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MasterClass: Gordon Ramsay Teaches Cooking

2017

Seasons & Episodes

  • 2
  • 1

EP1 Introduction Jun 19, 2019

In your first lesson, Gordon explains why he’s back with a second class and how his newest restaurant-inspired recipes will help you wow your next dinner guests with a fabulous at-home dining experience.

EP2 Red Wine Poached Egg, Asparagus, and Mushrooms Jun 19, 2019

Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

EP3 Crispy Duck with Red Endive and Spinach Jun 19, 2019

Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.

EP4 Pomme Purée Jun 19, 2019

Gordon’s perfect mashed potatoes rely on a waxy potato and potato ricer. Learn how to choose the right type of potato, infuse your cream with flavor, and achieve a smooth and creamy purée.

EP5 Cauliflower Steak, Olives, and Mushrooms Jun 19, 2019

Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower "steaks" and make a flavorful olive pistou with sautéed porcinis to top.

EP6 Rack of Lamb with Thumbelina Carrots Jun 19, 2019

Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.

EP7 Roasted Eggplant With Basil and Feta Jun 19, 2019

Gordon shares his tips for extracting the bitterness from eggplant and roasting it in its own skin for this vegetarian side dish that quickly comes together. Learn how to incorporate aromatics and Turkish spices for a surprising flavor profile.

EP8 Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette Jun 19, 2019

Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor. Finish the dish by making a luscious, sauce-like caviar vinaigrette or simply omit the caviar to make this appetizer vegetarian.

EP9 Szechuan Roasted Whole Chicken Jun 19, 2019

Gordon teaches you how to truss and roast a whole chicken encrusted with homemade szechuan pepper mix. Then, carve the chicken into portions you’ll reserve for the salad in Chapter 10 and the ramen broth with udon in Chapter 11.

EP10 Hoisin Chicken and Pickled Daikon Jun 19, 2019

Utilizing chicken thighs from Chapter 9: Szechuan Roasted Whole Chicken, Gordon teaches you how to make his crispy hoisin chicken, quick pickles, and his unique plating for this salad meant for sharing.

EP11 Szechuan Chicken Breast and Udon Noodles Jun 19, 2019

Learn how to make a quick, flavorful, aromatic broth that tastes like it’s been simmering for days, then pair it with udon noodles and the Szechuan-crusted chicken breast—reserved from Chapter 9—for Gordon’s play on chicken noodle soup.

EP12 Sesame Crusted Tuna With Cucumber Salad Jun 19, 2019

Gordon says to "treat tuna like you would an amazing wagyu steak." Learn how to cook such a delicate meat, quick-pickled vegetables, and make cucumber "noodles" finished with a bright, yuzu dressing.

EP13 Fried Branzino With Thai Chili Lettuce Cups Jun 19, 2019

Gordon demystifies cooking with whole fish. Learn how to trim, marinate, and shallow fry a whole branzino with a stunning presentation that encourages guests to be interactive and build their own lettuce cups.

EP14 Raspberry Soufflé Jun 19, 2019

Gordon teaches you the techniques he calls "the science of soufflé." Learn how to bake airy soufflés with crisp edges and perfect height for a sweet end to a special meal.

EP15 Closing Jun 19, 2019

As Gordon says, "cooking isn’t a sprint, it’s a marathon." He encourages you to stick with it and try your own spin on each dish as you gain confidence and creativity in the kitchen.
5.5| 0h30m| en
Synopsis

This is Gordon Ramsay like you’ve never experienced. The three-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes.

Director

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Masterclass

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