Not sure if anyone else needs the list that Gordan just shared but here is it: 1. Sauce Pan - 1 x Medium; 1 x Large Tip: Get a heavy base which would help to distribute the heat. 2. Knives - 1 x Heavy Duty Chopping Knife; 1 x Paring Knife; 1 x Serrated Knife Tip: Hold the grip to get a feel of which is your preferred knife; Heavier grips allow for better control of the knife. 3. Pestle & Motar Tip: Has sufficient surface area to work the space; Heavier ones are long lasting and gives one the confidence to pound the spices 4. Frying Pan Tip: Get one that is oven ready to allow for finishing of the food to be done in the oven; CAUTION: handle will be hot out of the oven; Heavier base distributes the heat better 5. Digital Scale (with conversions for Grams / Oz / Pounds etc.) 6. Sieve Tip: Get one with a long handle and balancing hooks to allow it to rest on mixing bowl / pan 7. Casserole Dish Tip: Versatile equipment where you can start on the hob and finish in the oven; Cast iron allows for low heat and allows the food to be cooked naturally; Only need one and if taken care of last you a lifetime. 8. Chopping Board - Heavy Duty Wooden (Dual Side) Tip: Put a piece of cloth below the board to prevent it from sliding; allows you to work easily on vege and meat (dual side); Oil it with any cooking oil every so often to maintain it 9. Stainless Steel Peeler Tip: Get one with a swivel to allow it to peel on the contour of the vegetable; 10. Stainless Steel Box Grater Tip: Get one with a good handle and grate directly into a bowl / pan 11. Roasting Tray Tip: 2 handles roasting tray; versatile equipment that allows it be worked on hob / oven; Solid material will allow for better distribution of heat 12. Baking Tray Tip: Solid material will allow for better distribution of heat
I cannot express how much I 1) appreciate that G. Ramsay has a youtube channel with a ton of free cooking videos 2) that he covers easy recipes and basic kitchen staples. He has a very clear understanding that most people do not have the $ and time to invest in meals that he does. 👏👏👏💖👏👏👏
Tyler Rafferty salt and pepper is great for any meat. Heck, if you are cook some good quality steak (ribeye is my favorite), just season it with salt and pepper
You can tell Ramsay genuinely cares about people. He could've been a greedy cash cow and promoted a certain brand, perhaps his, and swayed you into buying a whole cupboard of things you'd probably never use, or even know how to use. Instead he only mentioned the essentials resulting in you saving loads of money. Ramsay's a good guy like that. Hats off to him.
Well yes, but the fact that he does not advice the viewer to buy his knives, and he doesn't use them himself kinda implies that he just slapped his name on some low quality knives, potentially misleading people with his respected name.
I love how he gives all these great tips instead of trying to sell expensive equipment to people who think that's the secret to being a great cook. Hes just straight to the point, good advice for everyone. hes changed my life in the kitchen significantly from great kitchen tips to delicious recipes.
Yeah, but I would say you really should invest in a decent carbon steel wok. Talk about versatile, you can do so much with them. I would pick that even before I'd go for his non-stick frying pan. Get a good patina built up on the wok and you don't need a teflon coated thing thats gonna flake off after a couple years.
Teflon doesn’t flake off. Fact: Teflon™ nonstick coatings are guaranteed for the life of the pan. All are engineered to resist chipping, peeling, and flaking.
Or maybe versatile enough to realise that skill is more important than the tools. Oft many tools are capable of the same task. It comes down to the person using them. Whilst the tips are generally good, there are some oversights. The size of the mortar and pestle should depend on the task. His suggestion is overkill for smaller tasks. His knife selection I'm also dubious on based on many years working with knives. I never use a serrated knife for example as I keep mine bloody sharp (you can shave with them). Also wondering why the vid cuts off in the middle of a tip. That's not very professional. Yes he's a good chef. I luv much (not all) of his food. Serrated knives are better if you can't (or are too lazy) to sharpen them properly
and so fucking cheap... french peeler, not a quick peeler, and you can get it for 2 quid but it will last for 3 days when you're lucky, especially vogue one is cheap ;) Casserole is about 50 quid. cheap if you earn 40k a week, and there is a cheap kitchen in a background, but versatile ;)
Gordon taught me how simple a kitchen can really be, hes one of the most creative chefs in the world and never pushes over the top knife sets or super expensive pans, simple sturdy tools
Great advice! And I especially appreciate that Gordon says "Get the best YOU can afford, and take CARE of it." He knows we can't all afford the highest priced items but that we're trying to prep/cook well, within what our means allow. 😊
I think he has loads of energy from 1. Being in the food industry and having to work fast pace. And 2. I think he eats well, lots of veggies and healthy proteins for the most part!
I make cutting boards. Do not use regular vegetable oils on wooden cutting boards-they can go rancid and impart poor flavor to foods. Use food grade mineral oil only or buy some that comes mixed with beeswax. Cutting boards need feet under them-otherwise moisture can get trapped underneath and cause mold. Use a separate board for raw meat.
I make them occasionally too. I recommend two boards as well, but ... one used properly is fine. A properly seasoned and finished board won't crack. Wash the board after every use with hot water and detergent. After it's dry, I use a mix of beeswax and food-grade mineral oil on it. You can make your own treatment by melting the beeswax and adding mineral oil; it is much less expensive than buying a commercial version. You can also use it on wooden bowls, implements (and even leather boots ;-), just don't use the same container). Store the cooking board on edge after washing so that air circulates on faces and edges; it won't mold (that might depend on climate though, YMMV). WIth a thick board and a non-skid pad under it, the way Ramsay does it, and using one side for vegetables (prepped first) and flipped to handle any meat, then washed properly you limit any cross-contamination hazard.
Rollo Lawson: If you treat your board with walnut oil, there is the possibility that someone with a nut allergy could react to food that came in contact with the board. Safer to go with mineral oil (which is also a LOT cheaper!).
Some things to consider for the true novices : Knife quality is important, not just how it feels. If you're using a stamped stainless knife, just... go cheap. Don't spend 50$ on a shit knife. You can get a great knife for 70-90$. Learning how to take care of it is also very important. Imo look for a knife made of VG10. Its a great steel, cost effective and holds an edge better than stamped stainless. If its "dishwasher safe" its a shitty knife. At the same time, if youre just starting out, even if you can easily afford it, do NOT jump straight into a high end shun, whustoff, henckel, miyabi, etc... Why? Because you need to find your style. I am a german chef knife guy. I tried the good santokus, I've tried other european style knives, but for me, I love a heavy handle with a carbon steel blade. Heavier the better. I settled on an 8" henckel chefs knife. You might prefer the surgical precision of the 7" shun santoku. Get some decent quality cheaper knives and learn to take care of them and develop your style. With aluminum pans, make sure its super thick aluminum. Thinner pans will actually warp over time and give you a "bump" in the middle, causing uneven heating and bad cooking performance. My recommendation is a stainless steel pan with teflon coating. You get the best of all worlds. Non stick performance, and heat durability of the stainless steel. No need to go super crazy here, you can get a FANTASTIC pan for 40$. Copper bottom, and straight stainless pans are more specialized cookware, and that's something to move into at a later date. Stay away from "celebrity chef" endorsed products for the most part. Rachel Ray cookware is a freaking joke lol. For pots, he explained all you need to know! Id recommend a small pot for sauce making too. One he didnt mention is a saute/stir fry pan or wok. there are times when the high sides really help out. Don't need to go super ham on these.
Yes! Novices just look at shape and advertisements to make their decisions :( I get so sad when I see people spending 30-50$ on stamped steel knives (*cough* rachel ray *cough*). My henckel was 90$, and I'll probably die with it haha (yes there are different levels of henckel, I got mine on sale, its the mid range german one, not the "international series")
Since no one has actually mentioned *why* the scale and sieve are good for baking... Flour is notoriously easy to overmeasure. You DO NOT just scoop it up like you would dry rice or beans, because that just compacts the flour in the cup. A scale is a very reliable way to measure flour (approx 120-125g per cup of all-purpose flour, depending on brand). If you do not have a scale, the next best way to measure flour is to spoon it into your measuring cup, then level it off by scraping the back of a knife along the top of the cup. Be sure to use cups intended for dry measurements, not liquids. The sieve is good because it ensures you have no clumps of flour going into your food. It makes it easier to mix the flour in without worrying about breaking up clumps of flour, and possible over mixing. For some recipes, it also helps incorporate more air into the mixture. It's also good for dusting baked goods with powdered sugar. Side note: While I love to bake, I actually don't bother with the sieve, mostly because my kitchen is very, very tiny and I have no place to store it. If you have to pick one, pick the scale. (I have a mortar and pestle in my kitchen - no sieve.) As for bacon... Well, a scale is just an invaluable piece of kitchen equipment anyway. But if you really need a bacon-specific purpose...if a recipe calls for a quarter pound of bacon, you could just eyeball the amount you need, but what if you under-bacon? The sieve could be used for... um. I suppose you could take it apart and rest the net part on top of your skillet to prevent grease spatters. But you'd be better off buying something intended for that purpose, I think.
I like the fact that, unlike a QVC infomercial, Gordon doesn’t try to make you think that a vegetable spiralizer, an artichoke peeler and an olive pitter is ESSENTIAL in every kitchen! A single knife and pan would do in a bind!
if you know how to cook ramen noodles, you know how to cook pasta, if you know how to boil water, you know how to make soup. cooking is really simple, all you need is practice.
i was born in Guatemala, emigrated to usa early in my life,now im old but I had to break though machismo and many complexes my dad gave me, my wife is still out of the country so I am still on my own, late on my years i broke off those complexes and now I am learning to enjoy the art of cooking, omg i love it, I am an electrical contractor and my job gives me the blessing of some times being able to cook for my self,my wife loves my cooking and I am looking forward to have her here with me to share what I have learned, I am still learning and cooking is a blessing, thank you for teaching me, I am big time willing to learn, thumbs up and I just subscribed.
Low-Cost Saucepan Note @ 0:35 / 0:38 Gordy does not show a high-priced $200+ multi-clad pan, but rather one with an encapsulated base that can be had for as little as one-tenth the cost. For smaller pans in particular where achieving even heating across a large surface is not at issue, these are very practical. Cuisinart offers a well-designed and well-finished line of these.
I recently departed with my previous significant other. Here is her seven digit telephonic address. YOU FOOL! THAT IS THE INCORRECT TELEPHONIC ADDRESS!
I now have all of these, thanks to getting an enamelled iron casserole for Christmas. I’m still very much an amateur but it does help having the right kit. Also, as Gordon says, it doesn’t have to cost the Earth. I bought an ASDA basic-range lidded saucepan in 2003 and, despite constant use, is still in great condition.
Buy the best one you can afford is singlehandedly most versatile advice that works for every profession or hobby. Thanks dude, you're a life and money saver. If i get into cooking, I'll get your knifes with your name on them just as token of appreciation.
+TheSuperlouloulou -Gordon Ramsay: "Plastic cereal bowls are great. Be sure to get one on with a nice large circumference, add a toothpick and the thing gets so much more versatile. Great fore cereal and bacon (*baking)."
+TheSuperlouloulou Wear the bowl as a helmet and try to see if you can penetrate it with the toothpick. A high quality plastic bowl should be impervious to penetration.
Gordon is a true chef and teacher He wants everyone to cook with versatility and simplicity, didn’t recommend mental prices or anything like that and can get the best results from anybody
Gordon, you get a lot of flack for your personality and how angry you can sometimes be, but you really do love cooking and, above all else, helping others cook well. My respect, yo.
Thanks for making this short and sweet video. I am excited to get the essentials needed to be the best Home cook I can be. I appreciate you taking the time to explain what to look for and also how to take care and lastly how versatile each item is. I am totally inspired by you!! I am all about the one pot wonders. Is a casserole dish the same as a Dutch oven? I might be lost in translation. Great life advice “buy the best you can afford and take care of it”. Totally going to use the information to make a list of gift request for mother’s day 😊.( Saucepan, heavy bottom plus lid a must, frying pan; nonstick, metal handle and oven safe *thick bottom, cast iron casserole dish, speed peeler, stainless steel and small greater, wooden cutting board)
+A Tribe Called Quest I live in a campus uni and don't want to live outside and also in am international student so I have only the money my parents give me since international fees in the UK is almost double of what British students pay plus no scholarships.
Four essential knives: 1 - Chef's knife 2 - Paring Knife 3 - filet/boning knife 4- Cleaver *Bread knife is nice to have but non-essential. Cookware: (to easily serve 2-4 people... not so easily serve 4-8) 1 - Largest heaviest stock pot with lid you can afford and your kitchen/coking needs can handle 2 - Small sauce pan with lid 3 - 12" fry pan for everything (avoid non-stick... but high quality heavy stainless steel) 4 - 6" fry pan for eggs (that is literally all I use mine for... eggs) 5 - Heavy roasting pan with rack 6 - Colander / China Cap / Chinois 7 - At least one cast iron pan 8 - Cast Iron Dutch pot w/ lid *Mortar... Nice to have but non-essential
The last two knives on your list aren't essential as well - not everyone does their own butchering (although we all should). In that case, I'd get a serrated/bread knife and utility/petty knife first, though I agree they are not essential. As for cookware... 1 - It's okay to go with stainless steel. It doesn't have to be heavy/expensive, since it's used primarily to heat liquids. A pasta strainer would be a bonus. 2 - Should be aluminum or copper (at least in the core), as the ability to change temps quickly is important. 3 - If you can't afford aluminum or copper, carbon steel would be better than stainless, and isn't too expensive. Stainless is the worst for even heating and heat conductivity. 4 - I use a carbon steel crêpe pan for frying eggs, but a small fry pan is useful if you're cooking for one, or doing a relatively small task, such as roasting marrow bones. I suggest 8", 6" seems a little too small. 8 - Depending on how/what you like to cook, it may not be essential. But I suspect that's a minority opinion. If you like Asian food, add a rice cooker/steamer to the list. I prefer the old school Tatung steamer to the modern Zojirushi-type rice cookers - more versatile.
Always try to buy an end grain chopping board. They last longer, self heal and arent as harsh on your knife blade. Some woods, like oak, actually have better anti bacteria properties than plastic and st steel.
I don’t see a spatter screen in this set of tools. It is my favourite. Not only does it keep the kitchen cleaner when cooking spattery foods, but also it is super for keeping some humidity in the pan when frying things that can dry out, without making them soggy. I also use it with a lid when I want to steam off extra moisture, such as when cooking a sauce or stew. Better than just trying to balance the lid off centre. And most importantly, it takes up no space to store and cleans with just hot water and a soapy scrubbing pad.
I've been using the same well-seasoned cast iron skillet my family's been using for probably the last 60 years at least, it's one of my most prized possessions tbh, heh
If a thekitchn was correct its a carbon steel skillet from Mauviel. Carbon steel is basically just cast iron but thinner lighter and smoother (probably more non stick)
I also have a smaller, tall saucepan with a spout, kinda like a milk pot, and it's one of my favorites in my kitchen. You don't really need it since you can do everything you use it for in the regular small saucepan, but I work a lot with chocolate and sauces (mostly sweet) in small batches, and it's perfect for that as well as heating a small amount milk. So if you make a lot of desserts at home you might wanna get one!
Cast Iron for me! I have two, a deep large casserole, and a shallow one, which is also my frying pan. Can be a little unwieldy but the heat control is amazing and I always pre-heat it in the oven.
wow where was Ramsay when I needed him?? Watching this video before I started buying all these fancy/top name kitchen equipment would have saved me TONS. bless you Chef Gorden Ramsay!!!
Wow! I thought you were joking so I looked it up. I must try. What do you find the difference is over the other method? I have never seen him do so but doesn’t mean he doesn’t use that method. Interesting.
I'd add a cast iron griddle to the pans. Easily the best kitchen investment I've ever made. Even plain chicken breasts with no seasoning end up tasting terrific with those sear lines.
I'll tell you what made a huge difference at my house. Getting a 36" Fisher and Paykel stove. I had everything else but the stove made the difference. The difference between it and the old 30" crap stove we had was immense. Both are/were gas.
Gordon really grilled the cheese on that knife comment. He WAS right on which knives to get, but really just need that serrated one for cutting bread, and the occasional stubborn tomato
I use the serrated one for scaling very large firm fish, does a brilliant job , I don’t think it’s designed for that though. I also use it for cutting heavy difficult to cut pumpkins and gourds. But yes I still haven’t mastered it I usually get the knife stuck in the middle after years of cooking…
@@luluah1198 I totally didn’t think about using one for fish. Forgot abt the pumpkin thing too. I was just saying he makes it sound like ur average home cook would HAVE to have one, but in all honesty, for what he’s trying to do with this video, u really don’t NEED a good serrated knife outside of cutting bread
I recommend two medium pots. That allows you to make two sides, without trying to cook one in your large pot. Mortar and Pestle is fantastic, but not so much critical... not here in 'Murica, where fresh herbs are a little less common. Personally, I'd substitute a cast iron skillet for the frying pan. Again, 'Murica. I use Pyrex casserole dishes, but I've also got a crock pot. It's good for cooking things while you're at work. I use two cutting boards, wood for veggies, plastic for meats.
Mathijs S. I have a peppermill. There's no point to a saltmill. Salt tastes the same no matter when it was crushed. In any case, a lot of peppercorn bottles these days have a built in mill.
Bill lupin actually ure wrong, crashed salt has 30% trash in it thats why its waaay cheaper as well. you can just google it just for health reasons except for in coocking water fresh crusht salt should be used ;)
Mathijs S. Google's not helping sport. Link please. For cooking, I generally use kosher salt. Not for health reasons, because of how it releases its flavor.
Bill lupin it was a dutch article, i translated the abstract quickly via gooogle might not be perfect though ;) read below Salt - tafelzout- production Commercial table salt or table salt used in foods as, for example, a preservative or a flavor enhancer and to soften water is to as far from ideal. During the refining of salt from natural sea salt or rock salt (rock salt) it is stripped of more than 60 trace elements and essential macronutrients. This salt is stripped of all of its minerals (except for sodium and chloride) and heated to such high temperatures that the kitchen salt changes its chemical structure. Added thereto is cleaned and chemically bleached and treated with a substance to which caking them the salt prevents mixing with water in the salt container. Unfortunately fulfills these anti-aankoekstof from the salt the same function in the human body so that the refined salt does not dissolve and does not combine with the water and liquids that are present in our system. Because of this build up in organs and tissue contamination occurs, which may cause health problems.
Water. Why? So versatile. Boil it. Cook anything with it. Drink it. Beautiful.
Brilliant.
Seriously essential.
Take good care of it, and it’ll last you a lifetime
lol
Something Chef would say!! 😂
"Buy the best you can afford and take good care of it." That goes for everything in life, something to keep in mind.
Wholesome
That's how paw used to buy his slaves.
except for cellphone charging cords. i buy those shits cheap and in bulk, they break every week
Dutch Oven by Creuset. Best $300 I ever spent. What an incredible piece of functional art
I'll give you a dutch oven for way less than $300.
No brands mentioned, really nice of him.
He has a good moral compass.
Get the best moral compass you can afford. Take good care of it and it'll last you a lifetime.
Rami Abdelal so versatile
He is a millionaire, well accomplished chef, he doesn't need any sponsors
@@AliKandirr sponsors*
the only con is that we dont know what brand he uses... anyone?
Kitchen. SO versatile. Perfect room for cooking food in. It’s also a great place to stand in. And more importantly it has food. Brilliant.
Chris Tian get the best you can afford, and it’ll last you a lifetime
Take good care of it and it'll last you years
I Just bought a kitchen but no food was in it. AM i scammed?
@Bob Gilbert So true😎
Personally I prefer cooking in my attic but will agree the kitchen is also another great place to cook!!
Not sure if anyone else needs the list that Gordan just shared but here is it:
1. Sauce Pan - 1 x Medium; 1 x Large
Tip: Get a heavy base which would help to distribute the heat.
2. Knives - 1 x Heavy Duty Chopping Knife; 1 x Paring Knife; 1 x Serrated Knife
Tip: Hold the grip to get a feel of which is your preferred knife; Heavier grips allow for better control of the knife.
3. Pestle & Motar
Tip: Has sufficient surface area to work the space; Heavier ones are long lasting and gives one the confidence to pound the spices
4. Frying Pan
Tip: Get one that is oven ready to allow for finishing of the food to be done in the oven; CAUTION: handle will be hot out of the oven; Heavier base distributes the heat better
5. Digital Scale (with conversions for Grams / Oz / Pounds etc.)
6. Sieve
Tip: Get one with a long handle and balancing hooks to allow it to rest on mixing bowl / pan
7. Casserole Dish
Tip: Versatile equipment where you can start on the hob and finish in the oven; Cast iron allows for low heat and allows the food to be cooked naturally; Only need one and if taken care of last you a lifetime.
8. Chopping Board - Heavy Duty Wooden (Dual Side)
Tip: Put a piece of cloth below the board to prevent it from sliding; allows you to work easily on vege and meat (dual side); Oil it with any cooking oil every so often to maintain it
9. Stainless Steel Peeler
Tip: Get one with a swivel to allow it to peel on the contour of the vegetable;
10. Stainless Steel Box Grater
Tip: Get one with a good handle and grate directly into a bowl / pan
11. Roasting Tray
Tip: 2 handles roasting tray; versatile equipment that allows it be worked on hob / oven; Solid material will allow for better distribution of heat
12. Baking Tray
Tip: Solid material will allow for better distribution of heat
Thank you so much!
Ian Choo thank you
Thanks! You made it easier (native language is spanish)
Ian Choo thanks. but you forgot to put "versatile" in every number 😂
Thnx for your help
I cannot express how much I 1) appreciate that G. Ramsay has a youtube channel with a ton of free cooking videos 2) that he covers easy recipes and basic kitchen staples. He has a very clear understanding that most people do not have the $ and time to invest in meals that he does.
👏👏👏💖👏👏👏
Salt, Pepper, why? So versatile. You can season eggs, fish, lamb, beef, and even chicken and veg all with one. Absolutely amazing. A kitchen must.
Lol yeah agreed.
Take good care of it and it'll last you a lifetime ;)
for me, one of my favourite!
Tyler Rafferty salt and pepper is great for any meat. Heck, if you are cook some good quality steak (ribeye is my favorite), just season it with salt and pepper
btw3006 did you miss the joke?
You can tell Ramsay genuinely cares about people. He could've been a greedy cash cow and promoted a certain brand, perhaps his, and swayed you into buying a whole cupboard of things you'd probably never use, or even know how to use. Instead he only mentioned the essentials resulting in you saving loads of money. Ramsay's a good guy like that. Hats off to him.
You are so right! He just gave the essentials, nothing fancy. I like it!
He is versatile
that makes me wanna buy his stuff tho
Right?!
Well yes, but the fact that he does not advice the viewer to buy his knives, and he doesn't use them himself kinda implies that he just slapped his name on some low quality knives, potentially misleading people with his respected name.
This man inspires me to do better in life.
This man is the reason why I love cooking and baking.
I know what you mean, right when im about to do something a little lazily i hear Gordon yelling " C'mon! You can do better you f***en idiot!!!
Me too!
I want to be as accomplished as he is, so I can be as much of a dick as I want and still be in the right.
Me to
the music playing sounds like the the character select screen.
I'm fucking ready to roll.
Choose your utensil!
Ready?
Cook!
cooking mama 3
I love how he gives all these great tips instead of trying to sell expensive equipment to people who think that's the secret to being a great cook. Hes just straight to the point, good advice for everyone. hes changed my life in the kitchen significantly from great kitchen tips to delicious recipes.
Yeah, but I would say you really should invest in a decent carbon steel wok. Talk about versatile, you can do so much with them. I would pick that even before I'd go for his non-stick frying pan. Get a good patina built up on the wok and you don't need a teflon coated thing thats gonna flake off after a couple years.
Teflon doesn’t flake off. Fact: Teflon™ nonstick coatings are guaranteed for the life of the pan. All are engineered to resist chipping, peeling, and flaking.
@@electrictroy2010 yeah that's bs, watch a documentary or just search for experiments done on yt.
@electrictroy2010: Once you figure out how to work with cast iron or stainless steel, you won't ever need "non-stick" coated pans ever again.
You are both right...I have a non-stick pan and Chinese wok... different recipes need different approaches in equipment used. ✌️
Versatile buttons:
1:39
2:19
3:40
4:00
5:42
6:25
6:44
AHAHAHAHAHHAHAHAHAHAHAHAHHA
You had time TADAY!
He basically said it once per minute
You the real hero
thank you for your service
I wonder if Gordon Ramsay knows how versatile this video is. Take good care of it and it'll last you a lifetime.
Sen Flores it's cheap, but seriously essential
it'll be his friend for life!
versatile and guranteed to last a life time
it will save your time and effort in the kitchen
You got that right......DONKEY!!......
There's no waste, not even in his sentences. Sharp, precise and to the point. Like one of his expensive knives. Brilliant
Literally!
Those knives were cheap, and unlikely what he uses.
@@lr6884
That's not how you use that word..
@@RogueCylon See the chips in the cutting edge of the chef knife? I wonder how many of those chips were accidently consumed...
@@RogueCylon ehm you know those 3 knives are forged wusthof knives right 😂😂 nothing cheap about that
People who disliked this video are just not VERSATILE
Beautiful
Brilliant
Thier food is always RAAAAAAW!
they are CHEAP and will not last a lifetime
Or maybe versatile enough to realise that skill is more important than the tools. Oft many tools are capable of the same task. It comes down to the person using them. Whilst the tips are generally good, there are some oversights. The size of the mortar and pestle should depend on the task. His suggestion is overkill for smaller tasks. His knife selection I'm also dubious on based on many years working with knives. I never use a serrated knife for example as I keep mine bloody sharp (you can shave with them). Also wondering why the vid cuts off in the middle of a tip. That's not very professional. Yes he's a good chef. I luv much (not all) of his food. Serrated knives are better if you can't (or are too lazy) to sharpen them properly
I think they're versatile
XD
+Matthew Pace
I think that's what he said,
Could be wrong though
+Matthew Pace
They might also last you a lifetime
fuck hahahahahahahaha
+Matthew Pace & great chef is mast be have a kitchen everywhere XD
Gordon: Dont forget the handle will be hot.
Me: forgets
Oh don't worry I've done that before use good heat proof baking mits they will never let you down.
I expected to see a good, German mandolin slicer. Love mine.
That just means hold it with your bare hands, but be mentally prepared.
Yeah probably like once a month a need a reminder that things in a kitchen are hot, makes the rest of service rather annoying
Or you could just get plastic or wooden handle saucepans...
Absolutely brilliant. This video is so versatile & it will last you a lifetime
everything is so fucking versatile...
and so fucking cheap... french peeler, not a quick peeler, and you can get it for 2 quid but it will last for 3 days when you're lucky, especially vogue one is cheap ;) Casserole is about 50 quid. cheap if you earn 40k a week, and there is a cheap kitchen in a background, but versatile ;)
+Szym Bulczyn it's cheap in comparison to a fucking fridge
It's all versatile because he's Scottish. If he had been American, it would be "versatel".
Because those are generic tools, talk about a potato ricer, that's used for 1 thing only, so i guess you don't know shit about a kitchen
Thats why it's on the Fuckin list
Gordon taught me how simple a kitchen can really be, hes one of the most creative chefs in the world and never pushes over the top knife sets or super expensive pans, simple sturdy tools
Great advice! And I especially appreciate that Gordon says "Get the best YOU can afford, and take CARE of it." He knows we can't all afford the highest priced items but that we're trying to prep/cook well, within what our means allow. 😊
He always looks like he's ready to drop whatever he's doing and run a marathon.
+porp109 or he needs to pee
That's what happens after 40 years in the food service industry. Fast paced and non stop.
Cocaine
I think he has loads of energy from 1. Being in the food industry and having to work fast pace. And 2. I think he eats well, lots of veggies and healthy proteins for the most part!
Casey Linker he is also very athletic. He practices martial arts and runs triathlons
Love how versatile the comment section is.
Darth Bacon Beautiful
Wonderful
Brilliant
Drink a shot everytime he says "versatile".
ok
update: brilliant works too
that took too long. i went with, "basically".
At least he didn't say "vibrant".
Don’t want alcohol poisoning
*Dies*
Continue this simples lessons, ty i'm learning a lot
+Leopoldo Couto Next, Meerkats.
absolutely versatile for bacon
What's up with the bumpin' looped music, i feel like i'm shopping for used cars in Grand Turismo.
Im fucking dead
😂😂😂😭
*bomp bomp OWWWW!*
BROOO 🤣🤣🤣🤣🤣 got me wheezing
omfg this hit me so hard! 🤣
I make cutting boards. Do not use regular vegetable oils on wooden cutting boards-they can go rancid and impart poor flavor to foods. Use food grade mineral oil only or buy some that comes mixed with beeswax. Cutting boards need feet under them-otherwise moisture can get trapped underneath and cause mold. Use a separate board for raw meat.
Thanks for the tip!
MarzNet256
What about linseed oil O.o
I make them occasionally too. I recommend two boards as well, but ... one used properly is fine. A properly seasoned and finished board won't crack. Wash the board after every use with hot water and detergent. After it's dry, I use a mix of beeswax and food-grade mineral oil on it. You can make your own treatment by melting the beeswax and adding mineral oil; it is much less expensive than buying a commercial version. You can also use it on wooden bowls, implements (and even leather boots ;-), just don't use the same container). Store the cooking board on edge after washing so that air circulates on faces and edges; it won't mold (that might depend on climate though, YMMV). WIth a thick board and a non-skid pad under it, the way Ramsay does it, and using one side for vegetables (prepped first) and flipped to handle any meat, then washed properly you limit any cross-contamination hazard.
Thanks for the tip iam currently in the culinary world and tbh any tip from chefs or cooks is gold for me.
Rollo Lawson: If you treat your board with walnut oil, there is the possibility that someone with a nut allergy could react to food that came in contact with the board. Safer to go with mineral oil (which is also a LOT cheaper!).
Some things to consider for the true novices :
Knife quality is important, not just how it feels. If you're using a stamped stainless knife, just... go cheap. Don't spend 50$ on a shit knife. You can get a great knife for 70-90$. Learning how to take care of it is also very important. Imo look for a knife made of VG10. Its a great steel, cost effective and holds an edge better than stamped stainless. If its "dishwasher safe" its a shitty knife. At the same time, if youre just starting out, even if you can easily afford it, do NOT jump straight into a high end shun, whustoff, henckel, miyabi, etc... Why? Because you need to find your style. I am a german chef knife guy. I tried the good santokus, I've tried other european style knives, but for me, I love a heavy handle with a carbon steel blade. Heavier the better. I settled on an 8" henckel chefs knife. You might prefer the surgical precision of the 7" shun santoku. Get some decent quality cheaper knives and learn to take care of them and develop your style.
With aluminum pans, make sure its super thick aluminum. Thinner pans will actually warp over time and give you a "bump" in the middle, causing uneven heating and bad cooking performance. My recommendation is a stainless steel pan with teflon coating. You get the best of all worlds. Non stick performance, and heat durability of the stainless steel. No need to go super crazy here, you can get a FANTASTIC pan for 40$. Copper bottom, and straight stainless pans are more specialized cookware, and that's something to move into at a later date. Stay away from "celebrity chef" endorsed products for the most part. Rachel Ray cookware is a freaking joke lol.
For pots, he explained all you need to know! Id recommend a small pot for sauce making too.
One he didnt mention is a saute/stir fry pan or wok. there are times when the high sides really help out. Don't need to go super ham on these.
rachel ray cat food is shady af
thanks for your advices.
VG-10 is a great steel, they even use it to make survival knifes due to its durability and realiability.
Yes! Novices just look at shape and advertisements to make their decisions :(
I get so sad when I see people spending 30-50$ on stamped steel knives (*cough* rachel ray *cough*).
My henckel was 90$, and I'll probably die with it haha (yes there are different levels of henckel, I got mine on sale, its the mid range german one, not the "international series")
JgHaverty
I forged my own knife. Wouldn't change it for nothing.
I bet his calves are amazing.
also versatile
G Money LOL
What the fuck
bro is a proper beast. marathons diving dad he would be less than fun in a barfight
The Redeemed lmao
i dont really cook at all and yet im watching this. where is my life going
loser
god loves yoi
+turd nerfin you
+turd nerfin unless you are gay
+turd nerfin You are so fucked up. Your life is worse than his/her
Dogs. ABSOLUTELY ESSENTIAL when it comes to cooking LIKE A PRO! Why? So versatile.
You, my friend, need more likes...
I laughed hard with this one!
+David Lopez Haha Thanks!
ye lmao i subbed
Because they're mindbogglingly versatile!
just read it on Gordon's voice!
A wok is the most versatile pot. You can cook almost anything in a wok. Boil, fry, steam, stir fry, if metal handle, oven ware. Bake!
Almost anything!
Alright, I bought a scale and sieve to use with my bacon ... now how do I use them?
My thoughts exactly :D
+norwegiansnowjob gdi
Lol if you bought it for bacon you should take them back, now baking they will work for. You are too funny
(Baking) not bacon.
Since no one has actually mentioned *why* the scale and sieve are good for baking... Flour is notoriously easy to overmeasure. You DO NOT just scoop it up like you would dry rice or beans, because that just compacts the flour in the cup. A scale is a very reliable way to measure flour (approx 120-125g per cup of all-purpose flour, depending on brand). If you do not have a scale, the next best way to measure flour is to spoon it into your measuring cup, then level it off by scraping the back of a knife along the top of the cup. Be sure to use cups intended for dry measurements, not liquids.
The sieve is good because it ensures you have no clumps of flour going into your food. It makes it easier to mix the flour in without worrying about breaking up clumps of flour, and possible over mixing. For some recipes, it also helps incorporate more air into the mixture. It's also good for dusting baked goods with powdered sugar. Side note: While I love to bake, I actually don't bother with the sieve, mostly because my kitchen is very, very tiny and I have no place to store it. If you have to pick one, pick the scale. (I have a mortar and pestle in my kitchen - no sieve.)
As for bacon... Well, a scale is just an invaluable piece of kitchen equipment anyway. But if you really need a bacon-specific purpose...if a recipe calls for a quarter pound of bacon, you could just eyeball the amount you need, but what if you under-bacon?
The sieve could be used for... um. I suppose you could take it apart and rest the net part on top of your skillet to prevent grease spatters. But you'd be better off buying something intended for that purpose, I think.
I like the fact that, unlike a QVC infomercial, Gordon doesn’t try to make you think that a vegetable spiralizer, an artichoke peeler and an olive pitter is ESSENTIAL in every kitchen! A single knife and pan would do in a bind!
5:19 how I dance to impress the ladies
OMG, had to watch again.🤣
😂😂
Lmaoooooo
Someone needs to gif this
Lol
Thanks for the versatile video, Gordon!
I might only know how to cook Ramen Noodles but at least I can do it in style now!
+Acuity Ramen Noodles are so versatile !
Cooking is about basics, practicality, and common sense.
if you know how to cook ramen noodles, you know how to cook pasta, if you know how to boil water, you know how to make soup.
cooking is really simple, all you need is practice.
cooking is a science
+Calvin Zero thanks i think i know how to cook from what you said
i was born in Guatemala, emigrated to usa early in my life,now im old but I had to break though machismo and many complexes my dad gave me, my wife is still out of the country so I am still on my own, late on my years i broke off those complexes and now I am learning to enjoy the art of cooking, omg i love it, I am an electrical contractor and my job gives me the blessing of some times being able to cook for my self,my wife loves my cooking and I am looking forward to have her here with me to share what I have learned, I am still learning and cooking is a blessing, thank you for teaching me, I am big time willing to learn, thumbs up and I just subscribed.
"so versatile" -Gordon Ramsay
Much useful
Such cooked
Very frying
I am the 69th person to like this... help me... dirty thoughts...
"really essential for your kitchen" -Gordon Ramsay too
"The heavier and more durable they are, the more confidence it gives you when you're pounding." - Gordon Ramsay 2016
If you turn on auto generated subtitles, you'll see that Gordon says these saucepans are perfect for cooking pastas and Jews.
😂
Lol. Ikr
Time stamp?
@@zaq3338 0:22 there.
Low-Cost Saucepan
Note @ 0:35 / 0:38 Gordy does not show a high-priced $200+ multi-clad pan, but rather one with an encapsulated base that can be had for as little as one-tenth the cost. For smaller pans in particular where achieving even heating across a large surface is not at issue, these are very practical. Cuisinart offers a well-designed and well-finished line of these.
Gordon Ramsay you a good rapper
yes haha
Thats why I'm here
+Delivery God Yato dang didly
I recently departed with my previous significant other. Here is her seven digit telephonic address. YOU FOOL! THAT IS THE INCORRECT TELEPHONIC ADDRESS!
sike
I now have all of these, thanks to getting an enamelled iron casserole for Christmas. I’m still very much an amateur but it does help having the right kit.
Also, as Gordon says, it doesn’t have to cost the Earth. I bought an ASDA basic-range lidded saucepan in 2003 and, despite constant use, is still in great condition.
we call them dutch ovens. but i have an enameled one too and i love that thing. best thing for roast beef in the oven
Word of the day: Versatile
There should be a 'versatile' word count
exactly
James Edmunds Make it a drinking game lol.
it's only a gordon ramsey drinking game if you use _the most amazing_ alcohol
RNLH
But is the alcohol versatile?
And one for "APsolutely"
Buy the best one you can afford is singlehandedly most versatile advice that works for every profession or hobby. Thanks dude, you're a life and money saver. If i get into cooking, I'll get your knifes with your name on them just as token of appreciation.
I got a plastic cereal bowl and a toothpick. what can I do with that?
Pick your sjit
+TheSuperlouloulou dynamite
+TheSuperlouloulou -Gordon Ramsay: "Plastic cereal bowls are great. Be sure to get one on with a nice large circumference, add a toothpick and the thing gets so much more versatile. Great fore cereal and bacon (*baking)."
+TheSuperlouloulou Wear the bowl as a helmet and try to see if you can penetrate it with the toothpick. A high quality plastic bowl should be impervious to penetration.
+TheSuperlouloulou If you buy a good cereal bowl and take care of it, it'll last you a lifetime.
Chef Ramsey: "Hold it in your hand, and make sure it feels right for you."
Me: "What is this? Ollivander's Wand Shop?"
Me: "That's what I told my gf"
TheAzureKite: "...Before she left me"
protect ChimChim harry potter jokes. they never get old...
Harry Potter always makes my day!
I sell unique machine making donuts(NEW) for $500
If you are interested,please contact with me!
radimetov2000@gmail.com
Gordon is a true chef and teacher
He wants everyone to cook with versatility and simplicity, didn’t recommend mental prices or anything like that and can get the best results from anybody
"The heavier, the more durable they are, the more confidence it gives you when you're pounding." ;)
im over here, counting the inuendos like a pre-teen...!
Sounds like a sales pitch for advertising an strap-on-dildo!
Blaque Pauldron I'm so happy I'm not the only one who caught that, haha! Gordon is always good with those cheeky innuendos.
Blaque Pauldron that's what he said
Ohh great idea. I never thought of using a pealed for chocolate. Thanks that will help a ton with my ice cream.
“The more confidence it gives you when you’re pounding” - Gordon Ramsay
LEWD
😁
And you can grind away.
“Home Made, hand pounded”
Immediately went to the comments section when I heard him say that. I was not disappointed.
2:00 I did a spit take after hearing "the heavier they are, the more durable they are. The more confidence it gives you when you're pounding..."
I love how he bounces on the balls of his feet and rubs his hands together sometimes, getting so excited about cooking is where it's at
=== must =========
0:08 pans: one medium, one large
0:50 knives (three)
1:31 pestle & mortar
2:11 frying pan
2:54 scales
3:17 sieve
3:36 casserole dish
4:10 chopping boards
=== nice to have =========
4:56 speed pealer
5:39 grater
6:20 baking tray
6:34 roasting tray
What is the type of the first frying pan that he recommended at 2:11?
@@koliko13b I'm also curious to know what frying pan he uses in this video. Because all you can find now is this HexClad sponsorship
"A sauce pan is great for sauces"
Jordan Stork I laughed way harder than I should've at your comment
funny, but I think he is saying "a small pan"
It's absolutely essential
A salt shaker is good for salting
@@ringdingersworldwide741 duhhhh
Gordon, you get a lot of flack for your personality and how angry you can sometimes be, but you really do love cooking and, above all else, helping others cook well.
My respect, yo.
He's a dramatic tool for the entertainment business. Keeping believing the lie.
+onLYbyMoon next you're gonna be telling me Ramsay's linked to the illuminati...
what's wron with being dramatic?
Thanks for making this short and sweet video. I am excited to get the essentials needed to be the best Home cook I can be. I appreciate you taking the time to explain what to look for and also how to take care and lastly how versatile each item is. I am totally inspired by you!! I am all about the one pot wonders. Is a casserole dish the same as a Dutch oven? I might be lost in translation. Great life advice “buy the best you can afford and take care of it”. Totally going to use the information to make a list of gift request for mother’s day 😊.( Saucepan, heavy bottom plus lid a must, frying pan; nonstick, metal handle and oven safe *thick bottom, cast iron casserole dish, speed peeler, stainless steel and small greater, wooden cutting board)
Ever since playing Elder Scrolls games, I love that sweet little knock sound a Mortar and Pestle makes, just nice ; )
Great tips.
I know you been watchin lydia at the mortar and pestle
The heavier and more durable she is, the more confidence you'll have when you're pounding...
perpetualperplex put a ring on dat ass!! I sure did
This is actually quite helpful, as a student who loves to cook but lives in a dorm and is on a tight budget I find this to be of great help!
+murtaza zaidi move to an apartment dorms suck bruh
+A Tribe Called Quest I see you ate willing to give him the money. ... "bruh."
+A Tribe Called Quest I live in a campus uni and don't want to live outside and also in am international student so I have only the money my parents give me since international fees in the UK is almost double of what British students pay plus no scholarships.
murtaza zaidi oh idk how things work in the UK in the US dorms are rip offs
Four essential knives:
1 - Chef's knife
2 - Paring Knife
3 - filet/boning knife
4- Cleaver
*Bread knife is nice to have but non-essential.
Cookware: (to easily serve 2-4 people... not so easily serve 4-8)
1 - Largest heaviest stock pot with lid you can afford and your kitchen/coking needs can handle
2 - Small sauce pan with lid
3 - 12" fry pan for everything (avoid non-stick... but high quality heavy stainless steel)
4 - 6" fry pan for eggs (that is literally all I use mine for... eggs)
5 - Heavy roasting pan with rack
6 - Colander / China Cap / Chinois
7 - At least one cast iron pan
8 - Cast Iron Dutch pot w/ lid
*Mortar... Nice to have but non-essential
The last two knives on your list aren't essential as well - not everyone does their own butchering (although we all should). In that case, I'd get a serrated/bread knife and utility/petty knife first, though I agree they are not essential. As for cookware...
1 - It's okay to go with stainless steel. It doesn't have to be heavy/expensive, since it's used primarily to heat liquids. A pasta strainer would be a bonus.
2 - Should be aluminum or copper (at least in the core), as the ability to change temps quickly is important.
3 - If you can't afford aluminum or copper, carbon steel would be better than stainless, and isn't too expensive. Stainless is the worst for even heating and heat conductivity.
4 - I use a carbon steel crêpe pan for frying eggs, but a small fry pan is useful if you're cooking for one, or doing a relatively small task, such as roasting marrow bones. I suggest 8", 6" seems a little too small.
8 - Depending on how/what you like to cook, it may not be essential. But I suspect that's a minority opinion.
If you like Asian food, add a rice cooker/steamer to the list. I prefer the old school Tatung steamer to the modern Zojirushi-type rice cookers - more versatile.
@@jc3drums916 I agree... rice cookers are awesome for a variety of reasons but more of a luxury (although I consider mine a necessity)
Drinking Game:
Drink whenever you hear Ramsay saying "Versatile".
Do you want to die? Cause this is how you die. I tried this with kitchen nightmares, drink every time they bleep a word. Didn't last 20 minutes.
Tea is a versatile drink. With tea you'll stay alive in any drinking game. And if you drank too much tea it will just make you dance like Gordon.
I don’t want to die lol
"brilliant!"
A pan
Always try to buy an end grain chopping board. They last longer, self heal and arent as harsh on your knife blade. Some woods, like oak, actually have better anti bacteria properties than plastic and st steel.
I don’t see a spatter screen in this set of tools. It is my favourite. Not only does it keep the kitchen cleaner when cooking spattery foods, but also it is super for keeping some humidity in the pan when frying things that can dry out, without making them soggy. I also use it with a lid when I want to steam off extra moisture, such as when cooking a sauce or stew. Better than just trying to balance the lid off centre. And most importantly, it takes up no space to store and cleans with just hot water and a soapy scrubbing pad.
I've been using the same well-seasoned cast iron skillet my family's been using for probably the last 60 years at least, it's one of my most prized possessions tbh, heh
Bwaoh Bwaoh OWWWW!!!
This comment is so versatile
BAHAHAHAHAHWHWHABWOSIWHW😂😂😂😂😂😂😂😂😂😂😂😂😂
Alright Kimi
Mineral oil is best for refreshing cutting boards, it won't go rancid and is food-safe. Stunning.
V E R S A T I L E
Personally I would add a cast iron skillet to the list.
YES!!! I do most of my cooking with cast iron.
Guns N Things yes
I agree, but I think this list is supposed to be basic items. Cast iron can be difficult to cook on for some.
What about cooking utensils like spachulas spoons tongs etc, was that too obvious to have in here?
If a thekitchn was correct its a carbon steel skillet from Mauviel. Carbon steel is basically just cast iron but thinner lighter and smoother (probably more non stick)
I also have a smaller, tall saucepan with a spout, kinda like a milk pot, and it's one of my favorites in my kitchen. You don't really need it since you can do everything you use it for in the regular small saucepan, but I work a lot with chocolate and sauces (mostly sweet) in small batches, and it's perfect for that as well as heating a small amount milk. So if you make a lot of desserts at home you might wanna get one!
i love to cook, and the worst part comes after it
Eating what you cooked? Damn, you need to get better then!
TheAzureKite I think Eric might mean the cleanup
Taylor Davis yup you're right.
but what
TheAzureKite said is hilarious, never thought of it hahaha
I'm usually doing all the cleanup (which is possible) while I am cooking, so I never thought of that xD
what eating it?
Cast Iron for me! I have two, a deep large casserole, and a shallow one, which is also my frying pan. Can be a little unwieldy but the heat control is amazing and I always pre-heat it in the oven.
If you use a cast iron skillet for pancakes you also get a great forearm workout flipping them.
wow where was Ramsay when I needed him?? Watching this video before I started buying all these fancy/top name kitchen equipment would have saved me TONS. bless you Chef Gorden Ramsay!!!
0:22 Turn on the subs xD
Leonardo Guin Jews XD
Jit lee
Cant believe i just died laughing from a one year old comment. Thank you sir.
Oh my
Lost in the recommended videos. Excellent. Time for bed? No. One more video. Brilliant
I would add a cast iron skillet to the list. It literally lasts lifetimes and can be found for only about $20
I know. I sear my steak in it and finish it in the oven. I wonder what he would say bout that.
connie muller I do the opposite
Wow! I thought you were joking so I looked it up. I must try. What do you find the difference is over the other method? I have never seen him do so but doesn’t mean he doesn’t use that method. Interesting.
Many lifetimes is right, mine was my Grandma's, she got it from her Mom who was using it in the 1800s. I've been using it for many decades.
They're great for getting hit on the head lessons too.
The loop of the music is doing my head in
He makes it all sound doable
Long live Gordon Ramsey 👑
I want one of Gordon's pots and pans sets soooooo bad. He is such an amazing chef and I follow so many of his recipes. I also learn so much from him.
This video is so versatile.
+Animal Mother Absolutely Essential.
and will last a life
he is addicted to putting spinning object in between sections lol
Broken Matrix
Add explosion and it becames a Michal Bay movie
BrokenMatrix I'm sure he's not the one who did the editing
Man, it's just good seeing him excited and genuinely trying to share information
I'd add a cast iron griddle to the pans. Easily the best kitchen investment I've ever made. Even plain chicken breasts with no seasoning end up tasting terrific with those sear lines.
3:27
Thought he said bacon. SIEVING BACON WTF WHAT DID I MISS!? Ohh nvm
Omg I really thought he was cracking up an inside joke but nvm
Gordon. Keep a Gordon in your cupboard. Why? He cooks. Saves time and effort. Versatile. Brilliant.
For every time Gordon says "versatile", take a shot.
"The heavier, the more durable they are; the more confidence it gives you when you're pounding." - We get ya Gordon
No need to oversexualise everything
Mr Schmidt you did that not original comment
So you took it as if you have a really heavy dick you have loads of confidence
I always come to Ramsay for expert advice on absolutely everything cooking and kitchen. Thank God for this man. ❤
What's up with the 1970's porno music?
Lmao
so you can pound with confidence and long lasting
It's so versatile.
essential for fucking like a pro, so versatile!
Spicing with ease
He's a seasoned skillet, you're like a Pam sprayed pan!
Now take this jacket...
NOW GIVE IT BACK AND FUCK OFF!
I'll tell you what made a huge difference at my house. Getting a 36" Fisher and Paykel stove. I had everything else but the stove made the difference. The difference between it and the old 30" crap stove we had was immense. Both are/were gas.
Nobody:
Gordon Ramsay: *VERSATILE*
Completely went out and purchased everything in this video. Kinda feeling like a pro right now lol!
No money left for food
Gordon really grilled the cheese on that knife comment. He WAS right on which knives to get, but really just need that serrated one for cutting bread, and the occasional stubborn tomato
I use the serrated one for scaling very large firm fish, does a brilliant job , I don’t think it’s designed for that though.
I also use it for cutting heavy difficult to cut pumpkins and gourds. But yes I still haven’t mastered it I usually get the knife stuck in the middle after years of cooking…
@@luluah1198 I totally didn’t think about using one for fish. Forgot abt the pumpkin thing too. I was just saying he makes it sound like ur average home cook would HAVE to have one, but in all honesty, for what he’s trying to do with this video, u really don’t NEED a good serrated knife outside of cutting bread
Exactly , only 3 knives , those are the ones I use too
he stands like he needs to pee real bad.
Sherman Dsouza 😂😂😂
Soon as the video started 😂🤣😂😂😂😂😂
I think he was trying to dance to the raplike song
He is very very very passionate.
it's pure energy
I just need Gordon to make a starter cooking set like everyone else does.
10/10 would absolutely buy
Idk about starter but their is Masterchef( his show) cookware sets. ( I noted his show just incase somebody hasn't heard of that one)
I recommend two medium pots. That allows you to make two sides, without trying to cook one in your large pot.
Mortar and Pestle is fantastic, but not so much critical... not here in 'Murica, where fresh herbs are a little less common.
Personally, I'd substitute a cast iron skillet for the frying pan. Again, 'Murica.
I use Pyrex casserole dishes, but I've also got a crock pot. It's good for cooking things while you're at work.
I use two cutting boards, wood for veggies, plastic for meats.
you are missing salt and [pepper mills
Mathijs S.
I have a peppermill.
There's no point to a saltmill. Salt tastes the same no matter when it was crushed.
In any case, a lot of peppercorn bottles these days have a built in mill.
Bill lupin actually ure wrong, crashed salt has 30% trash in it thats why its waaay cheaper as well.
you can just google it just for health reasons except for in coocking water fresh crusht salt should be used ;)
Mathijs S.
Google's not helping sport. Link please.
For cooking, I generally use kosher salt. Not for health reasons, because of how it releases its flavor.
Bill lupin it was a dutch article, i translated the abstract quickly via gooogle might not be perfect though ;) read below
Salt - tafelzout- production
Commercial table salt or table salt used in foods as, for example, a preservative or a flavor enhancer and to soften water is to as far from ideal. During the refining of salt from natural sea salt or rock salt (rock salt) it is stripped of more than 60 trace elements and essential macronutrients. This salt is stripped of all of its minerals (except for sodium and chloride) and heated to such high temperatures that the kitchen salt changes its chemical structure. Added thereto is cleaned and chemically bleached and treated with a substance to which caking them the salt prevents mixing with water in the salt container.
Unfortunately fulfills these anti-aankoekstof from the salt the same function in the human body so that the refined salt does not dissolve and does not combine with the water and liquids that are present in our system. Because of this build up in organs and tissue contamination occurs, which may cause health problems.