If you want a straightforward way to add flavor to your proteins, consider the technique we use for meatloaf — glazing.
Spicy Gochujang-Glazed Pork Chops: https://cooks.io/44cH33s
Double-Glazed Salmon with Maple and Liquid Smoke: https://cooks.io/3FIDf1D
Double-Glazed Salmon with Ginger and Apple Cider: https://cooks.io/43LNLON
Double-Glazed Salmon with Lemon and Thyme: https://cooks.io/3FIW5po
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0:00 Learning From Meatloaf
1:14 A Glaze That Works
2:22 Gochujang-Glazed Pork Chops
5:17 Double-Glazed Salmon Filets
49 Comments
Lan never ceases to amaze! She makes cooking look so effortless!
Couldn't one quick-fry the bottom of a chop anyways, before putting it in the oven at low heat?
Also, I never before even heard of Gochujang, going to look where I can acquire that.
Thanks Lan. That is great advice.
I've been using corn starch and flour for years to thicken glazes and create flavorful barks on the grill.
BTW – You can still use jellies and jams as part of your sweet for the glaze you just have to count on it getting runny when it is warm and add the corn starch while your cooking the glaze and apply it while it is warm.
Lost me at sacrificing browning. Sear the chop, then put it in the oven with the glaze to finish cooking.
I ❤ every ATK and cooks country video. You help me plan my meals every week 😊
Love this stuff
Think I'll add a touch of miso to my meatloaf glaze for more umami.
I make mini meatoaves, 5 oz., on a sheet pan They cook faster (20-22 minutes) and there is more surface area for the glaze so you get glaze in every bite
I’ve been making your turkey meatloaf for years- It’s the best meatloaf I’ve ever made or eaten anywhere! Kudos!
ATK, Give this woman a day off, she sounds like she has a head cold. she still did an amazing tutorial though.
you glazy!
Dislike ketchup
How long was it in the oven the first time?
IMO, Ketchup doesn't improve the taste of anything, especially meatloaf.
Cornstarch thickened glaze. Brilliant!
lam is a wonderful host!
I'd buy Lan's cookbook if there were one.
Wait, the plastic handle on a T-Fal skillet is oven-safe?? 😯
Lan, you are hands down my favorite ATK chef. Last night, as I was falling asleep, I was thinking about dinners for this week. I landed on shrimp or tuna… with a GLAZE! No joke. Now I don't have to look up a recipe! 🎉❤
happy to pride month
I love another salmon recipe from ATK that marinade salmon in a miso, soy sauce, sake and sugar mixture overnight, then broil that salmon the next day. Brush the mixture on top of the salmon before cooking and it is just so easy and delicious for weekday dinners.
Lan: you are a gem. I always learn something both interesting and practical; you're chef-y without the drama. Thanks so much.
That pork chop looked so very dry
wait where do you get s’morange juice?
🙂
I could eat every piece of that salmon myself!
I just use ketchup& mustard (4 to 1) and brown sugar. Slather on and bake. Perfect every time
Love all of Lan's videos. So informative!
Thumbs down due to the activated autotranslation
'This Technique Adds Instant Flavor to Any Protein "
Save you 8.5 minutes: Put a glaze on it. That's the technique. Just the most basic thing and she wants to waste your time. And it's no more instant flavor than any other 'cause you have to make a glaze so she's lying to you as well.
Yummy Lan lam!
It’s the outer caramelization and crunchy outer bits that make meatloaf good
Thank you for another use for my gochujang! I also love making glazes with other thick Asian sauce bases, like hoisin, black bean paste or plum sauce.
I actually cut out a third to a half of the glaze called for in that meatloaf recipe 😅 personal taste for less wet/more caramelized I guess… Or maybe goes better with our usual sides.
One thing's for sure though: I and everyone I make it for LOVE that meatloaf; can't even tell it's turkey – it is just delicious.
Lan is a treasure!
Lan 😍
Too much sugar. Ketchup already has sugar.
These technique videos are amazing but sometimes I feel like Lan is about to burst into tears. Like her tone of voice sounds like someone trying not to cry. Eerie.
tl;dr: Just put ketchup on it.
I made this vegan and it was amazing. Once you see how your meat/dairy/eggs are “produced” / slaughtered, going vegan is the only humane response.
Was that a nonstick pan going into the oven? 7:19
We meet again Ms. Lam…Always a pleasure watching you teach…💖
M. S. G.
5:47: corn starch— “modified” type handles heat well. Another option? Xanthan gum at a usage level of 0,1%. Used in glazes and sauces it prevents the food system from “running off” at a wide range of cooking temperatures.
A text on gums describes it as follows: “used to thicken, suspend, emulsify and stabilize water-based foods such as salad dressings; a pseudoplasticizer to help them pour well.”
Hey Lan, or commentor who has a rec, do you have a book or resource that teaches about food chemistry that can illuminate more things like that pectin tidbit?
With the pork chops why not sear, rest, and then finish in oven with glaze?
Not searing when you glaze = mind blown
It's crazy that the turkey meatloaf recipe is 10 years old because that is my go to dish!!
Wow, 70 years later and we’re back to my mother’s ketchup glaze (no chili though – Dad would ‘t like that) for her meatloaf. But Mom never made the same, exact meatloaf (she always used the ketchup glaze). I only found that out when I tried to get her recipe after I got married. 😅 She gave me something that worked and I always used her ketchup glaze.
Man Oh Man that Go-Chu-Jang pork chop looks amazing. I could put that on a biscuit and have it for breakfast. I do sometimes make those pork chops baked in Tuscan House Italian Dressing and it makes an awesome Breakfast Biscuit. 😋😋😋