Lan is the Prometheus of the kitchen. She has stolen the hidden techniques of fire from the cooking gods and have shown its secrets to us mere mortals. I love every one of her videos!
This is my favorite video series on America’s Test Kitchen. The host is great, of course, and I like her presentation very well. But what’s best about this series is I learn things that are never explained by manufactures or other cooking shows. It’s the little details that can make a real difference in using the tools of the kitchen. I put this up alongside Good Eats as far as making techniques clear and understandable. More of these, please!
I love how lan is just so easy to listen to. There's no extraness , there's no faking there's no umming and aaring about the delicious flavour that I can't taste 😂 it's just simple and straight to the point. Honestly really enjoy listening to her advice and knowledge.
Lan is so cool and calm during that flambé, she's actually giving me confidence to try these techniques. I would die in a fire for Lan Lam from America's Test Kitchen.
There is only one thing I do not like about Lan. There are too few lessons. I wish there were thousands. Thank you Lan for all your videos. Keep up the great work.
Cooking is chemistry. (Chemistry is molecular engineering). I suspect that Lan is a better cook because she understands chemistry. She had a great discussion on myosin, a muscle protein. She also frequently refers to the the Maillard reaction, perhaps the most important reaction in cooking. I've got a PhD in biochemistry, something that has certainly helped me become a better cook. Perhaps we should incorporate cooking in chemistry classes.
I have an electric stove and cook in a flat bottomed wok frequently. I often will hit the surface of the food briefly with a propane torch at the end to try to get some wok hei into the food.
I just recently discovered Lan Lam and she comes across as VERY intelligent not only as a chef but in general and I love how she gives scientific explanations of how cooking reallty works.
Lan Lam does a great job. I first discovered her skill with the cold sear for beef. Only one critique - when sparking the match, one should always let the igniter burn off before lighting the flammable material. That phosphorous sulfide should burn off first. You would not want that in your food.
Creme brule, roasted coffee beans, potatoes (or fish) cooked in coals, skewers of rabbit by an open fire, or a seafood bake on a deserted stretch of beach-some of my faves.
Fantastic. Very Autumnal from the nice to all the apple things. That sauce sounds delicious for many occasions, and now I must have a negroni. Thank you Lan. You are fantastic.
Her mini series are the best! Plus, all I could think about was saganaki cheese and them lighting it on fire! OPA! Major staple here in Metro Detroit with all our Coney Island Restaurants!
Hello I loved the video, great as always. I have a question, what other methods to incorporate fire into a recipe are there? I would like you to look into indoor propane grills or ways to use food grade propane torches. and thank you!
So fun to watch Lan do the grilling in person! Filmed at our wonderful neighbor’s house with our flowers in the background. Lam, you’ve taught me more about fire. Thanks!
I'm a big fan of using a larger kitchen torch for fried rice cooked indoors on a normal stove. I torched the food close to the end before I add sauces to get that nice fire flavor.
if you have the space and the means install a wood fired oven at home by that i mean the igloo shaped type. it can do so much from grilling to pizza to bread, stews, cookies and pies (all on the same bake day using residual heat from the pizza bake) but you also get ash and its great
What kind of saucepan is Lan using in this video? I see something similar on ATK all of the time. It looks like just aluminum with a steel liner. I'd love to get some.
I hope you've taken the time to make a cookbook. The chicken recipe and the pork chop recipe in this video looked really delicious. By the way, in altering the flavor of 🍊orange in your cocktails, it appeared that the flame rose dangerously quick toward your fingers. Maybe, it would be safer to use tongs to squeeze the orange peel?
I really enjoyed this video. As someone who enjoys grilling/bbq I truly enjoy using the flavors created with high heat and fire. Flambe in at least the USA is not discussed enough. Why it's important, safty and the theatrics it can creat table side( the only thing missing from this video was the last point,but still a great video) This was a great explanation of this technique. I was unaware of the citrus oil style, very interesting. Thanks for doing this video. Have a great day. 🔥😋🔥😋🔥
I'd love some shortcuts wok-hei in the american kitchen - for those of us who stir-fry without the massive burners that restaurant woks use. Like maybe there's a way to cook only the onions in a separate skillet and burn off some cooking wine to develop some of that traditional wok flavor? Kung Pao just isn't quite right without that charred taste.
Flaming cocktails can be dangerous. My sister in-law was working as a waitress and was severely burnt when a bartender made a flaming drink. She ended up in the hospital for two months. Changed her life forever
I am skeptical if a flambee would really be detectable in a blind side-by-side. It seems like the perfect grounds for a placebo simply because of the "wow" factor
Everyone talks about pork and apples but I actually discovered pork and cantaloupe to be quite the amazing combination in its own right. I actually prefer it to pork and apples.
