40 Comments

1. 

   @Sara-rc4mn

   January 5, 2024 at 12:12 am

   I always come to Ramsay for expert advice on absolutely everything cooking and kitchen. Thank God for this man. ❤

   Log in to Reply
2. 

   @diristovski

   January 5, 2024 at 12:12 am

   Buy the best one you can afford is singlehandedly most versatile advice that works for every profession or hobby. Thanks dude, you're a life and money saver. If i get into cooking, I'll get your knifes with your name on them just as token of appreciation.

   Log in to Reply
3. 

   @grant9047

   January 5, 2024 at 12:12 am

   I got a bunch of stainless steel pans, I still need some good knives though, I just use whatever I have.

   Log in to Reply
4. 

   @Kuklapolitan

   January 5, 2024 at 12:12 am

   I have NEVER been a fan of 100% Stainless Steel pots or pans. I'm a heavy aluminum fan however, if a stainless steel pan has a heavy aluminum bottom, I might be OK with it. SS looks pretty and that's always a selling point…especially for those who love to hang their pots from a ceiling rack in the kitchen, but I'm not interested in "Pretty Pots" for cooking. I'm interested in heat conduction and all too many times, SS has 'hot spots' where foods can burn. Pretty things in the kitchen are great if they're useful…as for serving…but for cooking, give me heavy aluminum or copper for certain foods.

   Log in to Reply
5. 

   @umairm315

   January 5, 2024 at 12:12 am

   WOAh BUDDY TAKE A CHILL PILL, THE VIDEOS NOT GOING ANYWHERE!!!!!!!!!!!!!!!!!!!!!!!

   Log in to Reply
6. 

   @ImTheDudeMan471

   January 5, 2024 at 12:12 am

   What you need is some professional basic professional cooking school classes. Like golf. Better money is spent on instruction than the latest golf clubs. Choose your tools after you know what you're doing.

   Log in to Reply
7. 

   @koliko13b

   January 5, 2024 at 12:12 am

   What is the type of the first frying pan that he recommended at 2:11?

   Log in to Reply
8. 

   @Atomicatom80

   January 5, 2024 at 12:12 am

   Chef Ramsay can you show how to season a granite pestle and mortar

   Log in to Reply
9. 

   @bosatsu76

   January 5, 2024 at 12:12 am

   Surprised he didn't put more time into the frying pan… Cast iron? Carbon steel? Stainless? He glosses right over this aspect.

   Log in to Reply
10. 

    @kisermooney7165

    January 5, 2024 at 12:12 am

    Scales-check
    Everything else, tbd after next weeks re-up😂

    Log in to Reply
11. 

    @marapeters9144

    January 5, 2024 at 12:12 am

    Excellent video 😊

    Log in to Reply
12. 

    @richardwillford2418

    January 5, 2024 at 12:12 am

    Speed, competitiveness, aggression, stress. Ramsay's world of cooking. Fuck him.
    Slow down and enjoy your life and your cooking.
    (Btw, if he actually uses that non-stick shit pan, I'll eat my hat.)

    Log in to Reply
13. 

    @GleemingVoid

    January 5, 2024 at 12:12 am

    So I'm leagaly blind but I can cook some things but ever since hell's kitchen I have the fear that you will burst into my kitchen and yell at me when ever I'm cooking

    Log in to Reply
14. 

    @elmodurka

    January 5, 2024 at 12:12 am

    See with poison ☠.. Its never what the eye sees its what the mind sees… I have natural scientific precedent… Poison ☠ slowly builds momentum.. But if you accept an intelligent form of life creates a boundary you will fool the orgin of poison… To bird box… But it is taught without teaching…

    Log in to Reply
15. 

    @elmodurka

    January 5, 2024 at 12:12 am

    To bird box… I had to unfuck myself scientifically… You know remove poison ☠… Please no more emotional violence… Teaching is morally wrong… See all bird bees and apple trees they did that without being taught…

    Log in to Reply
16. 

    @jarnevinke4014

    January 5, 2024 at 12:12 am

    he forgets the wok, or wajan

    Log in to Reply
17. 

    @edwardmajka3144

    January 5, 2024 at 12:12 am

    Marathon Watching 4/9/23 Essentially this video needs more thumbs up! ❤❤

    Log in to Reply
18. 

    @thelovertunisia

    January 5, 2024 at 12:12 am

    I love your way of keeping it to the minimum. I cook at home and that's the way to go. No fancy BS.

    Log in to Reply
19. 

    @portwolf2293

    January 5, 2024 at 12:12 am

    I have a sense of dread for these stainless, aluminum and Teflon coated pans.

    I went back to cast iron my grandmother taught me with, fell in love with enameled cast iron.

    Log in to Reply
20. 

    @Ja.2010.

    January 5, 2024 at 12:12 am

    https://youtu.be/DODaklZZJbM

    Log in to Reply
21. 

    @UnknownMaster21

    January 5, 2024 at 12:12 am

    "With these three knives, you can't go wrong"

    Somehow this went extremely well into my head. And after this post, I have got some people's attention.

    Log in to Reply
22. 

    @tamaratamrot2681

    January 5, 2024 at 12:12 am

    You'll find all the inspiration you need on Woodglut.

    Log in to Reply
23. 

    @friedmule5403

    January 5, 2024 at 12:12 am

    CORRECTION: You can not just take any food oil you want, some oil's do simply get bad, make sure to get an oil that is keeping good over time.
    To prevent the board from sliding is it very important to not use a damp cloth or anything else damp, it will go up into your board and may damage it over time. Use one of these anti skit rubber sheets, that do also not cross contaminate if you cut vegges on one side and meat on the other side.

    Log in to Reply
24. 

    @milesj.943

    January 5, 2024 at 12:12 am

    dont use olive oil on your cutting board. it can go rancid.

    Log in to Reply
25. 

    @cozycoffee3831

    January 5, 2024 at 12:12 am

    I was hoping for info on which pots he was using, as well as thr mortar and pestle.

    Log in to Reply
26. 

    @cozycoffee3831

    January 5, 2024 at 12:12 am

    Why does everyone like the Y-peeler so much? I think it's easier and faster to use the old fashioned, carbon steel long one with the swively blade. All you have to do is to hold the carrot or potato or whatever, over the sink and slice, slice, slice with quick, inaccurate strokes. It's so mindless and effective, you cannot screw it up, plus, you can slice way more lightly, so that you only take off the thinnest top layer of skin, unless you choose to make a deeper cut, which is also easy to do. But, really clean cuts like that cannot be done with the Y-peeler, and on top of that, the cuts done by the Y-peeler take more focus to guide the blade, to not cut oneself, etc. I can see using the Y-peeler to make zucchini planks for a zucchini pasta or something like that. But, learn from the restaurant cooks —the people who peel lots of potatoes to make fries or whatever, use the old fashioned carbon steel peeler.

    Log in to Reply
27. 

    @PearTreePictures1950

    January 5, 2024 at 12:12 am

    Can’t stand the big head

    Log in to Reply
28. 

    @allymoeller5328

    January 5, 2024 at 12:12 am

    I have ADHD too lol

    Log in to Reply
29. 

    @Phone-sh7jg

    January 5, 2024 at 12:12 am

    You need whatever the douche doesn't recommend

    Log in to Reply
30. 

    @OwenLikesGoats

    January 5, 2024 at 12:12 am

    Potatoes. Why? So versatile. Boil them, mash them, stick them in a stew.

    Log in to Reply
31. 

    @abcjelly

    January 5, 2024 at 12:12 am

    Last but not least

    Lamb sauce

    Log in to Reply
32. 

    @nuestrasTumbas

    January 5, 2024 at 12:12 am

    I can txt ramsay ? Lol wat ?

    Log in to Reply
33. 

    @noahhastings6145

    January 5, 2024 at 12:12 am

    0:52
    The condition of that knife breaks my heart. I think if Gordon saw that in his kitchen, he'd shove it up the ass of whoever owned it, sideways.

    Log in to Reply
34. 

    @terminus9168

    January 5, 2024 at 12:12 am

    nicer dicer jest najważniejszy

    Log in to Reply
35. 

    @terminus9168

    January 5, 2024 at 12:12 am

    spierdział się i zesrał

    Log in to Reply
36. 

    @tylerlivingstone3553

    January 5, 2024 at 12:12 am

    How do you keep the turkey warm enough to eat when it rest for 3 hours?

    Log in to Reply
37. 

    @exitar1

    January 5, 2024 at 12:12 am

    a brain….

    Log in to Reply
38. 

    @anhiirr

    January 5, 2024 at 12:12 am

    i like me a deep/dish wide cast iron ceramic coated pot from time to time you can put direct heat at the middle when you sautee/add meats while still heating/cooking a sauce/dish w.o worrying about burning/ruining it while staying good on the time taken to make the dish/minimal pots/dishes. Its one of the "newer" trends these days that ive found to enjoy using/cooking with baking etc as far as the "Versatile" or emphasis on prioritizing a versatile collection. Great for any sauced pasta dish, stewed meat dish, mixed rice, etc. Easy solution to making a good home made mac including being able to bake it in the pot itself. So you can boil the noodles, make the cheese/sauce/bake it all with the same pot. Other than if youre transporting it for a party/potluck you can always transfer the dish prior to baking into a more ideal situation. Still it sure beats using a sauce pan, big boil pot, and cassarole to make a single dish which should be considered simple. In reality i have myself looking at countertop pressure/cookers/smart cookers. To make the same dish. Still nothing beats using a little pork/meat and a baby rue/gravy as a base for a mac n cheese its part of the fun of knowing how good its going to turn out

    Log in to Reply
39. 

    @kierand9410

    January 5, 2024 at 12:12 am

    Can anyone explain to me why id need a casserole and a large saucepan? The difference appears to be merely sloped vs straight sides and two handles vs one. Why would I need both.

    Log in to Reply
40. 

    @billh.1940

    January 5, 2024 at 12:12 am

    A wok is the most versatile pot. You can cook almost anything in a wok. Boil, fry, steam, stir fry, if metal handle, oven ware. Bake!
    Almost anything!

    Log in to Reply

You must be logged in to post a comment Login