Zucchini (courgettes) become luscious and sweet when cooked for a long time. Add garlic, salt, fresh basil and a good olive oil and you’ve got yourself an amazing “mush” that tastes great on pasta topped with parm, or served “alla bruschetta” (on toasted baguette rubbed with a cut clove of garlic). So happy for this video! Some veggies are just better when “overcooked”. Thanks ATK!
I’ve been saying that undercooked vegetables was an 80’s fad that just wouldn’t go away! Thank heavens this is coming around! Undercooked green beans remind me of every bad catered wedding I’ve ever been too… give me well steamed soft Brussels in butter and salt anytime!
As a French from Provence, I have always cook the ratatouille veggies separately and it's taking a long time. So I don't cook it often, but with the eggplants shortcut I think I will do it for day to day cooking now. Thanks great idea!
Great video! In Bangladeshi cuisine, overcooking vegetable is a key method to make a great "mixed vegetable", which is a slow stewing of winter veggies like cauliflower, new potato, eggplant, fresh peas/snap peas etc and spiced with Bangali whole spice mix called "paach foron"
@@daniel.lopresti pav bhaji is Marathi. This Bengali winter veggies dish is often called panch meshali (mix of 5 winter veggies) and primarily spiced with panch phoron (east Indian five spice mix consisting of fenugreek seeds, cumin seeds, celery seeds, onion seeds and anis seeds), cooked in mustard oil and ghee. Since this dish originated in Hindu cuisine, it has no onion and garlic, thus it's known as niramish.
This has become one of my favorite ATK segments. I love the science behind the recipes more than the actual recipe. If you can understand 'why' foods do what they do, you will become a better cook.
My favorite green bean dish has the green beans being "horribly overcooked" - melt butter/bacon grease in a (preferably cast iron) frying pan then add cut up green beans (if fresh or frozen, cook longer...if canned, don't) with enough water to cook the beans. After the beans are thoroughly cooked, let the water cook out until the beans are somewhat frying the the butter/grease...salt then continue frying until all the water is gone and the beans are a wrinkly, wilted mess. Eat.
Thank you for showing me how to cook green beans, I'm so tired of making green beans that make my teeth squeak when I eat them! I KNEW there had to be another way because I've eaten great ones out (usually at bbq places).
I saute my green beans in the pan with a heat friendly oil, and I add a little bit of powdered or fresh garlic and a pinch of salt. They're usually done in about 15min using med/high heat but you gotta move them around in the pan so they don't completely stick or burn to a crisp. I look for them to have good grilling marks and some light burn marks but not too much. Once done, shave some parmesano or manchego cheese on there and presto! You can even sprinkle a little bit of water in the there while cooking to "steam" them, which speeds up cooking but will give you softer texture.
I am 65 yrs old, and growing up all of our cooked vegetables were canned.🥴 They were not that great except corn stayed sweet and flavorful. Then my mom started buying frozen cauliflower and that cooked up so much more flavorful. Canning them in water obviously pulled all the flavor out of the veg. I just gently saute my vegetables in butter with a splash of water. It's very beneficial to use butter because it helps us absorb more of the veg. Vitamin A.
Easily my favorite cooking series. Lan’s science focus that explains the underlying WHY for various techniques is so much more useful than paint-by-numbers style recipes.
Lan, great to see you in a new series of videos. Your recipes have always been my favourite. Love the new format and look. Hopefully they keep coming and you do some of your own recipes. Thanks.
Love the series and Lan too! As for "overcooking" veggies, I must say that I really enjoy grilling or baking zucchini, yellow squash, eggplant until it's almost mush and then mixing it with freshly cut vine or roma tomatoes to make a salad or putting on toasted bread to make a bruschetta of sorts. I like the different textures and flavors, and sprinkling some black pepper, fresh/dried basil, EVOO, and maybe some parmesano, manchego, or fresh mozza cheese on there and you have heaven IMO! Keep this up Lan!
Just finished reading "Lessons in Chemistry" and felt like the book came alive watching Lan Lam cooking! Love knowing why the chemistry in cooking is important to understand thank you so much!
One of my favorite dishes from childhood is a green bean potato braise made with bacon and onions. The green beans are braised with the bacon, onions and water until they are soft. Then in go the potato chunks until tender. Grandma called the resulting broth "pot liquor." We dunked our cornbread in that heavenly stuff. Makes a warm and comforting supper
Not a huge fan of cooking from the U.S, huge portions of pretty unhealthy food, however, this young lady is brilliant. I've learnt a lot from her videos
We have family members that cannot have lightly cooked or raw veggies due to dietary restrictions. So we always overcook, I have always wondered about the nutritional value of overcooked tho.
I had just recently learned that "overcooking" cauliflower get rid of the sulphur taste and makes it.a better low-carb potato substitute. For a decent mashed potato substitute, I put the raw cauliflower and some water in the blender then use a colander to remove most of the water.
I just got an instant pot that I made stew the other day and made the mistake of throwing everything in with the same time and pressure steaming in for 20 minutes. The vegetables were definitely overcooked and then only word I can describe them as is mush. I am definitely trying that broccoli cheese soup!
I love broccoli and cauliflower that's been cooked until its soft and starting to turn to mush. Add some butter, and that's a favorite vegetable side. Now I have a better explanation for why I like it that way.
Years ago, I had an issue with digesting meats so I had to become vegetarian for a couple of years. I learned a lot about cooking vegetables and legumes back then. My all time favorite way of cooking vegetables, when applicable, is as vegetable tempuras. After two years, I gradually started eating meat again and the issues I had been having never returned.
My mother used to serve us asparagus cooked thus: start with canned asparagus, pour the canned asparagus spears and the canning broth into a pot, simmer until it turns into a brown mush that tastes like the inside of the tin. Bless her heart, this was no doubt how her mother & grandmother cooked asparagus (and green beans, or chopped broccoli), too. I was in my 20's before I tasted bright green, tender, baby asparagus tips straight from the garden. DELICIOUS! Blanched asparagus that is still bright green but just a bit more tender than raw is also a revelation. Some produce is delicious when cooked to a "mush" (pumpkin soup, red beans, creamy potato-leek soup, etc.) but I've always been skeptical of over-cooking green vegetables. Thank you for illustrating the few & excellent opportunities to turn garden vegetables into more of a sauce.
My wife and I love oven roasted veggies that have been overcooked, when the recipe says 40 minutes we go for 80 lol. The caramelization is amazing and as long as you keep flipping and moving them around they won't burn.
I LOVE the fact Lan explains the chemistry of it all! That kind of knowledge is what I've needed to be a better cook all along. Over-cooking veggies? I tend to like them nice and tender yet flavorful and appealing as well just like this, but Ms Lam's lessons are going to help mine not come out so dull as they tend to do. Hit and miss with me, but now that I know the science behind it.... coaching! $ Those veggies look top dollar
Ive been eating my vegetables barely cooked for like 20 years. Guess is time to overcook all of em!! Thanks for the inspiration Lan!!!! You are the best
Wow, this series is so incredibly refreshing. I've been watching cooking videos for ages and this is definitely something I haven't seen explained before (everything in the series thus far). Can't wait to try it out, and I do happen to have all the ingredients for that broccoli cheese soup... :P
You know it's a great video when you want to cook all the the dishes mentioned to taste for yourself! And yes, I "overcook" vegetables frequently. Especially in stews and soups, you kinda want some of the components to melt in with the liquid to become the flavourful sauce - well, I do anyway! Also love cooking veg like eggplant and zucchini into curries so that they turn to mush which means a thicker, tastier sauce for the background.
Same, I like over cooked carrots in chicken and dumplings because I don't want to bite into carrots. Overcooking them makes them basically blend in with the sauce while adding some flavor.
Lan, thank you for introducing well cooked vegetables. I am 68 years old, extraordinary healthy senior. All my life ate well done all food. Please share more of yours wise cooking art and science🥰🌹🎶🤗🍆🥕🧅
thank you soo much. i used to enjoy vegetables cooked that way that keep their color and are crisp. that’s the way you’re supposed to eat them these days! but now i need them well cooked because stomach is so darned sensitive!! argh! but i always feel, ridiculously, guilty. so thanks a lot :) i just discovered your channel and i love it!! - like how to braise a steak correctly. science and cooking - perfect! 🌹🌱
The green beans remind me of Filipino pinakbet. I'm glad this technique is being highlighted now. In Filipino cuisine, a lot of our vegetable dishes would be considered "overcooked" in the West, and even many Filipino-Americans have adopted this mindset (maybe some sort of colonial mindset) and express shame over how Filipino cuisine only "overcooks" vegetables many with snake beans, such as in dishes like pinakbet or nilaga or kare-kare, or that we shy away from eating raw veg (this isn't actually true, but it is true for certain regional cuisines). And then now you have some nutrititionists tell you that cooking certain vegetables actually bring out its nutrients better.
Ratatouille tastes even better frozen and reheated if you leave out the zucchini before freezing and add them fresh afterwards. And Emmentaler cheese on top makes it magical
Lan is my favorite cooking teacher on TH-cam. I learn something new in every one of her videos. I am an experienced cook who has cooked professionally and at home. Great stuff! Thanks!
This makes me want to like eggplant. Think this cooking of green beans will help my digestion to have an easier time. I like broccoli mush. Spinach is a great idea.
With my roommates with often do a delicious zucchini sauce for pasta. Simply cut a lot of zucchini put it in a pan and add soy sauce generously. Cook it for ~half an hour until it completely dissolves. The soy sauce gives it a nice umami kick.
For an intense flavour try sliced mushrooms in a saucepan cover with just enough water and bring to the boil then simmer until saucepan is almost fully evaporated, leaving just a tablespoon or two in the bottom. Finish with butter and season. Add a splash of truffle oil for next level.
These are in fact my grandmother's green beans! Lucky me! Pretty standard and popular Greek dish. The twist here is the baking soda. Only problem is the recipe needs more olive oil!
Cook your green beans and some nearly boiling water and some oil or bacon grease and they sure do taste better than crunchy green beans! That is in my own humble opinion!😁
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.6 (1/4)](http://i.ytimg.com/vi/m05kZ2GDKXg/mqdefault.jpg)
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.6 (2/4)](http://i.ytimg.com/vi/GgeGQOP10RQ/mqdefault.jpg)
Techniquely has become one of my favorite cooking series anywhere on TH-cam-can someone get Lan a book deal??
This!
I agree
I figured she had her own cookbooks already, after just watching two of these. For me, these videos are better than a cookbook anyway.
Technique is all I'm interested in honestly
Same same same
We need more episodes with Lan, her episodes are always amazing!
*Always*. Best foodtuber.
“Try a little tenderness” - love it, Lan!
Zucchini (courgettes) become luscious and sweet when cooked for a long time. Add garlic, salt, fresh basil and a good olive oil and you’ve got yourself an amazing “mush” that tastes great on pasta topped with parm, or served “alla bruschetta” (on toasted baguette rubbed with a cut clove of garlic).
So happy for this video! Some veggies are just better when “overcooked”. Thanks ATK!
Add some potatoes and vegetable broth to that and puree with a stick blender and you've got a great soup!
I’ve been saying that undercooked vegetables was an 80’s fad that just wouldn’t go away! Thank heavens this is coming around! Undercooked green beans remind me of every bad catered wedding I’ve ever been too… give me well steamed soft Brussels in butter and salt anytime!
As a French from Provence, I have always cook the ratatouille veggies separately and it's taking a long time. So I don't cook it often, but with the eggplants shortcut I think I will do it for day to day cooking now. Thanks great idea!
Make her the head editor and not whatshisname hipster and you've got the recipe.
Great video! In Bangladeshi cuisine, overcooking vegetable is a key method to make a great "mixed vegetable", which is a slow stewing of winter veggies like cauliflower, new potato, eggplant, fresh peas/snap peas etc and spiced with Bangali whole spice mix called "paach foron"
that sounds heavenly 😊
Yum!
Aka "five spice" :)
That sounds similar to pav bhaji, probably different region though I guess?
@@daniel.lopresti pav bhaji is Marathi. This Bengali winter veggies dish is often called panch meshali (mix of 5 winter veggies) and primarily spiced with panch phoron (east Indian five spice mix consisting of fenugreek seeds, cumin seeds, celery seeds, onion seeds and anis seeds), cooked in mustard oil and ghee. Since this dish originated in Hindu cuisine, it has no onion and garlic, thus it's known as niramish.
@@Mrityormokshiya oh no! I will now crave this every evening until I have some
This has become one of my favorite ATK segments. I love the science behind the recipes more than the actual recipe. If you can understand 'why' foods do what they do, you will become a better cook.
My favorite green bean dish has the green beans being "horribly overcooked" - melt butter/bacon grease in a (preferably cast iron) frying pan then add cut up green beans (if fresh or frozen, cook longer...if canned, don't) with enough water to cook the beans. After the beans are thoroughly cooked, let the water cook out until the beans are somewhat frying the the butter/grease...salt then continue frying until all the water is gone and the beans are a wrinkly, wilted mess. Eat.
Wrinkly green beans are my favorite! I love them flavored with a bit of garlic and soy sauce with a sprinkling of toasted sesame seeds at the end.
My favorite way too...With a fresh piece of cornbread!
Another hit episode from Lan! All the science and techniques in service to flavor I fell in love with 20 years ago
Her enthusiasm is infectious. Love her.
Lan is a great communicator - learning many new techniques that are applicable in everyday cooking!! Love this series!!
Thank you for showing me how to cook green beans, I'm so tired of making green beans that make my teeth squeak when I eat them! I KNEW there had to be another way because I've eaten great ones out (usually at bbq places).
Hah! I love squeaky food, just not the taste of undercooked green beans.
I saute my green beans in the pan with a heat friendly oil, and I add a little bit of powdered or fresh garlic and a pinch of salt. They're usually done in about 15min using med/high heat but you gotta move them around in the pan so they don't completely stick or burn to a crisp. I look for them to have good grilling marks and some light burn marks but not too much. Once done, shave some parmesano or manchego cheese on there and presto! You can even sprinkle a little bit of water in the there while cooking to "steam" them, which speeds up cooking but will give you softer texture.
Omg yes the teeth squeaking
Love Lan Lam - keep showcasing her!
Finishing with spinach... such a great idea! The color really speaks for itself.
I like my veggies soft with butter and olive oil. It really brings out their flavor.
carrots and onions are always better carmelized, learning so much from this chef - thank you Lan
This is so great, because now everyone gets to hang out in the test kitchen and learn from Lan, which is something I love doing.
Lan Lam knocking it out of the park again!
I am 65 yrs old, and growing up all of our cooked vegetables were canned.🥴 They were not that great except corn stayed sweet and flavorful. Then my mom started buying frozen cauliflower and that cooked up so much more flavorful. Canning them in water obviously pulled all the flavor out of the veg. I just gently saute my vegetables in butter with a splash of water. It's very beneficial to use butter because it helps us absorb more of the veg. Vitamin A.
only in muhrica …
I grew up in the Deep South and grew up eating overcooked vegetables. Maybe that is why Southern food is prized.
The Walkaway Ratatouille looks amazing, I think my toddler would love it too, he loves his veggies but still gets a bit picky with textures.
Easily my favorite cooking series. Lan’s science focus that explains the underlying WHY for various techniques is so much more useful than paint-by-numbers style recipes.
Lan, great to see you in a new series of videos. Your recipes have always been my favourite. Love the new format and look. Hopefully they keep coming and you do some of your own recipes. Thanks.
Love the series and Lan too! As for "overcooking" veggies, I must say that I really enjoy grilling or baking zucchini, yellow squash, eggplant until it's almost mush and then mixing it with freshly cut vine or roma tomatoes to make a salad or putting on toasted bread to make a bruschetta of sorts. I like the different textures and flavors, and sprinkling some black pepper, fresh/dried basil, EVOO, and maybe some parmesano, manchego, or fresh mozza cheese on there and you have heaven IMO! Keep this up Lan!
Never been a fan of eggplant but this video makes me want to give it another chance.
Just like zucchini, find a way for them to evaporate / lose their high water content whilst adding flavor.
Haven't you tried Moussaka and Parmigiana ? I BEG YOU.
You gotta cook eggplant a lot or it's disgusting.
May I recommend "Tortang Talong" which is a Filipino eggplant omelet dish. So simple but really good.
eggplant is toxic
This is the third of your videos I have enjoyed. I must say you have pushed me out of my comfort zone a little and I am loving it. Thanks
What a voice, what amazing passion for coocking and easy kitchen advice that stick's with you forever. Love IT 😊
Just finished reading "Lessons in Chemistry" and felt like the book came alive watching Lan Lam cooking! Love knowing why the chemistry in cooking is important to understand thank you so much!
One of my favorite dishes from childhood is a green bean potato braise made with bacon and onions. The green beans are braised with the bacon, onions and water until they are soft. Then in go the potato chunks until tender. Grandma called the resulting broth "pot liquor." We dunked our cornbread in that heavenly stuff. Makes a warm and comforting supper
Love this! Lan is amazing, lovable, and funny. Keep up the great work @Lan Lam!
Not a huge fan of cooking from the U.S, huge portions of pretty unhealthy food, however, this young lady is brilliant. I've learnt a lot from her videos
Agreed!
Signed, an American 😂
first time I have watched Lan. Wow, right on target with these vegetable suggestions.
We have family members that cannot have lightly cooked or raw veggies due to dietary restrictions. So we always overcook, I have always wondered about the nutritional value of overcooked tho.
Interesting spin, because the trend has been cooking vegies to crisp tender. And it all looked so yummy!
I had just recently learned that "overcooking" cauliflower get rid of the sulphur taste and makes it.a better low-carb potato substitute. For a decent mashed potato substitute, I put the raw cauliflower and some water in the blender then use a colander to remove most of the water.
I just got an instant pot that I made stew the other day and made the mistake of throwing everything in with the same time and pressure steaming in for 20 minutes. The vegetables were definitely overcooked and then only word I can describe them as is mush. I am definitely trying that broccoli cheese soup!
I love broccoli and cauliflower that's been cooked until its soft and starting to turn to mush. Add some butter, and that's a favorite vegetable side. Now I have a better explanation for why I like it that way.
I love the idea of reclaiming cooking methods that have gone out of style and updating them based on science. Will definitely try the ratatouille
Oh my gosh! The green beans looked amazing!
I don't know which is more artful - Her technique or her way with words.
Lan Lam is so great. More please!
Ratatouille and the broccoli soup would be great. I always overcook my broccoli and cauliflower a little. :)
I am not a vegetarian, but I love learning how to make my veggies taste better. Thanks for this video!
Years ago, I had an issue with digesting meats so I had to become vegetarian for a couple of years. I learned a lot about cooking vegetables and legumes back then.
My all time favorite way of cooking vegetables, when applicable, is as vegetable tempuras.
After two years, I gradually started eating meat again and the issues I had been having never returned.
I find this woman so refreshing! Love the gray, love the diction, love the techniques - great job Lan!!!!
Love the explanation of biology and chemistry. Thank you!
Your walk away ratatouille is one of my favorite dishes. I make it about once a month.
Love this Lam! Thanks for helping me appreciate overcooked veggies
Honestly I don't care what you're cooking. It's such a pleasure watching and listening to you. You are such a star! Please don't stop.
I love your voice and presentation, perfect...just like the finished dishes. : )
My mother used to serve us asparagus cooked thus: start with canned asparagus, pour the canned asparagus spears and the canning broth into a pot, simmer until it turns into a brown mush that tastes like the inside of the tin. Bless her heart, this was no doubt how her mother & grandmother cooked asparagus (and green beans, or chopped broccoli), too. I was in my 20's before I tasted bright green, tender, baby asparagus tips straight from the garden. DELICIOUS! Blanched asparagus that is still bright green but just a bit more tender than raw is also a revelation. Some produce is delicious when cooked to a "mush" (pumpkin soup, red beans, creamy potato-leek soup, etc.) but I've always been skeptical of over-cooking green vegetables. Thank you for illustrating the few & excellent opportunities to turn garden vegetables into more of a sauce.
I am enjoying "Techniquely." I am looking forward to more episodes. Great work, Lan!
My wife and I love oven roasted veggies that have been overcooked, when the recipe says 40 minutes we go for 80 lol. The caramelization is amazing and as long as you keep flipping and moving them around they won't burn.
I do love some overcooked veggies, I often wonder what is the nutritional value versus blanched and or raw?
We always like the overcooked veggies
I LOVE the fact Lan explains the chemistry of it all! That kind of knowledge is what I've needed to be a better cook all along. Over-cooking veggies? I tend to like them nice and tender yet flavorful and appealing as well just like this, but Ms Lam's lessons are going to help mine not come out so dull as they tend to do. Hit and miss with me, but now that I know the science behind it.... coaching! $ Those veggies look top dollar
Lan Lam with ANOTHER winner vid. Can't wait to make ratatouille this way!
The “tenderness” pun at the end was what I was waiting for and I am glad she laughed as I was also laughing.
You're the best Lan.
Ive been eating my vegetables barely cooked for like 20 years. Guess is time to overcook all of em!! Thanks for the inspiration Lan!!!! You are the best
Wow, this series is so incredibly refreshing. I've been watching cooking videos for ages and this is definitely something I haven't seen explained before (everything in the series thus far). Can't wait to try it out, and I do happen to have all the ingredients for that broccoli cheese soup... :P
You are a great teacher, Lan! Really learning a lot from your technique videos, thank you.
Thank you! My family is from Italy. We like our vegetables cooked.
Love this episode! Might have to try the green beans for Thanksgiving!
I'm definitely going to try it not for Thanksgiving though. Don't want to serve something new before I test it. 🤭
LOVE Lan's videos!!!
You know it's a great video when you want to cook all the the dishes mentioned to taste for yourself!
And yes, I "overcook" vegetables frequently. Especially in stews and soups, you kinda want some of the components to melt in with the liquid to become the flavourful sauce - well, I do anyway! Also love cooking veg like eggplant and zucchini into curries so that they turn to mush which means a thicker, tastier sauce for the background.
Same, I like over cooked carrots in chicken and dumplings because I don't want to bite into carrots. Overcooking them makes them basically blend in with the sauce while adding some flavor.
Loved your vegetable cooking review!! What an enjoyment!!
Lan, thank you for introducing well cooked vegetables. I am 68 years old, extraordinary healthy senior. All my life ate well done all food. Please share more of yours wise cooking art and science🥰🌹🎶🤗🍆🥕🧅
Great series. The last broc/spinach soup just blew me away. Brilliant. Can't wait. Thank you. xoxo
thank you soo much. i used to enjoy vegetables cooked that way that keep their color and are crisp. that’s the way you’re supposed to eat them these days! but now i need them well cooked because stomach is so darned sensitive!! argh! but i always feel, ridiculously, guilty. so thanks a lot :)
i just discovered your channel and i love it!! - like how to braise a steak correctly. science and cooking - perfect! 🌹🌱
This series is so great! Hoping for at least a hundred more episodes hahah
this series is outstanding.
What a great, informative video! Thank you.
This is very reminiscent of Alton Browns “Good Eats”. Love it
The green beans remind me of Filipino pinakbet. I'm glad this technique is being highlighted now. In Filipino cuisine, a lot of our vegetable dishes would be considered "overcooked" in the West, and even many Filipino-Americans have adopted this mindset (maybe some sort of colonial mindset) and express shame over how Filipino cuisine only "overcooks" vegetables many with snake beans, such as in dishes like pinakbet or nilaga or kare-kare, or that we shy away from eating raw veg (this isn't actually true, but it is true for certain regional cuisines). And then now you have some nutrititionists tell you that cooking certain vegetables actually bring out its nutrients better.
This was an incredible video. Every recipe piqued my interest and challenged my assumptions about those vegetables.
You're winning me back as a viewer with Lan. Love her! 😘👏
Ratatouille tastes even better frozen and reheated if you leave out the zucchini before freezing and add them fresh afterwards. And Emmentaler cheese on top makes it magical
Been making that delicious broccoli soup since it appeared so many years ago in the magazine.
Can’t wait to try the others,thank you!
We want to more of this!! We love Lan, and also would like a lot more information like this!!!
Love this series! Great hosting, Lan Lam!!!
Lan is my favorite cooking teacher on TH-cam. I learn something new in every one of her videos. I am an experienced cook who has cooked professionally and at home. Great stuff! Thanks!
YUM!!! Lan Lam is teaching us how to put umami flavor into veggies by "overcooking" them the right way!
This was wonderful, thank you!
Here is again the Goddess of cooking, science, and goodness.
Your videos and television segments are delightful: educational, descriptive, sensual, and humorous. Thank you for rocking the foods!
The broccoli cheddar soup was absolutely stellar. Picked up my bowl and chugged it. 👌👌👌
This makes me want to like eggplant. Think this cooking of green beans will help my digestion to have an easier time. I like broccoli mush. Spinach is a great idea.
With my roommates with often do a delicious zucchini sauce for pasta. Simply cut a lot of zucchini put it in a pan and add soy sauce generously.
Cook it for ~half an hour until it completely dissolves. The soy sauce gives it a nice umami kick.
Lan is so refreshing. So many food personalities are over-the-top, loud and annoying. Understated class and great technique -- that's my kind of cook.
For an intense flavour try sliced mushrooms in a saucepan cover with just enough water and bring to the boil then simmer until saucepan is almost fully evaporated, leaving just a tablespoon or two in the bottom. Finish with butter and season. Add a splash of truffle oil for next level.
As a kid, I was lucky enough to grow up with parents who had a large garden and long cooked their vegetables. Some of the best vegetables I ever ate.
These are in fact my grandmother's green beans! Lucky me!
Pretty standard and popular Greek dish. The twist here is the baking soda. Only problem is the recipe needs more olive oil!
Cook your green beans and some nearly boiling water and some oil or bacon grease and they sure do taste better than crunchy green beans! That is in my own humble opinion!😁
Lan Lam makes everything so interesting. These Technique videos are incredible!
Watching this was really worth my time, thank you.
Made the broccoli cheese soup today. So good!
Lan Lam is just amazing... She speaks so clearly and so passionately about food, it just gives me so much joy and desire to cook
Another amazing, like top 10, video from Lan and the team. Really fantastic techniques I learned.
Yay! More Lan!!!