The Secret Flavor Booster: Side Fond | Techniquely With Lan Lam
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- Опубліковано 14 жов 2024
- The fond left behind in a cooking vessel is a gold mine of flavor. The more of it that develops, the more savory and rich-tasting the dish will be. Cook’s Illustrated's Lan Lam shows you how to get the most out of this game-changing technique.
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Lan Lam is a national treasure. I love the way she articulately explains the techniques in this series.
Agreed - she's so good!!
Seriously, When I recommend this channel to people. I tell them any video with Dan or Lan is an absolutely watch for sure. At least in my opinion.
@@JamesHarris- bro, its 2020 something. You're not allowed to say stuff like that anymore according to internet police.
And she's really smart!
@@lasaldude yes how do you know it's a she. The internet police will have a field trip with it if they catch a hold of this.
Lan's teaching style makes me pay close attention. She's a fantastic educator!
To each his own. I don't like the way she "teaches".
@@mariaconsuelothomen you could definitely use a good teacher (one that isn't your own) with your dreadful grammar.
@@umamizaddy Maybe it's YOUR grammar that sucks.
@@mariaconsuelothomen
Lan Lam is a good educator, that is an objective fact.
Tens of millions of people have watched and will continue to learn culinary techniques and insight from her.
You are in the overwhelming minority, and I feel sorry for you. 🥰
@@Glukh Don't. I don't like her and I've unsubscribed from ATK because of her and bc they often upload things I'm not interested in.
Lan simply rocks! Part teacher, part pal, part scientist, part Mother ("Stop it!") Love it all!
Washing your fond down the drain stop it don't like fennel stop it 😆
I'm quite fond of this approach
Lan, you stand out from the rest of your associates. You don't need a sidekick standing next to you to nod in agreement. Your audience nods in agreement with your insights, and practical approach. Of course it is not about a recipe. But the recipe comes along in your presentation of the Side Fond (caps for S & F). Without disrespect, you're of the Food Lab grade of inspiration. Love ya!🧡
Well said
Lan is amazing but I like sidekicks, too.
I cackled out loud when Lan said, "Why cream? Cuz it's delicious!" Loved it!
A little bit of cream is hardly a sin anyway ua-cam.com/users/clipUgkx2VeMU1nxVrFsUNbHA7dXzZ1ZmCP9HiV8
I had no idea that Lan had such a witty sense of humor. America's Test Kitchen needs to showcase more of that from Lan, instead of letting Julia and Bridget be the jokesters all the time.
Seriously, Steve. I could watch her videos all day.
These technique videos are really what the internet needs. In depth details as what the function of cream in the sauce is, this is what we learn from. Big thank you to Lan and the team.
What's Eating Dan and Techniquely (or as I call it, What's Eating Lan) are the two best things going on what is already a great channel. Keep it up!
I have been taking advantage of side fond for quite some time but never thought about letting the steam soften it to make incorporating it easier. Thanks. I definitely learned something new
Love her dry delivery style (and her cooking recipes and technique!)
Call me greedy, but every time I've had side fond, I've never washed it away... instead I scrape it up all with a spatula and eat it before the pot gets washed 😅
Lol me too! Who would wash that goodness down the disposal! 😮
Me too!! I never let it go to waste! I take my spoonula and pull liquid up to the side to loosen it and then scrape it down.
I like to use rice or bread to wipe it off because it's usually too salty on its own
This is why I prefer slow cooking in an oven over a crockpot. With a crockpot, there is often so much condensation from the cold lid that you never develop any brown bits around the side. For many soups, this doesn't matter, but for braises and stews, it absolutely makes a huge difference. I've never called it side fond before, but I will now!
Thank you for sharing your experience. Have you worked with instant pot before? Does browning happen? Thanks again
I love this lady's quiet clear manner.
Ah yes, we meet again Ms. Lam....you are a delight to listen to and learn from....❤
Dear Cook's Illustrated. You have a gold mine with Lan Lam! Please create more content with her.
I had no idea all these years I was wasting the best flavour source!!! Thank you for the informative videos.
You know what’s not divisive? The excellence that is Lan Lam!
LOVE this series! It's so helpful to have a breakdown of why these techniques work so I know how and when to apply them to other recipes. Thanks Lan! (Also I'll confess to being a fennel-hater, and you *might* have convinced me to give it a try in this format...maybe.)
I always feel like I learn so effortlessly when Lan is teaching. She's one of my absolute favorites. Thanks for explaining with simplicity and passion
I love these videos because she teaches people so much! She's a true educator and her topics are always interesting!
I’ve been using side fond for 50 years. But I love the steaming it trick. Never thought of that!
I'm so glad I saw this. I have been washing the side fond off my Dutch oven for years. Never again!!
All pan scrapings are the best part !!!!
Love your videos, Lan. I learn something every time especially as you go into the reasons why and how things happen the way they do. I have been doing the scrape the sides of the pot for a long time, but now your tip to put the lid on for 10 minutes to make it easier to scrape sets off my happy dance! Thank you! As for fennel I have tried it cooked as suggested, but it remains in my yuck category along with cilantro.
I'm quite fond of fond. 😋
Awesome job Lan!!! Clear explanation and wonderful info always with you. Thank you 💜
Lan is a miracle and we need more of her.
Lan Lam - I like the little humorous asides added to this one. As always great informative video. Thank you!
so many things become clear to me, it´s the art of bringing deep flavour to a meal. That´s what I´m searching for. I´m always smiling at the end of your videos. Thanks. Regards from Germany
The second video I've watched of yours and I'm already a fan. Such clear, well presented information. I'm a retired engineer and I think you are a very talented teacher. I bet you're a good cook as well ;)
I always scraped the pot on it’s sides especially my tomato sauce ( gravy )
Thanks for your info and your video 👍
Excellent! I'm an engineer who took up cooking after retirement. I really need this 'why' detail, so thank you so much!
As a teacher i want to have Lan Lam articulation and teaching style, shes so good!
These are such great videos!
Never heard of a side fond, never realized you could make flavor with it and make cleaning easier. Sat my (pork) butt down and listened
Love the science part and all the info you gave. You are a really good teacher !!! 👍🏼👏🏼 Thank you.
She is the most beautiful cook I have ever seen.
I learned about fond many years ago. A true treasure. It turns your dishes from not bad to delicious.
Wow what a game, changer. I have often noticed side fond but didn't know how to get it into the dish. I have tried the splashing the sides method & didn't find it very effective. Thank you for teaching me how to make use of it rather than washing it down the drain. I will be watching for opportunities to put this into practice.
I've done a complete 180 on fennel! I was put off by fennel seed in sausages and fresh fennel fonds, but when I started cooking with it - or even using it sliced in salads - I grew to really enjoy it. The strong aniseed flavour in sausage that turned me off is much milder when fresh fennel bulb is cooked, like you said.
Lan, I love that you used one of my all time favorite recipes for your demonstration. Team fennel!
Side fond is something that should never go to waste - scrape the sides of the pots after simmering pasta sauce or braises or pretty much anything after placing the lid on or basting the sides with the actual sauce to loosen it up. :)
Also, really like fennel. Pork + fennel = kinda sausage-y flavour profile which goes well with rice or pasta (or again, pretty much anything) XD
I love me some Lan. She can narrate instructions for assembling ikea furniture and I would watch
Great idea.
I also used to despise fennel but atk taught me to enjoy it. Great lesson in this video.
Agreed. Fennel can be really nice if prepared correctly. However, they have not convinced me of the same with kale.
@@jtsholtod.79 i just learned from @danieljsouza that kale can be massaged to make it edibly tender. May give it another try.
I made a bean based hearty soup last night and tossed in a pinch of fennel seeds into it, along with sage, thyme, and I think oregano, Worcestershire sauce, of course, salt and pepper, finishing off with about a teaspoon of lemon juice. I find that sage and fennel are great together.
The rest of the dish was 3 types of meat, 4 mushrooms that I needed to use (sliced and sauteed), half an onion diced and tossed in at the beginning, the other two meets were a chicken thigh that I had cooked already for another dish, left the skin on, but took out the bone and cut up, kielbasa (or Polish) sausage cut into medalions and lightly sauteed to add color, they got added later, along with the thigh and mushrooms
In the end, a variation of a French market soup that I finished with a splash of lemon juice.
Twas tasty if I say so myself. Done in a Dutch oven on the stove so no side fond was formed over 2.5 hours.
I like how Lan does these, she speaks eloquently, succinctly, and is easy to understand and does a great job showing us how/why something is. She is coming into her own I think. Yes, she can seem a bit dry, but with a subtle humor that you may have to look for it, but it's there.
Made this recipe more than a year ago and instantly put it into my dinner rotation. I've always loved fennel anyway but the combination of fennel, pork butt, and pancetta was over the top. It's also not much trouble to make either. This kind of recipe is a primary reason to follow ATK. Also, Lan Lam rocks.
I've washed away side fond from my pots countless times! On the other hand, I've had matter that I've re-incorporated into a skillet dish from de-glazing a pan after searing some meat... I'm now re-thinking all of this. Thanks for the awesome instruction!
Who doesn't love Lan!? I learned this years ago in French cooking (actually just a side remark from the great Martha Stewart), NEVER sacrifice the fond and make sure you peer into the front of the pot or turn it so you scrape it ALL.
Fabulous. I’ve always used my side fond, but didn’t know that it was the right thing to do😂 The, “why cream….cause it’s delicious!”, cracked me up!
Awesome Ms. Lan! Side fond is soo important, I am constantly scraping it with my Italian dishes, Never to waste these tidbits!
Lan is an absolute rockstar and I imagine we are about to witness a meteoric rise. the steak video was electric. 🔥🔥🔥
Fennel is an amazing and so versatile!! Fantastic in salad as well
I'm team fennel. Love it. Zero need to persuade me. Have definitely nabbed the side fond at times but am probably guilty of washing some of it off other times - go figure. Never again! Thanks for the tips for how to make the most of it, most easily. Lan Lam is such a wonderful teacher. It is pure joy to watch her explanations.
I love how you nerd out about this stuff :) thanks for sharing all your knowledge ❤
I love this series so much
Ii am extremely fond of fennel. Fennel rocks! also good as an ingredient with baked oysters or clams. it also makes a great slaw base.
Really interesting. Just today I noticed a geat side fond on ATK recipe for Goan pork vindaloo. scraped it right in. delicious! Thanks for clarifying this for us.
This is the most useful technique I've seen so far. I never really gave it much thought and have been missing out! Very broadly applicable, and I love braising in the oven so quite useful for me. Thanks!
besides the lesson, ¡"it's a strong word"!....¡my thoughts precisely!..¡I love it!...thank you!....🙏👏
I have actually instinctively tried to scrape it and put it back into whatever I'm cooking, but not as religiously as I will be from now on. The lid trick is amazing and I'll be sure to use it.
I love, love, love this class even if it's not. I appreciate this for recipes but, the food science, excites me more, yum!!! Thank you for the lesson.
Chef Lam is a great teacher.
Super love her explanation! Thank you so much for the enlightenment!
I tried ATK's Fennel with Honey and Orange sauce. FABULOUS! The roasting changes the fennel from the anise flavor to a subtle, sweet veggie and the sauce does the rest of the work!
Seconding the fennel thoughts, it's so good when cooked, even if you don't like it raw.
Nigella has an amazing fennel gratin recipe that my house LOVES.
This is my favorite cooking series. Ever. And I've seen a lot. Thank you Lan!
Wow amazing. Glad I came across your channel. Subbed!!
Wow, I never even knew side fond was a culinary thing- I just scraped it into my plate to enjoy the extra concentrated goodness!
Fennel is my favorite vegetable. Yum!
Lan is spot on about the pairing of pork and fennel being a classic. The reason Northern Italian salami is so good is a small amount of toasted fennel seed that is crushed and allowed to permeate throughout as the salami matures. Southern salami also uses it, but the effect is often lost in all the chili! Try small summer fennel bulbs in a fresh orange segment and olive oil and pepper salad. Also a classic.
Thank you for speaking up for fennel. It's an underappreciated vegetable and herb in modern cooking.
Thank you, Chef John!
Brilliant and useful information. Thank you Lan...!
I love this video, you are a good teacher and make me want you tto teach me more. Thank you
Lan Lam is not only brilliant, smart, and eloquent, but she also applies her education to her cooking techniques. It's just fabulous to hear her talking about the chemical complexion of food. Her accent is gorgeous, she is classy and she is the best in ATK. By the way, I love how she brings natural sugars to her cooking instead the poisoned white sugar that the rest of the staff use. Now, to her questions, I learned to build and use fond with my mother, as she also was a great cook, I also use my Architecture education in my cooking and my travels around the world taught me more than I even imagine. She must look gorgeous in a Black satin nightgown with pearls around her neck! Can't get enough of her.
Such a great teacher!
I often use a silicone basting brush or spatula to brush/wash/scrape down the sides of the pans as I cook to get that fond into the dish.
I'm so glad to know that what I've always done because of OCD is actually a pro chef move. 😁
I've stopped using my instant pot for braises for this reason. The side fond that develops in the oven is magical and leaps and bounds better than something cooked in a pressure cooker or crock pot.
Nice to know that I don't need an Instant Pot or pressure cooker to make great food (since I don't own either, and their cost scares me away from buying them).
@@bsteven885 Instant pot is good for certain things (speeding up beans, leaving things to simmer unattended while you run errands) but is by no means essential.
ATK,HELLO,,LAM LAN,HELLO,This looks really good will try later in the year, THANKS,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
She does a fantastic job in these shows.
Love this series, Lan is one of my favorite cooks!
I use the same when making my pasta sauce , sauce so rich and hearty ...yum !
Love fennel. Started with romaine, thin strips fennel and orange or grapefruit sections salad. Then started using it in soups, stew like celery then braising fennel bulbs. Juliane the little leaves for garnish. Fennel has many different flavors: bulb, tender inside stalks, the leaves.
Just yesterday, I made a lamb stew in a smaller Dutch oven…cooking for 2, not a crowd. I had more fon on the underside of the lid that I could have used to add more flavor. Thanks for the info!
You are amazing . I think i have a reasonable grasp of the basics yet I cast my mind over the years and think of all that fond that I have washed away. I love the chemistry which governs the fundamentals of cooking and your ability to translate these rules in such an accessible manner. Many thanks.
I always scrape the side fond when I make ATK's recipe for beef stew. Can't imagine washing it away!
Contemplating fennel now.😊
Also never saw a ragu blanco before. Love the education with you thank you.
Very interesting, all these years I have seen it yet never thought of it the same as fond. I always try to scrape my sides but this gives me some ways to make it easier. Thank you Lan, I always learn from your videos and you leave me with a smile. PS I like fennel, I sometimes make a slaw from it to serve with fish.
When I watch cooking vids, I *always* grimace when I see the cook ignoring the lovely flavor building up on the SIDE of the pot. That is delicious, condensed flavor that NEEDS to be stirred back INTO the food!
I've always done this out of habit, aware that I'd be constantly adding additional concentrated flavour to the dish (while cooking), I've just never gone out of my way to create it. Or actually, now that I think about it, I might very well have done!
Thank you Lan Lam
Simply wonderful details Lan!
Great stuff as always from Lan Lam. This has convinced me to get an enamel Dutch oven. Non-stick no bueno for side fond.
Back in my Produce work days…fennel never interested me. Over the years, I’ve come to really enjoy cooked fennel in dishes. It is very different after being combined and cooked, than expected. The raw version is very different than the cooked profile. Thanks. Side fond. Nice.
Oh no! The secret is out! 🤣This has been my curry (indian, middle eastern, etc.) hack for many years. I do end up picking up the pot and swirling it up the sides to scrape clean with spatula as the gravy reduces during the cooking process. It just keeps compounding the flavor! 👍
I've been doing that for decades! When you've got a chunk of meat like you did with this recipe, just grab it with the tongs and use it like a mop around the edge of the pan.
Thank you! You are a wonderful teacher!