The 7 cooking tips Gordon Ramsay swears by
Of course I consider myself a true kitchen princess, but there’s always someone better. And chef Gordon Ramsay is one of those people. Because no matter how much effort his scrambled eggs take, they are so much tastier than my way. In any case, he has plenty of useful tips and tricks that are also very easy — and useful — for the home cook to apply.
And that’s why I’ve put a few of them together again: the 7 cooking tips Gordon Ramsay swears by.
Gordon Ramsay’s most important cooking tips
1. Read the recipe
This may sound so obvious, but it’s a rule I don’t always follow either. So often I think: oh well, it’ll probably be fine. I’ll just do it by feel. But that doesn’t always work out so well — especially when baking cakes, I’d say: don’t freestyle with the quantities of ingredients. Read through the recipe before you start and keep it close at hand. Check. Noted.
2. Clean up as you go
HA! This is something I do to the extreme. My ex always said I had a cleaning obsession in the kitchen, because I would immediately clean up or throw away everything as soon as we no longer needed it for a second. But if anyone comments on that now, I can bring in chef Ramsay; according to him, a tidy kitchen creates a relaxed feeling while cooking instead of chaos and stress.
3. Crack your egg on the countertop
There’s something new I’ve learned, because I always do this on the edge of the pan or bowl. According to Gordon Ramsay, we shouldn’t do that anymore, because you risk getting pieces of shell in your food. It’s better to crack it gently on the countertop, then use both hands to open it over the pan or bowl.
4. A sharp knife is safer than a blunt knife
It’s actually quite logical: you have to use much more force to cut through something with a blunt knife, making it unnecessarily more dangerous for yourself — because you’re more likely to slip with your knife. A sharp knife cuts straight through, making it much safer.
5. Always bring meat to room temperature first
This requires some time management, because you need to take the meat out of the fridge well before you start cooking it. If you don’t, you risk the outside becoming overcooked while the inside is still cold.
6. …And then let it rest properly
Even more time management, but very important. If you start cutting into a steak immediately after it comes out of the pan, you’ll see all the juices flow out — and that’s exactly what you don’t want! Let it rest so all the juices can redistribute throughout the steak. For example, wrap your steak in aluminum foil so it stays nice and warm.
7. Don’t fill your oven dish to the brim
Perhaps the best tip for last: make sure all the ingredients in your oven dish or on your baking sheet are well distributed and aren’t piled on top of one another. If you do this, you’ll mainly be steaming your food instead of roasting it, and it will become wet and soggy rather than deliciously crisp.
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