Thank you chef Marco...You are an excellent instructor... Im going to make this tomorrow...0going to the fish market in the morning... Going to use Rao's sauce
Clueless...no Chef puts garlic in first, then oil, it literally started burning, that destroys the dish, garlic goes in after the proteins and base, then he uses the lighter to stir the clams...lol @3:04 And this guy uses the same ladle for chicken stock and marinara which cross contaminates Good lord..Cracker Jack school of cooking... Clean? No chef would have drippings all over the stove after he finished cooking..Natural muscle memory, you would wipe down the ledge and bin the pans.. Sorry, just pointing things out.
You think this guy cares ? Hes there with a clam opener ready to open them if they dont open lol your right of clams dont open throw away other wise your gonna shit your pants lol
This looks amazing! I like that you've shown that you can make this dish either starting with the chopped celery and carrots, or eliminate them based on your own personal preference. (I'd definitely put them in!) Doubling up on spices in your homemade marinara that you use in various recipes sounds like a great idea! There must be so many ways to incorporate this sauce in various other dishes. Something else I'd like to add, is that, based on everything I've ever learned throughout my life regarding food safety when using shellfish ... it's very important to discard any clams or mussels that do not open up on their own during the normal period of cooking time. This is basic rule of thumb, as it's an indication that they were not alive at the start of the cooking process. Thanks for sharing!!
@@fermentedfruit very good, always. I’ve made it several times. I use cod, shrimp, mussels, little neck clams, bay scallops, and a few times lobster tails.
What I know chef is that if a shellfish doesn’t open you should discard it, it means is not good. I like you recipe though, I will do it, is not complicated and fast.
Dude never just ADD raw shrimp to anything lol if I was making this DISH I would get a hot PAN with OIL Add the shrimp Season with salt Pepper Crush pepper and fresh garlic Sear the fuck out of them Sear them half way Then add the SHRIMP To the SAUCE Believe me your SHRIMP are not only gonna look better but then FLAVOR will be amazing
Clueless...no Chef puts garlic in first, then oil, it literally started burning, that destroys the dish, garlic goes in after the proteins and base, then he uses the lighter to stir the clams...lol @3:04 And this guy uses the same ladle for chicken stock and marinara which cross contaminates Good lord..Cracker Jack school of cooking...
Hey, what are you doing? You're a scoop of chicken stock with a scoop of red sauce! This is not impossible! maybe someone only eats fish but not warm-blooded animals (there is this kind of vegetarians, or something like that)
Thank you chef Marco...You are an excellent instructor... Im going to make this tomorrow...0going to the fish market in the morning... Going to use Rao's sauce
you used the lighter to stir the clams and mussels...
Marco, Love the intructional video's, but I really want to compliment you on how clean your kitchen is. Bravo my friend, keep the video's coming.
Yes, very nice. On every point
Clueless...no Chef puts garlic in first, then oil, it literally started burning, that destroys the dish, garlic goes in after the proteins and base, then he uses the lighter to stir the clams...lol @3:04 And this guy uses the same ladle for chicken stock and marinara which cross contaminates Good lord..Cracker Jack school of cooking... Clean? No chef would have drippings all over the stove after he finished cooking..Natural muscle memory, you would wipe down the ledge and bin the pans.. Sorry, just pointing things out.
This helped me a lot. I liked that you covered a lot of the little things that too many videos skip.
Can’t wait to try this! Thanks so much for sharing your great tips👍
Stopped watching when dude talked about opening the shellfish w a knife before they open.
If shellfish don't open, discard or you could get sick
Completely agree. If they Don't open, they are dead and toxic.
I’m amazed that a trained chef didn’t know this simple rule of thumb.
You think this guy cares ? Hes there with a clam opener ready to open them if they dont open lol your right of clams dont open throw away other wise your gonna shit your pants lol
I wouldn't order this at his restaurant. I wonder how many people have gotten sick.
Lepewhi I bet it’s an amazing - I’d love to try it
This looks amazing! I like that you've shown that you can make this dish either starting with the chopped celery and carrots, or eliminate them based on your own personal preference. (I'd definitely put them in!) Doubling up on spices in your homemade marinara that you use in various recipes sounds like a great idea! There must be so many ways to incorporate this sauce in various other dishes. Something else I'd like to add, is that, based on everything I've ever learned throughout my life regarding food safety when using shellfish ... it's very important to discard any clams or mussels that do not open up on their own during the normal period of cooking time. This is basic rule of thumb, as it's an indication that they were not alive at the start of the cooking process. Thanks for sharing!!
You are an Excellent teacher!
Artist at work...Thank you chef
This was wonderful. Chef did a fantastic presentation.
I’m making cioppino as dinner for my parents anniversary this Saturday! I’m so excited!
Benito how was it?
@@fermentedfruit very good, always. I’ve made it several times. I use cod, shrimp, mussels, little neck clams, bay scallops, and a few times lobster tails.
your gonna open the un opened mussels with a knife ? your nuts
rookie!
Mis-en-place...meez for you foodies.
I like will he waiting for the clams and mussels to open he gives a lesson on the use of kitchen knives.
Your knowledge about Culinary Art are impressive!
I like to poach everything. poach the clams before hand and add them with the Juices as you go, your mise shouuld have included your Mirepiox
why didnt you add the carrots celery etc
Simple delicious!!!!
This was a great no-nonsense video with some good tips and tricks
Looks good!
I Want that Kitchen! ;)
If you're helping the clams open how do you know they're good
What's up with the hands?? lol. Come on, I got fired when I was a teenager for using my hands to transfer food from the sautee pan
What is the best time to add carrots,celery and onions 😅😅😅😅😅
whats that prepared garlic you have? and how long does it keep??
Mahopac NY?
Ciao chef Marco bejjissima ricetta
the mise en place butter was missing
Clams
Smack em wid a hamma
Fuggetaboutit
Love the recipes but you’re killing me with the fennel seed. 😂
What I know chef is that if a shellfish doesn’t open you should discard it, it means is not good.
I like you recipe though, I will do it, is not complicated and fast.
chicken stock not seafood stock
I cannot find a video about marinara sauce
You forgot your chef hat
King crab? Wrong, Dungeness crab.
That's 💯% correct. Real SF style cioppino is made with the best and sweetest crab. DUNGENESS CRAB
Really it’s supposed to have dungenous crab
You call this a Cioppino?? Sorry
Mixing with the lighter.. 😂😂😂😂
Why did he cook the sofrito
using that lighter like a spoon - this guys is a rookie
I still dont understand why chicken stock is used.
Dude never just ADD raw shrimp to anything lol if I was making this DISH
I would get a hot PAN with OIL
Add the shrimp
Season with salt
Pepper
Crush pepper and fresh garlic
Sear the fuck out of them
Sear them half way
Then add the SHRIMP
To the SAUCE
Believe me your SHRIMP are not only gonna look better but then FLAVOR will be amazing
2 Clams, seriouslly??
Clueless...no Chef puts garlic in first, then oil, it literally started burning, that destroys the dish, garlic goes in after the proteins and base, then he uses the lighter to stir the clams...lol @3:04 And this guy uses the same ladle for chicken stock and marinara which cross contaminates Good lord..Cracker Jack school of cooking...
Two clams? 🤦🏽🤣
🤧🤧🤧🤧
be ready before cooking clown chef and maybe u will not burn that garlic
Hey, what are you doing?
You're a scoop of chicken stock with a scoop of red sauce!
This is not impossible! maybe someone only eats fish but not warm-blooded animals (there is this kind of vegetarians, or something like that)
You make a point, I have a friend who eats fish only, no chicken
Wack
If there’s no CHOP… how can it be CHOPinnos ????🤷♂️ No?
Admit it. You forgot the mirepoix 😐
TH-cam is unforgiving around matters of authenticity.