Get Better Tasting Meat: 5 Keys to Marinating | Techniquely with Lan Lam

Lans videos should get an award.

Why does she always sound like she has a cold?

Nice lesson! I loved it.

I love her… Very educational food ASMR

LAN IS THE BEST!!

One marinade that I use that works miracles is buttermilk. Soak about 30 minutes or longer in buttermilk. Then rinse and Pat dry. It works miracles on things like chicken. I had one large package of chicken tenders. One night I cooked them without the buttermilk marinate. They were dry and stringy. The next night I marinated them in buttermilk, massaging them in the buttermilk about 30 seconds and then letting them sit for about 40 minutes. Then I rinsed and dried them well. What a difference. The chicken was plump, juicy and tender. I use store buttermilk but in a pinch I have heard you can make buttermilk with regular milk and some vinegar.

Thanks!

I discovered that channel with Dan but Lan is an amazing Chef. You have no idea how much watching her improved my cooking. She's that good!

takeaways: 1/ besides - obviously - drying surface before putting meat in hot pan, a little sugar in marinade (note - or via a rub) for browning; 2/ the culinary myth that marinade flavors - garlic, lemon, e.g. - penetrate meat deeply vs surface; and 3/ yes, flipping and finishing in hot oven is a good trick - w/blackened tilapia, e.g.

9-11-2025. Marinade Marinate are they good for Scrabble? Hope so!

Lan, your content is outstanding and teaches so many amazing techniques. Keep going!

It might taste great, but visually it seems a little dull."

I'm a decent cook, but I have always struggled with foundational knowledge and tools to apply across all of my cooking. Explaining this in a scientific matter has really helped everything click together.

160 Celsius or Fahrenheit?

Thanks you much for the insight ma'am when it comes to marinade I usually just throw around a bunch of things and hope for the best but know I know the way to go😊

Question: If you mix the marinade multiple days in advance to give the spices time to infuse, would the marinade have a better chance to more deeply flavor the meat?

Can you marinade and freeze the meat/poultry?

I love to use my extra pickle juice from the jar for chicken. It gives it an amazing flavor and tenderness especially if I plan to fry it.

I love the way that she explained things so clearly. The process and I just love a great host! subscribed.!

So what about yoghurt? Would you still patt dry yoghurt?

Eat Medjool dates and you'll be good to go!

Try a tiny bit of baking soda in your marinade — it transformed chicken breast texture!! about 1/4 tsp per pound. i like overnite marinating for max flavor. so juicy you’d think it was thigh! no graininess!!

lost it when she pulled out the accordion haha great content!

I got kind of confused for a minute you said water and you meant basically liquid as in the fajita recipe your demonstrating where the lime juice is basically the water component

👏👏👏

How does it looks with Sous Vide cooking and marinating?

I love your videos thank you Lan!

My new favorite chef 😮😁

A little bonus thing, when you rest your meat its perfect time if you wanna make a sauce, in the pan should have the meat residues that are flavor bomb, deglaze it and you can use the left over of the marinade to cook in the pan and reduce it, if its not thicc enough then thiccen it with a fast slurry like cornstarsh, those sauce are very fast to do, like as she said she rest the meat for 5 minutes, such sauce should take 2 to 3 minutes max anyway in general, so you ahve time to add further customisation

Like if you wanna sauté some mushroom or oignons or challotes, whatever in this before deglazing, its the time to do

We would like to see testing marinating versus injecting into meats. The pros and cons with each and best meat injector. And maybe combination of doing both together would be interesting too of marinating then injecting before cooking.

just a tiny suggestion, maybe we can have metric and celsius in the video for anyone not american? :>

I was fascinated by the concept of just needing to marinate for 30 minutes. Question: Would preparing some marinades a day or a week ahead and letting the marinade marinate in itself prior to applying to poultry or meat make a difference? Also Lan, Thank you for getting that chemistry degree and applying it to food. We are all the better for it. I always look forward to your Technically shows.

Am I wrong for intending to never pat it dry because it feels so wasteful of the wonderful marinade sauce?

Can you do a deep dive on marinade with acids or beers? Also how alliums or other ingredients like pineapple interact with meat and ideal marinating times

that's what she said

One of my favorite marinades is from the atk chicken tika masala recipe. Yogurt, ginger, oil and spices. I add things like kashmiri chili powder, tumeric and cilantro, always comes out great. Actually often make just the chicken without the masala sauce.

Thank you. This eased my mind. I’m starving but I just bought these short ribs and I want them to taste like something! Lol 30 minutes marinade & not overnight. 😅

Halfway through and i am stopping.

I tried all these, but she still says it tastes like seaweed!

Adobo video, please.