An Easier Way to Cut Shallots and Garlic? | Techniquely with Lan Lam

The easiest, best way to cut shallots and garlic? Lan shows you her favorite technique.
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning wooden cutting board: cooks.io/3Z4jlSc
Browse more Techniquely content: cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@user-iz9rx9ly7e]

I appreciate the technique...even more the humility that says, "I learned from another chef."

[@Someguy1357]

Isn't that how all chef's learn?

[@user-iz9rx9ly7e]

@@Someguy1357 Not all chef's so clearly confess they learned from another.

[@Someguy1357]

@@user-iz9rx9ly7e Indeed. :) I'm poking at how ridiculous it is that some chefs lack the humility to admit the obvious truth.

[@user-iz9rx9ly7e]

@@Someguy1357 good point

[@Folami69]

I accidentally started using this method when my knife needed to be sharpened. LOL That part of the knife made the job much easier because it hadn't been used as much as the remainder of the blade, so it was still very sharp.

[@sanseijedi]

This truly is genius! Trust Lan-- I particularly honor her for naming Susan Regis(?) as the source. That displays scrupulous integrity.

[@jonslg240]

Semi-pro tip, you can do the exact same with a bolstered knife, too. You just use the blade a little forward of the bolster. It's the exact same motion, technique, and everything else. You just position the knife BACKWARDS enough so that the bolster doesn't touch the shallot/onion/etc. Or if it does touch, it doesn't crush anything.

[@hschmicknos]

Integrity? Relax it’s just a cooking video

[@sanseijedi]

@@hschmicknos I've seen 2 recipes on YT posted as original but have newspaper clippings of EXACT ones from LA Times Food Section from 40 years old with original attributions. Integrity is not taking credit for something you didn't create. Lan could just as easily have omitted to state where she got the technique. THAT'S integrity.

[@2adamast]

@@jonslg240she keeps the base uncut, that can’t be done with a bolster

[@Niftynorm1]

Always enjoy 'Lessons with Lan'. She teaches me something new every time.

[@jonslg240]

They must be selling unbolstered knives this week.. because you can do the exact same thing with a bolstered one. You just need to move the knife backwards by about an inch.. if not less.

[@Nimtrix]

​@@jonslg240lol, what? That wouldn't work, you'd cut right through it

[@lisaboban]

OK. That is a genius technique right there. Thank you!

[@ThongNguyen-fl9jp]

i learn something new from her in every video. one of my favorite youtube food influencers

[@MrKoopster]

I absolutely love your videos. No fluff, no drama, just passion and precision. Thank you for these great tips.

[@ChIGuY-town22_]

Lan is always an excellent teacher. Thanks for your hard work!

[@respectfullyyours9357]

I love everyone at ATK but Madam Lan Lam is my favorite. I can listen to your advice all day. This was amazing. Thank you for all you do!

[@derekalmquist1537]

As someone who genuinely loves to practice his knife skills at home, I can say I love this trick. Thank you lan.

[@billm.8220]

Always appreciate your straight forward instructions Lam !! No nonsense, easy peasy !!

[@LKMNOP]

The only time I watch videos on this channel is when you're on them. You just totally blow away the rest of them with your knowledge and especially with your delivery. Keep it up!

[@danibee]

Lan is the best. 🎉❤

[@rawrss]

So simple yet so effective. Perfect example of a great tip! Much love Lan ❤

[@calmeilles]

Ah! But the trick is that you don't use the tip… 🤣

[@johnenglish929]

@@calmeillesVery good. I see what you did there !

[@jojobi-wankenobi]

She's such a great teacher

[@BongEats]

Thank you, Lan. Superb technique. Can't wait to try this!

[@aronc24]

I can’t wait to try this

[@anwarallie]

Beautifully sharp knife. I need one❤

[@evasitton8352]

Never thought of that! Thanks, will do that!

[@lint2023]

Lan fan!

[@Malikav0311]

Awesome, always nice to learn something new. Thank you!

[@sevenflashowls]

That’s a great tag line “a small Moment of zen”.

[@Trina_White]

I love Lan Lam, she is so soothing 😊

[@kareninalabama]

Now I understand why I do it this way! Never thought of it as a technique; I just knew it felt easier, but I never stopped to consider why. Awesome!

[@gailaltschwager7377]

Thank you, Lan!

[@teknophyle1]

Lan & Dan are my favorite ATK educators. both are great at explaining not just how but why. Information that you can carry over to your own new recipes

[@TommyWalker1991]

Awesome technique! Thanks for sharing. Why did I never think of doing that. Such a simple fix 😃

[@GreyRockOne]

A sharp knife, technique and practice are key! You make it look so easy!

[@peterlarsen7779]

Awesome tip! I'll definitely be trying this next time I'm cooking! ☺️👍

[@LifeHacks-ut4pc]

Very pleasant voice and enjoyable to watch. She is your best!

[@MrDanbecker]

Smart .. Thanks ..🙂👍🥂

[@ropro9817]

Brilliant tip! Love Lan. ❤

[@arjaojoco]

I'm going to learn how to cook with shallots now.

[@dwarftomatoproject]

😄Me too, this sort of info inspires me to try new things!

[@sahilbatra396]

Fantastic video! Looking forward to messing this up later!

[@dcpack]

Listening and watching Lan is a "small moment of Zen" for me.

[@sloopy5191]

Lan! You're a genius! One of the most helpful techniques ever.

[@LPKJFHIS]

My girl Lan giving me that knowledge I didn’t know I needed. Much love for another great nugget of wisdom

[@josephwalker138]

OMG, I love this technique...! Thank you❤

[@jlbfd9389]

Awesome tip! Thank you!

[@pragmatica1032]

Love it! Thanks!

[@karenseale9372]

I love this tip. Thanks.

[@jsio3820]

WOW! That was awesome! Thank you! Love watching you prep and cook, more please.

[@tengugod]

this technique is pure gold!

[@angrypotato_fz]

Always great to watch and learn from Chef Lan!

[@williammodlin2621]

What a neat solution. Thank you.

[@sherrierichard2848]

Love her videos. So precise, with an explanation for the reason she is precise!

[@CinkSVideo]

So simple and so perfect.

[@goeshen4359]

Thank you Lan❤❤❤❤❤

[@TheRemiCay]

Oh neat! Thanks for the technique!

[@streamhellofutureforclearskin]

amazing, concise and informative video, thank you!

[@markbastings4451]

Great information thanks!

[@noctisarcanus7894]

You're a genius! What a wonderful tip!!

[@scottyoung4226]

This was awesome! Thank you!

[@CarlRRogers]

😮 wow! Why did I never think of this!?! Love it!!!!

[@NolaDeb]

Nice! Thanks for sharing. ❤️

[@philoctetes_wordsworth]

I L🔥VE you. Thank you! As there are only two of us (my elderly mother and I), and the onions in grocery stores in houston are enormous, I almost always use shallots. I only buy onion(s) if I am following a particular recipe, and an onion is a part of that recipe. That technique will become mine. Thank you, so much.🙏🏻🙏🏻🙏🏻💋

[@kevinkohler2750]

Clever idea. Will definitely try!

[@Supersamazing]

Super interesting, can't wait to try it!

[@TheEriclikeseatin]

Holy cow, this is pretty genius. Thank you!

[@user-js2gg8fz2c]

Very helpful!!!

[@stephaneslec2171]

Great tips, it makes sense and I am looking forward to make it to good use.

[@cathylynn57]

I will definitely try this method! So far, Lan’s techniques and tips work for me. Keep them coming!

[@jlo9865]

Wow!! Love these tips!!

[@heavynov]

Thank you for this revalation!

[@TOM7952]

This is where I think it helps to have a small chef or santoku knife for more agility.

[@nicholasbrunori281]

Great tip, I use the base of the blade for other techniques but I never thought of this, great technique!

[@747captain]

One smart technique after another! Thank you! So glad to be a subscriber to the website and all magazines!

[@jerseyphilip]

Great tip thank you so much:)

[@H4KnSL4K]

Nice tip! Feel free to post more like this

[@michealmorris3766]

Thank you!

[@alansnipes3101]

Thanks for the tip. I can't wait to try it.

[@thaisstone5192]

(462) Dead bloody clever, that. Thank you for sharing, Miss!!!

[@EricsonHerbas]

Waaat! I gotta try that next time. Thanks for the great tip. Love your vids.

[@KashaAnthony]

Brilliant!!

[@TheTMC23]

Lan you are just so amazing!

[@sharonh988]

Thank You.

[@blaircalvin5025]

Brilliant.

[@sandyv2195]

Brilliant!

[@saskwash2]

a very good tip, thank you miss Lan Lam.

[@DDIYNETWORK]

Going to try tonight thanks

[@peterharper9703]

Great Job… THANK U!

[@Trixtah]

This is literally the first cooking technique tip ever that has made me go 😲 Like the best tips, it's so unexpected, but makes so much sense when you see it.

[@stinger4583]

Thanks, Lan. I'll practice.

[@julienrocher1]

Lan amazes me with every training video. I wish Lan made more Science and cooking videos.

[@uwsgeo]

Informative. Thanks! Would like to see more on knife bolsters. Was just in a convo last week with a line cook talking about knives with and without bolsters (typically German and Asian). We agreed both have their uses!

[@SharpAssKnittingNeedles]

Wow Lan delivers the goods as always! Such a good idea! Always bought cheap bolstered knives that sharpen nicely so time to up my knife game! Good lerd we don't deserve our queen Lan!

[@dougblalock5175]

Interesting, just found your channel. I’m impressed with your demonstration and technique. I commented on a video from a few years ago about hamburgers. Many years ago I developed the first CAB patties that led to a tremendous success for our company and we later became the number one purveyors of Certified Angus Beef in the world! Your video is very close to the recipe and should be spectacular. Godspeed to you and Shalom.

[@gchomuk]

Lan for the win...as always.

[@marclegarreta3359]

It’s Lan’s world, and we’re all just living in it. ❤

[@jonguy4337]

Thanks I love your vidieo s😅very usefull😊

[@matroxman11]

Cool little knife skill tip to have in your pocket. Lan is the bomb

[@trichogaster1183]

shallots are so cute

[@user-lk9sb5ne4k]

Maybe I'll enjoy slicing onions and garlic now! I've been cooking for 53 years and i never liked it. Thank you! I'll pass it on to my daughter and granddaughter ❤

[@cyrusatkinson3307]

😲 SWEET!

[@EDBass]

LOVE LAN TO ITTY BITTY PIECES! ❤❤❤❤❤

[@farmersdotter7]

This is how all Japanese chefs mince shallots and garlic. Most Japanese knives like the one you were using don’t have the bolster like western knives making them more versatile, being able to use the entirety of the blade rather than just the forward part.

[@einundsiebenziger5488]

And to make it even more simple, skip the horizontal cuts entirely. Onions and shallots are already pre-segmented, cutting lengthwise and across is perfectly sufficient.

[@einJona]

Eventhough this is true for the inner part, the left and right side will have slightly bigger pieces without the horizontal cuts. But still generally, I totally agree with you - the benefits of making the horizontal cuts are way too small and make the onion even more likely to fall apart in my opinion. So I just avoid them in the first place!

[@doughertySD]

Yep, the size differential is why it's done. Means that it all cooks at the same time. But given that not much of it will overcook (although it does introduce the risk of burning if inattentive), as you say, it's generally not worth it.

[@kkmardigrce]

The idiocy of horizontal cuts is passed on and on like a dogma. Completely nuts.

[@chewbacca7856]

Amazing

[@AutumnGarnet]

Yooo, this is galaxy brain! I've gotta try this!

[@bng2679]

That is a beautiful knife you have there