Hi, my name's Gordon Ramsay.

Welcome to Chef Support.

Today, we'll be doing Twitter.

Alright.

First question.

Hannah, Question, to those of you

who are good in the kitchen,

how do I mince garlic without a press?

I'm gonna show you.

Take the clove of garlic,

this part of the knife, on there,

and literally, hand on there,

and that is super minced.

A touch of salt, in there,

and just chop it.

And within seconds,

you've got this paste,

because look, the salt keeps it together,

and it stops it from oozing out on to the board.

In 10 seconds, you've got this beautiful minced garlic

on the back of the knife.

Good question.

Now, Can cheese go bad?

I'm eating this cheese and it tastes funny,

but I'm a bit hungry.

Come on, Adam.

Seriously?

The worst thing you can do with cheese,

is take it out of the fridge,

let it get up to room temperature.

Leave it out for 24 hours and then refrigerate it.

That's the worst thing you can do.

Once you've taken it out,

and it's gotten really runny,

you have to eat it or discard it.

This is from Giles,

How do I know when my blue cheese has gone off?

(chuckling)

So, blue cheese is impossible to go off.

It's very rare that it will turn sour.

If it tastes bad, get rid of it.

It's as simple as that.

If you have any blue cheese left over,

freeze it, mix it into a butter,

and make a blue cheese butter,

which is fantastic on top of a steak,

especially, fresh off the grill.

Rory, British food is so bad.

Cheeky fucker.

You talk to me about food.

At least we have a decent prime minister.

Right, Mary, How do I stop this weird egg water situation

with my scrambled eggs?

Seasoning eggs at the beginning, turns it gray.

Season them at the end,

that wat you won't get water.

Alee, Should I eat a hot pocket?

Come on, seriously?

I mean, there are so many more exciting things to eat

than a freakin' hot pocket.

Damn.

So, ebands, How do you grate mozzarella

without crushing it?

That's a really good question.

Let me show you something really important.

So,

mozzarella,

get it nice and firm.

Stick it in the freezer for 10 minutes,

before you start grating, and literally use all the grater.

Once you've started grating one side,

turn it over and grate.

More importantly, you'll get much better yield.

Caroline, What do you do when the sauce you're making

has too much chili in it.

First of all, what are you drinking?

If it's too hot,

take half out, yeah, and then continue cooking,

and let it down gently with fresh tomatoes.

A great way of getting rid of super hot chili.

Trevor, alright, How does this make you feel?

What is that?

Yeah, that makes me feel sick.

Tanner, you need to see a doctor.

RedWingFan, I'm going to make

boneless pork ribs, about four.

How long and what temp should I bake them at

to become tender?

Ya know, boneless pork ribs, for me,

I cook, literally, for 20 minutes in a pressure cooker.

Take them out, glaze them,

and the broil them for about 25 minutes.

It'll be so tender.

Wolf Chamberlain, Anyone know how the hell

you cook a raw artichoke?

Not asking for a friend.

It's vinegar and water.

If there's no vinegar in the water,

then they'll go black.

So, bring it up to the boil,

put the artichoke in, add a teaspoon of vinegar,

or slice a lemon, and stick that underneath the artichoke,

and tie it to the actual core.

Next, Abbot Gates.

Alright, Can I freeze half a roast chicken

I have left over?

No, don't do it.

The best thing to do is actually shred the roast chicken,

and make the most amazing soup.

You get a great chicken stock,

which you should have from the carcass,

but that will last in the fridge, up to five or six days.

This is from Amy, Cooking advice.

I need to make an enormous quantity of bechamel.

Would it be unwise to make it in one go?

Always try to maximize on keeping it together.

Same thickness, at the same amount of seasoning,

rather than several batches.

Next question.

Danela, How do I know if my mac n cheese is tender

without sticking my hand in a pot.

It doesn't seem practical.

Of course it doesn't seem practical.

To perfect on the mac n cheese,

make sure you blanch the macaroni first,

two thirds of the way,

and just allow one third to finish in the oven.

Next, Oh no, I have no horseradish

to make my cocktail sauce.

What do I use now?

I start off with the cocktail sauce,

a touch of chili sauce,

and then this little baby here.

It's the Worcestershire sauce

that will give it the spice you need,

so don't worry too much about the horseradish.

Glen, Does straining chicken stock through cloth help

with skimming the fat?

No, it doesn't, it makes it cloudy.

The best thing to do, on skimming a stock,

is to let it set, and put a couple of ice cubes on top,

and it will bring the fat up,

and for me, I get a slice of bread,

and I skim the top of my stock with a slice of bread,

that will absorb all the fat,

leaving that beautiful stock underneath.

How do I caramelize my creme brulee

without a cooking torch?

Take an old spoon that you don't use,

put it on the gas flame,

get it really nice and hot,

and stick that, lightly over the sugar,

and it will caramelize it instantly.

Get it too hot and you'll destroy the cream.

Michael, At Gordon, tying to decide between

buying a Santok-- Japaneese knife,

or general, what should I use?

For me the secret of a great knife, is in the handle.

So, when you find a knife that's got the perfect handle,

it needs to be weighted.

Pinnacle, are the knives I use.

A great handle and a firm grip,

that's 90% of the work.

Get comfortable with the handle.

It's the secret to great chopping.

Erika, alright, I've never tried hollandaise sauce,

how do I know this is right?

so, that looks like it's a great start.

If you aerate it, it can take so much butter.

If you don't lift up those egg yolks,

then it splits, basically breaks,

so aerate those eggs first,

and make sure the heat underneath is not too hot.

Question from Steve.

G, put too much salt in my bolognese sauce.

Raw potato will draw the salt out, right?

No, Steve, it won't.

First of all, take one third of bolognese out,

a touch of sugar, and let it down

with a touch of creme fraiche.

Creme fraiche will lighten up the flavor

and get rid of that salty taste.

Fai, alright, Me, internally, trying to figure out

how I would make a scotch egg.

Do I use a hard boiled egg,

or do I wrap it after with the sausage?

So, the delicate part there,

try and make a soft boiled egg,

and that way, it stays nice and creamy.

Firm up the eggs, and then lay out the sausage

really thinly and wap it nice and tightly.

Good question.

Am I a gourmet chef yet?

I mean, seriously?

You need to take two slices of bread

and stick them on your ears, and that's what you've got,

an idiot sandwich.

Gordon, long shot,

but, near enough self taught, but still very much learning.

What can you best recommend to complement a Wellington?

the most amazing cream mashed potatoes.

Whole roasted carrots, whole roasted parsnips

glazed with honey, and then finished with

an amazing madeira sauce.

Good luck.

Sam, What should I do with

the dark green part of the leeks?

Can't see myself throwing this bit away.

A really good question.

This part here, okay, is the magical moment.

Take your bay leaves,

place inside.

Take your rosemary, place that inside.

A nice sprig of thyme, and then, look.

Fold that up, and then from there,

you just roll it, so it looks like this incredible teabag.

And what that does, it puts together

an amazing bouquet garni.

Tie that onto your pan,

put the bouquet garni in stock,

and it becomes this incredible, flavored,

useful teabag.

Koko writes, At Gordon, in your opinion,

what size pasta sheets should I use for good ravioli?

I use size three, but they feel a bit thick.

Size two?

So, forget buying sheets.

Make fresh pasta and get used to

cranking it in that machine.

But, the thickness of the pasta depends on the filling.

So, if your filling's cooked, then you can go super thin.

If it's undercooked, then you go super thick.

And, this is from mobucks.

What is 'foie gras torchon?'

Torchon is a tea towel.

It's a cloth.

As they poach in the cloth, it protects the foie gras.

So, it's basically foie gras,

wrapped in a tea towel and poached.

Allison, At Gordon, if I invite you to my birthday party,

would you come?

(chuckling)

I'm the shittiest and the worst guest

you'll ever want at a dinner party, trust me.

Sorry, Allison.

Happy birthday.

That was Gordon Ramsay.

Chef Support, finished.

Thank fuck for that.