@@DianaEmilia911 hilarious. Agreed 😕😊 HOT 230/250 45 mins But do NOT know weight Usual method (any roast) is 30 mins per pound (1 hr per kilo) But for crackle. 230c 20 min then reduce to 180c I get so confused with these people !
I want to go to one of his restaurants when he is working(idk if he really even does that at this point) and complain until he insults me. This is my dream.
Came out absolutely perfect & Crispy Crackely is my favorite thing to say i know i said it the entire time i was constructing this thing of beauty. Whole family loved it! Thanks Chef!
Comment section: He moves like he has to pee. Bowl, Milk, Cereal, Done. Where are the ingredients? Why is the camera so zoomed in. His wrinkles are deeper than Grand Canyon.
Olive Oil is the perfect thing for porkloin. I cooked a porkloin for Christmas after having it marinated in olive oil, rosemary, garlic, and onions all night. My brother asked me what kind of meat it is and when I told him it was porkloin he said, "I normally don't like porkloins, but this is really good." If you don't use Olive Oil, it tends to get really dry.
I could not believe it! All my previous roasts looked/tasted like dry wood, until I tried Gordon's! (lol) Each slice is shiny moist and juicy. Melts smooth as butter in the mouth. The lemon herb stuffing is so refresh-ing-ly tasty. Like minted lamb, only this is parsley-n-sage lemon-ed pork. 💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖
Difficult to tell because he used fucking olive oil. Either he's not scared of burning his house down or he has a seriously industrial setup. Use canola oil (or similar high-heat oil) and cook at 450-475. Don't plan on it being "slightly pink" in the middle, and also good luck finding a pork loin that looks like his.
It's not a pork loin... it's pork belly. Also please don't use olive oil in high heat. Pork is notorious for starting grease fires and they are difficult to extinguish. Olive oil has a very low burning point. It's insane to even try this.
Excellent video. Short, sweet and to the point. It’s a pork loin, you roast it in the oven. I followed this method and my results were delicious. Seriously, before getting critical, realize this video is about details above basic roasting of a pork loin- meaning these are examples of what I are called methods and techniques. This is why there are no specific ingredient amounts, etc; it is not a lazy novice recipe. To enjoy the fruits of this video you will need to put in the leg work. The results will be well worth it. If you feel there aren’t enough details here then it’s probably because you don’t have the foundational knowledge. It certainly has noting to do with presentation or production value, or Chef’s ability to communicate.
If you keep it at or below 400°f, the oil shouldn't smoke. But still, what's "hot"? Surely he can't mean hotter than that or we'll get the situation you described.
I tried this today, but i got pork belly only, im doing it wrongly, not enough sage, and i season it inside, forgoten to add in olive oil, and additional lemon juice in it. Result the skin was hard, the meat still juicy, a little bit dry i think, the taste, oh i love it, i should try it again, i want to see the skin look like your pork collar.
A lot of details missing from this video. First, you have to dry out the loin in the refrigerator. I let mine sit uncovered for a whole day. Then score the fat with a knife like he does. 475 for 45 minutes. That's right, 475.
AND DON'T USE OLIVE OIL!!!! i don't know how he pulled it off but use canola oil or similar graded high-heat oil. Unless you want to burn your house down.
I like how the bass drops when he pauses and says.... "Olive Oil"
😂👏
cheeky
theaceofspadesjl hahahaha had to reply
Hit it with the Spice Weasel. Bam! Wait, wrong Chef.
Special ingredient.
It’s like a cheer break.
Put in a "hot oven". Look Ramsay. Don't get all technical on me.
Fuck i came to the comments looking for a time. Seriously what is he doing
@@DianaEmilia911 hilarious. Agreed 😕😊
HOT 230/250
45 mins
But do NOT know weight
Usual method (any roast) is 30 mins per pound
(1 hr per kilo)
But for crackle. 230c 20 min then reduce to 180c
I get so confused with these people !
@@Kathy-kr1sv thank you!
I want to go to one of his restaurants when he is working(idk if he really even does that at this point) and complain until he insults me. This is my dream.
+Brian Ingram so you're a masochist then
+dachicagoan Were you there?
Oh, that would have been cool, though = )
+Brian Ingram if you have nothing to do in this life then go ahead ))
+Brian Ingram thats some weird ass fetish
Can you zoom in a bit more? I can't see that proton.
Wow you are so original. ive seen this comment far to many times. Shut up
dont be rude XD! but i agree that this comment is way too overused ive seen it in almost all his videos
+ABD 0_0 Oh Yes! We all need to shut up because it's something you've already seen! FACT: THE WORLD DOESN'T REVOLVE AROUND YOU.
+M ason No. look at all of gordons latest vids. you'll see what im talking abt
Lmao :D
Heat to 220°C (428°F) put it in there for about 20 min or until the skin is crispy and golden then cook at 180°C (356°F) for about 50 min
this
@@zc7662 this!
Can attest! Did 425 F for 20 mins, then 350F for 42 mins or so, but still would take it out maybe a few minutes earlier than that. Came out great!
How many pounds? I’ve got 5.
70 mins total? That feel really really long
Man, this guy's really good at cooking. He should set up his own restaurant.
thx for sarcasm
Dude good idea! #RamsayMakeARestraunt
He's Alright i guess i can make Toast though...
Dude he already gas a restaurant
ryan mareposque wow you are really bad at jokes
HAHA love what he said " that's right granny".
That's an amazing gourmet dish, so perfect for New Year 's table
THE BEST PART OF THESE GORDON VIDEOS ARE THE COMMENTS
I missed the part with the twine in the pot. Did he boil it? or put oil in the pot and fry it?
He put in in there so it wouldn't roll around.
I'm pretty sure it's part of the recipe. Why else would it be in the pot? I've tasted twine before...pretty tasty.
+Heavyboxes Watch the video again.
+Nathan Chetram You people like to get trolled, don't you?
LOL
Came out absolutely perfect & Crispy Crackely is my favorite thing to say i know i said it the entire time i was constructing this thing of beauty. Whole family loved it! Thanks Chef!
The video instructions are unclear. Did you cook it at 425F for 45 mins?
Every time I see his videos I feel like it's a motivation video making me want to cook
6 years later?
100%
Dude is bad ass! I've followed through with couple of his videos and shocked myself how good it tasted man. You the man Chef Ramsey!
That "done" is just so fucking soothing, i always wait for it with excitement xD
I'm from Nicaragua, I admire your work so much, I grew up in New Orleans, Louisiana, hope in the future a Gambalaya recipe, a big hug!
Hey cameraman, could you zoom in a bit more? I want to see the cells on Gordon's hand
"Crispy crackling" "Crispy Crackling!" "crispy crackling..."
love this chef!! put the string in a pot...genius!
lol
Yeah 😂
That thing is always running around ya know!?
If you've never eaten string in a pot you're not living.
Comment section:
He moves like he has to pee.
Bowl, Milk, Cereal, Done.
Where are the ingredients?
Why is the camera so zoomed in.
His wrinkles are deeper than Grand Canyon.
HAHAHA
The last comment 😂😂😭😭
+Syndi Cat You forgot about being zoomed in and seeing the protons
Done
Syndi Cat i wil ad a comment about mexico and the wall
Olive Oil is the perfect thing for porkloin. I cooked a porkloin for Christmas after having it marinated in olive oil, rosemary, garlic, and onions all night. My brother asked me what kind of meat it is and when I told him it was porkloin he said, "I normally don't like porkloins, but this is really good." If you don't use Olive Oil, it tends to get really dry.
I wonder if Chef Ramsay talk like this while doing another thing like
*shower* Soap - In
Water - In
Shower - Done lol lol 😂😂
Water - hot
Lathered cream - on
Nice, sharp razor. Beautiful
Quick, precise strokes
Rinse face
Done
SURE HE DOES.., IF HE'S ANYTHING HE'S STRAIGHT FROM THE SHOULDER. 😊
There's just something about these videos that makes me not stop watching
I could not believe it! All my previous roasts looked/tasted like dry wood, until I tried Gordon's! (lol)
Each slice is shiny moist and juicy. Melts smooth as butter in the mouth. The lemon herb stuffing is so refresh-ing-ly tasty. Like minted lamb, only this is parsley-n-sage lemon-ed pork. 💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖
Made this for work (at the firehouse)
and it came out great.
Thank you.
At the firehouse?!! No way!
How hot was the oven?
I NEED to try this pork recipe, mine was getting old. Beautifully done Gordon. Now I need to find new side dishes that aren't just potatoes.
how many degrees is "hot"
La Maze For me, it's 80+ degrees without breeze. That's the Northerners' life for you.
Difficult to tell because he used fucking olive oil. Either he's not scared of burning his house down or he has a seriously industrial setup.
Use canola oil (or similar high-heat oil) and cook at 450-475. Don't plan on it being "slightly pink" in the middle, and also good luck finding a pork loin that looks like his.
When the music hits, you know that shit is about to get real
I just did a roasted stuffed pork loin for Christmas Dinner, and I wish I'd seen this video beforehand. I would've added these herbs into the mix!
It's not a pork loin... it's pork belly. Also please don't use olive oil in high heat. Pork is notorious for starting grease fires and they are difficult to extinguish. Olive oil has a very low burning point. It's insane to even try this.
@@foster-uz5rtsorry to say, but you're wrong. It is definitely not pork belly. It is, in fact...A pork loin roast
DONE
i was expecting this background music, pure bliss
Wow, so wonderful combinations flavors texture and aromas, tender and perfect for a dinner New years!
That's it... that's the best thing I've seen here. I've got to make that at some point in my life.
Keep zooming in, I think I just started seeing the quarks
That's very danish of you Gordon, it's basically a fusion of flæskesteg and rullepølse. Cheers!
There...are...so...many...ways...you...can...cook....amazing
Could you stuff it with breadcrumbs as well or would it go soggy?
Yes you could use breadcrumbs also
@ 1min 20secs he says "hot oven, 45 minutes", What does "hot" mean? What temp did you use?
I love all these videos, please spend more time on them to give more or clearly instructions. Trust us we will watch!
Pork LAWN!!!
L-I-O-N
LAWN!!!
Lion? Like a cat? lol
More like pulk lawn
*_*crispy cracklin' intensifies_**
helloo! what temperature should the oven be? HOT oven is sooo vague!!!
425-450
gordon please kick my ass, man that would be the best belated christmas present ever...
Excellent video. Short, sweet and to the point.
It’s a pork loin, you roast it in the oven.
I followed this method and my results were delicious.
Seriously, before getting critical, realize this video is about details above basic roasting of a pork loin- meaning these are examples of what I are called methods and techniques. This is why there are no specific ingredient amounts, etc; it is not a lazy novice recipe. To enjoy the fruits of this video you will need to put in the leg work. The results will be well worth it.
If you feel there aren’t enough details here then it’s probably because you don’t have the foundational knowledge. It certainly has noting to do with presentation or production value, or Chef’s ability to communicate.
Your videos on cooking is so satisfying.
What temp should the oven be
Love when says... Done!
now that is a man that loves his crispy crackling
Did ramsay do this voiceover when he was drunk at 3 am
Christopher Chen dUHn
Done it after a huge line of gear
Thanks Chef, you always come though with the right way to do it!!
what is the stove set at? what is the cut of meet? what is the finish internal temp so that i can use a thermometer??
Best cooking tips ever, simple to understand as it's just Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb.
:D
'Hot oven' cheers bro. Real helpful.
Chef Ramsay is so cool I want to be like him when I get older
Is it just me that sees the way Gordon cooks is the same way Mads Mikkelsen cooks in Hannibal.
+Robert Perez Funny you mention it, this is actually a very danish recipe. It's basically a fusion of flæskesteg and rullepølse.
a young Gordon ramsey on the f word.loved that show also.
Here's recipe www.bigoven.com/recipe/gordon-ramseys-rolled-pork-loin-with-sage-and-lemon/1493542
Gracias
This looks absolutely brilliant!
what is the name/brand of the knife you use in most videos? the one with the red and black text black handle with circle bumps on the sides?
Most likely a wusthof chefs knife of some sort
Wüsthof
+Prodigy That's one of our knives from the CLASSIC series. Best regards from Solingen / Germany!
Lol. "Hot oven." Thanks for the details
The crazy thing is, a hot oven and olive oil don't mix. Unless you want a bunch of black smoke and/or a dangerous fire.
If you keep it at or below 400°f, the oil shouldn't smoke. But still, what's "hot"? Surely he can't mean hotter than that or we'll get the situation you described.
@@DominicCarioti at or below 400 doesn't give a nice "crispy cracklin". Idk, too many things don't add up
I love the background Gordon Ramsay voice saying all those things: "Lemon Zest... Sage... Parsley... Garlic... Salt... Pepper..."
"Tie"
what temperature? "hot"doesnt help very much 250C?
I hum this song to myself every time I cook now.
I love seeing the cells of the pork, thx cameraman!!
What restaurant does he cook at?
Why are these only 2 minutes
I could watch this all day
Brilliant simple cooking.
if u want to maximize your crackling quality leave the pork loin uncovered in your fridge for a couple of hours so the skin dries
Is my mouth watering?...DONE!
long live the king
Does it work with lime zest?
What temperature? 45 min.s
Pork, lemon, sage, parsley, salt, pepper,
In Gordon We Trust.
when it's slighty pink... yeah that's right granny PINK!!... lemon zest... in... sage... in... parsley... in... garlic... in... salt pepper... in... FLAVOR... out .... hmmm DELICIOUS
Time Gordon you are the man
Gordon's counterpart of Gotcha Roast Pork
when he flips the pork over and you hear the slap on the cutting board...
IT'S RAW! THIS PORK IS SO UNDERCOOKED THAT IT'S STILL SINGING HAKUNA MATATA!
In all seriousness that looks DAMN delicious.
That cracklings is what makes pork amazing
Instead of lemon and sage try it with spinach sun dried tomatoes and crushed garlic
I tried this today, but i got pork belly only, im doing it wrongly, not enough sage, and i season it inside, forgoten to add in olive oil, and additional lemon juice in it. Result the skin was hard, the meat still juicy, a little bit dry i think, the taste, oh i love it, i should try it again, i want to see the skin look like your pork collar.
What’s the oven temperature? 🤔
hot oven means wats the temp exactly?
I have no idea....
What temp does he cook it at?
Reminds me when Ramsey had farm animals in his backyard. That is as fresh it is going to be.
I appreciate the "idea and method". You are left to create your own recipe.
0:59 howtobasic
*Music stops.*
" O L I V E O I L . "
pause and then "Olive Oil" hahahaha
Great recipe. Thanks
Noodle pot. Open. Boiling water. Done
Solt and peppah for that added bit of kallah
"hot oven, 45 minutes" im guessing 375 or 400 ? lol
A lot of details missing from this video. First, you have to dry out the loin in the refrigerator. I let mine sit uncovered for a whole day. Then score the fat with a knife like he does.
475 for 45 minutes. That's right, 475.
AND DON'T USE OLIVE OIL!!!! i don't know how he pulled it off but use canola oil or similar graded high-heat oil. Unless you want to burn your house down.
@@foster-uz5rt he did it because yes Ramsay and the fire is scared of him
My dad loves these
Hope someone can re-edit those clips so we can have a second season of "GM's ultimate cooking course"
I used this pork recipe today for a roast dinner it was amazing
why Gordon look like an airplane engineer in this video
.....OLIVE OIL! "bass drops"
ramsay recipe: salt, paper, olive oil
*CRISPY CRACKLING*
Great recipe. Hot Oven = 400-450 I went with 425 12 minutes per pound