knorr or maggi are a good starting point.. theý helped me a lot in the beginning.. (i started to tune them up and after some time mý tuning was better than the seasonmix..)
Maybe to someone that doesn’t actually cook. He’s literally just regurgitating base level knowledge, half of which is objectively incorrect. Like cooking onions to reduce the acidity. That is entirely just some shit he made up. Onions aren’t particularly acidic lol. You don’t cook carrots to reduce water content and bring out sweetness, they’re already sweet. You cook carrots because the texture of raw carrot in a cooked dish sucks, along with just adding a broader base of flavor (what we use aromatics for in general). Root vegetables don’t even contain much water relative to other vegetables. Literally half the crap he says is either wrong or is using actual toddler logic. Even just things like saying the sizzle sound of browning beef comes when the fat has rendered. Incorrect, this ironically enough is because of the reduced water content from cooking, as when there’s significantly more fat than water what happens? That’s right, you get a nice sizzle because you’ve transitioned to the point of basically frying. Knowing what you’re doing and knowing why you’re doing it are 2 very different things. Rant over, and I apologize for making you the target of it 😂
@@peen2804 don’t apologise, I’ve been there. As an IT professional, sometimes when I watch a video of someone who doesn’t have as much skin in the game as me, talk about sh!t they barely understand, a RU-vid rant helps. Hope it made you feel better ❤️
The part where he talks about his chef telling him to not be scared of the stove but to attack it is so relatable I went through a very similar experience working in a kitchen where I just felt defeated and incompetent and my chef said something so similar and that’s been something I’ve definitely taken in
I have been grating vegetables for years and cooking mince the same way for decades and people thought I was too fussy a cook. I'm glad there are other people who are the same.
It's a great hack for amateur cooks without sufficient knife skills, although I like leaving the carrots in little cubes for presentation. Then again, it's my choice.
As Marco always advocates, think about what you’re doing. There’s always a reason. Sometimes you don’t even know why, but it just works. I.e, prior to finding out grating vegetables or cutting them finely enables them to dissolve and get absorbed into the evaporated meat, fusing the flavours and intensifies them. Whatever the method, it is the cook’s way of cooking. Unless it tastes awful, it’s not wrong, just different.
I love thay marco explains eveything he does in sensible detail. Whenever i see a gordon ramsey video he just says 'we do this to make it nice and beatiful and tasty'
I've really put a lot of work into making my ragu as good as possible, but this one definitely had some amazing tips that no other chef has been able to provide and I know already they'll make it even better. Marco is always inspirational.
if you want Bolognaise don't use garlic or herbs, you just allow the dish to cook for 3 hours for the flavours to work together in a magical way. Real Bolognaise is easier and if you tried it you would find out how beautiful it is.
"Having 3 Michelin stars doesn't mean you're a great cook, it just means you understand the system" Only Marco, who is a great cook and an even greater philosopher could say that quote
@@VDA19 There was a TV program with Gordon Ramsey where he, being a chef, would cook something and a different cook each week would make their version then it would be served to a group of people and they didn't know who made which. They had to choose which one was best and nearly every week, the cook beat the chef. Too meany chefs serve up pretentious food, over seasoned and way too fancy. They live in a bubble that the rest of the world doesn't live in. Great food doesn't come from chefs, it comes from great cooks and they don't need to have had any training whatsoever.
@@captainwin6333 Yeah, of course. Gordon is famous because a bunch of TV shows started saying " Look at this guy he's an amazing chef ". He's a celebrity chef. If you saw his Carbonara or Grilled Cheese video it's pretty clear he's not God's gift to cuisine
The man is extremely passionate and definitely poetic in a way. Absolutely fan of chef Marco. Always so well spoken and gives me something to think sbout .
@@normcharlesowenI'm sure there are Italians who mix the two. You realize that the food history of Italy is crazy complicated and suvject to change by city or even village? I like rigatoni with Bolognese, if an Italian says that that's crap they can bugger off. It's FOOD, not rocket science.
Albert Roux, a true legend and to hear a tough Knut Frenchman give anyone that advice..just imagine a table surrounded by Albert Roux, Michel Roux, Marco Pierre White, koffman.....❤
I made this yesterday with what I had and it turned out very nice. Didn’t have the luxury of letting it mature but this is now my go to recipe/technique for bolognese.
Great recipe. Great lessons. The emphasis on the time with the meat and grating the vegetables is wonderful. Critical. It’s a meat sauce. This is very close to how I cook bolognese but I use more herbs and I have never seald up my pot when it goes in the oven. I’m going to next time. Never used a non stick pan though - just iron. Wondering if I’m missing an opportunity. Favorite part “red wine is optional”
The reverence for the art comes across in his seriousness with the food. He's does not joke around his craft. That should be how we approach anything we want to be a "great" at.
Cipolla bianca, sedano e carota. Si chiama "soffritto". Niente erbe, vino bianco, pepe e sale e passata. Qualcuno mette pure latte. Se si fa con vino rosso ed erbe è ragù toscano
Fascinating to watch how divergent Marco and Gordon have developed. Marco went from beeing a pissed off silent maniac to become a calm thought provoking teacher and grand connaisseur. And Gordon went, at least thats the impression he left for me, from beeing a rising star to beeing a shouting maniac, speed demon and meme. RU-vid gives us the ability to watch how personalities developed. What a time to be alive!
Gordon's a lot more calm and reserved when he's not dealing with haughty, self-obsessed chefs on Hell's Kitchen, or delusional, dangerous chefs on Kitchen Nightmares (America specifically). The impression I've always gotten from him is that he gets more angry in proportion to how much the person he's chewing out *should know better.*
@@occultnightingale1106 ngl, I definitely see it now, especially if you read his short memoir and his thought about being on HK Uk vs HK US. Just different approaches to how he goes about dealing with different groups of contestants.
What you’re seeing is Gordon is at the stage Marco was before he gave the industry the middle finger. In this video MPW says “to have 3 stars in Michelin doesn’t mean you’re a good cook, it means you know the system” Gordon is at the top of his game, but he’s still playing the system. Marco has proven himself, the ego has gone back in and the passion comes back out. He’s cooking to cook, Gordon is amazing, but he’s cooking to impress.
God this man is a fkn legend. He talks and I get hypnotized and start to go into this deep trance like inner inquiry about my life on so many levels...which feels absolutely beautiful!
Pierre is so over the top it's always been so comical to me. He deserves an Oscar for this performance 😅 Turns cooking into this over the top philosophy drama lol.
I'm about to make this for the second time in a week. I feel like I've finally learned the proper technique for cooking mince. This was a great instruction on how to do it and not end up just boiling it in its own juices. In my opinion it was reflected in the final taste. For the first time in a long time I've actually really enjoyed eating mince. Thanks Marco!
I like how he teaches you to think about why you're doing a particular step a certain way. It's a massive help for home cooks who need to improvise with leftovers in the fridge for example. Makes it easier to whip something nice up with limited time and/or resources. Also, I'm going to be a complete child for a minute: Work your beef.
What Marco was saying about moisture content is some of the most important cooking advice you can have. I'd say Moisture content and heat contact are two of the least talked about but most important elements of cooking, more important than ingredient quality. Why buy a Porsche if you can't drive a Nissan?
Wow… that’s actually the fist cooking video of Marco Pierre White where he didn’t use any Knorr stock pod at all. I’m flabbergasted 🤣 this guy can actually cook for real 😄
I made this today and I am truly blown away. I was making a similar traditional bolognese sauce but the taste of this recipe is amazing. I suggest finely chopping the carrot and selery after grating them because you really want it to be fine so it is not visible in the end result. Huge respect to this phenomenal chef!
@peddaz55 1 big onion, 1-2 selery, 1-2 carrots and at least 3/4th of a bottle of wine. You really want to reduce the wine by 90%. seasoning: only a bit of salt and pepper, 1 bay leaf and some thyme / rosemary
Recipe: Marco Pierre White's Ragù Bolognese Ingredients: 1 onion, grated 2 carrots, grated 2 celery stalks, grated 2 cloves of garlic, minced 1.5 pounds (700g) dry-aged beef, minced Olive oil Fresh thyme sprigs 1 cup red wine (optional) 2 cups passata (or chopped tomatoes) Salt and pepper to taste Instructions: Step 1: Grate and Prepare Vegetables Begin by grating the onion, carrots, and celery. The grating helps these vegetables dissolve into the sauce as it cooks. Heat a large, oven-safe pan over medium heat and add a drizzle of olive oil. Add the grated vegetables to the pan and cook, stirring occasionally, to remove their moisture and intensify their flavors. This may take some time, so be patient. Step 2: Cook the Beef Push the cooked vegetables to the sides of the pan to create space in the center. Add the minced dry-aged beef to the center of the pan. Allow the beef to release its water content and let it evaporate. Then, start breaking up the beef and let it caramelize for a rich flavor. Continue cooking without moving the pan too much to avoid boiling the meat. This step is crucial for flavor development. Step 3: Drain Excess Fat Once the beef is well-browned and the moisture has evaporated, drain excess fat by tilting the pan and carefully pouring it off. You can save this fat for later use. Transfer the beef to a separate bowl. Step 4: Deglaze with Red Wine (Optional) If using red wine, pour it into the pan to deglaze, scraping up any flavorful bits from the bottom. Reduce the wine by 90% to remove acidity and alcohol while intensifying the flavor. Step 5: Add Passata (or Chopped Tomatoes) Return the cooked beef to the pan. Pour in the passata (or chopped tomatoes) and stir to combine. Simmer the sauce and bring it to a gentle boil. Step 6: Cartouche and Oven Cooking To reduce evaporation during cooking, make a Cartouche: Cut a piece of parchment paper to fit the pan's diameter and place it directly on the sauce. Cover the pan with a lid. Preheat your oven to 140°C (285°F). Place the covered pan in the oven and let it cook for about 1 hour to 1 hour and 15 minutes. This slow cooking helps the flavors meld and mature. Step 7: Final Touches After oven cooking, remove the pan and carefully lift off the Cartouche. Taste the ragù and season with salt and pepper as needed. Step 8: Serve and Enjoy Your Marco Pierre White-inspired Ragù Bolognese is ready to serve. It's even better if allowed to rest and mature for a few days before serving. Enjoy this classic Italian sauce with your favorite pasta, and savor the rich flavors developed through this meticulous cooking process.
Love Marco, he personifies the difference between arrogance and confidence. He has confidence and this is easily confused with arrogance and the more and more l watch him l realise that he is strangely humble. Anyway just a though 😊
I made Bolognese 2 weeks ago... I set it out in the sun for 7days .I waited til it grew afew mold spots, then served it to my guests. They absolutly loved it..🍝
The amount of philosophical questions that should be answered in this video is far beyond one man's life. The recipe is great, but I do have a few questions, since Marco adviced to question everything: 1) Why remove fats from fried meat? Why meat has to be so dry? 2) Why use only beef and not add pork minced meat? Beef is quite low in fat, and fats from pork should be balancing dry beef.
re: 1. because the beef fat & flavour can over-dominate the flavour & texture of the lean meat, vegetables & olive oil, too much fat prevents an effective smooth emulsion when it comes time to combining the ragu with the pasta when using it as a sauce, the oils in the sauce can split & the mouthfeel will be more greasy than velvety, or be so rich as to be overwhelming even if you are successful in forming an emulsion, for a similar reason when making carbonara, you don't want to retain 'all' of the guanciale fat otherwise it will feel like you are eating pasta coated in smoked pork hollandaise - good for a sandwich perhaps, but I don't want to eat a plate of pasta covered in the stuff, so it's a balancing exercise. The meat is only 'dry' in the sense that it has been browned, caramelisation has occurred which intensifies the flavour of the lean meat. After a long gentle braise, the meat will be silky & tender, not tough & dry. There is enough fat remaining in the meat after draining to contribute the right amount of beef oil & flavour to everything else going on, gravity won't drain the meat completely, you'd need a temperature-controlled centrifuge to do that. You only need the higher amount of fat at the start because beef fried in its own fat tastes much nicer than beef fried in other oils. 2. you can absolutely use pork mince as a combination, you can use only pork, or only beef as well, all are perfectly acceptable variation. The classic original bolognaise was defined by whichever meat was more economical at the time, as it's not supposed to be an expensive dish. As for how much fat there is in the meat, that depends on what you're grinding, the lean/fat composition can vary hugely depending on the cut, the breed, how the animal was raised, whether you're adding fat from fat cap layers or not .etc. You can grind beef brisket with a fat cap & get a 50% fat composition, but that's far beyond the point where it benefits what you're doing. Again, beef isn't dry, but pork has a higher gelatin content & generally weaker muscle fibres, so it will soften more. The characteristics are different but done correctly, beef will not be dry at all.
I love that my recipe and method that I came up with is nearly the same as Marco's. He gives advice and I think yes I noticed that. Wish I could have worked with him. I take the beef further so its really brown, I also add stock and cook for longer, makes it meatier.
