Bollocks like neutron stars, this man. He gets to the top of the culinary world, earns his 3 Michelin stars, then gives it all away to cook for the common people. Fucking. Legendary.
@@AndyNyle People that didn't know about cuisine? Yes. "Common" in a class sense? No, definitely not when the average bill was £300 a head and that was in the 90s.
@@BrandonLee_1171 oh definitely not in a “class sense” just bunch of rich folks who could afford an exclusive meal and brag to their peers without really appreciating the nuances. Marco mentioned in an interview that it was about 10% of those who attended his restaurant truly appreciated fine cuisine
It's so helpful that he explained here what no one else ever seems to talk about - that steaks are aged differently and have different moisture contents/textures. The tip about just watching for the "blood" (myoglobin-tinged water) to rise up and out of the steak as the proteins contract is a great one. Meat thermometers are probably the best way to tell for home cooks, but they're frowned upon in a lot of the culinary world so I see where Marco is coming from.
Marco comes across as a well educated chef , trying to do things as simple as possible . . . Gordon comes across as a hot head chef who knows his stuff but wants others to keep up . . . and Jamie comes across as your best mate who happens to be a chef and getting paid more than he should for it
Marco is the reason Gordon is the way he is. Marco is just older and he is the master. And Gordon is a great chef but he has TV shows so he has to act the way he does. But yes Gordon was taught to make perfect or you get fired or screamed it. And that is the way it should be. Only perfect is allowed. These men are the best in their field.
All due respect, food Marco cook I would eat, but food Gordon makes not always. Gordon always make these shortcut social media food like burger fried chickens, etc, cheap and quick win food and trying to push out as gourmet. To me it is an insult.
@@jonathanngai5956 But Gordon learned to cook from Marco... they did the same cuisine.. You are confusing them as a chef in their peak in their respective restaurants, with what they do on TV for entertainment. Their TV shows are different.. not their cooking.
Marco is old-school. He's from the same school of thought as Julia Childes - if you don't have the passion to make it your life from 30 minutes after you wake up til 3 hours after you wish you were in bed, then go be a line cook somewhere. Gordon was brought up under Marco's intense tutelage - where getting yelled at for minor mistakes was the norm (because that's the way Marco was brought up) but Gordon is the real hero.. or at least businessman in this story. Many-a-chef have been taught under the my-way-or-the-highway style of the old-school chefs (which Gordon also imployed in his years on tv).. the difference between Gordon and the reat is that the rest were straight chefs .. meaning they were only concerned about the way the kitchen in their restaurant operated and that acceptable cuisine went out to the patrons in an acceptable amount of time.. ..Gordon was able to take the idea that Marco had of giving patrons a meal that was worth the expense, and move it into not only multiple other world markets, but make building restaurants into a large scale business.
from the recipes I've made for them both jamie oliver and MPW's food have tasted much better than Ramsey. His recipes tend to be really outdated and sterile.
I’m on a Marco Binge lately. Cant afford to cook or buy the ingredients, but it’s better than Saturday morning kitchen or the other dozen cooking channels that we get every weekend morning without fail.
I made this with a New York strip. It was AMAZING. My wife loved it. Came out a nice medium rare. And the fat was perfectly rendered. Thank you chef Pierre.
+Christian Iannelli I know, and that's probably how Gordon got his attitude when it comes to the kitchen. Marco was immensely intimidating when he was a head chef
Marco, I am just a retired old guy now but, I am fascinated with cooking really delicious food. I have learned so much from you, and one of the greatest teaches is that I look for the blood to just begin to pierce the top of the steak for medium rare medium. Compound butters are a tremendous flavor enhancement to steak when in the mood for that little extra or when I have it on hand. I am cooking better and eating much better now than ever before because of the time you have taken to show people like me some of the simple basics to make food taste amazing. Thank You.
How long I've been cooking steaks, and this is the first time I've heard the tip for judging by sight. Literally every other video I've seen have been with the palm touching method, or via thermometer and temperature. Definitely trying that next time I cook up a steak!
u know what yeah hes the best chef in the world using knor and for that hes criticized, but he's helping peeps like me rhat dont know shit about cooking
Exactly. And not many home cooks will be willing to spend the extra time and effort required to make stock from scratch. We just wanna make dinner and eat goddamnit!
For all those hating on his cooking style this is intended for home cooking, for someone who has little or no cooking experience at all his cooking is awesome an I find that this is a great way for ppl to get in touch with cooking it helps the person to take the guess work out so yeah he's not a sell out he's just simply helping those how to make an awesome meal with the stock cube I use it myself an there's nothing wrong with that as long as it tastes good what's d problem real talk ya heard
I love learning new things, and I got excited when Marco took the time to explain why the touch test isn't very consistent. I cook a lot of steaks and I've never managed to get the touch test down. His explanation about the age of the steak makes perfect sense. A true master of his craft.
After all the hate for Marco using stock cubes, I decided to use a stock cube to make my last steak. Gotta say it tastes much better. He is right the paste doesn’t wash off and makes the steak better.
Yeah cause stock pots are made of chemicals. That's why they intensifiy flavor. It simply is cheating. No cook in the world would use those things. Marco is a sell-out.
@@pasofino9583 apparently, Marco set him up with an amazing restaurant and opportunity. Then this happened: “For almost a decade, the mysterious theft of a reservation book from the top London restaurant where Gordon Ramsay made his name has baffled the culinary world. An unidentified man pulled up outside the Aubergine restaurant on a scooter, dived in, snatched the book - in the days before computerised bookings, a serious act of sabotage - and bolted. Ramsay, then head chef, pointed the finger at his mentor turned nemesis, Marco Pierre White, who, he believed, wanted to depose him and take over the Michelin starred Chelsea restaurant. The person behind the 1998 robbery was never identified. Until now. "It was me," Ramsay has admitted. "I nicked it. I blamed Marco. Because I knew that would fuck him and that it would call off the dogs ... I still have the book in a safe at home." He arranged for the biker to steal it, he explained. "It was my one stroke of genius, fucking someone over without his knowing that I was the one who done it. And the [restaurant owners] cutting Marco off and wanting to get closer to me, kissing my ass ... You always eat that fucking revenge when it's cold, don't you? Trust me, this was stone cold."
@@Bigbaymonstermare after I seen this video I spent days researching and reading several articles on this incident and I came to the conclusion Gordon is a POS mind you I never really knew of Marcos personal life but when I read about his mom, dad , lost Italian brother I became in raged at Gordon and I got up from my desk grabbed a knife and made a cut in my hand and made a blood oath I’d never watch anything with G.R Saludos de Monterrey MX
When that butter started sliding of the steak and Marco caught it in the last fraction of a second - so dramatic man, I was watching like an action movie
"The biggest mistake people make is not getting their pan hot enough." I heard this from a couple people, so I endeavored not to make that mistake. However, I was cooking on stainless, so my pan got up to about 6,900 degrees, dumped all that heat into the steak in 5 seconds, resulting in a layer of black asbestos over a now-insulated, cold, raw interior. So I decided that life is too short to be flapping blankets over the smoke alarm, and went back to making perfectly medium-rare steaks on the propane grill like I'd been doing since I was 10. If that means I can never live in an apartment ever again, I say that's not a bug, it's a feature.
" Today we gonna learn how to make a nuclear reactor " Marco: " very simple, very easy. Add knorr beef stock pot and melt with the water for the coolant. To let the reaction begin, I made a paste, with olive oil and knorr stock cube and I spread it on it that in my opinion, give a nice flavor to the reaction".
After Watching Marco cooking the last few days . 😋 I must book to have a meal at one of his London restaurants. I would be overjoyed if Marco happens to be in the restaurant at the time as I would love to meet him .
You have just pointed logical sense of how to cook a steak perfectly because I also overcook the steak which is dry and not as nice as I hoped it would be WOW @ Chef Marco White Recipes thank you so much for sharing the professional cooking advice and the beautiful very interesting video @ Chef Marco White Recipes 👍👍😀😀🌹🌹❤️❤️
Sooo much of Marco rubbed off on Ramsey. "Olive oil in..." and "Be generous with it..." I'd run from Knorr and MSG like the Black Plague but his skill and making it easy for us is undeniable. I think Marco doesn't want us to be in his league. I think he wants us to up our personal game just a bit. Push us to think a little differently and try something new.
Which is why I find that its not quantified in French cooking quite stupid. For instance, there are 4 main types of steak doneness, with even more in-betweens, but no standard for seasoning??? Everyone has slightly different perceptions of tastes, and I find saltiness to be the most variable one.
daipaulig So there should be like "blue light medium heavy" salting levels with inbetweens in top restaurants. Doesn't need to apply for all, but it should for main courses and salt sensitive things.
Love the 'no BS' approach. MPW obviously not blessed (or couldn't be bothered) with tv chef schtick. Knorr malarkey aside, his advice to us family kitchen warriors is excellent.
works extremely well for cheaper cut. do this everytime when i just want to enjoy some steaks, grabbing some cheaper cut from the steak section (not bad with expensive cut either)
Marco is the Master of Keeping things Simple for Most People this is Imposable. Most of Us think the Being Compilation is a Plus. Truth is it's Not. Meanwhile back at the Ranch I Will Continue to Follow to watch Marco.
I mean yes he uses a lot of stock pot but if you see how he uses it . He only uses the right amount and I think he uses the stock pot is because the viewer at home can cook it. He simplfy stuff for us. Fast , easy and a bit of technical skill cause he know not everyone is a 3 star Michelle chef or a chef. These receipe he makes even a amature home cook can do it.This is what I like about Marco in his viewpoint he perfect even the smallest thing that most chef neglect and seeing him even in video really learn a lot cuz I am learning these dishes as a amature home cook.
