Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food Hardcover by Gordon Ramsay

Author:Gordon Ramsay [Ramsay, Gordon]
Language: eng
Format: epub, mobi, pdf
Tags: Subject Value
ISBN: 9781455525256
Publisher: Grand Central Life & Style
Published: 2013-04-08T14:00:00+00:00

Other things are best served at room temperature anyway, so it’s a good idea to make them during a quiet time in the day. That doesn’t just mean cakes, cookies, and the like, but also delicately flavored dishes, such as quiche. When food is too hot we tend to gulp it down without savoring it; too cold and the flavors almost hibernate. That’s why you should always allow foods you’ve kept in the fridge, like cheese or cold meats, to come to room temperature before you serve them, to give the flavors a chance to wake up. Similarly, there is no shame in serving a main course like poached salmon at room temperature. Again, less stress for the cook.

Then there are dishes where the flavor genuinely improves with time. Marinades and casseroles are the most obvious examples. So much of cooking is about maximizing flavors, making the ingredients work for you, and the easiest way to do that is to leave them in contact with each other for longer to meld together. If you marinate a piece of meat in herbs and wine for a couple of hours, it’s going to take on some of the flavors and become more tender. Marinate it for 24 hours, though, and your patience will be rewarded a hundred times over. Make a casserole the day before, and as the meat sits in all those lovely juices, it almost acts like a sponge and soaks up all that flavor, making it moister and tastier when you gently reheat it the next day. It’s a trick we use so often in my restaurants.

I’m also including in this chapter a lot of slow-cooked dishes, such as Slow-Roasted Pork Belly with Fennel and Slow-Cooked Beef Short Ribs (see pages 189 and 194). You’re not necessarily making them in advance (although with the short ribs there’s no reason why you shouldn’t), but what you are doing is putting in the work much earlier on and then just leaving them to their own devices. Slow cooking works best on the fattier, tougher, less fashionable cuts of meat, such as cheek, neck, and belly. This is gutsy, robust cooking at its best. Ten minutes spent really caramelizing the meat, cooking out the wine, and packing in the flavors will result, a couple of hours later, in a meltingly tender and flavorful dish worthy of any dinner table. And the great thing is that because it’s all self-contained in one pan or casserole dish, you’ve got almost no cleanup.

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