50 Cooking Tips With Gordon Ramsay | Part One

First, how to keep your knife sharp. It is much more difficult to work in the kitchen with a dull knife than with a sharp knife. The secret behind keeping a sharp knife. Sharpen it before and every time you use it. I grabbed the steel for the first time. Feel really comfortable. holding the still imagine you are holding a tennis racket or you are playing squash you have to feel very comfortable with it now 45 degrees secure grip secure grip with the knife this is the butt of the steel really important to keep your fingers behind you never grip a steel with the fingers on top because the knife comes back, you just lost a finger, you always grab behind nice long strokes, so we put the whole blade on the steel stroke and start from the bottom down. up, so go across, slowly go over the top of the steel and then come back under it and then under it.

It is very dangerous to work in the kitchen with a dull knife, it can cause so much damage. Working with a sharp knife is 10 times faster. efficient now that you are ready to start cutting to prevent the cutting board from rocking or slipping a great tip is to simply wet a kitchen towel with kitchen paper or a tea towel and place it underneath now you can confidently cut my next top tip is to make the most of your humble vegetable peeler it's fantastic for cutting ultra-thin strips or vegetables perfect for Asian dishes fantastic for making long, delicate parmesan shavings to accompany soups and salads it also makes wonderful chocolate curls your pepper mill is more versatile than you imagine, tighten the top screw to get finely ground pepper, ideal for soups and sauces, for general seasoning, you want it medium ground, so place the screw in the middle and loosen it immediately to get coarse pepper, perfect for steaks and fish, peel the garlic to get a clove, just hit it with the back of a knife and the skin comes off easily to smash the whole head, separate the lid into a bowl and shake vigorously for about 10 seconds, then just take out the cloves peeled how to chop an onion, this is the root that is absolutely crucial, leave it there if you cut that out the onion will start to bleed and you will start to cry quickly cut forward let the weight of the knife do the work three fingers one in front two behind and this

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of the knuckle is going to guide the fingers of the knife over the onion point the knife towards the root and try to get as close to the root as possible with a nice long stroke and then push the onion back push the knife halfway up the onion Slightly tilt the knife down one at the top and then grab the onion like a tennis ball holding it in place with the weight of the blade to cut through that onion and get to the base of the root again, twist it up and down and that's what's left there, no waste, just the root and look, you have a very finely chopped onion, so excellent

cooking

depends on starting with a high enough heat, if a recipe calls for a hot pan, Put it in early to warm it up and always remember to preheat the oven for 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 container next to you. Saves you having to go back and forth to the container. Never add salt to eggs before cooking because it ruins it. the texture and dull the color, instead save the seasoning until last. The key to cooking meat is to make sure it is at room temperature before you start cooking it straight from the refrigerator. The fibers of the mussel will be tight, resulting in tough meat, and always leave it. rest afterwards so that it relaxes and becomes tender and juicy how to remove the seeds from the chili to get them out hold it upright and simply rub the chili between your hands the seeds are incredibly hot just release them from the inside by tapping them down and then again just a A little final rub now cut off the top and then just open it up and watch them come out like little miniature know-it-alls from there, cut off the amazing bottom next, great tip for using up leftover chillies using string, tie the stems together and then just Hang them in your kitchen, in just a few weeks you will have your own dried chilies, great crumbled into dishes to add heat on demand.

Chili peppers are surprisingly versatile if you love them in savory dishes. My advice is to try adding them to melted chocolate ganache for chocolate chili truffles. or sprinkled on fresh fruit like mango or watermelon, a great tip to avoid burning sensitive skin when working with chili peppers to eliminate that spice and heat on your fingers, a little lemon, squeeze some lemon juice and that It is removed instantly. from the heat fresh lemon juice flavor your drinks to give it a Mexican touch add a dash of hot chili sauce to beer or use cocktails to give your drink a very different kind of cake first how to zest the lemon the important

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is not to zest none of the pith, look at the next technique and I'll show you how we have these original graters.

Really important when we use this one, we use the fine grater, not the big rough one, neither the slicing one nor the grating one. this little one here on a plate because it's always easier to take off the plate than the board and the most important thing about zesting a lemon is the nice long strokes, but as we turn the lemon every time we go down, we turn the same thing with the orange and same with the line, a little touch if you go too far let me show you look, you have that white bitter taste that destroys the wonderful spicy flavor and look, that's what we're looking for there, this really nice vibrant lemon zest, delicious garlic.

It is a key ingredient in many spicy dishes. My tip for finely chopping a minced meat is to add a pinch of abrasive salt, which helps break down the fibers of the garlic for a much better result. To make the most of the ginger root, simply remove the skin. Using a teaspoon is easier than using a knife and you can get around the tricky parts or just leave the skin on and wash it well. Never throw away vanilla beans. There is a lot of flavor left in the skin. Glue inside the sugar jars and leave it. to infuse excellent for sprinkling cakes cookies or porridge when grinding spices if you have any leftover you can store it in an airtight jar for up to two months excellent for giving it a spicy touch having an excellent and economical staple at your finger

tips

how to cook the perfect rice basmati rice the king of all rices it is light and fluffy delicious and I will show you how to cook it perfectly now it starts with 400 grams of rice in place so what I am going to do now is simply rinse the powder and starch, always cold water and just rinse the rice, that keeps it from clumping in the pan and allows it to get really nice and light and fluffy once the rice is cooked in the pan, now to make simple fluffy rice, we're excited.

I'm going to infuse three cardamom pods and just take the pots and just pierce them to allow all that flavor to come out. Cardamom pods and then star anise. These are beautiful whole star anise, makes it really nice and fragrant. Salt and pepper a lot. It's easier to season rice now that 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 parts water. 600 mils always start in cold water, cold water on the gas cap on, get it to the ball as quickly as possible, turn it down and let it simmer for eight to ten minutes and that's the secret behind cooking great rice, let it steam while cooking, do not lift the lid.

It smells aromatic basically all the water has been absorbed the rice has doubled in size and is nice and light and fluffy take out the staranise the cardamom pods should all have risen to the top take out the pods grab your sponge fork and basically the whole thing starts to open up it rises again once you're over it, it gets really nice, light and fluffy, and there's perfectly cooked rice, always make the most of leftovers, use last night's rice stir-fried with scrambled eggs or simple to make a delicious fresh salad remember that a good cook wastes nothing a great tip to prevent potatoes, apples and avocados from browning, cut the wings, simply cover with water and add a squeeze of lemon, the acidity prevents the pulp from oxidizing , which is what causes the color to change.

Herbs are great. To add flavor without spending a fortune to keep them at their best, simply place them in a glass of water and they will stay fresh for up to a week and if you have herbs left over, save and waste making amazing flavor. oil, place the washed and dried stems in a bottle, cover with warm olive oil, then seal and leave to infuse, ideal for salads, pastas and drizzled over vegetables for cooking pasta, a great and economical staple to keep in the cupboard, It can be undercooked or overcooked, here's how to do it. First baste properly in a nice big pan to make sure the pasta has enough room to cook evenly.

Absolutely crucial, well-seasoned olive oil that prevents the pasta from sticking. Take it to the ball that is rolling. Boiling the secret there stops the pasta. of them sticking and it rolls gently now, this is angel pasta, a nice thin pasta takes three and a half to four minutes, so in the pan, when it hits the water, it melts and then you turn it with tongs when it starts to melt, gently swirl that around in the pan, bring it back to a boil if you don't know how to time it, then set a timer to test it, lift the string a little and you can feel it with your fingers still nice and firm al dente, not a bite, not a bite. strong bite but really nice and firm inside definitely not crunchy and then in a colander drain the pasta in a light seasoning salt and pepper a tablespoon of olive oil mixture which prevents it from sticking and look there you have beautiful al dente pasta cooked perfectly A tip to make the most of leftover bread, turn leftovers into breadcrumbs, great for stuffing or crab cakes, or cut it into pieces and freeze for perfect croutons on demand or simply slice a piece into a delicious rustic salad.

Dried legumes like chickpeas or lentils are great for soups and stews and cost a few cents, but don't season them until the end of cooking or the salt will toughen them. For perfect boiled potatoes, always start with cold water and never boil water like this. So when the centers of the potatoes are cooked, the outside will not fall apart and when you cook potatoes, always cook them longer so that there are leftovers. These are great to have on hand to make my delicious gnocchi and potato lists for a classic bubbly squeaker on how to peel and debone a fish without fuss, this is basically a filleted side of salmon, the bone has been removed and now it is removed the skin, take the knife, a filleting knife, wide and flexible, very nice, sharpen it a little, lift the base of the towel and then just cut a little at the end, turn the knife almost as if it were horizontally under the salmon, Pull the skin and cut the salmon from underneath and let the knife do the work.

Now remove the skin, turn it over and check to make sure it doesn't come off. too much salmon on top of the skin, pull it back and slowly, wrap it around your fingers, pull the salmon towards you and then all the way, place it on top of a nicely peeled salmon, like a perfect snakeskin, take your knife. and just run the knife down and then with a pair of tongs, these are fish tongs, but you can use normal tongs, look for the head up and pull and as you remove the skin from under the salmon, the bones come out a lot more easily. just go basically half the fillet, a nice salmon fillet, beautiful, there's still a lot of flavor in the trimmings of the affiliated fish.

My advice is don't waste those fish bones, add to water, wine, a bay leaf and some chopped vegetables to make a simple but versatile fish chat at home the perfect base for a delicious fish soup a great tip to get Stress-free vegetables with intense flavor is to steam them in their own juice, simply add them to a pan with a knob of butter and seasoning and then simmer. Heat with a lid on to retain moisture for crispy roast potatoes. You can trust my advice to parboil them, let them steam dry, then sprinkle them with semolina or flour and give them a good grinding to ensure they get really crispy.

In the oven, a great tip for browning meat or fish is to dry it with kitchen paper before cooking, this way you will get a much better color. Too much moisture causes the meat to steam instead of brown and you'll lose that rich brown crust like the one I bought on those sticky pork ribs. My tip for amazing tuna capacho is to freeze it first and it will cut beautifully. It is advisable to save leftover wine for cooking. My advice is to freeze theremaining wine in freezer bags or ice cube trays. It's excellent. broths and sauces when freezing soups or stews in tubs, the advice is not to overfill them, leave room for them to expand in the container a great tip for homemade cheese ice cream, buy a high quality vanilla ice cream and make it your own by mixing it with berries chocolate or my favorite rum and raisins with alcohol.

A great tip for leftover lemons and limes is to cut them into wedges, freeze them, and use them as ice cubes; They won't dilute the drink and will also add flavor first. how to join chicken for your favorite fast food dishes open the legs and just pierce the skin there being careful not to cut into the breast and place your hand on top of the breast and pull the drum back, take out and then cut the knife in line straight, there is the thigh. the drum take your thumb and feel the joint and with the weight of the knife just cut them now two beautiful thighs now a little chef's tip to the middle of the drum just cut to 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 take out the wing, feel where the end of the joint is and just cut there through a beautiful, big, whole, delicious wing now this is the rolls-royce second part breast that is the breast bone, there place the chicken on the board and then just cut it down on the back of the crown, everyone always cuts around it, just angle it up, that way We get directly to the center of the casing and therefore there is no waste and look. we ended up removing these nice plump chicken breasts two drums two thighs two wings two chicken puffs and one amazing carcass for a broth and not an ounce of waste a great tip to prevent burning your skewers when making skewers is to soak them first in water or For skewers with extra flavor, remove the leaves from the rosemary sprigs and use them instead for a hassle-free marinade.

My advice is to place the fish or meat in a plastic bag while it marinates, it is easy to store and requires less cleanup. or lemon juice are excellent marinades. My tip for getting the maximum amount of juice from a lemon or lime is to roll it tightly under the palm of your hand for a minute before squeezing it. Lemons are also useful for rice. Add a couple of drops of juice while cooking. keep your beans with a nice white and shiny color. I want to cut my steak raw, so when I touch it I want the same response as the inside of my thumb.

That's raw when it starts to cook, it becomes much firmer. Half. Is there semi? -firm with a slight resistance well made, it is rare that a great tip to make meat or fish cook faster is to sear it, allowing heat to penetrate faster, this also allows marinades to be absorbed more deeply so that the tupperware does not stain, cover it thinly with oil that acts as a barrier between the plastic and the food, it is very easy to make your own chili sherry to use in sauces or quick stir-fries, take 450 ml of dry sherry such as fine and , using a funnel, pour it into a sterilized bottle and add five whole.

Thai chilies are sealed with a cork or lid and left to infuse for a couple of weeks. My advice for using discarded chili seeds is to plant them to grow some new chilies in an eggshell or seedling trays, start them indoors and move them outside when they are ready.