Get Better Tasting Meat: 5 Keys to Marinating | Techniquely with Lan Lam
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- Опубликовано: 27 сен 2023
- Cook’s Illustrated's Senior Editor Lan Lam shows you how to build a marinade properly.
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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 RUclips 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 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.
Lan is the beeeeest. Definitely need a Lan's Test Kitchen. 😝 Even when I already know something I will click and watch through just because I enjoy how well she explains things.
Lan is fantastic. Her humility and integrity with a sprinkling of mischievous angelic charm = joyous education, every time!
Well said
By far the smartest and best presenter.
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
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 is amazing and so graceful playing the accordion. 😅
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.
Great knowledge + excellent personality + passion for the subject matter + mastery of jargon-less descriptions for the benefit of home cooks + humor = Lan!!!! Thanks!
Lan is not only gorgeous, she's also awesome at explaining the essence of the subject!
As someone with a RUclips 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. ❤
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!
Ultimate Chicken Marinade #1 - Teriyaki Sauce as a base has enough natural salt no extra is needed. Add a lot of minced garlic, Add six whole squeezed small mandarin oranges cut into quarters w peel on, add black pepper with paprika, powdered ginger, add squeezed quarters of a whole lime, and a solid pour of either Chinese cooking rice wine or oyster sauce. The fruit's juice & peel is your sugar & tart flavors.
Add all this into a big zip-lock bag full of bone in chicken parts - thighs & drumsticks work well - hand mix & toss and refrigerate for at least 48 hours.
Prep a big roasting pan with a deep trivet/bed of prepped/chopped veggies - baby carrots, bell peppers, onion, celery, and mushrooms work great - arrange chicken over the top, and then pour leftover marinade over it all. Squirt some EV olive oil over exposed veggies.
Baste chicken with a thick coat of heavy Asian sauce, and Bake at 420 for 30min, then pull it out, flip parts, baste again, bake 25 minutes more. Rest for 10 min & serve. Wow!
Bonus Effect; Pouring a mix of chicken stock or wine mixed with corn starch into the pan veggies with turn the marinade & chicken juices into a fantastic gravy like sauce!
The chicken will turn into exotic tender meat candy, and the veggies will make the best leftovers you've ever had. Serve with a brown rice side for the full effect.
Lan is so great! she breaks down steps so easily and why things work and what the important bits are.
Yes, please, more videos on marinades!
If Lan Lam is teaching, I'm listening ...and learning.
I enjoy Lan's advice so very much.
Lan Lam is great!!
Lan is my favorite! Such a calming voice, detailed explanations without sounding like a lecture, methodical steps, and analogies. More of her please!
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
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 ❤❤👍👍👍👍
Lan reinforces much of what I've gotten from recipes and TV. She has a great personlity and superior skills.
This may be the best, most informative, most delightful, most educational video I have ever watched on RUclips.
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.
Thank you, LAN. I’m sure God is pleased you are using His gifts so well to serve others.
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.
I *really* like her. I could listen to her speak all day!
She is adorable and has beautiful hands! easy on the ears and eyes as well.
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 ?
Keep the soft reassuring delivery of the techniques Lan. It makes us comfortable to expand our dinning table selections. thanks
I watch every ATK video. This is an incredible resource for every level of chef. Thank you so much, Lan and the whole team!
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 Lan Lam!!! ❤ She Is So Good In The Kitchen. I Never Miss Any Of Her Vids!!! 💯 🍷
Lan Lam is a really good teacher. Appreciate her expertise and sharing her techniques.
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
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!
She is definitely one of the best.
Invite us over Lam! All Looks divine.
Lan, you are so clear in your explanation!
LL’s presentations are well structured, detailed, and delivered in an engaging, easy going style that I appreciate and enjoy very much.
An excellent and entertaining video. Not to mention informative!
As an owner of several "cooking for geeks" books I appreciate the scientific angle too.
Love me some Lan. She is smart, confident, focused on being great in her craft,,,and absolutely gorgeous.
Langley I just love your tutorials. So real and on point. It's a pleasure.
Goddess of cooking
When a Lan video appears, I WATCH WITH EXCITEMENT
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.
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 😊
Big fan of Lan!
I love the scientific explanations ❤
She is amazing - Techniquely!
Another wonderful video from Lan; love it!
I love her. She should do a tour
Lan, thank you so much for your videos and knowledge!
Nice relation to an accordion! Brilliant idea!
Love seeing Lan calling out Dan! These two people along with the pangs are all propping up this property! Love you Lan and thanks for the awesome info as always!
ATK is more than its RUclips channel and while you do see ATK “test cooks” presenting their own recipes, quite often they are presenting those of their colleagues who are not typically in front of the camera. This is also true of the Pangs who I understand will be presenting some family recipes in future episodes, but mostly to date have been cooking existing ATK recipes, some 20+ years old.
ATK is primarily an online/print magazine and cookbook publishing company, so the vast majority of that “propping up “ is done through their subscribers and cookbook sales.
love this girl
You are my favorite, thank you. ❤
I like the way Lan, and Dan, both explain the why.
I've only recently found this channel and I'm enjoying the variety in the playlist.
I absolutely love Lan and Techniquely!! Keep it up!
We love you Lan!
so much info packed into each video of this series! and Lan is such a great presenter.
I love these episodes so much!
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!
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.
Sun-dried tomato vinaigrette is a great marinade for chicken and fish. It's a little strong on the fruity_ sweet side of things, but not that strong. I worked at a restaurant that used it to marinade their grilled chicken sandwiches, and It's been my go-to ever since. That was almost 30 years ago.
I love Lan Lam scientific approach to cooking.
No folk lore here!
Really enjoy your videos! Thanks Lan, understanding some of the science has definitely elevated my cooking!
You are amazing
Love watching all her videos. I’m Always engaged
More lan lam please, she's great
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 learned so much in this video! Keep them coming ❤❤❤❤❤
Love you girl! My food tastes better because of you!!! 💖💖💖
This video is phenomenal thank you CC/ATC!
Great and informative emails! REgarding the marinade, use of yogurt is marinading red meat, fillet chunks, seem to work best over 24 hours. Common in Persian cooking and bbq's.
Such a great teaching style Lan!
I am not able to any of the great help your showing here, I had a 5 hour back surgery, I have 4 titanium rods in my back I can no longer bend or reach my toes, getting dressed, underwater is totally different now, I get my toenails done every six weeks, no nail polish nothing like that just maintain my feet. I wish I could do many of your exercises, my podiatrist put me on a prescription vitamin 3 days ago for this mean neuropathy hope it works it keeps me awake at nite, I was 79 when I had the 5 hour back surgery I was Blessed-with a very skilled surgeon
My favorite Chef.
These recipes look amazing!
I really enjoyed this video. I like to marinate, but had no idea how to make a marinade. I'm a little more willing to play with them now. Thank you! 🙂
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.
Lam Lam I love your tutorials,great education thank you
This was a really well presented bit of facts. Congrats to the team who put this together. Cheers
Excellent info, thank you Lan.
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 Lam!!!!! 😊
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.
Well as soon as that adorable accordion comes out of course this video is getting a like!
Hola Lan, Thanks for sharing it!! I'm glad learning from your videos.
As Guga had recently tried, he used the Olive Garden Italian salad vinaigrette dressing as well as Kraft Zesty Italian dressing too and then vacuum sealed so that it will sous vide before searing/broiling it.
I want a bulgogi recipe!!!! Would love to hear more about that
Wow. Love this!
General principles of marinade construction,- using these, a near infinite number of variations are available. This is the way to go.
Lan awesome 👌 truly awesome 😊
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!
Wonderful information!
Thank you! 🙏🏼