Marco is my personal hero in the realm of cooking. Not because he was the first chef in Britain to win 3 stars, nor because he was the youngest chef to have won 3 stars, but because despite all that fame, pressure and competitiveness, he has become the man here in this video. Softly spoken, gentle, encouraging; he is a wizened master who is taking time to show us simple, fun recipes that we can enjoy in our own homes. I love fine dining as much as the next snob, but what I really respect is to not turn one's nose away from humble cooks who maybe want to try to be a little more creative and feel intimidated. Some may have criticized him as a sellout for working for Knorr, but I disagree entirely. He didn't sell out, he retired and came here to teach us with the tools we likely have in our own home. No specific kitchen gadgets or bougie prohibitive ingredients. Something that the average person has access to and in doing that he has opened the gate for many of us. Marco Pierre-White is possibly most famous for having yelled so loud as to make Gordon Ramsay cry, but it's his sweetness and humility that brings a tear to my eye.
What I love about Marcos recipes is they’re really simple, really easy and use ingredients you can really get anywhere. I love Gordon Ramsey too but I gotta admit his recipes can get a bit pretentious, like I don’t have lime leaves and rice wine vinegar just laying around my dude.
Prevara yeah I much prefer the masters Marco Pierre White, Gennaro Contaldo and Antonio Carluccio(RIP) more than their protégés Gordon Ramsay and Jamie Oliver because of their easy to make recipes yet fun. Like the late Antonio Carluccio used to say, he subscribes in what he calls "MOF MOF"; Maximum of Flavor, Minimum of Fuss.
That's not even the worst example, in one of Gordon's cooking on a budget videos, he included SAFFRON, the most expensive spice in the world, the quality stuff costs $65 a gram
I first started watching these knorr videos for the memes, laughing at a washed up has been with a funny temperament shilling for a stock company. Then one day I actually tried one of his recipes using a cube I had in the pantry, then I tried another after I found how easy it was. Then another. Now, over six years later, cooking has become my favourite hobby and I go out of my way to rewatch all these videos and gain inspiration for what to do for dinner. All my friends and family know that when I cook it will be special. Joke all you want, guys, but this guy knows how to make a delicious meal easily.
@@KevinColt Looking at their US chicken bouillon cubes, the only colorant is turmeric. Various natural flavors, such as herbs and chicken fat. I am personally not a fan, but your statement is factually incorrect.
thankgod marco is helping us home cooks and giving us little tips, his done it all and is the rock and roll of cooking as well as being the best, and also so many top chefs are using knorr instead of salt now days and its all down to marco.
Every recipe I have seen for cream soups over the past 50 years involved a liaison of egg yolks and flour or egg yolks and cream of rice. I couldn't figure out what was "holding your soup together." Then I realized what it was. Brilliant!
@@thecatsarse I figure it had to be the starch from the potatoes. As for “stockpots” or whatever they’re called...are they any good? If they are it would save me 4-6 hours/week plus time lost having to beg for beef bones.
Really? I googled "cream soups" and went through the first recipes that showed up. None of them called for egg yolk. I am not saying it is bad or anything, I am just genuinely surprised. It may be because I am from the US south. We love cream, here.
@IfYouDisagreeYouAreWrong oh don't criticise stock pot ,I did that a nd the MPW brigade went to war asking me who I thought I was.Stockpot is ok it is 47% real stock ,the cube is a heap of shit ,fact .
I came here half expecting 2 ingredients: "1 celery stalk, and secret ingredient ...(presents small container).... knorr stockpot." ...but this looks genuinely delicious...maybe with a slice of hot, crispy garlic bread. 🤤🤤🤤
How crazy would it be if that were the truth? That he'd just lost it and started talking to the air while furiously cooking and Knorr went "This would be good for our brand." I will be believing this to be true until shown otherwise.
Gísli Stefán everyone makes fun of him for constantly promoting Knorr, but as it turns out he doesn't even know he's promoting it. He just LOVES Knorr.
I really see nothing wrong with these knorr videos. If you want to go trough the tit grind of making fresh stock you can. It just will not make enough of a difference that anyone will taste.
When it comes to cooking I think doing everything from zero is best reserved for holiday cooking when people have the time to put in great effort. For the day to day meals there's nothing wrong with using faster methods, maybe just make sure the stuff you're using isn't full of carcinogens and you'll be ok.
Elazul2k The videos were originally made for Knorr’s channel, since Marco is a partner, essentially making promotional recipies using knorrr products in them. So that’s why, because they’re made for Knorr.
What the eff does the darn man say??? Ah now I understand; he pronounces the stock brand [nor]; here deep up in the Scandinavian forest we've said [knorr] - or even [knôrr] - for 2/3 of a century ha ha ha.
Most people throw celery leaves away because they taste like shit. They’re bitter, nasty and overpowering. They might make a nice garnish for pure appearance sake; something you toss to the side when you eat the meal. But now you’ve got fresh celery leaves all through the soup. You can’t avoid eating them and biting into the nasty bastards.
Seeing Knorr is so prominently present I can immediately ditch the recipe. I don't want Marco's talent watered down to cater to some shitty brand nobody cares for
Too much effort to make, there are way simpler, faster, cleaner and much more efficient and natural ways to cook this soup without the artificial flavor knorr stockpots.
