50 Cooking Tips With Gordon Ramsay | Part One

Thank you for the tip about the pepper mill. I thought it was only for tightening the lid

One thing watching these GR videos has made me realize is the importance of showing people how much you love your craft. I had no plans at all to cook anything before watching this but watching him love cooking is so contagious, and I think same concept applies for any craft.

9:10 - remember to go brrrrr with your fingers

0:00 How to keep your knife sharp 1:09 Stop your chopping block from rocking or slipping (wet towel) 1:23 Get the most out of your humble veg peeler 1:42 Peppermill tricks 2:04 How to peel garlic 2:22 How to chop an onion 3:29 Heat stuff up beforehand 3:44 Have a waste bowl 3:53 Never add salt to eggs before cooking them 4:04 Cook meat from room temperature 4:18 How to de-seed chili 4:54 Hang dry your spare chilis 5:08 Chilis work great in a lot of dishes 5:20 Use lemon juice to combat chili heat on fingers 5:34 Spice up your drinks w/ chili 5:42 How to zest a lemon 6:46 How to chop/mince garlic 6:59 Remove root ginger skin with a teaspoon 7:12 Never throw out vanilla pods 7:23 Storing leftover ground spices 7:33 *How to cook the perfect rice* 9:47 Always use the most of your leftovers 9:59 Stop apples, potatoes, avocados from going brown when cut w/ lemon juice 10:12 How to protect your herbs 10:23 Save leftover herbs by making flavored oil 10:40 *How to cook good pasta* 12:06 What to do with spare bread -- 12:30 *Perfect boiled potatoes* 12:41 Cook extra potatoes for leftovers 12:51 How to skin and debone a fish 14:30 Get the most out of fish trimmings 14:47 Intense flavor, stress free veg 15:02 Crispy roast potatoes 15:16 Dry meat w/ kitchen roll before cooking for perfect brown 15:30 Freeze tuna carpaccio so it slices beautifully 15:37 Save leftover wine for cooking by freezing it 15:48 Leave room when freezing soups and stews in tubs 15:58 Homemade ice cream 16:13 Freeze leftover lemons and limes for drinks 16:23 *How to cut a chicken* 18:10 Soak your skewers so they don't burn when making kebabs 18:15 Rosemary branches make great skewers w/ added flavor 18:22 Marinating tips 18:34 Roll your lemon/lime under your palm before juicing 18:46 Add lemon juice to rice to improve it 18:54 Determine steak cook levels by touch 19:13 Cook meat/fish faster by scoring it 19:25 Coat Tupperware thinly with oil to prevent stains 19:32 Easy chili sherry 19:51 Plant discarded chili seeds

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Those were really useful tips, didn't know about the pepper mill so definitely will take a look at it. And now I will check about the one on the onion since seems weird to me. I also listened that if you ask for permission to the onion, it will allow you chopping it witouth crying. Will implement a lot of those in my daily cooking experiences!

The passion he brings to even the simplest cooking techniques is truly inspiring – makes you want to get in the kitchen and try it yourself!

3:56 So different chefs hold strong contradictory opinions about when to salt omelets, some say only before and never after while others say always after and never before. It's so stupid, because both sides have arguments for their side (before = for taste, so salt penetrates and after = for texture, smother and fluffier), so it's very simple, both sides are correct (and wrong, when they say "never" the other way) and it depends on omellette style, so french omelette always after as texure is more important and american diner style always before as taste is more important.

It's amazing how many of these tips are simple and practical, making good cooking accessible to everyone, not just professionals. His passion is contagious – I'm off to try some of these in the kitchen now!

It's amazing how many of these tips are about respecting ingredients and minimizing waste – a true sign of a great chef! His passion is infectious; I'm actually inspired to get in the kitchen now.

That oliveoil in the spaghettiwater killed me!!!!

0:55 is not sharpening but rather honing, its promotes the lomgevity of the knife, sharpening on the other hand uses a variety of stones. Commonly called a wet stone, sharpening makes micro shaving on the knife to make the blade actually sharper

why am I here at 1:31am when my diet consists of 2 minute noodles and cheese and ham sandwiches

Gordon needs to remind us again how to make the perfect toasted cheese sandwich.. The video of that monumental bodge job never gets old, and the cheese never melts 😂

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

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.

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

It's 3 am wtf am i doing.

I've changed my cooking procedures since I've been looking and watching the way you prepare food. You are a chef, an alchemist, a scientist, and an engineer. Thank you, Ramsey

16:12 how did i not know i can freeze lemon slices and use them as lemon flavored ice? i’m doing this forever now. thanks, gordon.