Gordon Ramsay Demonstrates Key Cooking Skills

if there is anything, salmon, make sure to remove the scales, a super sharp knife, let the knife do the work first, remove the knife, look at the gills, lift the gill slice, fill the bone halfway and go down, turn the salmon, tip it once you tip it. okay, he will help you with the knife to cut the salmon use your hand use the tip of the knife listen to that noise which is the rib cage lowering completely clean the knife each time lift the slice of salmon keep the knife very flat but it is not flat, you know, make a huge hole in that salmon, now watch what you're doing, put the salmon back down, let the knife go down, turn the clean knife over every time it gets sharp, hold the head steady and knife firmness down and through.

You are very careful here not to go too deep. I'm using the tip of the knife and I literally just go in and cross that phone, I see, I follow that bone down, but the knife gets dirty, take it out, clean it, come back up, hold the salmon nice and firm now let the knife do the work fine through now from there cut that remove that put that down I've been through there I want to see our nice carcass cleaned like this I don't see any salmon what's left there trim the salmon and this is where you get these first fine bones don't go deeper too much keeping that belly there so the flavor comes back clean board clean knife you have clean slices use the sharp knife pass Cut the dorsal fin and remove it.

There is a little bone left. Go back up and remove. Remove the fin very carefully. Each time you do this, you are removing minimal cuts of salmon. For obvious reasons, and that again and again. then think about portions one, two, three, four, five, so we trim the tail there, one, two, three, four, and this part here, just sort that out a little bit, five, second side, clear the board , with the same procedure again, a large knife, a round fin, does not come out even remotely. many bones this time turn around look at the cut reflects what you just did there and there we have two four six eight ten portions of salmon lines filleted with precision and delicacy ten portions of your salmon understood yes, of course, lobster first, out with your laws now from its tail lifts open and rotate well, now open, add the tail, press it between your hands.

Parma ham and squeeze the top of the tail, squeeze loosely once it's squeezed, hold it open and twist it and literally don't burst the lobster. and then when you get to the third thumb, push in and gently literally pull the tail out of its claws, spread your knuckles, pull the first floor, twist and pull, get rid of that water again, spread your knuckles, twist and wring a bit. pig of your big knife hold the claw in twist popped your finger inwards off the floor knuckles from there over here cut half down push from there open beautiful okay, one knuckle out, take it off these little beauties have a hint of meat You I'll show where these bits are above, try cutting at an angle with a rolling pin on the back, push and the leg comes out.

These are tiny little legs, but the meat inside is so sweet it's extraordinary. Again, cut at an angle, open the knuckle downwards. inside and squeeze from there remove the head cut the V shaped senticles here present your lobster take out that's just that touch of the casing show him why you move that keep it nice and upright there's a tail there's a core inside before the claw. it's every knuckle, second touch of knuckle below, that's how to extract your meats, probably the port loin on the bone, the secret now is to remove that beautiful eye of meat from the bone and cut eight incredible steaks first, it's a bone in T shape, there it is.

Running through the blade is the base that creates the most amazing crack. Make sure you stabilize the boning knife again, super sharp, very important. It'll cut through there, go down the back, cut through, and start opening up. It will cut into a small ridge. over the ridge, be careful not to cut the fingers of the eye, here it is pulling back once I start to back away and feel the lift of the pork loin coming back towards the bone, turn the knife towards the eye of the meat. I will destroy it firmly, hold it and cut it while cutting it, peel back.

I want to see those ribs nice and clean once we get there. It is a flexible and flexible knife and is made specifically for cutting. Follow the form. Pull back. Look where I am. Check what. what you're doing, stay precise, stay close to the bone, now remove the loin bone from there, you can see the eye, the skin, we turn it over flat side down, we go into the fat and we just pierce there and then with his thumb inside Nick a little. of fat through and literally take it out now look at the eye remove the eye that is the beautiful nut of meat that gets crispy there is your cracking from there is the silver skin of fat and I will go through the eye of the meat but I want to Trim this out.

Pork is very lean, so you should leave some fat in there. Crop and then increase the size. We want four incredible cuts with a large knife for the weight, so that's four, so lightly score there and there pushing with this hand to maintain. That last super straight slice, roll it up and let the knife do the work. cut down a nice grip to grab the pig. use the five-finger grip. work, spread your fingers, go straight down, open one, two, three, four awesome loin chops, cut off the bone, brown well and literally six, seven minutes, three minutes on each side, let it rest, you have the best meat of pork, the most important thing when cutting. peppers secure the pepper, okay, make sure it's nice and stable, so first finely slice the top and tail, stand it up nice, clean the board each time and then keep it upright, cut around it, try not to go deep too much in the seeds, otherwise we will get that white part. of the pepper and that's what makes it bitter so keep the seeds intact now from there straighten the pepper use the board let the knife do the work one finger from front to back this knuckle protects the nail into a nice thin slice let the knife do the work use the butt of the knife and cut those peppers into thin thin slices this is how you julienne red pepper always cut the pepper skin side down and skin side up it is very difficult, make sure those strokes are nice and on peppers like this, it's great for stir-fries great for salads from there, remove the next yellow pepper, we're good, dice similarly, up and city again, literally secure the pepper up so clean follow the pepper coming don't go too far towards the center keep it nice and straight let the work knife keep the seeds intact from there similar to julienne cutting matchsticks all the way don't worry about speed be more precise clean the knife turn it evenly use your knife to even out and then they look nice and firm in the handle forget about the speed that's coming keep them nice and tight like matchsticks we have a nice thin die across the entire width lift it up on your board green peppers this one it's going to be a little bit thicker stick great for sautéing fries again and it's great for salads great for dips clean the board secure the pepper try not to get any of that white stuff off the inside so look I've got white on my pepper, hold it flat side down, take the knife.

Off, leave it on, you have this bitter aftertaste on the pepper, from there, square it up, keep the knife nice and clean at this point, we got a little thicker, flattened the pepper and now we cut the most amazing battle, so we've got past from a thin julienne to a beautiful battle, straighten the pepper, remove some ends, nice thick slices and there we have some beautiful peppers without a stick, three shapes of red pepper cut into julienne, yellow pepper in beautiful cubes and that's how you beat the green pepper, forget about rushing to speed, it's all about precision, so the first big challenge is cutting the herbs very fine, let's double the scallion secret here, keep that board clean, stack the scallions, these little ends of the queue, throw them away, okay, how many times have you seen chefs chop super fine and the boards turn green? the flavors are lost on the board we want the flavor to stay in the herb so put together the 3 finger rule one in front two behind this knuckle protect please be careful one in front that knife do the job let's use the base of the knife and then I literally just pinch it good and find out that they are called grundles because they are shaped like a round cylinder.

Now I stop, grab the scallions and don't pressurize or bruise them to get maximum flavor in the dish with the scallions and me. I want the goodness of scallions on the plate, not on the board, and I don't look green on my board. super fine chives, let's go to the basil, open the tip of the leaf, the tip has 10 to 12 leaves at most, otherwise it starts to bruise, open those leaves carefully. roll them almost like a cigar, don't bruise the leaf, clean the knife, hold your thumb, three finger rule in front and again let the knife do the work as you will see that the basil is not bruised, it is cut into super thin slices in the culinary world, this is called Chef it's an art and it maintains a beautiful color if I were to push my fingers down.

I love what happens, the good comes out and there we have the most surprising change, not only does it smell the fragrance inside, it is incredible and it doesn't look clean at all on my board. super fine chopped chives and a super fine chopped basil both bunches chopped without bruising there is a big difference understood