How To Master 5 Basic Cooking Skills | Gordon Ramsay

1. Leave the root on the onion.
2. Cut the onion so you slice through the roots.
3. 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.
4. Cut slices of the onion with the tip of the knife toward the root. Make long strokes.
5. Make a horizontal cut toward the top of the onion slices. Go all the way to the other end of the onion.
6. 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.
7. Chop the onion around the small piece of root.

1. Measure 400 grams of rice.
2. Rinse off the dust and starch with cold water. Always use cold water.
3. Put your rice into the pan. Infuse it with cardamom pods, star anise, salt, and pepper.
4. One part rice to one and half part water. Use cold water.
5. Put the lid on, bring it up to a boil, turn it down, and let me steam for 8 to 10 minutes.
6. Do not lift the lid up. The secret to a great rice is to allow it to steam as it is cooking.
7. 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.

1. Use a long, flexible knife to de-skin the fillet.
2. 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.
3. Use the skin to pull the fillet towards your knife as you move the blade along the bottom of the fillet.
4. Check to see if you’re cutting too much fish away along with the skin and adjust.
5. Wrap the fish skin around your fingers to increase your grip and pull the skin out and towards the knife as you cut.
6. With your knife raise the heads of the bones still in the fillet. Use tweezers to pluck the pin bones from the fillet.

The weight of the knife should cut food, not your weight.

Dull knives are more dangerous than sharp ones.

1. 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.
2. Add pasta and turn once it begins to "melt."
3. Taste the pasta. It's done once it's tender, but still firm when bitten (AKA al dente).
4. Drain your pasta and season it with one tablespoon of olive oil, salt, and freshly cracked black pepper.