@@Psyminds No, psy, he's not confused approximately with exactly or a guide. Marco has poured enough oil to know how much is close enough to a half a cup, quarter cup, etc. A home cook's "approx" and Marco's "approx" are probably 2 seperate things. Or maybe I'm a dumb cunt, what do I know?
@@Psyminds I think he meant that MPW says "approx" every single time he pours his "approx one tablespoon of olive oil". At the end of the day, there's really no recipe for it and it's his choice.
Now I’ve read this I 100% agree, I feel like Gordon wants to make it look good but Marco wants to show how good you can make it but they’re both world class chefs love them both for what they do different
The difference is that Marco is just showing you how to make things he likes. He’s kind of over trying to impress anyone, he just wants to make something tasty and easy. Gordon tries to teach how to make restaurant food.
Marco: I think for a domestic kitchen it should be 46 degree Celsius..... Marcro in secs: And now we are 46 Celsius. The food was afraid and ajusted it temperture xD
@@Fl0r1daMan Just for people still reading these, you actually have to mix the cube with some oliveol and curry powder into a paste, then lather that over your cereal before serving. You don't have to use the curry powder if you don't want, it's your choice. Enjoy!
May God bless don’t ever say God bless as it’s demanding! Also he is not blessed if he does not obey the Ten Commandments and the same is for you and everyone.
I love these videos. Michelin star technique, black belt instruction and the ability to do it on a budget. Those stock cubes are just straight umami. Legendary cooking here.
@le Hoarderz Al-Shekelsteins sodium the metal doesn't make things salty. It's the ionic compound sodium chloride that's responsible for the salty taste. Don't confuse the group of chemical compounds known as salts with the seasoning/taste. Monosodium glutamate is *a* salt (chemistry), but it is not "salt".
Restaurants use stock from box commonly. Even Wagamama ramens are just stock from container, zizzi do the same for their food. Nothing bad about that. It’s quick and effective way to put some delicious flavour into meals.
I never thought to "sear" the veg before putting it in with the meat. This is why I have mad respect and adore MPW. He elevates simple dishes with very simple techniques.
“You can either cook the beef, or not, it’s not essential and it’s your choice. Once I threw an entire joint of beef in the bin and served my family a gourmet selection of beef and chicken stock pots”. - MPW
people make fun of these videos but I just made a couple chuck eye steaks with beef ramen noodle flavor packets rather than knorr cubes and that sht was bout 100x better than it had the right to be...especially for 6 bucks
I don't see the fuss. I love his no nonsense approach. Making good broth is a great option, but time consuming. Keep those cubes handy, and you can get taste in a pinch. Getting in the habit of making stock from scraps every weekend is good practice though.
I know he's hocking the cubes, but adding them to the watery juice in the pan is very smart. Instantly thickens it up from a watery mess to an au jus or light gravy. The little details are awesome.
I love how people are shitting on the guy for wanting to show people who arent michelin starred chefs how to cook good food at home with common ingredients haha
I know you have your brown stock made from scrutch, following the Auguste Escoffier receipe, in your fridge after almost two days of work. Sorry if I don't and I'm here using stockpots.
Anyone who thinks they're too good for a meat probe, a chef of Marcos calibre uses one, I use one in the kitchen too. Doesn't make you look like you don't know what you're doing. You can't accurately tell a large joint of meat like a beef rib is gonna be done to your liking by touching it. Easier to determine with a steak but with roasts should probe it if you can.
I love them. Just made a paste with a beef stock cube last night and rubbed it all over an Angus beef roast. Let it rest for a half hour, seared it off on all sides in a hot skillet, then transferred it to my preheated dutch oven to cook with gemstone potatoes and carrots. The stock cubes take your food to a different level.
I would expect that most viewers would be shocked that Marco tasted the sauce not once but twice, using the same spoon - OMG - he just did THAT! But, it's his choice!
He was pissed because the sediment was plentiful. He just had to add more Knorr stock pot because hes obliged too by his contract with Knorr. Knorr fucked up his motherfucking gravy.
We don’t have Knorr stockpots in my U.S. town’s supermarkets. But we do have Knorr stock liquid in a squeeze-bottle. I assume it’s the same thing. I’m going to try it. It’s my choice.
What really makes this dish is the teflon shavings. No need for grated parmesan when you've got fluoride-based metal shavings. No mystery why he has three Michelin stars.
In one of Marco’s programs from the 80’s, he said that people complained about him dipping his spoon in sauces and jus twice because it was unhygienic....even in our COVID 19 times, I’d still prefer a chef to taste my food before serving it. I’ve paid enough for that bloody plate of food, at least make sure it’s tasty.
After all these years I finally realise why he used stock cubes. MSG. A chef might not want to use straight msg, but maybe if he seasons with a stock cube instead, a more natural, beefy version of MSG, then why not.
Nearly all of his videos involve seasoning some sort of red meat with stock pots, searing the meat, building a sauce, adding mild vegetables, and finishing the meat with as a braise/roast.
