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    13 Things We Learned From Gordon Ramsay's Cooking Masterclass

    Including a genius tip that's the key to a perfect poached egg.

    1. When it comes to poaching an egg, there's a tip to know when it's cooked.

    "If the egg stays firm in your spoon once you lift it out, it's cooked", Gordon explains. If it starts to wobble, it's not cooked yet and you should put it back in the water for 10 more seconds.

    2. The perfect scrambled egg shouldn't take more than four minutes.

    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.

    3. When you're using cling film, wet your chopping board very slightly.

    This stops the clingfilm from flapping about!

    4. There's a right and a wrong side with tin foil.

    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.

    5. Never slice with your fingers exposed.

    "You should always chop with three fingers down, and use your knuckle to guide the blade", Gordon explains. You shouldn't aim to chop fast, instead you should aim for accuracy.

    6. Don't throw your rosemary stalks away.

    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.

    7. Some lemon zest will brighten up rock salt.

    "Don't buy shit salt. Get some great rock salt, zest a lemon and add the lemon zest to elevate your salt," Gordon advises.

    8. There's a nifty way to evenly chop basil leaves.

    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.

    9. To test if a butternut squash is ripe, turn it upside down.

    Push the pit at the bottom of the squash with your thumb. It should be firm, not soft and squidgy.

    10. To get the juiciest lemons, just roll them before squeezing.

    Roll lemons or limes before you use them. It will make them more juicy. It also makes them easier to squeeze.

    11. Always rest your chicken before cooking it.

    If you're cooking a chicken breast, take it out of the fridge and let it relax for three minutes before cooking it. Lightly season it as it gets up to room temperature. If you cook it when it's cold, it will go dry before it's cooked in the centre, Gordon warns.

    12. When seasoning a fillet of beef (for a Beef Wellington), be firm with the meat.

    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.

    13. There's an easy trick to getting crispy salmon skin each time.

    "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.

    To watch the entire Masterclass: Cooking With Gordon Ramsay, click here.