8 cooking tips from Gordon Ramsay, part 3
In part 1 and part 2, Gordon Ramsay already shared his simple (why didn’t we think of this ourselves?!) yet incredibly effective kitchen tricks. From making the perfect chicken stock to checking whether eggs are still fresh: this third part is once again packed with useful tips.
21. When making a batter for, for example, lava cakes, make sure the whipped egg whites stay nice and airy when you fold them into the melted chocolate. Fold the egg whites in using a metal spoon. The fine, thin edges of a metal spoon ensure that more air bubbles remain intact.
22. Chicken stock is the ultimate flavor enhancer for sauces and soups. And making it yourself is incredibly easy. Put the carcass of a whole chicken in a pan together with roughly chopped onion, leek, carrot, celery, a whole garlic bulb cut in half, bay leaf and thyme. Don’t forget a generous pinch of salt and pepper. Then fill the pan with cold water until everything is submerged, bring to the boil, lower the heat and let the stock simmer for no more than 30 to 40 minutes.
23. When you need to brown meat, make sure you don’t put everything in the pan at once, but do it in batches. In an overcrowded pan, your meat will never brown properly and become beautifully golden brown.
24. If you do the above correctly, the bottom of your pan will also turn brown. Can’t scrub it clean? Fill it with water and bring to the boil. The water will loosen the residue. You can do the same with stuck-on leftover caramel! Mmmm!
25. Not sure whether your eggs are still good? Place them in a glass of cold water. Fresh eggs will sink to the bottom, while eggs that are no longer fresh will float.
26. Gordon prefers to fry his eggs in a pan with a little oil. Add the eggs and a small amount of water. Because he puts the lid on the pan, the top is, as it were, steamed by the water, while the bottom is properly fried.
27. Does it take ages for those pears to finally ripen? Next time, put them in a paper bag together with a banana. The ethylene gas released by bananas makes the ripening process twice as fast.
28. Removing the skin from nuts is a hellish job. Make it easy on yourself and place them in a tea towel after roasting. Then rub the skin off the nuts between the tea towel. This also works well when you’re making these crispy seasoned chickpeas!
Read also:
- The comment that caused Jamie Oliver and Gordon Ramsay to feud for 10 years
- Gordon Ramsay’s 10 tips for the best steak
- Gordon Ramsay is angry: ‘I don’t serve idiot sandwiches’
