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50 Cooking Tips With Gordon Ramsay | Part One
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first up how to keep your knife sharp
it's far harder working in the kitchen
with a blunt knife than it is with a
sharp knife the secret behind keeping a
sharp knife sharpen it before and every
time you use it
first grip the steel feel really
comfortable about holding the still
imagine you're holding a tennis racket
or you're playing squash you've got to
be really comfortable with it now 45
degrees confident grip confident grip
with the knife this is the butt of the
steel really important to keep your
fingers behind there you never grip a
steel with your fingers over that
because the knife comes back in you've
just lost a finger always grip behind
nice long strokes so we get the whole of
the blade
over steel
stroke
and we start from the bottom to the top
so there
across
there
across
slow strokes over the top of the steel
and then come back underneath
then back underneath
it is so dangerous working in the
kitchen with a blunt knife you can cause
so much damage working with a sharp
knife is 10 times quicker more efficient
now
that's ready to start chopping
to stop your chopping board rocking or
slipping a great tip is to simply wet a
kitchen cloth kitchen paper or tea towel
and place it underneath
[Music]
now you can chop with confidence
[Music]
my next top tip is get the most out of
your humble veg peeler
it's brilliant for slicing ultra thin
ribbons or veg perfect for asian dishes
great for making long delicate parmesan
shavings to top soups and salads
it also makes wonderful chocolate curls
your pepper mill is more versatile than
you might think tighten the top screw to
get finely ground pepper ideal for soups
and sauces
[Music]
for general seasoning you want it medium
ground so set the screw in the middle
and loosen it right off for coarse
pepper perfect for steaks and fish
[Music]
peeling garlic for one clove simply bash
it with the back of a knife and the skin
comes off easily
for a whole head crush separate into a
bowl
cover and shake hard for about 10
seconds
then simply pick out the peeled cloves
how to chop an onion this is the root
that's absolutely crucial leave that on
there if you cut that off the onion will
start to bleed and you'll start crying
rapidly
slice going forward let the weight of
the knife do the work
three fingers
one in front two behind and this part of
the knuckle is going to guide the knife
fingers on top of the onion point the
knife towards the root and try to get
as close to the root as possible nice
long
stroke
and then push the onion back together
push the knife halfway in to the onion
slightly tilt the knife down
one at the top
and then gripping the onion like a
tennis ball holding it together in place
with the weight of the blade to cut
through that onion to get to the base of
the root
again turn it round
up and down motion
and that's what we're left there no
waste just the root
and look
there
you've got a really nice finely chopped
onion
so much great cooking depends on
starting with a high enough heat if a
recipe calls for a hot pan put it on
early so it gets smoking hot and always
remember to preheat your oven at least
20 minutes before cooking
a clean cook is an efficient cook my tip
for a tidy cooking area is to always
have a waste bowl next to you it saves
you going back and forth to the bin
never add salt to eggs before cooking
them because it ruins the texture and
dulls the color instead save your
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