Name: Cooking With Big and Bold Spices | Gordon Ramsay
Uploaded: 2020-10-23T23:47:52.000Z
Duration: 14 min 50 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

If you want a new twist on a favorite dish, spice it up with chili.

My next recipe is super simple to make that has wonderful depth and complexity of flavors.

Participle clauses with adverbial meaning

Spicy beef salad Chile's If used them constantly.

They can really add a new dimension to the style of cooking.

But the real trick is finding that balance of flavors that really seats you because that's the most important part.

So this is the most amazing sirloin you can see.

The secret behind this is cooking it quickly.

Season stakes generously so on pepper, push that seasoning into the sirloin.

Take the salon out of the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature.

They cook more evenly, but more importantly, you can actually season right inside the steak.

This little bit of fat down here season that as well, because that is what we want to roast and get that really nice rendered olive all in a tablespoon roll that round as it starts to smoke in with the stakes into the pen on layaway, again into the pan on layaway.

If you don't hear that noise The minute those states hit the pan, don't put them in.

So the secret now is getting that color on the steak, turning it once and once only on cooking it for 2.5 minutes each side.

What I wanna do is to get that bit of fat rendered.

Just hold the stake down like that, and that starts to melt the fat, which makes it so much more tender.

There should be no white fat left anywhere.

Tell them over really important to have that stake up to room temperature before you start cooking it.

So the inside is nice and warm, so he spends less time in the pan and more time cooling down Really important.

Now two fingers touch, it goes in and says rare, I'm happy from the rare because by the time I let them rest, we're gonna go back to medium rare, will continue cooking out onto a plate and let them rest on.

Next, the spicy dressing Take the seeds out of a chili to reduce the heat by rubbing it in your hands on tapping until the seeds fall out.

Cut in half on just chop it and garlic and chili works brilliantly.

Pops out very, very quickly in, you'll touch a salt rob.

We got the heat in there from the chili that richness from the garlic.

This is where it starts to have that nice, sweet sour effect.

Fish sauce, Fresh lime things is a simple fresh chili dressing on.

It was something I fell in love with in Vietnam on Cambodia, because it was just so easy.

A great fuss free way to get super thin ribbons of carrot is to use a veggie peeler.

When they're that thin, they take the vinaigrette so much better on radishes.

They are incredibly mellow, very sweet across.

Just chop up the shylock and mix that through.

Want some sweetness in there now Little vine tomatoes sliced him in half.

Smart is in Charlotte radish, carrots and tomatoes.

Next, peeled and sliced cucumber, chopped spring onions on shred baby gem lettuce and then finally get some fresh mint.

His young men, so you don't need to take all those stalks off we do is hold a bunch upside down and then take it for a little trim on.

Don't flood the seller with addressing you can always add, but we can't take it away now.

Make sure allow that chili and garlic and palm sugar wraps around that.

Its now nice and medium rare, A little bit of fat.

Just slice that off that served its purpose.

It's almost like slicing through butter and look inside.

Then it goes stone cold and more importantly, the goodness runs out of it.

Nice thick slices again the beef and start placing it around the salad.

Berg on your dressing, the rest of your salad.

We'll finish it off with some toasted peanuts.

Now there's nuts, Really toasted nuts on Get out of the pan.

They are another texture under the taste the salad, and then from there, Sprinkle.

Just finished with a little tablespoon of that source, and there is one tasty, very well textured, spicy beef salad.

Okay, first up pastor with tomatoes on Chavez and chilies for the spicy sauce, sliced anchovies, garlic.

Great for keeping the covered at a hit off heat on demand, then, at the anti of it all too hot.

Fry the chopped ingredients at half cherry tomatoes.

Chop black olives on salted capers, cooked to combine the flavors.

When the pastor is tender but still firm drain, Add to the source with a splash of the water.

It's full of Start, which gives a great silky consistency.

Thin season with pepper on top, with basil packed with big, bold flavors on Ready in under 20 minutes past with tomatoes, anchovy and chilies.

My next deliciously different chili recipe is grilled corn with chipotle chili butter.

First the topping chopped coriander, then add softened butter so chipotle chilies in hot water.

Thes air dried jalopy nose was having amazing smoky flavor.

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Cooking With Big and Bold Spices | Gordon Ramsay

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