Get Better Tasting Meat: 5 Keys to Marinating | Techniquely with Lan Lam
Cook’s Illustrated’s Senior Editor Lan Lam shows you how to build a marinade properly.
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Keep the soft reassuring delivery of the techniques Lan. It makes us comfortable to expand our dinning table selections. thanks
One small question.
During marination, I can see everyone puts the marinated meat in the fridge for curing.
WHY in fridge?? What is the harm in keeping it at room temperature ?
When a Lan video appears, I WATCH WITH EXCITEMENT
Great and informative emails! REgarding the marinade, use of yogurt is marinading red meat, fillet chunks, seem to work best over 24 hours. Common in Persian cooking and bbq's.
I really enjoyed this video. I like to marinate, but had no idea how to make a marinade. I'm a little more willing to play with them now. Thank you! 🙂
You are my favorite, thank you. ❤
I would watch videos about specific marinades. Honestly though I more appreciate the general instruction kind of videos as I can apply the knowledge to more things.
I don’t know about the tortillas they look at little bit burnt
I don’t know about the tortillas they look at little bit burnt
I would love to see your take on the filipino adobo ❤
talk ABOUT ADOBO
Please make a video where chicken is marinated using a dry rub and without any water based liquid. Oil would be allowed.
Woule love tp know about the pear in bulgogi!
What is the point of using oil in the marinade?
Lan, thank you so much for your videos and knowledge!
❤
I've found that adding oil to marinades is counter-productive. Salt is not fat soluble and the oil can form a barrier between the meat and the water-based, flavorful liquid. I've found it's better to add oil or other fat just before cooking.
Sure would like a tofu marinade to give it flavor
Another great video!!! I purchased some "choice" cut sandwich steaks but OMG are they tough. I have pounded them thin, marinated in a Weber marinate for beef and nothing makes these steaks tender. What am I missing? I thought buying choice cut meant a better quality of meat? Thank you.
Lan Lam is a really good teacher. Appreciate her expertise and sharing her techniques.
I love her. She should do a tour
I actually understand now why some of my marinade experiments have failed.
Why is Lan doing a Dan recipe video instead of Dan?
Best video on marinade, period. She breaks down the science behind the process, reinforcing my intuition that you don’t need a lot of time.
She is definitely one of the best.
Invite us over Lam! All Looks divine.
Great knowledge + excellent personality + passion for the subject matter + mastery of jargon-less descriptions for the benefit of home cooks + humor = Lan!!!! Thanks!
Definitely do an ADOBO
Another great video! My only difference of opinion is I don't put oil in the marinade. It doesn't do anything for the marinating and can actually be a barrier between meat and the marinade, inhibiting the absorption of flavors. But it is important for cooking.. So just add it to the marinating bag at the end of the marinating period and mix it in so that it can do its job during the actual cooking process.
@lanLam could you give us an explanation on how to cook meat that is in yogurt marinade & repurposed the marinade
Does the term "Smoking hot skillet" terrify anyone else??? I once followed a recipe that called for the stir ry pan to be "as hot as possible" and it literally caught fire.
I absolutely love this series and Lan Lam is the perfect person to do it. Anyone can follow a good recipe, but not all recipes are good. Technique makes the cook.
💕 👍 🙋♀️ 🇫🇷
Always amazing Lan! Can I repurpose the marinate that chicken was in as well?
steak marinates
I just got "emotional damage" knowing I'll never be able to cook like Lan… 😅
Love me some Lan. She is smart, confident, focused on being great in her craft,,,and absolutely gorgeous.
I love these videos – they're so helpful! I would love to know more about other cooking methods like poaching. Look forward to the next one!
Langley I just love your tutorials. So real and on point. It's a pleasure.
I don't know about this. A brine isn't based on the weight of the meat but so much salt to so much water. Whether it's a whole turkey or a few chicken thighs it's so much salt per volume of water. Your recipe is so much salt per pound of meat.