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Gordon Ramsey shares two surprising tips for making the perfect spaghetti in no effort
Famous chef Gordon Ramsey continues to surprise his viewers on YouTube when in his latest show he revealed two things he does in making spaghetti that might offend Italian chefs - but make your spaghetti doubly tasty
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spaghetti
pasta
Gordon Ramsey
Cooking
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Monday, 28 September 2020, 23:36
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Gordon Ramsay's Tips for Making Perfect Pasta (YouTube / Gordon Ramsay)
If you let Italian chefs watch the new episode of "Cooking Secrets with Gordon Ramsey," they will be shocked.
On the other hand, who are we to argue with the chef who won 15 Michelin stars?
If he says that this is how spaghetti should be prepared - then for us it is a command.
The British chef has revealed in his latest YouTube show two important tips for making spaghetti al dente.
Although spaghetti is a popular dish among Israelis, many of us cook it too much or too little and do not reach the perfect degree of preparation, even if we take care to take one out and taste or throw it on the wall and see if it sticks.
Ramsey claims he knows how to determine exactly when the spaghetti is ready.
He says at the beginning of the chapter: "When it comes to pasta, you can easily cook it too much or too little. That's how you do it right."
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Gordon Ramsay cooks pasta al dente (Supplier: YouTube / Gordon Ramsay)
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He first fills a large pot with water "to ensure that the pasta has enough room for even cooking," before adding a respectable amount of salt.
So, unlike the Italians, he also adds a generous amount of olive oil - and doubles the amount even more at the end of the preparation (we'll get to that soon).
So true, olive oil is meant to prevent the spaghetti from sticking, but many chefs will argue that hints drop the amount in gas.
So where were we?
Oh yes, pot, water, salt and olive oil.
Put the pot on a normal fire and wait until the water boils, just at the point where the water starts to turn and bubble a little.
At this point you first put one end of the spaghetti in the pot, let it soften and then turn it gently to drown the rest.
Gently rotate the spaghetti and set a clock.
Over time (a few minutes), pull out a single spaghetti and feel it in your fingers.
If he's still a little solid on the outside, he's Al Dante.
Ramsey said: "You can really feel it in your fingers, it's still a bit solid. There's a pleasant, firm feeling inside. Definitely not crunchy."
Finally he drains the spaghetti, adds another pinch of salt and pepper and as we mentioned - another generous amount of olive oil.
He then mixes the dish well to prevent sticking and "Here you go, beautiful al-Dante pasta. Perfectly cooked."
enjoy your meal!
Watch the full chapter with more useful tips for cooking and baking:
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