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[entremet]

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.

I worked in a pro kitchen before. Chefs come in different temperaments, but Ramsey's boisterous presentation is rather rare, but not unheard in a high pressure environment like a restaurant kitchen.

 

[Slayer-33]

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.

I thought those two were cut from the same cloth. My mistake lol

 

[Ikuu]

I thought those two were cut from the same cloth. My mistake lol

https://www.youtube.com/watch?v=I_asNbdQa6U this is how he actually is.

 

[RS4-]

Where's that thread about rinsing rice.

 

[PumpkinSpice]

The important take away is 1 part rice to 1.5 parts water.

Been doing Jamie Oliver's method of 1 part rice, 2 parts water and really like it.

This is especially true if you are cooking brown rice.

Just buy a rice cooker!

 

[Last Prime]

https://youtu.be/PUP7U5vTMM0

The greatest scrambled eggs you will ever have.

His scrambled eggs look more like mashed potatoes.

 

[joe2187]

Just buy a rice cooker!

But i already have one

 

[killertofu]

How to cook rice:

Buy a rice cooker.

 

[xxracerxx]

Just buy a rice cooker!

Rice on the stovetop is not a hard thing to do.

 

[GKSilKamina]

So curiosity got the better of me and I went ahead and tried Ramsey's method of making scrambled eggs.

Those were probably the best scrambled eggs I've managed to make so far.

 

[Stinkles]

I'm not sure about the oil in the pasta water. Usually when you're making pasta you're adding some kind of sauce, and you use the starchiness of both the pasta water and the surface of the pasta itself to control the consistency of the sauce and help it adhere. I can imagine the oil interfering with that somewhat. But, maybe the impact is less than what I'm imagining it would be – your sauce will probably have oil in it too. Regardless, seems like a very optional cheat, as it's not hard to keep pasta from sticking if you stir it occasionally while cooking, don't overcook it, and don't let it sit after you drain it.

Nah a few drops stops sticking and is effectively vanished after you drain it. Also helps prevent errant fusilli from adhering to the emptied pot.

 

[entremet]

So curiosity got the better of me and I went ahead and tried Ramsey's method of making scrambled eggs.

Those were probably the best scrambled eggs I've managed to make so far.

They're good. They're french style. You actually taste the eggy flavor instead of chewing on rubber redeemed by tons of salt and ketchup.

 

[iamblades]

I'm extremely allergic to cardamom. Note to self: Never eat basic rice at a Gordon Ramsay restaurant.

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.

Nah a few drops stops sticking and is effectively vanished after you drain it. Also helps prevent errant fusilli from adhering to the emptied pot.

No it doesn't, it doesn't even touch the pasta cause oil and water don't mix, so it just makes a little slick on the surface of the water.

It doesn't keep it from sticking either:

http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

http://www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html

 

[ReAxion]

Been doing Jamie Oliver's method of 1 part rice, 2 parts water and really like it.

This is especially true if you are cooking brown rice.

Yeah, the real answer is different kinds of rice are optimal with different amounts of water. It's easy to get rice from uncooked to cooked, but nailing the best result for the kind of rice you're using can be kinda complex. That's before you get into wash/no-wash questions.

I guess it's sorta like coffee. You can get as fussy as you want with it.

Personally, I find brown rice in the oven to be fantastic.