Celebrity chef Adam Liaw shares cooking secrets for perfecting meals

Torri Donley

© Provided by Daily Mail MailOnline logo Celebrity chef Adam Liaw has shared his cooking secrets to help you perfect any meal – from scrambled eggs to the perfect steak. The Masterchef Australia 2010 winner said there are plenty of dishes home cooks struggle to make perfectly at home, but […]



Adam Liaw standing in front of a cake: MailOnline logo


© Provided by Daily Mail
MailOnline logo

Celebrity chef Adam Liaw has shared his cooking secrets to help you perfect any meal – from scrambled eggs to the perfect steak.

The Masterchef Australia 2010 winner said there are plenty of dishes home cooks struggle to make perfectly at home, but cooking needn’t be a struggle.

‘These are the common dishes that people struggle to cook well,’ Adam wrote for Good Food.



Adam Liaw standing in front of a building: Celebrity chef Adam Liaw (pictured) has shared his cooking secrets to help you perfect any meal - from scrambled eggs to the perfect steak


© Provided by Daily Mail
Celebrity chef Adam Liaw (pictured) has shared his cooking secrets to help you perfect any meal – from scrambled eggs to the perfect steak



a person sitting at a table with a plate of food with a knife: Adam said that the common issue with scrambled eggs is that they are overcooked, and to combat this they need to be taken out of the pan before they are done (stock image)


© Provided by Daily Mail
Adam said that the common issue with scrambled eggs is that they are overcooked, and to combat this they need to be taken out of the pan before they are done (stock image)

SCRAMBLED EGGS

Scrambled eggs are a breakfast staple across many households, but all too often they become stringy, overcooked and not that enjoyable.

‘The issue with sub-optimal scrambled eggs is almost always overcooking,’ Adam explained.

To combat this, you should prepare everything you need for your scrambled eggs dish in advance before cooking them, whether that is bacon, toast or tomatoes, the eggs should always come last.

When you do come to cooking your eggs, Adam said you should add a ‘generous’ amount of butter into a non-stick pan on medium heat and then add your beaten eggs. 

‘As they set, run a spatula or wooden spoon through the eggs a few times to crumple them, allowing the uncooked egg to fill the void in the pan made by the path of the spoon, then – and this is the big point – while the eggs still look too wet to eat, take them off the heat, season and serve,’ he said.

The reason why you should do this is because eggs always continue cooking even after they are out of the pan, so if you wait until they are fully done, they will be rubbery by the time they hit the plate.



a piece of cake on a plate: When it comes to steak, the best thing to do is analyse what type of steak you have (fillet, wagyu or sirloin), and then cook it accordingly (stock image)


© Provided by Daily Mail
When it comes to steak, the best thing to do is analyse what type of steak you have (fillet, wagyu or sirloin), and then cook it accordingly (stock image)

STEAK 

The perfect steak is a thing of beauty. 

And while there are many differing opinions on how best to cook it, Adam said there is no ‘one size fits all’ approach.

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The celebrity chef said you should take into account common ‘rules’ around cooking steak – like making sure it’s at room temperature before you cook it and giving it three minutes on each side – but remember, the rules don’t always work.

Instead, he said you need to analyse what type of steak you have (fillet, wagyu or sirloin) and then treat it accordingly.

One of the most important things to think about is how to get a ‘nice, brown crust’.

To get this, Adam said he will always season his crust ‘very well’ with salt just before putting it in the pan.

He recommends using a heavy pan and never overcrowding your steak with more than one of them.

Next, Adam said you should definitely flip a steak more than once if it requires it. 

A thicker steak, for instance, may need to be flipped several more times in order to make sure it is cooked through. 

Finally, the chef said resting a steak is key to it being a delicious dish.

‘It allows the flavourful meat juices inside the steak to thicken and redistribute themselves, so that it won’t “leak” all over the plate the second you cut into the steak,’ he said. 

PAVLOVA

Pavlova may be an all-Australian classic dessert, but Adam said he has seen far too many in his time that end up collapsed, cracked, weeping or sunken.

The chef explained that many people are scared of over-whipping their eggs, but they shouldn’t be.

Instead, just add your sugar gradually and check that it is dissolved by rubbing the meringue between your fingers.

If you can still feel it, it needs more whipping.   



a close up of a piece of cake on a plate: Pavlova may be an all-Australian classic dessert, but Adam said he has seen far too many in his time that end up collapsed, cracked, weeping or sunken (stock image)


© Provided by Daily Mail
Pavlova may be an all-Australian classic dessert, but Adam said he has seen far too many in his time that end up collapsed, cracked, weeping or sunken (stock image)

RISOTTO

Last week, Adam revealed how to nail the perfect risotto on his Twitter feed, where he wrote that stirring risotto is ‘overrated’. 

‘The thing that makes it creamy is beating in enough fat to coat the starch in the form of cheese or butter at the end,’ he explained.

‘If your risotto isn’t creamy you need to add more butter/cheese.’ 

SCONES

Adam said one of the biggest mistakes home cooks make with scones is overworking the dough.

‘The problem with almost every bad scone is that the dough has been overworked,’ he explained.

‘It should be barely coming together. Just stir it a couple of times and don’t knead it.’ 

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