The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam

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Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated's Lan Lam shows you how to achieve versatile pan sauces in a flash.
Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce: cooks.io/3CEyn8j
Recipe for Red Wine Pan Sauce: cooks.io/3XlkANt
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Опубликовано:

25 июн 2024

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Комментарии : 443

@dkatzism Год назад

I am such a Lan fan!

@PecanPie1102 Год назад

Saving Pickle juice from the jar. That is a New One. Taking it a notch up for the Home cook👌👍

@Sbannmarie298 11 месяцев назад

First time I’m seeing her. Great lesson!

@chrisdsouza8685 11 месяцев назад

Lan fan here too. Good techniques well explained and enough science to make it convincing.

@drelindsey798 11 месяцев назад

I just saw a video with Lan in it for the first time. I’m also a fan!!!

@neverconsidered2193 Год назад

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.

@kylebrown6688 Год назад

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?!?!

@docfish7552 Год назад

Lan is the best!!!

@shaydowplay7992 8 месяцев назад

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.

@MrVoodoo72 8 месяцев назад

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.

@jeannepong6198 6 месяцев назад

Cooking is a real science, Lan Lam gives scientific results to specific cooking methods. Thank U for the clear instructions & explanations.

@Precyze 11 месяцев назад

I’m a simple man - I see a cooking video with Lan, I click on it.

@reasonablematic Год назад

Lan is such a wonderful chef ❤️ She explains the science behind her techiques so well. I love her videos!!

@reasonablematic 10 месяцев назад

@@philollenberg2494 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 RU-vid space.

@sunspot42 Год назад

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 Год назад

I agree. As with salad dressings, a touch of mustard helps with emulsification.

@sunspot42 Год назад

@@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?

@kenslaughter00 Год назад

@@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.

@donotneed2250 Год назад

@@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.

@joannaedwards6325 Год назад

😋 😋 yummy!!

@KaosNoKamisama Год назад

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.

@alternativeharvey7 Год назад

I use big grain Dijon. Works well

@Jbiglin Год назад

Awesome tip! Thank you!!!

@yukarilolz 11 месяцев назад

When would you add the mustard??

@KaosNoKamisama 11 месяцев назад

@@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.

@yukarilolz 11 месяцев назад

@@KaosNoKamisama thanks! I tried the recipie today and added the mustard and it is soo good!!

@Indigolden 9 месяцев назад

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.

@b_uppy Год назад

She is a good teacher.

@TrustyLicious Год назад

I love the explanations she gives. It makes it so much easier to follow and see what I am looking for when I cook.

@angrypotato_fz Год назад

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.

@Becausing Год назад

Yes mam! I’m a Lan Lam fan! 🤗

@benenivel1478 11 месяцев назад

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.

@ianjsdad Год назад

Lan Lam, how much fun did you have making the opening. your smile said it all.

@Andrew-wb2zq Год назад

Lan Lam = instant click

@Sa-fd7ih Год назад

Thanks for another great video! More of Lan please 😊

@gautamim920 6 месяцев назад

In my opinion Lan Lam is a great cook. She describes it so well. I love listening to her.

@Glance852 11 месяцев назад

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.

@jlo10000 Год назад

Your demonstrations are the best of everyone at America’s test kitchen! Thank you!

@CarlosHemmie Год назад

Hello

@hokieduck 10 месяцев назад

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.

@edwardcasper5231 9 месяцев назад

The beauty of a pan sauce is that it helps clean the pan.

@Amc933 Год назад

Lan Lam is my hero!

@franklarkin5946 Год назад

Me to -- I'm in love with Lan. I'm not sure if it's my tummy talking or my eyes. Thanks Lan.

@Niftynorm1 Год назад

You are not alone.

@einundsiebenziger5488 2 месяца назад

Me,* too*.

@artistlovepeace Год назад

Lan Lam is a great teacher. She really knows her cooking. All her videos are true.

@marymccluer1630 7 месяцев назад

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.

@richardengelhardt582 Год назад

Lan is a great cooking teacher!

@opwave79 Год назад

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.

@irenechang2734 6 месяцев назад

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.

@edzebra Год назад

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.

@Maurice510 11 месяцев назад

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.

@aniljoshi948 9 месяцев назад

She is so Good at explaining the science behind whatever she is talking about; Yes another Lan fan😜😘

@cdawg_sf Год назад

I ❤❤❤ Lan. She is so concise and thorough.

@annecassidy4448 Год назад

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!!

@jpois1 Год назад

Keep it up Lan! Always so incredibly entertained by your videos. ATK just amazes me. You are one of the reasons I primarily watch RU-vid instead of traditional tv.

@hoilst265 Год назад

Every ATK video is a masterclass in instructional filmmaking.

@philaphobic 7 месяцев назад

I find that fresh apple cider (or fresh cider that has fermented a bit) makes a great addition to pan sauces or braising liquid.

@Project337 Год назад

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.

@sunspot42 Год назад

Be careful though - I've found a lot of unflavored gelatin these days tastes like a barnyard! 😱

@kylereisenauer9772 9 месяцев назад

Xatham gum works much better

@danishmodern 11 месяцев назад

Lan is quickly becoming my favorite in the Cook's Illustrated/ATK world.

@pmj50 3 месяца назад

You are the best presenter on your network and a master chef, extraordinary.

@chrisandersen5635 Год назад

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.

@RH-wj4rz Год назад

I just love Lan and how she explains everything so clearly. Makes me want to make a pan sauce, pronto.

@Katiebelly123 10 месяцев назад

I love Lan's teaching style! Great explanations in basic chemistry too.

@gregorythomashalsey8920 4 месяца назад

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....

@billbouldin2969 Год назад

YAY LL is back! Love the Tech with you.

@apefu 11 месяцев назад

I really wish that I had videos like these when I started to learn how to cook.

@randyclary8635 11 месяцев назад

Lan, you are my kitchen teaching hero. Keep up the great work!!! We all LOVE you!!!

@gennybernard5877 9 месяцев назад

Thanks for showing us the pan sauce techniques.

@CitizenKate Год назад

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.

@jefff6167 7 месяцев назад

Lan Lam is an excellent teacher. That’s a rare talent. 👍🇺🇸

@crdeyalsingh Год назад

Love watching instruction by Lan Lam. One of my favorites to learn from 🙏🏽❤️

@charlesreed5839 Год назад

Great explanation, clear instructions. These are the skills that let home cooks level up.

@linconrad5554 9 месяцев назад

Is there anything Lan isn't good at? I love watching and learning from her.

@anthonyw5261 Год назад

Fantastic tips and presentation❤👏👏👏 this is going to be very helpful 😊

@Lint323 10 месяцев назад

Her children are soooo lucky to have her as a mom

@ellenrugg9849 4 месяца назад

A wonderful chef and teacher.

@Amc933 Год назад

I sometimes add in Kim Chee liquid for a fun change of flavor...

@EvTrev11 8 месяцев назад

Lan throwin down on those pre-made sauces

@AL-hr9tv Год назад

Lan is more than just a cook, love listening to her good sense n great brains!!

@joannaedwards6325 Год назад

And such a soothing voice.

@angrypotato_fz Год назад

And such an elegant woman with a beautiful smile!

@MargoSki1959 9 месяцев назад

Lan Hi my name is Chef Margo Kwiatkowski, I am a graduate of the culinary Institute of America in Hyde Park do York, November 1, 1984. I love the pickle juice with a pan grave. I life chicken piccata, I will use pickle juice instead of just plain vinegar…. Thanks for the possibilities!!! I I love pickle juice and a lot of other things a tonic for me, I take a shot of that twice a day!!! I use a cucumber with water to drink daily, especially in the summer!!! Lan are you a Chef??? 🇵🇱🧸⛺️🛶🏳️‍🌈👩‍🍳🇺🇸

@sarahwestling9438 Год назад

Love this series.

@martinraboy5971 3 месяца назад

You are such a good instructor. Thank you!

@vchanphoto 7 месяцев назад

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!

@jamesn7305 Год назад

Lan has change the meals I cook for my son. It's gone from dad's mince and potatoes to quick but delicious gourmet meals and my son can cook the meals as well

@stevef.8708 Год назад

We really need a collab between Dan and Lan, my two favorite ATK contributors. Would be epic and fun.

@selimbalti4527 7 месяцев назад

Lan Lam you are my favourite cook !

@micotang 5 месяцев назад

More Lan please and thank you 🙏🏼

@xav9156 Год назад

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

@davidsawyer1599 Год назад

Lan is such a joy to watch.

@bcal5962 Год назад

Always love seeing a new video from Lan - this was very helpful

@tom_something 10 месяцев назад

"Here's how to make a pan sauce. Oh, and also, how to de-bone skin-on chicken breast and make it pan-ready. Just as a treat."

@jasandper 11 месяцев назад

That flattened skin on chicken breast! 😮 I need to try this

@krisy-in-italy 10 месяцев назад

Thank you! You make everything so simply easy to follow. 💜

@walter.bellini Год назад

Thank you Ms. Lam totally love your videos they are a punch of info that is enjoyable to watch and replicate.

@erikfreitas7045 Год назад

I have to try both of these sauces now! Great job as always Lan!

@AN38385 Год назад

Dijon mustard and white wine make a good pan sauce for chicken or fish.

@rudysmith6293 Год назад

Excellent presentation. Thank you!

@d0ublemischiev0s 11 месяцев назад

The most soothing voice ever. :D

@Airbornekiteboarding 11 месяцев назад

I love these sessions! They are like an updated take on Alton Brown.

@ryandavis1244 6 месяцев назад

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 😂

@dianadambrosio1 Год назад

Just ..thank you again Lan .. ❤

@markw208 11 месяцев назад

WOW ! I learned so much from this video. This will improve my cooking. Thank you Lan

@toddc2788 7 месяцев назад

Brilliant! Thank you!!

@mikem511 2 месяца назад

Thanks as always your videos are great learning for proper chef work.

@Jbiglin Год назад

Freakin’ awesome! Great job Lan and ATK Team! We want more!

@jayceperlmutter4317 Год назад

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.