Everyones commenting about the video freezing, but when hes sauteeing the onions he grabs the inside of the pan to adjust its position on the stove like it's not fucking nuclear hot.
The thing I find the funniest about Marco´s cooking is that it doesent matter how simple the ingredients are or how "easy" the dish itself is, when Marco puts it on a plate it always looks like a two star dish😂 he just does it automatically
I agree with most of Marcos outlook on cooking. However, not so much with the "refinement not invention" view. At one point, even the classics were invented. If all one does is stick to what has already been done, theres no room to discover new possibilities.
Love and much respect for top chefs like Marco. When you see and hear them all the time say " use everything, waste nothing ". Then see and hear em' saying just throw that away. Onion core doesn't serve a purpose for this dish However, it might actually for a future dish however. Preservation might be a bit tricky-could add to a freezer bag of added sorts. Then, could eventually make a really good veggie stock.
A friend of mine worked in several different kitchens from "regular" to Michelin star level, and he told me the main difference in cooking he encountered was the more up the ladder he went, the more wasteful they cooked. So it could be that even Marco still has the old school in his heart where you were told to use and reuse everything whenever possible but later went on to discard stuff because not only he could afford to but also a three-star restaurant is more or less required to in order to please the critics. In my household, I assure you that I'll use every bit that other people might throw away to make stock, not because I am poor but I and the people eating with me simply love how good food is based on a homemade stock. From soup to sauce, you're always one grab in the freezer away from making something that has the power to even cure heartaches. ;)
@@guitarplayer30001 Always question. If you don't question, how will you understand the meme? It's that simple. Patience. Investing time in a meme in 1977 for it to pay off in 2023. These are the things that make a great cook.
@@tristanc3873 makes sense, but I'd expect him to say that. Someone cooking at home would be better off making the traditional pan sauce, or maybe even Marco's bizarre stock pot version. Granted that I have no idea what Box Tree's volume was like back then, I also find it surprising this would be necessary/worth the trade-off.
@@theEarlofChip question, question, question. like, why do we fry an onion? we fry an onion without colour to make a sauce that is delicious and to hilariously confuse youtube comment sections in 2023
I don't want to disagree with Marco here but just add some background information. Clarifying butter simply separates it from the whey, the latter you don't normally include in a sauce if you want it to turn out a certain way. It's not vital, so personally, I wouldn't clear butter for a peppered steak as it's additional work that no one will notice at the end of the day. You really need to clarify butter if you're making emulsions, however, like a sauce hollandaise, for example, as you're playing chemist there and need pure ingredients for it to work out.
It is a measurement of consistency. Dip the spoon in the sauce, soup, etc. and pull out in a pouring motion. Watch the liquid come off the spoon. Is it fast, looking loose? Is it coating the spoon and dripping off like a ranch dressing? Is thick and holding like mayonnaise? Mix, thicken, lighten to your own desire. Those are simple ones that will get most along.
Quite a bit different than the steak au poivre he did with Knorr Stock Pot. I guess it depends on how much he is paid. It's funny. Both he and Gordon Ramsay always said they were cooks not TV chefs. Amazing what money will do to change your priorities.
Okay. I have questions. Is he reducing the sauce at what temp? How much cream? Kinda looked like a cup. And most importantly, since I’m a complete noob, what is “brown stock?” Be easy on me
This video is part of a BBC course. I imagine in an earlier episode it was made and stored for later use in multiple recipes. I don't have the answer for sure, but it is probably a beef stock made from bones, reduced, and later chilled - hence the gelatinous consistency
The process of using bones in making the stock renders collagen which coagulates when cooled. Once it hits the heat, it liquifies again. Make no mistake, the quality of your stock will always amplify the results.
My favorite chef ever, he's no b's yummy yummy yummy. At the end of the day if you are a chef that's all that matters. I had the luxury Harvey's when I was a child what's my grandmother and grandfather and I got the fragwa and scallops with carrots and sauce It was the best thing I've ever eaten.
![เหนื่อยหน่อยนะ (SOMEONE LIKE ME) - GEMINI Prod. by URBOYTJ [ OFFICIAL MV ]](http://i.ytimg.com/vi/M55XjfhbrNw/mqdefault.jpg)
I was having the best time of my life until 5:54
Ahhh THAT’S what this means
Yea what happened 😭
Just close your eyes and listen that sexy voice! You haven't lost everything. 😅😅😅
Don't let images dictate your viewing, it's your choice to see or not to see.
That was devastating
Marco is such a genius that he finished the dish without even moving.
LMAO
He said there's "no need to rush."
He just stood there giving it the Marco Glare. Steak Au Poivre said “Oui, chef!” and finished itself.
At 5:53 TH-cam realised he wasn’t using stockpods.
But hey, it’s their choice.
I once used a stockpod and then my youtube locked
😂
😂😂😂😂
LOL....
Marco is so good at what he does, he managed to stop in time and yet still continue cooking.
That what I was thinking to .lol
"There no peppercorns on my steak au poive, its not even a steak au poive, i mean, it cant be"
- Archer
I love when Marco finishes his sentences in a whisper. I'd love to fall asleep every night listening to his soothing voice. It's like velvet!
Water content and acidity, my new enemies in the kitchen.
Me too. Gotta bring out those natural sugars 💯
@@tekopuakanapanapa6824.... it's your choice
@@supersonic4901 Yes Marco.
real men eat raw onions
@@paveantelic7876 nope, real men cook his onions gentle, without any color. And in big chunks.
I gotta tell you Sage Marco is becoming my favorite incarnation of Marco
He's become a parody of himself it's so funny
@@yerda5464He made it already, he proved himself, now all he does is what he really wants to do, and I think it's showing.
it's your choice ™ 😂
This isn’t even his final form
"Remove the core it serves no purpose"
I cant imagine how devastated the core must have felt
As my mother would say, eat the fiber...... or not..... it's your choice
Everyones commenting about the video freezing, but when hes sauteeing the onions he grabs the inside of the pan to adjust its position on the stove like it's not fucking nuclear hot.
It's so funny how easy it is to tell who watched the video all the way through before commenting - and who didn't.
Indeed.
So, you watched the video, then read comments and then post?
Or, did you read the comments then watch the video and then post?
@@Ryan-vg4wn Yes.
Since 5:55 video stops
When he cuts garlic it sounds like a machine gun.
Damn, Marco has mastered Za Warudo!?
love how the video starts like any simple recipe but after some time I question my existence
I just buttchugged a stock pot. My choice.
To be more precise, clarified butter, is butter with the milk solids removed. It tastes even more buttery and has a much higher smoke point.
I can't describe how much I adore this man and love his cooking. He reminds me of my father, who was also an excellent cook
The thing I find the funniest about Marco´s cooking is that it doesent matter how simple the ingredients are or how "easy" the dish itself is, when Marco puts it on a plate it always looks like a two star dish😂 he just does it automatically
This became an ASMR video half way thru
So move it to the hob. And as I always say, the amount of heat, depends on how high you turn up the flame. Think about it, always question.
I entered to learn to make steak now im questioning life itself
Pissed off! Video cuts out 😢
Where can i watch this video in full?
He did a completely different Steak Au Poivre recipe a long time ago though. I suppose this is the more traditional way of doing it.
Any know if there is a video available that doesnt STOP?
It’s was going along brilliantly until I tried freezing for that long and burnt everything!😢
I agree with most of Marcos outlook on cooking. However, not so much with the "refinement not invention" view. At one point, even the classics were invented. If all one does is stick to what has already been done, theres no room to discover new possibilities.
You dont understand what he was saying lol
So we make the sauce and right at the end we freeze and it's done? It's a must try thing!
Questioning: Why adding the pepper in the beginning?
FIIIIIIIIIIIIIIIIIIIIIIIIIIIIX ITT
I think he alrdy made hes choice
@@SmackU247 When it comes to stock cubes he can have his choice, not with this one, plz harass him with me
bob ross of cooking
Love and much respect for top chefs like Marco. When you see and hear them all the time say " use everything, waste nothing ". Then see and hear em' saying just throw that away. Onion core doesn't serve a purpose for this dish However, it might actually for a future dish however. Preservation might be a bit tricky-could add to a freezer bag of added sorts. Then, could eventually make a really good veggie stock.
A friend of mine worked in several different kitchens from "regular" to Michelin star level, and he told me the main difference in cooking he encountered was the more up the ladder he went, the more wasteful they cooked.
So it could be that even Marco still has the old school in his heart where you were told to use and reuse everything whenever possible but later went on to discard stuff because not only he could afford to but also a three-star restaurant is more or less required to in order to please the critics.
In my household, I assure you that I'll use every bit that other people might throw away to make stock, not because I am poor but I and the people eating with me simply love how good food is based on a homemade stock. From soup to sauce, you're always one grab in the freezer away from making something that has the power to even cure heartaches. ;)
They do usually save it all for stock. But that happens at the end of the day, over night.
And it's certainly not done by this guy.
He said it serves no purpose, so putting onion cores into a stock would be pointless.
Sounds like all those cigs have finally taken their toll
The video stops half way through, all you hear is the audio! Video publisher cocked up the editing lol.
Ahh, my favorite TH-cam comments section is back
If you don’t question what is happening, where is your understanding?
Did I miss why Box Tree made the sauce separate rather than the traditional pan sauce? Just for dinner parties or large orders?
they did it that way for meme purposes, basically, in order for you to ask the question.
@@guitarplayer30001 Always question. If you don't question, how will you understand the meme? It's that simple.
Patience. Investing time in a meme in 1977 for it to pay off in 2023. These are the things that make a great cook.
Efficiency.
Better to do everything in parallel than sequentially when you're working at a commercial kitchen scale.
@@tristanc3873 makes sense, but I'd expect him to say that. Someone cooking at home would be better off making the traditional pan sauce, or maybe even Marco's bizarre stock pot version.
Granted that I have no idea what Box Tree's volume was like back then, I also find it surprising this would be necessary/worth the trade-off.
@@theEarlofChip question, question, question. like, why do we fry an onion? we fry an onion without colour to make a sauce that is delicious and to hilariously confuse youtube comment sections in 2023
We live in a world of refinement not invention
What's the brown stock?
I believe it's demi glace.
Please re-upload
What a shame this ends so abruptly. My queue to just buy the course.
It's your choice
Crazy that this is all AI generated
Im seriously questioning my whole life after waatching this
he always question the cameraman's existence.
so, arr those cat heads with horns on the wall?
Whats with the creepy whispering at the start, then changing to a normal
Voice
I don't want to disagree with Marco here but just add some background information. Clarifying butter simply separates it from the whey, the latter you don't normally include in a sauce if you want it to turn out a certain way. It's not vital, so personally, I wouldn't clear butter for a peppered steak as it's additional work that no one will notice at the end of the day.
You really need to clarify butter if you're making emulsions, however, like a sauce hollandaise, for example, as you're playing chemist there and need pure ingredients for it to work out.
I suppose he probably always has some clarified butter in his fridge, so why not. It's probably not necessary for home cooks.
It's your choice
What the hell is a “coating consistency of a spoon?”
It is a measurement of consistency.
Dip the spoon in the sauce, soup, etc. and pull out in a pouring motion.
Watch the liquid come off the spoon.
Is it fast, looking loose?
Is it coating the spoon and dripping off like a ranch dressing?
Is thick and holding like mayonnaise?
Mix, thicken, lighten to your own desire.
Those are simple ones that will get most along.
There is something wrong with the 2. half of the video.
The Stock is a camouflaged stockpot
求後面片段
可以重新用嗎 影片當機了
Think about it.
the video stucks at 5:55
01:05 I never thought I could relate to an onion core…
I want to try this recipe, but I'm petrified I'll get it wrong and disappoint him!!
Marco has been in so many people
Why does it freeze half way 😂
Quite a bit different than the steak au poivre he did with Knorr Stock Pot. I guess it depends on how much he is paid. It's funny. Both he and Gordon Ramsay always said they were cooks not TV chefs. Amazing what money will do to change your priorities.
I can’t believe he’s always tasting with the same spoon. I want to eat cream sauce not cream sauce and his spit.
What the hell happened to Marcos voice maybe the cigarettes caught up with him
Okay. I have questions. Is he reducing the sauce at what temp? How much cream? Kinda looked like a cup. And most importantly, since I’m a complete noob, what is “brown stock?” Be easy on me
This video is part of a BBC course. I imagine in an earlier episode it was made and stored for later use in multiple recipes.
I don't have the answer for sure, but it is probably a beef stock made from bones, reduced, and later chilled - hence the gelatinous consistency
A recipe is only a guideline. It shouldn’t dictate. The only thing that should dictate is your pallet.
Mf double dipped
Does anybody know why his stock is so thick?
The process of using bones in making the stock renders collagen which coagulates when cooled. Once it hits the heat, it liquifies again. Make no mistake, the quality of your stock will always amplify the results.
Bovril*
@@Sternmayer Mad Cow:)
It's deglaze
Basically, considerably richer and more concentrate. Which kind of makes sense when you're storing it
Video glitched out
Video is broken
My favorite chef ever, he's no b's yummy yummy yummy. At the end of the day if you are a chef that's all that matters. I had the luxury
Harvey's when I was a child what's my grandmother and grandfather and I got the fragwa and scallops with carrots and sauce It was the best thing I've ever eaten.
Fragwa? Hahaha.
I’m learning life lessons and a recipe. Hell yeah!
crap video - freezes halfway
what the heck is brown stock though
kind of heavy stock boiled using roasted bones
my question for Marco is; why are u wearing your underwear on your head ?!?!
Quadruple dip that spoon
WHERE ARE THE STOCKPOTS ?????????
In the brown stock
It's his choice; there's no real recipe.
Video freezes about 5:55 minutes in
Noooooooooo! What happened!
I like quite a lot of black pepper, but that’s my choice.
👍👍👍
There's no garlic in the classical preparation,what's he on about
fix the video brah!
Talk about a ruined climax!!
Any reason some people
Pay hard earned money for this content on the proper platform while others just find it on youtube for free?
Why though 😭😭😭
lol
Hes not chucking in a stockpot then 😂
Yeah whud be nice to se shomting
2 Michelin stars and doesnt know what clarified butter is lol
Actually three stars
But he gave them back
I love how TH-cam somehow recommends this silly ass channel to me