Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

I have NEVER been a fan of 100% Stainless Steel pots or pans. I'm a heavy aluminum fan however, if a stainless steel pan has a heavy aluminum bottom, I might be OK with it. SS looks pretty and that's always a selling point...especially for those who love to hang their pots from a ceiling rack in the kitchen, but I'm not interested in "Pretty Pots" for cooking. I'm interested in heat conduction and all too many times, SS has 'hot spots' where foods can burn. Pretty things in the kitchen are great if they're useful...as for serving...but for cooking, give me heavy aluminum or copper for certain foods.

WOAh BUDDY TAKE A CHILL PILL, THE VIDEOS NOT GOING ANYWHERE!!!!!!!!!!!!!!!!!!!!!!!

What you need is some professional basic professional cooking school classes. Like golf. Better money is spent on instruction than the latest golf clubs. Choose your tools after you know what you're doing.

Chef Ramsay can you show how to season a granite pestle and mortar

Surprised he didn't put more time into the frying pan... Cast iron? Carbon steel? Stainless? He glosses right over this aspect.

Scales-check
Everything else, tbd after next weeks re-up😂

Excellent video 😊

Speed, competitiveness, aggression, stress. Ramsay's world of cooking. Fuck him.
Slow down and enjoy your life and your cooking.
(Btw, if he actually uses that non-stick shit pan, I'll eat my hat.)

So I'm leagaly blind but I can cook some things but ever since hell's kitchen I have the fear that you will burst into my kitchen and yell at me when ever I'm cooking

See with poison ☠.. Its never what the eye sees its what the mind sees... I have natural scientific precedent... Poison ☠ slowly builds momentum.. But if you accept an intelligent form of life creates a boundary you will fool the orgin of poison... To bird box... But it is taught without teaching...

To bird box... I had to unfuck myself scientifically... You know remove poison ☠... Please no more emotional violence... Teaching is morally wrong... See all bird bees and apple trees they did that without being taught...

he forgets the wok, or wajan

Marathon Watching 4/9/23 Essentially this video needs more thumbs up! ❤❤

I love your way of keeping it to the minimum. I cook at home and that's the way to go. No fancy BS.

I have a sense of dread for these stainless, aluminum and Teflon coated pans.

I went back to cast iron my grandmother taught me with, fell in love with enameled cast iron.

"With these three knives, you can't go wrong"

Somehow this went extremely well into my head. And after this post, I have got some people's attention.

You'll find all the inspiration you need on Woodglut.

CORRECTION: You can not just take any food oil you want, some oil's do simply get bad, make sure to get an oil that is keeping good over time.
To prevent the board from sliding is it very important to not use a damp cloth or anything else damp, it will go up into your board and may damage it over time. Use one of these anti skit rubber sheets, that do also not cross contaminate if you cut vegges on one side and meat on the other side.

dont use olive oil on your cutting board. it can go rancid.

I was hoping for info on which pots he was using, as well as thr mortar and pestle.

Why does everyone like the Y-peeler so much? I think it's easier and faster to use the old fashioned, carbon steel long one with the swively blade. All you have to do is to hold the carrot or potato or whatever, over the sink and slice, slice, slice with quick, inaccurate strokes. It's so mindless and effective, you cannot screw it up, plus, you can slice way more lightly, so that you only take off the thinnest top layer of skin, unless you choose to make a deeper cut, which is also easy to do. But, really clean cuts like that cannot be done with the Y-peeler, and on top of that, the cuts done by the Y-peeler take more focus to guide the blade, to not cut oneself, etc. I can see using the Y-peeler to make zucchini planks for a zucchini pasta or something like that. But, learn from the restaurant cooks ---the people who peel lots of potatoes to make fries or whatever, use the old fashioned carbon steel peeler.

Can’t stand the big head

I have ADHD too lol

You need whatever the douche doesn't recommend

Potatoes. Why? So versatile. Boil them, mash them, stick them in a stew.

Last but not least





Lamb sauce

I can txt ramsay ? Lol wat ?

nicer dicer jest najważniejszy

spierdział się i zesrał

How do you keep the turkey warm enough to eat when it rest for 3 hours?

a brain....

i like me a deep/dish wide cast iron ceramic coated pot from time to time you can put direct heat at the middle when you sautee/add meats while still heating/cooking a sauce/dish w.o worrying about burning/ruining it while staying good on the time taken to make the dish/minimal pots/dishes. Its one of the "newer" trends these days that ive found to enjoy using/cooking with baking etc as far as the "Versatile" or emphasis on prioritizing a versatile collection. Great for any sauced pasta dish, stewed meat dish, mixed rice, etc. Easy solution to making a good home made mac including being able to bake it in the pot itself. So you can boil the noodles, make the cheese/sauce/bake it all with the same pot. Other than if youre transporting it for a party/potluck you can always transfer the dish prior to baking into a more ideal situation. Still it sure beats using a sauce pan, big boil pot, and cassarole to make a single dish which should be considered simple. In reality i have myself looking at countertop pressure/cookers/smart cookers. To make the same dish. Still nothing beats using a little pork/meat and a baby rue/gravy as a base for a mac n cheese its part of the fun of knowing how good its going to turn out

Can anyone explain to me why id need a casserole and a large saucepan? The difference appears to be merely sloped vs straight sides and two handles vs one. Why would I need both.

A wok is the most versatile pot. You can cook almost anything in a wok. Boil, fry, steam, stir fry, if metal handle, oven ware. Bake!
Almost anything!

Wow aint this video packed full of juicy info! Thanks for sharing your staples to the early passionate food lovers Gordon! :D

Still trying to figure out what fry pan that is

He forgot the most important thing ..
The wine MUG! not glass, MUG!!! and refill as needed ..
🍺🍺🍺🍺🍺🍺🍺🍺🍺

Gordon Ramsey is an idiot.

I’d never use same board for 2 different kinds of meats I’d prefer b buy 3 one for veg fruit 1 for raw meat and 1 for cooked meats

All useless without Knorr stock pots 🤣

Any recommendation for a good heavy chopping board?

the fridge. why? everything’s in it. drink a bottle of ketchup. gorgeous

Anyone else noticed that the chefs knife in the knife block picture has an absolutely ruined edge?

Ligma

“Scales and a Sieve” new band name, called it!

Me: (to Gordan Ramsay) "Be a better chef?" "Be a better chef?" "I want to me a chef that makes music!!!"

Just make sure the knives are sharp.