Veeky Forums says unitaskers are bad

The average gimp that cooks for fun could never recreate any of cuisines anyway. Any pro chef worth his salt could replicate his dishes just by tasting them.

So he might as well tell everyone how to make them. They're all Marco's dishes anyway.

Anyone who works in a kitchen all fucking day has the natural knife skills to mince garlic in seconds.

I use my Garlic Press and love it, but shit man I cook at home.

So unitaskers are bad because we should hire kitchenhands instead?
Makese sense.

Dried herbs have their time and place in the kitchen. Fresh cannot replace dried, just as dried cannot replace fresh.

I have no explanation for his use of a garlic masher. I hate using (cleaning) them personally.

Kitchenhands are for restaurant work you dingus. Your home kitchen is not a restaurant.

Unitaskers are fine IFF you use them regularly and they save meaningful time. Use that garlic crusher if your fingers are too fat to mince garlic quickly, no skin off my dick.

>Dried herbs have their time and place in the kitchen
absolutely.
Not all herbs are readily available year round, and some herbs like bay or thyme keep very well as dried variants. Some say bay is better dried than it is fresh, but I don't really detect a difference.

He's a britcuck, opinion discarded.
Have you ever looked at his recipe books? They're garbage. It's easy to have (((3 star))) ratings in the ~United Khaliphate~ since the bar is so low to begin with.

>Use that garlic crusher if your fingers are too fat to mince garlic quickly, no skin off my dick.
Why are you acting condescending when Gordon Ramsey himself uses a garlic masher?

Most people can't detect bay in the first place.

Pls iterate. Im an aspiring chef

Restaurant owner makes all the money. Head chef can make good money but no where near owner. Waiters make more money with tips than the regular chefs.

>please iterate
(You)++

No, because he's trying to teach people. People who don't have the skills, or perhaps their fingers are too fat, to mince garlic quickly.
A lot of people (for whatever reason) have garlic crushers at their home. Perhaps they inherited it from ol' Oma. It makes sense for a chef who is teaching people to use a tool that many people have.
If you don't see the difference between a cooking celebrity demonstrating dishes, and the practice used in restaurants I really don't know what to say.

the only well paid kitchen workers are in very successful high end restaurants.
In a moderately high end place, like a hotel restaurant or a large popular place, the head chef might earn up to 6 figures. That's vanishingly rare though, less than one in a hundred cooks will be paid that much.

Most restaurants, the owner gets the biggest cut and everyone in the kitchens get shafted. A good number are on minimum wage or less, because they're illegals or don't speak English. Waiters can make decent money if they're halfway competent and the place is busy. But then, if the place you're working at isn't busy, get out of there.

Well no shit. My dream isnt to work st chilis for the rest of my life. I will eventually move on to bigger and better things.

>and the practice used in restaurants
Nobody was talking about this except you, you sperg.

It's a completely reasonable response to the OP.

Big Gordo says 'dried is fine' and it is for civilians, but Ramsay would source fresh herbs where possible for his own restaurants, thereby providing a counter-argument to the OP's argument.

The context of OP's argument was Veeky Forums advice which is directed at people cooking at home, so Gordon contradicting Veeky Forums's standard points applies.
>civilians
Stop this, you're not a soldier.

make me, tripsman

Maybe the chefs should stop being a good goy and finance and manage their own operations ?.?

Not everybody has the capital to start a business, and even then, turns out being a chef is not good training for being a business owner.
Many chef-owned places go out of business. Many not-chef owned places go out of business too.

Who would they hire to make food if every chef turned into an owner?

the only good unitaskers are the ones you use at least once a week
also, if you make huge batches of stuff, then it's fine

But you don't really need an egg timer, shredding gauntlets, or butter dispenser

Found the Marco cuck

mashed garlic and minced garlic have different taste, mashed is much harsher
dried and fresh herbs have completely seperate appliances 2
i think the only point you are making is that you dont have the slightest idea what you are talking about

>t. hasn't worked at wendy's

>tv "cook" opinion

LMAO

>uses garlic masher
Really?

He expected more from this board
Damn, what a shame

youtube.com/watch?v=lpRjwIv--7M

rules were meant to be broken. It's not something a statist boot licker would understand. Stay pleb Veeky Forums

You need to fuck off back to your containment board you enormous faggot.

He's a hack.
He wouldn't even get one star in Japan.

I really like the garlic press
It extracts a lot of flavor and you don't get shitty chunks of undercooked garlic in your food

damn you got to be contrarian and weeb in one post, must feel pretty good for a subhuman right?

>dried herbs are fine

it's generally agreed that some herbs dry well and others don't.

the drying process can lead to the loss or development of additional flavours. thyme is still aromatic when it's dried, but tastes slightly different (i always associate it with oxo cubes). rosemary is robust but loses its resinous, piney note, which is desirable for some tastes. sage is similar to rosemary. oregano dries very well.

parsley, tarragon, basil, chervil, chives and dill, on the other hand, taste like bitter fuckall.

>uses a garlic press

every celebrity chef tells home cooks to use them, even if they wouldn't personally favour them in a professional kitchen. it's cause they know home cooks love labour saving stuff. the taste is definitely different to garlic that's minced by hand or in a pestle and mortar though.

>Marco dishes
Kek, not at all.

Why would it taste different to mortar and pestle? They're both being crushed.

Sorry Mr. RAMSAY we are trying our best to prevent Marco jealous Minions to criticize you.
I like your recipes Ramsay, I like the way you explain those. I like the way you season things, the way you appreciate the meat/fish and the respect you give.

I LOVE YOU GORDON

the mechanism of crushing is different, and it seems to affect the cell walls differently.

He is British
There knowing how to butter a chip butty right makes you a chef

>garlic masher
You can also mush nutmeg, not a unitasker

he's trained in french cuisine, as the majority of famous chefs before the 21st century were.

>how can he be regarded as one of the best chefs in the world if he doesn't know basic recipes of other countries, and still blame others that do the same thing?

knowing them and selling them to home cooks are two different things. celebrity chefs are cynical people. they don't aim for authenticity in the vast majority of cases.

Name a single unitasker then.

>mush nutmeg

what

a stove, you can only use it to cook things.

I can use it to cook garlic and nutmeg, not a unitasker.

>he has 3 stars so he must be flawless at every execution of every facet of cuisine he ever rubs his dirty scottish mitts on
Have you seen his fucking fried rice video? Where he "fries" the rice by putting it in a flat-bottom non-stick pan over medium heat and adds broccoli, lean meat, and water? There are many things the man simply does not understand about a kitchen.

>user thinks he can fry rice better than Gordon Ramsey
Veeky Forums's hubris knows no bounds

Retarded post but made me laugh out loud on the bus.

I literally can. At one point in my life I fried rice literally once a day until I figured out how to do it functionally, while researching recipes and techniques from China, Malaysia and Thailand. I'd be amazed if Ramsay practiced more than two times before he released his "recipe" on YouTube.

Watch his video: youtube.com/watch?v=NPBlhPiUe1o

It's plainly clear he has no conception of the art. Not a surprise that when he tried to make pad thai a chef called him out on his bullshit. An underpaid street monkey in Bangkok can make pad thai.

>dried is fine
dried parsley, oregano, and basil literally have no taste

Ramsay is fantastic at cooking traditional French food (that's how he was trained, after all), and of course British food.

But he's pretty cringeworthy once he gets outside of that zone.

I guarantee you I can make better fried rice than Ramsay can. I would also kick his ass at hamburgers, American BBQ, anything Cajun, and probably Thai as well.

OTOH he would decimate me when it came to anything French or British.

>he thinks he can make a better burger than Gordon Ramsay
Veeky Forums stop you're embarrassing yourself

I never claimed to be good at making burgers. Mine are passable, unpretentious but not particularly impressive. But it wouldn't surprise me if mine were still better than his.

Ramsay puts breadcrumbs in his burgers.

I don't need to say anything else.

and just like that, this inexperienced shithead became a better burger flipper than the 3-star master

Yes, because I've been making burgers for more then 20 years and I know well what makes them better or worse.

Ramsay is certainly a 3-star master at French food, but not at burgers.

Do you honestly think that because he's a world-class French chef that makes him an expert at completely different kinds of foods? Heck, just watch some of his videos in which he travels internationally and tries to prepare those foods and it's painful cringe material to watch him attempt it.

It's just a burger not some exotic dish, I think Gordon has more experience with beef than you.

Here we have the three-star master approaching a common street food, sold for pennies by junior high dropouts even in developed Chinese countries. Watch his flawless technique, his love and respect for flavors outside of the northwest European tradition: youtube.com/watch?v=GaeyFyQemDw

>垃圾垃圾!
I came

Here's another classic. Watch as Gordon attempts to handle a high-pressure kitchen (spoilers: he can't) while attempting a cuisine that's out of his comfort zone (spoilers: he fails). After service blows up in his face, he makes one of his classic laowai-style "Chinese" foods, expecting it to go on the menu (spoilers: the head chef is completely unimpressed): youtube.com/watch?v=XZIH6NroQxk

The irony of it all is stunning. Chinese is regarded by even the most puritan French epicureans as the great cuisine of the East to rival the most esteemed Western traditions. Ramsay clearly knows how to make foods from West European traditions, yet he is blown over by even the most pedestrian foods of north and south China. Surely if he were truly a master of world cuisines as his fans claim, then he would put down tireless effort in mastering the greatest dishes of the East, at least the ones which are sold all the fuck over London. Yet, despite his lazy efforts in accepting foods outside of the Franco-Briton-Italian tradition, he still has the nerve to advertise his "Asian" recipes.

What a bloody fucking wanker.

Twat.

>Chinese is regarded by even the most puritan French epicureans as the great cuisine of the East to rival the most esteemed Western traditions.

Yeah fucking right Chang. No one likes your shitty dog meat dumplings.

>I would also kick his ass at hamburgers, American BBQ, anything Cajun, and probably Thai as well.

Juuust like you could kick vietnamese rice farmers asses at war, right Amerifat?

Rekt!

dried oregano is more aromatic than fresh

>dog meat is bad because you abuse the animals that I love to keep as pets
don't the french cover themselves while eating certain dishes because they don't want their shame to be known by god?
Don't the french force food down animals throats just to harvest ONE part of the animal?
etc etc

spoken like someone who's never had decent fresh oregano, american?

>Yes, because I've been making burgers for more then 20 years

what do you think gordon ramsay has been doing his whole life? wanking over biscuits?

>he cooks his nutmeg in a stove

Kek, this dillusion

>what do you think gordon ramsay has been doing his whole life?

Cooking French and British food. Not hamburgers.

no, not american, and i grow my own oregano, which i dry to preserve.

he has been cooking burgers for as long as anything else dude.

Gordon Ramsey is the worst TV chef there is, besides Anthony "Waste of Flesh" Bourdain.

Gordo trades on his ex-soccer background - which is hilarious because he never even actually played professional soccer.

He is a british chef. That should tell you all you need to know...

He is a British chef version, of a more entertaining version, of blow hard, constant loser, Donald Trump. good for TV and that is that.

Please don't act like this guy is worth anything to anyone outside of entertainment value.

>Gordo trades on his ex-soccer background

i've never heard him 'trade on' that before, how did you reach that conclusion?

...

How would you know that?

I can see from his recipes that he clearly hasn't spent much effort on them due to his retarded ingredient inclusions.

>How would you know that?

because his career is a matter of public record.

I don't see any burger-serving restaurants in his employment or ownership history. I see French and British food.

Is he somehow an expert at all foods because he's great at French?

>I don't see any burger-serving restaurants in his employment or ownership history.

then clearly you have no business trying to comment if you can't do the simplest bit of research

PAN NICE AND HOT

You're so fucking stupid you aren't even cognizant of the enormous differences in American bbq styles. Are you actually claiming you can smoke brisket as well as pork shoulder, in both the NC and Memphis styles, among others? St. Louis or Georgia?
Idiot

"Gordon Ramsay BurGR"

He literally operates a restaurant with burger in the name. You didn't even try did you?

>amateurs have no right to criticize expert chefs like Ramsay
>ok, but expert chefs from Europe typically agree that Chinese cuisine rivals French classics
>NOPE CHINESE CUISINE SUCKS

en.wikipedia.org/wiki/List_of_restaurants_owned_or_operated_by_Gordon_Ramsay

Wow, look all those Michelin stars BurGR won. The dude has franchises all over Las Vegas, they're like Guy Ferrari or Trump joints, he just slaps his name on them to get extra income flow. Doesn't mean he's in there cooking burgers.

>Ramsay is fantastic at cooking traditional French food (that's how he was trained, after all), and of course British food.
>But he's pretty cringeworthy once he gets outside of that zone.

This. Chefs get training in pretty specific methods, and that's usually French cuisine. The only real exceptions are people whose specialties are in other countries' foods, like Italian or Japanese. If you catch anyone outside of their specialty, they're going to be kind of clueless. It would be like expecting a carpenter to be a master welder.

There's nothing wrong with disregarding recipes from people out of their depth, whether its Gordon Ramsey making enchiladas, or Jiro making risotto.

I accept this. The problem is not that Ramsey only has one region of specialty; the problem is that he genuinely believes he's well-versed across a range of tastes. He can't even grasp most of the flavors of London, versatility is his weakness.

I personally think he's better at managing than he is at cooking. I would not challenge him at cooking in his area of expertise, but I don't think of him as someone with a wide range of knowledge of techniques.

while that is a direct example of him owning a burger restaurant, he has also put burgers on the menu at many of his other restaurants, including some of the earliest.

you're a dingus. people who make it through the crucible of the hotel and restaurant industry in western countries know how to make fucking burgers. they're as popular in britain as america.

I use dried they have more flavor i think most of the cucks on here only know what honey boo bos skettie tastes like besides a few others

Im a sous chef i make $125k a year... The fuck you talking about

> unitaskers are bad

Unitaskers are stupid for non-pro. Waste of money and cluttering your kitchen. If you use it less often than once a month, (or for seasonal tools, use it to produce less than 10 pounds of the product per season) you've wasted money and room in your kitchen.

If you use your unitasker daily, you're using it right.

> fresh herbs are a must

Fresh herbs are superior. But don't give up on a dish if all you can get is dried. It's an inferior substitute, but hey, it works.