<ol><li>Leave the root on the onion.</li><li>Cut the onion so you slice through the roots. </li><li>Have 1 finger in front and 2 fingers behind as you set your hand on the cutting board. The knuckle of the front finger will guide the knife as you cut the onion. </li><li>Cut slices of the onion with the tip of the knife toward the root. Make long strokes. </li><li>Make a horizontal cut toward the top of the onion slices. Go all the way to the other end of the onion. </li><li>Holding the onion in place, begin to cut vertically. Keep the slices as close together as possible. This is what produces the diced pieces you want.</li><li>Chop the onion aroun<warningtag>d the small piece of root. </warningtag></li></ol>

How To Finely Chop An Onion

<ol><li>Start off by seasoning cold water with salt and olive oil and bring to a rolling boil. A nice large pan is essential to ensure it all has sufficient room to cook evenly. The olive oil is to stop the pasta from sticking together.</li><li>Add pasta and turn once it begins to "melt."</li><li>Taste the pasta. It's done once it's tender, but still firm when bitten (AKA al dente).</li><li>Drain your pasta and season it with one tablespoon of olive oil, salt, and freshly cracked black pepper.</li></ol>

How To Cook Perfect Pasta: The Untraditional Way 

<ol><li>Use a long, flexible knife to de-skin the fillet. </li><li>Start at the tail end of the fillet with a small cut to get your knife positioned almost horizontally to the skin and fillet so it can slide in between the two. </li><li>Use the skin to pull the fillet towards your knife as you move the blade along the bottom of the fillet.</li><li>Check to see if you’re cutting too much fish away along with the skin and adjust.</li><li>Wrap the fish skin around your fingers to increase your grip and pull the skin out and towards the knife as you cut.</li><li>With your knife raise the heads of the bones still in the fillet. Use tweezers to pluck<warningtag> the pin bones from the fillet.</warningtag></li></ol>

How To Skin And Debone A Fish

<ol><li>Measure 400 grams of rice.</li><li>Rinse off the dust and starch with cold water. Always use cold water.</li><li>Put your rice into the pan. Infuse it with cardamom pods, star anise, salt, and pepper.</li><li>One part rice to one and half part water. Use cold water.</li><li> Put the lid on, bring it up to a boil, turn it down, and let me steam for 8 to 10 minutes.</li><li>Do not lift the lid up. The secret to a great rice is to allow it to steam as it is cooking.</li><li>Take pods and star anise out, take a fork and run it through the rice to break it apart a bit and make it fluffly.</li></ol>

How To Cook Rice Perfectly

The weight of the knife should cut food, not your weight. Dull knives are more dangerous than sharp ones.

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We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta. From Gordon's Ultimate Cookery Course. Order Ramsay in 10 Now to get the Full Recipe: http://hyperurl.co/Ramsayin10 Made with Hexclad - Get Cookin' with HexClad today: http://www.hexclad.com Follow Gordon: TikTok: https://www.tiktok.com/@gordonramsayo... Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay #GordonRamsay #Food #Cooking

We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta.
From Gordon's Ultimate Cookery Course.
Order Ramsay in 10 Now to get the Full Recipe: http://hyperurl.co/Ramsayin10
Made with Hexclad - Get Cookin' with HexClad today: http://www.hexclad.com

Follow Gordon: 
TikTok: https://www.tiktok.com/@gordonramsayo...
Instagram: http://www.instagram.com/gordongram 
Twitter: http://www.twitter.com/gordonramsay   
Facebook: http://www.facebook.com/GordonRamsay

#GordonRamsay #Food #Cooking

The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. New uploads every week - subscribe now to stay up to date!

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