Gordon Ramsay's Top Tip For The Best Sauteed Peppers And Onions
Wouldn't we all like to be better cooks than we already are? If you're like us, you probably cook whenever you find some free time, making tasty homemade dishes for yourself, friends, and family. And just like The Beatles would say, "with a little help from my friends," everything is more manageable. That's probably why we turn to celebrity chefs who often like to share their kitchen tips and tricks.
Consequently, People has revealed some of the best tips brought to us by celebrity chefs. For example, chef Hernan Melendez says that it's cool to add a few ice cubes to your blender when making tasty dressings. Mark Bittman, the author of "How To Cook Everything Fast," declared we should poach chicken in wine for a better flavor. At the same time, Food Network host Duff Goldman recommends putting a pinch of salt in everything from cookies and pies to ice cream for balanced flavors without overbearing sweetness.
And many of us know that some of the best cooking tips come from Gordon Ramsay, the celebrity chef famous for cooking shows like "Hell's Kitchen" and "Kitchen Nightmares," among a thousand other things. So, if you need some help in the kitchen, hop on to YouTube and check out 50 of Ramsay's cooking tips in just one video. And if that's not enough, Ramsay has shared an excellent tip for the best sautéed peppers and onions, which will possibly come in handy for your next Christmas feast.
When sautéing peppers and onions, add sugar for caramelization
On his YouTube channel, chef Gordon Ramsay published a video called "Skill to Master Before Christmas." And there are many skills to master for decadent Christmas feasts — among them, cooking and sautéing vegetables such as peppers and onions. Ramsay first sliced a few bell peppers with a julienne technique. If you're wondering what's it all about, it's simple: The French word refers to a technique of cutting vegetables into even, thin strips (via BBC Food).
Next, the chef cut some red onions into thin slices and sautéed both in a pan filled with olive oil. You should be familiar with sautéing, another French word that denotes frying small pieces of food "in a small amount of fat" (per Merriam-Webster). A pinch of salt, a touch of pepper, and that's it, right? Wrong. Ramsay's tip is to add a tablespoon of sugar to the pan as well, because it "breaks down the peppers quicker and caramelizes the onions." That's a handy tip anyone can use because caramelization adds complexity and sweetness to savory dishes.
According to MasterClass, caramelization "occurs when sugar is cooked over low heat, causing a change in both appearance and flavor." The process imparts sweet, rich, and nutty flavors to ingredients, so feel free to caramelize anything from onions and apples, over pineapple and figs, to potatoes and carrots. And once you've mastered caramelization, Ramsay has many other tips waiting to be tried.