As much fun as it is to poke at these videos, I actually really appreciate his style. He is just teaching us the concepts of traditional British and European dishes in a very simple ways, which not a lot of chefs do anymore
Every time I see the finished dishes, I remember what Gordon said on the hot ones interview: "Marco could close his eyes and dress a plate and it would come out looking like a Gucci handbag, stunning".
Every time I make one of Marco’s recipes, it never ceases to blow my mind at how simple it is, how little prep time it takes, and how delicious the end product comes out. Chunky fish stew, prawns in pernod, beef stroganoff. So delicious you could lick the plate clean, and yet such minimal time to make. True elegance.
Well its interesting because I've been closely studying martial arts for a long time now and I've seen a lot of similarities in cooking and music. In the beginning, you do as you're told exactly as you're told. Then, as you begin to better understand the rules and concepts, you start to bend the rules a bit. Its when you've really honed your basics, your ABCs, that you can then take the craft into realms that even your teacher hadn't considered. It's so incredible how alike the basics of all skills are.
@@AndreasJepsenMusic absolutely! You certainly have to possess a deep understanding before you can begin messing with it like that. It’s why it’s such a long and rewarding journey 😊
The thing I like most about Marco is that he knows the most important thing is whether the person eating the food enjoys it, like when he acknowledged if you don't like saffron don't use it. Gordon Ramsay, on the other hand, would criticize you that a dish is supposed to be cooked and eaten a certain way. I saw a video where told a customer that scrambled eggs are "supposed to be" slightly runny. No, the end goal of food is to be eaten, not how it's cooked.
I made scrambled eggs Marco's way and they're delicious. Melt butter in a saucepan, NOT a frying pan - then put the eggs in, stir constantly and let the hot pan cook the eggs. They came out buttery, moist and delicious. I saw how Gordon makes his - with a bunch of cream.. blegh. Runny scrambled eggs make me want to vomit. I like Marco's approach much more. As you said, it's meant to be eaten. I feel Gordon does a lot for show.
If it’s a chef as accomplished as either of these guys you’re going to their restaurant to eat their food. If you don’t like their food get out. It’s not fucking Olive Garden.
I know that it's a very simple thing but marco always mentioning how a recipe is, most of the time, just a concept, a base line if you will is honestly so important imo. If you don't like a particular ingredient leave it out or replace it with something you do like. Too many people just think that you HAVE TO stick to a recipe no matter what
All of those nor jokes and memes aside, I've followed Marco's recipes using the stock pots or granules or aromat and I'm not going to lie they do come out delicious. What I like about him is it's a Michelin star chef giving his wisdom and advice and also saying that a recipe is a guideline. You see most chefs saying oh add this and add that then pour in this and then do that, Marco is just like all right if you want to add it go ahead, but if you don't then fuck it don't add it. I could listen to his videos all day.
I just made this. Oh my, it’s wonderful! My version used flounder, because I had some in my freezer that I wanted to be rid of. Flounder is a tasty fish but it doesn’t give you the fat, meaty chunks that some other fish would. I added some steelhead for interest and some medium shrimp. Instead of tomato juice I used a small can of tomato sauce with basil, garlic, and oregano, thinned to desired consistency. I used plenty of sweet paprika but added a little hot paprika. No saffron. I don’t have any objection to saffron except the price. And a splash of Portuguese white wine.
MPW and his Knorr stock pots go to a simple fact that they get job done and result in delicious food that 99% of people if told was made entirely from scratch would believe. My own own shortcut is the Knorr brown sauce which I can twist into half a dozen different sauces by replacing some of the water with reduced vinegar, red wine, port, maybe saute some mushrooms first and then make the sauce. People love my sauces and I don't have the heart to tell them. Sure, sometime I go full demi glace but rarely, just not worth the bother.
Blu muffin yes i agree, i have been cooking at home with marco for over 10 years every sunday morning at 9am. I always preferred marco to gordon and jamie such aman of style is marco, patience and timing is key with marco he is my favourite michelin cook.
This looks wonderful 👍. I can't wait to try this. I have two of Mr. White's cook books - use constantly. He is one of my favorite chefs, a joy to watch.
Agreed. The only product I would use from them is the chicken one. I bet the fish stock pot taste like dead fish marinated outside on a very hot garbage truck.
He is more than qualified to make this dish complex and near hard to imitate but theae clips are not meant to be complicated. They are meant to be easy and fail proof
I noticed that! Must of been a senior moment! I have these too now! Saying shit wrong.. The best i ever did was on a hangover day giving directions to a couple with me brother.Time to say goodbye i said... Have a night day Lads!! To a man and his wife.. Felt like a plonker but still can laugh at it,just part n parcel of getting older :)
Me too; though in this case it made a lot of sense the way he used it (fish stock for a fish stew). I find it funny when he makes pasta sauces and throws the stock pot in the pasta water lol might as well garnish the plate with the empty packet like a langoustine head.
Well, I tried this dish and I didn’t have halibut, salmon, or tuna. So I took Marcos advice and threw in my goldfish, my beta fish, and my turtle. It’s not conventional, but it’s my choice.
I made this but changed it up a bit. ground beef instead of fish, rolled into balls, crushed tomato, oregano, served fout on a long roll with cheese, toasted in the oven, it's my choice really.
Roux (the melted butter with flour) thickens up everything. If there's one thing you should learn, it's to know how much of it you need. Sure, the recipe is pretty easy (butter and flour of equal weight), but depending how thick you want it, you need to adjust the amount of roux or the liquid you put in. Tip: you can remove the roux after it's mixed (before you put on liquid). You can add it in if you make your sauce too thin for your liking.
How do you know it was Knorr? Knorr was getting free advertising, seems it’s being taken down by the RU-vid Nazi’s because they’re not getting paid for the advertising.
Where are you? It is not as common in North America as in Europe. The Knorr product had fish stock in Europe but not in North America. We get only beef and chicken. You can use another fish stock or just use a vegetable stock.
Depends on where you are. He is using a product sold in Europe. In North America, they are called “Homestyle Stock” and there are fewer choices. But it doesn’t matter. You can use a commercial stock of your choice or make your own.
Ok - I know Marco had three stars, but everybody knows that base with roux needs to cook for at least 5-6 minutes to get rid of the taste of flour. I didn't see Marco doing that here...
@@DrinkWater713 I believe so - I really like Marco, but think of the viewers watching this who doesn't know? He could at least have said something about it
A lot of time (maybe half of the times) when I’m tired and hungry I just toss those flour and butter into the sauce. Marco got his 3 stars but he never flex them. He knows what it means to be home cooking.
Someone who knows more than I do can tell me (don't work with fish much) but it looked like some of the fish had skin on in the bowl...does this not produce some awkward texture in the finished stew? The fish is poached so it's not like the skin crisps up to be a separate texture and desirable flavour...at any rate, looks lovely but I am scratching my head about that.
I think that was just the texture of the fish. Sometimes when you filet a fish and take the skin off it will leave behind a slightly grey-ish pattern from the skin being removed, if that makes sense.
