Gordon Ramsay's Ultimate Guide To Slow Cooking | Ultimate Cookery Course

take it easy because it's time for my ultimate slow cooking the slow cooking is one of the best weapons in this chess arsenal not only is it easy it's also an incredible way to transform meat into mouth-wateringly melting dishes mastering the art of slow cooking is something every cook should learn first up my phenomenal slow cooked beef short ribs slow cooking is a brilliant way of getting lots of extra depth and intensity into your dishes the secret is to lock in all those flavors at the start and let the ingredients do their thing as it cooks these are beef short ribs and there's basically five to six bones across there and as the short rib cooks if six that burn the bone implants flavor and the meat just sort of melts cooked slowly gives it that nice level intensity slice alongside the bone stray down you see that marbling that sort of disappears and disintegrates I'm cooking them in a roasting tray get it on the heat until nice and hot seasoned beef short ribs beautifully olive all in both on the top will start coloring that in [Music] really important to give the beef short rib a really nice sear if he didn't brown the meat off it goes in the oven and it looks like boiled meat so you really want that not only start rich coloring just cut the garlic in half slide that down the side it's gonna give that beef an amazing flavor to give body to the sauce stir in a heaped teaspoon of tomato puree I'm just hitting the bottom of the pan but that's amount of puree and we call it cooking out of smother puree otherwise it just goes in there raw and it gives this sort of tartness for the braised short ribs red wine in don't use an expensive bottle of red wine there's no need bring the wine up to the boil and reduce it this burns off the alcohol and concentrates the flavor it makes a big difference when you reduce the red wine down by half because it gives that nice dark rich intensity one of my garlic that it's just a sweetener thing up incredible stock in leave stock perfect chicken stock fine just to about an inch underneath the beef short ribs bringing up to the ball to lock in all that flavor as the beef ribs slow cook cover them so they braise from the bottom and steam from the top into the other between half hours 170 to 180 degrees in she goes the great thing about slow cooking is you do most of the work in advance and then put your feet up five or ten minutes before good beef short ribs come out of the oven start your garnish this is like cured pancetta but what nice thick lardons nice big thick sticks of crispy bacon [Music] these are delicious and chestnut mushrooms I'm almost slicing just gonna cut them in half look at the color on those lardons now all the whites raw fat I've disappeared alarms are shrunk right down and all we've got there now is the proper bacon mushrooms in beautiful so the mushrooms get seasons from the bacon I'm pan frying these separately to the beef so their main crisp another different texture leave that to cool down now this is like Christmas day from it when you unwrap that fall wait you see what's underneath it [Music] mmm-hmm Wow I smell incredible lift place on your tray beautiful to make a fantastic rich deep sauce press the soft roasted garlic through a sieve into the cooking juices that nice pureed garlic coming through there as that it's gonna make the most amazing slave scrape all that off the sieve nice then just start sitting all that lovely braising liquor well in that smells delicious take your sauce and just glaze do them individually they deserve that respect spoon on your bacon and your mushrooms you should be generous with these mushrooms I'm telling you they taste amazing flat leaf parsley all that freshness over those amazing ribs incredible never ever be embarrassed about going to your butcher and asking for cheap cuts because the results are incredible amazing beef braised short ribs with bacon and mushrooms mushrooms are one of my all-time favorite ingredients I use chestnut mushrooms with the beef short ribs because I love their firm texture nutty taste but there's a huge range of other mushrooms that are great for slow cooked dishes and when it comes to buying them there's one expert green grocer who's a fountain of knowledge borough markets Fred foster family oh really you get a salad school with other 20 years of experience you could actually write his own mushroom encyclopedia mushrooms as soon as you pick them the moisture starts coming out of them so you need to buy them when they're fresh certain products you smell for flavor and they tend to be fruits mushrooms don't smell nice at all they smell kind of metallic really so you have to use your eyes as your guide of what you buy the mushrooms really really important wild mushrooms are literally grown wild in the forests they're just quality wherever they are this is morel mushroom a fantastic products so hard to find in the world it's almost got an apricot a type of flavor earthy woody and of course as you cook it the flavor increases for extra flavor and texture highly prized morels are ideal when added to slow cook stews and casseroles as are the trumpet de L'Amour which have a deliciously rich flavor another wild type to try is the Shan Trail it's subtle fruity flavor is delicious and perfect fried with butter parsley and garlic when you're dealing with wild mushrooms you need to clean them it can be quite a slow process it's with a soft brush don't use water never use wok with mushrooms it deteriorates the mushroom rapidly oyster mushrooms are very meaty mushroom just a lovely silky smooth flavor really nice how do you tell whether it's fresh those gills are bright never cut an oyster mushroom always tear it little whiteness of that beautiful that would be great if it was old although also found wild oyster mushrooms are more commonly cultivated along with a similar type the enoki their delicate taste is great in salads and soups finally Fred saved the best until last the course of the pinnacle is the truffle they are really really so often the smell is so intense that smell it's it's hard to describe because it's such a unique smell the more expensive the truffle the more intense the smell so that's why you use such a small amount on a dish it's amazing the way they get these they used to use pigs of course they don't do that anymore they use dogsville because the pictures to eat more this magical tasting fungi is by weight one of the most expensive foods in the world it's phenomenal eaten raw shaved over pasta or risottos or drizzle of truffle all turned slow cook stews into something out of this world people actually scared of mushrooms on my say-so it's amazing really they shouldn't be because take away the fear and just close your eyes and taste them they're just amazing there they are amazing [Music] cooking all the ingredients in one dish helps lock in taste and get great flavors working together here are three recipes that turned civil ingredients into amazing dishes first up a fantastically aromatic melt in the mouth treat port make curry with mango salsa for the curry paste and chopped lemongrass chili fresh ginger garlic and kaffir lime leaves - a pestle and mortar next put an aromatic ground cinnamon and coriander a pinch of salt black pepper then bash it into a rough paste finally add olive oil to loosen and your paste is done now on to the pork neck add a glug of olive oil to hot pan and brown the diced meat carefully make you short each side hits the heat locking in that flavor removed and in the same pan cook sliced onions little brown around the edges at the curry paste and fry to release all the intense flavors then put the pork back in along with a coconut milk and stir next add chicken stock palm sugar more kaffir lime leaves soy sauce and fish sauce to taste then simply simmer for an hour [Music] slow-cooked for succulents spicy super easy to make and wonderful serve with fresh mango salsa pork make curry my next easy slow-cooked recipe is incredible spicy Szechuan chicken thighs [Music] first marinate the thighs with soy sauce and shouting wine which is made from fermented rice and tastes similar to dry sherry chicken thighs do a lot of work so they need more cooking but cook properly they're moist under the tasties part of the bird next add rice vinegar water and season and leave to marinate for up to two hours then chop garlic chili and ginger add olive oil to a hot pan and fry until softened add Szechuan peppercorns and orange zest next add the marinated chicken thighs along with the marinade then throw in a pinch of sugar and fry the chicken into as lovely and brown and the sauce is deliciously thick [Music] at least with chopped spring onions at lager soy sauce and a few drops of sesame seed oil - marinated for flavor sweet and spicy chicken a fuss-free wonder my final slow-cooked dish that transforms simple ingredients into unforgettable food is simple beef brisket start by seizing the meat well brisket is a cut of beef from the breasts it's inexpensive but it's fitful royalty with long slow cooking place it into hot casserole dish with a little olive oil and brown on all sides [Music] next make a tasty broth to flavor the meat into the dish add chopped carrots celery a whole bulb of garlic cut in half peppercorns aromatic close and freshly ground nutmeg [Music] pour in hot water to braise the brisket bring to the boil and cover tightly then transfer the dish to a low oven and cook for three to four hours cooked low and slow the results are amazing tender melt in the mouth meat fantastic with roast potatoes or in sandwiches with lots of mustard but I like it best with tangy piccalilli in the oven in under 10 minutes then all you have to do is sit back and wait so easy and absolutely delicious what's not to love about my succulent beef brisket 5 more of my 100 tips to make your home cooking easier [Applause] starting with how to cook duck breast perfectly the slow way duck breast never be scared about cooking this bird absolute delicious very healthy first oven on 200 degrees and then salt pepper now the salt will help to extract the water out of the fat nonstick pan no oil but start the duck breasts in the pan cold skin side down it feels and sounds a little bit weird but we put them into a cold pan and turn the heat up gradually it starts to release the fat if we put them into a hot pan it seals them in and the fact stays in there we want to render that fat down 90% of that duck breast will be cooked on its skin keeps a duck nice and moist but more importantly it stays crispy once the fat comes out turn the duck over nice high hot heat seal the duck now they're going in the oven skin side down 200 6 to 8 minutes if your pans got a plastic handle it then transfer the duck breast onto a tray but make sure you put the tray into the oven to get hot first cooking duck is like cooking a piece of beef and you can't slice it piping hot all the goodness runs out just quickly turn it over push your fingers in there and it's slightly resistant but still quite bouncy and that confirms they're quite pink in the center but the important part now is leaving that to rest let them cool down and then we'll slice them keep that excess duck fats and there you go next time you're selling potatoes you just take them to a completely different level now slicing the duck just slice it an angle not too thin just ice it thinly it goes cold quickly so a nice thick slices nice crispy skin on top and a beautiful plump roasted duck all the white fat gone nice crispy skin absolutely delicious another slow cooking tip is when slow cooking stews and casseroles fat will rise to the surface to get rid of any excess oils my tip is to remove them with kitchen paper before serving this also works brilliantly on gravies and sauces many great slow cooked dishes start by browning the meat as the meat cooks lots of flavors get stuck to the pan to get it into your sauce deglaze with wine stock or vinegar never add soft herbs at the beginning of slow cooking at all to delicas the tip is to add them at the end for that Hill fresh flavor and vibrant color a great tip when frying fish is to always fry the skin side down to keep it crispy and always later foot is away from you when adding to the pan to vent hot oil from splashing towards you [Music] slow-cooking isn't exclusive to just savory dishes it's a clever way to transform fruit into wonderful desserts giving them an amazing sticky jammy intensity invest a bit of patience and my next recipe pays off big-time indulgence and bursting with flavor camera lies figs with ricotta slow cooking can also take desserts to a whole new level a gentle long cook can really bring out that wonderful rich sticky sweetness and that depth of flavor in fruit these are black figs they are suited to slow cooking roasting better than the green figs because this outside skin is so durable this is an amazing way of roasting figs and it's so easy yet so delicious lay your figs out in rows take some rosemary and just peel that down get that really nice fragrance then get your scissors trim the edge almost we've got a bit of that sort of sharp point bring your three Fink's together and just thread at the top of each fig nice and gently rows me works wonderfully with sweet dishes as the figs roast in the oven the stock will impart a lovely subtle flavor beautiful duster figs with icing sugar then coat them with a generous splash of balsamic vinegar leave them to sit there for five minutes and they sort of marinade I know it sounds odd to use vinegar and your dessert but trust me it gives the dish a fantastic sweet and sour taste I'm gonna make a really nice camel four or five tablespoons sugar now flatten that out and get it nice and even when the sugar is even caramel cooks evenly it's changing now you can see it melting from the outside in the one thing you don't do is shake the pan rapidly and sit almost like sort of a lake defrosting and it's hitting to the center bubbling it's still not dark enough yet it's getting there turn the gas down and stay in control let the sugar melt until it turns a dark amber color for secret behind any good camel is just stopping it from overcooking lovely take that off the gas and all the butter in there just gently whisk in the butter is cooling the camel down you'll see it changing color to like a cafe au lait next add a glug of the balsamic vinegar nice beautiful or that nice dark richness of the camel don't touch a water in there that way the camel doesn't go too thick now put the camel back on the heat take your fix and sort of place them in gently lovely and then just add all that lovely little marinade mmm don't waste that it's amazing stuff they're nice and sugar and Boston vinegar there's something so tasty baste those figs because the skin gets nice and crispy on the outside and the fig sort of just absorbs the camel delicious so easy now into the oven 190 for 10 minutes [Music] almost doubled in size now look at the color on them the smell is incredible onto your plate a lot heavier because they've actually started the absorbing that care now douse the figs with caramel and serve with ricotta cheese the freshness of that ricotta goes brilliantly well with the figs we've finished that now this seems zest and then some little nib to almonds and the rich creamy Jam texture the fake with the ricotta brilliant that is an amazing way of slow roasting fruit and taking face to completely new level [Music] follow my ultimate cookery course crammed with key lessons top tips and a hundred recipes to stake your life on and you'll literally be cooking yourself into a better chef many of these amazing recipes are on my app please check out the App Store for details go on get cooking

Channel: Gordon Ramsay

Views: 1,137,206

Rating: 4.9300995 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay ultimate cookery course, gordon ramsay slow cooker, gordon ramsay slow cooked beef short ribs, gordon ramsay slow cooked beef, gordon ramsay slow cooker chicken, gordon ramsay slow cooked, gordon ramsay slow cooker recipes, gordon ramsay beef short ribs, gordon ramsay beef brisket recipe, gordon ramsay beef brisket home cooking, bbq beef brisket gordon ramsay recipe

Id: k3LfzqL1tRw

Length: 21min 37sec (1297 seconds)

Published: Tue Feb 04 2020