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Culinary Arts

Mastering Ingredients: Beef, Lamb & Pork

Gordon Ramsay

Lesson time 5:52 min

Gordon didn't always have the luxury of cooking with expensive ingredients. Here he shows you how to get the most from a variety of cuts of beef, lamb and pork.

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Gordon Ramsay
Teaches Cooking I
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I have been inspired to go cook some food as Gordon Ramsay says. Fabulous masterclass.

Excellent class! I learned a lot and showed me there are infinite ways more on how to cook.

Outstanding--motivational and practical! Thx Gordon!☺

I have learned to respect each ingredient no matter how unimpressive you may have thought it to be and to embrace their differences in cooking.


Comments

A fellow student

amazing teacher and absolutely incredible inspiration, his passion is contagious and his enthusiasm sparks inspiration lesson after lesson.

Paul M.

Gordon is without doubt the best restaurateur and example to any one who seeks to enter the magical world of Chef.. For me the finest and most engaging personality...

Harvey W.

It looks so yummy and I really it it just looks like so yummy some whatever it is I'm gonna eat it looks so yummy and I guess if it's crunchy that's the good thing about it

Marta B.

Absolutely fantastic. Chef Ramsay is not only a superb culinary maestro, he's one terrific teacher Thank you!

Jim K.

Two cups of flour and six eggs...the elasticity of the rolled pasta was amazing. We make pasta frequently, but will now increase the number of eggs.

Corey W.

On the subject of loving and leaning into offcuts, I cooked a pork knuckle and beer gravy pie, finished with a sauerkraut crust. Opening the oven at the end was a waft of flavour, the sauerkraut had a sweet smell and counterbalanced the fattiness of the knuckle which I incorporated the trimmed fat into the gravy. I'm only beginning to have a love for pie, and looking forward to cooking some Beef Wellington in a couple weeks.

Mandy P.

I wish this lesson had more information about proper techniques on how to roast, braise and sear/grill different cuts of meat.

Kris S.

Can`t believe how good, personal and informative gordon`s class is. A dream...really! <3

James E.

These cuts ARE truly amazing. Alas, Mr. Ramsay, they have long ago ceased to be inexpensive and underappreciated. Just try to find that lovely marrow bone in the good American butcher shop. I am a home cook who sources these cuts from a specialty purveyor (D'Artagnan). I quickly found one pays for what one gets. An expensive but meaty oxtail is so much more worthwhile than the (almost vestigial) 'oxtails' found in American supermarkets--even the better ones. I wish that this lesson was current with pricing and instructive about value for currency in sourcing 'upmarket.'

William R.

Currently smoking a rib eye roast (about 7-8 pounds). It is beautifully marbled. I am interested to see how it turns out. It is smoking for 2 hours before being seared and cooked. I got it at half price. using a slight mesquite smoke along with a competition blend to keep the flavor light. I can also remember when I was young the only steak we could afford was flank steak. Learning how to cook them was a key to make them good. Now flanks are expensive. I still love a nice sirloin as well. It is one of my favorite cuts to cook and eat.