Simple Rules for Better Sandwiches | Techniquely with Lan Lam
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- Опубліковано 29 тра 2024
- Even a great sandwich can be improved with smart technique. Lan shows you how to elevate any sandwich with these game-changing tips.
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Every time I see a Lan video, I stop what I'm doing and watch. Worth it, every time.
😍🥰😉
Same.
She is the new egghead they lost, but cooler.
Hard agree. I specifically love more the explanations on the 'why' rather than the 'how to'. There's so much we don't think about with food that strongly impacts the texture and flavor.
She’s like my favorite teacher I never had
I've never seen someone who can break things down so technically but such an approachable manner. I feel like a better chef after watching these, truly.
So many local sandwich shops need to watch this video...
Your wallet decides who makes a good sandwich.
Amazes me how many sandwhich shops cant make a good sandwhich
@@toolbaggers thank you.
This is brilliant. For 50 years, my family has made fun of the seriousness with which I construct a sandwich. Lan Lam has laid out in clear and absorbing detail why it all matters.
You be you.
@quakerwildcat - In the Douglas Adams novel, _Mostly Harmless_ , one of the _Hitchhiker's Guide to the Galaxy_ series, the protagonist, Arthur Dent, became stranded on a rural planet where he becomes the locals' Sandwich Maker. He takes his new profession VERY seriously. He gets a knife maker to produce several blades designed for his specific uses, the baker to produce fine breads, and uses only the best "Perfectly Normal Beast" meat. He finds it a good life (until the plot draws him on to other adventures).
@@MossyMozartI love that series. I’d almost forgotten about the sandwich making foray. 😅
Ha,, are you saying "barbarians!" to them before you eat?
I'm with you, a sandwich needs to be made just right.
LAN is the only one that can make an 11 minute video about Sandwiches a must see!
😂😂😂❤
I'll also watch Brian David Gilbert's longer videos about food. But her and him are the only two I'll watch 10+ minutes of.
It's insane how this publication has been delivering _essential_ cooking advice for literally decades.
Sharpe angles are more appealing to the eye, so chefs use that trick to make their tasty food look even more appealing to the guests.
Lan is positively lovely, with the most beautiful, peaceful voice. And, her content is just superb!!
Agree about the voice, but she could work on her breathing as she keeps running out of air. This is not a criticism just a helpful suggestion.
She could've been the third host of Delicious Dish
Every time I see a new episode with Lan Lam, I have to watch it. She is making me look like I know what I'm doing. Feels like a cheat code.
This lady is undoubtedly a star.
This is the content that the people want.
This was tremendously boring but OK
I agree. It is a direct video on how to make something. None of the annoying, and completely pretend, chit-chat that clutters most of the other ATK videos.
Triangles; something very satisfying about that first bite of the point, no agonizing over where to bit first, no cheek smear of filling, the perfect balance of crust, spongy bread, and fixings. Always gotta be triangles.
Circular tube; perfect every bite.
I swear when this channel posts a video with Lan Lam I like the video first and then i watch it.
Me TOO!!!
That sponge stunt was hilarious ... and effective
2 Lan videos in one week. ❤❤❤
When Lan tastes something amazing, she doesn't have to speak...she just raises her shoulders and that says it. Lan, you're brilliant and adorable
I LOVES me some Lan Lam! She is a National Treasure!
I have been a home cook for sixty years, and a cafe cook for ten of them. I use some of these tricks myself, but I never assembled them into anything resembling a plan or a lexicon of techniques aomed at the whole genre of sandwiches. Thanks!
I especially like the idea for the pickled avocado and sumac onions.
Yeah I was like “this video is boring” and then she hits us with these meteors of flavor I’ve never heard of and would have never invented myself. Wow.
Every video Lan Lam makes is 150% useful and 150% entertaining
Potato chips might be the GOAT sandwich topping. Happy to see them shown a little respect in the video.
A sandwich shop in Wellesley, MA, would add medallions of crispy fried bacon to their sandwiches. Another crunchy addition is fried onion rings.
@@Rudy32225 Super quick way to imitate this -- microwave crisped pepperoni slices.
20 sec.s on HI, repeat 4 or 5 cycles. DO NOT cook for a whole minute.
Love Lan and her wonderful informative videos! Will be making the sumac onions today!
Everyone is awesome but I'm still partial to Lan🤩🤩. Thanks for the video. 😊
New Lan video! Always a must watch.
You’re a master in cooking, teaching, and sharing! My hero in the kitchen.
Lan is a blessing to the world.
Geometry my dear Watson- If you cut a sandwich into a rectangle and hold it with 1 hand you have 2 sides unsupported. Cut a sandwich into a triangle, hold it the same and you have only 1 side unsupported.
Plus, it's easier to fit the corners in your mouth! 😉
That's brilliant!
Big fan Lan! Cheers from BC Canada
Sandwiches are only limited by the imagination. Thats why I love them.
Such a helpful video. I have taken the liberty of summarising it.
Making a Sandwich - Lan Lam from UA-cam
When I’m making this style of sandwich, there are three concepts I consider.
1. The treatment of the bread,
2. The contrasting flavours and textures.
3. The assembly.
1. Bread
The bread should make up ¼ of the sandwich.
This provides
Structure and stability so the sandwich is easy to eat
Enough filling so it doesn’t get lost in too much bread
If using a bread roll remove some of the interior so it’s less bready, keeping the 25% bread ratio.
To toast or not to toast
No need to toast fresh bread or sliced, seeded or whole grain bread.
Lan does toast to brown the surface of the bread, add texture, let the bread absorb more moisture.
With stale bread brush it with oil or butter and cook the slice in a skillet over medium-high heat until it’s crisp and brown. This does two things for bread that toast and can’t. It crisps the surface really quickly, minimizing how much the bread dries out, and it adds a touch of richness.
2. Fillings
Consider the texture of the ingredients with texture of the bread (chewy or soft). Have some soft ingredients and some crunchy ones.
Season well with salt and vinegar. Sprinkle bland ingredients with salt, so the sandwich is salted all the way through. You don’t want a hit of salt on an otherwise bland sandwich.
Contrast the ingredients soft, crispy, creamy, full or mild flavoured, juicy, dry, pungent (chilli, pepper etc) sweet, sour, umami.
Blot very wet ingredients dry.
2a Some items for fillings
Pickled avocados. Make a brine by stirring together half a cup of distilled vinegar, half a cup of water, one tablespoon of sugar, and two teaspoons of table salt. Cut a firm avocado into quarter inch thick slices and drop them in the brine for anywhere between minutes to two hours. Before you use them, be sure to pat them dry. You can keep these around for two days. The acid from that brine will keep the avocados from browning.
Dijonnaise. Stir together equal parts Dijon mustard and mayo.
Sumac Onions Thinly slice a small red onion ,then toss with three tablespoons of red wine vinegar, one tablespoon of sumac and a quarter teaspoon of table salt. Rest for at least 20 minutes.
3. Assembly
The goal is that the sandwich holds together as you eat it.
Sometimes the bread falls apart because it’s absorbed too much water. Solutions are to toast the bread. Or drain the wet ingredients on paper towels. Or waterproof the bread by brushing the bottom piece with oil, spreading with butter or adding a slice of cheese.
Remove some of the interior to create a trough for the filling.
Press your sandwich to give it more cohesion.
Place grippy items like bacon, shredded greens, or potato chips between slippery items like pickles or tomatoes.
Or you can just wrap it in plastic or parchment and peel the wrap away as you eat.
Ambitious. I hope you took advantage of the provided transcript.
"How to make a sandwich..." zzzz
"...with Lan Lam", oh now this is gonna be good. Always learn so much from Lan!
I do a fair amount of internet research on cooking / foods. Lan Lam is incredible, she explains how to achieve success, not follow these exact steps, to improve your results. I make a very good egg salad sandwich, my family and friends love it. The techniques that Ms Lam shares will take it and other sandwiches to the next level. Thank you!
You took some basic ingredients and turned it into a million dollar sandwich. Looks like a masterpiece
another great vid Lan! I think the sandwich cut depends on what's on it, and how you are going to eat it. For example, a Grilled cheese that will be eaten and dunked into tomato soup I like triangle cuts for dipping...Egg Salad can be heavy on a skinny triangle slice of white bread, I think it holds it's structure better with a cut that makes the shape more of a square-easy rectangle...now you've got me thinking...tall sammys with lots of ingredients seem to do well with a stabilizing middle-slice of bread. the sandwich is cut into small squares like a club sandwich. definitely keeps the eating a little neater...
Well thought out and well said. Many people don't think about these things when making sandwiches, but doing so can mean the difference between a bad sandwich, an ok sandwich, or a spectacular sandwich.
This video has taught me more than some of my college coursework
Lan is amazing, and she needs her own channel.
I love this Chef. Always adds to my knowledge.
A great video from my favorite professional chef!
I must try these techniques.
I learned senza la muliga in Italy years ago. Removing the doughy bread from one side is an absolute must in building a great sandwich.
Triangles give you a good dippable spot as well as a nice starting point for a clean bite without smearing it all over your face.
That's the most perfect sliced avocado I've ever seen
Another tip for sliced bread: if your toaster has a bagel setting, use that so only one side of your bread gets toasted. That way you have the toast texture on the outside, but it still is relatively soft on the inside. This especially works with bakery rather than mass produced loaves of bread. I've found that a fully toasted bakery bread can be a little too toasty/crunchy/roof of mouth scrape-y in sandwiches and is more apt to fall apart. Works really good for tomato sandwiches and BLTs. Also don't put too much bacon on a BLT even though you may want to put more.
If you have a toaster oven instead, stack the two slices together and toast like normal, that way the inside of each slice stays soft. My bonus hack is to then invert those slices. Toasted on the INSIDE of the sandwich. You get a nice soft, moist bite while still retaining the crispness of the toast.
Wow, that tuna sandwich looks awesome!
this might be the best video on youtube
I usually do really good warm sandwiches, and prefer ‘hard’ crusty bread (baguettes, ciabatta) often lightly toasted with garlic as the base. Sauces, pestos, toppings are where the money is. Thanks for the kimchi idea, and that olive tapenade looks amazing. From now on I’ll remove some of inner bread to create a trough. Great tip!
Tonight I’m doing a blackened portobello po’ boy. That’s oven-roasted portobellos with blackening spice, roasted green and yellow bell peppers and tomatoes, served on a lightly toasted garlic baguette with cayenne aioli and fresh, crispy romaine lettuce. It’s my current favorite. A flavor bomb.
She is sharp. Excellent presentation every time.
Brilliance, I say! Another amazing video. I'll be employing these techniques and ideas soon, that's for sure. Looking forward to amazing my friends with delicious sandwiches this summer!
Lan is amazing--these sandwiches look sooo good!
Years ago I was told about a "situpon" sandwich. It's wrapped securely then a person sits upon it. I hadn't tried it but I never forgot.
The Lan worship just can't be stopped!
So informative as usual! I love all of her videos.
I really wanted to learn the placement of ingredients to keep the sandwich from slipping/ingredients falling out. Thank you.
Good point. That is also very important.
If you do shredded lettuce on a juicy sandwich, put it on the bottom to help catch the juices. Works great for burgers that would otherwise turn the bottom bun into mush.
Wow this is the most practical and helpful vid I've ever seen. Man do I love a good sandwich! So I'm happy to learn some new sandwich techniques.
Thank you for this and yes for more tapenade and aioli sauces. I am going to start pressing my sandwiches more.
We love you, Lan!!!
Great video. I make sandwiches almost daily and love learning how to make them more interesting and delicious. Thanks!
Lan Lam. She is the best. Thank you.
Lan Lam is like a gourmet sandwich, perfectly combining classic comfort with modern flair, and always leaving you craving just one more taste of her culinary brilliance.
where has this video been all my life?
This is the second Lan Lam video I've seen today and she's phenomenal! THank you for sharing this her knowledge!
What a fantastic tornado of priceless information.
Excellent tutorial.
Useful. One is never too old to learn something new.
Favorite, bookmark, thumbs up only 15 seconds into the video
Very well done, GF. Thank you.
Great video! Lan is a great
presenter as usual. I never really thought about sandwich construction.. awesome tips!
Lan is awesome!
Thank you for gracing us with your knowledge
Love me some Lam
Such a fantastic communicator!
Love, love her videos. Easy food tech explained beautifully and with a bit of humor ❤️
This is gold. Impressive content.
Take the excess bread out is number one top rule in my book. Two worst things to happen to a sandwich are a forest of shredded lettuce and a big mouthful of bread with just a hint of actual sandwich. If you aren't using sliced bread, pull some of the center out!
Or you can just use a proper sandwich roll to begin with. What are you using, an entire French loaf?
@@hckfanpeople make do with what they have, and a variety of breads provide a variety of texture and flavor. Be more creative with your considerations of other peoples perspectives
Chef Lim Lam is the absolute best. All her teaching videos are perfect and very helpful.
Excellent video. Thanks for taking the time to go into these concepts that universally apply to sandwiches. Definitely learned some useful tips that I’ll try out. Teach someone to Fish 🎣
When I wore expensive suits to work, I always ate my sandwich wrapped in paper. The paper not only kept drips off of my clothes, but, if working at my desk or park side, I didn't worry about my hands being super clean or if my hands would track food onto my paperwork, as the paper acted as a barrier. ... Paper is a good thing, especially if you have a white couch. 💖🌞🌵😷
I'll need to watch this one a few times. So much information! Love it.
This is the video I've been waiting for. I've been cooking since I was six years old, yet my sandwich game is weak. Thank you for another banger, Lan!
Another great video. Thanks Lan! Triangle sandwiches are easier to eat. You can bite from a corner the work toward the middle. They are also easier to hold, and hold together better without fillings squeezing out as readily.
Great, thank you!
I love the videos hosted by Lan Lam. She’s a wonderful presenter and I hope to see her in more content from ATK.
She is gonna make some sandwiches chain lots of money. New appreciation for sandwich artists !!!!!
I love a gooood DRIPPY Samich! ❤😊
I made a char siu banh mi for lunch before watching this and it taught me much of the tips you shared. I can totally vouch for contrasting textures. It definitely takes the sandwich to the next level.
Yep, it’s all about the bread. Thanks Lan for some good tips.
Thanks for the tips Lan!!!
Beautiful. Great ideas. Thank you.
Hello Ms. Lam and it's always a pleasure to see you...💖
One of my favorites from ATK. This is simple cooking skills, with the most impact, at its best. Thank you Lan Lam!
Lan is everything!
Lan can I have your autograph! You are incredible!!!
FANTASTIC!! I love Lan.
Are we actually talking about sandwiches? Because right from the intro this is already applying to other parts of my life. Thanks Lan 🥰
The best sandwiches start by making one’s own bread. I have been making bolillos lately. Easy to make and delicious.
I've never made those before, but have been interested. What recipe are you using?
@@brendandever8532 I tried various recipes and compared them to my local Mexican market bolillos. The best I tried was Rick Bayless recipe. I’m also going to try using sourdough starter as he suggested. Before I would go to the market and wait for them to take out the hot bolillos. Then rush home to eat them with butter. I’ve also made his teleras recipe. It’s a flatter bread that comes out very light.
@@bngr_bngr Thanks, that's really helpful! Can't go wrong with Rick Bayless. I stick to his recipes for a lot of the salsas I make.
LOVE Lan and her videos! ❤
And use the bread removed for croutons or bread crumbs!
(or collect some in the freezer for stuffing/dressing & bread puddings)
I often toast bread with seeds, because whoever made the bread didn't use toasted seeds... By toasting the bread, the seeds get toasted too... Bringing out more of the seed's flavor. 💖🌞🌵😷
Fantastic! Much learned, thank you! Cutting a sandwich in triangles or diagonally assists the first bite. It might also help hold together more cleanly till the last bite.
Great info, from a person that truly understands the subject, and everything in between. A bunch of people have said the same thing, but I have learned so much from your videos. Thank you!
Always great to see you cook and share techniques.