@@DianaEmilia911 hilarious. Agreed 😕😊 HOT 230/250 45 mins But do NOT know weight Usual method (any roast) is 30 mins per pound (1 hr per kilo) But for crackle. 230c 20 min then reduce to 180c I get so confused with these people !
I want to go to one of his restaurants when he is working(idk if he really even does that at this point) and complain until he insults me. This is my dream.
Came out absolutely perfect & Crispy Crackely is my favorite thing to say i know i said it the entire time i was constructing this thing of beauty. Whole family loved it! Thanks Chef!
Olive Oil is the perfect thing for porkloin. I cooked a porkloin for Christmas after having it marinated in olive oil, rosemary, garlic, and onions all night. My brother asked me what kind of meat it is and when I told him it was porkloin he said, "I normally don't like porkloins, but this is really good." If you don't use Olive Oil, it tends to get really dry.
Comment section: He moves like he has to pee. Bowl, Milk, Cereal, Done. Where are the ingredients? Why is the camera so zoomed in. His wrinkles are deeper than Grand Canyon.
Difficult to tell because he used fucking olive oil. Either he's not scared of burning his house down or he has a seriously industrial setup. Use canola oil (or similar high-heat oil) and cook at 450-475. Don't plan on it being "slightly pink" in the middle, and also good luck finding a pork loin that looks like his.
It's not a pork loin... it's pork belly. Also please don't use olive oil in high heat. Pork is notorious for starting grease fires and they are difficult to extinguish. Olive oil has a very low burning point. It's insane to even try this.
I could not believe it! All my previous roasts looked/tasted like dry wood, until I tried Gordon's! (lol) Each slice is shiny moist and juicy. Melts smooth as butter in the mouth. The lemon herb stuffing is so refresh-ing-ly tasty. Like minted lamb, only this is parsley-n-sage lemon-ed pork. 💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖
If you keep it at or below 400°f, the oil shouldn't smoke. But still, what's "hot"? Surely he can't mean hotter than that or we'll get the situation you described.
A lot of details missing from this video. First, you have to dry out the loin in the refrigerator. I let mine sit uncovered for a whole day. Then score the fat with a knife like he does. 475 for 45 minutes. That's right, 475.
AND DON'T USE OLIVE OIL!!!! i don't know how he pulled it off but use canola oil or similar graded high-heat oil. Unless you want to burn your house down.
Around 400. Probably 425 or so. I cook my tenderloins at 400 for 45 minutes and it's still a little pink in the middle, but it needs to be hotter than 400 to make the fat into crispy crackling so i'm going in a limb here and saying 425-450
I like how the bass drops when he pauses and says.... "Olive Oil"
😂👏
cheeky
theaceofspadesjl hahahaha had to reply
Hit it with the Spice Weasel. Bam! Wait, wrong Chef.
Special ingredient.
It’s like a cheer break.
Put in a "hot oven". Look Ramsay. Don't get all technical on me.
Fuck i came to the comments looking for a time. Seriously what is he doing
@@DianaEmilia911 hilarious. Agreed 😕😊
HOT 230/250
45 mins
But do NOT know weight
Usual method (any roast) is 30 mins per pound
(1 hr per kilo)
But for crackle. 230c 20 min then reduce to 180c
I get so confused with these people !
@@Kathy-20J-73 thank you!
Good thing my oven goes to “hot” otherwise I wouldn’t know what temperature to ignore 🤷🏻♂️. Thanks Gordon. Thanks Obama
I want to go to one of his restaurants when he is working(idk if he really even does that at this point) and complain until he insults me. This is my dream.
+Brian Ingram so you're a masochist then
+dachicagoan Were you there?
Oh, that would have been cool, though = )
+Brian Ingram if you have nothing to do in this life then go ahead ))
+Brian Ingram thats some weird ass fetish
Can you zoom in a bit more? I can't see that proton.
Wow you are so original. ive seen this comment far to many times. Shut up
dont be rude XD! but i agree that this comment is way too overused ive seen it in almost all his videos
+ABD 0_0 Oh Yes! We all need to shut up because it's something you've already seen! FACT: THE WORLD DOESN'T REVOLVE AROUND YOU.
+M ason No. look at all of gordons latest vids. you'll see what im talking abt
Lmao :D
HAHA love what he said " that's right granny".
Man, this guy's really good at cooking. He should set up his own restaurant.
thx for sarcasm
Dude good idea! #RamsayMakeARestraunt
He's Alright i guess i can make Toast though...
Dude he already gas a restaurant
ryan mareposque wow you are really bad at jokes
That's an amazing gourmet dish, so perfect for New Year 's table
There's just something about these videos that makes me not stop watching
"Crispy crackling" "Crispy Crackling!" "crispy crackling..."
That "done" is just so fucking soothing, i always wait for it with excitement xD
THE BEST PART OF THESE GORDON VIDEOS ARE THE COMMENTS
Dude is bad ass! I've followed through with couple of his videos and shocked myself how good it tasted man. You the man Chef Ramsey!
Every time I see his videos I feel like it's a motivation video making me want to cook
6 years later?
100%
I'm from Nicaragua, I admire your work so much, I grew up in New Orleans, Louisiana, hope in the future a Gambalaya recipe, a big hug!
Heat to 220°C (428°F) put it in there for about 20 min or until the skin is crispy and golden then cook at 180°C (356°F) for about 50 min
this
@@zc7662 this!
Can attest! Did 425 F for 20 mins, then 350F for 42 mins or so, but still would take it out maybe a few minutes earlier than that. Came out great!
How many pounds? I’ve got 5.
70 mins total? That feel really really long
Came out absolutely perfect & Crispy Crackely is my favorite thing to say i know i said it the entire time i was constructing this thing of beauty. Whole family loved it! Thanks Chef!
The video instructions are unclear. Did you cook it at 425F for 45 mins?
I wonder if Chef Ramsay talk like this while doing another thing like
*shower* Soap - In
Water - In
Shower - Done lol lol 😂😂
Water - hot
Lathered cream - on
Nice, sharp razor. Beautiful
Quick, precise strokes
Rinse face
Done
SURE HE DOES.., IF HE'S ANYTHING HE'S STRAIGHT FROM THE SHOULDER. 😊
When the music hits, you know that shit is about to get real
Hey cameraman, could you zoom in a bit more? I want to see the cells on Gordon's hand
I missed the part with the twine in the pot. Did he boil it? or put oil in the pot and fry it?
He put in in there so it wouldn't roll around.
I'm pretty sure it's part of the recipe. Why else would it be in the pot? I've tasted twine before...pretty tasty.
+Heavyboxes Watch the video again.
+Nathan Chetram You people like to get trolled, don't you?
LOL
Olive Oil is the perfect thing for porkloin. I cooked a porkloin for Christmas after having it marinated in olive oil, rosemary, garlic, and onions all night. My brother asked me what kind of meat it is and when I told him it was porkloin he said, "I normally don't like porkloins, but this is really good." If you don't use Olive Oil, it tends to get really dry.
love this chef!! put the string in a pot...genius!
lol
Yeah 😂
That thing is always running around ya know!?
If you've never eaten string in a pot you're not living.
Comment section:
He moves like he has to pee.
Bowl, Milk, Cereal, Done.
Where are the ingredients?
Why is the camera so zoomed in.
His wrinkles are deeper than Grand Canyon.
HAHAHA
The last comment 😂😂😭😭
+Syndi Cat You forgot about being zoomed in and seeing the protons
Done
Syndi Cat i wil ad a comment about mexico and the wall
i was expecting this background music, pure bliss
Made this for work (at the firehouse)
and it came out great.
Thank you.
At the firehouse?!! No way!
How hot was the oven?
I NEED to try this pork recipe, mine was getting old. Beautifully done Gordon. Now I need to find new side dishes that aren't just potatoes.
Try Roasting Parsnips to go with Pork, sweeter than Potatoes and delicious?
In Gordon We Trust.
how many degrees is "hot"
La Maze For me, it's 80+ degrees without breeze. That's the Northerners' life for you.
Difficult to tell because he used fucking olive oil. Either he's not scared of burning his house down or he has a seriously industrial setup.
Use canola oil (or similar high-heat oil) and cook at 450-475. Don't plan on it being "slightly pink" in the middle, and also good luck finding a pork loin that looks like his.
Did ramsay do this voiceover when he was drunk at 3 am
Christopher Chen dUHn
Done it after a huge line of gear
Keep zooming in, I think I just started seeing the quarks
@ 1min 20secs he says "hot oven, 45 minutes", What does "hot" mean? What temp did you use?
Your videos on cooking is so satisfying.
I love all these videos, please spend more time on them to give more or clearly instructions. Trust us we will watch!
I just did a roasted stuffed pork loin for Christmas Dinner, and I wish I'd seen this video beforehand. I would've added these herbs into the mix!
It's not a pork loin... it's pork belly. Also please don't use olive oil in high heat. Pork is notorious for starting grease fires and they are difficult to extinguish. Olive oil has a very low burning point. It's insane to even try this.
@@foster-uz5rtsorry to say, but you're wrong. It is definitely not pork belly. It is, in fact...A pork loin roast
Wow, so wonderful combinations flavors texture and aromas, tender and perfect for a dinner New years!
That's it... that's the best thing I've seen here. I've got to make that at some point in my life.
now that is a man that loves his crispy crackling
*_*crispy cracklin' intensifies_**
Love when says... Done!
I love the background Gordon Ramsay voice saying all those things: "Lemon Zest... Sage... Parsley... Garlic... Salt... Pepper..."
"Tie"
I could not believe it! All my previous roasts looked/tasted like dry wood, until I tried Gordon's! (lol)
Each slice is shiny moist and juicy. Melts smooth as butter in the mouth. The lemon herb stuffing is so refresh-ing-ly tasty. Like minted lamb, only this is parsley-n-sage lemon-ed pork. 💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖
what is the stove set at? what is the cut of meet? what is the finish internal temp so that i can use a thermometer??
Why are these only 2 minutes
I could watch this all day
Brilliant simple cooking.
Chef Ramsay is so cool I want to be like him when I get older
Is it just me that sees the way Gordon cooks is the same way Mads Mikkelsen cooks in Hannibal.
+Robert Perez Funny you mention it, this is actually a very danish recipe. It's basically a fusion of flæskesteg and rullepølse.
Lol. "Hot oven." Thanks for the details
The crazy thing is, a hot oven and olive oil don't mix. Unless you want a bunch of black smoke and/or a dangerous fire.
If you keep it at or below 400°f, the oil shouldn't smoke. But still, what's "hot"? Surely he can't mean hotter than that or we'll get the situation you described.
@@DominicCarioti at or below 400 doesn't give a nice "crispy cracklin". Idk, too many things don't add up
a young Gordon ramsey on the f word.loved that show also.
This looks absolutely brilliant!
That's very danish of you Gordon, it's basically a fusion of flæskesteg and rullepølse. Cheers!
There...are...so...many...ways...you...can...cook....amazing
Hope someone can re-edit those clips so we can have a second season of "GM's ultimate cooking course"
Pork LAWN!!!
L-I-O-N
LAWN!!!
Lion? Like a cat? lol
More like pulk lawn
Thanks Chef, you always come though with the right way to do it!!
I hum this song to myself every time I cook now.
when he flips the pork over and you hear the slap on the cutting board...
gordon please kick my ass, man that would be the best belated christmas present ever...
What temp should the oven be
I love seeing the cells of the pork, thx cameraman!!
'Hot oven' cheers bro. Real helpful.
Best cooking tips ever, simple to understand as it's just Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb.
:D
Can somebody tell me how many degrees is hot oven?
Gordon's counterpart of Gotcha Roast Pork
Time Gordon you are the man
String in the pot so genius
DONE
That cracklings is what makes pork amazing
helloo! what temperature should the oven be? HOT oven is sooo vague!!!
425-450
Reminds me when Ramsey had farm animals in his backyard. That is as fresh it is going to be.
Solt and peppah for that added bit of kallah
Great recipe. Thanks
I used this pork recipe today for a roast dinner it was amazing
pause and then "Olive Oil" hahahaha
Is my mouth watering?...DONE!
I appreciate the "idea and method". You are left to create your own recipe.
Could you stuff it with breadcrumbs as well or would it go soggy?
Yes you could use breadcrumbs also
long live the king
is it me? or this guy makes me too anxious everytime I see his shows.
My dad loves these
how ist the part of the pig cald what he used in the video ???
That looks so good my mouth is watering
*Music stops.*
" O L I V E O I L . "
what temperature? "hot"doesnt help very much 250C?
"hot oven, 45 minutes" im guessing 375 or 400 ? lol
A lot of details missing from this video. First, you have to dry out the loin in the refrigerator. I let mine sit uncovered for a whole day. Then score the fat with a knife like he does.
475 for 45 minutes. That's right, 475.
AND DON'T USE OLIVE OIL!!!! i don't know how he pulled it off but use canola oil or similar graded high-heat oil. Unless you want to burn your house down.
@@foster-uz5rt he did it because yes Ramsay and the fire is scared of him
what is the name/brand of the knife you use in most videos? the one with the red and black text black handle with circle bumps on the sides?
Most likely a wusthof chefs knife of some sort
Wüsthof
+Prodigy That's one of our knives from the CLASSIC series. Best regards from Solingen / Germany!
0:59 howtobasic
Done! Looks absolutely delicious Gordon!
man that reminds me of the good old Lechon that my family used to make
IT'S RAW! THIS PORK IS SO UNDERCOOKED THAT IT'S STILL SINGING HAKUNA MATATA!
In all seriousness that looks DAMN delicious.
hot oven means wats the temp exactly?
I have no idea....
if u want to maximize your crackling quality leave the pork loin uncovered in your fridge for a couple of hours so the skin dries
*CRISPY CRACKLING*
Does it work with lime zest?
Mop it up than DAB Rest it up then STAB 😂😂😂
My mom cooks this for us when she can buy that part of the pig.
why Gordon look like an airplane engineer in this video
Making it now. Thank you Gordon.
love this roasted rolls 😊
Omg thank u I like to cook and watching ur videos is helping more and more
What temp does he cook it at?
we need a Temperature!😞
Thanks Tim :)
Whats the temp.?
Around 400. Probably 425 or so. I cook my tenderloins at 400 for 45 minutes and it's still a little pink in the middle, but it needs to be hotter than 400 to make the fat into crispy crackling so i'm going in a limb here and saying 425-450