".. Make it a little more fragrant" *shoves a fucking leaf up his nostril"

@devangpatel2568

3 жыл бұрын

L

@devangpatel2568

3 жыл бұрын

Ll

@devangpatel2568

3 жыл бұрын

Mm?

@devangpatel2568

3 жыл бұрын

L l

@timeslice

3 жыл бұрын

@@devangpatel2568 speech 100

the black pan @0:02 magically became a stainless steel one after 7 seconds on the stove. ABSOLUTELY amazing!

@indiebitably7684

8 жыл бұрын

+Xianghui Chen and the sausage turned into a piece of salmon lmao

@SandraudigaVali

8 жыл бұрын

LOL

@BlaBla-ii1ds

6 жыл бұрын

is it bad that i read "absolutely" as to how gordon says it?

@tacocatt6808

4 жыл бұрын

Khristian Esteva that was the fucking point you absolute smooth brained numpty

@P-SC

3 жыл бұрын

you have a lot of time in your hands

Miso hungry now

@noahbrady562

7 жыл бұрын

ok Jar Jar

@dannywical7788

7 жыл бұрын

When heesa gives you the deesa

@noahbrady562

7 жыл бұрын

ooh, muoy muoy I love yoo XD

@supermalevitality6651

6 жыл бұрын

Very good

@erronblack308

6 жыл бұрын

Luxus Gaming didn’t expect damn Jar Jar Binks on a Gordon Ramsay video.

I made this. Really good! I replaced fish stock with vegetable stock as I am really sensitive to fishiness. Added spring onions and lime juice! Really fantastic! I would say... Bring the stock to a boil first, then reduce heat and add the miso paste. Dump in the chilli and ginger. As i could not find kaffir lime leaves at such short notice, i replaced it with lime juice. THEN poach the salmon for 8-10mins (or 6-7minutes if you like the center slightly undercooked). Remove the fish, add the vegetables of your choice in the broth, and cook for 5minutes. While waiting, flake the salmon and throw it back into the broth. Serve. The family loved it!

4 жыл бұрын

Name checks out.

I love how he's so passionate about what he cooks. He puts so much care and effort into a dish and I think that's what makes everything look so delicious. Just that ease and grace he has when dealing with food...a blind man could see that he knows what he's doing.

Cooked this yesterday - absolutely incredible. And very easy! Couldn't get enoki mushrooms or fish stock, so used thin-sliced oyster mushrooms and homemade chicken stock instead. Also used dried kaffir lime leaves, followed all other ingredients and instructions to the letter. The broth is sublime.

@MrShazaamable

Жыл бұрын

Sounds amazing Debbie

First, we're going to prepare Olive Oil, it's simple,robust and I use 50 bottles of it a month, first add some olive oil in the pan then add a knob of butter, then fry the olive oil and add a dash of olive oil. Let the olive oil rest, then lightly drizzle some olive oil, amazing, simple and cost fuck all! That is how you make Olive Oil

@ledichang9708

6 жыл бұрын

The butter is RAWWWWWW

@hawilost

5 жыл бұрын

You forgot to let it "simmer" it will bring out the flavors of the olive oil

@Kakifruit194

4 жыл бұрын

but then again...there is no real recipe here.

@jerzengel

4 жыл бұрын

HAHAHAHAHAHAAHAHA i dieded at this comment thanks for making me laugh

@EminoMeneko

3 жыл бұрын

🤣

I just made it tonight's dinner. All I had was miso paste, wild salmon, corn 🌽, enoki mushroom, ginger , and dried basil. I followed all the steps and everyone in the house loved it. My youngest finished it and fell sleep right away. I'm not sure if it was filling or just tired running around all day. I'm grateful and appreciate for your love and dedication to cook and spread your talent around the world!

Thank you, Chef Ramsay! I really enjoy learning from your cookbook and the fact that so many of those same recipes are available to watch you do in a video step-by-step is such a big deal. I'm a visual learner and having so many tools to guide me through these recipes is extremely effective. Much love from Oregon!

I tried this recipe and the taste is amazing, very different from anything else I've ever tried. I swapped the salmon with sea bass and it works perfectly. Only problem I had was the MISO, I also read that miso should not be cooked, but I did it as in the recipe but I tried really hard not to let the soup start boiling. Everything was fine while I was poaching the fish. After I took the fish out the flavor was brilliant, but after that everything started to go bad. After putting in broccoli and other ingredients the miso broke and started to separate, it also became kind of acidy like I put vinaigrette in. In the end it didn't taste like it tasted in the middle of preparation. Next time I'll just put some salt on the fish and poach in fish stock, then cook the broccoli and put the miso in at the end. I hope this helps other people trying to cook this.

@carlossaroufim

5 жыл бұрын

It did help thank you.

@dreamhunter2231

4 жыл бұрын

Thanks! I was asking myself whether I should put the miso paste in first. Glad, I found your comment :)

as a japanese person I know how salmon and miso goes so well together!! fantastic recipe

thought he said something about christmas, turned on cc and it said "national christmas" found out he said "nice sort of crispness"

@harkanwalsinghmann2483

8 жыл бұрын

me 2

god dam, no homo but i could listen to gordon talk about food all day.

@zhiqizhu8310

8 жыл бұрын

Me too!

@seb2750

8 жыл бұрын

you get moist yet?

@TrollzonedHD

7 жыл бұрын

moister than an oyster my dude

@tobyjohnson9324

6 жыл бұрын

Yo, same

@JulieWallis1963

6 жыл бұрын

sum guy he does have a soothing voice, quiet, sexy, smouldering. You don’t have to only be a woman to appreciate that.

I'd like to borrow your kitchen permanently

@logansim1316

6 жыл бұрын

No

@tekashiii

6 жыл бұрын

HellthyJunkFood bet this is jp

@TopStrikerMaverick

6 жыл бұрын

Stop trying to be clever. That would just be stealing it.

@MiguelitoGrajimez

6 жыл бұрын

HellthyJunkFood lol You STEEWWW-PIDDD!!!

@HitoshiMG

6 жыл бұрын

MiguelitoGrajimez no u

I'm Asian, and THREE WHOLE TABLESPOONS of miso is literally SALT CITY

@wm4818

3 жыл бұрын

depends on what kind of miso it is but yes

@3badthebad

3 жыл бұрын

That will make the salmon saltier than the Red Sea 🤮

@abcdefghijklmn8935

3 жыл бұрын

That’s a TOUCH of miso according to Gordon

@CatLover-23

8 ай бұрын

True... I have the Less Salty Asain Miso Soup Base so now I can finally use it for Salmon... But indeed true.

My body was totally relaxed after watching this video

Watching Ramsay cooking is like watching Bob Ross painting

@leenaright3949

7 жыл бұрын

amaury joel yes !

@Cooklover-pw4el

5 жыл бұрын

Nah. I enjoy Ramsay. I don’t enjoy Ross.

"just so that they're nice, sort of Christmas" Ha ha, what?

@AlienRockPictures

10 жыл бұрын

I think he said Crispness haha

@PikachuTatoo

10 жыл бұрын

Alien Rock Films Ah that would make sense!

@AlienRockPictures

10 жыл бұрын

I thought he said Christmas too at first HAHA

Great recipe! Be careful with the Miso paste (or have additional Fish Stock to adjust) because it can get very salty. I have exchanged Enoki mushrooms (which have little taste) with Shitake. They have an earthy flavour which complements the Miso greatly.

Great video as always. Do you think some seaweed would ruin the taste?

@gordonramsay

10 жыл бұрын

mikjh No. Perhaps slightly less miso paste so the dish is not overly salty.

@trevjoseph3646

8 жыл бұрын

Spot on, Gordon.

@wilkinsonyachtbrokerUK

8 жыл бұрын

Fucking delicious.

@suhairawsaj3638

7 жыл бұрын

Gordon Ramsay as you are my favourite chef (other than my mother ) I would like to ask, if you put fava beans in dolma, will it change the flavour of the meal? PLEASE REPLY.

@suhairawsaj3638

7 жыл бұрын

Gordon Ramsay PS that poached salmon looks sooooooooo delicious :D !!!!!!!!!

I love it how he can just make anything look really nice, the presentation of the food is so good!

good video but he made one big mistrake : every japanese person should know, Never ever bring the miso "soup" to a boil when you mixed it with the water. it makes the miso taste bitter and salty...

@Roborambo

10 жыл бұрын

It's clearly not a mistake if the world's most decorated chef does it and serves it in his restaurants

@wolffrost

10 жыл бұрын

its because its not totally japanese the récipe.. its half korean, half japanese

@syn010110

10 жыл бұрын

Ramsay isn't immune to mistakes, but I don't think he's using normal miso. I think he's using miso-flavored sesame paste.

@lingjien

10 жыл бұрын

Cameron Stevenson He's a human too , just so you know

@mukkaar

10 жыл бұрын

It's not a mistake, its improvisation. There is always original ways to cook something. But that does not mean its only way. Sill looks awesome and gonna try it this weekend.

I can literally sit here watching Ramsey all day long! Complete legend, love how passionate he is for what he is doing, its never wavered. If he's tearing in to some sub standard chef, or home cooking, its all quality entertainment. He's definitely given me more of an interest in cooking too.

@erronblack308

6 жыл бұрын

npdoughty88 Ramsay

In the Philippines, we use mustard greens with our miso dish, and instead of salmon, it's various seawater fishes native to our country. You should try it Gordon!

and then finally and then finally and then finally and then finally

Hi! I love to watch your videos and sometimes I try to cook some of your recipes but i can't keep track of the ingredients, it would be perfect if there was an ingredients list...

No salt pepper and olive oil!!!!!!! its not Gordon Ramsay..

@MrLevrevod

6 жыл бұрын

salt pepper and olive oil - its Jamie ))

@mikelpower547

5 жыл бұрын

Miso is salty plus the fish broth is already seasoned

@aaedrik8365

5 жыл бұрын

Mikel Power wooooshh

@dillyvillestory7108

5 жыл бұрын

🤣🤣🤣🤣🤣🤣🤣🤣🤣

@marianfrac1569

5 жыл бұрын

Its an asian dish🤷🏻‍♀️

I made this at home, and it came out super great and was delicious. I would also recommend adding a bay leaf to the stock

Hey, they actually listened and made it so you can see what hes doing. Usually its so zoomed in all you can see is the pan, its nice that they actually had it normal for once

I eat salmon a lot. It's good for stroke prevention and strokes run in my family. I used to make salmon like this: salt, pepper, thyme, and sugar, throw it into the broiler. If I'm not watching it, it can dry out easily. Now I make salmon this way poached with the miso paste and it's divine. I add sliced potatoes so it has more substance for my husband, but I eat this a lot. Haven't tried it with the mushrooms yet but the basics are there for versatility.

thanks to your videos i am able to cook food without exact measurements for ingredients so thanks !

im really looking forward to making this. I have read the recipe from his book and it seemed complicated, but after watching the video I see how simple it is. I hope I can find the kaffir lime leaves in my local market

He didnt "lay away." Gordon's cooking videos: "Let the knife do the work" "The secret here is..." "And just...." "And then finally"

Miso sea bass Miso marinade: Miso 100ml sake 100ml mirin 1 tbl spn light soy 1 tbl spn dark soy 5 drops of sesame oil 2 tbl spn of ginger extract (grate ginger and squeeze out the juice) Score fish skin. Marinade fish in liquid (make sure some of the marinade enters the scores) 2+ hours. Remove fish from liquid (keep marinade) and pat down the skin side dry with kitchen towel. Add some salt to the skin and fry skin side down until crispy. Turn the fish and finish off for a couple of minutes. Remove the fish and add the marinade back into the pan, bring to the boil and reduce for a minute or so. Add marinade as a sauce to the fish. Serve with shiitake mushrooms and rice. Shiitake mushrooms - fry lightly with thinly sliced ginger matchsticks and garlic slices. Add soy just before finish.

I often follow this recipe, its excellent

"Skin side down, now slide that in" I will remember that thanks Gordan

He just made a salmon missoshiro but in a way more complicated way. Just cut and add the salmon in the beginning and add all ingredients at once. Everything cooks in 5 minutes or less. We always cook it here in Asia.

Love this fusion between what feels like Japanese and Thai/Vietnamese. Very interesting and very tasty!

Eating regular old salmon while watching Gordon make it makes it taste better

This looks like a typical Japanese dish: delicate and beautiful presentation, simple and elegant taste.

always comforting to know that the first ingredient he uses, ive never heard of

@SilhouetteJudas

9 жыл бұрын

Rachel Flory Miso is basically fermented soybeans.

i can watch this man cooking forEVER i guess.. love you Gordon.. respect you for being yourself all the time.. great personality

That looks amazing. Reminds me of our dish here in the Philippines, "Sinigang Miso" but I'm sure both dishes will their distinct flavors because different process and ingredients.

Bringing the miso to a boil kills all the enzymes. This is a good recipe but adding the miso into the broth at the end once it's cooled down is the traditional way of making it

@alexandergreenlee3509

8 жыл бұрын

True but I think he adds the miso first to infuse the miso flavor into the salmon while "poaching" if you add it last you won't get the same results. :)

@nono-bv5fm

7 жыл бұрын

It's not a mistake if one of the best chef's in the world is doing it. No, seriously. Fuck off like you know jack shit about cooking because you're Japanese. If you look at his Spicy Mexican soup with tortillas and salsa video, Mexicans are flaming him because he did a twist to it, and they're SUPER angry about him using "MEXICAN"in his title. Jesus, it's like you stupid fucks are suddenly 12 star Michelin chefs when it comes to traditional-inspired dishes. Piss off. He has literally tasted every form of food in nearly every god damn country you can imagine. Like you know jack shit because you feel it's your job to "correct" an imaginary mistake because you're a Japanese. He has created nearly ever dish you could ever imagine, and probably, no, IS 500% better then whatever your parents make at home. I'd like to see you turn down this dish if it was served to you. I DARE you to say "My parents make it better". It's called an improvisation, or a "twist" to a dish. Just because it's in the title doesn't mean you are entitled to correct him on what it actually is when he does something different. Do you HONESTLY think this ONE dish he made he suddenly had a mistake? He has been cooking LONGER THEN YOU WERE EVER. FUCKING. BORN.

@sandman5522

7 жыл бұрын

Jesus, dude. Don't get your panties all twisted up. She was just stating a fact.

@absentzz347

7 жыл бұрын

no no You just copied the same comment from above.

@issaclee791

6 жыл бұрын

no no, she never said it was a mistake, you need to get your eyes checked.

I have made this once in the oven and it does taste incredible

Gordon Ramsy so artistic in every aspect he is doing wow it gives all time appetite to eat the food he prepared

This is equivalent to having him read you a fairytale before bed.

Warm broth fish soup dished,loved it.

It's a good dish for the experimenting home cook, but I think these tweaks bring this closer to true Japanese cuisine: - Fry the salmon on all sides with a drop of tamari before poaching in the ginger and chilli infused fish stock (not using the kaffir). - Half the pak choy and pouch in larger pieces. - Add noodles - Add the miso (mixed well into a small cup of boiled water) at this point, instead of at the start. - Top the soup with julienne raw carrot, finely sliced spring onion greens and sesame seeds. Big improvements with the golden salmon, more crunch on the pak choy and the sesame seed and spring onion topping.

I'm watching this video and snacking on cup ramen. 'MURICA!

Im gonna make this with some fresh ram\en.

0:06 "Amazing fermented soybean puree" -> "Fermented soybean puree" 0:10 "Three nice tablespoons" -> "Three tablespoons" 0:19 "You want this nice light broth, basically" -> "You want this light broth" 0:26 "And it works brilliantly with salmon" -> "And it works with salmon" 0:35 "Creamy flavour. It's incredible" -> "Creamy flavour" 0:53 "That's simmering... beautifully" -> "That's simmering" 1:15 "Nice!" -> "" 1:22 "Take a little ladle" -> "Take a ladle" 1:30 "And it keeps it nice and moist" -> "And it keeps it moist" 2:02 "Place the leaves together nicely" -> "Place the leaves together" 2:04 "Roll 'em up nice and tight" -> "Roll 'em up tight" 2:07 "Slice them down" -> "Slice them" ok, I'm sick of doing it already. how hard is it, gordon, not to exaggerate everything?

Hi Gordon, big fan, just my opinion, but one thing about bok choy is that if you slice it that thin, you loose the robustness of bok choy. The fullness of the texture really goes away when you do that. Even in miso -- The main purpose of bok choy is the heartiness of that veggie, My take on this would be to slice the bok choy in half length wise or quarter the entire bulb and then cook it down further in the broth. Then place it around the soup instead of mixing it in. Keeps that flavor soaked into the veggie instead of withering it in away in broth when sliced thin. just an opinion.

I never get tired of seeing your magic in the kitchen, thanks ramsey

Sorted. I was looking for a nice salmon recipe for tonight’s dinner, I think I might have a new favourite! im off to the store now to buy a few extra ingredients and making this tonight.

Its different from traditional Japanese or Chinese Miso cause of the peppers, but regardless looks fucking bombbbbbbbbbbbbbbbb

Very interesting take. Clearly differ from standard usage of miso (heck you can call it breaking the rule in fact) and the dish do look nice. I gotta try this sometime soon. Kinda look like appetizer-ized salmon miso soup.

*tastes the fish-stock with salmon in it* "Now it tastes really fishy!" Yeah, I'm not a world-class chef, but I'm confident I could have made that call, too...

"Misu poached salmon soup" Well done, Gurdun.

'Just so you've got that nice sort of... Christmas'

Thank you for sharing:). I love salmon but have never cooked it myself. You really inspire me!

What is that a meal for ants?

wow. an experience for the senses. I could almost taste that amazing salmon and all the fragrances filling up the kitchen. great food is pure indulgence.

it cannot be denied , I sincerely admire the concept and skill of his cuisine . but the negative aspect , which I literally hate and cannot stand the arrogance and attitude of his mental characteristic. actually every time watch his video , I make sure the sound is off , specially with his kids , a big show off unnecessary. it does really get on my skin , big time , as I said only when the sound on . you know I mean. in time I have seen top chefs in France, or even Italy , Germany , Swede.and Us , they wipe the floor with him. my last line , my hero is marco pierre white and raymon blanc in England . globally , French chefs .

I gave the mushroom a little fry in a pan to add some color to them, worked well for me.

I am Japanese and this recipe + cooking style are not traditional (as far as I know), but this looks amazing!! I will try tonight!

You know what would be awesome? If Mr. Ramsay opened a small booth or diner for a little while to give food to the homeless? But it wouldn't be any normal food, it'd be RAMSAY food, (which is 1000000% better). I dunno, just an idea of mine. I love your recipes and videos, chef! Keep up the superb work!

@alexcaldwell90

8 жыл бұрын

?

Gordon your going to have to stop this man. I have shorted out 3 keyboards drooling on them. for Christ sake!!!

@KamiNoKazoku

9 жыл бұрын

you're*

@YAOmighty

7 жыл бұрын

Michael Neely You're watching a chef cooking delicious meals; what did you expect?

Gave this a whirl after having bad luck with traditional japanese cooking - hats off Gordon that shit paused - whole family stopped and for once the food was the focus of conversation... Thanks a lot, its a brilliant recipe

Our supermarkets have all been looted Chef Gordon ... South Africa 🇿🇦 😂😂

"Keep the skin on so the salmon doesn't flake apart" *a few steps later* "Flake the salmon apart"

I can't get enough of the music in this video!

Possibly the only Gordon Ramsay cooking video without olive oil or salt phepah seasoning!

Does he memorise all of these recipes and the measurements, does he write them down, or does he just hope he's using the right amounts?

@lolcheapkill3000

10 жыл бұрын

In cooking you don't need to measure as much or at all in some cases unlike baking, in cooking its more about a sense of feeling. What at mean by that of course is just know you put the right amount in, also tasting constantly helps a lot you'll know what you need to add/ how much after tasting.

@Finalsabre

10 жыл бұрын

Oh okay. It's because I'm fairly new to cooking and struggling to understand how these people seem to know amounts so well ^^ Thanks for the reply.

@robcio150

10 жыл бұрын

Once you are one of the best cooks in the world I don't think you really need to write anything down, or hope it is right. You just know.

Nice video as always.Can we take tuna instead of salmon?

I enjoy it immensely that, unlike other chefs, you hardly wastes anything!! Enjoy your meal!! 🐟

I find it funny how he's all like, keep the skin on so it stays intact then he takes it out and takes the skin off then breaks it all apart. You might as well just have skipped all that first step. This is literally just miso soup with enoki mushrooms and salmon. But I guess him being a chef makes him want to plate it all nice even though you pretty much could have just threw everything in the miso broth.

@yonumpty

9 жыл бұрын

He breaks it into large chunks. Leaving it in would have caused it to break into smaller chunks and potentially cook faster thus ruining the texture as well. Especially when you have more to ingredients to add into the broth.

i love the sesame oil touch and the salmon looks amazing

He boils the MISO paste three (3) times in this demonstration, Ive cooked Asian foods for over 40 years, been taught by numerous chef’s, you never boil MISO, never.

I just made this with Soybean Paste (Korean). Be careful with it because it is very strong. You don't need too much for the flavor. I cut it with some cream and made a larger portion with rice because my wife has to have rice with just about everything.

never seen someone chop bok choy like that o.o

I am not a fan of fish but man did my mouth water.

Dear chef, can I do cold-start poach with this recipe? Thanks.

That's one Hell of a Delicious Dish. Make this for a Date Night and more points for you. Putting this on my Menu soon.

i think i'll try to cook this as a way to procrastinate studying for midterms :D

This is just incredible. What an expert

Hmmmm, I can smell it through my computerscreen!

I've been watching gordon since last year and god damn I still have no idea how the earthy flavour is supposed to taste like.

Are there any dishes you prefer to keep the skin on and eat it along with the salmon? I usually bake my salmon with the skin on and eat it along with the fish.

the jazz in the background.

itz quite cute/funny the way tat gordon pronounce bok choy while the words are in.contonese

that'll be $500

My mom is Japanese and she makes a miso marinade and marinates it overnight, then cooks it in a pan with foil on top.

i was mouth-watering when i was wacthing this.

I would've laughed so hard if he had just drenched it with olive oil in the end

@aaronstratton8814

4 жыл бұрын

Im ramsays voice...."then carefully finish it off with half a bottle of olive oil" **oil starts to spill over the edge of the bowl** while 12 year old jacks in the background saying "ooohh wow....wow ....nice ohh wooww"

Just flashing back to masterchef usa when gordon went “miso- fucking confused”

2:29 - "Fish slices are flexible for that reason" So god designed fish to be flexible so you can get your spatula under them? I missed that episode of David Attenborough

How long did you exactly poach the salmon so it didn't overcooked?

add on seaweed n soft tofu.dat will be great.n use salmon head.fried use spicy flour 1st.n add in the soup.soup will be thicker.+scallion.nyum.

Boiling miso or adding it to boiling water kills the probiotics. It’s a known basic in Japanese cooking. Sorta waste of miso and good food if it’s high quality. Other than that, enjoyed this video.