3 Salting Methods for Better-Tasting Meats | Techniquely With Lan Lam

[@OracleDisected]

Never miss Lan’s videos: i’ve improved my skills with her scientific approach to cooking 😋 thanks!!! 👏🏽👏🏽👏🏽

[@nerozanotti]

She’s the best

[@feliciaspears8588]

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

[@BiggaTigga]

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

[@zerksari]

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

[@lqr824]

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.

[@markwilkins9048]

Love me some Lan Lam!!! She always does a great job of explaining the science, her logic and how best to apply it. Nothing is so technical that a regular home cook can’t pull it off. Plus,,,she is smoking hot. LOL. Thank you for all the great tips and recipes Lan.

[@bigbadfeeling]

Jesus Christ this woman makes the kitchen and culinary look extremely professional and precise, like a science would be. She could easily have been a surgeon or a master engineer with this brain of hers.

[@kayeruss7313]

Why use our Savior's precious, holy name irreverently? He deserves our gratitute, love and respect, not to have His name used as a mere exclamation.

[@edeyden1326]

As an experienced amateur cook, I still learn something new every time I see one of Lan's videos. She should make a book on all her techniques and science. (Does she already have one??)

[@lqr824]

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.

[@AnnaReed42]

@@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.

[@pepperyiyi]

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

[@bz3548]

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

[@jcnikoley]

Dry brining (aka salting) is a game changer. Generously salt your steaks with coarse sea salt 24 hours before cooking. You’ll never do it any other way after that.

[@asadb1990]

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

[@richardhale2117]

Excellent primer on salting. Pretty much everything you need to know, and it's tested knowledge, not kitchen myth. Plus Lan is a great presenter.

[@lqr824]

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.

[@richardhale2117]

@@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.

[@dextew69]

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

[@212jbh]

Lan you’re the best at ATK…would love to see simple charts like this, ATK had these a long time ago but they were dated. The user friendliness was much appreciated

[@photogami]

How can you not love Lan? She's so informative and her kind tone is the best

[@RidinOnPegasus]

This is deffo the best series on the channel. Lan needs her own channel. ❤

[@juanifico]

Great video per usual.. I do have one criticism: would have loved it if you used weight measurement instead/in addition to volume measurement. Lot of folks don't quite understand the density differences in different salts, and while you briefly went over it, I doubt it was enough. :)

[@Gajimicu]

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

[@ronjenkins4257]

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

[@artolaganus]

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

[@disf5178]

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

[@jessedebbiedeguzman4836]

​@@Gajimicuuuujj

[@markblack8521]

Chef Lam is a treasure. She hit this one outta the park. Salt is such an important ingredient for cooking no matter the cuisine. Please keep them coming and we'll keep learning!

[@douglasernst9477]

I could fall in love with your cooking knowledge in a heartbeat. So much knowledge from you is amazing

[@rh4402]

After my comment regarding fingers I have passed your channel on to friends and family as one of the best, keep it up!

[@josephchamberlain3681]

This is the kind of video that empowers people. One of the best videos about cooking I've seen since Good Eats went off the air. Fantastic job.

[@maynardbp]

OMG - Just stumble upon Lan Lams vids and all I can say is - where have you have been all my life 😂😂😂😂!! ❤❤ Love all your vids!

[@PatriciaAnneParker]

She is a rock star! She turns the cooking world on its head. I am formerly trained but I just followed the traditional french ways as they were never questioned.

[@grady9752]

Once again, Lan sets the bar for excellence. Here are 11 minutes that can change your life as a cook. First, the essential information. Then a brief but perfectly considered demonstration. The subjects of the lessons themselves hardly matter. When you have someone like this teaching, you are experiencing the privilege of learning from a master. Lan is one of the most unselfish people I have ever encountered. Her greatest reward is that you learn from her. We are SO fortunate! Thank You Lan.

[@wiltmarlonelao]

The thing about dry and especially wet brining is that it’s hard to determine what concentration and duration you want to play around with. I’ve once done half a cup of salt and a half cup of sugar to a whole turkey and just put water until I filled it to the top then let it sit in the brine for a full week. It turned out to be the most fantastic roast turkey I’ve ever had. But it wasn’t always perfect for every experiment I did. At times, I got underseasoned meats, and sometimes they were overseasoned. All that said, I just keep to a few rules for myself. Dry brine is perfect for steaks and chops and wet brine is great for whole roasts. With a dry brine, I just add a thin layer of salt on the meat and let it sit in the fridge for up to a full day (usually, I take the full day because it makes the most marvelous browning). For wet brines, I keep the concentration low, but I increase the duration so that the process is slow. The reason for this is a bit of a theory I came up with, where you kind of want the salt in the solution to be on equilibrium to the salt inside the meat. If you went with a high concentration for a short period of time, brining happens too quickly, making it saltier on the outside than on the inside. It also feels like the proteins have not denatured enough, so the meat doesn’t tenderize as much. But at a lower concentration with longer duration, once the exterior meat is salty enough, it doesn’t get saltier because it’s already in equilibrium with your solution. Also, it gives the proteins lots of time to denature, allowing all those fibers to really loosen up. The result is a very moist and tender piece of meat that is evenly seasoned all throughout. I could be wrong in my theory but the results turned out great for me.

[@sebart9321]

THANKS❤

[@AS-pl1wu]

People are noticing how I've "leveled up" my cooking. It's thanks to your videos. So comprehensive. Love your style.

[@louisel.sinniger2057]

As my grandmother got older she came to live with us. (Instead of nursing home) she was a gem! I learned so much cooking techniques from her. I vividly remember her salting the meat. Depending on what it was she was cooking it varied ways such as what Lan has shown us. Roast chicken was a favorite as well as a great chuck roast! Mmm

[@nicoviebrock5348]

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

[@theinigosilvastation6232]

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

[@chipe420]

Lan Lam has taught me more about real, delicious cooking than anyone. Love Cook's Illustrated and ATK. Thank you so much for the amazing FREE content.

[@lqr824]

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.

[@hellaBayAr3a]

​@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.

[@chipe420]

@@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

[@Chrandreas]

Absolutely love Lam’s lessons but I do wish such recipes included anything besides cups and quarts. Grams, ratios, or salt percentages would be really helpful.

[@sirmarblecake9446]

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 :(

[@iainmackenzieUK]

I am a British teacher of physics working in China and it's very difficult to find good quality bacon that I am used to back home. Therefore I have started making my own. This video is not exactly curing of course but greatly helps to put my progress into perspective and to expand my examples to include other foods. Many thanks :)

[@phil4208]

Thanks to Lans tips we should never suffer from bland tasteless meats

[@anthonyw5261]

Lan is awesome ❤!! New top 10 video. Love the explanation of the measurements 😊👏👏exciting stuff. Saved to watch later for further uses 😊

[@marijkeschellenbach2680]

She did it again!!! Always very useful information on how to make foods taste better. Yes, a book on all these tips would be great!

[@jakeb7244]

Lan is so good at presentation; direct, well spoken and helpful. LOVE her.

[@mvblitzyo]

Wow what an incredible way to explain how to view the simple ingredient that has so many uses for the food we prepare thanks for sharing this great information Joe the tree guy

[@philipolson3490]

Lan is the bomb!!! She is a wonderful teacher and this episode is a perfect example. Thanks Lan!!

[@Sbannmarie]

Feel I’m in culinary school 🏫! Thanks 🙏

[@gamersruin]

For large, fatty steaks (2" thick), I like to lightly cure the exterior. Just kosher salt and set it on a wire baking rack, uncovered, and in the fridge for 24-36 hours. The crust development is insane, and it gives the salt plenty of time to work its way into the steak. Then, its the cold sear method (love that method for cooking a steak)!

[@johnantonis8815]

Man Lam chef love your Expertise on the way you cook food I love the way you do it and explain it first time seeing you here on your videos and I love the way you’ve been brought up right in showing in the kitchen how to do things the right way and this is the right way chef kudos to you lady I’m enjoying every minute watching your videos they’re so professional shot glove that I live in Toronto Ontario Canada watching you on KZbin love that

[@NC-qc7wd]

She has one video similar to this one but this video brings the details to another level.

[@TrustyLicious]

I love learning why things make food better. Thanks for helping me further understand and appreciate salt! 😊

[@victortristani2052]

Not only does she provide great cooking instructions, but her charisma is off the charts. I’m in love.

[@gchomuk]

I love Lan's videos. So detailed. She manages to cover how to deal with multiple scenarios. Kudos. Keep up the great work.

[@animalmania2381]

I love the look of the wooden chopping board in this video?

[@martin_miller]

Love Lan’s technique videos. ❤ Only point I would make is that, as she mentions, volumetric measures are not very accurate. Weight of salt per weight water or protein would be more helpful. She does mention %, which is great… but may be confusing? To newbies? Love Lan’s videos….. she is great!❤

[@The_0.5.0]

Been watching Americas Test Kitchen for decades. This is probably my favorite chef yet.

[@robertstellato5172]

As a retired Dr. I am very impressed with the sterility of your kitchen - I don't eat out as much as I used to as I'm apprehensive about the cleanliness of the kitchen and handlers of most restaurants -I enjoy your videos and will definitely adapt my cooking style - thank you -

[@bitwise4235]

I enjoy Lan and gentle way of talking, showing and explaining. She often asks for comments or questions, and it seems most recipes, when stating seasoning, will often state "salt to taste". I am an experienced cook so I can easily guess how much salt to add but newer, less experienced cooks, are left with no basis of experience. I wish there was a way around that issue.

[@stellabelikiewicz1523]

I LOVE that Lan gives us such a high degree of specificity, all the cool details will hopefully help lock some of this knowledge into my brain where it’ll hopefully be ready when I need it!

[@specialk22tt]

Great breakdown of salting. I'd recommend ChefSteps' equilibrium brine and always weigh out your salt to avoid the volumetric discrepancies.

[@christopherestewart]

I will often salt a steak the day before I cook it. That longer time gives it a chance to extract moisture, denature proteins at the surface, and then dry out. I get incredible searing with a minimal amount of fat in the pan or rubbed onto the steak before grilling.

[@morrismonet3554]

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.

[@carlmontney7916]

OMG that Salmon looks incredible. I can't wait to try that.

[@SBinVancouver]

For those of us outside the US, it'd be help to provide ratios by weight, rather than having to calculate based on the density of the salt you have, then the volume of water (both in imperial units). As a Chef with a chemistry background, you must find these measurements... quaint.

[@ETBrenner]

I'd known and practiced various bits and pieces of these techniques, but this is a really great gathering of all the info - with details and measurements - all in one place. And that tenderloin method looks awesome. Thanks - saving this one for future reference.

[@TV-xm4ps]

I love your videos. If you can include metric measures (percentages for concentrations?) it would be even better. 😉

[@HappBeeH]

After watching just 1 of her vids I subscribed. I will watch every video she puts out.

[@lburgess63]

Lan is the best. She has such a wonderful, calm, professional presentation manner.

[@Vulco1]

This is one of the best and most useful videos I've seen! Thanks!

[@antheacao2316]

Every new piece of content from Lan is an instant-click for me.

[@George-hk7yv]

Super useful and interesting videos as always, and Lan presents the information brilliantly. I just wish the measurements were given in metric as well as imperial for all us non-US viewers 🙏🏻

[@rosyap2431]

I simply ❤ how Lan does her explanation! It's a general guide people! It's really up to each & individual for their salt to taste! Thank you Lan for sharing! Thank you ! Thank you!!!!

[@maryschiff9580]

Very informative, Lan, thank you! I have to watch my salt intake so some of these methods would be less successful but I understand the concepts. If I have time, I dry brine skin-on chicken and turkey. Your method of pounding pork tenderloins is smart; I will be doing that soon. Thanks again!

[@stuckp1stuckp122]

I always wondered what an actually tested method would be to salt meat. Brining! Thanks!

[@avid580]

I would have to say, LAN LAM is AWESOME!! Thanks for upping my cooking game.

[@chestyvulva]

ATK, you are worth every penny I've spent in my 10+ year subscription. I am the one they call with cooking questions. I feel like I could take what ive learned from ATK as well as channel my Grandmas and kick everyones butt on Chopped. Hahahaa

[@meaghanisobel1803]

I love your videos! You're so concise and well-spoken. Very enjoyable and I learn so much.

[@williammeek4078]

Amazing presentation. I am self taught and had figured a lot of this out on my own but i am teaching my daughter how to cook and i have been struggle with explaining all of this. This helps tremendously! Thank you!!!

[@mv0lution]

So informative. Love her approach in these videos! I still love and use the method she shared for caramelizing onions. Such a time saver and even caramelization.

[@barackmycat9448]

She knows what she`s talking about. Very well done!

[@larrylitmanen9877]

She is a very nice, calm presenter. I really enjoy her videos.

[@davidhalldurham]

Lan is a treasure. I always learn so much from her.

[@spodvoll]

I dry-brine ribeye and strip steaks for a *minimum* of 24 hours, sometimes as long as 48 hours.

[@cliffbannister1331]

One of the best, simplest, videos to give a great overview/guide to salting. Exceptional instructional video!

[@fredthebarber]

Lan Lam is the absolute best cooking educator! Thank you!

[@toddwynia7491]

This was fantastic. Thank you. I learned so much. I even went back and watched again and took notes. The equivalency between the different types of salt, and rule of thumb about how much salt per pound of meat is really helpful.

[@randyclary8635]

Lan, you are truly the best. I have learned so much from you. Keep up the amazing videos!!

[@Jbiglin]

Another hugely useful video by Lam and the team at ATK/CI! I could watch and listen to Lam all day long.

[@starseeker4716]

Wonderful info Lan! I love these instructional/informational videos that you guys do....very informative and well-done! Thank very much!

[@paxelsen]

She is great! Her explanations are right and her tricks are very effective.

[@corgeousgeorge]

I really enjoy Lan's presentation, fun, smart and her voice is so soothing, Her talking about food can relax me to a peaceful calm slumber at night, dreaming about making my food better than ever!

[@tianzhao6607]

Love your approach to cooking in a scientific method. Would you be able to give the ratio of brine in weight? Also, would you consider how much meat you are putting into the brine? More meat would dilute the salt. In this case would it better to work with total weight (water + meat weight)?

[@frann.8879]

A wonderful video, excellent content and very descriptive on methods to use with salt…Thank you Lan!👏👏👌👌

[@chairilanwaresa1422]

This is smart, unlike other chefs who are too brief for a below average cook like me.

[@evansala7814]

I love how in-depth these videos are on relatively intuitive concepts. I think this demonstrates a really in-depth mastery of cooking. Big fan!

[@mcdoobleh]

I've injected brine into turkey breast before since i didn't have fridge space! It turned out great

[@Bradleyscience]

Very well done Lan, an excellent review of Salting and Seasoning with the end result of moist and tender food. Cheers

[@evamarklund4834]

Very informative!! Using weight measurements for the salt would have been very helpful. 👍

[@BlueJazzBoyNZ]

Lan Lam always teaches the real deal, and the how and why.

[@d.t.1470]

Finally an acknowledgement by ATK that "Kosher Salt" comes in two different varieties that defer quite a bit. Better late than never.

[@d.t.1470]

@@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]

@@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

[@215_North]

Wow! Thanks for the video! A lot of us had absolutely no clue about proper microwave usage. I’ve always known the power % could be changed but the explanation really clears it up. I’ll definitely be using my microwave much more efficiently from here on out!

[@foodieferdiedmaniac420]

Salting master class. And never though about reverse searing pork, game changer. Thanks for the instructions👍. Please do a vid on confit with different oils😁.

[@pelicanus4154]

Great presentation! I figured most of this out the hard way over the years. Wish this had been around when I was 20. Keep up the good work.

[@meinafeng8740]

Thank you always for sharing these important techniques for our daily needs. I would love to see your curing video, can’t wait😊

[@guermeisterdoodlebug7980]

Not only great and useful content, but also I beautiful voice and great delivery.

[@ashefaels]

For people to truly understand and expand their ability to cook, they should see the *item* cooked, then the brined or however altered item cooked, so as to determine and experience the difference between the methods.

[@AstonVantage8]

This video is gold. I always use way too little salt when brining and the end product always turns out bland. Thanks for the info, Lan..

[@michaelfairbairn4283]

I love how you explain even the smallest details, like how to hold the salt and how high to sprinkle it from!

[@ask230]

Looks great and I love brining fiesh, but I prefer crispy skin.

[@robertadaversa2503]

“Over the shoulder?” Hahaha. This is such a helpful tool, and I find myself coming back to it over and over.

[@ArthriticAngler]

Your technique series is very good. Thank you

[@user-te7zz8mv3x]

my mum used to salt rubbishy cuts of pork and store in the fridge for a couple of days. when she uses it for soup or stews those pieces of pork tasted delicious, like bacon! i’ve tried it for lamb and it’s even tastier 😜

[@1TallJim]

Great information & techniques to know! Thanks Lan Lam!

[@christiancrandall]

INCREDIBLE! WE NEED A LAN LAM TV NETWORK!

[@landoan4719]

Thanks ❤️👍

[@ejhickey]

A lot of good info here . have to watch it again and take notes . BTW , salt is the only seasoning that is an element (NA) All other seasoning are plant based products

[@uptopmikep7065]

Thank you Lan. Great tutorial! my favorite sauces are marsala with mushrooms and picata (particularly over chicken). Would you please do a video on these?

[@dumodude]

...And the different densities of various types of salt is PRECISELY why weights should be used in cooking. Brine concentrations are better provided as percentages. Ok, not everyone has a kitchen scale, but at the very least provide BOTH volume AND weight equivalent measures. Thanks!