50 Cooking Tips With Gordon Ramsay | Part Two

The next five more, my 100

tips

to help you cook better, start with how to whip cream. Now the important

part

here is to whip the cream at a three-quarter stage. If we beat it too much, it will split, so be very careful with the double cream. Now when we beat things, we do it in a figure eight and if you rotate the bowl while you beat the cream, you can release it from the bottom so it beats evenly. Beat, beat, beat and it should stay inside the beater. and starts to fall, the perfect three-quarter stage double cream, room temperature cream whips much faster than cold, so you'll want to take the cream out of the refrigerator 30 minutes before you want to whip it, unless, for Of course, as you wish.

To work your biceps, a great tip to prevent milk and cream from overflowing in a saucepan is to simply place a wooden spoon on top, the cream bubbles will rise and hit the wooden handle and then fall back down. in the saucepan instead of bubbling. on sticky things like drizzle and golden syrup it can be a real mess to measure my advice is to rub the spoon with a neutral oil like rapeseed and any sticky ingredients will slide right off and my advice for greasing cake tins is to keep the old butter wrappers by hand and use them to fold when necessary how to handle the dough, lightly flour the surface of the dough on top, rolling pin, now the secret is not to overwork the dough, push firmly, turn the dough and this helps even out the dough, turn and roll.

Now that it starts to crack, don't worry, just putting it back together brings the dough together, immediately apply pressure. Turn the dough. Now the average thickness has been reduced to a pound coin, put it back on the rolling pin and it will look beautiful. The best border for cakes and quiches. My advice is to let the dough hang over the side of the pan when you bake it. Trim the edge once the dough is cooked. This will give you a cleaner edge and prevent shrinkage. My tip so that it rises evenly. is to place cakes and pies in the center of the oven so that air can circulate around them to test your cake and make sure it is ready insert a knife skewer or even a piece of spaghetti in the center if there is mixture stuck to it it is not there yet ready if it comes out clean your cake is ready if you don't have baking beans on hand for blind baking you can use any grains of rice or legumes, you won't be able to cook with them later, but save them and reuse them next time you fold in egg whites and whipped cream To cake mixes, you want to retain as much air as possible in the mixture.

My advice: use a metal spoon as the thin, sharp edge will hold more air when starting with how to cook dark breasts perfectly over low heat duck breasts never be afraid to cook this absolutely delicious very healthy bird first in the oven at 200 degrees and then salt pepper now the salt will help draw the water out of the non-stick pan without oil, but start The duck breasts in the pan with the cold skin side down feels and sounds a little strange, but if you put them in a pan cool and gradually increase the heat, begin to release the fat.

If we put them in a hot pan, it seals them. inside and the fat stays there we want to reduce that fat 90 of that duck breast will be cooked in its skin keeps the duck nice and moist but most importantly it stays crispy once the fat comes out flip the duck over nice high heat Sear the duck now that it is going to be put in the oven skin side down for six to eight minutes if your pan has a plastic handle, then transfer the duck breast to a tray, but be sure to put the tray in the oven so that it heats up first when you cook the duck. like

cooking

a piece of meat and you can't cut it really hot, all good things come to an end, just flip it over quickly, push your fingers in there and it's a little sturdy but still quite bouncy and that confirms that they are quite pink in the center , but the important

part

now is to let that sit, let it cool and then we'll cut them, keep the excess duck fat and voila, the next time you sauté potatoes, just take it to a whole different level, now cut into the dirt. cut it at a not too fine angle, if you slice it thin it cools quickly so nice thick slices have a crispy skin on top and a lovely chunky roast duck, all the white fat becomes nice and crispy, absolutely delicious.

Another slow

cooking

tip is when cooking over low heat. stews and casseroles the fat will rise to the surface to remove excess oil. My advice is to remove them with kitchen paper before serving. This also works great with sauces and sauces. Many great slow-cooked dishes start by browning the meat as it cooks. many flavors stick to the pan so they enter the sauce deglaze with wine broth or vinegar never add soft herbs at the beginning do not cook over low heat, they are too delicate, the advice is to add them at the end to give it that fresh touch of flavor and vibrant color a great tip when frying fish is to always fry skin side down to keep it crispy and always place the footage away from you when adding it to the pan to avoid hot oil splashing on you first how to make fantastic chicken broth a classic slow cooked recipe that gets incredible flavor from simple ingredients chicken stock the vital ingredient for good cooking transforms sauces it makes a fantastic base for soups and most importantly it's so easy to put a little bit of love and care at the beginning and cooks Itself, place a chicken carcass in a pie plate.

It is not necessary to finely chop the onion. The vegetables flavor the onion broth and then from there, cut the leek into large, solid pieces about the same size as the onion so the vegetables cook. at the same time and then our carrot, celery with garlic and then a nice sprig of thyme which helps to really give depth of flavor to the chicken broth, a couple of bay leaves and some fresh parsley and then peppercorns in the pan and mash them lightly and a pinch of salt and now just cover the vegetables and the carcass with cold water just cover the chicken and the vegetables bring it into a ball as quickly as you can now when it comes to the boil a very nice skin take the base of the ladle and swell that around it which pushes all the fat and impurities to the side of the pan then take the ladle and just tilt it if you don't remove all that the stop becomes very cloudy the impression that people you have of the cooking broth then you need to cook for three four hours at a time, this is a chicken carcass, let it boil gently for 30 to 40 minutes maximum, now we are going to strain it, take a strainer, place it over the pan and then pour it, it smells amazing.

It's aromatic, the color is absolutely beautiful and there you have the most amazing broth when you need to season the meat with flour. A good tip is to place it in a plastic bag to sprinkle it evenly and using flour also helps the sauce get nice and thick during cooking by browning the fried meat in small batches, don't overcrowd the pan otherwise it won't brown or brown. It will color properly when the meat is slow roasted. Line the bottom of the roasting pan with thick vegetables such as onions, fennel and carrots, they act as trivets to keep the meat from simmering in its own juice and the vegetables can be the base for your sauce later, after slow cooking. ,Baked-on residue can be difficult to remove, but if you boil water in the pan, it will dissolve and break down, then simply pour out and wash. with soap and water, I love these peppers, now they have the most amazing sweet and delicious flavor with a really nice crunchy texture and the most exciting thing about peppers is that they are equally delicious raw or cooked to identify the perfect pepper. smooth and firm and without a wrinkle on the inside, now how to cut the perfect stem of the pepper down and start with the knife from the top and cut it all the way around, basically we are going to cut around the seeds, don't look for nonsense like that .

Perfect Christmas tree with seeds and you have no mess all over the board and, more importantly, it's twice as fast to dispose of now we're going to julienne it. Flatten the pepper skin side down on the board because it is a lot. it's easier to cut the pepper and just lift the knife up and down and basically julienne is the chef's word for strips. These are absolutely perfect for stir frying and that's what we're going for, crispy, delicious and most importantly seedless. Beautiful, so many great brunch recipes. Start with a delicious fresh egg. My tried and tested way to tell if your egg is fresh is to simply place it in a bowl of cold water.

A fresh egg will sink and a stale egg will float if a small piece of shell gets into the container. When you are cracking eggs, my advice for removing them is to simply use a larger piece to remove them. Works like magic for award-winning fried eggs. Fry them in oil, add a tablespoon of water and then cover the water. Steam the top of the egg. Perfectly toasted bagels are great for brunch. My tip to make sure you always have them on hand is to stock your freezer, but make sure you cut them up first. That way you can put them directly in the toaster first.

How to peel and cut. handle the easiest way by holding the stem end up cut each side of the pit cut all the way to the bottom of the flesh making squares without cutting into the skin then turn it inside out and cut the pieces carefully, a large tip to check for a pineapple is ripe is to remove a leaf from the top if it comes off easily it is ripe and ready to cut my tip for removing the pulp from a kiwi is simply cut the fruit in half and scoop it out with a teaspoon try it, it really works if you have fruit If it is not perfectly ripe, the advice is to put a banana in a paper bag, then add the green fruit, put it in a dark place and the banana will accelerate the ripening process of the other fruit.

You can make a grapefruit puree to accompany a brunch pancake. or a bun in a blender to clean it then add a cup of warm water and run the machine for a few seconds, empty and then just repeat with a drop of liquid detergent and then rinse, this has to be the most popular part of the chicken Now it is very versatile, incredibly tender, very lean, almost no fat. The secret is to cook it without drying out. The first thing is to season it properly on both sides. Two tablespoons of olive oil. Leave the pan very hot.

The secret now is to get a very pretty color on the pan. skin very nice color no color no flavor skin side down tilt the pan so that the back of the chicken breast is cooked where it is very nice, round and very fatty let the pan do the work that the chicken breast normally does takes between types of 10 and 12 minutes to cook properly now that we have the color on the skin the skin is nice and crispy let's deglaze the pan deglaze with masala now masala is a sweet fortified Italian wine you can also use flambéed masala white wine burn the alcohol, which eliminates that kind of really strong alcoholic flavor, rolling the chicken around the masala delays in the pan basically means washing the pan and removing all that flavor stuck to the bottom of the pan and putting it in the sauce. now chicken broth, bring it to a boil and let it simmer for three or four minutes.

It is very important to leave the chicken breast skin side up, the skin is nice and crispy and it is important that now the chicken cooks from the bottom when it starts to cook, it absorbs the broth so that the center of the chicken is nice and moist. Now the masala broth has reduced, you have the confidence to allow it to almost disappear and lo and behold, the combination between the masala and the chicken broth is quite sweet, so that finishes the chicken. with this delicious and delicious glaze on top and voila, a delicious and succulent chicken breast with the most amazing and flavorful skin.

Phenomenal soups make incredibly simple meals. My tip for adding incredible depth of flavor is to always save leftover Parmesan rinds and store them in the freezer. then add it to the pan while the soup is cooking and let it infuse, then remove before serving. It's less waste and more flavor. Another tip to take homemade soup to the next level. Add cubes of cold butter just before serving for a velvety, glossy texture. Wonderfully Rich Flavor Another fantastic standard for a no-fuss weekend meal is the classic baked potato. My tip for great crispy skin is to use salt to your advantage, simply add it to the outside before cooking and the salt will draw moisture out of the oven as it bakes, a touch of salt gives incredibly crispy skin to chicken and fish , in addition to highlighting the flavor.

Homemade roasted nuts make a delicious TV snack. My advice for peeling these is to simply toast them in the oven for about 10 minutes wrap in a clothkitchen and rub until the perfect skin is removed sprinkle with sea salt and so on with a glass of wine chop the herbs the secret is to chop them not bruise them now basil this is a soft herb so treat it with respect When people go crazy cutting herbs, everything good comes out on the board. I want the good to remain inside the basil. Place them all inside each other with the largest leaf on the bottom and it's almost like rolling a cigar, a big one on the bottom and the small ones on. the center and then look, put them together, just roll them gently and without bruising them.

Step one, rolled, ready to cut. A sharp knife. The essential fingers tucked into the bottom of your knuckle are the guide between you and the herbs holding you back. from cutting your finger, it's very important to get comfortable with a knife and just practice rolling the knife across the board and relaxing your wrist, it's all in the action of the wrist, so herbs, nails tucked underneath and just up and down, up and down, and there you have some chopped basil that's not bruised and smells great, cilantro right so you get the bunch of cilantro, hold it down and just lightly shave the leaves off the stems, gather them together and then let the knife do the job again take your nails and just cut it once and once early don't cut it just cut it you will always be able to identify when the herb bruises when you have removed the herbs from the board there is a big green patch mmm full of flavor and nothing of the good stuff left on the chopping board great tip for using leftover herbs simply chop finely mix with butter roll in protective film and freeze then when you want a herbie punch slice and melt steaks, chicken or vegetables , asparagus is great for a simple to prepare dinner, always remove the bottom woody stem by gently bending it and the asparagus will snap to the perfect point, then boil or steam and serve with a little of my herb butter for an egg cooked soft and crispy.

Simply place the egg in boiling water, add a splash of vinegar and cook for exactly eight minutes, then dip it in ice water, the vinegar helps the shell come off easily and the ice water prevents the egg from cooking, giving you It provides the perfect liquid yolk to avoid complications. salad dressings simply add the ingredients to a jam jar, screw the lid on tightly and shake to combine in seconds, no need to wash a whisk and the jars are ready to store leftovers, how to prepare prawns to prepare, get the head and twist, hold those heads, make the most amazing broth and then with your thumb, get under the shell and just peel off that beautiful little layer now, with your thumb on your finger, push and shake and look, all the stuff comes off. tail, you don't have to peel everything from there, take your knife and simply gently cut the surface of the shrimp and what we are looking for there is that little bag of dirt that has to come out, otherwise if you cook the shrimp with that bag there it will be crispy no It's very nice and ruins that sweet taste and there you have it, the most amazing prawns ready to cook, serving whole fish always makes an impact.

Here's how to fillet it at the table. Run a knife along the spine. Remove the skin and lift carefully. portions of meat using a slice of fish, then simply lift the spine in one careful motion. Whole hams are always awesome to carve one, easily hold your hand by the bone and cut the meat as close to the bone as possible, then you can place the cut. Place it by hand on the board, which makes it nice and easy to slice into thin, even slices for perfect pork crackling. Pour over hot oil before roasting in the oven, it will be wonderfully crispy and when you need to chill the wine quickly, just add a big handful. of salt to your ice cube tray Salt lowers the freezing point of water, which will chill your wine in six minutes.

Flat scallops are a fantastic ingredient when you want a special salad that really impresses. Here we explain how to prepare them. Don't be intimidated when trying to get it. When you take out the scallops, I'm going to show you how easy it is to take them out and how exciting it is to have them fresh in the shell, so basically, with a dessert spoon and a dull knife, you put the knife on the bottom and you just twist it. open, tilt the knife up so you don't cut into the meat of the scallop, run the knife from the top to the bottom outside the lid, no meat there and then from there, that's called scallop brisket, everything What you want to do is just peel it forward and make the spoon run down the back of the shell and the idea is to remove that little bit of muscle that is holding the scallop on the bottom shelf. you just carefully slide it in there and run your fingers and just pull out the scallop and it looks very beautiful, this part here is called the skirt, it's no good, it doesn't taste everything, now that's the coral, you can cut it up, dry it in the oven and use it. use it as a powder for your risottos or even to season fish, but that's the money, they just need to be rinsed under cold water, dried and ready for the pan.

Tomatoes are another salad staple. Here's how to peel them for extra refinement. Mark each one with a cross. At the bottom, blanch them in boiling water for a minute, then place them in cold water and the skin will peel off easily. Pomegranates are a fabulous fruit to add glamor to salads or desserts. The trick to get the seeds out. Cut them in half lengthwise. Make cuts around it. Place the rim upside down over a bowl and, with a large spoon, tap as hard as you can to release the seeds and scoop out a fabulous fruit. My advice is to add fancy ice cream cornells or lemon mascarpone, just dip two metal spoons in hot water. shape it with a spoon of water and add it, and after baking never throw away the leftover dough, it is easily transformed into grapefruit or savory party snacks, spread the parmesan cheese or sprinkle it on your favorite fruit muffin and then simply cut it and bake it.