“Oh a double yolker” no idea why I laughed so much at that 😂. It was just so calm! I used to be a breakfast buffet chef so cracked over 100 eggs a day for 2 years, I never once got a double yolker.
I was doing fine intill the Knorr Aromat. I tasted a bit then just downed it in one because it was so delicious. I used my two backups and had Knorr Aromat on toast. I'm on Amazon now ordering 2 palets worth and took out a second mortgage so I can eat Knorr Aromat for a living.
Because it has 4 forms of MSG, including actual MSG (MSG, Yeast Extract, Dried Mushrooms, Spices). It's basically poison. Google excitotoxin and read. Then stick to salt.
This man is in my opinion the best chef on earth. He still cooks wonderful food here, simple as it is. He has amazing taste, can you see one of the French Michelin Star chefs doing this............
What I like about MPW is that he cooks rather simple in these videos. Heston Blumenthal, on the other hand, cooks with nuclear reactors and liquid nitrogen.
As it is with many dishes, preparing takes time. Cooking, not so much. A true Greek mousakas (moussaka) takes a while, sometimes my mom would make the veggies part in the evening and the rest - the next day, because it takes hours to prepare and not so much to cook. Same goes for many meats - grilling, dry rubbing, marinating.
Jekabs Trakais I just watched the great British feast and he also uses stock cubes in dishes he prepares for that occasion. Maybe it was sponsored as well I don’t know
Our Lord of cooking!!! Just a notice, in Greek we don't have any traditional plate with coriander but still a delicious touch. Thanks again for your knowledge!!!
People stop hating when he says your choice use his technique for cooking and branch off on your own from it. The man returned the 3 star Michelin he had wanted the freedom from it. He trained the ass kicker Chef Ramsay and others as well. He's worth $40 million. And has to pay out money to keep on doing......
& in come Marcos warriors. I watch it for the comments / entertainment. If you’re watching this for anything else then you’re probably the type who thinks Jamie Oliver is a top chef (which he certainly isn’t). It’s an opinion. Now go wave your knifes somewhere else.
MrDarkTides lol what makes you think I’m Scottish 😂. No in English, worked in kitchens for 25 years (stared & some right holes). What I enjoy (& always have) is watching people get all wound up about food. I’ve never seen anything that triggers the masses so much 😂, my whole career I pushed people’s buttons I will never understand it. It’s food, I enjoy watching it as much as anything else but it’s peoples defence that sustains me 😎 Have a beer 🍺
Within 30 seconds I'm sold. Think of Britain. Think of lamb. Or, think of anything as you do. It's your choice. By the way. The secret to a good meatball is to not work it so much. Put your meatball on unemployment. Collect its benefits. The benefit of a perfectly cooked meatball.
Marco would’ve made for a good samurai back in the day.. perhaps the clan chef. The way he flings that blade around so nimbly in all his intro’s..🔪 and the no-nonsense attitude, stocky build, etc... 🤔 anyhoo
"Sometimes its your choice, sometimes it isn't, its your choice. Very simple, water content, approx 30 minutes in the oven and its done, delicious, or it isn't, its your choice."
Is it possible to list out the ingredients in the video description? Love the videos and would like to put them into practical use, but want to know how much of each ingredient is needed.
kind of goes against marco's "your choice" philosophy. If you like the meatballs very fluffy use more bread, if you like them dense don't use bread. Cooking is more about trial and error, not baking where you need exact measurements in order to get the right texture
500g finely minced lamb (use 10% fat beef for a lower fat option) 1 small onion, finely chopped and fried until softened 1 garlic clove, finely chopped and fried until softened 7g fresh finely chopped parsley 50g white bread, crusts trimmed off, sliced and set to soak in a little milk Sprinkle of Knorr Aromat ½ egg 2tbsps plain flour 1tbsp olive oil 500ml Marco’s foolproof tomato sauce 75g feta cheese (crumbled into chunks) or mozzarella (cut into pieces)
This recipe is a winner, usually greek style meat dishes are lamb or a mix of lamb and beef so it has a different subtle flavour than pork, with tomato and feta this would be absolutely fucking delicious.
I respect the man's honesty for calling out what all top chefs do - you're up at 5am, braising bones, making stock and guess what - it isn't what it was yesterday - what now? Not your fault, bones just didn't pull. Spike it with instant stock. I would dare say that many of his detractors are living liars for doing the same thing to a chicken or beef stock before serving your 25 quid dish.
When I did this it was to greasy, there was a tremendous amount fat in the lamb mince, maybe shallow frying them the way he did will keep the fat in the meatball? When I did it I just fried the meatballs in about 2 dessert spoon of oil and then added my basic tomatoe sauce and finished cooking the meatballs in the sauce, but when it was done it had a layer of fat in the sauce like some indian Currys do.
I live in China and I bought a bag of Knorr Chicken powder or something. My Chineses is limited - I can speak basic stuff but my reading sucks because I'm lazy. But this bag of chickeny powder actually works.
@@TheGodYouWishYouKnew Uniliver, who owns Knorr, is a multi national multi billion dollar conglomerate based in Europe, do ya think their going to produce this video with a smart phone and a shoe string budget?
@@sullivanspapa1505 You’re missing the point. The point is that he keeps saying how simple this dish is. It’s not a “very simple” dish. He had studio assistants do the prep work. In your house YOU do the prep work, rendering it not “very simple”. I’m sorry that you’re having difficulty grasping this “very simple” concept.
@@TheGodYouWishYouKnew I’m a fairly accomplished home cook and baker. At 72 I started a second career in culinary: team member, baker, prep cook and cook. Most people of moderate intelligence, you being the exception, would have no difficulty making this dish or any of Marco White Pierre’s Knorr related dishes. Maybe you should stick to your Twinkies and Diet Coke regimen!
Today I ran out of shampoo, and I said to myself: 'How can a shower dictate me? Why cant it be relaxing' So i decided to use my knorr granules. It was my choice. Start to finish 10-15 minutes.
@@SalveRegina8 lol Pleasure. It happens,people make mistakes. Happy cooking and wishing you a wonderful 2019 filled with Abundance of all things great 🙏
With all respect traditional Greek meatballs are made from minced beef or veal. For spicing we use fresh peppermint in the mixture. The mixture has wet bread ( with milk or water) and then squeezed, egg(s), minced beef or veal, some fresh chopped peppermint leaves,pepper,salt. Personally i add a sip of ouzo.
Brandon Hockenhull that‘s actually quantum mechanics (uncertainty principle). General relativity would be maybe that gravity is a curved spacetime (it‘s an attempt to understand gravity)
It wasn't originally a double yolker, the egg heard him say "one egg or two" and instantly complied.
Listen you where told before its your choice 😂👍
😂😂
One yolk or two, it's your choice, egg
Good one! Hahahaa
The Marco-Pierre Schroedinger Egg Yolk paradox
Five minutes. Twenty minutes. Ten to fifteen minutes. As you can see, it's very simple. Delicious.
5-6 hours in fridge. Or 4-5 hours
@@furdiebant YOUR choice realy
@@zratfacedz lol
*waves slaughtering knife around*
It’s your choice really
Yesterday I had KNORR chicken stock pot™ topped with KNORR aromat™ for dinner. It was delicious.
Mmm...salty
It's Your Choice
It's very simple
Approx
jokka83 it is your recepie it's your choice, the secret ingredient is you know what
“Oh a double yolker” no idea why I laughed so much at that 😂. It was just so calm! I used to be a breakfast buffet chef so cracked over 100 eggs a day for 2 years, I never once got a double yolker.
I've had seven in my life -- and five of those were in the box of six.
Im buying eggs from a home farm and these hens always give doubles and no one knows why. Also the shell is very thin thats how we know its doubles.
in some places they remove the double yolk eggs and sell them separately :)
I had a triple one when I was a child. I swear to god.
@@MarcAmengual bs
I was doing fine intill the Knorr Aromat. I tasted a bit then just downed it in one because it was so delicious. I used my two backups and had Knorr Aromat on toast.
I'm on Amazon now ordering 2 palets worth and took out a second mortgage so I can eat Knorr Aromat for a living.
Because it has 4 forms of MSG, including actual MSG (MSG, Yeast Extract, Dried Mushrooms, Spices). It's basically poison. Google excitotoxin and read. Then stick to salt.
Doc but it tastes oh so good
It gives that sense of occasion!
@@doc9448 MSG is perfectly safe. This has been proven time after time
This comment nearly brought me to tears 😂
This man is in my opinion the best chef on earth. He still cooks wonderful food here, simple as it is. He has amazing taste, can you see one of the French Michelin Star chefs doing this............
If we are being honest, there is no real recipe.
your choice
*marco vanishes*
Breathe in, or not. Your choice.
itz io shoiz
But if there was, it would be very simple.
I said 'ah a double-yoker' in sync with Marco. Makes a man feel competent.
"Ah, a double yoker"
Zero One only came to the comments to see this 😂
I have nee business being in Yoker
That's what my gf says when she pulls down my pants.
That was an Eggcelent Yoke
I was been eating double yolk egg my entire life😂
Forget the rest of the ingredients, just snort a line of Aromat & happy new year!
That´s the spirit!
Don't be cruel.
You could do that if you like, it's your choice!
🤣😂🤣😂
The AvaloniaN and be generous
I respect you so much for the honesty of your styles of cooking.
These recipes are clear and simple. Presented with prestige. Me like. 😁
What I like about MPW is that he cooks rather simple in these videos. Heston Blumenthal, on the other hand, cooks with nuclear reactors and liquid nitrogen.
That alien looking forehead guy is so extra
Different goals. Heston's trying to cook something amazing; these videos are just about producing something good, at home.
@@beeble2003True, shellfish poisoning is incredible. If you haven't tried it, please do.
@@Brandywine92 Buh?
5 mins to make
5-6 hours in fridge
20 mins to cook
It’s very quick, it’s very easy
As it is with many dishes, preparing takes time. Cooking, not so much. A true Greek mousakas (moussaka) takes a while, sometimes my mom would make the veggies part in the evening and the rest - the next day, because it takes hours to prepare and not so much to cook. Same goes for many meats - grilling, dry rubbing, marinating.
@@alanpotter8680 there’s no recipe
This is without a doubt the best cooking show ever. This is how normal people like to cook, simple and fast.
“A double yoker... just for that double the stock pot!”
...but there's no stock pots involved here in the first place!!
Me when I see an egg with 2 yolks: Takes photo, announces to everyone, feels bad to cook it
Marco: Oh a double-yolker *destroys it*
Once had a tray of 30 double yolk eggs- pre smartphone era so no pictures. Did have an internal debate about my Anglaise though.
@@coyhutt8022 Bruhhh how did that happen
@@Platypus_egg don't know, just a tray full of them. Bizarre.
@@coyhutt8022 I used to work in a kitchen once and we once had a pack of 12-15 eggs, all double yolkers. Made me realize they're not that rare.
@Millian Macalintal yeah those are really cooll
i loooooooooooooooooove this guy he is sooo calm compared to Gordon Ramsay its just fun and great
Happy New Year Marco and friends. I hope we all have lots of awesome recipes in the year to come!
Cheers to 2019!
Happy new Stockpot
Happy new meatball
2020 was pretty rubbish... No stockpot
Come from 2022, we need more stockpot and aromat here lads!
I dont know why people hate knorr so much. Its acctually perfect product for home cooking. Obviously He wouldnt be using that in his restaurants.
Jekabs Trakais I just watched the great British feast and he also uses stock cubes in dishes he prepares for that occasion. Maybe it was sponsored as well I don’t know
it is pure chemistry you tart.
its a meme
Prevara or he just use them because it’s just good and he doesn’t give a fuck of what other people think. I don’t know.
it’s common in my country using stock cube or granule. we dont have enough time and money to make it from scratch.
Great recipe that works with any type of meat. I personally like to add extra garlic and sub the feta cheese for mozzarella
Your choice
@@davidpixton1980 why does this never stop being funny? I love it every time I just can't help it 😂
Bread soaked in milk makes a world of difference compared to breadcrumbs. So much more moist. This goes for meatballs as well as meatloaf. 👌🏽
Lucky double yolker
My mother made them this way. Marco thank you.
The secret ingredient: knorr aromat. Now you know
Our Lord of cooking!!! Just a notice, in Greek we don't have any traditional plate with coriander but still a delicious touch. Thanks again for your knowledge!!!
The way Marco presents his dishes is just parallel to none. no wonder he's won michelin stars 0.0
knorr stock cubes made this man a legend long live knorr
People stop hating when he says your choice use his technique for cooking and branch off on your own from it. The man returned the 3 star Michelin he had wanted the freedom from it. He trained the ass kicker Chef Ramsay and others as well. He's worth $40 million.
And has to pay out money to keep on doing......
Let me guess : Its very simple
11junkyard Yeah. He waves the knife about a lot too, makes meat sound like it’s exclusively owned by himself & creates something pretty average.
@@SeeRedz Why watch if you don't like the recipes?
& in come Marcos warriors. I watch it for the comments / entertainment. If you’re watching this for anything else then you’re probably the type who thinks Jamie Oliver is a top chef (which he certainly isn’t).
It’s an opinion. Now go wave your knifes somewhere else.
@@SeeRedz why watch if you don't enjoy?! Behaviour of an oddball. Scottish as well, no wonder you're bitter.
MrDarkTides lol what makes you think I’m Scottish 😂. No in English, worked in kitchens for 25 years (stared & some right holes). What I enjoy (& always have) is watching people get all wound up about food. I’ve never seen anything that triggers the masses so much 😂, my whole career I pushed people’s buttons I will never understand it. It’s food, I enjoy watching it as much as anything else but it’s peoples defence that sustains me 😎
Have a beer 🍺
"Start to stop 15-20 minutes" , half a minute later : "Now leave it in the fridge for 6 hours"
That's optional
@@zackgaurus4267 It's your choice
"park it in the frig"
Her: damn! We ran out of lube! Do you have anything else?
Me: very simple, if we’re being honest.....a little bit of olive oil....it’s your choice...
Also her: why does it taste like this?
-Actually there's no real recipe
🤣🤣
Just use a bit of Knorr, like you would use the lube...
Actually that's a thing,and really effective,ever taste KY? Not so good,any food grade oil,cheap,available and tasty
😂
The thing I love about Marco is his direct way of cooking not like Gordon Ramsay saying AMAZING PENOMENAL WOOW before every fucking sentence
Agreed. In his baked beans video he says something like "its always amazing how beans are bland, so we're adding ..."
Season your wife before you go down
I love how ramsey does something as simple as crack an egg or drop a pinch of salt and has to vocalize "beautifully done"...
@@abidabid Opened the bottle of olive oil ... Sensational.
i dont understand the hate towards stockpots or any other Knorr related products :s in cullinairy school we used em all the time, its good product.
If we are really honest, it was the cullinary school's choice
@@PounceHeadBall2 okay :)
I like how almost everything is optional except the Knorr product in these video's. PS yes I'm fully aware of who's paying for them haha ..
Stockpot on toast?
It is, after all, your choice.
Just a thin spread, like marmite
Within 30 seconds I'm sold. Think of Britain. Think of lamb. Or, think of anything as you do. It's your choice. By the way. The secret to a good meatball is to not work it so much. Put your meatball on unemployment. Collect its benefits. The benefit of a perfectly cooked meatball.
“Three quarters of the way cooked...maybe a little bit KNORR...”
Let's not forget...
Not made this one yet, will add it to my to do list.
Thank you chef,
best chef on UK
Why are these all re-uploads? What happened to them being on the knorr channel?
The way he waves his knife around while talking reminds me of the scene in caddyshack where Bill Murray has the pitchfork to that caddys throat.
Hey Lama, how about a little something for the effort!?
those egg yolks were so orange! lovely color
Hint: "Use salt exactly the same way you would Knorr Aromat."
It's your choice
Marco would’ve made for a good samurai back in the day.. perhaps the clan chef. The way he flings that blade around so nimbly in all his intro’s..🔪 and the no-nonsense attitude, stocky build, etc... 🤔 anyhoo
I love aromat. It’s amazing. If you haven’t tried it on fries you haven’t lived.
On anything! I am an Aromat fiend
I put it on my cornflakes in the morning. It’s my choice.
Muchas gracias señor marco, me quedaron ricas las albóndigas de hoy, saludos.
Legend has it it's very simple.
"Sometimes its your choice, sometimes it isn't, its your choice. Very simple, water content, approx 30 minutes in the oven and its done, delicious, or it isn't, its your choice."
Whether it's your choice or not is your choice. There's no real recipe.
3:22 "And there we have... (burns his fucking hands off)"
Time to cook 20m
Time to cook 15m
Time to cook 10-15m
It’s your choice
This is true soaked bread in milk works better than breadcrumbs soaked in milk or cream
I season my knorr stockpot with knorr arromat. Why? Very simple, it’s better than salt. Very quick: 18, 16, 15 minutes, it’s up to you.
It looks delicious!
*“ah, a double yolker”*
this sounds like a British insult for some strange reason
I made lamb meatballs using beef instead. And used a fish stockpot. Because it was my choice!
Is it possible to list out the ingredients in the video description? Love the videos and would like to put them into practical use, but want to know how much of each ingredient is needed.
kind of goes against marco's "your choice" philosophy. If you like the meatballs very fluffy use more bread, if you like them dense don't use bread. Cooking is more about trial and error, not baking where you need exact measurements in order to get the right texture
500g finely minced lamb (use 10% fat beef for a lower fat option)
1 small onion, finely chopped and fried until softened
1 garlic clove, finely chopped and fried until softened
7g fresh finely chopped parsley
50g white bread, crusts trimmed off, sliced and set to soak in a little milk
Sprinkle of Knorr Aromat
½ egg
2tbsps plain flour
1tbsp olive oil
500ml Marco’s foolproof tomato sauce
75g feta cheese (crumbled into chunks) or mozzarella (cut into pieces)
Additional....
In this video he looks like he's winging it but that recipe I listed is his official one for this recipe
@@AlphaBravoCheeseCake you are amazing. Thank you so much
simple and delicious
Plus 1 to the cheese. Minus infinte to coriander. Actually. Thanos the coriander.
You don´t have to moist the bread with milk. You can do it with just water. Also a pinch of black pepper is highly recommended
He just kicked of the recent years trend,giving away Michelin stars and starting to cook honest simple good food
He's proven himself
You can leave the meat out of the meatballs if you’d like, it’s really up to you
Next up: Marco makes Knorr cookies
This recipe is a winner, usually greek style meat dishes are lamb or a mix of lamb and beef so it has a different subtle flavour than pork, with tomato and feta this would be absolutely fucking delicious.
Actually we use pork on our meatballs this is Marco s version of Greek food not Greek at all
Is there a recipe for just straight roasted Knorr Aromat?
5 mins in the oven. Very simple. Delicious.
I've never used coriander in greek food, looking forward to trying this out
MPW recipe for stock pot cubes.
I respect the man's honesty for calling out what all top chefs do - you're up at 5am, braising bones, making stock and guess what - it isn't what it was yesterday - what now? Not your fault, bones just didn't pull. Spike it with instant stock. I would dare say that many of his detractors are living liars for doing the same thing to a chicken or beef stock before serving your 25 quid dish.
"Sprinkle over coriander" < ..> "What, no mint like?" < "Or mint if you like, It's your choice...you caaahnt".
Lovely.
When I did this it was to greasy, there was a tremendous amount fat in the lamb mince, maybe shallow frying them the way he did will keep the fat in the meatball? When I did it I just fried the meatballs in about 2 dessert spoon of oil and then added my basic tomatoe sauce and finished cooking the meatballs in the sauce, but when it was done it had a layer of fat in the sauce like some indian Currys do.
You can use stock pot instead of sanitizer or not, it's your choice....
What is knorr stock made of??
I live in China and I bought a bag of Knorr Chicken powder or something. My Chineses is limited - I can speak basic stuff but my reading sucks because I'm lazy. But this bag of chickeny powder actually works.
I agree with you. Knor aromat is the best. Its totally underrated
i put it on my cornflakes with wasabi and sciracha and pint vodka. fkn lovely
@@39LFC lol
Somebody tell this guy where the camera is.
It’s very simple when the studio assistants already did much of the work beforehand.
of course its choreographed, you would complain if it wasn’t. No one is forcing you to view this or any videos, get a life!
@@sullivanspapa1505 The point is that it isn’t very simple for most of us because we don’t have studio assistants.
@@TheGodYouWishYouKnew Uniliver, who owns Knorr, is a multi national multi billion dollar conglomerate based in Europe, do ya think their going to produce this video with a smart phone and a shoe string budget?
@@sullivanspapa1505 You’re missing the point. The point is that he keeps saying how simple this dish is. It’s not a “very simple” dish. He had studio assistants do the prep work. In your house YOU do the prep work, rendering it not “very simple”. I’m sorry that you’re having difficulty grasping this “very simple” concept.
@@TheGodYouWishYouKnew I’m a fairly accomplished home cook and baker. At 72 I started a second career in culinary: team member, baker, prep cook and cook. Most people of moderate intelligence, you being the exception, would have no difficulty making this dish or any of Marco White Pierre’s Knorr related dishes. Maybe you should stick to your Twinkies and Diet Coke regimen!
Does anyone know how many kilos of knor beef stock cube Marco used to go through a week at Harveys?
00:29 ... There it is baby.
Marknorr Pierre White
Today I ran out of shampoo, and I said to myself: 'How can a shower dictate me? Why cant it be relaxing' So i decided to use my knorr granules. It was my choice. Start to finish 10-15 minutes.
The Knorr Aromat is absolutely essential
Very simple
In the intro he used the knife just to make an impression
Made these with hamburger and regular salt. Delicious
It's your choice.
This guy is awesome
Rookie here... which kind of oil are you using to fry them?
For frying always use sunflower,saflower, ricebran,corn or veg oil. Never olive.
@array s never use olive to fry. It has a low burn point and will taste bad
arshid alibhai haha thank you! When that person said olive oil, I thought... NO
@@SalveRegina8 lol Pleasure. It happens,people make mistakes. Happy cooking and wishing you a wonderful 2019 filled with Abundance of all things great 🙏
Oil Of Ulay
Could you use Mozarella as a substitute for Feta?
It’s your choice
@@dylannoyb8241 Haha classic
Coriander on meatballs???
is it intentional editing to always use the camera hes not looking at?
With all respect traditional Greek meatballs are made from minced beef or veal. For spicing we use fresh peppermint in the mixture. The mixture has wet bread ( with milk or water) and then squeezed, egg(s), minced beef or veal, some fresh chopped peppermint leaves,pepper,salt. Personally i add a sip of ouzo.
Good
Now I'm going to show you how to explain general relativity, it's really very simple
mrbump28 you can either know where you are, or how fast your going... it’s your choice.
Brandon Hockenhull that‘s actually quantum mechanics (uncertainty principle). General relativity would be maybe that gravity is a curved spacetime (it‘s an attempt to understand gravity)
@@BiHGamingPortal it's a joke m8
Respect!
And we park it in the fridge
3:22 you can hear him burning 🤣
Eat this with orzo pasta❤
If only everything could be "very simple"...
Recipe for the tomato sauce ?
He has a video for that as well
as a stroner listening to this while jogging, this shit made my mouth water from how he describes the art of cooking with perfection in every detail