One thing I picked up from Marco is to not be scared of olive oil. I was always very conservative adding oil in case it made my food greasy but seeing how much he would put into food had me confident to use a bit more, and with the right meals that extra oil can really do some wonders. Obviously doesn't work for everything but especially things like meditteranean veg and sauces it can work a treat.
Great insight into the great Marco Pierre top tips! So you’ve slightly come around. The simplicity of some things are the greatest. Have you received a RUclips trophy for achievement? I am jealous 😜🏆
Ah the little red block behind me? There was some Creator giveaways last summer, this was one of them. There were some socks too! For my 1,000 sub special I put this together as a livestream, but the audio was so poor I delisted it ruclips.net/user/liveNVgbW-fregw?feature=share
i think raymond blanc has a video about cooking steak starting with a cold pan, i think i have seen marco explain something about letting the heat gradually render the fat along with the more common phrase he has that is get the pan hotter than you want it. how were you able to take a class of his, where was it? of course there is that sort of amateur shot turkey class online
@@BigSpud no worries. i nearly caught it live, i saw the time and date and it sort of slipped my mind but nonetheless by the time i got back on to this website i saw the upload was from minutes ago
One thing I picked up from Marco is to not be scared of olive oil. I was always very conservative adding oil in case it made my food greasy but seeing how much he would put into food had me confident to use a bit more, and with the right meals that extra oil can really do some wonders. Obviously doesn't work for everything but especially things like meditteranean veg and sauces it can work a treat.
I've seen how much butter he uses in recipes. He ain't scared of fats. He serves his home made chips tossed with a pat of butter!
Good work, as always. Glad to see MPW's course wasn't a total washout for you
He played the long game.
Thanks for the tips !
You're welcome! Which ones do you think you will use?
I love this so much.
Thanks!
All great tips that I'm *not* already doing. Great video - I'm going to try these!
Nothing earth-shattering, just good advice from one of the best.
Great insight into the great Marco Pierre top tips! So you’ve slightly come around. The simplicity of some things are the greatest. Have you received a RUclips trophy for achievement? I am jealous 😜🏆
Ah the little red block behind me? There was some Creator giveaways last summer, this was one of them. There were some socks too! For my 1,000 sub special I put this together as a livestream, but the audio was so poor I delisted it ruclips.net/user/liveNVgbW-fregw?feature=share
Oh - I'll keep my butter papers now. I did a class with him ages ago, and I am sure he said he fried / seared meat starting with a cold pan.
Yes he does that in his course too. He also rests meat in a hot pan which I found didn't work.
i think raymond blanc has a video about cooking steak starting with a cold pan, i think i have seen marco explain something about letting the heat gradually render the fat along with the more common phrase he has that is get the pan hotter than you want it. how were you able to take a class of his, where was it? of course there is that sort of amateur shot turkey class online
You should have absorbed the hat buddy, I think you could definitely carry it off.
Alas I'm not senior enough for such glorious headgear 😔 🧑🏻🍳
@@BigSpud you are in my eyes buddy.
@@Phil_Tutty OK, you can stay on the channel.
cheers
Thanks for watching!
@@BigSpud no worries. i nearly caught it live, i saw the time and date and it sort of slipped my mind but nonetheless by the time i got back on to this website i saw the upload was from minutes ago
It's only a short one so easy to miss. Catch you on the next one!
Very good
Thanks! Any chef tips you've found useful in the past?