Pork Chops With A Mustard Sauce | MasterChef UK
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Marcus Wareing shares his pork chop recipe during a skills test for MasterChef: The Professionals.
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Ah dahn wont dried pawk.
😂😂😂
Hes not even a chef hes a fuckwit
Is he Chinese?
I’ve been using this recipe for ages. Always the star in my dinner parties. Pair this with some pesto pasta or bread.
😢no
It looks so simple but chefs like these take years to master cooking skills that most of us take for granted. Just because we can oil a pan and cook some dishes doesn't make us chefs. Be thankful we are privileged to watch these marvelous cooking videos on YT in this day and age.
Knowing exactly when to deglaze that sauce, and when to go in with the creme fraiche takes many failed attempts to nail - mustard and any sort of cream curdle so easily with something as light as a liquor.
@@josiah566 Higher the fat content the less likely it will separate, and mustard is an emulsifier, it binds sauces.
I still think Marcus is a better cook than Gordon, the guy is still improving and is constantly in the kitchen.
I think it's about presentation; Marcus Wareing is about being a Chef and celebrates food and flavour... Gordon leans far more into being a celebrity and business mogul.
I'm pretty sure Marcus has admitted that Gordon smoked him as a chef back in the day.
@@jeremymuir4332yes, and it's about class. Gordon, who's a great guy, sold himself to earth crawling US producers. Terrible mistake.
That look & taste delicious! I love Marcus Wareing!
How do you know it tastes delicious??? Were you there to try it. #fakenews
i thought it'll be Marcus pork, famous fashion designer 🥲🥲
I always put the pork chop sideways in the pan first, to render the fat out, and crisp up the thick layer, then I roast the meat in the rendered pork fat.
I like to start by putting the pork chop sideways into the cold pan and then apply heat, once enough fat has been rendered out I take out the pork chop, get the pan up to proper searing heat and then sear the fat before I start cooking it like most people do, searing each side then into the oven, great results every time :)
I do too If I leave the rind on to crisp it, although given the rind was trimmed here it's probably not necessary.
If you render out to much fat it will dry the pork out when it comes to colouring it, best not to start it in a cold pan because when it comes to cooking the pork will dry out, however I do agree with searing that fat first :)
@Connor L I've been doing that for years because it's common sense if you have any interest in cooking, and don't want to eat limp fat. Dumbass.
@@gkgyver who hurt you?
01:22..............Gregg revealing, that he`s not in this competition to judge................he`s there to eat !!!!!!!
Yeah he’s pretty dam good that Marcus fella
I need to get me some pork chops, this looks bloody delicious.
Looks so good
All the best English chef went to France learnt to cook then came back to England and made a fortune. Nice. That dish is one that every housewife in France can make. 😊
bloody fuckin hell that looks scrumptious
#famousmarcus
That pork was under that's why we don't see it open when sliced
why wouldnt he use the bones he trimmed to make a nice fond to deglaze with the brandy? just seems wasteful and would really help to bring more flavour and seasoning to the sauce
Does anyone else wonder what is going thru the mind of Monica when Marcus cooks or vice versa?
Like if u put Marcus’s soul and mind into one of the contestants and cook it exactly the same way, will Monica say anything?
Mustard, Garlic, Rosemary, Thyme, Brandy, Creme Freche, Parsley, Tarragon. Jesus, what does the meat taste of?
I fallow step by step, I use the same mustards and my sauce was extremely acid. Of course I just do by eye because I can’t find the full writing recipe
Monica kicks his arse seven days a week np 💪
Excellent skills - 20 minutes is tough
Marcus Pork
Monica looks at Marcus all Doe eyed..
What does Wallace know?? He's a barrow boy!!!
Here's there to provide a bridge between the experts (Marcus & Monica) and neophytes like you & me. Haven't you understood that yet?
If it was perfectly cook we don't know that. We didn't see anything
I love to watch somebody demonstrate just how good they are at their trade but why do they have that bald bloke as a presenter and critic?? As far as I can tell he is a greengrocer or something. Why don't we just get the bin man or a plumber to offer an opinion too?
Andy Thomson he’s a bell end to!
Hes eaten top quality food all gis life he knows whats good.Unlike you, you stupid thick oxygen thief.
@@henryj8363 Where are your manners gobshite?
@@mrdeafa25 reserved for people who deserve them.
Gregg is needed to ask simple questions and to represent laypeople in these demonstrations. There are some questions we wouldn't think to ask - and pros don't think need to be addresseed because it's so ingrained for them - that Gregg chimes in with and it makes the whole experience of learning from these top class chefs that much more enriching.
CAN ANYONE I.D., THAT WATCH MARCUS IS WEARING? @ 1:34 SECS
Rolex Cellini
Sauce not made in the pan that the pork was cooked in so that flavour goes down the drain. 🤦♂️🤔
I agree. I was expecting him to mix the juices from the roast into the sauce.
I get what you're saying but he specifically wanted to make a mustard sauce, with mustard being the main flavour rather than making a sort of jus out of the cooking juices
That sauce needed seasoning, I guarantee if you do it the way he did the sauce will be terrible, I'd at least salt it but even better (as they're salty anyway) I'd dissolve around a third of a knorr chicken stock cube in the sauce, that's all its lacking, it'll lift it all to where it should be. I'm a chef and I know that sauce should've had seasoning, they must've cut that part as marcus surely wouldn't forget it!
Nice try Marco...
Marco give Fraser his phone back
Haha ok internet stranger!
I like my pork dry as the Sahara
Boom, Tetris for Jeff!
I tried this tonight and after 5 minutes in the oven it was way to pink for me to eat and I had to keep putting it back in the oven
If you get a good sear first and let it rest for another 5 minutes after it's come out of the oven it might be cooked perfectly. I however find that my oven needs a minute longer then what most chefs tell us to cook it for.
Monica looks a bit peeved in this one when the camera focuses on her face several times it's almost like she's saying what is he doing
I am a Mitcelin robot 🤖 😎 👍 .
how did he manage to undercook that pork and dry it at the same time??
By doing neither.
I think someone was not paying attention when they were editing this...
@@YhurHurt Check at around 2:11
@@YhurHurt the porkchop was already at the station... look while he is stirring the sauce
He didn’t render or score the fat...
All I was looking for was famous fashion designer and feminist Marcus Pork, not this...m
What is "poke" and "soes"? I wish someone would teach Wallace how to speak properly!
Wow so imaginative lol
Yea I thought this was a master chef? Pork chop and apples be some 1950s shit
👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳
Would love to eat Marcus’ big fat pork chop any time of the day. That meat on the plate looks good too.
Easy on tiger - this is a family friendly channel
Greg gets on my nerves
Seriously? He didn't render out the fat on the side first? Then cuts the chop into slices on the plate letting all the juices run out? Seasoning meat before you cook it is a good way to toughen the meat. His dish "looks pretty," but his cooking is questionable!?......but, the reality is a lot of chefs don't cook, they project the illusion that they cook.
but he cut most of the fat off.....would have naturally rendered while in the oven .
Fat looks rendered enough as is. He rested the meat so juice doesn't escape before slicing. Furthermore you can't season meat afterwards and you need to season beforehand otherwise it's not season throughout, it'll only dry out if you let the salt sit there for too long and I mean it would take days.
Utter horseshit.
Can I get a table for 2 at your 2 star restaurant, Mr. A lot of chefs don't cook, they project the illusion that they cook?
Did we watch the same video? He rested the chop prior to plating. Also, you absolutely season a cut of meat just before it goes in. I tell you what, let us all know the name and address of your Michelin star establishment and we’ll pop over. Oh wait, you don’t have one.
This is nothing
Them carrots surely wouldn’t of been cooked in the space of 5 mins
Ruined by Gobby Wallace as always.
So flavourless and bland. Everything the same always the same
This is why Gordon maintains his 3 stars per restaurant and Marcus never got his 3rd..and he might have lost 1. Watch Gordon's pork chop here: th-cam.com/video/OsS21DdkpFw/w-d-xo.html
Lol Gordon doesn't even cook at his own restaurants anymore. Stars earned/kept when you aren't cooking don't mean anything
@@wgwerghwreherhe6088 most big name chefs dont cook anymore.. they are too busy managing their empire. he has restaurants all over the world. people go to eat at those restaurants to experience his vision.
Thanks for sharing. This video recipe is way better than Marcus’. I would just add some fresh herbs into the sauce like tarragon.
this is a skills test it's about testing chf's sauce making, butchery and cookery in a time limit, i also don't think it looks nicer tbh @@rossmoffitt7364
Easy... But the sauce is poor. Wasn't passed through sieve and should have a darker base
Not his best looking dish.
Pork looks dry.Hes nothing without Gordon Ramsey
Umm his one of the best chef in the world. Then ther is Gordon where he is now becoming a TV cook star, also I know that he has some star in his restuarant ,but dont compare Gordon to this world chef.
He would beat Gordon lol and I know what ur going to say like Gordon is a best chef and cook ik
ik mar has a lot of star and restaurant and he even work with French laundry
@@anatanobesuto2001 This is why Gordon maintains his 3 stars per restaurant and Marcus never got his 3rd..and he might have lost 1. Watch Gordon's pork chop here: th-cam.com/video/OsS21DdkpFw/w-d-xo.html
James Zdrenka to somewhat end the debate between both of you, Marcus was Gordon’s right hand man before Gordon even got 3 stars, Marcus learnt a lot from Gordon which I suppose was an asset to him (Marcus) being a well versed chef.
He's plenty without Ramsay, dingus. And he's still behind the stove, something that can't be said for the guy who is busy starring in and producing execrable American reality-TV cooking drek.
Sylvester Pillay Marcus did it with reduced grease content, much MORE challenging. Also, that extra step with the oven made it fall off the bone.
Gordon also burned his shallots and apples if you didn’t notice. His is that one indulgence you have throughout the week due to hype, but wouldn’t even TOUCH if you knew the secrets. Marcus’s is the one that you’d be proud to serve to people you actually know
Edited: Actually watched them both again. Marcus’s actually looks BETTER! The meat is still brightly colored, meaning it didn’t lose any of its goodness (moisture included). Also he didn’t poach in the butter meaning it still retains its (double) crispness (from both the searing and baking). Gordon’s looks gray 🤔
Marcus you didn't season a damn thing therefor it's shit. Needs chicken bullion paste at least or salt.