I have never enjoyed cooking basically because the result was always the same......dog food.I began watching Marco and his 'no frills' ingredients and complete calmness helped me to relax and now I enjoy cooking.I have to rewind a few hundred times but I'm improving daily.
Heston is amazing for experiments at home like the best fries ever or the best burger in the world! I recommend Ramsay too, his speed is something I find really interesting, he is like a tiny Marco on coke
Say whatever you want, this legend, gives you small hints to greatness, forget the stockpots, just listen to his philisophy, ofc a michelin star resturant has awesome freaking stocks, but how he puts it all togethere, is golden, you just need to follow his wisdom, like what he said at the beginning, not breaking it down before you stirr up the mince, is pure class. Marco you are a true artisian, i dont care i you are promoting knorr, or not, you are a true artisan.
Well said. Exactly my thoughts. All the haters banging on about the Knorrs are missing the point, missing the subtleties in these videos. He's a great teacher.
why would someone hate knorr? it makes home cooking much easier. do these haters only dine at m-star restaurants? i like him and fully support his idea. he is with all the ordinary people!
depends if you like mild or strong. If you like it mild add one or if you like it strong add 4, i'll be adding 2. There is no real recipe its up to you.
Marco's videos are honestly the best cooking videos on UA-cam....you try to follow Gordons and the camera man is having a field day zooming in and out and cutting to other angles you're more confused then when you began or the other chefs are like "ok we're making a simple cottage pie.....now go to your cupboard and take out the saffron and tarragon". Marco's clear simple and good cooking.
Yeah it's great he gives you basic recipes and is always like "now make it your own". I think it says a lot about cooking, in that extraneous ingredients can make things tastier but can't make up for poorly executed cooking.
I think he has the same eyes (not blue) and mouth than Anthony Hopkins. You know, this way stright looking that seems gentle but hides an unknown danger and a smile that can that can disappear in half a second to turn distressing.
I actually started using stockpots after watching MPW's videos. Either i do it or not, it's my choice. They are the best off the shelf long lasting stocks avaliable.
All the ridicule aside that he gets for the Knorr collaboration, I applaud his effort for making relatable references and giving relevant tips to introduce more people to our beloved past time, e.g. understanding time doesn't equal time, but depends on oven build, temperature consistency etc.
My biggest reason for admiring Marco is not because he is an all time great chef, but because he had the opportunity to become a celebrity chef. But when he had to make the choice between busy celebrity chef and modest family life, well... he made the modest choice. Good for you Marco. I reccomend his autobiography, great book.
He's not a sellout. He's teaching idiots like you and me how to cook with easy everyday ingredients, he's not teaching you how to make a one thousand dollar dish for people who wipe their ass with 100 dollar bills
@@Mellowcanuck33 You said he was a sellout, he says he isn't, and he's a fucking idiot? Maybe you're a fucking pussy. Don't talk shit if you can't handle someone saying something back to you.
Question what you're doing ! As simple as it seems, that's actually a master tip for going from a good technician level, to a true knowledge in the field which you can express yourself in. Golden advice, thanks a lot !
"Never allow time to dictate.." That's exactly how I cook.. I cook on gut feeling, intuition and estimation. I listen to what my gut instinct is telling me, I visualize how it'll taste and alter accordingly. I'm a life long singer, pianist, musician and artist so I've always gone by feeling. I taught myself to play piano/keyboard and have always learned to play songs just by listening them them.. Each instrument is like an ingredient to me.
Marco is so much more mellow and easy going than his younger years where he seemed driven for perfection . He could not have done cooking shows then but now we get his ability and experience to help us cook way better .
Having watched this video almost 10 years ago I haven't used any other recipe for cottage pie. I do put slightly more tomato paste in. A perfect cottage pie.
Grandma was Welsh- she’d make this for me often, this and Cornish Pasties .. I loved them.. and my grandmother .. About the only time you’ll hear “Swede” is in British cooking.. brings back memories Thank you Chef!
I love the simpleness he brings, no fancy and expensive ingredients. No need for worrying either, he keeps it simple. You just need your eyes watching food & tastebuds to make sure it's worthwhile.
1:03 "The problem with a lot of people is they don't cook their mince enough." On the surface, that statement seems too simplistic but somehow because it's Marco, it makes complete sense.
He's right about stirring the meat around too often. I'm going to start doing my mince his way from now on. The stock gels are a world away from OXO cubes that every Mum used to use at one time. I particularly love the bouillon in the bottles and wouldn't be without it - the chicken one in particular is very useful .
I actually respect this world renowned chef for using these silly stock pots. He's dimming down restaurant recipes so everybody who isn't literate in the kitchen can bring a decent quality to the table. Just do what he says, and take his candid advice. When you're prepared enough, you can ditch the stock and make your own.
We do not get the stock pot here in Holland , but I stock up every time in am in the UK, it works perfect , not all have the time to make a stock all of the time, as for Marco, he is briilliant!
In his shepherd's pie recipe he said the process was pretty much exactly the same as cottege pie, and in that video he said people tend to make the mince too dry while he prefers to make it a bit wet. here, the opposite. I am convinced that MPW operates in a fog, and recreates reality each time he makes a dish.
gesticulating food preparation and a controlled soothing voice...the taste just Popps out of the screen...mouthwateringly entertaining .. magnifique Marco
Everyone gives him such a runaround for using stock pots. But the first time i ever cooked a meal with demi glace and suddenly I was a changed man. Every savory meal from that day on had demi glace in the sauce or rub...I would advertise the hell out of demi glace like this mad does his stock pots
Whatever things that creates flavor is part of the Art of Cooking.. and yes that includes knorr stockpot. Marco is well ahead of his generation in terms of cooking Philosophy
The first time I ever made a cottage pie I use a while tube of tomato puree and vegetable stock. Was fantastic. Was so good I haven't made it again in fear it just wont be that good again 😂 I dont cook much
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](http://i.ytimg.com/vi/MOzD_G_onpI/mqdefault.jpg)
Marco: “in we go”
**in it goes**
"A little garlic... just cut coarsely"
**Proceeds to cut garlic finer than I could ever hope to**
I love when he does that
@@ancathdubh Don't get my wrong, I'm handy in the kitchen with a knife, but this genius makes me feel completely inadequate lol
@@MrDPlaysStuff that's what I meant.i love when he says "just cut it quite coarsely "and proceeds to cut it wafer thin.lol.
I’m a training chef who is quite skillfull with a knife but how he cut the garlic was incredible
I think he's attempting to make those garlic slices as target practice for the hadron collider
"Never allow time to dictate" - the dude's making cottage pie and coming out with profoundly insightful phrases to live your entire life by.
No.....insights about cooking😂
Dude has seen some shit
Never I feel I should really ask my Italian mother before going forward in life
My favorite one from this video is "when hot... in with the beef"
@@marcsannicolas4074 😆😆😆
"What is perfection? It's lots of little things, done extraordinarily well."
I have never enjoyed cooking basically because the result was always the same......dog food.I began watching Marco and his 'no frills' ingredients and complete calmness helped me to relax and now I enjoy cooking.I have to rewind a few hundred times but I'm improving daily.
You might wanna watch heston bloementhal (or however you spell it). he's comparable but more scientific.
Heston is amazing for experiments at home like the best fries ever or the best burger in the world! I recommend Ramsay too, his speed is something I find really interesting, he is like a tiny Marco on coke
@@TheAggromonster I LOVE Chef John, too....the videos are really quite beautiful and he's SILLY/Serious...
JUst rewind to where he says "it's your choice" or "never let time dictate" and go from there
@Connor GG Well - maybe if you ask nicely ...
"Perfection is just lots of little things done well" Sometimes great life advice comes to you while watching a video about pies!!
Yes.
🙂 Have a lovely day kind stranger.
His voice is so soothing and relaxing.
Not sure why but I find Marco’s videos really comforting.
Because he is overRated
@@notgadotover rated what are you talking about ????
@@roycepavich2441 yh lol imagine a 3 Michelin star chef being overrated my god
Say whatever you want, this legend, gives you small hints to greatness, forget the stockpots, just listen to his philisophy, ofc a michelin star resturant has awesome freaking stocks, but how he puts it all togethere, is golden, you just need to follow his wisdom, like what he said at the beginning, not breaking it down before you stirr up the mince, is pure class. Marco you are a true artisian, i dont care i you are promoting knorr, or not, you are a true artisan.
Well said. Exactly my thoughts. All the haters banging on about the Knorrs are missing the point, missing the subtleties in these videos. He's a great teacher.
why would someone hate knorr? it makes home cooking much easier. do these haters only dine at m-star restaurants? i like him and fully support his idea. he is with all the ordinary people!
exactly my view man
great stuff
Totally agree... what a legend. He doesn’t try and pretend to be something he’s not the same with his food. Good honest cooking in my opinion
"Perfection is lots of little things done well."
Perfect advice for a cook.
He uses stock cubes because in an interview he said he wanted to make food that is fit for anyone’s budget.
because salt and pepper are so expensive
Krenar H. So you’re saying if you substituted the stock pot in this recipe with salt and pepper it would be the same?
@@RG-lq3bz No it wouldn´t.
Bullshit, he just don’t wanna take time to season so he uses all them goddamn stock pots.
Nah I’m just kidding.
@@krenarh.4721 too bland.
I’ve learned more watching a few of his videos than I have watching all of Gordon Ramsey’s.. damn
Ikr, well then again what else can we expect from Gordon's teacher.
I know people tease him about using the stock cubes, but they really are great to have around.
Steven Hair oxo is my fave
Is this Marco's second secret account? :O
Tbh they are great to have. The majority of people in this day and age, do not have the time or skill to make a decent stock.
Too bad some stockpots have MSG in them...Thats why people usually hate stockpots.
These videos were produced by the producer of the cubes he uses. He was tasked with showing different methods on how to use the stock cubes.
How do you take your coffee Marco?
“Black with two stockpots”
Lmao!
And half bottle of olive oil
you fucking twat .he is successful and you are not
@micky bang-bang idiot. u dont know the story of mpw
depends if you like mild or strong. If you like it mild add one or if you like it strong add 4, i'll be adding 2. There is no real recipe its up to you.
Marco's videos are honestly the best cooking videos on UA-cam....you try to follow Gordons and the camera man is having a field day zooming in and out and cutting to other angles you're more confused then when you began or the other chefs are like "ok we're making a simple cottage pie.....now go to your cupboard and take out the saffron and tarragon". Marco's clear simple and good cooking.
Lord help you if you have no Saffron at home.
Yeah it's great he gives you basic recipes and is always like "now make it your own".
I think it says a lot about cooking, in that extraneous ingredients can make things tastier but can't make up for poorly executed cooking.
And Gordon is bouncing around like he's on cocaine the whole shot, it's just annoying to watch
As much as I love watching Gordon Ramsay's cooking videos too, I have to agree with you on that 😂
@@notgadot Well of course I'm sure, not only is he right but I wouldn't have said I agreed with him if I wasn't sure
The way he does the potatoe on top is just beautiful!! Idk why nobody talking bout that!!
"I made Gordon cry....approx half a litre"
It was his choice
His tears tasted like stock pot
Andre the Giant’s normal sized cousin
I think he has the same eyes (not blue) and mouth than Anthony Hopkins.
You know, this way stright looking that seems gentle but hides an unknown danger and a smile that can that can disappear in half a second to turn distressing.
Bants
Lol
So just Andre?
Angry Tommy cooper!
This chef is good, he explains everything in detail and why he does it
No he doesn't. He never tells you how much of anything he puts in.
@@robhumphreys9113 There's no real recipe
@@eddyd63 it's our choice really
@@robhumphreys9113 he does. If he didn't mention measurements of certain ingredients it could be because it's your preference
This guy was gordon ramsays teacher. I would hope he's a good chef.
Feeds 6?! That feeds me pal.
Ryan Hamer this needs more thumbs up
You silly fat bastard.
Yeah that can feed myself and maybe someone else.
You’re either fat, a bodybuilder, or a strongman. Either way you sound like a big boy
@yo mama taste good id eat it with rice
The way he chops onion and garlic!
Perfect!
perfection is lots of little things done well - mpw
That knife work is amazing!
"Roughly chop the onions" *splits more atoms than a nuclear reactor*
I love how he teaches perfection while also giving you freedom to do what you want. Bob Ross vibes
‘Never let time dictate’
‘It’s time to finish the mince’.
I love this guy
I actually started using stockpots after watching MPW's videos. Either i do it or not, it's my choice. They are the best off the shelf long lasting stocks avaliable.
Good for you, let your palate dictate
“Never allow time to dictate.” -MPW
What a fucking legend
All the ridicule aside that he gets for the Knorr collaboration, I applaud his effort for making relatable references and giving relevant tips to introduce more people to our beloved past time, e.g. understanding time doesn't equal time, but depends on oven build, temperature consistency etc.
The like/dislike ratio does not indicate ridicule.
It's more teasing than ridicule.
This man is the greatest chef i have ever seen in my life,,he even walks by step by step 2 explain what he is talking about,,,ty chief chef 🙂
High praise indeed
@@markneeley thanks Dan
I done this just as he did. Twice. Perfect and amazing.
What is the second blanched ingredient with the blanched carrots? I can't get the word.
@@DaFoozy swede
Love these videos. Spectacular chef. Ahead of his time in narrating. Simple. Magnificent.
His lecture at Cambridge was divine.
I can't cook at all....but I followed this video and made this for our tea/dinner tonight.....so tasty. I am well happy how it turned out.
My biggest reason for admiring Marco is not because he is an all time great chef, but because he had the opportunity to become a celebrity chef. But when he had to make the choice between busy celebrity chef and modest family life, well... he made the modest choice. Good for you Marco. I reccomend his autobiography, great book.
It was his choice
3:02
"I don't care if he's a "sellout". A Chef's blood runs through his veins. He's my Chef. From this day until his last day."
Mellowcanuck33 little Lyanna Mormont
He's not a sellout. He's teaching idiots like you and me how to cook with easy everyday ingredients, he's not teaching you how to make a one thousand dollar dish for people who wipe their ass with 100 dollar bills
@@NeoGamemaster You're an idiot you do know that right? The fucking guy is my favorite chef.
@@Mellowcanuck33 You said he was a sellout, he says he isn't, and he's a fucking idiot? Maybe you're a fucking pussy. Don't talk shit if you can't handle someone saying something back to you.
Who are you quoting
Question what you're doing !
As simple as it seems, that's actually a master tip for going from a good technician level, to a true knowledge in the field which you can express yourself in.
Golden advice, thanks a lot !
What a great style he has!
I have to say, that is a beautiful looking cottage pie!!!
I put two stockpots in my eyes
Now I’m mincing my face
Gordon comes along... 'not enough fucking oil, and it's rawwwww' while tugging your cheek.
"Never allow time to dictate.." That's exactly how I cook.. I cook on gut feeling, intuition and estimation. I listen to what my gut instinct is telling me, I visualize how it'll taste and alter accordingly. I'm a life long singer, pianist, musician and artist so I've always gone by feeling. I taught myself to play piano/keyboard and have always learned to play songs just by listening them them.. Each instrument is like an ingredient to me.
"And of course, the stock pot!"
iloaded2 You can almost see the resignation secreting from his pores.
IT'S YOUR CHOICE!
very poetic
@Andres Porras that's what I'd like to know too
mattzx77
This is one of the greatest things I’ve read.
Marco is so much more mellow and easy going than his younger years where he seemed driven for perfection . He could not have done cooking shows then but now we get his ability and experience to help us cook way better .
He was a fiend in human shape to work for if the stories of chefs who trained under him are to be credited, but he got past that.
Love this man.
Embodies the spirit of cooking.
Yankee translation...Tomato purée=tomato paste, Swede= rutabaga, mince = ground beef
Knorr stock pot = know stock pot
@Lolice uwu speak for yourself nerd
@@themysticfedora idiot
No need to spell swede with a capital S.
Thanks I had no clue at all what a swede was.
"Never allow time to dictate."
"It's time to finish the mince."
🤣🤣
@@TheHayniko he says when it is time.
Time did not make him finish the mince. He chose to finish the mince.
@@DoomKid It was his choice.
MPW finishes the mince exactly when he means to.
Having watched this video almost 10 years ago I haven't used any other recipe for cottage pie. I do put slightly more tomato paste in. A perfect cottage pie.
Grandma was Welsh- she’d make this for me often, this and Cornish Pasties ..
I loved them.. and my grandmother ..
About the only time you’ll hear “Swede” is in British cooking..
brings back memories
Thank you Chef!
I love the simpleness he brings, no fancy and expensive ingredients. No need for worrying either, he keeps it simple. You just need your eyes watching food & tastebuds to make sure it's worthwhile.
Oliver is such a great chef.
When bathing I add 400 stock pots to the water , then again it’s your choice
You can let the stock pots simmer for 10 minutes, maybe 12, maybe 20. Your choice
His chopping skills are outrageous
1:03 "The problem with a lot of people is they don't cook their mince enough."
On the surface, that statement seems too simplistic but somehow because it's Marco, it makes complete sense.
There's many reasons, I find Marco is special.
Thank you for the uploading.
"just cut coarsely". lol
as he reduces the garlic to dust
Mr Mixalot Creative said the Michelin Chef. I bet you’re a frustrated chef lol
Proceeds to cut it perfectly
He's right about stirring the meat around too often. I'm going to start doing my mince his way from now on. The stock gels are a world away from OXO cubes that every Mum used to use at one time. I particularly love the bouillon in the bottles and wouldn't be without it - the chicken one in particular is very useful .
one thing i've learned over the course of these videos, is that most dishes an ordinairy man would need in his lifetime, are in fact quick and simple
I actually respect this world renowned chef for using these silly stock pots. He's dimming down restaurant recipes so everybody who isn't literate in the kitchen can bring a decent quality to the table. Just do what he says, and take his candid advice. When you're prepared enough, you can ditch the stock and make your own.
Just Another Human and make your own pastas, your own sauces, your own doughs, even press your own damn olive oil.
something about Marco's cooking and teaching makes him my favorite chef to watch. He trained ramsey you know
Have found found Jean-Pierre? What a sweetheart.
Made this recipe. Out of this world delicious. Folks, trust the man.
I love this video title. Succinct and informative, leaving no doubt as to to the format and content. Brilliant!
His cooking goes without question. But I really watch to see his knife skills, hand gestures and simple yet complex philosophies.
I'm under the impression that every time he says "stockpot" there's some sort of glitch in his brain that triggers
We do not get the stock pot here in Holland , but I stock up every time in am in the UK, it works perfect , not all have the time to make a stock all of the time, as for Marco, he is briilliant!
In his shepherd's pie recipe he said the process was pretty much exactly the same as cottege pie, and in that video he said people tend to make the mince too dry while he prefers to make it a bit wet. here, the opposite. I am convinced that MPW operates in a fog, and recreates reality each time he makes a dish.
absolutely amazing marco superb
gesticulating food preparation and a controlled soothing voice...the taste just Popps out of the screen...mouthwateringly entertaining .. magnifique Marco
Love this dish so much
"Perfection is lots of little things done well.", very good advice.
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
Thought it was gonna be a meme cause of the extension name
I love Marcos recipes , he’s the culinary king and knorr stockpots are the best!
...masterful
masterly
master
of all
Everyone gives him such a runaround for using stock pots. But the first time i ever cooked a meal with demi glace and suddenly I was a changed man. Every savory meal from that day on had demi glace in the sauce or rub...I would advertise the hell out of demi glace like this mad does his stock pots
"Just cut coarsely"
Proceeds to slice finer than hair at pace
Marco Pierre White = modern philosopher who decided to pursue fine dining 💪🤘
Man is a freaking genius!!!
The guy's a genious
Whatever things that creates flavor is part of the Art of Cooking.. and yes that includes knorr stockpot. Marco is well ahead of his generation in terms of cooking Philosophy
Marco: Never let time dictate
Also Marco: H A R R Y. YOU HAVE 2 MINUTES
each of these videos are like mild fever dreams. it feels like kinda memes but not really
ABSOLUTE CLASS…
Love You Chef Marco…
❤️❤️❤️
the good thing about marcos videos is that he actually uses normal stuff while gordan acts like everyone can afford all the perfectionist shit he has
Do you need those stockpots if you’re following along?
It's your choice...
He's not doing it out of the goodness of his heart...
What perfectionist ingredients does Gordon use? I watch his videos, not those old zoom ones but still nothing Gordon makes is pretentious or costly
i love these videos
a really great discovery MPW ..just brilliant
“Just cut coarsely”
*cuts the garlic till it’s transported to another plane of existence*
4:40 When you're late for work and your manager calls you out on it.
HAHAHA
Marco - never looks at the camera. Always uses a paste. Solid dishes & technique.
marco is absolutely brilliant
I make a really good cottage pie. Watching and learning from this chef helps me refine everything. Like taking it from good to special.
I've learned more watching stock pot videos than I have in the bullshit culinary program they have at my community college😂
2:50 C O A R S L Y
I could listen to Man read the phone book ; his voice is so soothing ; sweet and terrible - like a madman's lullaby 😊
"A little garlic...just cut coarsely."
*proceeds to cut the covalent bonds off of the garlic*
I want him to narrate books. His voice reduces my anxiety.
The first time I ever made a cottage pie I use a while tube of tomato puree and vegetable stock. Was fantastic. Was so good I haven't made it again in fear it just wont be that good again 😂 I dont cook much
He has really grown on me. He is clearly a genius.
Always great! Love ya Chef!!!!
Every time he says how to make stuff it’s always “very simple.”
Say what u want about Marco and his stock pots. But he is 100% right it is the best way to season
The best way... amongst convenient methods.
MPW is like a cross between Hannibal Lecter and Alan Partridge.
"Just cut coarsely" * dismantles the garlic on a molecular level*
i feel like the next video i want to watch is a compilation of Marco chopping vegetables