From working the egg station at a busy French bistro to making thousands of omelets over her career, Lan explains everything you need to know to make French omelets…and all the ways it can go wrong. Here she shares essential omelet techniques, including the 90/10 rule for perfect egg curds, plus tips on how to…
Lan Lam shares a key technique for dislodging your omelet from the pan with zero breaks, and offers times on how to fix it if needed. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test…
Lan gives a stirring tip on how to achieve egg curds for a French omelet. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test Kitchen: The Taste Test: Techniquely With Lan Lam: …
Lan Lam explains the different types and characteristics of various omelets. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test Kitchen: The Taste Test: Techniquely With Lan Lam: Most Popular: Follow America’s…
Lan Lam shares the secret to achieving medium heat on any range. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test Kitchen: The Taste Test: Techniquely With Lan Lam: Most Popular: Follow…
Want to use your wok, but aren’t sure where to start? Start with a classic recipe for Shanghai scallion oil noodles. Kelly Song shows Julia Collin Davison some simple wok techniques, and explains why dual soy sauce balancing is important. These glossy Shanghai scallion oil noodles are topped with wok-fried puffed eggs and blanched baby…
Have you been throwing away one of the most flavorful parts of your shrimp? 🍤 Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test Kitchen: The Taste Test: Techniquely With Lan Lam: …
If you want to cook with tofu but aren’t sure where to start, Jack Bishop breaks down the differences between silken, soft, and firm tofu, and even shows some different convenience products like fried tofu, tofu puffs, and tofu skins. This range of products show the true versatility of tofu, and Jack offers plenty of…
If you want to start cooking at home but feel overwhelmed by complicated techniques, Lan Lam breaks down five fundamental kitchen skills that will instantly transform your daily meals. From mastering proper knife control to unlocking hidden flavor layers in everyday ingredients, these core techniques provide the confidence you need to cook smarter, faster, and…
Rillons, known as “pork candy” is an ultra-tender candied pork belly that’s glazed in a sticky red wine reduction, a French delicacy made even better with the flavors of Cajun cuisine. After a visit to Issac Toups’ restaurant in New Orleans, Bryan Roof is back in the kitchen with Julia Collin Davison to share the…