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kottke.org posts about Gordon Ramsay

Gordon Ramsay: how to master 5 basic cooking skills

posted by Jason Kottke   Mar 08, 2016

Gordon Ramsay shows us how to chop an onion, cook rice, debone a fish, cook pasta, and sharpen a knife. We’ve been watching a lot of Gordon Ramsay videos at our house recently. My daughter’s class is studying how restaurants work1 — they’re operating a real restaurant in their classroom today — so she’s been really curious about food.

On a recent weekend when it was just the two of us, we watched Ramsay cook his soft-scrambled eggs (and then made them the next morning), which sent us down a rabbit hole of beef wellington, tacos, turkey, and donuts. If you’ve only ever seen him yelling at mediocre chefs and restaurant owners on TV, you should give his cooking videos a try…he’s a super engaging chef that gets you excited about food and cooking.

  1. The kids’ school is big on social studies. As the students move through the grades, they first study the school, then their block, their neighborhood, Manhattan, Mannahatta (same location but adding the dimension of time), and eventually the country and wider world. Minna’s group is studying the neighborhood this year and to that end have visited several local businesses, including restaurants, to observe their role in the neighborhood dynamic.

How to make perfect soft-scrambled eggs

posted by Jason Kottke   Jan 14, 2016

I love watching Gordon Ramsay make scrambled eggs. I first saw this video years ago and, possibly because I am an idiot, have yet to attempt these eggs at home. You and me, eggs, next weekend.

P.S. Jean-Georges Vongerichten makes scrambled eggs in a very similar way. Not quite soft-scrambled…Serious Eats calls them fancy French spoonable eggs.

P.P.S. Anyone have a square Japanese omelette pan I can borrow?

P.P.P.S. In Jiro Dreams of Sushi (now on Netflix!), an apprentice talks about making tamagoyaki (Japanese omelette) over 200 times before Jiro declared it good enough to serve in his restaurant.

That apprentice, Daisuke Nakazawa, is now the head chef at Sushi Nakazawa, one of the five NYC restaurants that currently has a four-star rating from the NY Times (along with the aforementioned Jean-Georges and not along with Per Se, which recently got dunce capped down to 2 stars by populist hero Pete Wells).