For Fast and Easy Meal Prep, Use This Restaurant Trick | Techniquely with Lan Lam

Byamazingfoodstv


Meal prepping a nutritious meal can feel like a lot of work, especially when it involves cooking multiple sides. Lan Lam teaches you how line cooks prep vegetables and reheat them per order for a quick, healthy side to compliment whichever protein is the star of the plate.

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Pan-Steamed Broccolini with Shallot Recipe:
Mustard Beurre Monté Recipe:

Chapters
00:00 Intro
00:26 What Do the Pros Do?
06:34 Pan Steaming Veggies
11:35 Blanching Vegetables In Bulk
11:54 Reheating Blanched Vegetables

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48 Comments

  20. Ms. Lam is the best cooking instructor today! She works so much better alone and doesn't need a sidekick. Please tell the makeup department you don't need a ton of makeup like the other women on ATK; you're in the kitchen and not on the red-carpet (where you deserve to be as well). I noticed that when you're on-screen alone, the makeup is so understated vs when you're with one of your sidekicks.

  24. Every working cook keeps a large pot of boiling water on the stove, with a big ladle, so he doesn't have to heat up water when he needs it. It's also good in emergencies, such as when one of your customers is suddenly giving birth.

  25. Tried the massaged cabbage tonight. Shocked to learn my wife actually likes it. After dunking the cabbage in water to remove the excess salt I used a salad spinner to remove more of the leftover water.

  26. I grew up in a time when veges weren't cooked until they were soft. Sadly, I still prefer them that way. It may be that grocery store veges are so bland anymore that tender crisp has barely any flavor & soft gets them down fast.

  36. For those with kidney issues or hypertension, leave out all that salt. If you're watching your LDL cholesterol and ApoB levels, swap the butter for EVOO. Just as tasty and much healthier.

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