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Can she make tutorials for everything please???!!
It's also helpful to keep the pan dry & brush on a thin layer of a mixture of clarified butter (no milk solids to burn) & peanut oil (high smoke point). That way you use the minimum amount of oil, and you keep the rest of the pan nice & hot for the other side of the meat.
I love your videos!
Now, this is a cooking video!
The acidity of the marinade will decrease browning. Any sugar in the marinade will quicken browning/burning.
2 more things I’ve been doing incorrectly
Not absolutely true. It's about pan-to-meat surface ratio. I spent a whole summer cooking boneless kalbi–Korean marinated rib meat–and got a great sear crust. It's because I cooked small amounts at a time. Then, I lay the cooked meats over steaming rice, so they held their warmth, as I completed my batch.
🙏 👌 🙏 🫶 🫶 🫶 🌷🌸🌹🥀💐
Do you still pat dry if using a yogurt marinade for chicken breast (for a Middle Eastern influenced recipe, for example)?
I love you ❤❤❤
❤ Lan You're The Best.
But that is the flavor
❤
Are you able to cook marinated food in an air fryer or oven?
Adorable and informative.
Ive always wondered about this thanks
Lan you're the best! Ashley is great too 🙂
So beautiful, I love her explanations.
❤ Lan
Note: this is only if your not using a grill, if you are using a grill make sure to keep that sauce on the outside so it be cookin with that good blackining on the ouside.
That carbon steel is gorgeous 😮
The joke's on you, I don't season my food 😎