why hasn't this got more likes? I have the same dream too, but it ends with Marco rubbing two Knorr stock cubes on his nipples and whispering "it's your choice" to me.
I love how Marco always uses ordinary, normal things that anybody could get in his tutorial, like the Knorr® Lamb Stockcube™ made with carefully selected herbs and spices for just over one pound in your local grocery store. *Knorr, life can be delicious*
@@MRios1128 I'm sold, I love Knorr products. Their variety of products from powders to liquids provides a great foundation to almost any dish! At home, or while camping and barbecuing, Knorr rings the flavor - omg I'm doing it too. Someone help me I can't stop promoting - Knorr, now that's delicious
Can we appreciate how he never breaks a sentence or puts hmm, ahhh or even any sound when he pauses? He deserves much more views than other chatter cooks.!!!
I don’t think he’s too concerned who’s watching these videos as a former holder of 3 Michelin stars with 5 red knives and forks and gave it all up to live his life
Damn I could watch Marco cook all day long. There's just something about him that makes you want to watch. Even through the lens of a camera he commands your respect for his ability and knowledge as a chef. Doesn't matter if it's basic dishes like this which are zero challenge for Marco, he has that swagger and aura about him. A true master
As a truck driver, and not the greatest at preparing culinary cuisine, I can relate to this Chef because, not does he keep things simple but, he is teaching basic concepts in cooking that I am learning from. I've boosted my confidence in the kitchen ten fold because of Chef MPW and the Knorr products work. I believe he wouldn't endorse them if they didn't. And, before you go knocking the man, do a little background check on his life and you'll understand that giving back is who he is and what he's all about!
Very well said. I agree with your viewpoint. Are his lessons simple? I used his Beef Bourguignon technique/method for altering a simple beef stew I was making. I watched his video carefully because you must see how hot the pans are and how much he is reducing the liquid. I made some substitutions because I didn't have every exact ingredient. The stew was fantastic and had layer after layer of flavor. I felt, at 74, that I was actually cooking for the first time rather than simply following a recipe. That's what Marco White teaches in many of these Knorr demonstrations. Btw, he said, in an off-hand remark, the best mashed potatoes are baked not boiled. And added as an aside to put salt in when wrapped. Well, he was right. The salt drew out the liquid from the potatoes creating an intense potatoe flavor.
Doesn’t matter if you collect the bins or perform brain surgery, anyone can mess up food. MPW has made this so super accessible for everyone. All the best on your culinary journey mate :)
I feel for the guy behind the camera who Marco focuses on instead of looking in the camera. That guy must be terrified. If he breaks eye contact at any time he'll get a face full of approx 1.2l of hot lamp stock
No one in this comment section has an idea of the stressful enviroment in the kitchen. When a chef comes home, he does not cook a phenomenal dinner, no, he cooks something simple yet tasteful
I just made a chicken pie without using knorr stockpot and now Marco is standing outside my door and won't leave. Edit: 6 months have passed, I still haven't dared to open the blinds.
All these chefs are fantastic- including the unheard of’s , they produce some brilliant food and methods . My faves : Marco Pierre white (I worked in one of his kitchens 20 years ago ) And Keith floyd .
Chef White, You are a great and legendary chef. I have prepared a lot of your recipes and as a result, I have become quite the celebrity among my family and friends. Your videos are short and straight to the point. Also, Im a fan of the knorr stockpot cubes.Thanks for sharing.
Some people really don’t appreciate how bloody good of a chef Marco actually is! Just gets abused for promoting knorr stock pots! So what he’s getting paid for it
Don't care how many stars he achieved in his illustrious career - whilst it will taste great, that is not a meat and potato pie. It is a stew topped with pastry at best.
To be fair when I think of a pie I picture the filling fully encased in pastry as apposed to a tub full of stew and lid of pasty on top- but eh each to their own
Mr Master Chef Marco Pierre White probably does it already or def sumthing better than I EVER could but I'd also use the shortcut pastry trimmings for like a thin bread stick or bite size pieces to sop up the Gravy/ Sauce from the plate. 🤗😁
Why using stock cubes is to sell yourself out? Who cares whether the stock was prepared in-house over a sleepless night, bought in the store as a liquid, or came from a cube? It all about how to cook. Appreciate the master and appreciate the "its your choice" directive, because that is what makes the difference between someone who understands cooking and understands why he is adding things and how much he/she needs from ones that follow the written formula and still mess up the dish
Why does this need repeating? He was using stock cubes back in the 80's. There's a clip of him at Harvey's restaurant in Wandsworth from about 1988 (the place that made him famous and 2 Michelin stars when that meant something) where he extols the virtues of stock cubes. They are just seasoning. Better seasoning. Yes he advertises them. Yes he is a fabulous chef. Yes he also uses stock cubes.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
I just love how they say a little olive oil glug glug glug 1/4 cup funnier is when they say a teaspoon of salt....you can see it's at least 1 tablespoon lool..
