gordon ramsays has the best method for perfect scrambled eggs. been doing this for years now. even with 6+ eggs, you can make a great scramble in under 5 minutes.
here you go >3 eggs in a coffee cup >stir them up with a fork >couple spoonfuls of milk >30 seconds in microwave >stir >30 more seconds >stir >30 more seconds if you dont like the initial consistency
there you go. its fricking eggs
Outside adding sour cream/creme fraiche it's genuinely the quickest way of making scrambled eggs with decent results.
I just add half a knob of butter for every two eggs at the beginning. Plastic spatula is also key.
Marco Pierre White memes that Gordon lacks understanding of temperature, but I don't want to spend half an hour cooking scrambled fricking eggs.
Ethan Chlebowski is fairly good. He essentially just condenses food science stuff from books like The Food Lab into 15 minute videos and gives examples.
no he sucks
btw I hate food science r*dditism. It makes LITERALLY zero difference if you say maillard reaction for the same thing everyone already knew about.
I only watch actual chefs who worked in restaurants not tryhard youtubers content farming.
Retirement and AL homes are at capacity with people who told themselves that exact thing. I'm old now and it is truly alarming how quickly it all starts to slip away from you. Modern life is so busy with bullshit you truly don't have that much time to stop and think about who and where you are in your personal timeline. And the older you get the more mental detritus collects in the wrinkles of your brain and clogs your ability to think about those things. And then one day you're retired. Your kids are gone and your wife is gone. You are alone now and you have all the time in the world to think and reflect on things so far gone that you had no idea how deep their ramifications were. And you no longer have the energy or wherewithal to make big changes or do anything dramatic. You just want to go to sleep and hope your consciousness slips from you some time in the night.
>Retirement and AL homes are at capacity with people who told themselves that exact thing
They're full of npc fricking normalhomosexual Boomer scum, and you're surprised they let their lives slip by instead of an heroing or dying doing something rad?
Now we're just gonna put a bit of olive oil in the pan, cook it on medium-high, and then we're just going to DRIZZLE it.... with a little olive oil
Over here, spread some olive oil on a baking sheet, and be quite generous with the olive oil. Coat the walls of the oven with olive oil and set the heat to 190 degrees celsius, 375 degress fahrenheit. Now while that olive oil is baking--
We're gonna make a nice olive oil salad and garnish it with some lemon ZEST. But I don't have a lemon today so I'm going to use a fresh olive and just grate the skin off into this bowl-- and now I'm just going to give it-- give it a bit of a SQUEEZE until I-- you see this OIL start to come out. We're gonna go ahead and add that on
And that is how you make salmon. Thank you for watching, I'm Jamie Oliver
i do the same thing with rice
cheese, on.
elevates the dish from mere pasta to a delicacy
hot dog
sliced
Fricken amateur! Get out of my kitchen!
*rubs the octopus between his fingers until its just a pile of mush* Frick me...
why is kraft cheese so superior to real parmesan
Salt. In.
gordon ramsays has the best method for perfect scrambled eggs. been doing this for years now. even with 6+ eggs, you can make a great scramble in under 5 minutes.
this is the correct way but sour cream turns the eggs into mush. would be better without the it.
Why does he make it look like it's genius stuff? He just basically added crème fraiche...that's not rocket science.
>salting eggs before cooking turn them watery and gray
why does he still spout this bullshit
Sometimes I've added too much salt by accident, the scrambled eggs are noticeably soggy,wet.
Why the frick you lying?
here you go
>3 eggs in a coffee cup
>stir them up with a fork
>couple spoonfuls of milk
>30 seconds in microwave
>stir
>30 more seconds
>stir
>30 more seconds if you dont like the initial consistency
there you go. its fricking eggs
These are the people criticising our Gordon
its EGGS you homosexual not some 5 star dish, holy fricking shit
that shi look good no cap bruh f u mean average millenial chef this shit bussin on g
>average millennial chef
Favreau was born in 1966, making him an older gen-x
>it's a fricking grilled cheese favreau
John. Its just a grilled cheese.
Outside adding sour cream/creme fraiche it's genuinely the quickest way of making scrambled eggs with decent results.
I just add half a knob of butter for every two eggs at the beginning. Plastic spatula is also key.
Marco Pierre White memes that Gordon lacks understanding of temperature, but I don't want to spend half an hour cooking scrambled fricking eggs.
>Plastic
homie don't you mean silicone?
Yeah my bad.
cheetos
dusted
I'M NOT NO b***h
Name a more obviously scripted scene in TV
I'll wait
The scene were everyone pretends to be impressed by his scrambled eggs.
I thought you do salt for that
how did he get away with it?
is it "PAH-sta" or "PÆS-ta"
> "PÆS-ta"
what is this supposed to sound like
the way limey fricking bongs say it: /ˈpæstə/
versus /ˈpɑstə/
can you post one example
I can. But I won't. Not because I can't find any, I just don't care to convince you of something I knew to be self-evident.
Grilled cheese. Noice and cold. Bread. Noice and burned.
>bri*ish people in charge of food
somehow even worse than americans, impressive
Pig Kidney. In.
I just want food kino that literally explains how to make tasty food and why it is tasty...
I tried watching chef's table and it was so boring, just dicksucking some italian guy and how his wife met him and blah blah blah
internet shaquille
most chefs who bother to do that are pretty dull so they never make it to tv
https://www.youtube.com/@ChefJeanPierre
boy do i have the comfiest boomer for you
You want to watch good eats. I think it was rebooted, but I am talking about the series from like 20 years ago
It’s all about the science of food and flavor
Ethan Chlebowski is fairly good. He essentially just condenses food science stuff from books like The Food Lab into 15 minute videos and gives examples.
no he sucks
btw I hate food science r*dditism. It makes LITERALLY zero difference if you say maillard reaction for the same thing everyone already knew about.
I only watch actual chefs who worked in restaurants not tryhard youtubers content farming.
>Pretending Jamie Oliver doesn't exist
Chode
bros i dont want to get old
this is the ultimate fate for all of us.
I'd rather go out with a bang, then wither away as an old man.
>than
FRICK, inb4 ESL I guess. Good morning sirs
i see more native english speakers using then/than and "would of" than esls
>native english speakers
Americans, you mean. moronic uneducated Americans.
brits actually
i see you made a common and irrelevant typo on your internet device
GOOD MORNING SIR
Retirement and AL homes are at capacity with people who told themselves that exact thing. I'm old now and it is truly alarming how quickly it all starts to slip away from you. Modern life is so busy with bullshit you truly don't have that much time to stop and think about who and where you are in your personal timeline. And the older you get the more mental detritus collects in the wrinkles of your brain and clogs your ability to think about those things. And then one day you're retired. Your kids are gone and your wife is gone. You are alone now and you have all the time in the world to think and reflect on things so far gone that you had no idea how deep their ramifications were. And you no longer have the energy or wherewithal to make big changes or do anything dramatic. You just want to go to sleep and hope your consciousness slips from you some time in the night.
>Retirement and AL homes are at capacity with people who told themselves that exact thing
They're full of npc fricking normalhomosexual Boomer scum, and you're surprised they let their lives slip by instead of an heroing or dying doing something rad?
What's that saying? Hell has British chefs, German police, Swiss carmakers, and French waiters?
The frost, sometimes it makes the blade stick.
THE GLADIUS IS DULL YOU FRICKING DONKEY
Lit-relly lit-relly lit-relly
Now we're just gonna put a bit of olive oil in the pan, cook it on medium-high, and then we're just going to DRIZZLE it.... with a little olive oil
Over here, spread some olive oil on a baking sheet, and be quite generous with the olive oil. Coat the walls of the oven with olive oil and set the heat to 190 degrees celsius, 375 degress fahrenheit. Now while that olive oil is baking--
We're gonna make a nice olive oil salad and garnish it with some lemon ZEST. But I don't have a lemon today so I'm going to use a fresh olive and just grate the skin off into this bowl-- and now I'm just going to give it-- give it a bit of a SQUEEZE until I-- you see this OIL start to come out. We're gonna go ahead and add that on
And that is how you make salmon. Thank you for watching, I'm Jamie Oliver
he's forever based for doing that TV show in shartmerica and trying to teach how to make real food for school lunches instead of goyslop.
>Coat the walls of the oven with olive oil and set the heat to 190 degrees celsius
jamie will forever be based because he refused to overact when trying sour herring
>0:38
nice hiss
Cu/ck/s should go back to their board and post the same 5 webms over there