Don't like Tomato Puré? Leave it out Don't like Worcester sauce? Leave it out Don't like lamb? Leave it out Don't like mash potatoes? Leave it out Don't like water? Leave it out BUT UNDER NO CIRCUMSTANCES WILL YOU LEAVE OUT THE STOCKPOT
MCtech if you find this terrible joke repeated over and over again funny. Go buy a child's book and read that one hundred times. Until then take your stupidity somewhere else.
2:49 Marco: "If you don't like Worcestershire sauce, leave it out. If you don't like tomato puree, leave it out. If you don't like Knorr stock pods, leave - ..." Director: "CUT! Goddamnit Marco!"
I was lucky enough to visit his new restaurant in Singapore and try the shepherd's pie. Easily one of the best dishes I've ever eaten in my life. I was amazed at how it was possible that some meat and vegetables tasted so heavenly. All of the dishes were deadly simple yet executed to perfection. Maybe it was the Knorr stock cube. Knorr for the win. 👍
@@poltronafrau If you think Asian food is dogs and insects you're probably a loser who has never travelled anywhere in his life because you are too poor and rely on welfare payments.
I love how he does his videos. Very relaxed, almost nonchalant in a way, certainly definitive of a man of his experience and stature. That relaxed attitude along with the trivialization of following a recipe exactly is what makes these very easy and comfortable to follow along with. I worked as a professional baker for 5 years,specializing in German and French breads along with common danishes. Following recipes and directions when you're completely clueless is both good and necessary. However, once you get just a little bit of familiarity and confidence, you start to realize that doing things to a T is not only highly unnecessary but all things depending it could even be detrimental as well. Very well made video, I love that confidence and comfort from Chef Marco
Chefs spend years harnessing the power of umami and the nuance it takes to create a savory masterpiece. MPW was the pinnacle of chef snobbery and to know he went from Michelin stars to educating home chefs. It's a lot easier to encourage people to cook when you don't have to prep veg, boil bones and aromatics with various herbs that optimally release their aroma when dry roasted in the pan and cook down those bones (for hours) into stock. He legit just streamlined an area where you no longer have to let a pot boil to get the desired concentration of flavor. His videos are short for that reason. No frills and all that msg delicious savory flavor harnessed and into the hands of home cooks. It's genius
Just substite the stockpots and water with your homemade 36 hour stock and you're golden. Premade stock is for normal people that have things to do... And for most kitchens, because paying a chef for the sole purpose of making stock everyday is a luxury almost no restaurant can afford(statistically).
That's probably one of the most good looking shepherds pie I have ever scene. I honestly dont know why Marco gets flak for advertising knorr stockpot. That shit's handy as hell, you don't have to spend hours making it yourself from scratch, especially if it's for home cooking.
Truth. I dont use stockpots myself. I use stock bought at my butcher's. Where Marco adds the stockpot, then 0.5l water... Just add 0.5l stock and season, maybe add a touch of herbs... its the same general recipe. If you can afford it, all of his stockpot recipes can just be done with stock or fond and suddenly nobody is snobbishly looking down on a good, hearty home-cooked meal for a hungry family. And if you dont have stock, popping in a boullion cube or whatever is still going to help you get that food on the table without it being bland. And thats what Marco is all about. Getting people off the takeout, frozen ready meals and bland boiled dinners and into the first level of home cooking.
gordon ramsay and many chefs ive seen on youtube said directly, so many professional kitchens use stock pots and broth base mixes all the time, no idea why people have such a problem with it, he's not even making like high cuisine food much anymore, many of his dishes are home cook recipes, so why not use stock cubes? the average home cook doesn't use fucking homemade stock and broth, nobody has time for that, chances are, they're using canned or carton stock, or stock cubes
@Sedition Case yes i'm aware, i got nothing against stock cubes, maybe you're replying to someone else, but i use stock cubes all the time too, even when making some more expensive dishes, nothing wrong with it!
I like having bullion on hand, it's definitely the fastest alternative and does a good job. But I make my own stock when I can, and it doesn't take you hours in the kitchen. What I do is roasting the bones in the oven (optional), toss it into a large pot with carrots and onions (and whatever else you fancy) with water covering everything. I don't add herbs until I'm actually making a sauce or soup, they get bitter when cooked for too long. Then use a cheap secondhand electrical portable single stove and place outside on some gravel or bricks or something so that if something happens you won't burn your house down, because you preferably want this to simmer overnight. At least most of the day. And when it's outside the house you don't get that fatty smell that can be a bit too much if it's all over your house. So while the stock meat/bones are roasting, you'll just watch some youtube for 20 mins, and when it's cooking outside you don't have to think of it at all. When done you let it cool down and freeze it in cheap IKEA containers. The whole thing shouldn't take you more than a handful of minutes in actual work, the stock makes itself.
I like the fact they are so so simple and with ingredients you most likely have lying around, perfect for not having to plan during the week after work.
Top Tip: Once at the decorating stage, if you rotate the pie 180 at the end of each row, the scallops seem to alternate and interlace and the top of your pie resembles chain-mail... That said, I haven't slept for 3 days.. so I could be wrong.
idk i feel like, i love other chefs too, but marco has these kinda voice that soothes you, its just perfect for learning. While every chefs nowadays trying to be like friendly hype kinda thing but this man, has presence even from hearing his voice. It's like your substitute teacher but he's the principal.
Marco is a lot more under-stated and easy to understand than the other famous chefs, which I admire greatly about him 😊 He also exercises a bit more caution than the other chefs in how he approaches, treats and cooks food, thus showing - at least in my opinion - more respect to food!
Chef Marco Pierre White has been an enormous influence on Gordon Ramsey, having trained him on the line years ago. Listeing to him now, I can hear the same cadence, the same emphases, in both of thier speech patterns, though they are very different people, with very different energies. Its fun to see the influence filtered through the personality.
MPW is actually my fav chef. I’ve see him somewhere before but didn’t know about him. The way he cooks is just elegance, finesse and art. A master at work
Karen :"I want to go see your manag-" Marco, the restaurant owner: "You can go see him. Or maybe just go and enjoy your meals, it's very quick. But it's your choice"
I respect marco. People want to make fun of him but he knows what he is doing. Not only that but leaves room for improvement. I would do anything to study under him
This was really tasty. The most important thing in the flavour (apart from the stock pot, obviously), was working the mince. I never used to do that. I spent a good 15 minutes working it and it really makes a difference.
Marco: when you’re cooking your knorr stock pot just add a couple of knorr stock pots and a knorr stock pot into the pot to get that really good knorr stock pot taste. Knorr stock pot.
I believe that some of those commenting here underestimate this man because he uses stock. But i think these videos are more about teaching people how to cook at home. videos in which he explains to NonChefs how to cook something. He is still Marco Pierre White. The genius.
No background music to destroy the audio, very clear, I'd watched this video before, but came back on the day of making it because there were items I forgotten. = "Absolutely brilliant" thank you Marco :)
Great. Lots of cool tips. I didn't know you had to let the pie set first until now. I have probably made it only twice in my whole life - I used enjoy it at primary school.
I agree 100% anout the Shepherds Pie being too dry. I always add diced carrots, mushrooms and a sweet potato to the mash to make it slightly orange. good tip about letting the dish go cold and setting before adding the mash.
By the time he adds the water, the onions and lamb have already been transformed by the previous cooking process. Adding water won't dull the lamb's flavor or return the onion's acidity.
@@jupiterrising887 Onions are not acidic to begin with. The correct word would be "pungent", the result of the sulfur content (not the water content). Same thing making us cry when cutting them. Marco knows how to cook to Michelin status but does not understand the science. He's a practitioner (he literally gives no shits about how the chemical process works, as long as the onion comes out perfect).
Love this and Marco. Making a cottage pie with moose mince. Just popping in for a quick refresher. And again, its my choice. Thanks Marco. Cheers from Alaska, you’re the Best.
he is the real mans chef . he COULD go all in michelin on you ( its his choice ) but he also knows all of YOUR mothers recipes !!! ( trust me , all of them ) marco knows ALL the knots and tweaks in the kitchen .. he knows flavour combinations you would not event think to dream about id rather have him cook me a meal on a really bad day .. than any fancy chef on any other day .. cuz i know he will deliver a tasty meal no matter what ..
hahaha I love these so so much. Have any of you seen that TikTok of the young dude making the Shepards pie and it's perfect? too perfect. I want to eye ball Worcestershire sauce like Marco.
is it just me, or does he really like to walk around with a knife in his hands? everytime i see him hes randomly walking around with a knife in his hands without cutting anything
He smiles and just cooks food. Knowing who he is this looks very strange. And he looks so happy just cooking for himself and sharing his true passion of comfort food.
My dad used to make it with a layer of crispy cheddar cheese grated on top of the mash, and a boiled egg in the middle, Delicious (He was from Somerset)
"Beautifully moist inside, not too wet, not too dry and we have this nice crispy topping, quite fluffy underneath.... Alright now where's my paycheque?"
