The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam

[@tffkap]

This series with Lan is so great

[@DEXTER-TV-series]

Yeah! It is excellent! And without any annoying 🎶 musics and sounds in background!

[@TheAnon232]

She’s amazing 🤩

[@missymitekite]

I know. I was just starting to watch something else, saw her video in the suggested list on the right, came to a screeching halt and came right over. lol She's great!

[@davidapodaca6827]

Lan could make anything great. She's so magnificent

[@quakerwildcat]

Could not agree more. I've been reading Cook's Illustrated since 1993 and have always been a fan, but since Chris was ousted and the newer chefs like Dan and Lan have joined, the value and practical knowledge imparted has been raised to a whole new level.

[@williamharberts5514]

Lan's ability to explain the hows and whys of things never ceases to amaze. If you want to know why things do or don't work in the kitchen, watch her videos. She's the best!

[@justinondrey]

The best!

[@donaldgoodnight7853]

If you say so. I do watch her videos. I don't like, some of her methods for a reason. As a cook. Stating my reservations. On technique. Just my opinion, as a professional cook.

[@danhelmoran6275]

Awesome

[@captainbornfree]

She literally brough my steak game to another level. Cold Sear method is putting a crust on my steaks that taste like they were grilled. I use cast iron and not the nonstick pan that she uses.

[@shawnk7243]

She is SO appreciated!

[@marijkeschellenbach2680]

Lan Lam needs to do more of these Techniquely with Lan Lam videos. She is the Alton Brown of ATK!!!! Love the way she presents herself, she is just a really good teacher.

[@diggysoze2897]

It’s pronounced Alton.

[@profitablecopy]

Lan, you are just the best! No nonsense, clear, friendly, and knowledgeable. The complete (and rare) package.

[@markfox6786]

I absolutely LOVE when Lan does these videos. Cannot wait to do this burger method and sausage and meatballs lol

[@austinonaustin6870]

OMG...I made the burger recipe exactly as you recommended, and it blew my mind! Easily the best burger I've had, hands down. A real 'steakburger' not a ground-meat hamburger. Thanks ATK and thank you Lan!

[@franciscochoayarza6997]

Hi, did you pulse 35 times? I am having a little controversy at work for this 😂

[@sn3dg3r]

Today whilst reorganising my kitchen, I came across a silicone mould for forming multiple hexagonal burgers, this made me reflect on the contradictory guidance I've viewed on making burgers, from many KZbinrs. This video explains the science perfectly, thank you!

[@Pangdoodoo]

Lan is one of my absolute favorites when it comes to anything related to food on KZbin!

[@grahammcfadyenhill9555]

I always enjoy watching ATK video clips, and sometimes I learn new stuff...here was an example. I have been cooking for over sixty years, at home and as a job, and I learned so much from this video. Amazing. Thanks a bunch! Graham

[@petevb]

Outstanding. So many cooking shows focus on the “what”, but I find the “why” so much more valuable.

[@SauloAvelar]

I've got hooked since the very first time I've seen a video with Lan. She brings the perfect balance of technique, free flow and humor that just makes the best recipe for a video. No buns (oops, puns) intended.

[@katetrabue]

I love Lan's presentations! thank you for featuring her.

[@kdkulhanek]

Lan is sooooo good. Love the team yall are building!

[@Trgn]

This series so underated. Cooking is a science. Useful technical information like these are hard to come by in traditional cooking classes or series, even gaurded secrets by chefs. Awesome to have it accessible in simplified format.

[@einundsiebenziger5488]

This series is* so underrated* / guarded* secrets

[@ramencurry6672]

Agreed. Better than the more popular hot shot food KZbinrs.

[@stjabnful]

Just think the world of Lan! Such good recipes. She explains so well and doesn’t go on and on.

[@jimdavidson3345]

Give Lan a raise - a big one! Learning the whys and why nots is the most important feature of a cooking video! Will put this new knowledge to use when preparing the best meals I can for my family. TYVM.

[@einundsiebenziger5488]

How doyou know she's not the best paid member of the ATK team already?

[@1DrBar]

More shows such as these, please. It is so great to know the "why" of cooking. Thank you.

[@skylarrupp9624]

What an incredible video! probably one of the best I have seen on this channel. Please post more!

[@hopesprings4967]

I love these videos with Lan! She makes things very easy to understand. All of the recipes certainly seem approachable. I learn so much from every video I watch. 💐🙋🏼‍♀️🦋 Lan you are as talented as you are smart and beautiful! Way to rock the science Lan. I truly enjoy your calm, kind demeanour. 💕🇨🇦🕊️

[@TheMrFarkle]

I find Lan Lam's expertise and presentation to be top-notch. It's great to have her and her colleagues giving us a resource that is both rewarding and inspiring. And having several encyclopedic books from ATK & CC certainly is a valuable asset.

[@Alexander-dt8sk]

Thank you, thank you, thank you for speaking like an adult! No annoying Upspeak or trailing vocal fry. What a pleasure!

[@Pkamon]

Beautifully playful and articulate. Well done! I'm inspired.

[@umamizaddy]

Thank you Lan for another fantastic, educational vid! Also love the use of a carbon steel skillet.

[@clearontheconcept]

Wonderful as always. I think one of the absolute best things about Lan Lam's videos is that they are edited so skillfully that there is never a wasted microsecond. Just perfect in every way, not least of which is the valuable content.

[@pladner5]

This is really high level content. Lan is fantastic at not harping on the extraneous. It's to the point.

[@ashleydonniehanson8953]

I really like this series, and Lan does such a great job of explaining everything.

[@dimitrimatsacos7859]

I love the way you explain the underlying chemical process as well as keep it entertaining. I live for the kind of information chefs like yourself can provide. It's all in the detail and so many people just fake it and talk the worst nonsense. Thank you.

[@popsicle_907]

I love the science these folks put into food. Thank you. Like stated below many of us cannot afford the time and/or cost of this this video's content but I love knowing this!

[@dondiezel]

I appreciate the scientific approach. Although difficult for a layman, home-cook with little to no funds or equipment, i can understand why my cooking is the way it is.

[@misterchinn]

Dude. I really wish I hadn't watched this in the morning before work started... now all I can think about is burgers, sausage, dumplings, and meatballs! And I have 8 hours until I can cook them! Great video Lan! I look forward to these!

[@mahram]

This is one of the most informative cooking videos I’ve ever seen. Well done and thank you.

[@Gruuvin1]

I love the way she speaks. So articulate.

[@patrickplayer4185]

I really love your program I’m a cooking nerd.

[@necrosiskoc9617]

Lan Lam is just awesome, I love all of her ATK videos. She does a great job of explaining the best methods as well as the science behind them.

[@charlesbaker5001]

Have been absent from watching ATK for many years and the you tube algorithm brought it back with this video. Always admired the program and the people. Thank you.

[@MADHIKER777]

Lan is actually a scientist who also cooks! She provides amazing perspective into why our food tastes like it does!

[@Driblus]

It would be more interesting to learn a way to make store bought ground beef into great burgers - because I think the majority of people dont have time or the funds to buy whole chunks, slice them, freeze them and ground them, themselves. I know I dont, but I'd like to make the best food possible with the time and funds that I have.

[@APiersA]

This, absolutely this! If there's any way to compensate apart from the thumb divot if would be great to know.

[@Kungpowbeats]

I think the point is that it is too late at this point to make a tender burger with store bought and that store bought is more suitable for meatballs or sausages.

[@seaofseeof]

I make both burgers from store-bought ground beef, and from beef I grind myself. I just make sure I get a ground beef that has a 80/20 lean-to-fat ratio, and that it's beef that is loosely packed in its container; where I can see the individual strands of beef in the same direction they were being ground in. Then, I divide this beef, length-wise, into portions, in the same direction as those strands have naturally formed.. And I shape the patties by having both ends of those strands meeting, turned into each other. No mixing, kneading or mashing. None of that. The meat maintains its texture from the how it was ground. Since the strands of beef are going in the same direction, you can be sure that it'll remain tender since that how the grinder essentially cut the beef for you. It won't work with tightly packed ground beef where no individual strands from the grinding process are visible. But otherwise, you're good to go.

[@jebediahkrimsoncraftleding3012]

You can't ungrind store-bought ground beef...

[@homehelpheart7440]

I agree.

[@menckenwolf]

Nothing fascinates me so much is watching a master in their field. I felt the same way working with a master carpenter one summer during college I'm seeing multiple musicians and artists you're great in their field. Lan is fascinating, especially in the way she makes the most technical things feel so "everyday" and accessible.

[@blackwidow8000]

Lan is so interesting to listen to. I enjoy her videos.

[@mikeelek9713]

All of ATK's video hosts do an excellent job in providing clear instructions and the reasons why things are done a certain way. Keep up the great work! 😀

[@passapmachines4006]

Thank you! I love watching cooking with Co Lan

[@FinalMastery]

These videos with Lan are so awesome. It's really cool learning about the science behind the food and the process behind cooking certain ingredients. Having all the information accessible for free and explained in a way that makes sense to the laymen.

[@freddierodriguez3036]

Lan, you are my favorite. You’re beautiful and elegant. I always learn new perspective on things I’ve been cooking for a long time. 🤗

[@avalon449]

Elegant is a perfect description.

[@ubza2004]

Love your videos. Lan you are quickly becoming one of my favorite presenters at ATK ❤

[@hooksrub]

I love this video. Thanks Lan and ATK

[@walter.bellini]

Thank you Ms. Lam truly enjoy watching and learning from you. The way you explain thing usually results in almost zero followup questions. Bravo, more please!

[@jf5336]

Science...and the understanding of myosin, rocks! Super video Lam.

[@einundsiebenziger5488]

Science and* the understanding of myosin (two things) rock*

[@nomadicroadrat]

We rarely cook, preferring professional chefs to wow us. but often enjoy cooking programs that explain the chemistry and process.

[@PeteCorp]

Yes to baking soda in the lion's head! Spot on.

[@misterscottintheway]

Outstanding series

[@AllfatherBlack]

youtube oddly enough has made me appreciate people who are excellent at presentation and this lady is a natural master at teaching. beautiful video, thank you i learn so much

[@paulgdlmx]

It is so refreshing to see a straight forward, informative video with no bullshit. Thank you.

[@timtravasos2742]

She's awesome. Clear and not condescending.

[@philbrogan958]

My favorite follows are people who teach me something every time I watch them. This is why I watch Lan.

[@RichardHale-wc1vp]

I like that I always learn the why and not just the how from Lan's videos.

[@GiovanniMD7]

This is one of the best cooking videos I've seen for a while. And I watch an awful lot of them

[@motorheadbanger90]

Chef Lan is a treasure!!!!

[@sharonhendricks9706]

You are an amazing asset to America's Test Kitchen! I am always interested in knowing the WHY of things, including in the kitchen, and you are so good at explaining. I tried a Lion's Head Meatball recipe but so disappointed in it I never tried it again. I look forward to tying this one! And the sausage and burgers are going on my bucket list of things to do....LOL

[@ecalhoun88888]

starting watching Lan today and she's great! Subscribed.

[@outlawd2live]

This is so awakening and informative. Thanks

[@kyle_8036]

Oh, what's this... a new Lan Lam video? Happy Valentine's Day to us from ATK.

[@xrockangelx]

As a baker who went through culinary school, nobody ever mentioned "myocin". We were taught how to handle meat and the practical reasons why but not the actual science behind it. I did, however, learn quite a lot about gluten, gluten-development, grain structure, etc.. Today, I feel like I just learned about meat gluten. Thank you!

[@garywaggoner1953]

Very nice Miss Lan ! I ALWAYS learn so much watching you prepare and cook! Thank you ! !

[@robertsterner2145]

Stunning, informative video. These Techniquely videos are the best thing Cooks Illustrated has ever done.

[@markcrume]

Thank you Lan Lam so very much. I'm 68, and have been cooking burgers all my life. About 50 years ago, a girlfriend's father, a restaurateur, demonstrated the "gentle" technique. Today, the penny dropped. Learned a lot, thanks again.

[@ViN1988-m6w]

Hi Ronald here.I use a 80 20 blend of hamburger and bacon. As head chef of a restaurant for 37 years I found this blend is perfect 👌. I can't say the of the restaurant but over 1 billion served.

[@mateskib]

Lan you just taught me something that I've never heard before in any other burger vlog. I had no idea it was the myosin but now that I do I'll be grinding my own burger meat from now on, and then I'll brag about it being my own recipe ;)

[@ethannickerson1901]

I learned about the wonders of myosin when I first made gyros at home. I didn’t know how you could start with ground meat and end up with something so homogenous - the magic was in the mixing! But I had no idea what myosin was. Thanks Lan!

[@daverutt8532]

Love that Lan! I always learn much by her teaching method. More vids please! I've made all three of these recipes, all came out perfect! THANKS LAN!

[@NaturalFlirtGamer]

Super explanation about myosin. For the burgers tho, there's a big price difference between buying sirloin tip steak at $9 USD/lb and ground sirloin at $5/lb (quick online price comparison done at Walmart) You're also adding 4 tablespoons of melted butter to make that meat nice and fat and happy. I know it tastes great, but that's a lot of fat. Those burgers are great for a special occasion, not a Tuesday quick dinner tho lol. Loved the sausage and meatballs. Yummy.

[@otterguyty]

I appreciate your scientific approach in each video.

[@franceslarina5508]

Lan's cooking videos are quickly becoming my favorites!

[@rosegaither]

these are all great classes and she is a great teacher

[@julienrocher1]

Love your videos. The combination of science and cooking is amazing.

[@1lmp1]

Interesting. I learnt to cook as a child helping my mother. I do pretty much this without ever thinking about why I use different techniques. I ground my own meat and also mix it in my Kitchenaid ( the best in the world, no new gadget can beat it!) The only difference is I often add some ground meat that is coarser to have some junkie pieces included. And I have been told my Scandinavian meatballs are the best, I add onion and garlic and put that through the Kitchenaid which gives additional liquid. I barely ever use bread crumbs but instead, I like to add a small amount of boiled potato, even leftover mashed potatoes that I make using whole milk and a lot of butter. The recipe is the Finnish meatball recipe I have tweaked.

[@brentfrank7012]

Great video, never have I heard of myosin, great to know. Thank you

[@spears104]

I really enjoy Lan's videos! Very intelligent!

[@dianadambrosio1]

Lan…amazing..as usual.. I think you make all of us just want to rush to the kitchen to make everything that you illustrate to us. Thank you again for these intelligent calming and delightful videos

[@sadsciuidae3425]

different idea! ... buy Walmart 1/3 lb frozen patties, thaw, then to the outside gas grill they go ... no special equipment or apron required ... easy to clean ; yum !!!

[@allanmcdonald3223]

What an eye opener. Thanks for this video

[@timgutter2708]

Anyone who speaks so reverently about hamburgers is a good person.

[@KurtMueller]

We need Lan Lam / Dan crossover episodes! They should come on each other's segments :D.

[@nuutasi]

Yes please.

[@beammeupscotty1955]

Best ATK video ever. This is a subject which I knew nothing at all about formally, but I've observed and wondered about the changes ground meat goes through depending on how it was prepared. I stopped buying store bought ground meat in any form, even sausage, a little over a year ago when I discovered that my local grocery store so frequently had remarkable sales on several different cuts of beef and pork on a more or less regular basis, making it so I can grind my own beef from decent cuts like Tri Tip or Chuck which both make excellent lean hamburger, for an average of $3.50/ lb. I grind and make my own pork breakfast and hot Italian sausage as well so this video will help me improve the texture of my sausages.

[@coldfire2812]

Lan Lam, I really like your videos; will be trying this technique for my next burgers for sure. Love the science of why behind your dishes. Your intelligence, technique and personality, wow what a combo. Sincere compliment, you are also extremely easy on the eyes. Thank you for the videos!

[@saltyroe3179]

I love this channel. I thought my chef training, organic chemistry learning had led me to know more about cooking than most. I keep on learning things that I never learned before. The advantage I still have is that I can understand why the technique s work. I have tried some of the techniques and also modified them to get a result of my preference.

[@c62west]

Thank you very much. I love your episodes.

[@eddiepena]

Great presentation and tips. Thanks!

[@SuperFlashDelirium]

Educational, informative and entertaining. Excellent content! Thank you, ATK/Lan

[@ohmbuoy1]

I just re-watched this vid to school myself on myosin. I'm a tradesman and to hear you spec on hamburger size was momentarily hilarious!!.... 1/16 of an inch large!! I'm gonna try shouting that spec out to my framing cutter when he's requiring the size!!

[@donwold1622]

I love how you say "cause why not?" when I realize how knowledgeable and super educated you are, Lan. Very cute and playful.

[@jenniferrobbinsmullin3417]

Thank you! I used the meatball technique on venison meatballs, and they are without a doubt the best venison meatballs I have ever tasted. Again, thank you for these wonderfully informative tutorials!

[@FreeGuitarSecrets-RG]

Awesome Value Chef! All my years in the kitchen, never heard "Myosin Development" Thank you!

[@flyingsodwai1382]

Excellent information as always, THANKYOU LAN!

[@MFcomm66]

This was really great! For as much as I cook and grill and for all the reading I do…I just learned something I didn’t know. And now I have a new friend 😉

[@tomowens7499]

That was really interesting, I love learning the science of why recipes work! Cool video thanks!

[@js7un165]

Fantastic lesson. I learned so much.

[@tspmcfarlane]

Great presentation. Really clearly explained.

[@judyjohnson9610]

Thanks so much! :) I love food science. Watched the one on caramelizing onions in less than the traditional time and I am trying it out just now.

[@kevinparcher8514]

Excellent info and explanation. That Lion's Head Meatball recipe is one of my faves.

[@jmbear628]

very nice presentation/teaching