Elizabeth Hewson talks TikTok developments, pasta self-care, and residential cooking necessities | The Cook dinner Up with Adam Liaw | TV
— The Cook Up with Adam Liaw airs weekdays at 7:00 p.m. on SBS Food. Elizabeth Hewson’s Tray Bake episode will air on Tuesday, July 20th. Each episode will be made available on SBS On Demand after it airs. —
When it comes to cooking trends and the changing nuances of home cooking, social media – especially TikTok – needs to be recognized for the monopoly of modern culinary philosophies. Fast clips with food hacks and bizarre recipes flood the feeds of many young, impressive viewers. Is conventional cooking obsolete?
Australian food TikToker Ayeh Fars (@cookingwithayeh) interpretation of the famous baked feta noodle received over 14 million views. This particular recipe took TikTok by storm and prompted many users to try it for themselves.
“I’m not really into trends or gimmicks – but I’m all for a shortcut.” Cookbook author Elizabeth Hewson begins. ‘Interesting is [they’re] opens people’s eyes to taste combinations and invites them to think outside the box. I am for luring people into the kitchen, talking about food, and having fun. ‘
She mentions Young Yuh’s (@yayaayayummy) viral watermelon and mustard movement and how she introduced the concept of sweet and hot to unconventional viewers. ‘[They] Show people the magic of what food can give and do. ‘
However, Hewson points out that some social media trends – namely, fried pasta chips and feta tomato casseroles – aren’t bizarre new concepts. “They have been doing that in Italy for years.”
These trends embody a concept that challenges the modern kitchen – namely the goal of working smarter, not harder. Hewson, who advocates simplicity, “thinks there has to be a little bit of both”.
Fink’s creative boss has her own tricks and abbreviations: canned beans instead of dried ones, soaking old bread into breadcrumbs, freezing leftovers, using seasoned sausage meat as a mince for meatballs and pasta sauces, the list goes on.
Lizzie brings her cannellini and sausage casserole into The Cook Up’s kitchen. It takes about 20 minutes to cook and uses many of their own hacks.
While she acknowledges great hacks and tricks in the kitchen, “there are definitely times when it is worth doing it the traditional way, in ways that a shortcut cannot offer.”
“There is no one right way to cook – I am in favor of taking short cuts and [cooking in a way] it’s good and fun – that’s what counts. ‘
Self Care, Mental Health, and Kitchen Therapy
“When I’m really stressed, it’s always nice to immerse myself in an upcoming task. […] For me it always comes back to pasta. ‘ Her latest project, Saturday Night Pasta, pays homage to how pasta making has changed your relationship with mental health.
“Prepare pasta from scratch, prepare a sauce flipper and knock it away on the stove, the scent wafts through the house – I find all of this very calming.”
Hewson’s newer work heroes show that cooking and eating are self-care. She grew up thinking about taking a bath or doing yoga. Cooking has always made her feel good, but it didn’t fit in the normal self-care box. “It’s about taking care of yourself and finding out what nourishes and drives you. It will be different for everyone. There are some people who look at cooking and it really stresses them out and that’s fine. ‘
“I think everyone can cook – it’s about wanting to cook.”
Hewson wants people to be comfortable. “You don’t want anything that raises your blood pressure or questions you. Comfort cooking has to be easy. You must be comfortable reading this recipe. ‘
“Not much can go wrong with comfort dishes like pasta. It doesn’t matter whether you add a little more tomato or a little more wine. It’s nice to cook recipes that have this flexibility. It’s really hard to make pasta from scratch, ”the creative affirms.
When she’s not cooking, the author loves to make pottery, reads Country Style magazine and remembers her year in Italy, where she completed her Masters in Food Culture & Communication at the University of Gastronomic Sciences.
The sweet life
“I miss Italy and I miss the real culture and the food.” she admits. “I really had no worries or responsibilities other than going to class. I learned a lot about myself and the kind of life I wanted to create. “
“I knew it wouldn’t be in a kitchen. I am not made to be a chef. The pressure? My fear just couldn’t handle it. ‘ While Elizabeth has no immediate plans to become a Gordon Ramsey Hell’s Kitchen-style commercial cook, she is determined to hone the craft in her own peaceful way.
During this lockdown, Hewson challenged herself to write a recipe every day – so she could “stay inspired and focused”.
“You’re trying to look at the silver lining, right?”
While social media has undeniably changed the audience’s access to the culinary world, it’s safe to say that conventional cooking, be it smart, harsh, or otherwise, will stay here. Who knows? Only the TikToks of the watch can say that.
Lizzie’s must-haves for cooking at home
- Canned beans (cannellini and chickpeas)
- Canned fish (anchovies)
- Tomatoes (fresh and canned)
- Flour (semolina)
- Garlic, chilli, lemon, olive oil
- Cast iron pot
SPAGHETTI FOR HOME AND LOCKDOWN LINGUINS