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The Cook Up with Adam Liaw Season 9 Episode 41
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00:22Hello, I'm Adam Lear and welcome to The Cook Up, a word-for-word remake of Mastermind Australia Season 7,
00:27Episode 53.
00:28On tonight's menu, Thai minced pork soup with glass noodles, the best smash burgers and green chilli chicken biryani. Let's
00:35meet our guests.
00:37Actor Ryan Kaur is adept on the big screen, the small screen and every screen in between.
00:40His credits include epic TV drama House of the Dragon, the chilling film Wolf Creek 2 and beloved Aussie comedy
00:46Kangaroo.
00:47Hello, Ryan.
00:48Hi, Adam. Thanks for having me.
00:50Condiment queen and award-winning writer Rasheen Kaur knows how to perfectly balance food, flavour and fun.
00:56Now a chef-at-large, she previously worked at Etta, Lee Ho Phuc and Smith & Daughters.
01:00Her new cookbook is Secret Sauce. Welcome back, Rasheen.
01:03Thank you so much.
01:04When you are writing a recipe, how do you come up with that recipe to write?
01:11Because I know you write for cookbooks, you write for good food, you write for a number of different places.
01:15Is it just like, I've got an idea that's going down on paper?
01:17Yeah, a little bit. Especially, like, I feel a lot more creative in the evening as well.
01:22It's just so at night, I'll just be sitting, it'll be like, maybe I'll be scrolling on the internet or
01:26I'll be like watching something.
01:27But generally, it'll be like a lightbulb. It's always a lightbulb moment.
01:31I think when you've got a catalogue of flavour in your palettes, then generally when you make those inferences, oftentimes
01:37it works.
01:38Amazing.
01:39Right, and you've done some amazing roles from House of the Dragon to your new film Kangaroo.
01:46Is there a dream role that you would always want to play or that you would want to play in
01:51the future?
01:52A couple of the classics, like a couple of the classic playwrights, you know what I mean?
01:56Like, love Arthur Miller. I'd love to have a go at Biff and, you know, in Death of a Salesman.
02:00I think a couple of, like, the iconic roles. I'd probably like to have a go at Hamlet.
02:03I'm probably getting to the age where I can probably play that now.
02:06Very cool. Like, you're thinking more on stage or on the screen?
02:09I think so. In terms of, like, roles that you want to play, the iconic ones, you know,
02:12they're the best writers that have been around, you know, for so long.
02:16It's sort of like, it's, you can raise to the writing, I think, are the challenges.
02:19I never even thought about it that way.
02:21No more jokes. Every dish we make tonight will be seriously delicious.
02:27No smiles.
02:29Ryan, is there a dish that is the most seriously delicious dish that you have ever eaten?
02:35Oh, it'd be, my mum's roast pork would be right up there.
02:38You know, at most birthdays, she'll sort of swing it out.
02:41She makes crackle like someone that's, you know, it's bubbling at the top and then you
02:45can rub it with a knife. So probably mum's roast pork would be...
02:48Apple sauce, gravy, what are we talking about?
02:49Both. Apple sauce has to be a gravy boat because everyone in my family fights over it,
02:53you know what I mean?
02:54It's more like pork on gravy.
02:58Correct ratio.
02:59Rasheen, what about you?
03:01I mean, I've been very fortunate to eat a lot of many, many delicious things in my life,
03:04but I think, you know, I'm going to steal your answer with, you know, food from home.
03:08Probably my dad's to Brogan Josh.
03:10You know why I think you're both saying that?
03:13And when I think about it as well, it's what kind of sets the frame for what's delicious.
03:17It's not like, oh, I've eaten all these things and all of a sudden there was something
03:20delicious that came in.
03:21It's like you define deliciousness around those wonderful memories of childhood and then
03:26that's what you think deliciousness is for the rest of your time.
03:29Yeah.
03:30Tonight, I'm making my seriously delicious Thai minced pork soup with glass noodles.
03:39All right.
03:40Pork mince.
03:43Where do you stand on mince, Rasheen?
03:45I love mince.
03:46Me too.
03:47Like, it's such an easy thing to, you know, have at home all the time because it's so versatile.
03:52And, you know, especially when you go to your butcher and you choose, like, different quantities
03:55of fat in it, you do so many different things.
03:58That's the one.
03:59That's what I'm talking about.
04:01That was the out there.
04:02We didn't even set that up.
04:03But that was exactly the Aaron's throw I wanted for you.
04:05Because I think sometimes we're just like, mince is mince and spins.
04:07Mince is the best.
04:08But there's so many different, like, it's very important to get the right mince for the
04:12right job.
04:13Definitely.
04:13Because, you know, sometimes if you're making a burger, you want to mince with a bit of,
04:17you know, fat in it.
04:19Even in, like, the supermarket, you have the options of, like, extra lean, lean, regular.
04:23Like, but at least now even it's easy to access for someone who, like, say, doesn't go to
04:26the butcher.
04:27Yeah, right.
04:28So you can always, you can get it now very easily.
04:30So this is coarsely minced fatty pork.
04:34Yum.
04:34The name of this dish in Thai is gengjud.
04:37I'm probably pronouncing that very badly.
04:39But what it essentially translates to is like a bland soup or a bland stew.
04:44Oh.
04:45And it's not bland.
04:46But what it is, is a lot lighter in flavour than, say, you know, a Thai curry.
04:52The same types of stews that we would call curries here.
04:56It's kind of the lighter version of that.
04:58So I'm going to start with the holy trinity of Thai cooking called the Three Friends.
05:04So coriander roots, some black peppercorns, all white peppercorns, and some garlic.
05:11And I'll just pound that together.
05:13So it was called the Three Friends?
05:14Yeah.
05:14That's great.
05:15That's way better than sofrito.
05:17Yeah, right.
05:18I mean, it exists in so many cuisines and in Thai cuisine is this.
05:22So I'm just going to pound that together and start to fry this.
05:26I could mix it in with the means.
05:29I could make it into meatballs.
05:30I could do all kinds of things.
05:30But I'm going to just do this in the simplest way possible.
05:34Ryan, there are quite a lot of Aussies like yourself killing it in Hollywood these days.
05:41Why is that?
05:43I think, you know, certainly Australian crews and our work ethic down here is pretty incredible.
05:47I notice when we have international films come down here from anywhere, they're sort
05:51of always taken aback by how much we can get done in how little time.
05:54You know, I think we're really renowned for that.
05:56I think also, you know, we have a certain quality to us.
05:59There's a larrikinistic.
06:00There's an ease.
06:02I think Australian and Irish do quite well, strangely, over in LA.
06:06Is it because we're good at the accent too?
06:09Well, yeah.
06:10You know, you certainly have to be to have the career over there, you know.
06:12I have to say, like, sometimes you see an incredible actor and sometimes you see good
06:18actors.
06:18You very rarely see bad actors these days.
06:23Am I mistaken in that?
06:25Or maybe we're just watching more premium kind of stuff.
06:27Maybe.
06:28I mean, we certainly think there's a lot more content around, you know, since streamers
06:31and things like that, we're flooded with it.
06:34And I think it used to be that a lot of those bigger jobs are sort of safe for the
06:37cinema.
06:37Yeah.
06:38And so I think we're seeing a lot of, you know, filmic actors that we've sort of seen
06:42in films growing up now moving over into the sort of streaming.
06:45But I think it also, I think it changes with time, you know.
06:48And I think kids these days, especially, they're surrounded by naturalism.
06:51Kids these days.
06:52Yeah, kids, which we're all one, you know.
06:54Yeah.
06:54And, you know, it's all about life and modern life for the most part.
07:01Right.
07:02And so I think we've sort of come up with that.
07:03Whereas back in the day, you know, it was Brando and De Niro that were doing all that
07:06for the first time, you know what I mean?
07:08When I hear actors talking about, like, the theory of acting, it's something I know nothing
07:12about.
07:12But when I hear them, it's like, oh, my God, there's really such a craft to it.
07:16Yeah.
07:16It's not like I'm good at it or I'm not good at it.
07:18It's like there's a craft to it that you've got to hone.
07:21So in here, I've fried off my mince, the three friends.
07:25I've put a few dried shrimp in there as well.
07:27I'm going to put a bit of chicken stock powder in because one of the beauties of this is
07:32once the liquid starts to come out of the pour, I can just make this just with hot water.
07:35It's not something that we have to make some special stock for or anything.
07:38And it doesn't really feel like it's going to be a bland soup at this point, despite the
07:44name.
07:44I was going to say it despite the name.
07:46In with some Chinese cabbage.
07:50And I just want to soften that.
07:51This is a really simple home style dish in Thai cuisine.
07:55One of the really important ingredients or the remaining important ingredients are things
07:59like silken egg tofu.
08:02I'm going to chop a few spring onions to put on the top at the end and some cellophane noodles.
08:07So these cellophane noodles, I'll just let the vegetables soften and then I'll snip these
08:11up and throw them in as well.
08:14Rasheen, had you not been a chef, where do you think you would have ended up?
08:19Well, I began my life studying to be a paleontologist.
08:23What?
08:25And that didn't last because it turns out it's actually not that interesting.
08:29I was just a huge Jurassic Park fan.
08:31It seemed like a good idea after I finished high school.
08:34And then I did psychology.
08:37You know, I think it was just I was into it, but I wasn't really quite into it.
08:40So I think ultimately I would have hopefully found my way into food.
08:43But it's funny how I went in the most rogue directions first.
08:47Something about the desire to learn, the curiosity.
08:50Yeah.
08:50I wonder if schooling does us a disservice.
08:55Like, in the same way that your childhood memory of a delicious dish sort of primes you
09:00for what deliciousness means to you, we spend our childhoods dreading learning.
09:06Like, we spend our childhoods dreading getting out of bed.
09:08Oh, don't tell me I've got to go and learn about the entire world again today.
09:12You know, I think it's just that being forced and then, you know, several years later when
09:16you're a little bit bigger and you're a bit older and you have interests and you're like,
09:19okay, cool, I can, this actually isn't as much of a chore as you thought it was when
09:22you were a kid.
09:23It's a tough one because honestly, I'm not knocking the education system at all.
09:27And the real difficulty is that learning about a subject matter doesn't mean that you're
09:32going to enjoy that process, I guess, in the same way that, you know, when I was a lawyer,
09:38everybody wants to be like a criminal lawyer because it's exciting and it's what you see.
09:42But the most sort of creative and exciting parts of law in some ways are the most, ones
09:47that sound the most boring, like tax law is really interesting.
09:49Really?
09:50Criminal law, I think maybe the subject matter might be kind of TV worthy, but it's not
09:53exactly the most interesting part of the legal process.
09:57So I put my bits and pieces in, the noodles go in, they're going to soften very quickly,
10:03in with my egg tofu as well.
10:07Important part now is to taste it.
10:14Tastes really good.
10:16Tastes really good.
10:18For such a simple dish, that tastes really good.
10:21Not so bland.
10:22Not so bland.
10:22Yeah, the three friends, not so bland.
10:24Yeah, not bland.
10:25It's more of a soupy dish than a noodle dish, so it's not sort of huge on the noodles, but
10:31That looks great.
10:32It's actually also really nice if you fry a bit of garlic.
10:35To start it?
10:36Well, to start it or even garlic oil to finish it is really quite lovely, but I'm just going
10:41to do this as simply as possible.
10:43Minced pork soup with glass noodles, the bland soup.
10:51It's a really simple soup.
10:53Oh, it's so good.
10:54You know, that fatty pork as well.
10:56In fact, I'm a little bit quite crunchy.
10:58Well, I think for a lot of Thai dishes, you want a really coarse mince.
11:02I think a lot of our supermarket mince is too fine for quite a lot of Asian cooking, actually.
11:08Yep.
11:08Lots of flavour.
11:09Not bland at all.
11:12After the break, Ryan and Rasheen will get cooking.
11:25Welcome back to The Cook-Up.
11:26Tonight, my seriously talented guests, actor Ryan Kaur and chef Rasheen Kaur, are making
11:31seriously delicious dishes.
11:33Ryan, what are you making?
11:34I'm making the best smash burgers you've had in your life.
11:36Okay, before.
11:38And Rasheen, how about you?
11:39I'm making green chilli chicken brionni.
11:41I think I'm going to enjoy today.
11:52Rasheen, there is an awful lot of chilli and various things happening around here.
11:56There is.
11:57Well, you can't call it green chilli chicken brionni and not put chilli in it.
12:00But the greenness really is more like a herb greenness.
12:03Yeah, okay.
12:04So this is a bit of an amalgamation of two dishes that I really love.
12:09I love green chilli chicken.
12:10Sure.
12:10Which is a type of curry.
12:12Yep.
12:12And this is an untraditional way to do a brionni.
12:15Because normally you want to use one of the red curries to do a brionni.
12:20But I'm using a green one.
12:21Because it also, it's so lovely and herbaceous.
12:24And it's generally quite rich brionni, you know?
12:25I love brionni.
12:28But there are, the varieties across India are essentially endless.
12:33Endless.
12:34Because you've got all of the different regional ones.
12:35Yes.
12:35And then you've got different, I guess, local ones.
12:38Yep.
12:38But, you know, I like to use the technique of brionni as a jumping off point.
12:43Cool.
12:43You know, essentially, if you use any delicious saucy thing and build par-cooked rice on top,
12:49layer it with lovely fried alliums, put saffron, maybe don't.
12:52But, you know, it's sort of like a really great way to do a baked rice.
12:56Like a crepot.
12:56Yeah, yeah, yeah.
12:56So you're frying onions.
12:57You've got lots of chopped chillies here.
13:00I do.
13:00I was naughty and I blended these up.
13:02Yeah.
13:02So normally you'd be obviously hand chopping all these onions and the chillies.
13:06But I've just coarsely blitzed it up.
13:08Because, you know, you want all that aroma.
13:09And, you know, when you bruise it, especially with Indian food, generally, it's really aromatic.
13:14So you don't need to worry about those clean, sliced flavours.
13:16Fantastic.
13:17Just blitz up, bad boy.
13:18Lots of spices going on over there.
13:20Lots of spices.
13:21What's in here?
13:21So that's the green part.
13:23Okay.
13:23So this is essentially a coriander mint chutney.
13:26Uh-huh.
13:26So we've got coriander and mint.
13:28Lots of coriander, lots of mint.
13:30We've got red onion, heaps of green chillies and lime juice.
13:33Can I hit the...
13:34You can.
13:34It might need a bit of water to blend, might not.
13:36Let's see how we go.
13:37Let's see how we go.
13:39Yeah, thank you.
13:39More water?
13:40Yes.
13:40There you go.
13:41Just to help it get going.
13:42So what's the process that's going to happen in the pot?
13:45So we're building all the flavour in the pot, right?
13:46So for now, I'm frying the onions, which we'll layer through the rice.
13:50Then this pot is going to have all that chicken cooking into it
13:53and essentially catching on the bottom as well.
13:56Right.
13:56And the moisture from that chicken is going to steam through the rice.
13:59And we're going to stir it through at the end.
14:02Look at that.
14:02That is great.
14:03I like this.
14:04It looks beautiful.
14:05I like this.
14:08So now I've added ghee now.
14:11Ghee.
14:11Whole bunch of spices.
14:12Whole bunch of spices.
14:14Because, of course, you know, we're layering all those lovely flavours.
14:17At the end, it doesn't taste like any particular spice, right?
14:19Yeah.
14:19It just tastes like yum.
14:21But the ghee is a non-negotiable.
14:23So is this...
14:26Is this getting built in the same one?
14:28I'm just trying to get an idea of what the process is.
14:31It's all getting built in here.
14:32The parkour rice, the chicken.
14:34Essentially, we're making the curry here.
14:36We're putting the rice on top.
14:37We're shutting the lid and we're steaming it.
14:39Oh, very interesting.
14:40Yeah.
14:40Pretty cool.
14:41There's just a lot of ingredients.
14:42But once it comes together, it makes sense.
14:44Absolutely.
14:45In that case.
14:46Don't be afraid.
14:47I'm going to walk away before I start coughing.
14:48Don't be afraid.
14:49Enjoy.
14:52All right, Ryan, bacon are fried.
14:54Bacon are fried.
14:55Nice and crispy.
14:56What are we doing?
14:56We're making smash burgers.
14:58Wow.
14:59But, you know, with a slight twist.
15:00So I, too, we were talking about mince a little bit earlier.
15:03I make sure that I get a mince from the butcher that's got an 80-20 sort of fat.
15:07I've done tours around the States trying to sample burgers all around the place.
15:11I'm a bit of a burger connoisseur.
15:12They do them very well over there, I have to say.
15:14They do.
15:14I like a fish and chip shop burger and I like, you know, Australian wherever we are.
15:18This is a bit of barbecue sauce, a bit of mayonnaise, a bit of pickle juice.
15:23Lovely.
15:24And we'll put a bit of chopped pickle in there, too, I think.
15:26We'll start with burger sauce.
15:27We'll go with burger sauce.
15:29Obviously, it's personal preference.
15:30You can go mustard and tomato if you prefer.
15:33Cooked onion, non-cooked onion.
15:36It really is choose your own adventure when it comes to a burger because there are so many
15:39different ways to do it.
15:39You can load them up Australian style.
15:41You can have them pretty basic American style.
15:43Yeah.
15:43I like the smash.
15:45It's all about the lattice around.
15:46So once we smash it, you sort of get it all much more on one side.
15:50Oh, okay.
15:50Like using these guys and really pushing them.
15:52Yeah, getting those edges nice and crispy, you know, before you flip it just briefly.
15:56It really is a bit of art to the burger, you know.
15:57It's not just, it's not just as simple as we think.
16:00Fair enough, fair enough.
16:01Got to make sure some, um, some buns are getting toasted.
16:05Great.
16:06Three buns, three of us.
16:07This is all working out very well.
16:09Hey.
16:11Rasheen.
16:11Hello.
16:12Okay, so the chicken, tomato, everything's gone in there.
16:14Yeah, so it's kind of like braised, and what we've done is we've created that really delicious
16:18gravy.
16:19Uh-huh.
16:19Because this is what's going to essentially, so the rice has been par-cooked.
16:22Yeah.
16:22Um, just a couple of minutes just to have a bit of bite, because we wanted to give it
16:25enough, just give it a little bit of a head start, but you want to use all that steam and
16:30moisture with the flavour to really cook it all the way through.
16:31Right, and that's basmati rice.
16:33This is basmati rice.
16:33So it's, when you say par-cooked, it's like you boil it for a bit and then you drain it.
16:37Yeah, so it's been boiled for exactly three minutes.
16:39Oh, exactly.
16:39So what you can still do is you can still snap it.
16:42Yeah.
16:42Oh, okay.
16:43Yeah, so I've just popped some coconut milk in there.
16:45So my family, and when I eat Indian for generally, so my dad's from Kashmir, so more around the
16:50region of North India.
16:51Yes.
16:51This is more South Indian.
16:53Yes.
16:53Because obviously there are no coconuts in the North of India, but I find that it is
16:57a lot more, there's a lot of, a lot more body and deliciousness in this if you use coconut.
17:03Fantastic.
17:04Let's do it.
17:04Would you like to add the greenness?
17:05How much of this do we add?
17:07All of it.
17:07Whoa.
17:08Okay.
17:09Can't call it green chicken curry.
17:12That is certainly green.
17:14This looks so good.
17:16It's beautiful.
17:16I mean, as is, it's ready to go.
17:18So you don't have to make it into biryani.
17:20Like as a dish, this on rice with naan, whatever you like, is, it's good, but I just thought
17:24it would be cooler to cook some rice and the flavour.
17:27And that was garam masala you just added?
17:28That was garam masala, just right at the end.
17:29Yeah.
17:30Garam masala is, I guess, most usually added towards the end of cooking or right at the
17:35end of cooking, stirred through.
17:36Yeah, because you want to taste it.
17:37Yeah.
17:37You want that final aroma.
17:38You know, it's like five spice.
17:40You want to actually taste it.
17:41All right.
17:42So this is actually heaps and heaps more gravy than you normally have for a biryani.
17:45Okay.
17:46But that's okay.
17:47We're still going to layer it and it's still going to be good.
17:56Very cool.
17:58And then we do...
18:01See, this is the secrets of biryani, in my opinion.
18:04The crispy onions.
18:05Yes.
18:06So like what you want to do really is you want to layer the onions and the rice, ideally.
18:10Yeah.
18:10But if you want to like approach it like a lasagna, like rice, yeah, rice, saffron milk,
18:16onions, rice, saffron milk, onions.
18:18Right.
18:18And then that is the way.
18:20And then you've got that milk that's been, well, saffron that's been soaked in milk.
18:24Saffron's soaked in milk.
18:25And I mean, people are just like, oh my God, saffron's so expensive.
18:27It's so expensive.
18:27But you need the tiniest, tiniest amount.
18:30Especially when you're using good quality saffron.
18:32Like you need your, like what, three, four threads?
18:34Yeah, yeah, yeah.
18:35Is more than you need.
18:36You know?
18:37If you're using like a fun amount, then you're using way too much.
18:39This is a really, really cool dish, Rasheem.
18:42I cannot wait to try it.
18:46All right, Ryan.
18:48I've strategically placed myself on this side because this smashing part can sometimes get a little hairy.
18:53I think it can.
18:55And we've got the proper smasher this time.
18:57So we're going to get a real, really nice and flat.
18:59So we try and get a bit of a lattice on those edges.
19:02Hopefully.
19:06Just like that.
19:06Oh, that looks beautiful.
19:07That's it.
19:08You've done this before.
19:09I've done this once or twice.
19:10They'll shrink a little.
19:11So it's all right if they look a little big straight away.
19:15The thing I love about the smash burger is actually it's kind of similar to when you cook with a
19:20wok.
19:20There's this thing called wok hay.
19:22It's like this charred flavour of wok cooking.
19:25And what it actually is, it's not so much char like you would get on a steak or a burger.
19:29It's actually the oil from the wok.
19:31And firstly, you infuse the aromatics into it.
19:34And then when you toss the wok, that oil slightly vaporises, slightly catches fire.
19:39And then that, I guess the smoky flavour of that falls back into the wok.
19:44And you kind of get that with the smash burger.
19:45Because when you smash it around those lattice-y edges, you can see it sort of slightly almost igniting and
19:51sizzling around the edge.
19:52You get all the fat.
19:53We've got all that bacon fat, of course.
19:54Yeah, lovely.
19:55And if I'm using lean mince, if I don't have time to go to the butcher and get a combination
19:58with a bit more fat, 70-30 or 80-20, you can just use duck fat in the pan to
20:02sort of try and get the same sort of like crispiness.
20:04That's pretty gourmet.
20:06And just a little bit of barbecue rub.
20:07We're going on top of the salt.
20:08Oh, nice.
20:09Just a little bit.
20:10Because I'm very much a salt and pepper, well, salt and pepper guy when it comes to burgers.
20:13This is a cool idea.
20:14Barbecue rub on the burgers.
20:16A little barbecue rub.
20:17A little Texas twine.
20:18Lovely and crisp.
20:19When we return, a seriously delicious tasting time.
20:22And I'll answer Green Ask Adam a question about tears from an onion.
20:36Welcome back to a seriously delicious night on the cook-up.
20:39Ryan, Cora, Rasheen Cawle aren't messing around.
20:41Ryan, nearly ready?
20:42Nearly ready.
20:44Rasheen, how is the brionni looking?
20:46Shall we check?
20:47Yes.
20:49That looks amazing.
20:50Excellent.
20:50See all the rice is pointy, pointing upwards?
20:53Yeah.
20:53That's because it's doing this.
20:55It's ready to go.
20:56We scatter a few of these things on there.
20:59Cori and a stem, cori and a leaf.
21:00Oh, what a...
21:00This is a great green brionni.
21:06Ryan.
21:09My goodness, these burgers look absolutely bloody sensational.
21:13They really do.
21:15You should call these request burgers.
21:16I think they're like...
21:18Oh, look at that.
21:19That's the platonic ideal of a burger.
21:21You know?
21:22And I think every now and then, the comfort food,
21:23someone's had a bit of a day, I'll get asked,
21:25RISE, can you make me one of these RISE burgers?
21:27Yeah, right.
21:28And we'll sort of start and finish like this.
21:30And, you know, the order's up to you.
21:31I think, you know, we could possibly go lettuce, meat,
21:33then tomato, onion, but, you know.
21:35Oh, you can spend the rest of the evening talking about that.
21:37I'm just going to eat them.
21:38My goodness.
21:39Best smashed burgers and green chilli chicken brionni.
21:53And it's a good burger.
21:54Mmm.
21:54Mmm.
21:55Crispy enough for the edges.
21:56Mmm.
21:56It's a juicy burger.
21:57Juicy.
21:57Mmm.
21:58It's the onion draped over the tomato for me.
22:01As somebody who's not a fan of the medium rare burger,
22:04I actually don't like them at all.
22:05Mmm.
22:06This is fantastic.
22:07Beautiful.
22:09Rasheen, the brionni looks great.
22:12It smells amazing.
22:13It does smell great.
22:14Over there, you can smell all of the spices and...
22:17Very aromatic.
22:18Who would have thought something that you put roughly 40 chillies into
22:21would end up being spicy?
22:23I don't think that's too bad.
22:25But it's all right, really.
22:26Yeah.
22:26It's warm.
22:28Oh, yeah.
22:28It's warm.
22:29For me, it's pretty hot.
22:30Tonight, we have an Ask Adam question from Rishi.
22:33Hi, Adam.
22:34I'm Rishi, and I'm from New York City.
22:36Every time I cut onions, I cry.
22:38But I heard that putting a wet paper towel next to you
22:41while you're cutting them helps that.
22:43Is this true?
22:45Thank you for your question, Rishi.
22:47I hadn't actually heard that one before,
22:49but I'm always willing to try it out.
22:51So, I've got my wet towel here.
22:53I will say, I don't really know how this could work.
22:58That said, I'm a man of science, and so, therefore, we will try it out.
23:03So, I'm cutting my onion.
23:04I'm going to keep cutting it.
23:08You know what?
23:09I'm not crying, but I'm not sure if this is doing much to it.
23:15No, I can actually start to feel the onion coming up to my eye now.
23:21I'm trying to think of how this might be true.
23:23It's supposed to do...
23:24Something to do with the volatiles being attracted to moisture.
23:28Okay.
23:29So, like, I saw a theory, which is nonsense,
23:31where you, like, stick your tongue out while you're slicing onions,
23:33and it gets attracted to your tongue instead.
23:35But...
23:36Oh, okay.
23:36But, I mean, this is all theory.
23:38It might actually be more effective.
23:40This is cold water.
23:40If it was hot water and there was steam coming up here,
23:44I actually think that would work rather than cold water.
23:47It would capture all the molecules and it would drop again because it's heavy.
23:50Yeah, and sort of dissolve them and bring them back down.
23:52Maybe that could be the case.
23:54Well, I want to ask Rasheen first.
23:55What's your advice for...
23:56Sharp knife.
23:57Because if you don't crush it,
23:58then you don't get any of those, that release of all of that,
24:01those...
24:01Yeah, they're essentially defence chemicals now.
24:04The onion is telling you, it's in distress.
24:06Somebody's trying to kill me with a knife.
24:08But, you know, I've cut, you know,
24:10kilos and kilos and kilos of onions.
24:11With a sharp knife, truly, you do not cry.
24:14Yeah.
24:14And I also think, actually, my advice as well
24:17is just to buy your onions a little bit earlier.
24:19Oh, I was going to say buy them cut.
24:22No, because basically the onion straight out of the ground
24:25is going to have a lot of that defence mechanism to it.
24:28As it ages in your pantry,
24:30it's going to have less will to live in some way,
24:34so it's going to defend itself a little...
24:35This is sounding really bleak.
24:37But it's scientifically accurate.
24:39It's willing to die.
24:40Yeah, so if you keep your onions in your pantry
24:42or even in your fridge for a week or two before you cut them,
24:45you can have much less of that volatility in making you cry.
24:49Also, it helps move fast.
24:50Yeah, move fast.
24:51Good ventilation.
24:52I've worn sunglasses before.
24:53Yeah.
24:54You know what I mean?
24:54Lean this far away from the bench and trying to avoid it.
24:56Full scuba suit.
24:56Cut them outside.
24:57You know, there's many options.
24:59Put a fan there blowing...
25:01The world's your oyster, Rishi.
25:03Thank you very much for your question.
25:04Ryan, Rasheen, thank you so much for joining me here.
25:06This has been really, really delicious.
25:08And actually, that brionne, even though it's hot,
25:10is absolutely stunning,
25:11and that's probably the best burger we've ever had a year on the show.
25:14Oh, fantastic.
25:15Nice.
25:16Certainly the best soup.
25:18Cooking is serious business,
25:20but try out our recipes
25:21and I promise you,
25:22you'll be laughing at how seriously delicious tonight's recipes are.
25:25If you want more of The Cook Up and more delicious food ideas,
25:27follow SBS Food on socials.
25:29I'm Adam Leal.
25:30Thank you for watching The Cook Up.
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