Gordon Ramsay Stunned By Pork Chop | Hell's Kitchen
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- čas přidán 12. 09. 2024
- As both teams compete with various proteins, Gordon Ramsay & John Shook judge the contestants dishes.
#HellsKitchen #HellsKitchenUSA #GordonRamsay
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In Hell's Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay.
She turns and says “good job” to the winning guy instead of a snarky comment. That speaks volumes of her persona. 👍
Persona? So you’re saying she was faking it? Persona is not personality.
@@erronblack308he was saying she was being respectful instead of saying a snarky comment a negative one
@@erronblack308 He probably meant to say personality.
「ペルソナ」
People who don’t do this, cannot be trusted. Humility at every level is so important.
Gordon: "Ray you got a lot of balls, literally."
Ray: "Ha Ha Ha"
Red Team: "Ha Ha Ha."
Gordon: *Pulls out a glock from the Risotto* "Why are you fucking laughing big boy?"
Jesus christ
😂
@@shinobisimon1752 You called?
@@Banana_Jesus_ OH SHI-
Gordon: "C'mon tell me"
Ray: "I-uh I have-"
Gordon: *shoots
"TOO SLOW, YOU NEED TO BE FAST WHEN YOUR A CHEF YOU OVERCOOKED DONKEY"
Can we appreciate the sportsmanship at the end? Usually people get hecka salty about losing, and she actually said "good job"💯💯
That was my favorite part honestly, glad someone else noticed it
@@Kuro-02 Was my favorite part aswell. Seeing good sportsmanship is a breath of fresh air.
@@ricardosimms8548 Amanda’s a good girl.
@Barney Weiss Found the incel
@Barney Weiss ????🤨🤨🤨
Mary had a raw little lamb
Who's fleece was red as blood.
So raw, it was still walking... 😂
😆 I cant..... stop it. You're killing me 🤣 this comment deserves more likes
Haha
This needs more likes
The editors in Hell's Kitchen are absolutely brilliant.
They have way too much fun with it
@@Kaanfight and I'm not complaining
* put sparkle effects *
My name is ninoo
The camera doesn’t focus into once for 6 seconds
That was the most beautifully cooked pork chop I've ever seen in my life.
it looked amazing, and it looks like they didnt even taste lol wtf
@@Alex-ox7fm what a waste of meat if they didn't I'm hungry as hell watching that lol 🤣
@@willyoueatmypussyplease3549 ye lmao. Imagine making all that when no one eats
@@sucevicpredrag3915 if I make my 7 year old nephew a drink of blackcurrant and he doesn't end up drinking it annoys me nevermind making that for no-one to eat it lol 😆😆
@@Alex-ox7fm he didn't taste it because it's actually slightly undercooked from his pov. Since Gordon said it was cooked perfectly, he probably decided to not to go against Gordon's opinion and just leet blue win without tasting.. Don't want to risk getting sick from it.
Bro that pork from Barrett was fucking perfection. I would have gone in on that whole damn thing.
Same brother. I'd be gnawing on that bone when I'm done! 😘👌
You talking about fuckin that pork chop?
I would eat up all of that and demand more and if the next one is'nt cooked the same way....someone getting ejected from earth.
Only reason I'm here tbh, I saw the thumbnail and I was like
"cot damn, look at that beautiful piece of meat"
He creamed just from looking at it
Saying "get it together woman!", Proceeds to cook weird chicken noodles with bok chewy and sewy sauce
He said it was Asian cause his one Korean friend told him
Lmfao I remember that part too well😂😂😂
sewy sauce? do you mean soy sauce?
@@gunfuego he's making fun of the guy who said soy sauce like sewy sauce
Megalith get it together bitch.
The incredible irony of Zach telling ANYONE ELSE to "get it together"
maybe HE heard it so many times he just repeated it. lol
"Hopefully your potatoes outshine his pork" god damn
and the worst part. they only had to look at it to pick his dish
I mean I’d rather have over cooked pork than undercooked
@@QueenRyanKnockedtheFuckOut But he didn't undercook it?
@@QueenRyanKnockedtheFuckOut blue's pork was cooked perfectly though. Was still juicy, red was overcooked and dry.It would feel like eating a shoe sole
@@stazzy5858 eh I like pork white through out. the texture is better imo. slightly red pork taste off to me. and your ideal chicken is probably moist but I like mines dry to the point of having that "stringy" texture
🎶Mary had a little lamb 🎶
🎶That was super raw 🎶
fuckin' raw*
That was the most spectacular pork chop I've ever seen I would give that a 5 and eat that under a minute. Words cant explain that masterpiece.
not sure why he still didn't taste it. I know the other was not right, but taste it would be fair.
If I was the Chef, I would have asked Chef Ramsay if I could take home that pork chop.
Me: “that pork looks beautiful”
Ramsay: “that pork is glistening”
Me: chef 👩🍳
Ew
Time for a career as a food admirer.
That was the most perfect medium pork I’ve ever seen
Extra medium?
More like a hard medium-well.
Ramsay is always so nice to the side judges I love it lol
3:00 Now This Is What PERFECTLY COOKED PORK Looks Like
Yes
m.czcams.com/video/dQw4w9WgXcQ/video.html
@@Owowoww588 Perfect Music for that moment here
@@davidfearis7335 yessir
@@Owowoww588 saved by the ad
I appreciate Amanda congratulating Barret. It's not much but it's still good sportsmanship
Nedra cheering as if they didn’t harshly critique her dish as well lmfaoo.
It really wasn’t a harsh critique per say. Really all they said was it could’ve been cooked a little longer.
If that's harsh to you then you've led a charmed life indeed. Besides even if it were she cheered because she won.
A win is a win i guess.
Pork is so hard to get right. It's super easy to under cook or over cook. That looks delicious 😋
I'm same way with lamb. Whenever I think I undercooked it, it's done right.
After making a pork loin on a grill this weekend, I'm convinced that if you can cook pork then you can cook anything
Sous vide is the answer... it's totally changed how I cook. I did a pork tenderloin the size of my head and it was PERFECT and juicy inside, then I seared the outside with a honey cajun glaze.. you guys have to try it.
Porc cannot be overcooked, choose the right recipe.
I must say nowaday porc is made like beaf for beaf eaters, no more taste at all, that's why you undercook it without being disgusted.
Duck isn't easy either.
3:02 Barrett F***k yeah baby holy f***k
Also Barrett YES YES Yes I’ve instantly won a point f***k off Amanda screw you oh yeah goodbye Dan on meat I’m the new man in town baby
Turkey meatballs is a dumb idea. For a tasting competition, you have to approach it as if you're _thrilled_ to have that ingredient. To make a turkey meatball, you grind the meat up (bye bye, texture), and then you mix it with spices and serve it with a spiced sauce (bye bye, flavor). Two problems with that:
1. It shows that you're basically trying to hide the turkey, like a parent hides broccoli in a chocolate muffin for the kids. It says you don't know how to use the ingredient so you just stuffed it under the rug.
2. Meatballs are traditionally made with beef, veal, or pork, or often some combination of those things. How many times do you think Gordon Ramsay has tried someone's meatballs in his lifetime? Quite possibly hundreds of unique meatballs have crossed his palate. And so he's going to compare these turkey meatballs to the best meatball he's ever had. And I'm fairly certain that the best meatball he's ever had was _not_ a turkey meatball. Even if you love turkey, the slow-melting fat content just isn't there. It's going to be dry. "Oh but I have these tricks to make sure it's not dry!" Less dry than a meatball made with the right kind of meat? No. It's substituting again.
Don't put a "twist" on something unless you're making it better.
Fucking hell, my man just wrote a whole essay on meatballs. I’m impressed.
Also a meatball needs a shit ton of fat, which turkey does not have
@@tom_something I'm fat, tough AND dry 👀
The correct way to cook turkey is in an oven with gravy... Meatballs are what you do with scraps and leftover cuts of fatty meat.
Turkey meatballs only work if your looking to be healthy for the duration of the meal. Also, while there are ways to make a turkey meatball taste good..and you can, the basic nature of the meat is such that It will always be dry and super lean. Which means not very flavorful at its most basic profile. The only reason a turkey meatball might taste good is not because of the turkey but due to the seasonings and/or whatever sauce or gravy one utilizes. But ultimately even then the seasonings and/or the sauce/gravy simply and only somewhat barely masks the utterly sheer blandness of the Turkey meatball.
When he said let’s eat some animals gave me vibes from the guy who wanted a walking freezer for his butchered animals
For some reason, this seems safe to me.
Day three of asking for best of sous chefs
agreed
seconded
sus chefs
Get a life. You wasted three days
Sinvica?
Over cooks the meat on a pork dish...
"I was worried about the potatoes"...
and I wished they'd tasted them. I guess they go for the main item mostly.
Zach singing “Mary Mary quite contrary” when “Mary had a little lamb” was right there. “Mary had a little lamb, it’s insides still were red. Don’t give it to Chef Ramsey or he will soon be dead.”
My goal in life is now to create a pork chop on the level of perfection as the one we just saw.
That pork was amazing. You could literally see it shine through the video (besides the editing).
"Get it together woman"
Well from what I hear you didn't get it together later (at least in terms of attitude).
I know right, Mary is so sweet and gracious and he's just being a jerk
zacky wacky man…
Exactly
I read that in sync 😳
He’s talking a lot of crap for a guy who said Japanese food is like Chinese food because his one Korean friend told him, along with calling bok choy bok chewy and soy sauce sewy sauce.
I like when the say "good job" to each other instead of getting mad
when Ramsey goes too nuclear for no good reason, it's annoying to me. All show.
never seen that type of edit on this channel before, it was deffintly a good move was not expecting it and the chop looked gracious
have watched the ending like 10 times alredy
"That dish represents my mom..."
_So your mom is undercooked?_
"I'm ready to eat some animals"
Vegans: 👁👄👁
That pork chop is PERFECTION.
00:04 is me whenever I see a vegan 😂😂😭
Almost ate my phone when the pork chop was revealed and you almost ate your phone/computer, too.
Oh good.... the judge with the salt fetish.
BRUH THEY AINT EVEN TAKE A BITE OF THAT CHOP
I’m annoyed about that too but they really didn’t have to
lol i was looking for this comment.
I like the sparkles on Barret's pork to show how perfect it is.
Made me laugh
Nedra's reaction to beating Ray even though they already said her dish was trash 😂😂😂
2:07 favorite quote from Zach besides "bok chewy"
The person still posting vids on this channel is a legend
So, I've been cooking pork chops like these for who knows how long, with my dad says they're undercooked and now It's PERFECTLY DONE?! Hmmmmmmmmm yeah, that's perfectly fine!
A lot of people are scared of pork being underdone because of parasites, but it only needs to be 145°F or 63°C in the center to fully kill any parasite or pathogens. Don't blame your dad, your grandparents probably made it that way too, but porkchops taste way better when they're slightly pink and juicy. 😘👌
Probably depends on where you got the pork from. If you can trust the source, you don't have to be as careful to cook it to a certain temperature to kill parasites and bacteria. Like you wouldn't make tartare with supermarket clearence meat (I know it's an extreme example). HK probably gets it's meat from expensive but super safe places which regular, non restaurant people couldn't get, so it's okay to cook it less than what people usually expect.
@Welcome to Clown World! I just feel bad for your wife.
@@lisahenry20 It's not so much where you're from but how old you are. Trichinosis used to be a genuine problem, and most pork needed to be cooked very well done. (Not so much with swine that were allowed to forage free, but that was small family-farm stuff; nothing you could usually get at the local butcher's or supermarket.) It's basically not a problem anymore at all, but people "of a certain age" mostly still don't trust pork that isn't really well-done.
THEN UNDERCOOK THE PORK CHOP
You know your food is good when they don’t even need to taste it to see you win.
The color of Barrett's pork was bang on. I wish I could've climbed into this video and devoured it. Nice job!
I literally just ate but that pork chop made me hungry again. That’s the most beautiful piece of pork I’ve ever seen
Barret got some scalene triangles for sideburns, interesting.
I find it insane that Mary was laughing for serving raw lamb.
1:00 voice crack like no other
**thomas the train wants to know your location**
Gordon: "Next up, lamb"
Mary: Assassination attempt
2:57 What a beauty. I can feel the pork tenderly breaking down in my mouth as I chew it. It's just... perfect 😌👌
Its like that anime moment when dude cracks open the burnt Croissant only to reveal its Golden inside
whoever edits Hell's Kitchen needs a raise
Gordon: Glistening and absolutely beautiful
Everyone: *say sike right now*
Me: thinks the pork is straight up raw
Gordon: decides that it looks amazing
Me: it's the most beautiful thing I've ever seen
I like how the editor went to the reactions right after 🤣🤣🤣🤣
I ate that last pork chop with my eyes and I am FULL!
Gordon Ramsey’s tv show are the only thing that keeps me going
Mary had a little lamb, and the lamb was EFFING RAW!!!
"If you had to choose between the meatballs with no sauce or this mountain of salt on a plate?"
"Oh I have to go with the mountain of salt.... point to the red team"
He said "plenty of salt, which is good", not that "there's too much salt".
@@Groundlord Well it was a mild parody of his multiple judging appearances where the general theme is he loves salt.
It's not that deep mate.
@@rossomac21 Ah, I see. I haven't watched much of Hell's Kitchen outside of clips so I wasn't aware of the running joke with him.
Josh - "I'm excited to eat some animals"
Vegan teacher is raging around eating celery
That pork chop looks like it came from the heavens
Ive seen Gordon wear that yellow watch in so many occasions that i find it very humble that he shows something he favors to keep wanting to wear without product placement
He wears it because It tells the time
@@borris3768 so does a cellphone. this isnt the 1900's
@@Raaa1111.. watches are still more easy and convenient
@@borris3768 yes i agree i still carry mine because it's a habit and beats pulling out my phone. but i also learned how to tell what hour we are in just by looking at the direction of the sun. it took me a while to learn this but its a good trait to learn. i rather have the knowledge and not need it than need it and not have it. but yes out of all my watch collection i always have the one that has sentimental value to me on my wrist. Victorinox Dive master 500.
@@Raaa1111.. nice
For those saying that the pork seemed undercooked-cooking meat properly and texture-wise and health-wise) is more about achieving the right texture of the meat (can be assessed visually, and by touching it (comparing the cut to itself when it was raw (jiggly) or rare (a bit jiggly but notably less than raw)) and not just with taste buds) rather than going for a certain color of it inside, because it ensures doneness but also the proper palatability/moisture of the meat inside. That pork may have been slightly pink, but you can clearly tell it doesn't have any of that jiggly, raw and somewhat bouncy and opaque parts of flesh that are normally present on a raw/undercooked piece of meat. It just so happens that some pieces of meat's doneness in terms of texture correlates with loss of pinkness/redness on the inside, such as chicken. Beef, lamb, deer, duck, goose meat, but also some organ meats in general (like the liver) have way more pigments responsible for their natural coloring (even more than the pork, let alone chicken or turkey), so if you were to cook these meats until they lost all of their color on the inside, they would be pretty dry and stringy by then (heck, even some well done pieces of meats might have some residual color on the inside, especially leaner meat cuts), hence why you can order your steak or venison (or other mentioned meats) anywhere from rare to well done.
As an added side note, the internal temperature of the meat registered by a meat tu DOES NOT ALWAYS correlate the meat doneness, hence why chefs in Hell's Kitchen (but probably elsewhere) don't always rely on them to a greater extent, especially if they were not previosly left probed in a raw piece of meat (as in, when roasting a whole turkey) but instead just probed during cooking. After the inside of the meat has reached a minimum safe temperature (e.g. 165 for chicken, 160 for liver; these will almost instantaneously kill the much feared pathogens), you also need it to spend some time with that temperature in order for texture to transition from a jiggly/squishy and somewhat opaque texture to a not so opaque and more bouncy one throughout the entire width of the meat cut (you obviously can't see this happening on the inside, but the juices/blood pouring out of the surface of the meat after a while are a pretty good indicator that this process has commenced; from there, it's typically a couple of more minutes of cooking needed before pulling the meat out to rest, depending on the cut's thickness). This is why resting meat is so important, because if you want a properly cooked piece of meat that is still moist on the inside, it's actually the residual heat that will help finish off the inside of the meat to a certain level of doneness, as those hot juices/blood retreat back to the center of the meat. Not only that, but the meat also absorbs some of the juices that have been leaking out upon being placed to rest, similar to a sponge after you've stopped applying pressure to it.
As a final important note, this applies only to more tender meat cuts that these chefs most often use, typically taken from the animal's loin or chest (in case of poultry), consisting mainly of fast-twich fiber, which benefit mostly from fairly short cooking times via pan-searing, pan-roasting or roasting. Tougher cuts of meat like the belly, shoulder, ham, flank, ribs, chest/brisket or thigh, drum or wings (poultry) are a vastly different story, and require longer cooking time and not so high temperatures (unless using a pressure cooker), typically achieved through braising, stewing, roasting at lower temperatures for a bit more time in comparison to the tender cuts. This is because of higher their typically higher fat and connective tissue content, as well as long, slow-twich muscle fibers comprising the majority of the muscle (thus, they need to soften up with cooking, unlike their fast-twich counterparts, but that's typically achieved without much issue; the greater issue is melting all the intramuscular connective tissue which is not always seen by the naked eye, yet it too is entangled with the muscle fiber to a much greater extent than the tender cuts are because they do most of the work in a living animal). With these cuts, it's way more about managing to melt/soften all the connective tissue (the intramuscular portion of it as well as outer portions of in like the tendons, cartilage, joints (chicken thigh), etc.), and rendering down the fattiness in them to a more palatable texture, while still retaining most of meat's flavor and stopping the lean portion of it from going dry/overcooking. Reaching a safe internal temperature with these is typically not as much of a deal (unlike the tender cuts), due to longer cooking times, as well as rest times. Either way, both goals can be facilitated by cutting up meat into smaller, more manageable pieces, which will cook faster, and be easier to serve.
1st year in culinary school?
Jesus Christ
I made an omelette
When I die, I'd trust this guy to cook my carcass.
I screencapped this whole thing for later reference, thank you OP you accidentally created a reference text in a comment section 👍
Mary had the BEST comeback in Hells Kitchen history as a chef.
The editor seems like a teenage kid with good editing skills....AND IT IS THE BEST!!
I love the Captain Caveman reference. I wonder if she even knows who that is
"I'm excited to eat some animals" --Literally, same 😂
Chef: *cooks food that looks great*
Judge: Wow, that looks great! I don't even have to eat it!
Chef, whose literal job is to make things for people to eat: 👁👄👁
Tom n Jerry’s housekeeper nailed the Turkey
With the way the administrator of this channel does his job,i believe he will be the one who will.finally found the lamb sauce
Lol explain what your dish is exactly.."I have a pan seared pork." Lmao gotta love the edit
man this is hilarious lmaoo
What no comment on "the pork chops know who they are, they can speak for themselves" lol
Mary had a little lamb.
She served it to Gordon raw
And got absolutely slammed.
Now where’s the lamb sauce, according to the law?
my proctologist said i had some glistening pork lmao 🤣
"Im excited to eat some animals". Ha!
Man knows his meats! Lmao
The pork chop was like opening a Christmas present
Mary Mary quite contrary 🤣
Zach is pure comedy lmao
everyone talking about how editors and food are good but nobody is talking about how amanda has good sportsmanship
These comments are still RAW!!!
Medium rare comment coming right now chef!
Fresh comment, two minutes out
Yes Chef
:I'm excited to eat some animals"
*FEMA has just entered the chat*
The lights on that chop brighter than my future lmao
Food Critic: I’m ready to eat some animals
Vegetarian: 😳
Me wondering if the pork chop from the thumbnail was good or bad makes me realize how much I don’t know about cooking
That was a beautiful chop at the end.
I will be watching Captain Caveman and son with my son tonight thanks to you Gordon Ramsay I live in Vegas I actually wanna go to your restaurant after after all these years of watching you
The show is a meta of itself from 10 years ago
Carthay Circle at Disneyland made me a pork chop just like that one when I visited in 2013. Yes, it was that good a memory!
I'd like to see this show live and watch Gordon yell at people 😂😂☺️☺️
it would be calming I'm sure.
People will feel absolutely delightful if you tell them well done
Dude that was an epic perfectly cooked pork chop OMG almost irreplicable
2:04
Mary Mary quite contrary. Get it together woman.
Me: Round of applause for *ZACKY WHACKY*
Zac: Get it together woman killed me XD
Lol that filter. It’s like I’m watching drag race 🤣
Gnawing on the bone is the best bit!
That pork chop shined like it was cut directly off of Edward Cullens abs.