It appears even the hot-headed chef has his culinary limits.
Known for his sweary rants, bizarre insults (idiot sandwich) and top-notch cooking skills, Gordon Ramsay seems like the kind of guy who isn’t afraid to try anything once. In the past, the celeb chef has tucked into a Guinea Pig, Reindeer, and even animal testicles. But there’s one thing the star says he’d never eat, no matter how hungry he was. It’s not a cheeky Big Mac from McDonald’s or the controversial pineapple on pizza – it’s not even vegan food, which the star seems to be slowly embracing… It’s the specials.
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That’s right, the celeb chef will never be seen opting for a dish from the special board if there is one too many to choose from. According to Tyla, he once said: “Specials are there to disappear throughout the evening. When they list 10 specials, that’s not special.” Ramsay has also vowed to avoid plane food at all costs, preferring to tuck into a meal at his London Heathrow Airport restaurant ‘Plane Food’ before jetting off. The boujee eatery, located in terminal five, features dishes from all over the world – from sushi to chicken burgers and even Lobster Linguine (if you’re willing to splash out £40 before your flight).
Otherwise, he keeps things ‘light’ with some picky-bits style food from an Italian bar. Think a glass of rouge, some meats and cheeses with a slice or two of fruit. “There’s no f*cking way I eat on planes,” Ramsay explained. “I worked for airlines for ten years, so I know where this food’s been and where it goes, and how long it took before it got on board.”
The chef has also shared his five step blueprint for the perfect burger. The TV chef and restaurateur said that to concoct the “most amazing” family favourite, it all starts with the meat. In a YouTube video for Good Morning America, he explained: “The secret to a burger is in the blend”. To produce restaurant-quality burgers, he opts for chuck – which is found on the cow’s shoulder – mixed with a “little bit of brisket”. He said it’s the “most amazing ground beef”.To bind the meat, crack in an egg and allow the mixture to sit for a whole day. Once 24 hours have passed, the burgers are ready to put on the grill. But there is also a technique involved in grilling the burger to perfection. Rather than placing them on the grill, flipping and poking them until they’re ready, the beef needs to remain untouched for as long as possible.
Step three is the burger van favourite – onions. While many will go for raw onions, Gordon argues that the “fresh, grilled” version are better. Raw onions are “too harsh, too acidic, and they blow the flavour”, Gordon said, while grilled onions are “easy to do and absolutely phenomenal”. Gordon relies on Devonshire butter basting – a technique he employs at his Las Vegas restaurants – to enhance the patties’ flavour. You can read how to further enhance your burger and full details about Gordon’s top tips to create the perfect dish here.
