Here are seven of Gordon Ramsey’s best kitchen hacks (Image: Getty)
The multi-Michelin star chef and Hell’s Kitchen star has given plenty of cooking tips and tricks over his many years in the industry, but here are seven tips that could help you from becoming an idiot sandwich.
Gordon Ramsay is one of the most decorated chefs in culinary history amassing 17 Michelin stars across his fine-dining establishments while opening 90 more casual restaurants as part of his worldwide empire.
Given all his kitchen experience he may be able to offer a thing or two to the average home cook looking to impress their friends at the next dinner party, or even just speed up the task of cooking dinner.
1)Boiling potatoes
His first simple trick comes when preparing potatoes. Whether it’s part-boiling to create the perfect roasts or full boiling for light and fluffy mashed potato, Ramsay suggests always starting them in cold water.
Leaving the kettle alone allows the centre of the potatoes to cook without the outside falling apart, it also means the starch won’t become mushy and soggy after being scalded by boiling water.
He suggests always starting to boil potatoes in cold water (Image: Getty Images)
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2) Cracking an egg
Another one of Gordon’s quick tricks comes when cracking an egg. Everyone has their own technique when it comes to egg cracking but the top chef has given his definitive answer. His advice; don’t be tempted to go for that sharp edge instead, always crack it on a flat surface.
By always using a flat worktop, any shell doesn’t get thrown inside the egg and is much less likely to get lost in your mixture.
3)Preparing your meat
The chef suggests a simple step to master the cooking of any meat: take it out of the fridge early and bring it up to room temperature.
This may require some pre-planning, but allowing your protein to reach room temperature reduces the risk of overcooking the outside while waiting for the centre to heat up.
4) Mincing garlic
Mincing garlic can be notoriously tricky, with the peel sticking and the smell lingering for days. However, Gordon suggests adding one simple ingredient can make all the difference.
The addition of coarse salt helps break down the walls and fibres of the garlic, making it easier to chop and saving you time when mincing.
A sprinkle of salt can make all the difference when chopping garlic (Image: Getty Images/iStockphoto)
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5) Cheatcode for ripening fruit
Returning from the supermarket to find your fruit is rock hard and days away from being ripe is a common disappointment. But Gordon’s quick tip can speed up the ripening process, and it only requires a banana.
Bananas naturally release a gas called ethylene, which is essentially the hormone responsible for ripening. It can easily spread to nearby fruits and vegetables, speeding up the natural process.
6) Dicing an onion
The debate on how to correctly chop an onion and prevent watery eyes has caused many a tear. But, the chef suggests that all this can be avoided by simply leaving the root of the onion intact.
Removing the root of an onion can activate a chemical defence that releases its potent juices, and also helps to keep the vegetable intact for easier dicing..
7) Oiling your pasta
Gordon’s final tip managed to anger an entire nation when in a video he advised people to add a big glug of olive oil into the water when it cooks.
He claims the hotly contested technique helps the pasta from sticking in the pan and ensures it’s all evenly cooked, however, many Italians insist this is a waste of oil and it does nothing.
Pasta and sauce brand Napolina even listed the tip as one of Italians’ biggest no-nos when rustling up a pasta dish.