- 3 days ago
The Cook Up with Adam Liaw - Season 9 Episode 36 - Dinner Saves
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00:00MUSIC
00:21Hello, I'm Adam Lear, and welcome to The Cook Up,
00:23an event held once every four years.
00:25On tonight's menu, Korean mixed vegetable fritters,
00:27chicken peanuts satay bowls,
00:29and cheeky beef with polenta dumplings.
00:31Let's say hi to our guests.
00:32Some stats about my first guest.
00:34Two Olympics, five FIFA World Cups,
00:37138 caps for the Matildas.
00:39She's also a children's book author
00:40and a commissioner of the Australian Sports Commission.
00:43Welcome, Lydia Williams.
00:44Thank you for having me here.
00:45That's impressive.
00:46Some stats about my second guest.
00:48Two Olympics, three FIFA World Cups,
00:50115 caps for the Matildas,
00:51now a commentator, consultant, and deputy chair
00:53of the Professional Footballers Australia.
00:56Welcome, Elyse Cowan-Knight.
00:57Hi, Adam. Thanks for having me.
00:59Oh, my God.
00:59Between the three of us, we nearly have 300 Matildas caps.
01:03LAUGHTER
01:03Very close.
01:05Lydia, what's the most memorable game of your career?
01:09Look, it has to be my last game when I got to retire
01:12and I played in front of a packed stadium of 70,000 people
01:16and got to be there with my family and friends
01:18who have been there from the start,
01:19and also my teammates,
01:21and just celebrating being Matilda, being a woman,
01:24and, you know, being First Nations
01:27with Yvonne Gulligan-Crawley coming out as well.
01:30Amazing.
01:30So, yeah, it was pretty insane.
01:32Incredible.
01:33Elyse, how about you?
01:33Most memorable match?
01:34Ooh, has to be the miracle of Montpellier.
01:37OK.
01:39Named appropriately.
01:40I think if a match has a name, it's a memorable one, you know?
01:43Take us back to 2019 World Cup knockout game against Brazil.
01:48Tilly's are losing 2-0 at half-time.
01:50Um, disastrous.
01:52Um, everyone's in bits at half-time,
01:54but I knew that the team had belief in themselves.
01:57Lids was in that game.
01:58We knew we were going to win that game.
01:59And we turned it around within one half
02:01and ended up winning 3-2, state in the World Cup.
02:03You're giving me goosebumps just recounting it.
02:05Ugh.
02:06Tonight's meals are designed for a highlights reel
02:08because we are making dinner saves.
02:13Lydia, are you much of a dinner planner?
02:16Do you, like, plan your meals out when you're going shopping,
02:18that kind of thing, or is it just, like, bung it all together?
02:20Oh, I plan, like, the advanced stuff of, like, the staples of, like, you know,
02:24bread, milk, eggs, cheese, of course.
02:28But then it's always, you know,
02:29got to get at least three to four different types of protein.
02:34Then it's whatever vegetables adds into that.
02:37So, semi-planned, I guess you're trying to say?
02:39Yeah, I think that's a good level of planning.
02:41Yeah.
02:41You're getting, I guess, your nutrition set,
02:43and then the exact recipes kind of work their way out from there.
02:46Yeah, basically that.
02:47Elise, does that sound familiar or is it the opposite?
02:51I am very unstructured at the moment.
02:53So, I've lived the whole life having to be so structured.
02:56So, I'm loving not having to care at the moment.
02:59Thankfully, my partner loves cooking and he's really good at it.
03:02Wow, post-sporting life must be a whole new level of freedom.
03:05Yeah, I guess so.
03:06Well, my dinner saves tonight is Korean mixed vegetable fritters.
03:13This is a save because for my Korean mixed vegetable fritters,
03:19I'm using Korean pancake mix.
03:20It is surprising how common something like that is.
03:26Like, you know, you can make Korean pancakes very,
03:28very simply from basically flour and water,
03:32maybe a bit of fish sauce in there.
03:34But the pancake mix kind of like just idiot proofs the whole thing.
03:38I love that.
03:40Quite a few Korean chefs have told me that that's what they use in restaurants.
03:44You know, a lot of the mixes for things like Korean fried chicken
03:47and pancake mix are just literally, you know, so ubiquitous
03:51that it's in every Korean pantry.
03:53So, I forget if it's good enough for the Korean families,
03:55it's good enough for me.
03:57So, I've just got a mixture of vegetables here.
03:59I've got some zucchini that I'm just roughly slicing up,
04:02some carrot, onion, that kind of thing, some garlic chives.
04:06And then this, this is, well, they call it sesame leaf,
04:09but it's not actually a sesame leaf.
04:11It's kind of a Korean prayer leaf.
04:12If you haven't tried it before, just have a whiff of it.
04:14It's got kind of like a, I don't know.
04:16Tell me what you describe that as.
04:18Oh my God.
04:18What is that?
04:19It's like, it's almost coriander-esque.
04:24Yeah.
04:25What is that meant to smell like?
04:26I like that.
04:27I mean, it's very hard to describe smells.
04:31That's why I'm not a very good, like, wine person.
04:34I'm just like, oh, I like what I like.
04:35So, that's just what it is.
04:37Grapes.
04:39All right.
04:41I'm just going to mix some water into my pancake mix.
04:49And then I'll throw in my vegetables.
04:55In with my vegetables,
04:56I'm probably going to put a bit more batter in, actually.
05:00I'll put some garlic chives in, too.
05:02Great colour.
05:12What role, and this is an open question,
05:15what role did sport play in your life when you were growing up?
05:18Let's take a timeline here.
05:19Let's say the age of eight.
05:22What did sport look like for you, Lydia?
05:24Oh, it was my parents who were wanting me to just get out of the house
05:29and encouraging me to be active on weekends.
05:34And basically, they'd get a Lydia-free day.
05:37Really.
05:39But is it like, at least if you're going, if you've got training on,
05:43let's say you're eight years old, you're training, I don't know,
05:46how many times a week do you train when you're eight?
05:48Twice, yeah, max, yeah.
05:50Are your parents like, you've got to go to training,
05:51and you're like, oh, no, I don't want to go?
05:53No, it was whatever I could do.
05:54I'd want to train every night.
05:55Yeah, right.
05:55And that maybe was a different sport.
05:57I think at that age, you've just got to play everything.
05:59So at one point, like, this is a pretty common thing that I hear
06:03amongst a lot of sports people.
06:05It takes them sort of a while to work out where they're working best.
06:10Like, what is the process of ending up in a particular sport?
06:15Is it just wherever you get the most support?
06:17Is it, you know, what you like the best?
06:19Is it what you're most physically suited to?
06:21Is it where you show the most attitude?
06:22Like, what is it?
06:22I think it's, like, administration.
06:25So I think it's actually the quality of coaches that you have.
06:28Yeah.
06:28I know I wanted to quit because I just was finding it quite difficult
06:33being, like, a female goalkeeper, especially when that wasn't a thing.
06:37Yeah, right, OK.
06:38It was nobody wanted to be a goalkeeper.
06:40But I ended up going to, like, an identification camp
06:43and the goalkeeper coach there was a former Socceroos coach.
06:48Hmm.
06:48And he told my mum to decide, whatever you do, don't let her quit.
06:52So my mum and dad, they never let me quit,
06:55even when I found it really hard.
06:56They were just like, you know, have a day off, we'll come back to it.
06:59But it really is the coach and administration,
07:01like, identification of, like, this kid is really talented.
07:05Let's nurture them through that.
07:07Yeah.
07:08It'd have to be the support and the facilities as one part.
07:11And then, for me personally, it was just what I loved to play.
07:13So it was an obvious one that in my free time,
07:16I'd go and kick a soccer ball.
07:17So I just wanted to play that sport.
07:19Unfortunately, you can't play it 12 months of the year when you're a kid.
07:22But you end up just falling into where you belong as a young player.
07:26I have to say, there's something slightly terrifying about
07:30almost the sliding doors way that you describe your careers.
07:35Like, you've both had these incredibly wonderful storied careers,
07:39but you just sort of wonder, like, if a parent hadn't supported you in some way
07:44at some point, or if a coach had, you know, been too harsh on you that you decided,
07:48I don't like this sport anymore because of one person.
07:51Like, it can change your entire life.
07:53And that's terrifying to me. Can I say that? Like, I think there's so much kind of,
07:59as a parent, you just wonder, am I making all the right decisions?
08:02Am I doing the right thing?
08:03Am I screwing up my children irreparably for the rest of time?
08:07And from what you're saying, it sounds like I could easily be screwing them up for the rest of time.
08:12It could well be, yep.
08:14Oh, great to know. Great to know. At least you know, you know.
08:17So I'm just putting my batter in here.
08:19And these are going to be sort of fairly freeform.
08:21But as they cook, the vegetables break down a little bit more
08:25and they'll become kind of like pancakes or fritters, you know.
08:30All right, so we're going to try the herb.
08:31But while that's frying, I just want to make like a sauce for them.
08:35They're not always served with a sauce, but I just, you know, I just think it's nice.
08:40Very, very simple. Just some rice vinegar.
08:44Soy sauce.
08:47Chilli powder.
08:51Chilli flakes, really.
08:53And a bit of sesame seed.
08:57That's it.
08:58Yes, that's all.
09:01Flip these over now.
09:14I'll just keep cooking them a little bit more.
09:22Do you have any regrets in your career, Elise?
09:25Oh, big question.
09:27Oh, my gosh.
09:28Snuck that one in on you.
09:31Maybe a big one, being born too early.
09:33I'd love to have been born 15 years later.
09:37I think it would have been so amazing to experience, I don't know, I guess more of a professional pathway
09:42as a female.
09:43But then I would have missed out on the opportunity to grow the pathway.
09:46So, yeah, so I have an undefined answer for that one.
09:49Sorry.
09:50I just put a little bit of sesame oil on there just for, I guess, the aroma really more than
09:56anything.
09:57And I think these are just about good to go.
10:00How did you know that you liked cooking or wanted to be in this industry?
10:06I asked the questions around here.
10:10Honestly, it's just I think wherever I found myself, it was always a thing.
10:15Like it was always, if I was, you know, I used to be a lawyer.
10:19And so when I was a lawyer, I'd go to bed every night reading cookbooks.
10:23And then, you know, I moved to Japan.
10:24I was working over there as a lawyer.
10:26And then I'd invite people around to my house and teach a cooking class to, you know, my friends back
10:32there.
10:32And so it was just always this thing that was just around me all the time.
10:36So I'm just, I feel very lucky to be able to do kind of what I do on a professional
10:42basis.
10:44Don't exactly represent my country, but, you know, I have a good time.
10:49Korean mixed vegetable fritters or pancakes.
10:57I just like the fact that you can use this if you've got some, even some flour,
11:01you don't have to have the actual batter mix there.
11:04You've just got some flour there.
11:06You've got a couple of off cuts of vegetables sitting around in your crisper.
11:09You can make something like this.
11:10It's so good.
11:12I can't get over how simple it is, but it has so much flavour.
11:16Yeah, this is perfect.
11:17When we return, Elise and Lydia will share their dinner saves.
11:32Welcome back to The Cook Up.
11:33Football favourites Lydia Williams and Elise Callen-Knight are making some epic dinner saves.
11:37I'm talking recipes that use up what's already in your fridge, freezer or pantry.
11:40Elise, what is your dinner save?
11:42I've got some cheeky beef with polenta dumplings over here.
11:46Sounds cheeky.
11:48Lydia, what about you?
11:49I'm going to make some chicken satay bowls.
11:59It's nice.
12:00Lydia, there is a huge amount of love in Australia for satay chicken.
12:05Oh, 100%.
12:06It's it.
12:06And it is also, in my opinion, just a very Australian thing,
12:11because the way that Australian satay chicken is more like a stir fry or a braise or something,
12:16very different from satays you might get in Singapore, Malaysia, Thailand, those kind of places.
12:20Yeah, I think it's the peanut butter really makes it, honestly.
12:23That's what I think.
12:25So what are you doing here?
12:26This is just a marinade, a quick dry one,
12:29and just got some curry powder and diced up some chicken and some salt.
12:32It's basically it.
12:33Lovely.
12:34What's the satay sauce?
12:36Well, satay sauce, obviously.
12:38It's got some garlic, got some hoisin, which, I mean, add to your heart's content, really.
12:46And then some lovely peanut butter.
12:49I am a smooth peanut butter lover.
12:52I tend to agree.
12:54I think for, particularly for satay sauce, oh, in life generally, I think it should be smooth.
13:01But if you want additional chunks in your satay sauce, you add the peanuts in later, in my opinion.
13:07So just some sweet chilli.
13:09I kind of really dig sweet chilli, so I'm going to add quite a bit.
13:12Um, and some soy.
13:16And I think it's just rice vinegar.
13:19Easy.
13:19Amazing.
13:20What is the worst thing about being a professional sports person?
13:27Just, I think, the life things that you've missed out on.
13:30Like, I miss out on so many birthdays and parties and, I guess, things that my friends got to do.
13:37But, you know what, that's a sacrifice you're willing to make.
13:40Like, you get to travel the world and everything, but I feel like you do miss out on a little
13:44bit of life experience of maybe at being home.
13:47And, you know, I didn't really have time to do an extra job on the side, so I had to
13:52learn how to do financial planning whilst, you know, travelling the world.
13:56I never, I truly never thought about it like that.
13:58Thank you for the interesting side.
14:00This, this, this is looking great.
14:01Yeah, thank you.
14:03Elise, this smells lovely.
14:05Yeah, you've caught me right in the best smelling part.
14:09Onions, garlic and meat running off in a pan.
14:11Yeah, and we'll throw some herbs in, get some rosemary, some thyme.
14:15Lovely.
14:15I was picking this off, but I can't be bothered anymore.
14:18Just put it in.
14:19It's all going to cook together.
14:20Don't worry about it.
14:21Exactly.
14:22So this is some wine left over from last night, hopefully fitting, fitting the mould.
14:27So we can start to heat that up, cook off the alcohol, get some more liquid in the stock in
14:34there.
14:34You can get some heat, bring it up to the boil.
14:38So this is essentially, it's a beef cheek stew to which you're going to add some, some polenta dumplings a
14:44bit later on.
14:44Yeah, yeah.
14:45So we're just making a slow cooked beef essentially now.
14:48Nice.
14:49With all my secret ingredients, tomato paste.
14:51Lovely.
14:52Throw that in there.
14:53Maybe don't make some mess like I did.
14:55Yeah, no worries.
14:58Some Worcestershire.
14:59Everyone struggles to say that, don't they?
15:01I'll stumble over the wine.
15:02I can say it before, I just can't spell it.
15:05Secret ingredients, some brown sugar.
15:07Oh, nice.
15:07Yes.
15:08So that'll sweeten it up.
15:09Lovely.
15:10So then we can bring.
15:13So I asked Lydia.
15:14Yeah?
15:15What the worst thing about being a professional sportswoman is, and I'm going to ask you the same question.
15:20Well, like, we know the good parts of all.
15:22We think we do anyway.
15:23There's the glory, the camaraderie, all the, like, what's the worst thing about it?
15:28Look, there's some, there's a lot of terrible parts, to be honest.
15:31Really?
15:31Like, everyone only sees the good stuff on the main stage, but it takes a lot of discipline, a lot
15:36of hard work, the sacrifices you make, not just you personally, but your family, your loved ones.
15:41And I guess there is, like, a huge amount of sacrifice that has to go into it, again, as you
15:47say, not just from yourself, but everybody around you.
15:49You know, and I'm not just talking like parents are driving, driving you to training or whatever, but just your
15:53partner, the, you know, you're away from home for so much.
15:56You're kind of like, you have to make decisions based around this career rather than, you know, if somebody, if
16:03somebody wants to change their job, then it's kind of like, oh, you know, I should try something.
16:07And there's no real timeline on it.
16:08But if you want to play for a different club or whatever, it's like, guess what?
16:13We're moving to Sweden, you know?
16:14Exactly.
16:14Like, the drastic changes you have to go through.
16:16I lived in Europe for about eight years.
16:18Yeah.
16:19And the amount of times that I bought new cutlery was ridiculous.
16:21That's the one thing I wanted to do when I moved home, I was like, I just want one set
16:24of cutlery and I want to buy really good cutlery.
16:27Well, I asked about the worst thing I mean is, I didn't expect cutlery to be the top of the
16:31list, but, you know, as you explain it, it makes a lot of sense.
16:34So, this now, parsnips and carrots and everything in there, goes in the oven for a while, we'll come back
16:40and we'll throw the dumplings in a bit later.
16:42Exactly.
16:45Okay, Lydia, onions frying, chicken marinade, satay sauce, ready to go.
16:50I think it's time to add the chicken.
16:51Nice.
16:53Get that all browned off.
16:56Amazing.
17:01Do you watch football now?
17:04I do.
17:05I have become a little bit of an avid fan of just watching it and judging.
17:11Yeah, right.
17:13Yeah, I've definitely become a little bit of a couch analyst.
17:16So, how different is the game when you watch it to say, when I watch it, because everyone's, you know,
17:23an armchair expert and everyone sees games like, oh, they should be doing this, like, they should put her forward
17:29or they should, you know, they should play a different structure, they should do all of those things.
17:33I've got no idea what I'm talking about.
17:34As much as I would love to pretend that I did, and I often do, I have no idea what
17:38I'm talking about when I talk about that kind of stuff.
17:40But you obviously do.
17:41Does it have, like, does it hit different the more you know about the sport?
17:46Yeah, I think so.
17:47And I think also, you know, I'll always watch whatever league and games that, you know, the Matildas girls or
17:54my old club mates have been in.
17:56Yeah.
17:56And because I have, I know them, I have, you know, personal relationships with them, it makes me probably a
18:02little bit more judgmental, but then also open to, like, oh, I know why.
18:07Like, you know, give them the benefit of the doubt for maybe that moment or what it might be.
18:11Yeah, right.
18:11So, it is a little bit of both where I can be quite judgmental, more in terms of tactics versus
18:17in players.
18:18Sure, sure, sure.
18:20So, I think this is looking pretty good.
18:23I reckon we can add some of the satay now.
18:25Sure.
18:26I'll let you do that.
18:27Okay.
18:27I'll let you just...
18:28Pour that all in.
18:31Okay.
18:33So, hopefully this makes it nice and sticky and perfectly peanut buttery and ready to go.
18:40Yeah, as soon as the heat hits it, it's going to loosen up a lot there.
18:43So, this is going to be lovely and sticky, I think.
18:46Perfect.
18:51Lease.
18:51All right.
18:52Polenta dumplings.
18:53Yes.
18:54I like this.
18:55Key ingredient.
18:56What's...
18:56Where's the inspiration for this from?
18:59Actually, I had to think about this.
19:00I was like, why on earth did I start making polenta dumplings?
19:04I played and lived in Germany and I ended up not liking potato.
19:08Oh!
19:09Because they overdo potato.
19:10I was sick of seeing potato.
19:12Wow.
19:12I was like, what else can I eat with a casserole?
19:14I was like, oh.
19:15Started to get on the Google search and then came up with these little gems.
19:21Amazing.
19:21And I guess it's a good one to have in your back pocket because you can have polenta
19:27and flour in your house at all times.
19:29They're non-perishable.
19:30So, anything that you can make, like potatoes, a lot of people have potatoes in their pantry
19:35at all times, but then they're going to start sprouting, turn green, whatever.
19:39But if you've got polenta in your pantry, you're pretty good to go.
19:44Exactly.
19:45And that's the whole theme of the recipe, isn't it?
19:48Oh, and you've got the parmesan in there.
19:49That's good.
19:50I don't think this spoon's going to work anymore.
19:52So, these are quite dry when you make them.
19:54Yeah, right.
19:54So, you've got to get a little bit dirty.
19:55And you're going to cook them in your stew.
19:59Yeah.
19:59So, you can see that doesn't look like a proper dough, but it'll work.
20:04Trust me.
20:05So, this is...
20:06Whoa.
20:06Okay.
20:06That smells wonderful.
20:08So, this is a couple of hours already under its belt, and then those dumplings are going
20:12to get rolled and actually just dropped in there.
20:15Mm-hmm.
20:15Exactly.
20:15So, we can drop them straight in.
20:17Oh, very cool.
20:18Not fully submerged, because it'll actually brown up.
20:22Oh, right.
20:22Nice.
20:22Isn't it?
20:23This is cool.
20:24I like this as a recipe, because, you know, sometimes it's...
20:27I mean, admittedly, I eat a lot of rice, so I've always got rice on the go.
20:30But if you didn't want to go to the effort of making potatoes, because potatoes can sometimes
20:33be a pain, you know, to make mashed potato to go with something like this, great workaround.
20:39Yeah, and it's one pot.
20:41Love it.
20:42After the break, I'm going to savour these dinner saves, and if you've got a dinner miss
20:45on your hands, I'll show you how to savour it.
20:58Welcome back to a night of dinner saves on the cook-up.
21:01Sporting superstars Lydia Williams and Elyse Kellan-Knight are almost ready with their recipes.
21:05Elyse, how's it looking?
21:06Yes, chef.
21:08You just wanted to say that, didn't you?
21:09She just wanted to say, yes, chef.
21:11Yes, chef.
21:13But we're up to plating now.
21:15Yeah, this looks fantastic.
21:17I'm going to have a bit of the cool cucumber.
21:20Yes.
21:21And, yeah, I'm just going to garnish with, here we go, the soapiness of...
21:25It's not soapy, unless you've got the thing, you know?
21:28Yeah, I know.
21:30And then definitely some...
21:30Ah, this is where the crunch comes in.
21:32Yep, definitely the peanuts.
21:33Love it.
21:34Go around, and depending on your spice level, I reckon a little bit.
21:37Even just for colour, it's worth putting a couple of slices in.
21:40Yes, there we go.
21:41This looks great, Lydia.
21:42Perfect.
21:45Elyse, this looks elite.
21:47It looks amazing.
21:48It really does.
21:49I really hope it tastes as good as what it looks.
21:52You'll tell me, won't you?
21:53Yeah.
21:53Honestly, I have no doubt.
21:55Cheeky beef with polenta dumplings and chicken peanut satay bowls.
22:08I'm very much looking forward to trying this.
22:11Mmm, that's good.
22:13Yum.
22:14Oh, perfect quick meal.
22:16Mmm.
22:17Love the cucumber with it.
22:19Never would have thought to have put that.
22:20Yeah, just a bit of freshness.
22:22Add to it.
22:24The hoisin's an interesting one for me.
22:25I think this is inspired.
22:28It's delicious.
22:29I really like that, Lydia.
22:32All right, go.
22:33All right, Elise.
22:37That's lovely.
22:39I love the texture of beef cheek, like how it has that gelatinousness to it.
22:43But the thing is, like, the dumpling, the bottom part of it has soaked up so much of the liquid.
22:50So it's got that really lovely flavour that's gone into the dumpling.
22:53And then the top part is like a, I don't know, almost like a crust on it, which is really,
22:58really nice.
22:58Mmm.
22:59Yep.
23:00That's why I've fallen in love with it.
23:03Mmm.
23:04You can see why.
23:06So all these recipes have gone really well, but that's not always the case in the kitchen.
23:09Sometimes we stuff things up, and so we have to try and fix them.
23:13So I'm going to show you how to fix some pretty common problems, I think.
23:19Oh, no.
23:19Look what's happened to my pork belly.
23:21I've burnt the top, because this happens all the time.
23:23You know how, like, I don't know, if you ever make crispy pork belly or pork crackling,
23:28you have the hot heat of the grill on the top, and then you forget about it for two seconds
23:33because somebody makes a noise or something, and you end up with that burnt top.
23:36It's super easy.
23:37In fact, to be honest, I do this deliberately.
23:40Like, that is going to be delicious crackling.
23:42You can even hear how nice that is there.
23:45You just, like, work your way around.
23:47But I honestly, I do it deliberately.
23:49I'll deliberately burn it so that I know that it's going to be crackling all over,
23:53and that is a perfectly valid way to make pork crackling.
23:57So if, for example, Elise, you had your stew and it was too salty, for example,
24:05salt is a really, really tough one.
24:08So what you could do is take some lemon juice and give it a bit of citrus
24:11because sometimes that citrus can just trick you because salt,
24:18the way that we taste salt is actually an ion channel rather than a taste bud.
24:22You can actually trick the balance of salt in a meal with a bit of something acidic.
24:27So there's some vinegar, some lemon juice, something like that.
24:31If you taste a meal, if that stew, for example, wasn't tasty enough,
24:34you're like, oh, I just need something.
24:36Often it's just going to need a bit of salt with it.
24:37But if salt doesn't do the trick, a bit of fish sauce
24:41or something that has savouriness or rumami in it,
24:43like you can mix some vegemite through there,
24:45and you might go, oh, that's a bit weird, but it will actually fix it.
24:48You'll go, oh, that's what it was missing.
24:51Or sometimes it might just need a pinch of sugar
24:53because we often forget to add sweetness,
24:57but we want to balance taste and stuff like that.
24:59And if something's not quite right,
25:01you can try literally any of these three things to try and bring it back.
25:04Great tips.
25:05A couple of tips of how to save something if it goes wrong in the kitchen,
25:08which it always does.
25:09Lydia, Elise, thank you so much for joining me.
25:11This has been a huge amount of fun.
25:12Thank you so much. I've had a blast.
25:14Yeah, thanks, Adam. Learned heaps.
25:16Tonight, our goal was simple,
25:18to share three dinner saves guaranteed to become your new dinner faves.
25:21We'll just wait here for the trophy presentation.
25:24If you want more of The Cook Up and more delicious food ideas,
25:26follow SBS Food on Instagram, TikTok, Facebook and YouTube.
25:29I'm Adam Liao.
25:30Thank you for watching The Cook Up.
25:32We'll see you next time.
25:33Bye-bye.
25:33Bye-bye.
25:34Bye-bye.
25:34Bye-bye.
25:34Bye-bye.
25:34Bye-bye.
25:37Bye-bye.
25:37Bye-bye.
25:42Bye-bye.
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