your brain.
I'd love to hear you talk about using mayonnaise as a base ingredient for marinades, with your pick of acid and spices. The oil and salt is built-in. if you dilute it a bit with wine or even vodka or another spirit it will be liquid enough to soak the meat nicely. I've found it worth experimenting with. I usually don't pat it dry before grilling, since the mix adheres to the surface and seems to allow good searing.
I used her marinating ideas on chicken and then used her cold searing method from the steak cooking video with a thermometer to get the perfect temp... amazing.
Thank you, LAN. It’s nice to know that Dan is not just a comedian and science lover, but a cook too! I’ve always seen that you are a cook extraordinaire as well as a generous, kind, person. BTW; your science skills are good too….accordion efficienado? Sorry, not so much!
Lan has a unique ability to teach not only how but why to do something and she does it without being dry and scholarly. That is a rare gift.
For sure - there’s so much cooking content on UA-cam that doesn’t actually teach anything practical but instead just fills up 10 minutes.
I actually remember and apply the concepts she shares here. Crazy
She's the best. Her degree in chemistry certainly helps.
no ad reads! no unfunny attempts at humor! i love how ATK feels like it's made for adults.
@@semilog643 She has a degree in chemistry? Oh my lord. It might be far too long ago - or she simplifies it, so it becomes misinformation...
Of course it's simplified. She's not going to be talking about molecular orbitals or doing molecular dynamics simulations :P
Lan is fantastic. Her humility and integrity with a sprinkling of mischievous angelic charm = joyous education, every time!
Lan Lam needs her own channel. She is the best!
@@riley-arr-g I dont like the other chefs. I havent subscribed because I dont wanter the other content.
Great knowledge + excellent personality + passion for the subject matter + mastery of jargon-less descriptions for the benefit of home cooks + humor = Lan!!!! Thanks!
Thank you, Lan. I never knew this about marinades, and it explains why a lot of mine have often failed to do what I had hoped they would. I always enjoy your calm and graceful presence on camera.
Lan, I'm so glad you touched on the ability to safely repurpose a marinade. Many cooking articles indicate it isn't safe but basic food science is basic food science
Lan is amazing and so graceful playing the accordion. 😅
Lan is so great! she breaks down steps so easily and why things work and what the important bits are.
I would also love to know more about yogurt as a marinade base. From Indian cooking I have started adding yogurt to almost all my marinades. Really adds both flavor and tenderness. But impedes browning. Would love to hear her feedback on that.
Seconded, please.
@@DH-be4urp
Drain the yoghurt marinade and pat dry the meat. After you face browned the meat in a hot plan, cook the marinade separately in the charred pan to create great fond. You can reintroduce the meat to the gravy
I like this. Have you had issues with the yogurt marinade splitting when cooking it down?
Yes, the yogurt will curdle, but it is not off-putting. I was asking more about the food science. Figuring out how to work it into your recipe isn't that hard, but the food science might help to focus efforts.
I enjoy Lan's advice so very much.
This may be the best, most informative, most delightful, most educational video I have ever watched on UA-cam.
Yes, please, more videos on marinades!
Different acid-based marinades and how to do them properly, is what I would love to see.
I think Nik Sharma of Serious Eats did a breakdown of this in his article on yogurt marinades.
@@mrlapageisyourman I'll check it out. Thanks stranger!
FYI, she mentions that marinating your meat too long in highly acidic food will make your meat mushy. that is not the case in my testing (when grilling the meat). i have marinated chicken breasts in a ton of lemon juice for 72 hours before and they end up having normal texture.
Invite us over Lam! All Looks divine.
By far the smartest and best presenter.
Lan is not only gorgeous, she's also awesome at explaining the essence of the subject!
Thank you, LAN. I’m sure God is pleased you are using His gifts so well to serve others.
I *really* like her. I could listen to her speak all day!
Would love that adobo video.
Lan reinforces much of what I've gotten from recipes and TV. She has a great personlity and superior skills.
As someone with a UA-cam cooking addiction years in duration, Lan is putting out the best content I've seen in its class. Accessible, informative, engaging, and, most importantly, extremely useful. Thank you for helping me become a better home cook. ❤
Her way of teaching is so well structured and yet so laid back way it just comes into my old head easily😃 not only so elegant but her intelligence and style and her lovely voice just so appetising ❤❤👍👍👍👍
I love her. She should do a tour
I watch every ATK video. This is an incredible resource for every level of chef. Thank you so much, Lan and the whole team!
She is definitely one of the best.
Lan Lam is a really good teacher. Appreciate her expertise and sharing her techniques.
Nice relation to an accordion! Brilliant idea!
Goddess of cooking
Keep the soft reassuring delivery of the techniques Lan. It makes us comfortable to expand our dinning table selections. thanks
I Love Lan Lam!!! ❤ She Is So Good In The Kitchen. I Never Miss Any Of Her Vids!!! 💯 🍷
Yes! I want a detailed episode on ALL of those! 😂
I've really enjoyed the "adovada" episode, and have brought that into repertoire. It would be great to hear Lan's take on this from a Filipino perspective. The other Asian marinades would also be great
Langley I just love your tutorials. So real and on point. It's a pleasure.
Lan, thank you so much for your videos and knowledge!
I love these episodes so much!
When a Lan video appears, I WATCH WITH EXCITEMENT
I absolutely love this series and Lan Lam is the perfect person to do it. Anyone can follow a good recipe, but not all recipes are good. Technique makes the cook.
Lan, you are so clear in your explanation!
You are amazing
Best video on marinade, period. She breaks down the science behind the process, reinforcing my intuition that you don’t need a lot of time.
I love the scientific explanations ❤
LL’s presentations are well structured, detailed, and delivered in an engaging, easy going style that I appreciate and enjoy very much.
Another wonderful video from Lan; love it!
More lan lam please, she's great
Lan has such an excellent voice for these video's. So easy to listen to. I gotta try the skirt steak marinade asap. It looks incredible.
That recipe for mojo-marinated skirt steak is my most-cooked ATK recipe of all time! I make it at least once a month as a protein accompaniment to a big salad.
would you be so kind to post the recipe please ?
I love these videos - they're so helpful! I would love to know more about other cooking methods like poaching. Look forward to the next one!
Wow. This looks fantastic. I know what I want tonight.
Love, love, love these teaching videos! Lan and Dan have taught me so much and really helped me up my cooking game. I love the knowledge I get which helps me find the courage to experiment … which is totally FUN! Thank you 😊
I never knew before that I should pat dry my marinated chicken before pan searing it & it makes such a huge difference!! Thank you so much Lan!
I absolutely love Lan and Techniquely!! Keep it up!
You are my favorite, thank you. ❤
Excellent info, thank you Lan.
Another great video! My only difference of opinion is I don't put oil in the marinade. It doesn't do anything for the marinating and can actually be a barrier between meat and the marinade, inhibiting the absorption of flavors. But it is important for cooking.. So just add it to the marinating bag at the end of the marinating period and mix it in so that it can do its job during the actual cooking process.
She is amazing - Techniquely!
love this girl
Lan is my favorite! Such a calming voice, detailed explanations without sounding like a lecture, methodical steps, and analogies. More of her please!
I learned so much in this video! Keep them coming ❤❤❤❤❤
Please more videos on marinades.
so much info packed into each video of this series! and Lan is such a great presenter.
Big fan of Lan!
I like the way Lan, and Dan, both explain the why.
Really enjoy your videos! Thanks Lan, understanding some of the science has definitely elevated my cooking!
Fantastic video as usual. I love playing around with various marinade ideas and combinations. The sauce you made at the end would be great on a salad as well. Thank you.
Such a great teaching style Lan!
These recipes look amazing!
This was a really well presented bit of facts. Congrats to the team who put this together. Cheers
Amazing video! It’s like you read my mind, last week i binged watched marinade videos trying to get a true understand so I can riff. I even said OUT LOUD that I wish YOU had one because of your science base approach to cooking. Thank you!
Hola Lan, Thanks for sharing it!! I'm glad learning from your videos.
We love you Lan!
Wow. Love this!
This video is phenomenal thank you CC/ATC!
I've only recently found this channel and I'm enjoying the variety in the playlist.
I like using plain full fat yogurt, a dash of water, garlic, salt and pepper, and cayenne to marinade my chicken, I usually prep the night before.
Lan awesome 👌 truly awesome 😊
Thank you! I felt like I was in culinary school 😊
My favorite Chef.
Thanks definitely will try to make some more marinades
Love her videos!
Wonderful information!
Love you girl! My food tastes better because of you!!! 💖💖💖
My favorite marinade is Cornell Chicken. The kitchen where I first learned it would marinate for up to 48 hours before grilling over large fire pits. It is a vinegar based marinade and I don’t ever remember the chicken meat breaking down, in spite of the long soak.
Nowadays, I typically use ATK’s brine recipe. Last time, I brined for four hours and my wife loved the flavor of the cider vinegar that was in the chickens which were halved for brining grilling.
Lam Lam I love your tutorials,great education thank you
Unbelievable. The science behind it all with the love of cooking are right up front for the mind to soak up. Her ability to taste the various ingredients in a bite are astounding. To top it off her humor and her presentation just make it comfortable to rewatch this over and over again until the knowledge she delivers is ingrained into your brain.
heheh. soak
General principles of marinade construction,- using these, a near infinite number of variations are available. This is the way to go.
I'd love to hear you talk about using mayonnaise as a base ingredient for marinades, with your pick of acid and spices. The oil and salt is built-in. if you dilute it a bit with wine or even vodka or another spirit it will be liquid enough to soak the meat nicely. I've found it worth experimenting with. I usually don't pat it dry before grilling, since the mix adheres to the surface and seems to allow good searing.
Interesting info about marinades. The accordion was an unexpected and fun bit!
I used her marinating ideas on chicken and then used her cold searing method from the steak cooking video with a thermometer to get the perfect temp... amazing.
Loooove rajas con crema ❤ and the maillard reaction 😂. Thx Lan and ATK.
Love me some Lan. She is smart, confident, focused on being great in her craft,,,and absolutely gorgeous.
Good cooking. And look delicious 😋
Thank you! 🙏🏼
Thanks for doing a general video i can use this to boost the things i make
Thank you!
Well as soon as that adorable accordion comes out of course this video is getting a like!
What a wonderful video !! Very informative
I want a bulgogi recipe!!!! Would love to hear more about that
I love Lan Lam scientific approach to cooking.
No folk lore here!
Did Lan just casually drop that she is indeed a masteress of the accordion? 😹😭 she is the best 😹
Thank you, LAN. It’s nice to know that Dan is not just a comedian and science lover, but a cook too! I’ve always seen that you are a cook extraordinaire as well as a generous, kind, person. BTW; your science skills are good too….accordion efficienado? Sorry, not so much!
Italian dressing with brown sugar.
Repurpose marinade in pot to boil, add some corn starch slurry to thinkin. Makes a great gravy.