Ever since watching the Masterchef taramasalata skills test I have been experimenting with making this delicious delicacy. I like the subtle flavour produced by the addition of a small amount of raw onion that many Greek recipes use. Thanks to the programme for the inspiration.
Seeing as everyone here thinks they can cook better than Marcus I wonder how many Michelin Stars there must be in the comments section... All of you should sign up to MasterChef. Clearly.
Taramamasalata the secret is extra virgin olive oil.OLIVE OIL.VEGETABLE OIL IS COMPLETE WRONG,IS CHANGE THE TASTE.SO.......ONLY OLIVE OIL.......SOME THINGS YOU CANT CHANGE IT
Oh I'm sorry, how many Michelin Stars do you have? How many restaurants? How many cookbooks? How many TV appearances? Settle down, Marcus knows his stuff.
The scallop is cut into thin slices thus why they are seared lightly. If cooked for too long they will overcook. If the scallops are thicker, then yes, you can sear it golden brown.
I bet you cook them to absolute death so they turn rubbery, they were thinly sliced they need a few seconds in the pan, you can't make them look well seared when they're that thin, they'll be like chewing on bullets. But then you do know more than Michael Wareing quite obviously. Can't wait to visit your restaurants.
Ever since watching the Masterchef taramasalata skills test I have been experimenting with making this delicious delicacy. I like the subtle flavour produced by the addition of a small amount of raw onion that many Greek recipes use. Thanks to the programme for the inspiration.
It's exactly like mayo, roe has lecitine as does the egg, the same bonding between water and oil occurs.
Seeing as everyone here thinks they can cook better than Marcus I wonder how many Michelin Stars there must be in the comments section...
All of you should sign up to MasterChef. Clearly.
Michelin Stars are awarded to chefs by a company that makes tires. Take your Michelin Stars and cram them up your tight elitist ass.
bread or without you can do it both ways but onion is a must>
That dish looks very pretty! Stunningly delicious! 😋
Taramosalata is done with bread chef
Taramamasalata the secret is extra virgin olive oil.OLIVE OIL.VEGETABLE OIL IS COMPLETE WRONG,IS CHANGE THE TASTE.SO.......ONLY OLIVE OIL.......SOME THINGS YOU CANT CHANGE IT
Oh I'm sorry, how many Michelin Stars do you have? How many restaurants? How many cookbooks? How many TV appearances?
Settle down, Marcus knows his stuff.
@@toggtlas7099 Maybe he has all those things, but this taramosalata looks awful.
@@toggtlas7099 sorry that doesn’t mean he knows about taramasalata.
@@toggtlas7099 you don't need a Michelin star to know how to not butcher tarama
@@toggtlas7099 mate you don’t sound Greek to me. Therefore opinion rejected 😂😂
mon just came out of the shower
Taramasalata seems like something only British people eat
Well it's Greek so...
And you sound like someone who knows nothing about food.
Marcos if I'm not mistaken you worked for gordon ramsay as one of his head chefs
And you cook scallops like that were is the colour
You are mistaken. Gordon worked for Marco not the other way around. More importantly, that isn't Marco.
@@BadgerRoll think he misspelt Marcus.
And tbh the scallops were actually cooked perfectly. Any longer in the pan and it'll be over cooked.
I've a doubt chef, don't you add bread in your taramasalata?
Or potato, but yes he’s missing the starch. Which makes it easier to make without the emulsion breaking down. Probably tasted pretty good though.
Nice dish, but those scallops were too pale and could have done with some more colour!
publicenemymcmenemy more sear!
The scallop is cut into thin slices thus why they are seared lightly. If cooked for too long they will overcook. If the scallops are thicker, then yes, you can sear it golden brown.
To much colour they over cook
The claw is torn into pieces awfull
j cap it’s been blanched numb nuts not boiled...
That looks fucked ..
Boiled scallops hahaha shit plate of food
Yeah!...Cause...Boiling is obviously done with oil!....
Oh man...you guys...
He literally fried them in oil...
hahaha the scallops were undercooked
Melody Fret lol has evolution finally let us taste food through the screen?
Clover T cooked scallops everyday since we have many scallops and that looks pale that means it is raw .
thats not how that works...
I bet you cook them to absolute death so they turn rubbery, they were thinly sliced they need a few seconds in the pan, you can't make them look well seared when they're that thin, they'll be like chewing on bullets. But then you do know more than Michael Wareing quite obviously. Can't wait to visit your restaurants.
When amateur stay home cooks think they know better than Michelin star Chefs.
Okayyyy?
No color no flavor