Magnificent! Actually is. I started watching these stock pot videos for a laugh, it’s my choice……but ended up being obsessed with him and everything he makes. Incorporated so many things into my own cooking from watching these
This Chef has done it ALL… He says it as it IS…!!! He’s won everything and has NOBODY TO REBUKE HIM… Yet he simplifies Cooking with Such Perfection for the benefit of the Anyone to impress their LOVED ONES… He is a Sheer Class Act… Who doesn’t need The Nonsense of The Plaudits of The Nonsense Society… ❤❤❤
Jjooi Jjjoo it also causes cancer, heart disease, restless eyelids, autism, high blood pressure, and interracial relationships. I’ll take my chances with a tasty, natural, homemade stock.
Springboob Squirepin, um, you do know that ALL foods contain MSG naturally and fish and animals as well as humans produce it naturally, right? And you do know that scientists have declared MSG safe, right? If you don’t want to eat MSG you literally would have to stop eating.
I've learned the important thing in cooking is to personalise it. I don't take *some* cheese or *an egg*. It's MY egg, MY cheese, YOUR sauce, OUR stockpot. Everything tastes 10 times better now.
Stock is such a vital ingredient and who really boils there own stock for 3 hours for a dish? I mean you could make a batch and save it but I don't do that. Knorr stick pots are really good.
Preparing a stock takes 5 minutes work and then it cooks alone whilst you can do what you want and a home made stock is 100 times better than any industrial stock. Stock can be frozen too and used when you need it.
gobbi dimerda 5 mins really? Is that really enough plus the time to cook the actual dish? It takes a long time for flavours to really come out and condense to become a rich stock.. Really depends on how much you cook.. Ive used an ice cube tray to store homemade stock in the freezer.
it usually takes hours for a decent homemade stock plus you have you keep an eye on the stove at the very least. and he's doing these recipes for the people who want something easy and quick. plus if someone needs only enough stock for a dish or two, its not really worth it to make and freeze that much stock. of course, its tastier, but stock pots are fairly good. he's actually talked about them in his book back in his michelin star days as well by the way as a viable alternative for people to use who don't have the time/equipment/knowledge to make a homemade stock. i've tried some of his recipes with the stock pots and they're quite good actually
servantofthe99 yeah man, to exactly. I feel stock is underated when it come to cooking. It literally makes and saves dishes, in my experience. Also, making a decent stock yourself isn't as simple as as boiling things in a pot, there's an art to it just like cooking the main dish. Ain't nobody got time for that.
The AvaloniaN, um, ALL foods contain MSG not to mention it naturally occurs in fish and animals and humans produce it naturally if you don’t want to eat MSG which is harmless then you have to stop eating.
I know he says 15-20 minutes, but to boil an egg hard boiled it takes, what, 10-12 minutes? Then you have to shell them before you cut them, and granted while they're boiling you can do other things like grate the cheese, but I think that time is a bit generous.
he's always going on about the stock pot but my question is: would he be as enthusiastic about stock pot if didn't have an adverting deal with the company? did he put stock pot in everything before they started paying him?
Ans: probably yes, he basically invented using bouillon as a seasoning paste instead of salt and pepper even when he was an active restaurant chef. Plus keep in mind that these products are meant for home use since most home cooks won't make their own long simmered stocks - that's what he recommends them for. I do make my own stocks yet still keep bouillon cubes around, they're pretty handy in a pinch. So overall I think he'd indeed recommend them for home cooks even if he wasn't paid to do so. Not as good as real stocks, for sure there's no comparison, but still better than water which has no flavor.
For instance, If you have a roast chicken on Sunday then have a boiling or hot pot of water in the side to put the carcass into it, that & a few herbs maybe an onion or two roughly chopped. Add a little salt, not much. Stock is done, freeze it (a couple of months), fridge it (about 3/4 days) & season to taste in the dish you make. It’s not rocket science & is easy to make, fish stock is an exception occasionally as people don’t have access to fish that is worth putting in a stock or the resources. Other than that. You’re all lazy :)
You're always supposed to start stocks in cold water, and never bring it to a boil you'll draw out all the impurities and congeal your fats and proteins together. So like the rest of the idiots that comment about his endorsement you clearly have no culinary training and no idea what you're talking about. Keep boiling away that grocery store rotisserie carcass there chef.
@@MansMan42069 are you referring to Marco pierre white? He's literally one of the highest rated, culinary award winning chefs alive today. He doesn't do pretentious over complicated ridiculous platings, so I guess that makes him not a good chef.
You know nothing. If MPW told me I have to put cubes of shit in my cooking, then that's what the fuck I'm cooking with. End of debate. Also, never forget IT'S YOUR CHOICE.
What credentials? He already gave back the stars, making a pretty hard statement, he is not even an actual chef these days, is a "celebrity" and a businessman. He showed to himself what he can do, no need to keep those "credentials" for the youtube crew.
Marco is going way back into early 80's. This is such an old fashioned style of cooking. I have no doubt that he was a master of his art, a culinary magician. But his days are long gone. This is a style of food that my grandparents were enjoying, when stock pots, and stock cubes and microwaves and all this kind of stuff was being invented, it was considered a trend. Nowadays we know that these things are not as good as they were described. Food is developing, it has it's own trend development, same like fashion, or music. And this is just simply outdated. No one is cooking like this nowadays, if we are talking about professional cooking. Yes, I am aware that this is for domestic purposes, but still - I consider majority of the foods he is cooking on his channel to be very grey-ish, brown-ish, one colored, stodgy, outdated, super unhealthy but most importantly - super boring.
Old style cooking produces far more depth of natural flavour. It might not look great by today's standards (which is a really silly way to judge it anyway) but it tastes so much better. Modern cooking by contrast produces a lot more textures in a dish but very often many of them tend to lack consistent natural flavour because there is often far too many things going on at once in your mouth as you taste it and its very difficult to settle and relax which essentially defeats the point of been able to enjoy food. Basically in a nut shell modern cooking is predominantly about how good it looks on a plate at the expense of natural flavour much like how modern film making is predominantly about the visual experience at the expense of good, competent screen writing which is the flavour that people actually care about it.
Magnificent! Actually is. I started watching these stock pot videos for a laugh, it’s my choice……but ended up being obsessed with him and everything he makes. Incorporated so many things into my own cooking from watching these
Join the club !! Lol
Yeah, the people making fun of this should try tasting the recipes, they're out of this world, I've tried a few, the pork crackling one is divine.
I’ve cooked almost all these recipes with my wife and they have became part of our weekly dinner rotation:
He’s a 3 Michelin star chef. One of the best in the world.
This Chef has done it ALL…
He says it as it IS…!!!
He’s won everything and has NOBODY TO REBUKE HIM…
Yet he simplifies Cooking with Such Perfection for the benefit of the Anyone to impress their LOVED ONES…
He is a Sheer Class Act…
Who doesn’t need The Nonsense of The Plaudits of The Nonsense Society…
❤❤❤
I Find the Haddock and the cheese tend to ruin the flavour of the stockpot
John Mckinney. 🤣😂🤣😂🤣🤣
😆
Very true!🤣
Lmao 🔥🔥🔥🔥
But thats your opinion, your choice
1:03 - The Money Shot
literally
"You make it as cheesy as you want." - I'm heart broken, he didn't say it was my choice.
@@OM-td2bp it's not the same...hes actually gotta say "it's your choice" damn your bloody stupid!!
@@vladimirlustblood9694 Agreed!
Broken heart, or not - your choice.
it's your choice
it's your choice wether he said it or not
They're actually pretty good.
More marco recipes please
Just made this. Recommend tarragon as an alternate herb, aside from that it tastes and smells amazing
With the fish stock pot?
It’s your choice!
If you dont like it, just leave it out
I made this last night. I didn't have any haddock or eggs, swapped everything out for a Knorr stock pot on toast. Delicious.
I always use these stock pots they are fab!
You always forget, he demonstrate this for us at home - who cooks a stock nowadays, who has the time for. All the recipies work very well at home
Stocks are VERY easy to make. He’s about 1 step away from throwing a frozen TV dinner into a microwave.
@@jh9875 what? This cubs is a mix of regular seasons and glutaminian which increase the taste.
Jjooi Jjjoo it also causes cancer, heart disease, restless eyelids, autism, high blood pressure, and interracial relationships.
I’ll take my chances with a tasty, natural, homemade stock.
Springboob Squirepin, um, you do know that ALL foods contain MSG naturally and fish and animals as well as humans produce it naturally, right? And you do know that scientists have declared MSG safe, right? If you don’t want to eat MSG you literally would have to stop eating.
TheIkaika777 you didn’t really read my comment I’m guessing.
I don’t even use other ingredients anymore. I just boil a pot of knorr stock pots
still needs olive oil!
And a sprinkling of parsley, but it's your choice
Water will dilute the flavor of stock pot. I eat it directly
@@cristianorentroia6607 generasamantovolivol
Hes my favorite chef
simply brilliant
WHY WON'T YOU LOOK AT US, MARCO?!
He's looking at the Knorr henchman pointing a gun at him. Then again, being held at gunpoint is his choice.
I've learned the important thing in cooking is to personalise it. I don't take *some* cheese or *an egg*. It's MY egg, MY cheese, YOUR sauce, OUR stockpot. Everything tastes 10 times better now.
It's always "a" dildo.
Stock is such a vital ingredient and who really boils there own stock for 3 hours for a dish? I mean you could make a batch and save it but I don't do that.
Knorr stick pots are really good.
Preparing a stock takes 5 minutes work and then it cooks alone whilst you can do what you want and a home made stock is 100 times better than any industrial stock. Stock can be frozen too and used when you need it.
gobbi dimerda 5 mins really? Is that really enough plus the time to cook the actual dish? It takes a long time for flavours to really come out and condense to become a rich stock..
Really depends on how much you cook.. Ive used an ice cube tray to store homemade stock in the freezer.
I mean, the stock cooks alone...you don't need to stay there and watch it, you can do other things
it usually takes hours for a decent homemade stock plus you have you keep an eye on the stove at the very least. and he's doing these recipes for the people who want something easy and quick. plus if someone needs only enough stock for a dish or two, its not really worth it to make and freeze that much stock. of course, its tastier, but stock pots are fairly good. he's actually talked about them in his book back in his michelin star days as well by the way as a viable alternative for people to use who don't have the time/equipment/knowledge to make a homemade stock. i've tried some of his recipes with the stock pots and they're quite good actually
servantofthe99 yeah man, to exactly. I feel stock is underated when it come to cooking. It literally makes and saves dishes, in my experience. Also, making a decent stock yourself isn't as simple as as boiling things in a pot, there's an art to it just like cooking the main dish.
Ain't nobody got time for that.
STOCK POT!!!!! :D
Thomas F yeah they’ve got you eh. All addicted to MSG & probably injecting them by now. Marco is a drug dealer.
The AvaloniaN, um, ALL foods contain MSG not to mention it naturally occurs in fish and animals and humans produce it naturally if you don’t want to eat MSG which is harmless then you have to stop eating.
Looks yummy I have to try this x
So do you
@@UnderAGlassMetropolis smooth 😉
You can make it as stocky as you want
I've actually got addicted to stock pots, started off just recreation one a day but it's nearly ruined my life. Be careful out there folks.
We don’t have fish stockpot in Australia. So I have to resort to Knorr fish stock cubes fromt the Asian shop.
@7 Up lmao
I’ve never seen Parsley like that .
You know what I looked and thought that looks wrank as f•••, I made it, it weren’t too bad you know
I’m watching cause Marco and cheese? 🤔
"Smoked Habbick."
I fancy Stockpot to lift the Golden Boot this season.
It was my choice so i made a stockpot roux and made stockpot sauce with a raw stockpot on the side
I would really like to make this actually. Wondering why the haddock is yellow though... That's normally how smoked haddock is or something?
Smoked whitefish always has yellowish color.
Dyed smoked haddock is always yellow, you can get undyed too
interesting combination (fish + cheese + eggs). anyone here who did it? how was it?
You'll find a similar combination of ingredients in a fisherman's pie; only with the mash. It works very, very well; I can assure you.
english recipes 🤮
@@3vilElvis get screwed
@@3vilElvis
Ignorant
I know he says 15-20 minutes, but to boil an egg hard boiled it takes, what, 10-12 minutes? Then you have to shell them before you cut them, and granted while they're boiling you can do other things like grate the cheese, but I think that time is a bit generous.
he's always going on about the stock pot but my question is: would he be as enthusiastic about stock pot if didn't have an adverting deal with the company? did he put stock pot in everything before they started paying him?
Same here bro, Same here!
Ans: probably yes, he basically invented using bouillon as a seasoning paste instead of salt and pepper even when he was an active restaurant chef. Plus keep in mind that these products are meant for home use since most home cooks won't make their own long simmered stocks - that's what he recommends them for. I do make my own stocks yet still keep bouillon cubes around, they're pretty handy in a pinch.
So overall I think he'd indeed recommend them for home cooks even if he wasn't paid to do so. Not as good as real stocks, for sure there's no comparison, but still better than water which has no flavor.
@@AlexT-sy6nm I make my own stocks too but not fish stock. I tried a knorr fish stock pot and have to say, it was way better than I expected.
How dare you
When you realize other chefs also promote the usage of stock cubes even if they're not being paid by their sponsors.
I want food 🍲 😔
”Always use a whisk. It makes your life 10 times easier” I am disapointed that he didn’t mention the stockpot, which is the best on the market?
Has he lifetime contract with knorr?
To be fair i dont know any stock pot brands apart from Oxo and Knorr. Bisto only make cubes.
Would be good to add some bacon or crunchy veggies to create a more textured dish
@7 Up I'm doing great
@7 Up that's for you to find out.
@7 Up thank you and see you again.
24 grams of flour...
Cheese, Fish and Boiled Eggs......... my guts are already screaming
And it will come out the other end looking like pedigree chum
Add more cheese or Semen your choice
Stock pot stock pot stock pot yeee haaa...im gonna cook my special mee goreng mamak with stock pot...😊
I wouldn’t be without my knorr stock pots!
that butter gets no respect
To mi nerikejte, ze ma michelinskou hvezdu s timhle zpusobem vareni...
how much was he fucking paid to promote these stockpots?
Fish with cheese sauce? I'm not feeling this...
I really like some fish with my cheesy stockpot.
Why would you serve fish in a really cheesy sauce? That would be better served as a Mac and cheese or a cauliflower cheese!
😂
ITS FUCKING RAAAAAAAAAW
is making white sauce racist??
Dyed haddock?
Ew.
For instance, If you have a roast chicken on Sunday then have a boiling or hot pot of water in the side to put the carcass into it, that & a few herbs maybe an onion or two roughly chopped. Add a little salt, not much.
Stock is done, freeze it (a couple of months), fridge it (about 3/4 days) & season to taste in the dish you make.
It’s not rocket science & is easy to make, fish stock is an exception occasionally as people don’t have access to fish that is worth putting in a stock or the resources.
Other than that. You’re all lazy :)
You're always supposed to start stocks in cold water, and never bring it to a boil you'll draw out all the impurities and congeal your fats and proteins together. So like the rest of the idiots that comment about his endorsement you clearly have no culinary training and no idea what you're talking about. Keep boiling away that grocery store rotisserie carcass there chef.
@@nickf8028 He's boasted that he's had 25 years of experience as a cook in kitchens. He's failed to prove anything other than the contrary.
@@MansMan42069 are you referring to Marco pierre white? He's literally one of the highest rated, culinary award winning chefs alive today. He doesn't do pretentious over complicated ridiculous platings, so I guess that makes him not a good chef.
You know nothing. If MPW told me I have to put cubes of shit in my cooking, then that's what the fuck I'm cooking with. End of debate.
Also, never forget IT'S YOUR CHOICE.
@@zeroone7867 lol!!
Money is Money. Throw away them credentials as long as you Getting that Knorr Stock Pot Money its all good
What credentials? He already gave back the stars, making a pretty hard statement, he is not even an actual chef these days, is a "celebrity" and a businessman. He showed to himself what he can do, no need to keep those "credentials" for the youtube crew.
@@MalakianM2S nice rhymes :)
His skills and wisdom are beyond credentials.
Marco is going way back into early 80's. This is such an old fashioned style of cooking. I have no doubt that he was a master of his art, a culinary magician. But his days are long gone. This is a style of food that my grandparents were enjoying, when stock pots, and stock cubes and microwaves and all this kind of stuff was being invented, it was considered a trend. Nowadays we know that these things are not as good as they were described. Food is developing, it has it's own trend development, same like fashion, or music. And this is just simply outdated. No one is cooking like this nowadays, if we are talking about professional cooking. Yes, I am aware that this is for domestic purposes, but still - I consider majority of the foods he is cooking on his channel to be very grey-ish, brown-ish, one colored, stodgy, outdated, super unhealthy but most importantly - super boring.
sir this is a wendy's
@@DT99193 u high?
@@TheRyskwic it's his choice
You can disregard the advice of one of the world's most accomplished chefs. It's your choice.
Old style cooking produces far more depth of natural flavour. It might not look great by today's standards (which is a really silly way to judge it anyway) but it tastes so much better. Modern cooking by contrast produces a lot more textures in a dish but very often many of them tend to lack consistent natural flavour because there is often far too many things going on at once in your mouth as you taste it and its very difficult to settle and relax which essentially defeats the point of been able to enjoy food. Basically in a nut shell modern cooking is predominantly about how good it looks on a plate at the expense of natural flavour much like how modern film making is predominantly about the visual experience at the expense of good, competent screen writing which is the flavour that people actually care about it.
wtf with the eggs
2nd