Congratulations! You've been cast on the next season of Hell's Kitchen!
The only problem is: you don't know how to cook.
So you decide to go for it ― what's the worst that could happen?
For each question, pick the best answer to help you survive the first challenge. Good luck!
You should use the burnt bits stuck to the pan.
They're called fond and they add a ton of flavor to the LAMB SAUCE!
The first thing you should do is pat them dry to make sure they get the darkest color.
Jessica from the blue team added butter to her hot pan and it instantly burned (what a donkey). Just be careful to not overcook them ― you don't want to end up with RUBBER!
John Dory (AKA Saint Peter's fish) is a white fish on the menu at Hell's Kitchen.
It's pretty weird looking, but Gordon loves it.
To get perfectly crispy skin, cut a few slits into it before cooking.
Scoring the skin before searing it makes sure it gets nice and crispy without curling up.
You should cook your pork chops to 145°F.
Tim cooks his to 125°F and Gordon kicks him out of the kitchen. You feel bad and lend him your thermometer...
A medium-rare steak will feel like your cheek.
You can also do the hand test to see if your steak is cooked to the proper temperature (just don't let Gordon see you touching your face in the kitchen).
Unless you're trying to sabotage your own teammate, you should pass them arborio rice.
This type of rice will absorb the added liquid without falling apart or getting gummy. (If you really want to screw them over, give them Calrose rice ― it will turn into a sticky mess.)
To fix a salty soup, throw a chunk of potato in to soak up the excess salt.
This won't fix the problem, but the extra starch will help tone it down enough to fool Gordon.
A classic vinaigrette is made with 1 part acid (usually vinegar) to 3 parts oil.
Just be careful not to overdress your salad (because we all know Gordon hates soggy greens).
Profiteroles are just fancy cream puffs.
They're usually filled with whipped cream, pastry cream, or ice cream and covered in chocolate sauce.