We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta.
From Gordon's Ultimate Cookery Course.
Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk
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remember to let the root on the onion or it will start to BLEED, of course, everyone knows an onion only bleeds from the root and not from everywhere when you chop it, of course makes sense.
and 0:36 push the knife half way in into the onion, because the onion requires that cut, because a onion is a solid chunk, it doesnt have a separation already in that direction, is important to cut it in diferent sizes like gordon does, so the small parts burn and the big parts are raw.
and if you dont this YOU FOOD IS SHIT.
I know my onions mkay?
I do all the steps like he says but in the end for some reason the spaghetti sticks together even if I add olive oil. Also, my mom told me to add salt while boiling it only Not after boiling it... could someone tell me why am I doing it wrong?
For everyone commenting on the way Gordon Ramsay was cooking rice, just stop. We cook rice in our own different ways. Different rice is cooked differently. As a Chinese, rice is a staple. I have jasmine white rice, mixed with pearl rice and brown rice and I don't measure my water or how long I wash it for. I just wash it till it's clear, add water till I myself feel it's enough and then cook it till I feel it's perfect. So if Gordon Ramsay feels like cooking Basmati rice with star anise and pepper, then it's his own version of a perfect rice. You can cook rice with coconut milk or make sushi rice or biryani rice, it's your own decisions so yeah. Stop commenting that it's not perfect because we all have our own ways to make our version of a perfect rice. Thanks.
Learned that onion choping trick in my highschool culinary arts class. Though I'd always been told it should be 1 part rice to two parts water(can't remember if it was mentioned in culinary) 😱
We do use a rice cooker though(partly cause our stove top is too small to have multiple pans on it at once while cooking, partly just cause it's convenient. I wonder if it's different with rice cookers since the rice never seems to come out super mushy. I'll try the 1to 1 and 1/2 ratio next time I cook rice.
Im a terrible cook that looks up to ramsay so that i can learn a thing or two (yes, i mean a thing or two because most of what he says is too advanced for me to understand) but the way he just "sharpened" that knife made me cringe something heavy. i could maybe agree if the real purpose is to knock off burrs from the last use and the knife goes out for a real sharpening weekly but otherwise that was disgusting. i really hope it was about the burs and therefore super light pressure but i would still rather he mention that.
My ex girlfriend used to go berserk when i used her tweezers for deboning fish. Well I've had the last laugh because im living on my own in a bedsit now and just live on microwave meals and dont need her stinking tweezers. I havent even got a cooker.
i recommended this video to my friend so he can learan to cook rice properly he replied "i cook rice everyday for my family i dont need gordon ramsay to teach me anything!" he cooked rice when i went over to his house for dinner on that day... he cooked rocks the rice was hard and just completly dry
Olive oil on white pasta will stop any sauce from sticking to it. To stop it sticking together mix it with the sauce, if you want to add oil wait till it's coated in sauce.
Also pre chopping an onion horizontally is completely unnecessary, the rings are already separated.
But, Mr Ramsay, authentic and great chef Antonio Carluccio said, that putting oil into water for cooking pasta is nonsense. And i cook a tons of pasta without oil and it was all fine without sticking together. So you thing it is necessary?
And let me say i always enjoy watching all TV show you are in. You are great man. Thx for everything you made for us and cooking in general. I wish you many years of good health and successful life
Brown some garlic in 2 or 3 spoons of hot olive oil with two anchovy fillets in salt, add some pine nuts and a little bit of chili pepper. Cook quickly your pasta then join it with dressing and grate some original italian parmesan on it. Eat!
Jasmine rice, 1 part to 2 water (cold). Stir with salt, cover and M/W for 10 min, perfect fluffy rice every time, I’ll have to look for those stars, I’m sure they bring some extra taste to the rice while in the microwave.