Gordon Ramsay – How To Cook Duck
Filed in Gordon Ramsay on Jan.07, 2012
Gordon Ramsay – How to cook duck
25 Responses to “Gordon Ramsay – How To Cook Duck”
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November 10th, 2011 at 3:51 am
Overcooked??
November 13th, 2011 at 2:34 pm
Even pork can be eaten rare if the piggy has? been well looked after.
November 15th, 2011 at 6:54 pm
Its Raaaww!? You fucking Donkey!!
November 19th, 2011 at 9:12 am
@rugged23WC Yes! ? That was medium well for sure. Good eye!
November 26th, 2011 at 9:27 am
Looks a bit over cooked
?
November 27th, 2011 at 12:57 am
chicken can’t be eaten rare because chicken processing plants are filthy.?
November 27th, 2011 at 9:56 pm
@oddysseuss? Chicken cannot be eaten rare. -.-
November 27th, 2011 at 11:05 pm
@vampiron0113 no? more than beef, ey?
November 28th, 2011 at 6:49 pm
@Mik69sta indeed? it looks
November 30th, 2011 at 5:01 am
I wonder what oven he uses.?
December 4th, 2011 at 6:16 pm
Chicken can be eaten rare if cleaned and washed properly, you’d have to brine it in really salty water. The problem is just that chicken tastes like shit if it’s anything less than done.?
December 6th, 2011 at 2:15 pm
@Rockymcj eating chicken that isnt cooked properly is NOT recommended and quite dangerous to your health. under cooked chicken is a recipe for e coli, salmonella and a whole host? of other food poisoning. thats not a piece of advice I would be giving any one and is very misinformed.
December 6th, 2011 at 2:16 pm
@Rockymcj i should add cleaning and washing it properly DOES NOT remove salmonella, e? coli and other bacteria strains at all! I just dont know where the heck you get your information from.
December 7th, 2011 at 8:26 am
@robbyjai Actually, he’s right about the Salmonella. Immersion in a saline solution will prevent most Salmonella cells from properly adhering to the chicken. Note that some cells will still attach, and that this process does not necessarily make it safe to eat–only safER. I don’t know about E. coli or any other bacteria, however.
Anyway,? I can’t imagine eating raw chicken–even if it was positively sterile–and not being sick just due to the sheer ickiness.
December 7th, 2011 at 2:20 pm
Why is it important to let the meat rest a bit after? cooking? What benefits come from that?
December 9th, 2011 at 6:12 am
@AlmenAE from what I’ve heard it stops? the meat juices from running out all over the place if you let it rest (the meat reabsorbs the juices)….therefor giving you a juicier and more tasty peice of meat
December 11th, 2011 at 1:18 pm
@thedude9911 no you wouldn’t be, he actually cooks? healthy
December 15th, 2011 at 6:57 pm
@joechuck74 Ground chicken perhaps. The filth of the environment does not enter the birds’? meat through osmosis. This is why we can eat beef steaks rare but burgers should always be well done.
December 15th, 2011 at 6:59 pm
@AlmenAE The meat is going to keep cooking even when its sitting outside of the hot oven. If you slice it while its hot you risk all the juices being released onto the? cutting board and the duck becoming dry.
December 23rd, 2011 at 6:37 pm
“Now..the saaalt will help help? draw the waaater out of the fat.” Really?? Water in the fat??
December 24th, 2011 at 11:51 pm
@thedude9911 then ask your dad to start you in a? COLD pan
December 27th, 2011 at 8:09 am
@Anasophia2002 Believe me most chefs are definitely not scientist? or kinesiologist.
December 30th, 2011 at 9:37 am
@Anasophia2002 Yes,think you will find that most? living things,us included are made mainly of water,something like 70 percent of the human body is water
January 3rd, 2012 at 9:05 pm
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January 4th, 2012 at 8:14 am
Gordon Ramsay? + Bear Grylls= OWNAGE