Marco is such a mobster. "You eitherpay up or we break your legs, it's your choice there's no right answer really. Some people like to have broken legs. While others pay their debts."
Gordon was probably crying because he realized he'd seasoned his steak with salt and pepper and not with a knorr stock cube paste. I don't blame him...
People seem to think he's trying to show a restaurant grade recipe. He literally says at the end "steak dinner for two for under £10." This is hearty, quality, simple home cooking.
The people criticizing him probably eat lesser quality meals at home and in their favorite restaurants, and they can’t even tell the difference. Good thing they don’t know how their favorite restaurant dishes are made. If they think fresh stock is being prepared daily in fine dining kitchens everywhere, they are sadly mistaken. They don’t even have the palate to tell the difference.
yep, this is catered for the home cook. In his Michelin star restaurants, they would make all their stocks and broths from scratch. They have full time cooks and chef to be able to do all that from scratch.
@@dewilew2137 I read through the comments and I haven't find anyone criticising him. It's mostly just people saying that people shouldn't criticise him, and the rest is just folks who enjoyed the recipe.
@@dewilew2137 Probably 80 to 90 percent of Restaurant already using Convenience-Food. This Job as a Chef is died out years ago. Its much cheaper using temporary worker, who just heat up instant gravy/stocks or what ever and improve it with some fresh ingredients. Big Convenience-Food companys already follow the trend and try to imitate "Homestyle cooking" what means frozen products and Convenience-Food look like fresh maded from your grandma or from a real chef. Also there are several companies which pre cook fine dining meals (like lamb chops) in mass-producing for restaurants. So the temporary worker only needs to reheat the dish and prepare the food for the presentation, so the dish look like from a star chef. No wonder why people can't tell the difference anymore.
His "fascination for stock cubes" was hopefully really deep, like as a kid his parents would find stock cubes stashed under his mattress. He'd have Knorr posters on his wall, a small laboratory where he tries to crack the stock cube formula while 80s montage music plays.
The man literally says "the way I like it". Not "This is how it should be done", not "that's the gourmet way", not "that's the only true original way to make this dish". He just likes his steak au Poivre ceirtain way, and shared it, and people react as if he desacrated their family graves.
@@mursyidomar6995 Do you realize how easy it is to be better than this guy? Do you have any concept? No! You do not, that's why you're fucking asking me. This guy is an over-rated "chef" if there ever was one. His methods are sloppy, trashy, and stupid. Yes, I gurantee somethings I could cook better than this guy and I dont give a fuck if my fake name is "Troll Man", this guys a hack.
@@trollman2577 and you are not a hack becaused you earned 3 michelin stars at an earlier age before him? This guy trained Gordon Ramsay FFS. You are just an armchair chef. LOL
@@KingDonWahed well its not required but once to put the steaks on the plate you can always pour the sauce on the steak after quite common sense not many use it but its their choice.
But you get there after painstakingly perfecting all the basics and learning from those who came before you so you can break all the rules later if need be.
I was born in the fifties and my grandmother had worked "in service" . Her cooking was amazing! I would like to bet that the flavours in Marco's cooking would take me right back to those wonderful meals. I love his way of cooking because it seems obvious, yet is subtle in the extreme!
It doesn't hurt at all. Try touching a hot stove for a split second, you won't feel it. You can move your finger through a candle flame and not feel it as well of you're quick.
2:45 "it's amazing how much cube you can use if you've got the confidence" That's gonna go on this man's tombstone one day...because that is the perfect summary of these amazing youtube videos
I actually made this last week after seeing this video, with some NY strips in a cast iron. After finishing the steaks I removed them to rest, then deglazed the pan with Worcestershire sauce, added cream, and pepper corns. It was fantastic.
I was amazed that he used Lea & Perrins Worcesterchire sauce. It's super duper powerful sauce that I've ever tasted in my childhood that I almost drank it.
Do people actually realise that Marco used Stock Pots for years in his home cooking? Knorr actually heard he liked using them, and suggested he officially endorsed them? When Marco says he prefers to season his steak with a stock cube, over salt and pepper, he isn't lying.... he genuinely likes it that way..... (because it tastes delicious) he also likes using L&P sauce.... is that wrong as well? Should he be making his own from scratch? C'mon guys, this is home cooking.... made to taste..... in other words... Marco thinks this tastes good (and his palette is probably a damn-site better than yours), so he is just showing you how to make stuff that tastes pretty good, and is simple enough to do at home. Marco left the 'fine-dining' world, because of people like you (people looking down on stock cubes), that know less about cooking and flavour than Marco.... yet dictating to Marco, what kinds of dishes win awards, and are acceptable in a restaurant. Marco wasn't interested in that BS, sticking to rigid recipes that can't be deviated from.... he was more interested in trying different things and cooking food that he enjoys and food that has taste/flavour as the highest priority.
It tastes delicious because the cubes contain MSG and MSG is umami...so you can get a similar result by sprinkling some MSG on your meat as well. It adds that extra dimension to the meat.
Watching Marco cook is really beautiful, i love how he empowers the viewer to do what they like, it's their choice, all that matters is that they like the food.
Exactly is the Bob Ross attitude you can add Happy Little Trees if u want, There are Chefs and then there are ppl like Marco. Artists we call them today.
Hes a fucking BEAST I’ve had the "chef hands" with high heat resistancd for 15 years and I would never dream of doing it how he did. He straight up fucking grabbed it LOL
I like how he added "for less than 10 pound". He wants people to enjoy affordable tasty food. Also i doubt there are many people who have the strenght of character to return their 3 stars.
The cost is really an under appreciated part of all of this. I teach at a university, and to see kids spending $15 on a panda express with a drink or a sandwich with a bag of chips... throw in another $6 for a smoothie. I tell them, I eat steak all the time. My 1lb steak is cheaper than your panda express. Learn to cook.
@@looksirdroids9134 I dont know much about UK politics but to me it seems that its also the case for every major political party. For example has the UK sworn to introduce laws to police streaming sites like netflix. The UK is turning into the same thing they fought during WW2. Funny how every extreme of the political ideoligies is the same thing.
@@chefmastershake seriosly I've been using for first time.. i rubbed a steak with it....bro I'm a good cook.. I'm embarrassed... best steak ever wtf? lol
I like how simple, convenient & customizable his recipes are. Simple but delicious food that most of us can make. I also like his presentation & narration style. He makes you feel like he's your relative teaching you to cook. :)
@@joeridler1722 His stare while cooking is knorrifying, his aura is knorrible, he wil not submit to no organisation unless its a knorganisation Listen to marco pierre white, AKA Knorpeus Will you see the truth? Will you wake up? There is only one way. No...! not fat titties from norway.. The Knor way!
Mike Hawk You sure about that kiddo... I gave him EVERYTHING just for that simple action of selling out ... Look where he is now living life, now reflect how you wish you had his position... You'd sell out too if given the chance, And don't deny it Lil B 😈
I love Marco's philosophy, go by feel and do as you please. I always make my best dishes when I follow my intuition. It's refreshing to see and enjoyable to watch him work as he pleases.
It’s one of the best chef I want to meet to me !! I’m French I’m still in love the way he talking and cooking !! It’s like telling a story at the end.. so good
For the longest time I thought that his insisting on seasoning with beef cubes was just a commercial gimmick, until I tried it, and wow, it actually worked. I did just like he said, I cooked two steaks, identical cuts, one seasoned with salt and pepper one with beef cube paste, and the beef one just tasted so much nicer and was a bit softer at the end. Seared nicer on the outside too.
yeh, I have always been doing the "old school steak" with salt and peper. One day I ran out of salt and only realized it until it was too late, so I remember this vid and tried. Really worked.
It's fine, It's just extra flavour. Also, I tried this with beef stock cubes and often they actually overpower the flavour of the steak itself. Chicken has a milder flavour and tastes nicer
Yo, this is a great recipe that anyone can make at home for a minimum of a fuss and a maximum of taste. Who cares that he's shilling for Knorr? Just cook the damn steak!
Chef Marco and has made me rediscover my passion for cooking with his way of teaching. This was the first recipe of his I tried and it was amazing. After months of feeling like shit and eating like shit, this guy's legacy lit the fire under my feet I needed... but it was my choice... Cheers.
As someone who both regularly eats well at high-dollar restaurants and passionately cooks at home, I can attest that Marco is not merely cashing in on a brand name. He's actually (and, sure, being compensated for) endorsing a decent idea. It's actually quite a reliable way to cook a steak. Stock cubes are seasoning cubes. That's it. Not a big deal.
I learned more about cooking watching Marco than I did in 2 years of culinary school. definitely among the top chefs to ever grace a kitchen with their presence
I know the feeling. Shame he did not become a lecturer at catering college. We would of had better standard of chefs for sure. I adore steak in a Diane sauce with jardiniere of fresh vegetables. Doctors these days due to being middle age and my love for chips haha
He shows a range in levels of cooking expertise, with sincerity, knowledge and wit in every aspect of the process. The style of cooking in this series of videos reminds me of the really good French inspired Italian food restaurants I’ve gone to. It won’t break the bank but it’s far better than your local diner.
I FUCKING LOVE MARCO! I know all the comments joking about stock pots are just jokes and we don't really care that he's really using them but I just love his approach! When he talks about it being a philosophy, not dictating about contents, just eating as you want it! Always ahead of his time!
I used 56 once when I made some stew, it tasted like shit, but I had the confidence to stick 56 stock cubes in & that's what it's all about, it was my choice
If people go mad at him using stock cubes, they’ll lose their 💩 when he’s get out the red and brown sauce. He’s used cubes for years even before endorsement.
You can tell this is MPW after becoming jaded with the snobbishly militant price-gouging culinary industry. Gourmet food isnt only for the elite, and can be easy and cheap. All it takes are enlightened masters who've seen behind the curtain to demystify it for common folks. Million thanks to the Brilliant MPW.
This man is a real chef and a cook at heart, he just says "oh you don't have money for a restaurant dinner??? Fucking make jt yourself! All you need is £10 your hands and a pan, or don't your choice".
