@@geronimosynthmusic technically it’s bouillon, and that stuff actually works instead of homemade stock or demi glacé so mpw is repping what he believes in
Couple weeks ago Ive made the switch from using shampoo to using Knorr beef stockpots. Now I am very well seasoned and Ive also got that delicious smell of beef around me all the time.
@Hlebec Kruha seriously you can't even compare Big Mac with a cube of bouillon spread to 3-4 pieces of chicken. Bouillon cubes are basically powdered stock, and idk what's with the fear of MSG. It's already proven that it's not as bad as most people perceived it to be.
kyrios0307 its more like I don’t want to support manufacturers who do stock cubes. Mostly the chicken/beef etc uses is not organic or stands up for animal rights. Therefore they have to life with the criticism they deserve. Also eating chemical waste because it „tastes good“ isnt something I’d promote.
I got some beef stock powder about a year and a half ago, just to see for myself. It's a fantastic addition to chili or steaks (on the rare occasion I actually remember to use it). For a ribeye, no, I don't use it. It's already very flavorful and doesn't need more than salt, pepper, and a last minute baste in the pan with butter and thyme and/or rosemary. But the same method with a filet and Marco's trademark paste gave it so much more flavor and depth. I wouldn't use his general method for most of my cooking, because you don't really need it. But for lean cuts like filet mignon, it's very nice for ramping up the flavor. It would probably do the same for chicken breast if you used his method, but I haven't tried it yet.
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
For more flavour, before introducing the stock cube paste, I usually marinate chicken with Monosodium glutamate for about a month. It just works better than salt and pepper.
“It gives it that sense of occasion” I’ve always appreciated that quote of his. I always see meals as an occasion, especially with others. I’m only 16, though, what do I know
Turning off the heat on half cooked chicken takes a serious level of confidence in your own ability. I could never do that. I'm always paranoid about chicken
I really prefer this channel over gordon's. Very simple, easy but not losing out the flavor. He may be advertising but I feel like he really reaches out to the general public's accessibilty of ingredients, and does a very good job at that... unlike his former apprentice in which I need to fly over italy just to get 70% of the ingredients
Can’t tell you how many great dishes I’ve messed up with just a little too much salt but using the stock portions takes away that risk while adding more flavor
"I can turn it off and not worry about it burning or over cooking"......not once was he worried about it being undercooked, cooking chicken with no flame, now that's skill and confidence
Its funny because we have been cooking with Stock for centuries.. back then when we use to salvage everything from the carcase. Most professional chef use stock has a base to flavor and season. the fact that Marco use Stock cube is no different then bob le chef or Gordon Ramsey use Liquid stock in their recipes. But remember he advertise Knorr and thats ok everyone need to make a living.
No use of equipment to turn the chicken, just hands. Marco reminds me of my old sensei when I was a kid. He used to say "A man becomes a man when he goes bear hunting. And you don't use a gun or a bow to kill a bear. You use your bare FUCKIN HANDS." He died a couple of days later after his speech during his hunting trip to Canada. But dude was a badass, just like Marco.
Enough with the haters. I use the cubes as a salt substitute. I find I use much less sodium than I previously used since I’m adding flavor along with the salt when I use bouillon. The result is a healthier as well as tastier meal. Try it. You’ll like it.
Why is every single comment on here someone taking the piss out of him? He is a good chef and he’s making simple dishes with simple ingredients so that any idiot can follow his recipes, he obviously doesn’t use stock cubes when he’s cooking properly ffs. I know its fun to have a joke but show the man a little respect he’s one of the best chefs in the world
@@CooManTunes said the loser that got fired. Gordon is the definition of a cook, being under stress while still getting it done perfect and without cocaine.
I mean I cook japanese food and I use hondashi powder all the time. So I don’t understand the thing about hating on stock pot. Yeah, we love it as a meme. But taking this meme seriously is just stupidb
Why do I have the feeling this man has never laughed in his life. There is also something about the way he talks that loosely reminds me of David Brent. He's like the anti-humor Brent.
I would love to see Chef Marco pierre white team up with Chef Darren McGrady on a cooking show. It would be like imagine seeing a Saint working with a Deval in the kitchen 😂😂😂😂😂
i imagine the cameraman just standing there like an awkward seal while marco explains the dish to him with that intense eye contact throughout the show
If you look a bit closer the chicken went into the pan diagonally, not straight. Therefore after a few minutes turn the other way. Then turn over and repeat
I like to imagine Marco is the only one making these and is constantly running around to change the camera angles.
Faster than the speed of light
I've never seen him eat anything he cooks. But that's his choice
would you eat stockpot though? :)
He doesn’t make this for him so would he eat it.
@@geronimosynthmusic technically it’s bouillon, and that stuff actually works instead of homemade stock or demi glacé so mpw is repping what he believes in
He doesnt have to though even gordon ramsay doesn't eat what he cooks
@@geronimosynthmusic yes
Couple weeks ago Ive made the switch from using shampoo to using Knorr beef stockpots. Now I am very well seasoned and Ive also got that delicious smell of beef around me all the time.
Stfu
plus it gives you body
Sounds like you took advantage of the fact that its your choice.
Its your choice
And if I'm honest it gives you that beefiness and that richness of texture which is what you want.
I’m self-quarantineing with a load of stock cube - it’s my choice.
😂😀🤣
If you don't want to use stock cubes, you don't have to. It's your choice. You can use a stockpot, just as good. As long as it's Knorr.
@@martincarr2574 It’s day 40 of my quarantine - I am making a paste with KNORR AROMAT. Much better than salt.
These comments will never getting old... :'D
In fairness this video seemed more like an advert for olive oil.
Marco as a Doctor: “Open Heart Surgery: very easy, very simple.”
Stfu
Underrated.
@@stayhydrated4339 no u
Sterilize or don't... it's your choice
Heart surgery: life or death? It's your choice.
I've started using powdered stock to season a lot of my meats with the paste method and Marco is right, it really does make a huge difference!
Evan Crawford it’s true. He’s a genius and I do it myself. Everyone should do it
@Hlebec Kruha seriously you can't even compare Big Mac with a cube of bouillon spread to 3-4 pieces of chicken. Bouillon cubes are basically powdered stock, and idk what's with the fear of MSG. It's already proven that it's not as bad as most people perceived it to be.
kyrios0307 its more like I don’t want to support manufacturers who do stock cubes. Mostly the chicken/beef etc uses is not organic or stands up for animal rights.
Therefore they have to life with the criticism they deserve.
Also eating chemical waste because it „tastes good“ isnt something I’d promote.
It's because it contains MSG and flavour intensifiers. They're not unhealthy they're are usually used to cover the taste of lower quality ingredients.
I got some beef stock powder about a year and a half ago, just to see for myself. It's a fantastic addition to chili or steaks (on the rare occasion I actually remember to use it).
For a ribeye, no, I don't use it. It's already very flavorful and doesn't need more than salt, pepper, and a last minute baste in the pan with butter and thyme and/or rosemary.
But the same method with a filet and Marco's trademark paste gave it so much more flavor and depth. I wouldn't use his general method for most of my cooking, because you don't really need it. But for lean cuts like filet mignon, it's very nice for ramping up the flavor. It would probably do the same for chicken breast if you used his method, but I haven't tried it yet.
Marco's voice is so calming that you can listen to his videos while meditating
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it directly in to my eye socket but it’s entirely up to you, there’s no real recipe”
"we are gonna make vanilla ice cream"
"I use knorr chicken stockpot because it makes it taste just slightly better, but it is your choice"
Knorr stockpot is never a choice.
just one stock cube beef or chicken will make you ice cream special as long as it knorr
Why use vanilla and cream? I make a paste with Knorr Aromat.
I eating broth with a fork
For more flavour, before introducing the stock cube paste, I usually marinate chicken with Monosodium glutamate for about a month. It just works better than salt and pepper.
Its your choice really
There's no MSG in Knorr in the UK.
@Nexxol Nerve.
A month?????
“It gives it that sense of occasion” I’ve always appreciated that quote of his. I always see meals as an occasion, especially with others. I’m only 16, though, what do I know
Calories
Yeah you're right foolish child, what could you possibly know?!
(sorry I'm just kidding :P )
Me: I don't have any stock pot.
Marco: Knorr do I.
he would have be nothing without knorr
Oh, he has it
"I didn't give Gordon Corona, it was his choice to have the virus."
Holy shit 😂😂😂
Coronavirus
Please laugh
0:25 is what I came for.
0:44 is what I came for.
@@Ruturaj22 it's just your choice to comment
@@BrenTravisMusician this is what i came for
ua-cam.com/video/1zglb6WkqnM/v-deo.html
I made this. Didn't have any chicken, lemon, olive oil or any watercress though.
Lovely.
It’s your choice
how would you like your coffee Marco?
"Just with a dash of olive oil, please."
along with 1 stock cube
All chefs would say that, duh.
Lex Rovers “it’s your choice”
Knor stock pot paste please
You should always use a paste with your coffee. It’s much easier to make a paste than the lengthy process of putting milk in.
"... that great flavor, that great sense of occasion." - the mind of a master.
When he mentions that we all got curry in the kitchen, I’m thinking nah… I got ramen and a bunch of expired cereal.
I love love love cooking and it's master chefs like Marco who make me love cooking and making my family smile at dinner time ❤️
Bet Karen loves his dishes 🤣
Turning off the heat on half cooked chicken takes a serious level of confidence in your own ability. I could never do that. I'm always paranoid about chicken
I really prefer this channel over gordon's. Very simple, easy but not losing out the flavor. He may be advertising but I feel like he really reaches out to the general public's accessibilty of ingredients, and does a very good job at that... unlike his former apprentice in which I need to fly over italy just to get 70% of the ingredients
That looks so easy after a long day’s work!
First person to see what's really being promoted here from the rest of these comments geesh haha
Can’t tell you how many great dishes I’ve messed up with just a little too much salt but using the stock portions takes away that risk while adding more flavor
"I can turn it off and not worry about it burning or over cooking"......not once was he worried about it being undercooked, cooking chicken with no flame, now that's skill and confidence
Mostly cooked on the first side, turning it over just to finish off.
He uses the same technique with beef steaks.
Marco pierre is becoming the Bob Ross of the culinary world
I’m dreading when I run out of his recipe vids thankyou Marco the goat
Oh my dear olive oil knor cube master you finally came
knor kubikas
Amazing Marco keep posting
blackmen trick or keep pasting lol
@@For_us_foodies hahaha I actually don't mind stock cubes they are actually very good in some dishes..
When Marco goes fishing he throws stock cubes in the ocean, that’s why it’s so salty.
I give this video 9 out of 10 stockpots. It's your choice.
Its funny because we have been cooking with Stock for centuries.. back then when we use to salvage everything from the carcase. Most professional chef use stock has a base to flavor and season. the fact that Marco use Stock cube is no different then bob le chef or Gordon Ramsey use Liquid stock in their recipes. But remember he advertise Knorr and thats ok everyone need to make a living.
He blesses us with more. He is indeed generous.
Lol. Hilarious 😂
Best video quality so far, too.
It’s your choice.
quarantine at home, or run around licking doorknobs. its your choice
@@Raxfyr Very simple. Very easy to make.
The title should be more like " Olive oil with curried chicken and watercres"
Ricky Irish 😂
This dudes a exquisite cook
No use of equipment to turn the chicken, just hands. Marco reminds me of my old sensei when I was a kid. He used to say "A man becomes a man when he goes bear hunting. And you don't use a gun or a bow to kill a bear. You use your bare FUCKIN HANDS."
He died a couple of days later after his speech during his hunting trip to Canada. But dude was a badass, just like Marco.
Enough with the haters. I use the cubes as a salt substitute. I find I use much less sodium than I previously used since I’m adding flavor along with the salt when I use bouillon. The result is a healthier as well as tastier meal. Try it. You’ll like it.
Oh I am SO making this for lunch 🤩
It’s your choice.
Marco - "very easy very simple"
Me - *sweating like a pig 30 minutes in, unable to open the stock cube and just crying profusely*
"ITS MY CHOICE"
Why is every single comment on here someone taking the piss out of him? He is a good chef and he’s making simple dishes with simple ingredients so that any idiot can follow his recipes, he obviously doesn’t use stock cubes when he’s cooking properly ffs. I know its fun to have a joke but show the man a little respect he’s one of the best chefs in the world
We enjoy taking the piss
the real sponsor here isn't knorr but the fricking OLIVOL
Really simple and yet delicious.
Stock pot + stock cube = YUMYUM
I’ll take generic store stock over stockpot any day of the week. I only say this because there’s an ocean between me and MPW.
A great man and pioneer! No other chef can match Marco's aura.
Marco the Maestro.
This meal was brought to you by Marco knorr White
I love watching him cook more than Gordon Ramsey
Ramsay is an uninspiring asshole. I can think of numerous chefs I'd prefer to watch, instead.
Of course. Watching Marco cook is like asmr.
Ramsey is no chill
@@CooManTunes said the loser that got fired. Gordon is the definition of a cook, being under stress while still getting it done perfect and without cocaine.
it's your choice
Is there any Japanese audience here?
I’ve been watching his youtube since I started cooking years ago✨
I am sorry. I am just a regular pack of stock cubes.
@@friedhelmfunky6880 this is gold
I've switched out the stock cube for specific seasoning, but the paste is very nice. Steak or chicken it doesn't matter, it's very tasty.
mpw ftw!
This definitely needs more olive oil.
I mean I cook japanese food and I use hondashi powder all the time. So I don’t understand the thing about hating on stock pot.
Yeah, we love it as a meme. But taking this meme seriously is just stupidb
If you’re making curried chicken I would suggest using curry but it is your choice
I want to see more of his recipe
loving it it is very good a
Good heavens! Look at all that chicken and watercress covering up the stock cube and olivol
That chicken looks f..ing amazing!
Still waiting for the recipe Marco did with crab and peas!
I wanna go back in time and sell stock cubes to the ancient Romans
Why do I have the feeling this man has never laughed in his life. There is also something about the way he talks that loosely reminds me of David Brent. He's like the anti-humor Brent.
Great alternative to a curry
Sometimes it’s best to keep it simple, just put a stock pot in your mouth and let it run over your pallete.
حبيت بس ممكن تكتب اسم المواد المستخدمة
Nothing can convince me that he doesn't drink large gulps of that olive oil when nobody's looking
Does he put olive oil at the end for flavour ? I see this allot but never really understood what the purpose is.
Look at them grill marks!
I love his recipes 😍
Perfect grill marks
Marco probably whisks eggs with his hands too
Marco Pierre White recipe for Curried Chicken with Watercress
Marco is back! :D
Hey Marco, is it okay to skip pouring olive oil to the salad instead we directly drink it
nice tip for making a paste!
I like to watch Marco's videos while eating cold beans straight from the tin. It's my choice.
is the chicken breast cut into half or pounded thinner?
marco pierre white recipe for olive oil with curried chicken and watercress
he flips everyting with barehands.
He’s a master chef
Who was your 1st chef?
Do you recommend using other greens besides Watercress?
Whatever you'd like. It's your choice
Does Marco still manage a restaurant?
Now this I did *not* expect
Good ol' stock cube
I would love to see Chef Marco pierre white team up with Chef Darren McGrady on a cooking show. It would be like imagine seeing a Saint working with a Deval in the kitchen 😂😂😂😂😂
3:18 - The filming crew clearly went to town on that food. All gone! :'D
Let me guess... I need a fking stock cube?
Back once again with the stockcube paste
It's actually quite a nice and easy recipe to cook chicken breast healthily lol
Ahhh yes, now let me eat my luxury 20,000 pistachios
I'm trying this tonight.
This man needs to cook for me
I wish Knorr did a better job of marketing here in the USA, can’t find any of their products locally!
Is this his official channel?
Can you upload more vids?
i imagine the cameraman just standing there like an awkward seal while marco explains the dish to him with that intense eye contact throughout the show
Marco, FFS mate, how long have you been working with food? It's pa-pree-ka not papa-ree-ka. This isn't your choice
I’ll make a paste with it. It’s mychoice.
Des kelly this might be the funniest thing of the 21st century 😂😂😂
Were you a teacher?
He's half Italian so I suppose that could be the reason he pronounces it that way?
Stevenne Brightefieldhe
Children> Whats for dinner?
Marco> Stockcubes with a splash of olivol
Children> Not again....
just joking
Can someone explain to me how the hell he gets a lattice (criss cross) pattern on the chicken if his pan has straight lines?? Thanks
If you look a bit closer the chicken went into the pan diagonally, not straight. Therefore after a few minutes turn the other way. Then turn over and repeat
1:45 turns it
"а tiny 10 tablespoon оf olive oil"
always inspiring
It's your choice