- 13 hours ago
The Cook Up with Adam Liaw Season 9 Episode 32
Ready to whip up some culinary magic? Join Adam Liaw for an unforgettable episode of The Cook Up! This time, we're diving deep into the essential techniques and flavor combinations that will elevate your home cooking.
Discover how simple ingredients can transform into extraordinary meals with Adam's expert guidance. We'll explore innovative approaches to classic dishes and uncover the secrets behind balanced and delicious food.
Get ready to be inspired and cook with confidence. Whether you're a seasoned chef or just starting your culinary journey, this episode is packed with practical tips and mouthwatering inspiration.
#TheCookUp #AdamLiaw #HomeCooking #FoodInspiration
Ready to whip up some culinary magic? Join Adam Liaw for an unforgettable episode of The Cook Up! This time, we're diving deep into the essential techniques and flavor combinations that will elevate your home cooking.
Discover how simple ingredients can transform into extraordinary meals with Adam's expert guidance. We'll explore innovative approaches to classic dishes and uncover the secrets behind balanced and delicious food.
Get ready to be inspired and cook with confidence. Whether you're a seasoned chef or just starting your culinary journey, this episode is packed with practical tips and mouthwatering inspiration.
#TheCookUp #AdamLiaw #HomeCooking #FoodInspiration
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Short filmTranscript
00:00MUSIC
00:21Hello, I'm Adam Liao and welcome to The Cook Up,
00:23the show where we've never made a recipe, we wouldn't cook up.
00:26Tonight we are cooking up steak with Café de Paris,
00:28Fettuccine, Tuscan-inspired Bistecca Fiorentina,
00:31and French-dipped Steak Frites Roll.
00:33Let's cook up some guest introductions.
00:35Ashley Kent is the chef and owner of suburban Brisbane's Ramona Trattoria,
00:39where you'll find some of the best pasta in the country,
00:41and it's no wonder because she has worked at some of the best restaurants,
00:44like Key and Biota.
00:45Hi, Ashley.
00:46Hey, Adam.
00:47Great to have you here.
00:48Host and comedian Mitch Chury is as adept with a celebrity interview
00:51as he is in the kitchen.
00:52He's interviewed the likes of Dua Lipa and Harry Styles,
00:55but did he make him his signature banoffee pie
00:57or a signature garlic bread or a signature steak?
00:59Well, let's find out.
01:00Hello, Mitch.
01:01I didn't, and hello, Adam.
01:02Hello.
01:04If you did, though, would Harry Styles have liked your banoffee pie?
01:07Oh, good question.
01:07I feel like there's no right answer, or that could be a euphemism,
01:11but I think he would like my banoffee pie.
01:14Let's lock it in.
01:15That man, I just saw the other day, he runs a three-hour marathon.
01:19Yeah, it's insane.
01:19Like, he's fast.
01:20I know.
01:20So at the end of that marathon, I figured that he would want my banoffee pie.
01:24Exactly.
01:24I agree.
01:25I agree.
01:25100%.
01:26Ashley, at Ramona, you were very specific about where you wanted that restaurant to be.
01:31Why is that?
01:32I wanted to be part of the community more so.
01:36I didn't just want to be a restaurant in the city.
01:39Very community focused.
01:40I get involved in the community.
01:43Yeah.
01:44That is such an important thing.
01:45I think we really forget how important communities are, and that is, like,
01:49and how physical they are, how physically in the radius they need to be.
01:53I'm going to rant about this, so let's just move on.
01:55Tonight, not only are we cooking something, we are cooking something with steak.
02:01Ashley, steak fan?
02:03100%.
02:03Got to have medium rare, though.
02:05Oh, you're medium rare?
02:06Yeah.
02:06Oh, I'm medium, and I come from a well-done family.
02:10Ah.
02:10Which again, could be a euphemism.
02:12My family are well, my mum wants the steak charred.
02:15Yeah, right.
02:16Michelle Churi, lover, is one of those mums that would send it back,
02:18and she'd, like, slap it on the table, and if it rocked the table,
02:22it was perfect for her.
02:23I used to be judgmental about that.
02:25Now I'm absolutely not, actually.
02:26I'm, like, whatever floats your boat, whatever makes Michelle happy.
02:29Yeah, that's right.
02:30Yeah.
02:31When I want something with steak, I make steak with Café de Paris fettuccine.
02:38This is a bit of, like, 80s, 90s throwback in, like, a spaghetti alfredo kind of a way,
02:45fettuccine alfredo.
02:47So I'm doing...
02:47Alfredo was, like, this parmesan-ish cream butter type thing that was very popular in,
02:55like, the 80s and 90s, and I just feel that I could probably bring it back.
03:00Like a carbonara?
03:01Is that what it is?
03:03No, it was, like, the cheats carbonara in some ways.
03:07Like, no eggs, but just cream.
03:08Yeah, OK, so easy.
03:10Yeah.
03:10Uh, cooking my steak, pasta about to go on, and I'm going to make a Café de Paris butter,
03:16which is one of my favourite things to have with steak, I have to say.
03:19Ashley, tell me about Ramona.
03:21Like, I want to get back to this community idea,
03:24because I do think it's so important to have a community.
03:28Ramona's hand-shaped pasta.
03:31Yeah.
03:31Pasta, pizza.
03:33We have a grill as well.
03:35We...
03:36It's all about touching things with our hands.
03:39Yeah, right.
03:40Really.
03:40We have minimal machines.
03:42Uh, if we do have machines, they're, like, Renaissance period machines.
03:48Oh, my gosh.
03:48Like, we have a torquio, which is connected to a wooden chair,
03:52and you hand-extrude certain pasta shapes through it,
03:56like biggily and gargati, which is similar to a rigatoni.
04:01Um, we use a Katara for all our spaghetti, which is a pasta guitar.
04:05Oh, that's like a little guitar thing.
04:06Like, it's got the strings, and you push the pasta through it.
04:08Yeah.
04:08That's so cool.
04:09So, yeah, we probably do about 15 kilos of that a week.
04:14Oh, that's awesome.
04:15I'm so Aussie, my mum had an apple slinky machine.
04:17That's all I had growing up.
04:19Yeah, yeah.
04:19You'd suction it to the table.
04:21Yeah, yeah, yeah.
04:21And then you'd put the apple in, and you'd crank it,
04:23and then you'd have the core stuck in there,
04:24and you'd leave it for mum to take out.
04:27That's our...
04:28That's me connecting.
04:29Yeah.
04:29Oh, yeah.
04:30Also, I hate to be rude, but they sound like medieval torture devices.
04:33You're like, we crank it, and they sit in this giant wooden chair,
04:36we strap them in, and then we get pasta.
04:38Yeah.
04:38Oh, wow, interesting.
04:39Why did you want to use those, like, obviously,
04:41it's not for labour-saving.
04:43In this day and age where you've got, you know,
04:45everybody is trying to reduce labour in kitchens,
04:48the costs are high, why did you want to go for, you know,
04:52I guess, pieces of equipment that are going to be a little bit harder to use?
04:55Mm.
04:55Probably because I'm a sucker for punishment, and...
04:59LAUGHTER
05:00I mostly do it, but at the same time, pasta is different that way.
05:05It has...
05:06You get minimal heat in the dough.
05:08So the actual texture of the pasta is a lot closer to old-school pasta sense...
05:17Right, yeah.
05:18..than what it is to how pasta is now, like, a little bit more modernised.
05:23So when you're hand-shaping and you're hand-rolling the pasta down,
05:29it's time and it's a little bit of passion,
05:31it's a bit of love that kind of goes into it.
05:33You're feeling the dough instead of just being like,
05:36oh, I'm knocking it to, like, four, speed four,
05:39and it's extruding out and I'm cutting it.
05:41Yeah.
05:42Like that scene in Ghost where they're making that clay pot.
05:44That's what I'm picturing.
05:45Every day.
05:46That is literally every single piece of pasta at Ashley's restaurant.
05:49Someone is behind ghosting me.
05:51I'm coming to Brisbane.
05:51That sounds so much fun.
05:53I should explain what I'm doing here.
05:54I'm making my café de peri butter.
05:56I've just put in some butter, obviously, some herbs,
06:00some chives and parsley.
06:02I've just mixed in some anchovies, capers, mustard,
06:07and now I'm putting in some curry powder,
06:10turmeric and smoked paprika.
06:11And that is it.
06:13This is a great butter for steak,
06:14but I'm actually going to use it not just for the steak
06:15but for the pasta as well.
06:17So I mix that all together.
06:18Delicious.
06:18I love that you're doing that, Ashley, because part of my spiel to people
06:24when I'm trying to implore them to do things by hand,
06:27to make things themselves rather than just buying it commercially,
06:30is that it's not just that it's going to be better.
06:32Sometimes it won't be, to be entirely honest,
06:34but what it will be is different on your own
06:36and it will have some character and personality to it.
06:39And, you know, so much of modern life is about standardising
06:43and making everything uniform and reducing everything to, you know, a number.
06:48How many pieces of pasta can we sell?
06:50But I just think if you can find these little parts in your life
06:53where you can put a bit of humanity and soul into it,
06:56it's a very useful thing.
06:59So here's my, here's my, what's that called again?
07:02Butter.
07:04I'm going to put a good whack of that into my pan.
07:07Yum.
07:08And maybe save some to put on top of the steak as well.
07:10We'll see how we go.
07:11And this pasta will just go in there.
07:13I'm going to put some cream in it as well,
07:14really trying to make it like a creamy, a nice creamy pasta.
07:18Can either of you answer this question for me?
07:19Is it true that if you want to test if your pasta's ready,
07:23you pull a piece out and you throw it against the splash back?
07:25And if it, if it, don't look at me like that.
07:27Ashley, if you want to leave now, I'm happy to.
07:30Okay.
07:30I'm happy to.
07:31No, we're here for different reasons.
07:33You can see my splash back at work.
07:34It's just full of pasta.
07:35Thank you, Adam.
07:36See?
07:37There we go.
07:37We listen and we don't judge.
07:40I'm sorry for mocking the question, Mitch.
07:42That was unfair of me.
07:44No, no, it's not.
07:45The best way for me, and actually this is a good point
07:48because people do this differently.
07:50Yes.
07:51Personally, I just read whatever's on the pack of the pasta
07:53and then cook it two minutes less.
07:54That's just, that's what I do.
07:55It tends to be okay.
07:56Tasting is also a good way to do it.
07:58Probably the best way to do it is just to have a little bit of a taste.
08:00But the reason why I think it's actually not that important how your pasta is cooked
08:06is because in this process here where I'm finishing it in the pan,
08:10it's going to cook a little bit more anyway.
08:12Yeah.
08:12And so what I'm trying to do is just work out how much more to cook it
08:15and how much more of this pasta water to add into it
08:18so that it is going to be right.
08:21You can see the great colour that we're getting from that café de Paris.
08:24Very yum.
08:24Butter already.
08:25And the important part, I think, with this process of mixing the pasta
08:28and the butter and everything together is knowing how far to go.
08:32Like, it's really watery in there and that's probably good at this point
08:35because if I cook it till it looks right, by the time I get it to the plate,
08:38it's not going to be right.
08:39Yeah.
08:40It smells great.
08:46Mitch, do you like to cook?
08:47I'm guessing you do.
08:49I do.
08:50I do.
08:50I grew up in a household that didn't really like to cook.
08:53Like, I was a lean cuisine kid.
08:55My mum loved that microwave.
08:57Wow.
08:57Like, if she was pushing it to its warranty.
09:00I think I'd get along well with your mum.
09:01I think you would.
09:02I like a microwave too.
09:03I'm good with it.
09:05Me too.
09:05Like, poached eggs in the morning?
09:06Microwaved.
09:07It was dinner, the lean cuisine.
09:08Mum loved the microwave.
09:10So I think I've grown up wanting to be a little more adventurous.
09:13I love to cook for people.
09:14If I'm cooking for myself, it'll be the mum influence
09:18and it'll be quick and easy, but if I've got friends coming over,
09:21that's when I'll whip out a recipe or I'll jump on TikTok here
09:25and I'll watch this, you know, the TikTok videos.
09:28Oh, really?
09:28You cook something from a TikTok video?
09:30Yeah, and I love it.
09:31That seems absurd to me.
09:33Yes, yes.
09:34It plays to my attention span.
09:35Okay.
09:36And it's like one minute.
09:37It's great because you can just leave it there on loop
09:39and it just plays on loop for 30, 40 minutes
09:41and I just jump in and out of it.
09:43In fairness, that doesn't sound bad, but my main criticism
09:46or my main issue with a lot of that kind of stuff
09:50is that essentially it's all the same.
09:55Like, everyone's cooking the same thing.
09:56Yes.
09:56And then it's like, oh, someone did a focaccia video,
09:58I got some hits, and then, oh,
09:59now I've got 500 different focaccia videos.
10:01Totally.
10:01And then every topping you could ever think of
10:03is then baked into the focaccia, so they have a different spin.
10:05Seen the Biscoff one?
10:06Oh, I've seen the Biscoff one.
10:08I'm on sourdough bread talk.
10:11I don't know how I ended up there.
10:12But it's just, it's these amazing chefs
10:15making different types of sourdough.
10:17And so, you know, if you're not going to,
10:19you want it to sound hollow.
10:20That's what I've learned from TikTok.
10:22Yeah, okay.
10:22Put it right up to you.
10:23Yeah, put it up to your ear, yeah.
10:24Like, it's a seashell.
10:26So this is my sort of semi-90s throwback Alfredo-y type thing.
10:33Going on one side, I'm going to put a steak on the other side,
10:35or at least a slice of steak on the other side.
10:37Because it is very 90s, right?
10:39Like, I grew up in the 90s, so to me this is very uncool.
10:43But for young people, they'll look in this and go,
10:44oh, it's 90s, it's kind of, you know.
10:46Nostalgic.
10:46It's retro.
10:47Yeah.
10:47I think it'll be a nice amount of retro.
10:50So then I'm going to slice my steak.
10:53Oh, that looks so good, Adam.
10:55Yes, I think we've done an okay job with that.
10:57And a little tip, because what you don't want, particularly in this context,
11:02is for, we've rested it nicely, so it shouldn't bleed too much.
11:06But I also just want to give it a little pat dry before it goes on there,
11:10because I also don't want it to bleed into the sauce, which could easily happen.
11:17Now I'm going to take a little bit more of my sauce to kind of moisten the top,
11:22because I want it to look really nice.
11:26A little bit of that on there.
11:28You know what?
11:29I was going to finish it with some lettuce, but I think...
11:32Parsley sprig?
11:33Yeah.
11:34Parsley sprig.
11:36Yeah.
11:36Potentially.
11:37But I think just a little bit of butter and a grind of pepper over everything.
11:46Cafe de Paris.
11:48Fettuccine.
11:49With a steak.
11:55I still feel bad that I left some room on the plate to put a green salad,
11:59and I was like, you know, I'm just going to fill that with butter.
12:00But, you know, if you've got to come this far, may as well see it through.
12:04Mmm.
12:04That is so good.
12:05This is so 90s.
12:06Let's just put on some television and put on a TV tray, and then it's just like...
12:09The aerobics.
12:10Yeah, Jane Fonda aerobics.
12:13Uh-huh.
12:14Perfect.
12:15The creaminess actually works if you just eat the pasta,
12:18but then it gets even better when you have a bit of the steak as well.
12:22When we return, Ashley and Mitch will start their steaks.
12:25MUSIC
12:36Welcome back to The Cook Up.
12:37Tonight, Ramona Trattoria's Ashley Kent and the Mitch Churi chat show's Mitch Churi
12:41are making something with steak.
12:42Mitch, what's your dish?
12:44Steak fruits, French dip roll.
12:45Oh, OK.
12:47And Ashley?
12:48Besteca Florentina with burro and lychee.
12:50I don't even know what that is.
12:52MUSIC
12:59Uh, so, anchovy butter.
13:02Yeah, so, um, pretty much just parsley, cornichons, anchovies, some capers.
13:09Nice.
13:10Uh, a little bit of, um, shallots.
13:13Lovely.
13:13As well.
13:14And then, um, we'll add in some brown butter.
13:16Wait, what?
13:17Brown butter?
13:18Yes.
13:19Oh, OK.
13:20That's, that is truly genius.
13:22So, you've got the, this sort of, the basic anchovy butter, which is slightly, I guess,
13:26similar to a cafe de barry butter, you know, with a few variations.
13:29But then putting brown butter into it, that's really cool.
13:32Yeah.
13:32Just to bring out the flavour of the anchovy a bit more, um, and kind of get caramelised
13:37taste to it.
13:38Yeah.
13:39Ashley, what is it about cooking that excites you?
13:43Well, does it excite you?
13:44I shouldn't, I shouldn't just like, lead into it by saying you must be excited about food.
13:48Maybe it doesn't.
13:48Maybe it does the opposite.
13:49Maybe it calms you down.
13:50Uh, it definitely does excite me.
13:52I think it's more of the hands.
13:54Yeah.
13:54For me, I like my hands always moving.
13:57I like touching food a lot.
14:00I feel a little bit more connected.
14:02Yeah.
14:02To the dish.
14:04But yeah, I think it's, it's more of a connection thing for me.
14:08For sure.
14:09Um, so what kind of steak are you using?
14:11I'm using porterhouse.
14:13Okay.
14:14Um.
14:14But you've got it on the bone.
14:15That's cool.
14:16Yeah.
14:16On the bone, retains a bit more moisture into it.
14:19Sure.
14:19Um, and it will basically hold its shape a bit better.
14:25And when I get to cut it, it will, instead of being a little bit grey-ish on the thing,
14:30it will hold a really nice colour.
14:32So, Ashley, how are we going to cook it?
14:33So, I'm going to start it off in the cast iron pan.
14:37And then I'm going to finish it off in the gosney.
14:40Nice.
14:42That becomes so popular, the, uh, the old, uh, home pizza ovens.
14:49Let, I'll quiz you about that when we, when we get out there.
14:52But, so, seasoning the steak just before it goes into the pan?
14:57Yeah.
14:57Okay.
14:58Yeah.
14:58Yeah, I season multiple periods over the time of cooking.
15:03Yeah.
15:03But I like to start, I don't like to pre-season and then start cooking.
15:08I like to season throughout the whole time.
15:10Yeah, right.
15:10And you season the top, not the contact side.
15:12When I turn it, I'll season the contact side.
15:16I don't want to burn the pepper and then go on to, like, burning the salt.
15:20I just, I just, I like chatting with people about this because everybody does it differently.
15:25Differently.
15:26Yeah.
15:26A hundred percent.
15:27Cool.
15:30All right, Mitch.
15:31Adam.
15:31The old French dip.
15:33Uh huh.
15:34Why are you making a French dip?
15:36Okay.
15:36So a French dip, uh, technically Mitch Chury is French.
15:39I am French.
15:39Oh, okay.
15:40Yeah.
15:40But this has nothing to do with my heritage.
15:42Okay.
15:42Uh, when I was 19, I moved to LA.
15:45Yeah.
15:45To study improv comedy and, uh, acting.
15:48Amazing.
15:48And, uh, you think, you know, 19, you're going to live with like-minded young comics.
15:53No, I lived with a, a 50 year old woman named Robin.
15:55Oh, okay.
15:56And when I landed in LA, she took me to a restaurant on Hollywood Boulevard called Frank and Musso's.
16:00Yeah, classic.
16:01It's an institution.
16:01It's a classic.
16:02And, uh, I didn't know what to get.
16:04She said, get the French dip.
16:05Uh, you dip it in an ajou.
16:07Yeah.
16:08It's very American.
16:09It feels American.
16:10It is.
16:10Like, did they invent the French dip?
16:12Or was it like a New York thing?
16:13I know it's like an American thing where you take a sandwich and dip it into soup, essentially.
16:18Yeah.
16:18Yeah, that's it.
16:18I think it's a way of masking the fact that, uh, Americans love to dry out their meat.
16:23Yeah.
16:23And you're going for this-
16:25This lovely, uh, sort of light thin, thin ribeye there?
16:28Yeah, exactly right.
16:29Cause you can't really butcher it.
16:30I mean, even if it's a little overdone, it's nice cause you've got that ajou so it can afford
16:33to be a little dry.
16:34Yeah, nice.
16:35Um, I'll get some pepper on it and then I'll chuck it in.
16:37Lovely.
16:37But, uh, I make this for, for friends when they come over because it looks and sounds
16:41really fancy.
16:42And you've got a good story about it too, you know?
16:43Yeah.
16:44This is the first thing I ate in Los Angeles.
16:45Yeah, exactly.
16:46Here we go.
16:47Oh, that's alright, we survived.
16:48Sorry, kitchen.
16:49Why did you want to make your own chat show?
16:52Mmm, good question.
16:54Uh, I've done it my whole life.
16:56Like, I'm a radio presenter.
16:58I started when I was 20 and have done it in my entire 20s.
17:01And, uh, I love talking to people.
17:04I love hearing stories behind the why.
17:06Yeah.
17:06I interview a lot of pop stars and a lot of actors and a lot of comics.
17:09And, uh, I just love to get to that root of why someone has chosen to fill a certain
17:14career in life.
17:15How do you feel on the other side?
17:16Cause like, now I'm kind of interviewing you.
17:18No, I don't like it.
17:19I feel the need to, every time there's a pause, I'm like, I'll fill it.
17:22I'll fill the void.
17:23And lucky on a cooking show, the crackle can fill the void.
17:26Yeah.
17:26There's sounds and sights.
17:27We cut to a close-up of a beautiful looking steak.
17:29Yes.
17:30Looking forward to the sandwich.
17:34Ashley.
17:35Ooh, this smells fantastic out here.
17:38You know what it is?
17:39It's a little bit of, like, rosemary aroma.
17:41Like, I smell steak and rosemary, which is a good aroma.
17:44100%.
17:45If you're cooking in one of these pizza ovens, but you're not cooking pizza, which you are
17:50not, how different is it from, say, cooking in an oven?
17:54And what do you have to think about?
17:56More so, you've got to think about the direct heat that you've got on top of it, especially
18:01from the gas.
18:02Um, so you have to constantly turn the steak a lot more.
18:06Um, personally, I prefer it this way cause it gets harder caramelization on the crust,
18:11um, versus in the oven you've got a little bit more fan-forced heat instead of direct heat.
18:17Yeah.
18:17And then, uh, a bit of a long rest and then we'll cut it up.
18:19Yep.
18:20Love it.
18:23Ooh, Mitch.
18:24Okay.
18:24Oh, great timing, Adam.
18:25Look at this.
18:26Look at that.
18:27So this is the au jus.
18:28Yes.
18:29The, uh, basically the dip.
18:31Yeah.
18:31Or the French dip.
18:32Correct.
18:32Yeah.
18:32It's the best part.
18:33I always make a little bit extra.
18:34Yeah.
18:35Because it, uh, it's what everyone loves.
18:37They love to dip it in.
18:38And, uh, it's what makes the sandwich French.
18:41Fancy.
18:42Uh, it's a little French onion soupy, is it not?
18:45Yes.
18:46Yeah, it is, it is.
18:47Okay.
18:47It's full of herbs.
18:48I mean, look, I've put some thyme in there that I've chopped.
18:50But I even had some parsley.
18:51Like, I just chuck it in and it kind of steeps in there.
18:54Yeah.
18:54It's like a savory tea.
18:55In a way, isn't it?
18:57Nice.
18:57And your chips are looking great.
18:58Yeah.
18:58I noticed that you did not use frozen chips.
19:00You blanched your own chips.
19:03You're frying them.
19:03They look wonderful.
19:04Yeah.
19:05Look how crispy they look.
19:06Yeah.
19:06I like them to go a little bit brown.
19:08And then you just, you just drain them.
19:10Let them cool.
19:10And they are perfect.
19:12And these are to go in the sandwich as well.
19:14Oh, what?
19:14Yeah.
19:15Well, you can put it on the side.
19:16No.
19:17No, this is the cook up.
19:18Right?
19:18Well, this is also Australia.
19:19Yeah, yeah.
19:20We put chips in sublaki's and all kinds of things.
19:23In everything.
19:24They call them French fries.
19:24They actually call them Australian fries.
19:25Because there is no country that loves a hot chip as much as we do.
19:28I agree.
19:28I'm with you.
19:29So, uh, I'll get that a bit hotter as well.
19:31Sure.
19:33Steak is going to be sliced.
19:34Sandwich is going to be buttered.
19:35Yeah.
19:35Oh, this is sounding really good.
19:37Mmm.
19:37After the break, it is time to taste this steak.
19:39And in the battle of air frying versus deep frying, which chips are tops?
19:42Let's find out.
19:54Welcome back to the cook up.
19:55If you want something with steak, you have come to the right place.
19:57Chef Ashley Kent and host Mitch Chury are finishing up their dishes.
20:01Mitch, nearly ready?
20:02I'm getting there, Adam.
20:02Lovely.
20:03And Ashley, this looks amazing.
20:08Hopefully.
20:10It's always the moment of truth when you get into it.
20:13But steak on the bone has become such a fixture in Australian restaurants now.
20:17And I'm glad.
20:19I'm glad as well.
20:20I feel like more cooking should be done on the bone.
20:22Yeah.
20:22Steak and fish.
20:23And more cooking should be shared.
20:26For sure.
20:30I have to say, when we have steak at home, I always share the steak as well.
20:34We don't have individual steaks.
20:36And I just think it allows you to have a better steak and a better kind of quality.
20:38Wow, this looks really good.
20:41The aroma of this butter that's had the burnt butter through it, that is a genius move.
20:52Yeah.
20:55Lovely.
20:56That looks so good.
20:59And it cost the bone for one lucky punter.
21:02Yeah.
21:03Only one.
21:04Wow.
21:05I felt bad about my butter before, but now I don't.
21:08Now I feel okay about it all.
21:09Maybe I'll put the whole bowl on it.
21:11I'm not sure yet.
21:12That looks amazing, Ashley.
21:14Amazing.
21:17Adam.
21:17Mitch.
21:17Adam.
21:18This looks amazing.
21:18Adam, look, we're building the sandwich, which is the most important part.
21:22It is.
21:22So I need to get some of these chippies.
21:23Oh yeah.
21:24Yeah, because like we said, they're not going on the side.
21:27They're going right here on top.
21:29Oh, I love this.
21:30Yeah, I know.
21:30And like that just looks so aesthetically pleasing, right?
21:33Yes, it does.
21:33It does.
21:34And if you want to, you can add like a bit of freshness.
21:36Like I, a bit of a rocket boy.
21:37Yeah.
21:38You can put a bit of rocket on there.
21:39Nice.
21:40Just to give it some green.
21:41But then that, tell me that's not the dream sandwich.
21:45There's my little trusty sauce.
21:47And then that gets dipped into the jus and off we go.
21:50So you serve it like that.
21:51And then this is my beautiful jus that is so salty and grimy.
21:55It's full of herbs.
21:56I love it so much.
21:57French dip steak frites roll and Tuscan inspired bistecca Fiorentina.
22:09So Mitch, how long is this dip?
22:11Is it like a tiramisu dip where it's only like a second or?
22:14Good question.
22:14It's like, you know when you put a milk arrowroot in a tea at Nan's house?
22:17Yeah.
22:17And it's like, it's like roulette.
22:19I'd say a good three, four seconds.
22:21Wow.
22:21You want that crusty bread to really soak it up.
22:23But the best part about it is you can just keep going in and in and in and again and
22:26keep dipping.
22:27It's delicious.
22:28The chips have retained amazing crunch, but actually the dip does a lot.
22:33And then like at the end of a bowl of ramen, you can just sip it like it's, you know.
22:36Yeah.
22:37I might.
22:37I might actually do that.
22:39Here we go.
22:40From the pro chef.
22:42Okay, Ashley.
22:42Got it.
22:43Sold.
22:43It's good, right?
22:44Let's try this burnt anchovy butter.
22:48That butter.
22:49It's so good.
22:50Yeah.
22:50Wow.
22:51The main event is kind of like the tanginess of the cornichons and the capers and things.
22:56Oh, it's so, so nice.
22:59So good.
23:00Okay.
23:01Now not everybody is as talented as yourself and makes their own chips from scratch.
23:07I'll take that.
23:08Quite a lot of us are frying chips that are frozen.
23:13So I've got some frozen chips here that I've just fried in some oil, and I've got some
23:18that are done in the air fryer.
23:19We're going to do a test.
23:20Oh.
23:21Like how close are we to parity between air frying, which is not really frying, it's
23:26just baking, and actually deep frying chips.
23:29This is good.
23:30This is turning the show into a competition show.
23:31Yeah.
23:32So those are my fried chips.
23:33How's the air fry going?
23:35Oh, meh.
23:36Two seconds.
23:37Do you air fry at home, Adam?
23:39Yeah, I've got an air fry.
23:40I love them.
23:40I think they're great.
23:42I really do.
23:43For certain things.
23:44Like I would not use it to replace frying.
23:47Yeah.
23:48I use it to reheat things that I've already cooked.
23:51Yeah.
23:51See, they look good.
23:52They look really crispy.
23:53They don't look too bad.
23:54My personal view is that we should treat hot chips like France treats bread.
23:59Everywhere?
24:00Well, we do like that.
24:02Like there's no country, I think, where you can get hot chips more, like not even America.
24:05And I say this very, very seriously.
24:07We love hot chips in this country.
24:09And you can get them so many places.
24:10Like we should almost, like always make something yourself for sure.
24:14But in the same way that a lot of French people aren't baking their own baguettes and things.
24:18They just pop down to the boulangerie and get themselves a baguette.
24:21We pop down to the chipperie and get some chips.
24:23Yeah.
24:25With chicken salt.
24:26Yes.
24:27Yeah.
24:27Always chicken salt.
24:28So this is air fried.
24:30Air fried.
24:30Okay.
24:32Oh.
24:33Not bad.
24:34Crispy, yeah?
24:35Mm-hmm.
24:36More caramelized.
24:37No, but that's not a bad chip.
24:38I'm not down on that.
24:40All right.
24:40Here we go.
24:42I know.
24:43I think we'll...
24:45It's...
24:46Yeah.
24:46Yeah.
24:47Yeah.
24:48And it tastes more like a fry.
24:50Whereas that's...
24:51It's probably got more of a baked potato flavour to it.
24:54Yeah.
24:54But the texture's good.
24:55Like it's crispy.
24:56Yeah.
24:57Like I...
24:58I'm not that down on it.
25:00And if you want a slightly less oily version of a chip,
25:04I will say it's not all that less oily.
25:07Mm-hmm.
25:07Because the chip itself contains oil from the original process.
25:12So, yeah.
25:13But, you know, I'd go for deep frying.
25:16But in terms of a lot of people who hate deep frying at home,
25:19if you've got the air fryer there, not against it.
25:21Yeah.
25:22Ashley, Mitch, thank you so much for joining me.
25:23This has been absolutely delicious.
25:24So much fun.
25:25Yeah, it's been great.
25:26When you want something with steak, make no mistake,
25:29make tonight's steak recipes.
25:30If you want more of The Cook Up and more delicious food ideas,
25:32follow SBS Food on Instagram, TikTok, Facebook and YouTube.
25:35We are everywhere.
25:36I'm Adam Lear.
25:37Thanks for watching The Cook Up.
25:40We are everywhere.
25:53I'm Adam Lear.
25:53Thanks for watching The Cook Up.
25:53I'm Adam Lear.
25:53And you're on the day.
25:54Thanks.
25:54Bye.
25:54Bye.
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