Yeah now that you mention it, there probably was someone judging him for that. Say what you want about Gordon, but he never had to sell himself out to some random unheard of company
The first shot of Marco putting the stock pot into the bolognaise was THAT good, the editor used the same shot for the 2nd stock pot. No one told him to do that, it was his choice
@@wiktormarski5677 They are a type of premade stock made by Knorr. Usually, the stock you buy in supermarkets is liquid stock in cartons or dry stock that you need to add water to. These stockpots are in the middle. They are like a stock gelatine, and come in little plastic "pots". I've personally been using them for years because I like them. Marco works/worked promoting them and in these videos he usually throws in a few per recipe. Marco has a nuanced approach to cooking which includes being able to appreciate what is appropriate in a high end kitchen and what is appropriate in regular people's homes. Would he use these stockpots in his restaurants instead of making it from scratch? Probably not. Does he think regular people have the time to spend 6 hours making a proper stock? No. He's happy to recommend things that make sense in the context of the regular person cooking at home.
He seems like someone who failed out of school but didn't want to give up on a dream. Keep the stars in your view, you'll get there some day Mr chef lol
Knorr is a great company for stocks and bases. sometimes you dont want a pot of beef to simmer for 8-12 hours. home cooks generally dont have that time to dedicate to just one component of a dish.
I see a whole serie. "Stockpot", "Stockpot II : No Recipe" and finally "Stockpot III : Revenge of the Olive Oil". When asked in interviews why they made 3 of them, they'll tell you it was their choice.
Exactly. He has taught people how to cook at home and what is practical. People don't realise his real genius ...instead they are busy making fun of stockpots
I like how he looked directly into the camera when he said “I’d use a food processor if I was at home.” like he’s being held hostage by Knorr Paramilitaries and pleading for rescue under their noses.
@@monkeytennis8861seems you should take a piece of your own advice, this is something that this individual loves and you try make them seem that they are over exaggerating for being well informed? Either your jealous or just dislike Marco and that sounds like a you problem pal.
@brothertrav9732 I love Marco and I love this video. Doesn’t mean that person’s criticism isn’t valid. Seems to me like a lot of people can’t handle criticism about the things they love which is a shame really because most criticism is nothing but an observation.
Marco's presentation is ingenious! You can always relace the water and stockpot with freshly cooked stock. The guy's gotta earn a living after giving up on his stars. The real gold is in the rest of his methods. Mad respect for Marco, unparalleled dedication and passion!
Knorr is like the hugest gastro-mafia. They find the most popular and respected kitchen artists and get their shitty products promoted. No fucking stockpot can ever reach the same deliciousness of the one you personally prepare at home yourself.
You think you have a choice, but you don’t. Everything was optional, but the option on stock pots was either one or two. So a free man that selects none of the options would still be forced to eat a stock pot.
Last Israelite Judge Samuel he basicaly promotes stock pots in every video of his, he doesnt make a dish without stockpots, so people make fun of this.
I like how the cameraman is so scared of him that he doesn’t do closeup shots of the food in the pan, he just stands 10 feet away and zooms in as far as he can
Marco, you are a pleasure to watch. Your attitude and guidence on your tv shows towards the amature chefs is noble, you are a true master and roll model
There was a time when you had to work your ass off to learn from a master like Chef Marco Pierre White...now we get it for free in the comfort of our homes! Technology is amazing
Ingredients for the perfect Bolognese: - 500g minced stock pot - One finely diced stockpot - 500ml of liquid stockpot - One can of Italian stockpot - Three cloves of fresh stockpot - Half a bottle of red stockpot - Few sprigs of freshly picked stockpot leaves - Four stockpots Bring all the ingredients together and serve with stockpot pasta.
"it's your choice to add olive oil. I personally don't bother" Previously watched video Adds olivoil literally everywhere including pasta water, because his mother was Italian I love this man
This Gentleman is so well spoken, I’m re-habbing following a bad bone break, this man has inspired me to cook so many dishes when I get mended, thank you for your wonderful videos, you’ve made my recovery so much more tolerable❤️👍
@@lewis8200 I’m making knorr’s compresses, mixed with fresh minced garlic, olive oil, and fresh cracked pepper, it’s my choice, the healing is amazing and the dog won’t stop licking me🤪
Tired of these dumbass comments about selling out 1:28 he says “if i was at home id use a food processor to mince it” “or garlic out of the tube” If that doesnt cement that hes promoting this shit for the home cook then idk what will Hes not promoting knorr for 3 michelin star cooking, hes promoting it for the home cook, there for not selling out Its a hard concept i know
Well, he's not in Italy so he used 100% minced beef. Clearly that requires some sort of beefy flavor addition or it won't taste beefy enough. But it's your choice.
A lot of chefs ditched the tired 8"-12" chefs knife for the smaller utility knives because of the control and versatility of the blade. Mine, I have given up caring about the profile of the blade so it's just been sharpened into a strait line. I'll switch to a larger chefs knife if I have a big job that I want done quickly. Other than that I use my utility knife for just about everything
Used these to quit smoking cigarettes, I started vaping Knorr rich beef stockpots mixed with a little Aromat and have gradually reduced to the lighter veg Stockpot, maybe on occasion a chicken but either way love blowing the salty lil clouds into the sky
This man and his stock pots. Lol I love it. I need to try them. I've seen versions of this with no cream, no garlic, no olive oil even to cook the noodles. Lol "olive oil, be generous". Essential cooking.
Marco's wife: *hears a plastic package being opened* "Honey, I'm on birth control, you don't need to use a condom." Marco: "And the secret ingredient. Knorr stock pot."
i made a bolognese recently and let it cook for an hour in the final stage before i was happy with it. felt like i did something wrong since it took that long, but marco saying to cook for an hour and a half to two hours makes me feel better!
The more I watch him the more I see his mannerisms have barely changed since he was super young. The way he looks at people/cameras, the way he uses his hands, his short and to the point explanations. It's super cool to see.
Personally, for my taste, I live on stock pots. Get your two slices of bread. Then make a small paste with olive oil and 10 Knorr stock pots, spread this on the two slices of bread. Press together. Finally, garnish with some Aromat. Breakfast, lunch, dinner, or late night snack, and the kids love them!
fucking weakness. this is how its truly done. get two slices of stock pot. then make a small paste with stock pot. spread on two slices of stock pot. press together. finally garnish with some stock pot breakfast, second breakfast, brunch, elevenses, lunch, tea, supper, dinner, or late night
Marco came into my work on a night when I was working the line and he took a tour of the kitchen as it featured a wood fired grill and wood fired oven. He was very intrigued and very respectful. I’ve read Devil in the Kitchen and understand his want to ascend. But I think he just got older and knows that good food doesn’t need to be so complex.
