How To Master 5 Basic Cooking Skills – Gordon Ramsay

first how to chop an onion This is [the] root that’s absolutely crucial leave [that] on there you cut that off the onion will start to bleed and you’ll start crying Rapidly Slice go forward that weight of the knife do the work Three fingers one in front two behind and this part of the knuckle is Gonna guide the knife Fingers on top of the onion point the knife towards the root and [try] to get as close [to] the root as possible nice long stroke And then push the onion back together push the knife Halfway in to the onion slightly tilt the knife down one at the top And then gripping the onion like a tennis ball holding it together in place With the weight of the blade to cut through that onion to get to the base [of] the root Again turn it round up and down motion And that’s what we left there. No waste just the root and look There you’ve got a really nice finely chopped onion Basmati rice the king of all Rice’s light fluffy delicious, and I’m going to show you how to cook it perfectly now start off with 400 grams of Rice rice in spot-on Something to do now is just rinse off the dust and start cold water always And is rinse the rice that [stops] the rice from becoming clumpy in the pan and allowed it yummy nice light and fluffy Once it’s cooked rice into the pan [now] to make a plain fluffy rice exciting. We’re going to choose it three cardamom Pods And just get the pods and just [pierce] them so it allows all that flavor to come out cardamom Pods, and then Star anis now these are beautiful whole Star anis It makes it really nice and fragrant Salt and pepper lot easier to season the rice now Then it is once. It’s cooked We start to break up when you season once it’s cooked now basically one part rise to one and a half part water six hundred mils always started off in cold water cold water in onto the gas Lid on bring it up to the ball as quick as possible and turn it down and let it simmer for eight to ten minutes and that’s The secret behind cooking great rice allow it to steam as it’s cooking Do not lift that lid up Lid off Mmm, it smells Aromatic basically all the waters absorbed the rice has doubled in size and is nice and light and fluffy take the star [in] [ease] out the Cardamom Pods the all should have risen to the top pods out Take your fork [fluff] it through basically just sort of starts to open thing back up Once [you’ve] fought you through [becomes] really nice and light [and] fluffy and there that is perfectly cooked rice This is basically a fileted side of salmon. It’s been taken off the bone and now skin off Pick up your knife a really nice broad flexible [affinity] knife little Sharpen lift up the base of the tail and then just nick a little bit at the end there twist the knife almost as if it’s Horizontally underneath the salmon pull the skin and you slice The salmon underneath and let the knife do the work now get your skin Flip it back over and check your not leaving too much salmon on top of the skin pull it back Nice, and slowly get the skin wrap it around your fingers Pull the Salmon towards you and then just all the way through Lay that down One Nicely skinned Salmon, just like a perfect snake skin Get your knife and just run the [knife] down And then with a pair of tweezers these are fish tweezers, but you can use normal tweezers look for the head up and Pull and with [the] skin being removed from underneath the salmon the pin bones come out a lot easier The pin Bones only go to just basically halfway Along the [filat] one nice fill it of salmon beautiful It’s far harder working in the kitchen with a blunt knife than it is with a sharp knife the secret behind keeping a [sharp] knife Sharpen it before and every time you use [it] first grip the steel feel really come to about holding still imagine You’re holding a tennis racket or you’re playing squash [gotta] be really comfortable with it now 45 degrees confident grip confident grip with a knife This is the butt of the steel really important to keep your fingers behind there you never grip us steel with your fingers over that Because the knife comes back in you [just] lost a finger always grip behind Nice long strokes, so we get the whole of the blade over steel Stroke and we start from the bottom to the top so [there] across there across Throw strokes over the top of the steel and then come back in to meet send back underneath It is so dangerous working in the kitchen with a blunt knife you can cause so much damage Working with a sharp knife is ten times quicker more efficient now That’s ready to start chopping It can be easily undercooked or overcooked here’s how to do it properly First water [in] nice large pan to make sure that passes got sufficient room to cook evenly nicely seasoned absolutely crucial Olive [oil] in that stops the pasta from sticking together [reach] up to the Ball That’s the rolling boil the secret there. It stops the pass from sticking together, and it gently rolls it around now This is angel passed a nice thin Pasta takes 304 minutes so into the pan There’s a hits the water it melts and then you turn it round tongs as that starts to melt gently Twist that into the pan bring it back up to the boil if your better timing then set a timer Beautiful to test it lift a little strand And you actually feel it with your fingers still nice and firm mmm I’ll dente not a bite not a strong buy But just really nice and firm inside definitely not crunchy and then into a colander drain the pasta in A light seasoned salt and pepper [a] Tablespoon of olive oil mix that through That stops it [from] sticking together and look there you go beautiful pasta Al Dente Mmm [cook] perfectly let’s give me a little raise okay, and let’s get cooking and shall we That’s a big one

About the author


  1. The olive oil also sticks to the pasta a little when you drain it giving it a nice flavour. I saw an Italian cook saying that the oil stops the sauce sticking to the pasta but I've never had that issue.

  2. Olive oil in the water is not needed to cook pasta, we don’t use it in Italy, just with fresh homemade pasta. You only need to move the pasta inside the water often while is cooking

  3. What makes this video even better is he's a lefty so am I and it's a easy demonstration for us lefties out there, because as you know things are already hard for us. Lol

  4. I never add olive oil to my pasta water. I want my sauce to stick to the pasta. When you oil it, the pasta doesn't still well but to each his/her own.

  5. Im not a chef but that’s not perfect rice. Been cooking rice for the whole life and believe me i know how fluffy rice looks like😂😂😂😂that rice was not even cooked im sorry ramsay

  6. Sorry Gordon but that is not the perfect basmati rice. Most of it is uncooked and not blended into it's beautiful shape. That's why people use 2:1 procedure of adding water

  7. Next up: How to breathe correctly! 10 mistakes peoples make! Did you know 100% of people who are not breathing are dead? Buy this book! Watch this reality show about breathing! Follow this guy on social media to learn how to breathe! Pay him on patreon!

    LE: Year 2100 : Learn now how to take a proper dump! Buy this shit, literally, for studying purpose!

  8. Guy has a bad rep but it's unfair…….he's just sick and tired of being surrounded by people who don't take the business seriously.

  9. Gordon explaining sex. " this is how to have sex beautifully, pants down dick in, work it very nicely with a couple of nice strokes, in out in out now cum. Now fuck off to the kitchen."


    Those are some soggy ass rice right there.

  11. Seriously, if you cook a lot of rice, buy a rice cooker, PERFECT rice every time, well, that’s if you are female and read the instructions 🥰

  12. I’m watching this because I want to be a famous chef when I grow up and own restaurants. I want to be just like Gordon Ramsay. I love him.

  13. I'm italian and is forbidden put on pasta, pepper or salt after drain. Is ok put the olive oil. You can use pepper, salt or other spices only in the sauce. Leave me like please. In this way Gordon can read it. Kind regards from Bologna…mamma mia!

  14. Hi Gordon.
    I do not doubt that you are a good chef who takes care of hygiene in the kitchen, but there is one thing that after watching a few videos of you I see that it is usual in you and I consider it a very big failure.
    When I studied to be a chef, one of the first lessons I learned was to clean the knife after using the sharpening steel due to the metal dust that comes off the knife. As I said earlier, both in your television programs, in the YouTube video where you teach how to chop nicely some peppers and in this video you forget to do it, so I suppose that the beautiful salmon will have these wonderful metallic particles that will end up in the stomach of some unfortunate diner.
    best regards.

  15. I was taught to use roiling boiling hot hot water then add the rice, hmmmm. My rice comes out perfect. I will try cold next time and see what I get; looks like he is using basmati?

  16. That is not sharpening. That is called honing. Honing causes the microscopic dents in the blade to straighten out, sharpening is creating a new edge by actually taking off material from the blade.

Leave a Reply

Your email address will not be published. Required fields are marked *