Oven Mistakes You Didn’t Know You Were Making | Techniquely with Lan Lam
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Getting to know your oven is essential to achieve successful results in the kitchen — Lan shows you how to avoid the most …
But I have a convection oven….
Some oven baked frozen food suggest lowering the bake temperature by 50'F when using a convection oven.
If you get an oven thermometer and notice that it's significantly different than the oven's thermostat thinks, it's worth checking the oven manual to calibrate or adjust it — mine was off by 15 degrees, which made preheating a big challenge. After adjustment, it works far better
Not all people have electric ovens. Some gas stoves have a broiler on the bottom.
Ditch the pizza stone, get a pizza steel! Way better and you can’t crack it if you accidentally drop it!
The undisputed GOAT.
Local butchers in my developing country will sell you any cut of meat. But, boy, ANY cut of meat you take home, invariably turns out leathery and rubbery once cooked. Yeap, this ain’t Texas beef! (Any butcher in the nine hundred thousands square kilometers of this beautiful area of our beloved planet!) Now, the young man at ATK who wears the yellow sweatshirt not long ago stated in his presentation that using NaHCO3 can greatly assist with the issue above when cooking ground beef. A food scientist in a different programme has suggested to have raw beefsteaks be covered with slices of papaya placed on a tray and kept in the fridge for two hours. Lord, at last, I get tender cooked beef served on my plate from free-roaming cows (old or young) in this great country. Now, could cooking scientists at ATK briefly explain on the issue? You all do a great job. Thanks.
The local butchers in my developing country will sell you any cut of meat. But, boy, ANY cut of meat you take home, invariably turns out leathery and rubbery once cooked. Yeap, this ain’t Texas beef! (Any butcher in the nine hundred thousands square kilometers of this beautiful area of our beloved planet! Now, the young man at ATK who wears the yellow sweatshirt not long ago stated in his presentation that using NaHCO3 can greatly assist with the issue above when cooking ground beef. A food scientist in a different programme has suggested to have raw beefsteaks be covered with slices of papaya placed on a tray and kept in the fridge for two hours. Lord, at last, I get tender cooked beef served on my plate from free-roaming cows (old or young) in this great country. Now, could cooking scientist at ATK briefly explain on the issue? You all do a great job. Thanks.
LAN’s even tone of voice is pushy, but in a compassionate manner the lady sounds convincing, persuasive and not dry, exceedingly scientific and matter-of-factly. Here, she does fine. At a kindergarten room with twenty three toddlers— would her approach work?
Adding French phrases to your narrative? Say it slower and make the effort to truly sound French. Why? It would make your narrative sound much more elegant. Practice: Mise en place, mise en place…,
I want Dave Portnoy to try Lan's ATK pizza!
Can you cool it with the affiliate pop up ads? Lan's wonderful work deserves better than to be covered up like that.
You say to reduce the temp when using convection, but how do you know if your oven automatically reduces the heat below the temp you set when in convection mode?
Lan is the Alton Brown of the day. Much appreciated content.
King Arthur Flour found that cookies baked starting in a cold oven spread less than cookies baked in a preheated oven. I tried it, and found that to be true. Evidently, the cookies had begun to set before the butter fully melted. I had been skeptical about this approach, but it worked.
Truly original way to cut/bash the zucchini! Rustico, delicious looking!! Thank you!!
How do you heat before you heat? 🤷
This was very helpful and informative. I didn’t realize things may over cook in a non-preheated oven. I figured they would be under done or take longer.
Out of curiosity, when plating the zucchini with yogurt sauce, why put it on a platter to transfer directly to the serving plate? Is that habit or is there a reason?
Thanks for the video!
Thank you so much. I've been cooking for a hundred years, but you always teach me more.
Well, I found out where I screwed up my cast iron pizza 😑
(the pizza was not low enough in the oven)
Thanks Lan
her nickname should be 'DoubL'
nice oven tips by the way
Honey you need a fan oven seriously try to drag your American nonsense into the 21'st century!!
Thank you! I do not always wait for pre heat….😮
That demo with the almonds and pre-heating the oven was soooo enlightening! I love Lan's videos.