I do respect passionate chefs who work hard to creates unique mouthawatering dishes. Michelin star chefs are supposed to tak food to the next level but this video clearly states that not all Michelin star chefs know what they are doing. A chef must be good at bringing the best flavours out from fresh top quality ingredients. Marco P and Gordon are great at destroying Italian flavours. Here is My Italian tomato sauce video and I recommend you to watch it th-cam.com/video/XS4zojyuzvI/w-d-xo.html
This is not even his worst sin against food. Stay away or you'll probably have an anxiety attack if you watch any of his other videos when he was whoring stock pots. Have started blending the sofrito after you did it. I had tried in the past but thought I was missing something. I was. Patience. I was early 20s then tho.20 years ago *shudders*
I love your recipe content and how you promote authentic Italian cuisine, although I feel the reactionary videos fail to take into account types of cuisines/chefs and come over as shooting fish in a barrel for overreactions on food variations. It’s important to protect the original dishes and certain organisations set out to do that (e.g AVPN for Pizza) but it’s ok for individuals to make their own takes based on their location, access to ingredients and skill set.
Me and my wife tried making nanas green pickled tomatoes from tomatoes out of our garden last weekend we tried them today and we was amazed at how delicious they are! Hug nana for us we wrote the recipe down it’s a keeper ! ❤
I’m glad you destroyed him, Don Vincenzo! Please save real Italian food! Save the beauty of real Italian food, for that very small part of my blood that is Italian! 😅 🇮🇹
Like many have said, Marco was sponsored by Knorr and featured the stock pods in alot of his older recipes. Vincenzo would have an absolute heart attack if he saw Marco add the stock pods to boiling water to cook pasta to give it flavour in his other videos. Or even better, when him and Gordon Ramsay add olive oil to boiling water to cook pasta so that it doesn't stick. Gordon Ramsay clearly learned that from Marco. Crazy that two Michelin star chefs don't know that when you add oil to water, the oil sits on the top of the water which would negate the effect of preventing the pasta to stick. You know what would help pasta not stick? Lots of water and stiring it.
I'm only a home cook, but my theory is that this is done to allow the pasta to be parcooked and then set aside for later use, which I understand is done in restaurants. The oil coats the noodles as they are removed from the water. It makes sense in a commercial setting, but this is of no use if the noodles are going to be used immediately.
Or coating a pasta in oil after cooking. It's a -2 Michelin star restaurants secret to store pasta in a fridge 😂 Edit: I just had a flashback I first time I've seen Marco in Knorr commercial on tv maaany years ago, at this time I didn't know who he is.
I lowkey get mad when I see my roommates boil a little 2 qt sauce pot for pastas. Like bro use the big ass Dutch oven or the big 12qt stock pot we have both.
Marco is not the best reference for traditional Italian cousine. But he is also the first chef that returned his Michelin stars and questioned the star system saying: Why should a tyre making company rate my kitchen? For that he has my huge respect and after he gave away his Michelin stars he focused on simple home cooking and anything he has done from then onwards was just incredible. That Knorr period was horrible though, I have to admit :(
Marco never said it was Italian cousine. What do you expect from a British cook anyway? I can name many restaurants in my small country that are better than any British Michelin restaurants. I like Marco and what he's doing, but he's only a British cook after all - just like Jamie and Gordon.
@@fuglbird Actually Marco‘s mom is (was?) Italian and she literally taught him some ways of preparing pasta that are not, let’s say, traditional or even make sense (like adding olive oil to the pasta water).
@@Visitkarte there are several old ladies on the Pasta Grannies who do the same. It's almost as if there isn't one way to do something - despite the desperate protestations of Italians who don't know anything about their own regional food.
I'm Sicilian and I've worked in Abruzzo for more than a year now. I don't think foreigners can fully appreciate how angry and appalled Vincenzo sounded when he shouted "MA CHE CAZZO DICI?"
I am Dutch, but I can. 😂 I did work with Sicilians in de restaurant busyness for over two years, for that matter. So, I totally understand and appreciate his Italian outbursts😅 if we’re talking food here. I do miss those days, though.
Ah, the passion of Sicilians and their colorful expressions! 😄🇮🇹 It's all part of the Italian culinary experience. Grazie for sharing your perspective! 🍝👨🍳😅
If you use the name of a meal and are making an educational show, then authenticity and genuineness matters. If you make a dish and make it incorrectly for the sake of a sponsership or just straight up don't take your show seriously, then that reflects on your career as well.
Hi, Vincenzo! Nonna's team 💯 ❤ Delicious, comforting food that feeds the soul as well as the body. The power of Nonna's food - the beautiful taste, aroma, and even the look of it - stirs our hearts and memories for a lifetime. I love your passion! Buona giornata!
If you check an Australia Masterchef cooking class for his sauce with cherry tomatoes and Passata it is simple and delicious, totally different. This one was created for sponsorship.
And he re did it in his newest video. Except he didn’t add basil. He did it the same way first time ever, a 3 star Michelin Italian chef taught him 30+ year ago. In his other video, he doesn’t slice the onion, he puts it through a crater so the sauce isn’t acidic. To boil the water away. I don’t know why Vincenzo didn’t react to that. Like I don’t care he used Chicken stock. I wanted Vincenzo to react, maturely, by how chef’s *make* their own food that’s different than Italians. Vincenzo is about my age, and he’s just reviews old videos just for views comments and subs instead of just reacting on method. I don’t care for the immaturity and to be “funny” just for views, comments etc. Be mature. React. Just like the video with Vincenzo and the so called king of all pizza dough videos he has done reacting to pizza videos. The “king of all pizza dough” chef was mature. But he also seems to understand why people use different methods; different to his own.
@@sO_RoNerYif @vincenzosplate just reviews stuff for view, then why is he trying to genuninely go on shows and try to teach people more and more about the italian cusine. He always stated that he criticizes but still respects the cooking of others, he knows what he is talking about because he is not a random guy who is half italian and half someone else. He has lots of respected people that taught him and he knows his stuff well, plus this is his channel he can say whateever he likes. He doesnt just judge people unconditionally or untruthfully, when he thinks its wrong he tells us and critisizes, and him doing it is for us to learn the proper way of the culture and proper traditions. So he is not doing it for views or subs or anything else. He worked hard for this shit and he desrved it. He grew gradually but steadily and he got to where he is today, by shoiwng and telling us the correct way in the most repsectful way and respecting other cultueres and people along the way. And he is doing everything maturely. yu saying he is your age, but he is getting a bag and providing for his family while making vides teaching us proper traditions and having fun along the way. So he is set. If he wants to watch an old video he will. He doesnt only watch old ones, he watches new ones too.
@@uknowmeimaballe5858 I've seen him make mistakes when making food on YT also. You say he knows foods, but HE isn't always traditional also but will criticize the cook or chef when they don't follow how it is supposed to be made, but he will do the same sometimes too. Everybody has a PREFERENCE on how to cook the food.
Back in the day, Marco Pierre White used to sponsor Knorr products such as stock pots and stock cubes on the television. You’ve gotta realise this Vincenzo.
A German in Florida mastering Italian cuisine with my help? 🇩🇪🌴🇮🇹 That's the magic of good food and great teachers! 👨🍳🍝 Keep those Italian flavors sizzling! 😄👌
I have a lot of respect for talented chefs who work very hard to create amazing unique plates. When you are a michelin star chef (like Marco Pierre White) you are supposed to be a master at putting together ingredients in order to get unique and mouthwatering flavours so your clients can have an unforgettable culinary experience. This video clearly states that you can't trust all Michelin star chefs. I strongly believe you should get the best flavours out of fresh ingredients so keep it simple and you never go wrong. Here is my video on how I make my Italian Tomato Sauce th-cam.com/video/XS4zojyuzvI/w-d-xo.htmlsi=KVnLeFH-_ffoYLv9
Its probably way better to watch Marco's Masterclass series. The knorr stock pot videos are just advertising he did for money to be broadcast on television at the time. Mind you, stock does fit tomato based sauces, same as garlic, all the Umami is great 😊 Its just not traditional.
While these recipes, as well as the recipes that were used in his restaurant, aren’t traditional, I would never pass up the chance to try a Micheline starred chef’s dishes.
Chef Jean Pierre is nice to watch :) his dishes look delicious and he's funny while being educational 😊 same with you Vincenzo, you're educating about authentic Italian cuisine and you're funny :)
Tomato sauce is one of the five mother sauces in French cooking. It's not necessarily the same as Italian tomato sauce. Thyme and bay leaves are part of the standard sachet d'epice used in a lot of French cooking. Also, I'm pretty sure the stock flavoring was a sponsored product. At least i hope that's the case.
British restaurants I worked in made what they called ‘tomato sauce’ similar to this. So not like tomato sauce as I knew it which was the ‘Italian’ version. I guess this is what tomato sauce means to classically trained chefs outside of Italy.
really isn't spot on Michelin star chefs are the most passionate to take their careers so far and on a level to no other, what is funny is that he has purposefully chosen sponsored content to critique Asif you'd think Marco would actually use a stock pot
Marco made a video claiming he's making a "traditional Italian tomato sauce" (pasata), yet he's not making that at all! Sponsored content or not, it's false advertising, and Italians have every right to call him out on it. I have to question how good they are if they have to make sponsored content anyway, rather than just making good cookings vidoes. The dude's a sell-out.
I know what you mean. I'm sure michelline star food is nice and all but, for me, I'll never forget the fussili pasta with meat sauce my father made. Now it wasnt really a traditional italian meat sauce probably. I'm from Slovenia, and I think it was just a meat sauce my father came up with, but he allways made it with love for our family, and for me it will allways be the best food ever:)
I've been to one of his restaurants and my home-cooked food is easily better than anything I had there. The highlight were the meatballs my wife ordered which according to her were almost as good as the ones I make.
@@justinrishworth4059 Marco Pierre White Steakhouse Birmingham. I would have been underwhelmed if it had cost half of what it did but as it was it was piss poor on every level.
Interesting. Just remember he gave up his Michelin stars. So he is just cooking normally. I know of someone that actually knows him very well. And was told first hand experience how well he actually cooks. Lots of his recipes work.
vincenzo you are the best. my grandma is agreeing with you. she is cooking the old real way, not the fancy ways, and thats the magic behind every good cook! cheer from Macedonia, we love Italy much!
Do yourself a favour and learn from your grandma while you can. I wish I had paid more attention when I was a child. Now I only have the written comments and the folded papers in her cookbooks. I cherish that and what I can remember.
@@fuglbird yes, I am learning from her, and its very special because the knowlegde was transfer from mother to daughter, they were not going somewhere to learn or watch videos about cooking. also she knows those little details that make the dish unique. thx mate, and all the best.
Hah, just smashed it. busting myths. Chef Vincenzo, I like your style, your comments, your reactions, the valuable tips about Italian cuisine, how to do it the right way. I'm a real fan of yours. Keep it up. Respect!
Every region has a different way of cooking their dishes. Immigrants adapted their dishes because they couldn’t get ingredients. It’s good if you like it.
He's not in the position to make compromises, he is rich, famous and he is making an existing recipe from a culture that is...very protective of their food culture >.>
Since retiring he has taken a humble laid back approach to food and says numerous times on this channel that it’s for home cooks… meaning some of those who opted use these things . So he’s not patronizing home cooks who do things their way and with short cuts… why you ask? He’s a super professional and spent years being a hard a$$ about food. Only in the end to realize, all that matters is that YOU enjoy what YOU make. Myself I love garlic and will eat it by itself so I go hard on garlic. Most home cooks use stock like this and THATS THE WHOLE POINT OF HIS CHANNEL!!! It’s not pretentious and about being perfectly in line with how he cooked for years. By the way you said basil wrong…. See how that works….. to each their own. It’s unreal to me how self righteous cooks can be… as Marco once was. Now a humble man who’s cooking for the stay at home moms. Some of which with very little stuff to work with. Get over yourself. Edit: you should also be aware that tomatoes are not native to Italy and only came there from the Americas. The way people cook tomatoes varied wildly before ever making its way to Italy from the Americas. Not everyone gives a crap if it’s garlic powder, paste, minced jar, or fresh in their tomato sauce. Some people don’t cook with garlic enough to warrant buying the little bag of 5 as all of it will go bad before they use it again and then it’s just throwing away money. You act like people don’t grasp that “fresh is better” but economic and preference to products are unique to each and every person. Honestly food has never been set in stone and I don’t expect another person to eat their food the way I do… I HATE AL DENTE pasta. Absolutely cannot stand it. It needs to be soft for my liking. Is that standard? No… but I don’t give a crap about standard. It’s about my own texture preferences. 🙄
From a man like Marco Piere White I expect that he knows the distinction between traditional Italian cooking and that he respects the tradition! It is not for nothing a tradition! The way MPW handles this he shows he does not care about that! That's disrespectful! That's egotistical! Where freedom in the kitchen and do what's right by you concerns? Yes, you have a point! For certain! But this has also to do by doing right to old proven culinairy traditions which root in love and giving sustenance. Btw I believe Vincenzo, in the case of the tomato sauce? Vincenzo's way, his nonna's way? Is the best! I would not take a taste from that... 🤢🤢🤢 that MPW passes of as "tomato sauce". No thank you.
I made this from the masterchef video with cherry tomatoes. I love the bayleaf and thyme in the sauce. I did decide I didn't want to use a stock though so I adjusted flavors with salt, pepper and basil. Turned out pretty delicious to me. Sweetness from the cherry tomatoes helps to bring it together. You reaction to this recipe is over the top imo.
Glad you gave it a shot and made it your own! 😄 Cooking is all about personal taste and creativity. Cherry tomatoes, bay leaf, thyme, and your flavor adjustments sound like a delightful twist. Keep enjoying your culinary adventures! 🍅🌿🍽️
I'm having foodgasm here with just simple cherry tomato pasta. 250g rigatoni, 250g cherry tomatoes, one clove of minced garlic, parmesan, white wine, fresh basil and pepper, ofc salt to taste, but I'm usually just fine with pasta water when I combine the dish. Just start cooking tomatoes in extra virgin olive oil about 5 min before pasta is done, it doesn't matter if you do it bit early, and just before pasta is done add garlic, and right after wine, reduce, and some pasta water along with the pasta. Toss to emulsify, add rest of the ingredients, and toss again. You could also skip the wine if you don't have it, and dash of balsamic vinegar is actually pretty nice flavor enhancer.
Thank you so much! ❤️ That's wonderful, enjoying Vincenzo's Plate from NC while your son's in Giulianova. 🇮🇹🍝 Pasta al Limone sounds like a delicious choice! 😊👌
They do it “right” because they changed the way the old days did it. The way Italians do it, is the same way everyone does. They change it by adding in different methods. Italians don’t do it right. They do it like everyone else cooks. They experiment with food. They understand why it works. How Italians are probably done adding and/or removing food, so everyone is taught today’s generation. Anyone not Italian that changes their methods, gets criticised. “No not the way” “too much garlic” “chicken stock!?” “i use this for sweetener”, etc. The video Vincenzo is watching is one of Marcus’ *old* video. The guy is twice the age Vincenzo is.
The crazy thing is that there are four ingredients, and the two steps are cut and wait. You can make tomato sauce from scratch with 20 minutes of prep (10 with a food processor) using ingredients anyone can buy, so there is absolutely no excuse for adding nonsense to the recipe.
I agree with all your ingredients for a tomato sauce; however, I cook the sofrito elements separately before adding them to the tomato sauce. Tomatoes lose their freshness and quality flavor if you cook them beyond 20 minutes. Marco is right about this. The sofrito ingredients need a longer cook time in order to get their flavors out. I always recommend cooking the sofrito in advance as well as using the blender and then finish cooking the sauce in the last 20 minutes to infuse the flavors into the tomato sauce without ruining the tomato flavor or texture. Then add fresh basil at the very last step of cooking. I add basil twice. Once with the sofrito in the blender and the other fresh at the end. If you really want to go the extra mile, cook your sofrito with wine. I also make sure to cook the carrots 5-6 hours for a soft caramelized taste like sweet potatoes. Onions only to golden caramel. Others do it to translucent. These two elements are debatable. I prefer the added flavor. So a slight caramelization makes a huge difference as well as the cook time for the carrots. Carrots and basil are the two ingredients that elevate a tomato sauce. I think carrots are a secret ingredient if you know how to cook them properly for the sauce. I personally feel the celery is not needed in the sofrito because of its taste and texture being very similar to an onion when cooked down and it doesn’t impart as much flavor and just adds a lot more water that needs to be cooked out of the sauce. Garlic is a preference. Sometimes I add it to the sofrito and sometimes I don’t. It depends on my mood.
Celery is certainly needed in a proper tomato sauce. Chop it into 5 cm pieces and blanch it. Then chop the celery into 0.5 cm pieces and sauté them in buffalo fat with parsley and a few small apple cubes before you add it to the sofrito. I would never use garlic in a tomato sauce.
You are absolutely spot on by saying you forgot what you ate two days after going to a Michelin star restaurant. I went to Hof Van Cleve, a three star restaurant, like 15 years ago. Only thing I remembered two days later was that it was great. That’s all. Well, not all. I rembered that it cost me €500.
Havent heard Marco ever say in the video it's an authentic italian sauce. He just said you can use it with everything. For the other stuff, I agree.. garlic paste and knorr cube..not what I would expect a Michellin cheff to be using
He didn't say it's a non-authentic recipe, I wouldn't put the blame on his viewers for assuming he was doing a "pomodoro" sauce. Why is he even using the Italian name if he is not doing the Italian recipe?
I love your critques; you make me laugh. I agree with your comments because my Nonna and Mother where from Abruzzo and made the most delicious tomato sauce. My Mother's tomato sauce would simmer on the stove for a few hours. I enjoy all of your videos and your visceral reaction when it's made incorrectly. Also had to smile when you mentioned their chopping techniques and I too love to use my "crusher". Thanks Vincente!
Yes Chef Vincenzo... this is a more French style take on a classic Simple Italian Tomato Sauce... which is a very popular way to prepare it in his country... very similar to what they teach in classical French cooking classes in culinary school ... and Marco is famous for using bouillon cubes for seasoning.. he popularized the technique of using bouillon cubes to season steaks... not what we grew up with in our families 😊💙
You've got it right, Chef! Marco's approach might be influenced by French techniques, and bouillon cubes do have their place in certain culinary traditions. It's all about different styles and tastes, but keeping those family traditions close to the heart! 🍽️🇮🇹👨🍳
I'll say this. My aunt was Sicilian and gave my mother her recipe for sauce (gravy). One 28 oz can of tomatoes crushed by hand, 28 0z water, 3 small cans of paste and 2 paste cans of water. Brown Italian sausages in a large stockpot, remove when browned and leave the drippings in the pot. Add the aforementioned ingredients and simmer for about 4 hours. (Add your sausages back in at about the second hour). Serve. No garlic, oregano, basil and salt it as you see fit. Simple yet delicious. I find it fascinating people have to screw around with the simple stuff.
My favorite tomato sauce, which I must call "Erik's tomato sauce," consists of quality, canned, peeled tomatoes (because the fresh tomatoes in the store are usually awful), garlic, and oregano. I don't cook it for a long time, because I like the fresher taste of the tomatoes.
I love your simple and straightforward approach to making tomato sauce. I agree that it's important to not cook the sauce for too long, so that you can preserve the fresh taste of the tomatoes.
Your grandparents' method of using chopped onion and garlic is indeed a common approach in Sicilian cuisine. The use of soffritto can vary regionally in Italy. Soffritto, typically made with onion, celery, and carrot, is more commonly associated with Northern Italian cooking. However, culinary traditions can vary within regions and even among families, so there's no one-size-fits-all answer. It's all about personal and family preferences when it comes to Italian cooking! 🇮🇹🍝👨🍳
@@vincenzosplate Thank you so much for this reply. It means a lot to me. I've wondered about this and other things a lot since finding your channel. It makes me happy to think I'm carrying on the tradition. :)
One of my favorite childhood memories is sauce bubbling all day on a sunday and dipping bread in to taste the wonderful flavors while we waited for the delicious meal later in the day. That man's recipe is a travesty.
Those childhood memories of simmering sauce and the anticipation of a delicious Sunday meal are truly special. And yes, some recipes can be quite different from the traditional ones we hold dear! 🍝👨🍳😊
The stock's oomph is probably MSG, but tomatoes and cheese already have that! I wonder if you just cook the tomatoes for longer for the same effect. I'm in the USA, and I can't imagine making a tomato sauce using stock, especially one that is going to be used in multiple dishes. The closest is when one of us makes a meat sauce, but in that case, the flavor comes from the meat, and the meat gets added to a base tomato sauce. If you add something like chicken stock to a tomato sauce, it feels like it would limit the options for the sauce I also now know how to pronounce sofrito correctly. Also, I think I might have gotten the ability to roll my tongue the Italian way more reliably (I actually was able to do it the French way recently, but as someone studying voice, I want to learn it all!)
MSG or not, tomatoes and cheese bring the umami punch! 🍅🧀 Cooking tomatoes longer can work wonders. And kudos on nailing the sofrito and the Italian tongue roll! 🇮🇹👅😄
This is a sponsored video for knorr, but it madness to think you cannot add or takeaway something from a classic dish, it doesn’t matter! I’m sure marco knows the classic ways but maybe prefers his way. Probably people now realise that and your views are representative to that. I use worcestershire sauce in my bolognese It tastes better! I know the classic way but who cares
@@vincenzosplate I appreciate you only want people knowing the authentic ways but I’m sure you wouldn’t turn down the money for a sponsored video I can imagine it paid well.
That's fantastic to hear! 🇮🇹🍝 I'm delighted to have sparked your interest in Italian cooking. Enjoy your culinary adventures with fresh ingredients, and kudos to your dedication in the kitchen! 😊👨🍳👍
I'm sitting here in Dasa, watching your reaction video, and I'm afraid the neighbors might hear it and come over and smash my laptop. The nice thing is that they'd invite me over to their house and show me how it's done...then feed me until I burst! 😃🍝 Now, if I could just figure out how to get these Calabrian peppers to the US, I'll try making some Nduja...soo good.
Haha, be careful with that laptop! 😂🍝 It sounds like a delicious adventure awaits with your neighbors. And Nduja? Oh, that's some spicy Italian magic! 🌶️🇮🇹 Enjoy the flavors! 😋
Marco didn't say he was making an "Italian tomato sauce", he said tomato sauce. And Italian grannies aren't the only people in the world who can dictate what goes into a tomato sauce. How utterly boring is that? There are many ways to make great tomato sauces. Most cuisines have their own version. What matters isn't what you or I think, but whether the sauce is tasty. Marco here wasn't trying to faff around. The purpose is to create something easy and fast, at home, for people who classify themselves as basic home cooks. I have personally added stock pots to tomato sauces and have found that it nicely seasons the sauce (there isn't much actual chicken flavour in stock cubes anyway compared to a homemade chicken stock). So following all these rules and regulations of Italian grannies may make you feel superior - that you know it all and cannot deviate an inch from that almost religious mindset of how to make a sauce - but everyone else who doesn't abide by those rules are free to make their own versions of what constitutes a sauce. The Italians don't own tomato sauce. That arrogance must be thrown into the bin.
Marco Pierre White is famous of using stock in his dishes. From my experience and knowlegde chicken stock is used as flavor enhancer - contains a lots of MSG. Same efect can be achieved with slow cooking bigger amount of tomatos, what Vincenzo said. Usage of stock is shortcut very often used in profesional cooking.
You're absolutely right! Chicken stock can be a shortcut for flavor enhancement in professional kitchens. However, many traditional Italian recipes rely on the slow-cooking method to develop rich flavors from fresh ingredients. It's all about preserving those authentic tastes! 👨🍳🇮🇹😄
@@vincenzosplate Vincenzo I can give little highlight on Marco Pierre White. He in his best times was a rockstar of cooking - he get 3 stars as the youngest chef, but after some time after he resign from all of them. The reason was that he doesn't want to be jude by people, which don't have idea about cooking and its purpose. Marco wanted to create food that people will like and eat with pleasure without sophisticated ceremonies. His objective is bring to people magic and methods that are behind best restaurants.
That italian passion!!! 🙌 Best thing, you are right. I made your bolognese sauce once and it was the best pasta sauce i ever had. How the hell do those chefs get away with this. It's from an old video and am glad people like Vincenzo learn us to cook for real these days and not like a star chef from the past 👍
Italian passion always shines through! 🇮🇹🙌 Vincenzo's here to keep it real, no star chef tricks! Glad you enjoyed the bolognese sauce, and let's keep cooking with heart! 👨🍳🍝👍
Vincenzo at that time Marco was working for Knor because all his videos were about Knor. And all his stars were 40 years ago and he renounced them because he could not handle the pressure
Yes... he *does* need to go directly to jail-! (Bay leaf-?? Powdered chicken stock-?? Thyme-??) I don't know how he missed the *chocolate sauce*-!! What a disaster.
I‘m 100% sure that Marco Pierre White is perfectly able to cook traditional Italian dishes. All the sponsored content should not be counted into weighing up if he is a great cook or is able to do a purist Italian recipe. And in the end he can do whatever he wants he is some kind of enabler for so much of the culinary change in the last 40 years, I think he deserves some slack here.
I woulnd't state that I'm a huge fan of MPW, ramsey and co. since they've got anger management issues and some stare allure that i don't really care for, but I'd say many many people built their carers in cooking on their legacy, so that at least that should give us an approximation on how good they actually are besides their big mouths and strong minded personas. I myself would actually take your stance, being part Italian I take pride in the simple but straight down to the point approach of the pure Italian cuisine. @@vincenzosplate
@@JimmyTheGreek519 No need to be that harsh, cooking and eating should be enjoyable. Marco had a big impact but I don't think he would want to put down others, Vincenzo enjoys cooking and that is the most important thing, I think he could gatekeep a little less but why fight over something that should be enjoyable Besides your "argument" is double cutting edge because same could be said about you
It's not gatekeeping... he's upset and he explains why. The chefs are doing unnecessary things and destroying the natural features and flavors of the dish while claiming it to be that culture's dish.
I agree, but throw that video out and look at his pomodoro sauce video from BBC. No boullion. Side by side comparison would be entertaining. I will probably do it for my family.
@@vincenzosplate well, if you must know, some years ago a friend of mine topped a couple of toast bread slices, poured ketchup in between, sprinkled it with shredded gouda and put in the oven to die. She called it "Italian Lasagna". I tried to run, but all exits were locked, and she lived on the 7th floor. Can you smell the agony?
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
I'm eating a delicious late-night tomato bruschetta while I watch Vincenzo roast Marco Pierre White, the sweet tomato juice running down my arm. This is living.
Thank you for another fun episode, please keep them coming! Marco Pierre White never said he made Italian tomato sauce. I don't try to make Italian tomato sauce either. I just make tomato sauce as I like it. Pasta is not Italian but Chinese. Meatballs aren't Italian either. I appreciate sofrito, but I believe it's Spanish and not Italian. Ergo we don't need Italians to tell us how to make tomato sauce! Apart from that I agree with everything you said. The taste of the tomatoes must be in focus. Yes it can take hours to make a good sauce. Different kinds of stocks are normal in many recipes. I've only recently realized that they often overpower the flavour of the dish. My grandmother, my mother and my late wife used stock sometimes; but it was never dominating the dish. They knew how to amplify what was important - they didn't use stock as a spice. It took a while for me to figure that out. Now when I read a recipe, I'm very suspicious of the use of stock. I even stopped using it in cottage pie and goulash. Now I only use stock for risotto.
You've got a great perspective on making tomato sauce and cooking in general! 👨🍳🍅 It's all about personal taste and adapting recipes to what you enjoy. Thanks for sharing your insights, and I'll keep the fun episodes coming! 🎥😄
First of all Marco has returned his michelin stars so he doesn't claim to be a 3 michelin star chef anymore and has repeatedly stated he is a homecook now so I don't know why people are always whinging about him being a michelin star chef. Second, he is clearly doing a recipe under Knorr's advert, obviously he has to involve Knorr's product in the cooking 🤷♂. Why are you so mad over this? I like many of your videos but in this, you are clearly being over the top with your reaction and it's annoying.
@@Every_Day_islike_Sunday and as Marco always says, a recipe is just a guide. Cook as how you like it to taste. That's the real essence of cooking. Those who always demand people to follow their rules aren't real cooks. They are just snobs. He is doing this recipe as an advert for a product. If you don't like his style, make it how you want it to be.
Marco's mother was Italian and he is the youngest Michelin starred chef in history. On top of that, this was for sponsorship. Sorry Vincenzo, you are just wrong on this one. On top of that, most of what you call "tradition" is less than 100 years old. Even your beloved carbonara didn't exist until after WWII- and the FIRST recipe for it appeared in an AMERICAN cookbook. Many of the FIRST recipes by ITALIANS for it contained cream. It would do you some good to actually understand what is a tradition in Italy and what isn't - because often you have it completely historically wrong, I am sorry to say. It would be good for you to remember that people in glass houses shouldn't throw stones at better chefs than them :)
In fairness to Marco he made a more recent pomdoro sauce, and there was no stock pots, but he did use half fresh half canned tomatoes and put it in the oven 🤷
Maybe wrong in your eyes, but this is sponsorship / partnership he made with Knorr after he handed his Michelin stars back and left the restaurant business. He was one of the first big chefs on TH-cam to help people to cook better everyday. Food is also like art. It’s evolves and adapt to different regions and what ingredients taste good locally. Food is also incredibly subjective, and I think Italians have a tendency to be a bit too arrogant about their traditions, thinking their way is the ONLY way. I would be a little more respectful to one of the greatest chefs of all time.
LOVE your vids my friend,... please keep it up!... I love the pause and rection,.. I actually laugh out loud.... "cook for 15-20 minutes'!!! Oh that was funny,.. even I can scoff at that. Hee hee!!!
I don't use bay leaves, but I like to put in a pinch of dried thyme. There's something special about the background flavor of thyme in a sauce. Maybe it's a memory from when my favorite aunt used to make spaghetti for us.
I’m sorry but Marco Pierre is the real deal. He’s not just any cook. He’s the legendary Michelin star chef that has trained world great chefs such as Gordon Ramsay. People on the internet think they know better than someone who spent his whole life in the fine dining world.
@@kelpkelp5252🤦🏼♂️. Correctly? It’s preference. It doesn’t mean anything else. If I want to leave out basil, I can. And I will. If I want to add in parsley, I can. If I don’t think CARROTS should be in my sauce, I won’t use it. Just because Vincenzo does it his way, because of his mother or grandmother that showed him, it doesn’t make it the “correct” way. It goes for every method used in modern cooking. Pellegrino Artusi doesn’t add carrot, is it the correct way? Does adding in man made poison-alcohol, into food the correct way? No. It’s wrong. If you want to add in barley, then get the whole grain and use it, or ferment it or boil it, then add it into your food. Whatever you find in the flavour in alcohol, get it from the FRESH FOOD instead of in alcohol. Yeah? After all Italians cook with alcohol to cook down the alcohol, right? Oh Kay. So, use fresh ingredients then.
You have done many of these reacts, wouldn't it be great content to actually follow their recipes and see how the end result tastes? It would greatly enhance the quality of these videos
You are evil! What I a great idea. I would like to see a comparison; but my money would be on Vincenzo. In Italy the most intelligent people are cooks and the stupid ones are engineers. Good food, lousy trains. In Britain mostly stupid people are cooks and the intelligent people are engineers who move on to the financial sector. Bad food, lousy cars.
That's a great suggestion! Trying out the recipes from the chefs' videos and sharing the taste test could indeed make for engaging and informative content. It would provide a more practical perspective on the recipes and their results. Thanks for the idea! 🍽️👨🍳😊
Hahaha... you cracked me up.. So funny. I love how you sneak in the occasional swearing, in Italian.. che cazzo fai!!!??? It's so true.. You are spot on....
Vincenzo! I love your videos and im cooking every one of your pasta recipes for my family! You should gather all of your friends and Nonas and make a video on your guide to Italian cooking! Gordon is too fast so I dont really understand him! 😂
This review was a swing and a miss. Marco is a legend, and was sponsored for a while by Knorr, but also was finding practical ways for people that can't afford all high end ingredients and still cook good food at home. You don't like Marco for personal reasons, and it is very evident.
How is adding Chicken stock helping people that can’t afford high end products? What high end product is there in tomato sauce? Someone being a legend does not cause them to be perfect in every recipe as shown in this video
This reminds me of about 20 years ago in a restaurant when one of the cooks asked why we didn't use chicken stock in the risotto because it would have more flavor.. The chef said "it's not a chicken risotto. It's truffle/parmaggiano risotto. Why would you want it to taste like chicken?" I remembered this simple answer to this day. If you're blanching vegetables, use salt water to taste the vegetable. Don't add chicken stock to the veggie blanching water unless you want to taste chicken (which Marco has done in his Knorr series). Marco's recipe was a crime against tomato flavor.
That chef's response about the truffle/parmaggiano risotto is classic! 👨🍳🍚 And you're absolutely right, preserving the essence of the main ingredient is key. Marco's adventures with chicken stock in unexpected places sure raised some eyebrows! 😅🍗🍅 Thanks for sharing your culinary wisdom! 😄👌
Well, garlic in a jar can be good quality if you get it from the right places like Asian supermarkets. In Asian cooking you are using garlic for everything including to brush teeth so sometimes if you have a lot of dishes to make and not much time its just easier to use the one in the jar.
Vincenzo, I looked up how a chef gets a Michelin Star, and this is what Google says, "Michelin Stars are awarded solely based on the quality of the food and dining experience". Marco may make quality food, however he makes his own style of food. Marco doesn't claim to make an Italian tomato sauce, as this is his own, but what he does claim is that this tomato sauce can be used for lasagna, cannelloni, etc. My take on that, it is his replacement for authentic Italian tomato sauce, made in his style. He does seem very full of himself, sort of a Michelin Chef cannelloni.
You've made a valid point! Michelin Stars are indeed awarded based on the quality of the dining experience, and different chefs have their unique styles and interpretations of dishes. It's all about personal tastes and preferences in the end. Marco's culinary style may not align with traditional Italian cuisine, but it's his own creative take on it. Culinary diversity can be a beautiful thing! 😄🍽️🇮🇹
jeez, take a chill pill mate. the vlog is literally entitled MARCO PIERRE WHITE italian tomato sauce. no one is calling it traditional. the stock is in there because its an advert. the ingredients hes using may well be to compliment the one element he has to use, in his opinion. no one died
marco made all of his recipe videos because he was sponsored by knorr products.. so he literally adds it to everything. probably even dessert recipes lol.. ive never seen a marco video where he doesnt use a pod.
Sometimes I love you. Sometimes I hate you. The world is not black or white. When you make your meatball sauce. Make sure to get the meat properly browned before adding everything else. Makes a big difference to how it turns out after 5 hours
I completely understand the love-hate relationship with cooking-it can be quite a journey of ups and downs! Thanks for the meatball sauce tip; getting the meat properly browned is essential for building rich flavors in the sauce. Happy cooking, and may your culinary adventures bring more love than hate! 😄🍝👨🍳
Absolutely! Quality and taste should always be the top priorities, regardless of stars or accolades. 🌟🍽️ Marco's all about keeping it real in the kitchen! 👨🍳😊
My Italian cooking has improved massively by starting to follow the traditional recipes. And Vincenzo's channel is a big help in doing things the right way. These recipes pass through generations for a reason. It's usually ego getting in the way, where chefs or home cooks kill a recipe by adding a personal touch. I recommend it to any cook: learn how to master the originals first before you add personal touches. You need to understand first why the recipe is like it is.
I’ve seen some of Marco’s older videos from when he was at Harvey’s working to earn his stars. He was making simple dishes from fresh ingredients and he never took short cuts like these videos. Even in his masterclass series he explains that he is making things that the general at home cook can whip up for their family. Vincenzo I love your reactions but remember most people haven’t got a clue how to actually cook. I’ve seen home cooks even royally screw up making eggs and bacon. Believe me this isn’t his best and I do recall someone stating that he genuinely wasn’t thrilled with what Knorr wanted him to do but he was paid and so he did it.
@vincenzosplate ethan chlebowski did a garlic video and jarred garlic was worst because of the brine, tube garlic was next because of flavor retention, and then was granulated because of the drying and rehydrating, then the best was fresh garlic because it keeps that sting and flavor. good video =D
😂😂😂... I´m just a hobby chef....but the first time I recognized the strength of soffritto was when I was making seawolf on/by/with lavender sauce. It was so strong, that just a few herbs were needed to bring it on point! Thank´s for your inspirational videos.
I do agree with most of your frustration. But just to mention, I do believe that Marco did give those stars back. And I think He's now been sponsered by Knorr, so I'm guessing they have to throw that base or stock what ever they are called in there somewhere. I've seen him in other older bits where he was not like this at all, and gave the tomatoes the respect they need. But that was some time ago.
I do respect passionate chefs who work hard to creates unique mouthawatering dishes. Michelin star chefs are supposed to tak food to the next level but this video clearly states that not all Michelin star chefs know what they are doing. A chef must be good at bringing the best flavours out from fresh top quality ingredients. Marco P and Gordon are great at destroying Italian flavours. Here is My Italian tomato sauce video and I recommend you to watch it th-cam.com/video/XS4zojyuzvI/w-d-xo.html
This is not even his worst sin against food. Stay away or you'll probably have an anxiety attack if you watch any of his other videos when he was whoring stock pots. Have started blending the sofrito after you did it. I had tried in the past but thought I was missing something. I was. Patience. I was early 20s then tho.20 years ago *shudders*
tomato sauce is not just italian dude !
I love your recipe content and how you promote authentic Italian cuisine, although I feel the reactionary videos fail to take into account types of cuisines/chefs and come over as shooting fish in a barrel for overreactions on food variations.
It’s important to protect the original dishes and certain organisations set out to do that (e.g AVPN for Pizza) but it’s ok for individuals to make their own takes based on their location, access to ingredients and skill set.
Me and my wife tried making nanas green pickled tomatoes from tomatoes out of our garden last weekend we tried them today and we was amazed at how delicious they are! Hug nana for us we wrote the recipe down it’s a keeper ! ❤
I’m glad you destroyed him, Don Vincenzo! Please save real Italian food! Save the beauty of real Italian food, for that very small part of my blood that is Italian! 😅 🇮🇹
Like many have said, Marco was sponsored by Knorr and featured the stock pods in alot of his older recipes. Vincenzo would have an absolute heart attack if he saw Marco add the stock pods to boiling water to cook pasta to give it flavour in his other videos. Or even better, when him and Gordon Ramsay add olive oil to boiling water to cook pasta so that it doesn't stick. Gordon Ramsay clearly learned that from Marco. Crazy that two Michelin star chefs don't know that when you add oil to water, the oil sits on the top of the water which would negate the effect of preventing the pasta to stick. You know what would help pasta not stick? Lots of water and stiring it.
I'm only a home cook, but my theory is that this is done to allow the pasta to be parcooked and then set aside for later use, which I understand is done in restaurants. The oil coats the noodles as they are removed from the water. It makes sense in a commercial setting, but this is of no use if the noodles are going to be used immediately.
Or coating a pasta in oil after cooking. It's a -2 Michelin star restaurants secret to store pasta in a fridge 😂
Edit: I just had a flashback I first time I've seen Marco in Knorr commercial on tv maaany years ago, at this time I didn't know who he is.
peterserio - The really scary part of those Knorr stock pods, is the ingredient list.
@@hellion83Definitely a restaurant thing
I lowkey get mad when I see my roommates boil a little 2 qt sauce pot for pastas. Like bro use the big ass Dutch oven or the big 12qt stock pot we have both.
Marco is not the best reference for traditional Italian cousine. But he is also the first chef that returned his Michelin stars and questioned the star system saying: Why should a tyre making company rate my kitchen? For that he has my huge respect and after he gave away his Michelin stars he focused on simple home cooking and anything he has done from then onwards was just incredible. That Knorr period was horrible though, I have to admit :(
Marco never said it was Italian cousine. What do you expect from a British cook anyway? I can name many restaurants in my small country that are better than any British Michelin restaurants. I like Marco and what he's doing, but he's only a British cook after all - just like Jamie and Gordon.
😅🤣😅@@fuglbird
Cope.
@@fuglbird Actually Marco‘s mom is (was?) Italian and she literally taught him some ways of preparing pasta that are not, let’s say, traditional or even make sense (like adding olive oil to the pasta water).
@@Visitkarte there are several old ladies on the Pasta Grannies who do the same. It's almost as if there isn't one way to do something - despite the desperate protestations of Italians who don't know anything about their own regional food.
I'm Sicilian and I've worked in Abruzzo for more than a year now. I don't think foreigners can fully appreciate how angry and appalled Vincenzo sounded when he shouted "MA CHE CAZZO DICI?"
I am Dutch, but I can. 😂 I did work with Sicilians in de restaurant busyness for over two years, for that matter. So, I totally understand and appreciate his Italian outbursts😅 if we’re talking food here. I do miss those days, though.
Cool, my BF is Sicilian 😊😊 I understood what he said because my bf talks the same 😂
Ah, the passion of Sicilians and their colorful expressions! 😄🇮🇹 It's all part of the Italian culinary experience. Grazie for sharing your perspective! 🍝👨🍳😅
I nearly fell out of my chair when he said that I rewinded it! 🤣🤣🤣👏👏👏👏👏
Si
I understand the criticism against him in this video but in my eyes he is the best chef of our time. This is a paid ad pretty much.
If you use the name of a meal and are making an educational show, then authenticity and genuineness matters.
If you make a dish and make it incorrectly for the sake of a sponsership or just straight up don't take your show seriously, then that reflects on your career as well.
Ty for heads up
Finally someone with some brains
@@ManfredTheFirsthe is making tomato sauce... who said tomato sauce is Italian? Tomatos aren't even native to Italy lol....
@@ManfredTheFirsthe is making tomato sauce... who said tomato sauce is Italian? Tomatos aren't even native to Italy lol....
Hi, Vincenzo! Nonna's team 💯 ❤ Delicious, comforting food that feeds the soul as well as the body. The power of Nonna's food - the beautiful taste, aroma, and even the look of it - stirs our hearts and memories for a lifetime. I love your passion! Buona giornata!
Marianne, you’re absolutely right! Nothing and no one can beat Nonna’s food ❤️
If you check an Australia Masterchef cooking class for his sauce with cherry tomatoes and Passata it is simple and delicious, totally different. This one was created for sponsorship.
And he re did it in his newest video. Except he didn’t add basil. He did it the same way first time ever, a 3 star Michelin Italian chef taught him 30+ year ago. In his other video, he doesn’t slice the onion, he puts it through a crater so the sauce isn’t acidic. To boil the water away.
I don’t know why Vincenzo didn’t react to that.
Like I don’t care he used Chicken stock. I wanted Vincenzo to react, maturely, by how chef’s *make* their own food that’s different than Italians. Vincenzo is about my age, and he’s just reviews old videos just for views comments and subs instead of just reacting on method. I don’t care for the immaturity and to be “funny” just for views, comments etc. Be mature. React. Just like the video with Vincenzo and the so called king of all pizza dough videos he has done reacting to pizza videos. The “king of all pizza dough” chef was mature. But he also seems to understand why people use different methods; different to his own.
@@sO_RoNerYif @vincenzosplate just reviews stuff for view, then why is he trying to genuninely go on shows and try to teach people more and more about the italian cusine. He always stated that he criticizes but still respects the cooking of others, he knows what he is talking about because he is not a random guy who is half italian and half someone else.
He has lots of respected people that taught him and he knows his stuff well, plus this is his channel he can say whateever he likes. He doesnt just judge people unconditionally or untruthfully, when he thinks its wrong he tells us and critisizes, and him doing it is for us to learn the proper way of the culture and proper traditions. So he is not doing it for views or subs or anything else.
He worked hard for this shit and he desrved it. He grew gradually but steadily and he got to where he is today, by shoiwng and telling us the correct way in the most repsectful way and respecting other cultueres and people along the way. And he is doing everything maturely. yu saying he is your age, but he is getting a bag and providing for his family while making vides teaching us proper traditions and having fun along the way. So he is set. If he wants to watch an old video he will. He doesnt only watch old ones, he watches new ones too.
I will make sure to check it out! Thanks for your suggestion! 🇮🇹😊
@@uknowmeimaballe5858 I've seen him make mistakes when making food on YT also. You say he knows foods, but HE isn't always traditional also but will criticize the cook or chef when they don't follow how it is supposed to be made, but he will do the same sometimes too. Everybody has a PREFERENCE on how to cook the food.
Back in the day, Marco Pierre White used to sponsor Knorr products such as stock pots and stock cubes on the television. You’ve gotta realise this Vincenzo.
Ciao Dave, I know that, but if you’re sponsoring stock pots just prepare another meal where it makes sense using it!
He was probably contracted to only make videos with Knorr products at the time. Shame really.
So what you are saying Dave is that if Rio Mare sponsored him he could rightly so mix tuna with the sauce?!
@@dimis2140 No, this is completely different from the Knorr products.
Well then he should have made a soup not tomato sauce 🥫
German here living in Florida. Self taught home cook. I make amazing Italian food. Part of it thanks to my dear Vincenzo.
A German in Florida mastering Italian cuisine with my help? 🇩🇪🌴🇮🇹 That's the magic of good food and great teachers! 👨🍳🍝 Keep those Italian flavors sizzling! 😄👌
I have a lot of respect for talented chefs who work very hard to create amazing unique plates. When you are a michelin star chef (like Marco Pierre White) you are supposed to be a master at putting together ingredients in order to get unique and mouthwatering flavours so your clients can have an unforgettable culinary experience. This video clearly states that you can't trust all Michelin star chefs. I strongly believe you should get the best flavours out of fresh ingredients so keep it simple and you never go wrong. Here is my video on how I make my Italian Tomato Sauce th-cam.com/video/XS4zojyuzvI/w-d-xo.htmlsi=KVnLeFH-_ffoYLv9
Its probably way better to watch Marco's Masterclass series.
The knorr stock pot videos are just advertising he did for money to be broadcast on television at the time.
Mind you, stock does fit tomato based sauces, same as garlic, all the Umami is great 😊 Its just not traditional.
Fun fact : Marco Pierre White trained Gordon Ramsay how to be a chef !!!.
While these recipes, as well as the recipes that were used in his restaurant, aren’t traditional, I would never pass up the chance to try a Micheline starred chef’s dishes.
Interesting you mention Gordon Ramsey too, pierre-white trained him.
Chef Jean Pierre is nice to watch :) his dishes look delicious and he's funny while being educational 😊 same with you Vincenzo, you're educating about authentic Italian cuisine and you're funny :)
Tomato sauce is one of the five mother sauces in French cooking. It's not necessarily the same as Italian tomato sauce. Thyme and bay leaves are part of the standard sachet d'epice used in a lot of French cooking.
Also, I'm pretty sure the stock flavoring was a sponsored product. At least i hope that's the case.
Because it was sponsored. Marco’s relationship with Knorr is pretty infamous.
The irony is Italians think they own tomato sauces and pasta. Shock horror the Greeks invented pasta and the Mexicans invented tomato sauce...
British restaurants I worked in made what they called ‘tomato sauce’ similar to this. So not like tomato sauce as I knew it which was the ‘Italian’ version. I guess this is what tomato sauce means to classically trained chefs outside of Italy.
I figured an experienced Italian chef knows what they are talking about when it comes to making an Italian tomato sauce..
@@DeadlyDanno IT’s was the Chinese
Your opening speech was spot on, I felt that and I see it the same way; comfort food needs to stay and Michelin star food is nothing but a luxury
really isn't spot on Michelin star chefs are the most passionate to take their careers so far and on a level to no other, what is funny is that he has purposefully chosen sponsored content to critique Asif you'd think Marco would actually use a stock pot
@@dabest4222When you are sponsored by a poor food company you should lose your star
Marco made a video claiming he's making a "traditional Italian tomato sauce" (pasata), yet he's not making that at all! Sponsored content or not, it's false advertising, and Italians have every right to call him out on it. I have to question how good they are if they have to make sponsored content anyway, rather than just making good cookings vidoes. The dude's a sell-out.
@@lashinka2574 marco got hired to do a scripted video for knorr
You do realise plenty of traditional restoraunts get michelin stars and its not all fancy small portion meal places that get it?
I know what you mean. I'm sure michelline star food is nice and all but, for me, I'll never forget the fussili pasta with meat sauce my father made. Now it wasnt really a traditional italian meat sauce probably. I'm from Slovenia, and I think it was just a meat sauce my father came up with, but he allways made it with love for our family, and for me it will allways be the best food ever:)
Marco p. White is a king of cooking. He gave his stars away for making back normal food
Correction: He’s A purported “king” of traditional FRENCH cooking. Can you imagine eating a simple stir-fry or cheeseburger made by him?
I've been to one of his restaurants and my home-cooked food is easily better than anything I had there.
The highlight were the meatballs my wife ordered which according to her were almost as good as the ones I make.
@@gustavmeyrink_2.0 which restaurant? As I've tried his stuff which is very good
@@justinrishworth4059 Marco Pierre White Steakhouse Birmingham.
I would have been underwhelmed if it had cost half of what it did but as it was it was piss poor on every level.
Interesting. Just remember he gave up his Michelin stars. So he is just cooking normally. I know of someone that actually knows him very well. And was told first hand experience how well he actually cooks. Lots of his recipes work.
vincenzo you are the best. my grandma is agreeing with you. she is cooking the old real way, not the fancy ways, and thats the magic behind every good cook! cheer from Macedonia, we love Italy much!
Do yourself a favour and learn from your grandma while you can. I wish I had paid more attention when I was a child. Now I only have the written comments and the folded papers in her cookbooks. I cherish that and what I can remember.
@@fuglbird yes, I am learning from her, and its very special because the knowlegde was transfer from mother to daughter, they were not going somewhere to learn or watch videos about cooking. also she knows those little details that make the dish unique. thx mate, and all the best.
IDC if it's not authentic, i'm adding garlic to ALL my italian recipes, idgaf if that offends Italians.
Bravo Vincenzo! I was having a bad day until I watched your wonderful video. You made me happy. You made me smile. You are for sure a great chef.
Grazie mille! 😁👨🍳 Your kind words brighten my day too! Let's keep the smiles and delicious recipes coming! 🇮🇹🍝
Hah, just smashed it. busting myths. Chef Vincenzo, I like your style, your comments, your reactions, the valuable tips about Italian cuisine, how to do it the right way. I'm a real fan of yours. Keep it up. Respect!
Grazie mille! 🇮🇹👨🍳😊 Your support means the world! Let's keep debunking those myths and cooking up deliciousness together! 🍝👌😄
Every region has a different way of cooking their dishes. Immigrants adapted their dishes because they couldn’t get ingredients. It’s good if you like it.
Vincenzo. Marco’s mother is Italian. Grew up in poverty and watched his mother compromise with the ingredients she had.
That wasn't why he ADDED stock to his sauce.
He's not in the position to make compromises, he is rich, famous and he is making an existing recipe from a culture that is...very protective of their food culture >.>
@@ManfredTheFirst The culture who didn't invent pasta and doesn't have tomatos native to the land lol
Since retiring he has taken a humble laid back approach to food and says numerous times on this channel that it’s for home cooks… meaning some of those who opted use these things . So he’s not patronizing home cooks who do things their way and with short cuts… why you ask? He’s a super professional and spent years being a hard a$$ about food. Only in the end to realize, all that matters is that YOU enjoy what YOU make. Myself I love garlic and will eat it by itself so I go hard on garlic. Most home cooks use stock like this and THATS THE WHOLE POINT OF HIS CHANNEL!!! It’s not pretentious and about being perfectly in line with how he cooked for years. By the way you said basil wrong…. See how that works….. to each their own. It’s unreal to me how self righteous cooks can be… as Marco once was. Now a humble man who’s cooking for the stay at home moms. Some of which with very little stuff to work with. Get over yourself. Edit: you should also be aware that tomatoes are not native to Italy and only came there from the Americas. The way people cook tomatoes varied wildly before ever making its way to Italy from the Americas. Not everyone gives a crap if it’s garlic powder, paste, minced jar, or fresh in their tomato sauce. Some people don’t cook with garlic enough to warrant buying the little bag of 5 as all of it will go bad before they use it again and then it’s just throwing away money. You act like people don’t grasp that “fresh is better” but economic and preference to products are unique to each and every person. Honestly food has never been set in stone and I don’t expect another person to eat their food the way I do… I HATE AL DENTE pasta. Absolutely cannot stand it. It needs to be soft for my liking. Is that standard? No… but I don’t give a crap about standard. It’s about my own texture preferences. 🙄
From a man like Marco Piere White I expect that he knows the distinction between traditional Italian cooking and that he respects the tradition! It is not for nothing a tradition! The way MPW handles this he shows he does not care about that! That's disrespectful! That's egotistical! Where freedom in the kitchen and do what's right by you concerns? Yes, you have a point! For certain! But this has also to do by doing right to old proven culinairy traditions which root in love and giving sustenance. Btw I believe Vincenzo, in the case of the tomato sauce? Vincenzo's way, his nonna's way? Is the best! I would not take a taste from that... 🤢🤢🤢 that MPW passes of as "tomato sauce". No thank you.
I made this from the masterchef video with cherry tomatoes. I love the bayleaf and thyme in the sauce. I did decide I didn't want to use a stock though so I adjusted flavors with salt, pepper and basil. Turned out pretty delicious to me. Sweetness from the cherry tomatoes helps to bring it together. You reaction to this recipe is over the top imo.
Glad you gave it a shot and made it your own! 😄 Cooking is all about personal taste and creativity. Cherry tomatoes, bay leaf, thyme, and your flavor adjustments sound like a delightful twist. Keep enjoying your culinary adventures! 🍅🌿🍽️
I'm having foodgasm here with just simple cherry tomato pasta.
250g rigatoni, 250g cherry tomatoes, one clove of minced garlic, parmesan, white wine, fresh basil and pepper, ofc salt to taste, but I'm usually just fine with pasta water when I combine the dish. Just start cooking tomatoes in extra virgin olive oil about 5 min before pasta is done, it doesn't matter if you do it bit early, and just before pasta is done add garlic, and right after wine, reduce, and some pasta water along with the pasta. Toss to emulsify, add rest of the ingredients, and toss again. You could also skip the wine if you don't have it, and dash of balsamic vinegar is actually pretty nice flavor enhancer.
Wine in tomato sauce? Ugh. Just as bad as adding in chicken stock.
I agree with what you said in the opening. A nice restaurant is certainly a nice experience, but a home cooked meal with family is always the best.
Absolutely! Home-cooked meals shared with loved ones often hold the most cherished memories. 🏡🍽️❤️
I love watching your videos❤ my son is visiting Giulianova today! I'm in North Carolina. So I'm watching you and making pasta al Limone 😊
Thank you so much! ❤️ That's wonderful, enjoying Vincenzo's Plate from NC while your son's in Giulianova. 🇮🇹🍝 Pasta al Limone sounds like a delicious choice! 😊👌
THIS is the reason I trust authentic Italian chefs making Italian food. Same with Greeks. They know how to do it - no substitutions please!!!!
They do it “right” because they changed the way the old days did it. The way Italians do it, is the same way everyone does. They change it by adding in different methods. Italians don’t do it right. They do it like everyone else cooks. They experiment with food. They understand why it works.
How Italians are probably done adding and/or removing food, so everyone is taught today’s generation. Anyone not Italian that changes their methods, gets criticised. “No not the way” “too much garlic” “chicken stock!?” “i use this for sweetener”, etc.
The video Vincenzo is watching is one of Marcus’ *old* video. The guy is twice the age Vincenzo is.
The crazy thing is that there are four ingredients, and the two steps are cut and wait.
You can make tomato sauce from scratch with 20 minutes of prep (10 with a food processor) using ingredients anyone can buy, so there is absolutely no excuse for adding nonsense to the recipe.
I agree with all your ingredients for a tomato sauce; however, I cook the sofrito elements separately before adding them to the tomato sauce. Tomatoes lose their freshness and quality flavor if you cook them beyond 20 minutes. Marco is right about this. The sofrito ingredients need a longer cook time in order to get their flavors out. I always recommend cooking the sofrito in advance as well as using the blender and then finish cooking the sauce in the last 20 minutes to infuse the flavors into the tomato sauce without ruining the tomato flavor or texture. Then add fresh basil at the very last step of cooking. I add basil twice. Once with the sofrito in the blender and the other fresh at the end. If you really want to go the extra mile, cook your sofrito with wine. I also make sure to cook the carrots 5-6 hours for a soft caramelized taste like sweet potatoes. Onions only to golden caramel. Others do it to translucent. These two elements are debatable. I prefer the added flavor. So a slight caramelization makes a huge difference as well as the cook time for the carrots. Carrots and basil are the two ingredients that elevate a tomato sauce. I think carrots are a secret ingredient if you know how to cook them properly for the sauce. I personally feel the celery is not needed in the sofrito because of its taste and texture being very similar to an onion when cooked down and it doesn’t impart as much flavor and just adds a lot more water that needs to be cooked out of the sauce. Garlic is a preference. Sometimes I add it to the sofrito and sometimes I don’t. It depends on my mood.
Celery is certainly needed in a proper tomato sauce. Chop it into 5 cm pieces and blanch it. Then chop the celery into 0.5 cm pieces and sauté them in buffalo fat with parsley and a few small apple cubes before you add it to the sofrito. I would never use garlic in a tomato sauce.
Hey Vinny!! I have been a Chef for 20 years. I respect Chef Marco. Put up or shut up. He would mop the floor with you.
You are absolutely spot on by saying you forgot what you ate two days after going to a Michelin star restaurant.
I went to Hof Van Cleve, a three star restaurant, like 15 years ago.
Only thing I remembered two days later was that it was great. That’s all. Well, not all. I rembered that it cost me €500.
Exactly! Michelin star experiences are memorable, but the details can fade fast, especially the bill! 😅💰🍽️
You know that stock pot broke Vincenzo's heart when he reflexively cursed in Italian.
Havent heard Marco ever say in the video it's an authentic italian sauce. He just said you can use it with everything. For the other stuff, I agree.. garlic paste and knorr cube..not what I would expect a Michellin cheff to be using
He didn't say it's a non-authentic recipe, I wouldn't put the blame on his viewers for assuming he was doing a "pomodoro" sauce. Why is he even using the Italian name if he is not doing the Italian recipe?
@@DanieleColangeloyeah like Vincenzo.
I’m sure there’s many ways to make tomato sauce even in Italy.
I love your critques; you make me laugh. I agree with your comments because my Nonna and Mother where from Abruzzo and made the most delicious tomato sauce. My Mother's tomato sauce would simmer on the stove for a few hours. I enjoy all of your videos and your visceral reaction when it's made incorrectly. Also had to smile when you mentioned their chopping techniques and I too love to use my "crusher". Thanks Vincente!
Yes Chef Vincenzo... this is a more French style take on a classic Simple Italian Tomato Sauce... which is a very popular way to prepare it in his country... very similar to what they teach in classical French cooking classes in culinary school ... and Marco is famous for using bouillon cubes for seasoning.. he popularized the technique of using bouillon cubes to season steaks... not what we grew up with in our families 😊💙
You've got it right, Chef! Marco's approach might be influenced by French techniques, and bouillon cubes do have their place in certain culinary traditions. It's all about different styles and tastes, but keeping those family traditions close to the heart! 🍽️🇮🇹👨🍳
Let's not insult the French now 😆 the guy is BRITISH!
@followtango 😆
@@petersarubbi 😊
I'll say this. My aunt was Sicilian and gave my mother her recipe for sauce (gravy). One 28 oz can of tomatoes crushed by hand, 28 0z water, 3 small cans of paste and 2 paste cans of water. Brown Italian sausages in a large stockpot, remove when browned and leave the drippings in the pot. Add the aforementioned ingredients and simmer for about 4 hours. (Add your sausages back in at about the second hour). Serve.
No garlic, oregano, basil and salt it as you see fit. Simple yet delicious. I find it fascinating people have to screw around with the simple stuff.
My favorite tomato sauce, which I must call "Erik's tomato sauce," consists of quality, canned, peeled tomatoes (because the fresh tomatoes in the store are usually awful), garlic, and oregano. I don't cook it for a long time, because I like the fresher taste of the tomatoes.
I love your simple and straightforward approach to making tomato sauce. I agree that it's important to not cook the sauce for too long, so that you can preserve the fresh taste of the tomatoes.
I think Marco would like this, you've asked questions and made your own choices.
My Grandparents were Sicilian and they didn't use sufrito. Just chopped onion and garlic. Do you think using sufrito is regional?
Your grandparents' method of using chopped onion and garlic is indeed a common approach in Sicilian cuisine. The use of soffritto can vary regionally in Italy. Soffritto, typically made with onion, celery, and carrot, is more commonly associated with Northern Italian cooking. However, culinary traditions can vary within regions and even among families, so there's no one-size-fits-all answer. It's all about personal and family preferences when it comes to Italian cooking! 🇮🇹🍝👨🍳
@@vincenzosplate Thank you so much for this reply. It means a lot to me. I've wondered about this and other things a lot since finding your channel. It makes me happy to think I'm carrying on the tradition. :)
The passionate defence of your entire lineage every time Marco talks about stock pot had me cry laghing as always.Truely the mark of someone who cares
Glad I could bring some laughter! 😄 Defending the family culinary heritage is a time-honored tradition! 🇮🇹🍝👨🍳 Keep cooking with heart and humor!
Marco stopped caring and he went simple no fuzz, I respect him for that.
One of my favorite childhood memories is sauce bubbling all day on a sunday and dipping bread in to taste the wonderful flavors while we waited for the delicious meal later in the day.
That man's recipe is a travesty.
Those childhood memories of simmering sauce and the anticipation of a delicious Sunday meal are truly special. And yes, some recipes can be quite different from the traditional ones we hold dear! 🍝👨🍳😊
Vincenzo's plate❌
Vincenzo's palate✔️
The stock's oomph is probably MSG, but tomatoes and cheese already have that! I wonder if you just cook the tomatoes for longer for the same effect. I'm in the USA, and I can't imagine making a tomato sauce using stock, especially one that is going to be used in multiple dishes. The closest is when one of us makes a meat sauce, but in that case, the flavor comes from the meat, and the meat gets added to a base tomato sauce. If you add something like chicken stock to a tomato sauce, it feels like it would limit the options for the sauce
I also now know how to pronounce sofrito correctly. Also, I think I might have gotten the ability to roll my tongue the Italian way more reliably (I actually was able to do it the French way recently, but as someone studying voice, I want to learn it all!)
MSG or not, tomatoes and cheese bring the umami punch! 🍅🧀 Cooking tomatoes longer can work wonders. And kudos on nailing the sofrito and the Italian tongue roll! 🇮🇹👅😄
This is a sponsored video for knorr, but it madness to think you cannot add or takeaway something from a classic dish, it doesn’t matter! I’m sure marco knows the classic ways but maybe prefers his way. Probably people now realise that and your views are representative to that. I use worcestershire sauce in my bolognese It tastes better! I know the classic way but who cares
Sponsored or not he should only choose the best for his viewers! 😊
@@vincenzosplate I appreciate you only want people knowing the authentic ways but I’m sure you wouldn’t turn down the money for a sponsored video I can imagine it paid well.
Thanks to you I have developed keen interest in italian cooking. I am getting fresh basil for pesto, Mancini pasta etc. kudos to your efforts
That's fantastic to hear! 🇮🇹🍝 I'm delighted to have sparked your interest in Italian cooking. Enjoy your culinary adventures with fresh ingredients, and kudos to your dedication in the kitchen! 😊👨🍳👍
I'm sitting here in Dasa, watching your reaction video, and I'm afraid the neighbors might hear it and come over and smash my laptop. The nice thing is that they'd invite me over to their house and show me how it's done...then feed me until I burst! 😃🍝 Now, if I could just figure out how to get these Calabrian peppers to the US, I'll try making some Nduja...soo good.
Haha, be careful with that laptop! 😂🍝 It sounds like a delicious adventure awaits with your neighbors. And Nduja? Oh, that's some spicy Italian magic! 🌶️🇮🇹 Enjoy the flavors! 😋
Marco didn't say he was making an "Italian tomato sauce", he said tomato sauce. And Italian grannies aren't the only people in the world who can dictate what goes into a tomato sauce. How utterly boring is that? There are many ways to make great tomato sauces. Most cuisines have their own version. What matters isn't what you or I think, but whether the sauce is tasty. Marco here wasn't trying to faff around. The purpose is to create something easy and fast, at home, for people who classify themselves as basic home cooks. I have personally added stock pots to tomato sauces and have found that it nicely seasons the sauce (there isn't much actual chicken flavour in stock cubes anyway compared to a homemade chicken stock). So following all these rules and regulations of Italian grannies may make you feel superior - that you know it all and cannot deviate an inch from that almost religious mindset of how to make a sauce - but everyone else who doesn't abide by those rules are free to make their own versions of what constitutes a sauce. The Italians don't own tomato sauce. That arrogance must be thrown into the bin.
Nothing to worry about Vincenzo. When I want to learn Italian cuisine I certainly don’t look to an English guy, I’m gonna look to people from Italy 🇮🇹
When I want tomato sauce I look int my Grandma's cookbook.
Marco is literally half Italian though
Marco Pierre White is famous of using stock in his dishes. From my experience and knowlegde chicken stock is used as flavor enhancer - contains a lots of MSG. Same efect can be achieved with slow cooking bigger amount of tomatos, what Vincenzo said. Usage of stock is shortcut very often used in profesional cooking.
You're absolutely right! Chicken stock can be a shortcut for flavor enhancement in professional kitchens. However, many traditional Italian recipes rely on the slow-cooking method to develop rich flavors from fresh ingredients. It's all about preserving those authentic tastes! 👨🍳🇮🇹😄
@@vincenzosplate Vincenzo I can give little highlight on Marco Pierre White. He in his best times was a rockstar of cooking - he get 3 stars as the youngest chef, but after some time after he resign from all of them. The reason was that he doesn't want to be jude by people, which don't have idea about cooking and its purpose. Marco wanted to create food that people will like and eat with pleasure without sophisticated ceremonies. His objective is bring to people magic and methods that are behind best restaurants.
That italian passion!!! 🙌 Best thing, you are right. I made your bolognese sauce once and it was the best pasta sauce i ever had. How the hell do those chefs get away with this. It's from an old video and am glad people like Vincenzo learn us to cook for real these days and not like a star chef from the past 👍
Italian passion always shines through! 🇮🇹🙌 Vincenzo's here to keep it real, no star chef tricks! Glad you enjoyed the bolognese sauce, and let's keep cooking with heart! 👨🍳🍝👍
Vincenzo at that time Marco was working for Knor because all his videos were about Knor. And all his stars were 40 years ago and he renounced them because he could not handle the pressure
Yes... he *does* need to go directly to jail-! (Bay leaf-?? Powdered chicken stock-?? Thyme-??) I don't know how he missed the *chocolate sauce*-!! What a disaster.
I fully agree with you 👏🏻 finally someone who understands!
😅😅😅I just love watching these videos. Keep 'em coming! 😂😂😂
Ciao Shelley, I’m sooo glad you enjoy my reaction videos 🤣 thank you a lot! More to come!
I‘m 100% sure that Marco Pierre White is perfectly able to cook traditional Italian dishes. All the sponsored content should not be counted into weighing up if he is a great cook or is able to do a purist Italian recipe. And in the end he can do whatever he wants he is some kind of enabler for so much of the culinary change in the last 40 years, I think he deserves some slack here.
Oh, you're quite the Marco fan, huh? 😄👨🍳 Well, let's give him some credit for his culinary journey, even if we prefer the purist Italian path. 🇮🇹👏
I woulnd't state that I'm a huge fan of MPW, ramsey and co. since they've got anger management issues and some stare allure that i don't really care for, but I'd say many many people built their carers in cooking on their legacy, so that at least that should give us an approximation on how good they actually are besides their big mouths and strong minded personas. I myself would actually take your stance, being part Italian I take pride in the simple but straight down to the point approach of the pure Italian cuisine. @@vincenzosplate
@@JimmyTheGreek519 No need to be that harsh, cooking and eating should be enjoyable. Marco had a big impact but I don't think he would want to put down others, Vincenzo enjoys cooking and that is the most important thing, I think he could gatekeep a little less but why fight over something that should be enjoyable
Besides your "argument" is double cutting edge because same could be said about you
It's not gatekeeping... he's upset and he explains why. The chefs are doing unnecessary things and destroying the natural features and flavors of the dish while claiming it to be that culture's dish.
He’s also adapting the recipe to the home cook.
Knorr stock pots are freakin amazing and wonderful. Too bad they stopped selling them during Covid here in Dallas. Amazon has them sometimes
I remember when one serbian chef called chicken stock “seasoning for uncreative people”! 😂
Hahaha omg but that’s sooo true 🤣
Omg lol
@@vincenzosplateYou use it for risotto 🥴
I just watched this video a few days ago and I was saying to myself "I wonder when vincenzo is going to react to it". And now, here we are.
It seems like the timing was just right! 😄 I hope you enjoyed the reaction. If you have any more thoughts or questions, feel free to share! 🍝🇮🇹👨🍳
I think it would be fun to make the recipe after him and comment on it, in your delicious style!
That sounds like a deliciously fun idea! Cooking Marco's recipe and giving it your own humorous commentary could be a hoot! 😄🍝👨🍳
I agree, but throw that video out and look at his pomodoro sauce video from BBC. No boullion.
Side by side comparison would be entertaining. I will probably do it for my family.
Look Vincenzo, he didn't put english peas, he didn't put bacon, he didn't use chilli jam... it could have gone way worse, don't you agree?
Oh, Vincenzo! English peas, bacon, chili jam? Dodged a culinary bullet there, didn't we? 🤣 It could've been a recipe disaster! 🇮🇹🍝
@@vincenzosplate well, if you must know, some years ago a friend of mine topped a couple of toast bread slices, poured ketchup in between, sprinkled it with shredded gouda and put in the oven to die. She called it "Italian Lasagna".
I tried to run, but all exits were locked, and she lived on the 7th floor.
Can you smell the agony?
Love the reacting video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Grazie mille ❤️ your words always make me happy!
A debate between Vincenzo and Chef Marco would be an amazing thing. Two very strong and persuasive people.
A culinary debate showdown with Chef Marco? 🔥🍴🗣️ That would be a foodie's dream! 🇮🇹👨🍳👨🍳 Let the flavor arguments begin! 😄🥘🥖
🤣🤣🤣 I love you Vincenzo!! Your reactions are the best!! Thank you for teaching me!
Ahahaha grazie 🙏🏻 happy to hear you enjoy my videos!!!
Vincenzo, I will be in Riva Del Garda in 14 days, we go back to Italy every year. I love your videos.
Grazie mille! Enjoy your trip to Riva Del Garda, and may you savor some delicious Italian cuisine! 🇮🇹🍝😄
I'm eating a delicious late-night tomato bruschetta while I watch Vincenzo roast Marco Pierre White, the sweet tomato juice running down my arm. This is living.
Late-night bruschetta, my roasts, and tomato joy - that's the perfect recipe for a delicious evening! 🍅🍞👨🍳 Enjoy every juicy moment! 😋🌙👌
Thank you for another fun episode, please keep them coming! Marco Pierre White never said he made Italian tomato sauce. I don't try to make Italian tomato sauce either. I just make tomato sauce as I like it. Pasta is not Italian but Chinese. Meatballs aren't Italian either. I appreciate sofrito, but I believe it's Spanish and not Italian. Ergo we don't need Italians to tell us how to make tomato sauce!
Apart from that I agree with everything you said. The taste of the tomatoes must be in focus. Yes it can take hours to make a good sauce. Different kinds of stocks are normal in many recipes. I've only recently realized that they often overpower the flavour of the dish. My grandmother, my mother and my late wife used stock sometimes; but it was never dominating the dish. They knew how to amplify what was important - they didn't use stock as a spice. It took a while for me to figure that out. Now when I read a recipe, I'm very suspicious of the use of stock. I even stopped using it in cottage pie and goulash. Now I only use stock for risotto.
You've got a great perspective on making tomato sauce and cooking in general! 👨🍳🍅 It's all about personal taste and adapting recipes to what you enjoy. Thanks for sharing your insights, and I'll keep the fun episodes coming! 🎥😄
First of all Marco has returned his michelin stars so he doesn't claim to be a 3 michelin star chef anymore and has repeatedly stated he is a homecook now so I don't know why people are always whinging about him being a michelin star chef. Second, he is clearly doing a recipe under Knorr's advert, obviously he has to involve Knorr's product in the cooking 🤷♂. Why are you so mad over this? I like many of your videos but in this, you are clearly being over the top with your reaction and it's annoying.
Because it's not authentic pomidoro sauce. Like Vincenzo said, he can call it "Marco sauce" or whatever.
@@Every_Day_islike_Sunday and as Marco always says, a recipe is just a guide. Cook as how you like it to taste. That's the real essence of cooking. Those who always demand people to follow their rules aren't real cooks. They are just snobs. He is doing this recipe as an advert for a product. If you don't like his style, make it how you want it to be.
Because it makes clicks, likes, views, MONEY!!!!
@@ML-sv5ez ok i understand, but Vincenzo is all about staying authentic. So you probably won't enjoy his reaction videos.
I love your comment. It’s seeming like Narcissism and Italian Supremacy the more videos I see. But yea it was hard to watch.
Marco's mother was Italian and he is the youngest Michelin starred chef in history. On top of that, this was for sponsorship. Sorry Vincenzo, you are just wrong on this one. On top of that, most of what you call "tradition" is less than 100 years old. Even your beloved carbonara didn't exist until after WWII- and the FIRST recipe for it appeared in an AMERICAN cookbook. Many of the FIRST recipes by ITALIANS for it contained cream. It would do you some good to actually understand what is a tradition in Italy and what isn't - because often you have it completely historically wrong, I am sorry to say. It would be good for you to remember that people in glass houses shouldn't throw stones at better chefs than them :)
Vinny is just jealous and a hater. He does this for the views and clicks. Marco has a lot of fans all over the world, so a lot will click.
@@jonelbondyingnuezca742no you are wrong
This man is trolling, he's trying to offend all the Italians
In fairness to Marco he made a more recent pomdoro sauce, and there was no stock pots, but he did use half fresh half canned tomatoes and put it in the oven 🤷
Maybe wrong in your eyes, but this is sponsorship / partnership he made with Knorr after he handed his Michelin stars back and left the restaurant business. He was one of the first big chefs on TH-cam to help people to cook better everyday. Food is also like art. It’s evolves and adapt to different regions and what ingredients taste good locally. Food is also incredibly subjective, and I think Italians have a tendency to be a bit too arrogant about their traditions, thinking their way is the ONLY way. I would be a little more respectful to one of the greatest chefs of all time.
You tell him, Vincenzo! Sofrito! Sofrito! Sofrito! And i like to put a little red wine in my tomato sauces. Love your channel!❤
Three words… Respect the tradition! By that I mean the actual tradition of the food, not Michelin “rockstar” made up tradition.
Absolutely! True tradition, not Michelin-star gimmicks. Respect the roots of the cuisine! 🇮🇹🍝👏
LOVE your vids my friend,... please keep it up!... I love the pause and rection,.. I actually laugh out loud.... "cook for 15-20 minutes'!!! Oh that was funny,.. even I can scoff at that. Hee hee!!!
I use chicken stock and it turns delicious.
My friend it is great if you make the sauce as you prefer, I’m sure it is delicious, the important thing is that you don’t claim it to be itakian
@@vincenzosplate that’s true. I like also really like your recipe Vincenzo :). Can you make us a dish with prawns and mussels? 😋
I don't use bay leaves, but I like to put in a pinch of dried thyme. There's something special about the background flavor of thyme in a sauce. Maybe it's a memory from when my favorite aunt used to make spaghetti for us.
Vincenzo, I love your passion for Italian Food!
I’m sorry but Marco Pierre is the real deal.
He’s not just any cook. He’s the legendary Michelin star chef that has trained world great chefs such as Gordon Ramsay.
People on the internet think they know better than someone who spent his whole life in the fine dining world.
I don't listen to these people anymore, I listen to you Vincenzo! I really hope you're going to publish a recipe book.
Oh wow thank you kindly, this really makes me happy 🙏🏻❤️ I appreciate!
@@vincenzosplate No problem, I really want to start making Italian food correctly ! 😃
@@kelpkelp5252🤦🏼♂️. Correctly? It’s preference. It doesn’t mean anything else. If I want to leave out basil, I can. And I will. If I want to add in parsley, I can. If I don’t think CARROTS should be in my sauce, I won’t use it.
Just because Vincenzo does it his way, because of his mother or grandmother that showed him, it doesn’t make it the “correct” way. It goes for every method used in modern cooking. Pellegrino Artusi doesn’t add carrot, is it the correct way?
Does adding in man made poison-alcohol, into food the correct way? No. It’s wrong. If you want to add in barley, then get the whole grain and use it, or ferment it or boil it, then add it into your food. Whatever you find in the flavour in alcohol, get it from the FRESH FOOD instead of in alcohol. Yeah? After all Italians cook with alcohol to cook down the alcohol, right? Oh Kay. So, use fresh ingredients then.
@@sO_RoNerYcope harder
“I can cut it (onion) with my fingers right over the pot” 😂😂😂 Vincenzo ❤🇮🇹
You have done many of these reacts, wouldn't it be great content to actually follow their recipes and see how the end result tastes? It would greatly enhance the quality of these videos
You are evil! What I a great idea. I would like to see a comparison; but my money would be on Vincenzo. In Italy the most intelligent people are cooks and the stupid ones are engineers. Good food, lousy trains. In Britain mostly stupid people are cooks and the intelligent people are engineers who move on to the financial sector. Bad food, lousy cars.
That's a great suggestion! Trying out the recipes from the chefs' videos and sharing the taste test could indeed make for engaging and informative content. It would provide a more practical perspective on the recipes and their results. Thanks for the idea! 🍽️👨🍳😊
Hahaha... you cracked me up..
So funny.
I love how you sneak in the occasional swearing, in Italian.. che cazzo fai!!!??? It's so true..
You are spot on....
Grazie mille! 😄🇮🇹 Adding a little Italian flair and humor to the mix! Che cazzo fai, indeed! 🤣👨🍳🇮🇹
Thank you for showing us the right path, Vincenzo! ❤
You're very welcome! Grazie mille for joining me on this delicious culinary journey! ❤️🍝👨🍳 Keep cooking with passion and creativity!
Vincenzo! I love your videos and im cooking every one of your pasta recipes for my family!
You should gather all of your friends and Nonas and make a video on your guide to Italian cooking! Gordon is too fast so I dont really understand him! 😂
Thank you! 🍝👨🍳 That's a fantastic idea! We'll slow it down, Italian style, with Nonnas and friends. Stay tuned for more deliciousness! 😄🇮🇹
This review was a swing and a miss. Marco is a legend, and was sponsored for a while by Knorr, but also was finding practical ways for people that can't afford all high end ingredients and still cook good food at home. You don't like Marco for personal reasons, and it is very evident.
How is adding Chicken stock helping people that can’t afford high end products? What high end product is there in tomato sauce? Someone being a legend does not cause them to be perfect in every recipe as shown in this video
This reminds me of about 20 years ago in a restaurant when one of the cooks asked why we didn't use chicken stock in the risotto because it would have more flavor.. The chef said "it's not a chicken risotto. It's truffle/parmaggiano risotto. Why would you want it to taste like chicken?" I remembered this simple answer to this day. If you're blanching vegetables, use salt water to taste the vegetable. Don't add chicken stock to the veggie blanching water unless you want to taste chicken (which Marco has done in his Knorr series). Marco's recipe was a crime against tomato flavor.
That chef's response about the truffle/parmaggiano risotto is classic! 👨🍳🍚 And you're absolutely right, preserving the essence of the main ingredient is key. Marco's adventures with chicken stock in unexpected places sure raised some eyebrows! 😅🍗🍅 Thanks for sharing your culinary wisdom! 😄👌
Well, garlic in a jar can be good quality if you get it from the right places like Asian supermarkets.
In Asian cooking you are using garlic for everything including to brush teeth so sometimes if you have a lot of dishes to make and not much time its just easier to use the one in the jar.
Mix a bit of granulated garlic to make more garlic per garlic.
Marco "Passion" White has returned his Michelin stars. These stock cube videos are essentially ads for stock cubes. That is why he uses stock cubes.
Vincenzo, I looked up how a chef gets a Michelin Star, and this is what Google says, "Michelin Stars are awarded solely based on the quality of the food and dining experience". Marco may make quality food, however he makes his own style of food. Marco doesn't claim to make an Italian tomato sauce, as this is his own, but what he does claim is that this tomato sauce can be used for lasagna, cannelloni, etc. My take on that, it is his replacement for authentic Italian tomato sauce, made in his style. He does seem very full of himself, sort of a Michelin Chef cannelloni.
You've made a valid point! Michelin Stars are indeed awarded based on the quality of the dining experience, and different chefs have their unique styles and interpretations of dishes. It's all about personal tastes and preferences in the end. Marco's culinary style may not align with traditional Italian cuisine, but it's his own creative take on it. Culinary diversity can be a beautiful thing! 😄🍽️🇮🇹
jeez, take a chill pill mate. the vlog is literally entitled MARCO PIERRE WHITE italian tomato sauce. no one is calling it traditional. the stock is in there because its an advert. the ingredients hes using may well be to compliment the one element he has to use, in his opinion. no one died
Totally get it, mate! It's all in the spirit of having a laugh and sharing opinions. No harm done! 😄🇮🇹🍅
marco made all of his recipe videos because he was sponsored by knorr products.. so he literally adds it to everything. probably even dessert recipes lol.. ive never seen a marco video where he doesnt use a pod.
Sometimes I love you. Sometimes I hate you. The world is not black or white. When you make your meatball sauce. Make sure to get the meat properly browned before adding everything else. Makes a big difference to how it turns out after 5 hours
I completely understand the love-hate relationship with cooking-it can be quite a journey of ups and downs! Thanks for the meatball sauce tip; getting the meat properly browned is essential for building rich flavors in the sauce. Happy cooking, and may your culinary adventures bring more love than hate! 😄🍝👨🍳
MPW has tv adverts sponsoring stock cubes so he was going to put them in wasn't he?!?
I think Marco would 100% agree with what you said about Michelin stars
Absolutely! Quality and taste should always be the top priorities, regardless of stars or accolades. 🌟🍽️ Marco's all about keeping it real in the kitchen! 👨🍳😊
Hahaha, my favorite happy hour watch, very good !!!!!! Aloha
Mahalo! Happy to bring some smiles to your happy hour watch! 🌺🍹😄 A presto! 🇮🇹🍝
My Italian cooking has improved massively by starting to follow the traditional recipes. And Vincenzo's channel is a big help in doing things the right way. These recipes pass through generations for a reason. It's usually ego getting in the way, where chefs or home cooks kill a recipe by adding a personal touch. I recommend it to any cook: learn how to master the originals first before you add personal touches. You need to understand first why the recipe is like it is.
I’ve seen some of Marco’s older videos from when he was at Harvey’s working to earn his stars. He was making simple dishes from fresh ingredients and he never took short cuts like these videos. Even in his masterclass series he explains that he is making things that the general at home cook can whip up for their family. Vincenzo I love your reactions but remember most people haven’t got a clue how to actually cook. I’ve seen home cooks even royally screw up making eggs and bacon. Believe me this isn’t his best and I do recall someone stating that he genuinely wasn’t thrilled with what Knorr wanted him to do but he was paid and so he did it.
@vincenzosplate ethan chlebowski did a garlic video and jarred garlic was worst because of the brine, tube garlic was next because of flavor retention, and then was granulated because of the drying and rehydrating, then the best was fresh garlic because it keeps that sting and flavor. good video =D
Fresh garlic is hard to beat for that authentic flavor! Thanks for sharing, and I'm glad you enjoyed the video! 😄🧄👨🍳
😂😂😂... I´m just a hobby chef....but the first time I recognized the strength of soffritto was when I was making seawolf on/by/with lavender sauce. It was so strong, that just a few herbs were needed to bring it on point! Thank´s for your inspirational videos.
You’re awesome Vincenzo. Keep sharing. Love your videos and recipes shared
Grazie mille! 😊 Your support means the world to me. Let's keep cooking and sharing the love for Italian cuisine together! 🇮🇹👨🍳❤️🍝
Vincenzo I agree with you 1000% what is he doing?
No idea, really ahah
Well said Vincenzo. Take care from Montreal Canada
Take care! 🍁 italian's flavor wisdom knows no borders! 🇨🇦👨🍳😄
Great job Vincenzo 👏👏👏
Thanks a million! 👏👏 Your support keeps Vincenzo's plate spinning! 🍽️😄🇮🇹
I do agree with most of your frustration. But just to mention, I do believe that Marco did give those stars back. And I think He's now been sponsered by Knorr, so I'm guessing they have to throw that base or stock what ever they are called in there somewhere. I've seen him in other older bits where he was not like this at all, and gave the tomatoes the respect they need. But that was some time ago.
You didn't like that I put Thyme and Sweet heat pepper, but you said your Nonna put in red peppers.
Variations are what make cooking fun! Your Nonna's red peppers or my critique, it's all about personal flair! 🌶️👩🍳🇮🇹