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12 of Gordon Ramsay's best cooking tips


12 of Gordon Ramsay's best cooking tips - from kiwi to effortless peeling to fast-ripening fruit. If anyone knows how to prepare a good meal, it's Gordon Ramsay.


Here are 12 surprisingly useful (and sometimes unconventional) cooking tips to make life easier for you in the kitchen. Learn more about how to ripen fruit quickly, cut herbs or get rid of chilli from your finger, plus many more! 

1Adjust the size of your black pepper by loosening or tightening the nut on your pepper mill. 

Gordon Ramsay’s Best Cooking Tips
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While this may seem obvious to some, adjusting the size of your pepper is as easy as tightening or loosening the nut of your grinder. Coarse black pepper is ideal for steaks where you want crisp texture with intense flavor, while finely ground pepper is good for sweet sauces for which you want a more mellow flavor without any texture.

2To get more juice from your lemons, roll them on your counter before squeezing them.



This helps to break the inside of them so you can easily squeeze them - so do not be afraid to apply good pressure when rolling them. This trick also works with limes, which are usually even harder to squeeze.

3Whenever you use plastic wrap, slightly moisten your cutting board to prevent it from sticking.



This will prevent you from sticking to what you do not want to keep (your chart), but make sure you do not use too much water, which would make things even more difficult.

4Whenever you cook with foil, make sure the shiny side is in place. 



If you did not already know, aluminum foil has two sides. The blunt side isolates the heat better. So you want to make sure that's the side that touches your food, while the shiny side has to be facing out.

5Whenever you make mashed potatoes, boil them with the skin and peel them while they are still hot.


Gordon Ramsay’s Best Cooking Tips
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"The secret behind making a good must for me personally," says Ramsay, "is to keep the skins, the skins protect the potatoes, so they do not absorb all that water." So, the next time you make mashed potatoes, do it like Ramsay and peel them when cooked, so you do not end up with an aqueous mash.

6When chopping garlic, add a pinch of salt to your cutting board to help it break down.



Salt acts as an abrasive and "helps break up the fibers of garlic". This is convenient when you want to chop it as finely as possible for things like sweet sauces and purees.

7Finish your scrambled eggs with cold crème fraîche to cool them quickly and prevent them from overcooking

Gordon Ramsay’s Best Cooking Tips
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This simple trick, which became viral after he demonstrated it during an episode of MasterChef, quickly cools the eggs so they stop cooking and adds extra fat to keep them creamy. Ramsay also swears to cook them in a saucepan, but the swirl of crème fraîche can be applied to almost all scrambled egg applications.
Stick your cheese in the freezer for 10 minutes before grating.

Gordon Ramsay’s Best Cooking Tips
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This will help firm it up so that you do not worry about crushing it against the rasp.

9Instead of picking the herbs one by one from the stem, use a knife to quickly shave them.


Gordon Ramsay’s Best Cooking Tips
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Keep your herbs upside down and gently shave the leaves with a sharp knife. You will end up with a few stems still attached, but you will be able to choose them much faster than choosing them individually.

10Use lasagna sheets as a pasta shape to use, not just for lasagna. 


Gordon Ramsay’s Best Cooking Tips
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Similar to tagliatelle, lasagna leaves are an ideal form of dough to accompany with thick and consistent sauces. It allows you to get the perfect ratio between sauce and pasta and can withstand hearty sauces like ragù. Ramsay combines the leaves with a consistent mushroom sauce, but they would be superb with a variety of other thick sauces.

11Peel the kiwi effortlessly using a spoon.
Gordon Ramsay’s Best Cooking Tips
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Simply cut the kiwi in half, then pass your spoon between the skin and the flesh to separate easily.

12Rinse your hands with lemon juice after chopping peppers to get rid of the burn.

Gordon Ramsay’s Best Cooking Tips
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If you've already rubbed your eyes after cutting peppers, you know how painful the experience can be.


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