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00:21Hello, I'm Adam Liao and welcome to The Cook-Up, the best advertisement for dinner you could
00:25ever encounter. Tonight we are making cheese taco spaghetti, sticky honey barbecue wings and
00:30crunchy chicken fingers. Let's meet our guests. We are in the presence of royalty tonight because
00:34not only is the air fryer queen here, the easy dinner queen is too. I'm of course talking about
00:39social media star and cookbook author, Steph D'Souza. Hello Steph. Hi, how are you? Great to be here.
00:43Thank you. A few years ago, best friends Sean Skeels and Mali Fataroy started a YouTube channel and made
00:49a comedy cooking show. They love entertaining people around the world, which is very good
00:54because now they have millions of fans, including me. Welcome, Sean and Mali.
00:58Hey.
01:01Thanks for coming guys. You have cooked for heaps of celebrities. You know, we're talking NRL
01:09stars, the cast of the Fantastic Four. Who would you love to cook for?
01:15I would cook, my favourite is Jason Derulo. He's my favourite singer.
01:20Jason Derulo, amazing.
01:21Wow.
01:22And I like The Rock.
01:23The Rock? You'd have to make a lot of food if you were cooking for The Rock. That guy could
01:27eat, right?
01:28I know.
01:29He's MJ Cena to John Cena.
01:34John Cena?
01:35He's TSM.
01:37K-Swift.
01:37And K-No and EO.
01:39And Wiggle.
01:41Amazing.
01:41Yeah.
01:42Steph, what qualifies as an easy dinner?
01:47It has to be quick. Obviously, it has to be delicious. And to be easy, I think, minimal
01:56ingredients, not long cooking processes. Yeah, I think that's probably about it.
02:01Something to take the stress out of cooking.
02:02Yeah, absolutely. Yep, yep.
02:04What is better than making food for friends?
02:11Sean, Marlee, you guys have been friends since primary school. That's a while ago now.
02:17What sort of things did you like to make when you first became friends?
02:20We make Anzac biscuits.
02:24Anzac biscuits. I love Anzac biscuits. Can I tell you? Steph, what's the best thing a friend
02:29has ever made for you?
02:30Look, I have to go back to the first meal I think my husband cooked for me.
02:35Ooh.
02:35And it was a pork vindaloo. So my husband is from Goa in India.
02:39Right.
02:40And I just remember it blew my brain and opened my world completely as far as food was concerned.
02:47Forget the viral marry me chicken, marry me pork vindaloo. That's what it's all about.
02:50It was amazing.
02:52Well, for my friends here, I'm going to make some cheese taco spaghetti.
02:59I love tacos. I love spaghetti. So we're putting the two together to make cheesy taco spaghetti.
03:04And it's very easy as well. Steph, you're going to have to tell me if this qualifies as an easy
03:08dinner
03:08because I think it's pretty easy.
03:10Well, there's minimal ingredients. I'm thinking you're on the right track so far.
03:13So Steph, you've just released a book called Easy Dinner Queen.
03:17I have.
03:18A follow-up to your very successful Air Fryer Queen book last year.
03:24What's the process of writing cookbooks like for you?
03:27It's actually really easy.
03:32I think I've written so many recipes now, probably like you,
03:37that it really is something that I can do off the top of my head now
03:41without really even having to cook them first.
03:43Yeah.
03:44Yeah.
03:44And it's funny because we've just shot my third book that's coming out next year.
03:48And we had a kitchen chef that was making the recipes for us.
03:53And I was tasting and going, oh, that's really good.
03:56And she's going, well, it's your recipe.
03:59You cooked it.
04:00So it tastes better when somebody else cooks it, right?
04:03That's why cooking for friends is so important because the food's going to taste better.
04:07Every time.
04:08Now, Sean Marley.
04:09Yeah?
04:10You have a very important friend because you guys cooked a recipe by Megan Martel on your social channels.
04:18Yeah.
04:18And she sent you a present, didn't she?
04:20Yeah, give you a confession.
04:22Yeah.
04:23That's a very important friend to have.
04:25Like honey.
04:27What?
04:27Like tea.
04:29So coffees and anything.
04:31Yeah.
04:31That's amazing.
04:32Yeah.
04:33So this might look a little bit strange what I'm doing here,
04:35but I like to brown my mince off in a big block because it helps it to brown better.
04:41If you put the mince and sort of break it up straight away, it actually doesn't brown.
04:44It just sort of turns gray.
04:45So I brown it off a little bit first and then I start to break it up,
04:49which I think gets a bit more flavor into our cheesy taco spaghetti.
04:54With my friends here at the end of the table, between you all, you have, I'm going to say,
05:00more than 5 million followers on social media across all your channels and everything.
05:05What's it like being that famous?
05:07Because that's very, very famous.
05:09So on TikTok, we hear from Ian.
05:12Ian, I literally got 1.7 million.
05:16You guys are so famous.
05:19And now we've become famous.
05:21Do people stop you when you walk down the street and say hello?
05:24Yes.
05:25Ah, that's lovely.
05:27Yeah, so some people do have, like, take some photos and, yeah.
05:32Beautiful.
05:33So what I've done here, I've just put taco seasoning in, just packet taco seasoning.
05:39I put some planta passata in there.
05:41I also put a bit of tomato sauce in there because I think the sweetness of the tomato sauce helps
05:46to make the passata taste a bit like it, less like it's come out of a bottle.
05:50And then I'm going to cook that with actually a little bit of this pasta water, just to stop
05:55it from burning, just for the amount of time that it takes to put the pasta.
05:59So I don't need to stress too much about it.
06:00That's true.
06:01And Steph, what's the ride been like for you?
06:02Because you know slouching the old social media department yourself.
06:05You know, what's the ride been like?
06:07I think wild is probably the best description.
06:11When I came off MasterChef, it was not long and COVID hit.
06:14So I guess everything kind of died off there for a few years.
06:18And then I started to, I recorded some reels and I think they just started to take off.
06:28So I just kept doing them.
06:29And I found myself doing something that I really loved that I didn't even know was available
06:34to me.
06:35I had never really thought about content creation as a career.
06:38I was working as a chef before COVID hit.
06:41Wow.
06:41So yeah, it's been a wild ride.
06:44So when you're creating content, how are you deciding what to cook next?
06:49I guess I have a bit of a, I guess a formula now of the recipes that I cook that
06:55my followers
06:56really like.
06:57Like I said, quick, easy, delicious.
06:59I have, I always try and hit eight ingredients or less sometimes as a few more and budget friendly.
07:05So I guess that in itself restricts what you are able to cook.
07:11But I think those restrictions are what make the recipes interesting.
07:14Like it makes people kind of go, okay, now I know if I'm cooking one of Steph's recipes,
07:18it's going to be this and I'm going to be able to do it.
07:20It's going to be something that it's not going to cost me too much money.
07:23It's not going to take me too much time and it's not going to stress me out.
07:25Yeah, exactly.
07:27Yeah, definitely.
07:28Now, Sean, Marley, you guys have been best friends for a long time.
07:32Um, yes, you're my, um, you're best friend.
07:38What's it like having a best friend that you can just tell anything to?
07:42You guys, you know, you make videos together, you hang out together,
07:46you've known each other since you were little kids.
07:49Yeah.
07:50What's it like having a best friend?
07:51I'm crying right now, but you know, um, I love my best friend, Carrie and Max.
07:59And I'm with my mom and Carrie cooking.
08:05And we call her social media and we do cooking.
08:10Yeah.
08:11We, like, pasta, scared, bolognades.
08:14Yum.
08:19What do you, what's your favourite thing to do together?
08:23Cooking or playing, you know?
08:26Playing, you know.
08:27Playing, you know.
08:29Yeah, you know.
08:30Yep.
08:30Okay, so what I've done here, I've taken the pasta, I've put it into my pasta sauce.
08:33I'm actually going to mix some of the cheese through here,
08:36just so it makes it a little, you know, gooier and stickier.
08:40Yeah.
08:40Oh, yeah.
08:40Everyone likes cheesy pasta.
08:41Cheese makes everything better, I think.
08:43Yeah.
08:44And just so it doesn't get too sticky with the cheese that's going there,
08:48because you can see it becomes a little stringy now when the cheese goes in,
08:51so it doesn't go too hard.
08:52I'm actually just going to, I put in a little bit of the pasta water to make it softer.
08:57And because we're serving this for friends, with friends,
09:00I'm going to make a nice, really big portion of this for all of us.
09:05Ooh.
09:05Ooh.
09:06You know, Sean's a pasta, like, foodie, he's a pasta.
09:10But, Marley, I've seen you plate pasta before.
09:13You do a really good job.
09:15Thank you very much.
09:17I love them.
09:18And you have a good pasta too.
09:21I'm not sure it looks as good as yours.
09:23Do you do the nice twist?
09:25Yeah.
09:25Beautiful.
09:28So I'm going to put a little bit more parsley on top of this,
09:31and I'm actually going to top it with a big spoon,
09:34just so people know it's not bolognese,
09:35because we get surprised, you know,
09:37if it looks like bolognese and then you're like,
09:39oh, hang on a second, that's not what I thought it was.
09:41I'm actually going to put a nice big scoop of sour cream on the top there,
09:47just so people know it's not your normal bolognese.
09:50So that is cheesy taco spaghetti.
09:57Now, to really make it taco spaghetti,
10:01we're going to put, we're going to do something I like to do,
10:04but you can crumble some corn chips on top of your spaghetti if you want to.
10:10That sounds amazing.
10:11Go on.
10:12I love it.
10:12Oh, yeah, yeah, go on.
10:14It's just a different texture, I think, with the spaghetti.
10:17I was about to say, the texture would be really good, I think, with that.
10:19I love it.
10:20I love anything.
10:22Yes, it is.
10:23Oh, it's really yummy.
10:25It actually really does taste like taco, doesn't it?
10:28You know, I reckon it's the texture of the corn chips that makes you go,
10:31oh, that's taco-y, you know?
10:33Yeah, definitely.
10:34Yeah, no, that's really good.
10:35This is my perfect.
10:37I would be trying to taste it.
10:38I love this.
10:39Good, good, good.
10:40Ten out of ten.
10:41You guys are good food critics, can I tell you?
10:43After the break, more food for friends.
10:55Welcome back to The Cook Up.
10:57Grab your friendship bracelets, because tonight,
10:59cookbook author Steph D'Souza and Sean Skeels and Mali Fattaroi
11:03are making food for friends.
11:04Sean and Mali, what are you making?
11:06We make these, um...
11:08Chicken.
11:09Chicken.
11:10Fingers.
11:11Love it.
11:11Do it.
11:12Steph, what about you?
11:13I am also doing chicken, and I'm making sticky barbecue wings.
11:18Crunchy?
11:19Sticky.
11:27Steph, okay.
11:28Yes.
11:29Chicken wings are one of my favourite things.
11:31Same.
11:32Yeah.
11:33How are we doing these?
11:33Crab pleaser, right?
11:34Absolutely.
11:34Big crab pleaser.
11:36So, basically, we make a marinade, and it's got a few little bits and bobs.
11:40So, we're going for the sweet and salty kind of flavour.
11:43Absolutely.
11:43Yep.
11:44So, tomato sauce, the base of every good barbecue sauce, right?
11:47Absolutely.
11:48And then we will go in with the soy and the vinegar.
11:53So, this is balsamic vinegar.
11:54You can use any kind of vinegar, really.
11:55But I like that kind of malty kind of flavour.
11:59Soy.
11:59We're going in with the saltiness.
12:02Lovely.
12:03Smoky paprika.
12:04I think it's such a great ingredient for these kind of things.
12:07Yeah.
12:07It gives you that smokiness that, you know, of...
12:11A barbecue.
12:11Texas barbecue or whatever.
12:13Yeah, absolutely without it.
12:13I think it's really underrated.
12:15I think people should use it more.
12:16But also, the garlic and onion powder.
12:19Again, I feel like people are a bit snobby about using that, but it has such a different flavour to
12:25regular garlic, which I always also put in there.
12:28Yeah.
12:28But it just is completely different.
12:30Sure.
12:30And then the sweetness, which is that delicious honey.
12:34I think people underestimate how much sweetness you need to put in to make something really kind of sweet and
12:39sticky.
12:39Yeah, absolutely, because, you know, it's a marinade, right?
12:42So not all of it stays on there.
12:44Got it.
12:45So we just whisk this together.
12:47And so you're using the sort of jointed chicken wings, which are the drumettes.
12:52Drumettes.
12:52Yeah, okay, great.
12:53So just pop these in the marinade.
12:56And look, these are just as delicious if you cook them straight away.
13:00But if you want to make them just that little bit extra delicious, 24 hours in the fridge, you know,
13:05the night before, which is always convenient if you've cleaned up.
13:09So my take on this is marinating for 24 hours will make the chicken more juicy.
13:14It won't make the flavour go into it.
13:16Like that flavour is sticky enough, it's going to stick to the outside.
13:19You'll still get the same flavour, but the chicken will be a bit more juicy if you're marinating.
13:21Absolutely.
13:22Yeah, definitely.
13:23So there you go.
13:24We happen to have some that we have been marinating.
13:26Well done.
13:27Well done.
13:28Over here.
13:29And so we just need to pop that in the air fryer.
13:33What's the mistake that you think people make when they're using an air fryer?
13:37Look, I think there's a few things.
13:39You get better over time.
13:41But I think people tend to cook for too long.
13:44Okay.
13:45And at a too hot a temperature.
13:46So I have a bit of a rule that a third of the temperature, so I take 20 degrees off
13:53normally and a third of the time.
13:54That's kind of my rule when I'm writing a recipe for an air fryer compared to an oven.
13:59Interesting.
13:59Yeah, yeah.
14:00And also...
14:00You take a third of the time off, so you cook for two thirds or you cook for...
14:03Yeah, two thirds.
14:04Right.
14:04Cook for two thirds and 20 degrees less as a general rule.
14:07That's a great rule.
14:08Yeah.
14:09And also, like, not turning.
14:10You have to turn things.
14:12I think people think because it's an air fryer, it's magically going to be cooked, you know, evenly all the
14:16way through.
14:16But, you know, it still is an oven, right?
14:19It's a really great fan-forced oven, but it's still an oven, right?
14:23I strongly believe that within the next two or three years, we're going to see, like, tumble air fryers coming
14:28out.
14:29I know.
14:30Technology's an amazing thing, right?
14:32But, you know, three out of four households now have an air fryer.
14:36Yeah.
14:36So they're very popular.
14:38Yeah.
14:38No, I will admit I was sceptical at the beginning, but...
14:41Same.
14:42Yeah.
14:42We use it pretty much every day.
14:44Yeah.
14:45Love it.
14:46All right.
14:47Are you guys getting up to no good over here?
14:48I heard some giggling while I was over talking to Steph.
14:51No, it's not me.
14:53Yes, you use it, Marley.
14:55Sometimes I do, sometimes I'm not.
14:57Okay, talk to me about these crunchy chicken tenders.
15:01How do we make them?
15:02So, we've got cornflakes.
15:05Yes.
15:05Yes, it's their bags.
15:06Put in the bag, cornflakes in.
15:09Yep.
15:09Yep.
15:10Get the cornflakes.
15:11Yep.
15:13Not too much.
15:15Marley, what's your favourite food of all time?
15:19My favourite food?
15:20Yeah.
15:21I love all the food.
15:22All kinds of food.
15:23Okay.
15:24Yes.
15:24What about you, Sean?
15:25Do you love all kinds of food too, or have you got a favourite?
15:28I do.
15:29He loves pasta.
15:30He loves scabronaise.
15:31Yeah.
15:31He loves anything.
15:33Yeah.
15:33Amazing.
15:34So, we've done cornflakes.
15:36Yeah.
15:36Cut this one.
15:38Yep.
15:41And how do we crush them up?
15:42We do a little bun.
15:44Ooh, this is this.
15:46This is what I'm trying to do.
15:53Can I tell you, I watch you do that, and I feel left out.
15:56Yeah?
15:57Yeah.
15:57Can I do it with you?
15:58Yeah, of course.
15:59Of course.
16:00Let's go.
16:06That's the best method of crushing cornflakes.
16:09You guys taught me very well.
16:15Thank you very much.
16:21Just try to make some sauce.
16:24Yeah.
16:26So, we grab.
16:28Is that yoghurt?
16:30Yoghurt.
16:31It's much.
16:33Beautiful.
16:35And just a bit more sauce, because sauce is good and taste is very nice.
16:42Yeah.
16:42So, this is what's going to stick the cornflakes to the outside of, to the chicken.
16:47Is that very yum?
16:48Yeah.
16:48Yeah.
16:48But it's done with crap, the.
16:51Mayonnaise?
16:52Some mayonnaise.
16:53Mayonnaise, yeah.
16:54Lovely.
16:54Do you like mayonnaise?
16:55I love mayonnaise.
16:57What mayonnaise do you like?
16:58You know, I like the Japanese one that comes in the, like, the squeezy bottle.
17:03Yeah.
17:03That's my favourite one.
17:05Mmm.
17:05What about you?
17:07On me, do this.
17:08I like mayonnaise on burgers.
17:10Yeah, okay.
17:12Okay.
17:12Yeah.
17:13Yes.
17:13That's good.
17:14I'm done.
17:15Mustard.
17:17You like mustard?
17:18I do like mustard.
17:19As long as it's not too hot.
17:21You know, sometimes mustard can be a bit hot.
17:23Yeah.
17:23Like spicy.
17:24Yeah.
17:25Yeah, it's spicy.
17:27Like chili.
17:28Yeah, a little bit.
17:29Yeah.
17:30Like chili, it gives you spicy, it gives you a mouth.
17:33So we've got the chicken, we've got the crumbs, we've got the sauce that's going to stick
17:37the crumbs onto the chicken.
17:38This is looking really good, guys.
17:39And we keep mixing, guys.
17:41All right, Steph.
17:43We're making ranch to go with our chicken.
17:44Ranch.
17:45It's a very American thing today, isn't it?
17:47I literally would say ranch, but just because I'm saying the word, like, I say dance and
17:52prans and all those things, but I will say ranch.
17:54Okay, fair enough.
17:55That's great.
17:55Because I think if you say ranch dressing, it just sounds wrong.
17:57It's not quite right, is it?
17:58It's not quite right.
17:59Yeah.
17:59So ranch is really simple.
18:01It's just a matter of, you know, some spices.
18:05Yeah.
18:05Again, it's like that tangy flavour.
18:08And we're incorporating the same spices as we did before with the onion powder, garlic
18:12powder and the smoked paprika.
18:14So we've got some sour cream and some mayo, a little bit of Dijon as well, in with our
18:22spices.
18:23Is that the same sort of garlic, onion and paprika?
18:26Yep.
18:26Beautiful.
18:26Exactly the same again.
18:29Some dill.
18:30Dill's one of my favourite herbs, actually.
18:32It really is.
18:33I love it.
18:33And it's kind of, to me, the defining flavour of a ranch dressing.
18:37Yeah.
18:37It's the dill.
18:38Yeah.
18:39Definitely.
18:40Okay.
18:40So dill and some chives, a little bit of vinegar.
18:44Lovely.
18:45And also a little bit of lemon juice.
18:50Then salt, a little bit of pepper.
18:53Lovely.
18:53Mix it all together and our ranch is done.
18:56That's super easy.
18:57I know.
18:57Very simple.
18:58All the things that you're doing are very, very kind of simple and largely, you know,
19:02ingredients that people would have.
19:04You know, maybe people are going out to buy dill, but most of the other stuff, people
19:06have kind of gone around.
19:06Yeah, absolutely.
19:07Yeah, I agree.
19:07But I think people think that these things are difficult.
19:10And that's what I love, is trying to show people that they're actually not.
19:13You can, it's totally okay to buy a ball of ranch.
19:16Yeah.
19:16If that's your capacity, then do that.
19:18But if you want to make it, this is how you do it.
19:20Lovely.
19:21Yeah.
19:22All right, Marley, what's happening here?
19:26First, you've got the salt and pepper, some cheese, not too much cheese.
19:32Nice.
19:33Here it is.
19:34Some garlic.
19:35Dope.
19:36Oh, the parsley?
19:36Garlic, parsley.
19:38That's the garlic we'll put in there.
19:39You could put garlic in there too, couldn't you?
19:41Put in there.
19:42Me, me.
19:43Everything in the one.
19:44Yeah.
19:47Marley, who is your favourite NRL player?
19:51Oh, I love Tom Mitchell.
19:53Tom Mitchell?
19:54Mitchell.
19:54Tom Mitchell and Ted Croson.
19:56Okay.
19:57Wow.
19:57And Sean, who is your favourite actor?
20:00Oh.
20:01Oh, yeah, yeah.
20:02What do you say?
20:03I'm going to say the album.
20:05Are you going to say John Cena again?
20:07Yeah, yeah.
20:08Okay, I knew you were going to say John Cena.
20:09You're John Cena.
20:10Yeah, I like John Cena too.
20:11Oh, yeah, you're the best.
20:12Go on, do that.
20:14All right, now here is the ultimate question.
20:17Who would win in a fight between John Cena and The Rock?
20:22Ooh.
20:23That's a good question, though.
20:26Let's crumb the chicken while we think about it.
20:29That's a good question, though.
20:30No, no.
20:31All right, Sean, crumb the chicken?
20:33Yeah.
20:33Yeah.
20:33I'll keep mixing these because...
20:36This is a really good idea to use that mayonnaise
20:39and yoghurt mixture for crumbing the chicken
20:41because it means that you don't have to worry
20:43about cracking eggs and stuff like that.
20:45Yeah.
20:45Yeah.
20:48Put it in there.
20:49Yeah.
20:51I'm not in the hands, put the hands on it.
20:54No.
20:55Cooks use their hands.
20:56Cooks use their hands.
20:58That's what they're there for.
20:59Yeah.
21:01These are looking great.
21:01And then we're going to throw these in the oven
21:02and bake them until they're nice and crispy.
21:04Yeah.
21:05Perfect.
21:06When we return, it is tasting time, friends,
21:07and Steph will share her top three air fryer tips.
21:22Welcome back to The Cook Up.
21:23Tonight, I ask my new friends, cookbook author Steph D'Souza
21:25and YouTube stars Sean Skeels and Mali Fattaroy
21:28to cook the food they make for their friends.
21:31Sean and Mali?
21:32Yes.
21:32Are you nearly done?
21:34Nearly done.
21:34Nearly done.
21:35Absolutely.
21:36And Steph, look at these.
21:37Ready to roll.
21:38They come out looking nice.
21:40Yeah, they do, don't they?
21:41Sticky, delicious.
21:42Yeah, beautiful.
21:43Nice and brown.
21:44Finger licking good.
21:45Nice.
21:47We do have the midwings in there and the drumettes.
21:50Which is your favourite one?
21:51Do you like the drumette or do you like the midwing?
21:53I like the midwing.
21:54What about you?
21:54Yeah.
21:55They're just a bit more gelatinous and succulent, I think,
21:58and they tend to come off in one fountain,
22:00which is pretty cool as well, don't you think?
22:02These look fantastic, I have to say.
22:05I hope they taste just as good.
22:06I'm sure they will.
22:07And it's going with that lovely ranch dressing.
22:09Yeah, the ranch.
22:10I said ranch.
22:10Oh, you did too.
22:12Oh, no.
22:13Nailed it, Steph.
22:13Looks great.
22:16Sean, Mali, these look spectacular.
22:18They look so crispy or crunchy.
22:21Yeah, it's crunchy, yeah.
22:22It could be crunchy, though.
22:23It could be either way.
22:24It's crunchy.
22:25What sauce are you serving it with?
22:27We've got barbecue sauce.
22:30We've got sweet chili.
22:31Chili.
22:32And honey.
22:34Honey.
22:34Mustard?
22:35Honey mustard.
22:36That's it.
22:36Yes.
22:37Amazing.
22:38I cannot wait to try these, and you've absolutely nailed it.
22:41Yep.
22:42Up there.
22:43Hey.
22:44Crunchy chicken fingers and sticky honey barbecue wings.
22:56Guys, these look amazing.
22:59Can I tell you?
23:00Yeah.
23:01Yummy.
23:02Crunchy.
23:03Mm.
23:05Those cornflakes are really good.
23:06Mm.
23:07Delicious.
23:08Well done.
23:09You're good.
23:12I really love the cheese in the coating.
23:14It makes it really savoury, and the cornflakes are super crunchy.
23:18Well done.
23:19You guys gave me 10 out of 10.
23:21I'm giving you 11 out of 10.
23:23Ooh.
23:23Oh, yeah.
23:26Well done, you.
23:28Steph, let's try these wings.
23:30Okay.
23:33Yum.
23:35What do you think?
23:37Wow.
23:38I love this chicken, though.
23:41Thank you very much.
23:44You know what I love about it, Steph, is the dill in the ranch, because it's like, dill's
23:49this herb that we kind of associate with fish or something, but you have it with this
23:52like sticky, you know, barbecue-y chicken wing.
23:55It's fantastic.
23:56Yeah, freshens it right up.
23:57I'm going to give you like 100 out of 100.
24:03100 out of 100.
24:05I love that.
24:05Thank you very much.
24:07We have nailed it.
24:09All four of us have nailed it.
24:11Steph, I loved your tip before about how to sort of adapt an oven recipe for air fryer.
24:16Have you got any other air fryer tips for us?
24:18Because I've just roasted off some veggies in the air fryer.
24:22Give me your top three air fryer tips.
24:24I think the top three would be don't overcrowd your air fryer.
24:29You know, if you want to get nice, even, round, caramelised your flavour, you need to sort
24:34of have them spread out a bit.
24:35Giving it a shake or a turn halfway through, really important.
24:39Really useful.
24:40Really good shake.
24:40And also, don't put too much oil.
24:43Just a little bit of spray oil is more than enough.
24:47If you put too much oil in it, it just ends up soggy and horrible.
24:50So just a little spray and you get a nice, crispy, caramelised edge.
24:53That's my top three.
24:54Fantastic tips.
24:56Marley, Sean, Steph, this has been so much fun.
24:58Thank you so much for coming.
24:59Last high five for me.
25:01Yep.
25:01Steph, you get one too.
25:02You get it.
25:03So no one told you life was going to be this way.
25:07But all the best food is made for friends.
25:09If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:12I'm Adam Lear.
25:13Thanks for watching The Cook Up.
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