Name: Cooking Basics With Gordon Ramsay | Part Two
Uploaded: 2020-10-29T20:45:24.000Z
Duration: 8 min 12 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...

A great budget basic to keep in the cupboard.

It could be easily undercooked or overcooked.

First water in nice large pan to make sure the past has got sufficient room to cook evenly.

Olive all in that stops the pastor from sticking together.

There It stops the past from sticking together and gently rolls around.

A nice thin pastor takes 3 to 4 minutes, so into the pan there's it hits the water, it melts on.

As that starts to melt, gently twist that into the pan.

If you better timing, then set a timer peaceful.

You can actually feel it with your fingers.

Not a strong bite, but just really nice and firm inside.

Definitely not crunchy and then into a colander drying.

The pastor and I like seasoning Salt and Pepe.

A tablespoon of Oliver mixed up through that stops it from sticking together.

Beautiful pastor Al dente, cooked perfectly.

A tip for making the most of spare bread blitz leftovers into breadcrumbs.

Great for stuffing crab cakes or cut into chunks.

Um, freeze for perfect croutons on demand or simply terror news in the delicious rustic salad.

Dried pulses like chickpeas or lentils are great for soups and stews and cost pennies.

But don't season them until the end of the cooking or the salt makes them go tough.

Perfect ball potatoes always start them off in cold water on never boiling water This'll way.

By the time the centers of the potatoes that cooked the outside won't be falling apart on when you're cooking, potatoes always cook extra so there's leftovers.

They're fantastic to have on hand for making my delicious gnocchi and potato rusty's or classic bubble and squeak.

The king of all rice is light, fluffy, delicious.

I'm gonna show you how to cook it perfectly.

Now start off with 400 g of rice rice in spot on.

So we're gonna do now is just rinse off the dust on the start.

Cold water always on his rinse rice that stops the rice from becoming clumpy in the pan allows it become really nice light on fluffy once it's cooked rice into the pan.

Now to make a plane fluffy rice exciting.

Cardamom pods Just get the pods just pierced, Um, so it allows.

Allow that flavor to come out cardamom pods on, then star niece.

Now these are beautiful whole star UNECE.

Once it's cooked, you start to break up when you seize it once it's cooked.

Now basically one part rice toe 1.5 part water 600 mils always started off in cold water.

Later on, bring it up to the ball as quick as possible, turn it down and let it simmer for 8 to 10 minutes.

And that's the secret behind cooking Great rice.

Basically, all the water is absorbed, the rice has doubled in size, and it's nice and light and fluffy.

They all should have risen to the top pods out.

Flip it through, basically, just sort of started opening back up.

Once you 40 through becomes really nice and light and fluffy on there that it is perfectly cooked rice.

Used last night's rice in stir frys scrambled up with eggs, or it's simple to make a delicious fresh salad.

A great tip for stopping potatoes, apples and avocados from going brown wing cut simply covered with water and add a squeeze of lemon.

The acidity stops the flesh from oxidizing, which is what causes the color to change herbs.

A great reading flavor without spending a fortune to keep them at their best, simply place him in the glass of water on.

Leftover saving waste by making an amazing flavored oil.

Place washed and dried stems in a bottle.

Cover with warmed olive oil, then seal on leave to infuse Great for salads.

Pastors on dressing on veg without a skin on de bone, a fish the hassle free way.

This is basically affiliated side of salmon has been taken off the bone on now skin off.

A really nice, broad, flexible fileting knife.

Lift up the base of the tower on, then just nick a little bit at the end.

Twist the knife almost as if it's horizontally underneath the salmon.

Now get your skin, flip it back over and check.

You're not leaving too much salmon on top of the skin.

Skin salmon just like a perfect snakeskin.

I just run the knife down and then with a pair of tweezers.

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Cooking Basics With Gordon Ramsay | Part Two

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