Tip for those stupid recipe websites full of ads or the persons life story: if you press print it will open the recipe in a new page as just a nice recipe without all the garbage!
a simple cooking tip i learned a long time ago that i use all the time: if you drop a bit of eggshell into your eggs, using the bigger part of the shell to fish it out it more effective than something like a utensil or your hands!
Another good one is to never sharpen your knives for the sake of sharpening them. May make you feel cool, but too much sharpening will damage the edge. A good rule of thumb is to sharpen your knives once a month if you're using them heavily. Dont try to sharpen them the way TV chefs like gordon are doing it. Slow, steady, along the entirety of the blade. Repeat 5 times on both sides.
Martha Stewart says to never crack your eggs on the edge of your bowl or pan and to crack it on a flat surface. It keeps the shell from flaking off or going into the egg.
Do you guys remember when Gordon uploaded a video on how to make the ultimate grilled cheese and the ingredients was a loaf of bread built like a cinderblock, half a bottle of olive oil, homemade kimchi, and two cheeses that are only made by one guy in tasmania?
Not just two cheeses made by one guy in tasmania, but two HUNKS of cheeses that are absolutely not meant to melt like any other cheese better suited for a grilled cheese sandwich 😂 he did it wearing a vest, as if he was on his way out and in a rush or something, it was so absurd to see him pretend it was any good lmao
When Masterclass first started as a company years ago, most of what it offered wasn’t available on TH-cam or elsewhere. I got a yearlong subscription as an Xmas gift which meant I could take any class I wanted during that time and so I was able to take several dozen courses on cooking, music production, painting, all sorts of stuff. I actually really enjoyed it. However, now that most of what Masterclass offers is available on TH-cam or elsewhere online, the cost isn’t really worth it.
My dad is an executive chef and brought up a very good point about Gordon's scrambled egg tutorial. There's no reason to keep taking the eggs on and off the stove to keep it from overcooking, you can literally just turn the heat down and get the exact same results without having to constantly remove the eggs from the stove.
I love how seamlessly she went from making fun of some overpriced online cooking course thingy to selling you an overpriced online fitness course thingy. Shameless, but smooth!
@@mediocrity412Yeahh, I'm sure she's starving having 600k views in 2 weeks. Because may I remind you that while you don't pay for access to the videos, you DO have to sit through ads while watching. This video is surely monetized and with 600k views she made probably a couple k in USD. Plus, if you don't have ads thanks to YT Premium than, the video ia simply not free, you payed for it to be free of ads, so you can have access in full. And if you use an ad block than you could say that you are the reason she does sponsorships to accomodate this lost revenue. Btw I don't blame her for capitalizing on her success on YT, just pointing out this sponsorship money probably doesn't go into rent, or any other neccesity for that matter
@@borealis5379 Thing is, youtubers haven't been able to rely on adsense for years because it can be really inconsistent and can be taken away really easily, especially when using other's content... Sponsors are a really great way for creators to have some certainty and consistency with their income, rather than having to deal with the ebs and flows of ads, which can be really hard to budget with. I'm sure she'd make fine money either way, but i don't think you can blame any person who wants to know how much money they are going to make ahead of time.
A handy tip for recipe websites that have annoying adverts is to "jump to recipe" and then click "print". It will open the recipe in a separate window, laid out in the printing format. That way you can follow the recipe easily without all the pop ups ❤
4:58 Another tip that may not have been mentioned is that a dull knife is another cause for onion bleeding & tearing up. I noticed your knife was dull. I also have personal experience from before & after sharpening my knives. The reason for this has to do something with a dull knife causing more damage & rupturing cell walls in an onion. That was also based on vague memory, so Source: it came to me in a day dream ( But the knife thing is true )
It’s wild to me that it seems like Gordon didn’t mention that in his lesson. If you work in a restaurant and chop onions on a daily basis, you figure out really quick that it’s a dull knife causing the problem.
The thing about seasoning the eggs at the end is old french school mythology. Seasoning them at the end actually draws the moisture out whereas seasoning before cooking actually ensures that they’re moist and seasoned throughout.
I came here looking to see if anyone said anything about the eggs. I cannot STAND when the texture turns out like that. I followed one fancy technique once to try it and I could barely eat it. Too mushy. Maybe it’s just me not crazy about scrambled. I season mine b4 too.
i remember i read somewhere once that the reason why so many recipes have needless and pointless stories before each recipes online is cause of copyright. you can't copyright a recipie outright but if you add a pointless story, tangent, etc. with it then you can copyright it.
That might be one reason, but the more likely scenario is that it's all about gaming the SEO (search engine optimization) algorithm behind Google searches. Users "engage" more with the recipe as they keep scrolling down the page to freaking find the recipe and it helps bring in advertising dollars because the advertises can see how many people stay on the page and for how long. It's depressing.
Seems unlikely, because the copyright then attaches to the whole work, meaning nobody may copy that in its entirety, but they could still copy the recipe on its own, which is the only thing people care about
@@davidhildebrandt7812 The stories are to keep people "engaged" and on the recipe page longer to boost the website admin's SEO ratings in Google - gets them higher up in the algorithm. It's cynical as hell but that's the reason. I hate it.
Way back in the blogging days around like 2010, there was actually a community of people who read each others recipe blogs. It's kind of sad that this was work people put out for free online and all people do is complain about something they're getting for free with a slight inconvenience. I don't know if anything is different with people posting in modern day, but I had people whose lives I really enjoyed following in their blogs back then, along with the recipes. Now I just follow a couple of those people on instagram where they rarely post. It's not the same...
Pro tip: if your eyes water while cutting onions, try putting a wet / damp towel or paper towel NEXT to the cutting board. The enzymes released during the cutting of the onion are attracted to moisture, which is why they tend to go into your eyes, and will then instead mostly be tanked by the paper towel.
Yesterday, the video got removed right when you said "Gordon didn't prepare me for this" and thought it was part of the video and waited for a whole minute for it to continue 😂
@@cruncyart that´s kinda the beauty of the "I am not feminist i can cook" is such a twitter statement is sure to kill some brain cells from anyone that hears it, is like, you can see where they are going, but at the same time is so... dumb...
I'm so excited to have learned about Trainwell on today, July 8th 2024! I hadn't heard of this service, and I learned about it for the first time today, on Monday July 8th, and not at any date prior to today, because today is when the video was posted. I can't wait to go sign up for Trainwell on or after Monday 7/8, i.e. today!!
when i started reading this i was confused and then i remembered there were absolutely no videos uploaded from gabi belle yesterday whatsoever. not at all.
@@LordOfElysiumi wasnt looking at the screen when she said it and i had to rewind to read what she was actually saying bc i legit didn’t recognize the words 😭
Gordon Ramsey did a TV show called _Gordon Ramsey's Home Cooking_ which has a companion book. It's a great series without anything too fancy, just everything you need to learn to be a good home cook. I love it, and still reference the cookbook. It's a lot less over-the-top than his other material.
gabi I just want you to know that every once in a while I will come across a gordon ramsay thirst edit and it takes every ounce of my power to not send them to you
I’m so happy I found this channel. I’m really enjoying your content so far, and I gotta say, this and the ancient aliens one are golden and I will 100% be sharing your content with others lol.
I love this corner of the Internet that is your TH-cam channel. You always dive into these weird rabbit holes I have absolutely no opinion on; I have never even heard of most of them. But you always make it interesting and funny, and you're very likeable doing it. Keep up the good work ❤
Just to point something out at the start. Cooking wasn't his dream, it was his fallback. He wanted to be a footballer, but took an arrow to the knee and fell back on cooking.
Being from the UK and saying "I want to become French" completely seriously should be grounds for stripping citizenship. Just saying. (This is a joke, before anyone starts on me)
I loved this video so much that I impulsively subscribed like it was a muscle memory! You have a very entertaining sense of humour and sort of a calmness that I truly enjoyed
Maybe if we stop calling celebrities wholesome and putting them on a pedestal, we won't be so shocked when they are rightfully held accountable for any wrongdoing they may or may not have done, they're just people who WE DON'T KNOW. He's a person with a fuck ton of money and privilege gained from cultivating his character over many years in the entertainment industry. Gordon Ramsay is not wholesome, his character is portrayed as wholesome.
I mean... does it count that he's responsible for perpetuating the abusive nature of restaurant kitchens? It would be like if we made a TV show glamorizing hustle culture, then wondered why it's so common
Gordon and Thomas kellers master classes are honestly the best ones. Yes you can watch them on youtube do similar recipes, but that's not what this is about, the master class for both of them is basically a culinary course giving you the fundamentals, and being more personable, less rushed. Gordons a great teacher and a master of his craft.
AYYYYY LEFTY GANG RISE UP I've been enjoying Gabi's content while I'm at work the last few days but that moment is what made me hit the subscribe button lmao
I was about to say “didnt I watch this yesterday?” But then I realized I did but I still need to have the red “watched” line on every one of Gabi’s videos
As someone who spent 2 quarters at the now defunct Art Institute of Los Angles in their Baking/Pastry program and who had to take an intro to cooking class, this checks out. It's a great introduction into the fundamentals of cookery. Everyone who considers themselves to be a "good" at home cook or enthusiast should know these things. Might even be a great refresher for seasoned (pun intended) cooks and professionals alike.
If I would buy a masterclass from Gordon, it would only be if I would be yelled at and insulted by Gordon personally. Anything else is totally over the top and below my expectations.
Honestly you gotta respect how much teaching content Gorden puts on the internet for free already. It just shows you can learn anything on the internet for free already if you know how to look for them.
I recommend salting your scrambled eggs before cooking and letting them sit for a few minutes. Per Kenji Lopez-Alt, the salt helps loosen the egg proteins, so they hold on to water better when they start to tighten from the heat. It also makes the scrambled eggs more homogeneous, which might be something you want.
I love cooking and really enjoy Gordon’s ability to teach so I would definitely pay the money just to have it all there and organized so I could glean everything easily, my mom never taught me how to cook so I had to figure it all out on my own so I could see why his class would appeal to other people too he’s very thorough which is nice if your entering into cooking clueless
I WASN'T GOING INSANE!!! 😵💫😭 I literally saw this upload yesterday and I was like, "Oh, I'll watch this later" Later came, I couldn't find this video so I was like "I swear she uploaded. Did she deleted the video?" I was questioning my memory 😵💫
Gabi tried to upload this a day early but Gordon said it was raw and sent it back
this video is FROZEN
🎶Let it goooo 🎶
This comment is raw but in the good way
😭 THIS MADE ME CHUCKLE
You're so funny ily
Gabi needs to see this comment lolll
Tip for those stupid recipe websites full of ads or the persons life story: if you press print it will open the recipe in a new page as just a nice recipe without all the garbage!
You’re a lifesaver!
if you saw this yesterday no you didn't
😂
WHAT HAPPENED GABI, WE NEED ANSWERS
Yuh uh 😭
Must have been a dream
A very Gordon Ramsey themed dream
dejavuuuuu
a simple cooking tip i learned a long time ago that i use all the time: if you drop a bit of eggshell into your eggs, using the bigger part of the shell to fish it out it more effective than something like a utensil or your hands!
Nice Tip! ™️
Yeah I grab half of the eggshell and just leave it in there too
Another good one is to never sharpen your knives for the sake of sharpening them. May make you feel cool, but too much sharpening will damage the edge.
A good rule of thumb is to sharpen your knives once a month if you're using them heavily.
Dont try to sharpen them the way TV chefs like gordon are doing it. Slow, steady, along the entirety of the blade. Repeat 5 times on both sides.
Oooh I like this better than the garlic tip!! thank you!
Martha Stewart says to never crack your eggs on the edge of your bowl or pan and to crack it on a flat surface. It keeps the shell from flaking off or going into the egg.
Do you guys remember when Gordon uploaded a video on how to make the ultimate grilled cheese and the ingredients was a loaf of bread built like a cinderblock, half a bottle of olive oil, homemade kimchi, and two cheeses that are only made by one guy in tasmania?
I mean, the Ultimate grilled cheese can't be easy to make
How can it be the ultimate grilled cheese if you didn’t find the ingredients scattered like dragon balls?
sounds good to me. really! shame i'll never source the Tasmanian cheese.
Not just two cheeses made by one guy in tasmania, but two HUNKS of cheeses that are absolutely not meant to melt like any other cheese better suited for a grilled cheese sandwich 😂 he did it wearing a vest, as if he was on his way out and in a rush or something, it was so absurd to see him pretend it was any good lmao
Is that the one where he got too excited by the fire and decided last second to not use the stove?
When Masterclass first started as a company years ago, most of what it offered wasn’t available on TH-cam or elsewhere. I got a yearlong subscription as an Xmas gift which meant I could take any class I wanted during that time and so I was able to take several dozen courses on cooking, music production, painting, all sorts of stuff. I actually really enjoyed it. However, now that most of what Masterclass offers is available on TH-cam or elsewhere online, the cost isn’t really worth it.
real ones remember watching this yesterday
and then everyone watched it again just to make sure
Watched it, dowloaded it, repeated.
I watched it last week.
Plot twist: I watched it in February 2022.
Gabbi's inception
My dad is an executive chef and brought up a very good point about Gordon's scrambled egg tutorial. There's no reason to keep taking the eggs on and off the stove to keep it from overcooking, you can literally just turn the heat down and get the exact same results without having to constantly remove the eggs from the stove.
Unless it's an electric stove
"If you have to take your pan off the stove, then you are lacking understanding in temperature."
- Marco Pierre White
That's just as much effort
@@WreckItRolfeNo it isn't 😂
The overlapping videos with the same instructions is really the cherry on top
I love how seamlessly she went from making fun of some overpriced online cooking course thingy to selling you an overpriced online fitness course thingy. Shameless, but smooth!
every youtuber nowadays
it's called paying rent while giving you content for free
@@mediocrity412 I think they know that lol
@@mediocrity412Yeahh, I'm sure she's starving having 600k views in 2 weeks. Because may I remind you that while you don't pay for access to the videos, you DO have to sit through ads while watching.
This video is surely monetized and with 600k views she made probably a couple k in USD. Plus, if you don't have ads thanks to YT Premium than, the video ia simply not free, you payed for it to be free of ads, so you can have access in full.
And if you use an ad block than you could say that you are the reason she does sponsorships to accomodate this lost revenue.
Btw I don't blame her for capitalizing on her success on YT, just pointing out this sponsorship money probably doesn't go into rent, or any other neccesity for that matter
@@borealis5379 Thing is, youtubers haven't been able to rely on adsense for years because it can be really inconsistent and can be taken away really easily, especially when using other's content... Sponsors are a really great way for creators to have some certainty and consistency with their income, rather than having to deal with the ebs and flows of ads, which can be really hard to budget with.
I'm sure she'd make fine money either way, but i don't think you can blame any person who wants to know how much money they are going to make ahead of time.
As an italian hearing gabi say "tagliatelle" has to be the best thing happened to me today
Sometimes I spell it "tally telly" to make fun of the American pronunciation
@@CanaleImprobabileall I hear as a person who took french not Italian is "tag the tail."
Tailgati
As a french speaking person, hearing her say "mise en place" was also the best thing...
As an italian...lol you don't speak italian
A handy tip for recipe websites that have annoying adverts is to "jump to recipe" and then click "print". It will open the recipe in a separate window, laid out in the printing format. That way you can follow the recipe easily without all the pop ups ❤
4:58 Another tip that may not have been mentioned is that a dull knife is another cause for onion bleeding & tearing up.
I noticed your knife was dull. I also have personal experience from before & after sharpening my knives.
The reason for this has to do something with a dull knife causing more damage & rupturing cell walls in an onion. That was also based on vague memory, so
Source: it came to me in a day dream
( But the knife thing is true )
i can’t escape the skill issue allegations 😔
@@itsgabibelleget a honing steel and a cheap sharpener, or just use ceramic. Love your videos parasocially
Also read somewhere that if you let the onion soak in water for 20 min after cutting off the ends you can then cut it no problem
@@ClearlyJoking TWENTY MINUTES? WHEN TEARS ARE FREE???
It’s wild to me that it seems like Gordon didn’t mention that in his lesson. If you work in a restaurant and chop onions on a daily basis, you figure out really quick that it’s a dull knife causing the problem.
The thing about seasoning the eggs at the end is old french school mythology. Seasoning them at the end actually draws the moisture out whereas seasoning before cooking actually ensures that they’re moist and seasoned throughout.
I came here looking to see if anyone said anything about the eggs. I cannot STAND when the texture turns out like that. I followed one fancy technique once to try it and I could barely eat it. Too mushy. Maybe it’s just me not crazy about scrambled. I season mine b4 too.
a little unknown fact: gabi is actually a huge fan of gordon ramsey!
I found that out from some guy named Pinely (think he has an evil twin)
Source??!
@@butHomeisNowhere___pinely
Ive heard of this before but idk where
@@EvilPinely me neither tbh
i remember i read somewhere once that the reason why so many recipes have needless and pointless stories before each recipes online is cause of copyright.
you can't copyright a recipie outright but if you add a pointless story, tangent, etc. with it then you can copyright it.
That might be one reason, but the more likely scenario is that it's all about gaming the SEO (search engine optimization) algorithm behind Google searches. Users "engage" more with the recipe as they keep scrolling down the page to freaking find the recipe and it helps bring in advertising dollars because the advertises can see how many people stay on the page and for how long. It's depressing.
Seems unlikely, because the copyright then attaches to the whole work, meaning nobody may copy that in its entirety, but they could still copy the recipe on its own, which is the only thing people care about
@@davidhildebrandt7812 The stories are to keep people "engaged" and on the recipe page longer to boost the website admin's SEO ratings in Google - gets them higher up in the algorithm. It's cynical as hell but that's the reason. I hate it.
Way back in the blogging days around like 2010, there was actually a community of people who read each others recipe blogs. It's kind of sad that this was work people put out for free online and all people do is complain about something they're getting for free with a slight inconvenience. I don't know if anything is different with people posting in modern day, but I had people whose lives I really enjoyed following in their blogs back then, along with the recipes. Now I just follow a couple of those people on instagram where they rarely post. It's not the same...
The chapter titles are so amazing I can’t
g .. ggg..ggg..... gg..g....
So funny xD
omg I just noticed 💀
Gheurdon raemzsye
Can’t what????
Pro tip: if your eyes water while cutting onions, try putting a wet / damp towel or paper towel NEXT to the cutting board. The enzymes released during the cutting of the onion are attracted to moisture, which is why they tend to go into your eyes, and will then instead mostly be tanked by the paper towel.
i just wear glasses but i guess everyone has their own different methods
That or dry your onions under the sun for a while (dont cut them)
Yesterday, the video got removed right when you said "Gordon didn't prepare me for this" and thought it was part of the video and waited for a whole minute for it to continue 😂
The entire egg cooking section was PERFECT for my ADHD thank u for this editing masterpiece
The chapter titles getting more insane is my favorite part
Gooboo roomoo
hehehe
@@DecisionAvoidant love that youtube decided to translate that to 'the roman goblet'
ghuerodon raemszye
16:30 “more gorganzola” = missed opportunity for “moreganzola”
That I'm not a feminist I can actually cook clip really made me discombobulate
I am partially tempted to start saying that to people to cause that same reaction IRL... I am also male which probably will add extra confusion
@@CulcoyoteCosmico men can be feminists too! although you'd sound pretty misogynistic if you said that
@@cruncyart tbf "not being a feminist" and "being a man who can cook" do seem like contradictory things (not exactly but yknow what i mean)
That wouldn't fly in europe as everyone here can cook, but you could switch it with eating meat or shaving any body hair anywhere
@@cruncyart that´s kinda the beauty of the "I am not feminist i can cook" is such a twitter statement is sure to kill some brain cells from anyone that hears it, is like, you can see where they are going, but at the same time is so... dumb...
I love how everyone’s giving cooking tips in the comments. 😂
I’ve worked as a professional cook/baker and I’m here just trying to relax and enjoy.
Can I just say I appreciate how you divide your videos into clearly marked chapters. Love the dedication.
I'm so excited to have learned about Trainwell on today, July 8th 2024! I hadn't heard of this service, and I learned about it for the first time today, on Monday July 8th, and not at any date prior to today, because today is when the video was posted. I can't wait to go sign up for Trainwell on or after Monday 7/8, i.e. today!!
when i started reading this i was confused and then i remembered there were absolutely no videos uploaded from gabi belle yesterday whatsoever. not at all.
that « mise en place » pronunciation was terrific, you’re almost fluent already
Her pronounciation caught me so off guard lol
@@LordOfElysiumi wasnt looking at the screen when she said it and i had to rewind to read what she was actually saying bc i legit didn’t recognize the words 😭
It really adds to her wanting go be French.
@@maximum7790 Same, lol
As a French person, it was such a fluent and beautiful pronunciation that it made me ascend and put a 12 gauge slug in my jugular.
i feel like i’m going through your thought process and dissent into madness first-hand via time stamps i love it
im getting deja vu
The matrix is glitching. It happens when they change something.
I'm here to add the obligatory "I have been in this place before..."
Gordon Ramsey did a TV show called _Gordon Ramsey's Home Cooking_ which has a companion book. It's a great series without anything too fancy, just everything you need to learn to be a good home cook.
I love it, and still reference the cookbook. It's a lot less over-the-top than his other material.
The Usher gear-shifting noises sent me off to space 💀
Well how else are you supposed to know how to shift gears?
Kinda sounded like he'd never been in a stick shift if that's what he thinks it sounds like.
i saw you out there!
I didn't know this till I was like twenty uhhhhhhhhhhhhh five
I was trying to understand the analogy to singing. Obviously shift notes but the noises aren’t really….
12:44 A NEW HAND TOUCHES THE BEACON
gabi I just want you to know that every once in a while I will come across a gordon ramsay thirst edit and it takes every ounce of my power to not send them to you
dooooo it
You should do it
do it, no balls if you dont
I’m so happy I found this channel. I’m really enjoying your content so far, and I gotta say, this and the ancient aliens one are golden and I will 100% be sharing your content with others lol.
Watchign Gabi cook at a normal height counter makes realise how short she is
It's like watching gimli try and look over the wall at helms deep
Would you like me to find you a box or shall I describe it to you?
gabi knowing how to cook really well makes her even cooler
14:00 real footage of gabi just being a happy fangirl
5:16 tears of pure joy
I love this corner of the Internet that is your TH-cam channel. You always dive into these weird rabbit holes I have absolutely no opinion on; I have never even heard of most of them. But you always make it interesting and funny, and you're very likeable doing it. Keep up the good work ❤
That essay about being the second wife before a recipe gets to the point is so real 😅 so many recipes have insane stories attached!!!
I think it's so people can copyright their intellectual property (the recipe) because then it becomes a blog. I THINK.
Just to point something out at the start.
Cooking wasn't his dream, it was his fallback. He wanted to be a footballer, but took an arrow to the knee and fell back on cooking.
Being from the UK and saying "I want to become French" completely seriously should be grounds for stripping citizenship. Just saying.
(This is a joke, before anyone starts on me)
Gordon is Scottish, he'd rather be French than English.
Idk man anyone saying they want to be french is a problem in my eyes
Still hurt from the French ruling you for 500 years?
(This is a joke too)
@@BimboCommentary to be fair, they didn't know for awhile.
@@OrbObserver Scotland 🤝 France 🤝 Ireland -> fucking hating the English
I loved this video so much that I impulsively subscribed like it was a muscle memory! You have a very entertaining sense of humour and sort of a calmness that I truly enjoyed
Good job Pinely, taking one for the team
This is one of the funniest and most engaging videos I've seen in a while. Massive props Gabi.
Gordon is so wholesome if it comes out one day that he has some horrible dark secret that ends his career I’m gonna be devastated
All the dark horrible secrets are with his addict brother.
I think he was accused of cheating on his wife, which isn’t good but could be ALOT worse
Maybe if we stop calling celebrities wholesome and putting them on a pedestal, we won't be so shocked when they are rightfully held accountable for any wrongdoing they may or may not have done, they're just people who WE DON'T KNOW. He's a person with a fuck ton of money and privilege gained from cultivating his character over many years in the entertainment industry. Gordon Ramsay is not wholesome, his character is portrayed as wholesome.
@@Stressymessy good point
I mean... does it count that he's responsible for perpetuating the abusive nature of restaurant kitchens? It would be like if we made a TV show glamorizing hustle culture, then wondered why it's so common
Omg I love this video that I'm just seeing for the first time and I will totally use Trainwell thanks Gabi ❤
Someone clearly needed to show you how to cook after the Betty Crocker bake and fill pan video. That was TRAUMATIZING to see.
Gabi should have masterclass on roasting, maybe with Gordon if he has time.
I love the chapters and their very insightful and useful titles thank you TH-camr
gabi ramsay doesn't exist, he can't scare you
gabi ramsay: 5:43
"STUFFED 'belle' pepper" 😂 CUUUUUTE
1st time watching this and fell in love with your sense of humour! Great Video 🌟
i unironically started making my eggs like this after the video
Gordon and Thomas kellers master classes are honestly the best ones. Yes you can watch them on youtube do similar recipes, but that's not what this is about, the master class for both of them is basically a culinary course giving you the fundamentals, and being more personable, less rushed.
Gordons a great teacher and a master of his craft.
But is this charisma worth $180 in a world that is burning, is the real question.
@@angelalovell5669 Unmistakably, yes.
Didn't i watch this already
watch it again thanks
@@itsgabibelle already on it :)
@@itsgabibelle 😂😂
@@itsgabibelle Done
5:29 Cutting onion life hack that’s worked for me: pour vinegar on your cutting board before chopping the onion. Works every time!
Gabi knows youre a big fan of gordon ramsey so she served you this video twice, what a skilled chef
AYYYYY LEFTY GANG RISE UP
I've been enjoying Gabi's content while I'm at work the last few days but that moment is what made me hit the subscribe button lmao
Always entertained by your content, it's awesome!
10:19 YOO IS THAT A MOGUL MOVES CHESSBOXING SHIRT I SEE??? Gabi's a ludbud???? So cool!!
for the ones with the infinite ads just click print and you get to see the recipe without all the clutter
I love how I understand the full context behind Pinely’s Masterclass subscription and his questions to the ai chatbot
Loving these chapter titles btw. Thanks Gabi
0:42 as an Italian… thank you, Gabi 🙏
I was about to say “didnt I watch this yesterday?” But then I realized I did but I still need to have the red “watched” line on every one of Gabi’s videos
As someone who spent 2 quarters at the now defunct Art Institute of Los Angles in their Baking/Pastry program and who had to take an intro to cooking class, this checks out. It's a great introduction into the fundamentals of cookery. Everyone who considers themselves to be a "good" at home cook or enthusiast should know these things. Might even be a great refresher for seasoned (pun intended) cooks and professionals alike.
I laughed unnecessarily hard at the homemade Eggo waffles bit
If I would buy a masterclass from Gordon, it would only be if I would be yelled at and insulted by Gordon personally. Anything else is totally over the top and below my expectations.
5:01 i'm not chopping onions you're chopping onions
it's me, famous youtuber not annamarie forcino
wow gabi this truly is a masterclass of a video
To get a egg shell piece out of your eggs use the bigger part of the shell as a scoop. The little bugger will run away from everything else.
I once found his fanfiction on Wattpad but I controlled myself and didn't read it
About Gordon or by Gordon?
@@moara4144 about
@@moara4144yes
@@moara4144both
06:14 😂 Gabi doesn’t always watch TV while exercising, but when she does, she stands six inches away from a TV that is taller than she is! 🤣
Oh look! A video I definitely did not watch yesterday. So new and fresh.
Rip the video stats. Reuploads are rough in the algorithm😭
DO BOTH PARTS IM YELLING
7:05 For those who are not interested in a personal trainer ad lol
Ohh a new Gabi video😮
Honestly you gotta respect how much teaching content Gorden puts on the internet for free already. It just shows you can learn anything on the internet for free already if you know how to look for them.
The chapter names are hilarious 😂
Congrats on the 1 million subscribers!
loving the Pinely collab on this video
I gotta say, I just found this channel 17:37 minutes ago and by minute 3 I was already hooked into the sense of humour
love the names of the chapters
Bought my Dad Masterclass for his birthday one year, some of the recipes Gordons got on there are incredible, the duck one is craaazy
always love the Gordon Ramsay vids haha keep em coming
The best way to avoid crying when cutting onions is to wear contact lenses. It's one of the VERY few benefits to having terrible vision.
YOU'RE BACK LOL (it thanos-ed on me right in the middle of watching it)
As a kid i saw Gordon go to a slaughterhouse and then later on kill and grill his familys pigs.
I've been vegetarian for 7 years now.
Gabi doing the Hot to Go dance made me happy.
There's a full vid on her 2nd channel
Gordon is more businessman than chef atp. Has been for a while.
i love the pinely reference in her vid and the gabi reference in his vid
I recommend salting your scrambled eggs before cooking and letting them sit for a few minutes. Per Kenji Lopez-Alt, the salt helps loosen the egg proteins, so they hold on to water better when they start to tighten from the heat. It also makes the scrambled eggs more homogeneous, which might be something you want.
the queen has posted again
Good video. Love your aesthetic and voice
Reasonable financial decision tbh
I love cooking and really enjoy Gordon’s ability to teach so I would definitely pay the money just to have it all there and organized so I could glean everything easily, my mom never taught me how to cook so I had to figure it all out on my own so I could see why his class would appeal to other people too he’s very thorough which is nice if your entering into cooking clueless
I WASN'T GOING INSANE!!! 😵💫😭
I literally saw this upload yesterday and I was like, "Oh, I'll watch this later"
Later came, I couldn't find this video so I was like "I swear she uploaded. Did she deleted the video?"
I was questioning my memory 😵💫
Marco Pierre White paid for that class and left it 5 stars "Best comedy of the year, I almost believed he knew how to cook"