Agreed on staying by choice But I came for the little bit of olive oil (aka I love oil) Now I want to take a stab at doing this dish. I can see how chef take pride in what they make, it’s quite contagious.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
In an interview, British chef Marco Pierre White was asked, "Some people have criticized you for being a brand ambassador... saying that you've sold yourself out as a chef." His reply: "I'm allowed to make a living. I have a family. I have my children. I have to create security for them, and I have to feed them. You cannot criticize a man for going to work. You really cannot."
It really bothers me how he gets all of this flak, but people like Gordon Ramsay and Jamie Oliver can plug their own shitty products all day and nobody bats an eye.
@@krus2337 No more than the Walmart advertisement in season 4 of Masterchef. Professional chefs telling millions of people that Walmart only has the freshest ingredients. It's like a slap in the face, especially when you look at what they stock the MC kitchen with.
I wasn't aware he was not allowed to be a famous chef making a shitload of money running a restaurant or working in one. If Knorr stock pots are the only thing keeping him afloat in order to feed his family, then what kind of a chef is he, should he be teaching people to cook? It's like Ramsay running 11 restaurants saying "Well, you know, I have to promote Knorr cause I have four kids who need to eat, don't criticize me and BTW, your cooking is shit cause you use ready made ingredients." WTF?
@@SarcastSempervirens There's an expression in the cooking industry about it not being an industry you get into to make money. Celebrity chefs make their money through their celebrity status, not through their cooking. Head chefs and executive chefs in even the most high-end luxury restaurants barely make six-figures,, and that's something that often takes decades to achieve. Even owning a restaurant is expensive because of the cost of upkeep. He's probably made more money from Unilever than he ever did working in a kitchen.
We all know that this is a commercial, but he does it in such a way where you actually learn stuff and he explains why he does stuff. He let you know that it's an option to use the advertise ingredient and proceeds with the cooking... I can respect that
I also like how he's very relaxed with the recipe, he makes cooking very accessible that way instead of being very strict about how big the meatballs should be and stuff.
Yeah i like they way he puts stuff in a pot and other stuff in a bowl then adds the stuff together so it looks like good stuff then adds other stuff to dress it up,The stuff dreams are made of!
He's sort of like Bob Ross of cooking.. calm, gentle, not strict to conventional rules, with similiar way of talking, and most of all master of what he does
If you'd like to see more Bob Ross in the kitchen, you've got to watch Marco's vegetable lasagne video from the BBC Maestro series which was uploaded recently. Just amazing! He never reminded me of Bob Ross, but when I saw the mentioned video, the exact thought entered my mind.
my thoughts exactly. he takes just a few things and by the time hes done talking its an actual meal that blows everything i ever made out of the water,
“Ok Marco, straight down the lens....” “I’ve used Knorr stock pots for YEARS!!” “Excellent Marco.... and cut” “Where’s my money. I’ll take cash or cheque.... it’s your choice”
All these fools giving Chef Marco a hard time about stockpots probably never had to boil out a fryer, lift a 10 gallon stockpot and drain it, mop a floor , etc. If the product is good, and saves you effort, go for it. Or don't, it's up to you. Much love Chef Marco
They for sure didnt work at any decent resraurant or dont know how to cook at all,, these idiots think salt and pepper is the only thing you need to make complex flavors under 30mins lol
I know Marco is a giant meme but I absolutely love and respect him as a chef. I am in culinary school now and I love his ideals. I always hate how people teach you the way to do something and it’s either their way or it’s the wrong way. I know his whole “ it’s your choice” thing is another big meme but how he cooks something is how he wants it cooked, but you can cook it however you want because it’s your choice and you don’t have to follow the recipe exactly to make good food.
I don't think he minds. It's pretty much like videos where an experienced sniper in the military might be interviewed but all the comments are people saying that the sniper is using the wrong gun because when they play call of duty some other gun shoots better Lmao. My little kid bro says dumb stuff to me but he's just a little kid so I tell him good job and make him feel happy like he knows what he's talking about lol. No one gets upset when little kids say stuff because they just don't understand yet so you let them grow and let them think they're genius supermen while they still can lol.
good luck with your culinary career, my friend got out of CIA and did a day job at Taco Deli with catering here and there, basically willing to do whatever rich people wanted. Now does commercial food production doing quite well
" Add parsley, or not if you want, it's your choice, your own decision, I don't, I'm half Italian, so I add Knorr stock pot to my spaghetti, yu caaahhnt."
Although he's probably made a quid by advertising these stock cubes, I think his biggest motivation is to show normal people how to make decent, unpretentious food on their own. He's a sincere guy who could manage fine without Knorr handing him money.
This guy will always impart a piece of cooking knowledge that helps you become a better cook/chef . Unlike most of the other chefs that just tell you what to put in the dish your doing.
A lot of nobody's telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens! And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck! Show less
behind eNemY lines No chef is above criticism. I think Marco is great because accepts criticism from everyday people who eat his food. He's a man, not a God. You're too arrogant. This will be your downfall. I know kitchen culture.
Criticism by who though? Snowflakes who never cracked an EGG??? If a CHEF criticizes it has more credence! But soy boys in their pajamas eating fruit loops, talking about shit they do not know is pretty damn, foolish to the point of embarrassment!
Basically, it's a play on "what you see is what you get" except what you see isn't what you get (less than what was advertised). And he's half italian, but not many people may know that about him. At least, that's what I got from him saying that.
What that means is, Italians like their pasta al dente. That means hard in the middle. Not cooked all the way. On the pack it's always marked the time it takes to cook it all the way but it's not the way Italians cook pasta.
I think what he meant was he initially thought the amount of pasta is less than what they advertise. He then (kinda) joked about he is half-Italian (basically saying that he eats a lot of pasta) so that was why he thought amount of pasta is not enough
Leave this guy alone with the stock pots already, I’ve been cooking professionally for 35 years or so, I use those stock pots when I cook at home for my family, they provide richer flavor than plain salt.
“Why buy them, when you can make them” he thinks to himself, as he unloads his 75th stock pot into his pomodoro sauce. “There’s nothing like making it from scratch” he reminds himself
Marco retired from the chef life, and he still makes amazing food! He just doesn’t care to everything meticulously like he did before. He makes what he likes.
I'll probably buy a pack of Knorr stock pots just to support the guy. He looks like he's dying inside every time he uses one to season his pasta water.
@@Anteater23 Hey if you just wanted to argue, go spend your time doing something else. 😂 After seeing dozens of comments in his cooking videos where people say that it actually taste good when they tried using Knorr as well, that to me was more than enough to believe what Marco was saying was true. But hey whatever you can say or think what you want.
Patrick Imperial your comments are very underrated. I’m so tired of seeing Marco getting slammed for not doing what people expect master chefs to be doing.
I think if Marco didn’t retire from the spotlight, he would’ve been in Gordon’s place as a celebrity chef. Right now Marco is yoda on Daggobah, retired but still one of the greatest.
@@94462 Gordon is Dooku. Gordon: "I've become more powerful than any chef. Even you." Marco:"Much to learn, you still have. Or not. It's your choice, really."
When I watch Marco I feel fully engaged like I'm listening to a brilliant college professor, when I watch Gordon cook, I feel like I'm in a sprint trying to keep up with him 😂
You know, as subtle and confident as his tone is when Marco is cooking, there is quite power and ferocity behind it. You don't get to be one of the top Chefs in the world by being timid.
Pasta just with butter and parmesan is divine. I watch a lot of chefs and cooking programmes and Marco is my favourite. Down to earth, keeps it simple but is world class.
I’ve been watching Marco for years, but never had a chance to actually cook what he does. I made his pomodoro sauce and meatballs, it’s amazing and so simple. This sauce was so easy, 30 seconds to chop garlic and onions in food processor, sweat them, drop fresh tomatoes and two cans. Done.
What he is teaching me in this video is how to make a cheap, quick and easy meal without much knowledge needed. I know i could easily go without knorr, but many people don't. And that's fine.
I'm sorry but dropping stockpot onto every boiling liquid is actually the very definition of gimmicky horseshit. But still, yes, the man is a master and a pleasure to watch
@@brutusvonmanhammer I don't believe that ... It's not a gimmick because this product has been used by millions of people on a regular basis. Go in any kitchen and I bet there is a bouillon base cube or powder. It's a staple in every "regular everyday" kitchen. He is simply showing normal folks how to use a product to better a everyday family dinner dish. Not a gimmick.
@@jedipanda333 it is a gimmick because it's wasteful and doesn't do much to the pasta. Put it in the sauce only, don't waste a stock cube on the cooking water because it will do almost nothing. Stock cubes are fine idk why everyone is getting shitty as if they boil their chicken carcasses to make broth everyday.
@@allroundlad umm actually it makes the pasta taste and cook better. I've made my picky child pasta boiled in cubes for years and it's wonderful! I just drain the pasta and add a little butter and a pinch of parsley and it's a magnificent naked pasta. Your opinion is just that, it's an opinion, I disagree with you. Cubes add flavor. Like other base sauces or seasonings.
@@allroundlad like pizza dough for example, why not flavor the dough? Why just put flavor on top? Some garlic or even a cube mixed in the dough makes it taste so much better. Have you tried it?
Bullshit!I would ask him why nobody else uses them!🤨😠 I've been cooking for 45 years he's the only chef I've ever seen use them because hes getting paid to endorse the product!
The bread soaked in milk makes meatballs next level, I didn't get it from Marco, it was a Spanish recipe for Albondigas but any meatball now in my house has this. They become so moist and it perfects the texture.
The only Chef that teaches use cookable things at home ! Ur not going around making stocks every damn day and spending time and money buying fancy instruments and food to make the real deal ! This Chef shows you a realistic things to do !!
I like these videos because, they're aimed at home cooks who may not have a lot of time or skill but want something nice for once. Honestly, lightly basting steaks with beef stock before cooking is delicious. Vegetable or chicken stock in pasta water is great. It's just cutting corners or helping to enjoy home cooking.
I love this man ... total opposite of Gordon ... no jumping around ... all flavor ... salt-substitute in the meatballs ... oil in the water (no salt) with stock ... graceful way of cooking ... no salt ... just flavor
I must be a masochist...I've been watching these for about an hour...the shops are closed now, nothing in the cupboards and my only option is a big bowl of crunchy nut cornflakes. Living life like a rock star
Stock pots in the different flavors actually work just fine for a home cook. Think of them as a Poor Man’s Demi Glace. His goal is to introduce a few Pro Level ideas into a basic home kitchen for someone who works 40+ hrs a week and wants to feed their kids. guys like him have proved their bones in situations where most would utterly fail and run screaming. That said, I’ve made stock lots and (one time) a Demi glacé. MAJOR pain in the butt. Easy technique but OMG it takes forever for a small amount. Add a stock pot to a sauce, or take a few hours to make ???? No brainer. This guy did it all and had the balls to say “Been there, done that. I’m good. Later, my Luvs”.
I agree with your point but his goal isn't to introduce pro level ideas into a basic home kitchen. He's goal is to make money for endorsing knorr stock pots :)
I worked with a german lady at a german restaurant who used stock and bullion in boiled vegetables like cauliflower/cabbage/broccoli. It really made a difference.
Lots of people suggesting this is a sell out of some sort but i remember watching Marco Pierre White on TV years ago and he was a massive advocate of knorr stock products long before he got paid for it. It was the reason i started using them. One technique he showed in particular where you crush up a chicken stock in oil and use it to baste a roasted chicken worked a treat. Guests i fed asked my how id done it. Simple but genius. Cheers Marco.
big moron he trained Gordon dude....Gordon is more successful because of television and many more restaurants but still MPW is an amazing chef and Gordon wouldn’t be who he is without the help of him and many other chefs that mentored him. That’s just an ignorant comment
@array s Well yes. That is work, he is a boss there. So of course he is demanding there :). People pay for their food there, they don't just get a normal home dinner as a friend.
5:50 “when you think that was less than what was advertised on the packet… but having said that I am half Italian…” wtf is that even supposed to mean?!?!?😂
I sold high end bullion to chefs first years. They don’t all have veal bones for stock. That doesn’t mean the Knorr product is the same quality, but most commercial kitchens don’t even have the resources to make these kinds of stock an a regular basis.
It is weird watching people making fun of him always saying things like "that's my preference" or "it's your choice". That's how home cooking IS, guys. When you're cooking at a resturant, everything has to be the same every time. But when you're cooking at home like these recipes are for, any good chef would encourage you to bend a little bit and add a little more or less salt here and a little of this and that there.
Knorr stock pot with toast. White or brown bread is optional, toast your bread in a toaster untill golden, next is to get your butter in a bowl and mix chicken stock pot in to the butter, it gives it flavour then spread on your toast. 😂
I came here for the stockpots, i stayed because it was my choice, really,
this comment is way too underrated
@@manuelaebi6752 true
😂😂😂
Agreed on staying by choice
But I came for the little bit of olive oil (aka I love oil)
Now I want to take a stab at doing this dish. I can see how chef take pride in what they make, it’s quite contagious.
😂
Gordon: Hot pan, OLIVE OIL
Marco: Aliddlbidofolivol
olive oil
in
touch in
Hilarious 😂
Way too underrated
okay this one literally was too much, crying tears now
Ingredients:
1) Stock Pot
2) Olive oil
3) Tomatoes and meatballs (optional)
Optional 😭😆
@@SuperGGLOL "No Real Recipe"
A recipe is just a guideline. Never cast in stone 🪨
It's your choice
Haha true. That sauce was a little light on the pasta.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
😂😂😂
🤣🤣🤣
😁 😁
Its your choice, really
Bravo 👏
"as big as you like"
I made one mega meatball for my family to share. Garnished with a stockpot as a little hat on top.
hahaha, genuine laugh out loud. Very droll. :-)
Your choice, really.
Genuine lol for > 1 minute.
You sir made me laugh out loud. Thank you
Lol
How do you take your coffee Marco?
“Black with two stockpots
“Add a generous amount of olive oil...”
@@mike2652 add butter anyways.
jokes of course dont add butter,
SEANBOY "Just like my dear Mother"
@@sebboss3277 some people drink coffee with butter.
Cup of olive oil and touch of taste coffee a Dab will do ya
In an interview, British chef Marco Pierre White was asked, "Some people have criticized you for being a brand ambassador... saying that you've sold yourself out as a chef." His reply: "I'm allowed to make a living. I have a family. I have my children. I have to create security for them, and I have to feed them. You cannot criticize a man for going to work. You really cannot."
It really bothers me how he gets all of this flak, but people like Gordon Ramsay and Jamie Oliver can plug their own shitty products all day and nobody bats an eye.
maybe because it feels forced
@@krus2337 No more than the Walmart advertisement in season 4 of Masterchef. Professional chefs telling millions of people that Walmart only has the freshest ingredients. It's like a slap in the face, especially when you look at what they stock the MC kitchen with.
I wasn't aware he was not allowed to be a famous chef making a shitload of money running a restaurant or working in one. If Knorr stock pots are the only thing keeping him afloat in order to feed his family, then what kind of a chef is he, should he be teaching people to cook? It's like Ramsay running 11 restaurants saying "Well, you know, I have to promote Knorr cause I have four kids who need to eat, don't criticize me and BTW, your cooking is shit cause you use ready made ingredients." WTF?
@@SarcastSempervirens There's an expression in the cooking industry about it not being an industry you get into to make money. Celebrity chefs make their money through their celebrity status, not through their cooking. Head chefs and executive chefs in even the most high-end luxury restaurants barely make six-figures,, and that's something that often takes decades to achieve. Even owning a restaurant is expensive because of the cost of upkeep.
He's probably made more money from Unilever than he ever did working in a kitchen.
Love how at 3:22 his face is like :
''I can't believe I just said that."
it really is like hes just screaming through his eyes "just use salt." lol
He needs the Knorr money to feed his stockpot habit
I made this the other night, it was delicious. Replaced the meatballs with 24 stock cubes.
Well that is your choice
@@davidjsaul it really is
After all it was your choice, mate.
Fantastic
Lol
Make this. Or don’t. Your choice.
There is no real recipe
Lmao
I fuckin love how he always reiterates that... "If you don't like pasta noodles in your pasta, don't use them... it's your choice!"
To make or not to make. That is the question.
just eat the stock cubes
The stockpot series: enjoyable cooking videos mixed with legendary comment sections, what's not to like?
Truth
This is the best comment section ever!
We all know that this is a commercial, but he does it in such a way where you actually learn stuff and he explains why he does stuff. He let you know that it's an option to use the advertise ingredient and proceeds with the cooking... I can respect that
I also like how he's very relaxed with the recipe, he makes cooking very accessible that way instead of being very strict about how big the meatballs should be and stuff.
Except where he completely drains pasta and adds oil before adding sauce
Yeah i like they way he puts stuff in a pot and other stuff in a bowl then adds the stuff together so it looks like good stuff then adds other stuff to dress it up,The stuff dreams are made of!
Didn't knew It was a commercial
@stackit303 thank you for describing cooking(?)
"I am half Italian, half French and half stock pot"
😂😂😂😂
3 half?
lmao
Jezus, that caught me by surprise 🤣🤣
150% reason to remember the name
5:25 "A bit of olive oil"
Drops Iraq in to the pan.
Anurag Gusain how about not?
😂😂😂
@Homemade Sauces He was literally the teacher of Gordon Ramsay
@Homemade Sauces Are your sauces as salty as you are?
italians love their olive oil
Marco is my favourite cook, he always strikes me as a guy who has mastered and perfected his craft but hates every minute of it
It's his choice, really
He's sort of like Bob Ross of cooking.. calm, gentle, not strict to conventional rules, with similiar way of talking, and most of all master of what he does
He's a paychopath ya dunce...
If you'd like to see more Bob Ross in the kitchen, you've got to watch Marco's vegetable lasagne video from the BBC Maestro series which was uploaded recently.
Just amazing!
He never reminded me of Bob Ross, but when I saw the mentioned video, the exact thought entered my mind.
He's calm and laid back in those videos, but in the kitchen he allegedly was a cruel tyrant. Idk if he deserve to be called gentle
He's literally the only human being that made Gordon Ramsay cry. That is the opposite of calm ahah
Ainsley Harriot is the Bob Ross of cooking. "hehe boi". XD
Marco is like a university professor.
“Ive used knorr stock pots for years. My Italian mother would infuse stock pots into my bottle as a baby.”
@Usa mabaho what about it?
@Travers Kilroy Cooper Alvirez why?
Dude
@Travers Kilroy Cooper Alvirez No, it doesn't. Shame on you for making a baseless claim.
What's with the stockpot thing? I'm confused 🤔
Can't wait to see Marco use a knorr stock pot in a tiramisu.
Gtfo. Marco is an absolute legend. Get that knorr money Marco.
You don’t use a stock pot you fool, you only use half of one.
Mix a quarter of a vegetable stock pot into the coffee to really get a sweet savory sensation
RTSchofield I clicked on this video only because I wanted to find a comment like this.
lol Im done.
This man makes cooking look so easy, so accessible, you blink and you'll miss it. What a master.
my thoughts exactly. he takes just a few things and by the time hes done talking its an actual meal that blows everything i ever made out of the water,
“Ok Marco, straight down the lens....”
“I’ve used Knorr stock pots for YEARS!!”
“Excellent Marco.... and cut”
“Where’s my money. I’ll take cash or cheque.... it’s your choice”
Marco's cooking is art..its cubism.
😂😂😂 Lmao
Such an underrated comment XD
Rubik's cubist
Clever :)
Yes Suzy 🤣🤣
Does that make Matty Matheson surrealism?
Came for the comments
Stayed for the stock pot
Only on Sundays. You didnt get enough likes..
are u a nazi or something
Lol 😂
Underrated comment heeeere !!!p
@@dshutts4625 it's your choice
Yea well a simple person would
All these fools giving Chef Marco a hard time about stockpots probably never had to boil out a fryer, lift a 10 gallon stockpot and drain it, mop a floor , etc. If the product is good, and saves you effort, go for it. Or don't, it's up to you.
Much love Chef Marco
They for sure didnt work at any decent resraurant or dont know how to cook at all,, these idiots think salt and pepper is the only thing you need to make complex flavors under 30mins lol
It's your choice.
3:14 Watching Marco handle dry spaghetti is funnier than I thought it would be
I saw this comment first and laughed when it came up but only because there was nothing funny about it
@@tec5412 this is the same thing I did and then I came back down to reply with pretty much what u did lol
That was my favorite part.
I know Marco is a giant meme but I absolutely love and respect him as a chef. I am in culinary school now and I love his ideals. I always hate how people teach you the way to do something and it’s either their way or it’s the wrong way. I know his whole “ it’s your choice” thing is another big meme but how he cooks something is how he wants it cooked, but you can cook it however you want because it’s your choice and you don’t have to follow the recipe exactly to make good food.
I don't think he minds. It's pretty much like videos where an experienced sniper in the military might be interviewed but all the comments are people saying that the sniper is using the wrong gun because when they play call of duty some other gun shoots better Lmao. My little kid bro says dumb stuff to me but he's just a little kid so I tell him good job and make him feel happy like he knows what he's talking about lol. No one gets upset when little kids say stuff because they just don't understand yet so you let them grow and let them think they're genius supermen while they still can lol.
It's my choice really
good luck with your culinary career, my friend got out of CIA and did a day job at Taco Deli with catering here and there, basically willing to do whatever rich people wanted. Now does commercial food production doing quite well
That's something he understands while his disciple Gordon doesn't. Personal preference.
Marco a Real nigga
" Add parsley, or not if you want, it's your choice, your own decision, I don't, I'm half Italian, so I add Knorr stock pot to my spaghetti, yu caaahhnt."
Hahahahaha fair play
Aaaaahhhhhaaa
😂 You're going borderline David Brent there..
I just pissed 😅
Hahahaha
There is no annoying music, which means this is an honest cooking tutorial.
Good point !
I love that he pulls his greens fresh off a plant he has growing in the kitchen.
Although he's probably made a quid by advertising these stock cubes, I think his biggest motivation is to show normal people how to make decent, unpretentious food on their own. He's a sincere guy who could manage fine without Knorr handing him money.
but he is arogant and very defensive(in a bad way)
He isn't motivated by teaching people how to cook!! He's motivated by money. He's completely ruined his brand by doing all this knorr shit
You are correct. What makes differences is that he is sincere and keen to show people an easier way to cook.
spurts So any chef and ordinary person using Knorr cubes and stockpots are losers huh? getting blindly self righteous there buddy...
Marco is a great, talented, and accomplished chef, but he is also a complete cock.
At Marco's burial, a grieving family member will tearfully throw in a final stock cube, as the coffin is lowered!
Abnsdllnnlosnfd best comment on RUclips!
LMAO! :D
amazing! LMAO
throw some soil, flowers or a knorrs stock cube. its your choice
Wtf😂😂😂😂😂
"I've used... Knorr stock cubes for years"
* Awkwardly looks at the floor
This guy will always impart a piece of cooking knowledge that helps you become a better cook/chef . Unlike most of the other chefs that just tell you what to put in the dish your doing.
When he draws up his bath, he probably adds a Knorr Stock pot. . He prefers it over salt.
There’s no real recipe
I just use a bit of olive oil . Its my choice
9929kingfish bath salts are a little overrated tbf.
But that’s just his preference
we can do what ever we want tho, its our choice really
A lot of nobody's telling the head chef of multiple 3 Michelin restaurants, the youngest 3 Michelin star chef ever, was the head Chef of The Oak Room, which 40 years later is the only restaurant in Britain to win 3 Michelin Stars and 5 red knives and forks, how to cook; or critiquing him is laughable! Never mind Marco inspiring a generation of young chef's through White Heat, and mentoring them in his kitchens!
And you are going to bust his balls for his Knorr endorsements? Do you feel the same way about Michael Jordan and Nike, Eddie Van Halen and Kramer guitars???? Grow up, Masters of their craft make money because companies think they EARN it from their track record!!!!!! Do not use Knorr products in the recipe's he is showcasing. Instead use salt, home made stocks, and condiments. But the method he is teaching you FOR FREE is spot on! Talk about class warfare socialists hitting a man because he wants to earn a well deserved and legitimate buck!
Show less
behind eNemY lines No chef is above criticism. I think Marco is great because accepts criticism from everyday people who eat his food. He's a man, not a God. You're too arrogant. This will be your downfall. I know kitchen culture.
Criticism by who though? Snowflakes who never cracked an EGG??? If a CHEF criticizes it has more credence! But soy boys in their pajamas eating fruit loops, talking about shit they do not know is pretty damn, foolish to the point of embarrassment!
they are just jokes after all, nobody is even being serious about it.
behind eNemY lines I personally like the way he talks. Kind of an alpha introvert.
behind eNemY lines Y'all need to chill out. Food is based on people's preference. You either like it or you don't
"when you think, that was less than what was advertised on the packet, but having said that, I am half Italian"
WHAT DOES THAT EVEN MEAN
i know but im not gonna tell you
Fuck rules im italian
Basically, it's a play on "what you see is what you get" except what you see isn't what you get (less than what was advertised). And he's half italian, but not many people may know that about him. At least, that's what I got from him saying that.
What that means is, Italians like their pasta al dente. That means hard in the middle. Not cooked all the way. On the pack it's always marked the time it takes to cook it all the way but it's not the way Italians cook pasta.
I think what he meant was he initially thought the amount of pasta is less than what they advertise. He then (kinda) joked about he is half-Italian (basically saying that he eats a lot of pasta) so that was why he thought amount of pasta is not enough
Leave this guy alone with the stock pots already, I’ve been cooking professionally for 35 years or so, I use those stock pots when I cook at home for my family, they provide richer flavor than plain salt.
Its your choice, really.
Are you half Italian
Other chefs:
"You have to blah blah.. you should do blah blah...you wanna make blah blah...."
Marco:
"I use this, i like it, you do what you want"
Marco is such a great chef for home cooks that want to try out something new
“Why buy them, when you can make them” he thinks to himself, as he unloads his 75th stock pot into his pomodoro sauce. “There’s nothing like making it from scratch” he reminds himself
Lmfaooo 🤣🤣😂😂😂😂
Yeah try and make stocks cubes from scratch. That shit will take minimum 2 or 3h when you can buy them for 50 cent each
éêè çïà : It takes a few days at the least actually. The stock itself takes 24 hours.
He actually put it in pasta water.
Take it or leave it, it's really your choice
Marco retired from the chef life, and he still makes amazing food! He just doesn’t care to everything meticulously like he did before. He makes what he likes.
Marco makes me believe that I can feel when it’s ready even though I’ve never made meatballs before.
Good luck 🤣
I'll probably buy a pack of Knorr stock pots just to support the guy. He looks like he's dying inside every time he uses one to season his pasta water.
Patrick Imperial You really think he seasons his pasta water with stock pots 😂
@@Anteater23 Since Marco has mentioned he has been using Knorr for a long time, yes I believe him.
Patrick Imperial What do you expect him to say? They’re paying him!
@@Anteater23 Hey if you just wanted to argue, go spend your time doing something else. 😂 After seeing dozens of comments in his cooking videos where people say that it actually taste good when they tried using Knorr as well, that to me was more than enough to believe what Marco was saying was true. But hey whatever you can say or think what you want.
Patrick Imperial your comments are very underrated. I’m so tired of seeing Marco getting slammed for not doing what people expect master chefs to be doing.
I think if Marco didn’t retire from the spotlight, he would’ve been in Gordon’s place as a celebrity chef.
Right now Marco is yoda on Daggobah, retired but still one of the greatest.
He trained Gordon Ramsey
I know he did.
@@dutchvanderlinde6654 who is Gordan then? Obi wan lol
@@94462 Gordon is Dooku.
Gordon: "I've become more powerful than any chef. Even you."
Marco:"Much to learn, you still have. Or not. It's your choice, really."
@@CalicoJackal looooooool yes that's so true
Really makes me feel better about how much I struggle with getting the pasta out of the box and into the water.
When I watch Marco I feel fully engaged like I'm listening to a brilliant college professor, when I watch Gordon cook, I feel like I'm in a sprint trying to keep up with him 😂
This man made Gordon cry and then said this- ' I did not make him cry it was his choice to cry"
There's no real recipe.
I said 'pasta' out loud like him. I used muscles I had never used in my cheeks.
Nicky, you have no idea the ideas you've conjured up in male readers' minds from your comment! **giggity**
Powsta
I wouldnt mind to see your cheeks say pasta
@@Fan_Made_Videos Bro wtf
@@Fan_Made_Videosspotted the virgin
in every pitcher of lemonade, I add a cube of
KNORRR
i also
You know, as subtle and confident as his tone is when Marco is cooking, there is quite power and ferocity behind it. You don't get to be one of the top Chefs in the world by being timid.
You said his tone is confident but timid. As Marco would say, “it’s about balance” but it’s your choice.
these Knorr sponsored videos got me - and honestly, I love using those little cubes for seasoning. Salt, or a knorr cube, it's your choice, really.
“And to be quite honest... Knorr Stockpot!”
- Marco Pierre White
😂
I enjoy the videos with or without the stockpot he’s showing us how to cook but I will say the stockpot comments can be very entertaining to read
It's honestly my favourite thing about these videos
This guy is good he should open his own restaurant.
🤦
@@Anthony-uc5ps tard alert
@@Anthony-uc5ps it was a satrical comment :p
Marco seems like Leonardo da Vinci of Cooking. Full of artistry, instincts and so much control over the art and so much nuances with ease.
Marco's wife: Shit I forgot the lube do you have any
Marco: 3:25
Hahaha 5:27
Lmao
we have oliv ol
hahahahahahaha the best
@@girlcrazyrockstar dont build on the mans joke.
Who else get Marco Piero White videos in the recommended after watching “bit of oliveoil”
I have to stop watching videos like that when I’m fasting! They looked soooo tasty.
Pasta just with butter and parmesan is divine. I watch a lot of chefs and cooking programmes and Marco is my favourite. Down to earth, keeps it simple but is world class.
I’ve been watching Marco for years, but never had a chance to actually cook what he does. I made his pomodoro sauce and meatballs, it’s amazing and so simple.
This sauce was so easy, 30 seconds to chop garlic and onions in food processor, sweat them, drop fresh tomatoes and two cans. Done.
Aren’t you forgetting something in that list? The only things that aren’t your choice
What he is teaching me in this video is how to make a cheap, quick and easy meal without much knowledge needed. I know i could easily go without knorr, but many people don't. And that's fine.
It's their choice
I love watching him cook...
No gimmicky horseshit, just honest good cooking.
I'm sorry but dropping stockpot onto every boiling liquid is actually the very definition of gimmicky horseshit.
But still, yes, the man is a master and a pleasure to watch
@@brutusvonmanhammer I don't believe that ... It's not a gimmick because this product has been used by millions of people on a regular basis. Go in any kitchen and I bet there is a bouillon base cube or powder. It's a staple in every "regular everyday" kitchen. He is simply showing normal folks how to use a product to better a everyday family dinner dish. Not a gimmick.
@@jedipanda333 it is a gimmick because it's wasteful and doesn't do much to the pasta. Put it in the sauce only, don't waste a stock cube on the cooking water because it will do almost nothing. Stock cubes are fine idk why everyone is getting shitty as if they boil their chicken carcasses to make broth everyday.
@@allroundlad umm actually it makes the pasta taste and cook better. I've made my picky child pasta boiled in cubes for years and it's wonderful! I just drain the pasta and add a little butter and a pinch of parsley and it's a magnificent naked pasta. Your opinion is just that, it's an opinion, I disagree with you.
Cubes add flavor. Like other base sauces or seasonings.
@@allroundlad like pizza dough for example, why not flavor the dough? Why just put flavor on top? Some garlic or even a cube mixed in the dough makes it taste so much better. Have you tried it?
“I use aromat, but that’s my choice”
Knorr: cancels contract
Piere: “get that shit off my counter”
I made this and substituted meatballs for stockpots like my mother in law. Delicious! It was my choice!
More power to you, cos' it was your f*** choice haha
I dare you to ask him to his face about the stock pots.
He’d probably fry your face in olive oil.
Or... With stock pot..
Well said... only 50% Italian but MPW more than happy to whack you upside the head with a skillet. A total cooking legend!
Olive oil is not good for frying
Bullshit!I would ask him why nobody else uses them!🤨😠 I've been cooking for 45 years he's the only chef I've ever seen use them because hes getting paid to endorse the product!
@@johnsheehan977 No John, you would not.
"Oh yeah, it's all coming together."
One of the finest chefs to ever live. Quality fine dining but also simple food for simple people
What is a simple person
Listening to this man makes my soul so peaceful for some reason
This man can end single men hunger worldwide. All his meals are easy to prepare and under 10 minutes. He's a godsend.
The bread soaked in milk makes meatballs next level, I didn't get it from Marco, it was a Spanish recipe for Albondigas but any meatball now in my house has this. They become so moist and it perfects the texture.
It's called a panade- fresh bread soaked in milk then squeezed
He's actually spot on with the stock and the pasta as I've done it that way before and it works wonders!
Marco: "There's no real recipe"
End of video: Get the full recipe
The only Chef that teaches use cookable things at home ! Ur not going around making stocks every damn day and spending time and money buying fancy instruments and food to make the real deal ! This Chef shows you a realistic things to do !!
I like these videos because, they're aimed at home cooks who may not have a lot of time or skill but want something nice for once. Honestly, lightly basting steaks with beef stock before cooking is delicious. Vegetable or chicken stock in pasta water is great. It's just cutting corners or helping to enjoy home cooking.
I love this man ... total opposite of Gordon ... no jumping around ... all flavor ... salt-substitute in the meatballs ... oil in the water (no salt) with stock ... graceful way of cooking ... no salt ... just flavor
I think it's amazing that Marco has been so accessible over his career, considering he is one of the greatest Chefs England has ever had.
I must be a masochist...I've been watching these for about an hour...the shops are closed now, nothing in the cupboards and my only option is a big bowl of crunchy nut cornflakes.
Living life like a rock star
Marco, is "THE", chef. Hardworking, direct, & supercool.
Cooking good food is not complicated, it just takes a few simple rules of physics and a lot of love. Period.
Food Ninja
Well said, sir
and stock cubes , judging from these videos.
and a stock pot
Why physics though?
Stock pots in the different flavors actually work just fine for a home cook. Think of them as a Poor Man’s Demi Glace. His goal is to introduce a few Pro Level ideas into a basic home kitchen for someone who works 40+ hrs a week and wants to feed their kids. guys like him have proved their bones in situations where most would utterly fail and run screaming. That said, I’ve made stock lots and (one time) a Demi glacé. MAJOR pain in the butt. Easy technique but OMG it takes forever for a small amount. Add a stock pot to a sauce, or take a few hours to make ???? No brainer. This guy did it all and had the balls to say “Been there, done that. I’m good. Later, my Luvs”.
@prinniesforeveryone chemicals? Lmao everything is chemical including the dihydrogen monoxide you take in everyday you dumbfuck. You know nothing.
@prinniesforeveryone and you probly didn't get what the comment said. Try making stock by 6pm and using it by 7 lmao
@prinniesforeveryone monosodium glutamate are natural
@@cy5282 word
I agree with your point but his goal isn't to introduce pro level ideas into a basic home kitchen. He's goal is to make money for endorsing knorr stock pots :)
Made this and fell in love with it. It tastes absolutely amazing.
I use meatballs to season the stockpot, really brings out the flavor of the stockpot..
This is strictly for home-cooking not restaurants, so therefore stock cubes are allowed.
You’ll be surprised that high class restaurants use stock paste to augment their stocks and soups.
I worked with a german lady at a german restaurant who used stock and bullion in boiled vegetables like cauliflower/cabbage/broccoli. It really made a difference.
U can use MSG in whatever it is ur making without fucking up the taste with stock cubes
@@allgonoemo4217 we use msg
@@bernardok yeah but only specialized shops sell that in the west. Stock cubes are easier to work with
I can watch this dude cook all day.
I am a connoisseur of spaghetti and I will be trying this recipe. Thanks Chef
Lots of people suggesting this is a sell out of some sort but i remember watching Marco Pierre White on TV years ago and he was a massive advocate of knorr stock products long before he got paid for it. It was the reason i started using them.
One technique he showed in particular where you crush up a chicken stock in oil and use it to baste a roasted chicken worked a treat. Guests i fed asked my how id done it.
Simple but genius. Cheers Marco.
you forgot to season the oil with stock pot.
Also in the end he used basil instead of stock pot
I dont know why he used meatballs.... he should have used chunks of stockpot instead. In my opinion it does the job better than meat.
james jamas LOL!!!!!...
This thread is gold lmao
My favorite way to season stockpot is with stockpot.
This guy made Gordon Ramsay cry.
And yet gordon ramsay is much more successful and most loved person than him hahaha
Twice. First-as an apprentice. Second-when Gordon saw his teacher using stock pot everywhere.
big moron he trained Gordon dude....Gordon is more successful because of television and many more restaurants but still MPW is an amazing chef and Gordon wouldn’t be who he is without the help of him and many other chefs that mentored him. That’s just an ignorant comment
"I didn't make him cry, he made himself cry. It was his choice to cry"
@@arthurmorgan9217 He is Obi-Wan to Gordon ramsay Anakin Skywalker
Memes aside this is relaxing to watch in bed at night. Love cooking videos
6:05 marco secretly telling us to not use the stockpot and reminding himself that hes only doing this for a paycheck
Marco is such a gentleman. His mother brought him up so well. Kudos to a great lady and a great man.
@array s Well yes. That is work, he is a boss there. So of course he is demanding there :). People pay for their food there, they don't just get a normal home dinner as a friend.
unfortunately his mother died when he was six
"This is Marco's Stockpot and Olive Oil Restaurant, how may I help you?"
"Hello, my name is NINOOOOOOO!!!"
Blue Balls get the fuck out
5:50 “when you think that was less than what was advertised on the packet… but having said that I am half Italian…” wtf is that even supposed to mean?!?!?😂
I sold high end bullion to chefs first years. They don’t all have veal bones for stock. That doesn’t mean the Knorr product is the same quality, but most commercial kitchens don’t even have the resources to make these kinds of stock an a regular basis.
Someone told me every-time this guy adds a stockpot to his tomato sauce an Italian dies.
lmao
When he fills up his car with gas be probably adds a stock pot too
But that's just his preference
you are such dick head.
LOL
haha
That is acutally not hilarious.!
Came for the stockpots, stayed for the basil.
I could watch him cook all day. An artist. And wouldn't he make a great Dr Who?
Certain camera angles make Marco look like Tony Sopranos mom.
Nicky P Livia's Twin 😂😂😂😂 your so right
"YOU NEVER LET ME FEED YOU"- Marco Soprano
I wish the lord would take me, and my stock pot
WTF LOL
@Patty Walsh hahahah
0:19 the money shot
"why buy them when you can make them". Well said Mr. White. That's my philosophy with stock too.
It is weird watching people making fun of him always saying things like "that's my preference" or "it's your choice". That's how home cooking IS, guys. When you're cooking at a resturant, everything has to be the same every time. But when you're cooking at home like these recipes are for, any good chef would encourage you to bend a little bit and add a little more or less salt here and a little of this and that there.
Knorr stock pot with toast.
White or brown bread is optional, toast your bread in a toaster untill golden, next is to get your butter in a bowl and mix chicken stock pot in to the butter, it gives it flavour then spread on your toast. 😂