I Only Made Gordon Ramsay Recipes For 24 Hours

[Music] on and off on and off hey guys this is inca and in this video i will only be making gordon ramsay recipes for 24 hours this is probably the hardest cooking challenge i have done yet gordon ramsay is one of the most influential chefs in the world and he's also known for being quite tough in the kitchen you're useless that's why it's called nonstick i've had i feel like quite might be an understatement nothing can be more difficult than just being able to make his recipes right but because some of you put it in the comments last time that you wanted to see me take up this challenge i am here to make it happen in the next 24 hours i will be making some of gordon ramsay's most viable recipes here on youtube i'm going to do everything i can to make sure that i recreate this as perfectly as possible so that i won't be an idiot sandwich but in all seriousness gordon ramsay is a chef that i look up to a lot well i definitely am intimidated i am also very excited and i'm actually gonna go straight into it because there is no time to waste it is eight o'clock in the morning right now and i'm going to make some breakfast scrambled eggs are arguably one of gordon ramsay's most famous recipes he's gone on so many shows just to show people how to make what he describes as the perfect scrambled eggs and there is this huge emphasis placed on it having a creamy and fluffy texture the most famous technique too is probably the part where he goes on off on off so that's what i'm going to be trying to do today and here are the exact ingredients i'm going to be using we need some eggs some butter some creme fraiche sourdough bread because this is what gordon ramsay serves his eggs on he also serves it up with some vine tomatoes and some mushrooms and some chives and that's it i'm gonna prep my chives real quick and then i can get started on the eggs wish me luck because i feel like i'm gonna need it slicing up my sourdough bread also making sure i cut a generous portion once that's done i'm gonna saute the mushrooms and the tomatoes putting in two mushrooms home mushrooms he did say not to slice them up also putting in my vine tomatoes keeping them on the vine i'm gonna leave that there let it do its thing and now i can get started on the eggs over here in my saucepan three eggs also a knob of butter i haven't started the heat yet i haven't beaten them in together because that's what gordon ramsay said that you do not want to do this is it this is the most critical part putting this over the heat now and i'm just going to keep stirring and do the on off thing going to get this right feed there isn't an exact time frame i'm just gonna eyeball this once this starts getting a little creamier off the heat back on this is pretty nerve-wrecking you guys oh my god make sure i keep stirring back on and off on and off on and off oh my god i think it's coming together i believe this is the part where i add the creme fraiche which will help bring the temperature back down and that is in now i can finally do some seasoning chives in the chives are supposed to make this sexier and based on what i'm smelling i feel like that's true all right so the eggs are now done i'm gonna go grab my bread which has been toasted and plate everything up first things first is the bread then i'm gonna put my mushrooms fine tomatoes drizzle a little bit of olive oil putting the eggs on [Music] so here we are this is gordon ramsay's definition of a perfect breakfast i tried to make it look as much like his finished product as possible i don't normally eat my scrambled eggs like this but i can totally see why cooking it this way would make it extra creamy and it smells amazing i really hope i didn't feel oh my god i'm like salivating this is incredible it really is super super fluffy the sourdough also has this robust flavor to it and paired with the creaminess of the eggs and the fragrance of the chives everything just like comes together i feel like i'm eating at a really fancy hotel i'm also going to give the mushroom and tomatoes a try i didn't even really into flavor because the tomato is already so sweet and the mushroom kind of soaked up a little bit of that flavor i really can't get over this egg though i feel like i'm gonna be eating incredibly well for the next 24 hours if i do the recipes right all right so i'm gonna go make myself a cup of coffee enjoy it with the rest of breakfast and i will see you guys when i start working on lunch breakfast was pretty incredible but now i am ready to start making some lunch i am planning on making chef gordon ramsay's famous chicken parm recipe the specific video i'm following has been viewed 10 million times chef gordon also uses some pretty interesting techniques in this one so today i'm gonna give this a try here's what i have i have my chicken breast here i also have some broccoli rabe which is also known as rapini which is what he serves as chicken parm on fresh mozzarella cheese some smoked paprika some salt and pepper some spaghetti and then i also have the breading station on standby flour egg wash and panko breadcrumbs and i also went ahead and made some marinara sauce yesterday because i knew i would run out of time today so thank you me for doing some prep work for myself let me get started on the chicken cut it in half so then it can double in size so chef gordon actually uses a rolling pin and some parchment paper to roll out his chicken breasts until they're thin and even put it on here cover it up with the other half and roll it i am trying real hard here well the good thing is here's what we have it does look a lot thinner which is nice it definitely works it just takes a little more time and effort but i can see why it's useful now we have it thinned out and it is ready to be breaded okay chef gordon said that panko bread crumbs as they are are really boring we're gonna spice it up the way he did adding in some salt and pepper a little bit of smoked paprika and then some parmesan cheese generous portion right there i'm gonna mix this in together i can smell how good this is going to be already i'm gonna start off by taking my chicken and just covering it with flour and move to our egg wash and just drown it in the panko bread crumb mixture this can ensure that it's going to be very crispy once i am 100 sure that this is completely coated we are going to use that parchment paper rolling method again to kind of press this into the chicken just make sure you use the other side so it's not just like you know raw meat the bread crumbs are really kind of sticking to the chicken now so that's really cool the next thing he actually does is to cook his spaghetti so i'm gonna throw this into the pot right now definitely a lot of things going on at the same time but on the other side here i am going to start frying up my chicken because he uses grape seed oil i am also going to be using grape seed oil giving me some nice sizzling sounds he also specifically mentioned two and a half minutes on each side so i am timing it on my phone around when there's like 30 seconds left i'm gonna add some butter in because he says it helps make the color and even nicer golden brown this color is amazing it is this beautiful golden color i love it smell the cheese the butter and okay let me focus again it is so gorgeous we're going to put in two big heapfuls of marinara sauce layer on my mozzarella cheese i know it's like a lot of cheese maybe i cut mine a little too big salt and pepper and i'm gonna pop this in the oven just to let the cheese melt a little bit it is a little tricky trying to do everything all at once but i have my spaghetti also ready now season it with some olive oil again salt and pepper just a tablespoon of tomato sauce because you don't want to drown it in the sauce freshly torn basil and parsley i'm just gonna give this a gentle toss that's looking pretty good i also boiled the broccoli rabe and sauteed them really quick and now i pretty much have all the components ready i just need to pull out the chicken parm but i am ready to plate it up first step is the broccoli rabe a spoonful of marinara sauce the chicken parm which is a giant piece of meat i don't have that tool that gordon ramsay had but i do have my chopsticks put some sauce right on here again generous heaping of parmesan and there it is this is gordon ramsay's chicken parm it looks pretty awesome oh i am so tired i just need to sit down for a second let's see what this looks like if i cut into this chicken i'm also really hungry so i don't know if i'm biased but this is really good remember how we put so much of that flavor in the breading you really taste it it's like perfectly seasoned and then you still get that crisp from the breading as well and the chicken isn't overcooked and here's our crunch i'm gonna eat a little bit of this broccoli rabe for health isn't two seasons so then it complements the taste of the chicken pasta going in i really like what chef gordon said about almost just staining the pasta none of it is too much or too little i probably didn't have to put that much mozzarella and i can see why this is another one of his really top recipes and you know what the rolling pin trick actually worked because if you look at it the chicken really isn't too thick at all and the breading actually stuck to it that's why it's so crispy and so flavorful chef gordon ramsay what can i say i have nothing else to say but praise all right so i know for dinner i have a pretty difficult recipe coming up so i have to do some prep work for that but for now i am going to sit down and relax for a little bit more and enjoy my meal finished lunch not too long ago did a lot of cleaning up and checked some emails but i am actually going to get started on dinner prep because for dinner today i am going to tackle a pretty intense recipe and it does involve a lot more prep time so let's get started so what i'm going to attempt to make for dinner is gordon ramsay's beef wellington recipe beef wellington is probably one of the most classic english dishes it's actually classified as pie even though it doesn't look like it but i would say it's one of the more like extravagant dishes you know when you're having like a very fancy dinner maybe a christmas dinner that's when you would enjoy it i've always wanted to try and make beef willington at home i guess today is the day chef gordon actually did a video a while back of him making a christmas version of his beef wellington so i'm actually going to follow that recipe without the chestnut summer right now and i have not been able to find any otherwise everything else will stay the same let me show you guys what i've got this is my beef fillet also known as tenderloin steak i try to wrap it in cling film to help it keep its shape and then we have some mushrooms some parma ham some thyme and of course the puff pastry and then i also have some english mustard which will paint onto the fillet so essentially you can see that there's just a lot of layers that we'll have to build so first things first i'm going to season the beef also my tongs here so i'm ready to do this there's a lot of oil everywhere doing these sides as well so here i have my beef fillet what i would need to do really quickly now is to brush on the english mustard the beef will then soak up all of that mustard flavor so now i'm going to let this rest to a side and get started on the mushrooms so i have a lot of mushrooms over here and i need to chop them all up just following the recipe and frying them until they lose some of that moisture chef gordon also adds in some fresh thyme so i'm gonna go ahead and do that as well this is probably gonna take a few minutes so i'm gonna check back in once this is done things are looking pretty okay gonna keep going now i can get to wrapping starting with our parma ham layer like essentially this step is like making a log cake just that instead of cake it's meat parmesan has a really really strong smell and according to what chef gordon ramsay said it helps to add a sort of lightness to the beef wellington there we go i'm just adding some pepper this is what my mushroom looks like right now it almost looks like ground beef but it smells really good i'm going to spread a thin layer on there using the back of a spoon make sure this is all even and then once that's done it's time for me to put the meat back in here carefully like so carefully lift this up there we go as tight as it can possibly go twisting the edges once this is looking tight now i have to chill it in the fridge for 15 minutes this is what our little package looks like i've also gone ahead and rolled out my puff pastry now it's a matter of wrapping the puff pastry around this meat baby just go like this [Music] fold this over on the sides here wrap this up again super tightly it's like a giant sausage right now you want it to look like this let it rest again because that's what chef gordon says to do so it has been another 20 minutes i have my chilled beef wellington here i'm gonna unwrap it now and then glaze it with the egg wash and also just carve out a pretty pattern on top this is what he did so i'm just mimicking his action he said to pull it down curve it lightly i really want this to work this cut of meat is also extremely expensive i would not want it to go to waste finally just going to sprinkle on a bunch of salt i'm going to be really careful about not overcooking this because gordon ramsay would not like that he also doesn't like it too raw so medium rare i'm gonna aim for that all right popping this in the oven once that's done baking i have to rest it for a little bit and then it's the final reveal fingers crossed again and i'll see you guys soon alright friends here it is my beef wellington is out of the oven and this is what it looks like the color doesn't look as rich as the one that chef gordon ramsay had but smells really good i'm just a little nervous that it is overcooked i definitely think it is far from perfection but i am excited to cut into this now oh boy the juice is running out but you guys it is not overcooked oh my god you can see the layers here of the puff pastry i normally love my steak like medium rare almost like rare medium rare so this is perfect to me for me i had very low expectations but i am very very happy about this which means i can now slice it up and plate it up for dinner very very very exciting all right i am finally sitting down after a long day this is how i've plated up my beef wellington i just served it up with some vegetables the puff pastry has got a little bit soggy but i think for a first attempt i am pretty happy and i apologize in advance to gordon ramsay for if i botched it but as hard as it was i think it was a really interesting process and now to taste it so cheers and i just love steak so obviously i knew i was gonna love this going into it but i also like how the addition of the puff pastry adds that sort of butteriness to it like i feel like i'm eating a savory pie which is essentially what this is also the mushroom in here it definitely adds a nice like umami flavor to it oh that's what it is i was wondering why there was like a slight savory cake in there it's because of the parma ham i totally forgot and the meat because it was seared first and then put in the oven it's like super super tender i think there's a lot of things i learned this time that i probably apply to when i try to make it and next time to make it even better so i'm going to finish up dinner and then i'm going to end the day off with a very very nice chocolate dessert that's coming up soon so i've finished dinner but i am going to go straight into making dessert because this recipe that i want to do is going to take a lot of time specifically i'm gonna be making chef gordon ramsay's chocolate donut recipe where we'll be making donuts from scratch this was the most popular dessert recipe i found so i had to give it a try the reason they take a lot more time is because they are yeast doughnuts and as you guys know that means it needs time to proof to rise which is why it's going to take around three hours in total but i think it's going to be really worth it if i managed to make it happen you get this like beautiful chocolate gooey gooey center on the inside and obviously like this pillowy donut on the outside so let me show you guys the ingredients i have i have some flour some milk some butter some sugar and some fresh yeast chef gordon emphasized that if you want fresh donuts you have to get fresh yeast and therefore here we have it you also need two egg yolks and of course some salt and over here for the filling we have a lot of dark chocolate which is going to be amazing we also have some honey some heavy cream and actually also some more butter which i didn't put out here and then i also have some malt powder which we'll use to finish off the donuts later so yeah with all this measured out let me get started on the dough so the first thing he did was to melt the milk and the sugar together in a saucepan heat it up just making sure that the sugar is dissolved and the milk is like warm to touch while i'm waiting for the milk to warm up i'm just crumbling up my yeast and i'm going to add half of the milk now to the yeast to help it activate chef gordon was stirring this vigorously so i'm going to also going to stir this vigorously that's our yeast mixture in my remaining milk i'm going to add the butter and bring this back over to the stove top so this is supposed to give our dough a bit of silkiness everything is better with butter all right our butter's been melted i am going to prep the dry ingredients just have some flour here and we're going to sift it through can't forget about the salt add in my egg yolks and then i'm going to add in this milk and butter mixture which smells super creamy now i can also add in my yeast mixture he did say that you want to be careful and not over mix this we're looking for something stretchy so i think this is good we're just trying to pull and fold it into itself this is pretty much just kneading so i've made donuts before but only like mochi donuts but i do make bread at home and steamed buns so this is pretty much just like that around when it looks like this is when i'm going to put it now in a bowl and cover it up with cling film the first round of waiting we have to wait for around one to one and a half hours or until it doubles in size which also means that by the time this is done i'll probably be hungry again so it's been around 45 minutes my dough is still proofing on the side it's looking pretty good but i think i'm gonna get started on the chocolate filling over here in a saucepan i'm just adding in some heavy cream and i'm also adding in some honey for flavor bring it over to the stove top and heating it gently this is what we're gonna use to melt the dark chocolate which i'm going to chop up super quick here's all my chopped chocolate now i'm just going to add in the butter now i have my very very warm honey cream so i'm going to pour it into our chocolate butter mixture it smells so good honey and the chocolate and the butter forget about the donut i can just have this fill in you can see how that butter too has given it that like beautiful shine whisk it gently to make it a little lighter and more aerated as chef gordon said you can see these like beautiful chocolate ribbons i'm gonna pop it in the fridge so then it can cool down and set a little bit while we start working on the donut dough again all right you guys i gotta show you this dough because look at how big it is now remember when i put it in we only had that small little dough baby now it is a full grown adult and it is so light very gently roll it out [Music] all right i think that's good so now we're going to cut it up the dough feels right it feels very light which is what i think chef gordon was aiming for i'm just going to place them all on this baking sheet because these babies need to proof for another 30 to 40 minutes [Music] you can see that it's almost doubled in volume again now i'm gonna heat up the oil in my pan so i can deep fry them it's a little scary doing this with one hand i think now we're ready to flip and it is this beautiful golden brown looking good you know it's good when it feels hollow so i'm gonna take these out once i have these poofy little pillows that are very hot i'm gonna toss them in the sugar just coat them around it's this beautifully sugar donut wow this looks like i feel like i'm at like a fair honestly with how it looks right now i'm ready to just eat it as is this is not done we're actually gonna pipe the chocolate in here but truly you guys i think there is a reason why chef gordon spoke so highly of these fill it up with this chocolate goodness you can feel the donut getting heavier this is now a chocolate bomb i knew this was the right dessert to make here is the beautiful chocolate donut this dessert is finally done this is my last meal of today and i cannot wait to tuck in i'm gonna open one up look at this ooey gooey center isn't that incredible shiny glaze in the middle wow wow it has a very like light and airy texture to pair that with the chocolate center in the middle it's almost like eating a lava cake but in donut form this honestly tastes like something from a fancy bakery so thank you gordon ramsay for making this possible i am truly blown away all right you guys this marks the end of my 24 hour cooking challenge with gordon ramsay recipes the past 24 hours really have been incredible i also learned a lot i feel like i'm experiencing meals from a fancy restaurant from the comforts of my own home so i am very thankful to those of you who challenged me to do this i hope i did them justice i'm excited to see what else you guys would want to challenge me to do at home i am looking forward to reading your comments and i will see you guys next time bye you

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Views: 1,491,651

Rating: 4.9638286 out of 5

Keywords: 24 hour challenge, 24 hour cooking challenge, I Only Made Gordon Ramsay Recipes For 24 Hours, I tried making gordon ramsay recipes, K_fe, PL-viralfood, buzzfeed, buzzfeed gordon ramsay, buzzfeed inga, buzzfeed video, buzzfeedvideo, celebrity chef recipe challenge, gordon ramsay, gordon ramsay challenge, gordon ramsay recipes, how to make gordon ramsay recipes, i only made gordon ramsay recipes, inga lam, making gordon ramsay recipes, only making gordon ramsay recipes

Id: 09Jg0jcE8yI

Length: 22min 19sec (1339 seconds)

Published: Sat Aug 22 2020