@@funtimes7757 I tried royco cubes against your advice and sure enough the demonform of Gordon Ramsay appeared in my house at night. Before I could say anything I was being held upside down with a funnel attached to my bottom end and he filled me with lamb sauce. It was quite an experience.
@@lucasliew1749 What do you mean "so?". The dude is good at cutting onions. End of observation. Sorry my comment didn't secretly reveal the location of the Lost Treasure of Cordoba.
@@lucasliew1749 so he is the kind of person that makes you feel comfortable enough to feel him as an equal while he is not an equal, he is a legendary chef, you are just... Someone that everyone may call by "hey you!"
@@anthroposkardia6360 That’s a lot of self-projection my guy. The only way I’ll adopt that perspective is if I’m an aspiring chef which I’m not (I’m an engineer/programmer). I wouldn’t have gotten to your argument in a thousand guesses lmao.
@@JETZcorp “So” as in could you produce an even more glaringly obvious and elementary observation? I understand that you’re not Sherlock, but at least refrain from becoming the antithesis.
Marco as a sex ed teacher: "When you sleep with a woman for the first time, use a latex condom. Or lambskin. Or no condom at all. Anything works. It's your choice really."
His grumpy face makes those simple, relaxing videos always have a hint of tragedy, like a war veteran who makes his pomodoro sauce while remembering his bloodied comrades dying on the field.
"It's my choice, and it's your choice, and it's not your choice because there is no choice. There is no recipe, and that's the recipe. Knorr works better than salt. Stockpot." - Marco Pierre White
"And you know?... if you want to cry then cry, if you don't want to cry then don't cry.... never let emotion dictate. It should be about feel.... a philosophy!...."
stitcha123 its not like you forgot everything u did between age of 1-6 unless you are an utter idiot. U simply cant forget your mother and he dearly loves his mother also he is half italian.
"If you don't want the aggravation, just buy the garlic in a tube. Simple." The only 3 Michelin-star chef who has ever said that. Gordon can never say this.
Well u dont understand the point of these videos. If mincing the garlic stops someone to make it. That's why he sais use tubed or pressed. It's to get people into cooking their own food. And when they find the joy of cooking they will try it the Marco way....
@@iforgotthenamemate In the UK we actually call him Gordon though. That's why it always throws me off when I hear Americans say "Chef Ramsay" we just say Gordon Ramsay
For a master knife user like Marco, knife quality probably only matters about 30%, but for us home cooks, a good knife makes 90% of the difference. I have been using IKEA knives for years and think it’s fine, until I bought a set of Demarcus knives, from then on onions may as well be made of air, knife goes through it with little resistance if at all.
what really makes this guy so special is you know he's really passionate and doesn't tolerate any bullshit or excuses whatsoever when it comes to making the best food with the freshest ingredients possible. That being said, he's using veggie stock pods, gives tips on batch cooking and freezing, and says if you don't want to the mince the garlic yoruself, use the stuff from the tube. MPW gets it. He knows that cooking is a process, a labor of love that takes time. It's better to encourage people to start cooking using the things that might be convenient for them at first and gradually getting them to try the harder techniques as they build experience and confidence
I think he is just drawing distinctions between the things that do and don’t matter. Some modern processed grocery store foods are good and useful and easier for most people, so there is no reason to avoid them all together, but many are awful and the priority is to avoid them. Any person can just say only use fresh ingredients and cook every meal when you eat it and never freeze it, but it takes a true expert to know when it’s ok to go the easier more realistic route and still gain 95% of the benefit, and when it truly is necessary to do things the labor intensive way.
I never would have thought Marco and stock pots could build such a strong, successful relationship. But they seem truly happy together. I couldnt be more thrilled for them.
Marco is the best. He would rather you skip one step (like mashing garlic by hand and use a tube) but still get yourself in the kitchen and make something wholesome and good, rather than say, “oh hell that looks too hard” and give up. He’s inspiring people to try to make something. Genius. Legend. BOSS.
The best part about MPW is that he doesn't make you feel like shit for buying things that are pre-prepared whereas all other chefs will lay an egg if you buy anything other than base ingredients from the supermarket.
Really, you should use whatever it is your creativity and imagination conjure up. That is the essential beauty in cooking... that you can decide to choose how you see a dish, and then interpreting the taste and the texture through your own emotions. The one exception to this rule is a knorr stock pot, which is mandatory and must be used rigidly in all dishes.
These videos are actually the beat cooking videos on RU-vid due to the fact he makes simple recipes with ingredients that is attainable to the normal home cook
You can choose to think its hate. Or you can get the humour. Its your choice. My personal favourite is beef stock pot, but then again there's no real recipe. Just one rule: be jenirus with volleyball
I agree, they're great simple recipes for home cooking. I highly recommend substituting salt and pepper EVERY time he says to use a stock pot though if you're not doing that already. Or just salt if he's using it to season boiling water.
"So we take our onions, they dont have to be perfectly fine" *chops them perfectly fine with zero effort* What a chef, and what a man. I have nothing but admiration and respect for him. There's always a bunch of comments regarding his "sellout to knorr", i recommend all of his critics to watch his appearance at the Oxford union (/watch?v=U-xCIstDBaI&t). The target audience of these videos is the home cook, your average Joe, they are not grounds for criticicism of his knowledge or technical abilities. He came from nothing, and worked himself half to death to pursue his dreams and became the best at his craft. He is as genuine and humble as a man can be. Enough with the mindless banter and ungrounded criticism, this man is a legend. Period.
Exactly, idiots prob havent cooked much and dont realize a good stock is very important to many dishes and that the average cook simply dont have the time to spend a few hours making stock The same idiots cant comprehend that not everything marco does has to be michelin quality, its pretty obvious that these videos r for the home cook
its not blatant, these r knorr YT vids, they literally had a Yt channel so obviously hes gonna promote this shit, another key point is that he is recommending them for average home cooks not michelin star cooking, i hope im not using too much logic and reasoning
I make a lot of jokes about my choice to eat the knife instead. But the truth is he makes cooking sound realistic. Use what you like, use store bought stuff, use commercial stuff that adds flavor easily instead of other chefs always saying "make your own this!" when that itself takes probably 30 minutes to make and is a small part of what you're actually trying to make. I have to applaud him for keeping it real for us regular folks. And remember, if you don't have time, you can always eat your cutting board. It's your choice.
I’ve been binge watching these recipe tutorials by MPW and I’m sensing a consistently ever-present ingredient that is featured in all of them but I still haven’t narrowed it down.
@@GH-oi2jf Gordon is the best. He's not BSing you. It's better to do it yourself. He just doesn't cut corners. That's why he surpassed Marco and didn't sell out to Knorr Stock Pots.
Marco makes video for home cooking; with no hustle!!! To make a stock at home takes a lot of effort; burn chicken or cable bones to the oven and then put them simmering for a 12 hours????? Not for me;I buy premacs stock!!!
Gordon never sold his soul to shill stock pots though. When a chef is using mass produced stock pots he's not being genuine, he's shilling for money and as a result integrity is thrown out the window
You can hear him almost burst into tears when he says, “olive oil in the pan” before composing himself. The stockpots are finally chipping away at what’s left of him 😞
Stock pots are 10 times better than regular canned stock, which is what most people use. And this is for home cooks. Not even the greatest chefs are going to spend 3 hours making stock after they get home from work, or on their day off.
This is why i love marco , he really teaches the home chef with limited supplies rather than that over the top luxurious profesional chef cooking . I mean if you want to be a profesional , take a master class , not watch tvs and cant cook it because of your supplies .
"The happiness of your life depends upon the quality of your thoughts" - Marcus Aurelius, Meditations "The tastiness of your food depends upon the quality of your stock pot" - Marco Pierre White, RU-vid
This sauce is great. I do a big batch at a time and it's a life saver during the week. Cook meatballs and finish them in the sauce, Couscous with sauce on top. Pasta, lasagna, caneloni. Huge time saver.
@@edfu_text_U_later Ingredients: 2 Onions 2 Cloves of Garlic 5 Tomatoes 4 large cans of diced tomatoes Fresh basil Bay leaves Thyme Salt Pepper I keep a notebook because my memory is poor
Because you make your own vegetable stock from scratch every time you cook, just like every other home cook on the planet does while the pigs fly past the window.
"But if you don't want the aggravation, just buy it" There's a wisdom in this. Yes, making things from scratch is always better, but if it becomes a barrier to cooking, then convenience should be the priority.
@@MansMan42069 I was introduced to his videos by Adam Ragusea's channel in the "Knife Skills" video, when Adam samples one of Marco's videos where he talks about his. "You don't have to turn them into matchsticks like I do. I'm quite competent with a knife, so it's easy for me, but if it's not for you, just chop." -clack clack- on the cutting board. I appreciate it when a master of a craft attempts to make their craft more accessible to novices.
I love this guy ! Because he teaches the normal people to cook with the product available on the regular market … nothing rare or fancy , but something reachable for someone who wants to change a lifestyle style and start to cook fresh food with passion !
I love how he was a michellen star chef but hes very okay with normal every day items and techniques like premade garlic and the garlic presser. Hes like a food philosopher
"A recipe is more of a guideline... never cast in stone" --- damn I love you (no homo). I like this chef. It brings me back to the time where chefs didn't dictate on the customer what he'd like to taste.
For all the people saying about stock pot. Thats his job, face it. But how many times he said "recipe is just a guideline, nothing set in stone"? How many times he told you he used stockpot to substitute salt? So if you are a bit smarter, you could still benefit by learning his technique, his recipe, and put salt instead of stockpot if you hated it so much. But no, you have to focus yourself on the stockpot and make comment that no one cares and turn off the video with nothing learnt just to make yourself feeling a little bit more superior.
NIVΚΓΔ I've always caught that about these videos. It's like he's showing you how to cook his way but also makes sure to mention knorr stock pot just to make knorr happy.
@@MrCostaC He is making over 2 liter of sauce. At exactly 2 liter of sauce, 15g salt would be 0.75g salt per 100g sauce. Which is a very reasonable amount.
@@MrCostaC Ideal salt intake based on studies the past few years put a daily intake in the 3-7g range for your health. With under 3g or over 7g being quite consistently bad for your health. Several studies finding that common guidelines putting daily intake at under 3g are overcautious and actually put people at too low a salt intake, increasing their chance for health complications. At the upper range found, e.g. at 6g, with a stereotypical 3 meal a day, you are looking at wanting 2g salt per meal. As such 0.75g per 100g of sauce is a good fit. As a portion of simple spaghetti with sauce would be 200g sauce for 1.5g and spaghetti that has gotten some salt when boiling, pushing closer to that 2g a meal for 3 meals.
This is a delicious pomodoro sauce. Made 3 liters today. I ended up having to use a stick blender at the end however to break down the tomatoes to a puree consistency after about a 45 minute simmer. Came out perfect.
I have made several batches of sauce following this guide, adding a few of my personal choices, and it is delicious. I've made the Bolognese as well, it's great. Never had much interest in cooking, but these clips made it look simple enough to try it. Seasoning is always the breaking point, how much of this or that do you put in... fuck it, get started with stock pots. When you feel more confident, move on to pinches and spoon fulls and whatnot. It's not like any of these clips are "water, meat, 5 stock pots, perfect". He still teaches about method and timing. Just substitutes stock pots as seasoning. Great way to encourage people to get started cooking fresh.
I really like that he accepted working with Knorr because what it means is that he focused on the everyday folk who wants to prepare their own meals instead of buying processed or getting take outs. Even the way he cuts the onion would never be accepted in his restaurants, but here it is because his objective is different.
Gordon watching his old mentor MPW: "I can use it in my lamb sauce" Reaches the end of the video with no lamb sauce recipe Gordon: "WHERE IS THE LAMB SAUCE?!?!"
