Gordon Ramsay Answers Common Cooking Questions
Summary
In this Q&A format article, professional chef Gordon Ramsay addresses various cooking questions from Twitter users. Some of the topics covered include cooking techniques for garlic, cheese, and pork ribs, making béchamel in large batches, and fixing oversalted bolognese sauce. He also shares a recipe for a classic beef Wellington with sides, and provides tips for preparing foie gras and ravioli. The article concludes with the speaker apologizing for their behavior as a guest and expressing gratitude for support in their work.
Table of Contents
- Techniques for garlic, cheese, and pork ribs
- How to make béchamel in bulk
- Fixing oversalted bolognese sauce
- Recipe for beef Wellington with sides
- Tips for preparing foie gras and ravioli
Introduction
As a professional chef with numerous restaurants across the world, I have had the privilege of working with some of the best ingredients and honing my skills in the kitchen. However, I understand that not everyone has the same level of experience or access to high-quality ingredients. That’s why I’m here to answer some of your cooking questions and offer tips that will help elevate your dishes. So let’s get started!
Q&A
Techniques for garlic, cheese, and pork ribs
Q: How do you mince garlic properly?
A: To mince garlic, first remove the papery skin and cut off the root end. Then, slice the garlic clove thinly and use a rocking motion with your knife to chop it finely.
Q: How can I preserve the quality of my cheese?
A: To keep cheese fresh, wrap it tightly in parchment paper or wax paper, and then cover it with plastic wrap. Make sure to store it in the refrigerator at a consistent temperature.
Q: What’s the best way to gratin mozzarella cheese?
A: To gratin mozzarella cheese, sprinkle it over your dish and place it under the broiler for a few minutes until it becomes golden brown and bubbly.
Q: How can I cook boneless pork ribs so they are tender and juicy?
A: For tender and juicy boneless pork ribs, try slow cooking them in a crockpot or Dutch oven with your favorite seasonings, liquid, and vegetables until they are fall-apart tender.
How to make béchamel in bulk
Q: Can you give any tips for making béchamel sauce in large quantities without it curdling?
A: To make béchamel in large batches without it curdling, use a heavy-bottomed pot, whisk constantly, and add the milk slowly while stirring. If the sauce still curdles, try adding a teaspoon of cornstarch to the mixture.
Fixing oversalted bolognese sauce
Q: I added too much salt to my bolognese sauce, how can I fix it?
A: If you’ve oversalted your bolognese sauce, try adding a diced potato or a few cups of unsalted broth to the mixture. Let it simmer for a few minutes and taste again, adjusting the seasoning as needed.
Recipe for beef Wellington with sides
Q: Can you share your recipe for beef Wellington with sides?
A: Sure! For the beef Wellington, you will need a beef tenderloin, puff pastry, mushroom duxelles, and prosciutto. For the sides, I recommend creme mashed potato, roasted carrot and parsnip, and Madeira sauce. You can find the full recipe on my website.
Tips for preparing foie gras and ravioli
Q: What’s the best way to prepare foie gras?
A: Foie gras is best served simply, either seared or poached. For a unique preparation, try wrapping the foie gras in a tea towel and poaching it. The towel will help the foie gras retain its shape during cooking.
Q: How can I make perfect ravioli dough?
A: The key to perfect ravioli dough is to adjust the consistency of the dough based on the filling you’re using. If your filling is moist, you’ll need a drier dough. If your filling is dry, you’ll need a wetter dough. Start with a basic recipe and adjust as needed.
Conclusion
I hope these tips and answers to your cooking questions have been helpful. Remember, cooking is all about experimentation and trying new techniques. Don’t be afraid to step outside your comfort zone and try something new. And if you’re ever in doubt, just remember to taste as you go. Finally, I’d like to apologize for my behavior as a guest and thank those who have supported me in my work. Happy cooking!
