• Hey Guest. Check out your NeoGAF Wrapped 2025 results here!

How To Master 5 Basic Cooking Skills (Gordon Ramsey video)

Status
Not open for further replies.
shira said:
I think some people are scared of getting undercooked eggs and salmonella from a restaurant.
Click to expand...

Salmonella comes from where the food was grown/delivered from, Not from a kitchen. And even then it's only spread through the food by unsanitary practices and improper handling. Salmonella is something that starts from the source, so the chances are that even the egg you have at home could be tainted.

Even then the most prominent culprit of salmonella poisoning is produce washed or grown in filthy water, cases like lettuce and the recent cucumber salmonella outbreaks were far more damaging.

What im trying to say is...eat your damn eggs americans.
 
I'm sure the way he makes his eggs taste great, but it seems like too much work. When I want eggs, it's because I need something quick to eat. If I really have time, I'll just go with chorizo and eggs.
 
ThankeeSai said:
https://youtu.be/PUP7U5vTMM0

The greatest scrambled eggs you will ever have.
Click to expand...
This video changed my life. I eat scrambled eggs a ton, but I've always cooked/burnt them to the point of being rubbery fingers foods---which I liked! Then I watched this. While I don't make it exactly the same (I did not like the chives) my eggs have improved dramatically by learning from Gordon to take my time cooking eggs. Little things like removing from heat for a small amount of time blew my mind. Now my eggs are beautiful fluff and not burnt finger food.
 
I use a Japanese rice cooker like an honest, filial Chinese American. No spices, that's what the entrees for. I'm not making biryani (as much I love biryani).

Mr. Ramsay, please teach me how to one hand flip an egg/omlette without splattering hot butter over my arms.
 
Ramsay likes to overcomplicate basic recipes. I wouldn't advise following him when learning to cook.

My advice is to check out Food Wishes on YouTube. Bar none the best cooking channel on the Internet, and Chef John always keeps things easy, while teaching fundamental cooking techniques.
 
I've seen his scrambled eggs video on youtube, but forgot he had a youtube channel. Thanks a bunch OP. Looking at a bunch of vids right now.
 
If you don't already chop an onion like that then you know nothing. I don't rate him, been to a couple of his restaurants and left feeling let down. There are many better chefs around and if you want to learn the basics buy something by Mary Berry, she's so far beyond the 'Michelin' crowd it's frankly amusing. Substance over style for me I'm afraid.
 
shira said:
I think some people are scared of getting undercooked eggs and salmonella from a restaurant.
Click to expand...

I've eaten maybe thousands of raw eggs over the past several years. I'm good.

Eggs are awesome. Gordon Ramsey's scrambled eggs are even awesomer. I can't stand overcooked scrambled eggs anymore.
 
Haly said:
I use a Japanese rice cooker like an honest, filial Chinese American. No spices, that's what the entrees for. I'm not making biryani (as much I love biryani).

Mr. Ramsay, please teach me how to one hand flip an egg/omlette without splattering hot butter over my arms.
Click to expand...

Use less butter. By the time you come to flip the omelette the butter should have all been absorbed and the pan should be dry.
 
Burai said:
Use less butter. By the time you come to flip the omelette the butter should have all been absorbed and the pan should be dry.
Click to expand...

I must be using the wrong pans, because my eggs just always stick. They're supposed to be non-stick pans...
 
injurai said:
I must be using the wrong pans, because my eggs just always stick. They're supposed to be non-stick pans...
Click to expand...

Make sure your pan is nice and hot first, the butter should start melting as soon as it's in the pan and when you pour the eggs in it should start bubbling slightly right away.

Let it sit until it looks like an omelet than mix it around to your liking.
 
joe2187 said:
Make sure your pan is nice and hot first, the butter should start melting as soon as it's in the pan and when you pour the eggs in it should start bubbling slightly right away.

Let it sit until it looks like an omelet than mix it around to your liking.
Click to expand...

I think I start mixing too soon.
 
injurai said:
It's not exactly a persona. Most of the persona is TV editing.

He is like that because he is a head chef, and a 3 star one at that. He has to communicate in a kitchen, and he must know what his other chefs are doing. He has to orchestrate them. The people in the kitchen with him become used to it, they are numb to it. It's just the language of the kitchen.

But for everyone else it comes across differently.
Click to expand...
I have to assume also it's because the times where you seem him as a screaming asshole, he is talking to people who are also professional chefs (you know what I mean) or people who are specifically in that line of work so of course if they're out of line or fuck up he'll chew them out.

Weren't there a few shows he hosts where he deals with amateur chefs? I've seen a few clips of those and he's pretty good about teaching people and encouraging them.
 
I'm extremely allergic to cardamom. Note to self: Never eat basic rice at a Gordon Ramsay restaurant.

kirblar said:
You can put the olive oil after it's done cooking too.
Click to expand...
Aside from it preventing it from sticking, as he says, it's good to have it in the water (as well as the salt) because then the flavor cooks into the pasta. If you only have stuff coating the pasta, while you are eating it the outer flavors go first and you have a bit of very bland pasta flavor. If the salt and oil is cooked in, you never get this bland moment.
 
Gordon seems like someone who is crazy passionate with his cooking. You can see it with him getting antsy in some of the clips posted here.

I guess that's also why he gets mad a lot at people botching.
 
He seems to have a more classical style of cooking. Some of that just doesn't fly with modern takes on cuisine.

His scrambled eggs are classic French. Not my favorite style. You can have really moist and fluffy American diner style eggs without it becoming dry or overcooked.

Eh, he's theatrical which I guess works for TV. The ice cold stare or just curtness of most chef's is more intimidating.
 
Sober said:
I have to assume also it's because the times where you seem him as a screaming asshole, he is talking to people who are also professional chefs (you know what I mean) or people who are specifically in that line of work so of course if they're out of line or fuck up he'll chew them out.

Weren't there a few shows he hosts where he deals with amateur chefs? I've seen a few clips of those and he's pretty good about teaching people and encouraging them.
Click to expand...

Yeah, the screaming and angry personna is mostly on Hells Kitchen.

Ij his other shows, like MasterChef and Kitchen Nightmares, he's much more like in these videos, and a lot nicer to watch.
 
Ramsay is actually a super nice dude who just fucking loves cooking.

The persona he puts on in the show isn't fake, it's just amped up how he feels about people who mess things up or are careless.
 
injurai said:
I must be using the wrong pans, because my eggs just always stick. They're supposed to be non-stick pans...
Click to expand...

You can use a good stainless pan as well. I have an all-clad 6" skillet that lets the eggs slide right off. I also have a very well seasoned cast iron, but the siding doesn't allow for the perfect flip of an omelet. I can fry up the perfect sunny side up or over easy egg in it though.

You really have to learn your cookware and your stove. There are temperamental differences between all of them, and you have to tweak the cooking process to your stuff. Most cooking shows are going to be using high end stuff like All-Clad. I bought all of mine used at flea markets and yard sales, but I know not every one is lucky in that way. Start by learning how to melt butter. You want it to melt, separate the solids, get nice and bubbly, but not start turning brown. You have to learn how long to let the pan sit on the stove before adding the butter and that perfect notch in the dial for the burner. If your pan is too hot, the butter will instantly melt and then start burning. I've had my pan get too hot and I have to take it off the stove, wipe out the burnt butter, and try again. Or my eggs will be ruined and taste bitter.

Making a roux is also a good beginner step to learning techniques of your cookware. A basic thickening roux is the butter and flour cooked into one. Soup base roux for flavor profile requires a deep brown coloring that can take a long time on the stove. A good gumbo calls for a deep brown roux before you can add other ingredients.
 
Basmati represent!

cameron said:
Ramsey on team rinse. I find basmati rice to be aromatic and "exciting" on its own, so I don't "infuse" it with anything.
Click to expand...

This guy knows what's up :)

For scrambled egg enthusiasts, Madhur Jaffrey has a beautiful recipe for spicy scrambled eggs (and her omelette recipe is incredible).
 
Status
Not open for further replies.

Similar threads

Another Universal Basic Income Experiment Fails
2
90
1K
INC replied
Your recommended top 5's from 2025 (top 5 movies, top 5 shows, top 5 animation)
12
763
JimmyRustler replied
How to deal with high salary jumps?
2
89
1K
p_xavier replied
Toy Story 5 | Official Trailer
41
874
EverydayBeast replied
Bella Ramsey Rumored For ‘Big’ Marvel Role
Social Drama Rumor  2 3 4
174
5K
StueyDuck replied
Top Bottom