One week ago I did not know who Marco Pierre White was, and I had not really thought about knorr stock cubes. Now this is perhaps my favorite thing in the world.
This an ad sponsored by Knorr that include promotion of its products. The information Chef Marco gave you about choosing a good fish as well as cooking technique are spot on. Chill guys.
Okay so it is kinda no duh in a way but I finally figured out what I like about his cooking style...it reminds me of Lord of the Rings Shire food...I mean really it just looks a bit like home away from home to me.
@@InLovee tried this today I set the temperature at 450 Fahrenheit for about 20 mins depending on how well done you want your fish. It's a delicious recipe!
The only place I've seen it is Sainsbury's. A while ago they changed the branding and bottle sizes though. Now I believe it is simply called Knorr concentrated chicken/beef stock
Haven’t tried it but I’d assume Better Than Bullion would be a good substitute. Or just make a paste yourself with salt, pepper, dried herbs, and olive oil.
@@manojdokku3843 I think if you have opportunity try not to eat chemicals instead of natural products. I'm not sure that starred chefs use any stock pots in their dishes.
if you don't like sea bass or fish simply pop a knorr stock cube in your mouth with a handful of herbs or alternatively use a genourous handful of fresh grass clippings from the mower bag as recommended in the extinction rebellion, greenpeace & insulate Britain cook book...its your choice.
@@jakegarlick140 No, moron. Temperature actually exists. Even with ovens with different max and minimum heat settings, temperature remains easily measured. Well, maybe not for someone like you. But for the rest of us this is fairly easy and obvious.
the bone imparts subtle flavor and slows down the cooking process slightly so the fish stays moist. although i'd say this difference is more evident when cooking meat (as opposed to fish)
