Cooking Basics With Gordon Ramsay | Part Two | Summary and Q&A

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September 3, 2020
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Gordon Ramsay
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Cooking Basics With Gordon Ramsay | Part Two

TL;DR

Learn essential cooking techniques, including how to cook pasta al dente, make fluffy rice, skin and debone fish, and more.

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Questions & Answers

Q: How do I cook pasta al dente?

Start by using a large pan with well-seasoned water and olive oil to prevent sticking. Cook until pasta is firm but not crunchy, then drain and mix with olive oil to prevent sticking.

Q: What is the secret to making perfect rice?

Rinse the rice to remove dust and starch, then infuse it with cardamom and star anise for flavor. Cook it in a ratio of 1 part rice to 1.5 parts water, allowing it to steam with the lid on.

Q: How do I easily skin and debone fish?

Use a sharp filleting knife to remove the skin by sliding the knife underneath the salmon. Then, remove pin bones by pulling them out using tweezers.

Q: How can I make crispy roast potatoes?

Parboil the potatoes, let them steam dry, sprinkle with semolina or flour, and rough them up to ensure they become crispy in the oven.

Summary & Key Takeaways

  • Properly cook pasta by using a large pan, well-seasoned water, and olive oil to prevent sticking. Test for doneness by lifting a strand and feeling it for a firm, al dente texture.

  • Cook rice perfectly by rinsing it, infusing it with cardamom and star anise for flavor, and cooking it in a ratio of 1 part rice to 1.5 parts water.

  • Skin and debone fish hassle-free by using a sharp filleting knife and removing the skin first, then easily pulling out the pin bones.

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