50 Cooking Tips With Gordon Ramsay | Part One

How Gordon Ramsay reads his kids a bedtime story: Kids in bed. Done. Grab a book. Amazing. Open book. Now the secret is to read slow to put them to sleep quicker. Read. Beautiful. Relax...let the book do the work…perfect. Finish book. Kids asleep. Done. Layer the kids with some lovely sheets of wool or any local blanket variety. Little kiss on the cheek. Really brings out the love. Let rest overnight. Walk out room. Done. Oh my lord. So good

5:30 me, putting lemon juice on my hands: the cut i didn’t know was on my finger: allow me to introduce myself

This dude's excitement and energy for cooking is insane. Because of him, i am no joke in the kitchen.

After watching Chef Ramsay for 15 years I feel very confident about making a boiled egg without disappointing him. 💕

I know everyone enjoys watching the shouty man lose his cool, but my favorite thing about Gordon Ramsay is his genuine enthusiasm for making good food.

"A good cook wastes nothing." This is actually refreshing to hear since so many professional kitchens waste so much food

So generous of him to share these tips on YT rather than our having to buy a book. His presentation and communication skills are excellent and a pleasure to watch & listen to. No wonder he's so successful!

Eleven minutes in and happy to say I do all of his tips so far. Then I came to one I never do and for good reason. Don't add oil to the water when cooking pasta if you're going to add a sauce, which most people do. It may keep the pasta from sticking together but it also ends up coating it with oil and then the sauce doesn't stick. You want a starchy surface so the sauce coats the pasta (which is also why you should never rinse your pasta after cooking). Just stir the pasta often while cooking and coat it with sauce immediately after straining.

A lot of us can't even cook but just love listening to him

Ramsay's preparation for making videos: Drink a lot of water, wait until he really needs to pee, start recording.

A quick tip for anyone who doesn’t understand the difference, honing steel, the sharpening rod he uses in the beginning does NOT sharpen your knife. Do not think that because you use a honing rod that your knife is not getting dull, it still is. There are two kinds of ‘dulling’ with a knife. The actual flattening of the blade from extended use, and the misalignment of the teeth from daily use. Looking at the smoothest and sharpest knife under a microscope, you can see that a knife is actually made up of a lot of teeth, like a shark, that are all aligned front to back. Sharpening a knife, using either a whetstone or mechanical tool, is what actually sharpens the flattened teeth back into a point, and this should be done every couple of months to sharpen your knife. However the teeth don’t only get flatter, they can also be misaligned. Some point left, some point right, some become literally horizontal, and this is what you usually feel when a blade feels ‘dull’ is that the teeth are becoming misaligned. A honing rod helps because it pushes all the teeth back into formation, allowing for a smoother cut which makes the blade ‘feel’ sharper although it isn’t really sharpening the blade. So please remember that if you hone your knife daily and it still feels dull, it’s not because you need a better knife or your knife is ruined, it may just be time to properly sharpen your knife

I find when chopping onions, doing the horizontal cuts first is so much easier and faster than trying to hold all those separated layered together

I love how many of these tips weren’t fancy niche skills but rather good habits to prevent waste! Love Gordon Ramsey, great teacher

All the YouTubers: calm and cool Gordon: moves like he has been stopping his pee from 6 hours

I'm a first time home owner and preparer of my family's meals. These tips have elevated my cooking exponentially and is an amazing resource to refer back to. Thank you Chef 👨🏽‍🍳 💋

Thank you for sharing these tips! "A good cook wastes nothing." I'm going to put that on the wall in my kitchen.

It's not like I've seen these tips for a thousand times now, but I'll still watch this anyways

Any piece of raw meat or fish on Gordon's table: exists Gordon: slappp

I love the way the camera zooms in so far you can't see what's happening. Very stylish and edgy. Throw in a couple of super-zooms of Gordon's nose as he's explaining the most important point and it's mission complete. Good job guys, art school wasn't wasted.

12:55 the way he handles that salmon 😂 he just loves his cooking. Pure passio