He's legacy is a super toxic world in gastronomy, and no one that's worked with him would deny it. And yet he's praised now because his production team captures calm videos. Do better please
@@SquircularKnights in fact, part of the reason why wine is added to risotto is to balance out the rich fattyness with that little bit of acid in it. Marco is an outstanding chef but not the best food scientist haha
To me it’s vice versa: he is the only chef that makes me afraid of cooking…and I’m a professional chef (no star) But I will attack the stove day by day…
I recommend Jaque Pepin, another culinary legend and educator whos biggest fan was Anthony Bourdain. There are many Dozens of videos of Jaque on UA-cam, there many uploads of the shows he did Julia Child too (whom i also recommend, she brought French cooking to the US home kitchen)
You have to imagine him cooking french cuisine years ago at the highest levels possible, full of precision. Now he cooks Italian farm style, and that is all about just eyeballing amounts and using intuition and the senses, not a single measuring cup in sight. I love it.
Right? I think good chefs never use measuring cups/spoons. I laugh at all the UA-cam cooking videos with the cooks using so much fancy measuring equipment.
I'm from northern Italy, home of risotto, and this man just knows it. risotto is a meditative practice, the way he tells about how to see when you need to add more stock, how he listens to the rice being slightly toasted with the onions... exactly my thought process but I couldn't have explained it better
I have my own restaurant in switzerland, i'm no michelin chef whatsoever and have no expirience in those kitchens. But let me tell you what marco talks about here sometimes sounds like it's too poetic but he's so absolutely right about everything. The thing about smelling, looking and listening is so important in kitchens to learn and be aware of your surroundings. I love marco man, he's a bit eccentric but i could listen to him all day. I have to add, he's like this now as he's more mature but when you watch old videos of him he was a total asshole haha
So many people don’t smell, listen, think about process and desired effect or sense time against everything that’s been done so far at any point. When you feel all of it, it really is the part of cooking they call “love”. It’s a sensual thing, and you’re going somewhere with it all the time, taking as much as possible into account, so as to be able to to adjust and respond intuitively, and not just by thinking about it and planning everything out. If there is a plan then this is feeling everything that goes into it. It’s a flow. When it’s there you know it’s gonna work out. When it’s not, it’s like flying blind and only using a map and the weather report, as referenced by others.
@vlastimilvavrla449 Ross was consistent his entire career. To do what he did is actually quite remarkable. He's obviously not even close to the legendary artists in history, but he was fast, efficient, and skilled.
What a gem. His talent to communicate not only cooking but the esoteric side of the art is a marvel to behold. So much knowledge and wisdom condensed into this short video. Thank you for posting it.
What can you do but smile? This is thee master to teach from. Basic information in a passionate but still natural way. If you understand there is no need for fear.
There's all kinds of things you can do with them after straining them off. You can dry them out and grind them into a dust; great for garnishing something like a steak, really boosts the umami
By this point in Marco's life he needs a fair amount of flavor to impress his palette; extra salt, extra olive oil; you don't have to add as much- like he says: it's to your taste
@@thewholecity He says, as he drizzles more olive oil on over the fresh herb garnish, "you don't need it, but I like the flavour." Olive oil is quite an assertive flavor, choosing to add it over some lovely delicate rice and mushrooms speaks to a level of boredom he has reached. Strong olive oil in this case is akin to a cigarette before the meal, familiar & comforting. Only grating truffles over the dish would be a bolder way to finish. I understand and respect where he is at this point in his life, but for me, a little less is my choice.
Risotto with washed rice??? WTF?? You need all the stark to make a risotto!! Also, the reason to put white wine is to balance the richness of the butter with some acidity! Is not for the sweetness!! I swear that sometimes I really don't get these Michelin Star chefs.
Risotto should not walk across the plate and should NEVER be al dente.You know you have got a Chef in the kitchen when risotto is creamy but not running.The COLD butter has to work like a binding agent and not as a liquidizer.Maybe 5 % of chefs know and understand what a risotto should taste like
What are we having for dinner Marco? "When I was a young boy...."
my father
@@jordankidd4443 took me into the city
@@lakasilum and showed me the most beautiful vegetable stall I have ever seen.
@@jordankidd4443 my fatherrrrrrrr
Marco discovered ASMR and the world of gastronomy was not ready for it
I'm not ready for it.
He's legacy is a super toxic world in gastronomy, and no one that's worked with him would deny it. And yet he's praised now because his production team captures calm videos. Do better please
@@andyb275 You have zero clue what you're talking about
@@andyb275please show us how it's done then, and don't forget to get the 3 Michelin stars while being Mr freaking Rogers.
@@andyb275Welcome to the world, everything is toxic sometimes. Grow up
最早听说Marco是看Gordan的视频后给推荐的，后来深入了解了这位西餐界泰斗之后，我发现大多数所谓的烹饪大师在marco这里真的只能算一个合格的主厨，而不是真正的大师。Marco做菜会讲做菜的道理，为什么炒洋葱为什么切为什么会听到滋滋声，一切动作围绕为什么？质疑一切了解一切才能做到简化流程，专注流程，达到完美的地步。这不仅是做菜的道理更是人生的道理，勇敢去问为什么，为梦想专注，进而达成梦想，走向完美。真正的大师永远都是一个学徒，无论是厨艺还是人生。
this man is a culinary treasure
After seeing about five of these videos I declare war on acidity!
I think he mean harshness. There is no real countable acid in onion.
@@yanikkunitsin1466 yep. Both onions and wine are mildly acidic, but cooking onion or boiling the ethanol out of wine don't change it at all.
@@SquircularKnights in fact, part of the reason why wine is added to risotto is to balance out the rich fattyness with that little bit of acid in it. Marco is an outstanding chef but not the best food scientist haha
but did you stop to question question question ?
Fuck Acidity! Go Flavours!
Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food
To me it’s vice versa: he is the only chef that makes me afraid of cooking…and I’m a professional chef (no star)
But I will attack the stove day by day…
I recommend Jaque Pepin, another culinary legend and educator whos biggest fan was Anthony Bourdain. There are many Dozens of videos of Jaque on UA-cam, there many uploads of the shows he did Julia Child too (whom i also recommend, she brought French cooking to the US home kitchen)
You have to imagine him cooking french cuisine years ago at the highest levels possible, full of precision. Now he cooks Italian farm style, and that is all about just eyeballing amounts and using intuition and the senses, not a single measuring cup in sight. I love it.
Right? I think good chefs never use measuring cups/spoons. I laugh at all the UA-cam cooking videos with the cooks using so much fancy measuring equipment.
I always feel like I’m being given a life lesson with Marco. And learning the essential parts of cooking. Thank you.
You may ask, why do we remove the Marco? By removing the Marco, we remove the acidity.
I'm from northern Italy, home of risotto, and this man just knows it. risotto is a meditative practice, the way he tells about how to see when you need to add more stock, how he listens to the rice being slightly toasted with the onions... exactly my thought process but I couldn't have explained it better
There we are...
You're goddamn right
Young adolescence is thinking Gordon is best. Mature adulthood is knowing Marco is actually the true best.
just one name for you:
Marie Antoine Carême
The real revelation comes when you realize you don't have to compare them (or any two people) at all. Do, follow, enjoy what you like.
Congratulations, you know two chefs from UA-cam.
MPW is a whole mindset.
@@Adam-zb5kk That's the correct way to go
This chef keeps stealing minutes of my life and I cannot do anything to prevent it.
It's not stealing, it's whatever you want it to be. You're a home viewer now.
The chef didn't steal those minutes. You gave him those minutes. That was your choice.
It is your personal choice.
Then it gives back. It releases the starch...
Seductive whisper* then gives that creaminess at the end
it's like culinary porn. :)
Brilliant chef turned caricature...
😂
@@jr.bobdobbs when nobody mocking the legend, love it
"Sorry children." - Uncle Roger
Loved this series of vids. Nothing fancy just considering every ingredient and getting the maximum out of it.
The little whispers send shivers down my spine.
this guy is the Yoda of cooking
Use all your senses. Smell, touch, taste, sound.
Through these, feel your environment, control your environment. Become one with the Force.
I have my own restaurant in switzerland, i'm no michelin chef whatsoever and have no expirience in those kitchens. But let me tell you what marco talks about here sometimes sounds like it's too poetic but he's so absolutely right about everything. The thing about smelling, looking and listening is so important in kitchens to learn and be aware of your surroundings. I love marco man, he's a bit eccentric but i could listen to him all day.
I have to add, he's like this now as he's more mature but when you watch old videos of him he was a total asshole haha
Hard to believe MPW went from rock n roll culinary bad boy legend to ASMR patient mentoring home cook culinary legend.
So many people don’t smell, listen, think about process and desired effect or sense time against everything that’s been done so far at any point. When you feel all of it, it really is the part of cooking they call “love”. It’s a sensual thing, and you’re going somewhere with it all the time, taking as much as possible into account, so as to be able to to adjust and respond intuitively, and not just by thinking about it and planning everything out. If there is a plan then this is feeling everything that goes into it. It’s a flow. When it’s there you know it’s gonna work out. When it’s not, it’s like flying blind and only using a map and the weather report, as referenced by others.
This man is a culinary genius
Just off camera are Marco's hostages.
I want to be this skilled!
He's like a Bob Ross of cooking.
except he can actually cook, whereas Ross couldn't actually paint.
@@Sprtschk wow srsly? did u ever watch him paint? his 25 minutes paintings are almost like real life photos (from my point of view)
💯except we got to watch Marco live through his Drill Sergeant stage
@vlastimilvavrla449
Ross was consistent his entire career. To do what he did is actually quite remarkable.
He's obviously not even close to the legendary artists in history, but he was fast, efficient, and skilled.
No, the Bob Ross of cooking is Jaque Pepin. Look him up, you'll see why.
Marco really chill here. Learning a lot
I literally watch this series to fall asleep now hahahaha 😂😴
Same, it’s so soothing… 😂
Same here - soothed nicely to hit the sack! Night all :)!!!
Hahah yes same. I have it on in bed every night. That voice is just angelic
This man is an absolute culinary genius. It's incredible watching a true master at the craft work
What a gem. His talent to communicate not only cooking but the esoteric side of the art is a marvel to behold. So much knowledge and wisdom condensed into this short video. Thank you for posting it.
When homecooking presentation far better than average restaurant presentation
Helps when you have a chef with one of the most artistic plating abilities in the past 50 years presenting said home cooked food
I love all these videos. Thanks for sharing. It’s also really weird to see him cook and not use knorr stockpots ha ha
its like he is delivering a baby jesus... i love this guy !
I’ve gotten to the point I’ve started asking my dog and wife “why do we sweat the onions?”
I want to think this is his actual kitchen. It’s beautiful.
Probably the most intense risotto video online and it’s cooked to perfection. 👀 Doesn’t get better than that.
Looks delicious af
wife: what we having for dinner? .. me : we control the environment and let the stove do the cooking .. wife: ok im ordering pizza .. me : cool
I also prefer to portion my butter by hand.
Marco didn’t mention the type of rice used but being itAlian aborio or carnoli rice it looked wonderful😊
The man is a artist
What can you do but smile?
This is thee master to teach from.
Basic information in a passionate but still natural way.
If you understand there is no need for fear.
Gosh. This man is a revelation. I think, at last, I might now learn how to cook.
He's a master.
I just made this dish and it's delicious! I asked my family to try it and now they're asking me to make more!
AHHHH risotto ai funghi, my favourite 😻
Master class
I cheat and add a dollop of marscopone for extra creaminess.
It's not cheating. It's your choice. Your recipe.
I love this
He's the brilliance of masculinity. Formidable but steeped with a pervasive kindness. Remarkable.
Got his hands all up in there
How many there we ares you counted in the video ?😊
That story about his mother got me good 😭
Show some respect here please
No stock pot?
It's was his choice
This was therapeutic
1.5kg of mushrooms just to make the stock does seem rather wasteful!
There's all kinds of things you can do with them after straining them off. You can dry them out and grind them into a dust; great for garnishing something like a steak, really boosts the umami
Wise words dude . I missed the boat would of loved to work with you .
Bob Ross of cooking
Total psychopath but it can’t be denied that he really fuckin knows his shit.
no stock cube? it's risotto soup
The comment section of literally every single MPW videos are all fucking hysterical, I love you all
She fills up and releases her starch…..whoa buddy trying to get cancelled
One rice, 4 stock pots😅😅😅😅
Why wash the Rice for a risotto? Don’t you want the starch to create creaminess?
You DO NOT want that much creaminess in a risotto! You don’t stir a risotto, he basically made a bloody dessert.
He spent nearly 2 minutes explaining how to cook some onions lmao
Where’s the Knorr stock pot, Marco?
By this point in Marco's life he needs a fair amount of flavor to impress his palette; extra salt, extra olive oil; you don't have to add as much- like
he says: it's to your taste
Are you saying he has impaired his pallet somehow? 😅
@@thewholecity He says, as he drizzles more olive oil on over the fresh herb garnish, "you don't need it, but I like the flavour."
Olive oil is quite an assertive flavor, choosing to add it over some lovely delicate rice and mushrooms speaks to a level of boredom he has reached. Strong olive oil in this case is akin to a cigarette before the meal, familiar & comforting. Only grating truffles over the dish would be a bolder way to finish.
I understand and respect where he is at this point in his life, but for me, a little less is my choice.
this man terrifies me away from the stove
i'm not worthy
Is this a cooking show or a philosophy class?
It's your choice
Both
Filosopi of cooking bro
@@logicalsouthafrican9550 Again, it's your choice
Shhhhhh......there we are.....shhh....there we are....
So now I remove my daft hat, you may ask why do I remove my daft hat? To remove my acidity, to bring out the natural sweetness in me, Marco!
I love listening to Marco telling me I'm a piece of shit.
It's no wonder why Gordon has done well
When do the Knorr’s pods come in? 😅🤷♂️
NICE BEANIE, _MARCO!_ 👍🥸
The rice dictates when it's done, not me.
Classsic dish ❤
This guy is becoming dumbledore
What type of mushrooms are those on top of it all?
Dad why do I sweat?
To remove your acidity my son.
I prefer it a little
Bit drier than this, but fair play
Where’s his knorr stock pot
Anyone knows what pan he is using ?
Epic 🎉
12:30 that one’s for the wife to clean up.
Did he put garlic in this bad boy?
It's like being read your favourite book, audio, whilst being cooked your favourite meal.... audio
He speaks like Dumbledore
I wonder if Marco does his own mise en place?
He forgot the stock pot...
He’s like the John Danaher of cooking.
"She starts to drink it. She starts to fill up. She releases her starch".
Ummmm!
*pornhub theme plays*
"Sorry children." - Uncle Roger
Ive always wondered, is that actually his house??
It’s not a Marco Pierre White recipe without a knor pot stock
I was taught never to wash rice used for risotto.
THERE WE AAAAAAAARE😊😊😊😊
this man said family style lol
he ate that rizzoto
Risotto with washed rice??? WTF?? You need all the stark to make a risotto!! Also, the reason to put white wine is to balance the richness of the butter with some acidity! Is not for the sweetness!! I swear that sometimes I really don't get these Michelin Star chefs.
or maybe a three star michelin chef knows something you don't 😂
Philosophy or cooking?
it can be both ;)
Risotto should walk across the plate. 💯 His best comment.
Risotto should not walk across the plate and should NEVER be al dente.You know you have got a Chef in the kitchen when risotto is creamy but not running.The COLD butter has to work like a binding agent and not as a liquidizer.Maybe 5 % of chefs know and understand what a risotto should taste like
@@tonygimcana9230 You are clearly not in that 5%
@@tonygimcana9230it should ALWAYS be al-dente. You don't want mush or hard rice.
@@tonygimcana9230 yes it should
Just because your name is Tony doesn't mean you know anything about Italian food.@@tonygimcana9230
I’ve watched this even though i hate mushrooms and i hate risotto. The guy is compelling in an egotistical way
Ah yes. Rice soup