“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it in to my eye socket but it’s entirely up to you, there’s no real recipe”
Go away and find an original comment to post. Unless you're senile and keep repeating yourself on all these videos without realising it In which case I feel sorry for you
@@7752 i used about 200ml of sour cream once and found it over powered the dish , what other liquid went in because i only seen him putting in the sour cream
I admire that Marco gives his home cook viewers alternatives on the different types of meat that are suitable for beef stroganoff. This indicates that he truly understands that some home cooks can not afford certain cuts of meat.
I wish I could actually buy Knorr stock pots where I live but since I can't I'll just watch these videos instead, or maybe I won't. Entirely my choice...
All the memes aside, the recipes are really good and take little to no effort to make. No hyperbole, I think these dishes saved my relationship. We're in better moods, we have better conversations at the table, we have more money in the bank due to eating out less, our dog greatly appreciates the tastier leftovers...The only thing is the dishes in the sink.
I think I’ll make this today, because I have most of the ingredients. I have to use my sour cream, or lose it. I’ll probably use top sirloin, which is a value cut, and I’ve always thought it should be cut in strips for Stroganoff. I’ll use Better than Bouillon instead of Knorr, which is my usual stock. “Between five to ten minutes” is a ridiculous estimate if counting all the prep. It took me ten minutes to slice my mushrooms. Done. I did use top sirloin, very reasonably priced. I cut it in strips, then pounded them flat and cut again to size. I know that paprika is not traditional, but I have a lot of it and I like it, so I used it. I also watched Chef Jean-Pierre’s video and took some ideas from him. For example a dollop of Dijon mustard in the sauce. My sauce used a dry roux (baked flour), butter, a bit of tomato paste, a spoon of Better than Bouillon and a splash of L&P for richness, and white wine. Sour cream. The pan used for the meat was deglazed with the wine and the result added to the souce, of course. A dollop of Dijon.. The result is amazingly good. I’ll give equal credit to Chef Marco and Chef Jean-Pierre, even though I didn’t use the meat from either version.
I used to think he was a sellout for using stock pots. But after all these time I realised it’s really just him being a master at cooking and literally showing us how he can cook with any damn thing.
Most home cooks use some form of prepared stock or instant stock. Restaurants can make a large pot of stock from scratch, but how many people do that at home? I use “Better Than Bouillon” myself.
Beef Stroganoff in 10mins is a dream comes true. As always, a few more tips/tricks on what, when, why & how to. Marco has been offering the public- a valuable helpful, useful guideline for the home-cook. My admirations. Thank you for the uploading. I’m appreciated. Stay healthy. Have a nice day everyone.
I like the cooking tips along the way, such as not burning paprika by a simple method change. Really informative and delivered in such a soothing way, you'd feel bad if you ever burn paprika again, for not listening!
You just have to admire his love for cooking and food, but also his generosity with people. Everyone deserves to enjoy good food, and he loves making people happy through food, so he returns his pretentious stars, quits “high-end” cooking and partners with Knorr to teach ordinary people how to make the nicest food they can simply make at home because the pleasure of a nice meal should not be a privilege of a wealthy few. What a man.
The stock pods really do take this over the top. My friends mother makes this dish and she uses stock pods(btw she's completely oblivious of Marco and these videos) It's one of my favorite meals. It's is such a rich addition. I appreciate all the jokes but they really do wonders.
Is it just me who noticed the stray hair strand at 01:04? It's in the mushrooms on the left edge of the pile. That said, I think Marco Pierre is very knowledgeable. He's got reputatition that he built himself, and he now put's a price on it, and let's people shelter under it, for a price. Knorr, is willing to pay for it. He's being really brave here. Anyway, he is really serious about his food, and certainly wouldn't want people to think that his gastro-suggestions are crap. (no pun-intended). So, if he is endorsing the stock pots, well, then why not? His business, his experience... everything is his. And he is sharing.
The first Stronganoff recipe I looked-up called for braised short ribs and some fancy mushrooms. I turned it off right quick. This is the type of recipe I love. Quick, no-nonsense, and loads of flavour. Thanks, Marco!
Stock pots are magic... my mother had been trying for years to be able to make a nice chicken and corn soup and could never get that real authentic kind of flavor she was looking for. someone she works with suggested add a chicken stock pot to it and she did last time she made it and it tasted out of this fucking world!
I love beef stroganoff. This is very close to the way my mom made it but no tomato paste and Campbells beef consommé instead of dry bouillon. Also, 1st chef I’ve seen serve it with rice like my mom.
a traditional garnish for this is sliced gherkins - if you like it like that, substitute the lemon juice for a couple of tablespoons of the pickling vinegar the gherkins came in.
"Trying to make a baby? You can use real splooge if you'd like, but I find that Knorr Splooge Stock Pot does a better job seasoning the womb. It really is your choice."
For a few words about some stock I can have one of the best chefs in food ever show me how to make things for free. Love you knorr stock pots for making this a thing. Edit: Made this super good super easy
Not when he's cooking meat and trying to cook it evenly. He shakes the main pan to distribute the flavour of that SUMPTUOUS KNORR STOCK POT nice and evenly. But you won't find videos of him shaking a pan when braising meat.
Wow. I am used to picking up ideas from good cooking vids, but not LEARNING major techniques that will change my approach to cooking. I never thought about burning paprika, nor placing cooked meat in a collender above my cooking surface to rest(the accumulated juices go right into the pan!) I hope this guy is hugely successful. He has so much more character and charisma than Ramsay... i like GR, but this guy is on another level.
I legitimately do use knorr stock pots a lot lol. Can make a super low budget stew with carrots, onions, potatoes and lentils (or whatever meat). (But I wouldn't use it if making a effort to cook for guests)
