Gordon Ramsay Answers Cooking Questions From Twitter | Tech Support | WIRED

This video is a rapid-fire compilation of professional cooking tips and tricks presented by Gordon Ramsay, covering everything from garlic prep to sauce rescue. He demonstrates practical hacks like mincing garlic with salt to create a fine paste, freezing mozzarella before grating for a better yield, and blanching macaroni two-thirds of the way before baking for perfect mac and cheese. Ramsay also addresses common kitchen failures, advising viewers to season scrambled eggs at the end to avoid watery results, and offering fixes for over-spiced sauce using fresh tomato, salty bolognese with sugar and crème fraîche, and cloudy stock by skimming with bread. Additional highlights include pressure-cooking pork ribs for tenderness, preventing artichokes from turning black with lemon, and caramelizing crème brûlée with a heated spoon instead of a torch. He also shares advanced techniques, such as properly emulsifying hollandaise, crafting fresh pasta for ravioli, and building a bouquet garni from leek leaves. The segment closes with a lighthearted moment where Ramsay responds to a birthday invitation, jokingly calling himself the "shittiest and the worst guest" before signing off as "Chef Support."

• ▶ 0:17 To mince garlic without a press, crush the clove with the flat side of a knife, then add a little salt while chopping to keep it from oozing and create a fine paste.
• ▶ 0:46 Don't repeatedly take cheese out of the fridge and let it warm up; once it turns runny, it must be eaten or thrown away.
• ▶ 1:38 To avoid watery scrambled eggs, season them at the end of cooking—seasoning at the start turns them gray and releases water.
• ▶ 1:58 Freeze mozzarella for 10 minutes before grating, and use all sides of the grater to avoid crushing it and get a better yield.
• ▶ 2:17 To fix a sauce with too much chilli, take out half the sauce and let it down gently with fresh tomato to neutralize the heat.
• ▶ 2:41 For tender boneless pork ribs, pressure cook them for 20 minutes, then glaze and broil for about 25 minutes.
• ▶ 2:48 To stop artichokes turning black, cook them in boiling water with a teaspoon of vinegar or a lemon slice; placing the lemon under the artichoke and tying it in place adds flavor and structure.
• ▶ 3:13 Don't freeze leftover roast chicken—shred it for soup and use the carcass for stock, which keeps five to six days in the fridge.
• ▶ 3:41 For perfect mac and cheese, blanch the macaroni two-thirds of the way, then let the remaining third finish cooking in the oven with the sauce.
• ▶ 4:15 Straining stock through cloth doesn't remove fat and makes it cloudy; instead let it settle, add ice cubes to bring fat up, then skim with a slice of bread.
• ▶ 4:38 Caramelize crème brûlée without a torch by heating an old spoon over a gas flame and passing it over the sugar—just avoid overheating or it will ruin the cream.
• ▶ 4:56 The secret to a great knife is the handle, not the blade style; a perfectly weighted handle gives a firm grip and does "90% of the work."
• ▶ 5:12 Hollandaise needs properly aerated/emulsified egg yolks before adding butter, and the heat must stay low or the sauce will split.
• ▶ 5:28 To fix a salty bolognese, remove about a third of it, add a touch of sugar, and loosen it with crème fraîche — not raw potato.
• ▶ 5:45 For Scotch eggs, use a soft-boiled egg so the center stays creamy, lay the sausage meat very thinly, and wrap it tightly around the egg.
• ▶ 6:29 For beef Wellington, serve creamy mashed potatoes, whole roasted carrots, and honey-glazed whole roasted parsnips, finished with a Madeira sauce.
• ▶ 6:45 Make a bouquet garni from dark green leek leaves by filling with bay, rosemary, and thyme, rolling it like a teabag, and adding it to stock for flavor.
• ▶ 7:27 Make fresh pasta for ravioli instead of buying sheets; thickness depends on the filling—go super thin for cooked fillings and super thick for uncooked fillings.
• ▶ 7:49 Gordon briefly closes a cooking explanation, noting the dish is "basically fua wrapped in a tea towel and poached."
• ▶ 7:51 Responding to Allison's Twitter birthday invitation, he calls himself "the shittiest and the worst guest" and apologizes while wishing her a happy birthday.
• ▶ 8:02 He wraps up the segment, identifying it as "Gordon Ramsay: Chef Support" and signing off with "Finished."

• ▶ 0:00 Introduction and Quick-Fire Questions (0:00 - 1:47) - - Gordon welcomes viewers and answers quick questions on garlic, cheese, eggs, and snacks.
• ▶ 1:47 Mozzarella, Chilli, and Pork Ribs (1:47 - 2:50) - - Gordon fixes mozzarella grating and over-chilli sauce, reacts to a weird image, and advises on pork ribs.
• ▶ 2:50 Artichokes, Freezing, and Creamy Sauces (2:50 - 4:10) - - Gordon covers artichokes, freezing chicken, béchamel, mac and cheese tenderness, and cocktail sauce.
• ▶ 4:10 Stock, Crème Brûlée, and Knives (4:10 - 5:12) - - Gordon shares stock-skimming tips, a no-torch crème brûlée trick, and knife-selection advice.
• ▶ 5:12 Hollandaise, Bolognese, and Scotch Eggs (5:12 - 6:20) - - Gordon explains hollandaise consistency, fixes salty bolognese, makes soft-boiled Scotch eggs, and cracks the idiot sandwich joke.
• ▶ 6:20 Wellington Sides, Leeks, and Pasta (6:20 - 7:54) - - Gordon recommends Wellington sides, turns leek tops into bouquet garni, and covers ravioli and torchon.
• ▶ 7:51 Birthday Invitation and Outro (7:51 - 8:09) - - Gordon responds to a birthday invitation and wraps up the episode.