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Cooking Recipes To Improve Your Skills | Gordon Ramsay | Part Two ctm magazine

Part one –

Here are some more wonderfully delicious recipes to help take your cooking to the next level!

#GordonRamsay #Cooking

Gordon Ramsay’s Ultimate Fit Food/Healthy, Lean and Fit โ€šร„รฌ

If you liked this clip check out the rest of Gordon’s channels:



  • Jeremy Vanwinkle on March 20, 2021

    I think you got a house as a castle

  • Jeremy Vanwinkle on March 20, 2021

    None of my business Glory if you do but it looks nice

  • Shawn Massey on March 28, 2021

    The relieved cardigan atypically curl because japanese untypically matter along a enchanting coffee. soggy, tasty larch

  • Specularstone00_ Tv on April 9, 2021

    I cried tears of joy when I saw how beautiful those beef ribs were made by Chef Ramsay. ๐Ÿฅฐ

  • Kevin Cox on April 11, 2021

    What is this โ€œcerizoโ€? Is it similar to chorizo? Maybe I donโ€™t understand British, innit?

  • Zachary Adler on April 15, 2021

    does ramsay still work personally with his restaurants and come up with dishes?

  • Zachary Adler on April 15, 2021

    ive never seen a bread recipe put the dry yeast right into the flour without activating the yeast in a separate cup first

  • Taraana theGlam on April 16, 2021

    Gordon Ramsey's followers Exam Sheet

    Que 1. How much Olive oil does Gordon use per meal . Describe ? [8]

    Que 2. What is Gordon's part of every meal main ingredient. [2]

    TOTAL 10 marks.
    Good luck.

  • Kidus Mulugeta on April 16, 2021

    Bruh youโ€™re good at cooking good job ๐Ÿ‘

  • Frederick Satkin on April 18, 2021

    Yeah work on your grilled cheese homie

  • Elaine Flanagan on April 20, 2021

    I haven't heard anyone use the phrase "the parson's nose" since I was cooking with my grandma… in the 1960's. Not used much in the US west. That made me smile.

  • Tyra J on April 22, 2021

    He's such an amazing cook you can see the passion ๐Ÿ’–๐Ÿ’–

  • Jeremy Croft on April 24, 2021

    Gordon: sshshshssshshshorizho
    Me: bless you

  • Derrick Maddy on April 30, 2021

    I usually don't actually make your recipes, instead I watch your videos to pick up techniques and ideas to improve my own. I'm an improvisational cook I rarely write down my recipes because they will probably be different the next time. Except for barbecue, I'm pretty precise with my spice rubs.
    However I'm going to try your poached salmon recipe. I like the miso idea a lot. I've been making poached salmon for 30 years and never thought of that.
    I first made it when I was 22, my buddy and I were sharing an apartment, we were both good cooks and had eaten poached salmon but never made it. We had a nice fresh caught salmon and a couple of pretty girls coming over for dinner so we thought let's poach a filet. We get a good filet, use the bones to make our own fish stock and just winged it, used a good white wine and seasoning we liked with salmon like fresh dill and thyme, also some Old Bay. We had no idea how long to cook it so we just kept a close eye on it.
    It turned out great and I've been using some variation of it ever since. However that soybean paste sounds like a very worthy addition.

  • Unib Awan on May 5, 2021

    180 Fahrenheit or celsius?

  • Mikoล‚aj Wojtas on May 5, 2021

    The presentation of that roasted chicken was dreadful, and the stuffing seemed mushy af.

  • R.P. on May 7, 2021

    What kind of degrees is he referring to? Fยฐ or Cยฐ ?

  • Drewbie UnderFire on May 7, 2021

    that first chicken dish is waayyyyyyyy too easy and can definitely impress

  • Nathan Daniel on May 9, 2021

    What does the wine do for the roast chicken?

  • Davin D'Amico on May 14, 2021

    Chef I have to tell you watching your recent videos during these trying times have helped not only me, but I imagine thousands around the globe re learn their love of cooking. You are my Bob Ross, nothing but absolute respect for you. (especially when you put people in their place back on kitchen nightmares)

  • Longbody1000 on May 18, 2021

    Not as good as Ainsley Harriot.

  • Kathy Granillo on May 24, 2021

    Where can I find the ingredients?

  • Sophia Valentina on May 26, 2021

    I love his kitchen !!!!

  • Michael Kim on May 31, 2021

    "Salty top and salty bottom" hue hue hue

  • darren Thwaite on June 1, 2021

    Hey G. Think you and Gino should have a cooking competion it would make a good TV programme for sure

  • Abhishek Banerjee on June 3, 2021

    It's wonderful Gordon ๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™๐Ÿ’™

  • Humberto Betancourt on June 4, 2021

    Am I the only one noticing the hair on the chicken?

  • PREBS on June 4, 2021

    0:20 – Oilve Oil w/ Stuffed Roast Chicken

    5:54 – Oilve Oil w/Miso Salmon

    11:01 – Oilve Oil w/Olive, Tomato, and Rosemary Focaccia

    15:49 – Oilve Oil w/Slow Cooked Beef Short Ribs

  • THE HABITAT on June 8, 2021

    Whats for dinner tonight?
    Gordon: IN

  • Conor Harrington on June 11, 2021

    This man has done more things in the past 40 minutes than I have in my entire life

  • Jeremy Beadle's Left Hand on June 13, 2021

    "I'm using tenderstem broccoli, and bok chewy"

  • A F Mario on June 14, 2021

    I saw your other video of the lighthouse… Sweet tomatoes?.. We have different types here in India… But the one which is citric/acidic is found only where I live (Tamil nadu)….

    The salt in the sea and the bodies from tsunami… This tomato has worse qualities… Can decompose a living human as if they were in grave…

    Caramalized onions?? Thought so.

  • Fred Higham on June 14, 2021

    lol lllllllppp pop pwt

  • Laughingman on June 19, 2021

    Cooked bird at 180 degrees for one hour, now hove explosive diarrhea.

  • Anne Hajdu on June 24, 2021

    The best part of salmon is the skin. And Gordon threw it away. Miso disappointed!

  • Ann Gibbs on July 9, 2021


  • Metin K on July 14, 2021

    "Start cooking that down to get all thos oils out"
    "Touch of olive oil"

    Love it ๐Ÿ˜‚

  • Carlene Braithwaite on July 18, 2021


  • Gareth Hawkins on July 25, 2021

    That stuffing needed grilling with some Parmesan before serving.

  • TrendSweater on August 27, 2021

    That Poached Salmon looks like my grandmaโ€™s used diaper!!!!

  • TrendSweater on August 27, 2021

    Gordonโ€™s voice is so sensual that he could whisper about food in my ear for the rest of my life and itโ€™d never get old!!

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