The lovely and elegant Lan Lam. 🌸 When I first saw her years ago, I thought her voice sounded nervous. I believe it’s just because she’s still so humble and not cocky.
I really need to say this Chef Lam, but your enunciation is audio book level gold. I can listen to you talk about the types and characteristics of flour for hours straight.
Wake up, babe! Chef Lam is cooking! Seriously, I've been waiting for a frying video. It's the one cooking technique that seems easy to learn, but difficult to master. Teach on, chef!
I just found Lan today and I don't want to do anything but watch her, and cook her food! I have 2 chicken breast to cook and I'm going to try her techniques!
Love you Lan ! Your knowledge, technique and your rapport with your viewers is unmatched by anyone! You are educational without being condescending! Thank you for you widsom and insight!
Changed my life when I started cooking steaks using her cold pan method. It’s shocking how well it works. So even without trying this you know it’s going to work really really well.
It's almost like you're singing the technique. It's informative and relaxing at the same time. You have become one of my favorite online chefs, and yes I do practice what you preach. You are awsome.
Lan is the reason why I watch this channel! Eloquent, simple, and breaks down the most important parts while including food science. 10/10, excited to continue to see more!
Many years back I worked in a German Restaurant and we cooked our schnitzel and potato pancakes in a 'chick fryer' which was essentially a griddle with maybe a 1/2" layer of oil over the surface. Your video brought back that memory. Great job Lan, those pork chops looked delicious.
... but there were a couple of things wrong with the tonkatsu tips: 1) double fry for juicy but extra crispy katsu, 2) tonkatsu sauce instead of soy sauce! 😂
Lan Lam IS the drug you can't live without. I haven't seen a Lan video for a minute or two and this is just what I needed to get my dopamine fix. I could literally watch her videos every day. I sometimes go back and just rewatch old videos just to hear her explain things to me again.
As a late bloomer, cooking wise, I have learned so much from this woman. And her techniques give me joy, and happiness in my everyday cooking. What was once just okay is now really really good. And I love the process.
Doggone! Thanks for a truly first-rate tutorial and excellent recipes. What I'd love to see are some tips for standard breading of meats that are then baked and still come out crunchy--without browning them in a skillet first. It's all about the crunch, of course, but there's also the joy of eliminating the mess of frying. Thanks again for your wonderful work.
This video is simply sensational! The tips for getting the crispiest fried cuts are perfect, and the way you explained each technique is clear and practical. I loved the detailed approach and helpful suggestions. Congratulations on the informative and high quality content! I’m looking forward to testing these tips in my kitchen! ❤❤
I’ve been obsessed with pork cutlets and gravy forever. My mom always just dumped Campbells mushrooms soup over pork chops and baked them- it’s actually very good- but I’ve always wanted pork chops crispy outside with gravy. So thank you. ❤
Thank you so much? Excellent tips! Lan is 1 ofthe few i really respect on this channel because of herwealth of knowledge, experience, & professionalism. The tip for Tonkatsu was genius! I never thought to stand them up to cool. Ive put them on wore rack but still the bottom would get a little soggy
I’m 61 one year old man that lives alone as my kids are all grown. I wish I had Lan as a daily friend so we could cook and share techniques . She is special Everything that I have tried of hers comes out even better than I imagined .
Great vertical cooling technique. I only use that with fried spring rolls. I get a small bowl and place the spring rolls vertically to dry after frying. I don't need paper towels. Works every time. Didn't occur to me to use it with other fried things. Thanks for the tip!
the method she does for shnitzel is more authentic to the german origin but for israeli style we prefer a crunchier one we make with coarse breadcumb and add sesame seeds for extra flavor and crunch also sometimes use smash chicken thighs instead of breast. highly recommend :)
Hi Lan, thanks for the awesome tips. Two simple questions for you. Do you tenderise your chicken breast before breading and crumbing them? What type of oil do you use? Thanks.
Some Austrian chefs dip the meat first in ice water, then in flour, etc. to achieve a better crumbling effect. The steam, produced when heating the meat, causes the breading to puff up even more and stand out from the schnitzel - as desired.
Hi Lan Lam & ATK, Huge fan of Lan Lam and Dan Souza and the rest of the wonderful ATK team! I was wondering if a Techniquely video could be made about layering the seasoning on food and the decisions you should consider when making different dishes i.e seasoning as you go vs marinating. It might overlap with another video, but it would be nice to focus a bit more about different methods and building that sort of intuition to flavour. Additionally, wondering if there were any tips on temperature control when frying various foods like deep frying french fries, pan frying fish or frying an egg/omelette/scramble for example. I think temperature control is one of the hardest concepts/techniques to grasp in cooking. Much love!
I have become such a fan of a light breading and frying with the tonkatsu sauce. Chicken, pork, w/e. To make the simple sauce, just mix ketchup, Worcestershire, then whisk in a couple drops of soy, some garlic, and pepper flake. It’s soooo good.
Great video. I now know why my fried chicken never gets crispy. I haven't eaten Tonkatsu in about 30 years. There used to be this small Japanese restaurant off one of the main roads in the city I lived in at the time that was basically located in a residential area. I was introduced to the place by my best friend who is a second generation Japanese American. He explained what the dishes were and when he told me what Tonkatsu was, I was all in.
Chef Lam, loved this one! You asked if we've ever had anything fried, that shouldn't be fried? In college we had "Cheese Cutlets" with marinara, which is why I saw this title with amusement. These were cold provolone log sliced 1" thick, breaded and deep fried, I guess? as a vegetarian substitute for chicken parmesan, and if you didn't watch what you were doing, a string of it could choke you. Delicious but also, heart unhealthy.
Great content as always!! I hope you do a video of different types of batter next with differences of flour or starch along with the combination of different types of liquids. Also which oil to fry with to produce the lightest crispiest batter.
Perfect timing Lam! My garden is kicking out the zucchini a great candidate for this I usually only use breadcrumbs, but I’m going to try the flour first to see if that isn’t too heavy for the zucchini? Never know until you try?
I love doing the egg+flour (and/or starch depending on the dish) batter method rather than doing a three-stage breading. It's so much easier and I feel like I get better results with it for most of the kinds of frying I do.
Thank you so much!! I am better homecook because of you! Curiosly enough I am happy to say that I use the same vertical drying method for tacos dorados or flautas, and it works brilliantly!! I once had a fried mussel that I think it didn´t need it at all.
I think she said crispness. Even though it is technically a word, I think, this example right here is a reason she maybe should have tried crispiness instead.
Hi, I'm wondering what kind of oil you use and if you have a method for country fried /chicken fried steak. I'm so amazed by your ability to articulate the method of cooking!
I make chicken katsu with an egg wash directly on the boneless chicken thighs then straight into the panko. I don’t use flour or other starch on the chicken first. Turns out nice and crispy, but without a heavy coating.
Thanks for the tips! I live in Austria and I must say that when the breading bubbles up like you showed us I don't like it because the breading separates from the meat. I like it when the breading stays on the meat. I guess it is personal preference.
Can we all agree that Lan is a national treasure!
Yes! Absolutely!
I would say International
The lovely and elegant Lan Lam. 🌸
When I first saw her years ago, I thought her voice sounded nervous.
I believe it’s just because she’s still so humble and not cocky.
National? Global!
Yes.
ATK has a star in Lan Lam. Please treat her well and continue featuring her.
I really need to say this Chef Lam, but your enunciation is audio book level gold. I can listen to you talk about the types and characteristics of flour for hours straight.
yeah her voice is just mesmerizing!
I think Chef Lan could read a dictionary and it would be interesting!
True. I can listed at 1.5x and not miss a thing.
I can watch Lan Lam cook for hours!
Me too.
And I can listen to her talk for hours!
Oh...wait...I already do...
Wake up, babe! Chef Lam is cooking!
Seriously, I've been waiting for a frying video. It's the one cooking technique that seems easy to learn, but difficult to master. Teach on, chef!
I just found Lan today and I don't want to do anything but watch her, and cook her food! I have 2 chicken breast to cook and I'm going to try her techniques!
Pay attention boys and girls, Chef Lam KNOWS what she's doing ...always...✅
Love you Lan ! Your knowledge, technique and your rapport with your viewers is unmatched by anyone! You are educational without being condescending! Thank you for you widsom and insight!
Changed my life when I started cooking steaks using her cold pan method. It’s shocking how well it works.
So even without trying this you know it’s going to work really really well.
Agree, … “The eating is the best part”
Thanks Lan Lam. I’ve learned something new today. ❤🌷
It's almost like you're singing the technique. It's informative and relaxing at the same time. You have become one of my favorite online chefs, and yes I do practice what you preach. You are awsome.
Lan is a really good teacher.
Wow, what a brilliant example of the value of "Thinking out Loud". Well done.
Lan is the reason why I watch this channel! Eloquent, simple, and breaks down the most important parts while including food science. 10/10, excited to continue to see more!
Many years back I worked in a German Restaurant and we cooked our schnitzel and potato pancakes in a 'chick fryer' which was essentially a griddle with maybe a 1/2" layer of oil over the surface. Your video brought back that memory. Great job Lan, those pork chops looked delicious.
She is the best if you really want to know what to cook and how to cook it.
It worked. Overwhelming urge to bread something.😊
I put a nitrile glove on my wet hand. Helps me remember.
Lan's back! 🤗
... but there were a couple of things wrong with the tonkatsu tips: 1) double fry for juicy but extra crispy katsu, 2) tonkatsu sauce instead of soy sauce! 😂
Lan Lam IS the drug you can't live without. I haven't seen a Lan video for a minute or two and this is just what I needed to get my dopamine fix. I could literally watch her videos every day. I sometimes go back and just rewatch old videos just to hear her explain things to me again.
She is really great at explaining things in a very calming and encouraging way😊
@@thisgirlchris yes, but it's also the knowledge she has to impart. She might be beautiful and charming, but she's also extremely smart!
@jdgran2439 I can definitely tell by how she articulates science
Chef Lan Lam is the bomb. I will watch anything with her. But as a chef, I can confirm her techniques are bang on.
Young lady you are a blessing! Used your one dry/one wet system for pork chops tonight…wow🤗
I eschew the dry-hand, wet-hand method and opt instead for the thoroughly-encrusted-hand, thoroughly-encrusted-hand method.
I use plastic gloves
I'm nowhere near this coordinated. I just rinse and dry my hands 45 times.
In theory, humans can evolve in the next hundred thousand years to have a 3rd hand and make things even more advanced
As a late bloomer, cooking wise, I have learned so much from this woman. And her techniques give me joy, and happiness in my everyday cooking. What was once just okay is now really really good. And I love the process.
Doggone! Thanks for a truly first-rate tutorial and excellent recipes. What I'd love to see are some tips for standard breading of meats that are then baked and still come out crunchy--without browning them in a skillet first. It's all about the crunch, of course, but there's also the joy of eliminating the mess of frying. Thanks again for your wonderful work.
This video is simply sensational! The tips for getting the crispiest fried cuts are perfect, and the way you explained each technique is clear and practical. I loved the detailed approach and helpful suggestions. Congratulations on the informative and high quality content! I’m looking forward to testing these tips in my kitchen! ❤❤
As usual, Lan is a delight to watch and to learn from.
I’ve been obsessed with pork cutlets and gravy forever. My mom always just dumped Campbells mushrooms soup over pork chops and baked them- it’s actually very good- but I’ve always wanted pork chops crispy outside with gravy. So thank you. ❤
My day has just been officially made amazing 👏 😍 ❤️ Love Lan Lam
Lan doing a great job again. The ladies on ATK are great.
Lam is the best!
Hands down.
Great video! It's excellent the way she explains what she does in a cause-effect manner.
Thank you so much? Excellent tips! Lan is 1 ofthe few i really respect on this channel because of herwealth of knowledge, experience, & professionalism. The tip for Tonkatsu was genius! I never thought to stand them up to cool. Ive put them on wore rack but still the bottom would get a little soggy
So well done, Lan! I always learn so much from this series. Thank you!
Thank you, Lan! I love this series. 🎉
You are such a fabulous cooking mentor! As a scientist, I like your attention to detail.
I’m 61 one year old man that lives alone as my kids are all grown. I wish I had Lan as a daily friend so we could cook and share techniques . She is special
Everything that I have tried of hers comes out even better than I imagined .
I so love the instruction of Lan. I have been doing this for decades but just picked up a few tricks. Brillant.
Great vertical cooling technique. I only use that with fried spring rolls. I get a small bowl and place the spring rolls vertically to dry after frying. I don't need paper towels. Works every time. Didn't occur to me to use it with other fried things. Thanks for the tip!
Mom used to use instant potato flakes .That chicken was so yummy. Thank you for another awesome video. I love this gal.
This was VERY informative. Much to consider. She always brings her "A" game. Great video, keep up the great work and have a great day.
the method she does for shnitzel is more authentic to the german origin but for israeli style we prefer a crunchier one we make with coarse breadcumb and add sesame seeds for extra flavor and crunch also sometimes use smash chicken thighs instead of breast. highly recommend :)
I started watchin ATK thanks to Lan Lam! Her scientific approach makes my engineering heart whir with excitement.
Big fan of Lan Lam!
i watched her videos since the pandemic and it is fantastic!
Never skip a Lan video!
Amen!
Chef Lam, your the best
LOVE THESE! Knowledge and techniques that can be applied to so many wonderful dishes. My favourite ATK series. More! More!
I saw Lan on the thumbnail and press like before watching 😂 Love her narration and demonstration!
Hi Lan, thanks for the awesome tips. Two simple questions for you.
Do you tenderise your chicken breast before breading and crumbing them?
What type of oil do you use?
Thanks.
Some Austrian chefs dip the meat first in ice water, then in flour, etc. to achieve a better crumbling effect.
The steam, produced when heating the meat, causes the breading to puff up even more and stand out from the schnitzel - as desired.
That was so great to watch you. I read about it in the magazine but this was better.
I'm always anticipating a video when Ms. Lan is on the scene...Love watching you cook and educating us on your great techniques...🥰
Impeccable - LL! What a delight.
Her voice is so soothing! 🧘
She is just the best!
Hi Lan Lam & ATK,
Huge fan of Lan Lam and Dan Souza and the rest of the wonderful ATK team!
I was wondering if a Techniquely video could be made about layering the seasoning on food and the decisions you should consider when making different dishes i.e seasoning as you go vs marinating. It might overlap with another video, but it would be nice to focus a bit more about different methods and building that sort of intuition to flavour.
Additionally, wondering if there were any tips on temperature control when frying various foods like deep frying french fries, pan frying fish or frying an egg/omelette/scramble for example. I think temperature control is one of the hardest concepts/techniques to grasp in cooking.
Much love!
This is great! Thanks for detailed explanation. I’m not a novice in the kitchen but I learned something today.
I have become such a fan of a light breading and frying with the tonkatsu sauce. Chicken, pork, w/e.
To make the simple sauce, just mix ketchup, Worcestershire, then whisk in a couple drops of soy, some garlic, and pepper flake. It’s soooo good.
Great video. I now know why my fried chicken never gets crispy. I haven't eaten Tonkatsu in about 30 years. There used to be this small Japanese restaurant off one of the main roads in the city I lived in at the time that was basically located in a residential area. I was introduced to the place by my best friend who is a second generation Japanese American. He explained what the dishes were and when he told me what Tonkatsu was, I was all in.
Thank you for all this info. Great topic and video. Everything looks delicious.
Chef Lam, loved this one! You asked if we've ever had anything fried, that shouldn't be fried? In college we had "Cheese Cutlets" with marinara, which is why I saw this title with amusement. These were cold provolone log sliced 1" thick, breaded and deep fried, I guess? as a vegetarian substitute for chicken parmesan, and if you didn't watch what you were doing, a string of it could choke you. Delicious but also, heart unhealthy.
Lan Is GREAT!!
I love collecting new techniques but especially when they are going to make me a kitchen hero to the missus. Thanks, Chef!
I’ve added Everything Bagel seasoning to my panko, SO good!
Very informative video. Thanks!
Me too
Great content as always!! I hope you do a video of different types of batter next with differences of flour or starch along with the combination of different types of liquids. Also which oil to fry with to produce the lightest crispiest batter.
Perfect timing Lam! My garden is kicking out the zucchini a great candidate for this I usually only use breadcrumbs, but I’m going to try the flour first to see if that isn’t too heavy for the zucchini? Never know until you try?
I love doing the egg+flour (and/or starch depending on the dish) batter method rather than doing a three-stage breading. It's so much easier and I feel like I get better results with it for most of the kinds of frying I do.
Excellent concise information on frying--thanks Lan!
I love this series!
Loved your methods but I've been watching America's Test Kitchen as Long as I can remember and I'm turning 70.
So Big Fan
I see Lan Lam I click !
I love Lan and this series!
Thank you so much!! I am better homecook because of you! Curiosly enough I am happy to say that I use the same vertical drying method for tacos dorados or flautas, and it works brilliantly!! I once had a fried mussel that I think it didn´t need it at all.
I am a fan of this chef! Simple and easy!🙏
I don't even cook but i always want to try every time i watch her videos lol hypnotic
I always learn SO MUCH from Lan!
1:45 a little extra Christmas! Count me in!!
I think she said crispness. Even though it is technically a word, I think, this example right here is a reason she maybe should have tried crispiness instead.
@@cameronmccoy5051I think she meant to say crispy, but she said Christmas.
OUTSTANDING!!! Waiting for the next!!!!
Soothing and calming to listen and to watch her!
Great video. Very informative and accessible
Lan is amazing 😊
Excellent breakdown
Great video.. loving all of them 👍
Most excellent video. Can’t wait to fry up some cutlets. 🤙🏽🤙🏽🤙🏽🤙🏽
I love your recipes ❤
What kind of oil? Can you discuss which it better
Thank YOU again !!Wonderful Presentation ...
Great video. Thanks for all your great tips!😊
Yes, LAN is a true favorite.
I would have loved to see you do tofu. That probably would have pushed me hard enough to try it myself.
Fantastic Video! Thank you!
Hi, I'm wondering what kind of oil you use and if you have a method for country fried /chicken fried steak. I'm so amazed by your ability to articulate the method of cooking!
I can’t wait to try schnitzel now! Thank you Lan!
Love all of the tips!
I make chicken katsu with an egg wash directly on the boneless chicken thighs then straight into the panko. I don’t use flour or other starch on the chicken first. Turns out nice and crispy, but without a heavy coating.
Thanks for the tips! I live in Austria and I must say that when the breading bubbles up like you showed us I don't like it because the breading separates from the meat. I like it when the breading stays on the meat. I guess it is personal preference.
Can't get enough of her magnetic voice.
Yay another Lan video ❤!
Always love your videos!! Keep up the good work!
I learn something every time. Thanks!!!