Added: 1 year ago
From: mukulather
Views: 19,599
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  • Wotdermatter - Exactly right. 71 years young good luck with your teaching!

  • Gordon's recipes are much 'pickier' than bums like Rachel Ray and that ilk of quack. one really MUST follow his steps perfectly. example: when he says for a moist turkey if you cook it 4 hours rest it 4 hours he means 4 not 3. bloody neighbor did 3 and it wasn't moist. we on the other hand waited 4 - result super moist. and the 'piping' hot gravy ensured the bird was safe and warm.

  • @caesarcerf Now you can see and tell the difference between a chef who "apprenticed," as he did in France, and the so called "culinary institute" taught cooks. Sad to relate not many of us apprenticed chefs around anymore, we seem to be a dying breed. I just turned 71 a couple of days ago and now just consult and teach, no more restaurants for me.

  • He didnt say fucking delcious, and he didnt say done. this is fake

  • ok so after the cooking on the stove....couldn't you just leave it on the stove or do you have to use the oven?

  • @bolch88bb8 I imagine the oven cooks through the potato, by leaving it on the stove you will burn the ends before the middle is cooked.

    I am certainly no chef but I am sure he does it for a reason.

  • @sshblack That's true what you said. Oven cooks in middle of potatoes mostly and a little bit in low and upper part of them.

  • ''Potateh.''

  • In Norway, Potatoes loves YOU!

  • This i'll be making!

  • BUUUUUUTTTAHHH !!!

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