Gordon Ramsay's Cooking Tips For Beginners

For most of us, our first impression of Gordon Ramsay was via his frightening on-screen persona—the one that sparked an entire dictionary of brilliant insults and infamous Internet memes. But before he became famous for making children cry, Ramsay was actually known for giving resourceful tips and thoughtful advice to novice home cooks, and here are eight of his smartest lessons.

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According to Ramsay, you should salt your scrambled eggs only right before they're finished cooking, since salting them too early will drain them of their moisture. Time your seasoning right, and your eggs will come out with a softer texture and brighter color. 

Whether you're roasting, grilling or searing that beautiful pork tenderloin, letting it come to room temperature before firing it will allow the meat to cook more evenly.

For a painless way to deseed small chiles, roll them between your palms like you're starting a fire with twigs before rapping them against the kitchen counter. After you cut off the stems, the seeds should fall out with just a couple of taps.

The next time you mince said chiles, squeeze lemon juice on your hand—the acid will purge your fingers of fiery capsaicin, the compound responsible for that unpleasant burning sensation.

If you're having trouble picking out the ideal pineapple for your next cocktail infusion, give one of the leaves a gentle tug. If you can pluck it out easily, you're in business.

That silver knob on the top of your grinder can be used for more than just refilling. Twisting it tighter creates a finer pepper grind, while loosening it produces a coarser sprinkle optimal for your next bowl of cacio e pepe. 

To speed up the ripening process, wrap any unripe fruit inside a paper bag with a banana and stash it in a dark place. The banana will release a natural gas and your fruit will be ready to eat in no time.

For satisfyingly crunchy roast potatoes, parboil your tubers then dust them in all-purpose or semolina flour before popping them in the oven.