10 cooking tips from Gordon Ramsay, part 2
Learned a lot from the first series of 10 tips from Gordon Ramsey? Then read on quickly, because we have 10 more tips from the top chef to use at home.
11. Scraped the seeds out of a vanilla pod? Don’t throw the pod away! It still contains plenty of aroma, which you can use perfectly to make your own vanilla sugar. So put it in the jar with the sugar instead of in the bin.
12. To make cooked rice extra delicious, you can add spices to the rice in the pan. For example, use cardamom pods, a cinnamon stick, cloves or star anise for extra spicy and flavourful rice.
13. Filleting fish is quite a job, but well worth it. Because you can use not only the fillets, but also the bones. Add a bay leaf, celery, white onion and the bones to cold water and let it simmer slowly for homemade fish stock.
14. To fry meat or fish until crispy, first pat it thoroughly dry with kitchen paper. When there is too much moisture on the meat or fish, it will steam in the pan instead, meaning you won’t get such a delicious golden-brown crispy crust.
15. Planning to slice your own tuna or beef carpaccio? Freeze the piece first and only then cut it into slices. Because it is frozen, this is much easier and works better!
16. Have you ever had white or red wine left over? (No, us neither.) Pour it into an ice cube tray and freeze it. The next time a recipe says to add a splash of wine, you can simply toss in a frozen wine cube.
17. Marinating your own chicken or meat is delicious. One handy method Gordon uses is marinating it in a ziplock bag. This way, you can coat all the pieces properly while keeping your hands nice and clean.
18. Cream at room temperature whips to stiff peaks much faster than cream straight from the fridge. So take the container out of the fridge 20 minutes before whipping it—unless you want to train those biceps.
19. Gordon always uses empty butter wrappers to grease his baking tins. There are always a few remnants of butter left in them, making them perfect for greasing your tin.
20. For extra-neat edges on a cake or quiche, let the dough hang over the edge slightly. Bake the cake, then carefully cut away the dough along the edge with a small knife. If you do this before baking, the dough will shrink.
Read also:
- Recipe: Gordon Ramsay’s quick spaghetti carbonara
- This is how Gordon Ramsay makes his perfect pancake
- Gordon Ramsay can’t stand vegan TikTokers
