
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
Gordon Ramsay is the type of guy, to cook rice with a mountain bike.
Gdoean't he know you're not suppost to stir the rice with a metal fork? It breaks the rice :/ use wood or plastic
Who knew somebody would be able to make cooking look so sexy!
Can you use oil instead of butter for a roux I just ran out of butter
Good advices !!
Although I think that in fact for long pasta it is better not to add oil to the water since then the tomato sauces will slip from the noodles and this will remain on the edges of the plate and at the bottom of it.
Check it out.
Regards !
pasta does NOT need any oil! spilling some in the water is just a waist of oil an does nothing except swimming around on top. after cooking you usually want your pasta to take on some sauce. adding oil to them after cooking prevents that. even if you just want some pesto on them ist better to throw a sip of the cooking water in instead of additional oil.
oh…. edit just told me… if you have to put salt on your pasta you didn' t have enough salt in your water.
Who grips a tennis ball like that??
Perfect onion choppings to put in homade ramen broth
i got a gordon ramsay ad on a gordon ramsay video
Are you nervous or on some kind of drug? All that bouncing around is annoying to watch.
Fu*^k this guy he can't cook for shit ..
good … where are you from?.. and your vegetarian ??
Olive oil in water? You kidding? 😂 That has literally no effect… In Italy some use to put a small finely chopped potato into the water, that works
Im asian so i know how to cook rice.
Open box.
Poke a few holes in plastic.
Put in bigger box and add matching numbers.
Push cook.
Remove.
Eat.
I do hope Gordie has learned……NO OIL IN THE PASTA…..when cooking.
What? You wash your rice like that, Chef? How the starch will remove well in the rice if you use your strainer? Use your pot and put the uncooked rice then wash it twice then just measure your rice using your finger, your water must be proportioned to your rice so that it will cook well.
Nice… long… strokes… just the way she likes it.
Crackhead energy
4:55 I laughed so hard when the salmon slapped onto the countertop
Salt and pepper on everything
beautiful salmon, been taken off the bone, now SMACC SKIN OFF
I just get tears seeing him cut that up
Sorry, but that isn’t how you sharpen a knife.
Olive oil on pasta? Are you nuts? Now the sauce isn't going to stick.
STOP SAYING FILET WRONG! LMAO
https://www.youtube.com/watch?v=PcdjF3Ddo74
Could you just zoom in a little bit more I cannot see ~_-
PULL the skin 3:51
I never thought I be learning how to cut an onion
This is basic cooking? I thought frying an egg was basic. What a Sad life I've lived.
That wasn't a "Perfectly cooked" rice!
Instead of table spoon I think Gordon meant a table of olive oil 7:17
He knows his stuff. Yall mediocre ppl need to learn stuff. Basic asses. Thank God i learned cooking and im caribbean
Who else feels Their Eyes watering
That's one beautiful piece of salmon there.
About sharpening a knife though: what he's doing is technically honing the knife. That can help keep a knife sharp if it's already properly sharpened, but it's not going to make a dull blade sharp
So i need to cook dinner for a few days and the last time i used an oven i caught it on fire, so i want to avoid it. Any recipes i could use???? Help
I am Italian and can assure nobody in Italy cooks pasta in OIL Water what the fuck fry it while your on it no?
Hi Gordon, I’m a really big fan pls subscribe my channel. https://youtu.be/Y28SQQW5jeo
My mother always burn her rice and it smell like smoke When she makes it i say i dnt want any of that cigarette rice
I'm in love with this man
Star anus
Gordon: And that a perfectly cooked rice
Asians: wHUt?
me just being born:
My circumcision doctor: 3:30
He can' t coock either…..
Soaking Basmati Rice in cold water for at least 30 minutes before cooking brings out the best texture and flavour
Cocaine maybe or jus the pp dance all the time
6:21 Crap. The oil stays on the surface. No need at all
Loool I laughed the way he cooked the rice 💀💀🤦🏽♀️
Every Italian chef I have ever seen says NO oil in pot when cooking pasta.
After watching this video. Me: Tried cutting an onion. “Oh, I cut of my fingers nice progress self—oh wait that isn't part of the video right?”
Gordon’s restaurants are closing all around the world. It would be really funny if someone had a tv show where they helped Gordon to manage his failing business and where they would swear at him all the time. 😆
this guy poison person
How and or why so many kids. Penis in . An now I'm pumping. Stop squirming. Why r u screaming for fucks sake . Penis out . Your not redaye
Pepper in rice doesnt taste good
After watching gordon I think a little bit is fine
way to go
https://youtu.be/Rj3g-Y1eeSw
Cool but why are you jumping around so much ?
Even tho I enjoy it, I don't get THAT excited when I cook
Definitely you can't cook rice…
This is the calmest I have ever seen him act😂😂😂
He has kids😧😧😧
Gordon looks like he's gonna start dancing anytime in the duration of the vid haha
Won't you Ramsay your camera man cuz he sucks
What do you do with samon skin??!
The camerawork here is garbage! Zoom out, keep it in focus, and stop moving around like a puppy with ADD!
2:44
Do not lift that lid up…
Lid off
Good thing Chef Gordon is left handed…. I'm proud to be left handed 15 year old girl… T^T
3:24
this shit was already deboned (how to skin and debone salmon)
I love the way of he say "pepper"
I have a small advantage can be big but nahhh
His knife is more sharper than ours😂
"A tablespoon of olive oil"
"Two shots of vodka"
See no diffrence…
Present time: *decides to do all those things.
Present time plus one minute: *puts a ready meal in the microwave
Stirring the pasta while it's boiling in the water stops it from sticking. Adding a few spoonfuls of sauce after straining does the same. Any Italian cook will tell you never add olive oil to pasta water. It stops the sauce from sticking to the pasta in the plate. Love Gordon but I have to disagree with him on this one.
I love your videos, excellent cooking skils.
കത്തി അതിൻറെ പണി ചെയ്യട്ടെ
I honestly thought he was going to cook the rice the same as most English people do, with a pan full of water then drain off. I was please to see he was spot on. Always wash the rice, measurements as he said give or take. Use a see through lid with a little hole in the top for steam release. Once it bubbles up to the lid as he said turn id down to a simmer until you can't see any more water or little bubbles. Turn it off and leave it for 5 mins. Serve.
Absolutely hate the shitty camera work. This ridiculous way they move the camera all over the place like they need a wee is the worst, and it's creeping into dramas more and more. The idiot who started this should have his balls sauteed.
Hey, I can cut an onion finer and faster than Ramsay. I always find all my 3 cardamon pods in my rice – Ramsay only found 2… I remove the pin bones like a 'pro' before removing the skin because the fish is more structurally sound with the skin on. It's called 'honing' your knife – you 'sharpen' your knife when you can no longer hone your edge properly. Ramsay… olive oil in pasta water… what… the… actual… fuck? My mommy taught be better than Ramsay.
I love Gordon’s manerism while explaining stuffs. Like he’s going to jump. 😂
Never ever put Oil in the water to cook pasta.
You can sharpen most knives perfectly well on the bottom of any ceramic cup or mug; you can always find a rough, uncoated ceramic ring there. Very handy when you're e.g. traveling.
No need to add EVO to pasta water…
the level of esotericism in cooking just goes to show how fucking fat we are.
That's odd from a three star chef. That rice recipe works with that pan, that amount or rice, and that amount of water. If you double that recipe, you get soggy rice. If you halve it, it will burn. If you use a different shape pan, you lose either more or less water to evaporation. Basically you need a 1:1 ratio of water to rice, plus an extra depth of water no matter what shape your pot, or what amount of water you are using. Try adding extra water up to your first joint on your pointing finger to start with. Then adjust accordingly next time, but that will work. Any pot, any amount of rice. If you dont believe me, cook Gordon's recipe in a frying pan, then a tall pot (with lids). Or ask anyone from a country that eats rice as the basis for most daily meals. This explains it better than I can. From America's Test Kitchen – https://www.youtube.com/watch?v=DJFU7ezipbg Sorry Gordon, I love all your other work 🙂
Precooked pasta?? Gordon I'm surprised. How dare you not make your own? (Just a joke)
White man teaching Asians how to cook rice????
Asians: Lmfao
He's honing a knife, not sharpening it! How does he not know this?!
"Just like a perfect snake skin, TSSSS"
that is honing the knife, not sharpening it… not to mention am i the only one cringing at the degree of angle he is using???
I cant even sharpen a knife
I want to low key marry him …i been crushing on him too long 😶
Rice weren't perfect . Sorry , but you could have done better .
Did he put salt in at the beginning of cooking the pasta? (Right before you put the olive oil in) 6:19
❤️ chef Ramsey
I not Harding but Gordon is really obnoxious lol
How my mom beats me.
4:58
Btw just a joke guys I'm not being serious
HOW TO BE GORDON RAMSAY
Thanks for sharing with us, just subscribed💖
https://youtu.be/oP6VhuBVOuw
Its so hard to do when you can't find all the ingredients at Wal-Mart 😥 must be nice to have such good skills 🙁 I will someday get your books and give it my best. If you can do it then so can I and ANYONE!