This guy’s videos are therapeutic. I couldn’t care less what he is cooking, for as long as he is describing his work with that tone and those gestures.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
R StandsforRated made this just the other night! It was delicious! I even substituted one of the fish stock pots for a veggie stock pot. So I had lots of variety with none of the fat!
I just made this tonight. Very good and very easy. I used “Better than Bouillon” stock base because we don’t have Knorr Stock Pots in the USA. The US version is called “Homestyle Stock.” It only comes in chicken and beef and nobody carries it.
Thanks! I’ll give it a try with Better than Bullion since I have it. I did have a jar of Knorr Chicken Bullion (available at Aldi and Costco) but started buying low sodium better than bullion instead.
I watch these for the comedy stock pot comments but I thought I would give this a go just for a laugh. So, out I went and bought my very own knorr fish stock pot. I always make my own stock and NEVER thought I would ever use a stock pot but I have to say, this came out really very good. I was impressed.
Great Dish! You’ll need to heat your stove on medium high for a few minutes. One quart of milk and cream will take a while to reduce. Put cod in when the sauce is about done add parsley! The cream is essential. It does go well with fresh peas. Don’t put the fish in to early - it will get small. Really tasty dish. Thanks Marco!
I know a lot of people slag on MPW for his Knorr adverts, but he is the consummate professional: his endorsements aren't phoned in or given with boredom. He seems to be genuinely giving a cooking lesson that happens to (always) include Knorr products. If I were a Knorr executive, I'd think my money was well spent.
I cooked this last night and served it with new potatoes and peas, absolutely delicious and a world away from 1970's boil in the bag (or sous vide as they say now). Thank you Marco for your great videos, clear unfussy cooking lessons for the home cook.
I used to love this dish when I was growing up in England, one of my favorites. It's been forever, I am going to have to make it myself and relive the memories.
I've made this per his recipe. Everyone loved it. It's quite good however ....... I didn't grow up with it and have no references. Let me know what you think after you've made it. Thanks ...
i love these videos, these recipes are things people can actually make at home after being at work all day. if it takes more than 45 minutes and/or require overly specific ingredients for seasoning then chances are people wont bother except maybe that one time.
That looks absolutely delicious. The creamy sauce on top of the fish garnished with that green stuff looks absolutely mouth-watering. I'd love to have a bite of that.
Marco is one Chef I would be honoured to cook for, Were life ever so kind, because he cooks like my mother and grandmother do. They taught me everything I know, so I think I could make food he would enjoy.
You beaut Mr Marco, no lumps and the family said best fish ever cooked. For me it is about the techniques you pass on that make it more interesting in the kitchen. Beef Stroganoff tonight. Thanks so much.
This dude is a master. Anyone taking the piss because he's demonstrated simple recipes for simple cooks has missed the point. Gordon Ramsay learnt under this guy.
Just completed this recipe and it turned out perfectly though I did use the full pint of milk. I like Marco's calm tone is explaining the cooking process.
I was cringing at the way he was scraping the pan with that wire whisk. He needs to throw that whisk away and buy a plastic coated one, which is much kinder to your pots and pans.
Delicious, I just made and ate it! It doesn't take long to make, just start with your patatoes and while they boil make the sauce and fish. Didn't have those stock pots so instead I decided to use 1/8th of a chicken boilliun cube, a laurel leaf and a finely chopped ansjovis filet. My choice, worked out fine. The sauce has a lovely sweet taste to it but no sugar added. Can't wait tot make it again. Thank you Marco!
@@sebastianomessina9314 you do realise all fish are different, take in mind the size & also some people like their fish rare. Jackass. That's marco. A world fantastic chef. You a chef?
@@sebastianomessina9314 - It was 3 1/2 to 4 minutes when he added the parsley. It continued cooking after that. He said to feel the cod for doneness because it depends on the thickness. The rule of thumb is ten minutes per inch, according to Beard, but this might be ok with a little less time. It’s your choice.
See a bunch of comments about using a whisk. MPW , will know all there is to know about basic equipment use , this is a Le Creuset skillet , it;s high quality , i imagine the cooking surface can handle a steel whisk?
I have a le creuset pan like that, i never use steel utensils on it but the im sure surface can handle it. Its aged 10x better than other non-stick pans ive had.
I love the little filler comments like "think of Britain." it's like they always hold the camera on him for just a little bit too long and he runs out of normal things to say
Hey man! MPW is a very high end chef…. I don’t appreciate the snide remarks. I tried the stockpot and it really is good. I worked in a pub in San Francisco back in the seventies along with a SF culinary Academy graduate. Albert…. His knowledge was incredible, his food was incredible and MPW is leaps and bounds above that. Have some respect.
I use stock pots in heavy sauces if I don't have herbs available. You need to make sure you dissolve it well or else those eating might be in for a surprise.
People laugh at the idea of using stock pots but those things are pretty much msg, salt, sugar, and one or other spice. There's really nothing wrong with using them as a seasoning shortcut.
@@QQ-yi6yg They absolutely did ! I made a cauliflower soup with chorizo, Cod in parsley with mash potato and peas, and a lemon cheesecake 😎 My grandmother is 95 so she can't eat allot. Except for desserts, she can always eat lots of desserts somehow... (¬‿¬) but i could tell she enjoyed every dish. My uncle however had 2 plates of everything ^^
Hi. I'm a ham fisted idiot in the kitchen. Cooked this the other night for four people and they loved it. Thank you Mr Pierre! I came over a genius! The fish ends up so tender I bet if you gave it a good stir you would have a kind of cod chowder! I skipped the cream, I have become intolerant to lactose in my old age. I used lactose free milk, which is still milk but the lactose already changed to glucose and added the juice of 1/2 a lemon. Fantastic recipe this.
I use to mock him for his whole stock pod gimmick but really tho its one of the most essential ingredients around if you want to make near restaurant quality foods at home relatively effortlessly. Unless like he said you have the time to source for good ingredients to make your own stock (which can get really expensive too)
Don't know why people hate stock, am guessing only pros do, this man taught me how to make delicious food in half the time for the whole family all the time, with different meats👌👌🙏
Legend has it if you arrange 20 stock pots in a circle it summons Marco into your kitchen
Yahaha! You found me!
You could use 20 or 21. Maybe even 22. Again, it's your choice.
to judge me while i cook? no thank you.
@@harrisluo5818 I can confirm it has to be 20. Tried 21 yesterday and Ainsley Harriot came out
Greatest comment on the internet
Came here for the comments, stayed because, again, it’s my choice
I rate this comment approx 10/10.
Bitofoliveoil
Legitimately was up until 5am last night watching his recipes but I stayed for the comments, and of course, the secret ingredient - "your choice"
@@SamPendleton u can rate this comment whatever u like, again, it's your choice
@@taylorpiercey3190 omg that is one word to him no lie lmfao
Marco subtly crying to be saved: "You can never buy a good fish stock."
Knorr rep behind camera with gun: "Careful, now."
underrated comment 😂
Ahhh fish stock..couldnt understand what the hell he was saying. He just dropped a lump of crap in the sauce..and called it sauce
knorr representative holding Marco captive
😂😂😂😂
Fish fumet: one of the easiest quick stocks to make.
Marco's wife hearing weird noises from the kitchen late at night. ''Marco what are you doing?'' ''i am poaching my fish very gently''
Wife: *yawns* are you using a stockpot?
Marco: Again it’s your choice
My preeesshhhiousss
Wife: How thick is your cod?
@@ob7514 Oh but she knows, she knows!
Having said that, my mother was Italian so I add a bitofoliveol.
*"As a young child, my dear sweet Italian mother used to bathe me in a liddlebitofolive and some stockpot"*
I think you meant aliddlebiduvoluvoul
It was her choice.
This guy’s videos are therapeutic. I couldn’t care less what he is cooking, for as long as he is describing his work with that tone and those gestures.
like the guy too.
Yah
That is exactly what I was thinking. Guess what I am cooking tonight !!😂
The whisk against the nonstick skillet isn’t therapeutic to me lol.
@@TheGodYouWishYouKnew You should probably watch Jamie Olliver.
Tried this for dinner the other night, best white sauce I've made , no pressure. Perfect meal with peas and new potatoes. Thank you Marco.
Gary Daniels hey how much cream did you use and how long do you leave the fish in for ?
Again its your choice
Do you work for Knorr too?
white sauce lol
Josue Solis lmao
a great british classic - stock pot
knorrs cube..SAVING BRITISH CUISINE SINCE 1000A.D
they made stock pot equivalent stuff from broth for like 500 years. things like portable soup and stuff
@le Hoarderz Al-Shekelsteins get away from my credit score ibrahim
I was watching the video for about a minute and a half and he hadn't said stock pot, i was like what the hell
@John Smith Facts.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
You must have sore fingers typing the same comment on all MPW videos
@@theophrastusbombastus1359 got sore fingers from sticking them in and out of your mums arse hole
Lmfao
I no longer use a pre-workout before hitting the gym. I just slam a stock pod, and I’m good to go. It’s my choice.
@Nathaniel Luis Reyhan Soesilo There's no real recipe.
with all the salt in them, it probably would actually give you a really good pump
You can actually swap fish, butter, milk for stock pots if you are out of those.
R StandsforRated made this just the other night! It was delicious! I even substituted one of the fish stock pots for a veggie stock pot. So I had lots of variety with none of the fat!
I just eat nothing but Knorr® stock pots.
You can replace the whisk with a knorr® stock pot, it's your choice.
LOL
Again, it's your choice.
Marco: "Use a Knorr stockpot, or don'...."
Knorr man: Waves loaded gun
That low, menacing tone as he scrapes away at a Teflon pan with a metal whisk; just daring the terrified camera crew to bring it up.
set my teeth on edge but then i thought nah he's Marco, its his choice.
Looks like hard anodized aluminum.
@@KenTeague72 god I hope so.
Me:so are we gonna do this or not
Pretty girl:
0:15
Are you Serious LMFAO
Llolll
Are you saying Marco is a pretty girl?
@@SummeRain783 yes uwu
😂😂
Now this is a recipe I can’t igknorr.
Good one
Not bad.
Knorr stockpot is perfect as is.
No need to add all of the other ingredients.
Your choice.
He's so busy being a complete badass that he doesn't have time to say the full word "approximately". APPROX Genius level achieved.
It’s his choice
2:35 My answer when my parents came into my room while I'm cooking on a camp cooker and really ask "Son, what are you doing?"
Jacob Dunning AHAHAHA
Yeah I like it. If you get caught in the act of self pleasure?....”I’m poaching my fish, very gently”. You could even add “...think of Britain”.
Nihar Bendre, or the queen. No need for nudey mags, a £10 note will do.
Why do I find this funny LOL
3:03 is the same for me.
I like how it's half memes and half enjoyment of the cooking and everyone's getting something out of this
"Use a whisk, not a wooden spoon. You want some Teflon in your diet. Metallic. Delicious."
The community that comments on these are my favorite on TH-cam lol. The comments never disappoint.
Comment or don't comment. Remember, It's your choice.
Just like Knorr Stock pots
It always depends on the thickness of your cod.
There are a few goodies. ImNotNorm is another great channel with community commentary that will leave you crying with laughter
They are always the same and most of them are made by losers mocking a person bigger than they will ever be. They sound a bit pathetic to me.
I like 4 stock pots in my coffee in the morning! But it’s your choice
I know this is a joke but coffee on a bone broth sounds actually not that terrible
As in, using the coffee as a spice
@@cahallo5964 there is no real recipe
lol 😂
Marco has me questioning how often I’m really being honest.
One of the best comments and in a place where the bar is set pretty high!
well played
Anyone else think that when he says "aprox" hes leaves a long enough pause after to actually say the full word?
Joseph Watson Yes. YES!
He seems to be thinking after he says it though
Omg yes!
Less effort tho
i was just about to fucking type this. it annoys me so much, just say the damn word.
I just made this tonight. Very good and very easy. I used “Better than Bouillon” stock base because we don’t have Knorr Stock Pots in the USA. The US version is called “Homestyle Stock.” It only comes in chicken and beef and nobody carries it.
Better than bouillon is good with this!!
Thanks! I’ll give it a try with Better than Bullion since I have it. I did have a jar of Knorr Chicken Bullion (available at Aldi and Costco) but started buying low sodium better than bullion instead.
Imagine operating a camera that Marco looks at but they never use your shot in the edit
I watch these for the comedy stock pot comments but I thought I would give this a go just for a laugh. So, out I went and bought my very own knorr fish stock pot. I always make my own stock and NEVER thought I would ever use a stock pot but I have to say, this came out really very good. I was impressed.
Marco's voice in waze
In 300 meters, turn right. Again it's your choice
Miko Catan LMAO
"Marco, navigate me home.''
''OK, navigating to nearest Stock Pot retailer.''
Great Dish! You’ll need to heat your stove on medium high for a few minutes. One quart of milk and cream will take a while to reduce.
Put cod in when the sauce is about done add parsley! The cream is essential. It does go well with fresh peas. Don’t put the fish in to early - it will get small. Really tasty dish.
Thanks Marco!
I know a lot of people slag on MPW for his Knorr adverts, but he is the consummate professional: his endorsements aren't phoned in or given with boredom. He seems to be genuinely giving a cooking lesson that happens to (always) include Knorr products. If I were a Knorr executive, I'd think my money was well spent.
That was their choice
I cooked this last night and served it with new potatoes and peas, absolutely delicious and a world away from 1970's boil in the bag (or sous vide as they say now). Thank you Marco for your great videos, clear unfussy cooking lessons for the home cook.
I used to love this dish when I was growing up in England, one of my favorites. It's been forever, I am going to have to make it myself and relive the memories.
I've made this per his recipe. Everyone loved it. It's quite good however ....... I didn't grow up with it and have no references. Let me know what you think after you've made it. Thanks ...
Just commenting so that I get alerted upon your reply.
So what was the result ?
I absolutely love these videos. They really help me and the comments are hilarious too.
Screw the stock pots. I can't get over him using a stainless steel whisk on a nonstick Le Creuset pan.
The pan belongs to Knorr. He knows what he is doing.
I thought that
That pan is safe for metal utensils, according to the manufacturer. www.lecreuset.com/toughened-nonstick-pro-deep-fry-pan-11-inch/TNSP2400-28.html
@@JohnVC just relax.
@@dylanfrazier6957 haha, I can't when people don't know what they're talking about
i love these videos, these recipes are things people can actually make at home after being at work all day. if it takes more than 45 minutes and/or require overly specific ingredients for seasoning then chances are people wont bother except maybe that one time.
That looks absolutely delicious. The creamy sauce on top of the fish garnished with that green stuff looks absolutely mouth-watering. I'd love to have a bite of that.
Marco is one Chef I would be honoured to cook for, Were life ever so kind, because he cooks like my mother and grandmother do. They taught me everything I know, so I think I could make food he would enjoy.
I love listening to Marco talk while he cooks. Very well spoken.
You beaut Mr Marco, no lumps and the family said best fish ever cooked. For me it is about the techniques you pass on that make it more interesting in the kitchen. Beef Stroganoff tonight. Thanks so much.
Can I grow my stock pots in my own garden, or do they have to come from a factory ?
It's your choice really
This man remains one of the finest chefs in the world. Top drawer presentation. An expert; truly a privilege.
And this was filmed very crudely. Imagine if they had a network budget.
That stockpot remains one of the finest stocks of pot in the world. Truly an honour and a privilege
IgKnorr them, Alexander. Or don't, it's your choice
Did Knor pay you as well?
@@MrMakingwavesmedia You're an idiot. Go get stuffed.
This dude is a master. Anyone taking the piss because he's demonstrated simple recipes for simple cooks has missed the point. Gordon Ramsay learnt under this guy.
I will piss on you
You can either love him or hate him but at the end of the day, it’s your choice.
Did Knor pay you as well?
@@MrMakingwavesmedia Knorr?
They're taking the piss because of the constant stock pot plugs - I think most people know how great a chef he is/was.
Marco to his wife during sex: “ we can do missionary, doggie or you can ride me. It’s your choice.”
But it will ALWAYS include a stock pot ... no nee to season, the stock pot does that for you
"easy, done in 12,13 minutes"
few seconds later "it's one of them sauces you never rush"
few seconds later "we don't bother making our own fish stock"
@@Yermawsrat Chicken nuggets? Are they done in 13 minutes?
Just completed this recipe and it turned out perfectly though I did use the full pint of milk. I like Marco's calm tone is explaining the cooking process.
"Put the stock pot in the sauce, on your head, or rub it gently under your armpit. It's your choice."
LOL, had me laughing like crazy.
Or use it for shaving or waxing. Again it's your choice
Now that you’ve whisked the surface off your nonstick pan you can either wash it or throw it straight in the bin... it’s your choice
I was cringing at the way he was scraping the pan with that wire whisk. He needs to throw that whisk away and buy a plastic coated one, which is much kinder to your pots and pans.
It's a cast-iron skillet, not a nonstick pan.
Great recipe, thanks. What do you think of silicone coated whisks?
"You can never buy a fish stock. So go out and buy this fish stock"
1:39 is the secret to life in the kitchen. Everytime you drop a stock pot, an angel gets back into heaven.
“Just keep it about 90 degrees”
Guys my fish just fell out of my pan what am i doing wrong i held it at 90 degrees.
facepalm
Brandon Lee it’s of a poor quality and you’re dead.
“Just keep it about 90 degrees”
Americans: this fish is RAAAAAAAAAAAW
Lol
Forget the stockpot... those metal shavings look absolutely 😍
You are a culinary genius. Thank you for your recipes.
Delicious, I just made and ate it! It doesn't take long to make, just start with your patatoes and while they boil make the sauce and fish. Didn't have those stock pots so instead I decided to use 1/8th of a chicken boilliun cube, a laurel leaf and a finely chopped ansjovis filet. My choice, worked out fine. The sauce has a lovely sweet taste to it but no sugar added. Can't wait tot make it again. Thank you Marco!
How long does it take for the fish to cook? At what heat on a scale between 1-9 ?
@@bloodcorer About 3 minutes each side at low heat, when the sauce is just "bubbling" a little bit (blup blup).
@@bartvandenberg4901 thanks!
"I tell you things with my voice, but that's my choice."
Just outstanding. Easily one of the finest chefs in the world.
fish takes longer than 3mins to cook he talking bollocks .He also advertise his own stock cube
@@sebastianomessina9314 you do realise all fish are different, take in mind the size & also some people like their fish rare. Jackass. That's marco. A world fantastic chef. You a chef?
@@sebastianomessina9314 - It was 3 1/2 to 4 minutes when he added the parsley. It continued cooking after that. He said to feel the cod for doneness because it depends on the thickness. The rule of thumb is ten minutes per inch, according to Beard, but this might be ok with a little less time. It’s your choice.
My Mum used to make us smoked cod with parsley sauce when I was a kid. I'm so looking forward to having it again!
Its like im in class and the kid to my left is getting a harsh lecture from the teacher
Man if I can spend one day with Marco learning a few recipes, that would be amazing
How ever Marco makes his food , it always comes out looking amazing 😉
That is because of Knorr stock pots 😂
Finally a chefkok on youtube who shows the durability of a high quality nonstick coating pan.... nice nice :)
Stock pots aside, Marco is a real balm listening to.
A legendary chef using store bought stock cubes instead of telling me to watch the video where they spent 8 days and $800 making their own stock?!
I like how really honest Marco is.
See a bunch of comments about using a whisk. MPW , will know all there is to know about basic equipment use , this is a Le Creuset skillet , it;s high quality , i imagine the cooking surface can handle a steel whisk?
I have a le creuset pan like that, i never use steel utensils on it but the im sure surface can handle it. Its aged 10x better than other non-stick pans ive had.
Makes things look so easy....a master
I know Knorr and all that But, you must admit this a great and simple recepie and looks great
I love the little filler comments like "think of Britain." it's like they always hold the camera on him for just a little bit too long and he runs out of normal things to say
Hey man! MPW is a very high end chef…. I don’t appreciate the snide remarks.
I tried the stockpot and it really is good.
I worked in a pub in San Francisco back in the seventies along with a SF culinary Academy graduate. Albert…. His knowledge was incredible, his food was incredible and MPW is leaps and bounds above that. Have some respect.
I made this and it was delicious!
Surprised considering how easy it was.
That was your choice
tried it just like that, loved it, awesome, greetings from germny and thank you MARCO!
I use stock pots in heavy sauces if I don't have herbs available. You need to make sure you dissolve it well or else those eating might be in for a surprise.
I agree too many left wing snobs out there who cannot cook at all.
@@Forevertrue i cant tell if youre trolling... what have political affiliations got to do with cooking lol
He used the jelly kind
@@Forevertrue I never knew your politics affected your ability to cook. Who knew!
People laugh at the idea of using stock pots but those things are pretty much msg, salt, sugar, and one or other spice. There's really nothing wrong with using them as a seasoning shortcut.
Ahh, the sound of metal scrapping on nonstick. Music to my ears!
don't worry, those are ceramic nonsticks harder than steel, worth a fortune
thats a la crueset ceramic
"hey Marco I'm over here." Nice recipe.
Made this a couple times and it's so good ! Very simple, quick and delicious. Making it again tomorrow for my grandmother and uncle.
Well, did they enjoy it?!
@@QQ-yi6yg They absolutely did ! I made a cauliflower soup with chorizo, Cod in parsley with mash potato and peas, and a lemon cheesecake 😎 My grandmother is 95 so she can't eat allot. Except for desserts, she can always eat lots of desserts somehow... (¬‿¬) but i could tell she enjoyed every dish. My uncle however had 2 plates of everything ^^
I imagine it gave that sense of occasion
Looks very delicious,thank you Marco Pierre for all that you do,,truly educating.
I used chicken stock because I didn't have any fish stock and still came out great!
@Apfelsaft lol
It's your choice!
Uncultured swine
Outstanding! So easy but looks flavourful AF! I’m defs trying this one! Thank you sir 🙏
"Shall we use lube?"
Girl: 2:24
Remember, It's your choice 😉
depends on the size of your cod
"so all that natural flavor from the fish..."
Use a stock pot
kuhalko «fish» as in the vag
Imagine the beratement one will endure if they use a stock-pod in a masterchef kitchen with Marco as a judge.
Commercial kitchens have pots of stock at hand. Those things would be too expensive to use commercially, I expect.
Delicious, I used to eat the boil in bag kind. Long time ago folks.
Everybody (especially Marco Pierre White ) knows that some anchovies is better then the Knorr stock, and cheaper.
Now I’m talking to myself like he do when I’m cooking. Wife especially loves that
Maybe she just likes the fact that you're cooking and she's not. 🤣
She might be happy, might be not, depending on the size of your cod
“It’ll take 5 to 15 minutes, depending on the size of your cod.”
A bigger cod lasts longer? Some guys get all the luck.
00:52 And again, the secret ingredient, freshly scraped teflon
That's not a Teflon pan.
It’s a cast iron pan
John McLachlan it’s for sure a Teflon pan
@@jackhorvat7979 how can you not see that its cast iron
Agree. Never scrape metal on a Teflon pan . Couldn’t believe what he was doing. Cancer !
Added some garlic, lemon and worchestershire (didn't have any stock). Really easy, really good!
There are few chefs in the World as accomplished as Marco
Hi. I'm a ham fisted idiot in the kitchen. Cooked this the other night for four people and they loved it. Thank you Mr Pierre! I came over a genius! The fish ends up so tender I bet if you gave it a good stir you would have a kind of cod chowder! I skipped the cream, I have become intolerant to lactose in my old age. I used lactose free milk, which is still milk but the lactose already changed to glucose and added the juice of 1/2 a lemon. Fantastic recipe this.
This guy has alot of potential.
I use to mock him for his whole stock pod gimmick but really tho its one of the most essential ingredients around if you want to make near restaurant quality foods at home relatively effortlessly. Unless like he said you have the time to source for good ingredients to make your own stock (which can get really expensive too)
Depending on the size of my cod eyy well Marco aren't you about to be disappointed.
I've been dying for this all week. I'm doing a pile of mash. Love it.
It’s like he’s throwing tiny invisible darts hahaha 0:18 - 0:25
I love the way he tutored very easy to follow.
Me : marco can i use any other stocks for this recipe?
Marco : depends how much they payi....
i mean its your choice .
An excellent description covering all the details
Came here for the comments, stayed because it’s my choice.
Don't know why people hate stock, am guessing only pros do, this man taught me how to make delicious food in half the time for the whole family all the time, with different meats👌👌🙏
People are pretentious and like to claim they make their own stock and freeze it for whenever they need…
I think they’re all lying tbh..
HE'S SCRAPING A METAL WHISK ON A NON-STICK PAN AHHHHH
I was waiting for this comment... it was really upsetting me 🤣
You can use a metal whisk or a plastic whisk,it's your choice.
Right. You can use wooden sticks, fingers, tongue or scrotum. Again, it's your choice.
You should only use metal whisks with wooden pans!
Its his choice!