0:00 How to keep your knife sharp 1:08 Level your cutting board 1:22 Using your vegetable peeler 1:41 Adjusting your pepper mill 2:02 Making chicken stock 4:25 Seasoning meat in flour 4:37 Browning meat 4:45 Using vegetables as a bed for roasting meat 5:00 Cleaning off baked-on residue 5:10 How to chop an onion 6:17 Preheat your pans and ovens you twats 6:32 Have a waste / scraps bowl during prep 6:43 Don't add salt before cooking eggs 6:52 Cook meat at room temperature 7:07 Cooking duck breasts (200°C is ~400°F, 6-8 minutes metric is 6-8 minutes imperial) 9:11 Remove fats from slow cooked recipes with paper towels 9:30 Deglazing 9:42 Add soft herbs at the end of slow cooking 9:52 Fry fish skin-side down
Gordon ties his shoes "First thing, these laces, the most robust laces, now, over, under, the trick here is to keep it all nice and tight. Now pull through, and wala, the most secure knot, a man can make"
It’s theatrical tricks to keep the rhythm of the cooking video exciting and ‘up beat’ i think its one of the things Gordon’s shows do well with keeping audience from nodding off
Gordon inspired me to get into cooking and I'm proud of how far I've come from microwaving ramen noodles. Made burgers with handmade buns this weekend and making chicken vindaloo tonight. As a college student I can't stress enough how cheap good and healthy food can be!
I bought a restaurant not long ago and i am having a lot of success (in the small town i am) and living good and having fun creating food. All thanks to gordon ramsay. I really appreciate this man and he is the one that made me realize that , cooking, is not a work. Is Art. And one i am good at. Thank you, really. Love the excitement when cooking so much
I've learned tons from you Gordon. Heard about you years ago from my son who watch the original Kitchen Nightmares. You're one of his idols. During chemo he binged your vids. Thanks!
I love how his videos, no matter when they're released, look like they've just come out of the 2000s. The vibe is incredible and I wouldn't have it any other way.
Living in the mountains using natural gas I used a propane hand torch to the spaghetti water pan to make it boil quicker when its hot outside so not to heat the house up
Just to let y'all know using a honing steel doesn't sharpen a knife. It helps straighten out the blade, which makes things easier to cut. To actually sharpen a knife, you need a sharpener or a whetstone that will actually remove some steel.
@@cookiesconsoles7626 Sharpening the knife takes away steel from the edge and makes it thinner, so it bites into what you're trying to cut more easily. Honing a knife is done when it's already plenty sharp, but needs to be straightened out because of short-term wear. They're different things, but both will make the knife cut better
Gordon: Imagine you're playing with a tennis racket or playing squash Me: Ok thats easy, I'll sharpen my knives Ambulance Driver: So you've never actually played tennis or squash?
One thing I never see mentioned by chefs (except Alton brown, of course) is that a honing steel is just that. It hones the blade. It does not sharpen it. As you use the knife, the thin edge of the blade will bend out of shape and running it along the steel will straighten it out again. Sharpening the blade is what makes the edge thin to begin with. Honing a blade keeps it from dulling too quickly and adds a bit more bite to your knife. But once it's actually dull, you need to take a stone to it or send the knife to a professional for sharpening.
If More teachers taught like Gordon, there would be less ignorant people in this world. Thank you Gordon for sharing videos like this. I've learned so much from you! ♥️♥️♥️♥️
Apparently, even though he put a lot of talent and effort into making this video, people prefer to pick on the most insignificant aspects, trying to bring him down. I wish there were more people like you.
I've been in IT for 20 years but after watching Gordon for 10+ years I'm confident I am ready to open my own restaurant with aspirations for a Michelin Star on my first year. My culinary pedigree includes McDonald's, Burger King and Pizza Hut in my teenage years.
The thought that honing a knife "sharpens" the knife, is a common misconception. Honing and Sharpening is not the same. Honing will keep a sharp knife sharp for longer, but a dull knife wont get sharp with a honingrod, and all knifes will need sharpening at some point. Long story short. "Hone* your knives before cooking" was what he should have said. I'm just nitpicking. Not that you shouldn't hone them. Please do, and don't cut yourselves.
Yeah pretty sure honing removes the ‘burs’ or inconsistent edges. A stone would be for sharpening. Mix the two to sharpen from dull. Use the honer alone to maintain a sharp blade
@Nufc Magpies 123 indeed makes it sharper, but it does not "sharpen" anything. No material is removed. Just as stropping doesnt sharpen a knife, but indeed makes the edge more crisp and therefor more sharp. Gordon is a cooking specialist. Not a knife specialist. 😉
Honing is to maintain the sharp edge. It does NOT make the blade sharper, this is done by rubbing away bits of the knife - something a rod won't do. If you try to sharpen a knife with a honing rod, then your knife didn't need sharpening OR you have no idea what an actual sharp knife is.
It is more accurate to say that the rod straightens your blade on the microscopic level and in the long run will make your knife sharper for longer however if your knife is already blunt the rod cant sharpen it.
put a 2 x 4 on the ground and walk across it heel to toe and you could do it no problem, now put that 2 x 4 thirteen feet up on two ladders and suddenly the same action becomes completely different
I consider Gordon to be one of the most amazing, successful and talented people of our generation.. Amazing cook, world class. Owns several top restaurants in the world, around the world Several cooking serials and shows, comedies. Has a massive massive fan base on every social media Charismatic, influential, social,humble. And after all this years, still puts his 100% into his profession, inspiring so many thousands others to do so aswell.. What a great man.
Thanks GR you just proved my mom wrong in how to keep a sharp knife. I'm a professional chef and she never accepts the fact that knifes should be sharpened evry time it's used. Now she's accepted it
Sharpen your knives. It makes things SO much easier. Also, don't be afraid to spend a little more money on your knives. They will last a pretty long time if you take care of them.
Got some knife sharpening advise? I tried it and it got sharper but not as sharp as I wanted it to be and it seemed to go blunt faster than expected (I don't have bad quality knifes)
It really depends on what youre cutting too. Tomatoes are acidic along with things like peppers, which will dull your blade faster. Also, Gordon give some skewed advice when sharpening knives. The steel that he uses is only for Honing your knives edge. You need to invest in a sharpening stone in order to re-sharpen a dull blade. Also, improper use of the steel and stone could make your knife dull, as you need to sharpen and hone on a consistent angle.
@@joshahyu where did you learn that? is there a web or a book i can read to get even deeper into cooking and food science, im very curious about that, specially the food science part.
I enjoy watching other people cook and learning recipes and techniques. One of the reasons I've started my own channel...! Gordon is an INSPIRATION....!
Gordon! Seriously, you're a real chef that I'm trying to imitate but not a chef that restaurant staff expects. I begin to regret buying your '' Playing with fire '', though I will keep track with your videos
Obviously you've never worked with olive oil. Believe me, that's a little bit. You aren't doing oil right if you've never gotten a fat glob of boiling grease in your eye Edit: autocorrect sucks
Challenge for Gordon : make a bear meat dish. I've heard that it's a bit harder to work around the aroma than that of other types of meat. Would love to see you cover that 💯 Big fan btw ❤️💪
Right. The most recent one is the Jamie Oliver version egg fried rice. I almost wished he'd add in tips for rice. Or egg fried rice. Fella's rather kind-hearted.
Honing: A honing steel basically pushes the edge of the knife back to the center and straightens it. So its not sharpening the knive. Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. It can be done using a water stone, whetstone, or electric knife sharpener.
Apparently 0:30 is called honing instead of sharpening, from stackexchange: "Honing is not the same as sharpening. Honing helps to align the existing edge, which becomes skewed or "curled" after regular use. It will not help to create a new edge if the knife is damaged, e.g. if it is corroded or chipped..." Not really sure how that works yet though, or if the source can be trusted. I always feel like he would get metal into the food if the knife is not cleaned after what he calls "sharpening".
There has to be a compilation of Gordon Ramsay sharpening his knife since he always shows off his sharpening skills when he demonstrates how to break down or cook something
Gordon is always so excited everytime he cooks that he always hops a little when talking
Exactly, it's so nice to see.
He sounds like mr. Beast... "WE BOUGHT THE MOST EXPENSIVE FIREWORKS IN THE WORLD"
It's always nice to watch someone doing what they love and especially when they are good at what they do. Like chef Ramsay ;)
thats called being autistic
that's what cocaine does to your body
Gordon was just born to do this, has such a respect and high standard for food
He's the food God
Notice he takes the dry skins of onions and garlic.
Pool 0000
Good food wood hood
Soviet Union: What do you mean by FOODS
0:00 How to keep your knife sharp
1:08 Level your cutting board
1:22 Using your vegetable peeler
1:41 Adjusting your pepper mill
2:02 Making chicken stock
4:25 Seasoning meat in flour
4:37 Browning meat
4:45 Using vegetables as a bed for roasting meat
5:00 Cleaning off baked-on residue
5:10 How to chop an onion
6:17 Preheat your pans and ovens you twats
6:32 Have a waste / scraps bowl during prep
6:43 Don't add salt before cooking eggs
6:52 Cook meat at room temperature
7:07 Cooking duck breasts (200°C is ~400°F, 6-8 minutes metric is 6-8 minutes imperial)
9:11 Remove fats from slow cooked recipes with paper towels
9:30 Deglazing
9:42 Add soft herbs at the end of slow cooking
9:52 Fry fish skin-side down
"6-8 minutes metric is 6-8 minutes imperial"
Absolute legend
@@kekekessa Peak american units right there
"Preheat your pans and ovens you twats"
Ah, I see... this is the most basic thing.
'Preheat your pans and ovens you twats'😂
gordon: tells pan to get hotter
Pan: Yes, Chef.
Rule 34: Ok my next job is...
@@milklander847 I just became the 34th like! What a.....miracle
@@kendrickparks9129 Hahaha
100th like?! 😅
Sorry chef
Me looking at the steak: it's fking raw
Gordon: tender
Me: tender
haha
same tbh...
im not really a "tender" person...
tendah*
Ah, one of those shoe leather eaters.:P
That's a perfect steak ....
Props to the cameraman for keeping Gordon in focus the whole time
I think that was just the camera being too afraid of what would happen if Gordon wasn't focused
@@Defender4123 i am attacc, cuz im a snacc
True
Cameraman lives mater
It’s a whole crew
Haha those are good tips!
*Aggressively slurps microwave ramen noodles*
* sigh * how? how are you everywhere? Bots, other people using your account, lack of a life?
*Aggressively snorts ramen packet*
@Savage Poet I mean, yeah, you're not wrong.
@Iska Miska that's... A lot of time. But you find this dude EVERYWHERE. Then again, maybe we just watch a lot of the same stuff. IDK, to be honest
Justin? OOOHHHHHHH my dog, whatsup?
Gordon ties his shoes
"First thing, these laces, the most robust laces, now, over, under, the trick here is to keep it all nice and tight. Now pull through, and wala, the most secure knot, a man can make"
"delicious"
He would've seasoned it though
Just a drizzle, of olive oil.
@@BigGol polo paper ll
Oo pop op
Me: The chicken stock looks like dishwater
Gordon: Look at the beautiful color on the chicken stock
Me: My God it looks delicious
lol, same
This is how normal chicken stock looks - if you think that that looks like dishwater, then you never had a chickenstock xD
@@andylovesbats4566 there's always 1 , could just say u have never seen dishwater but joke would be wasted on u mate
@@andylovesbats4566 thanks for explaining the joke to everyone!
@@sweetorsavage5617 Ok, I'm sorry dude (sometimes I'm just stupid) :D
I've been cooking for 45 years and I still learn tricks from this man. Great channel. This video should be given to every new parent.
The Cameraman should zoom in more,
I can almost see the atoms.
I turned this off after 5 minutes, it's way too chaotic
the camera is a disaster
Nice copied comment
@@itd2437 ok
You stole my comment :(
The onions don't make Gordon cry, Gordon makes the onions cry.
lmfao that isnt a tear drop, his body is becoming hotter as he cooks his dishes
I can’t believe Gordon didn’t season the knife before he sharpened it.
Adam Ragusea would
‘Why I season my knife and not my food’
You killed me haha 😂😂
Lol😆
A touch of olive oil.
taps knife
Why does Gordon seems like he's always in a urge to pee
It’s theatrical tricks to keep the rhythm of the cooking video exciting and ‘up beat’ i think its one of the things Gordon’s shows do well with keeping audience from nodding off
@@vincent2389 maybe or just adhd
He might just be a very anxious person
@@deltaforcegamingcorp.2232 with all the shit he sees im not suprised
Its called cocaine
Gordon: "it's so dangerous working with a blunt knife"
Knife: "Yes chef, Sorry chef, I'll start a new one chef".
Me: That chicken stock looks kinda clear
Gordon: The color is absolutely beautiful
Me: The color is absolutely beautiful
LOL, you reminded me of Suzanne from Hells Kitchen season 6, "Yes chef, sorry chef, I'm stupid chef..." HAHA.
"a little love and care and it will cook it self"
Me: *kisses it and showers it with compliments, then putting it into a pan*
Me: now go cook.
*makes the best kitchen broth that even impresses Gordon Ramsey*
Take it on a romantic trip to Paris for good measure
Have to actually bring the meat into the shower with you.... Guarantee it will be more compliant after a nice steamy rubdown 😲🤪
slap it!
You forgot to take it for dinner, and the best part at the end is bacsully fucking the rawness out of it till it becomes freshly well-maintained
during midnight
others: NETFLIX
ME: Gorden Ramsay videos
Same!!
Idk it's satisfying to watch him cook like he's designing a space rocket
@@huzaifaimran9468 Chup Katue
/looks at 15m+ suscribets
WoW! You’re super unique bro!
His cooking style is like an art. You can feel his passion everytime he cooks 👍🏼
I'm also like you watching Gordon too
Gordon inspired me to get into cooking and I'm proud of how far I've come from microwaving ramen noodles. Made burgers with handmade buns this weekend and making chicken vindaloo tonight. As a college student I can't stress enough how cheap good and healthy food can be!
Wow, sounds like you are really coming along in the culinary world 😃 😅
It’s funny the way he bounces as he talks. he has a true passion for cooking
Or he just needs to pee
@@Kalenz1234 or that lol
Gordon Ramsay’s onions look more expensive than my entire kitchen
@@KrovierYT well no because of the way he cut it
Anon nah, those onions are just really expensive
Ha ha!!
Thos onions are are just normal yellow onions not any different from what you got at a cheap grocery store
He also probably made more money with this single video than what your entire kitchen has cost
I love the cameramans work. Chaotic zooms and weird transitions. Perfect
Gordon teaching basics.
* Me youtubing how to boil water *
🤡
*Water is bland. Its greasy. I will not even let my dog eat this.*
@@MyselfTheodore shit man i just overcooked my water while commenting on the post.
Terima kasihh yahh
Did you cook this in hard water?
Me: The water looked soft to me....
I love how Gordon is always kind of bouncing up and down on his feet when he talks about food or cooking. He has so much energy constantly.
I bought a restaurant not long ago and i am having a lot of success (in the small town i am) and living good and having fun creating food. All thanks to gordon ramsay.
I really appreciate this man and he is the one that made me realize that , cooking, is not a work. Is Art. And one i am good at. Thank you, really. Love the excitement when cooking so much
7:18
**slapp**
*_"S A L T P E P P E R"_*
Gordon: "it's so dangerous working with a blunt knife"
Knife: "Yes chef, Sorry chef, I'll start a new one chef".
I've learned tons from you Gordon. Heard about you years ago from my son who watch the original Kitchen Nightmares. You're one of his idols. During chemo he binged your vids. Thanks!
read the book "the secret",it can help your son HEAL ,or search neville goddard ,joe dispenza healing and check his books, and meditations
“How to get a sharp knife? Sharpen it.”
*Logic 100%*
there are other ways to sharpen a knife that beginners may find hard to do or damage the knife. He’s also telling proper methods to use the steel.
Or just buy a sharp knife
@@Dogmeat5010 still need to hone it.
I love how his videos, no matter when they're released, look like they've just come out of the 2000s. The vibe is incredible and I wouldn't have it any other way.
I'm going to start calling paper towels "kitchen paper" now.
Yes mate that’s what I call it, you have your kitchen paper and your toilet paper
SAME THO
I'm bri'ish and this is relatable
I love how Gordon makes everything look effortless makes me want get better as an amateur chef
ua-cam.com/channels/ufnG4PNObngZBgHFwdEdOQ.html
3:19
Gordon: "Bring it up to the boil, as quick as you can"
Me: "Wow that was fast"
His stove was nuclear powered 😁😁😁
Living in the mountains using natural gas I used a propane hand torch to the spaghetti water pan to make it boil quicker when its hot outside so not to heat the house up
1ST General using natural gas to heat stuff up is actually pretty effective. Just stinks a bit, but it’s easy to get over with.
Just to let y'all know using a honing steel doesn't sharpen a knife. It helps straighten out the blade, which makes things easier to cut. To actually sharpen a knife, you need a sharpener or a whetstone that will actually remove some steel.
Just a question, if it makes it easier to cut. Then what happens if you actually sharpen a knife? it's even easier to cut?
@@cookiesconsoles7626 Sharpening the knife takes away steel from the edge and makes it thinner, so it bites into what you're trying to cut more easily. Honing a knife is done when it's already plenty sharp, but needs to be straightened out because of short-term wear. They're different things, but both will make the knife cut better
@@minimoYT Thanks!
Me applying for a restaurant:
The interviewer: What cooking experience do you have?
Me: *Gordon Ramsay videos.*
The interviewer: You're hired
The interviewer: Yes chef sorry chef
Everyone: gorden Ramsay swears too much
Also gorden ramsay: ya donut
Gordon: Imagine you're playing with a tennis racket or playing squash
Me: Ok thats easy, I'll sharpen my knives
Ambulance Driver: So you've never actually played tennis or squash?
One thing I never see mentioned by chefs (except Alton brown, of course) is that a honing steel is just that. It hones the blade. It does not sharpen it. As you use the knife, the thin edge of the blade will bend out of shape and running it along the steel will straighten it out again. Sharpening the blade is what makes the edge thin to begin with.
Honing a blade keeps it from dulling too quickly and adds a bit more bite to your knife. But once it's actually dull, you need to take a stone to it or send the knife to a professional for sharpening.
Good pull throughs also work, they just aren't good for knife longevity
If More teachers taught like Gordon, there would be less ignorant people in this world. Thank you Gordon for sharing videos like this. I've learned so much from you! ♥️♥️♥️♥️
I think they do... They just aren't gordon
Apparently, even though he put a lot of talent and effort into making this video, people prefer to pick on the most insignificant aspects, trying to bring him down. I wish there were more people like you.
I am a little proud of myself because after so much Gordon Ramsay and other cooking shows, I actually do at least 1/3 of his recomendations.
I've been in IT for 20 years but after watching Gordon for 10+ years I'm confident I am ready to open my own restaurant with aspirations for a Michelin Star on my first year. My culinary pedigree includes McDonald's, Burger King and Pizza Hut in my teenage years.
You watch naruto even tho u adult
Respect!!
Title: *cooking basics with Gordon Ramsay*
Thumbnail: *the most expensive part of the cow, perfectly cooked*
"perfectly cooked" it's bloody raw, mate
Me pulling the unknown piece of meat? from the depths of the freezer propping it up in front of the video....got it ? Now make us proud
@@NenasCruvinel that is perfectly cooked
I love how hype he is about giving us tips lmao.
This man is such a genius. Has me running towards the stove every time I see him cook. Genuinely pure inspiration.
Fun fact:
*Nobody can possibly not cry when cutting onions except for Gordon Ramsay.*
The thought that honing a knife "sharpens" the knife, is a common misconception. Honing and Sharpening is not the same. Honing will keep a sharp knife sharp for longer, but a dull knife wont get sharp with a honingrod, and all knifes will need sharpening at some point.
Long story short. "Hone* your knives before cooking" was what he should have said. I'm just nitpicking. Not that you shouldn't hone them. Please do, and don't cut yourselves.
Yeah pretty sure honing removes the ‘burs’ or inconsistent edges. A stone would be for sharpening. Mix the two to sharpen from dull. Use the honer alone to maintain a sharp blade
@Nufc Magpies 123 indeed makes it sharper, but it does not "sharpen" anything. No material is removed. Just as stropping doesnt sharpen a knife, but indeed makes the edge more crisp and therefor more sharp. Gordon is a cooking specialist. Not a knife specialist. 😉
Honing is to maintain the sharp edge. It does NOT make the blade sharper, this is done by rubbing away bits of the knife - something a rod won't do. If you try to sharpen a knife with a honing rod, then your knife didn't need sharpening OR you have no idea what an actual sharp knife is.
It is more accurate to say that the rod straightens your blade on the microscopic level and in the long run will make your knife sharper for longer however if your knife is already blunt the rod cant sharpen it.
Also when sharpening your knife know your blade, every knife haves to be sharpened at a certain angle.
Lol , the chefs on hell's kitchen should watch these because some how , they always mess up .
It's the stress. It always makes you mess up something.
Pressure and stress.
put a 2 x 4 on the ground and walk across it heel to toe and you could do it no problem, now put that 2 x 4 thirteen feet up on two ladders and suddenly the same action becomes completely different
I consider Gordon to be one of the most amazing, successful and talented people of our generation..
Amazing cook, world class.
Owns several top restaurants in the world, around the world
Several cooking serials and shows, comedies.
Has a massive massive fan base on every social media
Charismatic, influential, social,humble.
And after all this years, still puts his 100% into his profession, inspiring so many thousands others to do so aswell..
What a great man.
Thanks GR you just proved my mom wrong in how to keep a sharp knife. I'm a professional chef and she never accepts the fact that knifes should be sharpened evry time it's used. Now she's accepted it
But that's not how you sharpen a knife
I’m getting a cooking education for free from Gordon Ramsay. Ramsey for you.👍🖕
Damn am jealous
Looks like you need some other education, otherwise you wouldn't do the mistake by writing "Ramsey" because it's "Ramsay"
lucky man
ramsay*
I’m crying just looking at those onions. It was Gordon cutting onions the whole time
I love how Gordon's knife cuts through the onion like butter, meanwhile with mine I have to hit the back with a hammer to just chop a tomato
you clearly didnt sharpen your knives 😉
Sharpen your knives. It makes things SO much easier. Also, don't be afraid to spend a little more money on your knives. They will last a pretty long time if you take care of them.
Got some knife sharpening advise?
I tried it and it got sharper but not as sharp as I wanted it to be and it seemed to go blunt faster than expected (I don't have bad quality knifes)
It really depends on what youre cutting too. Tomatoes are acidic along with things like peppers, which will dull your blade faster.
Also, Gordon give some skewed advice when sharpening knives. The steel that he uses is only for Honing your knives edge.
You need to invest in a sharpening stone in order to re-sharpen a dull blade.
Also, improper use of the steel and stone could make your knife dull, as you need to sharpen and hone on a consistent angle.
@@joshahyu where did you learn that? is there a web or a book i can read to get even deeper into cooking and food science, im very curious about that, specially the food science part.
2:03 He looks as eager to prepare that chicken as my dog when I ask him if he wants to go for a walk.
infective joy
I enjoy watching other people cook and learning recipes and techniques.
One of the reasons I've started my own channel...! Gordon is an INSPIRATION....!
Me: That chicken stock looks kinda clear
Gordon: The color is absolutely beautiful
Me: *The color is absolutely beautiful*
He did not brown his onions on one side or his carrots
Me: is in zoom class
Also me: watches gordon ramsay during it
Same here
Gordon Ramsay videos > My education
he said it was “absolutely delicious” before he even tried it 😂😂 the confidencee
This is chef ramsay, not some rando with my mentality and underconfidence.
@@schneefee let's just ignore the Pad Thai he made though
Gordon! Seriously, you're a real chef that I'm trying to imitate but not a chef that restaurant staff expects. I begin to regret buying your '' Playing with fire '', though I will keep track with your videos
I liked this videos so much that I tried to like it a few times throughout the video only to find out I had already liked it in the beginning
"Let the knife do the work."
- Gordon Ramsay in his final moments before getting killed by a thug
This made me laugh more than i should admit😂😂
The knife doesn’t kill Gordon Ramsey because the thug didn’t know how to sharpen a knife correctly.
Mr. Ramsay always concern about having a sharp knife and safety. That’s what you call a role model chef 😎 I always follow his steps 💪. Who is with me?
iwtmltyb thanks 🙏🏼 English is my second language. I learn something new everyday thanks. Will fix it
The only thing I can cook is cereal and toast
Everyone starts somewhere!
You cook cereal?
@hi yes I really want a nice smooth texture and it’s really easy to cream in literally minutes
Tom Tom I’m more advanced than u bc I know how to add jam to the toast
@Dz Zhang your a genius
Yeah okay, he is one of the best chefs in the world for a reason. Loved the part with the duck.
Lmao Gordon cooks a basic broth, but whenever anyone else makes something more extravagant it’s no good 😂 truly a perfectionist
Whenever Gordon says a pinch of salt of a touch of olive oil a whole other town runs out of olives and salt
Haha 😂
Obviously you've never worked with olive oil. Believe me, that's a little bit. You aren't doing oil right if you've never gotten a fat glob of boiling grease in your eye
Edit: autocorrect sucks
@@themaidenlesswretch7819 thanks. I didn't know getting burnt in the eye was so important to being a good chef
"This is the root of the onion dont break it down or it will bleed and you start to cry"
Gordon: Cuts the root in half
Me: Didnt you just say....k..
When there’s a Gordon Ramsay ad in a Gordon Ramsay vid. Stonks
*Thank God Gordon Ramsay became a chef and not a serial killer.*
Challenge for Gordon : make a bear meat dish. I've heard that it's a bit harder to work around the aroma than that of other types of meat.
Would love to see you cover that 💯
Big fan btw ❤️💪
Binging with Gordon
I'm crying in the middle of the night here watching Gordon cutting those onions.
I'm crying from how close the camera is to those onions omg 😂
Gordon Ramsay isn't rude hes just brutally honest.
Gordon: cuts open the duck and I see blood.
Me: it’s raw.
Gordon: absolutely delicious.
Me: Beautiful😋
Some people like it like that
as the quiet kid Chef Ramsay taught me how to sharpen the knife before I let the knife do the work
I always get some hope when he is talking that I can do the same as he can... But then the reality comes and is my toast burned :)
Whenever i watch Ramsay cook food, i always make sure that i am having my breakfast/lunch/dinner. So that i won't go hungry just by watching😂😂😂
props to the cameraman for not saying he is hungry because many people's mouths watered during this video.
Gordon: a little pinch of salt
Also gordon proceeds to take a handful of salt LMAO!!!
Looks so Delicious
When Gordon said "never be scared too cook this"
It reminded me of the BBC fried rice women XD
Right. The most recent one is the Jamie Oliver version egg fried rice.
I almost wished he'd add in tips for rice. Or egg fried rice. Fella's rather kind-hearted.
How many zoom in you want?
Cameramen : Yes
With all these Gordon vids I watched I should be a world class chef
Honing: A honing steel basically pushes the edge of the knife back to the center and straightens it. So its not sharpening the knive. Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. It can be done using a water stone, whetstone, or electric knife sharpener.
Gordon Ramsey - McDonald’s ads, me: wait this don’t add up
It’s for when you give after seeing what the outcome is, knowing yours will never be that perfect.
doctor: “you have 10 minutes and 22 seconds left to live”
me:
What's the point watching this video before you die if you can't even try 1 tip mentioned in this video.
@@JasonA1124 It's off center and you can't even see her left leg DONKEY.
“You have 10 minutes to write an unoriginal comment”
Me:
This guy is really skilled, he should be a professional chef or something.
He really should consider it
He is Alexxx
And Bad pun Guy
sree chandrakala r/woooosh
@2:10 "A little bit of love and care in the beginning, and it cooks itself."
Me: *existing*
Gordon: IT'S FUCKING RAW!
Fans: Its nice to incorporate shaky-cam style in his videos, captures the intense moments.
Cameraman: He just moves a lot and I need to keep up.
"It causes so much damage."
Even flex tape can't fix that.
How to cook good food
First: cook it
Second: plate it
Third: eat it
You forgot season
Bogdanoff say: Pòmp it
pimp it out
How dumb can you get, right?
When he was cutting the onions my bro said “omg my eyes are burning” and he’s just staring at a screen 😐
Yeah the basics! 🔥
Apparently 0:30 is called honing instead of sharpening, from stackexchange: "Honing is not the same as sharpening. Honing helps to align the existing edge, which becomes skewed or "curled" after regular use. It will not help to create a new edge if the knife is damaged, e.g. if it is corroded or chipped..."
Not really sure how that works yet though, or if the source can be trusted.
I always feel like he would get metal into the food if the knife is not cleaned after what he calls "sharpening".
This man is a professional chef. But if that happens, it’s ok to say it’s on him.
Even when he is in a good mood he sounds aggresive
Imagine the camera man who have to keep focus on a moving gordon evertime he explain something
"a pinch of salt" *grabs a fist of salt*
the paper towel trick for oil/fat is absolutely brilliant
There has to be a compilation of Gordon Ramsay sharpening his knife since he always shows off his sharpening skills when he demonstrates how to break down or cook something
Gordon, how dare you cook with that knife? IT’S RAW!!!
Me in the emergency room, "I was watching a Gordon sharpening a knife video."
A honing steel doesn't sharpen, it straightens the edge of the blade.
True, get a japanese style sharpening stone and search for a tutorial on youtube