Not that I am a big fan of Gordon Ramsay, but I think he is a GREAT chef and deserves respect. I totally agree on how he prepares this dish, which has made me start a discussion with another YouTube user. (paul alexandre = some guy who thinks he’s Anthony Boudain, kicktracy = me) Hahaha… I’m such a geek.
[paulo alexandre] all wrong, prawns with shelf they hard to get salt, so we need to add salt 2 hours before, or place MORE than that, and about the garlic, you only place the garlic half way, now the garlic will burn and the prawns will taste like burned. Michelin chef??????
[kicktracy] show some respect…
the difference between a professional chef and a home cook… mastering seasoning, heat and timing… when you are spend all this sweet ass time fiddling with salt and garlic, you have lost the momentum of execution. and do you ever wonder why he has michelin stars and you don’t?
[paulo alexandre] yes because nobody goes to a 2 stars restaurant to give any star, even if the decoration sucks but the food tastes better.
[kicktracy] what you said makes no sense to me… have you ever eaten at any of Ramsay’s restaurants?
[paulo alexandre] yes , and many more, I been trying food in 25 different countries, I was paid to do that, still the best ever food that I ever tried, was the smallest costal restaurant that fisherman is the chef and water, in lanzarote, so far I never ever tried the food that this man, if you ask me if he would get a star, of course not ,Michelin star are given for taste, presentation, and consistence , this place was no presentation and consistence, but the taste, was the best so far,one thing is for sure,
[paulo ambien no prescription alexandre] you sound like whatever a Michelin chefs cooks, you would say, uauuuuuu,, instead next time, when you going to cook for prawns, do his way, and then do mine, just give me a notice of 24 hours before, I can give you better recipe than you see here.
[kicktracy] First of all, salted for 2 hours the prawns get dehydrated and lose moisture. They taste more seasoned and crunchier. Not that it is no good this way but that’s not how to treat the freshest prawns. Gordon’s technique applies on fresh prawns in quick execution with high heat and a good amount of oil. It all happens so quickly and garlic slices do not get burned. The whole point is to keep the natural sweetness, freshness and moisture. The flavors from salt and garlic are merely enhancements!
[kicktracy] You may have tried food in 25 countries, may know a way or a few to prepare prawns to please your guests, and may think you’re an bad ass like Anthony Boudain. But that still DOES NOT give you the authority to say Gordon’s cooking is ‘all wrong’. A lot of viewers are here to enjoy watching a brilliant chef cook, not to hear you bitch about the Michelin system. Yeah yeah food looks shit could taste good. But food that both tastes good and looks good just makes it more fun to be enjoyed.
[kicktracy] And no thank you. I think I understand a few fundamentals of cooking, and more importantly I understand the products. I don’t know need to copy from recipes when it comes down to a simple dish like sautéed prawns.
