Including a genius tip that's the key to a perfect poached egg.
Gordon has a handful of tips to make sure your eggs turn out ~ eggselent ~ each time:
- Use a non-stick pan to make sure you can lift and fold the eggs, so that they get creamier and creamier each time.
- Don't season the eggs before you cook them, as it makes them runny. Use a spatula to turn the mixture in the pan, so that the eggs cook evenly.
This stops the clingfilm from flapping about!
Whenever you use tin foil, make sure the shiny side is up and the dull side is in. The dull side insulates the heat better.
Use them to pierce some fish while it cooks, or stick it into a leg of lamb. You can do the same with your thyme stalks.
To evenly chop your basil, find the largest leaf you can. Then lay the smaller leaves inside it and roll it up like a cigar. You can then chop finely.
Push the pit at the bottom of the squash with your thumb. It should be firm, not soft and squidgy.
Roll lemons or limes before you use them. It will make them more juicy. It also makes them easier to squeeze.
Push the meat into the seasoning so it really penetrates the beef. Also make sure to quickly sear the meat to lock in all the juices. Sear both ends of the fillets – not just the sides.
"Score the skin of the salmon before frying it – this stops the salmon from buckling up from the heat. To score the skin, pinch the salmon to make it nice and tight, then run a sharp knife three times through the skin", Gordon explains.
Make sure to rub salt into the skin after – this will make it really crispy. Also push into the skin as it goes into the pan, this will break down the fibres of the skin and make it crispy.