Like a Knorr stock pot, the informational content is concentrated and rich. Really, in 3 mins he's packing more useful guidance for home cooks using basic tools and ingredients, than some entire shows.
At the end of work before i leave, I will flick through these videos and think hmm i fancy that tonight. On the drive home stop by the supermarket and grab all the ingredients and then follow Marco's recipe.
what I've been doing lately, and now everyone thinks I'm some kind of self taught cooking genius. I just follow what he does, is so simple and delicious :)
Proper risotto should be "wet", if it stands up (as the same with polenta/grits or oatmeal) it's really too tight and needs to be thinned with a little bit of stock/water - then again, it's your choice
I’ve watched heaps of Marcos videos over the last 3 days, and just now realised what he was talking about with no colour. He means it’s not browned, burnt, caramelised. DUH! I made his spaghetti carbonara yesterday and it works great and is delicious! The only thing I’d do differently is maybe sprinkle some diced green onion on top to serve.
My heavens above, with so few words, the sheer weight of Marco's knowledge is self evident. Imagine having him as a boss ... what better fortune could anyone hope for.
As I was once advised by a very skilled chef who taught me a lot (and always sought to give me confidence) "a recipe is like a map - it's purpose is to consistently guide you from your beginning to your destination - with time and repetition, you no longer need the map, i.e. you can take a different way (or stick to the same route) and still arrive at the same end - it's up to you to decide how to get to your destination"
Maco as an exam invigilator : a watch is a guideline, if it says 3 hours, you can submit at 4 hours, 30 minutes after, your choice. Never be dictated by time.
MPW: Add whichever vegetables you like. It’s your choice. Add as much or as little Parmesan as you like, it’s to your taste. It’s your choice. Give it a stir, add a knorr stockpot... Me: Or don’t, it’s our choice... MPW: *death stare.* Me: uhhhh. Okay. _sweating_ - Adding a stockpot... MPW: knob of butter... (continues)
I always hate in these cooking shows when the host goes "Oh it takes less than 20 minutes," when they start off with all their ingredients fully prepared lol, of course it's fast when you have to do zero prep! Risotto is way more forgiving than people think it is though, I think people will be surprised by how simple you can make it if you don't go psychotic with the attention to detail. You don't even need to stir it that often and it still turns out nice.
If risotto stands "up", it's too tight, it should be creamy and "flatten" out - this is the big mistake most make when doing risotto- also it should be eaten immediately as it continues to cook
Actually sadly a lot of "Fine Dining" restaurants pre-cook or par boil the rice for Risotto. Like Marco said you should prepare it fresh from beginning. If restaurants don't want to do that then they should really take it off the menu
A great drink to accompany the dish is the family favourite and personally my favourite. Knor beef stockpot, there’s no real recipe have a go, it’s your choice.
Why does Marco always address the wrong camera. Like in some videos the camera is on his left but he's addressing the right one, and sometimes its on his right and he's addressing the left one.
mcdouche2 just because he is sponsoring knorr doesnt mean he needs to mention it every 2 seconds, he brought it up then had veg stock should be pretty obvious where it came from
Robert Harkess did I miss the part where he took the product out of its packaging, gave a water to stock pot ratio or other wise touted the product. He hates shilling for Knorr, you can see it in his face when he has to use it. Here he covertly tells us to use any form of vegetable broth.
Last video I saw he pronounced risotto with an Italian accent (said it a few times) here he just says risotto in a uk accent. Dunno why just makes me cringe a bit
I know Marco get a bit of stick over the knorr thing (I do think they’re the best cubesI’m not paid for that !!) I have learned more technique from his videos than anyone else I’ve seen on u tube. If you want to make your own stock do it AS ITS YOUR CHOICE 👍👍
