The document provides several tips for cooking and food preparation:
- Keep knives sharp by sharpening them before and after each use for safer and more efficient chopping.
- Place a damp towel under a chopping board to prevent slipping.
- A vegetable peeler can be used to make thin vegetable ribbons, Parmesan shavings, and chocolate curls.
- Adjust a pepper mill's tightness to get different grinds of pepper for various dishes.
- Rinse rice before cooking to prevent clumping and allow it to become light and fluffy.
The document provides several tips for cooking and food preparation:
- Keep knives sharp by sharpening them before and after each use for safer and more efficient chopping.
- Place a damp towel under a chopping board to prevent slipping.
- A vegetable peeler can be used to make thin vegetable ribbons, Parmesan shavings, and chocolate curls.
- Adjust a pepper mill's tightness to get different grinds of pepper for various dishes.
- Rinse rice before cooking to prevent clumping and allow it to become light and fluffy.
The document provides several tips for cooking and food preparation:
- Keep knives sharp by sharpening them before and after each use for safer and more efficient chopping.
- Place a damp towel under a chopping board to prevent slipping.
- A vegetable peeler can be used to make thin vegetable ribbons, Parmesan shavings, and chocolate curls.
- Adjust a pepper mill's tightness to get different grinds of pepper for various dishes.
- Rinse rice before cooking to prevent clumping and allow it to become light and fluffy.
00:03 it's far harder working in the kitchen 00:05 with a blunt knife than it is with a 00:06 sharp knife the secret behind keeping a 00:08 sharp knife sharpen it before and every 00:10 time you use it 00:12 first grip the steel feel really 00:13 comfortable about holding the still 00:15 imagine you're holding a tennis racket 00:16 or you're playing squash you've got to 00:18 be really comfortable with it now 45 00:20 degrees confident grip confident grip 00:22 with the knife this is the butt of the 00:24 steel really important to keep your 00:26 fingers behind there you never grip a 00:27 steel with your fingers over that 00:29 because the knife comes back in you've 00:31 just lost a finger always grip behind 00:34 nice long strokes so we get the whole of 00:37 the blade 00:39 over steel 00:40 stroke 00:42 and we start from the bottom to the top 00:44 so there 00:46 across 00:47 there 00:48 across 00:49 slow strokes over the top of the steel 00:51 and then come back underneath 00:53 then back underneath 00:55 it is so dangerous working in the 00:57 kitchen with a blunt knife you can cause 00:59 so much damage working with a sharp 01:01 knife is 10 times quicker more efficient 01:03 now 01:05 that's ready to start chopping 01:09 to stop your chopping board rocking or 01:11 slipping a great tip is to simply wet a 01:13 kitchen cloth kitchen paper or tea towel 01:16 and place it underneath 01:17 [Music] 01:18 now you can chop with confidence 01:20 [Music] 01:22 my next top tip is get the most out of 01:25 your humble veg peeler 01:27 it's brilliant for slicing ultra thin 01:29 ribbons or veg perfect for asian dishes 01:32 great for making long delicate parmesan 01:34 shavings to top soups and salads 01:37 it also makes wonderful chocolate curls 01:42 your pepper mill is more versatile than 01:44 you might think tighten the top screw to 01:46 get finely ground pepper ideal for soups 01:49 and sauces 01:50 [Music] 01:51 for general seasoning you want it medium 01:53 ground so set the screw in the middle 01:56 and loosen it right off for coarse 01:58 pepper perfect for steaks and fish 02:00 [Music] 02:04 peeling garlic for one clove simply bash 02:06 it with the back of a knife and the skin 02:08 comes off easily 02:11 for a whole head crush separate into a 02:13 bowl 02:15 cover and shake hard for about 10 02:17 seconds 02:19 then simply pick out the peeled cloves 02:22 how to chop an onion this is the root 02:25 that's absolutely crucial leave that on 02:26 there if you cut that off the onion will 02:28 start to bleed and you'll start crying 02:30 rapidly 02:31 slice going forward let the weight of 02:33 the knife do the work 02:35 three fingers 02:36 one in front two behind and this part of 02:39 the knuckle is going to guide the knife 02:41 fingers on top of the onion point the 02:42 knife towards the root and try to get 02:45 as close to the root as possible nice 02:49 long 02:50 stroke 02:52 and then push the onion back together 02:55 push the knife halfway in to the onion 02:58 slightly tilt the knife down 03:00 one at the top 03:02 and then gripping the onion like a 03:03 tennis ball holding it together in place 03:09 with the weight of the blade to cut 03:11 through that onion to get to the base of 03:13 the root 03:15 again turn it round 03:17 up and down motion 03:20 and that's what we're left there no 03:21 waste just the root 03:23 and look 03:25 there 03:26 you've got a really nice finely chopped 03:27 onion 03:28 so much great cooking depends on 03:30 starting with a high enough heat if a 03:32 recipe calls for a hot pan put it on 03:34 early so it gets smoking hot and always 03:36 remember to preheat your oven at least 03:39 20 minutes before cooking 03:43 a clean cook is an efficient cook my tip 03:45 for a tidy cooking area is to always 03:47 have a waste bowl next to you it saves 03:49 you going back and forth to the bin 03:54 never add salt to eggs before cooking 03:56 them because it ruins the texture and 03:57 dulls the color instead save your 03:59 seasoning to the very end 04:01 [Music] 04:04 the key to cooking meat is to make sure 04:06 it's at room temperature before you 04:08 begin cook straight from the fridge the 04:10 mussel fibres will be tight which 04:11 results in tough meat and always let it 04:13 rest afterwards so it relaxes becoming 04:16 tender and juicy 04:18 how to de-seed chili 04:21 to get the seeds out hold it upright and 04:23 just rub 04:24 the chili between your hands the seeds 04:27 are incredibly hot 04:29 just releasing them from the inside 04:31 tapping it down 04:33 and then again just a final little rub 04:36 now cut the top off 04:38 and then 04:40 just open up 04:42 and look 04:44 they come out like little miniature 04:45 smarties 04:47 from there 04:48 cut the little bottom bit off 04:51 amazing 04:54 next a great tip for using spare chilies 04:56 using string tie together the stalks 04:58 then simply hang in your kitchen in just 05:01 a few weeks you'll get your very own 05:02 dried chilies great crumbled into dishes 05:05 for adding heat on demand 05:07 chilies are surprisingly versatile if 05:09 you love them in savory dishes my tip is 05:11 to try adding them to melty chocolate 05:13 ganache for chocolate chili truffles or 05:16 sprinkled over fresh fruit like mango or 05:18 watermelon 05:20 a great tip to prevent burning sensitive 05:21 skin when working with chili's to get 05:23 rid of that spice and that heat on your 05:25 fingers a little bit of lemon squeeze a 05:28 little bit of lemon juice and that 05:29 instantly gets rid of the heat fresh 05:32 lemon juice 05:34 spice up your drinks for a mexican twist 05:36 add a dash of hot chili sauce to beer or 05:38 using cocktails to give your drink a 05:40 very different sort of cake first how to 05:43 zest the lemon 05:45 the important part is not to zest any of 05:47 the pith 05:48 watch the following technique and i'll 05:50 show you how 05:51 we've got these original graters really 05:53 important when we use this we use the 05:55 the fine zester 05:57 not the big rough one not the one for 05:59 slicing and not the other one for 06:00 grating this little one here onto a 06:03 plate because it's always easier to lift 06:06 off from the plate than it is the board 06:07 and the most important thing about 06:09 zesting a lemon is nice long strokes 06:13 but 06:14 twisting 06:15 the lemon round every time we go down we 06:17 twist 06:19 same with the orange and same with the 06:21 line 06:26 a little tap 06:28 if you go too far 06:30 let me just show you 06:32 look you got that white bitter piff that 06:34 destroys the wonderful 06:37 zesty flavor and look that's what we're 06:40 looking for there this really nice 06:41 vibrant 06:42 lemon zest 06:44 delicious 06:46 garlic is a key ingredient in so many 06:48 spicy dishes my tip for finely chopping 06:50 a mincing is add a pinch of salt for 06:52 abrasion which helps break the fibers of 06:55 the garlic down for a much better result 06:59 for getting the most out of root ginger 07:01 simply remove the skin using a teaspoon 07:03 it's easier than using a knife and you 07:04 can get around the tricky bits or just 07:06 keep the skin on and give it a good wash 07:09 [Music] 07:12 never throw out vanilla pods there's a 07:14 ton of flavour left in the skin stick 07:17 inside jars of sugar and leave to infuse 07:19 great to sprinkle on cakes biscuits or 07:21 porridge 07:24 when grinding up spices if you have any 07:26 left over you can store in an airtight 07:28 jar for up to two months great for a 07:30 spicy kick to have at your fingertips 07:32 a great cheap staple how to cook the 07:34 perfect rice basmati rice the king of 07:37 all rice is light fluffy delicious and 07:39 i'm gonna show you how to cook it 07:40 perfectly 07:43 now 07:44 start off with 07:46 400 grams of rice 07:49 rice in 07:51 spot on 07:52 so what i'm gonna do now is just rinse 07:54 off the dust and the starch 07:57 cold water always 08:00 and just rinse 08:02 the rice 08:03 that stops the rice from becoming clumpy 08:05 in the pan and allows it to become 08:06 really nice light and fluffy once it's 08:08 cooked rice 08:10 into the pan now to make a plain fluffy 08:13 rice exciting we're going to infuse it 08:16 three cardamom pods 08:18 and just get the pots and just pierce 08:20 them so it allows all that flavor to 08:23 come out 08:25 cardamom pods 08:26 and then 08:28 star anise now these are beautiful whole 08:30 star anise 08:32 it makes it really nice and fragrant 08:35 salt and pepper a lot easier to season 08:38 the rice now 08:39 than it is once it's cooked you start to 08:40 break it up when you season once it's 08:42 cooked now it's basically 08:44 one part rice to one and a half part 08:46 water 08:47 600 mils always start off in cold water 08:50 cold water in 08:54 onto the gas 08:56 lid on 08:58 bring it up to the ball as quick as 08:59 possible and turn it down and let it 09:01 simmer for eight to ten minutes and 09:02 that's the secret behind cooking great 09:04 rice allow it to steam as it's cooking 09:07 do not lift that lid up 09:11 lid off 09:12 [Music] 09:15 it smells aromatic basically all the 09:17 water's absorbed the rice has doubled in 09:19 size and is nice and light and fluffy 09:22 take the staranise out 09:24 the cardamom pods they all should have 09:26 risen to the top 09:28 pods out 09:30 take your fork 09:32 fluff it through 09:33 basically just sort of starts to open 09:35 everything back up 09:37 once you've fought it through it becomes 09:39 really nice and light and fluffy 09:41 and there 09:43 that is perfectly cooked rice 09:47 always make the most of your leftovers 09:49 use last night's rice in stir fries 09:51 scrambled up with eggs or it's simple to 09:53 make a delicious fresh salad remember a 09:56 good cook wastes nothing 09:59 a great tip for stopping potatoes apples 10:01 and avocados from going brown wing cut 10:03 simply cover with water and add a 10:05 squeeze of lemon the acidity stops the 10:07 flesh from oxidizing which is what 10:09 causes the color to change 10:12 herbs are great for adding flavor 10:14 without spending a fortune to keep them 10:16 at their best simply place them in a 10:17 glass of water and they'll stay fresh 10:20 for up to a week 10:23 and if you've got extra herbs left over 10:25 save and waste by making an amazing 10:27 flavored oil 10:29 place wash and dried stems in a bottle 10:31 cover with warmed olive oil 10:34 then seal and leave to infuse great for 10:36 salads pastas and drizzling on veg 10:39 cooking pasta a great budget basic to 10:42 keep in the cupboard it can be easily 10:44 undercooked or overcooked here's how to 10:46 do it properly first water in nice large 10:49 pan to make sure the pasta's got 10:50 sufficient room to cook evenly nicely 10:53 seasoned absolutely crucial 10:55 olive oil in 10:56 that stops the pasta from sticking 10:58 together bring it up to the ball 11:01 that's the rolling boil the secret there 11:04 it stops the pasta from sticking 11:05 together and it gently rolls it around 11:07 now this is angel pasta nice thin 11:10 pasta takes three and a half to four 11:11 minutes so into the pan as it hits the 11:14 water it melts and then you turn it 11:17 round tongs as that starts to melt 11:20 gently twist that into the pan bring it 11:23 back up to the boil if you're bad at 11:24 timing then set a timer 11:27 beautiful 11:28 to test it 11:30 lift a little strand 11:31 and you can actually feel it with your 11:32 fingers still nice and firm 11:36 al dente not a bite not a strong bite 11:38 but just really nice and firm inside 11:40 definitely not crunchy and then 11:43 into a colander drain the pasta 11:46 in 11:47 a light seasoning 11:49 salt 11:50 and pepper 11:52 a tablespoon 11:54 of olive oil 11:55 mix that through 11:57 that stops it from sticking together 11:59 and look 12:00 there you go beautiful pasta al dente 12:04 cooked perfectly 12:06 a tip for making the most of spare bread 12:08 blitz leftovers into breadcrumbs great 12:10 for stuffing or crab cakes or cut into 12:12 chunks and freeze for perfect croutons 12:14 on demand or simply tear a news in a 12:16 delicious rustic salad 12:20 dried pulses like chickpeas or lentils 12:22 are great for soups and stews and cost 12:24 pennies but don't season them until the 12:26 end of the cooking or the salt makes 12:27 them go tough 12:30 for perfect boiled potatoes always start 12:32 them off in cold water and never boiling 12:34 water this way by the time the centers 12:37 of the potatoes are cooked the outside 12:39 won't be falling apart 12:40 and when you're cooking potatoes always 12:42 cook extra so there's leftovers they're 12:45 fantastic to have on hand for making my 12:46 delicious gnocchi and potato rosters for 12:49 a classic bubbling squeak with how to 12:51 skin and debone a fish the hassle-free 12:53 way 12:54 this is basically a filleted side of 12:57 salmon it's been taken off the bone and 12:59 now 13:00 skin off 13:01 pick up your knife a really nice broad 13:03 flexible 13:05 filleting knife 13:07 a little sharpen 13:08 lift up 13:09 the base of the towel and then just nick 13:13 a little bit at the end there twist the 13:15 knife 13:15 almost as if it's horizontally 13:18 underneath the salmon pull 13:21 the skin and you slice 13:24 the salmon underneath and let the knife 13:26 do the work now get your skin 13:29 flip it back over 13:31 and check you're not leaving too much 13:33 salmon on top of the skin 13:35 pull it back 13:36 and nice and slowly get the skin wrap it 13:40 around your fingers 13:42 pull the salmon 13:43 towards you and then just all the way 13:45 through 13:47 lay that down 13:50 one 13:51 nicely skinned salmon just like a 13:53 perfect snakeskin 13:56 get your knife and just run the knife 13:58 down 13:59 and then 14:00 with a pair of tweezers these are fish 14:02 tweezers but you can use normal tweezers 14:04 look for the head 14:06 up 14:08 and pull 14:09 and with the skin being removed from 14:10 underneath the salmon 14:12 the pin bones come out a lot easier 14:14 the pinboards only go 14:16 to just basically halfway 14:19 along the fillet 14:21 one nice 14:22 fillet of salmon 14:24 beautiful 14:28 [Music] 14:30 there's still plenty of flavor in the 14:31 trimmings from affiliated fish my tip is 14:34 don't waste those fish bones add to 14:36 water wine a bay leaf and some chopped 14:38 veg to make a simple but versatile fish 14:40 talk at home the perfect base for a 14:42 delicious fish soup 14:45 [Music] 14:47 a great tip for intensely flavored 14:48 stress-free veg is to steam them in 14:51 their own juices simply add to a pan 14:53 with a knob of butter and seasoning then 14:54 cook on a low heat with a lid on to lock 14:56 in the moisture 14:58 [Music] 15:01 for crispy roast potatoes you can depend 15:03 on my tip is to parboil them leave them 15:06 to steam dry then sprinkle them with 15:08 semolina or flour and give them a good 15:10 roughing up this ensures they go really 15:13 crispy in the oven 15:16 a great tip for browning meat or fish is 15:18 to dry with kitchen roll before you cook 15:20 it then you'll get a much better color 15:23 too much moisture makes the meat steam 15:25 instead of sear and you'll lose that 15:27 rich brown crust like the one i got on 15:28 those sticky pork ribs my tip for 15:30 amazing tuna capacho is to freeze it 15:33 first and it will slice beautifully 15:37 it's wise to save leftover wine for 15:39 cooking my tip is to freeze the 15:40 remaining wine in freezer bags or ice 15:42 cube trays it's great in stocks and 15:45 sauces 15:47 [Music] 15:49 when you freeze soups or stews in tubs 15:51 the tip is not to overfill them leave 15:53 room to expand in the container 15:58 a great tip for a cheese homemade ice 16:00 cream buy a high quality vanilla ice 16:02 cream and make it your own by mixing in 16:04 berries chocolate or my favorite rum and 16:07 boozy raisins 16:09 [Music] 16:12 a fantastic tip for leftover lemons and 16:14 limes is to cut them into wedges freeze 16:17 and use them like ice cubes they won't 16:19 water down your drink and they'll also 16:21 add flavor 16:23 first up how to join the chicken for 16:25 your favorite real fast food dishes 16:29 open up the legs and just pierce the 16:32 skin there careful not to cut into the 16:35 breast 16:36 and hand on top of the breast and pull 16:38 the drum back 16:40 pop out 16:41 and then slice the knife 16:44 straight across 16:46 there's the thigh there's the drum get 16:48 your thumb and feel 16:50 the joint and with the weight of the 16:52 knife 16:52 just slice these through now two 16:55 beautiful thighs 16:57 now a bit of a chef's tip halfway down 17:00 the drum just sliced through 17:03 onto the bone 17:04 and then from there 17:06 scrape the tendons 17:08 and then 17:09 hand down nice and firm on top 17:12 now 17:14 this beautiful bone presentation as it 17:16 cooks it cooks evenly 17:19 now pull out the wing 17:21 feel where the end of the joint is and 17:23 just slice in there 17:26 through 17:29 a beautiful big whole delicious wing now 17:33 this 17:34 is the rolls-royce part two breasts 17:36 that's the breast bone there 17:38 place the chicken on the board and then 17:40 just slice down on the back of the crown 17:43 everyone always cuts around just tilt it 17:45 upwards 17:46 straight through that way we get 17:48 straight 17:49 to the center of the carcass and 17:51 therefore there's no waste 17:53 and look 17:54 we end up taking off these plump 17:57 chicken breasts 17:58 nice two drums two thighs two wings 18:02 two breaths of chicken and one amazing 18:05 carcass for a stock and not an ounce of 18:07 waste 18:10 a great tip to stop your skewers burning 18:12 when you're making kebabs is to soak 18:14 them in water first or for skewers with 18:16 added flavour strip your rosemary 18:17 branches of their leaves and use instead 18:20 [Music] 18:23 for no fuss marinading my tip is to 18:25 place fish or meat in a plastic storage 18:27 bag while they marinate it's easy to 18:29 store and there's less cleanup 18:33 lime juice or lemon juice make great 18:35 marinades 18:36 my tip for getting maximum amount of 18:38 juice from a lemon or lime is to roll it 18:40 hard under your palm for a minute before 18:42 juicing 18:46 lemons are also useful for rice add a 18:48 couple of drops of juice while you cook 18:50 it to keep your grains looking nice 18:52 white and bright i want to cut my steak 18:55 rare so by touching the steak i want the 18:57 same feedback 18:59 as it is on the inside of my thumb 19:01 that's rare 19:03 as it starts to cook it gets a lot 19:05 firmer 19:06 medium is there semi-firm with a slight 19:09 resistance well done it's there 19:12 rare 19:13 a great tip for getting meat or fish to 19:15 cook faster is to score it which allows 19:17 the heat to penetrate quicker this also 19:20 allows marinades to be absorbed more 19:22 deeply 19:25 for stain-free tupperware 19:27 coat it thinly with oil which acts as a 19:28 barrier between plastic and food 19:32 it's so easy to make your own chili 19:34 sherry to use in quick stir-fries or 19:36 sauces take 450 mls of dry sherry such 19:39 as fino and using a funnel pour into a 19:42 sterilized bottle 19:43 add five whole thai chilies seal with a 19:46 cork or lid and leave to infuse for a 19:48 couple of weeks 19:50 my tip for using any discarded chili 19:52 seeds is plant them to grow yourself 19:54 some new chili peppers plant in an egg 19:57 shell or seedling trays start them 19:59 indoors and move outside when they're 20:01 ready 20:18 you English (auto-generated) AllGordon RamsayCulinary artsChickenRoastingFish as foodRelatedFrom Gordon Ramsay