Cookalong Live | Get Ready: Main| Gordon Ramsay on Channel 4

[stieriks]

I love this guy.

[cutthroat559]

@SoyuzBot he dnt get paid to talk hahaha and I thought his 2 finger thing was an inside joke look at the way he holds his fingers

[SoyuzBot]

great ingredients, great organization, you forgot great talent.

[spicymchaggis666]

Friends don't let friends eat steaks well done.

[yOsHiBrO]

@spicymchaggis666 That is so true. Need to get that on a plaque and leave that in my kitchen.

[lusteraliaszero]

@spicymchaggis666 exactly.

[ofdiscordia]

also, Gordon is dead on with thinning it out with a rolling pin, that works too, but the way I suggested, you can't look at the cut and think it's thinner, and it won't be dry either

[ofdiscordia]

bit of advice on steaks, Gordon likes his meat medium and pink inside right? To cook well and well done, I use butter, high heat and instead of tongs I poke holes in it with a fork, this does 3 things, 1 is you get the outside cooked, 2 you heat the inside faster because the blood cooks out, and 3 it bastes the outside with the juice and adds flavor. Anyone who says a well done steak is ruined should try this, just add garlic salt and butter and you are set. I suggest Ribeye cuts.

[phixxwutwut]

@ofdiscordia terrible. youd cook a ribeye well done? doesnt matter how much you base it, well done is well done, dried out garbage. what a waste of money. id rather eat cardboard.

[ofdiscordia]

Alot of people seem to agree with you based on the thumbs down I got, lol. I can assure you when I cook a steak like that it's not dried out at all, it's just not pink. I know chefs and foodies prefer medium, maybe I just had one too many undercooked meals when I was a kid or something.

[phixxwutwut]

@ofdiscordia i like most of my meat, except for chicken, which i will die from, medium rare. meat like game, past medium rare, is really disgusting due to the lack of fat.

[ofdiscordia]

That's probably the difference between someone who prefers medium or medium rare to a person that prefers done or well done, It's not that I dislike the taste of fat but I never really liked the texture. I know a well marbled steak would be much more tender but I usually trim the edges, or cook them off as well done. As far as chicken or fish, well I agree it's better not well done. I like a roast around medium or medium well too as like you said it would be too dry.

[ofdiscordia]

what you said is what I meant, lol.

I meant marbling is not a problem, and I usually trim the fat off of the outside (while eating) or cook it off, sorry I know my post was easy to get mixed up on.

[ofdiscordia]

As far as chicken goes, there's plenty of good ways to prepare it that I like, but what I really like, is cooked over a flame. I remember once when I was kid, we had a power outage, and my dad had to go cook dinner on a grill, and he must have thrown it right on a flame, because alot of it cooked to where the skin was burned, but the inside was tender, I love that taste. Seared meat is definitely something I like the taste of.

[silvermediastudio]

@ofdiscordia If you get a steak like NY Strip that has the fat edge on it, keep it on while you cook, but put a few shallow score marks vertically along it's length.. part of the fat will render and really give the meat a lovely flavor. Then when you eat, trim off the fat and just eat the lean meat. Trimming the fat prior and you're cutting yourself short of a great steak.

[phixxwutwut]

@ofdiscordia

k and sorry dude, but this is not advice. you NEVER poke holes or cut your meat until its fully rested. i didnt read this before. what will happen is, instead of the agitated juices resettling and the end result being a juicy, delicious steak, you will end up with a dried out piece of shit that has no fat, juice, or anything left inside. i suggest never doing this again. why do you want to cook it faster? are you in a hurry?

[ofdiscordia]

actually yes, sometimes. I noticed alot of chefs use tongs, there's even a restaurant in Chicago that prepares steaks cooked over a fire at 600+ degrees I remember seeing on TV and the head chef insisted you can't ever poke a hole in the meat because all the flavor will drain out.

[ofdiscordia]

I sent further correspondence to your inbox, to keep it off of here, thanks for the information and the advice ;)

[googo151]

Gordon's got a Wurlitzer Juke Box at the end of the counter. Yellow light. I love these things!

[bigggyd]

cool,

thanks for posting!

^_^

[GiftedFormula]

What is rocket?

[bracko82]

a lettuce

[gavin32]

arugula

[sorova]

It's a rabbity green thing that looks like dandylion leaves.

[jungleizmasivv]

i mean in oven, after the boiling and seasoning stage. and how do you season it? yes i suck at cooking lol

[bracko82]

depends on the size of the wedges.

pre heated good oven... maybe 20min... keep turning the wedges in the seasoning though.

[RealBudSmokinKilla]

im thinking coated in the oil ground nut? i think any oild with work then coated with the seasoning. then baked

[jungleizmasivv]

how long do you cook the wedges for and at what temperature?

[JakeHallofficial]

230 degrees bruv. did last week for nan - pucker

[Paiste402]

for cooking time with the wedges i would say its more about colour and texture. Since the potatoes have been boiled they are technically cooked so the oven is just making them crunchy. ie make them golden brown and u cant go wrong.

[danthemango]

I think I might try this later on