Gordon Ramsay's Three-Finger Rule For Chopping Herbs Is Genius (2024)

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Gordon Ramsay's Three-Finger Rule For Chopping Herbs Is Genius? ›

The technique involves holding your greens with your middle finger placed in front of your index and ring fingers, with your nails all tucked in to face your palm. Your knuckle then guides the knife as you chop. This technique helps reduce the likelihood that your heady greens will be damaged in the cutting process.

However there was one dish that the Duke would love so much that he'd always order his culinary staff to make it for his guests- this dish would then be called the Beef Wellington.

What's a mezzaluna? A mezzaluna is a knife with a curved blade (although there are plenty of mezzalunas with two or three matching blades). The shape helps you achieve a back-and-forth rocking motion that works incredibly well for slicing, chopping, and mincing.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

In most of Ramsay's restaurants, you can find it on the menu. However, Ramsay has revealed his favorite American food is grits topped with shrimp and Parmesan cheese.

Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality. In 1995, he became the first British chef to be awarded three Michelin stars. He has trained chefs including Mario Batali, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry.

After earning a vocational diploma in hotel management from North Oxon Technical College in 1987, he moved to London and began honing his culinary skills under chef Marco Pierre White at the restaurant Harvey's and under chef Albert Roux at La Gavroche.

Contrary to the common perception of Ramsay as a self-taught chef, he received formal culinary training. His career began with rigorous training under celebrated chefs such as Marco Pierre White in London, and he also worked at La Gavroche under the tutelage of Albert Roux and Michel Roux.

She put a handful of tarragon leaves in a tall glass, then used kitchen shears to snip the leaves until they were minced fine. The glass held the leaves compressed in a small space, so it was easy to cut them up. The sharp scissors also did a much better job of cutting the herbs finely than a rougher knife would have.

How to not bruise herbs when chopping? ›

Remove tough stems and fold leaves into a bundle. With finger tips pointed inward, slice in rocking motion, crisscrossing with knife until finely chopped.

Gardening experts recommend clipping herbs with a purpose-built snipping tool rather than regular scissors, which aren't always sharp enough to make quick, clean cuts. Squishing the stem can hinder the plant's ability to take in water, which can stifle — or fully prevent — further growth.