Gordon Ramsay Challenges Amateur Cook to Keep Up with Him - General

[QUOTE=Lobstuzz;51825453]Arc Nova has a point, dude was told to put a whole egg into the mix and the dropped the whole, uncracked egg into the bowl. I haven't taken a culinary class in my life and I know that's retarded.[/QUOTE] I wouldn't read that far into it; in panic you tend to take things literally before your brain catches up, forgetting that he can't see what you're doing. Pretty sure he was a bit self-aware there too.

I'm willing to say that maybe he was under pressure and the egg being dropped in the bowl resulted from that pressure, still doesn't explain the whole dicing thing.

[QUOTE=CarnolfMeatla;51826117]No. Seriously, what kind of question is that?[/QUOTE] objectively wrong, probably vegan

[QUOTE=Arc Nova;51827253]I'm willing to say that maybe he was under pressure and the egg being dropped in the bowl resulted from that pressure, still doesn't explain the whole dicing thing.[/QUOTE] probably never diced before and gordon was going faster than he could keep up

[QUOTE=Arc Nova;51827253]I'm willing to say that maybe he was under pressure and the egg being dropped in the bowl resulted from that pressure, still doesn't explain the whole dicing thing.[/QUOTE] I think you're being a little hard on him. If I had gordon ramsay standing behind me giving me 20 orders a second I'd probably do the same thing. Hell I probably would have ended up grilling the lettuce and serving it on a bed of raw crab.

[QUOTE=Ninja Gnome;51827284]probably never diced before and gordon was going faster than he could keep up[/QUOTE] That makes sense, I guess my whole issue is the "Amateur Cook" thing because dicing is pretty much the first thing you are taught in a kitchen and it really isn't hard to dice "fast". A few slices vertical and then horizontal and you're done. [editline]15th February 2017[/editline] [QUOTE=Pythagoras64;51827288]I think you're being a little hard on him. If I had gordon ramsay standing behind me giving me 20 orders a second I'd probably do the same thing. Hell I probably would have ended up grilling the lettuce and serving it on a bed of raw crab.[/QUOTE] Oh come on. He wasn't going [I]that[/I] fast. If you know basic cooking skills (dicing) it wouldn't be that hard to keep up. There's >10 steps to this recipe. Crabcakes are some of the easiest things you can make. Nevermind the fact his came out as a salad with crab on top when it was suppose to be a patty. Your grilled lettuce with crab on top already sounds better to be honest and it would look and taste great.

:snip:

[QUOTE=Arc Nova;51827292] Oh come on. He wasn't going [I]that[/I] fast. If you know basic cooking skills (dicing) it wouldn't be that hard to keep up. There's >10 steps to this recipe. Crabcakes are some of the easiest things you can make. Nevermind the fact his came out as a salad with crab on top when it was suppose to be a patty. Your grilled lettuce with crab on top already sounds better to be honest and it would look and taste great.[/QUOTE] My point is he's anxious. Anxiety makes you do stupid stuff that you wouldn't normally do, especially when you're on a time limit. I'm sure even professional chefs end up making silly mistakes when they've got one of the best chefs in the world watching over them.

[QUOTE=Arc Nova;51824607]there's no way someone can be this bad, when they said amateur I assumed the cook would at least know what "dice the peppers" means. He just cut them 5 or 6 times.[/QUOTE] I can't blame him. I'd consider myself an okay cook, but I always take my sweet time doing everything. If I was there and had to keep pace, I'd make a lot of mistakes too. Like finely dicing something would take me at least 3 times as long as it would take Gordon because I have shakey hands. I would also have no idea how to plate lettuce like a rose or whatever, I never focus on aesthetics. I tell you what though. He really should've known about the egg, at least. Even under pressure you should know you don't just throw a whole damn egg in, shell and all.

if you've even worked as a semi-professional chef in a semi-respectable restaurant, you should be able to keep up with ramsay. he's seriously not a [I]master chef[/I], he's just very good at a very simple skill: cooking good food and utilizing good display. (if it looks good, it tastes good)

[QUOTE=Quark:;51827576]if you've even worked as a semi-professional chef in a semi-respectable restaurant, you should be able to keep up with ramsay. he's seriously not a [I]master chef[/I], he's just very good at a very simple skill: cooking good food and utilizing good display. (if it looks good, it tastes good)[/QUOTE] i can go to a high class restaurant in london right now this instant and it doesn't matter how good it looks in a plate, it'll probably be underseasoned for my tastes growing up in a chinese family i don't understand this stock in presentation; as long as my food doesn't look like literal shit it's not going to taste like ass if i know i've seasoned it properly.

I love his description. "Random guy" :v:

Christ, this guy would beat the shit out of me if he saw me in the kitchen

Christ the Dunning-Krueger corollary effect is real right now. Not everyone understands the exact fucking definition of dicing and that it was meant to be in small 1 cm cubes. I sure as hell didn't, I figured dicing was just a term for cutting things up into cubes, irrelevant of the size, and I help out with food prep at my job. Add this on top to the pressure this dude was already facing from screwing up with the crab and Ramsey machine-gunning instructions to him, and I'm sure you would have cracked under similar knowledge situations as he did.

Reminds me of this. [video=youtube;i1NfWIaYed8]https://www.youtube.com/watch?v=i1NfWIaYed8[/video]

[QUOTE=TornadoAP;51827919]Christ the Dunning-Krueger corollary effect is real right now. Not everyone understands the exact fucking definition of dicing and that it was meant to be in small 1 cm cubes. I sure as hell didn't, I figured dicing was just a term for cutting things up into cubes, irrelevant of the size, and I help out with food prep at my job. Add this on top to the pressure this dude was already facing from screwing up with the crab and Ramsey machine-gunning instructions to him, and I'm sure you would have cracked under similar knowledge situations as he did.[/QUOTE] Nice zinger dude. Dicing isn't any certain size of cubes, it's just cutting finely. You make smaller cubes depending on what you are preparing. Watch the video again and tell me that what he cut was dicing, they are vertical cuts of pepper. It would literally never work. You're also making it seem like Gordon was barking out orders at him when in reality it was all relatively calm instruction. You probably hear worse at your food prep job considering the kitchen is a high stress work environment.

real talk what's with thinly smearing sauce directly on the plate like I get that it looks pretty but come on I don't want to have to lick my fucking plate in a fancy restaurant

[QUOTE=Mort Stroodle;51829340]real talk what's with thinly smearing sauce directly on the plate like I get that it looks pretty but come on I don't want to have to lick my fucking plate in a fancy restaurant[/QUOTE] It probably makes it easier to dip portions of the crab cake into it, just slide it along what's already there.

[QUOTE=Mort Stroodle;51829340]real talk what's with thinly smearing sauce directly on the plate like I get that it looks pretty but come on I don't want to have to lick my fucking plate in a fancy restaurant[/QUOTE] It's literally just for show.

If I were in his position, I'd be hard tempted not to do a little funny play for the camera, hence the egg. As for the peppers, well, I'd make the same mistake. I only ever cut peppers into small-ish sizes for curries and such, never needed to dice them that small.

The worst part is if he actually diced the peppers his crabcakes would have turned out perfect because they would actually from a patty and not a salad, I'm not sure what he was thinking. He didn't even try to cut them small at all they're long as hell even though he knew he was making patties. Even the size you would cut for curry would be okay. As an "amateur cook" or even someone that has ever tried to cook a hamburger before he should know they only have to be cut small enough to mix in with the meat, otherwise you are going to have the same mess he had with the 2inch peppers sticking out of the meat. At that point it's not even going to cook correctly. He didn't have to cut them to a specific size he just needed to cut them more than once. It's one vertical cut down the pepper and a series of small cuts horizontally for a simple dice. If you rewatch the video it's like he didn't even try to cut them properly. Like I said before the main issue is the whole "Amatuer Cook" in the title. He can't dice vegetables, the first thing you should be taught in a kitchen.

Dude holy shit we get it you're a chef and you're better than this guy, amazing wow. He obvious is not a chef, which is why they didn't call him a chef, which is probably why he doesn't know what he's doing. I'm not a chef either, and surprise I don't know what dicing is other than cutting either. I probably would've cut it [i]smaller[/i], but that doesn't mean it wouldn't still be a travesty of a dish.

[QUOTE=Lijitsu;51831544]Dude holy shit we get it you're a chef and you're better than this guy, amazing wow. He obvious is not a chef, which is why they didn't call him a chef, which is probably why he doesn't know what he's doing. I'm not a chef either, and surprise I don't know what dicing is other than cutting either. I probably would've cut it [i]smaller[/i], but that doesn't mean it wouldn't still be a travesty of a dish.[/QUOTE] I'm not a chef. And surprise you don't need to be a chef to know how to handle a kitchen knife... And yes if you did cut it smaller it would turn out better because it would bind the ingredients better resulting in a patty and not strips of pepper with crab on top.

[QUOTE=Arc Nova;51831475]The worst part is if he actually diced the peppers his crabcakes would have turned out perfect because they would actually from a patty and not a salad, I'm not sure what he was thinking. He didn't even try to cut them small at all they're long as hell even though he knew he was making patties. Even the size you would cut for curry would be okay. As an "amateur cook" or even someone that has ever tried to cook a hamburger before he should know they only have to be cut small enough to mix in with the meat, otherwise you are going to have the same mess he had with the 2inch peppers sticking out of the meat. At that point it's not even going to cook correctly. He didn't have to cut them to a specific size he just needed to cut them more than once. It's one vertical cut down the pepper and a series of small cuts horizontally for a simple dice. If you rewatch the video it's like he didn't even try to cut them properly. Like I said before the main issue is the whole "Amatuer Cook" in the title. He can't dice vegetables, the first thing you should be taught in a kitchen.[/QUOTE] Dude, I agree, but maybe there are more important things in the world than whether the guy was being completely upfront with his bell pepper cutting abilities. A technical analysis might not be needed.

[QUOTE=GoDong-DK;51831551]Dude, I agree, but maybe there are more important things in the world than whether the guy was being completely upfront with his bell pepper cutting abilities. A technical analysis might not be needed.[/QUOTE] I don't get it? I'm not allowed to explain my post because "there are more important things in the world?" seems like a good way to dismiss my post but alrighty

[QUOTE=Arc Nova;51831559]I don't get it? I'm not allowed to explain my post because "there are more important things in the world?"[/QUOTE] You've been making the same post for like 3 pages now, just constantly saying "it's the first thing you learn in a kitchen." We get it.

[QUOTE=Lijitsu;51831680]You've been making the same post for like 3 pages now, just constantly saying "it's the first thing you learn in a kitchen." We get it.[/QUOTE] Literally said "First thing you learn in a kitchen" 3 times in this thread out of the 14 posts I made here, just checked. Each time it was in response to people asking why a cook/chef should know how to dice properly. Wouldn't keep posting it if people would stop asking. We get it dude, you have no argument ;)

[QUOTE=Lijitsu;51831680]You've been making the same post for like 3 pages now, just constantly saying "it's the first thing you learn in a kitchen." We get it.[/QUOTE] No you don't understand, he [B]has[/B] to prove how much better he is than an amateur cook who made mistakes while under pressure This attitude of "look at this guy whos clearly inexperienced, heres a list of ways he fucked up that I would do perfectly" just reeks of narcissism.

Stop fighting over a damn cooking video.

[QUOTE=Pythagoras64;51831716]No you don't understand, he [B]has[/B] to prove how much better he is than an amateur cook who made mistakes while under pressure This attitude of "look at this guy whos clearly inexperienced, heres a list of ways he fucked up that I would do perfectly" just reeks of narcissism.[/QUOTE] Yeah because there hasn't been other people in this thread making the exact same point I am right? [QUOTE=loopoo;51825775]I think the whole point of the video was for him to be really bad, for comedic effect? Everyone and their granny knows how to dice reasonably well, but he had massive chunks of pepper with all the rind on it still. It was for goofs and gaffs.[/QUOTE] [QUOTE=Lobstuzz;51826089]An amateur cook should easily be able to dice 2 peppers in 30 seconds or less[/QUOTE] [QUOTE=Quark:;51827576]if you've even worked as a semi-professional chef in a semi-respectable restaurant, you should be able to keep up with ramsay. he's seriously not a [I]master chef[/I], he's just very good at a very simple skill: cooking good food and utilizing good display. (if it looks good, it tastes good)[/QUOTE] When did I say I would cook anything perfectly? I said I knew how to handle a kitchen knife. Keep putting those words in my mouth though. Not to mention you seem to think I'm some master experienced chef because I said I knew how to properly cut vegetables. I should open a restaurant if it really amazes you that much.