@@Lola1912 Uh-huh yes. Why do you have to be condescending? You aren't superior, you aren't top shit. 100mg of saffron goes for 13 bucks and he put more than that in there. How about you don't be a fuckhead next time?
Tiny bit of saffron: tablespoon of saffron Little bit of butter: 3 tablespoons of butter Bit of olive oil: 6 tablespoons of olive oil Knorr stock pot: your choice
@@adeelthegame I personally use 2000, I reduce them for a stronger flavour. I once accidentally ate a condensed stock pot and now I sweat knorr fish stock pot
Saffron Risotto - very simple. Very easy - it's your choice. In it, I add Knorr Stockpot - better than salt, I think. Or don't, it's your choice. Very simple.
@@Lufttygger306 he did the stock himself: water, stock pod, saffron. "Stock with saffron" means THE stock he did like a minute before he said that. He said "more" because saffron was added in both stock and oil. Besides I could not find Knorr branded saffron as-is, only as a part of stock cube, broth paste or similar.
If you are on a budget I suggest not using saffron or sea bass. Rice? It's your choice. Stock pot and water is all you need really. Reduce for 15 minutes on medium heat for a creamy fish soup.
@@iaw7406 I've written two cookbooks since this comment. Consider it a blessing that I'm replying. Turmeric has a somewhat semi similar flavor and nearly as much staining power as saffron, but only if the turmeric is fresh. It was a cheaper cheat for like 600 years. Read up on the Indian trade Routes and the use of the two. Cheers sir / maam.
Risotto should be quite creamy and definitely on the runny side rather than any form of dry. That risotto looked pretty much spot on. It's often served far too dry. The rice continues to absorb liquid even after taken off the hob and served. If you take it off the hob when you think it has just the right consistency, during the time it takes to plate the dish and serve it it'll end up too dry, and definitely doesn't sustain the consistency that it should through the course.
There two types of risottos. There's the less runny and the really runny one. Traditionally the Milanese risotto with saffron is prepared really runny. In the world of haut gastronomy, risottos are much runnier, it's more sophisticated. The risotto should contain the contrast between the runny creamy 'fluid' and the harder al dente risotto grain.
Someone doesn't know how they make liquor..... Boiling absolutely removes alcohol. If it didn't, we literally couldn't make high proof liquor. That being said, it takes awhile to get it all out. Much much longer than what you would boil it during cooking.
@@i_aint_gonna_cry4u187 Been to school, studied well and learnt that to get rid of the alcohol you'd need to boil it for 2 or 3 hours. Marco reducing the wine for about 10 minutes removes almost no alcohol. By the way, the word you were looking for is 'you're' not 'your'. So who needs to go back to school?
@@bzakie2 the time depends on temperature and surface area. If you drop a little splash of wine into a large, nearly empty, very hot pan (as Marco does here), most of the ethanol is going to evaporate within minutes, as will the water, which you can plainly see by observing the reduction in volume. The 2-3 hours you’re talking about would be with some giant, long-simmering stew.
Knorr retirement planning for him, but I guess an ultra salt knob of flavoured concentrated stock makes a believable Glace is indeed a home cooks best friend.
Perhaps Knorr can tell me where to get the fish stockpots nowadays. I used them for years but the supermarkets don't have them any more. I'm now using a fish stock powder I found via that famous company that flows through the jungle into the South Atlantic ocean.
"in with a little saffron".....hes chucks in my entire aldi monthly shopping budget....ill have to use yellow line marker spray instead to give the dish that golden glow.....but its my choice.
Soyil Zaergar it wont be the same flavor but there is a lot of things you can do to get a similar effect. The whole idea behind the wine (besides it’s specific flavor) is acidity and alcohol. Acid brightens a dish while making you salivate and alcohol is a flavor carrier. So let’s say a neutral spirit like vodka with a few drops of vinegar would work. Any liquor would work (as long as you don’t mind the flavor) with a little bit of vinegar (even plain white distilled vinegar). Heck I’ve done a risotto with beer and finished it with good aged cheddar (a sort of Welsh rarebit-risotto cross over) and it worked good. So really just alcohol and acidity is what you want.
Today we're going to be finding a peaceful solution to the Arab-Israeli conflict. Very simple, very easy. Start to finish... approx 20 minutes. First, we make a paste.
Jeez, he added saffron, one of the most incredible, rarest and quite expensive ingredients to a pot of water with a stock pot. Thats like finding a 500year old barrels of single malt scotch, somewhere in an abandoned castle in Scottish Highlands, where no man entered for half a millenia, and mixed it with Tesco Value cola. Madness...
That is criminally expensive, but it's not Knorr's pricing -- probably some import food retailer selling through Amazon. Ordinary retail price in the UK is about £1 for a pack of four, which is about $1.40.
He forget to mention a key step where you crush up the knorr stock cube into a line on the counter and sniff it deep into your nose. Very simple. Which nostril? Your choice. I prefer the left.
