As a Chef myself, I really enjoy these videos. He's not doing high end plate layouts, he's just doing food for everyday people. He explains methods in a simple low stress way that's very understandable. It's about getting people comfortable with doing these basic food dishes, instead of feeding your family on pre made crap. Also glade he got away from wearing a chef jacket. Less formal easy to follow and understand.Fantastic chef
okay, non sarcastic comment here. As a chef who is apparently worth $40 million, why would MPW endorse knorr like that? his passion for food tells me that he must hate using these things in real life, and if he doesnt need the money, is this really worth it? He said "dont expect me to sell my heart" too in one video.
He was using the stock cubes before he started promoting them. The cubes are simply for the busy lifestyle of most people. If you want to make your own fresh stock all the time then your choice.
@@Viro27109onta Marco used Knorr granules at Harvey's. 3 Michelin stars using Knorr products. Marco came from absolutely nothing and made it into the big leagues because he was obsessed with food. Not with making the most pretentious food, not because he made the flashiest food. Because he made food that tasted the absolute best it possibly could. The man single handedly revived an entire nations culinary scene. It's a shame so few realise just how much of a copycat and worse in every way his protege Ramsay is.
you can watch Chef Ramsey or Mpw, it's your choice really. There's no correct answer. I personally prefer watching Mpw while munching on Knor stock cubes.
@Andres Porras I know that's why i said it was sponsored. But apparently he uses them anyway cus they're actually pretty good, though they have lots of salt.
Darn! Didn't even know Knorr had lamb stock cubes! And of course Marco lovingly tells us what we can do with the *actual* ingredients. He's telling us important secrets, folks. Never mind the Knorr, althought that's OK as well. Nothing wrong with that, it's actually very very good if you use it right.
All the Knorr memes aside, Marco is an amazing chef. He used granules at Harvey's which was a three Michelin star restaurant, but here he's just making simple good food for a home kitchen. He's a great chef.
If you speed it up to x1,25 or x 1,50 you hear a stressed Marco. But it optional. It’s your choice. If you want to hear him tired and bored, slow it down. If you want the hear him stressed, speed it up. It’s your choice.
Yep and to be honest, unless the stock is the hero of the dish like in a soup for example, you won't really taste the difference. And if you are making a sauce with several ingredients, one of which is stock, you will taste ZERO difference. Not worth it to skim scum for 2 hours and roast bones, prep veg, then boil shit for 8 hours minimum.
The Knorr stock cubes are very nice, it's easy to over power your food thought so you need to practice but the results are perfect for pre packed bland meat
Thank you Marco I'm loving what you are teaching. To learn wholesome cooking from a Master on RU-vid is mind blowing! I'd always buy you a pint if I saw you like I would if I'd of been lucky enough to of met Kieth!
Just an FYI because this is a big misconception, ghee and clarified butter are DIFFERENT. Making clarified butter is in sense a step to making ghee, but with ghee rather than filtering out the milk solids you’d actually cook them in the pot with the butter until they’re caramelized.
Can someone clarify for me, what's the purpose of the stock cube? Does it season the lamb or just make the stock? The video was a little vague on that point.
Every now and again you come across a recipe that you have done yourself and you've done it better than the so-called super chefs. This is one of them. As far as I'm concerned this fellow talks bullshit. Talk about the emperor's new clothes.
I've got a sudden urge to buy knorr stock pots and I don't know why or even what they are. I don't know how much they cost or where to buy them. I don't have much money or cooking experience, but I'm willing to wash your dishes for free just so I can have the opportunity to be around stock pots, whatever they are. I believe them to be the most delicious things in the entire world because Marco said so and I trust him with my life.
I'm assuming he has a contract with Knorr to put the cubes in all the food. Probably gets a shitload of money. Even more than what he makes with his restaurants.
Just like how he says in one Knorr video that he always adds olive oil to his pasta water, then in another he categorically states that he never bothers. I think it has something to do with his Jekyll and Hyde split personality complex
A bit scruffy looking that? It’ll taste fantastic I’m sure but ‘presentation’ won’t be up to much. I do need one of those heavy casserole pots, maybe this winter? Maybe not. I enjoyed the vid, thank you Marco.
Push a prowler. 40 yards x 10 with 90lbs loaded on it. Do this three times per week. Problem solved. You'll get past the puking stage within two weeks. You'll lose weight incredibly fast and you don't have to diet.
A lot of people below telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
