How To Master 5 Basic Cooking Skills - Gordon Ramsay
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Date: 2019-05-31
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Comments and reviews: 9
ban_it
Unfortunately thats not how you cook basmati. I am from Bengal, India and my staple food is rice. I have seen and helped my mom cook rice all my life. Take a large pot. Wash and soak the rice for 5-6 hours. Then, you always cook the rice in excess water ( quite a bit excess so that youve a lot of excess water left when the rice is cooked. This allows for the starch to go in the water. Cover the pan. Check the rice periodically by eating a grain to see if its cooked and when done drain all the water. Draining the hot water is tricky and be careful. Once drained completely, the rice is ready. The rice in popular youtube videos look ok as it is still hot. Actually if you look carefully it is clumpy and when it will get cold it will also get sticky. My dad is very fastidious about non-sticky rice and youve to be vigilant while cooking it so it doesnt over cook. The popular recipes/videos and rice cookers dont have the excess water step to avoid draining it but if you really want to have non sticky rice you should try it. Enjoy
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Unfortunately thats not how you cook basmati. I am from Bengal, India and my staple food is rice. I have seen and helped my mom cook rice all my life. Take a large pot. Wash and soak the rice for 5-6 hours. Then, you always cook the rice in excess water ( quite a bit excess so that youve a lot of excess water left when the rice is cooked. This allows for the starch to go in the water. Cover the pan. Check the rice periodically by eating a grain to see if its cooked and when done drain all the water. Draining the hot water is tricky and be careful. Once drained completely, the rice is ready. The rice in popular youtube videos look ok as it is still hot. Actually if you look carefully it is clumpy and when it will get cold it will also get sticky. My dad is very fastidious about non-sticky rice and youve to be vigilant while cooking it so it doesnt over cook. The popular recipes/videos and rice cookers dont have the excess water step to avoid draining it but if you really want to have non sticky rice you should try it. Enjoy
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h4955
Easier way to cook rice: pour how ever much rice you want, in Hong Kong we call it 1 mark about 150g would be 1. 5 person serving, wash in bowl, cold water. Before you wash soak the rice in cold water for 2 mins, place hand on side of bowl and pour out all water and rinse. How to rinse: swirl rice in cold water. Repeat 5 times. Now transfer to your cooking pot or something, add water, place hand on top of water and wait for water to be over the top of your hand. A tad bit of water if you want it softer. NEVER season rice with anything enjoy the sweetness and the texture of the rice. NEVER ADD salt and pepper its gonna mess everything up. And steam for 20 mins, never lift the top off. Another way is to double steam it using a cloth holding the rice and makesure water never touches the rice, steam for 20 ish mins depending on how you like it
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Easier way to cook rice: pour how ever much rice you want, in Hong Kong we call it 1 mark about 150g would be 1. 5 person serving, wash in bowl, cold water. Before you wash soak the rice in cold water for 2 mins, place hand on side of bowl and pour out all water and rinse. How to rinse: swirl rice in cold water. Repeat 5 times. Now transfer to your cooking pot or something, add water, place hand on top of water and wait for water to be over the top of your hand. A tad bit of water if you want it softer. NEVER season rice with anything enjoy the sweetness and the texture of the rice. NEVER ADD salt and pepper its gonna mess everything up. And steam for 20 mins, never lift the top off. Another way is to double steam it using a cloth holding the rice and makesure water never touches the rice, steam for 20 ish mins depending on how you like it
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Giulia S.
No Italian use olive oil in the water to cook pasta, sorry Gordon Ill tell you how we do it. First, use a big pot, add a VERY GENEROUS amount of cold water, bring it to boil. THEN add salt. (If you add salt before you will slow down the boiling time. Then taste the water for the right saltiness. When the water is ready, add your pasta. Give it a quick sturn and leave it alone for 2 minutes. Then stir it again and leave it. You dont need to stir all the time, the boiling water will move it for you. Taste when you are close to the finishing time. When is done for you, rinse it or scoop it. Make sure though to ritain some of the water for the sauce, youll problably need it. Combine immidiately your pasta with your sauce, add a bit of the cooking water if you need it and vual No sticky pasta. Thanks for the tips Chef, btw.
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No Italian use olive oil in the water to cook pasta, sorry Gordon Ill tell you how we do it. First, use a big pot, add a VERY GENEROUS amount of cold water, bring it to boil. THEN add salt. (If you add salt before you will slow down the boiling time. Then taste the water for the right saltiness. When the water is ready, add your pasta. Give it a quick sturn and leave it alone for 2 minutes. Then stir it again and leave it. You dont need to stir all the time, the boiling water will move it for you. Taste when you are close to the finishing time. When is done for you, rinse it or scoop it. Make sure though to ritain some of the water for the sauce, youll problably need it. Combine immidiately your pasta with your sauce, add a bit of the cooking water if you need it and vual No sticky pasta. Thanks for the tips Chef, btw.
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Joanna Edwards
Ok. So you have kitchen skills. And you do know what to do with food. ButYour people skills ARE NON EXISTENT YOU ARE MEAN AND HURTFUL ON PURPOSEI cant understand how folks willingly work with you. I understand the CONCEPT of THE TEMPERMENTAL, GENIUSCHEF. But you Mr. Ramsey, In MY opinion, are an abomination. I wish your career would soon be OVER And I feel sorry for your wife and children if you interact with them in the same manner as on camera. ONLY A MASOCHIST WOULD KEEP PUTTING UP WITH YOUR HORRIBLE PERSONALITY HOPEFULLY, YOU WILL PAY AT YOUR JUDGEMENTand get there immediately
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Ok. So you have kitchen skills. And you do know what to do with food. ButYour people skills ARE NON EXISTENT YOU ARE MEAN AND HURTFUL ON PURPOSEI cant understand how folks willingly work with you. I understand the CONCEPT of THE TEMPERMENTAL, GENIUSCHEF. But you Mr. Ramsey, In MY opinion, are an abomination. I wish your career would soon be OVER And I feel sorry for your wife and children if you interact with them in the same manner as on camera. ONLY A MASOCHIST WOULD KEEP PUTTING UP WITH YOUR HORRIBLE PERSONALITY HOPEFULLY, YOU WILL PAY AT YOUR JUDGEMENTand get there immediately
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Acolyte of Torbjörn
1) diced the onion BACKWARDS, the slicing is much easier when the horizontal ones are done first2) thats BASMATI rice, every rice is different, chinese rices would be a bit drier but use MORE water, every type of rice is different. 3) skinning a fish filet. yea thats spot on4) how to sharpen a knife. uses a HONING steal. thats honing the blade not sharpening it. And jesus is that. him honing at a 45 degree angle? 15-20 for that knife Gordon Holy shit. 5) yea sure, no problems with his pasta
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1) diced the onion BACKWARDS, the slicing is much easier when the horizontal ones are done first2) thats BASMATI rice, every rice is different, chinese rices would be a bit drier but use MORE water, every type of rice is different. 3) skinning a fish filet. yea thats spot on4) how to sharpen a knife. uses a HONING steal. thats honing the blade not sharpening it. And jesus is that. him honing at a 45 degree angle? 15-20 for that knife Gordon Holy shit. 5) yea sure, no problems with his pasta
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Jada Kiss
I understand everyone cooks differently but that is not how Puerto Ricans cook rice perfectly that did not look appetizing in the least I think Gordon is very entertaining and good a lot of things but he seems to think his way is the right way while I disagree. Hes the type that will tell grandma that her rice isnt cooked perfectly and hes not even Puerto Rican Hes awesome though
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I understand everyone cooks differently but that is not how Puerto Ricans cook rice perfectly that did not look appetizing in the least I think Gordon is very entertaining and good a lot of things but he seems to think his way is the right way while I disagree. Hes the type that will tell grandma that her rice isnt cooked perfectly and hes not even Puerto Rican Hes awesome though
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ali ceen tayyab
He didnt chop the onion finely. Marco Pierre White doesnt want you to chop it like that and he is right. Marcos way is better and the onion is finer and less of it is wasted. You can use that onion again for something else. Plus he makes it look easy. But we dont have such sharp knives and I would love to see him try that with a small purple unevenly circular shaped onion
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He didnt chop the onion finely. Marco Pierre White doesnt want you to chop it like that and he is right. Marcos way is better and the onion is finer and less of it is wasted. You can use that onion again for something else. Plus he makes it look easy. But we dont have such sharp knives and I would love to see him try that with a small purple unevenly circular shaped onion
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Matthew Bradley
Sharpening a high quality knife at a 45 degree angle is a hyper no-no. 25 degree max. And using the steel is only to hone the knife after it has been properly sharpened. It wont put a proper edge on a dull knife. I dont even own a sharpening steel. Thats what small, hand held whet stones are for. Gordon is great. but. he is nasty to his knives.
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Sharpening a high quality knife at a 45 degree angle is a hyper no-no. 25 degree max. And using the steel is only to hone the knife after it has been properly sharpened. It wont put a proper edge on a dull knife. I dont even own a sharpening steel. Thats what small, hand held whet stones are for. Gordon is great. but. he is nasty to his knives.
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Cynthia Marshall
Ive only seen a few of his videos and do not like his hyper manner which is stressful to witness BUT there is not doubt that he is a skilled teacher who emphasis technique and doing things right to get the best result. You cannot fault him on his teaching abilities and food preparation and cooking knowledge & skill
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Ive only seen a few of his videos and do not like his hyper manner which is stressful to witness BUT there is not doubt that he is a skilled teacher who emphasis technique and doing things right to get the best result. You cannot fault him on his teaching abilities and food preparation and cooking knowledge & skill
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