Quick, easy, and impressively delicious!
Season 1, Episode 9
Gordon shows how to make real fast food. Recipes include smoky pork sliders with homemade BBQ sauce, chicken stir-fry with rice noodles, and a fast noodle soup with poached egg and spring onions.
Season 1, Episode 10
Gordon demonstrates some home-cooked street food classics. Recipes include beef tacos with wasabi mayo, flavour packed chilli dogs, and a shopping guide to help you buy the finest chocolate.
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Fast Food & Street Food Classics You Can Make At Home! | Gordon Ramsay’s Ultimate Cookery Course
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In this series I’m going to surprise you I’m going to strip away all the complexity and hard graft and teach you how to cook amazing food standing on your head that is amazing incredibly tender from the kitchen novice to the buding chef I’m going to give you the
Confidence the recipes and the inside of knowledge to make you a much better cook lemon zest works brilliantly well with those chili flakes I’ve been cooking in professional kitchens for over 25 years Eng English I’ve been taught by some of the best chefs in the world and in turn I’ve
Taught some of the best don’t have to be dice every time relax it up a little bit now I’m going to show you some simple and accessible recipes for fantastic food that you can easily cook at home incredible I’ll be holding you by the hand all that freshness oozing over
Those amazing ribs teaching you everything from how to cook one pot wonders to bacon TV dinners and my ultimate feast recipes this is the only cookie course you’ll ever need Welcome to My ultimate cookery course packed with quick cooking tips knooow and 100 recipes to take your life on now
It’s all about real fast food real fast food should always grab your attention with big gutsy flavors fantastic Aromas and be immediately satisfying it should also be easy to make and quick to cook and real fast food doesn’t get much faster than my first dish chicken stir fry with rice
Noodles some of the best stre food I’ve ever eaten was in Asia every one of those little markets was filled with smells of delicious food that all centered around an Asian staple noodles learn to cook those properly and you’ll be surprised how quick and easy it is to knock off a delicious
Dinner first off we’re going to soak our noodles now these are rice noodles into a bowl and just pour the hot water over the rice noodles soak and re dehydrate 12 to 15 minutes to soften up if you got a walk perfect if not just a normal size
Frying pan with big sloping sides pan on get it really nice and hot chicken breast very lean hardly any fat on there you’ve got this little fillet just slice that off now the secret to getting it really nice and thin and to cut it into strips take your knife keep it nice and
Flat on the board and sort of slice it in half like a sort of scallop like that we call this butterfly in the chicken take a rolling pin and nice and gently roll over the chicken what it does it sort of flattens it allows you to slice it even thinner
And the thinner the slices the chicken the sort of crisper it gets the quicker it Cooks slice it in half to start slicing these nice thin slices and the good news is one chicken breast can serve two or three easily next wash your knife and finally slice garlic the thinner the garlic the
Crispier this is a young tender broccoli just slice them down I want to bite to the broccoli and normally you sort of paste the dish with 1/3 noodles 1/3 vegetables and one3 of your protein chicken with a dish that takes literally minutes to put together it’s really important to get everything organized
Everything needs to be at your fingertips touch of olive oil get that pan really nice and ready just starting to smoke drop the chicken in first salt pepper open up those little strands of chicken Nice once You’ started to sear off the chicken get the garlic in now let that get really nice and crispy the way to do it is to sort of spread all the chicken the garlic up the side of the pan you see why it’s so important to cut
The chicken thin strips because it colors and Cooks at the same time as well really really crucial now that Garlic’s getting really nice and crispy broccoli in feels strange putting raw broccoli in like that normally blanch it in boiling water dry it out but you want that
Crunch now soy sauce that helps to season it but also stains beautifully soy sauce in lovely the exactly what I want now take that out give you a pan a little wipe out little teaspoon of olive oil get that walk really nicely oiled again drain your noodles they’re
Beautiful this is a really exciting way of finishing this quick stir fry very classic two eggs in whisk up the eggs and give that a really good Whisk sort of almost spread it of the side of the pan lightly season the eggs noodles in chicken and broccoli in and give that a really nice mix you want the egg to sort of almost bring the dish together that eggs Cooked make sure you got that nice even distribution of chicken broccoli garlic lovely and then just finish that a fresh lime and there you have a very simple delicious stir fry with rice noodles Noodles are a fast food staple and they come in all shapes and sizes they’re so easy to cook healthy but really delicious here are three effortless recipes that are ready literally in minutes first up noodle soup with poached egg and spring Onions add miso paste the boiling water Japanese misu has a wonderful deep Savory richness and is brilliant in soups GR in fresh ginger add dry shitake mushrooms that have been soaked in water season with soy sauce cracken egg add it to the broth and poach for 2 to 3
Minutes add thinly sliced pbell mushrooms to a serving Bowl put in fresh medium egg noodles which will heat through in the hot miso broth add spinach then simply spoon the broth into your bowl top with the egg and fresh chopped spring onions so simple so good and so
Delicious ready in 10 minutes super fast noodle soup with post egg and spring onions my next easy dish using the versatile noodle is stir fried pork Noodles first marinade pork mins and shaing rice wine a fortified Chinese wine soy sauce and sesame oil next friy chopped ginger in hot olive oil and garlic next add Sichuan pepper corns which have a wonderful lemony flavor and gives a pleasant tingling sensation now add your marinated pork mins and
Brown if you want more seasoning add extra soy sauce then add fiery chil bean paste and rice wine vinegar adding cooked egg noodles mix together finally top with chopped spring onion and toasted sesame me Seeds Pack with flavor and on the table in 15 minutes delicious stir fried pork noodles my next noodle dish you can knock up in no time is noodles with chili ginger and Lemongrass add chopped onions to hot olive oil garlic chili and Fry GR in ginger next lemongrass first bash it with a knife doing this will help release its wonderful lemony flavor and scent now aromatic cafia lime leaves then ground cumin coriander and turmeric next add cream coconut chicken stock fish sauce and simmer soak rice fmer Chelli noodles in hot [Applause] water
Drain and add to your serving Bowl pour over the aromatic soup broth finish with coriander and Cho chili on the table in around 20 minutes noodles with chili ginger and lemongrass real fast food fast healthy delicious three mouth watering recipes guaranteed to help you master the art of incredible tasting
Noodles next five more of my 100 top tips to make your home cooking easier first up how to Joint a chicken for your favorite real fast food dishes open up the legs and just pierce the skin there careful not to cut into the breast and hand on top of the breast
And pull the drum back pop out and then slice the knife straight across there’s the thigh there’s the drum get your thumb and feel the joint and with the weight of the knife just slices these through now two beautiful thighs now bit of a chef tip halfway
Down the drum just slice through onto the bone and then from there scrape the tendons and then hand down nice and firm on top now look at this beautiful bone presentation as it Cooks It Cooks evenly now pull out the wing feel where the end of the joint is and just slice in
There through a beautiful big hole delicious Wing now this is the Rolls-Royce part two breasts that’s the breast bone there place the Chicken on the board and then just slice down on the back of the crown everyone always cuts around just tilt it upwards straight through that way we get
Straight to the center of the carcass and therefore there’s no waste and look we end up taking off his plump chicken breast nice two drums two thighs two Wings two breasts of chicken and one amazing carcass for a stock and not an ounce of waste a great tip to stop your skewers burning
When you’re making kebabs is to soak them in water first or for skewers with added flavor strip your Rosemary branches of their leaves and use Instead for no fuss marinating my tip is to place fish or meat in a plastic storage bag while they marinate it’s easy to store and there’s less clean up lime juice or lemon juice make great marinades my tip for getting maximum amount of juice from a lemon or lime is
To roll it hard under your palm for a minute before Juicing lemons are also useful for Rice add a couple of drops of juice while you cook it to keep your grains looking nice white and Bright coming up on my Ultimate Guide to real fast food more great kitchen tips now the secret of a good barbecue sauce is that really important caramelization what to look for in the best ingredients and a Twist on a fast food classic guaranteed never to let you
Down I’ll take that over a hamburger any Day this is my ultimate crookery course 100 recipes to stake your life on I’ll be showing you how to make mouthwatering burgers with a difference pork is perfect for a slider but I want a little bite in there but first my guide to getting the best ingredients for your
Money whether I’m knocking up fast food or planning a feast I want my dishes to be the tastiest they can be and to do that I always start with the best ingredients I can get my shopping Mantra is very simple knowledge is crucial the more you know personally about where your ingredients
Are from and how they produce the better so ask lots of questions and learn here’s a quick rundown of the six most useful vinegars and what you can do with them all make great fast and easy dressings with the exception of malt vinegar use this for pickling or
Splashing on your fish and chips Tangy red wine vinegar is great for marinades red meats and cares liver white wine vinegar is good for sweet and sour recipes as well as butter sauces Cherry vinegar nutty and virgin on the sweet side it’s perfect Splash into gaspacho or team with sweet
Seasoned veg like asparagus or Arch chokes while cider vinegar tart and fruity is ideal for pickling fruit and for vegetable Chutney rice vinegar is an essential for Chinese and Japanese dishes and is lovely and Mild in flavor balsamic vinegar widely considered as the king of vinegars it’s
The one I use time and time again dark and syrupy its sweet and sharp taste is a great addition if you’re frying juicy steaks or chops in marinades or on fresh sweet strawberries like fine wine the price reflects the time it’s been matured anywhere between 3 and 25 years
Look out for the stamp to make sure you’re getting the genuine article from Italy’s moderner region you can pay up to 200 quid for just 100 Ms of top quality Bal vineer like this one and if you do Splash out on one of the fine types you’ll have to taste it to believe It there’s a wealth of classic fast food dishes we know and love from hot dog and kebabs to tacos and burgers but the great thing about making them at home is you can throw away the rule book and get creative my next easy recipe is a miniature version of an American
Favorite the burger Smoky Pork sliders with barbecue sauce everyone loves a burger they’re are true fast food original and that’s the exciting thing about street food you can take an old classic like that and reinvent it into something really exciting when you think of a burger what you need
Is a great sauce and a light Smoky Barbecue goes handin glove with a great burger start by finally chopping one onion and three cloves of garlic nice hot pan tablespoon of olive oil onions and garlic into the pan a nice seasoning salt and pepper now the secret of a good barbecue sauce is
That really important caramelization to begin with a nice tablespoon brown sugar Su it darkens the onions but it really starts to sort of give that nice syrupy body to the sauce we put a little bit of heat in there now a nice teaspoon of smoked paprika that’s the important part of
Working with spices you got to cook them out and almost sort of burn off that rawness especially with the smoked paprika that’s exactly where I want it to go onions and garlic beautifully caramelized side B go in reduce that down now I’ve got a fantastic Smoky base to complete the
Sauce I’m making my life really easy and adding pre-made Worcester sauce and tomato ketchup cook that out for 2 to 3 minutes now depending how thick you like the barbecue sauce that determines how long you cook it out for I don’t want it to be too runny but I don’t want it to
Be too thick either that’s the consistency we’re looking For lovely turn down the Gas TCH your seasoning now take that out it’s the kind of sauce that I like to have sort of bottled up in the fridge it’s great for sandwiches but goes brilliantly well with these sliders homemade Smoky Barbecue Sauce give the pan a little wiped now start the mix for the sliders to give my mix a really interesting flavor and texture I’m going to be using unsmoked back bacon I travel all over the world and I spend a lot of time in the states
They know how to make a great slider pork sliders beef sliders chicken sliders it’s almost like a way of having a burger but on a much smaller miniature level little teaspoon of olive oil I want that bacon to get really nice and crispy bacon in this just gives the
Really nice sort of chunky delicious mix I want texture and pork is perfect for a slider and Cho your Shalot shalots are a lot sweeter than your normal white onion fine fine fine add In now that bacing is getting really nice and crispy I want a bit of heat in there a little teaspoon a papr in there and when you see these Sliders in the states for one portion there’s like four or five of them little mini one biters incredible now take your pork
Just open up and give that a really nice seasoning so important you can’t season a slider after you’ve cooked it it’s impossible so season it nicely bacon now that’s nice and crispy just take little tou tou kitchen roll and just drain that off There nice Pat that nice and dry I want all that nice sort of crispiness in there beautiful mix all that in take a nice ball and sort of roll it size of a golf ball get it nice and round first then three fingers just that down don’t flatten them too thin otherwise they
Overcook and they go sort of dry because sliders are bite-sized Burgers designed to go in small buns you don’t want to make them too big good get the pan nice and hot tablespoon of olive oil when a slider is literally that thick about an inch thick they’re
Going to take 2 and 1 half to 3 minutes each side In tell them over lovely once you’ve turned them tilt the pan and just spoon all that juice back into them even my mouth’s watering now very easy to dry the pork out so just feeling it now your fingers is nice and firm it’s a little touch of springiness in the center I’m
Happy with those add your cheese now so it gets nicely melted I’m using wedges of smoked cheddar and it adds that nice sort of sour Smoky creaminess to the slider finally shred a baby gem lettuce and just take those buns make sure they’re sliced nice and evenly take your lettuce
Be quite generous with the lettuce just a nice nice thin slice of tomato take your Burgers you see that cheese beauy melted your barbecue sauce place the top on and that is my version of a slider that is small Dynamic but packed full of flavor I’ll take that over Hamburg any day
Follow My ultimate cookery course crammed with key lessons top tips and 100 recipes to stake your life on and you’ll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get
Cooking in this series I’m going to surprise you I’m going to strip away all the complexity and hardcraft and teach you how to cook amazing food standing on your head that is amazing incredibly tender from the kitchen novice to the buding chef I’m going to give you the
Confidence the recipes and the inside of knowledge to make you a much better cook lemon zest works brilliantly well with those chili flakes I’ve been cooking in professional kitchens for over 25 years English I’ve been taught by some of the best chefs in the world and in turn I’ve
Taught some of the best don’t have to be dice every time up a little bit now I’m going to show you some simple and accessible recipes for fantastic food that you can easily cook at home incredible I’ll be holding you by the hand all that freshness oozing over those amazing ribs teaching you
Everything from how to cook one pot wonders to bacon TV dinners and my ultimate feast recipes this is the only cookery course you’ll ever need Welcome to My ultimate cookery course packed with quick cooking tips knoow and 100 recipes to take your life Ione right this is my guide to amazing
Homecooked street food Classics street food gets its name because it’s cooked and eaten on the streets from the hawen markets in Asia to the New York hot dog stands there are some great chefs out there serving seriously delicious food that you can eat on the go my first recipe is a special mix of
Fantastic flavors from around the world beef tacos with Wasabi Mayo the great thing about street food is anything goes the Only Rule is they’ve got to be really fast and really tasty now these tacos mix a Mexican and Japanese flavors into a delicious meaty mouthful first off get that pan really
Nice and hot these are Siro steaks searr it in the pan with all that fat on a add flavor salt and pepper couple tablespoons of olive oil in pan nice and hot hold up the steak and lay it in always lay away give the pan little shake and it stops the
Steak from sticking we’re looking for color and if it sticks it’s going to burn while the steaks are cooking I can go on with my super quick marinade now 2 tbsp of SE soup paste that’s a fermented soybean that gives a really nice sort of Rich sweetness tablespoon of sugar couple
Tablespoons rice wine that gives it a really nice vinegary kick couple of tablespoons of olive oil salt and pepper I’m looking for a nice sort of thick Rich marinade marinade done it’s time to turn the steaks To the pan and give the steak a little base all we’re doing every time is just adding more and more flavor take your tongs and sort of lift the steak on its back and really melt all that fat down off of the gas take them out just
Take your knife see that fat there just slice that off want need that now in to the marinade useful tacos are one of Mexico’s most popular Street Foods they can be made from beef pork chicken or fish and are loaded up with amazing sauces and spices now I want something sort of
Pickly cabbage these are um Chinese cabbages slice it in half and look at it really crisp and really tasty we’re going to slice that into quarters and then just shred it and take your Time you think of cabbage here and you think of sort of brazed over cooked cabbage nothing worse but a Teo you want freshness a little season of chili flakes they sort of discreetly give it a little bit of heat little touch of rice wine vinegar you haven’t got that fresh lemon juice a
Small drop of toasted sesame seed oil give that a really good mix now I need something to sort of bring it together we take some Wasabi paste very hot very spicy a sort of thumbnail size I’m going to mix that with a couple of tablespoons of mayonnaise and give that a really good
Mix these are basic corn tetilla the trick is to sort of color them and then shape them actually place it on the gas ring use some tongs so as not to burn yourself you can also toast your tacos in a frying pan from there just going to place
It on the rolling pin literally 30 seconds as it cools down the great thing about serving t is people can fill them themselves just the way they want them cabbage just squeeze out wet marinade a nice rustic Little Mountain mayonnaise on wait you see how soft and
Delicious and almost sort of melting in the mouth texture we’ve got and this amazing sirloin so got that really nice sear around the outside it’s just nice and pink in the middle start off with my crispy shell back of the spoon with the Wasabi mayonnaise inside Taco just sprinkle that delicious
Pickled cabbage and then just start lining my taco of three or four slices touch more on my spicy mayo that is how I’d make the perfect When you want comfort food quick fast food Classics always deliver here are three more of my street food favorites all super easy but still put the Gourmet into grab and go this street food dish packs a wonderful Indian influence subtly spiced chicken wrap grab a mortar and pestel to make a
Spicy marinade for the chicken crack open card and pods and add Brown Ginger coriander cinnamon grated nutmeg cloves of garlic fresh coriander lemon juice olive oil and season now pulverize to form a Paste pour over the chicken thighs and leave to marinade for up to 2 hours to cook griddle on a high heat to get wonderfully Char Meat once the chicken is cooked warm through tortilla wraps on the same griddle then simply slice your chicken and put your wrap together top with threaded cabbage chopped spring onion and your favorite chili Sauce ready in 20 minutes sticky succulent and utterly moish spiced chicken wrap you’ll find my next fast food Classic All Over America tasty chili Dogs for super quick and easy beef chili add chopped onions to hot olive oil and cook until soft then add chopped garlic a teaspoon of cumin seeds and stir to release their lovely aromatic flavor next chili powder turn up the heat and break beef mints into the pan Brown and
Season add tomato puree and cook through next a lug of spicy wora sauce chopped tin Tomatoes dried oregano add a Sprinkle of Sugar cook Frank fura or brw sausages bung in a bun and simply top with a spicy beef chili easy and irresistible a dog worth crossing the street for my third street food inspired recipe is Vietnam me style baguette with Beef start slicing sirloin steak into strips then simply marinade in soy sauce the salty and runny honey the sweet and leave for up to 2 hours then thread your marinated bee strips onto skewers and pan fry in hot olive oil oil for the topping which adds a lovely
Sour contrast great carrot and simply leave to pickle in rice vinegar next make the easy dressing simply deced and chop a chili add Casta sugar and lime juice add a duug of fish sauce slice a baguette when lovely and brown the marinated steak skewers are done remove and add top with the Pickled
Carrot add cool sliced cucumber drizzle over the spicy dressing and to finish it off add coriander leaves simple to make but complex in flavor absolutely Delicious three stunning recipes from the streets to your home guaranteed to take food on the run to a whole new level and so simple to do you don’t need to spend a fortune on masses of kitchen equipment here’s my quick guide to another cooking essential frying
Pan for me one of my favorites why cuz it’s so versatile whether you’re searing the most amazing rack of lamb cooking duck breast saing chicken or even a quick omelette or even find an egg all in one look for an ovenproof frying pan with a metal handle if you want to cook
Like pros by finishing off your dish in the oven or under a Hot Grill just don’t forget when you take it out the handle will be hot if you can get a high quality non-stick one with a thick heavy base which will distribute the heat evenly brilliant coming up on my guide to
Street food more essential cooking tips as it starts to cook it gets a lot firmer medium is there and my my guide to buying chocolate good quality fine chocolate should have that clean snap for a street food recipe to satisfy the sweetest of tooth that one’s got my name on
It welcome back to my ultimate cookery course next I’m a guide to street food I’ll be whipping up an indulgent finger licking treat that is amazing but first like any passionate Chef I want the best ingredients I can find whether it’s for Savory or sweet dishes next up my guide to buy
Chocolate chocolate gives you such an instant hit it’s well worth knowing about the good stuff and who better to ask than award-winning Alchemist of the sweetest kind Paul Young even when I don’t want to think about it I’m thinking about it his Cutting Edge of approach to chocolate making has won him accolades
Around the world so when you’re at shopping the best way is to look at your chocolate bar look on the back and look at the percentage that gives you how much cocoa is in the bar and the more cocoa the more Rich intoxicating flavor so the most exciting bit is tasting
Chocolate good quality fine chocolate should have that clean snap bite a piece off and crunch it in your teeth but stop chewing let it melt move it around the mouth and you’ll find that by letting it melt even dark chocolate that you’ve had before that seems quite bitter won’t be
When you chew quickly it releases tanning it releases all the bitterness in the chocolate letting it melt it’s smoother and richer and you get all the flavor and most excitingly is it releases something into the brain called dopamine which makes you feel good and that’s how you get addicted to real
Chocolate chocolate is not just an addictive treat is an amazing ingredient here’s my take on which kind to use for what white chocolate with its sweet vanilla taste is perfect used as a dipping or pouring sauce with fresh fruit or frozen berries for a quick dessert creamy milk chocolate is great
For familyfriendly puddings and treats like quick baked cakes or melt it onto homemade Crepes or waffles dark chocolate is Rich and intense I like using 70% cocoa stuff use it for ice creams that really pack a punch 100% pure cocoa has a very powerful intense taste and only the real
Chocolate Geeks eat it straight and remember chocolate isn’t just for sweet dishes for the famous Mexican mle sauce this is the one to grab is there anything better than chocolate they say sex but that’s totally overated chocolate is the key ingredient in my favorite sweet fast food dishes
Which at their best are always irresistible instant and utterly satisfying so when you want an indulgent chocolate hit my next recipe will be right up your alley malt chocolate donuts street food is all about satisfying your Cravings these Donuts are Sweet Sticky and absolutely delicious first off we’re going to make
The dough now this dough takes a bit of time but it’s really exciting I’m heating all of the milk with the sugar this yeast easy to get a hold of and when you make fresh donuts you need fresh yeast adding some of the warm milk to the yeast will activate it which will
Help the dough to rise just half give that a quick whisk the Sugar’s dissolved in the milk the fresh yeast disintegrates instantly set the yeast mixture to one inside while it does its job to start the main dough mix I’m adding half the butter to the remaining
Milk that gives the dough a nice silkiness I want it light so melt the butter into the milk flour into a SI that helps to make the dough nice and smooth and you know what when you got a smooth dough it sort of Rises evenly add a pinch of salt and two egg
Yolks pour in the warm milk and melted butter don’t start over mixing it when you over mix the dough of a doughnut it gets really tight you’re not going to let it aate yeast in O nice and warm I love that smell now I’m looking for a sort of elasticy
Texture just dropping off the spoon nice flour the board take the dough out lovely lightly sprinkle touch more flour and just pull it over and push in every time you sort of turning it almost like you’re turning the dough into itself the dough should just sort of relax and it
Shouldn’t be sticking to your fingers now it’s just nice and pliable set that in a nice clean bowl a little sprinkling of flour in there so as it starts to rise it doesn’t stick cover that with C film leave the dough to rise in a warm
Place for 60 to 90 minutes until it’s doubled in size this stage is called proving now plus that’s proven get a pan on for the chocolate filling or ganache pour 500 Ms of double cream into a saucepan and add Honey bring the mixture to a gentle Boil traditionally we’ always put Jam in there but chocolate and donuts wow to die add the cream I give that a good mix the butter elevates the ganache into a really nice shiny chocolate coat look at that whoo give it a really nice whisk so whisking gives it that aerated
Texture to the ganache you’re just lightening the load a little bit w nice chocolate filling done put it in the fridge to cool then it’s time to gently roll out the dough just let it roll naturally about a cm and a half in depth slice one
Two place them on to your tray and let them rise again once the donuts have had 30 to 40 minutes to rise it’s time to shallow fry them in a pan filled one3 full with hot vegetable oil risen but look they’re sort of like little pockets of air right here we
Go place these in nice and carefully four maximum if there’s too many in the pan the oil will go cold and the donuts will come out soggy turn them over beautiful they’re going to come out into some sugar mixed with some malt powder 50/50 how do you tell they’re actually cooked in the
Center tap on top should be Hollow in and just sprinkle The Malt and the sugar shake off the excess I get so excited every time I make donuts now those Beauties these are delicious eaten as they are but the ganache is going to be the icing on the
Cake Piping Bag peel the bag over your hand don’t forget to pop the nozzle in I want the texture almost like a little liquid inside so I’m going to pipe them when they’re a little bit wall hopefully you got that burst of magic operation donut lift up the doughnut squeeze push in and
Fill just do start seeing that chocolate coming out sit that back down nice sit them on there they’ve got a little bit heavier and we all know why nice that one’s got my name on it oh that is amazing Next my tricks of the trade and kitchen tips starting with how to do your steak the way you want it I want to cook my steak rare So by touching the steak I want the same feedback as it is on the inside of my thumb that’s rare as it
Starts to cook it gets a lot firmer medium is there semi firm with a slight resistance well done is there rare a great tip for getting meat or fish to cook faster is to score it which allows the heat to penetrate quicker this also allows marinad to be absorbed more
Deeply for stain-free Tupperware coat it thinly with oil which acts as a barrier between plastic and food it’s so easy to make your own chili Cherry to use in quick stir fries or sauces take 450 Ms of dry Cherry such as and using a funnel pour into a
Sterilized bottle add five whole Thai chilies seal with a cork or lid and leave to infuse for a couple of weeks my tip for using any discarded chili seeds is plant them to grow yourself some new Chili Peppers plant in an eggshell or seedling trays start them indoors and move outside when they’re Ready Follow My ultimate cooker of course crammed with key lessons top tips and 100 recipes to stake your life on and you’ll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get cooking