The 3 Knife Skills Everyone Should Know | Techniquely With Lan Lam
Sharpening your knife know-how will mean better dishes and a safer kitchen. Cook’s Illustrated’s Lan Lam shows you how to master 3 essential knife skills that will improve your cooking.
Get our Japchae recipe:
Read our review on the best Chef’s Knives:
Buy our winning chefs knife:
Buy our winning chefs knife in the ATK Shop:
Buy our winning wooden cutting board:
Buy our winning non-stick skillet:
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:
Loved this video, thanks!! Since you asked if we use similar techniques, I will say yes, very similar… maybe not with the same skill!😊 especially on herbs!! Only difference: I skip horizontal cuts with onions; I don't think they are necessary, since onions are already made of separate foils….
Exelente 🎉
Your like the black widow of chefs
dont use force like a spring
I’m so grateful that I’ve been educated a lot of knife skills here, before I cut my fingers 😂
This was great, thank you
I cut bell peppers from inside the pepper to outside to the skin. Much easier to cut.
At 11:56 NOODLES BOUNCING 😮😮😮
Besides being a good food technician, Lan Lam is a captivating presnter. It is a pleasure.
I have one question though, if Ms Lam or anybody else can answer. I always wondered why most of the Chefs do this. After cutting single bulbed global onion as in this video (6:32 to 6:40) into two equal halves, what is the purpose of horizontal cuts when the bulb already has a circumferentially and uniformally arranged petals. Just serial cuts perpedicular and parellal to the root end aren't enough to get uniform dices? It is easier to hold the slices together also. If the onion is bilobed and not really global, horizontal cuts make sence. Most of the onions in the market are single global bulbs now a days.
I am not being nit picky; just wondering why they instruct us to do the horizotal cuts first.
Thank you for this. So many basic cooking skills videos on YouTube are not the basics. This hit the nail on the head for me. Please make more videos like this. 👏
great tips, thanks, I do think it's silly to waste food to cut it pretty though, even for restaraunts lol
How to deal with the ends of a cut where there is a weird shape or not much room to hold the food? Need finer points (unless I is just practice and if you want to be fast you have to trust/have band aids on hand)
I'm 60 years old and finally, I know how to use a chef's knife after watching you. Thank you!
Skin side down. No. ?
잡채라니…… 가슴이 웅장해진다!
Thank you for that video! Absolutely understandably!!🤩💔
FANTASTIC !!!!
I am 71 & found out how to hold a knife a xhile back. Always just held the handle not knowing to also hold the back of the blade too
Go Lan !!?
🇺🇸☮️😍
Looks like I’m adding Japche to my menu 🤤
Do you have a recipie video for that Japchae? 😮
Would love to try it myself
Thank you. This was so instructive
Thank you!!!!