Gordon is great but Marco is something else,he may sound like he's talking about food only but to me he gives a life lesson while he cooks, he's so amazing man
A lot of people bash him, because they feel he is so arrogant and pompous and full of himself, but there are definitely life lessons in his instructions.
Come on, man. It’s a question of when, where and with what. Don’t muddle the lessons and put it on the tutor. Application. Designation. Variation. Beyond that- it’s your choice, allegedly. F up, if you please, but he spoke quite clearly in the moment. It’s the defining aspects of the moments that dictate the parameters of the lessons.
@@Joe-ib7ot there is no joke. If there’s a joke…. Explain the joke. The OP pointing out what *appears* to be contradiction on the chef’s part… *isn’t* a joke. Certainly not worthy of ‘r/woosh’ (should it have been taken and/or replied to as if it were serious/on face value/as matter-of-fact)- because that’s reserved for ostensibly sarcastic remarks. Now proceed explaining any haha funny *joke* made outside of those parameters. 1. There 2. Isn’t 3. One Genius.
I have been watching an awful lot of Marco’s cooking episodes in the last few weeks, including a Q&A he did for a university a few years ago. It is , official, therefore, that I’m slowly but surely falling more and more in love with him each day!
Marco Pierre White, the master's master. Remember, there's no detailed instructions here, no ingredient quantities, no cooking timings. It's all......your choice!
I'm going to tell a story. I'm doing a degree in remedial massage, nothing to do with cooking whatsoever. The other day I was giving a massage in class and I was really struggling and I didn't know why since I knew all the steps, but I didn't feel like I was doing well at all. Suddenly out of nowhere this popped into my head "Perfection is a lot of little things done well. Question why you do things." And I realised that I was just doing what the book told me to do, I didn't understand what every stroke was actually doing to each muscle, nor what each muscle did within the body. I needed to learn WHY I was doing what I was doing and to perfect every technique for its own sake. I started watching Marco for the memes, but now his voice is reverberating inside my head and giving me advice 😂
Note that he is using what seem to be ripe, red, very high quality cherry tomatoes. Likely very sweet. Your average watery super market tomatoes will not yield that kind of flavor. Using half fresh / half tinned fruit can yield a great result but as the chef says; if you don’t put flavor in at the start it wont appear at the end. My suggestion - regardless of the time of the year spend the money on high quality ripe tomatoes (it’s always summer somewhere) whether they are all or half half of the fruit that you will use.
Regarding what each of us can find in our local supermarket or grocery store: In a different video Marco recommends to *smell* the produce. He explains that if it doesn’t smell like the fruit or vegetable you’re buying, then it will not taste like it either. (Implying that if it doesn’t have any smell at all, it will taste like nothing, so not worth it.)
People mostly don't want to know why it should be done this way, they don't read manuals, they don't practise, and so forth, and so on. Really good cooking is for the clever people.
That is exactly the opposite of what he was trying to teach you. "Ask. Always question what you are doing." "duhh, you are Marco Pierre White, I follow blindly now. we no ask"
Come on, we've all worked a bit of extra virgin through a knorr stock cube, added a dash of knorr touch of season to a bowl of strawberries and cream,sprinkled a bit of knorr aromat on the dogs biscuits . Surely this sauce would benefit from a knorr stock pot or two.
You could definately add knorr stock pots for additional flavour if you'd like. Or you can work your tomato sauce without it. At the end of the day it's your choice, really...
Boy the comment section is ruthless here. I just took this as insight to a "base" sauce. You can fancify it later on into whatever you want "with salt".
No. Adding them to a dryer pan with hot, oily onions is how you "activate" and release the most flavored compounds from herbs and spices. Often, what you are tasting in the herb IS an oil, so you infuse the cooking oil with these substances from the start and from there they permeate into everything else. Same reasoning behind toasting spices in a dry pan, then adding your oil, onion, garlic, etc.
I am wondering why Marco instructs people to move the pan like he did in this video, but some times he says moving pan is for cooks who has no control over fire. Love his focus on reasoning, but can anyone knows the logic please explain to me these contradictions? I seriously want to know
My guess would be it depends on what you want to do, when you are caramelizing the meat or vegetables you don't want to move it around so it can boil, when you want to remove the water content only so you can remove the acidity then you keep the mixture going. this is just my speculation
Large bottomed pan over a smaller, very hot burner will create hot spots. If you notice, he rotated the pan 90 degrees. He keeps about a quarter of the pan on the direct heat at any time. When he feels his pan is getting quite hot enough, turn 90 degrees. What he means by "no control over fire" is chefs who drop their ingredients into a scorching hot pan and immediately have to start tossing and stirring it around lest it burn to the bottom immediately, meanwhile they don't turn down the flame.
He says there are only fresh ripe tomatos two months of the year but doesn't say where to get the fresh ripe tomatos the other 10 months of the year so we can have 50 percent fresh 50 percent canned when making this sauce in those months.
Im curious to know how you get rid of acidity in tomatos without adding sugar or carrots...i know of the san marzano tomatos that are naturally low in acidity...
Slowly cooking the garlic and the onion cooks off the sharp sulfurous compounds and leaves behind the natural sweetness of the onion and the garlic. The "sugar" is coming from the onion cooked in this very particular, slow way. You can see these in effect if you make caramelized onions, or garlic confit/roasted garlic, neither of these need sugar to be added and come out surprisingly sweet.
Yeah, but that part is up to you. If you like a chunkier sauce, you can just not strain it. He even strains it with a bit more texture than a plain sieve, which would have removed all chunks. That alone implies you can kind of do it in whichever way you prefer. The taste is all there, everything's cooked, so the texture you want just depends on what you're doing with the sauce from that point onward.
I like to add a cappuccino to my tomato sauce, some cigarette ash, and two bottles of olive oil. But then again I had an Italian mother. It's your choice.
I still don’t get how you get 12 months of good sauce if your fresh tomatoes are good for only 2 months of the year?! Surely it’s still only two months of good sauce still?!!!
babe did you even watch the video? when it isn’t the 2 months of prime tomato season, use regular non-prime/non-in season tomatoes and combine them 50/50 with a can of tomatoes (because canned tomatoes are packed when it’s prime tomato season!)
@@pierrelebonet6053presumably because the foil would act as a seal. Though, I would be interested to see him taste test one with the paper and foil and one without to see if there is an actual difference. I'm willing to accept that he has a more refined, delicate palate than I do, but that seems a bit much.
Perfection is a lot of little things done well By that formula, the more stock pots you add into the food and the smaller they are, the better your cooking skills are
