MasterChef winner shares common cooking myths – and what to avoid in the kitchen

A celebrity chef has shared the most common cooking myths in the kitchen and even the things you must avoid.

Adam Liaw, the winner of 2010 MasterChef Australia, said the most common mistake he sees home cooks make is “using too many ingredients” when it comes to Chinese cuisines.

He said on Twitter: “They throw every ‘Chinese’ ingredient they can think of into every dish thinking that it will make it taste more ‘Chinese’. That is the problem.

“Firstly, it makes everything difficult and time consuming to cook as there are lots of ingredients to prepare. And secondly, it makes everything taste the same.”

The celebrity chef, 41, said cooking a Chinese meal should always be about “balance” and “simplicity”.

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He claims the first step to making a tasty meal is to try to limit your stir-fried dishes to two or three ingredients.

Adam added: “Try not to duplicate ingredients across dishes. The Chinese holy trinity of ginger, garlic and onion doesn't need to be in everything.

“The flavour of a dish is the ingredient, not the sauce. The most common seasoning I use for stir-fried dishes is just a bit of salt and a touch of wine."

And another tip was to avoid cooking big batches in woks.

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He continued: “Woks are made for cooking small, single-plate sized dishes. Even with powerful commercial wok burners in restaurants they're usually only cooking one plate a time."

Home cooks should also keep in mind “how different these dishes are from the Australian-Chinese restaurant favourites” which includes meat and “10 different vegetables in a thick, sweet sauce”.

The dad explained: “Those dishes exist in (mainly Cantonese) Chinese cuisine, but are not common for home cooking.

“Piling 10 ingredients into a wok will not work at home. Trying to feed a family of four from one wok-fried dish will not work at home.

“The whole idea of a wok is that multiple, simple dishes can be cooked in quick succession.”

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