Tagged: fox

18 Dec


Gordon Ramsay | Cookalong Live Recipes


This past week, Gordon Ramsay’s new Cookalong Live show aired (see our previous post on this here).

The premise: at-home cooks prepped a bit in advance and then cooked, real time, a 3-course meal along with Gordon Ramsay.

Shrimp with Chilies, Tomatoes and Photo of Angel Hair Pasta with Shrimp, Chili and Tomatoes by Rouxbe

For those of you who weren’t able to cookalong but want to try the recipes, we have re-created these recipes (inspired by the show) on our site and have highlighted the skills and techniques required to properly execute both the appetizer and main dishes.

Steak Diane Recipe | Gordon Ramsay Cookalong LivePhoto of Steak Diane with Sauteed Potatoes and Peas by Rouxbe

If you have recorded the program, you’ll notice that the quick, catch-you-up videos don’t exactly replicate the steps that were executed during the cookalong live show. Also, the recipes posted on the Fox website aren’t consistent with the steps shown on TV.

We felt that critical steps for a successful dish were rushed and not clearly covered in this airing, nor in the recipes on the site. We loved the line when Gordon said, “Look at that color. No color, no flavor. REALLY important.” We know this was fast-paced TV but come on, the steaks looked gray and almost no “color”. For someone who is just learning, these visual cues can be quite confusing.

Gordon Ramsay Cookalong Live Steaks

You can’t just throw the steaks into a pan and they’ll magically caramelize, like the steaks below. Before you even add the steaks, you need to know how to heat your pan properly to develop the best sear. There are many techniques behind cooking a steak and it’s just not as simple as it was made out to be.

Developing Proper Sucs

Attached you’ll find step-by-step recipes, along with many skills and techniques, for Angel Hair Pasta with Shrimp, Chili and Tomatoes and Steak Diane with Sauteed Potatoes and Peas.  Gordon’s recipes are really delicious – we just elaborated to help ensure everyone has success with these dishes (and no singed eyebrows).

Flambéing shouldn’t have been shown in this episode. Even though it was, we wish the safety issues would have been stressed a lot more, along with better instructions. One of the biggest dangers is to pour alcohol directly from the bottle. Yes, chef’s that are trained and who are comfortable in the kitchen can get away with this, but never should anyone do it over an open flame. The alcohol can catch fire and actually travel up into the bottle and explode. I wonder how Fox would have dealt with that one. Don’t be fooled either – the flame is huge (as you can see below) even with just 1/3 of a cup as the recipe calls for.

Here is Paul, who is a rookie in the kitchen (just ask his wife…I don’t think she has actually ever seen him in the kitchen). At first he is nice and calm…

Flambeing at Rouxbe

At this point, you can see the shock in his face, even though he knew what was about to happen. He didn’t realize how high the flames would actually get. Good thing he doesn’t use much hairspray! :-)

Flambeing at Rouxbe

And for the millions of people out there that do not have gas stoves, here is a Drill-down for How to Flambé with an Electric Burner.

While the show may have been entertaining for some, Rouxbe is as serious about teaching people proper cooking techniques as Gordon is on his other shows (such as the British versions of Cookalong Live and Kitchen Nightmares). We highly respect Gordon Ramsay, but why does it seem when his shows come to America they aren’t as serious and have a big case of the Hollywood syndrome? Hell’s Kitchen is a prime example.

16 Dec


Gordon Ramsay: Cookalong Live – How Many People Burnt their Eyebrows Off Last Night?


How many people burnt their eyebrows off last night? I’m referring to the Flambé lesson taught last night on Fox from Gordon Ramsay in his new television cooking show called Cookalong Live.

Gordon Ramsay’s: Cookalong Live – is a cooking show where Chef Ramsay “teaches” home cooks across the country how to follow along and prepare a three-course meal in 60 minutes. Kind of like Rachel Ray meets the Amazing Race with a dash of fireman? You had to see it.


In Gordon’s own words in an intro video;

“it doesn’t matter if you’ve never cooked before, because I’m going to be with you every step of the way.”

I have a LOT to say about this statement and this show but I’m going to hold back to hear from our cooking school students to see what they thought first. Tomorrow we will post links to skill & technique videos related to this menu because we certainly didn’t see much teaching happening on this show. Is cooking really that easy?

Cooking is very much about temperature and technique. Like driving, you need to have driving skills. Similarly, the cooks and chefs from your favorite restaurants have cooking skills and have mastered basic cooking techniques to ensure that you get that perfect meal delivered to your table. Try throwing a ten year old behind the wheel with no driving skills and let’s see if Gordon can talk him through to ANY destination. No offense Gordon. You are unquestionably an amazing chef. But let’s teach America – and you know what I mean.

In the first course from this show, there were a number of very critical steps that if not executed well, would lead most home cooks completely off the success path. As an example, what if your pan was too hot and you over-browned the garlic? I can tell you right now, you’d have a very bitter end result. Don’t believe me? Try the first exercise from this lesson on sweating. Learning simple cooking skills and techniques, like how to properly sweat ingredients, can and will completely turn your cooking around, yet few even know how important this is.

In the second course – great dish – but how do you know if the pan is the right temperature? How much oil do you add to the pan? How do you know when to turn the steak? What’s searing? What’s a crust? How do you get a nice crust? How do you test the steak for doneness? How… how… how… and most important why are all these things important and how does each step (technique) impact the next step?

I really hope that everyone in our ‘Rouxbe’ world understands that all these little things are important to driving success in the kitchen. It’s these simple things that separate good cooks and chefs from home cooks that think that following a recipe without skill & technique is the path to better cooking. Amazes me.

You might be interested to know that professional cooking schools do not – for the most part – teach recipes. They teach cooking skills & techniques.

For more reading see:

Recipes – The GPS of Cooking
The Biggest Misconception in Cooking: Millions in the Dark!

UPDATE: Here is the link to the follow up post, along with supporting recipes, for the Gordon Ramsays’ Cookalong Live Show.