Gordon Ramsay's SECRET to a Great Red Wine Reduction

Рет қаралды 33,277

Күн бұрын

Пікірлер: 40

@Προμηθεύς-β1β 2 ай бұрын

For people worried about cold steak, warm your plate before placing the steak on it and tent some aluminum foil on top. You can also 'hold' a steak (and many other items) in your oven, set at 175 degrees F, for up to 30 minutes.

@86scottjm 6 күн бұрын

Or keep your used butter wrappers in the fridge for when you've got meat resting. The meat stays warm and with just a smidge of butter melting onto it as well.

@ilovenaturesound5123 21 күн бұрын

Add a few nobs of butter, and then a few more nobs, after that add a few nobs of butter, then finish of with a f ew nobs of butter.

@cheeseball-44 3 ай бұрын

Make sure it's an aged balsamic vinegar, or you'll have to add in sugar or reduce it before adding it

@noahschaeffer5658 3 ай бұрын

Why? Won’t the vinegar and water just evaporate in normal balsamic vinegar

@cheeseball-44 3 ай бұрын

@noahschaeffer5658 it does still be quite acidic. I reduce it mixed with sugar and put it back in the bottle to use in sauce recipes

@thereallim1942 2 ай бұрын

Could you use red wine vinegar? It's all I have in the fridge. I'm not at the legal age to buy red wine and my parents won't buy it for me but I wanna try making the Red Wine Reduction.

@pablorees7529 3 ай бұрын

Cold steak?

@MrSmcara Ай бұрын

Not all balsamic vinegars are made the same.

@skatefreek2713 4 ай бұрын

Ramsey's my idol

@aspiringelephant 4 ай бұрын

He's a legend

@czups3623 6 ай бұрын

Hi! I absolutly love your videos, but I just wanted to let you know that lightning on your videos seems not warm enough for food content and because of that I think it's less pleasant to watch. The sauce seems lovely though!

@aspiringelephant 6 ай бұрын

Appreciate the feedback 🙂

@andrewsorlie 24 күн бұрын

Counter point from a guy who directs commercials for a living: lighting is perfect. Carry-on 😎 You *could* turn off auto WB and set to 5600k (while we’re at it - autofocus is hurting you a tad. Ok I’ll show myself the door. Great work.

@andrewsorlie 23 күн бұрын

@@aspiringelephant ha! That’s awesome. Well I made your sauce today and the results were A+ so thank you!

@danielkim9453 Ай бұрын

I noticed your chefs knife. Is that a Shun gyuto?

@aspiringelephant Ай бұрын

Shun Hikari 8" chefs knife. I've had it for a couple years now. It's been a good knife.

@Sophie-bn6kw Ай бұрын

Could I make in advance for a prime rib roast without the drippings?

@aspiringelephant Ай бұрын

You certainly can. Just reheat it slowly so it doesn't break or separate.

@climbrR Ай бұрын

Not sure if you'll see this but I tried to make it today, and although the taste was very good, when I added the butter in the end it kinda immediately started to separate and I felt I ruined the sauce. Any tips? I had it on low heat when I added the butter.

@aspiringelephant Ай бұрын

Oh darn. Hmm, it might not have been reduced enough before adding in the butter. Or it's possible the heat may have been too high during the reducing process. Hope you try it again!

@climbrR Ай бұрын

@aspiringelephant yeah I think the heat was too high which melted the butter and apparently that's not the way lol. I'll give it another shot though! The flavours were great! Cheers.

@colinpiper4386 2 ай бұрын

After 15 mins the steak would have been too cool 🤷🏻

@johnbhoywalton1 24 күн бұрын

That was 15mins for reducing for a second time after adding the beef stock.. there was 8-10 mins of reducing prior to this for the red wine.. So about 25mins 🥶🥩

@RodriguezStrength 5 ай бұрын

When you reduce. Are you simmering? Or boiling? Not sure I totally understood that part. I'm confused about reducing. Not sure if to boil the entire time or boil and then lower to a simmer? Thanks!

@aspiringelephant 5 ай бұрын

Good question. Chef, Marco Pierre White is a big advocate for high heat when reducing but many chefs will say otherwise. I like to simmer if it's something like a red wine reduc. If it's taking too long or just not becoming more viscous feel free to turn the heat up a touch. Just make sure to keep an eye on it - a burnt red wine sauce is not tasty.

@RodriguezStrength 5 ай бұрын

@@aspiringelephant thank you!

@kconklin88 6 ай бұрын

Yummmm!

@aspiringelephant 6 ай бұрын

❤️

@GarethCoppell-z1s Ай бұрын

Brill

@CrustyPBnJ 6 ай бұрын

When a straight streak is left, it's perfect. When a wavy or curved streak is left, it's not right. You don't know what you're talking about.

@aspiringelephant 6 ай бұрын

It was actually quite lovely 😉

@CrustyPBnJ 6 ай бұрын

@aspiringelephant I'm not saying it wasn't good, but not gourmet standards. And definitely not Gordon Ramsay's standards, he has literally mentioned this several times.

@DocR16 3 ай бұрын

@CrustyPBnJ the red wine reduction is Gordon's recipe. Before you get all critical and pretend to be a michelin star rater, taking some classes on reading comprehension would benefit you. The title is literally right there.