Does anyone take Gordon Ramsay seriously as a chef or is he just an entertainer?

>Ramsay's restaurants have been awarded 16 Michelin stars in total and currently hold a total of 7.[2][3][4] His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held three Michelin stars since 2001

>Ramsay's reputation is built upon his goal of culinary perfection, which is associated with winning three Michelin stars

contrarians autists and baiters may shitposts but Ramsay is probably top 10 best chefs in the world

Make some cuts around the edges of the patty. Four geometrical cuts

iknow this is bait but just look at how the meat sticks out past the bun on the top but on the bottom his meat is nice and inside the bun. that's the difference, and it's a very big difference.

Basting also helps.

ill give him credit where its due, he makes a pretty good lookin burger, for a bong.

>marco pierre white

Especially when it's Knorr products
youtube.com/watch?v=blrNxVyNgPs

He's even more of a pretentious clown than Ramsay

ehhhh the whole best chef thing is a meme. high end cooking is way different from soul cooking, and I'd rather eat at one of guy fieris places than ramsays, but ramsay certainly knows how to cook.

this.
BASED

I hate messy burgers and in general ones that require a knife and fork to eat them. It's absolutely asinine to focus on loading it up with shit instead of making quality patties with quality bread.

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>cook hamburger
>oozes juice for the next 45 minutes, turning every bun into meatjuice sponges, covering hands in slime, and leaving lakes of bloody juice wherever I set it down
I cook a lot of things well, but hamburgers somehow escape me.

I hate tall burgers and don't like that Gordon made them that way, but you can tell Gordon's are small enough to take a bite out of. The perspective and zoom is making them look big.

they're super easy to make, the key is just flattening them as much as you can before they get grilled, and also cook the burger like you would a steak, you ONLY flip it once. when you see the juices oozing out of the top and the nice brown colour around the bottom rim, thats when you flip them and then put the grilled onions and a slice of cheese over top.

Shut up nugget fucker

You retards serious? He's a very well trained chef with a lot of credibility from before he became famous (assload of michelin stars). Just because he's become a meme for money doesn't take away from his past achievements. He maybe isn't pushing the boat out but opening restaurants and getting the right people is a skill in its own right.

Thinner patties.

If it's really that bad then something is wrong with the meat you're using (water content). What fat % are you using?

any idiot can cook

Do you have a point or did you accidentally vomit on your keyboard again?

Just means he sucked a Frenchman's cock.

Who gives a shit what a tire company thinks about food?

Make an indentation in the middle with your thumb or use a spoon.

The highest rated chefs generally make pretentious disgusting dishes to sell to rich people and tourists just to feel cultured. I dont know if Gordon is one of these people, Im just saying that being a "top rated chef" is basically a meaningless status thing.

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Reminder burgers with eggs are gross

Ever eat at a restaurant with a Michelin star? It's ridiculously tasty and there is def skill involved.

You have never worked in a kitchen faggot.

Go and try it and comeback back later and describe how easy it is.

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There's been posts already explaining the difference in the burgers, so I'll just chip in with something else regarding the entertainment bit.
He's very flexible and can instantly switch between a calm professional and raging character.
If you look up statements from people who have been on the shows he's pretty much a completely different person depending on whether the camera is on or not.
People he chewed out on Kitchen Nightmares got destroyed on camera, but later received a calm and reasonable lecture with jokes and friendly banter when they weren't filmed according to testimonies.

He's a professional chef to the bone with enough awards and accolades that he'll never be forgotten in a professional sense, but he is also a damn good entertainer because he's passionate about cooking and restaurant standards and he loves doing both.

TL;DR:

I heard his restaurants use pre-prepared stuff from a central facility. He might have been a good chef at some point, i think he's just a restaurant business man now mainly

Sure thing, Emily.
youtube.com/watch?v=ERUugjLmwuY

>entertainer
he's just a hypocrite and a faggot manlet doing what a 12yo would think is cool.

You're right, it's chemical science.

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You claim a pile of shit is tasty and wolf it down just because it's served there.

Michelin starred restaurants is Supreme clothing brand of the cooking world.

Sure, the quality is good, but do you really need to be eating a 14 course tasting menu with cucumber effused sea foam or autumnal freshly picked woodland moss for $500 per person?

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Here's the difference between a regular restaurant and a Michelin restaurant.

If you walked into a regular restaurant and ordered a piece of toast with pickles on it, you'd get that.
If you walked into a Michelin restaurant and did the same, you'd be given the best goddamn pickle toast you've ever had and every pickle toast since would just be a pile of disappointment in comparison.

Gastronomy is not a fancy name for "I can cook", it's an actual science that people spend their lives on to master.

>oh look, another episode of random pleb doesn't "get" high art
in this case, high cuisine but whatever.

He's a drama queen that's all

He's an entertainer. He's also a British chef. Has you seen what the British consider cuisine? But he's LE SO FUNNY because he roasts people's food on plating alone on Twitter. Nevermind that some literal who Thai chef destroyed his shitty British pad Thai that probably tasted like fucking spaghetti. Guys a joke

Fucking retarded subhuman

Half-Life 2

Fuck you, kill yourself seriously.

>it's a "cook thinks they have the most stressful, highest pressure, highest stakes most difficult job in the world because they have to do things in a hot place to a deadline" episode
Every episode with a cook, it's always like this

This. I've eaten at a few Michelin restaurants. They're good no doubt but not any better than most nice restaurants. Most people just have this thing in their brain that signals more expensive must = better.

Now this isn't to say someone like ramsay isn't completely skilled in what they do. He is. But the average person can barely taste the difference between an amazing meal and a great meal. And a great meal cost 20 bucks and an amazing meal cost 100. Not worth it

call it art if you want, but you cant tell me most of this food isnt disgusting. Half of it is just raw ingredients thrown together, they literally made pesto from ants.

youtube.com/watch?v=KF3zBz4xRXQ
youtube.com/watch?v=JFunPVsuW9Y
youtube.com/watch?v=oYcT2oiQMeE

I have. Still not as tasty as my mom's or my GF's cooking.

Here's the difference between Michelin and regular restaurants. If I go a regular restaurant and order a gang of buffalo wings, I get them in a plastic rack packed to the brim with sauce, and as many fries as I can handle, and it's so delicious it puts me out for a day or two. At a Michelin restaurant I get one and a half dry rub chicken wings with 4 slices of celery and maybe the tiniest amount of sauce on the side of the plate probably designed to look like JayZs signature. The only food worth paying premium for is steak, and even Kobe beef is retarded cheap these days.

Bullshit, fish don't even have cheeks

And any idiot can run, but there are degrees of how well they do it.

they literally eat live shrimp in the second video, not cooked or anything, just live shrimp on ice. They paid hundreds of dollars per person for that fine dining experience.

>Rich upper echelon types will eat the not so distant relative of a crawfish live
It's like the story of lobster, people are so retarded

>adds a fuck ton of sugar
>"I think this is pretty good."
>that look on the thai chef's face
i kek'd so hard

atleast people cook the lobster and actually like the taste of it, you can tell that woman did not enjoy eating a wriggling sea bug.

This place serves food that peasants eat out of desperation.

Pan, hot.

>that complete lack of enthusiasm on every person's face every time they taste something
>but they have to pretend because it's $100 a mouthful

And there's the problem. Average people aren't the target audience for Michelin restaurants just like art galleries aren't made with Deviantart/Tumblr browsers in mind. (Though modern art exhibits are a grey area, granted)
If you go into a Michelin restaurant with the mindset of "I don't like the taste of X" or "I'm only here to sate my hunger" then you're already setting yourself up for disappointment, because that's not what the purpose of high-end restaurants are.

High-end restaurants are created by people who seek to improve and display their gastronomic knowledge and targeted to people who can appreciate it. Flavor, texture, plating, etc.
People who regularly chose high-end restaurants(gourmands, reviewers, other chefs and people with a broader palette) have trained taste buds that can pick up on details that your average person might miss, or even dismiss because the stuff they eat comes from chefs who on average only have between 3-10 years of experience and it reflects in the character of their food.
You may not like it, but that's what it is. So if that's not for you, hit up a regular restaurant and get what you want, but don't call bullshit on a food culture that you have no actual investment in.
Plebs.

Nah I gotcha. But it's totally similar, people do things as an act of status and not because it's actually enjoyable. similar to lobster, people thought lobster was beneath them so the poor people ate it, and then they found out lobster is fuckin delicious so now suddenly ACKCHUALLY LOBSTER IS FOR THE RICH. I've always been more for crab, but I'll only spend big on whiskey and beef, only 2 things I can taste a big difference out of.

Regularly? No, it's a treat. That's the point.

>batali
>meme everything in fucking olive oil like a slob
The stuff that came out about him was the least surprising ever.

B&R post

>Not knowing Michelin star history.
Poor peasant boy, stick to your gruel.

Bib Gourmand is where the real action is anyway

You are one of the people getting conned into thinking they’re getting something “worth it” by eating a small plate of grass or a single radish LOL

Fancy restaurants are no different than buying a piece of technology that has a slight improvement. Do you know how ridiculous you would sound going "Oh yes, I can definitely tell the difference between the 20$ HDMI cable and the 1,200$ HDMI cable. The response time with the gold pins is less than 1ms but I can truely appreciate it"

It's the same with wine. "Oh my, this 500$ glass of wine has a slight hint of vanilla and it bubbles on your tongue slightly when it first contacts" Yeah well fuck you I can just drink a Vanilla Coke from a wine glass and have the same experience (And yes I have tasted expensive wine/food/scotch).

Got the right idea.

I respect his palette, but he can't even make a hamburger.

>Wine
Fun fact Charles Shaw (formerly 2 buck Chuck, now 3 buck Chuck) has won a number of international blind taste tests stacked up against some of the ritziest most expensive wines you can find.

squish it

I do that with burgers that end up with a lot of sauce on them.

BURGAH

Chefs by definition of their work can't be taken seriously by more than the few thousands who get to eat their food. You can't fully consume a chef's work without literally consuming it.

If you meant one of guy fieris places as from his diners, drive ins, and dives show sure if you mean his actual restaurants then no, they are notorious tourist traps with mediocre food.

They can if they tell you the recipe so you can try it yourself. And Ken Hom is the best TV chef, FYI.

>britbong can't into burger

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No. I've worked as both a greeter and server at both hotels and restaurants(both regular and high-end ones) and one thing that is consistent is that regular customers most often ask if there is anything new on the menu at high-end ones while low-to-mid-end restaurants have regulars ask for the same thing more often than not.
There is a completely different mindset between regulars at high-end and low-to-mid-end restaurant regulars. The first are those who have a developed palette and want to experience what the chefs have created, while the latter are simply there to have something purely filling and/or what they already know tastes good to them.

GAY

He's too ugly for me to watch media with his face on it

Grill then wrap in foil for it to finish cooking to medium

grill it at high to "seal it" to not let it dry it too fast, then grill it at low until you feel it's properly cooked

How would Gordon react?

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best advice in this thread

"It's still doughy in the middle. Take it back."

>BBC

Have sex

That attitude changes pretty quick after the 9th hour of work with no break and food while moving and lifting constantly in a tight space that's near 40 degrees. Cooking isn't that stressful mentally, but the physical stress is one of the worst in any industry. You literally don't get any moments to stop moving and rest on busy days. Other hard jobs you atleast get to sit on your ass or stand to rest every so often.

Salt, pepper.

when did Kat Denning's tits get so big?

>he doesn't know
youtube.com/watch?v=rBJVk4q7RUE

>You're a waste of life, Raj
I don't think any other contestant has ever gotten a worse insult.

Michelin reviewers have an incredible bias for French cuisine. There is a reason why all of Gordon Ramsey's recipes involve taking food from other cultures and throwing in a French twist.

Calling him one of the best chefs in the world is idiotic. These celebrity and Michelin starred chefs pander exceptionally to high fine dining and no other style of food. The best cooks are grinding away in some local restaurant completely unaware to the world. I've been line cook for 4 years and the best cook I've ever met was a 70 year old Japanese man working the grill in a small restaurant chain.

There is absolutely no need for such big patties i don't care how many Michigan stars the guy has

american tv is so over the top, how do you put up with this?

The Michelin star system is created by the same company that makes the tires.
>Michelin Stars originated in a country best known for its passion for cuisine – France. Originally they were a feature of the Michelin guide books published in 1900 by Andre and Edourd Michelin - the founders of the Michelin tyre company. Having started the company in 1889 the brothers were looking for a method to compel the then limited number of drivers to make more journeys and by extension, buy more tyres. The guide listed a wealth of information for motorists which included where to find the best meals and accommodation whilst touring in their cars.

Michelin stars were created to shill tires and tourism.

my friend eats his burger upside down like ramsay
what a fucking retard they both are

like just pick it up normally and put it to your mouth you don't need this flips and no scope 360s to rotate it into your mouth

Idris Elba impregnated her.

You just know Ramsay has connections and influence within the restaurant industry anyway. He's probably on the michelin review board

This. Accreditation is a fucking joke, always.

Marco's reasoning for giving up his stars is based.
> “The people who gave me Michelin stars had less knowledge than me,” he told the Guardian. “You have to place a value on something that is given to you: that’s why it was so easy for me to walk away. They had no value for me.”

>Gastronomy is not a fancy name for "I can cook", it's an actual science

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Gordon's stars were specifically because he's a skilled restaurateur who hires competent staff on all fronts and high quality ingredients. He himself is a good but not amazing cook.

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You are definitely an intelligent and thoughtful person.

This is a bit of a stereotype.

I've been to quite a few Michelin-starred restaurants (all just one star). I've been to a few that cost somewhere in the range of $40 per person for a 3-course meal. I've even been to a Michelin-starred Chinese restaurant in New York that was about $20 for a large entree.

The quality is great and frequently the price is not really insane. I've been to a couple that were more expensive - somewhere around $75-$100 per person. That was a lot of money. But it was worth it.

Of course, I wouldn't do this kind of thing often. But spending $100 about once a year for a meal that I'll remember for a long time to come? Yeah. Definitely worth it.

As for the places charging $200 per person plus - yeah that's pretty excessive. But I guess if I had that much disposable income at some point in my life, I'd probably throw down the money for that too. Just not on a regular basis.

Based and Altonpilled

He's a good chef but a terrible and at times contradictory critic, as your webm shows.

>contradictory
at a restaurant you don't want to shove a football sized burger down your face in front of everyone. At a barbq that's the fun part.

RIGHT! AH, WELCOME HOME!
THE MOST AMAZING BURGAH: THE SECRET OF BURGAH
FIRST OFF, SEASON IT!
>seasons 3 patties
GRIW, PIPING HOT!
>seasons 3 patties a little more
GRIW, PIPING HOT!
>seasons 3 patties again, just to make sure
ONCE YOU PUT BURGAH...
>puts patties in grill
PUT THAT LID DOWN!
>seasons 1 bun for his 3 patties
SOGGY BUNS
>opens lid
>puts bun in grill
>closes lid
GRIWED ONIONS!
>seasons 2 onions for his 3 patties
>opens lid
ONIONS ON, LID BACK DOWN!
>leaves lid open
>drops oil bottle and a pan
>cut
>there are now 4 extra buns for his 3 patties
WOW
WAIT TILL THAT GOES
>closes lid
>there are now 5 buns in the table
PIPING HOT!
>opens lid
MMMM!
>there are now 6 patties in the grill and 4 onions
CARAMELIZE THAT BUTTER!
>butters 3 patties
A BURGAH TO DIE FOR
>butters the same 3 patties
NOW, LIGHTLY SEASON THAT GRIW
>seasons patties FROM A DISTANCE
>seasons grill
SEASON, SEASON, SEASON
>closes lid
THE BUN, 3 BUNS, 3 BASES
>opens lid
>closes lid
NICE, BEAUTIFUL, RICH CHEDDAR CHEESE
>opens lid
>puts cheese in 3 patties
ON, ON, ON
>closes lid
MAYONNAISE OOZING AT THE SIDE
>assembles 3 burgers
GIVE ME AN S
>S
GIVE ME AN A
>A
GIVE ME AN L
>L
GIVE ME A T
>T
SALT AND PEPPER ON THAT TOMAHTO
>seasons tomato
A TOUCH MORE MAYONNAISE
>opens lid
BEAUTIFUL, ON SHE GOES
>closes lid
ON, DOWN AND IN
ON, DOWN AND IN
ON, DOWN AND IN
>lets all extra ingredients burn to a crisp
>Stevie Wonder and Kanye come over
THAT IS A BURGAH TO DIE FOR

I eat how I fucking want wherever I go. Imagine being such a faggot that you can't even eat a burger without whining about "too much beef".
You're disgusting, Gordon should stay in the kitchen, and there's a reason you don't have a successful career in food criticism.

>It's not rocket science
that depends tho

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It doesn't change my opinion of him but isn't Alton brown a huge lefty?

>Also, note that he's halves the burgers and skewers them which makes an world of difference. Moron.

First off:
>an world
Moron.

Secondly: How about fucking making the patty nice and thin instead of an awful spherical clump of mince? Also it's undercooked. Minced meat must ALWAYS be well done no matter what.

You belong at a buffet fight for scraps amongst the elderly and Asians. I bet you would lean right under the sneeze guard like an animal.

>Halving a burger
I bet you eat pizza with a fork and knife, gayboi
>That pic
WHOA LOOK AT THIS GOURMET MICKEY D's! ART AND SCIENCE COMBINED!

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I laughed so hard when he released his perfect burger video, typical hypocrite brit so busy complaining he doesn't even realise when its self reflective

they love contradictions

based retard

And you're a shit tier gambler, too. You've got nothing going for you, even here.

You sound like a faggot who works at a buffet

If I did I wouldn't be mocking the Asians because I would be one.

Kek Point taken

Asians hate each other. Mocking them makes it all the more likely that you are one. You'll have to do better than that.

Neither

Make sure the meat is at room temperature before cooking. Obviously, if meat has just been taken out of the fridge, the core is going to be at a lower temperature and take longer to cook. Leave it out for an hour before cooking, to make sure it's at room temperature and cooks evenly.

Just for that I will be slow to replace that crab legs.

I'm hungry NOW godDAMMIT

I liked that fat fuck shy guy

He's a Southern Christian.

There's a random food stall in Singapore with a Michelin star. It's about food quality, not price.

>It's cooking. It's not rocket science.

Uh... it actually is more like rocket science than just "its cooking".

>burnt burgers
I hope not.
What a hack.

Hard as it is, it's not rocket science.

I love Gordon Ramsay. Love most of his shows. Loved that early documentary about him.

But some of his dishes arent kino. I've tried several. The thing with British chefs... even the best ones... is that sometimes their recipes are bland.

underrated

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>Kimber for a concealed carry
LMFAO HAHAHAHAHAHAHAHAHAHAHAHA

HOLY FUUUUUUUUCCCKKKKK

Ive had dinner at Hells Kitchen twice. Holy fuck, amazing food.

I seriously wonder how much they had to pay the 'amateur cook' girl to ham it up that much.
I'm pretty sure that nobody in the world who is that bad at cooking patties in a pan knows how to make the patties from scratch.

What you are describing is the effect of diminishing returns as well as post-purchase rationalization.

To the first point, it's the exact same effect you'll see with alcohol. The cheap stuff will be exactly what you pay for, but as you go up in price, quality difference becomes smaller and smaller until the actual difference between the one right above and right below it is negligible. There's a huge difference between a $10 bottle of booze and a $100 bottle. There's a decent to moderate difference between that $100 bottle and a $500. A smaller difference still between that $500 bottle and a $1000 bottle. Once you're up in the thousands price range, there will be virtually no difference in quality in what you're drinking and it'll only be as expensive as it is simply due to rarity or brand name (the stupidest reason). Food is no different and follows this same trend.

On the second point, it's common sense that unless something is so utterly abysmal that you can't do anything BUT give a shit review over what you got, everybody will rationalize the thing they got as better than it really was, because what can they do? The money is already gone and nobody want's to feel like they actually wasted it, much less acknowledge it to others.

That's really all there is to it.

>designed to look like JayZs signature.

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Did you get the scallops?

Are you leaving the burgers to set on a plate before you put them on the bun?

absolutely based

The only real skill involved in cooking is creativity and ingenuity in creating recipes/twists. But in terms of following recipes literally anyone can do that. Give me one of Gordon Ramsay's recipes and have me and him both cook it, his won't taste noticeably different than mine, maybe a little better but nothing significant.

There is not a high skill cap in cooking, the difference between an expert chef and an your average everyday chef is not that high, anyone can follow a recipe. There's a much bigger differece between an average everyday chef and a novice chef than an average everyday chef and an expert one.

how can one man handle this, jesus, id go mental.

sounds based desu

>restaurants are poorly managed and the workers are retarded
Your industry is decadent and I can only hope it drives everyone in it under

DICKFACE

Why did you type so many words just to say you don't cook?

>Where'd you learn how to cook, truck driving school!?

Whats terrifying is I know people who have about just as much wits about them working in synthetic chem labs as grad students. Its fucking amazing they havent severely burned/poisoned/blown themselves up at this point.

First visit;
Scallops, wellington
2nd visit;
Lobster risotto, lamb chops
Fucking amazing

I understand to an extent what you are saying, but ultimately disagree. I love food. I love food so much ive made it my hobby. I love finding new restaurants to eat at, low and high end, and I started to teach myself how to cook a couple years ago with the goal of being able to take high quality ingredients and turn them into something you would only find at a fabulous restaurant. I understand complex flavors and interesting ingredients, but if you are serving a bite size meal that tastes incredible you have already fucked up. A very significant part of the experience is walking away satisfied. I dont care how delicious it is, if I only get a few bites then I am going to leave pissed off and hungry. It is possible to make terrific food in a sensible quantity to sate the customer. if you cant understand that you have lost your way.

>friend insists we go eat at red robin
>the home of the blandest burgers ever made
>oh boy endless cold floppy steak frys
>how do you want your burger cooked hun?
>doesn't actually matter you are getting well done no matter what because were retarded
>get a blue cheese shroom burger
>it's not actually blue cheese
>it's like a blue cheese dressing and it's fucking smothered in it
>giant ass slices of rubbery mushrooms instead of properly sauteed small ones
>clap clap clap clap happy fucken birthday you fucken faggy jew, were here to bring you some ugly ass burger covered in some goo

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I heard he makes good BURGAHs

grill it to nicely seared on the ouside then bang it in the oven for a while to finish

Just microwaved some beeffaroni. Your move, burger boy.

>clap clap clap clap happy fucken birthday you fucken faggy jew, were here to bring you some ugly ass burger covered in some goo
kek I'm sorry for your loss user

What does a tyre manufacturer has to do with food?

That would literally be me. ADHD as hell, but I'm still overly cautious.

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BITE IT ALREADY YOU QUEER

i had a beef wellington at hell's kitchen in vegas and it was fucking raw

That's not a big surprise. He got his actual breakthrough through the telly, not with his food. He got some Michelin stars before that because his restaurants are tiptop but he rose above all the others with his TV series. That's why his old mentor Marco Pierre despises Ramsay.

Guess you're not a fan of tartare then.

Risk of infection is quite low for ground cuts, especially in North America/Western Europe. If you're really concerned, just freeze it for a couple of weeks and you're totally safe.

THIS MISSES THE POINT

ONLY THE BEST MEAT IS EATEN TARTARE, OBVIOUSLY FRESH NOT FROZEN

Yeah unfortunately retardation worked well in this situation. Others were btfo. Sorry losers.

It doesn't need fixing, that's perfect

INJECT IT WITH CHEEZ PRODUCT

GET ME MY CHEEZ WIZ, BOYYY?

Yes, I do agree.

In any event there's always some risk of e.coli from many kinds of foods, no matter what you do. If the concern is tapeworm, it's very unlikely if the meat is coming from a reputable source (and the risk is present whether the muscle is ground or not).

His US shows are all dumbed down in order to cater to the mutts and their lack of intelligence.

eat it, that's the correct way to cook a burger provided you ground the beef yourself

He lost them due to inconsistent quality. Shows what you know.

This. It's about the entire event of dining. If you're hungry go get a burger.

Completely incorrect. Michelin has nothing to do with price.

>Go to Red Robin
>They don't even have fried robin on the menu

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cut it in half and glue it back together when done

You've got to make the buns crusty by applying butter, grill on low heat.

Also biased for Japanese food.

AAAAAAAAAAAHHHHHHHHHHHHHHHHHHHH

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>That fucking pink center of a damn hamburger
Literally the worst chef. Cuts of beef, yes, never well done. Hamburger? As in, ground beef reassembled into a patty? Always well done, of fucking course. Who the hell gave this guy a chefington degree?

>Go on Yea Forums and mention that being a cook is hard work
>"Lol no fucking retards think their job is hard lol fuck u I hope the entire industry crashes and burns and you all lose your jobs"

There's some forms of contrarian shitposting I just don't understand.

>Always well done, of fucking course

Says who? You? Last I checked no one consults you about how they like their burgers.

It's a health issue, you moron. You cook hamburger well done because it ground and not a cut. Bacteria grows inside meat that's been ground, so you have to cook it all the way through. Cuts don't work that way. Have you ever prepared a meal for yourself? At all? Or is it your mom and/or the basketball-Americans at McDonalds?

>It's a health issue, you moron.
It's not. Killing bacteria is about temperature, not how fucking brown the meat is you fucking retard. Ground beef is considered safe when brought to 160F, for steaks it's 145F. But you're fucking retarded. If you think that the only way to make sure bacteria is killed off and your beef is safe to eat is to fucking char it through completely, then I really don't think there's any help for you.

And if it's any consolation, yes I do prepare my own meals, I've worked a grill for years and managed a barbecue kitchen for nearly a decade. I know just a tiny bit about meat.

>and/or the basketball-Americans at McDonalds?
Also I don't understand what this means, please explain.

You are actually a moron, holy hell

You're right man, tell me about them quality Yuro-burgers, I guess? Perfectly charred on the outside and a healthy brown all the way through so you know it's safe. Just like your cities I guess?

Sous vide

From my outsider perspective I'd say he's pretty competent on both fronts. But at the same time I'd have to say that he's better at being a critic and a manager, which together with being a fairly competent cook and entertaining really sets him apart from most people.

>Ramsay is probably top 10 best chefs in the world
Ehh, there are probably plenty better than him, but I think it's fair to say that he's up there on the list of renowned chefs. The implication not being that he isn't good, but that there are probably a lot of people who are just better at cooking than he is who just never got a big enough following for people to really know how good they really are.

Pretty much this.

I would never say Ramsay is among the "best chefs in the world", because that's patently absurd. He's neither innovative, nor actually known for any dishes or styles that are specifically his. But I will absolutely say, and I don't think anyone could disagree, that he's an extremely dedicated businessman with a demand for perfection that allows him to earn and hold stars.

For whatever people think about the pretension, the bias, or the pseudo-science that Michelin stars represent, it's a pretty undeniable fact that both earning and specifically keeping even just one star is probably one of the most stressful and demanding things a chef can do. I'm not even making it up when I say that a large number of chefs and restaurateurs have committed suicide because the stress and demand not of the work holding their star(s), but being consumed by the idea that they might fuck up or let their standards slip and lose them consumed them completely.

It's a miserable business to begin with but the idea that if you're not completely perfect all day, every day, for the rest of your career, you could lose it all is kind of nuts.

Ramsay is lucky in that he is too demanding to really be consumed by the idea of failure like that. Also that he does very little actual cooking anymore and is mostly in TV.

Reminds me of that blind taste test where Smirnoff vodka tasted better than Grey Goose and other premium vodkas.

bravo gustov

You sound like a fag who has never worked manual labour.

It's funny because every cook I've ever known has been an ex-criminal or drug addict who are too dumb to function.

Even the cooks themselves admit it's an industry of fuckups.

mostly by not watching

Contrarianism stems from cynicism most of the time, which tends to be spewed by sad, lonely, angry, lost, people probably with some mental issues. Take that into account and it's easy to understand.

yeah and he cant cook a fucking burger to save his life

Having worked at a number of restaurants, I can tell cooks are all real life super heroes. And the Michelin-level chefs are like triple that.

Just cook me some steak & beans with some pork fat and I'll be a happy man. I don't understand all the pretentious meals.

What made him so good?

You're right, it's chemistry.

When you get into conceptual dishes, things get a little crazy, and regular people have a hard time understanding it or tolerating it. Just post that Alinea vid with the dessert that's placed out on the tablecloth, people can't handle it.

Its not that they cant handle it or its too complex for them...
its that they have inferiority feelings cause they cant afford it.

you have absolutely no idea what you're talking about.

jack taught me it's perfectly normal

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It might be that way, but personally even though I find stuff like Chef's Table interesting I'd never want to eat dishes with soil in them or something so far removed from regular food I'd be concerned for my health.

Many people seem very hung up on getting "value" for your money, and fail to understand the amount of work needed for many high end dishes to be made. Or that they don't think they'll be full after eating at a high cuisine restaurant, failing to understand you typically get a tasting menu with 10-15 dishes in it.

There's lots of misconceptions that are frustrating to read about.

>any idiot can cook
touche

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aside from some really hipster shit,I think almost every chef does especially the more "commercial" ones

HE'S AMAZING

Actually I haven't tried his cooking but I'm sure there's a lot of top chefs and cooks that blow him out of the water. You really think he has a camera following him around because he's the ultimate cooking prodigy? Chances are he's just pretty good.

if your meat isn't moving you're doing it wrong

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How likely is it that Raj was planted there to spice things up? He comes off as a "cringe" comedian.

can this just be a jack thread now? i need a dose of anger.

not an argument. flippant statements add nothing to the discussion. in what world would a rational person ever equate professional cooking to 'rocket science'?

both, wouldn't say he's the best cook ever but he's a good combination of businessman and chef pretty sure that there are tons of hidden chefs out there who are better than him in a cooking sense but good food alone doesn't always guarantee a Michelin star, you have to know your shit and work hard for it

Same

>t.disgusting lardass who crams anything in their mouths

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>webm
i literally almost vomited that's fucking disgusting

wtf

He's a world class chef. For his Kitchen Nightmares show, he obviously wanted to make all the food look as awful as possible, so he could be the hero and save the restaurant.

holy shit alton brown is based

>zero michelin stars in eastern europe, middle east, 99% of asia

into the trash it goes

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>99% of asia
East and Southeast Asia have a ton of starred places, though.

so he got some accolades from some tire company, big deal

exactly, thats like 1% of asia

michelin stars are made for retarded normie boomers who want to travel to safe boring normie countries and eat safe boring normie food

the funniest thing is croatia became a normie tourist meme shithole a few years ago and theres already 63 michelin starred restaraunts there while all the surrounding countries have 0

I'm looking for "finally, some good fucking milk" but I can't find it, I'm sorry

Neither. He a shitty chef and a shitty entertainer.

so is the only reason brits like Gordon because he talks shit to Americans in real life? because we all know they would never have the balls to try themselves

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Nice boomer meme. Seppos are fat pussies who cling to guns while Brits have an actual fighting culture.The average Brit would destroy the average fat fuck seppo in a fight.

Americans fucking love hostility. It's so fucking weird.

ITT: poorfags and fatasses

>youtu.be/2NQ6YHPTfdg
>gets btfo twice by james may

ramsey is a hack who just yells and plays that stupid waterphone sound effect

that cheese looks like cum, fucking rank

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That's what real cheddar looks like with it gets melted not your plastic shite amerilard.

OH SHIT NIGGER. WHAT THE FUCK ARE YOU DOING? THIS CAN'T BE REAL

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I'll never understand why someone would pay someone else to add the anxiety of hygene violations to the stuff you're putting into your mouth.

What do you work as user?

lower temp in the oven, then take em out and grill/pan sear them for a good brown on the outside. Look up recipes for this.

This is what I do with giant meatballs anyway.

Americans seem to think Ramsey just started off doing kitchen nightmares

He was known in England just as a chef a good 15 years before KH or any of that shit

Everyone needs to watch Boiling Point which shows Ramsey running HIS OWN restaurant in Chelsea

youtube.com/watch?v=p1X11aLACso

He is far FAR more harsh to his own staff than any of the shit he did later on

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>Bullying the guy with mental problems
:(

People make patties way too thick in restaurants. The thickness of the patty doesn't imply quality. I'd rather a well made patty of a sensible thickness over some inch and a half monstrosity you can't bite into. Also, most restaurant burgers are so obsessed with making them "not greasy" that they end up dry as fuck. Idiots falling for the meme and using too little fat is so annoying. Just make your own fucking mince from actual beef and beef fat by weight if you're so concerned about healthiness you morons.

100% correct. Right out of college I worked on a ship and was forced to cook for 8 people every day with zero experience. Slowly got better and now considered a very good cook by most. Took about a year to go from hamburger helper to good.

Most people can cook but are shit at it.

However, as said its largely experience and willingness to learn. Helps if you actually enjoy it, too. Its like most things where people who are over confident in their abilities tend to make worse things than those who don't go around telling people that they "make" a great casserole only for them to use obnoxiously large cuts of vegetables stirred about in a store bought gravy packet.

He's real, just incredibly incompetent.

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He's a very successful restrateur. 30% of the success of a fine dining restaraunt is the food. His reputation as a TV hothead has overshadowed that.

>Hey spic
Just imagine the backlash if he said that today

>these people claim they're fat because of genetics

This. Its literally protein, carbs and fat that has been pH balanced. Wew fucking lad, everyone acts like these celebrity chefs can conjure demons ffs

anyone who says they wouldn't eat this is a fucking liar, shit looks hella bomb.

he called some black chef a "black bastard" not too long ago and got away with it.

Top chefs are all just a bunch of cocaine fueled clowns.

fucking Germany

chemistry isnt the same as rocket science.

shut the fuck off loser

He's calling you a nigger

Being a good cook only requires you to be able to follow instructions without fucking up.

The great cooks are the ones who create those instructions.

Jesus christ I get it, he shouldn't be working there, but calm the fuck down. You're not making a remake of Full Metal Jacket here, it's still a human being.

That was a delicious meal, thank you. Here's your 300 US dollars plus 40% tip because America. Yours is truly a profession worth notice.

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>113051011
>Americlap
>high on fucking lsd which is talking for him
>basically reading gay rape doujins
>likes dick because he can "confirm they did cum"
>claps at ejaculating trap dicks

*MMMWUUAAAH POP* *MMMWUUAAAH POP*

>just give me some marvel, dc, whatever capeshit man, i don't need no fancy art house cinema
You.

think you're in the wrong thread champ

He's an asshole.

youtube.com/watch?v=BZwyLVUAS5Y

Michelin star restaurants are not even luxurious

wow i didnt know we were sharing a thread with the fucking michelin man himself

What is the point of this webm

damn that's juicy

They were RAW!

in the episode he was being a fag about the burger size, saying he couldn't give it a bite because it was too big then proceeded to make one just as big in a youtube video

it's not like he called him a "nigger bastard" though

Am I really gonna have to be the one to say it? Fine. This is based.

Damn, a bunch of fat dudes who cook gourmet burgers got really triggered at that one dude saying cooking doesn't take skill

Y'know Ramsay worked with Marco Pierre White!?

>Brits have an actual fighting culture.
You faggots won't even stand up for yourselves when the BBC comes to shake you down for money.

"They're wild ducks so as youre biting you may find bits of stray bullet"
$200 for lead poisoning ladies and gentlemen, LOL

Wow an actual thread about cooking, I didn't think you posers could do it.

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For an extra $100 you can get it with the environmentally friendly non lead bullets.

Oh my fucking god nevermind I thought I was on /ck/ the entire time I was reading this thread. How the fuck can you shitposting retards maintain a better thread about the science and art of cooking than /ck/?

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>tfw black britfag

been called it plenty of times, never felt racist as I am actually black. Seems only black americans cry over skin colour

Based fellow nigger. Living in another eurocountry, though. And a lot of blacks I know are starting to develop the same victimization complex as the burgerniggers, even though slavery of blacks has never fucking existed in the country we're in.

It's the perfect excuse to do nothing and demand everything. Also the internet is making people more and more stupid.

Fucking kek'd. Reminds me of a time my snob uncle and aunt were eating at our house for christmas. My brother and I decided to pull a prank on them, and use refill an old empty $800 bottle of wine with cheap $10 wine.

Then we'd serve them the fake $800 wine along with the exact same wine out of the original bottle. They both thought the wine in the original $10 bottle tasted like shit, but the $10 wine in the $800 bottle was the best thing since sliced bread. They sat doing all these stupid things with their tongue, and lecturing everyone on how one properly drinks wine.

After dinner we of course told them that they had been drinking $10 wine all along, in front of the whole extended family.

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You tainted the flavour by switching the bottles.

>chemistry is so easy it's just solids, liquids, gas, and some plasma ffs these snowflake libtards

>t. sales associate, delivery driver, farmboy, HVAC apprentice, waiter

The old $800 bottle had been thoroughly washed. And we only filled half of it. The other half remained in the original $10 bottle.

Wine snobs are retarded.

He's famous for being a restaurateur. In his prime he had a combined 16 Michelin stars. You can only be so good at cooking, and a chef is limited as an entertainer, but managing restaurants is where he surpassed everyone.

There is no gastronomy outside of France. Gastronomy as in deeply rooted cultural culinary art. This is by essence french. Any other 'chef' is merely copying the french way, sometimes adapting it a little with his country dishes, but it's always inferior.

>american burgers
crappy mince meat
>English burgers
chuck and brisket minced

its a travesty that someone from the uk needs to tell americans how to cook their national dish

its like when Ray Mears had to teach jungle natives to make fire

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How do I learn how to cook pls help

watch videos on youtube and try replicating them

how do you not know how to cook?

This. Fine dining is as big a meme as premium alcohol. If no one told you it was a ramsey burgah you'd find it better than McDonalds, a little worse than one you'd make, and you'd price it at 10 dollars max.

Foodies are fags.

My gf used to cook but we broke up and now I eat pizza everyday

Hollow out the middle, stick toothpicks inside so it doesn't collapse. When done just push the toothpicks out. Boom properly cooked burgers.

Get a thickish stainless steel pan, use more oil, and learn to find the heat setting where most things over cook too quickly and adjust down accordingly.

Chefs are just heat blast perfectionists and no cookbook can tell you how your setup will fair, i.e. maybe your pan is bent and not heating correctly because you bought a thin one.

If you had enough time you could probably make equivalent to restaurant food at home, but it's somewhat a time issue. The restaurant is serving a ton of people everyday, putting together whatever someone ordered, in such a way that it's identical since people want consistency while also doing it in a timely manner as no one wants to wait that long.

excuse me what the fuck

been at multiple michelin star resturants, its overrated as fuck. Special for the sake of being special, most places didnt even serve coca cola. Its a scam, like most "art"

>Its a scam, like most "art"

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>didn't even serve coca cola
hmm

>master chef teaches you how to make a "perfect burger"

>uh...you put the burger on the bun and lettuce, tomato and mayo and...that's it
>good burger! totally not the same burger you eat at mcdonald's or everywhere else

that's what salt causes to fresh meat

yes

Real talk, simple way to learn to cook (because some people ITT might not be trolling);

Get some vegetables (any kind will work), and some meat (any kind, doesn't matter) and some kind of sauce (whatever you like), and toss that shit in a pan over high heat.

Stir fry is so much of a basic staple of cooking that you can basically create hundreds of types of meals just by changing out the shit you put in a pan. Change the sauce, add noodles, throw in some chilis, put in it broth, use different vegetables, whatever. Cooking is about experimenting and figuring out what works together, and then just being confident enough to not fumble your shit around while doing it.

>If you meant one of guy fieris places as from his diners, drive ins, and dives
yea one of those places, not his actual restaurant.

>Gastronomy is not a fancy name for "I can cook", it's an actual science
this is true but its also not a science that is difficult to master. Any schmuck can read that cooking meat at this temperature has this effect and then replicate it, you're just following directions at the end of the day. The guy who figured out how to do it is a fucking genius of course. What im trying to say is, anyone could be taught how to make a 5 star meal in about 2 weeks of training or less, where as you would not be able to fix the transmission on a car with just 2 weeks of training (most of us wouldn't anyways, im sure some guys could)

>yea one of those places, not his actual restaurant.

For the record, I've been to a few of the places he's featured on the show because I live in NYC and a few of them are here. Most of them are overrated and not as good or interesting as he makes them seem.

I remember he did a feature on this Mexican place who's claim to fame was a big tortilla-making machine right in the front. The actual place was a literal closet (not unusual for NYC) that had one single table, and they fucking hated the fact that being on the show made them so busy. The staff were assholes and their food wasn't particularly different or better than any of the hundred thousand taco joints or trucks in the area.

thats how I started, started cooking at 15 because my mom would just cook oven food and it was making me sick

15 years later and I still never want oven chips or oven meals ever again

this guy is technically correct, high end dining is not actually about the food and just feeding yourself. McDonalds, even though its garbage, it tastes good and is cheap and will sate your hunger at a more affordable price.

>What im trying to say is, anyone could be taught how to make a 5 star meal in about 2 weeks of training or less
Sure, maybe. But that's not really what makes Michelin star so daunting. Of course you can teach one person to make one perfect meal if it's all they practiced for two weeks. But I absolutely promise you that person couldn't cook that meal while also preparing 12 other dishes in the middle of a dinner rush while handling all the special orders, remembering everything on the menu, and getting it all out in time and in concert with the rest of the people on the line, and then immediately be ready to do it again.

If you want a Michelin star, you can't just cook a great dish. You have to, as the owner of the restaurant, make sure that literally every time you serve that dish it is as perfect as the first time. That's the hard part of cooking.

thats just your aunt and uncle being retarded honestly, alcohol is one of the few things where any retard can taste the difference in quality.

mcdonalds does not taste good

they taste like those microwave burgers, one brand has even has the mac sauce people love so much

it tastes like sweet pickle relish mixed with mustard and sugar

no no of course not, I've worked in kitchens and theres no fucking way someone is gonna walk in and master the place in 2 weeks, ESPECIALLY not a high end place. Kitchen work is absolutely fucking difficult and high stress, the cooking part is the least of your worries, unless you're on steak duty in which case that shit needs to be "perfect".

I am in no way knocking the occupation of chef here

It's literally just a bunch of chefs and sponsored critics suckibg each other's cocks. Do you also take the academy awards seriously as well? Again, a group of alienated aristocrats congratulating each other on a job well done bases on no such notion like empiricism or reality

My mother was similar, she watches the Food network and shit, but all she knows how to cook are pot roasts, meatloafs, simple pastas and macaronis, etc. and my dad is amazing at making super basic hearty things like chicken soup and steaks, but he doesn't ever do anything else.

Cooking is about being able to experiment, and trying new things. Mix and match the techniques and say "Ok I know how to make a basic-ass stir fry, now what happens if I try and make it spicy?" and then try that. Before you know it, you're doing weird-shit that tastes amazing.

BTW my favorite dish for anyone who cares to try it are slow-cooked oxtail & beef marrow. Literally the most delicious shit you'll ever have.

>Find recipe (other word for instructions)
>Read recipe
>Follow recipe

There you go. You can now cook.

Mcdonalds is garbage
its garbage for you
but salt and sugar do not taste bad, and thats what Mcdonalds is

He eats other burgers in same shitty restaurant and they are as tall, that one is just misproportioned mess that falls apart, but since it version for USA he must do "funny" things and pretend to feel sick because "holy fuck it's underseasoned, you almost killed me, you retarded donkey", because muritards want to watch such shit.

>caring about how your food tastes
degenerate

You mean like stars and shit?

I'm fairly sure he means just cut into the patty to create more exposed surface area, and thus more browned surface.