The whole "it's your choice" humor meme with him is hilarious and I always laugh, but all humor aside, I would make or eat any of these dishes. It's real cooking for a normal meal and all from a world-class chef.
Honestly, my favorite thing about Marco is that he doesn’t shit on people for using more common household ingredients. Lots of chefs just get livid when someone uses store-bought anything. Frozen peas? Sure Packaged dough? Fine Whatever you have on hand? Works for me!
Frozen peas are the only way to go. Who wants to spend time shelling peas? Maybe someone who is growing her own, but in a dish like this, fresh peas wouldn’t make any difference. Modern freezing technology is easy on the vegetables.
What I've realised about these videos, unlike other celebrity chefs for the most part, is not only is Marco teaching you what to cook, he's teaching you HOW to cook. Whatever he cooks on here is usually pretty basic and easy if that's all you need, but he always offers alternative ingredients, different techniques, good accompanying sides. And he's always been open about telling us that, it's our choice really.
Also remember that every one of these videos are designed by him to tutor the "home chef". I've made many of them at home. There isn't one that wasn't outstanding.
@@medumone I'm not him but I've made a lot of these recipes as well, and I've used both salt and the stock cubes. Both taste great, and I use the cubes most of the time when I cook a steak, or a roast, or when I'm browning some chicken to throw into a casseroles or something.
I love that he does not jump and resemble an athlete preparing for marathon. He does not exhibit the fake tv enthusiasm. All that is just irritating noise. Also, no "perfect" or "ultimate" recipes. It's just a kitchen, and it's just food. You make it as you want it, and that's that.
Jokes aside, it's amazing to see a master chef's knife skills. Even the way he points to the ingredients with the blade is effortless and precise. Unconscious mastery born of countless hours honing the craft.
I don't know if you ever have, but when you roast your own fresh chicken at home (instead of getting like a store bought rotisserie or something), it really does come out juicy AF like that. Would definitely recommend if you've never tried it
Marco is indeed a culinary genius! Applying the "It's your choice" concept is also great -> I decided to add carrots, celery and mushrooms to my first-ever risotto dish (which I cooked earlier tonight), and also included (for the chicken part - chicken breast fillets which I baked in the oven with some garlic seasoning) a little bit of paprika, cayenne pepper, lemon juice (freshly squeezed), coriander powder, turmeric, salt, pepper, and whisky. Marco truly is a great inspirer and natural leader! 😊
Marco tells us to 'dissolve our fear' of making Risotto. I now picture him telling us it's our choice like: "Dissolve thy fear. Purify thy body. Make your choice, mortal."
I've learned 2 things from watching Marco cook: 1. Knorr can get lost, my choice 2. There never has to be a recipe, or if there is one it's better to match it more to what I have at home. I don't set timers when I cook pasta, I just keep checking it.
i think thats why he always says "its your choice" like he is subtly saying "i wouldnt use this on the reg, but im chasing the bag rn, but for you its your choice"
Marco has no hairs or graces... He's done it All... And Achieved it All... But Yet finds time to educate people at Home... A True Man... A True Gentleman... A Gastronomic Genius... I Salute You Sir... ❤❤❤
I like to think he filmed all these recipe videos in one day. And on that day he got a massive pay cheque, knorr had endless advertisement, and we the people had memes, so many memes. Win, win win
i'm going to be honest, I got kind of scared watching him waiving that knife around like it's a magic wand and forgot all the instructions. I did remember something risotto so I peed in my risotto and threw the chicken outside. But it's my choice and I did throw some stock pots at my dog too.
marco's complete lack of snobbery despite his achievements might be my favorite trait of his. for any other chef, "use only fresh organic heirloom peas that you picked the morning before." for marco, "if you can't get fresh peas, use frozen, they're very good."
the damage i could do to this dish. i understand it’s a simple, DIY dish…but if it were on the table now i would finish that whole thing. i love these videos
P.S. On another note, I can see why he has problems with some celebrities (at least in the past in his Hell's Kitchen shows): He came from very humble beginnings in a strict, old-school environment in which attention-seeking and bs were not tolerated, whereas at least some celebrities grew up in the almost exact opposite type of environment and, thus, lack the humility or willingness to swallow their pride and just say "Yes sir" when given constructive criticism designed to teach and challenge them to better themselves in the world of cooking.
He’s legend. And such an awesome chef. Think he’s blood was boiling when he had to plug knorr all the time , because I know he doesn’t like using it ! He would’ve be caught dead using it in one of his restaurants
It's funny the amount people talk about Knorr without actually realising that these clips are indeed Knorr advertisements, which is why the clips are so short. Shame r3ally cause it would be nice to watch him in full, cook something..
Just remember there are no recipes, only what tastes good to you. Make sure that you use a Knorr stock pot, but it's also entirely up to you. It's your choice.
So when is he going to show us how to make stock pots and granules and aromat...? More importantly, what they are made from? Probably from boiled people. It's fantastic. Just boiled people, so good on its own. Delicious.
Gordon hates frozen veggies... But this video is for HOME cooks by the man who mentored him. Meanwhile Gordon Ramsay a "thrifty" school lunch thats really time consuming to make, and really expensive... Mpw ftw
what i prefer to do when making this recipe, i buy chicken cubes cover them in flower cook them on medium heat until the biggest cube is done then of the heat and add them in the pan with the rissoto when the rice is done to finish. but most of all dont cook chicken for a second longer then it needs to, once its fully cooked off the heat every second after just dries it out. covering it in flower in my experience captures the juices as it where, why? no idea but to my pallet it works.
0:24 "Knorr Vegetable Granules...reduced salt" Like he's reading it from the script. I think he does it so purposely that people realize that he's just joking and that he would never use that stuff instead of salt.
