Can a Regular Person Cook Like Gordon Ramsay? - Foodie Flicks
Foul Language Watch: These guys go all-out Gordon Ramsay, so that includes the F-bomb.
When you're used to cooking, even more complex recipes can seem simple. Cooking common sense isn't really an innate human feature -- it's something we learn through experience and exposure. I knew that to be true, but I never realized the extent until I watched Kamikaze Cookery: Normal Person vs ... Gordon Ramsay.
Two British self-proclaimed geeks try to make Gordon Ramsay's Brussels Sprout Souffle. While the accents might be slick, the techniques ... aren't. We're talking super-hard "paste," backlash against the word "ramekin," and more newbie cooking hi-jinx.
If you're an old pro, this should be amusing, and if you're new to the world of cookery, you just might learn something!
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112-01-2008 @ 9:41AM
Juggler314 said...
Fantastic, this is exactly how I feel many times when reading recipes. I've been cooking about a year, but mostly in that "follow the recipe" way and not so much in the improv way.
2I never laughed so hard watching a total noob cook. As a trained Culinarian I was able to follow what Gordon Ramsey's recipe as dictated. But any regular person would find it incomprehendable.
There are several mistakes made but since the show was all Comedy and not how to cook right. The only correction made on the video is the term "season"
1. Turning the flour and butter into a paste is called a Panade. Its a french cooking term. The consistency should look like a mashed potato. You can use it to thicken any sauce or soup. A Panade is similar to Roux only it is not cooked.
2. The brussel sprouts should be puree'd in a food processor not a blender. The kitchen has a Blendeer/Food Processor combo appliance. I'm suprised he never used it. A simple rule of thumb should be Blender - liquids, Food Processor - solids. The narrow design of a blender's container makes it difficult for solids to be evenly puree'd. A food processor has wide bodied container where bits could be spin and jump around to be chopped evenly.
3. Egg whites - it should be stiff peaks. You divide half of the egg whites. Half is used to mix the brussel sprouts puree, and the rest of the egg whites you FOLD with the brussel sprouts mix. What he did was STIR all of the egg whites with the brussel sprout mix. He just ruined the souffle by breaking all the air bubbles.
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