100 Replies to “How To Master 5 Basic Cooking Skills – Gordon Ramsay”

  1. If Gordon says " put oil in the water " then i put oil in the water. To all those hat say "you shouldnt put oil in the water because the sauce wont stick " well to you i say how many restaurants do you own, how many TV shows are you in or host and do you have 11mil subs on your YouTube channel

  2. Gordon ramsey is known as a foul mouth and use of profanity nd not for cooking ๐Ÿ˜‚๐Ÿ˜‚ what boy takes home economics at school lmao

  3. Ummm – oil in the water??? No good Italian chef will put oil in the water because the sauce wonโ€™t cling properly. Thatโ€™s like pasta cooking 101.

  4. There is more than one way to do most things, yes? If you arent going to sauce your pasta, the oil is ok in the pasta. Because he seasoned the pasta and add more oil after cooking, I'm inclined to think it wasnt getting sauce. Angel hair is very tricky to not overcook and it can become globby easily. If you dont rinse the rice it will be sticky, "to some degree", which may be nice for absorbing soup or sauce but not for single grain fluffy perfection, in my novist experience.

  5. Horrible camera moves, zoom and hysterics close-ups. Why the cooking shows are so poorly filmed? They can't film normally?

  6. that rice looked a little wet. Talk to Iranians about proper rice cooking. I get it, he's Chef Ramsay, but my basmati looks less wet and I put a rag on my lid.

  7. Hi Gordon, I would like to thank you so much and say how helpful this was to me. Ever since I was a child I lost my ability to smell (which also affected most of my ability to taste), but I still cook for family. I just had a surgery a few years ago that has help regain just a little bit of my ability to smell and taste and I have found out how terrible it is to cut onions! Before my surgery I could cut onions any way I wanted to, but now I canโ€™t! Thank you so much on the onion cutting tip! Itโ€™s helped so much with joining the world of smellers!

  8. Mi profesor diciendo que el arroz se debe cocinar destapado y yo siempre lo cocinaba tapado y Ramsay tambiรฉn nada mรกs que decir

  9. El aceite en el agua no impide que la pasta se pegue es un truco falso, el aceite y agua de repelen y no funciona… me impresiona que diga algo tan absurdo siendo un chef famoso; lo que hay que hacer es dejar hervir el agua antes de meter la pasta asรญ al estar el agua hirviendo cocina rรกpido la capa superficial de la pasta e impide que se quede pegado en el fondo y entre ellos… me impresiona mucho que Ramsay diga algo semejante

  10. While he was cooking the rice

    As an intellectual asian

    Im highly dissapointed he season it


  11. One thing I wish he would have covered with the pasta is the heat level. I've seen far too many folks lower the heat to a low which turns the pasta into mush.

  12. Cheff Gordon Ramsay your terrific, what are your thoughts on ketogenic internment fasting eating and do you have any recipes on this plus, you have lost so much weight and look great, how did you do it and what is your exercise practice?

  13. If I was around Gordan Ramsey very long I would have to bend his nose with good right hook. He is rude on his competition cooking shows. Prick!

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  15. Hmm we don't cook rice like that, if I cooked rice that came out sticky no one would eat it. I don't believe that's the perfect rice. Loved the onion tip that's gone save me a lot of pain

  16. Gordon is wrong: no need to add oil to your pasta cooking water. Definitely don't do it if you plan to dress the pasta with a sauce, as this want cling to the pasta. If sticky, just drain them!

  17. Iโ€™ve been cooking since last year and Iโ€™m 13. I cook for my family a lot and whenever Iโ€™m in the kitchen Iโ€™m happy. Thanks for teaching us to not open the water works while chopping an onion. Now I can make spaghetti sauce in peace

  18. ๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž๐Ÿ˜Ž

  19. I am from Assam ,India . Nice to watch your Northeast program that joining cooking competition ..
    Congratulation ๐Ÿ’

  20. im gonna go ahead and say it, you made your knife more dull and also probably damaged the edge when you were banging the edge into the steel

  21. nice video,but the rice seems to look raw and really damp.In our country,we just wash up the rice(without any seasoning),ratio the water well(using our hand),and let it boil.When it starts pouring out(water),we turn it off.Then minutes(presumably 7) later,we slow cook it to puff up(or in short terms,cook)

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