Gordon Ramsay Answers Cooking Questions From Twitter | Tech Support | WIRED

hi my name is Gordon Ramsay welcome to chef support today we'll be doing Twitter right first question Hannah question to those of you who are good in a kitchen how do I mince garlic without a press and I show you take the clove of garlic this part of knife on there and literally handle there and that is super minced touch of salt in there and just chop it and within seconds you've got this paste because look the salt keeps it together and it stops it from using out onto the board in ten seconds you've got this beautiful minced garlic on the back of the knife good question now can cheese go bad I'm eating this cheese and it tastes funny but I'm a bit hungry come on Adam seriously the worst thing to do with cheese is taking out the fridge let it get up to room temperature leave it out for 24 hours and then refrigerate it that's the worst thing you can do once you've taken out and it's got really runny you have to eat it or discard it this is from Giles how do I know when my blue cheese has gone off blue cheese is impossible to go oh I think where it will turn sour if it tastes bad get rid of it it's as simple as that if you have any blue cheese left over the freeze it mix it into a butter and make a blue cheese butter which is fantastic on top of a steak especially with fresh off the grill Rory British food is so bad cheeky you talk to me about food at least we got a decent Prime Minister right Mary how do I stop this weird egg water situation with my scrambled eggs seasoning eggs at the beginning turns it gray sees them at the end that way you won't get water Ali should I eat a hot pocket come on seriously I mean there are so many more exciting things to eat and a freaking hot pot damn siree bands that how do you grate mozzarella without crushing it that's a really good question let me show you something really important so mozzarella get it nice and firm stick it in the freezer for 10 minutes before you start grating and literally use all the grater once you've started grating one side turn it over and great more importantly you get a much better yield Caroline what you when the sauce you're making has too much chili in it I mean first of all what you drinking if it's too hot take half out yeah and then continue cooking and let it down gently with fresh tomatoes a great way of getting rid of super hot chili Trevor right how does this make you feel what is that yeah that makes me feel sick Tana you need to see a doctor red wing fan I'm gonna make boneless pork ribs about for how long and what temp should I bake them at become tender you know the boneless pork ribs for me I cooked literally for 20 minutes and a pressure cooker take them out glaze them and then roll them for about 25 minutes it'll be so tender wolf chamberlain anyone know how the hell you cook a raw artichoke I'm not asking for a friend it's vinegar and water if there's no vinegar in the water then they'll go black so bring it up to the board put the artichoke in and a teaspoon of vinegar or slice of lemon and stick that underneath the artichoke and tie it to the actual core next Abbot gates right can I freeze half a roast chicken I have left over no don't do it the best thing to do is actually shred the roast chicken and make the most amazing soup get a great chicken stock we should have them a carcass that will last in the fridge up to five or six days this is from a me cooking device right I need to make an enormous quantity of bechamel would it be unwise to make it in one go always try to maximize I'm keeping it together same thickness at the same amount of seasoning rather than several batches next question Daniela how'd you know if my mac and cheese is tender without sticking my hand in a pot it doesn't seem practical of course it doesn't seem practical effect and a mac and cheese make sure you blanch the macaroni first two-thirds of the way and just allow one third to finish in the oven next oh no I have no horseradish to make my cocktail sauce what do I use now start of a cocktail sauce a touch of chili sauce and then this little baby here it's a Worcestershire sauce that will give it the spice you need so don't worry too much about the horseradish Glen just straining chicken stock through cloth help with skimming the fat no it doesn't it makes it cloudy the best thing to do on skimming of stock is to let it set and put a couple of ice cubes on top and it will bring the fat up and for me I get a slice of bread and I skim the top of my stop with a slice of bread that will absorb all the fat leaving that beautiful stock underneath how'd our cameras our cumberly without a cooking torch take an old spoon that you don't use put it on the gas flame get it really nice and hot and stick that lightly over the sugar and it will caramelize it instantly get it too hot then you'll destroy the cream Michael Gordon trying to decide between buying a Santa Japanese knife or general will show use for me the secret of a great knife is in the handle so when you find a knife has got the perfect handle it needs to be weighted Henkel for the knife's I use a great handle and a firm grip that's 90% of the work get comfortable with the handle it's the secret to great chopping Precure right I've never tried hollandaise sauce how do I know this is right so that looks like it's a great start if you airy ate it it can take so much butter if you don't lift up those egg yolks then it splits basically breaks so airy ate those eggs first and make sure that heat and the meat is not too hot a question from Steve G put too much salt in my bolognese sauce Robert ater will draw out the salt right no Steve it won't first of all take 1/3 of bolognaise out a touch of sugar and let it down with a touch of creme fraiche creme fraiche will lighten up the flavor and get rid of that salty taste Faye writes me internally trying to figure out how I would make a scotch egg do I use a hard-boiled egg or do I wrap it after with the sausage so the delicate part there try and make a soft-boiled egg and that way it stays nice and creamy firm up the eggs and then lay out the sausage really thinly and wrap it nice and tightly good question am i gourmet chef yet I mean seriously you need to take two slices of bread and stick them on your ears and that's what you've got an idiot sandwich got longshot but near enough self-taught but still very much learning what can you best recommend to complement a Wellington the most amazing cream mashed potatoes whole roasted carrots whole roasted parsnips glazed with honey and then with an amazing Madeira sauce good luck Sam what should I do with a dark green part of the leeks can't see myself throwing this better way really good question this part here okay is the magical moment take your bay Leafs place in side take your rosemary place that inside and I spring at a time and then look follow that up and then from there you just roll it so it looks like this incredible tea bag and what that does it puts together an amazing bouquet garni tie that on to your pan put the bouquet garni in stock and it becomes this incredible flavored beautiful teabag cocoa right so Gordon in your opinion what size pasta sheet should I use for a good ravioli I use size 3 but they feel a bit thick sighs - so forget buying sheets make fresh pasta and get used to cranking in that machine but the thickness of the past that depends on the filling so if your filling is cooked then you can go super thin if it's undercooked then you go super thick this is from mo bucks what is foie gras torchon Taschen isn't is that there's at eat hours of cloth as they poach in the cloth it protects the foie gras so it's basically foie gras wrapped in a tea towel and poached Allison Gordon if I invite you to my birthday party which you can i'm the shittiest and the worst guess you'll ever what a dinner party trust maybe sorry Allison happy birthday that was Gordon Ramsay chef support finished thank for that

Channel: WIRED

Views: 28,766,758

Rating: 4.9531426 out of 5

Keywords: gordon ramsay, gordon ramsay interview, gordon ramsay twitter, gordon ramsay recipes, gordon ramsay wired, gordon ramsay tech support, gordon ramsay cooking tutorial, tech support, gordon ramsay twitter roasts, gordon ramsey, gordon ramsay roasting, gordon ramsay explains, gordon ramsay answers, gordon ramsay answers questions, gordon ramsay reacts, tech support gordon ramsay, gordon ramsay teach, gordon ramsay ama, gordon ramsay cooking tips, gordon ramsay tweets, wired

Id: kJ5PCbtiCpk

Length: 8min 8sec (488 seconds)

Published: Tue Feb 28 2017

Reddit Comments

[u/Capnlanky]

Cheeky fucker.

[u/workymcwork]

That garlic and salt trick is genius. Does anyone know what type of salt chefs use to sprinkle like that? Is it just sea salt in an open container?

[u/DallasNite]

That dude with the ice cream in the coke machine lmao

[u/Dangerpaladin]

Idiot sandwich. Classic Gordon.

[u/GreedE]

If you haven't been on his Twitter of him roasting people's shitty cooking, do it right now.

[u/architecty]

At least we have a decent prime minister

ಠ_ಠ

[u/sychian]

We are approaching maximum internet: A Reddit post of a YouTube video by Wired about a guy posting on Twitter.

[u/Liquidbible]

I love this man. His passion about food is incredible. I'll watch a Gordon cooking video every time they're posted.

[u/Yaverland]

4:09

Whoever was in charge of the account misspelled Worcestershire.

Not a big deal but a good excuse to repost this.