The Secrets to Easy & Delicious Pan Sauces

The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam

Рет қаралды 593,460

Күн бұрын

Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated's Lan Lam shows you how to achieve versatile pan sauces in a flash.
Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce: cooks.io/3CEyn8j
Recipe for Red Wine Pan Sauce: cooks.io/3XlkANt
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Пікірлер: 449

@dkatzism Жыл бұрын

I am such a Lan fan!

@PecanPie1102 Жыл бұрын

Saving Pickle juice from the jar. That is a New One. Taking it a notch up for the Home cook👌👍

@Sbannmarie298 Жыл бұрын

First time I’m seeing her. Great lesson!

@chrisdsouza8685 Жыл бұрын

Lan fan here too. Good techniques well explained and enough science to make it convincing.

@drelindsey798 Жыл бұрын

I just saw a video with Lan in it for the first time. I’m also a fan!!!

@neverconsidered2193 Жыл бұрын

This cooking video is like a culinary TED Talk. I never thought I'd find myself so captivated by the science behind a pan sauce.

@kylebrown6688 Жыл бұрын

YOU NAILED IT! When I saw 10 minutes I was like no way do I have that time. When it ended, I was like wait, it's over?!?!

@docfish7552 Жыл бұрын

Lan is the best!!!

@shaydowplay7992 10 ай бұрын

Learning how I can sub butter for flour as a thickener kinda blew my mind. I mean I follow directions on recipes and my meals can come out great ( my family has no complaint ) but understanding the SCIENCE behind how it works, and the different ways you can do it, opens up so many doors. I can try my hand at my own unique takes on a recipe I might like the look of if say it is a garlic heavy recipe and calls for a good amount of butter and some flour to thicken, I mean why not just sub out some garlic butter in place of the flour? I even recently learned that butter is not anywhere NEAR as bad as I thought it was for you. I'm 44 and growing up my mom only used Country Crock, and don't get me wrong, I LIKE Country Crock, I really do, but for REAL Butter when COOKING, after I first started to try and learn to cook FOR REAL over 3 years ago or so, is so much different and TASTES so much different. I also learned from this to leave my butter COLD, I was under the impression to take all your ingredients out ahead of time and let them reach room temp was the preferable way to do most everything, so understanding WHY to use cold and the science was highly informative. A great video.

@MrVoodoo72 9 ай бұрын

That's her jam, I love her tutorials for exactly this reason. Super thorough and I always pick up a lot of new to me info through her instruction.

@jeannepong6198 7 ай бұрын

Cooking is a real science, Lan Lam gives scientific results to specific cooking methods. Thank U for the clear instructions & explanations.

@Precyze Жыл бұрын

I’m a simple man - I see a cooking video with Lan, I click on it.

@reasonablematic Жыл бұрын

Lan is such a wonderful chef ❤️ She explains the science behind her techiques so well. I love her videos!!

@reasonablematic 11 ай бұрын

@@philollenberg2494 exactly, whenever I see her in the thumbnail I rush to the video. She’s a great teacher of science and adds incredible value to the KZfaq space.

@sunspot42 Жыл бұрын

Whenever I make a steak I always make a pan sauce. I fry shallots in the leftover oil, add cognac to deglaze, then some chicken broth and some Dijon mustard. The mustard acts as a thickener to the sauce and brings a punch. I reduce it down 'till I get near the thickness I want. If it breaks, just add a drizzle of water and whisk. Add in any juices that drained off the steak while it was resting. Finally I take the pan off the heat and whisk in some butter and a chopped herb, like parsley. Easy and amazing.

@wesleymargeson1134 Жыл бұрын

I agree. As with salad dressings, a touch of mustard helps with emulsification.

@sunspot42 Жыл бұрын

@@wesleymargeson1134 It really helps! Gives the sauce a peppery bite and a little tang. I wonder what's in the mustard that emulsifies the sauce? Pectin?

@kenslaughter00 Жыл бұрын

@@sunspot42 - Mucilage, actually. The shell of the mustard seed is made out of mucilage. mucilage has the ability to absorb and hold liquid, making mustard a good emulsifying agent with the ability to hold together liquids that normally would not, such as oil and vinegar, the latter being essentially flavored water. Most people typically use Dijon mustard as the emulsifier, but any mustard will do, including English, yellow prepared, and even powdered mustard.

@donotneed2250 Жыл бұрын

@@wesleymargeson1134, I like to add a bit of Bleu Cheese or Ranch in my pasta and mashed potatoes dishes. I usually get complements while lips are smacking.

@joannaedwards6325 Жыл бұрын

😋 😋 yummy!!

@TrustyLicious Жыл бұрын

I love the explanations she gives. It makes it so much easier to follow and see what I am looking for when I cook.

@b_uppy Жыл бұрын

She is a good teacher.

@Indigolden 11 ай бұрын

I'm becoming more and more of a Lan Lam fan every day. She's so awesome. I love how she punished those prepared sauce bottles.

@benenivel1478 Жыл бұрын

I have been cooking for 40 years: she is incredible! A very good teacher and she knows her stuff... I am amazed. She knows and is able to tell all the stuff that took me decades to learn.

@KaosNoKamisama Жыл бұрын

Mustard. Mustard is a great ingredient for pan sauces because it is a natural emulsifier, so it helps prevent the breaking of the sauce. This is especially usefull in acid-rich sauces where the dairy componenets like butter or cream could come out of emulsion due to the increased acidity.

@alternativeharvey7 Жыл бұрын

I use big grain Dijon. Works well

@Jbiglin Жыл бұрын

Awesome tip! Thank you!!!

@yukarilolz Жыл бұрын

When would you add the mustard??

@KaosNoKamisama Жыл бұрын

@@yukarilolz I normally add it before adding the bitter or cream, since it need to help avoid the sauce breaking up. It also helps that this phase is the one where you'll be stirring, so you integrate the mustard more homogeneously.

@yukarilolz Жыл бұрын

@@KaosNoKamisama thanks! I tried the recipie today and added the mustard and it is soo good!!

@Becausing Жыл бұрын

Yes mam! I’m a Lan Lam fan! 🤗

@ianjsdad Жыл бұрын

Lan Lam, how much fun did you have making the opening. your smile said it all.

@angrypotato_fz Жыл бұрын

Chef Lan is an excellent teacher! It's a pleasure to watch her cooking! :) I love the professionality she shows with all the little details - and explaining WHY behind them.

@Sa-fd7ih Жыл бұрын

Thanks for another great video! More of Lan please 😊

@jlo10000 Жыл бұрын

Your demonstrations are the best of everyone at America’s test kitchen! Thank you!

@CarlosHemmie Жыл бұрын

Hello

@hokieduck 11 ай бұрын

Cooking is both science and art. Lan shows both in her cooking and her teaching. Understanding the chemistry of cooking is the key to being able to cook without a recipe. That is the fun.

@franklarkin5946 Жыл бұрын

Me to -- I'm in love with Lan. I'm not sure if it's my tummy talking or my eyes. Thanks Lan.

@Niftynorm1 Жыл бұрын

You are not alone.

@einundsiebenziger5488 3 ай бұрын

Me,* too*.

@richardengelhardt582 Жыл бұрын

Lan is a great cooking teacher!

@gautamim920 7 ай бұрын

In my opinion Lan Lam is a great cook. She describes it so well. I love listening to her.

@artistlovepeace Жыл бұрын

Lan Lam is a great teacher. She really knows her cooking. All her videos are true.

@Amc933 Жыл бұрын

Lan Lam is my hero!

@marymccluer1630 8 ай бұрын

I love the way Lan Lam explains what she's doing and how that affects the dish. That base knowledge helps to improvise and still make the dish work.

@opwave79 Жыл бұрын

I am 50/50 with pan sauces and your video is giving me confidence. I love that you poured the pan sauce around the chicken instead of over it. I also don’t want to disrupt the crispy skin.

@Glance852 Жыл бұрын

The way the chef articulates the cooking method shows that she’s a professional with knowledge and finesse. She obviously has planned how to verbally demonstrate the technique so that we can understand and follow with ease.

@Andrew-wb2zq Жыл бұрын

Lan Lam = instant click

@cdawg_sf Жыл бұрын

I ❤❤❤ Lan. She is so concise and thorough.

@aniljoshi948 11 ай бұрын

She is so Good at explaining the science behind whatever she is talking about; Yes another Lan fan😜😘

@Maurice510 Жыл бұрын

I learn something every time I watch one of Lan's videos. Thank you for explaining how/why these techniques work in the way that they do.... and for the great presentation.

@edzebra Жыл бұрын

Great writing, filming, editing and delivery! I appreciate the multiple camera angles on deboning. Sometimes I'd like to see both top and side view at the same time when explaining a cut. I can rewind if I missed something. I often do rewatch these videos multiple times, especially while cooking.

@annecassidy4448 Жыл бұрын

Fabulous instruction on making pan sauces - clear, concise, not manic. You’ve given us a wonderful technique adaptable to whatever protein we’re preparing. thanks so much!!

@jpois1 Жыл бұрын

Keep it up Lan! Always so incredibly entertained by your videos. ATK just amazes me. You are one of the reasons I primarily watch KZfaq instead of traditional tv.

@edwardcasper5231 11 ай бұрын

The beauty of a pan sauce is that it helps clean the pan.

@CitizenKate Жыл бұрын

Ahhhhh... I get it! Loved that moment where you chucked those bottles of prefabbed sauces into the trashcan. And that look you made when you did it.

@Katiebelly123 11 ай бұрын

I love Lan's teaching style! Great explanations in basic chemistry too.

@anthonyw5261 Жыл бұрын

Fantastic tips and presentation❤👏👏👏 this is going to be very helpful 😊

@irenechang2734 8 ай бұрын

My late mom and dad came over from Nanking and Shanghai, respectively. They would stir fry raw shrimp in shell in peanut oil flavored with sliced ginger and minced garlic. Then they would add dry sherry and soy sauce, sugar, and scallion segments to make a sweet teriaki-like pan sauce that coated the shrimp.

@billbouldin2969 Жыл бұрын

YAY LL is back! Love the Tech with you.

@gennybernard5877 10 ай бұрын

Thanks for showing us the pan sauce techniques.

@chrisandersen5635 Жыл бұрын

Shallot, mushrooms, capers, white wine and lemon juice with a bit of corn starch slurry for any fish, scallops, clams, etc. Then a sprinkle of fresh chopped chives. Great with chicken too. Thank you Lan. Wonderful.

@crdeyalsingh Жыл бұрын

Love watching instruction by Lan Lam. One of my favorites to learn from 🙏🏽❤️

@martinraboy5971 4 ай бұрын

You are such a good instructor. Thank you!

@philaphobic 8 ай бұрын

I find that fresh apple cider (or fresh cider that has fermented a bit) makes a great addition to pan sauces or braising liquid.

@ellenrugg9849 5 ай бұрын

A wonderful chef and teacher.

@charlesreed5839 Жыл бұрын

Great explanation, clear instructions. These are the skills that let home cooks level up.

@randyclary8635 Жыл бұрын

Lan, you are my kitchen teaching hero. Keep up the great work!!! We all LOVE you!!!

@gregorythomashalsey8920 5 ай бұрын

That's fire, Chef Lan! Your calm and slow-paced presentation is an art and the science involved is clear and precise. Ok with me if with that knowing smile you bust a modest dance move, don't cha know....

@danishmodern Жыл бұрын

Lan is quickly becoming my favorite in the Cook's Illustrated/ATK world.

@Project337 Жыл бұрын

Unflavored gelatin is great to add texture to a pan sauce. I've also learned that adding the aromatics earlier allows infusion so a strained sauce can be presented, if preferred.

@sunspot42 Жыл бұрын

Be careful though - I've found a lot of unflavored gelatin these days tastes like a barnyard! 😱

@kylereisenauer9772 10 ай бұрын

Xatham gum works much better

@micotang 6 ай бұрын

More Lan please and thank you 🙏🏼

@selimbalti4527 8 ай бұрын

Lan Lam you are my favourite cook !

@RH-wj4rz Жыл бұрын

I just love Lan and how she explains everything so clearly. Makes me want to make a pan sauce, pronto.

@apefu Жыл бұрын

I really wish that I had videos like these when I started to learn how to cook.

@sarahwestling9438 Жыл бұрын

Love this series.

@CrazyEightyEights Жыл бұрын

Great introduction to pan sauces. Saved.

@EvTrev11 9 ай бұрын

Lan throwin down on those pre-made sauces

@hoilst265 Жыл бұрын

Every ATK video is a masterclass in instructional filmmaking.

@mikem511 3 ай бұрын

Thanks as always your videos are great learning for proper chef work.

@AL-hr9tv Жыл бұрын

Lan is more than just a cook, love listening to her good sense n great brains!!

@joannaedwards6325 Жыл бұрын

And such a soothing voice.

@angrypotato_fz Жыл бұрын

And such an elegant woman with a beautiful smile!

@jefff6167 8 ай бұрын

Lan Lam is an excellent teacher. That’s a rare talent. 👍🇺🇸

@linconrad5554 10 ай бұрын

Is there anything Lan isn't good at? I love watching and learning from her.

@markcollins457 9 ай бұрын

You are my new reason to go shopping hungry. 😊

@bcal5962 Жыл бұрын

Always love seeing a new video from Lan - this was very helpful

@d0ublemischiev0s Жыл бұрын

The most soothing voice ever. :D

@walter.bellini Жыл бұрын

Thank you Ms. Lam totally love your videos they are a punch of info that is enjoyable to watch and replicate.

@Amc933 Жыл бұрын

I sometimes add in Kim Chee liquid for a fun change of flavor...

@vchanphoto 8 ай бұрын

So far I've watched 3-4 of your clips and already I have learnt so much, and I can apply them towards my Chinese cooking. You are amazing, thanks!

@Thesilverthunder777 Жыл бұрын

Thank you Lan Lam.

@Jbiglin Жыл бұрын

Freakin’ awesome! Great job Lan and ATK Team! We want more!

@firstnamelastname9631 Жыл бұрын

Great presentation.

@rollofffrank2008 10 ай бұрын

This lady is great!

@jasandper Жыл бұрын

That flattened skin on chicken breast! 😮 I need to try this

@jamesn7305 Жыл бұрын

Lan has change the meals I cook for my son. It's gone from dad's mince and potatoes to quick but delicious gourmet meals and my son can cook the meals as well

@tonymurray814 2 ай бұрын

Just met you. Instant fan. Concise and to the point. Also instant subscriber!!

@hiki2853 Жыл бұрын

these videos are gold

@tommacdonald6295 10 ай бұрын

I love her videos, Lan is wonderful . I look forward to seeing her and re-watch her videos for thier great instruction al value 👍.

@SgtSplacker 11 ай бұрын

Using pickle brine... BRILLIANT!

@toddc2788 8 ай бұрын

Brilliant! Thank you!!

@pmj50 4 ай бұрын

You are the best presenter on your network and a master chef, extraordinary.

@markw208 Жыл бұрын

WOW ! I learned so much from this video. This will improve my cooking. Thank you Lan

@jow6845 11 ай бұрын

You’re my favourite!

@johnantonis8815 Жыл бұрын

Love Simplicity and making this chicken breast meal step-by-step easy way to do it in the right way to do it Lin nice

@erikfreitas7045 Жыл бұрын

I have to try both of these sauces now! Great job as always Lan!

@elblanco5 Жыл бұрын

Great presentation and demo. Have some ideas now!

@krisy-in-italy 11 ай бұрын

Thank you! You make everything so simply easy to follow. 💜

@davidsawyer1599 Жыл бұрын

Lan is such a joy to watch.

@iagonizante Жыл бұрын

i love lan so much as a host, so informative and well presented just perfect

@Airbornekiteboarding Жыл бұрын

I love these sessions! They are like an updated take on Alton Brown.

@rudysmith6293 Жыл бұрын

Excellent presentation. Thank you!

@fabe61 Жыл бұрын

Looks like I'm cooking chicken with a pan sauce tonight. Great content as ever from Lan and ATK.

@cpp8227 Жыл бұрын

Brilliant! Love Lan!

@dianadambrosio1 Жыл бұрын

Just ..thank you again Lan .. ❤

@RonsarLo Жыл бұрын

These are some of the best videos on this channel

@brentfrank7012 2 ай бұрын

Thank you Lan

@jayceperlmutter4317 Жыл бұрын

Sometimes I add shoyu, the umami will boost the flavor for a sauce for beef. If you are pan roasting mushrooms, to deglaze with a dry sherry and add tarragon is a wonderful combo.