Marco Pierre White cooks up a delicious prawn risotto which is not just quick, but also easy to do. Other Places to find culinary art: / c. . This video does not belong to me, all rights go to Knorr
"Since a great risotto can only be made with a great stock, therefore if you have a great stock you'll make a great risotto. Thus, if you don't have a great stock, you'll not make a great risotto" - Marco Aristotle White
Yes, of course. Knorr paid him handsomely for these episodes. But being a Michelin star chef, he has said numerous times that the ordinary cook neither has the kitchen nor the time to make a real stock. In that (amateur) setting - that is, for the average home cook, a stock pod is not a bad substitute for real stock.
You just need to season the knorr stock pots with knorr stockpots. When nearly done you can add knorr stockpots. And as a final touch you can sprinkle some knorr stock pots.
I’ve bad my own stocks before but only once in a while when I have time. I tried the knorrs stock pots and they’re really great. Again, it’s your choice
grimTales1 probably not as much as you think. In videos not sponsored, he mentions that he is using Knorr instead of salt in his kitchens because you can get away with over seasoning because it’s flavoured, whereas with salt all you get is the saltiness.
Not to mention I think this video is made more for people like you and I at home who might not have the time to make fresh stock everyday essentially this is a perfectly fine alternative.
I just did the risotto with stock pot and basically all ingredients he used in the video. It was quick and easy and delicious. I have no problem using stock pot for risotto necause it allows me to make delicious and quick meals. I dont have the time to spend 5hrs to make real stock
Actually most of the people use some kind of stockpots for making stock. There is also stock paste on the market which is better (depending on the brand) or you could use liquid stock, but normally it is very expensive. But that's the way it is. You either make it yourself or you pay for it.
Come on guys! He can do what he wants! He is one of the best chef of the 80's and 90's so please think twice if you want to criticize him. He can cook like that because he is making money and i think knorr or Maggie products are used fast in all restaurants in the world so if you guys have never worked with those stocks you can be really proud of you but i wouldn't believe it.
First time seeing those Knorr ads. Used Knorr stock cubes for ages and they can really help. I do not have time to be making fish stock (or any stock for that matter) and Knorr usually has a flavor superior to other stock cubes in my supermarket. Just don't rely entirely on them for your flavor.
on the stock issue , another handy tip is freezing a batch in a special Ice cube tray. Like squeezing just the right amount of tomato paste from a tube. The hell, you could turn a simple bump of Gin or Vodka into one of those alky beef bullion drinks that Noel Coward would serve his guests when they visited him in Jamaica ...
"Knorr is the best f***ing ingredient in the world, let's not kid ourselves. Knorr chicken stock cubes? Genius product. Every kitchen should have a packet. The problem is most people don't know how to use it."
well if i was marco i would make a 2000euro easily without question advertising stocks for 10 minutes, chill out chefs.. look how fine he sliced the onion for the rissotto i bet it your knife skills cant reach that level..
It's so funny. Lots of comments thinking that cooking with stock cubes is selling out. He's tested this and uses it because it's the best. He's said so himself in other videos not sponsored by anything. The guy didn't get three Michelin stars by not knowing how to cook.
Marko Obradovic not so sure about that. In unrelated videos, he’s commented that he use stock powder knorr instead of salt in his kitchen because you can get away with over seasoning. Stock powder is essentially salt with flavouring so most people don’t mind when there’s a little too much of it.
And then discovered he wasted his time. GR can cook, but is more interested in self-promotion and income. And so it goes, with MPW doing what he can with Knorr. Yet both of them offer us the essence of the passion that makes us cook, and I shall not criticise either for being tired of that passion in one case, nor cynically using it for gain in the other. As long as I still have that passion, I shall cook, and strive to improve, widen my repertoire, and discover and explore new tastes. I suppose I, like many others, could hate MPW and GR for their financial crassness, but how will that improve my cooking? This is not about being a superior person, but only about being a better cook.
Why does everyone get annoyed every time marco used knor . All of these dishes is base on stock anyway and to make a good stock you have to simmer it for a long time but sock cube is saving you a lot of time so.... Is better to used it unless you got time* and skill*(i doubt it) to make decent stock
idk about people,man. He use knorr in many of his videos but since the videos are meant for homecooks, personally i think it's very convenient to use stock tubes. I see it as "how to make great dishes by using stock tubes". When a Michelin Star level chef tells you that using knorr is easy, I just trust him. Many people are trash talking and yet they dont know shit about cooking.
Exactly - what savoury dish doesn’t use stock? Who makes their own stock at home? These are recipes for people to make at home, not for Michelin star chefs to make in their restaurant ffs!
u want reasons? i'll give u reasons. -he has a phlegmatic look on his face always and a superior way of talking to people. -he sounds as if he is disgusted with other peoples lack of knowledge about cooking. -throwing a hot pan of risotto at a chef makes him a major dick. -selling out and doing Knorr jelly cube commercials. -does not care about doing a proper presentation of his dish at the end. just leaves the damn food in the pot...like he couldnt care less. then why the hell do it in the first place if u dont care!? ...i could go on an on.
ooh... lol. when presented with enough and valid reasons, then the discussions takes a turn huh! ;) u want to make it about a lack in my personality then do u? hahaha... churlish.
Hey guys,,,,lighten up a bit here.What harm can come from Marco showing folks how to cook a decent Risotta meal with the Goddamn Knorr Stock cubes fer Christsakes.Surely its better than last week's "Thursday Night's Roast " with boiled cabbage.This man has probably worked harder than you and I in our lifetime.This guy has mastered his craft and everyone knows it.Read his biography,it's a mind blow,this bloke earned every dollar that crossed his palm ,the hard way,in Britain , in a British apprenticeship,where you had to cut the mustard or be sacked.Who gives a "rats arse" if he makes a few bucks from Knorr?
You know, if you have the time and money to prepare a homemade stock for every dish that needs/recommends one, go ahead and do it. The rest of us have to use an alternative that is less time consuming. Im not sure how good/bad exactly Knorr stock pots taste, I haven't tried any, but it saves you a lot of time and money. This entire series is sponsored by Knorr to promote stock pots, he used them and did the best he could make out of them.
If you make it in large batches maybe, but you also need a freezer that can store that much stock or eat it in 1-2 days. I live alone, my freezer is small, I can't fit a couple of litres of stock in there. If I'm buying the necessary vegetables and a good piece of stock meat everytime I want to have stock, then it's going to add up. Depending on the price of these pots, that is not necessarily going to be the cheaper alternative. This product is probably not catered to housewives or families but pitiful single people like me that don't have the time or lots of mouths to feed to make homemade stock worth their while. Homemade stock is much better of course, but I've got to be realistic.
If you can't fit a couple liters (or quarts) of stock in your freezer then you're an edge case. And like I said, it's made from literal scraps for home cooks, the remnants of the bone in pork chop you had, or the chicken wings you made, or the bone in pork shoulder. You don't need to be making the kind of stock they make in 3 star michelin kitchens where they are buying veal bones to have a successful stock at home. Take whatever you would have discarded in the last couple weeks. chop up an onion, a couple stalks of celery and a couple carrots and make some stock, it doesn't have to be some fancy process.
Andrew Bartel, I make my own stock, but I understand the necessity of stock powder/cubes. They have their purpose in this world, whether as a salt substitute (which MPW use in his restaurant), or as a quick way of getting cooking down. Not everybody have the time to make stock (living as a bachelor, or if both parents work and therefore meals are thrown together quickly), or eat at home regularly enough to necessitate keeping stock or odd ends (bones, fish heads, etc).
WOW all you hater's here is a real Chef First to receive a Michelin star @ 23 yrs. A great feat and taught many Chef's along the way you know who. I'm going to amp up my cooking skills for nothing with a great Chef. You don't like Knorr stock cube use what you like your choice.! He has more money than his critics his net worth 40 million as we speak what's in your wallet??
Armchair judges that have only ever assembled fast food burgers: "rEaL cHeFs dOnT uSe StOcK cUbEs" Michelin star/knife and fork winner: "It's your choice, really"
He says he quit being a chef with dignity but bloody hell a michelin star level chef being shackled by knorr to pedal their stock cubes is a bit depressing
Part of the reason for him giving back his stars was because he was sick of cooking for rich idiots who don't know anything about food. He has said in a few interviews he prefers cooking for real people, and teaching real people. You might be depressed, but I am happy he is making these segments.
marco doesnt invest any stress over doing some cooking episodes with knorr (while we are on the subject, gordon absolutely is not doing it on his own dime, he is in fact a heavily sponsored man, not that it matters but you brought it up). cooking to please the idiots at michelin who themselves are not and have never been near the calibre chef that marco is very stressful, not to mention, and marco points this out himself, once you gain stars, your demand skyrockets, which means you cant serve middle to lower class locals or regulars anymore, only snobby tourists and the rich, which took a lot of marco's passion and sense of purpose away. doing occasional sponsored work for "low brow" companies may not be inspiring but at least he has freed himself from michelin. hes an old man who had already beat the game, now he is relaxing and cashing out and theres nothing depressing about that.
He can do what he wants. Who are you to tell a man how he should and should not earn money for his family? Selling stockpot while showing people interesting and simple recipes, what a piece of shit huh?
By his own dime I meant without being forced to use ingredients. I knwo gordon is sponsored too like his knives but he likes those knives and doesnt give them a shoutout every episode. All these videos he keeps looking at the camera and says "knorr is the shit guys" and I just think thats a little sad. The same way that people get annoyed with blatant product placement in movies like sony.
