Lan always gives a combination of academic knowledge about cooking processes with a genuine enthusiasm for the results and a generosity in referencing her colleagues' recipes. Thankyou so much for Techniquely!
She's a good presenter but don't forget there is an entire team of writers and film crew, editors, and now even animators behind this series. It's impossible to know how much of this is Lan's doing or just the ATK team. Focusing on the presenter seems silly.
@@48956l There is something to that, and the qualities I call out are by no mean unique. When it comes to the enthusiasm I mention, for instance, 'Julia at Home' basically runs on it and does so very well. But there's also something to matching a presenter to good content and I don't think I've seen any of the other ATK crew attempt something like the demo we got in 'you need to let your food stick', let alone with the same clarity and aplomb. I don't see anyone here saying 'Lan's editing on this was so good', or 'Check out Lan's animation'. If your point was that the production team are generally unsung heroes of all ATK work I'd agree, but I don't know how keen they'd be to see you getting in to clip praise of a team-mate on their behalf.
I don't know why people think the presenter is as important as they do. There's likely a team of writers behind her work, to say nothing of the rest of the crew that actually makes the video (e.g. this one has animations). She's a good presenter but calling this 'Lan content' just seems silly.
@48956l The presenter has a lot more to do with the content than you give them credit for, and Lan frequently credits the team. Julia and Bridget have the same team, and Julia is just an unwatchable character. Might be a fine person in real life, and Lan may be a complete hag witch, but on camera presenting is important.
You have no idea how much I love the science behind what's happening. It helps me understand cooking as a whole so much better. Did your caramelized onions (need to perfect, but still), and saved SO much time. Transferred the idea to making crispy fried onions AND SAVED SO MUCH TIME. THANK YOU!
Lan, Thank you for the video. It sounds crunchy, and looks delicious. For steaming you set the oven to 500°F in the video. How long do you steam the potatoes for? The crisping part. Oven temperature, and crisping time, please. Thank you very much
Absoluetly love Lan Lam's teaching style. Her complete understanding allows simplicity and clarity of explanation. Message to Lan: Your words are gold. Relax the throat and enjoy saying them full volume!
So... any Lan Lam content is going to get viewed. I believe I am a better cook because of these videos. Her presence and confidence makes for enjoyable viewing, and that is then bolstered by trying the suggestions with excellent results. Thank you!
I love ATK explanations about how the cooking processes work, Lan’s are especially good! ATK has really helped me level up my cooking 😊. Who knew I liked chemistry so much? Certainly not my high school chemistry teacher 😂
I wrote down the Crispy Home Fries recipe! But I changed the seasoning to what I prefer. Here: Crispy Roast Potatoes Boil Water: Get a pot of water boiling on the stove. Cut Potatoes into Cubes: While the water is heating up, peel your potatoes (if desired) and cut them into roughly 3 cm cubes. Add Baking Soda to Boiling Water: Once boiling, add baking soda (½ tsp / 2.5 grams per liter) to the water. Add Potatoes to Boiling Water: Carefully add the cubed potatoes to the boiling water. Boil until outside is mushy: Cook potatoes until the outside is mushy, but the inside remains raw. Drain water. Heat Oven to 400°F (200°C): Get your oven preheating while you work on the potatoes. Toss and Preheat: Put the pot with the potatoes back on the stove over low heat. Toss potatoes in the pot for a few minutes to mush the outside. While doing this, place a baking sheet in the oven to preheat. Season: Take the potatoes off the heat. Lightly coat the preheated baking sheet with sesame oil. Add butter and soy sauce to the potatoes. Season with salt to taste. Stir and mash slightly until the potatoes are coated in a paste-like mixture. Bake: Carefully remove the hot baking sheet from the oven. Spread the potatoes evenly on the pan. Bake until the potato mixture is golden brown and crispy (20-25 minutes).
I truly admire your passion and dedication to cooking, which shines through every dish you create. Your recipes are not only delicious but also beautifully presented, and your clean and meticulous approach to cooking makes learning from you such a joy. Watching your videos feels like being taught by a dear friend-clear, warm, and inspiring. Thank you for sharing your talent and making cooking such a delightful experience for me. Keep up the amazing work!
This was great to watch. I slice potatoes thin in my food processor. Then microwave just a bit to start precook a bit. Then I put in an iron skillet with a bit of oil and onion slices. Brown them up and they are delicious. Because of microwaving, it is a pretty fast side.
Hey Lan, I would love to learn your method of making French Fries. I've worked in a great little restaurant and we had the best French Fries, I've ever had. It was a secret method using a special soaking solution, several steps and all the way down to the deep frying medium. The results are outstanding and I've never seen this "secret" method on TH-cam or anywhere else.
Thank you for all the technical information as I’ve studied nutrition and really appreciate this information for my family. I’m now an enthusiastic subscriber so glad I found your channel and am making your Christmas cookies thank you from Australia 🇦🇺
Those oven fries look delightful. I tried corn starch before, but not as a slurry. I'm going to go make those right now. Thank you, Chef Lam for highlighting as always, the science of cooking. If you KNOW why what's happening happens, it's easy to replicate.
@@pampriddy7659 Sorry about the long time replying. I did them and I messed up a bit. I forgot to microwave the cornstarch into a slurry. The potatoes were okay, not great. I'll do them properly and let you know how they turned out.
@@markblack8521 no apology necessary, I know how busy life gets. I really appreciate you letting us know how yours turned out and your mistake sounds like one I’d be guilty of too. lol I’ll look forward to hearing how your next batch turns out.
Thanks and all does make absolutly sense, but baking at 500 °F/260°C degrees isn't just on the possibilities edges of ovens and you don't tell for how long - you can do this of course by lower temperatures, takes more time but preserves also vitamines. After it, you can overgrill shortly by high temperature. This is addressed to a certain extent here and I admittedly don't know whether the vitamins would still be preserved, but the result should be the same. However, useful video! THX.
You are so incredible! Giving multiple examples always approaching concepts from slightly different angles helps solidify the concepts so well! You speak so clearly and concisely, every word chosen carefully. You should teach a class on teaching :) thanks so much
In general, I would not only go for the classics here. Try sweet potato and other roots and tubers as well with high starch content. The flavor profiles will be different, and potentially mixing and matching types and techniques can lead to more interesting results. There's so much to experiment with, and I hope you'll cover it in your fries' recipe as well.
1. There are links to the recipes in the video descriptions (except for the promised duck fat recipe, because whoever adds these videos for ATK sucks at this). 2. None of these recipes are new - they have all been featured in greater detail on previous episodes of ATK TV. Two are available on this YT channel. 🔎🔎 You can likely find all of them on one of the streaming platforms ATK uses.
@@charlieharris3240I tried the links in the description but you have to pay to get access to the recipes. Too many free recipes out there so a no go for me. Thanks though.
@@charlieharris3240the recipes are behind a paywall and the other vids don’t have timings either so not a very helpful comment charles. Bake at 500 degrees for 25-30 minutes, skewer potatoes (through the foil) until skewer goes through easily. Then after steps listed in the video, roast on top oven rack at 500 for 15 min, the move to lower rack for around 20-25 minutes (until done)
Hello. Thank you for such a great video. Getting roasted potatoes right is always a challenge. Now I understand how the process works. A question: why did you use corn starch rather than potato starch?
I'm trying oven fries tonight with my fish...thanks! Also I love your tips...I've been cold searing my steaks and it is so easy. Also, your new haircut is great!
French fry recipe and onion ring recipe demonstrated with your wonderful technique demonstrations, please. Thx. I am learning so much that all my good cooking is becoming not just better but quicker and more consistent in flavor profiles! 🎉
Before we moved to California in 2021, we lived in South Florida for 25 years. One of our favorite crispy/crunchy things to eat were tostones - fried then smashed then fried again green plantains - which we would eat with ketchup. We polled our Cuban friends about whether or not this was sacrilegious, with most agreeing with our strategy. I wonder if green plantains would behave similarly to potatoes in the steam/smash/roast strategy presented here? Good tostones are hard to find in Oakland.
Everyone wants home cooking results for fries similar to those of fast food places. Tell us about, please. Enjoy listening your voice. No military tone; just a chill-out soothing tone that makes one to listen to LL. Thank you.
I’m making wedges later today so I thought I’d see what their recommendations are. I already used corn starch but not a slurry so I’m going to give that a try! Looks yummy and crispy!
Before I give props to Lan for her information-stuffed series: Audio crew! You've done some magic with this video. You can hear the crispyness as she picks up the potatoes with the spatula. You can hear her voice as if she's standing across the table from you--it's real talent! Lan, thank you for continuing to teach me ways to improve my cooking.
I think they’ve added crunch sounds that aren’t actually there. When she bites into the smash potato the crunch sounds don’t really match to the video.
"Don't cook and crisp your fries at the same time"...that explains it. I'm not a chef, but the way I normally do smashed potatoes is to boil them in a pot until they're almost cooked through, then drain them, smash them, and saute them in a pan with some oil (adding salt, herbs, etc.) I've also used olive oil cooking spray followed by corn starch or flour, before crisping them in a pan. I guess my method meets the criteria for cooking vs. crisping, but I'm eager to try some of these other methods!
Roasted smashed potatoes are my jam, especially if you get the bags of super small tiny potatoes. Brush them down with rosemary garlic butter and they're crazy. Smashed potato nachos are also a super great use for them. Its been my go-to secret side dish for a few cook-overs at friends places.
Lan Lam breaks it down so simple. Don't cook and crisp at the same time. It sounds so obvious now that she's said it. And I never ever even thought of steaming the potatoes in the oven!
Lan always gives a combination of academic knowledge about cooking processes with a genuine enthusiasm for the results and a generosity in referencing her colleagues' recipes. Thankyou so much for Techniquely!
I could not agree more. And…greatest name ever.
Did our ancestors of 3000 years ago go to culinary science school??? Nope! I rest my case. JUST EAT!!!😅
@@johnschneider4160 Some people are actually interested in cooking and want to learn new tecnhniques to make better food.
She's a good presenter but don't forget there is an entire team of writers and film crew, editors, and now even animators behind this series.
It's impossible to know how much of this is Lan's doing or just the ATK team. Focusing on the presenter seems silly.
@@48956l There is something to that, and the qualities I call out are by no mean unique. When it comes to the enthusiasm I mention, for instance, 'Julia at Home' basically runs on it and does so very well.
But there's also something to matching a presenter to good content and I don't think I've seen any of the other ATK crew attempt something like the demo we got in 'you need to let your food stick', let alone with the same clarity and aplomb.
I don't see anyone here saying 'Lan's editing on this was so good', or 'Check out Lan's animation'. If your point was that the production team are generally unsung heroes of all ATK work I'd agree, but I don't know how keen they'd be to see you getting in to clip praise of a team-mate on their behalf.
Lan = Instant click. what a joy to watch.
Ok, ATK, what would it take to get more Lan content. She is the best
Ahem. " Lan At Home " would take care of both issues.
Pleaseeee only 25 is a crime
I second that, she is amazing, I always feel I learn loads from her videos
I don't know why people think the presenter is as important as they do. There's likely a team of writers behind her work, to say nothing of the rest of the crew that actually makes the video (e.g. this one has animations). She's a good presenter but calling this 'Lan content' just seems silly.
@48956l The presenter has a lot more to do with the content than you give them credit for, and Lan frequently credits the team.
Julia and Bridget have the same team, and Julia is just an unwatchable character. Might be a fine person in real life, and Lan may be a complete hag witch, but on camera presenting is important.
A 7:38 video that encompassed DOZENS of 25 minute videos on youtube. Thank you Lan Lam!
Absolutely love LAN! She has such a wonderful demeanor and I learn so much from her!
I always find Lan Lams videos so interesting and informative. This is no exception!
You have no idea how much I love the science behind what's happening. It helps me understand cooking as a whole so much better. Did your caramelized onions (need to perfect, but still), and saved SO much time. Transferred the idea to making crispy fried onions AND SAVED SO MUCH TIME.
THANK YOU!
nehehehe
Yes fries recipe please. Pretty please!! Also smashed potato fantastic!
Kenji/serious eats crispy potatoes will be what u want
Techniquely is by far my favorite segment of the Test Kitchen.
💯
ABSOLUTELY!
Absolutely agree. Lan’s microwave video was a life changer… seriously!
Who doesn’t love Lan Lam videos? She’s an excellent teacher 🌷
You are the best, healthy with skin, crunchy without excessive oil, and educational, food for my cooking mind! Thank you so much!
Lan, Thank you for the video. It sounds crunchy, and looks delicious. For steaming you set the oven to 500°F in the video. How long do you steam the potatoes for? The crisping part. Oven temperature, and crisping time, please. Thank you very much
Her videos are the ones I look forward to the most on this channel. 🙌🏽 Always fire and applicable.
Absoluetly love Lan Lam's teaching style. Her complete understanding allows simplicity and clarity of explanation. Message to Lan: Your words are gold. Relax the throat and enjoy saying them full volume!
Lan is super. Relaxed, chill, personable. As usual great content.
Lan has gotten so much more comfortable in front of the camera. Her personality and charisma shine now.
So... any Lan Lam content is going to get viewed. I believe I am a better cook because of these videos. Her presence and confidence makes for enjoyable viewing, and that is then bolstered by trying the suggestions with excellent results. Thank you!
Lan does such a great job of explaining her recipes. I have learned so much from ATC. Thank you for all the help making tasty and easy food I love. 🥔🤗
I love ATK explanations about how the cooking processes work, Lan’s are especially good! ATK has really helped me level up my cooking 😊. Who knew I liked chemistry so much? Certainly not my high school chemistry teacher 😂
I wrote down the Crispy Home Fries recipe!
But I changed the seasoning to what I prefer. Here:
Crispy Roast Potatoes
Boil Water: Get a pot of water boiling on the stove.
Cut Potatoes into Cubes: While the water is heating up, peel your potatoes (if desired) and cut them into roughly 3 cm cubes.
Add Baking Soda to Boiling Water: Once boiling, add baking soda (½ tsp / 2.5 grams per liter) to the water.
Add Potatoes to Boiling Water: Carefully add the cubed potatoes to the boiling water.
Boil until outside is mushy: Cook potatoes until the outside is mushy, but the inside remains raw. Drain water.
Heat Oven to 400°F (200°C): Get your oven preheating while you work on the potatoes.
Toss and Preheat: Put the pot with the potatoes back on the stove over low heat. Toss potatoes in the pot for a few minutes to mush the outside. While doing this, place a baking sheet in the oven to preheat.
Season: Take the potatoes off the heat. Lightly coat the preheated baking sheet with sesame oil. Add butter and soy sauce to the potatoes. Season with salt to taste. Stir and mash slightly until the potatoes are coated in a paste-like mixture.
Bake: Carefully remove the hot baking sheet from the oven. Spread the potatoes evenly on the pan. Bake until the potato mixture is golden brown and crispy (20-25 minutes).
Thank you!
Did she use sesame oil?
I truly admire your passion and dedication to cooking, which shines through every dish you create. Your recipes are not only delicious but also beautifully presented, and your clean and meticulous approach to cooking makes learning from you such a joy. Watching your videos feels like being taught by a dear friend-clear, warm, and inspiring. Thank you for sharing your talent and making cooking such a delightful experience for me. Keep up the amazing work!
Lan its a pleasure watching you. Keep up the great work.
The perfect subject!!! I love potatoes so much, I could have them everyday for every meal~ And when they are crunchy, it's like heaven for me!
Never have I been happier that I always buy sheet pans in pairs.❤
I've never seen smashed potatoes recipe before.thank you very much for the idea.
I'm trying to avoid frying so these recipes are great! so eager to try them!
Learnt several concepts from Lan Lam videos. Would love to see her more often ❤
Thanks Lan! You are awesome!
This was great to watch. I slice potatoes thin in my food processor. Then microwave just a bit to start precook a bit. Then I put in an iron skillet with a bit of oil and onion slices. Brown them up and they are delicious. Because of microwaving, it is a pretty fast side.
Lan's videos are my fave on this channel. Always learn something new.
Hey Lan, I would love to learn your method of making French Fries. I've worked in a great little restaurant and we had the best French Fries, I've ever had. It was a secret method using a special soaking solution, several steps and all the way down to the deep frying medium. The results are outstanding and I've never seen this "secret" method on TH-cam or anywhere else.
I just love her voice. Totally relaxes me.
Been making things like this for years and definitely feel like a rookie after watching this video. Thank you
Thank you for all the technical information as I’ve studied nutrition and really appreciate this information for my family. I’m now an enthusiastic subscriber so glad I found your channel and am making your Christmas cookies thank you from Australia 🇦🇺
I loved this! And I would like a French fry recipe, too!
Those oven fries look delightful. I tried corn starch before, but not as a slurry. I'm going to go make those right now. Thank you, Chef Lam for highlighting as always, the science of cooking. If you KNOW why what's happening happens, it's easy to replicate.
Please let us know how yours turned out, if it was worth the time and trouble and if you’d make them again. Thanks!
Lan's original vid on oven fries was revelation back then: th-cam.com/video/Al4LYwOKsxw/w-d-xo.html
@@pampriddy7659 Sorry about the long time replying. I did them and I messed up a bit. I forgot to microwave the cornstarch into a slurry. The potatoes were okay, not great. I'll do them properly and let you know how they turned out.
@@markblack8521 no apology necessary, I know how busy life gets. I really appreciate you letting us know how yours turned out and your mistake sounds like one I’d be guilty of too. lol I’ll look forward to hearing how your next batch turns out.
Thank you from Bavaria Mis LAN. Always a pleasure to see you.
Thanks and all does make absolutly sense, but baking at 500 °F/260°C degrees isn't just on the possibilities edges of ovens and you don't tell for how long - you can do this of course by lower temperatures, takes more time but preserves also vitamines.
After it, you can overgrill shortly by high temperature.
This is addressed to a certain extent here and I admittedly don't know whether the vitamins would still be preserved, but the result should be the same.
However, useful video! THX.
You are so incredible! Giving multiple examples always approaching concepts from slightly different angles helps solidify the concepts so well! You speak so clearly and concisely, every word chosen carefully. You should teach a class on teaching :) thanks so much
This is incredible ❤
I am so In love with Lan lams teaching ❤
i love her. thank you! i've never seen wedges like that! i'm excited
In general, I would not only go for the classics here. Try sweet potato and other roots and tubers as well with high starch content. The flavor profiles will be different, and potentially mixing and matching types and techniques can lead to more interesting results. There's so much to experiment with, and I hope you'll cover it in your fries' recipe as well.
Thank you for the tips. Can’t wait to try 😊
I've already had a nice dinner but these potatoes have my mouth watering BIG TIME!!
Lan, you always offer a great and clear presentation. Thanks!
I always learn so much from Lan - and all of those potatoes look amazing!
Some timings would be nice
I had to scroll to find anyone who thought the same thing! I am NO cook so how do I know when the potatoes have cooked through for the next step??
1. There are links to the recipes in the video descriptions (except for the promised duck fat recipe, because whoever adds these videos for ATK sucks at this).
2. None of these recipes are new - they have all been featured in greater detail on previous episodes of ATK TV. Two are available on this YT channel. 🔎🔎 You can likely find all of them on one of the streaming platforms ATK uses.
@@charlieharris3240I tried the links in the description but you have to pay to get access to the recipes. Too many free recipes out there so a no go for me. Thanks though.
@@charlieharris3240the recipes are behind a paywall and the other vids don’t have timings either so not a very helpful comment charles.
Bake at 500 degrees for 25-30 minutes, skewer potatoes (through the foil) until skewer goes through easily. Then after steps listed in the video, roast on top oven rack at 500 for 15 min, the move to lower rack for around 20-25 minutes (until done)
@@jzipsRS Thank you!!!
Love to watch this woman she knows how to cook
Love your recipes. You enjoy making them all by the smile on your face.
Hello. Thank you for such a great video. Getting roasted potatoes right is always a challenge. Now I understand how the process works. A question: why did you use corn starch rather than potato starch?
Lan's really been hitting her stride with these; amazing!
Luv the cornstarch slurry idea...I'da never thunk to do that one...gonna go try it right now!!! Thanx, as always!!
This absolutely slapped! Thanks Lan and crew!!!
I'm trying oven fries tonight with my fish...thanks! Also I love your tips...I've been cold searing my steaks and it is so easy. Also, your new haircut is great!
Love Lan. So informative and interesting.
Yes, I would love to see a French Fries recipe!!
LAN LAM always knocks it out! 👍 & I'm not just saying that because 🥔 are LIFE!
😍😎
I really like your manner and style of these tuition cooking videos you present, no B.S. and straight to the point, - Thank you very much
Thanks for these alternative methods.
Hello Ms. Lam! It's always nice to see you here...💖
Sounds great to cook and roast separately. I don't have access to the recipes, what temperature are the potatoes roasted at?
Lan and Dan are the best!
Chef your cooking method is awesome
Of course I've already seen Lan make that recipe in a different video. And of course I watched this one anyway. It's Lan!
The genius is back, thanks for this.
Lan makes the best videos!!
Lan I will buy your cookbook immediately. I'm just waiting for the announcement
French fry recipe and onion ring recipe demonstrated with your wonderful technique demonstrations, please. Thx. I am learning so much that all my good cooking is becoming not just better but quicker and more consistent in flavor profiles! 🎉
I love Lan!
I'm a little surprised we aren't talking about Hasselbecks in this video though!
Thank you so much, Lan!
Would this work with sweet potatoes?
My first video with Lam is her crunchy roasted potato with this gooey goo 😂 look at how time flies and she's still one of my most favorites at ATK
Really like this lady's presentation style.
Before we moved to California in 2021, we lived in South Florida for 25 years. One of our favorite crispy/crunchy things to eat were tostones - fried then smashed then fried again green plantains - which we would eat with ketchup. We polled our Cuban friends about whether or not this was sacrilegious, with most agreeing with our strategy. I wonder if green plantains would behave similarly to potatoes in the steam/smash/roast strategy presented here? Good tostones are hard to find in Oakland.
Bon Appétit.........Lan's segments are always CRISPY as they say. Go LL you are the best!
All these recipes look so good!
Everyone wants home cooking results for fries similar to those of fast food places. Tell us about, please. Enjoy listening your voice. No military tone; just a chill-out soothing tone that makes one to listen to LL. Thank you.
I’m definitely making all 3 recipes
I’m making wedges later today so I thought I’d see what their recommendations are. I already used corn starch but not a slurry so I’m going to give that a try! Looks yummy and crispy!
Thank you. It is a great technique.
Lan! How did I miss this episode?😢
More Lan please! 🙏🏻
Thank you they look delicious definitely trying these
Awesome tips. I'm going to try this
I’m liking the look of those potatoes!
Have been doing the second style a la Serious Eats for a while and it's great. Haven't tried it with onion, but I can see the appeal.
Very nice! I'll be trying this for sure!!!
Before I give props to Lan for her information-stuffed series: Audio crew! You've done some magic with this video. You can hear the crispyness as she picks up the potatoes with the spatula. You can hear her voice as if she's standing across the table from you--it's real talent!
Lan, thank you for continuing to teach me ways to improve my cooking.
I think they’ve added crunch sounds that aren’t actually there. When she bites into the smash potato the crunch sounds don’t really match to the video.
I do want fries!! I'm making some tonight, and I would love if you had a great recipe for thick, hand-cut russet fries. Thanks!
"Don't cook and crisp your fries at the same time"...that explains it. I'm not a chef, but the way I normally do smashed potatoes is to boil them in a pot until they're almost cooked through, then drain them, smash them, and saute them in a pan with some oil (adding salt, herbs, etc.) I've also used olive oil cooking spray followed by corn starch or flour, before crisping them in a pan. I guess my method meets the criteria for cooking vs. crisping, but I'm eager to try some of these other methods!
Yes, french fries, please!
Roasted smashed potatoes are my jam, especially if you get the bags of super small tiny potatoes. Brush them down with rosemary garlic butter and they're crazy.
Smashed potato nachos are also a super great use for them.
Its been my go-to secret side dish for a few cook-overs at friends places.
Lan Lam breaks it down so simple. Don't cook and crisp at the same time. It sounds so obvious now that she's said it. And I never ever even thought of steaming the potatoes in the oven!
This is awesome. Thank you.
Lan is the 🐐🐐🐐🐐
6:35, that is what I tell em every time. Do french fries next please Lan
Great video!
🔥🔥🔥🔥🔥🔥🔥
I love making homemade fries. Id love to see how you would do it and try it for myself.
THIS was the secret I needed to learn!
It never hurts to see another take making french fries.