@@geronimosynthmusic technically it’s bouillon, and that stuff actually works instead of homemade stock or demi glacé so mpw is repping what he believes in
Couple weeks ago Ive made the switch from using shampoo to using Knorr beef stockpots. Now I am very well seasoned and Ive also got that delicious smell of beef around me all the time.
*first day working in Marco's restaurant* Ok chef, where should I stand? "It's your choice" Great. So where are the recipes kept? "There's no real recipe" Fine. So what will we cook with? "Knorr stock pot. Why? The taste" Right. I think I'm going to leave now "Don't forget to clock out. Or don't. It's your choice"
@@shehranazim4784 Gordon is a punk compared. Thats why he screams..because no one would listen else wise. Watch season 1 of Hells Kitchen..that is as close to MPW as Gordon ever was
I've watched the 80's TV shows and seen him go through a dark phase, I've listened to his talk in oxford university, and I go back to his RUclips channel. Now I can truly appreciate what hes does, he doesn't just teach you how to cook, he teaches you about life. I just hope he keeps on making new videos, and I would love to hear more of his life stories.
Back when I was starting as a chef about 10 years ago, I worked with someone who had worked with marco and fuck me did it show. very similar temperament and Marco had been so good to the guy his nerves weren't frayed with weeks of stress all piled on like the rest of us. He's managed to bring several changes to the industry, the funny part is that he trained Gordon Ramsay and he's very much a reminder of the old school shit way that chefs work but Marco had a very modern outlook on it in the middle and towards the end of his career, teaching people rather than beating knowledge into them, encouraging rather than abusing. I would have loved to work for Marco, maybe I wouldn't have stopped being a chef if I had.
And if I’m being honest, the stock cube does make a diffrence. It really brings that depth of flavour, that freshness what regular toothpaste can’t. Delicious, you don’t have to do it...it’s your choice.
@Hlebec Kruha seriously you can't even compare Big Mac with a cube of bouillon spread to 3-4 pieces of chicken. Bouillon cubes are basically powdered stock, and idk what's with the fear of MSG. It's already proven that it's not as bad as most people perceived it to be.
kyrios0307 its more like I don’t want to support manufacturers who do stock cubes. Mostly the chicken/beef etc uses is not organic or stands up for animal rights. Therefore they have to life with the criticism they deserve. Also eating chemical waste because it „tastes good“ isnt something I’d promote.
I got some beef stock powder about a year and a half ago, just to see for myself. It's a fantastic addition to chili or steaks (on the rare occasion I actually remember to use it). For a ribeye, no, I don't use it. It's already very flavorful and doesn't need more than salt, pepper, and a last minute baste in the pan with butter and thyme and/or rosemary. But the same method with a filet and Marco's trademark paste gave it so much more flavor and depth. I wouldn't use his general method for most of my cooking, because you don't really need it. But for lean cuts like filet mignon, it's very nice for ramping up the flavor. It would probably do the same for chicken breast if you used his method, but I haven't tried it yet.
“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”
I really prefer this channel over gordon's. Very simple, easy but not losing out the flavor. He may be advertising but I feel like he really reaches out to the general public's accessibilty of ingredients, and does a very good job at that... unlike his former apprentice in which I need to fly over italy just to get 70% of the ingredients
For more flavour, before introducing the stock cube paste, I usually marinate chicken with Monosodium glutamate for about a month. It just works better than salt and pepper.
We cook the stock pot without colour to remove the water content within the stock pot, to bring out the natural intensity of the stock pot. Then we add a tiny bit of olive oil and some papperika. If you like a little less papperika, add a little less. If you like a little more papperika, add a little more. It's your choice.
“It gives it that sense of occasion” I’ve always appreciated that quote of his. I always see meals as an occasion, especially with others. I’m only 16, though, what do I know
To be honest, I thought using the stock cube and broth powder paste on meat was just a useless promotion of Knorr products. I did it one night on seared chicken breast just for fun with some other chopped herbs and I was outright stunned at how tasty it actually was. The cubes/powder bring out a very clean natural taste without using added salt plus the cubes gave a wonderful brown crust that I normally couldnt achieve using salt and pepper alone. Would definitely recommend it!
MashaAllah Your content is good I pray Make your channel more successful May Allah keep you and all the world's comments away from the Coronavirus Amen
Turning off the heat on half cooked chicken takes a serious level of confidence in your own ability. I could never do that. I'm always paranoid about chicken
"I can turn it off and not worry about it burning or over cooking"......not once was he worried about it being undercooked, cooking chicken with no flame, now that's skill and confidence
Can’t tell you how many great dishes I’ve messed up with just a little too much salt but using the stock portions takes away that risk while adding more flavor
Why is every single comment on here someone taking the piss out of him? He is a good chef and he’s making simple dishes with simple ingredients so that any idiot can follow his recipes, he obviously doesn’t use stock cubes when he’s cooking properly ffs. I know its fun to have a joke but show the man a little respect he’s one of the best chefs in the world
Enough with the haters. I use the cubes as a salt substitute. I find I use much less sodium than I previously used since I’m adding flavor along with the salt when I use bouillon. The result is a healthier as well as tastier meal. Try it. You’ll like it.
Its funny because we have been cooking with Stock for centuries.. back then when we use to salvage everything from the carcase. Most professional chef use stock has a base to flavor and season. the fact that Marco use Stock cube is no different then bob le chef or Gordon Ramsey use Liquid stock in their recipes. But remember he advertise Knorr and thats ok everyone need to make a living.
a great breakfast idea: Any cereal, its your choice. topped with a pint of olive oil, and the secret recipe.. beef stockpot. or just sack all of that and snort a fat line or Aromat
No use of equipment to turn the chicken, just hands. Marco reminds me of my old sensei when I was a kid. He used to say "A man becomes a man when he goes bear hunting. And you don't use a gun or a bow to kill a bear. You use your bare FUCKIN HANDS." He died a couple of days later after his speech during his hunting trip to Canada. But dude was a badass, just like Marco.
Sir , I want to change the chef industry of Bangladesh. The only person who can help me with it ... is you that I believe . Chef you're very special to me... When I'm down I watch you cook which has been making me go after my break up. I'll be eagerly waiting to hear from you. Chef I want you as my mentor. I really want to be your successor. I'll not let you down. I just wanted to learn cooking but everyone I have went to ... are nothing more than a trash.
@@amkaen curry powder = coriander powder, garam masala, turmeric, chilli powder and cumin powder . Add some sugar, garlic salt, celery salt, onion powder and cayenne to that and you've a barbeque rub :P.
@@CooManTunes said the loser that got fired. Gordon is the definition of a cook, being under stress while still getting it done perfect and without cocaine.
Not many chefs can make a mouth-watering delicacy out of a chicken breast! What I love is that he doesn't include all those pretentious ingredients in his cooking and everything is already in my kitchen! X)
I mean I cook japanese food and I use hondashi powder all the time. So I don’t understand the thing about hating on stock pot. Yeah, we love it as a meme. But taking this meme seriously is just stupidb
I like to imagine Marco is the only one making these and is constantly running around to change the camera angles.
Faster than the speed of light
I've never seen him eat anything he cooks. But that's his choice
would you eat stockpot though? :)
He doesn’t make this for him so would he eat it.
@@geronimosynthmusic technically it’s bouillon, and that stuff actually works instead of homemade stock or demi glacé so mpw is repping what he believes in
He doesnt have to though even gordon ramsay doesn't eat what he cooks
@@geronimosynthmusic yes
Marco as a Doctor: “Open Heart Surgery: very easy, very simple.”
Stfu
Underrated.
@@stayhydrated4339 no u
Sterilize or don't... it's your choice
Heart surgery: life or death? It's your choice.
Couple weeks ago Ive made the switch from using shampoo to using Knorr beef stockpots. Now I am very well seasoned and Ive also got that delicious smell of beef around me all the time.
Stfu
plus it gives you body
Sounds like you took advantage of the fact that its your choice.
Its your choice
And if I'm honest it gives you that beefiness and that richness of texture which is what you want.
*first day working in Marco's restaurant*
Ok chef, where should I stand?
"It's your choice"
Great. So where are the recipes kept?
"There's no real recipe"
Fine. So what will we cook with?
"Knorr stock pot. Why? The taste"
Right. I think I'm going to leave now
"Don't forget to clock out. Or don't. It's your choice"
It's your choice to bully Marco
If you've ever seen MPW in the kitchen, you'll see that he's exactly the opposite of this. Gordon Ramsay learned his attitude from MPW.
Bit of volleyball
@@shehranazim4784 Gordon is a punk compared. Thats why he screams..because no one would listen else wise. Watch season 1 of Hells Kitchen..that is as close to MPW as Gordon ever was
@Ferinir I'm nowhere near ignorant.
I’m self-quarantineing with a load of stock cube - it’s my choice.
😂😀🤣
If you don't want to use stock cubes, you don't have to. It's your choice. You can use a stockpot, just as good. As long as it's Knorr.
@@martincarr2574 It’s day 40 of my quarantine - I am making a paste with KNORR AROMAT. Much better than salt.
These comments will never getting old... :'D
In fairness this video seemed more like an advert for olive oil.
I've watched the 80's TV shows and seen him go through a dark phase, I've listened to his talk in oxford university, and I go back to his RUclips channel. Now I can truly appreciate what hes does, he doesn't just teach you how to cook, he teaches you about life. I just hope he keeps on making new videos, and I would love to hear more of his life stories.
Back when I was starting as a chef about 10 years ago, I worked with someone who had worked with marco and fuck me did it show. very similar temperament and Marco had been so good to the guy his nerves weren't frayed with weeks of stress all piled on like the rest of us. He's managed to bring several changes to the industry, the funny part is that he trained Gordon Ramsay and he's very much a reminder of the old school shit way that chefs work but Marco had a very modern outlook on it in the middle and towards the end of his career, teaching people rather than beating knowledge into them, encouraging rather than abusing. I would have loved to work for Marco, maybe I wouldn't have stopped being a chef if I had.
If you run out of toothpaste smash a stock cube or two with olive oil to make a paste. That's a toothpaste, for 15 people, for under £10.
And if I’m being honest, the stock cube does make a diffrence. It really brings that depth of flavour, that freshness what regular toothpaste can’t. Delicious, you don’t have to do it...it’s your choice.
And that's your choice. 👌🤌
I've started using powdered stock to season a lot of my meats with the paste method and Marco is right, it really does make a huge difference!
Evan Crawford it’s true. He’s a genius and I do it myself. Everyone should do it
@Hlebec Kruha seriously you can't even compare Big Mac with a cube of bouillon spread to 3-4 pieces of chicken. Bouillon cubes are basically powdered stock, and idk what's with the fear of MSG. It's already proven that it's not as bad as most people perceived it to be.
kyrios0307 its more like I don’t want to support manufacturers who do stock cubes. Mostly the chicken/beef etc uses is not organic or stands up for animal rights.
Therefore they have to life with the criticism they deserve.
Also eating chemical waste because it „tastes good“ isnt something I’d promote.
It's because it contains MSG and flavour intensifiers. They're not unhealthy they're are usually used to cover the taste of lower quality ingredients.
I got some beef stock powder about a year and a half ago, just to see for myself. It's a fantastic addition to chili or steaks (on the rare occasion I actually remember to use it).
For a ribeye, no, I don't use it. It's already very flavorful and doesn't need more than salt, pepper, and a last minute baste in the pan with butter and thyme and/or rosemary.
But the same method with a filet and Marco's trademark paste gave it so much more flavor and depth. I wouldn't use his general method for most of my cooking, because you don't really need it. But for lean cuts like filet mignon, it's very nice for ramping up the flavor. It would probably do the same for chicken breast if you used his method, but I haven't tried it yet.
I'm going to admit it. I buy these stock pots and when you want a nice seasoning boost for a quick meal they're great.
That is your choice
“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”
"And how do you take your tea, Marco?"
"A litre of olive oil and 5 stockpots"
olivol
Nice seeing MPW doing a very simple dish... His videos are gold... Teaching ordinary people doing non pretentious dishes every day
Marco's voice is so calming that you can listen to his videos while meditating
I think that Marco prepares all recipes so easily that make us very confident to try ...
flipping the raw chicken with his fingers and plating the same way.. he just doesn't wanna risk it.. smart dude
*sees a Marco upload
Me: it’s stockpot time
haha
Me: sees a stockpot. It's upload time.
"we are gonna make vanilla ice cream"
"I use knorr chicken stockpot because it makes it taste just slightly better, but it is your choice"
Knorr stockpot is never a choice.
just one stock cube beef or chicken will make you ice cream special as long as it knorr
Why use vanilla and cream? I make a paste with Knorr Aromat.
I eating broth with a fork
Stay home or don't, it's your choice really
There‘s no real recipe.
I really prefer this channel over gordon's. Very simple, easy but not losing out the flavor. He may be advertising but I feel like he really reaches out to the general public's accessibilty of ingredients, and does a very good job at that... unlike his former apprentice in which I need to fly over italy just to get 70% of the ingredients
For more flavour, before introducing the stock cube paste, I usually marinate chicken with Monosodium glutamate for about a month. It just works better than salt and pepper.
Its your choice really
There's no MSG in Knorr in the UK.
@Nexxol Nerve.
A month?????
We cook the stock pot without colour to remove the water content within the stock pot, to bring out the natural intensity of the stock pot. Then we add a tiny bit of olive oil and some papperika. If you like a little less papperika, add a little less. If you like a little more papperika, add a little more. It's your choice.
my dear mother taught me that
"I didn't give Gordon Corona, it was his choice to have the virus."
Holy shit 😂😂😂
Coronavirus
Please laugh
“It gives it that sense of occasion” I’ve always appreciated that quote of his. I always see meals as an occasion, especially with others. I’m only 16, though, what do I know
Calories
Yeah you're right foolish child, what could you possibly know?!
(sorry I'm just kidding :P )
To be honest, I thought using the stock cube and broth powder paste on meat was just a useless promotion of Knorr products. I did it one night on seared chicken breast just for fun with some other chopped herbs and I was outright stunned at how tasty it actually was. The cubes/powder bring out a very clean natural taste without using added salt plus the cubes gave a wonderful brown crust that I normally couldnt achieve using salt and pepper alone. Would definitely recommend it!
I made this. Didn't have any chicken, lemon, olive oil or any watercress though.
Lovely.
It’s your choice
Simplicity from Marco is one of the best things everyone should have im their life.
Me: I don't have any stock pot.
Marco: Knorr do I.
he would have be nothing without knorr
Oh, he has it
MashaAllah
Your content is good
I pray
Make your channel more successful
May Allah keep you and all the world's comments away from the Coronavirus
Amen
Random
Marco, you are an awsome inspiration to the home cooks, as well as to seasoned chefs alike. Bravo!
0:25 is what I came for.
0:44 is what I came for.
@@Ruturaj22 it's just your choice to comment
@@BrenTravisMusician this is what i came for
ruclips.net/video/1zglb6WkqnM/видео.html
Turning off the heat on half cooked chicken takes a serious level of confidence in your own ability. I could never do that. I'm always paranoid about chicken
"I can turn it off and not worry about it burning or over cooking"......not once was he worried about it being undercooked, cooking chicken with no flame, now that's skill and confidence
Mostly cooked on the first side, turning it over just to finish off.
He uses the same technique with beef steaks.
Can’t tell you how many great dishes I’ve messed up with just a little too much salt but using the stock portions takes away that risk while adding more flavor
how would you like your coffee Marco?
"Just with a dash of olive oil, please."
along with 1 stock cube
All chefs would say that, duh.
Lex Rovers “it’s your choice”
Knor stock pot paste please
You should always use a paste with your coffee. It’s much easier to make a paste than the lengthy process of putting milk in.
I love love love cooking and it's master chefs like Marco who make me love cooking and making my family smile at dinner time ❤️
Bet Karen loves his dishes 🤣
"... that great flavor, that great sense of occasion." - the mind of a master.
Best chef ever hands down
Use Knorr Aromat
Ok karen
When he mentions that we all got curry in the kitchen, I’m thinking nah… I got ramen and a bunch of expired cereal.
An honor to learn how to cook from this man
“A tiny bit of olive oil”
@@grandsquanchrum or don’t. It’s your choice
Olivol
Anyone else binge watching Marco Pierre White videos in quarantine?
Sorry. I’m bingeing on stock cube only.
Why is every single comment on here someone taking the piss out of him? He is a good chef and he’s making simple dishes with simple ingredients so that any idiot can follow his recipes, he obviously doesn’t use stock cubes when he’s cooking properly ffs. I know its fun to have a joke but show the man a little respect he’s one of the best chefs in the world
We enjoy taking the piss
Enough with the haters. I use the cubes as a salt substitute. I find I use much less sodium than I previously used since I’m adding flavor along with the salt when I use bouillon. The result is a healthier as well as tastier meal. Try it. You’ll like it.
I love this guys recipes. Thank you kindly sir.
That looks so easy after a long day’s work!
First person to see what's really being promoted here from the rest of these comments geesh haha
Marco is a man of focus, commitment, and sheer f##kin will.
Marco - "very easy very simple"
Me - *sweating like a pig 30 minutes in, unable to open the stock cube and just crying profusely*
"ITS MY CHOICE"
I’m dreading when I run out of his recipe vids thankyou Marco the goat
Oh my dear olive oil knor cube master you finally came
knor kubikas
Its funny because we have been cooking with Stock for centuries.. back then when we use to salvage everything from the carcase. Most professional chef use stock has a base to flavor and season. the fact that Marco use Stock cube is no different then bob le chef or Gordon Ramsey use Liquid stock in their recipes. But remember he advertise Knorr and thats ok everyone need to make a living.
Marco is a total Don. I'd like to know half of what he's already forgotten and I'd still be a good cook.
Marco pierre is becoming the Bob Ross of the culinary world
He blesses us with more. He is indeed generous.
Lol. Hilarious 😂
Best video quality so far, too.
It’s your choice.
quarantine at home, or run around licking doorknobs. its your choice
@@Raxfyr Very simple. Very easy to make.
a great breakfast idea: Any cereal, its your choice. topped with a pint of olive oil, and the secret recipe.. beef stockpot.
or just sack all of that and snort a fat line or Aromat
Amazing Marco keep posting
blackmen trick or keep pasting lol
@@For_us_foodies hahaha I actually don't mind stock cubes they are actually very good in some dishes..
The title should be more like " Olive oil with curried chicken and watercres"
Ricky Irish 😂
When Marco goes fishing he throws stock cubes in the ocean, that’s why it’s so salty.
I give this video 9 out of 10 stockpots. It's your choice.
I think the secret to this method is that he butterflies the chicken. Makes it thinner, easier to eat and cooks faster
10/10 on grill marks
No use of equipment to turn the chicken, just hands. Marco reminds me of my old sensei when I was a kid. He used to say "A man becomes a man when he goes bear hunting. And you don't use a gun or a bow to kill a bear. You use your bare FUCKIN HANDS."
He died a couple of days later after his speech during his hunting trip to Canada. But dude was a badass, just like Marco.
Really simple and yet delicious.
So simple, so beautiful
This dudes a exquisite cook
Oh I am SO making this for lunch 🤩
It’s your choice.
Sir , I want to change the chef industry of Bangladesh. The only person who can help me with it ... is you that I believe .
Chef you're very special to me... When I'm down I watch you cook which has been making me go after my break up.
I'll be eagerly waiting to hear from you.
Chef I want you as my mentor. I really want to be your successor. I'll not let you down. I just wanted to learn cooking but everyone I have went to ... are nothing more than a trash.
Would be great to see more recipes from yourself @Marco Recipes, do upload more regularly!
Marco is the Bob Ross of the chef world ❤
I can listen to this man talk all day
those grill marks…! TOP notch.
A great man and pioneer! No other chef can match Marco's aura.
Add the water to the container, get it just the right temperature, add 5 Knorr stock cubes, a good stir, and climb into that bath and enjoy...
😁
"We've all got it in the back of our kitchen cupboard." Definitely not talking to the American audience there.
Andrew Nichols meanwhile viewers in India... we have a cupboard for curry!?
@@op3l No doubt. Salt, pepper, and ketchup is about the extent of my cooking acumen.
@@amkaen curry powder = coriander powder, garam masala, turmeric, chilli powder and cumin powder . Add some sugar, garlic salt, celery salt, onion powder and cayenne to that and you've a barbeque rub :P.
Tint bit of fresh rosemary, which is optional...
Stock cube on the other hand, not optional.
I love watching him cook more than Gordon Ramsey
Ramsay is an uninspiring asshole. I can think of numerous chefs I'd prefer to watch, instead.
Of course. Watching Marco cook is like asmr.
Ramsey is no chill
@@CooManTunes said the loser that got fired. Gordon is the definition of a cook, being under stress while still getting it done perfect and without cocaine.
it's your choice
I wish Marco had a youtube channel like Gordon Ramsay with frequent uploads
Not many chefs can make a mouth-watering delicacy out of a chicken breast!
What I love is that he doesn't include all those pretentious ingredients in his cooking and everything is already in my kitchen! X)
He is the best chef in the world.
when i was a boy, my dear mother was a beef chicken stock pod.
Sometimes it’s best to keep it simple, just put a stock pot in your mouth and let it run over your pallete.
Love knorr paste I use it in my kitchen as a sauce, or soup booster.... Love you Sir White x
God damn that looks really nice! And seems so incredibly simple and easy to make.
No offense but Curry /Chicken breast it’s always going to be simple
I find it interesting that your reply was underneath a priest's comment.
I've switched out the stock cube for specific seasoning, but the paste is very nice. Steak or chicken it doesn't matter, it's very tasty.
mpw ftw!
Great recepie again. Thanks a lot chef.
I’ll take generic store stock over stockpot any day of the week. I only say this because there’s an ocean between me and MPW.
Is there any Japanese audience here?
I’ve been watching his youtube since I started cooking years ago✨
I am sorry. I am just a regular pack of stock cubes.
@@friedhelmfunky6880 this is gold
Stock pot + stock cube = YUMYUM
I mean I cook japanese food and I use hondashi powder all the time. So I don’t understand the thing about hating on stock pot.
Yeah, we love it as a meme. But taking this meme seriously is just stupidb
Wow..very simple
Marco the Maestro.
Mafia Boss is back!
loving it it is very good a
This meal was brought to you by Marco knorr White
I dont have curry powder. I replaced all spices in my kitchen with stock pot years ago
tongs: 😐
marco: what?? 😕
tongs: 😐
marco: its my choice..
Those grill marks are perfect
He is David Attenborough of the culinary world.
Good heavens! Look at all that chicken and watercress covering up the stock cube and olivol
If you’re making curried chicken I would suggest using curry but it is your choice
Him cooking with Knorr pots sounds a bit sell out-ish, but it kinda works pretty well with the paste.