We discovered why store-bought ground meat just can’t compare to home-ground: Myosin. Cook’s Illustrated's Lan Lam shows you how to achieve the best texture in all your ground meat recipes.
Get our Juicy Pub-Style Burgers recipe: https://bit.ly/3xCjYax
Get our Italian Bulk Sausage recipe: https://bit.ly/3YqiHiw
Get our Lion's Head Meatballs recipe: http://bit.ly/3HPw0BK
Buy our winning food processor: https://cooks.io/3DkZmoF
Buy our winning baking sheet: https://cooks.io/2OTFRd8
Buy our winning 7 Quart Stand Mixer: https://cooks.io/2tkBbHO
Buy our winning Dutch oven: https://cooks.io/3DzBbCw
Buy our winning stainless skillet: https://cooks.io/2D1JWbN
Buy our winning non-stick skillet: https://cooks.io/3y96lk7
Buy our winning ceramic nonstick skillets in the ATK Shop: http://bit.ly/3Es6HEZ
Browse more Techniquely content: https://cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
