You Need to Let Your Food Stick | Techniquely with Lan Lam

canola oil kills. do not use spray canola.

Not a good idea to watch it in the bed before i sleep. Starving now 😂

I have a glass top stove and cannot use my beloved cast iron cookware on the stove top. What is a suitable substitute for making smash burgers and does it work for ground turkey which is much leaner than ground beef?

Take a shot everytime she says "I recently developed..."

why we need the foil to smash it?

Great content! I highly reccomend you condemn the use of non stick pans as they are coated in pfoa forever chemicals which is known now widely to cause many ill health effects. If you feel like you need a non stick get somwthing like the green pan brand which uses ceramic to get non stick. Specifically make sure to get one where the aluminum core is sandwiched between layers of stainless steel so if you scratch your pan you wont leach aluminum into your food which can cause heavy metal poisoning. Lastly I reccomend looking up lipid peroxidation and switching from seed oils like canola to somwthing like tallow or coconut or avocado oil. Seed oils are less stable due to poly unsaturated fats and go rancid easily under heat and oxygen exposure. Not to mention look up how they are made. The vast majority is some Frankenstein lab stuff. Pretty creepy. Nonetheless great tips! Interested to try that smash burger

Proteins morphing — what a genius illustration! One of a kind mind!

It's always funny to learn a "solution" has prevented us from learning how to properly do something.

A whole episode on sticking, and no mention of potstickers? 😂😂😂

Isn't scraping a skillet with a metal tool the ultimate sin?

Your French Toast reminded me of my pan that I bought for making 6 pancakes simultaneously by using 2 burners. I was so excited when I found that pan, because when I make my gluten-free pancakes, I make the entire box and freeze them. So, the next time I make French Toast, don’t forget my magic skillet!!! 🧡

Why do we need to add oil if we're trying to have the meat stick for the smash burger?

Thank you to share your lesson Lan. I hope you have a good day.

I cannot get over how helpful this was!

Thanks for sharing. You lost me at the use of toxic cooking sprays though

Delightful education! ❤thank you

I want a chiffon ice cream cake for my birthday now. 🎉

Amazing

Another great video from Lan! Next, how about a pan taste test? Seriously, teflon / non-stick surfaces impart a less than desirable taste, in my opinion. And there's even big differences between stainless and cast iron. Fired egg in butter works great for such a taste test.

sticking usually means you haven't got the temperature right.

I find that if you put parchment between the burger and what you are smashing it with, it helps for it not to stick to your smasher

I like this lady videos but i have to wonder how much lipstick is consumed by females every year it cannot be good for your digestive system seriously.

Give Lan Lam a raise!

Great video! The unseasoned tomato’s made me cry a little
Fantastic explanation

Best cooking instructor ever, thank you as always for creative and clear preparations!!!!!

Wait, I thought letting oil get so hot that it smokes makes it carcinogenic because oil isn’t supposed to burn…?

I appreciate the microbiology you added! If it's any help, kids learn about proteins and denaturing in 9th grade (in the US anyway). Don't be afraid to get more detailed in your protein explanation if you want to!

I betcha more than anything the concept of deglazing was invented because some cook somewhere was lazy one day and said “y’know… I wonder if I could just clean the pot while the food’s still in it. Can’t use soap, that’ll ruin the cast iron AND the meal… but hey I got this bottle of cheap wine here, why not just dunk that in? We already wash our wounds with alcohol…”

Idk why you want a burger cooked like a hash brown

So can anyone confirm.

If my food is sticking to my pan initially usually SS, my cast iron is pretty flawless). I should just leave it to let cook some more and it will release on its own?

this feels like a lot of product placement…

I say, get rid of the so called non stick pan --- it's carcinogenic. -- use a stainless steel pan with butter!!!! 😁😁

Depending upon the food you are cooking, usually the "sticky" pan is fine....in French we call it fond. It' s the foundation of flavor.

Even when I cook my eggs every morning, I use my stainless steel skillet and butter. 🧈🧈🧈🧈🧈🧈😁😁.

Just my French 2- cents.
Miss Monique 🙂🙏🌷💗

My big issue i end up with is that i have a hard time getting food up if it sticks without losing half of it

Even better reason to throw out your non stick: PFAS

I was extremely skeptical in the beginning but I’m convinced! This is fascinating.

Recently, I am struggling to bake butter tarts. They are supposed to bake at 450F for 15 minutes. The fat boils out of them turning the pastry sandy. I noticed the thermometer in my oven was indicating the temperature was about 15 degrees cooler than it should be. I have changed everything about the recipe I can; all butter, have butter and half shortening, chilling the dough and the rolled out pastry. Nothing seems to work. Any ideas?

All you gotta do is spray the pan with poisonous seed oils and your good.

I need that cake recipe 🤤

Its me, adding enough oil for my own country to come invade my kitchen, and the food still sticking to the pan 😂😂😂

There should be a movie called " There's something about Lan " she's awesome ❤

I'm curious about the choice to put the mayo on the tomato and lettuce side of the burger? Mayo mixed with tomato juice is good, but mayo mixed with meat juices seems way better. Not sure if there's a best practice here though

What happens when you let things stick but they just stay stuck and dont lift eventually? That's usually my problem with stainless steel, even when I've done the oil heating tricks. I end up panicking because it just starts to overcook or burn instead of lifting.

also non stick pans can be toxic

She exudes reliability, I just trust her

But why did you put any oil there at all if you just wiped it all off does some of it retain in the cracks of the pan or something?

Sometimes the internet is bad, but sometimes the internet gives you 8 slices at once French toast. Today, I am grateful.

your killing me everytime you take a bite and i not there to taste it