The Science of Making Flavor with Fire | Techniquely with Lan Lam

Byamazingfoodstv


Cook’s Illustrated’s Lan Lam shows you how cooking with fire can be fun and add flavor to your food.

Recipes:
Best Grilled Chicken Thighs with Gochujang:
French-Style Pork Chops:
Old-Fashioned:
Negroni:

Equipment:
Buy our winning Weber Charcoal Grill:
Buy our winning baking sheet:
Buy our winning Grilling Tongs:
Buy our winning stainless skillet:
Buy our winning large saucepan:
Buy the Kuhn Rikon Original Swiss Peeler:
Buy our winning wire rack:
Buy our winning whisk:
Buy our winning chefs knife:
Buy our winning wooden cutting board:
Read our review on the best Chef’s Knives:

Learn more:
The Best Charcoal Fire Starters:
How to Flambé Safely:
The Best Fire Extinguishers:
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:

source

Similar Posts

48 Comments

  14. You didn't address or cover using a skillet with holes in it. To just add direct flame to different things like onions and peppers and other vegetables. I guess it's dry grilling. Use this technique when making a pepper sauce. Just don't put the garlic over the fire, it'll ruin it. At everything together in the blender. Rice wine, vinegar, salt And adjust the flavor profile, you can always add extra stuff. You don't have to cook this if you grow the vegetables first, and we'll keep in the fridge due to the vinegar and salt for a long time.

  17. Honestly i cant see the lighting of the calvados creating that much of a maillard. Ill press beef down hard on a hot surface and not get very much of a maillard reaction that quickly . So i cant see the flames doing that much for a maillard. I will have to test it out myself. I am a bit suspicious on the "maillard:" you claim it brings. Eithe rway loooks deellliccciouuss

  21. I hope you've taken the time to make a cookbook. The chicken recipe and the pork chop recipe in this video looked really delicious. By the way, in altering the flavor of 🍊orange in your cocktails, it appeared that the flame rose dangerously quick toward your fingers. Maybe, it would be safer to use tongs to squeeze the orange peel?

  25. I'd love some shortcuts wok-hei in the american kitchen – for those of us who stir-fry without the massive burners that restaurant woks use. Like maybe there's a way to cook only the onions in a separate skillet and burn off some cooking wine to develop some of that traditional wok flavor? Kung Pao just isn't quite right without that charred taste.

  31. I love how lan is just so easy to listen to. There's no extraness , there's no faking there's no umming and aaring about the delicious flavour that I can't taste 😂 it's just simple and straight to the point. Honestly really enjoy listening to her advice and knowledge.

  37. Cooking is chemistry. (Chemistry is molecular engineering). I suspect that Lan is a better cook because she understands chemistry. She had a great discussion on myosin, a muscle protein. She also frequently refers to the the Maillard reaction, perhaps the most important reaction in cooking. I've got a PhD in biochemistry, something that has certainly helped me become a better cook. Perhaps we should incorporate cooking in chemistry classes.

Leave a Reply