How Gordon Ramsay reads his kids a bedtime story: Kids in bed. Done. Grab a book. Amazing. Open book. Now the secret is to read slow to put them to sleep quicker. Read. Beautiful. Relax...let the book do the work…perfect. Finish book. Kids asleep. Done. Layer the kids with some lovely sheets of wool or any local blanket variety. Little kiss on the cheek. Really brings out the love. Let rest overnight. Walk out room. Done. Oh my lord. So good
I know everyone enjoys watching the shouty man lose his cool, but my favorite thing about Gordon Ramsay is his genuine enthusiasm for making good food.
He’s also weirdly wholesome. Like in kitchen nightmares and MasterChef he clearly cares about the people in the shows (as long as they care to listen) and genuinely wants to help them become better cooks. But then there’s Hell’s Kitchen where all that goes out the window
I think it's just force of habit from working in a busy kitchen. Working in hospitality you learn to get into a rhythm and keep moving till it's all done.
So generous of him to share these tips on YT rather than our having to buy a book. His presentation and communication skills are excellent and a pleasure to watch & listen to. No wonder he's so successful!
hey anna, this will make you laugh but i saw this one cooking show and these guys were preparing stuff from veggie left-overs and they literally threw the good parts in the trash. like wth.
I can’t be the only one who realized how energetic he is when he cooks right?? He’s basically dancing I love it He can dance AND cook greatly at the same time this mans a saint
The most impressive part for me is his knife sharpening...I'm pretty sure if I had a knife sharpener like that I would have cut off multiple fingers by now
He really is like a surgeon, can tell there’s thousands of hours behind everything he does that nobody has ever seen on camera for years and years just from learning his craft.
I love Chef Ramsay not only for his brutally honest dialogue and accent, but also his integrity in the kitchen. He's that teacher that made you cry, but intimately became your favorite.
Yes. So true. Most of the times the teacher who have left bad impression at first has been able to stick around and really make a difference at last. I still remember the words of my 5th grade maths teacher
Eleven minutes in and happy to say I do all of his tips so far. Then I came to one I never do and for good reason. Don't add oil to the water when cooking pasta if you're going to add a sauce, which most people do. It may keep the pasta from sticking together but it also ends up coating it with oil and then the sauce doesn't stick. You want a starchy surface so the sauce coats the pasta (which is also why you should never rinse your pasta after cooking). Just stir the pasta often while cooking and coat it with sauce immediately after straining.
Well said, also, if pasta sticks together in a pain of boiling water.. there's too much darn pasta! And adding a little pasta water to a sauce makes it ultra glossy.
Onion cutting tip: The chemical in the onion that makes you cry when you cut it is attracted to water, normally your eyes are the closest source of water, so take a wet paper towel/towel and lay it over your cutting board and cut them on that. I’ve done this tons and it works amazing!
Yeah, they had a whole episode of One Piece where it was essentially a kitchen nightmare and the chef Sanji came in and made food more delicious using NOTHING but scraps they were throwing away.
@@maskandvaccinefreeandproud2110 I can literally not see for at least 20 minutes if I cut the eye off, I used to use my safety goggles that you use in a lab because I could not stop crying without
It works. I am doing this trick for a year and it doesn't stop your tearing for all since you are not used to be exposed to chopped onion, but it still lower that sensation by a lot. Before learning this trick, some onions literally shredded me to pieces and i had to stay away for like 10 minutes. Now, with this trick, in the worst case, i feel a single tear which doesn't make any bad.
By the way, after sharpening the knife, I always use a paper towel to remove metal particles at the knife's edge. You'll see a gray stain on the towel after that, and you don't want to eat that.
A quick tip for anyone who doesn’t understand the difference, honing steel, the sharpening rod he uses in the beginning does NOT sharpen your knife. Do not think that because you use a honing rod that your knife is not getting dull, it still is. There are two kinds of ‘dulling’ with a knife. The actual flattening of the blade from extended use, and the misalignment of the teeth from daily use. Looking at the smoothest and sharpest knife under a microscope, you can see that a knife is actually made up of a lot of teeth, like a shark, that are all aligned front to back. _Sharpening_ a knife, using either a whetstone or mechanical tool, is what actually sharpens the flattened teeth back into a point, and this should be done every couple of months to _sharpen_ your knife. However the teeth don’t only get flatter, they can also be misaligned. Some point left, some point right, some become literally horizontal, and this is what you usually feel when a blade feels ‘dull’ is that the teeth are becoming misaligned. A honing rod helps because it pushes all the teeth back into formation, allowing for a smoother cut which makes the blade ‘feel’ sharper although it isn’t really sharpening the blade. So please remember that if you hone your knife daily and it still feels dull, it’s not because you need a better knife or your knife is ruined, it may just be time to properly sharpen your knife
I love the way the camera zooms in so far you can't see what's happening. Very stylish and edgy. Throw in a couple of super-zooms of Gordon's nose as he's explaining the most important point and it's mission complete. Good job guys, art school wasn't wasted.
i live seeing him like this instead of screaming at some poor schmuck. i remember his cooking 101 series. te whole thing was wonderful, relaxing, like learning to cook with a good friend, the talks about his childhood, etc.. anyone notice how in some instructional videos he's ver calm, yet in others, like this one, he's bouncing around like a kid on a sugar rush!
@@RichardWalkerBD or they're just ADHD. cooking kinda attracts people with ADHD because you're directing all the restlessness into cooking so it works out well. I'm very ADHD so cooking is something to put all the extra energy into.
I really have to say thank you, Chef Ramsay. Since I moved out, I improved my cooking, slowly but steadily. And videos like those are a great help in doing so.
@MUFC you know you are taking the dignity out of the sport. Plus it's a sport it's not supposed to be about the competition, as a Manchester United fan i thought you knew sport is all about coming together and having fun as united people. Now please stop this will ya?
I started cooking in a kitchen with three chefs when I was 19. I've been cooking for over 20 years. I wanted to see how I matched up. Ramsey is describing the basics and doing a great job of it. I learned most of this under the chefs I worked with when I was younger but what he is describing isnt what you just commonly learn. I dont always do this stuff in my own kitchen but these are the basics of culinary education explained succinctly and well.
Timestamps for this Video: 0:00 Sharpening your Knife 1:05 Securing the Cutting Board 1:20 Utilizing your Vegetable Peeler 1:40 Pepper Mill Versatility 2:05 Peeling Garlic 2:20 Chopping an Onion 3:30 Proper Heating Before Cooking 3:45 Vegetable Peeler Scraps 3:55 Before Cooking Eggs... 4:05 The Key to Cooking Meat 4:20 How to Deseed Chilli Peppers 5:00 Using up Spare Chilli Peppers 5:15 Chillis with Chocolate Tip 5:20 Do THIS if your Hands Hurt from Working with Chillis 5:35 Spicing up Cocktails 5:45 Zesting a Lemon 6:45 A Tip for Mincing Garlic 7:00 An Easy way to Peel Ginger 7:15 Save the Vanilla Pods! 7:25 When Grinding up Spices 7:35 Perfectly Cooking Rice 1:00 Stopping Apples, Avocados, and Potatoes from Going Brown 10:15 Preserving Herbs 10:25 What to do about Extra Herbs 10:40 Cooking Pasta 12:10 Bread Crumbs 12:20 Cooking Legumes 12:35 The Perfect Boiled Potatoes 12:45 Cook Extra Potatoes 12:55 Skinning and Deboning Fish Easier 14:30 Don't Waste the Fish Bones 14:45 Making Vegetables more Flavorful 15:05 Crispy Roast Potatoes 15:20 Browing Meat or Fish Tip 15:35 Capacio Tip 15:40 Saving Leftover Wine 15:50 Freezing Soups or Stews in Tubs 15:55 Homemade Ice Cream Tip 16:15 A Tip for Lemons and Limes 16:25 Cutting a Whole Chicken 18:05 Skewer Tips 18:25 Easy Marinating 18:35 Rolling Citrus Fruits with your Hands 18:50 Whitening your Rice with Lemons 18:55 How to Tell if your Stake is Cooked Properly 19:15 Getting Meat or Fish to Cook Faster 19:30 How to Get Stain Free Tupperware 19:35 Making Chilli Cherry 19:55 Planting Chilli Seeds
@@luviathan9706 it's very simple...two cuos of cream whipped to farm stuff peaks...two egg whites and one tin of sweetened condensed milk. Add the condensed milk and drop or two of vanilla extract or essence to the whipped cream and fold in. Add the whipped egg whites and fold in...let freeze for 6 hours or over night. It's also nice when you add crushed cookies like oreos or even m&ms etc. You can make your own flavors by adding food coloring and flavoring of your choice....its a very creamy light icecream. I MUST have been allowed to freeze properly or it will melt way to fast. Enjoy🤭😋🤗
I'm a first time home owner and preparer of my family's meals. These tips have elevated my cooking exponentially and is an amazing resource to refer back to. Thank you Chef 👨🏽🍳 💋
Gordon has a lot of great things for beginners. Don't worry, knife skills will only happen through training. That's nothing people are naturally good at.
I prefer, as a beginner in the kitchen, a slightly less sharp knife. I still have all my finger tips and my missing nails are sliced thinly enough to get away with upon serving.
@@mandyminx967Blunt blades are dangerous blades. If you don't sharpen blades, it causes you to put more force into your slices and chops than should be necessary. If you use excess force then you can easily hit a more slick area and cut too deep or cause the blade to change directions and chop a finger or slice your hand. I know you didn't mention it being blunt but wanted to put this information out there for the other commenters who have undermined his including blade sharpening as a cooking tip. I want to encourage beginners' blade upkeep.
That's often been a tricky subject when it comes to food prep for a fine dining establishment versus a fast casual venue. But it's true that our habits need to adapt
The video "50 Cooking Tips With Gordon Ramsay | Part One" is a treasure trove of valuable culinary advice. Gordon Ramsay's expertise shines through as he effortlessly shares practical tips and tricks for home cooks. From mastering knife skills to perfecting cooking techniques, each tip is delivered with Ramsay's signature passion and precision. Watching this video is not only informative but also inspiring, making you want to head straight to the kitchen and start experimenting. Whether you're a beginner or a seasoned chef, there's something in this video for everyone to enhance their cooking skills. Highly recommended for anyone looking to up their culinary game.
Loads of useful tips. I've been cooking, baking, frying stuff for a long time and I definitely value the extra techniques. You're very generous sharing these tricks with the public, Mr. Ramsay. Thank you
@@MrMakingwavesmedia 'aweful' would mean 'full of awe' which is a compliment. You created a new word to show your appreciation for how wonderful his food is
@@tylergrimmett6604 --- don't be a dick! Not everyone on here is a native English speaker! Are they! And they certainly didn't come here for your English lessons.
These are excellent tips. I am especially impressed with the tip for keeping a cutting board from slipping: wet towel underneath. A wet towel would have saved me a severely cut thumb one Thanksgiving morning. I appreciate these insights more than a recipe. Thanks, Gordon!
If you want to avoid the water, you can use the grippy drawer liners. Just cut to the size of your board. You can get a roll of it for a dollar or two.
Yeah, that's an important tip when you work in a kitchen. But it's more needed in the kitchen, because you have to cut kilo's of vegetables everyday. At home you can just cut on a normal or wobbly cutting board, you don't have to cut so.much vegetables or meat most of the times. But when you do I would advice to dampen a cloth or piece of paper tissue. Bundle it up like a soft wed noodle or cinnamon bun under the cutting board, and adjust the paper until the board lies still.
That's indeed a good tip, I've used it for ages with my wobbly plastic board. To my wooden one I screwed rubber pads (similar to the ones in some furniture) in the corners and they work great, very good grip. Important thing is to keep the wooden board well oiled so it won't warp from moisture.
I love how passionate he is when describing these tips. Since watching Gordon's videos on how to dice onions I've always been dicing my onions, never slicing them
Well actually he cut it wrong the side cut is not necessarily at all, maybe 1to cut the outer part and have that bit of the onion smaller, the second one is completely useless because the onion has already layers, and if you want to do those unnecessary cuts anyway you do that before you cut the onion, because it's a lot easier to keep the onion together if you do it later it become a mess, even more if you are not using a extra sharp knife like the one he is using
When I started to cook for myself I watched a video where they cut the onion like that. I liked it and picked it up. Works for garlic too btw. Now I feel like a pro doing that. 😅
I've changed my cooking procedures since I've been looking and watching the way you prepare food. You are a chef, an alchemist, a scientist, and an engineer. Thank you, Ramsey
Into the pan, stir to separate, if your pasta then sticks together when cooking in plenty of boiling salted water then don't buy that pasta again, it's lousy pasta
You are just going to waste oil, the pasta will be just as good as without it. The oil is more dense than the water, so it will only slide away from the pasta.
I'm 52 years old and have been cooking at home my whole life. I tried the technique that he explained for scrambling eggs and they were they were the best eggs i ever made. I'm excited to see what else I can learn from your channel. Thanks so much for your time and imput.
It's amazing, sharing important tips of cooking is not easy, these are secrets, great work Gordon. Many things we regularly do at home never knew the correct way like the knob of peppermill, sharpen knife, onion root causes tears and many others. His confidence and experience shows his expertise. All the best in life, great work
10:55 DO NOT put Olive Oil into your boiling pasta water. First of all, oil floats in water and secondly, all that is gonna do is ensure that whatever sauce you make to go with that pasta will just slip and slide right off it. The sauce will not stick to the pasta if it is coated in slippery oil. All you have to do to stop pasta from sticking together in the water is stir it regularly. Also, he just contradicted himself in the same sentence. He said that if the water is at a rolling boil, it gently rolls it around in the pot, so that would mean that there is no need to add Olive Oil. It is just a complete waste of quality and expensive oil. Also, don't drain out all of the water that the pasta cooked in. Save at least one mugful of it for your sauce. The starch from the pasta that is released into the water while it cooks really helps to bring your sauce together.
@@IsaBennett100 He gives great tips and has great skills, but I agree he made a (beginner) mistake with the pasta tip (unless he wanted no sauce on it). Also one should save a little bit of cooking water before draining it, and add it afterwards to enrich the texture of the sauce Other chefs (and all the italians I know of) agree over this 'putting oil into boiling water' tip, it's a waste of oil, just do a little research yourself if you don't believe it
@@IsaBennett100 Im sorry but when it comes to pasta you dont put oil in the water. Oil floats on top of the water, the pasta cooks under the top of the water. It has no effect on the pasta sticking together. Its just a waste of olive oil. And you dont coat it with it after its cooked. That doesnt allow the sauce to stick to the pasta. This is hundreds of years of tradition and knowhow. I think the people of Italy know better about pasta than a fish and chips eating Brit
I’ve started watching Gordon Ramsay again and his masterclass ads, YT videos, Kitchen Nightmare memes, and series have been flooding my feed. I ain’t complaining 😎
0:55 is not sharpening but rather honing, its promotes the lomgevity of the knife, sharpening on the other hand uses a variety of stones. Commonly called a wet stone, sharpening makes micro shaving on the knife to make the blade actually sharper
I was worried Gordon might talk about best ways to work with caviar or how to combine truffles with high class steak but it turns out these are some really great tips for every household. Thanks Chef Ramsay!
Gordon, I usually love your videos and watch them again and again, and they have improved many of my dishes. You are a chef's chef, but you also take the time to explain clearly for beginners. But in my opinion, you are off base on your rice cooking. Now I know that there is a huge range of preferences here, but the BEST rice is medium grain Thai Jasmine rice, equal volumes rice, rinsed or not rinsed according to what it will be used for, (sticky rice is not always a bad thing) water increased slightly for unrinsed. Put in bowl, place trivet in a pot with lid, add water to just over trivet, place bowl on trivet, bring water in pot to hard boil, then reduce to medium boil for 20 minutes, let sit for 5, then take out rice and spread on baking sheet to dry surface moisture. Fluff by rolling gently between hands to break up lumps. Oil or butter, herbs and spices added during or after cooking, optional. For an attractive service with gumbo or daube or other stew-like dish, cook in individual ramekins instead of one bowl, cool 5 minutes, flip upside down and rap with wooden spoon to free a beautiful rice mold that looks lovely in the center of a soup plate, surrounded by goodness. (I got to say though, I never thought about star anise or cardamom. I will be trying that. Thanks.) Water amount is not quite as critical with this steaming in a bowl in a pot method. I used to do the same in a pressure cooker, but found I can do it without pressure and save a little bit of hassle. The good thing about the pressure cooker is it will keep for an hour or two, with the lid on.
Gordon, just one observation when it comes to chiles. The heat (capsaicin) is not in the seeds. It is in the membrane where the seeds are stuck to. When you press between your hands to liberate the seeds as you did in your video, you break the membrane making the chile hotter. This is a technique we use in latin america to make chiles hotter before we use them.
Yeah this is one thing I'm surprised is still such a myth! Heats in the usually white or lighter membrane on the inner ribs where the seeds attach. If you fuck with that and spread it open... you just made a jalapeño actually somewhat spicy.
I truly appreciate these videos from Gordon. I really like cooking nice things for the people I love and his guidance helps so much! Plus hes kind enough to not hide his secretes behind a paywall. My parents taught me how to cook as I was growing up and now I get to show them new meals and techniques! Thanks to Gordon and everyone else involved in his videos and channel! You all kick ass!
I can honestly say I have watched every single episode of every single show Chef Ramsay has ever done, all videos, took/subscribed to Master Classes, have his books, and I still learn something new! Love him!
It's a great idea and suggestion but there's an almost 0% chance a celebrity chef worth close to 1 billion dollars is saving seeds from his herbs and growing new plants. Maybe 20-30 years ago, but not now.
Good for you Dora. If you say that you love this man (and you replant your chilli seeds) that means you love yourself as well. As I said, good for you Dora.
I think you are correct, but he might be amphibious. When he demonstrated steeling the blade, that looked right handed (or was the video reversed?) The ginger scraping looked right handed and the vegetable slicer looked right handed. Definitely a lefty as he skins salmon, cuts up chicken, zests lemon, slices lemon and onions. Righty handed when he pulls the pin bones. Lefty with tongs and pouring liquids. Hard to tell, but most evidence points left. He seems to have some better fine skills with his right, power sweeping skills left. I am a lefty so I constantly notice how non-ergonomic some right-handed kitchens are for me.
Eggs exception re salt: Scrambling/omelets. J. Kenji Lopez-Alt suggest salting early, and it's truly great. Also, the hottest part of the chili is not the seeds. it is the white part that the seeds are attached to, the membrane. excellent video though, love this dude
Also I've heard a bunch of Italian chefs who say that adding oil while cooking pasta is completely unnecessary and a waste, especially if you add it right after draining like Gordon did here, which should also only be done depending on the pasta type, otherwise it might make it difficult for the sauce to stick... Only add salt while cooking. If anyone knows, it's the Italians.
NO! You don't salt the eggs till the end! It takes away the fluff! You can add pepper or other seasoning, but not salt!!! Also, the seeds have always been the hottest part of the 🌶️. I don't know who you are, or your credentials, but I know who GR is, and he's got the Michelin stars to back it up. What do you got? I find it laughable that some random would try to correct the master. OMGoodness! LOL
18:57 this does result in a major issue since people have either skinnier or fattier wrists, and because of this your steak might come out well done or not properly cooked yet, I recommend using a thermometer
Ramsey is one of the only cooks now who still recommend oil while cooking pasta. Everyone else admits it doesn't prevent the pasta from sticking and actually can make it worse.
I find a splash of pasta water added to the sauce does the job. Plus, if you're watching your calories, do you really want to be adding all that olive oil to your pasta? Look up how much is in a tablespoon of olive oil... it's a lot!!!!
I'm italian, and i've seen pasta being cooked in various restaurant kitchens and at various friends houses, never seen oil being added, pasta never sticked regardless. Maybe the wheat used for the pasta abroad is different?
How Gordon Ramsay reads his kids a bedtime story:
Kids in bed. Done. Grab a book. Amazing. Open book. Now the secret is to read slow to put them to sleep quicker. Read. Beautiful. Relax...let the book do the work…perfect. Finish book. Kids asleep. Done. Layer the kids with some lovely sheets of wool or any local blanket variety. Little kiss on the cheek. Really brings out the love. Let rest overnight. Walk out room. Done. Oh my lord. So good
Genius
Amazing
Lets take this comment to the top! F amazing!
this is too funny
@@ameliac3337 indeed
5:30
me, putting lemon juice on my hands:
the cut i didn’t know was on my finger: allow me to introduce myself
Y e s
I’m not gonna like this comment because it’s on funny number 69
@@Maxsmell100 👍 funny internet number
@@Maxsmell100 reddit moment
@@SirKadia 🤭
Ramsay's preparation for making videos: Drink a lot of water, wait until he really needs to pee, start recording.
lmao
It's known as a sense of urgency, you FNG...
Learn it...
Soo true 😂
I wondered how he gets that "let's do this" style!
I didn't understand the comment when i had still not watched the video . Ive watched and he looks soooo anxious and urgent throughout 😶😂
This dude's excitement and energy for cooking is insane. Because of him, i am no joke in the kitchen.
Julia Child, is the reason I am in the kitchen. I love that woman.
Upload a video of yourself making a bacon sandwich on your channel. Let us be the judge if you’re no joke in the kitchen.
@@i_know_youre_right_but
He'll literally bounce up and down with excitement for what he's doing. I love it!
Oh you’re a joke alright. And there are other adjectives besides ‘insane’. Not everything is ‘insane’ ya numpty.
I know everyone enjoys watching the shouty man lose his cool, but my favorite thing about Gordon Ramsay is his genuine enthusiasm for making good food.
He’s also weirdly wholesome. Like in kitchen nightmares and MasterChef he clearly cares about the people in the shows (as long as they care to listen) and genuinely wants to help them become better cooks.
But then there’s Hell’s Kitchen where all that goes out the window
Same :)
Same
When you deeply love some thing it's easy to get kind of pissed when others are ruining it.
Btw he has 7 Michelin stars... and still doesn't know how to properly cook pasta lol
A lot of us can't even cook but just love listening to him
Don't we all...
We can now
How are you literally everywhere
You fucking legend
You are probably a woman.
Edit: Not because you love listening to him but because you can't cook.
Ah yes the great stalker of the internet
Gordon always looks like he has to pee but feels he has to finish telling you something before he goes.
🤣🤣🤣 always thought there was something odd about his mannerisms in these videos but I never knew how to explain it until now
It's a sense of urgency they teach you in culinary school hahaha
I think it's just force of habit from working in a busy kitchen. Working in hospitality you learn to get into a rhythm and keep moving till it's all done.
Yeah he always looks like he's powdered his nose a bit between each tip!
either that or he secretly injects meth between takes... jesus fucking chist is he ever jittery!
So generous of him to share these tips on YT rather than our having to buy a book. His presentation and communication skills are excellent and a pleasure to watch & listen to. No wonder he's so successful!
He has like 11,000 shows and like 15,000 restaurants.. but you're right, it was nice of him 😅
Well he probably makes more from youtube revenue than what he would feom a publisher , its more smart than generous
All the TH-camrs: calm and cool
Gordon: moves like he has been stopping his pee from 6 hours
Holy shit, that’s so accurate lol
Lol I think it’s the cook syndrome
Because he is a Chef, not TH-camr 😆
@@fremue9312
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"A good cook wastes nothing." This is actually refreshing to hear since so many professional kitchens waste so much food
hey anna, this will make you laugh but i saw this one cooking show and these guys were preparing stuff from veggie left-overs and they literally threw the good parts in the trash. like wth.
@@followp that's just stupid. Who'd do such things?
Also
ALWAYS COOK YOUR RICE 1ST
Tis an unspoken rule
I want a good cook to make me a meal using egg shells and seeds
I love how many of these tips weren’t fancy niche skills but rather good habits to prevent waste! Love Gordon Ramsey, great teacher
Sharpen that knife and not putting it to the water is nice way to give metal dust to the food
@SuperAmazingAnt Agreed, but I don’t think it’s such a big deal.
@@SuperAmazingAnt I need my daily dose of iron.
@@SuperAmazingAnt not sharpening, that is a honing rod which does not remove material
After watching Chef Ramsay for 15 years I feel very confident about making a boiled egg without disappointing him. 💕
Rofl!! Good on you, as I most assuredly Do NOT!! That man has my utmost respect, but damn he intimidates the hell outta me!!
Well actually I'm 14 and I can cook crab great and also I'm very good with fish and Making my amazing bacon pork hot dogs
as a professional chef in a 5 star hotel for 9 years, i can asure you that you cant.
Wow for 15 years yeah for sure you should understand all this stuff right about now😂❤
Maybe i can't but believe and you're already halfway there
I can’t be the only one who realized how energetic he is when he cooks right?? He’s basically dancing I love it
He can dance AND cook greatly at the same time this mans a saint
If you had thirty years in the kitchen, cooking like you had a minitary sergeant behind your ass, you'd also be like this in the kitchen.
I think he really needed to go for a wee when doing most of these takes but decided to just plough on and get them done
But when you hear him cuss even the devil looks proud
He always seems to be bursting for a piss
He really just needs to pee
Any piece of raw meat or fish on Gordon's table: _exists_
Gordon: *slappp*
@[Insert phone brand] ratio
Gordon slaps the meat: this baby can got so much flavor
14:26 is the best
No matter how many times I see Gordon’s knife skills I’m always impressed
Hello there 😀
@Hello Bruh I’m doing very well, how are you ?
@@jakewu8268 General Kenobi
The most impressive part for me is his knife sharpening...I'm pretty sure if I had a knife sharpener like that I would have cut off multiple fingers by now
@@jakewu8268 hello it appears we are all a long way from Soteks stream eh brothers
It's 3 am wtf am i doing.
You trying to ki..ll someone
You probably near 30 and learn something useful
😂
its 1 am the F i am doing i have my exams tomorrow 😂
Go to your bed
It's not like I've seen these tips for a thousand times now, but I'll still watch this anyways
lol
The problem is...I have seen them a thousand times and still forget.
❤❤👍
Same
so just bc you have doesn't mean a beginner hasn't.. this would be great info for a starter cook.
He really is like a surgeon, can tell there’s thousands of hours behind everything he does that nobody has ever seen on camera for years and years just from learning his craft.
@Gordon Ramsay wow thanks real gordN ramsZ
Exactly he’s showing us what he learned and did for 30 years in 20 minutes video,,, welcome to 2021 ,,,, lord be with us in 2022. Lol 😝
I love Chef Ramsay not only for his brutally honest dialogue and accent, but also his integrity in the kitchen. He's that teacher that made you cry, but intimately became your favorite.
FC vvvvvvvvvvvvvv check bbbbb bbbbb have.
Yes. So true. Most of the times the teacher who have left bad impression at first has been able to stick around and really make a difference at last. I still remember the words of my 5th grade maths teacher
Just like his teacher Macro, did to him.
But he's a jerk tho
Just like Donald trump ♥️
Eleven minutes in and happy to say I do all of his tips so far. Then I came to one I never do and for good reason. Don't add oil to the water when cooking pasta if you're going to add a sauce, which most people do. It may keep the pasta from sticking together but it also ends up coating it with oil and then the sauce doesn't stick. You want a starchy surface so the sauce coats the pasta (which is also why you should never rinse your pasta after cooking). Just stir the pasta often while cooking and coat it with sauce immediately after straining.
Well said, also, if pasta sticks together in a pain of boiling water.. there's too much darn pasta! And adding a little pasta water to a sauce makes it ultra glossy.
One tip I learned was not to discard all of the pasta water. You want to add some of water to your sauce to help it stick to the pasta.
"The best way to keep a sharp knife is to sharpen it"
Every 60 seconds in Africa, a minute passes.
He did say sharpen it, all he really did was straighten it though.
60 seconds,60 likes...coincidence?I think not..
Some people don't know that ice is frozen water
Well he said also
...to sharpen it before and after every use"
So it stays sharpened.
Not me seeing people taking the joke seriously in the replies👩🦲
I love how lively he is. He bounces and hops around. So animated
I've heard that coke is very popular in the UK
@@iknow287 he is absorbing peoples dreams, the most strongest drug
Maybe he needs a restroom? 🤷
Like a little kid!
HA! I wondered too. That was me at age 9, nonstop fun energy. Now at 55, it takes too much caffeine mixed with sugar, begging for the bathroom dance.
Onion cutting tip: The chemical in the onion that makes you cry when you cut it is attracted to water, normally your eyes are the closest source of water, so take a wet paper towel/towel and lay it over your cutting board and cut them on that. I’ve done this tons and it works amazing!
Thanks. I'll try that next time
Won't you cut the paper, and will it not absorb the juice?
put on swimming goggles, problem solved
Or use a fan
Or don’t cut the root
Thank you for sharing these tips!
"A good cook wastes nothing."
I'm going to put that on the wall in my kitchen.
Yeah, they had a whole episode of One Piece where it was essentially a kitchen nightmare and the chef Sanji came in and made food more delicious using NOTHING but scraps they were throwing away.
And pots and pans. He used those.
@@Goblin_Hands bruh started talking about anime
@@c3ru1ean41 even under a cooking video LMAO,but yeah he’s got a point,Sanji is a good written character
Gordon: 'A good cook wastes nothing'
Me: Watching Gordon throw food with the speed of sound up the walls in Hell's Kitchen.
Remember, that wasn't HIS fault the chefs can't cook.
he isn't the one who cooked.
Those foods were already wasted when the chefs failed to make them well
Well basically you're right but the thing is, that it was not actually him wasting it...
It's a Splatta' Fest...
I love this guy, he’s not just know how to do it, he put his heart onto it, he just loves what he’s doing. Learned alot today Gordon, thank you.
the onion tip he gave is a life saver
Does it really not make you cry?
@@kelvisaisawesome he is the cook mate he know more than us. probably it dont make you cry
A life saver? Sounds serious. Lol
@@maskandvaccinefreeandproud2110 I can literally not see for at least 20 minutes if I cut the eye off, I used to use my safety goggles that you use in a lab because I could not stop crying without
It works. I am doing this trick for a year and it doesn't stop your tearing for all since you are not used to be exposed to chopped onion, but it still lower that sensation by a lot. Before learning this trick, some onions literally shredded me to pieces and i had to stay away for like 10 minutes. Now, with this trick, in the worst case, i feel a single tear which doesn't make any bad.
12:55 the way he handles that salmon 😂 he just loves his cooking. Pure passion
I can’t think of anybody who’s made more people start caring about what they eat.
He's the whole reason I'm into cooking. My sister and I always watched his shows during lunch when we were kids
@@maddiek3352 During lunch?
fuken delizöz
I'd agree and say that he is the contemporary version of Julia Child. She was a game changer for ideas about cooking, especially cooking at home.
Probably no Gordon without Julia Child. She was a household name and teaching cooking on TV first.
This editing is bringing me closer to a heart attack
Agreed. I love Gordon, but I can't stand how zoomed in everything is and how quick the cuts are. Makes me nauseous.
True. Feels like 90s TV
Get some new glasses 🤓
@@jmatt98 This has nothing to do with glasses 😂
@@sameerakhan7455 it does. My glasses were the wrong prescription. I couldn't watch a video game without getting dizzy.
By the way, after sharpening the knife, I always use a paper towel to remove metal particles at the knife's edge. You'll see a gray stain on the towel after that, and you don't want to eat that.
But that extra iron bro
@@amyness3452 No, that’s extra stainless steel. Don’t eat that. I wipe mine off too.
@@carajentzen5049 I know, I was making a joke.
A honing steel does not remove any metal. A sharpening steel does. There is no need to sharpen your knife every time, you need a honing steel.
I thank you for this tip
I find when chopping onions, doing the horizontal cuts first is so much easier and faster than trying to hold all those separated layered together
we asian people dont set a timer or anything we just wait until our ancestors say they're done
As us Indians
@@justinbassit8336 India is in Asia mate
Saturn_ Slayer doesn’t mean I’m Asian
Hispanic households also do that :D
@@justinbassit8336 are your 2 braincells gud?
Ramsey: 'If you're bad at timing, then set a timer.'
Me: *Starts furiously writing down advice whilst nodding sagely*
A quick tip for anyone who doesn’t understand the difference, honing steel, the sharpening rod he uses in the beginning does NOT sharpen your knife. Do not think that because you use a honing rod that your knife is not getting dull, it still is.
There are two kinds of ‘dulling’ with a knife. The actual flattening of the blade from extended use, and the misalignment of the teeth from daily use. Looking at the smoothest and sharpest knife under a microscope, you can see that a knife is actually made up of a lot of teeth, like a shark, that are all aligned front to back. _Sharpening_ a knife, using either a whetstone or mechanical tool, is what actually sharpens the flattened teeth back into a point, and this should be done every couple of months to _sharpen_ your knife. However the teeth don’t only get flatter, they can also be misaligned. Some point left, some point right, some become literally horizontal, and this is what you usually feel when a blade feels ‘dull’ is that the teeth are becoming misaligned. A honing rod helps because it pushes all the teeth back into formation, allowing for a smoother cut which makes the blade ‘feel’ sharper although it isn’t really sharpening the blade.
So please remember that if you hone your knife daily and it still feels dull, it’s not because you need a better knife or your knife is ruined, it may just be time to properly sharpen your knife
Good explanation.
you probably won't read this but thanks so much for explaining 😍
thanks chef!
I love the way the camera zooms in so far you can't see what's happening. Very stylish and edgy. Throw in a couple of super-zooms of Gordon's nose as he's explaining the most important point and it's mission complete. Good job guys, art school wasn't wasted.
I thought I was the only one that find that annoying. Tip #51, get a better camera person
i live seeing him like this instead of screaming at some poor schmuck. i remember his cooking 101 series. te whole thing was wonderful, relaxing, like learning to cook with a good friend, the talks about his childhood, etc.. anyone notice how in some instructional videos he's ver calm, yet in others, like this one, he's bouncing around like a kid on a sugar rush!
No one asked
@@davyjones755 no one answered
@@milomuffe6676 😂
Its also the way this video is edited. The videos where he is relaxed are the ones without constant cutting and editing.
@@RichardWalkerBD or they're just ADHD. cooking kinda attracts people with ADHD because you're directing all the restlessness into cooking so it works out well. I'm very ADHD so cooking is something to put all the extra energy into.
I really have to say thank you, Chef Ramsay. Since I moved out, I improved my cooking, slowly but steadily. And videos like those are a great help in doing so.
Same
😁👍🏻👍🏻
Everyone saying he moves like he's holding pee, but real chefs don't waste time on walking slowly
He’s not even walking anywhere thought he’s bouncing around in the same spot like he’s on crack or something
He wastes a lot of energy bouncing around...
@Kiflin ah! It make sense now!
yeah. real chefs have pissed pants
@MUFC you know you are taking the dignity out of the sport. Plus it's a sport it's not supposed to be about the competition, as a Manchester United fan i thought you knew sport is all about coming together and having fun as united people. Now please stop this will ya?
I'll never do most of these things yet it's still really informative and entertaining. The passion of this man is off the charts. Thank you Gordon.
I started cooking in a kitchen with three chefs when I was 19. I've been cooking for over 20 years. I wanted to see how I matched up. Ramsey is describing the basics and doing a great job of it. I learned most of this under the chefs I worked with when I was younger but what he is describing isnt what you just commonly learn. I dont always do this stuff in my own kitchen but these are the basics of culinary education explained succinctly and well.
So true 👍
One question from a noob. I Heard that the oil in pastawater is (sorry no other Word) bullshit. Is that true?
@@kiwiritter745 Some Italians say that is a no-no! Because the sauce will NOT stick, which makes sense to me 🤷
@@kiwiritter745 yes its bullshit, if you're making fresh pasta you should check out this vid th-cam.com/video/U4eaNqTbDDA/w-d-xo.html
Ty for the Video and comments. I think food is like Art.
Timestamps for this Video:
0:00 Sharpening your Knife
1:05 Securing the Cutting Board
1:20 Utilizing your Vegetable Peeler
1:40 Pepper Mill Versatility
2:05 Peeling Garlic
2:20 Chopping an Onion
3:30 Proper Heating Before Cooking
3:45 Vegetable Peeler Scraps
3:55 Before Cooking Eggs...
4:05 The Key to Cooking Meat
4:20 How to Deseed Chilli Peppers
5:00 Using up Spare Chilli Peppers
5:15 Chillis with Chocolate Tip
5:20 Do THIS if your Hands Hurt from Working with Chillis
5:35 Spicing up Cocktails
5:45 Zesting a Lemon
6:45 A Tip for Mincing Garlic
7:00 An Easy way to Peel Ginger
7:15 Save the Vanilla Pods!
7:25 When Grinding up Spices
7:35 Perfectly Cooking Rice
1:00 Stopping Apples, Avocados, and Potatoes from Going Brown
10:15 Preserving Herbs
10:25 What to do about Extra Herbs
10:40 Cooking Pasta
12:10 Bread Crumbs
12:20 Cooking Legumes
12:35 The Perfect Boiled Potatoes
12:45 Cook Extra Potatoes
12:55 Skinning and Deboning Fish Easier
14:30 Don't Waste the Fish Bones
14:45 Making Vegetables more Flavorful
15:05 Crispy Roast Potatoes
15:20 Browing Meat or Fish Tip
15:35 Capacio Tip
15:40 Saving Leftover Wine
15:50 Freezing Soups or Stews in Tubs
15:55 Homemade Ice Cream Tip
16:15 A Tip for Lemons and Limes
16:25 Cutting a Whole Chicken
18:05 Skewer Tips
18:25 Easy Marinating
18:35 Rolling Citrus Fruits with your Hands
18:50 Whitening your Rice with Lemons
18:55 How to Tell if your Stake is Cooked Properly
19:15 Getting Meat or Fish to Cook Faster
19:30 How to Get Stain Free Tupperware
19:35 Making Chilli Cherry
19:55 Planting Chilli Seeds
Sanks
You have too much time on your hands and btw you misspelled steaks
Get a life!
Someone already did this a month before you did. RIP
Thank you
"An amazing tip for incredible ice cream. Buy high quality ice cream..."
Nope...my Grammy has theeee best recipe 😋
🤣
@@leahhailstones2457 mind to share the recipe?
@@luviathan9706 it's very simple...two cuos of cream whipped to farm stuff peaks...two egg whites and one tin of sweetened condensed milk. Add the condensed milk and drop or two of vanilla extract or essence to the whipped cream and fold in. Add the whipped egg whites and fold in...let freeze for 6 hours or over night.
It's also nice when you add crushed cookies like oreos or even m&ms etc.
You can make your own flavors by adding food coloring and flavoring of your choice....its a very creamy light icecream. I MUST have been allowed to freeze properly or it will melt way to fast.
Enjoy🤭😋🤗
@@leahhailstones2457 hell yes, I’m definitely gonna try that soon
I'm a first time home owner and preparer of my family's meals. These tips have elevated my cooking exponentially and is an amazing resource to refer back to. Thank you Chef 👨🏽🍳 💋
Gordon has a lot of great things for beginners. Don't worry, knife skills will only happen through training. That's nothing people are naturally good at.
@@rebel4466 🤓
I prefer, as a beginner in the kitchen, a slightly less sharp knife. I still have all my finger tips and my missing nails are sliced thinly enough to get away with upon serving.
@@mandyminx967Blunt blades are dangerous blades. If you don't sharpen blades, it causes you to put more force into your slices and chops than should be necessary. If you use excess force then you can easily hit a more slick area and cut too deep or cause the blade to change directions and chop a finger or slice your hand. I know you didn't mention it being blunt but wanted to put this information out there for the other commenters who have undermined his including blade sharpening as a cooking tip. I want to encourage beginners' blade upkeep.
what does being a home owner have to do with anything? this isnt america
"A good cook wastes nothing"
Masterchef, Hell's Kitchen: "allow me to introduce myself"
That's often been a tricky subject when it comes to food prep for a fine dining establishment versus a fast casual venue. But it's true that our habits need to adapt
I've always loved how he describes how to properly hold ingredients/utensils. Love the easy techniques that go such a long way in the kitchen!
th-cam.com/video/dx1TnUOYyrk/w-d-xo.html kitchen tips
Yeah but he says it as thought he bloody invented it all himself!
@@lindapayn9952 Ego will get you far.
How do you not know how to properly hold stuff?
He’s my hero. I love how he is with kids and his love of food. Plus he’s also mastered the art of the insult.
He put oil in water while cooking pasta
@@CallyWasHereOfficial ye i have know idea how he came to that conclusion.
Truly entertaining
@@CallyWasHereOfficial i do it also and it really works. Pasta is never sticked together. I knew this metod way before i saw it here.
@@numbsliwa whole lotta people who don’t like sauce ig damn
16:12 how did i not know i can freeze lemon slices and use them as lemon flavored ice? i’m doing this forever now. thanks, gordon.
I just love Gordon's energy, the way he bounces up and down and you can HEAR his passion for the food
As a professional chef myself, I always come back to Gordon. Hes my inspiration. I always learn something new every time I watch him cook.
Just don’t use olive oil for cooking pasta
@@Alex-ll1hm or do
@@Alex-ll1hm there is a lot of false information in this video
cap
I love how enthusiastic he is every single video! Just pure joy in what he does
Yes... Cooking is the best thing ever😍
I wish to enjoy my career as much as he does his.
@@janhavishigwan1347 you will 😍😍😍
That's the cocaine
The video "50 Cooking Tips With Gordon Ramsay | Part One" is a treasure trove of valuable culinary advice. Gordon Ramsay's expertise shines through as he effortlessly shares practical tips and tricks for home cooks. From mastering knife skills to perfecting cooking techniques, each tip is delivered with Ramsay's signature passion and precision. Watching this video is not only informative but also inspiring, making you want to head straight to the kitchen and start experimenting. Whether you're a beginner or a seasoned chef, there's something in this video for everyone to enhance their cooking skills. Highly recommended for anyone looking to up their culinary game.
Why is chatgpt commenting now
Loads of useful tips. I've been cooking, baking, frying stuff for a long time and I definitely value the extra techniques. You're very generous sharing these tricks with the public, Mr. Ramsay. Thank you
I miss a few curses from to add to my vocabulary, beats me why he doesn't have them in his videos.
Lol sure because he can cook right lol. You have clearly never tried his food. I worked on his show for 2 seasons his food is aweful.
No. Thank you.
@@MrMakingwavesmedia 'aweful' would mean 'full of awe' which is a compliment. You created a new word to show your appreciation for how wonderful his food is
@@tylergrimmett6604 --- don't be a dick! Not everyone on here is a native English speaker! Are they! And they certainly didn't come here for your English lessons.
These are excellent tips. I am especially impressed with the tip for keeping a cutting board from slipping: wet towel underneath. A wet towel would have saved me a severely cut thumb one Thanksgiving morning. I appreciate these insights more than a recipe. Thanks, Gordon!
If you want to avoid the water, you can use the grippy drawer liners. Just cut to the size of your board. You can get a roll of it for a dollar or two.
Yeah, that's an important tip when you work in a kitchen. But it's more needed in the kitchen, because you have to cut kilo's of vegetables everyday.
At home you can just cut on a normal or wobbly cutting board, you don't have to cut so.much vegetables or meat most of the times.
But when you do I would advice to dampen a cloth or piece of paper tissue. Bundle it up like a soft wed noodle or cinnamon bun under the cutting board, and adjust the paper until the board lies still.
That's indeed a good tip, I've used it for ages with my wobbly plastic board. To my wooden one I screwed rubber pads (similar to the ones in some furniture) in the corners and they work great, very good grip. Important thing is to keep the wooden board well oiled so it won't warp from moisture.
13:53 "Just like a perfect snake skin.. Ssssssssss.." 🤣🤣🤣
I love how passionate he is when describing these tips. Since watching Gordon's videos on how to dice onions I've always been dicing my onions, never slicing them
Same here. Onion dicing has transformed my cooking.
My greatest accomplishment is realizing just now that I’ve been cutting onions right my whole life
I wish I could say the same, but now I know😅
Well actually he cut it wrong the side cut is not necessarily at all, maybe 1to cut the outer part and have that bit of the onion smaller, the second one is completely useless because the onion has already layers, and if you want to do those unnecessary cuts anyway you do that before you cut the onion, because it's a lot easier to keep the onion together if you do it later it become a mess, even more if you are not using a extra sharp knife like the one he is using
Bro what's going on with your profile pic?
When I started to cook for myself I watched a video where they cut the onion like that. I liked it and picked it up. Works for garlic too btw. Now I feel like a pro doing that. 😅
@@sampat97 Lol!
Gordon looks like he's speedrunning everything
Spegetti speedrun any%.
Is this a glitch less run? 100% or any%
1 finger in front 2 in back strats
Or have to go to pee
Cocaine's a hell of a drug
"One nice fillet of salmon
BEAUTIFUL "
*SLAMS IT ON THE TABLE*
😂😂
That was my favorite part tbh
I've changed my cooking procedures since I've been looking and watching the way you prepare food. You are a chef, an alchemist, a scientist, and an engineer. Thank you, Ramsey
14:25 the way he slaps the fish on the table 😂
"A tip for making homemade ice cream"
"Buy a high quality vanilla ice cream"
My family liked to make ice cream ...and it was always worse than store bought . I don't get what they liked about it
So my italian grandmother told me, if you put oil in the pasta water, the sauce won`t get stuck on the pasta.......and it`s true.
The only thing to do with a pasta cooked like that is to throw it in the bin.
Never oil in pasta water!
@@ruleezzz4L trash bin right? Just to clarify some might think it's ready to eat.
Into the pan, stir to separate, if your pasta then sticks together when cooking in plenty of boiling salted water then don't buy that pasta again, it's lousy pasta
You are just going to waste oil, the pasta will be just as good as without it. The oil is more dense than the water, so it will only slide away from the pasta.
Just after watching all these tips, everything in my house has become full of flavah
@Gordon Ramsay yes
@Gordon Ramsay oh my god, is that the real gordon ramsey
@@Jesiel86 naah,that is a fake bot
I'm 52 years old and have been cooking at home my whole life. I tried the technique that he explained for scrambling eggs and they were they were the best eggs i ever made. I'm excited to see what else I can learn from your channel. Thanks so much for your time and imput.
Me too with his poached egg 👏🏼 I can make a banging poached egg & I can say the same for steaks too!
It's amazing, sharing important tips of cooking is not easy, these are secrets, great work Gordon.
Many things we regularly do at home never knew the correct way like the knob of peppermill, sharpen knife, onion root causes tears and many others.
His confidence and experience shows his expertise.
All the best in life, great work
10:55 DO NOT put Olive Oil into your boiling pasta water. First of all, oil floats in water and secondly, all that is gonna do is ensure that whatever sauce you make to go with that pasta will just slip and slide right off it. The sauce will not stick to the pasta if it is coated in slippery oil. All you have to do to stop pasta from sticking together in the water is stir it regularly. Also, he just contradicted himself in the same sentence. He said that if the water is at a rolling boil, it gently rolls it around in the pot, so that would mean that there is no need to add Olive Oil. It is just a complete waste of quality and expensive oil. Also, don't drain out all of the water that the pasta cooked in. Save at least one mugful of it for your sauce. The starch from the pasta that is released into the water while it cooks really helps to bring your sauce together.
I stopped watching after that.
Dude he’s a world renowned chef, I think he knows what he’s talking about lmao
@@IsaBennett100 He gives great tips and has great skills, but I agree he made a (beginner) mistake with the pasta tip (unless he wanted no sauce on it). Also one should save a little bit of cooking water before draining it, and add it afterwards to enrich the texture of the sauce
Other chefs (and all the italians I know of) agree over this 'putting oil into boiling water' tip, it's a waste of oil, just do a little research yourself if you don't believe it
@@IsaBennett100 Im sorry but when it comes to pasta you dont put oil in the water. Oil floats on top of the water, the pasta cooks under the top of the water. It has no effect on the pasta sticking together. Its just a waste of olive oil. And you dont coat it with it after its cooked. That doesnt allow the sauce to stick to the pasta. This is hundreds of years of tradition and knowhow. I think the people of Italy know better about pasta than a fish and chips eating Brit
Italians be on rage watching this
"Imagine holding it like you're holding a tennis racket or playing squash."
Gordon those are rich people sports
Not really.
There’s more common in England
Tennis? There is a tennis court in every schoolyard or local park.
@@jamesfetherston1190 is this a European joke I'm to American to understand
@@yayeet1739 That tennis courts are common features in parks and high schools in the USA?
The difference between amazing chefs and most others is the level of passion they involve.
Gordon: “Remember a good cook wastes nothing.”
Also Gordon: Throws away any food he doesn’t like the look of.
if its cooked like shit its been wasted already
That wasted food wasn't made by a good cook
Yea but a good cook can usually spot bad food only by looking at it. I know because my grandmother was working as a chef and is a master.
@@amrito9580 Most of what you consider «wasted» would taste and look like heaven out in the woods after a long hike
@@LOLLYPOPPE ok but consider, *there are no woods to hike in*
12:55 the way he handles that salmon he just loves his cooking. Pure passion
Cameraman: sorry chef, I didn't realize I was using 100x zoom the whole time
I’ve started watching Gordon Ramsay again and his masterclass ads, YT videos, Kitchen Nightmare memes, and series have been flooding my feed.
I ain’t complaining 😎
But ikn
No matter how many times I see Gordon chop things, I'm always impressed with his knife skills
0:55 is not sharpening but rather honing, its promotes the lomgevity of the knife, sharpening on the other hand uses a variety of stones. Commonly called a wet stone, sharpening makes micro shaving on the knife to make the blade actually sharper
Me watching this while eating a microwaveable breakfast burrito: “hmm, interesting.”
Hey, you can make those gourmet to if you try hard enough
You could just have dry bread while watching Gordon Ramsay and save some money l
When you finally learn the mistake you've been making as to why you cry every time you cut onions
lol same
Why, I dont remember that part
Talking to a local asian chef-
Chef: Want to know how to get perfect fluffy rice every time?
Me: Absolutely!
Him: Get a rice cooker
Got one somewhere im the kitchen stuff. Reason? Unhealth coating.
@@trajkoivanov7118 what
I used to poo poo them, until I used one!
I don't like them. They seem to scorch the bottom layer...
@@SeeksTheTruth101 your rice cooker must be a bad one or old generation. Most rice cookers now cooks the rice perfectly.
Brilliant! Thank you Chef! I did learn quite a few great tips I didn't know before!
I wish EVERYONE watching Gordon's cooking tips video all the very best in their endeavours.
Practice, practice, practice!
Shoto's dad?
it's so refreshing to hear how down to earth these tricks are, and awesome to see them in use.
Why does he always smack the meat and fish on the table like he's pissed at it lol...*bam!*
Maybe he is a closet vegan. Or perhaps he wants to feed us synthetic meat like Bill Gates.
He's too excited about having such a great meat/fish and so his only way of showing such emotion is to slam it right against the counter.
@@Tr3kkito lol
@@Tr3kkito 😂😂
Has to show it who's boss and that he means business.
I was worried Gordon might talk about best ways to work with caviar or how to combine truffles with high class steak but it turns out these are some really great tips for every household. Thanks Chef Ramsay!
I love the way Gordon is always bouncing back and forth... It's like there is a certain rythm to his moves 🙂
"A good chef wastes nothing."
Including his instructions. He's an excellent teacher. Pithy tutorials, with broad applications. Superb video!
🍴
Gordon, I usually love your videos and watch them again and again, and they have improved many of my dishes. You are a chef's chef, but you also take the time to explain clearly for beginners. But in my opinion, you are off base on your rice cooking. Now I know that there is a huge range of preferences here, but the BEST rice is medium grain Thai Jasmine rice, equal volumes rice, rinsed or not rinsed according to what it will be used for, (sticky rice is not always a bad thing) water increased slightly for unrinsed. Put in bowl, place trivet in a pot with lid, add water to just over trivet, place bowl on trivet, bring water in pot to hard boil, then reduce to medium boil for 20 minutes, let sit for 5, then take out rice and spread on baking sheet to dry surface moisture. Fluff by rolling gently between hands to break up lumps. Oil or butter, herbs and spices added during or after cooking, optional. For an attractive service with gumbo or daube or other stew-like dish, cook in individual ramekins instead of one bowl, cool 5 minutes, flip upside down and rap with wooden spoon to free a beautiful rice mold that looks lovely in the center of a soup plate, surrounded by goodness.
(I got to say though, I never thought about star anise or cardamom. I will be trying that. Thanks.)
Water amount is not quite as critical with this steaming in a bowl in a pot method.
I used to do the same in a pressure cooker, but found I can do it without pressure and save a little bit of hassle. The good thing about the pressure cooker is it will keep for an hour or two, with the lid on.
As a young lady that grew up with a very large family, I appreciate all his tips on not wasting! I cannot abide food waste.
I love Gordon for his enthusiasm towards cooking. It just feels so real. I mean look at him jumping around when he puts the rice on
"A blunt knife is more dangerous than a sharp one" Don't tell the cops, you'll get more time.
its more dangerous because blunt knives are less precise, they can slide off the object u are cutting and chop ur finger
@@YoungJackRack and a blunt knife also penetrates into your skin not so clean, it's not worth the time it takes to sharpen it
also a blunt knife takes more force to cut into something...resulting in a 100% chopped finger lol
@@tier786 there's just so many disadvantages of using a blunt knife it's hideous
Let's not forget a blunt knife can ruin a good tomato. That's a real shame.
Gordon's perfect delivery and informative content once again delivering top chow,well ✔
Gordon, just one observation when it comes to chiles. The heat (capsaicin) is not in the seeds. It is in the membrane where the seeds are stuck to. When you press between your hands to liberate the seeds as you did in your video, you break the membrane making the chile hotter. This is a technique we use in latin america to make chiles hotter before we use them.
How do you know that you use it in Latin America
@@danielelkins247 because I lived there
How to live in Latin America
@@sumedhshrinath8491 Oh,, believe me,, you truly dont want to
Yeah this is one thing I'm surprised is still such a myth! Heats in the usually white or lighter membrane on the inner ribs where the seeds attach. If you fuck with that and spread it open... you just made a jalapeño actually somewhat spicy.
I truly appreciate these videos from Gordon. I really like cooking nice things for the people I love and his guidance helps so much! Plus hes kind enough to not hide his secretes behind a paywall. My parents taught me how to cook as I was growing up and now I get to show them new meals and techniques! Thanks to Gordon and everyone else involved in his videos and channel! You all kick ass!
I can honestly say I have watched every single episode of every single show Chef Ramsay has ever done, all videos, took/subscribed to Master Classes, have his books, and I still learn something new! Love him!
Can u cook?
@@entertainme7523 like a boss. From rack of lamb to delicate seafood, from fresh pear tart to chocolate soufflés.
Oh shit, this man just started in with the first tip, no intro, no "make sure to like and subscribe", just straight into the content. Bless.
I love this man! No waste, and he even plants the seeds. That is something I do all the time!
Which will go into his greenhouse. Good luck growing them in the UK.
It's a great idea and suggestion but there's an almost 0% chance a celebrity chef worth close to 1 billion dollars is saving seeds from his herbs and growing new plants.
Maybe 20-30 years ago, but not now.
Good for you Dora. If you say that you love this man (and you replant your chilli seeds) that means you love yourself as well.
As I said, good for you Dora.
@@toasternfriends3329 thank you!
I only just now realized that Gordon is left handed
No one asked
Me too cause of your comment lol
@@davyjones755 I did
@@davyjones755 i did
I think you are correct, but he might be amphibious. When he demonstrated steeling the blade, that looked right handed (or was the video reversed?) The ginger scraping looked right handed and the vegetable slicer looked right handed. Definitely a lefty as he skins salmon, cuts up chicken, zests lemon, slices lemon and onions. Righty handed when he pulls the pin bones. Lefty with tongs and pouring liquids. Hard to tell, but most evidence points left. He seems to have some better fine skills with his right, power sweeping skills left. I am a lefty so I constantly notice how non-ergonomic some right-handed kitchens are for me.
Eggs exception re salt: Scrambling/omelets. J. Kenji Lopez-Alt suggest salting early, and it's truly great.
Also, the hottest part of the chili is not the seeds. it is the white part that the seeds are attached to, the membrane.
excellent video though, love this dude
Damn didn't expect to see you here, thanks for the tip!
You are right I also thinking I always use salt early in my dishes and it tastes better than in which I use salt at end....
Also I've heard a bunch of Italian chefs who say that adding oil while cooking pasta is completely unnecessary and a waste, especially if you add it right after draining like Gordon did here, which should also only be done depending on the pasta type, otherwise it might make it difficult for the sauce to stick... Only add salt while cooking. If anyone knows, it's the Italians.
Josh ... why not have a discussion with the great man about that?
NO! You don't salt the eggs till the end! It takes away the fluff! You can add pepper or other seasoning, but not salt!!! Also, the seeds have always been the hottest part of the 🌶️. I don't know who you are, or your credentials, but I know who GR is, and he's got the Michelin stars to back it up. What do you got? I find it laughable that some random would try to correct the master. OMGoodness! LOL
18:57 this does result in a major issue since people have either skinnier or fattier wrists, and because of this your steak might come out well done or not properly cooked yet, I recommend using a thermometer
Ramsey is one of the only cooks now who still recommend oil while cooking pasta. Everyone else admits it doesn't prevent the pasta from sticking and actually can make it worse.
I find a splash of pasta water added to the sauce does the job. Plus, if you're watching your calories, do you really want to be adding all that olive oil to your pasta? Look up how much is in a tablespoon of olive oil... it's a lot!!!!
Who cares it's flavor.
@@glazersout4272 Gordon Ramsay owns the largest tablespoons known to man
@@glazersout4272 Yea no wonder college students eat better than you.
I'm italian, and i've seen pasta being cooked in various restaurant kitchens and at various friends houses, never seen oil being added, pasta never sticked regardless. Maybe the wheat used for the pasta abroad is different?
I love how he’s so keen about cooking that he can’t even stand still