3 Salting Methods for Better-Tasting Meats | Techniquely With Lan Lam
Use salt (and time) to improve the taste and texture of your meat. Cook’s Illustrated’s Lan Lam shows you how to master 3 salting methods that will improve your cooking.
Recipe for Roast Chicken With Warm Bread Salad:
Recipe for Double-Glazed Salmon with Ginger and Apple Cider:
Recipe for Perfect Pan Seared Pork Tenderloin Steaks:
Buy our winning stainless steel skillet:
Buy our winning wire rack:
Buy our winning baking sheet:
Buy our winning whisk:
Buy our winning chefs knife:
Buy our winning chefs knife in the ATK Shop:
Buy our winning large saucepan:
Buy our winning wooden cutting board:
Buy our winning non-stick skillet:
Buy our winning tongs:
Read our review on the best Chef’s Knives:
Browse more Techniquely content:
Follow Lan on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
As a pro you need to switch to metric and scale. 2% of meat weight for dry rub, and same 2% on total weight, meat and liquid for brine. I always do overnight.
Nice demonstration
This was fantastic. Thank you. I learned so much. I even went back and watched again and took notes. The equivalency between the different types of salt, and rule of thumb about how much salt per pound of meat is really helpful.
Great technical video…for that reason I don't understand why it does not use metric system. Saying that one salt is denser than other should really not be a case of 21st century
Go Lan
At 3:53 "…now that the salmon is seared I'll just glaze the top…"
Glaze it with what? Butter? Oil? Sugar? Lemongrass and caviar? Or a shizo, miso, truffle oil, gold leaf, blood orange, virgin dill collected by monks by the light of a half moon on a windswept plain of despair?
FFS. Poe AI can come up with just as vague a recipe as this.
Needs metric measurements
You should be saying "sea salt" not "Kosher salt". They are the same, but sea salt does not insult (unsalt?) the "unclean" people. If that makes sense.
It´s strange. So many people told me to never put salt in a marinade because salt would always dry out your meat. I was told "you never salt your pork (or any other meat meat) before you grill it etc. you use salt after. " so what is right?🤔
Not only great and useful content, but also I beautiful voice and great delivery.
I love the look of the wooden chopping board in this video?
Thank you … I learn a lot … Please continue … It is a <privilège> !!!
Wonderful info Lan! I love these instructional/informational videos that you guys do….very informative and well-done! Thank very much!
How long can I brine max? 1 day, 2 days or 3?
Salt should be measured in grams
INCREDIBLE! WE NEED A LAN LAM TV NETWORK!
KOSHER SALT FOREVAAAA
Feel I’m in culinary school 🏫! Thanks 🙏
What are these measurements.. ?
I love your videos! You're so concise and well-spoken. Very enjoyable and I learn so much.