Here is a concise summary of the Gordon Ramsay "Chef Support" Q&A session:
**Summary:**
* **Format:** Q&A session with Gordon Ramsay answering various cooking-related questions from viewers.
* **Topics Covered:**
+ Kitchen techniques (mincing garlic, grating mozzarella, caramelize sugar without a torch)
+ Food handling and storage (cheese, roast chicken, artichokes)
+ Cooking methods and tips (boneless pork ribs, scrambled eggs, bouquet garni)
+ Ingredient substitution and rescue (over-salted bolognese, hot sauce alternative)
+ Product recommendations (Japanese knife vs. general knife)
+ Recipe-specific advice (Wellington, hollandaise sauce, scotch egg, ravioli, foie gras torchon)
* **Tone:** Informative, humorous, and occasionally sarcastic, reflecting Gordon Ramsay's signature style.
* **Key Takeaways:** Practical cooking tips, troubleshooting advice, and expert opinions on various culinary topics.
Here are the extracted key facts, each with a number and in short sentence form, excluding opinions:
**Cooking Techniques & Tips**
1. To mince garlic without a press, crush a clove with the flat side of a knife, add salt, and chop.
2. Freezing mozzarella for 10 minutes before grating helps prevent crushing.
3. To grate mozzarella effectively, grate one side, then flip and grate the other.
4. Adding salt at the end of cooking scrambled eggs prevents them from becoming watery.
5. To caramelize sugar without a cooking torch, use a hot spoon heated over a gas flame.
**Food Handling & Safety**
6. Blue cheese is unlikely to go bad in the sense of turning sour; if it tastes bad, discard it.
7. To prevent cheese from spoiling, avoid leaving it at room temperature for 24 hours, then refrigerating it.
8. If cheese becomes runny after being left out, it's best to eat or discard it.
**Cooking Times & Temperatures**
9. Boneless pork ribs can be cooked tenderly in a pressure cooker for 20 minutes, then glazed and rolled for 25 minutes.
10. No specific temperature is mentioned for baking boneless pork ribs in this text, but it implies a short cooking time.
**Ingredient Substitutions & Uses**
11. In place of horseradish for cocktail sauce, use a combination of chili sauce and Worcestershire sauce.
12. To counteract too much salt in bolognese sauce, remove a portion, add a touch of sugar, and dilute with creme fraiche.
**Preparation Methods**
13. To cook a raw artichoke, use vinegar and water to prevent it from turning black.
14. For a tender mac and cheese, blanch macaroni two-thirds of the way, then finish cooking in the oven.
15. To skim fat from chicken stock effectively, let it set, use ice cubes to bring the fat to the surface, and skim with a slice of bread.
**Miscellaneous**
16. A good way to make a bouquet garni is to wrap bay leaves, rosemary, and possibly other herbs in the dark green part of a leek, then tie and use in stock.
17. Foie gras torchon is foie gras wrapped in a cloth (like a tea towel) and poached.