How To Master 5 Basic Cooking Skills – Gordon Ramsay

How To Master 5 Basic Cooking Skills – Gordon Ramsay


first how to chop an onion this is the root that’s absolutely crucial leave that on there you cut that off the onion will start to bleed and you’ll start crying rapidly slice go forward that weight of the knife do the work three fingers one in front two behind and this part of the knuckle is gonna guide the knife fingers on top of the onion point the knife towards the root and try to get as close to the root as possible nice long stroke and then push the onion back together push the knife halfway in to the onion slightly tilt the knife down one at the top and then gripping the onion like a tennis ball holding it together in place with the weight of the blade to cut through that onion to get to the base of the root again turn it round up and down motion and that’s what we left there no waste just the root and look there you’ve got a really nice finely chopped onion basmati rice the king of all Rice’s light fluffy delicious and I’m going to show you how to cook it perfectly now start off with 400 grams of rice rice in spot-on something to do now is just rinse off the dust and start cold water always and is rinse the rice that stops the rice from becoming clumpy in the pan and allowed it yummy nice light and fluffy once it’s cooked rice into the pan now to make a plain fluffy rice exciting we’re going to choose it three cardamom pods and just get the pods and just pierce them so it allows all that flavor to come out cardamom pods and then star anis now these are beautiful whole star anis it makes it really nice and fragrant salt and pepper lot easier to season the rice now then it is once it’s cooked we start to break up when you season once it’s cooked now basically one part rise to one and a half part water six hundred mils always started off in cold water cold water in onto the gas lid on bring it up to the ball as quick as possible and turn it down and let it simmer for eight to ten minutes and that’s the secret behind cooking great rice allow it to steam as it’s cooking do not lift that lid up lid off mmm it smells aromatic basically all the waters absorbed the rice has doubled in size and is nice and light and fluffy take the star in ease out the cardamom pods the all should have risen to the top pods out take your fork fluff it through basically just sort of starts to open thing back up once you’ve fought you through becomes really nice and light and fluffy and there that is perfectly cooked rice this is basically a fileted side of salmon it’s been taken off the bone and now skin off pick up your knife a really nice broad flexible affinity knife little sharpen lift up the base of the tail and then just Nick a little bit at the end there twist the knife almost as if it’s horizontally underneath the salmon pull the skin and you slice the salmon underneath and let the knife do the work now get your skin flip it back over and check your not leaving too much salmon on top of the skin pull it back nice and slowly get the skin wrap it around your fingers pull the salmon towards you and then just all the way through lay that down one nicely skinned salmon just like a perfect snake skin get your knife and just run the knife down and then with a pair of tweezers these are fish tweezers but you can use normal tweezers look for the head up and pull and with the skin being removed from underneath the salmon the pin bones come out a lot easier the pin bones only go to just basically halfway along the Filat one nice fill it of salmon beautiful it’s far harder working in the kitchen with a blunt knife than it is with a sharp knife the secret behind keeping a sharp knife sharpen it before and every time you use it first grip the steel feel really come to about holding still imagine you’re holding a tennis racket or you’re playing squash gotta be really comfortable with it now 45 degrees confident grip confident grip with a knife this is the butt of the steel really important to keep your fingers behind there you never grip US Steel with your fingers over that because the knife comes back in you just lost a finger always grip behind nice long strokes so we get the whole of the blade over steel stroke and we start from the bottom to the top so there across there across throw strokes over the top of the steel and then come back in to meet send back underneath it is so dangerous working in the kitchen with a blunt knife you can cause so much damage working with a sharp knife is ten times quicker more efficient now that’s ready to start chopping it can be easily undercooked or overcooked here’s how to do it properly first water in nice large pan to make sure that passes got sufficient room to cook evenly nicely seasoned absolutely crucial olive oil in that stops the pasta from sticking together reach up to the ball that’s the rolling boil the secret there it stops the pass from sticking together and it gently rolls it around now this is angel passed a nice thin pasta takes 304 minutes so into the pan there’s a hits the water it melts and then you turn it round tongs as that starts to melt gently twist that into the pan bring it back up to the boil if your better timing then set a timer beautiful to test it lift a little strand and you actually feel it with your fingers still nice and firm mmm I’ll dente not a bite not a strong buy but just really nice and firm inside definitely not crunchy and then into a colander drain the pasta in a light seasoned salt and pepper a tablespoon of olive oil mix that through that stops it from sticking together and look there you go beautiful pasta al dente mmm cook perfectly let’s give me a little raise okay and let’s get cooking and shall we that’s a big one

100 thoughts on “How To Master 5 Basic Cooking Skills – Gordon Ramsay

  1. Ummm – oil in the water??? No good Italian chef will put oil in the water because the sauce wonโ€™t cling properly. Thatโ€™s like pasta cooking 101.

  2. There is more than one way to do most things, yes? If you arent going to sauce your pasta, the oil is ok in the pasta. Because he seasoned the pasta and add more oil after cooking, I'm inclined to think it wasnt getting sauce. Angel hair is very tricky to not overcook and it can become globby easily. If you dont rinse the rice it will be sticky, "to some degree", which may be nice for absorbing soup or sauce but not for single grain fluffy perfection, in my novist experience.

  3. Horrible camera moves, zoom and hysterics close-ups. Why the cooking shows are so poorly filmed? They can't film normally?

  4. that rice looked a little wet. Talk to Iranians about proper rice cooking. I get it, he's Chef Ramsay, but my basmati looks less wet and I put a rag on my lid.

  5. Hi Gordon, I would like to thank you so much and say how helpful this was to me. Ever since I was a child I lost my ability to smell (which also affected most of my ability to taste), but I still cook for family. I just had a surgery a few years ago that has help regain just a little bit of my ability to smell and taste and I have found out how terrible it is to cut onions! Before my surgery I could cut onions any way I wanted to, but now I canโ€™t! Thank you so much on the onion cutting tip! Itโ€™s helped so much with joining the world of smellers!

  6. Mi profesor diciendo que el arroz se debe cocinar destapado y yo siempre lo cocinaba tapado y Ramsay tambiรฉn nada mรกs que decir

  7. El aceite en el agua no impide que la pasta se pegue es un truco falso, el aceite y agua de repelen y no funciona… me impresiona que diga algo tan absurdo siendo un chef famoso; lo que hay que hacer es dejar hervir el agua antes de meter la pasta asรญ al estar el agua hirviendo cocina rรกpido la capa superficial de la pasta e impide que se quede pegado en el fondo y entre ellos… me impresiona mucho que Ramsay diga algo semejante

  8. While he was cooking the rice

    As an intellectual asian

    Im highly dissapointed he season it

    IT SHOULDN'T BE SEASONED!!!

  9. One thing I wish he would have covered with the pasta is the heat level. I've seen far too many folks lower the heat to a low which turns the pasta into mush.

  10. Cheff Gordon Ramsay your terrific, what are your thoughts on ketogenic internment fasting eating and do you have any recipes on this plus, you have lost so much weight and look great, how did you do it and what is your exercise practice?

  11. If I was around Gordan Ramsey very long I would have to bend his nose with good right hook. He is rude on his competition cooking shows. Prick!

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  13. Hmm we don't cook rice like that, if I cooked rice that came out sticky no one would eat it. I don't believe that's the perfect rice. Loved the onion tip that's gone save me a lot of pain

  14. Gordon is wrong: no need to add oil to your pasta cooking water. Definitely don't do it if you plan to dress the pasta with a sauce, as this want cling to the pasta. If sticky, just drain them!

  15. Iโ€™ve been cooking since last year and Iโ€™m 13. I cook for my family a lot and whenever Iโ€™m in the kitchen Iโ€™m happy. Thanks for teaching us to not open the water works while chopping an onion. Now I can make spaghetti sauce in peace

  16. ๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž

  17. I am from Assam ,India . Nice to watch your Northeast program that joining cooking competition ..
    Congratulation ๐Ÿ’

  18. im gonna go ahead and say it, you made your knife more dull and also probably damaged the edge when you were banging the edge into the steel

  19. nice video,but the rice seems to look raw and really damp.In our country,we just wash up the rice(without any seasoning),ratio the water well(using our hand),and let it boil.When it starts pouring out(water),we turn it off.Then minutes(presumably 7) later,we slow cook it to puff up(or in short terms,cook)

  20. I saw your dhum-biryani… that is North Indian or Andra state…

    You come down to southern India like Mangalore, there is more ingredients than that… and has perfect blend, taste and aroma…

    One more secret, not many use biryani: is to add coconut milk… that helps sooth the stomach of all the spices added… like the way you cooked basmati.. 1/4 is coconut milk (out of 1.5 times measure) and rest water…

    I have tasted many types of Biryani but none so close as to the one mom prepared… the spices burn the stomach…

    https://m.rediff.com/getahead/report/food-christmas-recipe-chicken-biryani-and-macaroons/20161225.htm

    That's common, like I mentioned many do not use coconut milk and bay leaf… lesser the spice healthier the food..

    Will see if i can share the actual recipe.. but i liked when you said GET CREATIVE.. i do nutty experiments when i cook mostly… so till then u try it creatively…

  21. sorry ,when you sharped the knife you messed up . filet knives are only sharpened on 1 side to avoid cutting into the skin

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