50 Cooking Tips With Gordon Ramsay | Part One

first up how to keep your knife sharp 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 comfortable about holding the still imagine you're holding a tennis racket or you're playing squash you've got to be really comfortable with it now 45 degrees confident grip confident grip with the knife this is the butt of the steel really important to keep your fingers behind there you never grip a steel with your fingers over that because the knife comes back in you've 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 slow strokes over the top of the steel and then come back underneath then 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 10 times quicker more efficient now that's ready to start chopping to stop your chopping board rocking or slipping a great tip is to simply wet a kitchen cloth kitchen paper or tea towel and place it underneath [Music] now you can chop with confidence [Music] my next top tip is get the most out of your humble veg peeler it's brilliant for slicing ultra thin ribbons or veg perfect for asian dishes great for making long delicate parmesan shavings to top soups and salads it also makes wonderful chocolate curls your pepper mill is more versatile than you might think tighten the top screw to get finely ground pepper ideal for soups and sauces [Music] for general seasoning you want it medium ground so set the screw in the middle and loosen it right off for coarse pepper perfect for steaks and fish [Music] peeling garlic for one clove simply bash it with the back of a knife and the skin comes off easily for a whole head crush separate into a bowl cover and shake hard for about 10 seconds then simply pick out the peeled cloves how to chop an onion this is the root that's absolutely crucial leave that on there if you cut that off the onion will start to bleed and you'll start crying rapidly slice going forward let the weight of the knife do the work three fingers one in front two behind and this part of the knuckle is going to 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're left there no waste just the root and look there you've got a really nice finely chopped onion so much great cooking depends on starting with a high enough heat if a recipe calls for a hot pan put it on early so it gets smoking hot and always remember to preheat your oven at least 20 minutes before cooking a clean cook is an efficient cook my tip for a tidy cooking area is to always have a waste bowl next to you it saves you going back and forth to the bin never add salt to eggs before cooking them because it ruins the texture and dulls the color instead save your seasoning to the very end [Music] the key to cooking meat is to make sure it's at room temperature before you begin cook straight from the fridge the mussel fibres will be tight which results in tough meat and always let it rest afterwards so it relaxes becoming tender and juicy how to de-seed chili to get the seeds out hold it upright and just rub the chili between your hands the seeds are incredibly hot just releasing them from the inside tapping it down and then again just a final little rub now cut the top off and then just open up and look they come out like little miniature smarties from there cut the little bottom bit off amazing next a great tip for using spare chilies using string tie together the stalks then simply hang in your kitchen in just a few weeks you'll get your very own dried chilies great crumbled into dishes for adding heat on demand chilies are surprisingly versatile if you love them in savory dishes my tip is to try adding them to melty chocolate ganache for chocolate chili truffles or sprinkled over fresh fruit like mango or watermelon a great tip to prevent burning sensitive skin when working with chili's to get rid of that spice and that heat on your fingers a little bit of lemon squeeze a little bit of lemon juice and that instantly gets rid of the heat fresh lemon juice spice up your drinks for a mexican twist add a dash of hot chili sauce to beer or using cocktails to give your drink a very different sort of cake first how to zest the lemon the important part is not to zest any of the pith watch the following technique and i'll show you how we've got these original graters really important when we use this we use the the fine zester not the big rough one not the one for slicing and not the other one for grating this little one here onto a plate because it's always easier to lift off from the plate than it is the board and the most important thing about zesting a lemon is nice long strokes but twisting the lemon round every time we go down we twist same with the orange and same with the line a little tap if you go too far let me just show you look you got that white bitter piff that destroys the wonderful zesty flavor and look that's what we're looking for there this really nice vibrant lemon zest delicious garlic is a key ingredient in so many spicy dishes my tip for finely chopping a mincing is add a pinch of salt for abrasion which helps break the fibers of the garlic down for a much better result for getting the most out of root ginger simply remove the skin using a teaspoon it's easier than using a knife and you can get around the tricky bits or just keep the skin on and give it a good wash [Music] never throw out vanilla pods there's a ton of flavour left in the skin stick inside jars of sugar and leave to infuse great to sprinkle on cakes biscuits or porridge when grinding up spices if you have any left over you can store in an airtight jar for up to two months great for a spicy kick to have at your fingertips a great cheap staple how to cook the perfect rice basmati rice the king of all rice is light fluffy delicious and i'm gonna show you how to cook it perfectly now start off with 400 grams of rice rice in spot on so what i'm gonna do now is just rinse off the dust and the starch cold water always and just rinse the rice that stops the rice from becoming clumpy in the pan and allows it to become really nice light and fluffy once it's cooked rice into the pan now to make a plain fluffy rice exciting we're going to infuse it three cardamom pods and just get the pots and just pierce them so it allows all that flavor to come out cardamom pods and then star anise now these are beautiful whole star anise it makes it really nice and fragrant salt and pepper a lot easier to season the rice now than it is once it's cooked you start to break it up when you season once it's cooked now it's basically one part rice to one and a half part water 600 mils always start 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 [Music] it smells aromatic basically all the water's absorbed the rice has doubled in size and is nice and light and fluffy take the staranise out the cardamom pods they all should have risen to the top pods out take your fork fluff it through basically just sort of starts to open everything back up once you've fought it through it becomes really nice and light and fluffy and there that is perfectly cooked rice always make the most of your leftovers use last night's rice in stir fries scrambled up with eggs or it's simple to make a delicious fresh salad remember a good cook wastes nothing a great tip for stopping potatoes apples and avocados from going brown wing cut simply cover with water and add a squeeze of lemon the acidity stops the flesh from oxidizing which is what causes the color to change herbs are great for adding flavor without spending a fortune to keep them at their best simply place them in a glass of water and they'll stay fresh for up to a week and if you've got extra herbs left over save and waste by making an amazing flavored oil place wash and dried stems in a bottle cover with warmed olive oil then seal and leave to infuse great for salads pastas and drizzling on veg cooking pasta a great budget basic to keep in the cupboard it can be easily undercooked or overcooked here's how to do it properly first water in nice large pan to make sure the pasta's got sufficient room to cook evenly nicely seasoned absolutely crucial olive oil in that stops the pasta from sticking together bring it up to the ball that's the rolling boil the secret there it stops the pasta from sticking together and it gently rolls it around now this is angel pasta nice thin pasta takes three and a half to four minutes so into the pan as it 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 you're bad at timing then set a timer beautiful to test it lift a little strand and you can actually feel it with your fingers still nice and firm al dente not a bite not a strong bite but just really nice and firm inside definitely not crunchy and then into a colander drain the pasta in a light seasoning 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 cooked perfectly a tip for making the most of spare bread blitz leftovers into breadcrumbs great for stuffing or crab cakes or cut into chunks and freeze for perfect croutons on demand or simply tear a news in a delicious rustic salad dried pulses like chickpeas or lentils are great for soups and stews and cost pennies but don't season them until the end of the cooking or the salt makes them go tough for perfect boiled potatoes always start them off in cold water and never boiling water this way by the time the centers of the potatoes are cooked the outside won't be falling apart and when you're cooking potatoes always cook extra so there's leftovers they're fantastic to have on hand for making my delicious gnocchi and potato rosters for a classic bubbling squeak with how to skin and debone a fish the hassle-free way this is basically a filleted side of salmon it's been taken off the bone and now skin off pick up your knife a really nice broad flexible filleting knife a little sharpen lift up the base of the towel 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 you're not leaving too much salmon on top of the skin pull it back and 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 snakeskin 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 pinboards only go to just basically halfway along the fillet one nice fillet of salmon beautiful there's still plenty of flavor in the trimmings from affiliated fish my tip is don't waste those fish bones add to water wine a bay leaf and some chopped veg to make a simple but versatile fish talk at home the perfect base for a delicious fish soup [Music] a great tip for intensely flavored stress-free veg is to steam them in their own juices simply add to a pan with a knob of butter and seasoning then cook on a low heat with a lid on to lock in the moisture [Music] for crispy roast potatoes you can depend on my tip is to parboil them leave them to steam dry then sprinkle them with semolina or flour and give them a good roughing up this ensures they go really crispy in the oven a great tip for browning meat or fish is to dry with kitchen roll before you cook it then you'll get a much better color too much moisture makes the meat steam instead of sear and you'll lose that rich brown crust like the one i got on those sticky pork ribs my tip for amazing tuna capacho is to freeze it first and it will slice beautifully it's wise to save leftover wine for cooking my tip is to freeze the remaining wine in freezer bags or ice cube trays it's great in stocks and sauces [Music] when you freeze soups or stews in tubs the tip is not to overfill them leave room to expand in the container a great tip for a cheese homemade ice cream buy a high quality vanilla ice cream and make it your own by mixing in berries chocolate or my favorite rum and boozy raisins [Music] a fantastic tip for leftover lemons and limes is to cut them into wedges freeze and use them like ice cubes they won't water down your drink and they'll also add flavor first up how to join the chicken for your favorite real fast food dishes open up the legs and just pierce the skin there careful not to cut into the breast and hand on top of the breast and pull the drum back pop out and then slice the knife straight across there's the thigh there's the drum get your thumb and feel the joint and with the weight of the knife just slice these through now two beautiful thighs now a bit of a chef's tip halfway down the drum just sliced through onto the bone and then from there scrape the tendons and then hand down nice and firm on top now this beautiful bone presentation as it cooks it cooks evenly now pull out the wing feel where the end of the joint is and just slice in there through a beautiful big whole delicious wing now this is the rolls-royce part two breasts that's the breast bone there place the chicken on the board and then just slice down on the back of the crown everyone always cuts around just tilt it upwards straight through that way we get straight to the center of the carcass and therefore there's no waste and look we end up taking off these plump chicken breasts nice two drums two thighs two wings two breaths of chicken and one amazing carcass for a stock and not an ounce of waste a great tip to stop your skewers burning when you're making kebabs is to soak them in water first or for skewers with added flavour strip your rosemary branches of their leaves and use instead [Music] for no fuss marinading my tip is to place fish or meat in a plastic storage bag while they marinate it's easy to store and there's less cleanup lime juice or lemon juice make great marinades my tip for getting maximum amount of juice from a lemon or lime is to roll it hard under your palm for a minute before juicing lemons are also useful for rice add a couple of drops of juice while you cook it to keep your grains looking nice white and bright i want to cut my steak rare so by touching the steak i want the same feedback as it is on the inside of my thumb that's rare as it starts to cook it gets a lot firmer medium is there semi-firm with a slight resistance well done it's there rare a great tip for getting meat or fish to cook faster is to score it which allows the heat to penetrate quicker this also allows marinades to be absorbed more deeply for stain-free tupperware coat it thinly with oil which acts as a barrier between plastic and food it's so easy to make your own chili sherry to use in quick stir-fries or sauces take 450 mls of dry sherry such as fino and using a funnel pour into a sterilized bottle add five whole thai chilies seal with a cork or lid and leave to infuse for a couple of weeks my tip for using any discarded chili seeds is plant them to grow yourself some new chili peppers plant in an egg shell or seedling trays start them indoors and move outside when they're ready you

Channel: Gordon Ramsay

Views: 2,436,345

Rating: 4.9568558 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay onion, Gordon Ramsay cutting onion, Gordon Ramsay cooking, Gordon Ramsay tips, Gordon Ramsay cooking tips, cooking, food, cooking tips, Gordon Ramsay knife, Gordon Ramsay how to, Gordon Ramsay easy, Gordon Ramsay cutting an onion

Id: BHcyuzXRqLs

Length: 20min 19sec (1219 seconds)

Published: Thu Apr 01 2021