He has said often that recipe's are just guidelines because he approaches cooking as philosophy. Following a recipe to the T is like paint by numbers, it's just a chore and there is nothing interesting about it.
I will now proceed to follow Marco’s directions in an explicit fashion, meaning I’d put that spaghetti in a dehydrator for 15 seconds seeing as the recommended cook time is 45 seconds.
"It's your choice, really!" Remember a touch of crystal salt is optional but Knorr stockpots are the best thing to happen to cooking since Marco Pierre White!
Because he likes his pasta cooked al dente, which is firm to the bite. He prefers it that way. The packages tell you how long to cook for the pasta to cook until it is totally soft. I personally don't like al dente. Pasta--to me--is a comfort food. Comfort food is meant to be stuffed into your face and eaten quickly. Al dente pasta doesn't let you do that. I think it's a difference in what one expects out of food. Marco has a very refined expectation for food. He likes to savor it. I, and many others, are looking for something that functionally satisfies our hunger and also tastes good. That's basically the difference.
It is completely normal since he cannot expect the viewer to watch all his other videos or attend all his seminars or whatever. Therefore he will obviously tell you those tips in every video.
@@RaiceGeriko "Comfort food is meant to be stuffed into your face and eaten quickly. Al dente pasta doesn't let you do that." Do you have teeth ? Do you know what chewing is ?
lets be honest, a good spaghetti doesnt need pasta. Just Knorr Stock Pot is enough. Nothing else. A plate, fork and knife, and Stock Pot. Knorr Stock Pot. Bon appetit
He does believe in it, in a sense that he is probably using real demi glace in his restaurants. But cooking big batch of demi glace at home for 2 days is not practical for 99% of his viewers. Stock pot is just mass produced demi glace substitute. His recipes work the same if you use the real thing.
@IfYouDisagreeYouAreWrong Why wouldn't he need money? People would love to promote a brand for a big payoff, but they never worked their ass off to be in that position like Marco did.
How though, salt is it's own thing, Stockpot has everything so it's better to season with salt so you can get everything rather than get a stockpot as maybe a Stockpot has things in it that people might not like. My own opinion. Im 17 so I don't really understand the logic behind stockpots/Stockcubes as I don't cook a lot if that's ok with everyone
The point of using stock rather than just salted water is that it brings more and different flavour to the final dish. Of course, if you don't like that flavour, or you want something simpler, or you don't want to use stock for any other reason, just use stock.
How much salt is in a salt pot and preservatives and chemical no offense but I like my food as natural as possible.U can use Stockport once in awhile but not every time due to high salt contain.
“A very simple very quick...” Let me stop you there Marco, what do I need to proceed? “Not much, basic ingredients which will cost you as much a gold bar. Pre-heated Le Creuset pan (or five), your body weight in stockpots, a pint of self loathing to wash it all down” All of the ingredients above are your choice, except the stockpots. If they’re not used the dish will die & so will you, horribly.
