*other chefs:* "carefully lay the meat in the pan facing away from you so you don't get splashed with any hot oil" *Marco:* "Throw the steak into the hot oil to establish dominance and then reach directly into the oil with your fingertips when it's time to turn the steak. It's your choice to cry."
Really? How? You didn't realize you can... turn off the burner before the meat is done? I am genuinely asking. I don't think my thought process is working correctly.
The fashion in which Marco explains recipes, why you should or should not do it this way, is brilliant. I'm a beginner cook, trying to figure out what to do beyond following recipes to the letter, and he's one of the extremely few that actually explains technique well enough for me to grasp. Thank you, Marco! Much love!
I'm an advanced cook. Usually when I'm watching a cooking video I always think that the chef is doing to much work that doesn't add any value, but I always learn something from Marco. I'm going to have to try using powdered mushroom as a seasoning now. I've always used dried mushrooms in soups because it makes a very powerful stock so it makes since to use it as a seasoning.
He has that right amount of casual arrogance (not too much, not too little) because he knows he's so damn good at what he does and manages to mix that with professionalism. Yet also remain humble enough so us mere mortals, who wouldn't have a chance at achieving what his restaurants would serve, would be able to accomplish this at home through his teaching us. That's one hell of a talent.
Rewatch the video and tell me what he taught you. I would bet it boils down to simple seasoning and cooking. There isn't anything to teach about this. "Cook and season your meat". He is an amazing chef, but he tells people basics like it is the most brilliant thing in the world. He LOVES his own voice.
That tip about turning the pan off and letting them cook+rest simultaneously is so simple but genius, can't believe I never thought of this. Trying this with my next ribeye.
I do this all the time knowing I want to be able to walk away from what I'm cooking and not need to multitask to babysit it. Never thought of how it's able to start resting at the same time though.
@@pb6270 Resting basically means protein fibers relax under a cooler temperature. Meanwhile, the residual heat from the pan continues to cook the meat. If the meat is rested on a cold pan, it just cools much more quickly (end up with a cold steak). If the pan is not good enough then there will not be enough residual heat to keep cooking the steak (end up with an undercooked steak). It is such an amazing idea but requires enough knowledge to do it. :)
You and me both. I don't understand what sin he has committed by endorsing Knorr. I have tried the Knorr stock cubes many times and he is correct it does add a more beefy flavor.
Marco: “One of the key ways to use a griddle pan is to ensure it is piping hot, that way you ensure the steak won’t stick” *Proceeds to use hand to flip steak*
Amazing tips, Marco. I'm a guy on the go; I work in an office during the day, and at a hospital at night. As such, time is a luxury I hardly afford. Your tips have helped me cook "on the fly" and I couldn't be more thankful. Thank you for making these videos, and offering excellent insight!
@Councilman Les Wynan In my case? I don't get much. Roughly 4 hours, plus a couple 15 minute power naps. It's been that way for decades, by habit. It does me well, though.
I always noticed his food is hearty and greasy. Must taste amazing. I noticed Gordon's food is much lighter, I think it's because it caters to modern dishes. Marco is from a different era of food.
God damn GENIUS!! I was always skeptical of resting my steak after cooking. I really did not like cold meat. Used to annoy me as hell. Now, finally I have my answer: turn the heat down and met it rest in the pan. The man deserves a medal for this
What? Or tent it with tin foil? Like, any basic method of containing heat. Have an oven on very low heat, for instance. You didn't realize you could... keep a steak warm?
OK, for those who bash him, have you tried the recipe? It actually tasted bleaping amazing! The cube and mushroom powder give the beef an almost dry aged taste. Rest your steak in a plate and collect the juices, you done need any sauce, just the roasted flavours of the beef, the stock and the mushroom make an amazing sauce. Thank you Marco!
Question: Explain why Knorr stock cube pastes are better than salt. (6 marks) Answer: Firstly, Knorr stock cube pastes don’t wash off; therefore your meat is evenly seasoned. Secondly, Knorr stock cube pastes season the meat better than salt, due to dried meat, vegetables and herbs added to the cubes. Thirdly, Knorr stock cube pastes can make a piece of meat more juicy, which is key to any piece of meat. How many marks do I get?
@@tomraider099 funny you should say that. In cultures where physically labor is a way of life, eating schedules are backwards. It makes perfect sense, but it's still wild.
I’ve tried this recipe with a beef stock cube, porcini powder…. Although it had a good base for flavour, it still needed salt and pepper, however just a little, not an excessive amount. I suggest anyone try a paste with a cube, it’s a game changer - really brings out the flavour in the beef as Marco said.
If you complain so much about the stock cube, just replace it with something you like. All you need to do when watching MPW, is to learn his techniques in cooking.
Marco reminds me of my old sensei when I was a kid. Sensei would always say "To be a man, you have to go bear hunting. And you don't kill a bear with a gun or arrow, but with YOUR BARE FUCKIN HANDS!" He died a few weeks later on his hunting trip to northwest Canada. But I see a lot of him in Marco. You don't use a fork or a utensils to turn pan roasting steaks. USE YOUR FUCKIN HANDS!
tried the knorr paste, works really good, even tho I cook for a living, when you come home after 15hour shift of a la carte and work 26 days a month, it saves you time in home cooking, so you can get some sleep, thumbs up :-)
@@WorldOfWeebcraft Calling him "a bit" of a sellout is like Marco telling you to use "a bit" of olive oil. He sold the hell out for those Knorr products. It's all fine, though.
I used to scoff at the use of the stock cubes. I tried one of the recipes once and it was good - best thing ever? Not sure but did taste good. The msg in the cubes of course brings its own flavor to the party. Nice easy way of “cheating” flavor into a dish.
Love these videos, a true master of his craft. He has a very good narrating voice as well. And is it just me, or does he have a slight touch of Hannibal Lecter/Anthony Hopkins in his mannerisms?
I know he was sponsored by knorr and gets paid to hawk their items but I tried the paste vs salt and pepper and honestly he was right the steak does taste better with the paste.
People keep calling this guy Marco a "genius". Based on the remarkable about of knowledge you attain from his absurdly short , yet completely adequate videos, I agree. Anyone else would've made this a 25 min video. “Genius is making complex ideas simple, not making simple ideas complex.” -Albert Einstein Quote: "No weapons are more potent than brevity and simplicity". -Katherine Cecil Thurston
He's using Knorr ones because that's sponsored. But using stock cubes in and of itself isn't something to ignore. Unless you want to make a whole jug of beef stock and use a teaspoon of it instead. Knorr is paying marco, that doesn't invalidate using THE product, if you don't use THEIR product.
