Learning how I can sub butter for flour as a thickener kinda blew my mind. I mean I follow directions on recipes and my meals can come out great ( my family has no complaint ) but understanding the SCIENCE behind how it works, and the different ways you can do it, opens up so many doors. I can try my hand at my own unique takes on a recipe I might like the look of if say it is a garlic heavy recipe and calls for a good amount of butter and some flour to thicken, I mean why not just sub out some garlic butter in place of the flour? I even recently learned that butter is not anywhere NEAR as bad as I thought it was for you. I'm 44 and growing up my mom only used Country Crock, and don't get me wrong, I LIKE Country Crock, I really do, but for REAL Butter when COOKING, after I first started to try and learn to cook FOR REAL over 3 years ago or so, is so much different and TASTES so much different. I also learned from this to leave my butter COLD, I was under the impression to take all your ingredients out ahead of time and let them reach room temp was the preferable way to do most everything, so understanding WHY to use cold and the science was highly informative. A great video.
@@pollenyyc exactly, whenever I see her in the thumbnail I rush to the video. She’s a great teacher of science and adds incredible value to the RUclips space.
Long time ago I read a quote I really liked: "if you can't explain something in simple terms, you don't really understand it" - this lovely lady certainly understands how to cook and how to teach cooking. 10 out of 10
Whenever I make a steak I always make a pan sauce. I fry shallots in the leftover oil, add cognac to deglaze, then some chicken broth and some Dijon mustard. The mustard acts as a thickener to the sauce and brings a punch. I reduce it down 'till I get near the thickness I want. If it breaks, just add a drizzle of water and whisk. Add in any juices that drained off the steak while it was resting. Finally I take the pan off the heat and whisk in some butter and a chopped herb, like parsley. Easy and amazing.
@@wesleymargeson1134 It really helps! Gives the sauce a peppery bite and a little tang. I wonder what's in the mustard that emulsifies the sauce? Pectin?
@@sunspot42 - Mucilage, actually. The shell of the mustard seed is made out of mucilage. mucilage has the ability to absorb and hold liquid, making mustard a good emulsifying agent with the ability to hold together liquids that normally would not, such as oil and vinegar, the latter being essentially flavored water. Most people typically use Dijon mustard as the emulsifier, but any mustard will do, including English, yellow prepared, and even powdered mustard.
@@wesleymargeson1134, I like to add a bit of Bleu Cheese or Ranch in my pasta and mashed potatoes dishes. I usually get complements while lips are smacking.
Mustard. Mustard is a great ingredient for pan sauces because it is a natural emulsifier, so it helps prevent the breaking of the sauce. This is especially usefull in acid-rich sauces where the dairy componenets like butter or cream could come out of emulsion due to the increased acidity.
@@yukarilolz I normally add it before adding the bitter or cream, since it need to help avoid the sauce breaking up. It also helps that this phase is the one where you'll be stirring, so you integrate the mustard more homogeneously.
Chef Lan is an excellent teacher! It's a pleasure to watch her cooking! :) I love the professionality she shows with all the little details - and explaining WHY behind them.
I have been cooking for 40 years: she is incredible! A very good teacher and she knows her stuff... I am amazed. She knows and is able to tell all the stuff that took me decades to learn.
That's fire, Chef Lan! Your calm and slow-paced presentation is an art and the science involved is clear and precise. Ok with me if with that knowing smile you bust a modest dance move, don't cha know....
Cooking is both science and art. Lan shows both in her cooking and her teaching. Understanding the chemistry of cooking is the key to being able to cook without a recipe. That is the fun.
I am 50/50 with pan sauces and your video is giving me confidence. I love that you poured the pan sauce around the chicken instead of over it. I also don’t want to disrupt the crispy skin.
Great writing, filming, editing and delivery! I appreciate the multiple camera angles on deboning. Sometimes I'd like to see both top and side view at the same time when explaining a cut. I can rewind if I missed something. I often do rewatch these videos multiple times, especially while cooking.
I learn something every time I watch one of Lan's videos. Thank you for explaining how/why these techniques work in the way that they do.... and for the great presentation.
The way the chef articulates the cooking method shows that she’s a professional with knowledge and finesse. She obviously has planned how to verbally demonstrate the technique so that we can understand and follow with ease.
Unflavored gelatin is great to add texture to a pan sauce. I've also learned that adding the aromatics earlier allows infusion so a strained sauce can be presented, if preferred.
Fabulous instruction on making pan sauces - clear, concise, not manic. You’ve given us a wonderful technique adaptable to whatever protein we’re preparing. thanks so much!!
My late mom and dad came over from Nanking and Shanghai, respectively. They would stir fry raw shrimp in shell in peanut oil flavored with sliced ginger and minced garlic. Then they would add dry sherry and soy sauce, sugar, and scallion segments to make a sweet teriaki-like pan sauce that coated the shrimp.
Keep it up Lan! Always so incredibly entertained by your videos. ATK just amazes me. You are one of the reasons I primarily watch RUclips instead of traditional tv.
Shallot, mushrooms, capers, white wine and lemon juice with a bit of corn starch slurry for any fish, scallops, clams, etc. Then a sprinkle of fresh chopped chives. Great with chicken too. Thank you Lan. Wonderful.
Sometimes I add shoyu, the umami will boost the flavor for a sauce for beef. If you are pan roasting mushrooms, to deglaze with a dry sherry and add tarragon is a wonderful combo.
Since you are asking; it is my granny's recipe. After cooking steak or ground beef, add some butter to the pan, some chopped onions and eventually some milk + salt and pepper. We called it milk gravy...Not very fancy...but tasty
I am such a Lan fan!
Saving Pickle juice from the jar. That is a New One. Taking it a notch up for the Home cook👌👍
First time I’m seeing her. Great lesson!
Lan fan here too.
Good techniques well explained and enough science to make it convincing.
I just saw a video with Lan in it for the first time. I’m also a fan!!!
Big fan too
This cooking video is like a culinary TED Talk. I never thought I'd find myself so captivated by the science behind a pan sauce.
YOU NAILED IT! When I saw 10 minutes I was like no way do I have that time. When it ended, I was like wait, it's over?!?!
Lan is the best!!!
Learning how I can sub butter for flour as a thickener kinda blew my mind. I mean I follow directions on recipes and my meals can come out great ( my family has no complaint ) but understanding the SCIENCE behind how it works, and the different ways you can do it, opens up so many doors. I can try my hand at my own unique takes on a recipe I might like the look of if say it is a garlic heavy recipe and calls for a good amount of butter and some flour to thicken, I mean why not just sub out some garlic butter in place of the flour? I even recently learned that butter is not anywhere NEAR as bad as I thought it was for you. I'm 44 and growing up my mom only used Country Crock, and don't get me wrong, I LIKE Country Crock, I really do, but for REAL Butter when COOKING, after I first started to try and learn to cook FOR REAL over 3 years ago or so, is so much different and TASTES so much different. I also learned from this to leave my butter COLD, I was under the impression to take all your ingredients out ahead of time and let them reach room temp was the preferable way to do most everything, so understanding WHY to use cold and the science was highly informative.
A great video.
That's her jam, I love her tutorials for exactly this reason. Super thorough and I always pick up a lot of new to me info through her instruction.
Cooking is a real science, Lan Lam gives scientific results to specific cooking methods. Thank U for the clear instructions & explanations.
I’m a simple man - I see a cooking video with Lan, I click on it.
Lan is such a wonderful chef ❤️
She explains the science behind her techiques so well. I love her videos!!
@@pollenyyc exactly, whenever I see her in the thumbnail I rush to the video. She’s a great teacher of science and adds incredible value to the RUclips space.
Long time ago I read a quote I really liked: "if you can't explain something in simple terms, you don't really understand it" - this lovely lady certainly understands how to cook and how to teach cooking. 10 out of 10
Turns out it was Richard Feynman who said it
The beauty of a pan sauce is that it helps clean the pan.
Whenever I make a steak I always make a pan sauce. I fry shallots in the leftover oil, add cognac to deglaze, then some chicken broth and some Dijon mustard. The mustard acts as a thickener to the sauce and brings a punch. I reduce it down 'till I get near the thickness I want. If it breaks, just add a drizzle of water and whisk. Add in any juices that drained off the steak while it was resting. Finally I take the pan off the heat and whisk in some butter and a chopped herb, like parsley. Easy and amazing.
I agree. As with salad dressings, a touch of mustard helps with emulsification.
@@wesleymargeson1134 It really helps! Gives the sauce a peppery bite and a little tang.
I wonder what's in the mustard that emulsifies the sauce? Pectin?
@@sunspot42 - Mucilage, actually. The shell of the mustard seed is made out of mucilage. mucilage has the ability to absorb and hold liquid, making mustard a good emulsifying agent with the ability to hold together liquids that normally would not, such as oil and vinegar, the latter being essentially flavored water. Most people typically use Dijon mustard as the emulsifier, but any mustard will do, including English, yellow prepared, and even powdered mustard.
@@wesleymargeson1134, I like to add a bit of Bleu Cheese or Ranch in my pasta and mashed potatoes dishes. I usually get complements while lips are smacking.
😋 😋 yummy!!
I love the explanations she gives. It makes it so much easier to follow and see what I am looking for when I cook.
I'm becoming more and more of a Lan Lam fan every day. She's so awesome. I love how she punished those prepared sauce bottles.
Mustard. Mustard is a great ingredient for pan sauces because it is a natural emulsifier, so it helps prevent the breaking of the sauce. This is especially usefull in acid-rich sauces where the dairy componenets like butter or cream could come out of emulsion due to the increased acidity.
I use big grain Dijon. Works well
Awesome tip! Thank you!!!
When would you add the mustard??
@@yukarilolz I normally add it before adding the bitter or cream, since it need to help avoid the sauce breaking up. It also helps that this phase is the one where you'll be stirring, so you integrate the mustard more homogeneously.
@@KaosNoKamisama thanks! I tried the recipie today and added the mustard and it is soo good!!
Chef Lan is an excellent teacher! It's a pleasure to watch her cooking! :) I love the professionality she shows with all the little details - and explaining WHY behind them.
She is a good teacher.
I have been cooking for 40 years: she is incredible! A very good teacher and she knows her stuff... I am amazed. She knows and is able to tell all the stuff that took me decades to learn.
Lan Lam, how much fun did you have making the opening. your smile said it all.
this is what turns home cooking into a delicious homemade gourmet experience
Me to -- I'm in love with Lan. I'm not sure if it's my tummy talking or my eyes. Thanks Lan.
You are not alone.
Me,* too*.
Lan is quickly becoming my favorite in the Cook's Illustrated/ATK world.
Thanks for another great video! More of Lan please 😊
That's fire, Chef Lan! Your calm and slow-paced presentation is an art and the science involved is clear and precise.
Ok with me if with that knowing smile you bust a modest dance move, don't cha know....
Cooking is both science and art. Lan shows both in her cooking and her teaching. Understanding the chemistry of cooking is the key to being able to cook without a recipe. That is the fun.
I am 50/50 with pan sauces and your video is giving me confidence. I love that you poured the pan sauce around the chicken instead of over it. I also don’t want to disrupt the crispy skin.
In my opinion Lan Lam is a great cook. She describes it so well. I love listening to her.
Great writing, filming, editing and delivery! I appreciate the multiple camera angles on deboning. Sometimes I'd like to see both top and side view at the same time when explaining a cut. I can rewind if I missed something. I often do rewatch these videos multiple times, especially while cooking.
Lan is a great cooking teacher!
I learn something every time I watch one of Lan's videos. Thank you for explaining how/why these techniques work in the way that they do.... and for the great presentation.
The way the chef articulates the cooking method shows that she’s a professional with knowledge and finesse. She obviously has planned how to verbally demonstrate the technique so that we can understand and follow with ease.
She is so Good at explaining the science behind whatever she is talking about; Yes another Lan fan😜😘
I love the way Lan Lam explains what she's doing and how that affects the dish. That base knowledge helps to improvise and still make the dish work.
Lan Lam is my hero!
Your demonstrations are the best of everyone at America’s test kitchen! Thank you!
Hello
Ahhhhh... I get it! Loved that moment where you chucked those bottles of prefabbed sauces into the trashcan. And that look you made when you did it.
Lan Lam is a great teacher. She really knows her cooking. All her videos are true.
Never knew so much of thought went into cooking! So much physics and chemistry!
Unflavored gelatin is great to add texture to a pan sauce. I've also learned that adding the aromatics earlier allows infusion so a strained sauce can be presented, if preferred.
Be careful though - I've found a lot of unflavored gelatin these days tastes like a barnyard! 😱
Xatham gum works much better
Fabulous instruction on making pan sauces - clear, concise, not manic. You’ve given us a wonderful technique adaptable to whatever protein we’re preparing. thanks so much!!
My late mom and dad came over from Nanking and Shanghai, respectively. They would stir fry raw shrimp in shell in peanut oil flavored with sliced ginger and minced garlic. Then they would add dry sherry and soy sauce, sugar, and scallion segments to make a sweet teriaki-like pan sauce that coated the shrimp.
Keep it up Lan! Always so incredibly entertained by your videos. ATK just amazes me. You are one of the reasons I primarily watch RUclips instead of traditional tv.
I ❤❤❤ Lan. She is so concise and thorough.
Shallot, mushrooms, capers, white wine and lemon juice with a bit of corn starch slurry for any fish, scallops, clams, etc. Then a sprinkle of fresh chopped chives. Great with chicken too.
Thank you Lan. Wonderful.
Thanks for showing us the pan sauce techniques.
Yes mam! I’m a Lan Lam fan! 🤗
Lan Lam is an excellent teacher. That’s a rare talent. 👍🇺🇸
I just love Lan and how she explains everything so clearly. Makes me want to make a pan sauce, pronto.
YAY LL is back! Love the Tech with you.
A wonderful chef and teacher.
I find that fresh apple cider (or fresh cider that has fermented a bit) makes a great addition to pan sauces or braising liquid.
Lan, you are my kitchen teaching hero. Keep up the great work!!! We all LOVE you!!!
I love Lan's teaching style! Great explanations in basic chemistry too.
Just met you. Instant fan. Concise and to the point. Also instant subscriber!!
Great explanation, clear instructions. These are the skills that let home cooks level up.
Love watching instruction by Lan Lam. One of my favorites to learn from 🙏🏽❤️
Atk is the best cooking resources period( I've passed 60 books) I would like to suggest a series of the French master sauces
Lan is more than just a cook, love listening to her good sense n great brains!!
And such a soothing voice.
And such an elegant woman with a beautiful smile!
Every ATK video is a masterclass in instructional filmmaking.
I love these sessions! They are like an updated take on Alton Brown.
Fantastic tips and presentation❤👏👏👏 this is going to be very helpful 😊
So far I've watched 3-4 of your clips and already I have learnt so much, and I can apply them towards my Chinese cooking. You are amazing, thanks!
Thank you Ms. Lam totally love your videos they are a punch of info that is enjoyable to watch and replicate.
I'm a Lan Fan too. No matter what the recipe, I always learn something
Always love seeing a new video from Lan - this was very helpful
I really wish that I had videos like these when I started to learn how to cook.
She is the best from the channel! Even though I will say there are MANY excellent content creators here.
these videos are gold
Is there anything Lan isn't good at? I love watching and learning from her.
WOW ! I learned so much from this video. This will improve my cooking. Thank you Lan
You are the best presenter on your network and a master chef, extraordinary.
These are some of the best videos on this channel
Lan is such a joy to watch.
Lam is my new fav person in the world.
Lan Lam is simply the best.
Thanks as always your videos are great learning for proper chef work.
Her children are soooo lucky to have her as a mom
You are such a good instructor. Thank you!
i love lan so much as a host, so informative and well presented just perfect
Looks like I'm cooking chicken with a pan sauce tonight. Great content as ever from Lan and ATK.
I love Lan's tutorials ❤
Lan Lam = instant click
Sometimes I add shoyu, the umami will boost the flavor for a sauce for beef. If you are pan roasting mushrooms, to deglaze with a dry sherry and add tarragon is a wonderful combo.
Using pickle brine... BRILLIANT!
Freakin’ awesome! Great job Lan and ATK Team! We want more!
Thank you! You make everything so simply easy to follow. 💜
I LOVE the way she explains the why of each of the steps and what could go wrong!! She knows I'll find a way to mess it up 😂
Great introduction to pan sauces. Saved.
Powdered dried porcini thickens sauces and soups like magic. Of course its flavor is not neutral, but porcini flavor is okay with me.
Lan Lam you are my favourite cook !
The most soothing voice ever. :D
That flattened skin on chicken breast! 😮 I need to try this
Same
Love this series.
Lan Lam is a star!
Just ..thank you again Lan .. ❤
Inspirational! I'm ready to make a pan sauce! Thank you Lan.
Hello Elizabeth, how are you doing?
Love Simplicity and making this chicken breast meal step-by-step easy way to do it in the right way to do it Lin nice
Thank you Lan Lam.
Simply wonderful! Amazingly explained ;)
I sometimes add in Kim Chee liquid for a fun change of flavor...
Wonderful presentation along with all of the details!
More videos with Chef Lam, please!
You’re a damn fine teacher Lan. Enjoy the fact you explain in detail every step. Very easy to follow.
This lady is great!
Since you are asking; it is my granny's recipe. After cooking steak or ground beef, add some butter to the pan, some chopped onions and eventually some milk + salt and pepper. We called it milk gravy...Not very fancy...but tasty