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हर वीडियो से तेज़ी से सीखने में मदद करने वाले शक्तिशाली टूल्स तक पहुँचने के लिए साइन अप करें।
50 Cooking Tips With Gordon Ramsay | Part Two
सीखने के आँकड़े
CEFR लेवल
कठिनाई
सबटाइटल्स (645 खंड)
[Music]
next five more my 100 tips to help you
cook better
kicking off with how to whip cream
whipping cream
now the important part here is whipping
the cream to a three-quarter stage
if we over whip it it will split so be
very careful
double cream in now when we whisk things
we whisk it in the shape of a figure of
eight and if you spin the bowl
as you whip the cream you get to release
it from the bottom so it whips evenly
whisk whisk whisk and it should just sit
inside the whisk
and start to sort of fall out just
perfect
three-quarter stage double cream done
room temperature cream whips much faster
than cold so you'll need to take your
cream out of the fridge
30 minutes before you want to whip it
unless of course you want to work on
your biceps
a great tip to prevent milk and cream
from boiling over in a saucepan
is to simply lay a wooden spoon across
the top the cream bubbles will rise up
and hit the wooden handle and then fall
back into the pan instead of bubbling
over
sticky stuff like trickle and golden
syrup can be a real mess to measure out
my tip is to rub the spoon with a
neutral oil like rapeseed
and any sticky ingredients will slide
straight off
[Music]
and my tip for greasing cake tins is to
keep old butter wrappers on hand
and use them to crease when needed
[Music]
with how to handle pastry lightly flour
the surface
pastry on top rolling pin now the secret
now
is don't overwork the pastry firm push
turn the pastry round and this helps to
even the pastry turn
and roll now as it starts to crack
don't worry just by pushing it back
together it sort of unites the pastry
immediately
apply pressure turn the pastry
now the average thickness is down to a
one pound coin
back on to the rolling pin and look
beautiful for the neatest edge on tarts
and quiches
my tip is to let the pastry hang over
the side of the tin when you bake it
trim around the edge once the pastry is
cooked it will give you a cleaner edge
and prevent it from shrinking
my tip for even rising is to place cakes
and tarts in the center of the oven
so the air can circulate all the way
around them
to test your cake to make sure it's done
insert a knife
skewer or even a piece of spaghetti in
the center if there's mixture stuck to
it
it's not done yet if it comes out clean
your cake's ready
[Music]
if you don't have any baking beans to
hand for blind baking you can use any
rice
grain or pulse you won't be able to cook
with them afterwards
but do keep them to reuse them next time
when you're folding egg whites and
whipped cream into cake mixtures you
want to retain as much air in the
mixture
as you can my tip use a metal spoon
as the sharp thin edge will keep more of
the air in
[Music]
starting with how to cook dark breasts
perfectly the slow way
duck breasts never be scared about
cooking this bird absolutely delicious
very healthy
first oven on 200 degrees and then
salt pepper now the salt
will help to extract the water out of
the fat
nonstick pan no oil but start the duck
breasts
in the pan cold skin side down
it feels and sounds a little bit weird
but if you put them into a cold pan and
turn the heat up gradually it starts to
release the fat
if we put them into a hot pan it seals
them in and the fat stays in there we
want to render that fat down
90 of that duck breast will be cooked on
its skin keeps the duck nice and moist
but more importantly
it stays crispy once the fat comes out
turn the duck over nice high
hot heat seal the duck
now they're going in the oven skin side
down
six to eight minutes if your pan's got a
plastic handle
then transfer the duck breast onto a
tray but make sure you put the tray into
the oven
to get hot first
cooking duck is like cooking a piece of
beef and you can't slice it piping hot
all the goodness runs out
just quickly turn it over push your
fingers in there and it's
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