Pro Chef Reacts to Gordon Ramsay’s Questionable Cooking Tips…

Comments · 1K

• CH

  @ChefJamesMakinson · 10 months ago · pinned

  Be sure to check out my Cooking 101 Basics videos: <a href="https://www.youtube.com/playlist?list=PLR05U0X6SNWUkfRg-CWFhAJ3NbUMo24Lx">https://www.youtube.com/playlist?list=PLR05U0X6SNWUkfRg-CWFhAJ3NbUMo24Lx</a>

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• GO

  @Goabnb94 · 10 months ago

  Who needs an electron microscope when you have Ramsay&apos;s camera man?

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• GA

  @Gandoan · 10 months ago

  I always wipe or wash my blade after sharpening my knives too. To get rid of any minuscule metal particles.

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• DO

  @Doom4408 · 10 months ago

  To add a little to what Ramsay said: when you put lemon juice on your fruit to keep it from turning brown, it&apos;s not the acidity that is keeping the fruit fresh but the vitamin c in the juice. It&apos;s a natural antioxidant and will oxidize before the fruit does. Other acids like vinegar would not work as well.

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• GI

  @gilgameshmcballin · 10 months ago

  <a href="https://www.youtube.com/watch?v=dbOSn3vRpP8&amp;t=374">6:14</a> I have a suspicion that the &quot;don&apos;t salt your eggs before cooking&quot; rule came from brunch cooks who prep 20L or more of blended eggs for omelets and scrambling ahead of time; in that case, it might be in the walk-in overnight or at least a few hours, and salt will in fact alter the proteins noticeably over that time period. At home in the few minutes it will take for you to cook your eggs, there&apos;s no time for the salt to do anything noticeable if you add it first.

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• SM

  @smaakjeks · 10 months ago

  Atomic force microscopy is a high-resolution scanning probe microscope that creates a 3D topographic map of a surface by using a sharp tip on a cantilever to scan it. As the tip moves across the sample, forces between the tip and the surface cause the cantilever to deflect, which is detected by a laser and photodetector, allowing the microscope to map the surface at the nanoscale.<br><br>This was clearly the main method of photography for chef Ramsay&apos;s video

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• PS

  @psychoticball1 · 10 months ago

  Seems like most of these tips are things Chef James agreed with, not Ramsay&apos;s worst tips.

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• YE

  @Yetaxa · 10 months ago

  Glad you&apos;re pointing out how zoomed in these videos are. I feel like I never know what I&apos;m looking at because the camera is going all over the place and is right up onto the food itself.

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• MO

  @moonsafari200 · 10 months ago

  I like how Chef James explains the techniques in detail.

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• SK

  @SKPetel · 10 months ago (edited)

  One thing about the &quot;dye&quot; of salmon meat, it&apos;s not really a dye. In nature, salmon gets that color from its nutrition; it eats specific shrimp that contains a vitamin that dyes its meat. In captivity, we just add that vitamin to their diet because we can&apos;t feed them their typical wild shrimp.

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• MA

  @mariokarter13 · 10 months ago

  <a href="https://www.youtube.com/watch?v=dbOSn3vRpP8&amp;t=1218">20:18</a> This reminds me of when I went to summer camp as a kid. One of the other kids had a pair of glasses that had a flexible frame. While showing this off, it immediately snapped in half. Lucky for him, that camp offered a basic electronics course, so he was able to literally hotfix his glasses with some heat shrink.

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• SH

  @shebakoby · 10 months ago (edited)

  my tip for defrosting frozen ground meat (which I put in freezer bags when raw and fresh, I don&apos;t freeze it in the original package): &nbsp;Take a few sheets of paper towel, open the bag, stuff the paper towel inside, and re-close the bag. &nbsp;Put the bag on a plate so that the paper towel is at the bottom. &nbsp;It will absorb excess water and moisture so the meat isn&apos;t sopping wet when you want to use it. &nbsp;I find ground turkey especially to be pretty wet after thawing and this works like a charm.

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