Name: イギリス人シェフだけど「料理について」質問ある？ | Tech Support | WIRED Japan
Uploaded: 2025-03-08T08:45:05.000Z
Duration: 8 min 9 s
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Hannah, question to those of you who are good in a kitchen.

Take the clover garlic, this part of knife on there, and literally hand on there, and that is super minced.

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 onto the board.

In 10 seconds, you've got this beautiful minced garlic in the back of the knife.

I'm eating this cheese, and it tastes funny, but I'm a bit hungry.

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.

Once you've taken it out, and it's got really runny, you have to eat it or discard it.

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

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.

At least we've got 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.

I mean, there are so many more exciting things to eat than a frickin' Hot Pot.

So E-Banz, how do you grate mozzarella without crushing it?

Let me show you something really important.

Stick it in the freezer for 10 minutes before you start grating.

Once you've started grating one side, turn it over and grate.

More importantly, you'll get a much better yield.

Caroline, what do you do when the sauce you're making has too much chili in it?

I mean, first of all, what are you drinking?

If it's too hot, take half out, and then continue cooking, and let it down gently with fresh tomatoes.

A great way of getting rid of super hot chili.

Trevor, right, how does this make you feel?

Red Wing Fan, I'm going to make boneless pork ribs, about four.

How long and what temperature should I bake them at to become tender?

You know, boneless pork ribs for me, I cook literally for 20 minutes in a pressure cooker.

Take them out, glaze them, and then broil them for about 25 minutes.

Wolf Chamberlain, anyone know how the hell you cook a raw artichoke?

If there's no vinegar in the water, then it'll go black.

So bring it up to the boil, put the artichoke in, and a teaspoon of vinegar.

Or slice a lemon and stick that underneath the artichoke and tie it to the actual core.

Right, can I freeze half a roast chicken?

The best thing to do is actually shred the roast chicken, make the most amazing soup, get a great chicken stock, which you should have from the carcass.

That'll last in the fridge up to five or six days.

I need to make an enormous quantity of bechamel.

Always try to maximize on keeping it together.

Same thickness at the same amount of seasoning, rather than several batches.

How do you know if my mac and cheese is tender without sticking my hand in a pot?

To perfect a mac and cheese, make sure you blanch the macaroni first, 2 3rds of the way, and just allow 1 3rd to finish in the oven.

Next, oh no, I have no horseradish to make my cocktail sauce.

Start off with cocktail sauce, a touch of chili sauce, and then this little baby here.

So don't worry too much about the horseradish.

Glenn, does straining chicken stock through cloth help with skimming the fat?

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 instantly.

Get it too hot, then you'll destroy the cream.

Michael, Gordon, trying to decide between buying a Santa Japanese knife or general.

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.

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イギリス人シェフだけど「料理について」質問ある？ | Tech Support | WIRED Japan

literally

stick

incredible

practical