Today I’m reacting to Gordon Ramsay’s 50 Best and Worst cooking tips Part 1!
From knife skills to seasoning tricks to kitchen shortcuts, Gordon drops a LOT of advice… So be sure to save this video or bring a notepad!
But do these tips actually work in a real professional kitchen?
I’m breaking down each one with real chef insight, the good, the bad, and the “Gordon… what are you doing?” moments
Be sure to check out my Cooking 101 Basics videos https://www.youtube.com/playlist?list=PLR05U0X6SNWUkfRg-CWFhAJ3NbUMo24Lx
And also My Cooking Course: https://chefjamesmakinson.com/cooking-course/
@gordonramsay video: https://youtu.be/BHcyuzXRqLs
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46 Comments
Be sure to check out my Cooking 101 Basics videos: https://www.youtube.com/playlist?list=PLR05U0X6SNWUkfRg-CWFhAJ3NbUMo24Lx
Do not use a honing rod. They are useless pieces of junk. They do NOT sharpen, They damage the edge.
They dont dye the fish meat they feed the fish food with astaxanthin in it. Its the same exact compound that wild fish eat that makes their flesh pink.
I cut up a bunch of peppers, washed my hands for 5 minutes. An hour later I was scratching my face and touched my eye. It burned for a little bit after a couple minutes it was just a super numb feeling, then felt cold but still numb. Was not a fun time..
Ok Chef it's been a bit. I have WAY too many comments, but I'll leave it at two.
1. i have Ramsey's onion video saved trying to teach my mother. A year and a half later she still doesn't understand.
I've personally developed a "radial" cut based on how the onion grows. It also lets me change cut styles mid way through if I want straws vs diced.
2. Rice.
2 parts water to one part rice. This is almost religious truth to anyone who cooks asian, tex, South American or Indian cuisine. If you are using less it means you aren't properly resting your rice.
20 minutes cook, 20 minutes rest with the lid still on.
Try it if you haven't prior.
This is because whether you're doing pilaf, or waiting to boil before capping you will lose approximately 1/4 to 1/2 cup in evaporation. You can evaporate extra water out, but going back to add destroys the texture. I assure you though 2-1 is perfect almost every time.
Absolutely not to the mandolin 😖
Leaving the root on the onion is the best tip I learnt – no crying! 👏
It’s pretty much common sense to wash hands after touching chillis 🤷♀️
These days you can buy minced garlic and ginger in cubes for the freezer to use as needed – much more convenient 👍
I really like that bundling wet paper towel under each corner of the warped chopping board tip actually. Thanks dude 🎉
steels actually only straighten the burr, it doesn't refine the edge, it straightens any bent burr, but if you simply use alternating edge leading strokes with decreasing pressure and then a good strop, you won't HAVE a burr to fold over, meaning a steel DOESN'T DO ANYTHING if you actually know anything about sharpening…
source: electron microscopes are a thing now. things like honing steels that we thought we understood, we can now learn that we didn't actually understand them at all, all of this is basic research so…
Camerman is just like a Ramsey, so enthusiastic and temper 😂 James is amazing as always. I wish seeing them together,Gordon as he is a hot temper whit his electric moves and James the opposite, calm whit his aristocratic attitude and inteligent dosering humor ! 😅would be fun wach them making a dish together
It would be cool to see footage of you in the kitchen more, if you maybe went inbetween clips and maybe tried doing what the video is showing in your own way every now and then
With the pasta not sticking I was always taught butter works better than oil
no. Farmed salmon has no colour dye in them, it's just the food they eat that causes them to change colour
12:30 bro, pls just use rice cooker
01:52 And in this instance, if you're trying to hone moving downward like that, then you should have the cutting edge facing upward
17:11 Worse: The oil is more than anything going to stop the sauce from sticking to the pasta
18:31 "Al dente" is the texture before it's finished cooking. Meaning it should be fully cooked by the time it's served. Sorta like you want a medium-rare steak, you take it off at rare. If you end with al-dente, you're eating technically undercooked pasta. I rarely see anyone clarify this
20:48 Why is he sawing with a non-serrated blade? Why is he sawing at all? Ramsay shows over and over that he's a hack who has no idea what he's doing
showing the molecules of the pan 🤣
7:36 this is so true, I decided to cut chillies and my finger kept burning for hours
When washing rice you can use the starchy water to water your plants, in moderation of course
I prefer seeds in my chilli's because i need to use less chilli's for more spice.
8:18 these are popular in Mexico and spread up to the southern USA, they’ll either put chili/tajin and lime and sometimes chamoy sauce on fresh mango/watermelon/coconut, or freeze it and grate it with the same ingredients for more of a sorbet. Very good if you can get your hands on a bottle of tajin!
YES PT.2
At 25:50 I think you meant to say "have a party or something"? Let me know if I'm wrong lol
The wet towel is done everywhere
I was so picky about the onions and tomatoes that we used in a Mexican restaurant, that I forbid the prep guys to use the machine. Had to be cut with the knife.
Man, I know all about the seeds in the pepper doing damage. 😂
Farm salmon isn’t very healthy. Watch documentary’s about farm fish from Norway. It’s can be considered not healthy… buy wild caught fish only if you can. God bless ❤️✝️
👻
it's always the Brits that carry on about the seeds in chilis, at least our boy Jimmy knows it is actually the white part, the seeds only have what rubbed off on them.
Another reason butter might help with chili residue is because it's a dairy product. Milk contains a phosphoprotein compound called casein. Casein can bind with the capsaicin from the pepper, which is what triggers the TRPV1 receptors that cause the heat sensation.
Excellent video 👍👍
Another tip i Gould give from experience is if youre working with peppers and you want to get rid of the heat , put some strong liquor in a glass and put your fingers in it , keep them there for about a minute , it gets rid of the heat
The thing about the microplane (besides me not having one), is it's an extra thing to clean. To see if it's saving time, you'd have to measure it with the cleaning time included. The knife only counts if it wasn't being used for something else anyways (unless it needed to be cleaned between uses)
Wear gloves while handling chilis , use a spoon to scoop out the seeds and pith, wet your fingers with water before chopping garlic to avoid sticky garlic
It’s like watching sting cook. Too hyper.
It's weird Gordon recommending freezing the fish as I've seen him berate kitchens for using frozen fish numerous times.
Something that comes to mind everytime I see someone remove bones from fish.. how the hell do you remove the bones from canned herring and such? 😭 the amount of bone splinters or choking hazards I have eating those things is cruel and unusual torture. They go so well with rice and are a good protien pack, but I'm honestly scared to eat them anymore 😅 is there a trick to it? Or do I have to swear off herring for the rest of my life?
Here’s a funny story: I was working at an Italian restaurant and the prep guy was making tomato sauce. He had a huge stock pot on the stove and in between the bottom of the pot and the burner he put two cans of tomatoes with both sides cut off and squashed. Normally when you do this, its to prevent les burning on the bottom of the pot, but when you place the two flattened cans, you place them so that the ends that were cut off are going left and right and not front and back towards the stove dials and all that. He had an off day and he placed the cans facing the edge of the stove so the front was hot. When he went to taste after a few hours he burned his crotch. He ran to the bathroom to put cooling gel and see what the damage was BUT he was preparing chili’s and hot peppers barehanded to make a spicy oil. So when he went to check he was screaming because he literally burned his ‘little soldier’ and had a second degree burn on it but because he didn’t wash his hands, when he touched himself to put the gel well he had another excruciating type of burning. ALWAYS WORK SAFE AND USE PROPER HYGIENE. Ps- the poor guy had to go get skin grafts on his ‘little soldier’ I made him a get well gift and sent it to the hospital and it had a box of gloves, burn gel, hand sanitizer, and metal elevated burner attachment so he doesn’t have to use tomato cans when making tomato sauce
13:23 no salt in the rice please
It's not photosynthesis, it's etiolation
I never get the rolling lime trick, it just leaves a lot of juice on the cutting board. In a real kitchen I never see anybody doing this, just use a squeezer.
I am not a chef. I don't claim he doesn't know how to be a chef, but I am a woodsman and I know a thing or two about sharpening.
It baffles me how Ramsay's knife has an edge at all with how he treats them
9:01 OR, OR Use gloves when handling chillies.
The hectic, cocaine-induced video editing in these Ramsay videos is so hard to follow. My brain spins just by the secondary snippets.
Not fan of Ramsey, he always looks like he need to go to the potty. For the handling of chillies a lot depends on the type. Habanero peppers you have to wash your hands or better yet use gloves. Jalapeños or serrano peppers not so much.