Bollocks like neutron stars, this man. He gets to the top of the culinary world, earns his 3 Michelin stars, then gives it all away to cook for the common people. Fucking. Legendary.
@@AndyNyle People that didn't know about cuisine? Yes. "Common" in a class sense? No, definitely not when the average bill was £300 a head and that was in the 90s.
@@BrandonLee_1171 oh definitely not in a “class sense” just bunch of rich folks who could afford an exclusive meal and brag to their peers without really appreciating the nuances. Marco mentioned in an interview that it was about 10% of those who attended his restaurant truly appreciated fine cuisine
It's so helpful that he explained here what no one else ever seems to talk about - that steaks are aged differently and have different moisture contents/textures. The tip about just watching for the "blood" (myoglobin-tinged water) to rise up and out of the steak as the proteins contract is a great one. Meat thermometers are probably the best way to tell for home cooks, but they're frowned upon in a lot of the culinary world so I see where Marco is coming from.
Marco comes across as a well educated chef , trying to do things as simple as possible . . . Gordon comes across as a hot head chef who knows his stuff but wants others to keep up . . . and Jamie comes across as your best mate who happens to be a chef and getting paid more than he should for it
Marco is the reason Gordon is the way he is. Marco is just older and he is the master. And Gordon is a great chef but he has TV shows so he has to act the way he does. But yes Gordon was taught to make perfect or you get fired or screamed it. And that is the way it should be. Only perfect is allowed. These men are the best in their field.
All due respect, food Marco cook I would eat, but food Gordon makes not always. Gordon always make these shortcut social media food like burger fried chickens, etc, cheap and quick win food and trying to push out as gourmet. To me it is an insult.
@@jonathanngai5956 But Gordon learned to cook from Marco... they did the same cuisine.. You are confusing them as a chef in their peak in their respective restaurants, with what they do on TV for entertainment. Their TV shows are different.. not their cooking.
Marco is old-school. He's from the same school of thought as Julia Childes - if you don't have the passion to make it your life from 30 minutes after you wake up til 3 hours after you wish you were in bed, then go be a line cook somewhere. Gordon was brought up under Marco's intense tutelage - where getting yelled at for minor mistakes was the norm (because that's the way Marco was brought up) but Gordon is the real hero.. or at least businessman in this story. Many-a-chef have been taught under the my-way-or-the-highway style of the old-school chefs (which Gordon also imployed in his years on tv).. the difference between Gordon and the reat is that the rest were straight chefs .. meaning they were only concerned about the way the kitchen in their restaurant operated and that acceptable cuisine went out to the patrons in an acceptable amount of time.. ..Gordon was able to take the idea that Marco had of giving patrons a meal that was worth the expense, and move it into not only multiple other world markets, but make building restaurants into a large scale business.
from the recipes I've made for them both jamie oliver and MPW's food have tasted much better than Ramsey. His recipes tend to be really outdated and sterile.
I made this with a New York strip. It was AMAZING. My wife loved it. Came out a nice medium rare. And the fat was perfectly rendered. Thank you chef Pierre.
I went to culinary school and served an apprenticeship in the kitchen. This man is a master at his craft, I still watch him. Just a heads up for those wondering, yes you should be able to tell by looking, imagine you are cooking thirty tenderloins at once in a large skillet and eight salmon in the oven for a wedding. How can you run around and touch them all? It's temperature that matters most, time second and long experience. Watch this guy, he is the best I have ever seen on video.
I think he is the best because he works by understanding, not by mimicking. Everyone at culinary academies and aspiring chefs just want to be like this guy, but they don't do it by looking in but by attempting to copy. You already know everything, you just have to embrace it, and the knowledge will grow until you become him. The more effort you put in internally, the shorter the time it will take.
I’m on a Marco Binge lately. Cant afford to cook or buy the ingredients, but it’s better than Saturday morning kitchen or the other dozen cooking channels that we get every weekend morning without fail.
+Christian Iannelli I know, and that's probably how Gordon got his attitude when it comes to the kitchen. Marco was immensely intimidating when he was a head chef
Marco, I am just a retired old guy now but, I am fascinated with cooking really delicious food. I have learned so much from you, and one of the greatest teaches is that I look for the blood to just begin to pierce the top of the steak for medium rare medium. Compound butters are a tremendous flavor enhancement to steak when in the mood for that little extra or when I have it on hand. I am cooking better and eating much better now than ever before because of the time you have taken to show people like me some of the simple basics to make food taste amazing. Thank You.
How long I've been cooking steaks, and this is the first time I've heard the tip for judging by sight. Literally every other video I've seen have been with the palm touching method, or via thermometer and temperature. Definitely trying that next time I cook up a steak!
I love learning new things, and I got excited when Marco took the time to explain why the touch test isn't very consistent. I cook a lot of steaks and I've never managed to get the touch test down. His explanation about the age of the steak makes perfect sense. A true master of his craft.
You just lost a million pounds because he used to use cubes for seasoning in his pubs. Which is why he accepted the sponsorship from knorr. Should I send you my bank details to send me my mil?
For all those hating on his cooking style this is intended for home cooking, for someone who has little or no cooking experience at all his cooking is awesome an I find that this is a great way for ppl to get in touch with cooking it helps the person to take the guess work out so yeah he's not a sell out he's just simply helping those how to make an awesome meal with the stock cube I use it myself an there's nothing wrong with that as long as it tastes good what's d problem real talk ya heard
Very true they are common in professional kitchens. And tbh he's making these videos for at-home cooks. I won't spend 8 hours making an intensely flavored beef stock just to rub it on steak. I won't spend 8 hours making fresh chicken stock just so i can boil pasta in it. In a professional kitchen it would make sense to prep a fresh stock because i'll be using that stock to make hundreds of portions of food.
chicken stock takes an hour or so from a whole roasted chicken after it's picked. It's a misconception that you need to boil chicken bones for 8 hours. Ramsay even has a video on this.
Sorensenator86 well the stock being discussed is beef stock though. And as for a chicken stock, it depends on the recipe, some recommend an hour some suggest 4-6. There's no definitive simmering time
When that butter started sliding of the steak and Marco caught it in the last fraction of a second - so dramatic man, I was watching like an action movie
@@pasofino9583 apparently, Marco set him up with an amazing restaurant and opportunity. Then this happened: “For almost a decade, the mysterious theft of a reservation book from the top London restaurant where Gordon Ramsay made his name has baffled the culinary world. An unidentified man pulled up outside the Aubergine restaurant on a scooter, dived in, snatched the book - in the days before computerised bookings, a serious act of sabotage - and bolted. Ramsay, then head chef, pointed the finger at his mentor turned nemesis, Marco Pierre White, who, he believed, wanted to depose him and take over the Michelin starred Chelsea restaurant. The person behind the 1998 robbery was never identified. Until now. "It was me," Ramsay has admitted. "I nicked it. I blamed Marco. Because I knew that would fuck him and that it would call off the dogs ... I still have the book in a safe at home." He arranged for the biker to steal it, he explained. "It was my one stroke of genius, fucking someone over without his knowing that I was the one who done it. And the [restaurant owners] cutting Marco off and wanting to get closer to me, kissing my ass ... You always eat that fucking revenge when it's cold, don't you? Trust me, this was stone cold."
@@Bigbaymonstermare after I seen this video I spent days researching and reading several articles on this incident and I came to the conclusion Gordon is a POS mind you I never really knew of Marcos personal life but when I read about his mom, dad , lost Italian brother I became in raged at Gordon and I got up from my desk grabbed a knife and made a cut in my hand and made a blood oath I’d never watch anything with G.R Saludos de Monterrey MX
After all the hate for Marco using stock cubes, I decided to use a stock cube to make my last steak. Gotta say it tastes much better. He is right the paste doesn’t wash off and makes the steak better.
Yeah cause stock pots are made of chemicals. That's why they intensifiy flavor. It simply is cheating. No cook in the world would use those things. Marco is a sell-out.
u know what yeah hes the best chef in the world using knor and for that hes criticized, but he's helping peeps like me rhat dont know shit about cooking
Exactly. And not many home cooks will be willing to spend the extra time and effort required to make stock from scratch. We just wanna make dinner and eat goddamnit!
finally......a chef who knows what he is doing, keeps it it simple and doesn't yell !!! after all its just cooking - it shouldn't be difficult !! bravo
+Ivan Diablo He certainly knows what he's doing, he was Gordon Ramsay's mentor. Trust me though, if you think Gordon can be an asshole in the kitchen then you haven't seen clips from Marco during his own dinner service.
Use a decent quality frying pan with a thick bottom. Holds more heat, so stays at a higher temperature when the steak first goes in. Very hard to cook a steak with a cheap, thin-based aluminium frying pan.
"The biggest mistake people make is not getting their pan hot enough." I heard this from a couple people, so I endeavored not to make that mistake. However, I was cooking on stainless, so my pan got up to about 6,900 degrees, dumped all that heat into the steak in 5 seconds, resulting in a layer of black asbestos over a now-insulated, cold, raw interior. So I decided that life is too short to be flapping blankets over the smoke alarm, and went back to making perfectly medium-rare steaks on the propane grill like I'd been doing since I was 10. If that means I can never live in an apartment ever again, I say that's not a bug, it's a feature.
Some say Marco Pierre White sold himself out. I say he didn't do it for the money, the attention [albeit attention that no one wants which is to be looked at in a bad way], or whatever alot of people presume. I believe he did it so he can be happy. The man had 3 Michellin Stars (whatever the spelling is) and if he were to keep cooking today, he may either go insane or Gordon may never have the success he has today.
Love the 'no BS' approach. MPW obviously not blessed (or couldn't be bothered) with tv chef schtick. Knorr malarkey aside, his advice to us family kitchen warriors is excellent.
works extremely well for cheaper cut. do this everytime when i just want to enjoy some steaks, grabbing some cheaper cut from the steak section (not bad with expensive cut either)
" Today we gonna learn how to make a nuclear reactor " Marco: " very simple, very easy. Add knorr beef stock pot and melt with the water for the coolant. To let the reaction begin, I made a paste, with olive oil and knorr stock cube and I spread it on it that in my opinion, give a nice flavor to the reaction".
I mean yes he uses a lot of stock pot but if you see how he uses it . He only uses the right amount and I think he uses the stock pot is because the viewer at home can cook it. He simplfy stuff for us. Fast , easy and a bit of technical skill cause he know not everyone is a 3 star Michelle chef or a chef. These receipe he makes even a amature home cook can do it.This is what I like about Marco in his viewpoint he perfect even the smallest thing that most chef neglect and seeing him even in video really learn a lot cuz I am learning these dishes as a amature home cook.
Sometimes, sure. I follow the classic French recipe for mash potatoes, which calls for an insane amount of butter. But I don't get it when it comes to steak, which, unlike potato, already has fat, tons of flavour, and is cooked in fat. Marco also has the habit of pouring - not drizzling, but pouring - olive oil over dishes as he cooks them and finishes them. I've learned so much from reading his books and watching his videos, but I've also learned that it's time for me to move beyond him when it comes to fat. I love fat, but not as much as he does, I guess.
Glen MacPherson there is no fat in olive oil though. The grease you see in the pan as your cooking your steak, is actually the fat coming from the steak.
Sooo much of Marco rubbed off on Ramsey. "Olive oil in..." and "Be generous with it..." I'd run from Knorr and MSG like the Black Plague but his skill and making it easy for us is undeniable. I think Marco doesn't want us to be in his league. I think he wants us to up our personal game just a bit. Push us to think a little differently and try something new.
You can learn more from Marco Pierre white then 99% of youtube videos, pure mastery, some of the modern vdieos when they are putting all this crap on a steak always go to the source orginal natural way
Bollocks like neutron stars, this man. He gets to the top of the culinary world, earns his 3 Michelin stars, then gives it all away to cook for the common people. Fucking. Legendary.
Legend says that gravitational waves follow him around unless he stops them clanging together when he walks,
Because he realized that 95% of his guests were common people
@@AndyNyle People that didn't know about cuisine? Yes. "Common" in a class sense? No, definitely not when the average bill was £300 a head and that was in the 90s.
@@BrandonLee_1171 oh definitely not in a “class sense” just bunch of rich folks who could afford an exclusive meal and brag to their peers without really appreciating the nuances. Marco mentioned in an interview that it was about 10% of those who attended his restaurant truly appreciated fine cuisine
@@will123134 The rich need the common folk to stay rich and know they have to toe the line or face an uprising.
He's so calm, relaxed, and self-assured, like he could do this in his sleep, doped up on tranquilizers. I respect that level of confidence.
chefs like him don't need a cooking show. he has surpassed beyond that level.
Into knorr level. The swedes got the m5g levels just right
Hes not that good
@@asianking187 I know right. 3 Michelin stars isn't that good
@@adammaliski its white ppl food
@@asianking187 what in the fucking world has this to do with "white" people???! Like are you fucking dumb?
It's so helpful that he explained here what no one else ever seems to talk about - that steaks are aged differently and have different moisture contents/textures. The tip about just watching for the "blood" (myoglobin-tinged water) to rise up and out of the steak as the proteins contract is a great one.
Meat thermometers are probably the best way to tell for home cooks, but they're frowned upon in a lot of the culinary world so I see where Marco is coming from.
frowned upon
Im just going to start eating whole knorr stock cubes for marco.
Ahahhhahahhahaha
Mark Barcalow 😂
Make sure to shape it into a steak first
"Its you're choice" 🤣🤣🤣🤣
Snort em, after mixing with a little bit of oil
When its all touchy touchy.. you got to know the meat you are working with.
Its your choice.
You got to look at your meat
If I have not touched my meat in 21 days I will be well done in under 3 minutes
Giggity
Amen to that
This s guy is a cooking God. He's humbled himself since retiring.
The man thinks Margaret Thatcher was a great woman.
Mal big she was
He's humbled by the presence of knorr's stock cubes
Mal big Margaret Thatcher was a great woman.
@@malbig2344That is not in any way relevant here, please fuck off.
Marco comes across as a well educated chef , trying to do things as simple as possible . . . Gordon comes across as a hot head chef who knows his stuff but wants others to keep up . . . and Jamie comes across as your best mate who happens to be a chef and getting paid more than he should for it
Marco is the reason Gordon is the way he is. Marco is just older and he is the master. And Gordon is a great chef but he has TV shows so he has to act the way he does. But yes Gordon was taught to make perfect or you get fired or screamed it. And that is the way it should be. Only perfect is allowed. These men are the best in their field.
All due respect, food Marco cook I would eat, but food Gordon makes not always. Gordon always make these shortcut social media food like burger fried chickens, etc, cheap and quick win food and trying to push out as gourmet. To me it is an insult.
@@jonathanngai5956 But Gordon learned to cook from Marco... they did the same cuisine..
You are confusing them as a chef in their peak in their respective restaurants, with what they do on TV for entertainment. Their TV shows are different.. not their cooking.
Marco is old-school. He's from the same school of thought as Julia Childes - if you don't have the passion to make it your life from 30 minutes after you wake up til 3 hours after you wish you were in bed, then go be a line cook somewhere. Gordon was brought up under Marco's intense tutelage - where getting yelled at for minor mistakes was the norm (because that's the way Marco was brought up) but Gordon is the real hero.. or at least businessman in this story. Many-a-chef have been taught under the my-way-or-the-highway style of the old-school chefs (which Gordon also imployed in his years on tv).. the difference between Gordon and the reat is that the rest were straight chefs .. meaning they were only concerned about the way the kitchen in their restaurant operated and that acceptable cuisine went out to the patrons in an acceptable amount of time.. ..Gordon was able to take the idea that Marco had of giving patrons a meal that was worth the expense, and move it into not only multiple other world markets, but make building restaurants into a large scale business.
from the recipes I've made for them both jamie oliver and MPW's food have tasted much better than Ramsey. His recipes tend to be really outdated and sterile.
I made this with a New York strip. It was AMAZING. My wife loved it. Came out a nice medium rare. And the fat was perfectly rendered. Thank you chef Pierre.
It's your choice. No recipe
@@MrCyberboobs it's our choice. Yes recipe
1.how much did it cost?
2.Did you found any Knorr Stock Pot in your meal
@@hannibalburgers477 it’s your choice, really. No recipe.
It is weird to refer to someone by their middle name.
I went to culinary school and served an apprenticeship in the kitchen. This man is a master at his craft, I still watch him.
Just a heads up for those wondering, yes you should be able to tell by looking, imagine you are cooking thirty tenderloins at once in a large skillet and eight salmon in the oven for a wedding.
How can you run around and touch them all? It's temperature that matters most, time second and long experience. Watch this guy, he is the best I have ever seen on video.
oakbubble needs pepper still the steak though .. come on
I think he is the best because he works by understanding, not by mimicking. Everyone at culinary academies and aspiring chefs just want to be like this guy, but they don't do it by looking in but by attempting to copy. You already know everything, you just have to embrace it, and the knowledge will grow until you become him. The more effort you put in internally, the shorter the time it will take.
@@matthewcooke3749 I assume that you're a Michelin star chef?
@@matthewcooke3749 again but in English please?
@@matthewcooke3749 pepper tends to burn so you shouldn't season your meat with pepper before searing.
Even though this clip is over 10 years old, it still teaches young aspiring cooks, to know about the ingredients before cooking with them!
"Just look at your meet..."
Just look at it.
ITS FUCKING RAW!!!
Raw sausage
'meet'? I'd rather look at the meat. If I'm looking at a meet, you know, like a meeting, it's going to be difficult to pay attention to my meat.
Damn.. makes me hungry
When the juices come to the top you know its done.
I’m on a Marco Binge lately. Cant afford to cook or buy the ingredients, but it’s better than Saturday morning kitchen or the other dozen cooking channels that we get every weekend morning without fail.
Me too.
If you can't afford the ingredients, you'll just have to compromise and eat grilled cheese off the radiator
His food are simple and done correctly. So many chefs make their food pretentious with decorations and pretty plates. Respect!
This man is good,. Extremely good at explaining the process of cooking his recipies.
Marco has something a lot of people don’t have: common sense. This is why he makes cooking easy.
Marco is the best chef. The explanations really help to understand what is happening.
Marco, much love and respect, from Baja California, Mexico.
It's insane how simple these recipes are.
I love them. It reminds me of how I want to cook. Just keep it simple.
Marco understands cooking is a simple art, no need to overcomplicate things
Marco needs to be back on tv, he's amazing!
I love how he explains things ,, so clear to straight to the point , and precise
You think Gordon Ramsay is scary.
Lmao you have no idea how scarier Marco was before Ramsay
idk why but i just get a warm fuzzy feeling watching and listening to Marco Pierre White cook food and explain it to me.
Laughing at the people who say he's a much better chef than Gordon because he doesn't yell or cuss 😂 he's probably the only person who made Gordon cry
He taught Gordon Ramsay lol
+Christian Iannelli I know, and that's probably how Gordon got his attitude when it comes to the kitchen. Marco was immensely intimidating when he was a head chef
Yeah I agree
According to Marco Pierre White, He did not make gordon ramsay cy. He chose to cry, it was his choice -marco
I know they take things seriously , but stabbing someone...no.
Marco, I am just a retired old guy now but, I am fascinated with cooking really delicious food. I have learned so much from you, and one of the greatest teaches is that I look for the blood to just begin to pierce the top of the steak for medium rare medium. Compound butters are a tremendous flavor enhancement to steak when in the mood for that little extra or when I have it on hand. I am cooking better and eating much better now than ever before because of the time you have taken to show people like me some of the simple basics to make food taste amazing. Thank You.
How long I've been cooking steaks, and this is the first time I've heard the tip for judging by sight. Literally every other video I've seen have been with the palm touching method, or via thermometer and temperature. Definitely trying that next time I cook up a steak!
I love learning new things, and I got excited when Marco took the time to explain why the touch test isn't very consistent. I cook a lot of steaks and I've never managed to get the touch test down. His explanation about the age of the steak makes perfect sense. A true master of his craft.
Marco's cooking style is so uniquely his own. It looks so easy yet elegant in it's own way. Simplicity is Bliss! 👍
Marco knows his stuff. And the recipes seem so simple to make yet look amazing!
had probably the best steak at one of his restaurant
I bet you a million pounds he didn't rub a stock cube on it....
well, hes showing u here how to cook at home. hes not showing you how to cook like his chefs do.
Oh, you can't cook with basic seasoning and butter at home? Man I've been doing it wrong all these years.
You just lost a million pounds because he used to use cubes for seasoning in his pubs. Which is why he accepted the sponsorship from knorr. Should I send you my bank details to send me my mil?
@@rantanen1 Exactly. It's ridiculous how many people making comments apparently can't differentiate between the two.
2:48 the butter sliding off is such a mood
For all those hating on his cooking style this is intended for home cooking, for someone who has little or no cooking experience at all his cooking is awesome an I find that this is a great way for ppl to get in touch with cooking it helps the person to take the guess work out so yeah he's not a sell out he's just simply helping those how to make an awesome meal with the stock cube I use it myself an there's nothing wrong with that as long as it tastes good what's d problem real talk ya heard
50 years from now Marco Pierre White will still be synonomous with the ultimate of cuisine! TY from a very happy yank!!
The Knorr comments are pretty funny - I've been in quite a few professional kitchens, and stock cubes feature pretty heavily, especially in gravy.
John Godwin I used stock cubes before. And to me that are just to salty. I rather make fresh stock from scratch.
Thetechgenius Stock cubes aren't used by chefs as a stock, they're used to season.
Very true they are common in professional kitchens. And tbh he's making these videos for at-home cooks. I won't spend 8 hours making an intensely flavored beef stock just to rub it on steak. I won't spend 8 hours making fresh chicken stock just so i can boil pasta in it. In a professional kitchen it would make sense to prep a fresh stock because i'll be using that stock to make hundreds of portions of food.
chicken stock takes an hour or so from a whole roasted chicken after it's picked. It's a misconception that you need to boil chicken bones for 8 hours. Ramsay even has a video on this.
Sorensenator86 well the stock being discussed is beef stock though. And as for a chicken stock, it depends on the recipe, some recommend an hour some suggest 4-6. There's no definitive simmering time
3 steaks..... marco you had me at 3 steaks
Ron Swanson? ^
I started to use Knorr when i listened to Marco.It works wonders.😎Marco knows his stuffs
Ya, it does......fuckin mind blowing 😁
you need marco to tell you that??? ahaha
@@greggybada and u better than him right?
'When it's all touchy touchy you gotta know the meat you're working with.'
Straight facts.
I like how Marco explain things about cooking and ingredients. So detailed ❤️
When that butter started sliding of the steak and Marco caught it in the last fraction of a second - so dramatic man, I was watching like an action movie
I just became of aware of Marco from a Gordon video but I can watch this guy all day. He's very informative in way he teaches
Same. I watched all the old Marco videos. But to hear what Ramsay did to him was awful.
@@Bigbaymonstermare what happened?
@@pasofino9583 apparently, Marco set him up with an amazing restaurant and opportunity. Then this happened:
“For almost a decade, the mysterious theft of a reservation book from the top London restaurant where Gordon Ramsay made his name has baffled the culinary world.
An unidentified man pulled up outside the Aubergine restaurant on a scooter, dived in, snatched the book - in the days before computerised bookings, a serious act of sabotage - and bolted.
Ramsay, then head chef, pointed the finger at his mentor turned nemesis, Marco Pierre White, who, he believed, wanted to depose him and take over the Michelin starred Chelsea restaurant.
The person behind the 1998 robbery was never identified. Until now. "It was me," Ramsay has admitted. "I nicked it. I blamed Marco. Because I knew that would fuck him and that it would call off the dogs ... I still have the book in a safe at home."
He arranged for the biker to steal it, he explained. "It was my one stroke of genius, fucking someone over without his knowing that I was the one who done it. And the [restaurant owners] cutting Marco off and wanting to get closer to me, kissing my ass ... You always eat that fucking revenge when it's cold, don't you? Trust me, this was stone cold."
@@Bigbaymonstermare after I seen this video I spent days researching and reading several articles on this incident and I came to the conclusion Gordon is a POS mind you I never really knew of Marcos personal life but when I read about his mom, dad , lost Italian brother I became in raged at Gordon and I got up from my desk grabbed a knife and made a cut in my hand and made a blood oath I’d never watch anything with G.R Saludos de Monterrey MX
@@pasofino9583 yeah, I’m much more a Marco fan, after all I read!
Short and sweet- excellent lesson.
This makes me hungry. I think I'll cook some hotdogs.
Joe Jr. This is the most underrated comment I've seen all year.
Remember to use knorr's stock cubes!
Replace the buns with stock pots... it's your choice!
Don't forget about them stock cubes😁
It's your choice. Use hotdogs if you want. There's no real recipe for steak anyways.
“Do lots of little things quite well” Those are some words to live by in any walk of life
I was so happy when I saw that I could turn down the quality to 144p, and here I though I had to watch it in near real life resolution of 240p
Lmaooooo
it's your choice
"the biggest mistake which most people make when frying a steak" Marco droppin bars
I love these series and how Marco is smuggling in various interesting tips on cooking
Gordon touches to tell the temperature of meat........there is s reason why marco is the ledgend
"Just look at your meat"
gigidy
"Do lots of little things quite well....and that's dinner" - so true. Such a shame so many would rather play with their phones than learn the basics.
2:53 I was ready for him to put some kind of knorr stock cube paste on that last one
What I like about Marco's recipes is he made it so simple
After all the hate for Marco using stock cubes, I decided to use a stock cube to make my last steak. Gotta say it tastes much better. He is right the paste doesn’t wash off and makes the steak better.
Yeah cause stock pots are made of chemicals. That's why they intensifiy flavor.
It simply is cheating. No cook in the world would use those things. Marco is a sell-out.
@@user-bf6gz8ej4o Didn't realise cooking at home was a competition
@@chaysells4776 Cooking is art and it's cheating to use such products imo
@@user-bf6gz8ej4o lol "cheating", as if there are flat rules to cooking 🙄
@@onedaynoreason2572 So it's legit if I open a can of ravioli and call me a chef? Alright then...
Actually the little tip about waiting for the blood to start comeing out is very useful, love this guy
u know what yeah hes the best chef in the world using knor and for that hes criticized, but he's helping peeps like me rhat dont know shit about cooking
Exactly. And not many home cooks will be willing to spend the extra time and effort required to make stock from scratch. We just wanna make dinner and eat goddamnit!
@@SuperAussie999 Yes knor is pretty good too lol I sometimes eat a little piece of the cube 😂 small one tho
Random Asian home cook is better
I love this guy he uses his hands for everything I seen him flip a roast bare handed flame on high shit was bonkers
finally......a chef who knows what he is doing, keeps it it simple and doesn't yell !!! after all its just cooking - it shouldn't be difficult !! bravo
+Ivan Diablo He certainly knows what he's doing, he was Gordon Ramsay's mentor. Trust me though, if you think Gordon can be an asshole in the kitchen then you haven't seen clips from Marco during his own dinner service.
+Crosby4hyg Some say Gordon got it from Marco
His simple approach enthralls
he makes everything seem so effortless its great!
Use a decent quality frying pan with a thick bottom. Holds more heat, so stays at a higher temperature when the steak first goes in. Very hard to cook a steak with a cheap, thin-based aluminium frying pan.
I love how this man talks 👍🤔 almost as much as I love his food...
I have so much respect for this man. This is REAL shit. Not at all pretentious.
"The biggest mistake people make is not getting their pan hot enough."
I heard this from a couple people, so I endeavored not to make that mistake. However, I was cooking on stainless, so my pan got up to about 6,900 degrees, dumped all that heat into the steak in 5 seconds, resulting in a layer of black asbestos over a now-insulated, cold, raw interior. So I decided that life is too short to be flapping blankets over the smoke alarm, and went back to making perfectly medium-rare steaks on the propane grill like I'd been doing since I was 10. If that means I can never live in an apartment ever again, I say that's not a bug, it's a feature.
ok
It’s your choice.
Nevermind the friggen steak, how did you manage to clean off all the melted stainless steel off your stove? That stuff melts at only 2790/
@@XManium Simple. All the melted slag was stuck to the steak.
@@JETZcorp Delicious!
Love this mans cooking style and explanations
Ironic I got a Gordon Master Class Ad Before This
2:50 look how relaxed he is correcting things. Man is as smooth as that butter
Some say Marco Pierre White sold himself out. I say he didn't do it for the money, the attention [albeit attention that no one wants which is to be looked at in a bad way], or whatever alot of people presume. I believe he did it so he can be happy. The man had 3 Michellin Stars (whatever the spelling is) and if he were to keep cooking today, he may either go insane or Gordon may never have the success he has today.
Nothing wrong with making money.
☺
nothing wrong in promoting an actually good product either
Such an intelligent chef!
1:21 We are tot trying to make a rhyme:
"A lot of the heat has been taken out of it by the meat that you put into it"
Love the 'no BS' approach. MPW obviously not blessed (or couldn't be bothered) with tv chef schtick. Knorr malarkey aside, his advice to us family kitchen warriors is excellent.
JESUS CHRIST this guy is a genius
works extremely well for cheaper cut. do this everytime when i just want to enjoy some steaks, grabbing some cheaper cut from the steak section (not bad with expensive cut either)
"Just look at your meat and when it starts to surface you know its nearly done" marco you naughty boy.. lol
You can’t get this guy to panic in the kitchen. He knows what he’s doing.
Love it.. do a lot of little things well. Dinner!! Done
I’ve been binge watching him for several days . He’s making believe that I will be the next ratatouille .
it must be fun working with knor, he looks exhilarated compared to a regular Marco
The way marco effortlessly plating daymmm
1:19 I just realized that yesterday... and cooked the best steak I've ever cooked at home.
he's a big hit in Knorrway
" Today we gonna learn how to make a nuclear reactor "
Marco: " very simple, very easy. Add knorr beef stock pot and melt with the water for the coolant. To let the reaction begin, I made a paste, with olive oil and knorr stock cube and I spread it on it that in my opinion, give a nice flavor to the reaction".
I mean yes he uses a lot of stock pot but if you see how he uses it . He only uses the right amount and I think he uses the stock pot is because the viewer at home can cook it. He simplfy stuff for us. Fast , easy and a bit of technical skill cause he know not everyone is a 3 star Michelle chef or a chef. These receipe he makes even a amature home cook can do it.This is what I like about Marco in his viewpoint he perfect even the smallest thing that most chef neglect and seeing him even in video really learn a lot cuz I am learning these dishes as a amature home cook.
Want some steak with your butter?
You can never get enough butter. Especially parsley or garlic butter is great on steaks.
Sometimes, sure. I follow the classic French recipe for mash potatoes, which calls for an insane amount of butter. But I don't get it when it comes to steak, which, unlike potato, already has fat, tons of flavour, and is cooked in fat. Marco also has the habit of pouring - not drizzling, but pouring - olive oil over dishes as he cooks them and finishes them. I've learned so much from reading his books and watching his videos, but I've also learned that it's time for me to move beyond him when it comes to fat. I love fat, but not as much as he does, I guess.
Glen MacPherson there is no fat in olive oil though. The grease you see in the pan as your cooking your steak, is actually the fat coming from the steak.
There is no fat in olive oil? Please look at the nutrition label on your bottle and then post back here.
Want some steak with your knorr's stock cubes?
0:41 Doesn`t olive oil have low burning temperature ? Why use it on stakes?
You do realize that "this guy" was Gordons teacher?
“Yes, Marco.”
I don't care about his love for StockPot...I just wanna know who da fuk he's staring at when he's making these videos.
Just look at your meat...
your soul
I LOVE learning from you, Chef Marco!
Hes so much better at handy instructions than Ramsay! I still love Gordon though
+Brian Ramirez Don't forget that Ramsey was Marco's student once.
Yep!
+Brian Ramirez You replied to yourself douchebag!
+WJ Cooke No he didn't fuckwit.
www.dailymail.co.uk/home/event/article-3898346/Gordon-Ramsay-ve-never-denied-Marco-Pierre-White-did-s-bitter-Marco.html
@kkvnathk You don't think the Knorr branding of the video is a pointer to that it MIGHT be a commercial?
i stopped using perfume and deo after this i use knorr stock cube why because i smell better !!!
Why does this man not have a show!!!!!
Marco is the kinda who looks at a recipe and says to himself "how do I force this to involve stockpots?"
Lmaooooo
Only from a master.
Thank you Chef White..
“No technical ability needed.”
Except a few Michelin stars.
i eat alot of undercooked steak this video taught me how to cook it right :D
Sooo much of Marco rubbed off on Ramsey. "Olive oil in..." and "Be generous with it..." I'd run from Knorr and MSG like the Black Plague but his skill and making it easy for us is undeniable. I think Marco doesn't want us to be in his league. I think he wants us to up our personal game just a bit. Push us to think a little differently and try something new.
MPW is just so good as a mentor, every time you watch him you learn something new
Shallot Butter and BBQ Sauce is like pairing Cindy Crawford and Rosie O'Donnell...
You can learn more from Marco Pierre white then 99% of youtube videos, pure mastery, some of the modern vdieos when they are putting all this crap on a steak always go to the source orginal natural way