Oven Mistakes You Didn’t Know You Were Making | Techniquely with Lan Lam

Getting to know your oven is essential to achieve successful results in the kitchen — Lan shows you how to avoid the most common oven mistakes.

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[tom_something]

It never occurred to me that food might be _overcooked_ if the oven hasn't finished preheating but it makes sense now that she's explained it.

[billm.]

LAN is a true professional. Her instructions are always true & on point. No hype or fluff. Just straight honest facts. You can’t ask for better.

[Theoryofcatsndogs]

Lan is GREAT. To the point, direct and gentle. She is like an old friend gently reminds you things that you forgot.

[NavinKadabadotcom]

I've been watching YT cooking videos for nearly 15 years, and I feel like I hear the same tips over and over again these days. Lan is one of the few professionals who brings fresh ideas to the table in anway that's approachable for home cooks, and perfectly balanced betwen technical specificity and high level purpose and function. You are amazing, Lan, thank you!

I'd love to see a video on fish - slow roasting, pan searinf, broiling; when, why, how, and for what fish?

[gap]

I appreciate all of the ATK videos and recipes but, frankly, Lan's techniquely series videos are so incredibly helpful and educational. I've used several of her techniques to adjust how I follow other recipes (mushrooms especially) and appreciate all of the education provided. Thank you!

[lupinewoof]

Love it. Please do an episode on best practices for reheating different types of food. When should they go back in the oven, vs stove top (with or without lid), vs microwave etc. Of course it depends on the food and tools available, but laying out some principles and examples would be very valuable (ie which will be soggy vs dry out vs krispy etc). In addition to reheating, a subset would be "keeping warm" when dishes finish at different times but you are trying to serve hot.

[dkatzism]

These little steps and annoyances are the things that deter a lot of people from cooking, but understanding WHY they need to be done goes a long way. Thanks!

[sassytbc]

This lady is extremely talented in explaining things in a clear, concise, and easily understood way that not many can.

[jjh]

Lan Lam is an absolute treasure! Her techniques and the reasons behind them always lead to making myself a better cook. I appreciate you, Lan!

[markblack]

Chef Lam with another banger. I've made it a point to focus on oven cooking a lot the last few years and preheating, rack adjustment, and watching temps more closely has greatly improved my oven cooking. This chef is a national treasure!

[CoinSlotKitty]

Lan is my favorite in ATK. Her techniques and recipes are always legit.

[amyd]

I’m a big Lan fan. She always delivers great, useful information without talking down to us.

[ChIGuY-town_]

Lan is amazing, thank you for your hard work.

[AwesomizedArmadillo]

The info about how the oven uses top and bottom elements during/after preheating is super useful. Now I know why I prefer to cook bacon in an oven that's still preheating, even though that's a bad idea for most other dishes!

[SeattleSandro]

Lan Lam is a national treasure! I've learned so much from this series.

[ggilhdt]

I just love Lan. I could listen to her 24/7 🥰

[billmcdonald]

I love my broiler. Any time I have to brown ground beef, I break out my sheet pan and turn on the broiler. Spread the beef thin on the sheet, set the rack about 8 inches below, and broil for about 12 to 14 minutes. Lots of Maillard brown on the top, and bunch of time and effort saved.

[BruceBoschek]

Thank you for a very useful video. My wife is a pastry artist and she bakes the most incredibly beautiful pies. She has published a very popular book on pie decoration and consequently gets many questions about baking and pie failures. The most common failure is an inadequately baked (soggy) bottom crust. The solution to this problem is two-fold and actually quite simple. Double crust pies can be baked at 375 °F on the LOWEST RACK position until the top is as brown as you like. Then cover with aluminum foil and bake an additional 10-15 minutes. This is assuming you are using a metal pie pan. For glass or ceramic you will need somewhat longer. Thanks again for a very useful summary. We will recommend folks watch your video when we people ask baking questions.

[myspace]

Her video on microwave oven was a game changer for me. Now, a video on oven. Thank you, master!

[SquirrelInTheWild]

61 years old
I’ve had enough bad baking outcomes to preheat
( and use timers!!!!)

I have never seen the non bolster technique
Love learning every day
Thank you!!