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

You should be saying "sea salt" not "Kosher salt". They are the same, but sea salt does not insult (unsalt?) the "unclean" people. If that makes sense.

It´s strange. So many people told me to never put salt in a marinade because salt would always dry out your meat. I was told "you never salt your pork (or any other meat meat) before you grill it etc. you use salt after. " so what is right?🤔

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

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

Thank you ... I learn a lot ... Please continue ... It is a <privilège> !!!

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

How long can I brine max? 1 day, 2 days or 3?

Salt should be measured in grams

INCREDIBLE! WE NEED A LAN LAM TV NETWORK!

KOSHER SALT FOREVAAAA

Feel I’m in culinary school 🏫! Thanks 🙏

What are these measurements.. ?

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

half a cup per quart??? Why not 32 gills per bushel? Move out of the dark ages people: 15% by weight.

pounds and oz (the wizard?) and feet and inches.. for the love everything that is holy, please include grams

Is your oven temp F or C please?

My uncle, who works in the food industry btw, says that you should never salt a steak before putting it on the pan. Would you agree to that?

We don't have any kosher salt around where I live, can I substitute with regular salt?

My 8th grade science teacher was so wrong. She said putting salt on meat before cooking dries it out. She also said dinosaurs weren’t real.

Si todo eso está muy bien 😃, pero como sería en unidades de medida para Europa?🤔

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.

give us the gramsssss

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!!!!

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

The "veg" 😂.. Why not the prot instead of protein, or the bri instead of brine? Staaaahhp

This new language practice of calling meat “protein” started after veganism took off, and while it might make people feel comfortable calling meat protein, it is less precise than it used to be. Animal flesh is not the only protein we cook. In this video, we hear different words for the same item, which is inefficient and confusing - food, protein, all that vagueness when precision was all we wanted here. Hopefully, this new way of coping or disrupting will be over soon, and we can all use words that mean what we mean. I mean, protein is in practically everything. It doesn’t mean meat.

As a non experienced cook, I'd like to try the salmon recipe. However, I have frozen salmon fillets. What's the best way to defrost them before brining? Leave them in the fridge for a couple of hours?

This is great thanks :) What type of pans are you using here? I'm just starting out with a carbon steel pan and an all clad stainless pan. When seasoned will either work well for what you're doing with the salmon or when you popped the salted chicken into the oven at 450F?

Awesome video ! Very informative and helpful

This video is useless because you use volumetric numbers for salt instead of mass.

That bread cube trick, what is that??

Best way to salt tough meat that is going in the pressure cooker (instant pot)? The recipe is for shredded meat (carne mechada) Cuban/Venezuelan style?

Please use percentage on weight! Using cups is inexact and not professional

Give us grams and millilitres.

I'm confused on how much salt to use for the dry brine. Earlier in the video you mention that different salt types (Crystal, Morton's, etc.) have various amounts of salt per volume. Later you say to add 1 tsp per pound of poultry.

I'm assuming you are referring to 1 tsp of Diamond, because it was too salty when I used 1 tsp of Morton's. I appreciate recipes that call for grams of salt or are specific to which salt type is used.

Why don’t you guys do it in grams much more precise! And more easy to duplicate

I CALL FOUL! Where is the rest of the recipe for that salmon? I thought I would be able to find its video. No! I'm gonna give the pinapple-ginger glaze a try but, I still want this double glaze recipe.

Great information. If you’d ever had an awesome meat dish at a restaurant, this is most likely why.

No SUGAR, it is bad, bad, bad.

Пять баллов

What do you use to glaze the salmon? Do you apply the brine with the brush?

💕👍 japonese have maybe less heart-diseases, than we occidentals, I guess this over-salting will accelerating aging...highway to cimetary 🤣🤣🤣

I figured out a long time ago that if you're cooking a burger, putting the salt in the pan before you add the burger gives a much better result. Also, adding salt raises the boiling temperature of water, which is useful for things like hard boiled eggs

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!

Great job, love your videos!

Does brining take moisture out of protein like seasoning with salt does?

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

I’m really digging your videos!!!

Is there any more detail in the equation to decide the duration and concentration of a brine? I’m thinking whole chicken .25c/2qt for 12 hours ? But man I think I need a chart to give me more details!