I cannot tell you the amount of knowledge I've obtained from watching this genius at work. I rarely use the term "genius" as it's oftentimes overused when referring to someone, but in this case, Marco is a true genius. Such simple, delicious and nutritional dishes anyone can create for their familes.
I've read Marco's autobiography and have many times heard him talk about memories of his mother and her cooking. These memories are always in high detail. She died when he was six. My memories at six are quite blurry. I've always wondered about his recollections.
My sis has clear memories of things that happened when she was 2-3 years old whereas I don’t really have anything clear apart from two or three small things until I was about 7-8 years old. I figure different people start keeping memories at different ages!
I've watched Marco since ages ago and he has taught me to cook at home literally. The simplicity of knowing what you're working with and then working when you have to is what I took away from his tutorial videos even when people made fun about him for his Knorr videos he was dropping gems.
Came here to look for, or post something in relation to Gordon's comment about how beautiful Marco plates. He doesn't do anything quite avant garde, just home cooking, and he is so deliberate in placement of the food, and yet sprinkles magically across the plate.
That's the kind of chef that very few kitchen kitchen had and have... Someone that's at the same time hard on the standard but charismatic and inspiring at a second glance. Because of TV or ignorance, many chefs think being arrogant is all you need to get respect out of the team that you depend on in order to get to your own dreams
There’s a world of difference between being arrogant and confident! He worked and studied his craft became an insanely talented chef , thereby knowing exactly what he was talking about. Love this man, I have never met him but would dearly love to!
There have been plenty ways of making risotto and looks like Marco's differed slightly than other celebrity chef, for instance, to fry onion or to fry garlic and shallots...etc.
3:40 if you keep elevating your craft with dedication, your very existence starts to merge with it to a point that it turns into a journey of self discovery. It's a beautiful and rewarding achievement, but takes time and effort to reach it. Marco is a true master.
That's about how long it takes me. One thing that drags out roasting time is stuffing - you're adding a huge mass of cold...um, stuff to the centre of the chicken that doesn't get heated properly until well after the meat's done. Stuffing doesn't make birds moist because of this - it makes them drier. By the time the stuffing's hot (and pasteurised - very important!) you're chook is now the consistency of polystyrene. Without stuffing, the bird's not that thick, really. Maybe, what, two inches at the breast? Marco's doesn't have stuffing, and neither do mine. I cook mine to about 66-70 degrees C (no idea what that is in the old money), at the breast - thighs and legs are a lot more resilient will hold moisture at a higher temp with their greater fat, so I'm not worried about overcooking those - and let it rest for about 10 mins in a warm place.
It's basically Knorr Stock Pot Videos without the stockpots. Same recipes (Lasagne, Spaghetti Bolognese, Ragu, Steak, Risotto etc.) just with some added personal anecdotes. Same constant talk about water content, olive oil, and so on.
Because Marco doesn't give a shit, the guy turned in his 3 Michelin stars and walked away from that game. He is a living legend, mocking him for his endorsement is just stupid too, the guy is an invaluable chef and one of the best the world has ever known.
