The lovely and elegant Lan Lam. 🌸 When I first saw her years ago, I thought her voice sounded nervous. I believe it’s just because she’s still so humble and not cocky.
I really need to say this Chef Lam, but your enunciation is audio book level gold. I can listen to you talk about the types and characteristics of flour for hours straight.
Wake up, babe! Chef Lam is cooking! Seriously, I've been waiting for a frying video. It's the one cooking technique that seems easy to learn, but difficult to master. Teach on, chef!
Changed my life when I started cooking steaks using her cold pan method. It’s shocking how well it works. So even without trying this you know it’s going to work really really well.
Love you Lan ! Your knowledge, technique and your rapport with your viewers is unmatched by anyone! You are educational without being condescending! Thank you for you widsom and insight!
As a late bloomer, cooking wise, I have learned so much from this woman. And her techniques give me joy, and happiness in my everyday cooking. What was once just okay is now really really good. And I love the process.
It's almost like you're singing the technique. It's informative and relaxing at the same time. You have become one of my favorite online chefs, and yes I do practice what you preach. You are awsome.
Many years back I worked in a German Restaurant and we cooked our schnitzel and potato pancakes in a 'chick fryer' which was essentially a griddle with maybe a 1/2" layer of oil over the surface. Your video brought back that memory. Great job Lan, those pork chops looked delicious.
... but there were a couple of things wrong with the tonkatsu tips: 1) double fry for juicy but extra crispy katsu, 2) tonkatsu sauce instead of soy sauce! 😂
Doggone! Thanks for a truly first-rate tutorial and excellent recipes. What I'd love to see are some tips for standard breading of meats that are then baked and still come out crunchy--without browning them in a skillet first. It's all about the crunch, of course, but there's also the joy of eliminating the mess of frying. Thanks again for your wonderful work.
Lan is the reason why I watch this channel! Eloquent, simple, and breaks down the most important parts while including food science. 10/10, excited to continue to see more!
Thank you so much? Excellent tips! Lan is 1 ofthe few i really respect on this channel because of herwealth of knowledge, experience, & professionalism. The tip for Tonkatsu was genius! I never thought to stand them up to cool. Ive put them on wore rack but still the bottom would get a little soggy
Great vertical cooling technique. I only use that with fried spring rolls. I get a small bowl and place the spring rolls vertically to dry after frying. I don't need paper towels. Works every time. Didn't occur to me to use it with other fried things. Thanks for the tip!
This video is simply sensational! The tips for getting the crispiest fried cuts are perfect, and the way you explained each technique is clear and practical. I loved the detailed approach and helpful suggestions. Congratulations on the informative and high quality content! I’m looking forward to testing these tips in my kitchen! ❤❤
I’ve been obsessed with pork cutlets and gravy forever. My mom always just dumped Campbells mushrooms soup over pork chops and baked them- it’s actually very good- but I’ve always wanted pork chops crispy outside with gravy. So thank you. ❤
I have become such a fan of a light breading and frying with the tonkatsu sauce. Chicken, pork, w/e. To make the simple sauce, just mix ketchup, Worcestershire, then whisk in a couple drops of soy, some garlic, and pepper flake. It’s soooo good.
Cooling on the side, so obvious, why didn't I already do that? Thank you. And small cuts into the pork fat wall, instead of full cuts, again, thank you. It's often the little things that make the big improvements.
Hi Lan Lam & ATK, Huge fan of Lan Lam and Dan Souza and the rest of the wonderful ATK team! I was wondering if a Techniquely video could be made about layering the seasoning on food and the decisions you should consider when making different dishes i.e seasoning as you go vs marinating. It might overlap with another video, but it would be nice to focus a bit more about different methods and building that sort of intuition to flavour. Additionally, wondering if there were any tips on temperature control when frying various foods like deep frying french fries, pan frying fish or frying an egg/omelette/scramble for example. I think temperature control is one of the hardest concepts/techniques to grasp in cooking. Much love!
You may want to remind folks to let the breaded meat rest in the refrigerator for a couple of hours or more so the breading has time to set and stick. I found that frying right after breading sometimes the breading fell off a little too easy. By letting it sit it solidified and stayed on.
Perfect timing Lam! My garden is kicking out the zucchini a great candidate for this I usually only use breadcrumbs, but I’m going to try the flour first to see if that isn’t too heavy for the zucchini? Never know until you try?
I love doing the egg+flour (and/or starch depending on the dish) batter method rather than doing a three-stage breading. It's so much easier and I feel like I get better results with it for most of the kinds of frying I do.
Great content as always!! I hope you do a video of different types of batter next with differences of flour or starch along with the combination of different types of liquids. Also which oil to fry with to produce the lightest crispiest batter.
Great video. I now know why my fried chicken never gets crispy. I haven't eaten Tonkatsu in about 30 years. There used to be this small Japanese restaurant off one of the main roads in the city I lived in at the time that was basically located in a residential area. I was introduced to the place by my best friend who is a second generation Japanese American. He explained what the dishes were and when he told me what Tonkatsu was, I was all in.
I make chicken katsu with an egg wash directly on the boneless chicken thighs then straight into the panko. I don’t use flour or other starch on the chicken first. Turns out nice and crispy, but without a heavy coating.
Thanks for the tips! I live in Austria and I must say that when the breading bubbles up like you showed us I don't like it because the breading separates from the meat. I like it when the breading stays on the meat. I guess it is personal preference.
Thank you so much!! I am better homecook because of you! Curiosly enough I am happy to say that I use the same vertical drying method for tacos dorados or flautas, and it works brilliantly!! I once had a fried mussel that I think it didn´t need it at all.
I think she said crispness. Even though it is technically a word, I think, this example right here is a reason she maybe should have tried crispiness instead.
This video is absolutely phenomenal, thank you chef Lam! Question because maybe II didn’t catch it, but what is exactly the purpose of flour in the SBM?
Crushed corn flakes make a great crust too. Pulse them in a food processor until they become crumbs. I will have to try the method of adding oil to the egg wash next time I make schnitzel; I've never been able to get the puffed air pockets in mine.
Lan, i would love to see/hear what you'd say about evercrisp! some of the issues you mentioned (lemon juice softening the batter) might be improved with it, or that's the hypothesis anyway. Thanks for sharing!
This will help with my tonkatsu, thanks for the tips. I thought my tonkatsu was good but I think it's going to be better now. I'll still double fry my tonkatsu though.
Can we all agree that Lan is a national treasure!
Yes! Absolutely!
I would say International
The lovely and elegant Lan Lam. 🌸
When I first saw her years ago, I thought her voice sounded nervous.
I believe it’s just because she’s still so humble and not cocky.
National? Global!
Yes.
I really need to say this Chef Lam, but your enunciation is audio book level gold. I can listen to you talk about the types and characteristics of flour for hours straight.
yeah her voice is just mesmerizing!
I think Chef Lan could read a dictionary and it would be interesting!
True. I can listed at 1.5x and not miss a thing.
ATK has a star in Lan Lam. Please treat her well and continue featuring her.
I can watch Lan Lam cook for hours!
Me too.
And I can listen to her talk for hours!
Oh...wait...I already do...
Wake up, babe! Chef Lam is cooking!
Seriously, I've been waiting for a frying video. It's the one cooking technique that seems easy to learn, but difficult to master. Teach on, chef!
I eschew the dry-hand, wet-hand method and opt instead for the thoroughly-encrusted-hand, thoroughly-encrusted-hand method.
I use plastic gloves
I'm nowhere near this coordinated. I just rinse and dry my hands 45 times.
Chef Lan Lam is the bomb. I will watch anything with her. But as a chef, I can confirm her techniques are bang on.
Changed my life when I started cooking steaks using her cold pan method. It’s shocking how well it works.
So even without trying this you know it’s going to work really really well.
Lan is a really good teacher.
Pay attention boys and girls, Chef Lam KNOWS what she's doing ...always...✅
Love you Lan ! Your knowledge, technique and your rapport with your viewers is unmatched by anyone! You are educational without being condescending! Thank you for you widsom and insight!
Agree, … “The eating is the best part”
Thanks Lan Lam. I’ve learned something new today. ❤🌷
As a late bloomer, cooking wise, I have learned so much from this woman. And her techniques give me joy, and happiness in my everyday cooking. What was once just okay is now really really good. And I love the process.
It's almost like you're singing the technique. It's informative and relaxing at the same time. You have become one of my favorite online chefs, and yes I do practice what you preach. You are awsome.
She is the best if you really want to know what to cook and how to cook it.
Many years back I worked in a German Restaurant and we cooked our schnitzel and potato pancakes in a 'chick fryer' which was essentially a griddle with maybe a 1/2" layer of oil over the surface. Your video brought back that memory. Great job Lan, those pork chops looked delicious.
Lan's back! 🤗
... but there were a couple of things wrong with the tonkatsu tips: 1) double fry for juicy but extra crispy katsu, 2) tonkatsu sauce instead of soy sauce! 😂
Doggone! Thanks for a truly first-rate tutorial and excellent recipes. What I'd love to see are some tips for standard breading of meats that are then baked and still come out crunchy--without browning them in a skillet first. It's all about the crunch, of course, but there's also the joy of eliminating the mess of frying. Thanks again for your wonderful work.
Young lady you are a blessing! Used your one dry/one wet system for pork chops tonight…wow🤗
As usual, Lan is a delight to watch and to learn from.
Never skip a Lan video!
Lan is the reason why I watch this channel! Eloquent, simple, and breaks down the most important parts while including food science. 10/10, excited to continue to see more!
Thank you, Lan! I love this series. 🎉
My day has just been officially made amazing 👏 😍 ❤️ Love Lan Lam
Lam is the best!
Hands down.
Great video! It's excellent the way she explains what she does in a cause-effect manner.
Lan doing a great job again. The ladies on ATK are great.
i watched her videos since the pandemic and it is fantastic!
So well done, Lan! I always learn so much from this series. Thank you!
I so love the instruction of Lan. I have been doing this for decades but just picked up a few tricks. Brillant.
Thank you so much? Excellent tips! Lan is 1 ofthe few i really respect on this channel because of herwealth of knowledge, experience, & professionalism. The tip for Tonkatsu was genius! I never thought to stand them up to cool. Ive put them on wore rack but still the bottom would get a little soggy
Great vertical cooling technique. I only use that with fried spring rolls. I get a small bowl and place the spring rolls vertically to dry after frying. I don't need paper towels. Works every time. Didn't occur to me to use it with other fried things. Thanks for the tip!
This video is simply sensational! The tips for getting the crispiest fried cuts are perfect, and the way you explained each technique is clear and practical. I loved the detailed approach and helpful suggestions. Congratulations on the informative and high quality content! I’m looking forward to testing these tips in my kitchen! ❤❤
You are such a fabulous cooking mentor! As a scientist, I like your attention to detail.
This was VERY informative. Much to consider. She always brings her "A" game. Great video, keep up the great work and have a great day.
I’ve been obsessed with pork cutlets and gravy forever. My mom always just dumped Campbells mushrooms soup over pork chops and baked them- it’s actually very good- but I’ve always wanted pork chops crispy outside with gravy. So thank you. ❤
LOVE THESE! Knowledge and techniques that can be applied to so many wonderful dishes. My favourite ATK series. More! More!
This is great! Thanks for detailed explanation. I’m not a novice in the kitchen but I learned something today.
Can't get enough of her magnetic voice.
Thank you for all this info. Great topic and video. Everything looks delicious.
I have become such a fan of a light breading and frying with the tonkatsu sauce. Chicken, pork, w/e.
To make the simple sauce, just mix ketchup, Worcestershire, then whisk in a couple drops of soy, some garlic, and pepper flake. It’s soooo good.
Lan Is GREAT!!
I'm always anticipating a video when Ms. Lan is on the scene...Love watching you cook and educating us on your great techniques...🥰
I love this series!
Impeccable - LL! What a delight.
That was so great to watch you. I read about it in the magazine but this was better.
Cooling on the side, so obvious, why didn't I already do that? Thank you. And small cuts into the pork fat wall, instead of full cuts, again, thank you. It's often the little things that make the big improvements.
Yeah, that fat cut on the chop is fire.
Hi Lan Lam & ATK,
Huge fan of Lan Lam and Dan Souza and the rest of the wonderful ATK team!
I was wondering if a Techniquely video could be made about layering the seasoning on food and the decisions you should consider when making different dishes i.e seasoning as you go vs marinating. It might overlap with another video, but it would be nice to focus a bit more about different methods and building that sort of intuition to flavour.
Additionally, wondering if there were any tips on temperature control when frying various foods like deep frying french fries, pan frying fish or frying an egg/omelette/scramble for example. I think temperature control is one of the hardest concepts/techniques to grasp in cooking.
Much love!
I saw Lan on the thumbnail and press like before watching 😂 Love her narration and demonstration!
I’ve added Everything Bagel seasoning to my panko, SO good!
Very informative video. Thanks!
Me too
I love collecting new techniques but especially when they are going to make me a kitchen hero to the missus. Thanks, Chef!
I see Lan Lam I click !
You may want to remind folks to let the breaded meat rest in the refrigerator for a couple of hours or more so the breading has time to set and stick. I found that frying right after breading sometimes the breading fell off a little too easy. By letting it sit it solidified and stayed on.
Big fan of Lan Lam!
Perfect timing Lam! My garden is kicking out the zucchini a great candidate for this I usually only use breadcrumbs, but I’m going to try the flour first to see if that isn’t too heavy for the zucchini? Never know until you try?
Her voice is so soothing! 🧘
Thanks for adding actual captions for the Deaf
At 0:21: Fish Sticks. 😐 😀 😅 🤣🤣🤣
What's so funny
I love doing the egg+flour (and/or starch depending on the dish) batter method rather than doing a three-stage breading. It's so much easier and I feel like I get better results with it for most of the kinds of frying I do.
Great content as always!! I hope you do a video of different types of batter next with differences of flour or starch along with the combination of different types of liquids. Also which oil to fry with to produce the lightest crispiest batter.
I love LAN’s style of teaching. I have I a question. How do I avoid burning them crumbs for a large batch of schnizel.
Great video. I now know why my fried chicken never gets crispy. I haven't eaten Tonkatsu in about 30 years. There used to be this small Japanese restaurant off one of the main roads in the city I lived in at the time that was basically located in a residential area. I was introduced to the place by my best friend who is a second generation Japanese American. He explained what the dishes were and when he told me what Tonkatsu was, I was all in.
I make chicken katsu with an egg wash directly on the boneless chicken thighs then straight into the panko. I don’t use flour or other starch on the chicken first. Turns out nice and crispy, but without a heavy coating.
Rice Krispies work amazing in place of bread crumbs or panko
Loved your methods but I've been watching America's Test Kitchen as Long as I can remember and I'm turning 70.
So Big Fan
OUTSTANDING!!! Waiting for the next!!!!
Thanks for the tips! I live in Austria and I must say that when the breading bubbles up like you showed us I don't like it because the breading separates from the meat. I like it when the breading stays on the meat. I guess it is personal preference.
I would have loved to see you do tofu. That probably would have pushed me hard enough to try it myself.
Excellent concise information on frying--thanks Lan!
She is just the best!
Fantastic Video! Thank you!
Soothing and calming to listen and to watch her!
I always learn SO MUCH from Lan!
Such a joy to learn from!
Thank you Chef Lan Lam. ❤
Thank you so much!! I am better homecook because of you! Curiosly enough I am happy to say that I use the same vertical drying method for tacos dorados or flautas, and it works brilliantly!! I once had a fried mussel that I think it didn´t need it at all.
1:45 a little extra Christmas! Count me in!!
I think she said crispness. Even though it is technically a word, I think, this example right here is a reason she maybe should have tried crispiness instead.
Yay another Lan video ❤!
Why isn’t there a LOVE button?
I love Lan and this series!
This video is absolutely phenomenal, thank you chef Lam!
Question because maybe II didn’t catch it, but what is exactly the purpose of flour in the SBM?
I am a fan of this chef! Simple and easy!🙏
An even cleaner way is to use a bamboo skewer to dip the meat into the flour and egg.
I can’t wait to try schnitzel now! Thank you Lan!
Crushed corn flakes make a great crust too. Pulse them in a food processor until they become crumbs. I will have to try the method of adding oil to the egg wash next time I make schnitzel; I've never been able to get the puffed air pockets in mine.
You can buy crushed corn flakes
Love all of the tips!
Lan, i would love to see/hear what you'd say about evercrisp! some of the issues you mentioned (lemon juice softening the batter) might be improved with it, or that's the hypothesis anyway. Thanks for sharing!
Most excellent video. Can’t wait to fry up some cutlets. 🤙🏽🤙🏽🤙🏽🤙🏽
I learn something every time. Thanks!!!
Yes, LAN is a true favorite.
I watch Lan Lam’s videos on repeat! And now I want pork tokatsu…even though it’s 7 am!
Thank YOU again !!Wonderful Presentation ...
Thanks for explaining the schnitzel. Do you flip them, or just cook the top by sloshing the oil over it?
Keep up the great work.
I’m going to try this method
Great video. Very informative and accessible
Great video. Thanks for all your great tips!😊
Excellent info. Why does my cooked breading fall off?
Can't wait to try this out.
ATK ROCKS!
This will help with my tonkatsu, thanks for the tips. I thought my tonkatsu was good but I think it's going to be better now. I'll still double fry my tonkatsu though.