She’s the best

😊😅😅😅😊😅😅😅😊😅😊😅😊😅😅😅😊😊😊😊😊😊😊😅😅😊😊😊😊😊😊😊😅😊😊😊😊😊😊😊😅😅😅😅😅😅😅😅😅😅😅😊😊😅😅😅😅😊😊😊😊😊😊😊😊😊😅😊😊😅😅😅😊😊😅😅😅😊😊😊😊😊😊😊😅😅😊😊😊😊😊

I agree - I’ve definitely upped my game based on these videos.

Total pro. I love the process of listening to masters, it's 'obvious' and makes it pleasureable during the learning process.

I'm surprised at all the positive reactions like yours. There are a LOT of problems with this video, to the point I'd call it disinformative and borderline dangerous. Just for instance: how much kosher salt did she tell you to use for 5.3 quarts of water? If you don't remember, that's fine--in fact I'd be surprised if anyone here can figure it out without rewinding the video. But her explanation was maybe eight times more complicated than it needed to be. Or consider: she walks you through how to calculate salt for direct salt rub. She then illustrated this by showing a couple recipes, right? Or... wrong? Did you see her weigh the meat? Nope. Did you see her actually measure the salt? Nope. She's giving you the appearance that she's teaching a method, then showing that method in a real-world application. But she's not actually using what she taught. She's also showing examples of unsanitary and inefficient work processes too. For instance: handling both salt bowl and meat with the same hand, and you know she's not washing her hand because the sink's on the other side of the room... and how does she know when the pork's done baking? She doesn't test the temp. And she cuts the meat immediately instead of resting it, so all the juice comes pouring out. These are bad habits she's teaching you. I want to like the vid but I think it's giving you the feeling that you're learning, but without actually teaching any information, and also not teaching good habits.

Yeah with dry brining i have been able to tenderize cheap beef cuts to become tender without losing the chew.

I'm really surprised at all the positive reactions. There are a LOT of problems with this video, to the point I'd call dangerous. For instance: how much kosher salt did she tell you to use for 5.3 quarts of water? If you don't remember, that's fine... in fact I'd be surprised if anyone here can figure it out without rewinding the video. But her explanation was maybe eight times more complicated than it needed to be. Or consider: she walks you through how to calculate salt for direct salt rub. She then illustrated this by showing a couple recipes, right? Or... wrong? Did you see her weigh the meat? Nope. Did you see her actually measure the salt? Nope. She's giving you the appearance that she's teaching a method, then showing that method in a real-world application. But she's not actually using what she taught. She's also showing examples of unsanitary and inefficient work processes too. For instance: handling both salt bowl and meat with the same hand, and you know she's not washing her hand because the sink's on the other side of the room. And how does she know when the pork's done baking? She doesn't test the temp? And she cuts the meat immediately instead of resting it, so all the juice comes pouring out. These are bad habits she's teaching you. I think it's giving you the feeling that you're learning, but without actually teaching any information, and also not teaching good habits.

@@lqr824 Interesting comment. Curious, where is the 5.3 quarts mentioned? I must have missed it. In any case, if I needed 5.3 quarts of brine I'd make the way Lan shows, (for meat: .5 cups per 2 quarts) so make 6 quarts using 1.5 C kosher salt. Or you could make 5.3 quarts using 1.25 cup with just a bit more salt and it would be close enough. But why would you need exactly 5.3 quarts of a brine??? Lan is a professional chef, I guarantee you she can weigh the meat with her eyes. Or look at the package label. She tells us what the best % is and the amount of salt per pound by type of meat, so you weigh your meat and figure it out. You don't need to watch her figure it out for her particular cut of meat. Or maybe you do? Regarding your "unsanitary" claim, you'll notice the salt for the chicken is in a small dish. That salt and the dish disappear when she's done with it because it's not reused. I do the same in my kitchen. Also, she salts the pork with her left hand and turns the meat with her right. I think it's safe to assume Lan knows to wash her hands when it's needed. You don't literally see her washing her knife, cutting board, etc. but we can assume they get washed! Lots of useful information in this compilation of salting techniques that can be applied across all kinds of meats and across all kinds of recipes.

​@@lqr824 i dont see her taking a bath, does she ever take a bath?

Yes please, can we get some more details in the description regarding the weights of salt for each type of meat and method?

In addition to weight measurement, add metric (Even if simply saying "Weight and metric measures can be found in the description."

@@ronjenkins4257 yeah she kind of lost me with all those cups and quaters

​@@artolaganus AGREE !!!! what happened to simple ratio.. "1 part salt to 4 parts water"

​@@Gajimicuuuujj

I'm surprised at all the positive reactions. There are a LOT of problems with this video, to the point I'd call it dis-informative and borderline dangerous. Just for instance: how much kosher salt did she tell you to use for 5.3 quarts of water? If you don't remember, that's fine... in fact I'd be surprised if anyone here can figure it out without rewinding the video. But her explanation was maybe eight times more complicated than it needed to be. Or consider: she walks you through how to calculate salt for direct salt rub. She then illustrated this by showing a couple recipes, right? Or... wrong? Did you see her weigh the meat? Nope. Did you see her actually measure the salt? Nope. She's giving you the appearance that she's teaching a method, then showing that method in a real-world application. But she's not actually using what she taught. She's also showing examples of unsanitary and inefficient work processes too. For instance: handling both salt bowl and meat with the same hand, and you know she's not washing her hand because the sink's on the other side of the room... and how does she know when the pork's done baking? She doesn't test the temp? And she cuts the meat immediately instead of resting it, so all the juice comes pouring out. These are bad habits she's teaching you. I think it's giving you the feeling that you're learning, but without actually teaching any information, and also not teaching good habits.

@@lqr824 She absolutely temped the pork as it came out of the oven. There's a clip of her doing so at 9:48, as she talks about the temperature she's looking for. Also she DID rest her meat, you must have missed that as well. The amounts listed were meant to be a rule of thumb for home cooks, and they are probably so precise because they are a test kitchen and they need that precision when testing recipes. Once you get comfortable working with food and salt, though, you get a good feel for how much salt to add for just basic seasoning purposes. For the brine, clearly it was pre-measured, as is done in just about every other cooking video, and she measured the salt for the chicken as well. They didn't baby us through the calculations for the individual recipes (of which there were three - one for each technique) because they wanted the video to be concise. Likewise they are going to cut out all of the hand-washing because it wouldn't make for good use of time in the video. It's really not hard to pause and screenshot the salt amounts they instruct you to use, or rewind a video to write something down. And if you don't know that you should wash your hands and sanitize surfaces after handling meat, then maybe this isn't a good first video for you. The only thing I will agree with you on is that I was surprised to see her dip the meaty teaspoon back into the bowl of salt that clearly had more salt than she needed. However, I imagine she could probably use the remainder in another raw meat application as they're filming clips. I doubt these were filmed in the order they were presented to us. If you're looking for a real time, entry-level tutorial on all the ins and outs of cooking meat with multiple recipes per technique, maybe an 11-minute video about 3 specific techniques, whose title heavily implies that it is for people who have cooked meat before, isn't the place to look.

@@AnnaReed42I was gonna say, this video is clearly for those who have cooked enough and want to advance their cooking skills lol well said.

@@AnnaReed42 You’re right on point. I love her videos and all the American Test Kitchen’s 😊

Seconded, especially during the brining bit the amount of salt *based on the type of salt you use* could have been skipped if ratios or grams had been used :(

THANKS❤

indeed, dry brining whole chicken is insanely good for literally everything. taste, crisp, juice, flavour.

Yup, this is where cooking gets better and better!!

I don't think she's teaching much. There are a LOT of problems with this video, to the point I'd call it dis-informative and borderline dangerous. Do you remember, for instance: how much kosher salt did she tell you to use for 5.3 quarts of water? If you don't remember, that's fine... in fact I'd be surprised if anyone here can figure it out without rewinding the video. But her explanation was maybe eight times more complicated than it needed to be. Or consider: she walks you through how to calculate salt for direct salt rub. She then illustrated this by showing a couple recipes, right? Or... wrong? Did you see her weigh the meat? Nope. Did you see her actually measure the salt? Nope. She's giving you the appearance that she's teaching a method, then showing that method in a real-world application. But she's not actually using what she taught. She's also showing examples of unsanitary and inefficient work processes too. For instance: handling both salt bowl and meat with the same hand, and you know she's not washing her hand because the sink's on the other side of the room... and how does she know when the pork's done baking? She doesn't test the temp? And she cuts the meat immediately instead of resting it, so all the juice comes pouring out. These are bad habits she's teaching you. I think it's giving you the feeling that you're learning, but without actually teaching any information, and also not teaching good habits.

​@lqr824 are you really copying and pasting this comment of yours to respond to all the popular comments about how it's helped people? 😂 it's some inspiration for people to rethink salt as a seasoning. we don't need footage of her washing her hands and the cutting board every single time.

@@hellaBayAr3a bro acting like an 11 minute video is going to cover every single aspect of the theory of adding salt to food in painstaking detail including instructing the viewer on when they should wash their hands

I even quit marinating London Broils years ago and salt and pepper them the day before, like I do with steaks. Maybe a little garlic powder, but that's all. Tender and brings out the beefy flavor.

???? ATK has been acknowledging the difference in measuring between Morton's and Diamond Crystal kosher salts for years. There's even a video of a young J. Kenji (before the López) Alt on their website talking about it from around 2008. 🤷🏼‍♀

@@sandrah7512 You may be a historian and/or an apologist for ATK but the difference in Kosher salts is almost never acknowledged. When you have to go back to a young Kenji Alt to prove your point; I think rather you are proving my point. ATK is very sloppy when it publishes its' recipes.

@@d.t.1470 You said "Finally" and "Better late than never". I could've chosen any one of a number of other videos from their TV shows, citations on their websites, in their cookbooks or magazines or even videos uploaded here to their KZfaq channel. My point in mentioning that video wasn't me grasping at straws as you seem to imply, but that "finally" was at least 15 years ago.

@@sandrah7512 It really is quite simple. If you publish a recipe and specify "kosher salt" then you should mention the quantity for each of the two major brands. How hard is that???? As I said you appear to be an apologist or a long term fan