I really do love the approach of saying "let's not think of [some boogie word like 'sticking' or 'adding water'] in simple terms as "bad" or "good," but instead, let's try to understand the principles that would make it suitable or unsuitable for some purpose." That's something people could apply to more than just food, but it's really empowering as a home cook.
I think if you really dig deep and think about this concept you might find that we collectively behave this way for lots of things even outside of cooking. It may be good to consider where else this shift in perspective could do some good :)
Stuck on food is actually really easy to clean, you just need heat. Either clean it while it's still at least warm, or if it's cooled what I do is put it back on the burner and put water in it. Let the water get hot, then scrape with a spatula or whatever and it comes off with no effort. Then dump the water, wash with soap and rinse and no scrubbing needed. In short, the easiest way to clean stuck-on food particles is just simply water and heat, more than what your faucet can provide on it's own. Think of it as "deglazing" the pan, like you would while cooking to make a pan sauce. I think a lot of cooking is how to clean efficiently, as that's a big hurdle for beginning and even veteran cooks to get motivated to cook more at home. I would love to see a video that breaks down how to efficiently plan out your meal prep and cooking time to clean in your downtime, to leave less a mess at the end, and how to efficiently clean various things in the kitchen. Being able to walk away from a clean kitchen with the only thing left to clean being the dishes I'm eating off of is a wonderful feeling. And walking into a clean kitchen for the next meal dramatically increases motivation to not just make something lazy and unhealthy as well. I think this would be just as helpful to people wanting to cook more as technical tips on cooking itself, and something that is pretty widely ignored by most cooking channels.
@@LecaroJ That does work, but it does still require using up baking soda, and still requires scrubbing. Putting it back on the stove with water in it then heating it up means less waste of baking soda, and once it heats up everything just comes off with zero effort, again like deglazing a pan works. Often I just skip the whole thing entirely and clean the pan almost immediately after I'm done cooking once it's cooled down enough to avoid damage to the pan. Just the little residual heat left is usually more than enough for everything to come up with no scrubbing, and then i don't have to come back later and scrub or do anything. I don't mind waiting an extra minute to get to eat, if it saves me lots of work in the long run.
@@LecaroJ I mean, that’s each time, either way weird hill to die on. Using baking soda up at all, then still having to scrub, vs. using a couple minutes to reheat the pan with some water and literally not having to scrub at all? Seriously, just try it, either clean the pan once it’s cooled down a bit but still warm, or reheat it with a bit of water and deglaze it. I too used to use baking soda as well, but that method pales in comparison to just a bit of heat and water.
Same!!!! I'm trying it for breakfast in the morning ASAP! I've always LOVED French toast. But it does take forever to make 😅 that's why I use my huge 3 qt all purpose pan bc I can get more slices in. But this, this is golden
Lan - you hooked me on the French Toast! My favorite from childhood that my father would make for me on my birthday. I continue this tradition today - but I can only make 4 at a time and when the grandkids smell it cooking they all rush down to the table and I find myself at the end of the line hoping I have enough bread in the pantry. I think this year I'll cook them using your method - 8 slices all done up at once and by the time the young ones start arriving I should be halfway done my jumbo stack w/ maple syrup, friut & berry compote and steaming mug of coffee. I think this may be the year when one of them steps up to carry the load because Opa always takes a nap after his birthday breakfast ;)
I started using Martha Stewart’s pan method years ago, and it’s a fab way to make a pile for a crowd! I like to sprinkle some pecans on about two minutes from the end - no need to toast them separately.
This is good advice for Muffins as well. I always make a point to lightly grease only the bottom of the muffin tin, that way the sides stick and the batter rises more, leading to thick, plump muffin tops.
The french toast! The foiled saucepan squish! I was already a proponent for letting things stick to crisp and build flavor and fond, but I STILL had my mind blown!
@@soramawarin When the rice is done cooking and you've turned the heat off, do not take the lid off. Just let the rice sit in the hot steam of the pot for about 10 minutes. The rice should be fluffy and not stick to the bottom. This is how I was taught to cook and have never had stuck on rice; maybe someone else can explain the science behind it.
My day just got better after seeing another lesson from Lan! I have never liked the idea of a 'smash' burger but now I need to go get some hamburger and try them as watching Lan made me want to enjoy them too! Lan you are a wonderful teacher and lovely host.
The "Smash Burgers" secret is that it maximizes the surface area that has gone through the maillard reaction, the sticking the two patties together with cheese will bring back the mouthfeel of a thick patty. mmmmmmm
I don’t eat meat anymore, but always loved a smash burger! Also a great opportunity for a pile of crisp lettuce, slice of heirloom tomato and some Duke’s. 😋 Never was a fan of a thick patty.
So good! I got sick of buying non-stick pans over and over again. A decade ago I threw out my last non-stick pan and have never looked back, in fact, it has only made food more delicious. There’s a learning curve to it but once learned you’ll have pans you can pass down for many generations to come.
Me too! I got sick of having to buy non-stick pans every year. Hence buying cheap stuff made sense. But buying cheap pans is tricky! However, I solved the problem. I haven't used my non-stick for about two years. 2 things. 1. I bought several Kanda Nitrided Woks and pans. 2. I bought a Strata tri-ply Carbon Steel, Aluminum, and Stainless Steel pan. For the later, I was very skeptical about it... sounds gimmicky to me... and on KickStarter, no less! But WTH, it's only about $120. Give it a try. And, it worked great! Light weight and spread heat like a regular All-Clad tri-ply pan, but has all the stick/non-stick property of cast iron! No more mission impossible for tossing a loaded cast iron! So I ordered two more. No more non-stick, unless the recipe absolutely calls for it.
Carbon steel is my new nonstick cooking vessel. No dangerous chemical coating and it cleans and maintains exactly like cast iron, but without the abrasive iron-leeching qualities.
I treated myself to my Christmas 2023 and bought a set of 10-12 pieces of All Clad 3 ! It was a small king’s ransom but so beautiful to cook in …I had to learn how to use it so that it acts like non stick pan . The fond I create is just beautiful for sauces and flavour. I got tired of tossing out non stick and replacing them every 4- 5 years . And I also bought Staub braiser and Dutch oven . So now my pots are in my Will and they will be passed on to my grand kids generation of home cooks !! Hahhaha Gosh , I hope they will learn to cook ! 🤞🤞🤞🤞 The lesson I learnt is don’t buy inexpensive kitchen equipment….even if you seemingly can’t find the money in your early marriage days ….buy 1-2 pieces one year at a time and over 7 years you would have equipment that will last you another 50 to 60 years. In the long run , you save money and have a much more enjoyable culinary journey. My adult kids won’t spend the money …cause they are boys ! SMH 🤦♀️ they would buy $400 sport shoes but not $250 cooking equipment. So I will buy them the pots , one at a time for their Christmas gift. My hubby says I am too practical ! Yeah ….they will remember me every time they use the pots.
@opwave79 Carbon steel has a higher iron content than cast iron. It can leech iron into acidic foods all the same. The trick for both types of cookware is to keep a good seasoning on the pan, and avoid acidic foods if possible (easier said than done).
Heat management has been huge for me preventing sticking too, not letting the pan get too hot, too quick lets me make sure meat proteins actually have time to do what Lan's demo showed without burning first!
Lan! Your smashburger example is contributing to the expansion of my thighs... as did your French toast and cake. Love your techniques and insights, truly.
Thanks for the video and great insights into the process. I don’t use any nonstick pans anymore. Mostly for sustainability reasons and health reasons. Most quality kitchen utensils can be used life long. Cast iron for high heat and stainless steel for my pots. Generations of cooks cooked without nonstick and as you can see, it gives additional taste if something “sticks” so let’s stick to it
I appreciate the microbiology you added! If it's any help, kids learn about proteins and denaturing in 9th grade (in the US anyway). Don't be afraid to get more detailed in your protein explanation if you want to!
wow, awesome explanation re the proteins folding, unfolding, and attaching to each other instead of the pan. love your smashies. not the way i dress them, but they're just as beautiful your way. one suggestion is to use a better-suited tool to scrape those smashies off the skillet. i use a very wide, heavy stainless steel spatula with a sharpened edge and a short handle. i can scoop them off cleanly and decisively with a lot of control and no possible flexing of any portion of the tool
I've learned to cook just about everything on stainless steel. A thin oil layer is more than enough to even cook eggs on! Super easy. And yes, for an excellent steak or burger, letting the stuck parts brown until they release is essential. No nonstick cookware for me.
I love, love, love, your videos. I always use your cold sear technique to cook steak and it comes out amazing every time. I can't wait to try this technique out too.
Your French Toast reminded me of my pan that I bought for making 6 pancakes simultaneously by using 2 burners. I was so excited when I found that pan, because when I make my gluten-free pancakes, I make the entire box and freeze them. So, the next time I make French Toast, don’t forget my magic skillet!!! 🧡
Knowing which type of cooking surface to use for which recipes goes a long way. For example, if I’m going tp make a pan sauce, I will use stainless steel. The stuck on bits get deglazed easily and I can scrape that tasty goodness into the pan sauce without worrying about scraping coating along with it.
This is the single most scientific and educational cooking channel ive ever seen, ive watched them on tv since i was a child. Their "tests" are basically scientific studies
Always happy to see…and hear…Lan of the lovely voice! I’m a big fan of lacy edged smash burgers, so it was cool to watch them being made. And that cake…wow! I want a piece of that cake! Thank you, Lan.
My mother bought me a lot of ice cream cakes for birthdays, growing up. Your video made me a bit nostalgic. Please do a video on ice cream cakes. She was a single mother and Baskin Robins was affordable, but I’d like to see where it could go.
These videos are so incredibly thoughtful and informative. Kudos to the whole team that makes them. If you are looking for ideas, here are a few I would find helpful. Thoughtful ways to use acid (lemon juice, vinegar, etc.) Using fruit or sugar in savory applications. Ways to use scraps/reduce food waste.
Super useful video! A great deal of technique is born from properly understanding the cooking process and learning to utilize it effectively! Thank you!
One topic that I rarely hear about is timing. In a general sense, getting all dishes out at the same time. Yorkshire pudding & Roast Beef is a good example.
I love the shiny grin in Lan's eyes as she eats the ice cream cake. It's like seeing a six-year-old girl taking delighted pleasure in the cake at her first real birthday party. Love you, Lan!!! 😍😄
Really good video. You'll get taller cookies, thicker sauces, faster caramelizing, and generally more structurally sound food if you allow some "sticking". But you'll also have more work scrubbing.
Love this video! So useful to know why things work like they do. Just a quick question, why a metal spatula? For the burger? Wont that mess up the skillet? I remember when buying my creuset that they adviced against metal cookware ^^ hope anyone can answer
You can use metal utensils on cast-iron and carbon steel pans. For pans with a coating (like non-stick pans), metal utensils will wear down the coating.
As someone who has made smash burgers for living. When making smash burgers it is best to use a stainless steel pan(no coating) without any oil, then flipping with a flat edged steel spatula with no holes
I could eat ice cream cake and listen to you read the phone book all day! The content is always amazing, but your voice is so pretty and soothing, with a lilt to keep it a little sassy. 😆
Thanks Lan. My pan sauces sucked for 25 years (no fond) , before I finally figured out to use stainless steel instead of my t-Fal frypan; stickage is goodage!
Any recommendations for how to cook e.g. fried rice on a stainless steel pan, or is the answer just that you shouldn't? This is one of those situations I really don't want it to stick, cause once it sticks it forms a layer of burnt rice that really doesn't want to come off and prevents you from cooking the rest of the rice properly.
This was fantastic as always! That ice cream cake looks incredible! I'd love to see a video about making it, especially as a lot of us have improved our ice cream game thanks to Dan's videos!
@@charlieharris3240 🤦 I completely missed that. I searched for a video on it but didn't find anything, but I guess the video is only on their website. Thank you for pointing that out to me!
Hi Lan, thanks for a very informative video! I would be very grateful if you can explain the technique and science behind how to make fluffy steamed buns with a perfectly smooth surface (ie no bubbles and wrinkles after the buns have cooled). Many thanks in advance! 🙏
I'm curious about the choice to put the mayo on the tomato and lettuce side of the burger? Mayo mixed with tomato juice is good, but mayo mixed with meat juices seems way better. Not sure if there's a best practice here though
Another great video from Lan! Next, how about a pan taste test? Seriously, teflon / non-stick surfaces impart a less than desirable taste, in my opinion. And there's even big differences between stainless and cast iron. Fired egg in butter works great for such a taste test.
In some South America and South East Asian cultures, letting rice stick to the pan creates a crispy rice delicacy. Sometimes it is serves as a sweet dessert or a savory meal.
Great video Lan, thanks much. I shy away from cooking sprays because of the long list of unpronounceable ingredients on the label. I have recently acquired combination spray/pour dispensers. I have peanut oil, avocado oil, olive oil and balsamic vinegar next to my cook top. I have my choice of "cooking sprays" whenever I need a thin coat of oil on a hot surface or food. Are these equivalent to the contents of a commercial spray can?
As far as the purpose of coating the surface of cookware to prevent sticking, any oil with decently high smoking temperature should work. Lan prob used those sprays because its what most people would be able to get to apply very thin layer of oil as possible (esp with baking). Imo even a brush and some tissue to wipe off some excess would prob work as well, but I havent experimented with it to actually say for sure.
In my experience, oil by itself is not as nonstick as cooking sprays like PAM. I don't think it's actually about getting an even layer. Butter (including ghee and even most plant butters/margarines) seem to be about as good as PAM. The reason PAM works better is mostly just the lecithin, which is a pretty inoffensive ingredient. It's basically a naturally occurring B vitamin precursor and can supposedly be bought in pure liquid form from health food stores, or online. I got some to make my own spray and I think it works very well. Lecithin, and other similar compounds, are probably why butters are more nonstick than pure oil. Most plant butters I've seen explicitly add lecithin in particular.
@@gcerchio I use 1/2 tsp lecithin per 3 TBSP oil. I also dilute it with another 3 TBSP Everclear because that seems to improve the spray of my Misto, but other types of dedicated oil sprayer might not need that. I used to use water, but it took like 3 to 5 _times_ as much. Alcohol also vaporizes easier, cools less, and probably prevents bacterial growth anyways. I haven't noticed any real changes in flavor. The lecithin I have basically tastes like a neutral oil, you don't need much lecithin in the spray, and you don't need much of the spray. And from what I can tell lecithin basically _is_ a fat/oil. It's a phospholipid, and "lipid" means fat. It's even 120 calories per tablespoon. It's just been (naturally) tweaked a bit so it can dissolve in water, etc.
Indian food uses this technique to make a dish called 'Khurchan' which literally means scraping. Khurchan can be of any vegetarian or non vegetarian curry. The name is based on the sound which the spatula makes on a metal pan. It is delicious but less common because of the effort involved in making it.
Thank you for this in service. I appreciate the info tremendously! I've been trying to up my incorporation of fond and usage of the Milliard effect recently and every bit of know-how helps.
Yup, those are tasty bits. I don't cook meat but when I did i'd use butter or wine or water drops to collect all the tasty bits up for a finishing touch.
I have a different approach to a smash burger . I get a portion of ground beef , put it in a quart freezer zip lock bag and use a similar method to smash it in the bag and freeze and it retains it's shape when you grill or pan fry it . Don't get me wrong , your way is great Lan . Just a suggestion since I've been doing this way for a while and it works especially when you are watching your diet . 😉
I really do love the approach of saying "let's not think of [some boogie word like 'sticking' or 'adding water'] in simple terms as "bad" or "good," but instead, let's try to understand the principles that would make it suitable or unsuitable for some purpose." That's something people could apply to more than just food, but it's really empowering as a home cook.
Very well said
：）
I think if you really dig deep and think about this concept you might find that we collectively behave this way for lots of things even outside of cooking. It may be good to consider where else this shift in perspective could do some good :)
In general, I try to avoid using both "good" or "bad", because without context they are meaningless. Sticking isn't "bad", it's harder to clean.
I agree with you but Honest question what are you using the word boogie for in here? Sticking isn’t particular a class issue.
This is an example of a great teacher. Good visual aids. Good demonstration of the ideas presented. Making science accessible.
Exactly. She also does a rly good job helping us understand the problem
yess! I love watching those while eating, it lets me know on what i can improve upon
she’s teaching people to use seed oils and pfas cake pans. so, she’s killing people, basically
America’s Test kitchen needed this woman so badly
False, she uses trash like “cooking spray “ aka industrial lubricant
Stuck on food is actually really easy to clean, you just need heat. Either clean it while it's still at least warm, or if it's cooled what I do is put it back on the burner and put water in it. Let the water get hot, then scrape with a spatula or whatever and it comes off with no effort. Then dump the water, wash with soap and rinse and no scrubbing needed.
In short, the easiest way to clean stuck-on food particles is just simply water and heat, more than what your faucet can provide on it's own. Think of it as "deglazing" the pan, like you would while cooking to make a pan sauce.
I think a lot of cooking is how to clean efficiently, as that's a big hurdle for beginning and even veteran cooks to get motivated to cook more at home. I would love to see a video that breaks down how to efficiently plan out your meal prep and cooking time to clean in your downtime, to leave less a mess at the end, and how to efficiently clean various things in the kitchen.
Being able to walk away from a clean kitchen with the only thing left to clean being the dishes I'm eating off of is a wonderful feeling. And walking into a clean kitchen for the next meal dramatically increases motivation to not just make something lazy and unhealthy as well. I think this would be just as helpful to people wanting to cook more as technical tips on cooking itself, and something that is pretty widely ignored by most cooking channels.
Yes, excellent suggestion!
Water and baking soda are efficient. Stainless steel pans need a little more time than non-stick.
@@LecaroJ That does work, but it does still require using up baking soda, and still requires scrubbing. Putting it back on the stove with water in it then heating it up means less waste of baking soda, and once it heats up everything just comes off with zero effort, again like deglazing a pan works.
Often I just skip the whole thing entirely and clean the pan almost immediately after I'm done cooking once it's cooled down enough to avoid damage to the pan. Just the little residual heat left is usually more than enough for everything to come up with no scrubbing, and then i don't have to come back later and scrub or do anything. I don't mind waiting an extra minute to get to eat, if it saves me lots of work in the long run.
I don't use up baking soda - a tablespoon is sufficient.
@@LecaroJ I mean, that’s each time, either way weird hill to die on. Using baking soda up at all, then still having to scrub, vs. using a couple minutes to reheat the pan with some water and literally not having to scrub at all?
Seriously, just try it, either clean the pan once it’s cooled down a bit but still warm, or reheat it with a bit of water and deglaze it. I too used to use baking soda as well, but that method pales in comparison to just a bit of heat and water.
2:33 I know that editor has to be proud of that tap/music sync...
While watching that scene I was thinking "The editor sure had fun with this"
So fun! I love moments like that in a video
@@werrstonThat one part of a video that comes out really well in the edit so you just keep rewatching it to admire your work...
Excellent observation
The twist: @parliament9502 is the editor.
8 pieces at once! This woman is in contact with cosmic cooking forces. As someone who loves French toast I have to try this method :)
My mornings are saved!
Same!!!! I'm trying it for breakfast in the morning ASAP! I've always LOVED French toast. But it does take forever to make 😅 that's why I use my huge 3 qt all purpose pan bc I can get more slices in. But this, this is golden
Lan - you hooked me on the French Toast! My favorite from childhood that my father would make for me on my birthday. I continue this tradition today - but I can only make 4 at a time and when the grandkids smell it cooking they all rush down to the table and I find myself at the end of the line hoping I have enough bread in the pantry. I think this year I'll cook them using your method - 8 slices all done up at once and by the time the young ones start arriving I should be halfway done my jumbo stack w/ maple syrup, friut & berry compote and steaming mug of coffee.
I think this may be the year when one of them steps up to carry the load because Opa always takes a nap after his birthday breakfast ;)
I started using Martha Stewart’s pan method years ago, and it’s a fab way to make a pile for a crowd! I like to sprinkle some pecans on about two minutes from the end - no need to toast them separately.
Your breakfast sounds so cozy and delicious.
This is good advice for Muffins as well. I always make a point to lightly grease only the bottom of the muffin tin, that way the sides stick and the batter rises more, leading to thick, plump muffin tops.
Thanks for the advice!
The french toast! The foiled saucepan squish! I was already a proponent for letting things stick to crisp and build flavor and fond, but I STILL had my mind blown!
I'm a simple home cook, I see Lan I click cos I know about to learn something great!
I love food science. Because of it I can make white rice in a stainless steel pan for years with no sticking and no burned parts on the bottom.
How do you do that?
@@soramawarin When the rice is done cooking and you've turned the heat off, do not take the lid off. Just let the rice sit in the hot steam of the pot for about 10 minutes. The rice should be fluffy and not stick to the bottom. This is how I was taught to cook and have never had stuck on rice; maybe someone else can explain the science behind it.
Another good one I learned from ATK - skin-on chicken thigh. It will stick at first, but won’t once it’s crispy.
That's my experience with eggs. Don't touch them for the first minute, let them cook on the bottom and they naturally separate.
My day just got better after seeing another lesson from Lan! I have never liked the idea of a 'smash' burger but now I need to go get some hamburger and try them as watching Lan made me want to enjoy them too! Lan you are a wonderful teacher and lovely host.
The "Smash Burgers" secret is that it maximizes the surface area that has gone through the maillard reaction, the sticking the two patties together with cheese will bring back the mouthfeel of a thick patty. mmmmmmm
I am still not a fan of the smashed burger. I want my burger to have substance.🍔
@@mikehammond7277 What do you mean by substance? Thickness?
I don’t eat meat anymore, but always loved a smash burger! Also a great opportunity for a pile of crisp lettuce, slice of heirloom tomato and some Duke’s. 😋 Never was a fan of a thick patty.
@mkehammond7277 not thinking too hard....
So good! I got sick of buying non-stick pans over and over again. A decade ago I threw out my last non-stick pan and have never looked back, in fact, it has only made food more delicious. There’s a learning curve to it but once learned you’ll have pans you can pass down for many generations to come.
Me too! I got sick of having to buy non-stick pans every year. Hence buying cheap stuff made sense. But buying cheap pans is tricky! However, I solved the problem. I haven't used my non-stick for about two years. 2 things. 1. I bought several Kanda Nitrided Woks and pans. 2. I bought a Strata tri-ply Carbon Steel, Aluminum, and Stainless Steel pan. For the later, I was very skeptical about it... sounds gimmicky to me... and on KickStarter, no less! But WTH, it's only about $120. Give it a try. And, it worked great! Light weight and spread heat like a regular All-Clad tri-ply pan, but has all the stick/non-stick property of cast iron! No more mission impossible for tossing a loaded cast iron! So I ordered two more. No more non-stick, unless the recipe absolutely calls for it.
Carbon steel is my new nonstick cooking vessel. No dangerous chemical coating and it cleans and maintains exactly like cast iron, but without the abrasive iron-leeching qualities.
I treated myself to my Christmas 2023 and bought a set of 10-12 pieces of All Clad 3 ! It was a small king’s ransom but so beautiful to cook in …I had to learn how to use it so that it acts like non stick pan . The fond I create is just beautiful for sauces and flavour.
I got tired of tossing out non stick and replacing them every 4- 5 years . And I also bought Staub braiser and Dutch oven . So now my pots are in my Will and they will be passed on to my grand kids generation of home cooks !! Hahhaha Gosh , I hope they will learn to cook ! 🤞🤞🤞🤞
The lesson I learnt is don’t buy inexpensive kitchen equipment….even if you seemingly can’t find the money in your early marriage days ….buy 1-2 pieces one year at a time and over 7 years you would have equipment that will last you another 50 to 60 years.
In the long run , you save money and have a much more enjoyable culinary journey.
My adult kids won’t spend the money …cause they are boys ! SMH 🤦♀️ they would buy $400 sport shoes but not $250 cooking equipment. So I will buy them the pots , one at a time for their Christmas gift.
My hubby says I am too practical ! Yeah ….they will remember me every time they use the pots.
@opwave79
Carbon steel has a higher iron content than cast iron. It can leech iron into acidic foods all the same. The trick for both types of cookware is to keep a good seasoning on the pan, and avoid acidic foods if possible (easier said than done).
I wish I started with cast iron & carbon steel pan. Would hv saved me lots of $ from IKEA non stick pans 😂😅
Heat management has been huge for me preventing sticking too, not letting the pan get too hot, too quick lets me make sure meat proteins actually have time to do what Lan's demo showed without burning first!
Love Lan! She's the best.
And Lisa!
LAN’s voice is so calming. Love her videos.
All of these recipes are kinda magical, the cake tip especially just made me sit and think about how I'm going to try and use it
Alton Brown vibes with the scientific explanations. Good work, chef. Now I want to try a smash burger in my cast iron.
Lan! Your smashburger example is contributing to the expansion of my thighs... as did your French toast and cake. Love your techniques and insights, truly.
If you sprinkle some salt after heating oil on pan, it helps ... Meat, eggs usually comes out pretty clean and sticks less
What about potato rosti?
Thanks for the video and great insights into the process. I don’t use any nonstick pans anymore. Mostly for sustainability reasons and health reasons. Most quality kitchen utensils can be used life long. Cast iron for high heat and stainless steel for my pots. Generations of cooks cooked without nonstick and as you can see, it gives additional taste if something “sticks” so let’s stick to it
Whoa, sheet pan french toast all in one batch! Gonna have to try that one! Love you, Lan! ❤
I appreciate the microbiology you added! If it's any help, kids learn about proteins and denaturing in 9th grade (in the US anyway). Don't be afraid to get more detailed in your protein explanation if you want to!
wow, awesome explanation re the proteins folding, unfolding, and attaching to each other instead of the pan. love your smashies. not the way i dress them, but they're just as beautiful your way. one suggestion is to use a better-suited tool to scrape those smashies off the skillet. i use a very wide, heavy stainless steel spatula with a sharpened edge and a short handle. i can scoop them off cleanly and decisively with a lot of control and no possible flexing of any portion of the tool
I've learned to cook just about everything on stainless steel. A thin oil layer is more than enough to even cook eggs on! Super easy. And yes, for an excellent steak or burger, letting the stuck parts brown until they release is essential. No nonstick cookware for me.
Proteins morphing - what a genius illustration! One of a kind mind!
I love, love, love, your videos. I always use your cold sear technique to cook steak and it comes out amazing every time. I can't wait to try this technique out too.
LAN is ALWAYS informative & ON POINT !! A wonderful teacher!! Definitely an asset to keep !!
Your French Toast reminded me of my pan that I bought for making 6 pancakes simultaneously by using 2 burners. I was so excited when I found that pan, because when I make my gluten-free pancakes, I make the entire box and freeze them. So, the next time I make French Toast, don’t forget my magic skillet!!! 🧡
Knowing which type of cooking surface to use for which recipes goes a long way. For example, if I’m going tp make a pan sauce, I will use stainless steel. The stuck on bits get deglazed easily and I can scrape that tasty goodness into the pan sauce without worrying about scraping coating along with it.
Delightful education! ❤thank you
Lam & the team that supports this fantastic work: You are all amazing. Thanks for this great video!
Give Lan Lam a raise!
Techniquely and what’s eating Dan are the best shows for me
Lan is a scientist, an artist, and a damn good cook! 😄
This is the single most scientific and educational cooking channel ive ever seen, ive watched them on tv since i was a child. Their "tests" are basically scientific studies
Reminds me of Good Eats.
Always happy to see…and hear…Lan of the lovely voice! I’m a big fan of lacy edged smash burgers, so it was cool to watch them being made. And that cake…wow! I want a piece of that cake! Thank you, Lan.
My mother bought me a lot of ice cream cakes for birthdays, growing up. Your video made me a bit nostalgic. Please do a video on ice cream cakes. She was a single mother and Baskin Robins was affordable, but I’d like to see where it could go.
Lan content is so consistently good, it's unreal.
Lan is magic. She explains things so beautifully and is both engaging and charming.
Thank you! She truly is magic.
Lan is such a great addition to the team
I love how she explains the science behind cooking ❤😊
There needs to be a global ban on non stick cookware for its permanent damage to the environment
Also carcinogenic
These videos are so incredibly thoughtful and informative. Kudos to the whole team that makes them.
If you are looking for ideas, here are a few I would find helpful.
Thoughtful ways to use acid (lemon juice, vinegar, etc.)
Using fruit or sugar in savory applications.
Ways to use scraps/reduce food waste.
Thank you a lot, as an Absolute lazy and ignorant Cooker this simple explanation change entirely my perspective
I was extremely skeptical in the beginning but I’m convinced! This is fascinating.
Super useful video! A great deal of technique is born from properly understanding the cooking process and learning to utilize it effectively!
Thank you!
One topic that I rarely hear about is timing. In a general sense, getting all dishes out at the same time. Yorkshire pudding & Roast Beef is a good example.
I love the shiny grin in Lan's eyes as she eats the ice cream cake. It's like seeing a six-year-old girl taking delighted pleasure in the cake at her first real birthday party. Love you, Lan!!! 😍😄
The way Lan speaks and moves is almost poetic
Lan is a National Treasure
ATK and especially you are a Godsend for home cooks. 😊
Brilliant demonstration with your plastic tubes! Always wondered why that happened in my cast iron pan. 👍
Lan Lam is awesome. I'll watch any video she makes.
What a pleasant voice she has, no voice frying, no yelling - wonderful!
The voice is nice indeed, but she does use vocal fry in her lower register.
Really good video. You'll get taller cookies, thicker sauces, faster caramelizing, and generally more structurally sound food if you allow some "sticking". But you'll also have more work scrubbing.
Lan: “You need to make your food stick.”
Me, a diligent student, getting all my bamboo skewers out of the drawer: “Ok cool! Now what?”
True Very True, when cooking food when a. Rust happens it is easy to release and turn or remove from.
Another fascinating lesson from Lan!
Great video! The unseasoned tomato’s made me cry a little
Fantastic explanation
Lan is awesome, as always!
Literally one of the best TH-cam channels.
Lan, Dan, and the Lisa/Hannah collabs are the best, I usually skip the other regulars.
Deglazing can be a wonderful thing... Makes cleaning easier and can be the base of a delicious gravy.
Love this video! So useful to know why things work like they do. Just a quick question, why a metal spatula? For the burger? Wont that mess up the skillet? I remember when buying my creuset that they adviced against metal cookware ^^ hope anyone can answer
You can use metal utensils on cast-iron and carbon steel pans. For pans with a coating (like non-stick pans), metal utensils will wear down the coating.
These are the best tips for the kitchen. Helps me be a better cook and my family happy eaters!
There should be a movie called " There's something about Lan " she's awesome ❤
She still got it! Love this series.
As someone who has made smash burgers for living. When making smash burgers it is best to use a stainless steel pan(no coating) without any oil, then flipping with a flat edged steel spatula with no holes
I could eat ice cream cake and listen to you read the phone book all day! The content is always amazing, but your voice is so pretty and soothing, with a lilt to keep it a little sassy. 😆
Thanks Lan. My pan sauces sucked for 25 years (no fond) , before I finally figured out to use stainless steel instead of my t-Fal frypan; stickage is goodage!
Best cooking instructor ever, thank you as always for creative and clear preparations!!!!!
When Lan Lam writes a book, I'm buying.
my first Lan Lam experience ~ I am besotted. Also incredibly hungry for a smash burger
Amazing explanation. I've never really understood the logic behind smashburgers until now.
Any recommendations for how to cook e.g. fried rice on a stainless steel pan, or is the answer just that you shouldn't? This is one of those situations I really don't want it to stick, cause once it sticks it forms a layer of burnt rice that really doesn't want to come off and prevents you from cooking the rest of the rice properly.
This lesson stuck to my brain.
Underated comment.
Thank you to share your lesson Lan. I hope you have a good day.
I find that if you put parchment between the burger and what you are smashing it with, it helps for it not to stick to your smasher
Love her creativity, no holding back
This was fantastic as always! That ice cream cake looks incredible! I'd love to see a video about making it, especially as a lot of us have improved our ice cream game thanks to Dan's videos!
Follow the link in the video description.
@@charlieharris3240 🤦 I completely missed that. I searched for a video on it but didn't find anything, but I guess the video is only on their website.
Thank you for pointing that out to me!
Hi Lan, thanks for a very informative video! I would be very grateful if you can explain the technique and science behind how to make fluffy steamed buns with a perfectly smooth surface (ie no bubbles and wrinkles after the buns have cooled). Many thanks in advance! 🙏
Thank you Lan
I'm curious about the choice to put the mayo on the tomato and lettuce side of the burger? Mayo mixed with tomato juice is good, but mayo mixed with meat juices seems way better. Not sure if there's a best practice here though
Wow that cake 😍 I would love to see an episode of how to make one like that. Great tips as usual. Thank you for sharing with us!!
That honestly looks like the most delicious Smashburger I’ve ever seen.
Another great video from Lan! Next, how about a pan taste test? Seriously, teflon / non-stick surfaces impart a less than desirable taste, in my opinion. And there's even big differences between stainless and cast iron. Fired egg in butter works great for such a taste test.
In some South America and South East Asian cultures, letting rice stick to the pan creates a crispy rice delicacy. Sometimes it is serves as a sweet dessert or a savory meal.
Hi ! Fermented food, I would love to learn about safe ways to include fermentation in my cooking techniques. Thank you for the video ❣️❣️❣️
I just love the videos with Lan! Now I want to eat the French toast, the smash burger, and the ice cream cake.
That burger looks so good!!!
Such a useful visual illustration, thank you so much for this!
Great video Lan, thanks much. I shy away from cooking sprays because of the long list of unpronounceable ingredients on the label. I have recently acquired combination spray/pour dispensers. I have peanut oil, avocado oil, olive oil and balsamic vinegar next to my cook top. I have my choice of "cooking sprays" whenever I need a thin coat of oil on a hot surface or food. Are these equivalent to the contents of a commercial spray can?
As far as the purpose of coating the surface of cookware to prevent sticking, any oil with decently high smoking temperature should work. Lan prob used those sprays because its what most people would be able to get to apply very thin layer of oil as possible (esp with baking). Imo even a brush and some tissue to wipe off some excess would prob work as well, but I havent experimented with it to actually say for sure.
In my experience, oil by itself is not as nonstick as cooking sprays like PAM. I don't think it's actually about getting an even layer. Butter (including ghee and even most plant butters/margarines) seem to be about as good as PAM.
The reason PAM works better is mostly just the lecithin, which is a pretty inoffensive ingredient. It's basically a naturally occurring B vitamin precursor and can supposedly be bought in pure liquid form from health food stores, or online. I got some to make my own spray and I think it works very well. Lecithin, and other similar compounds, are probably why butters are more nonstick than pure oil. Most plant butters I've seen explicitly add lecithin in particular.
@@MustSeto Thanks, what ratio of oil to lecithin do you use? Does it alter the taste of the oil?
@@gcerchio I use 1/2 tsp lecithin per 3 TBSP oil. I also dilute it with another 3 TBSP Everclear because that seems to improve the spray of my Misto, but other types of dedicated oil sprayer might not need that. I used to use water, but it took like 3 to 5 _times_ as much. Alcohol also vaporizes easier, cools less, and probably prevents bacterial growth anyways.
I haven't noticed any real changes in flavor. The lecithin I have basically tastes like a neutral oil, you don't need much lecithin in the spray, and you don't need much of the spray.
And from what I can tell lecithin basically _is_ a fat/oil. It's a phospholipid, and "lipid" means fat. It's even 120 calories per tablespoon. It's just been (naturally) tweaked a bit so it can dissolve in water, etc.
Indian food uses this technique to make a dish called 'Khurchan' which literally means scraping.
Khurchan can be of any vegetarian or non vegetarian curry. The name is based on the sound which the spatula makes on a metal pan. It is delicious but less common because of the effort involved in making it.
Potato masher with a couple layers of a thicker foil is my preference for 'smash' burgers, same straight down movement, less weight to control.
You're the best Lan....great video!
0:15 woah.... I just realized that. Cos whenevee I cook sometimes it sticks and it turns out way tooooo good and always surprise me!
Thank you for this in service. I appreciate the info tremendously! I've been trying to up my incorporation of fond and usage of the Milliard effect recently and every bit of know-how helps.
Yup, those are tasty bits. I don't cook meat but when I did i'd use butter or wine or water drops to collect all the tasty bits up for a finishing touch.
I have a different approach to a smash burger . I get a portion of ground beef , put it in a quart freezer zip lock bag and use a similar method to smash it in the bag and freeze and it retains it's shape when you grill or pan fry it . Don't get me wrong , your way is great Lan . Just a suggestion since I've been doing this way for a while and it works especially when you are watching your diet . 😉
I think the term smash burger means specifically smashing it in the pan (?)