no its not its just practice .. its easy as hell all you have to do is put the knife on the spine and then follow it down .. that knife has to be razor sharp though remember that
This video only reinforces why I respect Ramsay's as a chef, everyone whos too thinned skin can hate him, but he put up there showing you why he is as good as he is.
Just wanted to say for anyone that didn't know, Gordon just got the Guinness World record for fastest Halibut filleting. They showed it on episode 3 of his new The F Word US show. He beat a gal from Alaska whom does it for a living. It involves being required to get 15 fillets of at least 40 grams, and he did it in 1 min 5 sec. www.guinnessworldrecords.com/news/2017/6/gordon-ramsay-competes-for-a-fish-filleting-record-on-the-f-word-477307
@nickinooninum Actually that's a honing steel, meant for merely smoothing a rough edge, not sharpening. He was also holding it a bit behind the fish, not over it. One of the camera angles briefly makes it look like he was over it, but you can clearly see in the first shot that he isn't.
@PC9JEFF After further checking it appears you're right. I wasn't completely sure it was a King, and when I saw an article about it claiming it was a King, I assumed it was. Thanks, title and description have been edited.
I heard an interview with ramsay about that issue. He says in hells kitchen he is dealing with "professional" chefs in a competition so he holds them to a higher standard. While master chef is all amateurs who never really worked in a commercial kitchen environment.
Get comfortable with the fish.... take it out to dinner, be the perfect gentleman, take the fish home and put on some musik and light some candles... dim the lights... gently kiss the fins .... then FILET THE FUCK OUTTA IT, YEAH? YOU LIKE HOW I SCALE YOU? DAMN RIGHT YOU DO FISH
@bluenite "But. If you do watch this episode. Gordon did say its a King Salmon." Well I thought I'd recalled that he did, and started to review it to check, but didn't watch the whole episode after finding info in my Googling that said nothing of Kings having black gill spots, yet a couple sites I found verified Atlantic salmon do. That's good enough for me. It could be the network was too cheap to pony up for 4 King Salmons and told him to try and pawn off Atlantics for Kings.
@sdewilde1 They definitely have to censor him now and then, more so on Kitchen Nightmares than this show. Kinda takes the emotion away from it when it's muted out though.
@MrFragManiac im so sorry for the confusing, i was just confuse at first why does three are the only one cooking, then realizes these r not the top three this was top 6 sorry
@CopyCatJay Did I say "doing nothing", I said talking (eg managing the brigade), more than cooking. When a chef does most of the cooking it's either a very small scale restaurant or poorly managed. Have you never seen how these shows are done? Ramsay gives orders and does quality control to command the brigade, then lets others do it one at a time. That's how it's done in big restaurants. There's so much going on it takes one person to watch everyone else. And watch your tone or I'll bump you
"I like it more." I was actually referring to the censoring on Kitchen Nightmares, not MC. With MC you expect it to be more professional, because after all, they are trying to pick a "Master Chef". With Kitchen Nightmares he constantly encounters bone headed restaurant owners in denial. Some are actually very flippant and even accusatory toward Ramsay.
I like it more. There's a lot of emotion already. People don't go to MasterChef for their idols to wipe the floor with them. It's wrong in every way, because they are already some of the best amateurs in the country. Mutual respect is appropriate imo.
@Diablo2HackerZ Being a chef is actually more about brigade management than actually cooking. That's why Paul won over Will in the last Hell's Kitchen. Go in the kitchen of any major restaurant and you'll find the chef is doing more talking than cooking.
I would've killed it! Ayy I've watched some of his tutorials, he cuts the top of the skin not too thin but not to thick and allows it to coock until it's 2/3 of the way white and then flips it for about 1 minute and boom!!!! YUM!
Idk why he always give them this slicing salmon part like its hard to do..this is easy wit a sharp knife,and ye lot of ppl enjoy slicing salmon debone and all those things not just him,it just feels nice xD
Some people use too much pressure with the knife, and it ends up looking funny. Others don't get close enough to the fishy spine. For some, it can be really complicated. It might also depend on the kind of fish being filleted.
The problem is, the French themselves waffled on how to spell fillet centuries ago. That's why even some people in NE USA still pronounce it fill-it, vs fill-ay.
@sdewilde1 "...lots of people think Ramsay is an angry frustrated man. I say he is passionate." Yeah he may cuss now and then, but few people put themselves through what he does to help educate people whom are often too stubborn and/or in denial to listen to common sense.
I never thought hes a douche, some people just have this kind of personality, hes not pretending and he doesnt mean any bad, he get angry and shout because something is not done right not because he just want to yell for his own fun, and tbh, i think after ramsay's great escapes, his bad temper has improved a lot!
@MrFragManiac no i think this is the top 6 and the three of them lost the challenge and had to do a pressure test..yeah! i remember now and christian was in the top three but im happy he did not win lol
He is not a douchebag, he is disciplined.. To get that discipline across you need to scold your staff once in a while.. My chef worked with him, if you dont do anything wrong he won't say anything, if you however fuck up massively.. you will know there are consequences
@nickinooninum LOL, Honing STEEL, not "stick". If you knew about knives and sharpening them you'd know that is not a sharpener. It's just to smooth an already sharpened edge. It's also kinda odd you'd lecture on how to use one, esp Ramsay, when you don't even know what it is. I've watched that episode twice. The cam angle can make something appear to be somewhere it isn't, not that it matters that much being as it's merely a honing steel and he's doing it before even scaling the fish.