An Easier Way to Cut Shallots and Garlic? | Techniquely with Lan Lam
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- čas přidán 16. 04. 2024
- The easiest, best way to cut shallots and garlic? Lan shows you her favorite technique.
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I accidentally started using this method when my knife needed to be sharpened. LOL That part of the knife made the job much easier because it hadn't been used as much as the remainder of the blade, so it was still very sharp.
I appreciate the technique...even more the humility that says, "I learned from another chef."
Isn't that how all chef's learn?
@@Someguy1357 Not all chef's so clearly confess they learned from another.
@@user-iz9rx9ly7e Indeed. :) I'm poking at how ridiculous it is that some chefs lack the humility to admit the obvious truth.
@@Someguy1357 good point
This truly is genius! Trust Lan-- I particularly honor her for naming Susan Regis(?) as the source. That displays scrupulous integrity.
Semi-pro tip, you can do the exact same with a bolstered knife, too.
You just use the blade a little forward of the bolster.
It's the exact same motion, technique, and everything else.
You just position the knife BACKWARDS enough so that the bolster doesn't touch the shallot/onion/etc.
Or if it does touch, it doesn't crush anything.
Integrity? Relax it’s just a cooking video
@@hschmicknos I've seen 2 recipes on YT posted as original but have newspaper clippings of EXACT ones from LA Times Food Section from 40 years old with original attributions. Integrity is not taking credit for something you didn't create. Lan could just as easily have omitted to state where she got the technique. THAT'S integrity.
@@jonslg240she keeps the base uncut, that can’t be done with a bolster
Always enjoy 'Lessons with Lan'. She teaches me something new every time.
They must be selling unbolstered knives this week.. because you can do the exact same thing with a bolstered one.
You just need to move the knife backwards by about an inch.. if not less.
@@jonslg240lol, what? That wouldn't work, you'd cut right through it
OK. That is a genius technique right there. Thank you!
I love everyone at ATK but Madam Lan Lam is my favorite. I can listen to your advice all day. This was amazing. Thank you for all you do!
i learn something new from her in every video. one of my favorite youtube food influencers
Lan is always an excellent teacher. Thanks for your hard work!
I absolutely love your videos. No fluff, no drama, just passion and precision. Thank you for these great tips.
So simple yet so effective. Perfect example of a great tip!
Much love Lan ❤
Ah! But the trick is that you don't use the tip… 🤣
@@calmeillesVery good. I see what you did there !
Always appreciate your straight forward instructions Lam !!
No nonsense, easy peasy !!
The only time I watch videos on this channel is when you're on them. You just totally blow away the rest of them with your knowledge and especially with your delivery. Keep it up!
As someone who genuinely loves to practice his knife skills at home, I can say I love this trick. Thank you lan.
Lan is the best. 🎉❤
She's such a great teacher
That’s a great tag line “a small Moment of zen”.
I love Lan Lam, she is so soothing 😊
I'm going to learn how to cook with shallots now.
😄Me too, this sort of info inspires me to try new things!
Beautifully sharp knife. I need one❤
Now I understand why I do it this way! Never thought of it as a technique; I just knew it felt easier, but I never stopped to consider why. Awesome!
I L🔥VE you. Thank you! As there are only two of us (my elderly mother and I), and the onions in grocery stores in houston are enormous, I almost always use shallots. I only buy onion(s) if I am following a particular recipe, and an onion is a part of that recipe. That technique will become mine. Thank you, so much.🙏🏻🙏🏻🙏🏻💋
Never thought of that! Thanks, will do that!
I can’t wait to try this
Thank you, Lan. Superb technique. Can't wait to try this!
Lan & Dan are my favorite ATK educators. both are great at explaining not just how but why. Information that you can carry over to your own new recipes
Thank you, Lan!
So simple and so perfect.
this technique is pure gold!
Awesome tip! Thank you!
Awesome, always nice to learn something new. Thank you!
OMG, I love this technique...! Thank you❤
Brilliant tip! Love Lan. ❤
Love it! Thanks!
A sharp knife, technique and practice are key! You make it look so easy!
I love this tip. Thanks.
Lan! You're a genius! One of the most helpful techniques ever.
Thank you for this revalation!
Love her videos. So precise, with an explanation for the reason she is precise!
Great information thanks!
Lan fan!
WOW! That was awesome! Thank you! Love watching you prep and cook, more please.
What a neat solution. Thank you.
Always great to watch and learn from Chef Lan!
amazing, concise and informative video, thank you!
Nice! Thanks for sharing. ❤️
Awesome technique! Thanks for sharing. Why did I never think of doing that. Such a simple fix 😃
Thank you Lan❤❤❤❤❤
Oh neat! Thanks for the technique!
This was awesome! Thank you!
Great tips, it makes sense and I am looking forward to make it to good use.
Clever idea. Will definitely try!
😮 wow! Why did I never think of this!?! Love it!!!!
Great tip thank you so much:)
My girl Lan giving me that knowledge I didn’t know I needed. Much love for another great nugget of wisdom
Thank you!
Very helpful!!!
Great tip, I use the base of the blade for other techniques but I never thought of this, great technique!
Listening and watching Lan is a "small moment of Zen" for me.
Thanks for the tip. I can't wait to try it.
Wow!! Love these tips!!
Super interesting, can't wait to try it!
Awesome tip! I'll definitely be trying this next time I'm cooking! ☺️👍
Fantastic video! Looking forward to messing this up later!
This is where I think it helps to have a small chef or santoku knife for more agility.
Very pleasant voice and enjoyable to watch. She is your best!
You're a genius! What a wonderful tip!!
I will definitely try this method! So far, Lan’s techniques and tips work for me. Keep them coming!
(462) Dead bloody clever, that. Thank you for sharing, Miss!!!
Thank You.
Lan you are just so amazing!
Brilliant!!
a very good tip, thank you miss Lan Lam.
Maybe I'll enjoy slicing onions and garlic now! I've been cooking for 53 years and i never liked it. Thank you! I'll pass it on to my daughter and granddaughter ❤
Great Job… THANK U!
Brilliant!
Going to try tonight thanks
Smart .. Thanks ..🙂👍🥂
Waaat! I gotta try that next time. Thanks for the great tip. Love your vids.
Holy cow, this is pretty genius. Thank you!
Thanks, Lan. I'll practice.
One smart technique after another! Thank you! So glad to be a subscriber to the website and all magazines!
This is literally the first cooking technique tip ever that has made me go 😲
Like the best tips, it's so unexpected, but makes so much sense when you see it.
Lan amazes me with every training video. I wish Lan made more Science and cooking videos.
Interesting, just found your channel. I’m impressed with your demonstration and technique.
I commented on a video from a few years ago about hamburgers.
Many years ago I developed the first CAB patties that led to a tremendous success for our company and we later became the number one purveyors of Certified Angus Beef in the world!
Your video is very close to the recipe and should be spectacular.
Godspeed to you and Shalom.
Lan for the win...as always.
Wow Lan delivers the goods as always! Such a good idea! Always bought cheap bolstered knives that sharpen nicely so time to up my knife game! Good lerd we don't deserve our queen Lan!
Nice tip! Feel free to post more like this
Thanks I love your vidieo s😅very usefull😊
Informative. Thanks! Would like to see more on knife bolsters. Was just in a convo last week with a line cook talking about knives with and without bolsters (typically German and Asian). We agreed both have their uses!
😲 SWEET!
Amazing
My chef knife has a bolster. I tried it with it and it works, too.
This is how all Japanese chefs mince shallots and garlic. Most Japanese knives like the one you were using don’t have the bolster like western knives making them more versatile, being able to use the entirety of the blade rather than just the forward part.
Cool little knife skill tip to have in your pocket. Lan is the bomb
Okay...... I did try this new way of slicing and dicing 2 pounds of shallots and I must say it is awesome 👍👍👍
And to make it even more simple, skip the horizontal cuts entirely. Onions and shallots are already pre-segmented, cutting lengthwise and across is perfectly sufficient.
Eventhough this is true for the inner part, the left and right side will have slightly bigger pieces without the horizontal cuts. But still generally, I totally agree with you - the benefits of making the horizontal cuts are way too small and make the onion even more likely to fall apart in my opinion. So I just avoid them in the first place!
Yep, the size differential is why it's done. Means that it all cooks at the same time. But given that not much of it will overcook (although it does introduce the risk of burning if inattentive), as you say, it's generally not worth it.
The idiocy of horizontal cuts is passed on and on like a dogma. Completely nuts.
Nice.
Thaaanks. I also enjoy Marco Pierre Whites method, which could make them even smaller
Looking at this, I REALLY need to sharpen my knives
Yooo, this is galaxy brain! I've gotta try this!