I'm a farmer. I recently started feeding my cows a steady diet of Knorrs beef stock pot to ensure it has that rich beef flavor. You can't still add knorr beef stock pot while cooking it as well, your choice.
@@7752 i used about 200ml of sour cream once and found it over powered the dish , what other liquid went in because i only seen him putting in the sour cream
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it in to my eye socket but it’s entirely up to you, there’s no real recipe”
Go away and find an original comment to post. Unless you're senile and keep repeating yourself on all these videos without realising it In which case I feel sorry for you
I admire that Marco gives his home cook viewers alternatives on the different types of meat that are suitable for beef stroganoff. This indicates that he truly understands that some home cooks can not afford certain cuts of meat.
Beef Stroganoff in 10mins is a dream comes true. As always, a few more tips/tricks on what, when, why & how to. Marco has been offering the public- a valuable helpful, useful guideline for the home-cook. My admirations. Thank you for the uploading. I’m appreciated. Stay healthy. Have a nice day everyone.
People slagging him off are stupid . He's up there with the best chef Britain has produced . These videos are for home cooks who can't be arsed to make a stock . But as marco would say . It's your choice
I wish I could actually buy Knorr stock pots where I live but since I can't I'll just watch these videos instead, or maybe I won't. Entirely my choice...
Marco is a master. Anybody saying otherwise is a failed chef who cannot compete with this man. I have watched him for years and tried his recipes. He has no peer.
All the memes aside, the recipes are really good and take little to no effort to make. No hyperbole, I think these dishes saved my relationship. We're in better moods, we have better conversations at the table, we have more money in the bank due to eating out less, our dog greatly appreciates the tastier leftovers...The only thing is the dishes in the sink.
I think I’ll make this today, because I have most of the ingredients. I have to use my sour cream, or lose it. I’ll probably use top sirloin, which is a value cut, and I’ve always thought it should be cut in strips for Stroganoff. I’ll use Better than Bouillon instead of Knorr, which is my usual stock. “Between five to ten minutes” is a ridiculous estimate if counting all the prep. It took me ten minutes to slice my mushrooms. Done. I did use top sirloin, very reasonably priced. I cut it in strips, then pounded them flat and cut again to size. I know that paprika is not traditional, but I have a lot of it and I like it, so I used it. I also watched Chef Jean-Pierre’s video and took some ideas from him. For example a dollop of Dijon mustard in the sauce. My sauce used a dry roux (baked flour), butter, a bit of tomato paste, a spoon of Better than Bouillon and a splash of L&P for richness, and white wine. Sour cream. The pan used for the meat was deglazed with the wine and the result added to the souce, of course. A dollop of Dijon.. The result is amazingly good. I’ll give equal credit to Chef Marco and Chef Jean-Pierre, even though I didn’t use the meat from either version.
Wow really fantastic the way these chefs think about things. I have been cooking stroganoff for a few years now always the traditional way which is still delicious but usually takes me about an hour from start to finish cooking it all in 1 pan. First frying Beef off, then onions, mushroom, garlic in butter. Adding stock, beef back in, bring to a simmer then Cream and wait until thickening up. To do this in 10 minutes is fantastic and I didn't even think nothing alike this method cooking a sauce and beef separately. Love how chefs think. I definitely need to try this next time and see if I can cook this really quickly as a meal after work in 10-15 min. Awesome advice!
I used to think he was a sellout for using stock pots. But after all these time I realised it’s really just him being a master at cooking and literally showing us how he can cook with any damn thing.
Most home cooks use some form of prepared stock or instant stock. Restaurants can make a large pot of stock from scratch, but how many people do that at home? I use “Better Than Bouillon” myself.
@@candre241 I got yelled at by an ex cause I washed the mushrooms they are like an spoung they absorb moisture if any thing lighty rense them but he did that before the video in sure beside your eating piss anyway lol can't wash away that lol
You just have to admire his love for cooking and food, but also his generosity with people. Everyone deserves to enjoy good food, and he loves making people happy through food, so he returns his pretentious stars, quits “high-end” cooking and partners with Knorr to teach ordinary people how to make the nicest food they can simply make at home because the pleasure of a nice meal should not be a privilege of a wealthy few. What a man.
The first Stronganoff recipe I looked-up called for braised short ribs and some fancy mushrooms. I turned it off right quick. This is the type of recipe I love. Quick, no-nonsense, and loads of flavour. Thanks, Marco!
How in God’s name does Marco Pierre White only have 16k subscribers?! This man, in my opinion is the greatest chef alive and aside from that he is motivational, instructional, phenomenally well spoken and genuine. He’s an amalgamation of the worlds greatest pirate captain, the suave essence of James Bond and the spirit of Odin. This man could lead you in to battle by simply showing you how to make a mirepoix.
All these videos used to be on Knorr's official youtube channel, but they took down all the videos involving Marco over a scandal on a "Jamaican" recipe he cooked for the channel
The stock pods really do take this over the top. My friends mother makes this dish and she uses stock pods(btw she's completely oblivious of Marco and these videos) It's one of my favorite meals. It's is such a rich addition. I appreciate all the jokes but they really do wonders.
I like the cooking tips along the way, such as not burning paprika by a simple method change. Really informative and delivered in such a soothing way, you'd feel bad if you ever burn paprika again, for not listening!
Stock pots are magic... my mother had been trying for years to be able to make a nice chicken and corn soup and could never get that real authentic kind of flavor she was looking for. someone she works with suggested add a chicken stock pot to it and she did last time she made it and it tasted out of this fucking world!
Is it just me who noticed the stray hair strand at 01:04? It's in the mushrooms on the left edge of the pile. That said, I think Marco Pierre is very knowledgeable. He's got reputatition that he built himself, and he now put's a price on it, and let's people shelter under it, for a price. Knorr, is willing to pay for it. He's being really brave here. Anyway, he is really serious about his food, and certainly wouldn't want people to think that his gastro-suggestions are crap. (no pun-intended). So, if he is endorsing the stock pots, well, then why not? His business, his experience... everything is his. And he is sharing.
i make the exact same recipe but i replace all of the other ingredients with knorr stock pot... even the beef cubes which i replace with unopened knorr stock pot thingys. it's got great stock pot deprh of flavor!
Wow. I am used to picking up ideas from good cooking vids, but not LEARNING major techniques that will change my approach to cooking. I never thought about burning paprika, nor placing cooked meat in a collender above my cooking surface to rest(the accumulated juices go right into the pan!) I hope this guy is hugely successful. He has so much more character and charisma than Ramsay... i like GR, but this guy is on another level.
"Trying to make a baby? You can use real splooge if you'd like, but I find that Knorr Splooge Stock Pot does a better job seasoning the womb. It really is your choice."
Long time no seen... missed you... a lot! (Oh, and the moment you placed the meat in the pan, I KNEW you’ll turn it with your bare hands 😂) Can’t not simply love MPW...
For a few words about some stock I can have one of the best chefs in food ever show me how to make things for free. Love you knorr stock pots for making this a thing. Edit: Made this super good super easy
a traditional garnish for this is sliced gherkins - if you like it like that, substitute the lemon juice for a couple of tablespoons of the pickling vinegar the gherkins came in.
Correction: 40% of the comments: "It should take 5 to 10 minutes depending on the size of your meat" 50% of the comments: Stock pots! 10% of the comments: LEAVE BRITTNEY ALONE!
Not when he's cooking meat and trying to cook it evenly. He shakes the main pan to distribute the flavour of that SUMPTUOUS KNORR STOCK POT nice and evenly. But you won't find videos of him shaking a pan when braising meat.
I legitimately do use knorr stock pots a lot lol. Can make a super low budget stew with carrots, onions, potatoes and lentils (or whatever meat). (But I wouldn't use it if making a effort to cook for guests)
There is no real recipe. You can use beef, or not. It's your choice. But you must use Knorr beef stock pots. It's critical. My mother was Italian.
He had me at "it takes 5 to 10 minutes depending on the size of your meat"...
shut.the.fuck.up you inbred
@@conoroh887 That's so rude, he was making a joke. -_-
It’s your choice
You've summed up every one of these videos in a single comment. 😂
I quit my workout routine. Instead, I rub myself with Knorr stock pots on a daily basis. It gives me a great body.
*groan
You have to be very careful - It's your choice
JackFate76 sounds thick
Great product.
Hey, I also used to have the Twin Peaks bird as an avatar.
"It should take 5 to 10 minutes depending on the size of your meat.." Truer words have never been spoken Marco.
Got that right 😂😂
If your meat is on the smaller side, some Knor stock pot will really give it some body
@@ruanniemann2604 add a knob of butter to give it a glossy sheen.
Cover it in flour to find the wet spots...
Are you taking the pun ? 😊
Amazing how he has so many ideas to add different things to his stock pots.
My dear mother made this dish for me before knorr stock pots were invented. It was nice but it had no body.
😂😂😂
Boy 😂😂😂😂😂😂😂😂
it was probably because she didnt use 25 stockpots
You can just nut all up in the pot, gives it great body too.
ha ha ha ha ha ha
I'm a farmer. I recently started feeding my cows a steady diet of Knorrs
beef stock pot to ensure it has that rich beef flavor. You can't still add knorr beef stock pot while cooking it as well, your choice.
That's how you get mad cow disease
The stock pot really gives the cows that body
Well done!
The comment, not the beef.
... Read more
Brilliant!
Ahh yes, gotta marinate them while they're still raw ain't it :D
When I was a boy many years ago, one of the most common dishes on menus, most popular with the customers....was a beef stockpot...
Hahaha
im dying.
ponchred what brand?
Correction- a KNORR stock pot 😂
You are joking but my father would put a chicken stockpot in water with some pasta and call it a "consomé" for me and my brother :D
Knorr jokes aside, I made this dish tonight and served over a bed of white rice. Beautifully simple but rewarding dish, thanks again Marco!
Surly 300ml of sour cream was way too much
@@quack437 nah, it’s really thick and diluted well with the rest of the liquid in the pot 👍
@@7752 i used about 200ml of sour cream once and found it over powered the dish , what other liquid went in because i only seen him putting in the sour cream
@@quack437 the butter, onions and mushrooms release some water provided you don’t have the pan too hot and the tomato purée helps, too.
@@7752 i will try this this thank you
After the meal add a knorr beef stock pot to your dish washer to give your plates great body.
Nice.
Hahaha
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
i mix it with my shampoo, to give my hair great body.
Or you can add a chicken stock pot, it's your choice
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it in to my eye socket but it’s entirely up to you, there’s no real recipe”
LMAO best one so far
Stolen comment
Go away and find an original comment to post.
Unless you're senile and keep repeating yourself on all these videos without realising it
In which case I feel sorry for you
I like to vape my knorr stockpot
Its your choice
Marco Pierre White as a GPS:
"In 450m turn right, but you can keep going straight if you want...it's really your choice."
lmao :DD
Hahaha
and if im honest, i prefer to go left
"Stop at the store on your left and buy some Knorr stock pot. No it's not your choice.."
🤣🤣🤣
Me: Hey Chef, how long would you expect it to take me to give a woman proper pleasure? Marco: please see 0:11
LMAO, when Marco started talking about "size" and "quantity you're making"...
Underated😂
Will leave this at its 69 likes.
Ah a fellow man of culture i see, underrated comment
exactly, I think it's inversely proportional.
I'm too poor to buy meat so I'm just shaping the stock cubes into a meat shape
The stock cubes cost more than meat 🤯
:(
You must be australian!
You clever son of a bitch.
Get a job...
maybe at Aldi, actually. They have cheap stuff.
I admire that Marco gives his home cook viewers alternatives on the different types of meat that are suitable for beef stroganoff. This indicates that he truly understands that some home cooks can not afford certain cuts of meat.
What is even more impressive is his ability to move from one meme to another while dishing out handy advice.
That's their choice.
I am here for the stock pot comments.
Yeah Ive never tried them but I already love them
These are the same people that voted for Hillary.
Who isn't?
Ineluctable Smith isn’t that most of America
@@Forevertrue Exactly. Braindead fools.
Beef Stroganoff in 10mins is a dream comes true.
As always, a few more tips/tricks on what, when, why & how to.
Marco has been offering the public- a valuable helpful, useful guideline for the home-cook.
My admirations.
Thank you for the uploading. I’m appreciated.
Stay healthy. Have a nice day everyone.
People slagging him off are stupid . He's up there with the best chef Britain has produced . These videos are for home cooks who can't be arsed to make a stock . But as marco would say . It's your choice
I believe people are just making fun of the stock cubes, they know he's one of the best. Don't take it so serious.
@@flensoest Yet some of hate comments seem very serious.
@@Nanorisk Yeah maybe but why even care?
Those people doesn’t even know how to make a stock.
It’s so you can cook easy not need to worry about adding all kinds of seasoning.
I wish I could actually buy Knorr stock pots where I live but since I can't I'll just watch these videos instead, or maybe I won't. Entirely my choice...
Do you have continental where you live? It's literally the same brand just labelled for different licensing.
yes
😂 loved it
Or not entirely my choice 😂
Having said that, your mother is Italian so you can always add a dash of oliveol. Entirely up to you.
Marco is a master. Anybody saying otherwise is a failed chef who cannot compete with this man. I have watched him for years and tried his recipes. He has no peer.
LOL fuck you sound cringe.. yuck
Dont you mean he has Knorr rival?
Truly a master.
100% - has never been bettered
the amount of frustration he must have had when they said he could only use 1 tbsp of that olive oil
All the memes aside, the recipes are really good and take little to no effort to make.
No hyperbole, I think these dishes saved my relationship. We're in better moods, we have better conversations at the table, we have more money in the bank due to eating out less, our dog greatly appreciates the tastier leftovers...The only thing is the dishes in the sink.
I made this and it was absolutely banging. Literally ready in 15m.
If you use knorr stock pot, it will be ready in just 5-10 minutes. It really is your choice!
@@ligrerium9891 It all depends on the size of your meat
@@ligrerium9891 hahaha
@@liquidsnake6879 the size of the meat is your choice!
@@liquidsnake6879 this did not come out the right way when I first read it for some reason.
"Should take you 5 to 10 minutes, depending on the size of your meat"
You gotta pump those numbers up, those are stockpot numbers
I myself, I cook meat at least two times a day.
You can't use beef as a computer password...
It ain't Stroganoff!
@森林 who gets the first
Three more months and Marco reaches level 14 where his hands are completely fireproof.
I think I’ll make this today, because I have most of the ingredients. I have to use my sour cream, or lose it. I’ll probably use top sirloin, which is a value cut, and I’ve always thought it should be cut in strips for Stroganoff. I’ll use Better than Bouillon instead of Knorr, which is my usual stock.
“Between five to ten minutes” is a ridiculous estimate if counting all the prep. It took me ten minutes to slice my mushrooms.
Done. I did use top sirloin, very reasonably priced. I cut it in strips, then pounded them flat and cut again to size. I know that paprika is not traditional, but I have a lot of it and I like it, so I used it. I also watched Chef Jean-Pierre’s video and took some ideas from him. For example a dollop of Dijon mustard in the sauce. My sauce used a dry roux (baked flour), butter, a bit of tomato paste, a spoon of Better than Bouillon and a splash of L&P for richness, and white wine. Sour cream. The pan used for the meat was deglazed with the wine and the result added to the souce, of course. A dollop of Dijon.. The result is amazingly good. I’ll give equal credit to Chef Marco and Chef Jean-Pierre, even though I didn’t use the meat from either version.
If you dont add the knorr stock pot your life is lost. and that of your progeny.
what's with the tomato though?
I always add a Knorr stock cube in my morning coffee. It gives it more body and helps my hair look the same as Ken Dodd’s.
I've made this twice. It was so good😍👍🏻my family loves it. Thank you for the recipe Marco 👍🏻
Wow really fantastic the way these chefs think about things. I have been cooking stroganoff for a few years now always the traditional way which is still delicious but usually takes me about an hour from start to finish cooking it all in 1 pan. First frying Beef off, then onions, mushroom, garlic in butter. Adding stock, beef back in, bring to a simmer then Cream and wait until thickening up. To do this in 10 minutes is fantastic and I didn't even think nothing alike this method cooking a sauce and beef separately. Love how chefs think. I definitely need to try this next time and see if I can cook this really quickly as a meal after work in 10-15 min. Awesome advice!
beed strog takes u an hr? u like leather beef? lol
Marco reveals the original ending to Pinocchio, where he used a Knorr stock pot to give him real body
This should have at least 1K likes.
The chopping of the mushrooms while not looking....epic!!
You don't need to look. A blind man can chop safely and quickly.
But then you don't see the stray pube that ends up in the dish.
@@rosselliot8971 somebody's a dick
Didn't leave himself mushroom for error
Kwenz Landah your comments are pretty cringey
I used to think he was a sellout for using stock pots. But after all these time I realised it’s really just him being a master at cooking and literally showing us how he can cook with any damn thing.
Most home cooks use some form of prepared stock or instant stock. Restaurants can make a large pot of stock from scratch, but how many people do that at home? I use “Better Than Bouillon” myself.
This channel is just so neat and ellegant, movies short and to the point and yet smart and full of content. Love it.
At 1:05 you can see a hair in the mushrooms, left side.
i saw it too O_O
What the f*** are you talking about?
Hair there or everywhere: it’s your choice.
They were also very dirty. I bet Gordon Ramsay at least washes his mushrooms.
@@candre241 I got yelled at by an ex cause I washed the mushrooms they are like an spoung they absorb moisture if any thing lighty rense them but he did that before the video in sure beside your eating piss anyway lol can't wash away that lol
"A little butter"
0:29 (THUD)
When chefs say, add a “Knob” of butter it means about 1/2 pound.
that's a tiny bit of butter lol
😂
I like how he listed off the ingredients and tried to sneak the knorrbeefstockpot in there
How to disarm Marco?
Steal his knorr cubes
Or threaten to use tesco homebrand stock pots!
You're a pathetically stupid, unoriginal asshole.
@@CooManTunes go outside. take a breather
Lmfao so original!!
You just have to admire his love for cooking and food, but also his generosity with people.
Everyone deserves to enjoy good food, and he loves making people happy through food, so he returns his pretentious stars, quits “high-end” cooking and partners with Knorr to teach ordinary people how to make the nicest food they can simply make at home because the pleasure of a nice meal should not be a privilege of a wealthy few.
What a man.
Really starting to branch out and cook more fresh, just tried this recipe and it’s absolutely wild how good that sauce is
He's a genius after all
The first Stronganoff recipe I looked-up called for braised short ribs and some fancy mushrooms. I turned it off right quick. This is the type of recipe I love. Quick, no-nonsense, and loads of flavour. Thanks, Marco!
nice icon!
It's a braised meat dish though, he's out of his gourde using fillet steak
2:24
"- Honey I really have the impression that you can't get it up...
- I wouldn't say that, my meat is just rested."
Let those juices drip
I don’t care what the recipe is !!!Still come back to watch this !!! It’s my choice !!!🔥❤️🤣
Thanks Chef Marcos !!!🙌
Just made this recipe, absolutely amazing
This man just makes everything so simple and effortless. Helps homecooks alot.
I'm dying when he said Knorr beef stockpot.
I think he died a little too.
1:03 a secret ingridient - Marco's hair
Ahahah
Whoah, yes....
Was about to post thinking no one spotted it
i think very few people noticed
I had to put my phone light on the max & put the vidéo on 1080p to finally see it 😅
How in God’s name does Marco Pierre White only have 16k subscribers?! This man, in my opinion is the greatest chef alive and aside from that he is motivational, instructional, phenomenally well spoken and genuine. He’s an amalgamation of the worlds greatest pirate captain, the suave essence of James Bond and the spirit of Odin. This man could lead you in to battle by simply showing you how to make a mirepoix.
It's not his official channel
Wat
All these videos used to be on Knorr's official youtube channel, but they took down all the videos involving Marco over a scandal on a "Jamaican" recipe he cooked for the channel
This man actually loves the food. He’s at a dinner table and never talks to anybody unless they ask about the food. He just makes love at the table.
Id love to see him make a bowl of cornflakes to see if he uses a stock cube
The stock pot in cornflakes is critical
The stock pods really do take this over the top.
My friends mother makes this dish and she uses stock pods(btw she's completely oblivious of Marco and these videos)
It's one of my favorite meals. It's is such a rich addition.
I appreciate all the jokes but they really do wonders.
What a great and simple recipe for a Knorr Stroganoff. Thanks Chef
I like the cooking tips along the way, such as not burning paprika by a simple method change. Really informative and delivered in such a soothing way, you'd feel bad if you ever burn paprika again, for not listening!
The recipe simply works perfect. Best stroganoff I’ve ever cooked! 🙏🏻
Made this just now, absolutely delicious. Used an OXO cube, my choice.
Stock pots are magic... my mother had been trying for years to be able to make a nice chicken and corn soup and could never get that real authentic kind of flavor she was looking for. someone she works with suggested add a chicken stock pot to it and she did last time she made it and it tasted out of this fucking world!
I like how he waves his knife around while talking.
Will definitely be trying this. I hope to see more videos featuring Marco in the future, he's a legend and an inspiration. Thanks for the upload.
When Marco say "most people tend to" always followed by golden advice.
Marco and knorr are a better story than Twilight
So many people hate on Marco for the knorr sponsorship. He's still better than every other celebrity chef who collects money from companies.
I'm here for the knife skills. The Knorr beef stockpot is a bonus.
Is it just me who noticed the stray hair strand at 01:04? It's in the mushrooms on the left edge of the pile. That said, I think Marco Pierre is very knowledgeable. He's got reputatition that he built himself, and he now put's a price on it, and let's people shelter under it, for a price. Knorr, is willing to pay for it. He's being really brave here. Anyway, he is really serious about his food, and certainly wouldn't want people to think that his gastro-suggestions are crap. (no pun-intended). So, if he is endorsing the stock pots, well, then why not? His business, his experience... everything is his. And he is sharing.
Yeah. I can see the hair, Grose , Marco! Put a hat on man!!!!!
I will never eat at his house again.
I made this and it’s bloody delicious and really easy. 👍🏻
So many tips... such a eloquent fellow. My fav dish
i make the exact same recipe but i replace all of the other ingredients with knorr stock pot... even the beef cubes which i replace with unopened knorr stock pot thingys.
it's got great stock pot deprh of flavor!
Marco is the king when it comes to cooking, and also a top bloke 👍
1:02 I'd tell Marco there's a hair in his mushrooms but I don't want to get thrown out
Friendly, humble, professional, anything more is not required👏👍
But... use the juices from resting the meat?
Me on fruday with the boys :
Here you go lads a few lines of knorr
"It should take 5 to 10 minutes, depending on the size of your meat!" 😂
When I was a boy one of my favorite meals was a simple cereal with milk. First thing you'll need is a stock pot.
'allow the juices to drip out.'
- Marco Pierre White
Should take 5 to 10 minutes depending on the size of your meat
Just did this tonight for seven people, everyone loved it.
Me: I don't have any stock pot.
Marco: Knorr do I.
Wow. I am used to picking up ideas from good cooking vids, but not LEARNING major techniques that will change my approach to cooking. I never thought about burning paprika, nor placing cooked meat in a collender above my cooking surface to rest(the accumulated juices go right into the pan!)
I hope this guy is hugely successful. He has so much more character and charisma than Ramsay... i like GR, but this guy is on another level.
"Trying to make a baby? You can use real splooge if you'd like, but I find that Knorr Splooge Stock Pot does a better job seasoning the womb. It really is your choice."
Love how great a teacher he is.
both love and hate the way he nonchalantly waves his knife around
Here we go again. The one MPW vid that would open the gate for the dozens this week.
Why spend all day making the beef stock when you can add it in 2 minutes? Thanks chef! A great talent.
Ty to Marco for making such clips that can inspire , enthuse and teach us to cook! :)
"it should take 5-10 minutes depending on the size of your meat" ;)
😂
Could I put two stock pots in?
Long time no seen... missed you... a lot!
(Oh, and the moment you placed the meat in the pan, I KNEW you’ll turn it with your bare hands 😂)
Can’t not simply love MPW...
After watching two videos of Marco Pierre White, I am now addicted to stock pots.
I made a Knorr Stroganoff. Didn't add beef, my choice.
For a few words about some stock I can have one of the best chefs in food ever show me how to make things for free. Love you knorr stock pots for making this a thing.
Edit: Made this super good super easy
In order to keep his pans well seasoned. Marco uses Knorr beef stock pots.
a traditional garnish for this is sliced gherkins - if you like it like that, substitute the lemon juice for a couple of tablespoons of the pickling vinegar the gherkins came in.
Marco would win in a starring competition over Chuck norris - anyday !
nah.. chucky-o would star at him even after he dies and win anyway.
"The stock pot wanted to go in the stroganoff, it was its choice, it chose to go in there, my mother was italian" - Marco Pierre White.
"It should take between 5 and 10 minutes depending on the size of your meat..."
Steady on Marco
Just one question, what does the Knorr Beef Stockpot does in there again?
pretty sure it enhances the soup or sauce flavor, it's like bouillon powder/cubes and/or stock concentrate. it's really good!
90% of the comments: Stock pots!
10% of the comments: LEAVE BRITTNEY ALONE!
Correction:
40% of the comments: "It should take 5 to 10 minutes depending on the size of your meat"
50% of the comments: Stock pots!
10% of the comments: LEAVE BRITTNEY ALONE!
This dish is truly delicious. Thanks Marco
"Don't shake the pan" I just watched quite a few videos of you shaking the pan Marco.
EDIT: He actually shakes the pan in this video as well lool
Not when he's cooking meat and trying to cook it evenly. He shakes the main pan to distribute the flavour of that SUMPTUOUS KNORR STOCK POT nice and evenly. But you won't find videos of him shaking a pan when braising meat.
I legitimately do use knorr stock pots a lot lol. Can make a super low budget stew with carrots, onions, potatoes and lentils (or whatever meat). (But I wouldn't use it if making a effort to cook for guests)
1:03 THAT BIT OF HAIR IN THE MUSHROOMS UGHHHHHHH
Wow. Well spotted!
I can’t tell. My screens cracked looks like a bunch of spiders in there
good eye!
Fuck sake Batman
I would be honored to have Marcos hair in my food.
You wont find 2 chefs that will make this recipe the same