How to stir-fry beef - Gordon Ramsay - Cookalong

[rasoros]

ya... the fillet is great and this stir fry will only cost $75

[thedullone]

I think Ramsey knows how to cut meat.

[desse56]

This is not a very good stir fry...

[MrQuagmire26]

cutting ACROSS THE GRAIN is essential for tender meat. not with the grain. it makes the beef tough.

[IChIDH]

massage the beef...lol



[xkev21]

Fillet of beef comes from the tenderloin and its one of the most expensive cuts of beef, costs almost twice the price of a good sirloin steak!

[Thesamevan]

HAHAHAHAHAHAHAHA fuck put on transcribe audio

[blackjedi111]

he loves hand motions

[ValisFan4]

It was kind of a waste of Ramsey to use beef fillet for stir frying on a Chinese dish. Its probably a better idea to use cheaper cuts of meat on a Chinese stir fry because the meat flavor is masked somewhat by the vegetables and spices.

[wrathof]

@ValisFan4 Yea if you want chewy beef (aka gum beef) lol. Sorry if that sounded mean but its true :)

[ValisFan4]

@wrathof No its not mean. Cheaper cuts of meat aren't necessarily going to be chewy. Most Chinese beef stir frys use flank steak because its cheaper than beef fillet.

[doel89]

@ValisFan4 and we would use meat tenderizer for such cuts. with papaya juice or baking soda

[iLLyNada]

@doel89 or coke lol

[merdufer]

@ValisFan4 Flank steak and fillet make rather different stir fry dishes, both are actually available at authentic Chinese restaurants. Flank steak needs to be tenderized. You don't have to tenderize the fillet although restaurants often do it as well because it's easier to handle.

[supermaneternal]

Guys he said use a neutral oil with no flavor. So just use Grapeseed oil. It will do the same thing.

Tbh i donno what he said either haha.

[doel89]

@supermaneternal it really depends as different neutral oils has different smoking point. grapeseed is actually better. but for wok cooking for stir fry best not too use peanut, soy, and EVOO. they smoke at low temperature and might burst to flames before u even start cooking =.=

[artisttran]

toooo much oil.. greeeeaasy

[silvermediastudio]

@artisttran At high temp, it doesn't come out greasy, the oil doesn't infuse into the meat. It's almost like a proper deep fry, but not quite.

[loopstheloop]

That's the most expensive cut of beef available. Does anyone else think this is a waste of top-quality meat? I'd prefer to eat fillet as a seared steak, lovely and juicy and rare.

[doel89]

@loopstheloop i'll eat it with capers in a tartar steak

[loopstheloop]

@doel89 Also very acceptable! Either way, Ramsay is fired. We're not all millionaires due to our propensity to curse on t.v. after the watershed... hate to see waste or 'top t.v. chefs' using the wrong cuts.

[doel89]

@loopstheloop one thing for sure chinese food are not low quality. its just that stir fry is more like a comfort food for chinese. think of it like using mayer or wagyu or kobe beef for a burger. unless one is trying to make a world record of most expansive stir fry or burger in the world. its just a waste.

[DimZdalle]

did he said granula oil???

my english is not good.

help pleasee... :|

[dannyyzf]

@DimZdalle

Its Groundnut oil

[madisonelectronic]

@dannyyzf It is peanut oil. Won tuong gai ka fungu yo mama anato yer sista too brudda!

[bryanhamade]

@dannyyzf AKA Peanut Oil in america

[chulkcha]

@DimZdalle Really, any conola,peanut oil is fine.

[valdezmiguel2]

@DimZdalle it is granola oil, not ground nut, these faggots dont know what they're talking about.

[YOUNGTALENT2010]

@valdezmiguel2 if your going to complain about something that isnt even true try sound smart

[valdezmiguel2]

@YOUNGTALENT2010 I hope that all of your food tastes terrible and you choke on it.

[HDPS3GAMES]

@valdezmiguel2 its not :P

[bobflet]

@DimZdalle I'm fairly certain he says GRANOLA oil. No such thing as groundnut oil lol

[madisonelectronic]

@bobflet He means peanut oil.

[madisonelectronic]

@DimZdalle He means peanut oil.

[hotboyclarence]

@DimZdalle "groundnut oil" which in america we call peanut oil. 

[Stage1Bandi]

@DimZdalle he uses groundnut oil, 'cause it's very neutral, flavourless oil

[doel89]

@DimZdalle its canola oil its neutral. means it does not have a taste. unlike sesame oil, olive oil, butter, or lard

which is fragrant but sometimes be unwanted. neutral oils are usually use for salads and are just use to add the volume, like the mayonnaise; which you would not want it to taste like sesame or peanut.

groundnut oil is infect a flavored oil most preferred in making confectioneries or stir frying oriental noodles

[onimicha]

@MANofINACTION tenderloin..

[anthonycharlez]

No oyster sauce no 5 spice, no need for salt

[gameusing]

You never add salt directly to beef.

[JamesKendric]

@gameusing Why not?

[valdezmiguel2]

@JamesKendric it is a stupid zionist thing. it destroys the sanctity of the bovine. fucking jewish garbage that no one should worry about. salt your beef as much as you want.

[JamesKendric]

@valdezmiguel2 Oh didn't know that. I always salt my beef before cooking :D

[loopstheloop]

@valdezmiguel2 Mate, I'm no fan of Zionists, believe me, but not adding salt until you're just about to cook the meat helps to keep it moist. If you add salt then wait and warm your pan/oven and prepare other stuff, the juices seep out due to osmosis.

[valdezmiguel2]

@loopstheloop no, you're wrong. it is a dirty jew thing.

[madisonelectronic]

@valdezmiguel2 You are an idiot.

[AnticDispossession]

@valdezmiguel2 Fuck your mother. If you're talking about kosher salt that's to take the blood out of meat which makes it kosher. You use salt on anything to take the moisture out.

[valdezmiguel2]

@AnticDispossession listen, you little snot shit zionist faggot, if you don't realize that blood IS moisture, then there is just no helping you.

[AnticDispossession]

@valdezmiguel2 I understand, I was just talking down to you because you're fucking stupid. Jews always salt their meat, that's what kosher salt is you jackass.

[valdezmiguel2]

@AnticDispossession kosher salt is just regular salt that you pay more money for because the JEW$ get a cut.

[silvermediastudio]

@valdezmiguel2 Animals are bled out at slaughter, because blood clots and spoils quickly. There is very little blood remaining in the meat you purchase at a butcher or grocery store, however, there are other fluids such as sarcoplasm that resemble blood that give meat it's juiciness.

[valdezmiguel2]

@silvermediastudio no, you're talking about water that happens to have been in the cell at the time of death. the cell membrane keeps that shit tight, so it won't come out unless you heat the fuck out of it. it is a non-issue and you are a non-competent member of society because you cannot understand simple facts. your teachers have taught you stupid.

[iLLyNada]

@valdezmiguel2 Salt causes water to come out because of osmosis pressure difference not just because of the heat. That's why you season the beef with more salt than usual since you'll lose some of that salt due to the water coming out.

[valdezmiguel2]

@iLLyNada that is the stupidest thing I've ever read. are you retarded? salt doesn't dissapear, and when you cook foods in salty liquid, that food becomes salty, unless you somehow dispose of the salt.

If the salt dissolves in the liquid, then you cook off the liquid, then you are eating just as much salt as you put into the stupid dish, you dumb fuck. you're everything I hate about society.

[iLLyNada]

@valdezmiguel2 I never salt disappears, you lose some of the salt because of the water coming out when you cook. That's due to osmotic pressure, which is biology 101 lol... Also, when you cook the beef and the water comes out with the salt, it goes into the pan, not into the meat...And then the water is evaporated while the salt is stuck to the pan. If you're going to attempt to sound intelligent at least try...

[benny704]

anyone else realise that he raises the pitch whenever he says a verb

[yoimcrazy]

@benny704 LOL I JUST DID

[conrifor]

Well done Gordon, well done!

[irbenson]

if the wok is smoking when you put the beef in, doesn't that mean the oil is at it's smoking point where it deteriorates?

[Jasn1111]

@irbenson Yes

[i0hate0this0place]

@irbenson thats true but i think hes just going by how asians do it

[silvermediastudio]

@irbenson The idea is to add the product just as the oil starts to smoke, this is when it is primed for cooking. A touch of smoke is okay, because once you add the meat or veg, it will pull heat from the oil and pan rapidly bringing it back down from the smoke point. You can tell when oil is about to smoke because the surface changes from smooth like glass, to striated, like the legs of a viscous red wine in the glass.

[Zephilindrum]

@irbenson You put the beef in just when it starts to smoke, not until you have your smoke detectors going off. The reason is because you need extremely high heat for chinese-style stir fry. Just a regular gas stove isn't even powerful enough, you need an actual wok burner that they use in chinese restaurants to get the most authentic flavor possible. One tip you can do is park your wok directly on top of hot charcoal and cook it there.

[HKichen]

@irbenson couldn't that have been because of the water (steam) from the meat? Meat, uncooked, still has moisture you know.

[wrathof]

@irbenson Educated guess: no not in a wok that is normal because the metal is so thin it heats up the oil almost immediately which is why u add the oil right before u start cooking. Thats why when u see Chinese people cooking (in the take-out restaurants anyway) they always have the fire on blast. That is part of the reason why Chinese cooking tastes so good. Its my 3rd favorite cuisine rivaled only by Filipino and Japanese food :D

[doel89]

@wrathof yes the oil is almost above smoking point and will most likely burst into flames but this is what most people call it the wok flavor. abit chared taste and when with garlic or fermented soybeans it has really good flavor

[Spraket3]

@irbenson It should be just barely starting to smoke, then you cook quickly, so it doesn't have time to deteriorate.

[alfonsobonso]

@irbenson Yes, the oil is smoking meaning it saturates. But the high heat is essential for getting a seared effect on the meat. A bit of saturated fat is a small price to pay for incredible flavour.

[Murmedon]

@CraigWeir1986

Maybe in the UK, but it's around about 15 bucks for a little piece of it here in the states.

And do you guys have to pay VAT for food?

[Dragonarok]

skirt steak is another cheap affordable option for stir-fry. skirt steak is what asian restaurants use when they make stir-fry.

[Murmedon]

As if we could all afford fillet of beef...