depends if you like mild or strong. If you like it mild add one or if you like it strong add 4, i'll be adding 2. There is no real recipe its up to you.
I have never enjoyed cooking basically because the result was always the same......dog food.I began watching Marco and his 'no frills' ingredients and complete calmness helped me to relax and now I enjoy cooking.I have to rewind a few hundred times but I'm improving daily.
Heston is amazing for experiments at home like the best fries ever or the best burger in the world! I recommend Ramsay too, his speed is something I find really interesting, he is like a tiny Marco on coke
Say whatever you want, this legend, gives you small hints to greatness, forget the stockpots, just listen to his philisophy, ofc a michelin star resturant has awesome freaking stocks, but how he puts it all togethere, is golden, you just need to follow his wisdom, like what he said at the beginning, not breaking it down before you stirr up the mince, is pure class. Marco you are a true artisian, i dont care i you are promoting knorr, or not, you are a true artisan.
Well said. Exactly my thoughts. All the haters banging on about the Knorrs are missing the point, missing the subtleties in these videos. He's a great teacher.
why would someone hate knorr? it makes home cooking much easier. do these haters only dine at m-star restaurants? i like him and fully support his idea. he is with all the ordinary people!
Marco's videos are honestly the best cooking videos on TH-cam....you try to follow Gordons and the camera man is having a field day zooming in and out and cutting to other angles you're more confused then when you began or the other chefs are like "ok we're making a simple cottage pie.....now go to your cupboard and take out the saffron and tarragon". Marco's clear simple and good cooking.
Yeah it's great he gives you basic recipes and is always like "now make it your own". I think it says a lot about cooking, in that extraneous ingredients can make things tastier but can't make up for poorly executed cooking.
I actually started using stockpots after watching MPW's videos. Either i do it or not, it's my choice. They are the best off the shelf long lasting stocks avaliable.
I think he has the same eyes (not blue) and mouth than Anthony Hopkins. You know, this way stright looking that seems gentle but hides an unknown danger and a smile that can that can disappear in half a second to turn distressing.
Question what you're doing ! As simple as it seems, that's actually a master tip for going from a good technician level, to a true knowledge in the field which you can express yourself in. Golden advice, thanks a lot !
All the ridicule aside that he gets for the Knorr collaboration, I applaud his effort for making relatable references and giving relevant tips to introduce more people to our beloved past time, e.g. understanding time doesn't equal time, but depends on oven build, temperature consistency etc.
I actually respect this world renowned chef for using these silly stock pots. He's dimming down restaurant recipes so everybody who isn't literate in the kitchen can bring a decent quality to the table. Just do what he says, and take his candid advice. When you're prepared enough, you can ditch the stock and make your own.
My biggest reason for admiring Marco is not because he is an all time great chef, but because he had the opportunity to become a celebrity chef. But when he had to make the choice between busy celebrity chef and modest family life, well... he made the modest choice. Good for you Marco. I reccomend his autobiography, great book.
"Never allow time to dictate.." That's exactly how I cook.. I cook on gut feeling, intuition and estimation. I listen to what my gut instinct is telling me, I visualize how it'll taste and alter accordingly. I'm a life long singer, pianist, musician and artist so I've always gone by feeling. I taught myself to play piano/keyboard and have always learned to play songs just by listening them them.. Each instrument is like an ingredient to me.
I love the simpleness he brings, no fancy and expensive ingredients. No need for worrying either, he keeps it simple. You just need your eyes watching food & tastebuds to make sure it's worthwhile.
Marco is so much more mellow and easy going than his younger years where he seemed driven for perfection . He could not have done cooking shows then but now we get his ability and experience to help us cook way better .
Grandma was Welsh- she’d make this for me often, this and Cornish Pasties .. I loved them.. and my grandmother .. About the only time you’ll hear “Swede” is in British cooking.. brings back memories Thank you Chef!
He's not a sellout. He's teaching idiots like you and me how to cook with easy everyday ingredients, he's not teaching you how to make a one thousand dollar dish for people who wipe their ass with 100 dollar bills
@@Mellowcanuck33 You said he was a sellout, he says he isn't, and he's a fucking idiot? Maybe you're a fucking pussy. Don't talk shit if you can't handle someone saying something back to you.
We do not get the stock pot here in Holland , but I stock up every time in am in the UK, it works perfect , not all have the time to make a stock all of the time, as for Marco, he is briilliant!
In his shepherd's pie recipe he said the process was pretty much exactly the same as cottege pie, and in that video he said people tend to make the mince too dry while he prefers to make it a bit wet. here, the opposite. I am convinced that MPW operates in a fog, and recreates reality each time he makes a dish.
Having watched this video almost 10 years ago I haven't used any other recipe for cottage pie. I do put slightly more tomato paste in. A perfect cottage pie.
1:03 "The problem with a lot of people is they don't cook their mince enough." On the surface, that statement seems too simplistic but somehow because it's Marco, it makes complete sense.
He's right about stirring the meat around too often. I'm going to start doing my mince his way from now on. The stock gels are a world away from OXO cubes that every Mum used to use at one time. I particularly love the bouillon in the bottles and wouldn't be without it - the chicken one in particular is very useful .
Everyone gives him such a runaround for using stock pots. But the first time i ever cooked a meal with demi glace and suddenly I was a changed man. Every savory meal from that day on had demi glace in the sauce or rub...I would advertise the hell out of demi glace like this mad does his stock pots
gesticulating food preparation and a controlled soothing voice...the taste just Popps out of the screen...mouthwateringly entertaining .. magnifique Marco
Cooked this today. Turned out brilliant. I found singeing the mince and getting rid of the water elevated the dish. I added rosemary and parsley, and left out the ghee/clarified butter, but its your choice.
Whatever things that creates flavor is part of the Art of Cooking.. and yes that includes knorr stockpot. Marco is well ahead of his generation in terms of cooking Philosophy
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](http://i.ytimg.com/vi/MOzD_G_onpI/mqdefault.jpg)
"Never allow time to dictate" - the dude's making cottage pie and coming out with profoundly insightful phrases to live your entire life by.
No.....insights about cooking😂
Dude has seen some shit
Never I feel I should really ask my Italian mother before going forward in life
My favorite one from this video is "when hot... in with the beef"
@@marcsannicolas4074 😆😆😆
"A little garlic... just cut coarsely"
**Proceeds to cut garlic finer than I could ever hope to**
I love when he does that
@@ancathdubh Don't get my wrong, I'm handy in the kitchen with a knife, but this genius makes me feel completely inadequate lol
@@MrDPlaysStuff that's what I meant.i love when he says "just cut it quite coarsely "and proceeds to cut it wafer thin.lol.
I’m a training chef who is quite skillfull with a knife but how he cut the garlic was incredible
I think he's attempting to make those garlic slices as target practice for the hadron collider
Marco: “in we go”
**in it goes**
How do you take your coffee Marco?
“Black with two stockpots”
Lmao!
you fucking twat .he is successful and you are not
@micky bang-bang idiot. u dont know the story of mpw
depends if you like mild or strong. If you like it mild add one or if you like it strong add 4, i'll be adding 2. There is no real recipe its up to you.
@@W1ckedSt1ck he married the stockpots? She got stockpot hookers what? WHAT!!
"What is perfection? It's lots of little things, done extraordinarily well."
I have never enjoyed cooking basically because the result was always the same......dog food.I began watching Marco and his 'no frills' ingredients and complete calmness helped me to relax and now I enjoy cooking.I have to rewind a few hundred times but I'm improving daily.
You might wanna watch heston bloementhal (or however you spell it). he's comparable but more scientific.
Heston is amazing for experiments at home like the best fries ever or the best burger in the world! I recommend Ramsay too, his speed is something I find really interesting, he is like a tiny Marco on coke
@@TheAggromonster I LOVE Chef John, too....the videos are really quite beautiful and he's SILLY/Serious...
JUst rewind to where he says "it's your choice" or "never let time dictate" and go from there
@Connor GG Well - maybe if you ask nicely ...
His voice is so soothing and relaxing.
Not sure why but I find Marco’s videos really comforting.
Because he is overRated
@@notgadotover rated what are you talking about ????
@@roycepavich2441 yh lol imagine a 3 Michelin star chef being overrated my god
@@notgadotYou probably still burn toast 😂
I know people tease him about using the stock cubes, but they really are great to have around.
Steven Hair oxo is my fave
Is this Marco's second secret account? :O
Tbh they are great to have. The majority of people in this day and age, do not have the time or skill to make a decent stock.
Too bad some stockpots have MSG in them...Thats why people usually hate stockpots.
These videos were produced by the producer of the cubes he uses. He was tasked with showing different methods on how to use the stock cubes.
Say whatever you want, this legend, gives you small hints to greatness, forget the stockpots, just listen to his philisophy, ofc a michelin star resturant has awesome freaking stocks, but how he puts it all togethere, is golden, you just need to follow his wisdom, like what he said at the beginning, not breaking it down before you stirr up the mince, is pure class. Marco you are a true artisian, i dont care i you are promoting knorr, or not, you are a true artisan.
Well said. Exactly my thoughts. All the haters banging on about the Knorrs are missing the point, missing the subtleties in these videos. He's a great teacher.
why would someone hate knorr? it makes home cooking much easier. do these haters only dine at m-star restaurants? i like him and fully support his idea. he is with all the ordinary people!
exactly my view man
great stuff
Totally agree... what a legend. He doesn’t try and pretend to be something he’s not the same with his food. Good honest cooking in my opinion
"Perfection is lots of little things done well."
Perfect advice for a cook.
"Perfection is just lots of little things done well" Sometimes great life advice comes to you while watching a video about pies!!
Yes.
🙂 Have a lovely day kind stranger.
Feeds 6?! That feeds me pal.
Ryan Hamer this needs more thumbs up
You silly fat bastard.
Yeah that can feed myself and maybe someone else.
You’re either fat, a bodybuilder, or a strongman. Either way you sound like a big boy
@yo mama taste good id eat it with rice
A lot of people like to joke around about Marco, but I guarantee you that this will be absolute best cottage pie you ever eat. It is INCREDIBLE.
Marco's videos are honestly the best cooking videos on TH-cam....you try to follow Gordons and the camera man is having a field day zooming in and out and cutting to other angles you're more confused then when you began or the other chefs are like "ok we're making a simple cottage pie.....now go to your cupboard and take out the saffron and tarragon". Marco's clear simple and good cooking.
Lord help you if you have no Saffron at home.
Yeah it's great he gives you basic recipes and is always like "now make it your own".
I think it says a lot about cooking, in that extraneous ingredients can make things tastier but can't make up for poorly executed cooking.
And Gordon is bouncing around like he's on cocaine the whole shot, it's just annoying to watch
As much as I love watching Gordon Ramsay's cooking videos too, I have to agree with you on that 😂
@@notgadot Well of course I'm sure, not only is he right but I wouldn't have said I agreed with him if I wasn't sure
He uses stock cubes because in an interview he said he wanted to make food that is fit for anyone’s budget.
because salt and pepper are so expensive
Krenar H. So you’re saying if you substituted the stock pot in this recipe with salt and pepper it would be the same?
@@RG-lq3bz No it wouldn´t.
Bullshit, he just don’t wanna take time to season so he uses all them goddamn stock pots.
Nah I’m just kidding.
@@krenarh.4721 too bland.
The way he does the potatoe on top is just beautiful!! Idk why nobody talking bout that!!
I actually started using stockpots after watching MPW's videos. Either i do it or not, it's my choice. They are the best off the shelf long lasting stocks avaliable.
Good for you, let your palate dictate
This chef is good, he explains everything in detail and why he does it
No he doesn't. He never tells you how much of anything he puts in.
@@robhumphreys9113 There's no real recipe
@@eddyd63 it's our choice really
@@robhumphreys9113 he does. If he didn't mention measurements of certain ingredients it could be because it's your preference
This guy was gordon ramsays teacher. I would hope he's a good chef.
I’ve learned more watching a few of his videos than I have watching all of Gordon Ramsey’s.. damn
Ikr, well then again what else can we expect from Gordon's teacher.
Andre the Giant’s normal sized cousin
I think he has the same eyes (not blue) and mouth than Anthony Hopkins.
You know, this way stright looking that seems gentle but hides an unknown danger and a smile that can that can disappear in half a second to turn distressing.
Bants
Lol
So just Andre?
Angry Tommy cooper!
That knife work is amazing!
"Roughly chop the onions" *splits more atoms than a nuclear reactor*
I love how he teaches perfection while also giving you freedom to do what you want. Bob Ross vibes
Love these videos. Spectacular chef. Ahead of his time in narrating. Simple. Magnificent.
real unintentional asmr. I'm a cook in big part because of him.
This man is the greatest chef i have ever seen in my life,,he even walks by step by step 2 explain what he is talking about,,,ty chief chef 🙂
High praise indeed
@@markneeley thanks Dan
perfection is lots of little things done well - mpw
Just like I always say, perfection is lots of little knorr beef stock pots done well
The way he chops onion and garlic!
Perfect!
I can't cook at all....but I followed this video and made this for our tea/dinner tonight.....so tasty. I am well happy how it turned out.
‘Never let time dictate’
‘It’s time to finish the mince’.
I love this guy
Question what you're doing !
As simple as it seems, that's actually a master tip for going from a good technician level, to a true knowledge in the field which you can express yourself in.
Golden advice, thanks a lot !
"I made Gordon cry....approx half a litre"
It was his choice
His tears tasted like stock pot
All the ridicule aside that he gets for the Knorr collaboration, I applaud his effort for making relatable references and giving relevant tips to introduce more people to our beloved past time, e.g. understanding time doesn't equal time, but depends on oven build, temperature consistency etc.
The like/dislike ratio does not indicate ridicule.
It's more teasing than ridicule.
What a great style he has!
"just cut coarsely". lol
as he reduces the garlic to dust
Mr Mixalot Creative said the Michelin Chef. I bet you’re a frustrated chef lol
Proceeds to cut it perfectly
Yankee translation...Tomato purée=tomato paste, Swede= rutabaga, mince = ground beef
Knorr stock pot = know stock pot
@Lolice uwu speak for yourself nerd
@@themysticfedora idiot
No need to spell swede with a capital S.
Thanks I had no clue at all what a swede was.
I actually respect this world renowned chef for using these silly stock pots. He's dimming down restaurant recipes so everybody who isn't literate in the kitchen can bring a decent quality to the table. Just do what he says, and take his candid advice. When you're prepared enough, you can ditch the stock and make your own.
Just Another Human and make your own pastas, your own sauces, your own doughs, even press your own damn olive oil.
Love this man.
Embodies the spirit of cooking.
My biggest reason for admiring Marco is not because he is an all time great chef, but because he had the opportunity to become a celebrity chef. But when he had to make the choice between busy celebrity chef and modest family life, well... he made the modest choice. Good for you Marco. I reccomend his autobiography, great book.
It was his choice
"Never allow time to dictate.." That's exactly how I cook.. I cook on gut feeling, intuition and estimation. I listen to what my gut instinct is telling me, I visualize how it'll taste and alter accordingly. I'm a life long singer, pianist, musician and artist so I've always gone by feeling. I taught myself to play piano/keyboard and have always learned to play songs just by listening them them.. Each instrument is like an ingredient to me.
I love the simpleness he brings, no fancy and expensive ingredients. No need for worrying either, he keeps it simple. You just need your eyes watching food & tastebuds to make sure it's worthwhile.
Oliver is such a great chef.
Marco is so much more mellow and easy going than his younger years where he seemed driven for perfection . He could not have done cooking shows then but now we get his ability and experience to help us cook way better .
He was a fiend in human shape to work for if the stories of chefs who trained under him are to be credited, but he got past that.
I put two stockpots in my eyes
Now I’m mincing my face
Gordon comes along... 'not enough fucking oil, and it's rawwwww' while tugging your cheek.
There's many reasons, I find Marco is special.
Thank you for the uploading.
I have to say, that is a beautiful looking cottage pie!!!
When bathing I add 400 stock pots to the water , then again it’s your choice
You can let the stock pots simmer for 10 minutes, maybe 12, maybe 20. Your choice
His lecture at Cambridge was divine.
Absolutely agree, his autobiography is unbelievably good
Grandma was Welsh- she’d make this for me often, this and Cornish Pasties ..
I loved them.. and my grandmother ..
About the only time you’ll hear “Swede” is in British cooking..
brings back memories
Thank you Chef!
I love this video title. Succinct and informative, leaving no doubt as to to the format and content. Brilliant!
3:02
"I don't care if he's a "sellout". A Chef's blood runs through his veins. He's my Chef. From this day until his last day."
Mellowcanuck33 little Lyanna Mormont
He's not a sellout. He's teaching idiots like you and me how to cook with easy everyday ingredients, he's not teaching you how to make a one thousand dollar dish for people who wipe their ass with 100 dollar bills
@@NeoGamemaster You're an idiot you do know that right? The fucking guy is my favorite chef.
@@Mellowcanuck33 You said he was a sellout, he says he isn't, and he's a fucking idiot? Maybe you're a fucking pussy. Don't talk shit if you can't handle someone saying something back to you.
Who are you quoting
"Just cut coarsely" * dismantles the garlic on a molecular level*
We do not get the stock pot here in Holland , but I stock up every time in am in the UK, it works perfect , not all have the time to make a stock all of the time, as for Marco, he is briilliant!
In his shepherd's pie recipe he said the process was pretty much exactly the same as cottege pie, and in that video he said people tend to make the mince too dry while he prefers to make it a bit wet. here, the opposite. I am convinced that MPW operates in a fog, and recreates reality each time he makes a dish.
“Never allow time to dictate.” -MPW
What a fucking legend
Thought it was gonna be a meme cause of the extension name
Having watched this video almost 10 years ago I haven't used any other recipe for cottage pie. I do put slightly more tomato paste in. A perfect cottage pie.
His cooking goes without question. But I really watch to see his knife skills, hand gestures and simple yet complex philosophies.
1:03 "The problem with a lot of people is they don't cook their mince enough."
On the surface, that statement seems too simplistic but somehow because it's Marco, it makes complete sense.
"A little garlic...just cut coarsely."
*proceeds to cut the covalent bonds off of the garlic*
He's right about stirring the meat around too often. I'm going to start doing my mince his way from now on. The stock gels are a world away from OXO cubes that every Mum used to use at one time. I particularly love the bouillon in the bottles and wouldn't be without it - the chicken one in particular is very useful .
I'm under the impression that every time he says "stockpot" there's some sort of glitch in his brain that triggers
I love Marcos recipes , he’s the culinary king and knorr stockpots are the best!
Knorr had no idea they were creating the longest lasting ad campaign in culinary arts
His chopping skills are outrageous
one thing i've learned over the course of these videos, is that most dishes an ordinairy man would need in his lifetime, are in fact quick and simple
Made this recipe. Out of this world delicious. Folks, trust the man.
Gordon Ramsay trained with him and it absolutely shows in their gestures and manner of speaking. It's amazing to see the similarities.
something about Marco's cooking and teaching makes him my favorite chef to watch. He trained ramsey you know
Have found found Jean-Pierre? What a sweetheart.
"Perfection is lots of little things done well.", very good advice.
Everyone gives him such a runaround for using stock pots. But the first time i ever cooked a meal with demi glace and suddenly I was a changed man. Every savory meal from that day on had demi glace in the sauce or rub...I would advertise the hell out of demi glace like this mad does his stock pots
I make a really good cottage pie. Watching and learning from this chef helps me refine everything. Like taking it from good to special.
When He goes to the great sauté pan in the sky, folks won't leave flowers at his grave rather they will leave small cubes of stockpots
"And of course, the stock pot!"
iloaded2 You can almost see the resignation secreting from his pores.
IT'S YOUR CHOICE!
very poetic
@Andres Porras that's what I'd like to know too
mattzx77
This is one of the greatest things I’ve read.
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
gesticulating food preparation and a controlled soothing voice...the taste just Popps out of the screen...mouthwateringly entertaining .. magnifique Marco
...masterful
masterly
master
of all
the good thing about marcos videos is that he actually uses normal stuff while gordan acts like everyone can afford all the perfectionist shit he has
Do you need those stockpots if you’re following along?
It's your choice...
He's not doing it out of the goodness of his heart...
What perfectionist ingredients does Gordon use? I watch his videos, not those old zoom ones but still nothing Gordon makes is pretentious or costly
@@Itsant33Look up his grilled cheese video
Cottage pie is gorgeous and a beautiful dinner I love it just like Shepherds pie
I done this just as he did. Twice. Perfect and amazing.
What is the second blanched ingredient with the blanched carrots? I can't get the word.
@@DaFoozy swede
Cooked this today. Turned out brilliant. I found singeing the mince and getting rid of the water elevated the dish. I added rosemary and parsley, and left out the ghee/clarified butter, but its your choice.
"Never allow time to dictate."
"It's time to finish the mince."
🤣🤣
@@TheHayniko he says when it is time.
Time did not make him finish the mince. He chose to finish the mince.
@@DoomKid It was his choice.
MPW finishes the mince exactly when he means to.
Marco: Never let time dictate
Also Marco: H A R R Y. YOU HAVE 2 MINUTES
The guy's a genious
absolutely amazing marco superb
Whatever things that creates flavor is part of the Art of Cooking.. and yes that includes knorr stockpot. Marco is well ahead of his generation in terms of cooking Philosophy
I would definitely put peas in this.
MPW is like a cross between Hannibal Lecter and Alan Partridge.
Love this dish so much
I've learned more watching stock pot videos than I have in the bullshit culinary program they have at my community college😂
my new favorite chef... thanks for the lesson!
i feel like the next video i want to watch is a compilation of Marco chopping vegetables
each of these videos are like mild fever dreams. it feels like kinda memes but not really
"Just cut coarsely"
Proceeds to slice finer than hair at pace
Iam a chef ide class myself as a bmw marco is a rolls Royce if marco was a singer he would be as good as Freddie mercury
2:50 C O A R S L Y
thank you marco, i just upped my cottage pie game.
4:40 When you're late for work and your manager calls you out on it.
HAHAHA
I've always bunged 2 oxo cubes in... but I'm open to trying a stockpot !
British food is underrated
Say what u want about Marco and his stock pots. But he is 100% right it is the best way to season
The best way... amongst convenient methods.
all fun aside what is it about this guys vids that make me feel like home?