Cooking Guides

If your Gordon Ramsay chocolate mousse turned into thick paste instead of a light dessert, this page is the fix. My reader Alex Sunins had the same result, so he spent three batches solving it. His fix is a custard version of the chilli chocolate mousse, built around one missing number. The recipe never gives …

In Britain we call them prawns and in the US shrimp, but they are the same thing and cook in the same time, about 2 minutes a side. I take my timings straight from Gordon Ramsay’s own recipes, not guesswork. In his Prawn Tostada in Ultimate Home Cooking he fries king prawns “for about 2 …

Chicken is the one dish you cannot rush or fudge, because it has to be cooked through every single time. A whole bird takes roughly 1 hour 20 to 2 hours 30 depending on its weight, and these times come from Gordon Ramsay’s own roast chicken recipes. His doneness rule is the safe one, and …

Scallops are the fastest thing I cook, which is exactly why people overcook them. I sear mine 1 to 2 minutes a side, 3 to 4 minutes total, and these times come from Gordon Ramsay’s own recipes and books, not guesswork. His books do not all give the same number, and that is worth knowing. …

I cook salmon more by look than by a stopwatch, but the times help you plan around the method. In a pan it is 4 to 5 minutes skin-side down then a minute or two on the flesh, and in the oven 15 to 20 minutes. These come from Gordon Ramsay’s own cookbooks, not guesswork. …

Gordon Ramsay cuts a bell pepper by standing it up and slicing around the seeds, then flattening the pieces skin-side down to cut clean strips. No seeds rolling around, no mess, and it is about twice as fast as the usual way. He shows it in his Ultimate Fit Food video, and the trick is …

Gordon Ramsay cooks halibut in seven different cookbooks, from pan-frying with a butter emulsion in Bread Street Kitchen to tandoori-spicing it in Fast Food to wrapping it in potato scales for his signature restaurant dish. The techniques change completely, but one rule stays the same across every recipe: halibut dries out fast, so every method …

Gordon Ramsay cooks prawns in almost every cookbook he has written, from the shell-on garlic prawns in Fast Food to the Creole-spiced shrimp and grits in Ramsay in 10. The protein changes, the spices change, but four rules stay the same across every recipe: buy shell-on, pat dry, get the oil screaming hot, and never …

Gordon Ramsay’s rice method is the same across nearly every cookbook he’s written. Wash the basmati, add cardamom and star anise, use a 1:1.5 water ratio, and simmer for 8-10 minutes with the lid on. He calls basmati “the king of all rices.” This technique appears in the Ultimate Cookery Course, Gordon Ramsay’s Secrets, and …

The best burger meat blend uses 80% lean to 20% fat ground beef, or a custom mix of chuck and short rib. This guide covers the right fat ratio, how to grind your own, and why blend matters.