Learn How to Cook with Gordon Ramsay MasterClass Online Cooking Course

Do you find yourself making the same quick recipes over and over again, like chicken stir-fry or the same old easy salad? Of course, nothing is wrong with that, but it can be tedious and challenging. Do you want to step up your culinary game? Why not learn from the master chef himself?

So, How do you cook like Gordon Ramsay? Gordon Ramsay teaches you how to prepare six fabulous meals online, including his most famous recipe, beef wellington. You can learn how to cook like Gordon Ramsay by subscribing to MasterClass.

Think about how much money you’ll save by being able to cook Michelin star-caliber recipes for yourself and impress your date, partner, wife, or husband. Instead of dining out, you can now dine at home with a nice bottle of your favorite wine without paying the restaurant price. Below, we’ll show you what you can expect when subscribing to Gordon Ramsay’s cooking classes.

(see also Gordon Ramsay Turkey Recipe Thanksgiving, Christmas, or Anytime Occasion)

That’s a V good looking V Day meal!

Recreate any recipes lately? Show us below. https://t.co/BYeFy171bV

— MasterClass (@MasterClass) February 15, 2022

Buy Gordon Ramsay Cooking Classes at MasterClass.

What’s Covered in Chef Ramsay’s Masterclass?

1. Introduction:

Everything that I’ve learned, understood, learned, and perfected is laid out in MasterClass.” Gordon goes over how to use the classes and what you need to ensure an enjoyable learning experience.

2. Gordon Ramsay Masterclass 1 Journey Learning from the masters:

“For six months I stayed in France, I was getting myself increasingly in debt, but the knowledge was incredible.” Please get to know the chefs Gordon worked for in Paris and London when he started cooking.

3. Kitchen Layout:

“You don’t need a $100,000 kitchen to cook good food.” Learn how the kitchen design alters its functionality, the pros and cons of each, and which kitchen layout is the correct one for you.

4. Mastering Ingredients Vegetables & Herbs:

Never be put off by vegetables looking ugly because sometimes, the uglier the vegetable, the more flavor it has. Chef Gordon cautions: don’t over-chop fresh herbs. It’s vital not to bruise the herbs, or they’ll lose their scent and flavor and get left behind on the cutting board, just like when buying vegetables in season.

5. Make Poached Egg & Mushrooms on Brioche:

“Learn to make a poached egg to die for.” Tired of breaking the yolk of your egg when it hits the water? See how Gordon’s technique gently lowers the egg into a small bowl to a rolling boil and does not ever ruin your poached egg again. Poaching an egg can be complicated. You can never have much practice, so try Gordon’s poached egg recipes with expert results.

6. Knife Skills:

“Holding a knife is like driving in a car; you’ve got to feel comfortable behind that wheel, but, more importantly, you’ve got to relax your hands.” Make sure your thumb is behind the guard of the steel sharpener whenever you are sharpening a knife. Don’t let your fingers get exposed to the knife blade.

7. Make Scrambled Eggs:

“The secret behind any great scrambled egg is to stop it from overcooking.” Next, prepare scrambled eggs using the method Gordon will teach you in this lesson. Prepare scrambled eggs the way you’ve been making them your whole life.

8. Breaking down a Whole Chicken:

“Get comfortable with the chicken. Feel it first; understand the weight and what you’re working with before you start slicing into it.” Gordon contends that all chicken parts, along with the chicken carcass, can be used to prepare the stock.

9. Make Chicken Suprême with Root Vegetables:

“Never cook chicken stone-cold; it goes dry before it’s cooked in the center.” This method of sauce can be helpful in numerous types of meat. Translate what you’ve learned in this class into other recipes.

10. Mastering Fish & Shellfish:

“There’s only one temperature for fish, and that’s perfection.” Always ensure the fish’s gills are bright red and the eyes are clear and not hollow when purchasing a fish. These signs mean the fish is fresh.

11. Gordon’s Journey to Becoming a Master:

There’s an extreme side to me that demands so much, but there’s also a strong side that gives so much, and those who are loyal, understanding, determined, and focused get it and get me. Gordon couldn’t afford to buy costly ingredients when he opened his restaurant, Aubergine.

You may have similar circumstances in your home kitchen, but you can still prepare incredible meals on a tight budget. You can visit local farmers’ markets and grocery stores, find the most expensive vegetables and fruits in season, and purchase essential ingredients such as pasta, bread, meats, and herbs.

12. Breaking Down a Whole Fish:

To fillet it (AKA to butcher it), you’ve got to maximize the yield. You’ve got to maximize the portions, and you cannot afford one wrong slip.” Always check that to make sure no scales are remaining. Start head to tail, brushing the skin with the edge of your chef’s knife. This makes the knife strokes much cleaner and more accessible.

13. Make salmon with shellfish minestrone:

“When you cook salmon, the skin is your safety net.” Are you tired of salmon with Gordon Ramsay asparagus Masterclass with Hollandaise over it? Yeah, I thought so. Gordon teaches you how to prepare a salmon file perfectly and make a delightful, light dinner.

14. Making Pasta Dough:

It’s about the feeling, the touch, and, more importantly, getting close to the action. When making pasta dough, it is vital to ensure the surface is cold, as marble is. If you use too much flour, your pasta will turn out dry. Too much water and not enough flour will cause the pasta to turn out wet and stick to your pasta machine when feeding pasta dough.

15. Rolling Pasta Dough:

That dough is the basis, whether it’s ravioli, tortellini, lasagna, cannelloni, tagliatelle, spaghetti, or whatever you want. That is it. That’s your passport to great Italian dishes.” Before you feed the dough through your pasta machine, dust it every time to keep the pasta from sticking; always keep your hands on both backs and palms and your working surface dusted.

16. Make Lobster Ravioli:

“Get the confidence first. Feel the pasta. You’re going to screw these up. Don’t worry about it. “Please don’t stress out.” Have you ever wondered what recipe put Gordon Ramsay on the map as a master chef? You need not wonder anymore. While most lobster dishes focus on the lobster tail, this recipe uses the meat from the less glitzy lobster parts, knuckles, claws, and legs.

17. Mastering Meat:

Get yourself familiar with various beef, lamb, and pork cuts and their best uses for cooking techniques. Also, I learned about the history of meat in the United States. Hand on heart, I’m far more comfortable with the cheaper cuts because that’s how I started.

18. Make Beef Wellington:

“Enjoy it because when the Beef Wellington comes out, you’ll never see friends and family as excited as you will when you take that first slice off.” Try it with different kinds of flavorful crepes to wrap around your beef filet. In this lesson, Gordon utilizes thyme flowers and chives in a dish included with these class lessons, but he looks for several combinations of spices with the crepes.

19. Advice for Life:

Finding your passion in life is the most important thing you can do. Stop worrying about a bonus and financial security. “F” and a passion because everything else falls into place once you have that track set to climb the ladder.” “Gordon encourages you to find your thirst in life. You are starting with your cooking passion.

What is the one thing you have always wanted to prepare? What are the recipes you have tried over and over again with no success? You need to set that as your goal to conquer those dishes. Get into the routine of building a list every week and month of methods and dishes you want to learn how to prepare.

20. Gordon Closing:

You have now completed your MasterClass lessons with Gordon Ramsay! I hope you feel motivated to accomplish your goals as a chef, a restaurateur, or a better home cook. Even if you’re not interested in becoming a chef or running a restaurant, just being a foodie and knowing what works is essential.

(This review contains affiliate links; we commission if you subscribe at no extra cost. Still, it is a truthful review of my experience with MasterClass).