I imagine him sitting in a jacuzzi, taking a look over his shoulder to make sure no one is looking, then dropping a few stock pots down in the water and sit back and relax :D
I love when chefs use adjectives for everything. Especially when it really doesn't need an adjective. One time Gordon said to make sure you always crack your egg on a *beautiful* flat surface. Why can't it just be flat, I gotta polish it first?
@@malcolmdevlin3434, it's better if the surface is decorated with images of roses. It makes a big difference. You'll feel more motivated and the food will have more self-esteem.
@@timothytaggart3289 You know I was abou to answer you something full of logic but I understand that I am dealing with a person with no knowledge on the field whatever.
At this point I think his life is actually at risk from Knorrs henchmen. He doesn't look at the camera because he's too busy looking at all the guns pointed at him off camera.
Same, I die every time I scroll down. I love how they are actually focused on what happens in the video, not just muttering complete nonsense. But they could, it’s your choice.
It’s funny because every time I’ve had ratatouille at a restaurant it’s been really mushy and I just figured that’s how it was and I was like “this would be great if it was cooked less” and sure enough Marco and I have same opinion.
Well ratatouille is rather "stewy", be cause it is a vetegable stew.. I don't mind that he's making it different, but what you have experienced in restaurants is a lot more traditional.
This is my favorite Marco Recipe with one modification: I reserve the vegetables and serve the seasoned olive oil instead. I've found the vegetables are actually good for seasoning 3 or 4 oil batches before needing to be discarded.
The really amazing thing is that he made this dish and only got a few specks of tomato sauce on his whites. I'd be covered in splattered tomato and oil.
Most of the world suffers from underseasoned food. Hell was invited to a friends house a week ago where I was served baked chicken with mashed potatoes - chicken literally had no salt, no pepper nothing. SEASON YOUR FOOD PEOPLE!!
Best CHEF ever! .....advises and teaches but never dictates lyk most celebrity ‘chefs’! .....I thought he was a sellout originally to Stockpot advertisement but I have tried them and still use them! 👌🏻
I tried the meat seasoning from another video. The bouillon cube with olive oil. And I'm definitely doing that again! Maybe not Michelin class, but damn delicious!
I much prefer watching Marco over any other chef he’s got such a fascinating way of talking about food and he always lets you know that you’re in control you don’t have to follow the recipe completely it’s only a guide never cast in stone
@@Ryan-kn6xd Not a comment on MPW at all but mushy tomato, aubergine & courgette was a nightmare when I was a kid. Don't get me wrong, I'm not a salad dodger in any way - I love vegetables (although I am yet to be convinced that aubergines aren't pointless 😁) - but this dish gives me the shivers, whoever cooks it.
@@awhite3747 aubergines aren't pointless. Aubergine Parmigiana (or Parmigiana di melanzane, as we call it in Italy) is one of the most delicious recipes ever. Also, if you cook them in the oven instead of on the stove, you'll appreciate their real taste. I couldn't stand aubergines until I learnt how to cook them properly. And this works for any type of vegetable, btw. Try them out and let us know :)
they automaticly think that he's an "ultimate" sellout because he's doing/promoting products that are convenience. But hey, who the fuck of them even has the patience let alone the passion to do a proper stock?
That's what makes Marco a different kind of chef. He doesn't follow recipes by the book, but gives you his opinion and tells you to follow your palate...why would I cook what I don't like? I cook the way I like it...great chef!👍
literally marco is just doing what my family does every day -- use a seasoning powder instead of plain salt. whether it's goya, tony sazere's, aromat... a lot of people use this stuff and it's not a big deal lol. tastes great
believe me he would never even touch it, its all about sponsor so he has to, and he has to add it and make you believe its important. But anyway if u use normal salt + pepper instead of this sh1t, this whole thing Marco is doing is great of course
I "learned" how to cook ratatouille from Tasty and thought it was meant to be mushy soup. I'm definitely trying this one out. Seems much better. Thank you!
I love Marco more than Gordon Ramsay Marco haves more information than Gordon Ramsay playing TV shows now days. You don't learn much from Gordon Ramsay these days
If you don't want to use the knorr aromat, just use some salt and do up some onion, garlic, and your choice of seasoning. Your choice. If you don't want to use knorr stockpot, just add a few simple steps of dicing up celery, carrots, onion into some water with a chicken. Personally, as someone who cooks at home, I rather like being able to skip these steps. But it's your choice, there's no real recipes.
When I was a little kid, around 30 years ago, I've started using bouillon cubes for seasoning my food instead of salt. I thought it was nearly genius, because it's quick and the food tastes better. Now that I know about MPW, I'm sure it was. In fact it is now becoming more and more popular to make and sell special seasoning mixes. Quality ingredients and all in one place, very convenient.
@@purplesun3792 Indeed, I barely have time to cook at all, let alone spend all day preparing bloody seasonings and stock. Most people work for a living, they aren't lounging around in luxury with nothing better to do but prepare every little ingredient for meals.
The whole point of Knorr products is to ease home cooking not professional cooking. Not every family household has the time to make their own stock so using an instant flavor enhancer can work wonders. Besides, it's not like Marco is emphasizing the stock pot as the main piece, he just uses it as a single ingredient among the many others he's already combined.
But the problem is internet is not regulated and we have morons who don't have the understanding that this is for home cooking and they fill up the comment section.
@@davidtaylor2054 But is it though? Add a stock cube to 500ml of water, and the equivalent of the stock cube of sea salt to 500ml water and you tell me which has more flavor.
It's simple: don't take his whole recipe for grantend and don't use Knorr, just take from this tutorial what you need ... after all: cooking is not a recipe, it's a filosofy!
I was going to make this recipe tonight but I realized I had everything except courgette and aubergine. I did have zucchini and eggplant, but I wasn't sure if they'd be good substitutes. Oh well.
