Відео

Never wash a non stick pan... never heard that before but I am going to do that now

I took Marco’s advice, and now my stove has pressed charges against me for assault

🐉

Marco Pierre White needs a Seinen Anime

Damn, Marco has mastered Za Warudo!?

Why wash the rice?

tomatosaus

His hands are fireproof

I want to think this is his actual kitchen. It’s beautiful.

Love how he tell the story of how he attack a stove. Just bcuz he didn't want to get intimidated by the stove.

These videos are mind blowingly good

Onions? Some people chop them. Marco grates them. I file them. Garlic? I sandpaper it. It’s my choice.

Where does the acidity go? You can’t boil out acids in the water vapor. Maybe the acidic compounds are breaking down?

Goddammit dude, it's just bolognese.

Great food tastes better in the afterdays for sure

Beautiful... entertaining, philosophic, rewarding. Yet we are making food. P.S. From where are these videos from?

3:56 now it make sense to me why Gordon Ramsay always says “let the knife do the work” he got that phrase from his mentor, Marco Pierre White himself.

Marco was unusually reflective this episode.

Fix your fucking videos for Christs sake

BS 😂

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

People mostly don't want to know why it should be done this way, they don't read manuals, they don't practise, and so forth, and so on. Really good cooking is for the clever people.

Alright let's begin.....start with 10 packets of Knorr Ragu Bolognese Stockpot.

4 days later........"Umm, are we gonna eat soon or what?"

This is the best Bolognese sauce recipe I have ever seen, thanks gor sharing your knowledge

Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food

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.

Home cook now not a professional get on masterchef marco where's the stockpot.

您的视频一直冻结。😀

No salt, no pepper this will be bland as fuck.

I sub the vino with pure pomegranate juice and it's awesome.

No reason why I couldn't do this with ground pork is there?

This became an ASMR video half way thru

so, arr those cat heads with horns on the wall?

Such an arrogant man! Awful guy! He loves himself! What’s with the hat? Ridiculous!

Can someone explain what he means when he says the Bolognese will taste better in three days time?

If there’s one thing I’ve learned about top chefs it’s that they really hate their nonstick pans.

Oh you dirty old man, that steak fell in love a second time

Ive always wondered, is that actually his house??

What I love about Marcos teaching is that he explains what happens and why he does it.

MPW is getting way too serious over a bowl of tomato sauce

Mf double dipped

This could really do with a knorr stock pod.

Time is a wheel, dont question whether you are at the top of the wheel or the bottom. Now about these stock pots.

Does he do audio books? Very soothing voice

Garlic in Ragu??! Sacrilege! Spaghetti? Work of the devil. Bay leaf, thyme? Nooooooo!

Ok guys, I need your help. So, I've cooked this Ragu according to the video and the ingredients given below in the comments. I am a decent cook, not a beginner, so I know the basics. The frying and draining of the mince went well. Lots of flavor there. The grating and cooking of the vegetables was also pretty good. It good sweeter and sweeter the longer I cooked it. I added a decent bottle of red wine and reduced it down to what I thought was about 10%. I had nice flavors of the meat, the vegetables and the red wine. Then, I added the passata. and from there it all went downhill... All I could taste was bland tomatos. No more meat, no vegetables, and only the acidity of the red wine (I think I should have reduced it even further to get rid of that acidity). I cooked it with a cartouche in the oven, gave it a lot of time. Still, all I could taste afterwards was bland tomatos. All the flavors where gone / overshadowed by the passata. What was my mistake? for how long do I have to cook the ragu on the stove after adding the passata? Should I reduce it down? I just added the passata, put the lid and cartouche on and put it into the oven.

He’s a great chef but he rambles on and on about pointless shit and actually sounds a bit mental these days.

Where's the bovril?

but i was told to NEVER move the pan when doing a bolognese ragu ? i am so confused now