Gordon Ramsay is known for is loud and abrasive attitude in the kitchen. Despite his disposition, he really is an excellent teacher who knows how to take an beginner’s cooking skills to the next level. Everyone who has cooked can cook rice or boiled pasta, but with these tips, Ramsay can take your average spaghetti to next level al dente.
Ramsay covers how to cook rice, chop an onion, sharpen a knife, skin and debone salmon, and cook pasta. His tips are quick, easy, and are guaranteed to make your meals even better.
Even if you are an expert, there are some great tips to help you grow as a chef.
Always steam covered with 1:1 water to rice (ex. 1 cup of rice cooked in 1 cup of water). Always wash the rice first.
Chop an Onion
Leave the root on the onion, this way, you will cry less and have a stable base to mince the onion in one go.
Sharpen a knife
Do it every time you cook. The weight of the knife should cut food, not your weight. Dull knives are more dangerous than sharp ones.
Skin and Debone a Fish
Ramsay has a nifty trick for getting rid of the skin, but deboning is a detail game. Get some tweezers and get to work. The effort on the front end will be worth it.
Season with salt and oil before you boil the water and turn as it cooks. It should be firm but not crunchy.