Gordon Ramsay Challenges a Next Level Chef Judge to Make Pasta Sauce...Quick!

Gordon Ramsay

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Transcript

00:00This one's telling me, hey, I'm ready.

00:02I'm like, okay, tomato, you can come out now.

00:04♪♪

00:07Naisha, it's me, one of your favorite judges.

00:11I've got a challenge for you.

00:12I've left you with some of the most delicious,

00:14super ripe tomatoes, or tomatoes, tomatoes.

00:18Now, I can't wait to see what you're gonna do with them.

00:20Good luck. Please do them justice.

00:22Got it.

00:23Welcome to the Next Level Chef kitchen,

00:25where Gordon is putting the challenge

00:27to the Next Level Chef mentors.

00:29We have a special Gordon delivery

00:31of some incredible tomatoes here,

00:34straight from Gordon himself.

00:35I know the absolute best way

00:37that I'm gonna use these tomatoes.

00:39This gorgeous tomato sauce.

00:41Let's go.

00:42So, first up, we're gonna start with the prep.

00:45For me, you know, that's the carrot.

00:46What takes the longest, right?

00:48We wanna get what takes the longest cooking first.

00:50So, cutting the tops off of these carrots.

00:53We might wanna save these, use them as garnish later.

00:56They make a great chimichurri or pesto.

00:58So, now, how you chop them is gonna be based

01:01on how long they take to cook.

01:03So, for me, I'm gonna go in with a sort of medium dice.

01:06They do not have to be perfect,

01:08because ultimately, this is all gonna get cooked down

01:10into a beautiful sauce.

01:12Oh, what was that?

01:13What does the carrot do for the sauce?

01:15Well, the carrot adds body, so viscosity, to your sauce.

01:21They add natural sweetness, right?

01:23Tomatoes tend to be acid, right?

01:27Flavors, and carrot adds that nice,

01:30natural sweetness to our sauce.

01:33So, again, a medium dice.

01:35I'm really just cutting them all down,

01:37just to break them down, and so that they start to cook.

01:43Now that my carrots are diced,

01:46we'll set those off to the side.

01:48You could use a yellow onion, a white onion.

01:52Generally, you'll see sort of a yellow onion

01:53or a Spanish onion used.

01:56I'm making these sort of vertical incisions.

01:59When I'm cutting an onion or dicing,

02:02I'm using the base of the knife, right?

02:04So that's where you have all the control,

02:06is the back of a knife.

02:08Then I'm just going in and making some small incisions

02:10down the opposite direction,

02:13leaving the butt of the onion on

02:14to sort of keep everything intact.

02:17Now I just go the opposite direction,

02:20and they will fall into a beautiful dice.

02:22If you notice, I'm cutting the carrots and the onion

02:24a similar size so that they cook the same, right?

02:28If you have small, tiny carrots and big onions,

02:31it's gonna take a lot longer for those onions

02:33to sort of sweat down and become beautiful

02:36like the carrots, right?

02:37I'm going for about a 50% onion and carrot mixture here.

02:41What I'm gonna do is use neutral oil.

02:43I've actually preheated my pan.

02:45You never want to wait on your pan to get hot.

02:48You should never be waiting around, right?

02:50So I'm just gonna start to sweat down

02:55this beautiful carrot and onion mixture.

02:57What I'm doing now is adding salt, right?

03:00I will add salt now, and I will add salt in the middle,

03:03and I'll probably finish it with a little bit more,

03:05but you don't want to wait till the very end

03:07and start to season it.

03:08It's a completely different flavor experience, right?

03:11So as these carrots and onions start to caramelize,

03:15I am going to clean some garlic,

03:18and I do that just by sort of cutting the garlic in half.

03:23For me, especially, you want to look at your garlic,

03:27what type of garlic you're using,

03:29because a lot of times you'll have this sort of sprout

03:34that runs down the center,

03:36and that's where you get that sort of heartburn-y,

03:39astringent flavor from the garlic.

03:40So you just want the pure garlic flavor.

03:43Take that out.

03:44You can leave yours in if you want.

03:47It's not gonna make or break the dish,

03:49but the goal really is to give you tips and tricks

03:53on how to level up.

03:54So as my onions and carrots start to sweat,

03:58I'm gonna start to process my tomatoes.

04:00I have beautiful heirloom tomatoes here.

04:03For me, when I'm looking at what tomato to use and when,

04:06I'm looking and seeing, right?

04:08I'm feeling which tomatoes are softer,

04:10because they tend to be sweeter.

04:12Generally, you see Roma tomatoes

04:14or sort of these Italian variety of tomatoes,

04:16and that's what I'm gonna use.

04:18These Campari tomatoes make really nice.

04:21They're naturally sweet,

04:22and they'll lend some incredible flavor, right?

04:25You wouldn't want to use the smaller sort of cherry tomatoes,

04:28right?

04:29It would just be a waste.

04:30Those make great garnishes on top of salads.

04:34This is one of the first things

04:36that I actually learned how to do in culinary school

04:38is what's called a tomato concasse.

04:40So essentially, peeling a tomato and deseeding it

04:43and then dicing it down

04:45is what's gonna yield a really great tomato sauce.

04:49Since the sauce is getting processed,

04:51I'm really just going to sort of make these incisions

04:54in the tomato, drop it into boiling water,

04:57and then ice water to seize,

05:00and you'll see the skin is so easy to peel off.

05:03So you're just gonna make an incision,

05:05and that's really just to allow the skin to come off

05:09and get some of that hot water up and under the skin

05:12and around the flesh of the tomato.

05:14So we're gonna blanch, which means what?

05:18Correct.

05:19Hot, boiling, salted water, right?

05:22Blanch.

05:23I'm simply going to drop my tomatoes in.

05:28Takes less than 30 seconds.

05:32I can smell the incredible aroma

05:34coming off of the caramelization of these onions.

05:37Again, gonna add an incredible amount of depth of flavor

05:40and sort of round out the soup

05:42that tends to be really bright and acidic

05:43coming from the flavors of the tomatoes.

05:46I can start to see the skin

05:48sort of naturally peeling off of the tomatoes.

05:50You know you're heading in the right direction here.

05:53I'm just gonna pull my onions.

05:55They're starting to get some really beautiful color

05:57and flavor off to the side while my tomatoes blanch.

06:01So you can see the skin is just gonna come off

06:05really simply, really beautifully, right?

06:07So since it's super hot to the touch,

06:09I'm just gonna shock it in ice water,

06:11and that's basically just to cool it down.

06:14So you'll see they start to rise a bit.

06:16This one's telling me, hey, I'm ready.

06:18I'm like, okay, tomato, you can come out now.

06:21Out of your jacuzzi, this tomato starting to peel.

06:25You can just give it a little test.

06:26They're not all gonna be done at the same time.

06:28I think that's really the beauty about cooking,

06:30the ingredients, they talk to you if you listen.

06:33Heading in a great direction, looking good.

06:35Sauce is already coming together.

06:38As our tomatoes cool,

06:41we're gonna continue to build this sauce, right?

06:44We've already seasoned with salt.

06:47We simply have carrot and onion, right?

06:49We're gonna hit it with a touch of garlic, right?

06:54Just gonna microplane this right into the pot.

06:56So I'm just gonna go back and forth on the microplane.

06:58This works for ginger.

07:00This works for lemon zest.

07:01Really makes light work out of mincing.

07:06You wanna get some good fat

07:07into your base of your sauce, right?

07:10So I'm just gonna hit it with a little bit more fat.

07:12With tomato paste, we'll add about two tablespoons or so.

07:16So this, we're just going to sort of caramelize,

07:19and you'll start to see the natural,

07:23beautiful redness of the tomato start to sort of stain,

07:27and your oil will actually start to become

07:30this beautiful sort of burnt orange color.

07:32It's a good thing.

07:33You're looking for that, okay?

07:35So this is done over low heat.

07:38I wish you could smell this.

07:39It's already absolutely impeccable.

07:41So carrots, onions, garlic, all happy, happy, happy.

07:46And then we are going to peel our tomatoes.

07:51Super simple.

07:53I actually just like to use a nice clean towel.

07:55Really just comes off.

07:56I'll let the towel do the work.

07:59Tomato peelings just come off again.

08:01You can literally throw these into the dehydrator overnight,

08:05and pulverize in a coffee grinder,

08:07and sort of dust it over.

08:09I mean, that's a way to impress your friends for sure.

08:12Talk about, oh, I dusted this with tomato powder.

08:15Like, watch out.

08:16So these skins are great.

08:19If not, you can throw them in your compost.

08:21Do whatever you want with them.

08:22Use them as facial.

08:24Who knows?

08:26But the skins just come right off.

08:29And then what I will do is sort of cut them in half.

08:33We know tomatoes are juicy.

08:34Once I cut into this, where's that juice gonna go?

08:36Where are the seeds gonna go, right?

08:38So I might wanna think about grabbing a bowl, right?

08:41And then the byproduct of tomato

08:45is something we call tomato water.

08:47So what I'm gonna do is squeeze out the seeds.

08:52I'm not like super, you know,

08:55worried about getting every single individual seed out.

08:59For me, really what I wanna do is start to break that down

09:02and scoop out the seeds

09:04that ultimately are a little bit bitter, right?

09:08All right, so taking the tomato seeds out.

09:18All right, so now that our tomatoes are processed,

09:21we're gonna add them to the caramelized carrot,

09:24onion, and garlic tomato paste mixture.

09:28So I'm just cutting these down so that they start to stew.

09:32And then I'm gonna add our tomato sauce.

09:35And we're gonna leave it to sort of sit

09:37and become one with the base of our sauce.

09:40As my tomato sauce cooks,

09:42I'm actually gonna start to drop our pasta.

09:45I'm gonna drop my pasta in boiling salted water.

09:55Adding these tomatoes in.

09:57And so these tomatoes are gonna give off natural water.

10:00up, right? It was on low before, so now I'm turning up the heat. And so what else is going

10:08to happen at this stage? I know you guys know. Season, right? A little bit of salt.

10:16Give it a little toss while our pasta is cooking.

10:24I'm also going to add just a touch of vegetable stock.

10:31Okay, so now the sauce is starting to come together. The liquid is the natural

10:38tomato water is coming out of the tomatoes. And we've seasoned this, right? And for my pasta,

10:45what I'm looking for is what we call al dente, right? So I do not want this pasta to be cooked

10:50all the way through because I want to allow that pasta to finish with a tomato sauce.

10:56Okay, so I'm going to give this a little toss while on the way. So give this a little taste.

11:08Beautiful. With vegetable-based sauces, you don't want to cook them too long. They need

11:14no time at all. I'm not going to complicate this with a bunch of non-necessary ingredients.

11:20I'm going to allow this basil to sort of perfume this tomato sauce. A touch of black pepper.

11:26And hit this just with a little bit of really good olive oil.

11:35Oh, this is incredible.

11:40So once these tomatoes sort of cook down, we're going to just process this and blend it. Easy

11:46pour this into your blender. You don't want to pour all of the liquid in at once.

11:54Heat expands, right? So really important to be careful when doing this.

12:02So as that starts to process, we're going to check on our pasta.

12:05Beautiful. Al dente. Almost done.

12:19Our tomato sauce has been blended. Really simple, right? Taking on those amazing caramelized notes

12:28coming from the onion, the carrot, the basil sort of studded throughout. Give that a quick taste.

12:34And here's where this dish comes together. I add a little bit of olive oil to the pan.

12:44Easy day. So we are adding the pasta to the sauce.

12:55Pasta goes into the sauce and we're going to toss and finish cooking the pasta in the sauce itself.

13:03And again, seasoning as we go, right? A little bit of salt.

13:12I want to allow these ingredients to come together.

13:20Pepper.

13:24Amazing. So what's happening here is the starch is releasing from the pasta

13:30and it's becoming one with the tomato sauce.

13:36So I mean, for me, pasta is one of the most comfort classic dishes you can come by.

13:49Who doesn't love a bowl of pasta?

13:51A little bit of Parmesan cheese over top.

14:05Touch of fresh basil. Some good olive oil. Wow.

14:13Voila! Gordon, what do you think of that?

14:16Thank you so much for watching. Now, please let me know in the comments what you think of the dish

14:19and don't forget to subscribe for more exciting videos. Thank you.

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