Oven Mistakes You Didn’t Know You Were Making | Techniquely with Lan Lam
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- Опубликовано: 13 май 2024
- Getting to know your oven is essential to achieve successful results in the kitchen - Lan shows you how to avoid the most common oven mistakes.
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It never occurred to me that food might be _overcooked_ if the oven hasn't finished preheating but it makes sense now that she's explained it.
Same here! I'm totally guilty of not waiting for preheating to finish, but I'd always assumed a few extra minutes would make up for that. Turns out I could potentially end up with burned AND overcooked food.
LAN is a true professional. Her instructions are always true & on point. No hype or fluff. Just straight honest facts. You can’t ask for better.
Local Area Network
Absolutely agree. She’s great .
Most importantly, she's nice to look at.@@annemiura7767
She’s my fav.
Just like her name. Lan Lam. Simple, efficient and effective.
Lan is GREAT. To the point, direct and gentle. She is like an old friend gently reminds you things that you forgot.
And who can't use that kind of friend?
I've learned SO much from her videos specifically. The details of cooking are what I love about it and Lan is all about the details.
She is incredible!
I've been watching YT cooking videos for nearly 15 years, and I feel like I hear the same tips over and over again these days. Lan is one of the few professionals who brings fresh ideas to the table in anway that's approachable for home cooks, and perfectly balanced betwen technical specificity and high level purpose and function. You are amazing, Lan, thank you!
I'd love to see a video on fish - slow roasting, pan searinf, broiling; when, why, how, and for what fish?
I appreciate all of the ATK videos and recipes but, frankly, Lan's techniquely series videos are so incredibly helpful and educational. I've used several of her techniques to adjust how I follow other recipes (mushrooms especially) and appreciate all of the education provided. Thank you!
This lady is extremely talented in explaining things in a clear, concise, and easily understood way that not many can.
Love it. Please do an episode on best practices for reheating different types of food. When should they go back in the oven, vs stove top (with or without lid), vs microwave etc. Of course it depends on the food and tools available, but laying out some principles and examples would be very valuable (ie which will be soggy vs dry out vs krispy etc). In addition to reheating, a subset would be "keeping warm" when dishes finish at different times but you are trying to serve hot.
Yes. I second this suggestion!
Concur!
YES PLEASE
Lan is my favorite in ATK. Her techniques and recipes are always legit.
A plus for me is no evidence of ego or performative presence.
Chef Lam with another banger. I've made it a point to focus on oven cooking a lot the last few years and preheating, rack adjustment, and watching temps more closely has greatly improved my oven cooking. This chef is a national treasure!
Lan Lam is an absolute treasure! Her techniques and the reasons behind them always lead to making myself a better cook. I appreciate you, Lan!
I’m a big Lan fan. She always delivers great, useful information without talking down to us.
I just love Lan. I could listen to her 24/7 🥰
Lan Lam is always a legend!
Lan is amazing, thank you for your hard work.
These little steps and annoyances are the things that deter a lot of people from cooking, but understanding WHY they need to be done goes a long way. Thanks!
Agree: the few people I know of who don't like or 'can't' cook are self-proclaimed anti-detail people.
toaster and microwave ovens are made for THOSE people.😂
It's a science AND an art.
@@sanseijedicooking is quite a job if you want to do it right. It's not cheap, it's not easy to learn how to not make a lot of mistakes and it's time consuming. It's a commitment to excellence. Who has that anymore regarding a meal?
@@tbillyjoeroth Well, it is a life skill. Both our boys I had doing their own laundry by middle school (jr. high to this Old Guy). I was the household cook 90% of the time.
Whenever a son told me something was 'really good' meal wise, I told him he'd better learn how to make it before he moved out.
Later, I'd say "before I die". I wrote up various recipes in a folder just to have a record if either of them wanted it. Now, they're grown men and of course fully self-sufficient. Their ideas about excellence are individual and make me proud, and it's not about cooking, exactly. So i guess people have the time for whatever piques interest.
The principle is cross-disciplinary. Cheers!
The info about how the oven uses top and bottom elements during/after preheating is super useful. Now I know why I prefer to cook bacon in an oven that's still preheating, even though that's a bad idea for most other dishes!
Oh, nice tip. Can you explain in more detail why and what exactly you do, what temp, how long, use foil, how much bacon, etc?
I don't like cooking bacon on stove top so it's oven for me but i am not doing it right.
@@ddtex4954It gives the bacon fat more time to render out, resulting in a more consistent piece. You can do the same thing in a cold pan on the stove as well if you're not doing an internal oven cook.
Another good tip is placing the bacon on a sheet in the oven with a few tablespoons, just barely covering the bottom, of water. No foil needed, so that saves kitchen waste as well! By the time the heat picks up, the moisture will begin to evaporate right as the bacon fat renders. This results in evenly cooked crispy bacon. I generally do this at 350 for 30 minutes, and its consistent every time.
The added benefit of all this in my opinion, is the ease of cleanup. No grease nets needed, not extra wipe downs, just delicious bacon rendered with fat ready to strain after eating!
The technique for boiling bacon is really catching on. Hadn’t thought to do it in the oven. Will try this! Thanks for the tip.
@@Real_Big_Shrimp that is very precise and helpful. Bye bye, foil! Thank you.
@@Real_Big_ShrimpBut doesn’t the oven get dirty with the bacon grease? So still have to clean the grease up?
Man, Lan is the absolute queen.
Superb information and excellent delivery. Thanks Lan (and ATK)!
The issue with some of these tips is they're intended for electric ovens. I have a gas oven. The heating comes from the bottom of the oven, and the broiler is a separate chamber underneath it.
It's even more complicated than that. Your gas oven may only have one heating element, but that's not universal for all gas ovens.
Lan’s presentations are always 🎯.
Bravo!!! Another amazing Techniquely gem!!! Lan's techniquely series videos are so unbelievably helpful it's mind boggling! I've used several of her techniques to literally "WOW" my guests and girlfriend with simple food that is just simply better. Thanks again Lan. You are the best!
Her video on microwave oven was a game changer for me. Now, a video on oven. Thank you, master!
In our recent kitchen makeover, we installed a pricy Wolfe oven that has all the bells and whistles. Now after a coupe of years, I'm having second thoughts of our purchase. I watch a lot of cooking channels here on RUclips, and never received info as to oven basics. Thank You Lan Lam for touching on these basics.
Thank you for a very useful video. My wife is a pastry artist and she bakes the most incredibly beautiful pies. She has published a very popular book on pie decoration and consequently gets many questions about baking and pie failures. The most common failure is an inadequately baked (soggy) bottom crust. The solution to this problem is two-fold and actually quite simple. Double crust pies can be baked at 375 °F on the LOWEST RACK position until the top is as brown as you like. Then cover with aluminum foil and bake an additional 10-15 minutes. This is assuming you are using a metal pie pan. For glass or ceramic you will need somewhat longer. Thanks again for a very useful summary. We will recommend folks watch your video when we people ask baking questions.
You said 375° C. That's equivalent to 707° F. Are you sure it's not 375° F?
@@richardolson1920 Nah he's trying to keep his wife's success a secret :P
@@richardolson1920 Thanks kindly! Corrected. 👌
Another thing I learned from Rose Levy Berenbaum’s ‘Pie Bible’…before filling, paint the crust with a thin layer of egg white, or chocolate -depending on the flavor of your pie. I use ceramic pie plates. Nothing worse than a soggy bottom!
I always enjoy Lan’s knowledge and how she presents it and I am guilty of not waiting for the oven to completely reheat.
I'm so glad they are showcasing Lan's expertise and personality on RUclips. I love seeing her on America's Test Kitchen, but it's usually just short segments every once in awhile. As usual, she has great and helpful tips!
Chef Lam and her team do a great job of making sense of these concepts in a pleasant non-sensationalized manner. I see that zucchini recipe finding its way onto a pizza!
Sounds fabulous, yet, how would you modify the yogurt part? 😛
I love my broiler. Any time I have to brown ground beef, I break out my sheet pan and turn on the broiler. Spread the beef thin on the sheet, set the rack about 8 inches below, and broil for about 12 to 14 minutes. Lots of Maillard brown on the top, and bunch of time and effort saved.
My husband has noxacusis and can't tolerate the sound of sizzling. We live in a studio. You have saved me.
I absolutely love this series. Please keep them coming!
"Techniquely" is one of my favorite RUclips series, and Lan is brilliant! Keep up the great work, ATK!
“When a recipe tells you to adjust the oven rack….”. < slinks away >
She is the best. ❤
Lan is such a queen i luv her
Another gem from Lan. ❤
I like how she EXPLAINS (and shows) what happens when don’t follow instructions correct. Thank you!
I got a new oven recently and I am still exploring the new settings and this was wonderfully helpful! Thank you!
Thank you. I have always been confused as to oven rack placement.
The broiler info is super helpful for me. Thanks. I tend not to use it, but I'll test it out to see what happens.
Lan, you're so smart and I love the way you explain things. New fan of yours!
Love you Lan! So smart! Thank you for all your advice!
Lan Lam is the best!!
So much useful information that no one usually talks about.
Super helpful! Thank you, Lan!
That demo with the almonds and pre-heating the oven was soooo enlightening! I love Lan's videos.
Zucchini dish looks amazing! Great video!
Thanks, LAN! I think I knew most of those tips, but reminders are always useful 👍
Professional home cook here. Chefs kiss*
Cheers Lan!
I love Lan’s content. Keep it coming!
Great video. Very interesting and informative. I learned a lot.
I love the graphic in the video that says "OVEN MISAKES". Very meta.
I wondered if anyone noticed that, haha
Always enjoy Lan cooking videos. That zucchini recipe looked insanely delicious!
When a Lan Lam technique video comes out I get ready to learn. Always interesting!
Love Lan's videos ❤
I know I've been praising her every single video, but each time after watching Techniquely, I just can't not comment how amazing she is. 🤭
another great video from Lan and crew!
Thank you for covering this topic!
Always great content LAN!
I love these segments. I learn so much and Chef Lan is great.
Always love seeing a new video from Lan!
Nice info on the misakes. : )
Thank you Lan!
Love your technique videos, Ms Lam.
so helpful! Thank you
This was a well needed video and I LOVE your series... I have been a fan of ATK for years but your series are amazing!
Thank you so much. I've been cooking for a hundred years, but you always teach me more.
Very Smart, Thanks for ALL your tips !
Very clear and useful. Cheers
Good advice. I always follow the instructions in the recipe.
Lan is the Alton Brown of the day. Much appreciated content.
I love, love love Lan! 🥰☮
My favorite chef.😊 Thank you!
Great video with useful tips and clear explanations as always!
Excellent! Thanks!
Chef, I would *love* for you to do a whole video of convection oven tips. The place I just moved into has this high-tech oven with a variety of convection settings - I'm pretty tech-friendly myself and pretty bold about experimenting but could definitely use all the help I can get! 😀 Also, as a fan of zucchini, I totally thank you for that smashed-zucchini technique.
Oh yeah: I do pay attention to rack placement instructions in recipes, but am routinely guilty of skimping on pre-heating. Will not be doing that anymore. 😀
Lan is a excellent teacher 👌🏻
Thank you!
Her voice is so soothing, isn’t it?
Love your work Lan! Can we have a video on convect bake vs convect boil vs convect roast please!
Thank you I have learn many things thank you for your hints
THIS IS MY KIND OF COOKING CONTENT!
I always learn something new from you.
You are gold! 🤠
Lan is amazing!
Truly original way to cut/bash the zucchini! Rustico, delicious looking!! Thank you!!
LOVE LAN!
Love the Lan!
Love this information
Zucchini recipe priceless!! Thank you.
I'm a well-behaved wannabe chef. I follow instructions for the first time thru. I really appreciate the convection oven advice.
Lan with another insanely useful video!
More great tips from Lan. Thanks ATK
One other thing with the pizza. When removing the pizza from the oven never place it directly on the cutting board or the outer crunch of the crust will be steamed soft from the moisture still coming out of the crust. Instead put it on a rack for at least three to as many as five minutes to allow most of that initial steam to escape then place the pizza on a cutting board to cut into slices.
I love these videos! I would love to see one talking about when to use convection, bake or convection roast, and how to adjust recipes for convection. I know that you have an article on your app about it, but sometimes these videos are so helpful, and I would love a little bit more information than that.
I'm subscribed for Lan!
Thank you for the fan info 👍👍👍
Thanks, Lan.
Always like seeing Lan's tips! I'm glad she didn't suggest that once an oven reaches temperature that you need to let it continue to preheat for x minutes. I've always felt that is a inexcusable waste of energy when you see a recipes that say to preheat the oven to x temperature and then wait an extra 10-15 minutes.
More information I wish I'd had earlier in life. Thank you!
Always put food in over while still getting hot. Lesson learned. Thank you!
Excellent info & hard to find anywhere else, but thru America's Test Kitchen. Bravo!
great info
Thank you for this video. Now I know that not waiting on the oven to preheat is a problem, and now I know why. Very helpful information!
Lan your information is fantastic! I send info to our granddaughters so they are in the “know”. Thank you🎉