I imagine him sitting in a jacuzzi, taking a look over his shoulder to make sure no one is looking, then dropping a few stock pots down in the water and sit back and relax :D
I love when chefs use adjectives for everything. Especially when it really doesn't need an adjective. One time Gordon said to make sure you always crack your egg on a *beautiful* flat surface. Why can't it just be flat, I gotta polish it first?
@@malcolmdevlin3434, it's better if the surface is decorated with images of roses. It makes a big difference. You'll feel more motivated and the food will have more self-esteem.
Same, I die every time I scroll down. I love how they are actually focused on what happens in the video, not just muttering complete nonsense. But they could, it’s your choice.
At this point I think his life is actually at risk from Knorrs henchmen. He doesn't look at the camera because he's too busy looking at all the guns pointed at him off camera.
@@timothytaggart3289 You know I was abou to answer you something full of logic but I understand that I am dealing with a person with no knowledge on the field whatever.
It’s funny because every time I’ve had ratatouille at a restaurant it’s been really mushy and I just figured that’s how it was and I was like “this would be great if it was cooked less” and sure enough Marco and I have same opinion.
Well ratatouille is rather "stewy", be cause it is a vetegable stew.. I don't mind that he's making it different, but what you have experienced in restaurants is a lot more traditional.
This is my favorite Marco Recipe with one modification: I reserve the vegetables and serve the seasoned olive oil instead. I've found the vegetables are actually good for seasoning 3 or 4 oil batches before needing to be discarded.
Best CHEF ever! .....advises and teaches but never dictates lyk most celebrity ‘chefs’! .....I thought he was a sellout originally to Stockpot advertisement but I have tried them and still use them! 👌🏻
I tried the meat seasoning from another video. The bouillon cube with olive oil. And I'm definitely doing that again! Maybe not Michelin class, but damn delicious!
Most of the world suffers from underseasoned food. Hell was invited to a friends house a week ago where I was served baked chicken with mashed potatoes - chicken literally had no salt, no pepper nothing. SEASON YOUR FOOD PEOPLE!!
That's what makes Marco a different kind of chef. He doesn't follow recipes by the book, but gives you his opinion and tells you to follow your palate...why would I cook what I don't like? I cook the way I like it...great chef!👍
I much prefer watching Marco over any other chef he’s got such a fascinating way of talking about food and he always lets you know that you’re in control you don’t have to follow the recipe completely it’s only a guide never cast in stone
@@Ryan-kn6xd Not a comment on MPW at all but mushy tomato, aubergine & courgette was a nightmare when I was a kid. Don't get me wrong, I'm not a salad dodger in any way - I love vegetables (although I am yet to be convinced that aubergines aren't pointless 😁) - but this dish gives me the shivers, whoever cooks it.
@@awhite3747 aubergines aren't pointless. Aubergine Parmigiana (or Parmigiana di melanzane, as we call it in Italy) is one of the most delicious recipes ever. Also, if you cook them in the oven instead of on the stove, you'll appreciate their real taste. I couldn't stand aubergines until I learnt how to cook them properly. And this works for any type of vegetable, btw. Try them out and let us know :)
The really amazing thing is that he made this dish and only got a few specks of tomato sauce on his whites. I'd be covered in splattered tomato and oil.
they automaticly think that he's an "ultimate" sellout because he's doing/promoting products that are convenience. But hey, who the fuck of them even has the patience let alone the passion to do a proper stock?
literally marco is just doing what my family does every day -- use a seasoning powder instead of plain salt. whether it's goya, tony sazere's, aromat... a lot of people use this stuff and it's not a big deal lol. tastes great
believe me he would never even touch it, its all about sponsor so he has to, and he has to add it and make you believe its important. But anyway if u use normal salt + pepper instead of this sh1t, this whole thing Marco is doing is great of course
I "learned" how to cook ratatouille from Tasty and thought it was meant to be mushy soup. I'm definitely trying this one out. Seems much better. Thank you!
If you don't want to use the knorr aromat, just use some salt and do up some onion, garlic, and your choice of seasoning. Your choice. If you don't want to use knorr stockpot, just add a few simple steps of dicing up celery, carrots, onion into some water with a chicken. Personally, as someone who cooks at home, I rather like being able to skip these steps. But it's your choice, there's no real recipes.
When I was a little kid, around 30 years ago, I've started using bouillon cubes for seasoning my food instead of salt. I thought it was nearly genius, because it's quick and the food tastes better. Now that I know about MPW, I'm sure it was. In fact it is now becoming more and more popular to make and sell special seasoning mixes. Quality ingredients and all in one place, very convenient.
@@purplesun3792 Indeed, I barely have time to cook at all, let alone spend all day preparing bloody seasonings and stock. Most people work for a living, they aren't lounging around in luxury with nothing better to do but prepare every little ingredient for meals.
The whole point of Knorr products is to ease home cooking not professional cooking. Not every family household has the time to make their own stock so using an instant flavor enhancer can work wonders. Besides, it's not like Marco is emphasizing the stock pot as the main piece, he just uses it as a single ingredient among the many others he's already combined.
But the problem is internet is not regulated and we have morons who don't have the understanding that this is for home cooking and they fill up the comment section.
@@davidtaylor2054 But is it though? Add a stock cube to 500ml of water, and the equivalent of the stock cube of sea salt to 500ml water and you tell me which has more flavor.
I love Marco more than Gordon Ramsay Marco haves more information than Gordon Ramsay playing TV shows now days. You don't learn much from Gordon Ramsay these days
It's simple: don't take his whole recipe for grantend and don't use Knorr, just take from this tutorial what you need ... after all: cooking is not a recipe, it's a filosofy!
Instead of the processed aromatic, use salt & pepper to season, put some onion garlic bay leaf celery seeds, some dried shiitakes (take out after) & a pinch of turmeric in tomatoe sauce sprinkle (a little MSG if you must) and boom same thing he made but better and not processed
I was going to make this recipe tonight but I realized I had everything except courgette and aubergine. I did have zucchini and eggplant, but I wasn't sure if they'd be good substitutes. Oh well.
Just FYI, that aromat is mostly salt and "flavor enhancer", namely monosodium glutamate, better known as simply msg. Then it has some milk powder and onion powder and traces of spices like turmeric. Just use your own salt, and if you like it buy some msg yourself. Most grocery stores have it, otherwise any asian food store will for sure. Do note I'm not saying you shouldn't use aromat if you like the convenience of it, but don't think it is in any way special. As I said, simply mostly salt and msg.
That oil heated up instantly. You never see a cooking show with a convection stove and having to wait around for 5 minutes for oil to get to 350 degrees. 😆
Looks good... I use Massel in Australia though... not Knorr... looks good, wish he elaborated more on the doneness of the veggies... and how he made the tomato sauce...
I imagine him sitting in a jacuzzi, taking a look over his shoulder to make sure no one is looking, then dropping a few stock pots down in the water and sit back and relax :D
Its his choice really. Theres no real way to bathe in the hot tub
This is underrated comment lol
I think he'd make sure someone was looking and talk to them about the importance of seasoning your bath.
😂
Hahahahahaha classic
“We must season, because if we don’t. The dish will become under seasoned.”
Pure philosophy
I think he is talking about seasoning each individual component of the dish rather than just overseasoning one component to compensate for the others.
@Roger Ramjet Under seasoned/over seasoned who cares its his choice really
@Roger Ramjet It's his choice to care.
I love when chefs use adjectives for everything. Especially when it really doesn't need an adjective. One time Gordon said to make sure you always crack your egg on a *beautiful* flat surface. Why can't it just be flat, I gotta polish it first?
@@malcolmdevlin3434, it's better if the surface is decorated with images of roses. It makes a big difference.
You'll feel more motivated and the food will have more self-esteem.
I’ve just sniffed a line of aromat and now I’m doing shots of olive oil
Some would say that's overindulgent, but it's your choice.
Vibes
Great saturday night
You’re about to be seasoned right proper from that particular bender
You need to go to a reheating center
“You may think a lot of alive oil,
Maybe there is”
Has been the funniest shit, to me, Marco has ever uttered. As well as how he said it lol
Such an ambiguous man
No its how he says delicious at the end of one
You may think a lot of olive oil
*maybe there is*
Haha. "But once you've cooked it, you can pass it off and use it another day, never waste". Or just don't use as much to begin with. 🤣
@@chrisludlow9979 so...it doesnt matter. the end.
@@omarlittl3 hahaha
Tilly Divine why are you so MAD over something SAID ON THE INTERNET.
Strong
Alternatively, you can skip the peppers, aubergine, courgette, olive oil and tomato sauce. Knorr aromat is a wholesome meal in and of itself.
As long as you season it.
It's your choice, there's no recipe.
You. Can. Not. Skip. The. Olive. Oil.
Just add a stockpod.
It's not flavor unless the sodium glutamates grits like sand between the teeth.
marco's financial advisor: you should probably invest in a stock
marco: pot? already have
Very good
lmao
@Andres Porras fuck off
Ryan Chun relax dude, hes not saying it was terrible he just thinks it was a little dry... He prefers his wet.
@@Erectoralporicy Wet or dry it's your choice really.
Now we know where Gordon Ramsay gets the “touch” of olive oil and then actually pours in half a bottle from
Fran Stella noskaviench de vidavinchke dude. Ramsay said a tiny teaspoon of olive oil..and I promise you it was almost an 1/4 cup
but ton it’s a gross misrepresentation of a teaspoon is my point
@@user-wh6sp6st8s People eat one portion of the food made, unless you're a greedy fck. So not a lot of oil. Fck you, oil bitch.
@MrJre4491 He doesn't need meds, he needs olive oil
Fran Stella noskaviench de vidavinchke do you play dodge ball
For some bizarre and unexpected reason, these videos have some of the most hilarious comment sections I've seen in YT. Thx for the laugh riot, guys!
Yes, the meme game is at professional levels in the MPW videos. Also see: "Marco Pierre White KNORR parody"
Same, I die every time I scroll down. I love how they are actually focused on what happens in the video, not just muttering complete nonsense. But they could, it’s your choice.
@@timothybrown5999 you got me at the end!
At this point I think his life is actually at risk from Knorrs henchmen. He doesn't look at the camera because he's too busy looking at all the guns pointed at him off camera.
Shit 😂😂
For real man
He does have a knife by the way...
@@BG-my7eg I’m
Picturing a bunch of 1930s mobsters with Tommy guys motioning towards the knorr products
*his 😉😘
it's disappointing to see a world class chef stealing recipe from a rat.
Whose the rat now?
Sadder to see him sellout to a low quality product for a bit of cash.
@miele You're not really good with sarcasm.. Are you.?
@@monirulmaruf islam is a terrorist
@Zack Smith no, u. Using lgbtq flag and supporting muslim is the same as wearing a tootoo on a blizzard.
For anyone curious, Knorr Aromat is mostly MSG so it genuinely does make stuff taste good.
@osnefere that explains why there is no need for onions
I'll still chop onions though.
AND...Includes GMO's...Yummm
@@nesmun it literally says it on the bottle?
@nesmun what did you expect from someone with an anime avatar?
@@nesmun to be fair, I love Aromat on popcorn, baked potatoes, and salmon...That stuff is good on alot of things.
Don't forget to season your salt with Aromat
Don't forget to season your stockpots with stock cubes.
But first, season the stock cubes with Aromat.
It's your choice.
We must remember to season our seasoning. Otherwise, it will come out under seasoned.
For a second there I thought there wasn't going to be a stockpot involved.......but then he slipped in a mention. Nicely done.
underrated comment
That Knorr Aromat is probably flavoured with a Knorr stock pot
At some point he became a shill. I can't eat that shit (knorr) it has palm oil and msg. Gordon has surpassed one of his teacher's.
@@timothytaggart3289 xd
@@timothytaggart3289 You know I was abou to answer you something full of logic but I understand that I am dealing with a person with no knowledge on the field whatever.
How else would you do it, really?
@@timothytaggart3289
What a bitch.
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
Put the fucking Knorr in the pasta!
If you look closely you can see a rat in his hair controlling his movement
I have been analyzing this video for a couple of months now and I still cannot see the rat
@@holiday2718 dude it's a joke (reference to the ratatouille movie)
@@DebzLife There's a movie about this dish?
@@holiday2718 yea.. a cartoon Pixar movie, named "ratatouille".
@@holiday2718 One of Pixar's best in my opinion! Remy would be proud!
It’s funny because every time I’ve had ratatouille at a restaurant it’s been really mushy and I just figured that’s how it was and I was like “this would be great if it was cooked less” and sure enough Marco and I have same opinion.
That’s what makes him an amazing chef. He actually puts a thought to everything, but people would rather shit on him for using knorr.
MPW is a culinary genius.
Well ratatouille is rather "stewy", be cause it is a vetegable stew.. I don't mind that he's making it different, but what you have experienced in restaurants is a lot more traditional.
Cooked and ate my first ratatouille. I'm so full and it's soooo good. Veg was a tad overcooked.
It is a stew. You dip with bread
i can't believe how much i've learned from this guy just being entertained by his intense, serious but kind teaching
He has some newer vids out too. His scrambled egg recipe is absolutely top tier. The bob ross of cooking
2:25 "We must season. Because if we don't, then our dish will become under seasoned."
*Genius!*
This is my favorite Marco Recipe with one modification: I reserve the vegetables and serve the seasoned olive oil instead.
I've found the vegetables are actually good for seasoning 3 or 4 oil batches before needing to be discarded.
Add a few stock pots and you have yourself a soup
Well that’s neither here Knorr there
@@HeathenChannel genius haha
901 shelby drive look alive, look alive.
@@HeathenChannel best comment I’ve seen in a while
Everytime I see this guy he reminds me of William regal
@@johnfebaines your dad dipshit
@@johnfebaines An old pro wrestler.
Yes! And I also see, Jason Segel too..
Holy stockpots you’re right!
Yesss
Literally every time I watch a MPW video the first thing I'm doing is going to the comment section and searching for stockpot memes
And I will eat this using my Knorr fork. Much better than a normal fork.
Can't even get the spelling right lmai
You illiterate piece of shit
Jack Fairclough believe me, if you start using Knorr fork to your regular fork, you’ll start to taste the difference, you really do.
It's your choice
knorrmal fork you mean
I love how Marco waves his knife while he talks.
If marco lives in the Philippine he will be roasted. 😂
You WILL use Knorr stock pot.
It's NOT optional.
~Marco Polo
@@hannibalburgers477 I will use the cube.
Still made by Knorr.
Best CHEF ever! .....advises and teaches but never dictates lyk most celebrity ‘chefs’! .....I thought he was a sellout originally to Stockpot advertisement but I have tried them and still use them! 👌🏻
Zzz bleat louder
You didn’t follow Marco instead it is you are using Knorr because it’s your choice
I tried the meat seasoning from another video. The bouillon cube with olive oil. And I'm definitely doing that again! Maybe not Michelin class, but damn delicious!
That's your thoughts and I agree with them, but it needs to be balanced according to preference and choice, really.
"We must season everything, because if we don't, our dish will become underseasoned"
Marco Piere
Most of the world suffers from underseasoned food. Hell was invited to a friends house a week ago where I was served baked chicken with mashed potatoes - chicken literally had no salt, no pepper nothing. SEASON YOUR FOOD PEOPLE!!
That's what makes Marco a different kind of chef. He doesn't follow recipes by the book, but gives you his opinion and tells you to follow your palate...why would I cook what I don't like? I cook the way I like it...great chef!👍
I made this yesterday. Best ratatouille I’ve cooked so far.
I just inhaled a decent amount of Knorr Aromat and couldn’t be more pleased with the result.
I made this yesterday too. Definitely does not taste like a rat.
Jfc, really? The best one? Dude this is a disgusting ratatouille, MPW is such a sellout
Marco seems like a guy who would settle with eating a hot pocket even though he has the ability to make a world class dish
I much prefer watching Marco over any other chef he’s got such a fascinating way of talking about food and he always lets you know that you’re in control you don’t have to follow the recipe completely it’s only a guide never cast in stone
That's what I like about him too. But that still doesn't get over the fact that this 1970s dish is an abomination and a crime against vegetables 😁
A White What’s wrong with it
@@Ryan-kn6xd Not a comment on MPW at all but mushy tomato, aubergine & courgette was a nightmare when I was a kid. Don't get me wrong, I'm not a salad dodger in any way - I love vegetables (although I am yet to be convinced that aubergines aren't pointless 😁) - but this dish gives me the shivers, whoever cooks it.
@@awhite3747 aubergines aren't pointless. Aubergine Parmigiana (or Parmigiana di melanzane, as we call it in Italy) is one of the most delicious recipes ever.
Also, if you cook them in the oven instead of on the stove, you'll appreciate their real taste. I couldn't stand aubergines until I learnt how to cook them properly. And this works for any type of vegetable, btw.
Try them out and let us know :)
The really amazing thing is that he made this dish and only got a few specks of tomato sauce on his whites. I'd be covered in splattered tomato and oil.
Courgette = Zucchini
Aubergine = Eggplant = Brinjal
Saruman The White muchas gracias! 😄
I always preferred you over Gabdalf.
What is the american word for englisch?
henk visser Englirsh
Ah, pronounce it like the Schwirmun Tank.
I once worked at a dispensary where all I did was stock pot.
Right on! 😆
I'm sure it was an aromatic working environment
I think this knorrs spokesperson has a future in cooking.
Ya he should quit RUclips and become a professional chef
Nah I heard he made Gordon Ramsay cry, maybe he has bad personality at kitchen.
@@simoun59 There’s a rumor going around that it was in fact, Gordon’s own choice to cry.
Maybe he does, maybe he doesn't. It's his choice.
when it comes to old school french cuisine, you listen when this man speaks.
Wow,there's a thousand michelin star chef complaining about marco using knorr in here.
Janervousal - It keeps them from humping their mother's fur coats, I'm all for it.
Ever heard of a thing called "Appeal to Authority"?
@@AidanMclaren Ever heard of a thing called E A T A B A G O F D I C K S ?
@@alerojas2952 You sure showed me!
Idiot...
@@AidanMclaren Your English is quite poor. Are you a native speaker or a third-world user?
I just made this tonight. Turned out beautifully. Thank you, Chef.
Me too. Am too full for desert. Veg was a tad overcooked.
look at all those peasants complaining about a technique that a Chef is showing for an optional home usage.
Half the people that bitch about him probably don't even cook at home, never mind professionally lmaoo
they automaticly think that he's an "ultimate" sellout because he's doing/promoting products that are convenience. But hey, who the fuck of them even has the patience let alone the passion to do a proper stock?
Sadly, most people are fuck sticks. He paid his dues. He should reap the reward.
@Robert Lamas Here come the fuck who eats at Mcdonalds but complains about how a vaunted chef cooks a French dish and actually improves it.
@Robert Lamas
My condolences to your parents for having given birth to someone as stupid as you.
(Marco's silouwette infront of a burning fire)
*"Soon it'll all be my choice"*
literally marco is just doing what my family does every day -- use a seasoning powder instead of plain salt. whether it's goya, tony sazere's, aromat... a lot of people use this stuff and it's not a big deal lol. tastes great
It's mostly just msg so it's just a way of adding umami flavour
Its just a product placement/sponsor its not that deep
believe me he would never even touch it, its all about sponsor so he has to, and he has to add it and make you believe its important. But anyway if u use normal salt + pepper instead of this sh1t, this whole thing Marco is doing is great of course
His waving the knife around and pointing at ingredients with it scares the bejeezus out of me
Never thought I would consider buying knorr aromat and now its going on my shopping list, you may make fun of Marco's advertisement but it works.
I've never seen it where I live, if you get it tell me if it's good
Weak minded fool.
I "learned" how to cook ratatouille from Tasty and thought it was meant to be mushy soup. I'm definitely trying this one out. Seems much better. Thank you!
If you don't want to use the knorr aromat, just use some salt and do up some onion, garlic, and your choice of seasoning. Your choice.
If you don't want to use knorr stockpot, just add a few simple steps of dicing up celery, carrots, onion into some water with a chicken.
Personally, as someone who cooks at home, I rather like being able to skip these steps. But it's your choice, there's no real recipes.
It's never our choice to leave out the Knorr.
When I was a little kid, around 30 years ago, I've started using bouillon cubes for seasoning my food instead of salt. I thought it was nearly genius, because it's quick and the food tastes better. Now that I know about MPW, I'm sure it was. In fact it is now becoming more and more popular to make and sell special seasoning mixes. Quality ingredients and all in one place, very convenient.
Seems pretty reasonable. Many people don't have the time to make homemade stock.
@@purplesun3792 Indeed, I barely have time to cook at all, let alone spend all day preparing bloody seasonings and stock. Most people work for a living, they aren't lounging around in luxury with nothing better to do but prepare every little ingredient for meals.
Marco really is Hannibal Lecter without the cannibalism and that energy refocused into the culinary arts.
The liver and fava beans were flavoured with Aromat, and the nice Chianti had a stockpot in it.
FuFuFuFuFuh
@@youngyoungmcgurn5088 You still wake up sometimes don't you? You wake up in the dark and smell the seasoning of the lambs with Aromat..
@@iamamilkycoffee It puts the stockpot in the basket or else it gets the hose again
The whole point of Knorr products is to ease home cooking not professional cooking. Not every family household has the time to make their own stock so using an instant flavor enhancer can work wonders. Besides, it's not like Marco is emphasizing the stock pot as the main piece, he just uses it as a single ingredient among the many others he's already combined.
But the problem is internet is not regulated and we have morons who don't have the understanding that this is for home cooking and they fill up the comment section.
oof FOUND A KNORR AGENT IN THE COMMENTS
kkg T congrats, you can now claim a free stockpot
But WHY use processed Knorr products when sea salt is better and cheaper? Answer: because you want to make it taste like it came out of a tin.
@@davidtaylor2054 But is it though? Add a stock cube to 500ml of water, and the equivalent of the stock cube of sea salt to 500ml water and you tell me which has more flavor.
Just made this yesterday... Marco's simple, straight forward recipes never fall short of anything but delicious.
3:00 When water gets stuck in your throat.
Omg someone got a hiccup
@@lecrason9188 yeah lol
how much olive oil do you want sir?
Marco: Yes
Made it like this and it is so much better than most ratatouilles. So much brighter and better textured. Good shit x
His favourite film: Lock STOCK and 2 Smoking Barrels.
A close second: Knorr by Knorr-west
@@mrbump28 Yours was better!
I love Marco more than Gordon Ramsay Marco haves more information than Gordon Ramsay playing TV shows now days. You don't learn much from Gordon Ramsay these days
Ramsay just gets on my tits a lot of the time tbh.
I can’t stand Gordon’s foul mouth.
Add a Knorr stock pot to your Knorr Aromat to really unlock the flavor of your olive oil.
“Marco you’re not looking int the camera. Marco stop looking in the wrong direction. Marco! Look to your left! That’s not left! Marco! Marco!
Fuck you, Marco does what Marco wants! Remember, Marco made Gordon Ramsey cry.
110% respect for this man.
I was expecting to use his *S T O C K P O T* in this video...
Why doesn’t he just say zucchini and eggplant it sounds really pompous?
David Dimalanta so was i
There is probably stockpot in the tomato sauce
Its worse. Now he uses knorr over salt.
MrOnionCock just called Vaico420 retarded in a youtube comment section. Life is good.
I prefer my Aromat seasoned with stockpot
Gordon Ramsey's kitchen be like salt pepper, olive oil... Dont rush, (but he is the one rushing..) marco is so calm tho
I like how he says "Knorr aromat... instead of salt". He pleases his corporate Knorr paymasters while hinting at us what the standard recipe might be
Goddamit, I didn’t season my olive oil enough, now it’s underseasoned. Exactly what Marco warned about...
im running low on olive oil...can i substitute it with stocks pots??
yes, but have to be knorr
Trust me, you will taste the difference
It's your choice
If we’re honest, Knorr aromat just gives our farts that little bit of extra freshness and sense of occasion.
Marco is the type of nigga that can make a "how to boil water" video look awesome as fuck
It's simple: don't take his whole recipe for grantend and don't use Knorr, just take from this tutorial what you need ... after all: cooking is not a recipe, it's a filosofy!
SO basically fried vegetables with tomato sauce?
some things are just that simple. it's delicious.
What do you mean basically
After binge watching these, I noticed they're just Knorr Ads. 😂 Freaking genius!
I made this to the best of my abilities at home, my goodness, this is amazing.
New recipe, replace all other ingredients with 8 stock pots and 20 L of olive oil
22 Litres! Your choice
Nobody:
Marco pierre:
👁 👁
👃🏻
👄
Aromat
Instead of the processed aromatic, use salt & pepper to season, put some onion garlic bay leaf celery seeds, some dried shiitakes (take out after) & a pinch of turmeric in tomatoe sauce sprinkle (a little MSG if you must) and boom same thing he made but better and not processed
"You may think it is a lot of olivol...well...I say it is not enough!"
"No need for onions, no need for garlic"
This man is not welcome in my home.
@2:15 the cheeky stockpot edit. so post
love this technique
I slice my Veggies and actually stack them in rows in a circle. I've sold mine to chefs because they loved it so much.
I was going to make this recipe tonight but I realized I had everything except courgette and aubergine. I did have zucchini and eggplant, but I wasn't sure if they'd be good substitutes. Oh well.
this is funny😂
The dude truly does love knorr products, and so do I.
I need my daily dose of stockpots. Thanks MPW
Just FYI, that aromat is mostly salt and "flavor enhancer", namely monosodium glutamate, better known as simply msg. Then it has some milk powder and onion powder and traces of spices like turmeric. Just use your own salt, and if you like it buy some msg yourself. Most grocery stores have it, otherwise any asian food store will for sure. Do note I'm not saying you shouldn't use aromat if you like the convenience of it, but don't think it is in any way special. As I said, simply mostly salt and msg.
Don't ignore the 'norr...
goddam flavour enhancer. oh marco say it ain't so
Ever tried it? It's pretty good dumb ass.
Ah...but he trousered a king's ransom.
after watching this dude snap at people in the kitchen it is unnerving to see him speak so calmly
I like the fact that he isn't over cooking the vegetables. Most recipes over cook them.
i got a knorr ad before this
but it wasn't stock cubes
He never runs out of choices 😂😂😂😂
The reason he didn't put a hat is to clarify he is cooking
That oil heated up instantly.
You never see a cooking show with a convection stove and having to wait around for 5 minutes for oil to get to 350 degrees. 😆
Season your aromat with a knorr stock pot
Has anyone noticed. Marco's war on salt
He just gets paid by knorr
"When you're done with the chopping" Me: guess I'll start chopping so I can get it done tomorrow lol
He literally admits to using way too much olive oil and he just doesn't care. I can respect the apathy.
Sponsored by Toss Pot
This guy schooled ramsey
Looks good... I use Massel in Australia though... not Knorr... looks good, wish he elaborated more on the doneness of the veggies... and how he made the tomato sauce...
Best chef of his generation
If you don't like Knorr that's okay.......(I can feel the anger simmering in this video)
I thought the rat from Ratatouille cooked this? I thought all Ratatouille was cooked by rats and not chefs.
how dare you insinuate a rat can't be a chef
@@theprogrammer32 Please accept my apology
@@PLANDerLinde99 redempted
Looks very tasty Marco. I will try it off course
Looks great, I'll just make it oil free. Thanks for the ideas!