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Here are 50 cooking tips to help you become a better chef!
#GordonRamsay #Cooking
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Great video, but the pasta part is just wrong. Skip this one.
Please correct your pronunciation of the word “Filet”. It is pronounced as “Fill-lay” of fish.
oil on pasta?
I think I started crying just watching Ramsay cut that onion
From that little lemon slice he had like a full glass of juice
You only need to add oil to water when you are using cheap pasta. Good quality pasta won't stick together.
Jeff and Sanji are Gordon's spirit anime characters.
His safety tips make me doubt his britishness. Now he seems german in a way.
4:26 and than rub the eye with the fingers 🤩
i love how he slap the salmon
I don’t easily impress. But your enthusiasm is captivating. Love the video(s). Not a professional chef but surely love to cook. Love these tips even more. Brilliant!
Amazing!
WE DONT PUT OUR PRECIOUS OLIVE OIL IN WATER! JUST STIR THE FUCKING PASTA!
Sir, you are a life saver!
The steel does not sharpen. It realigns the burrs on the knife. Wet stones are for sharpening.
wowee i have the same knives as Gordon's using in these, 20 years old when they came into my possession and they're now as sharp as they've ever been. Get a set of Wüsthof classic if you find them cheap, I swear the chef's knife has enough meat on it to be regularly honed razor sharp for a hundred years or more.
Informative
Great tips, thank you, Chef!
Squash is such a British/Scottish thing to say I like it lol
Did you really oil your pasta?
Basmati rice is pretty awesome. My wife makes a killer basmati rice with garamasala (we get ours from a local middle eastern store), carrot shavings, and raisins. It sounds weird, but it's a sweet and earthy treat. First cook the rice by itself, then fry with a touch of oil and the other ingredients. Hands down the best rice I've ever had.
8:01 Haiyya! why colander why colander
I found this hard to watch, the camera is moving around too much.
the editing is giving early 2000s
White rice like the one you used in the vid is junk, no nutritional value. Don't use it.
3:30 I smeled the onion!
I just realised Gordon Ramsay cuts things with his left hand
Wooooooww
Another tip from a former broke university studen who ate a lot of onions. If you not just pushing down the knife, but actually slice the onion it will relase much less tear-gas.
Do not run out of salt and pepper
That was absolutely brilliant.
I'm now a certified chef thank Gordon
Does the chili trick work with japapenoes?
the "don't salt your eggs until the end" thing is bullshit.
No one ever puts oil in the water when cooking pasta. The video shows why: water and oil don't mix, pasta will cook under the water's surface and oil will stay at the top, with the starch… How does that help pasta not to stick…no one knows… In fact he then adds another lug of oil again to avoid it sticking (this time is more appropriate). Also, if you sesión the water…..why do you season the pasta again? The whole point of seasoning the water is to season the pasta ….
re onion waste; there is a little bit that could have been when you see it again but i saw it the first time…secondly, you could have cut closer to the end………i am a videographer for an eye for detail…….and a prep cook
Hits the blade against the steel – good move?. I've yet to see a British cook who understands knives.