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

Hello, my name is Gordon Ramsay, welcome to chef

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, we will be on Twitter today, first question. Question from Hannah for those of you who are good in the kitchen, how do you mince garlic without a press? And I show you how to take the garlic clove. part of a knife there and literally mango there and that's a touch of super chopped salt there and just cut it and in a matter of seconds you have this paste because look, the salt holds it together and prevents it from wearing on the board. ten seconds you have 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 weird but I'm a little hungry, come on Adam, seriously the worst thing I can do with cheese is take it out of the refrigerator let it reach room temperature leave it out for 24 hours and then refrigerate it that's the worst what can you do once you take it out and it gets too runny you have to eat it or throw it away that's from Giles, how do I know when my blue cheese has gone bad? It's impossible to go to blue cheese, oh I think where it will turn bitter if it tastes bad, get rid of it, it's as simple as that, if you have blue cheese left on the Freeze it, mix it with butter and make a blue cheese butter, which It looks fantastic on top of a steak, especially with Rory fresh off the grill.

British food is so bad and shameless, you talk to me about food, at least we have a decent Prime Minister, right Mary? How can I stop this weird egg water situation with my scrambled eggs? Seasoning the eggs at first turns gray. See 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 damn hot pot, damn sir bands, how do you grate mozzarella without shredding it? That's a very good question, let me show you something really important to make the mozzarella nice and firm, put it in the freezer for 10 minutes beforehand.

You start grating and you literally use the entire grater once you've started grating one side you turn it over and more importantly you get much better performance. Caroline, what do you do when the sauce you're making has too much chili in it? I mean first of all you drink if it's too hot take out half yes and then continue

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and drop it gently with fresh tomatoes a great way to get rid of super hot chili Trevor right how does this make you feel? What's that? Yes, that makes me feel. Sick Tana, you need to see a doctor, red wing fan.

I'm going to make boneless pork ribs. How long and at what temperature should I bake them so they are tender? You know, the boneless pork ribs for me I literally cooked for 20 minutes and one pressure. in the pot, take them out, glaze them and then roll them for about 25 minutes, they will be so tender. Does anyone know how the hell to cook a raw artichoke? I'm not asking a friend, it's vinegar and water if there is no vinegar in the water, then they will turn black, so take it to the board, put the artichoke and a teaspoon of vinegar or a slice of lemon and stick it under the artichoke and tie it to the core next to Abbot Gates, can I freeze half a roast?

I had leftover chicken no, don't do it, the best thing you can do is shred the roast chicken and make the most incredible soup. Get an excellent chicken broth. We should give them a carcass that will last in the refrigerator for up to five or six. Days, this is from a kitchen device of mine, right? I need to make a huge amount of béchamel. Wouldn't it be wise to do it all at once? I always try to maximize it. I keep it together with the same thickness and the same amount of seasoning instead of multiple batches. next question Daniela, how did you know if my macaroni and cheese is tender without putting your hand in a pot it doesn't seem practical of course it doesn't seem like a practical effect and a macaroni and cheese make sure to blanch the macaroni the first two-thirds of the way and just let a third finished in the oven then oh no, I don't have 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 is a Worcestershire sauce that will give it the flavor that you need, so don't worry too much about the horseradish.

Glen simply straining the chicken broth through a cloth helps skim the fat, no it doesn't, it clouds it, the best thing you can do when skimming the broth. is to let it set and put a couple of ice cubes on top and the fat will rise and for me I take 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 broth underneath, how our chambers turned out, they are uncomfortable without a

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torch, take an old spoon that you don't use, put it on the gas flame, put it very hot and stick it lightly on the sugar and it will caramelize instantly.

If you heat it too much, you will destroy the cream. Michael Gordon tries to decide between buying a Japanese Santa Claus knife or a general knife. For me, the secret to a great knife is in the handle, so when you find a knife it has the perfect handle. you need to have Henkel weight for knives. I use an excellent handle and a firm grip that does 90% of the work. Feel comfortable with the handle. It's the secret to cutting well. Precure, right? I've never tried hollandaise sauce, how do I know what it is? Well, it looks like it's a great start if you ate it with air, it can take so much butter if you don't lift those egg yolks, then it splits, basically breaks, so Airy ate those eggs first and make sure the heat and meat are good.

Not a very interesting question from Steve G. I put too much salt in my bolognese sauce. Robert will then take out the salt. No, Steve. First of all, you won't take 1/3 bolognese, you'll take out a touch of sugar and drop it with a touch of crème fraîche crème fraîche will lighten the flavor and get rid of that salty taste Faye writes to me internally trying to figure out how I would make an egg scotch: do I use a hard-boiled egg or do I wrap it with the sausage afterwards? so the delicate part is trying to make a soft boiled egg and that way it stays nice and creamy, firm up the eggs and then roll out the sausage very thin and wrap it nice and tight.

Good question, am I a gourmet chef? I'm serious. You need to take two slices of bread and stick them on your ears and that's what you have. An Idiot Sandwich takes a risky gamble, but it's pretty self-taught, but it's still learning a lot about what you can best recommend to complement a Wellington, the most incredible cream mash. 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? I don't see myself pulling this way better, very good question, this part is fine, it's the magic moment take your bay leaves, place them to the side, take your rosemary, place it inside and jump at the same time and then look, follow that towards up and then from there just roll it up so it looks like this amazing little tea bag and what that does. an amazing tied up bouquet garni that in your pan puts the stock bouquet garni and it turns into this beautiful little bag of amazing tasting cocoa, so Gordon, in your opinion, what size pasta sheet should I use for a good ravioli?

I use size 3 but they feel like sighs a little thick so forget about buying sheets make fresh pasta and get used to spinning in that machine but the thickness of the past depends on the filling so if the filling is cooked you can be very thin, if it is undercooked, then it will be super thick. this is more dollars, what foie gras torchon Taschen isn't is that there are hours of cloth while 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 you I invite you, to my birthday party, that you can.

I'm the worst guess you'll ever have. What a trustworthy dinner. Maybe I'm sorry, Allison, happy birthday, that was Gordon Ramsay. Chef's

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ended, thanks for that.