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Ravioli ravioli, give me the formuoli
Seeing Gordon Ramsey calm makes me question the universe
I love this guy!! all i see is PASSION..
This recipe is pretty brilliant, chestnut puree is what did it for me.
jerusalem artichoke looks a bit like ginger, does anyone know what it tastes like
sounds like something that might be yelled during a food fight, DUCK !!! Ravioli
hi there,does anybody knows from wich season is this episode,thanks for any info about that
season 1, episode 8
That's how dumplings are made you know
Did he say those were artichokes that he used in the beginning?
Monday
Yummo! Love Gordon's recipes. Will definitely attempt
Good tip about not peeling the artichoke but what he said about the oil strengthning the pasta was utter bollox, Dont waste your time or money.
Don't know about strengthening the pasta, but adding a bit of olive oil in the water does prevent the pasta from sticking to one another.
i agree with you, you just need the right amount of water, you can use de olive pil to finish the dish insted.
the olive oil smooths out the pasta as it cooks, making it a bit more resistant, how ever it also makes it harder for the sauce to stick, good for raviolis, bad for any other noodle.
Eric Viseur You may be right, but using enough water to cook you pasta (1litre/100g of pasta) is the best way of preventing the pasta from sticking.
I'd love to see the finished recipe here. Seems like it'd be very indulgent, what with all the fat (and therefore, calories) duck has.
i want to taste
Sea bass recepy
Eric Viseur - you're at least honest. you DON'T know.
Ravioli ravioli, give me the formuoli
Seeing Gordon Ramsey calm makes me question the universe
I love this guy!! all i see is PASSION..
This recipe is pretty brilliant, chestnut puree is what did it for me.
jerusalem artichoke looks a bit like ginger, does anyone know what it tastes like
sounds like something that might be yelled during a food fight, DUCK !!! Ravioli
hi there,does anybody knows from wich season is this episode,thanks for any info about that
season 1, episode 8
That's how dumplings are made you know
Did he say those were artichokes that he used in the beginning?
Monday
Yummo! Love Gordon's recipes. Will definitely attempt
Good tip about not peeling the artichoke but what he said about the oil strengthning the pasta was utter bollox, Dont waste your time or money.
Don't know about strengthening the pasta, but adding a bit of olive oil in the water does prevent the pasta from sticking to one another.
i agree with you, you just need the right amount of water, you can use de olive pil to finish the dish insted.
the olive oil smooths out the pasta as it cooks, making it a bit more resistant, how ever it also makes it harder for the sauce to stick, good for raviolis, bad for any other noodle.
Eric Viseur You may be right, but using enough water to cook you pasta (1litre/100g of pasta) is the best way of preventing the pasta from sticking.
I'd love to see the finished recipe here. Seems like it'd be very indulgent, what with all the fat (and therefore, calories) duck has.
i want to taste
Sea bass recepy
Eric Viseur - you're at least honest. you DON'T know.