Chef Adam Liaw shares cooking secrets to master dishes many home cooks can never get right

Adam Liaw (pictured) has shared his practical cooking secrets to perfecting popular dishes many home cooks struggle with

Adam Liaw (pictured) has shared his practical cooking secrets to perfecting popular dishes many home cooks struggle with

Celebrity chef Adam Liaw has shared his practical cooking secrets to perfecting popular dishes many home cooks always struggle with.

The MasterChef Australia 2010 winner asked his social media followers to share the one meal they find difficult to master in the kitchen.

‘What’s something you can never seem to cook just right?’ he wrote on his Twitter.

The cookbook author has answered some of the cooking questions of common dishes to help Australians avoid another disaster in the kitchen after he was bombarded with more than 550 comments, ranging from pasta and pancakes to boiled eggs and scones.

PORK CRACKLING 

With so many different recipes around, not knowing the right cooking technique could lead to dried roast pork with chewy skin. Adam shared his foolproof method to make a perfect pork crackling every time

With so many different recipes around, not knowing the right cooking technique could lead to dried roast pork with chewy skin. Adam shared his foolproof method to make a perfect pork crackling every time

With so many different recipes around, not knowing the right cooking technique could lead to dried roast pork with chewy skin.

And one woman asked Liaw how she can perfect the dish that’s ‘actually crunchy and perfect rather than chewy dog treats or blackened carbon.’

Adam shared his foolproof method to make a perfect pork crackling every time.

‘Lots of salt on the skin. Refrigerate overnight,’ he suggested. 

‘Cook it at roasting temperature first to soften the skin, then crisp the crackling with the grill later (not the other way around).’

RISOTTO

Risotto can be simple yet delicious... but it can also be easy to mess up. And Adam said stirring risotto is 'overrated'

Risotto can be simple yet delicious… but it can also be easy to mess up. And Adam said stirring risotto is ‘overrated’

Risotto can be simple yet delicious… but it can also be easy to mess up.

‘I add the stock slowly, only adding more once it’s absorbed, stirring constantly… and yet somehow the rice still isn’t cooked once the stock is added and it simultaneously turns gluggy and terrible,’ one woman tweeted.

Adam said stirring risotto is ‘overrated’. 

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

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

PANCAKES

Despite using recipes, one father said his pancakes always leads to disaster. Adam said the issue could stem from an 'overworked batter'

Despite using recipes, one father said his pancakes always leads to disaster. Adam said the issue could stem from an ‘overworked batter’

Despite using recipes, one father said his pancakes always leads to disaster.

‘No matter what recipe I try they never seem to rise the way they should and always stay flat and chewy,’ he wrote.

Adam said the issue could stem from an ‘overworked batter’. 

‘Make the batter in a blender (the blades cut the gluten strands,) or make the batter the night before to rest and relax the gluten, and you’ll have fluffy pancakes every time,’ he explained.

BOILED EGG

Boiled eggs are a classic breakfast dish but even the simplest meal can prove the trickiest to make as one woman said it's always a 'hit and miss'

Boiled eggs are a classic breakfast dish but even the simplest meal can prove the trickiest to make as one woman said it’s always a ‘hit and miss’

Boiled eggs are a classic breakfast dish but even the simplest meal can prove the trickiest to make as one woman said it’s always a ‘hit and miss’.

‘Boiled eggs so the shell doesn’t stick to the egg,’ she wrote. 

Adam suggested: ‘Prick a hole in the base of the egg before boiling. Transfer the egg to iced water after boiling.’

PASTA

One home cook said her sauce never seems to 'hold' onto the pasta

One home cook said her sauce never seems to ‘hold’ onto the pasta

One home cook said her sauce never seems to ‘hold’ onto the pasta. 

Adam said you should always combine the pasta with the sauce over a stove.

‘Combine the sauce with the pasta in a frying pan and cook it together to bring them together instead of just dumping the sauce on top,’ he suggested. 

‘It’s what every restaurant does.’

SCONES

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

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

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

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

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

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