He’s literally the only person alive who can make sweating onions and garlic sound like a dissertation on how I should be living my life. And I love it.
@TomLee-lv8ql I think the man earned his right to do that. Considering how almost his whole life has been stuck behind a kitchen and became so renowned through legitimate blood, sweat, and not so much tears 😂
I love these sorts of chefs, they treat cooking like a philosophy. You can learn a lot about people by the way they eat and the way they cook. I wish more people cared about that sort of thing
Lots of little things done right is so potent. I have made this pasta sauce with and without a cartouche. Big big difference. The sweetness level was different. I learnt from him to render out fat first on cuts of meat then cook it in its own fat. My cooking literally elevated overnight. People take the piss about knorr etc but that doesn't take away who this guy is and what he knows about cooking. For reference most of Gordons recipes/processes/methods aren't that good compared to his ex-teacher MPW. Thanks to UA-cam we can learn for free. 15 years ago people would have paid loads of money for a class like this.
Being taught by Marco in the safety of my own home is literally the pinnacle of content, this is an experience you couldn't even pay for ten years ago.
That guy is as far as it can go from home cook... He was one of the first to return his Michelin stars.. because the people that judge him know less than him.
@@nikolayiliev7004Marco isn’t a professional Chef anymore; he’s a home cook. It was his choice (Proceeds to cut garlic the width of an atom with precise furiosity).
I adore this man. He's taught me to cook secretly all my life via t.v, videos and now UA-cam. When he passes... I'll be absolutely gutted. The way he teaches. He doesn't just want to you to succeed.. he wants you to understand, experience and learn. He doesn't want cooking to be a thing we all just have to do everyday He wants it to be a craft to be honed and shared.
I watched about 50 cooking videos today, but from these 8 minutes, I actually gained knowledge. Marco is such a great and wise teacher. I love how he always emphasises a deep understanding of what you are doing. What a quintessential chef. ❤
Indeed. My pet peeve is coworkers who don't understand that you can't fix problems at the end of a project: they stack and become huge. You need to make sure you kill the small issues right when they show up. Final quality is the sum of many little things done right.
"Perfect is a lot of small things done well" has been my favorite quote for years. If you folks love Marco as I do I would really recommend his books. It's well written and immensely insightful.
I have his books. I’m reading his Autobiography at the and enjoying it so much for honesty and his fairness. He doesn’t say bad things to others. He does say things correctly and still giving credit to the people being unfair to him or to others. Marco is right! Now a days you go to a Michelin stars and you pay a lot of money but he or she is not behind the stove cooking. Gordon Rampsay understood the importance of taking the hammering to be as good as your mentor. Gordon very proudly admits that Marco is his mentor not like somebody denying it and he should be proud of it and doesn’t matter if Marco made him cry. Gordon understood that very well. Marco only want you learn and at the end it’s well worth it. Look at him now very successful. I like Gordon too because he picks a lot of good things about his mentor Marco especially the gratitude’s. But I like Marco Pierre white the best. Try his Salmon Piparade so delicious. Good day😊
I can wear a black shirt & cook all day long & not get even a smidgeon of splash or food on it. Let me put on a white shirt & not even a minute in, that shirt is *ruined!* Go figure.
@@Corinne-v9c fact!! When I wear a black shirt, after all my white shirts landed up in the washing machine, it’s most probable for it to get permanently ruined soon after I get out the bleach to sort out the white ones. It’s a vicious circle. The world is a very dangerous place for shirts
@@HowToTouch He isn't doing it so much in this video, but there are plenty of him barely speaking at a whisper...it just seems like a controlling way to get people to listen in almost the same extreme as shouting
Everything this gentleman says is dripping with wisdom and unrestrained conviction, fueled by years of seasoned experience and mistakes and trial and error, to make him every bit that is the complexity that is Marco. Not only that it’s encouraging and friendly and reassuring
@@imallfordabulls Lol, captions guy was not going to miss a beat, he doesn't want a Marco stare when asked if he did the captions to the best of his ability.
You can tell he absolutely loves food, cooking, methods, care etc. It’s coming from his soul, he’s one of the few who’s doing exactly what he was put on Earth to do.
the BBC has really improved their cooking content over the years. Marco Pierre White is a god-like improvement. I haven't forgotten the poor, sweet young lady that was boiling a cup of Indian rice in a gallon of water, then straining the sopping wet rice in a sink colander to then make Chinese fried rice, with not a trace of soy sauce. good on you BBC.
My dear grandmother was a stockpot and she also used to say "It's your choice if you want to use the stockpot or not, you can always add more stock but not remove".
I have no passion for cooking and no knowledge of cooking but I love Marco Pierre White talking about anything and there's so much to learn that can be applied to everything else in life with the way he handles the kitchen. Love this man.
I just found this…I could watch this gentlemen every Saturday morning in the U.S. while having a cup. I have not seen the likes of a serious man like this since Jacque Pepin or the galloping gourmet. Thank you Marco, and please provide more of your excellent insight.
his voice is so calming. I enjoy hearing him talk through everything, and not just what is he doing , but also what is happening , what it, is to cook. BEST CHEF IN THE WORLD.
I am rethinking my whole entire life. Seriously these are the best cooking videos on UA-cam. Even Gordon would take a seat like a schoolboy and watch and learn
I made this and it was the best sauce I’ve ever made. Absolutely no acidity, the sweetest tomato sauce I’ve ever had. The method of grating the onions and garlic is genius. Also the parchment paper and oven I’ve never done. It’s wild to use the exact same ingredients but it taste so much better and different due to the technique.
@@sensational_cellar8606probably 2 hours total. But 1 hour is in the oven. I don’t have a strainer like that so I used a blender after the oven portion. I also used Early Girl tomatoes for the fresh ones so it was very sweet and delicious.
I've seen many of these. Never paid any attention to the name, just the food process. Payed attention to the name today, and became a huge fan of Marco Pierre!
Since I follow every word of him, my cooking skills have improved to a new level. Just do what he is teaching and you‘ll reach success. It‘s as simple as that☺️
what an upload, sometimes i dont really execute his methods properly, and they still give me great results unlike other chefs who i do exactly what they advise, yet no flavor, his methods are fantastic he seriously upgraded when he went from professional cook to home cook it's the methods he uses that are professional, not the title, and that's what makes a good dish a good method
Yes! The technique is what brings out the flavor. I’ve made pomodoro many times with the exact same ingredients but it tasted so different and better this time due to his technique.
@@hoilst265Frankly i dont have time to reeuce 400 liters of water to create a mind boggling bouillon. Chef everywhere use stock or stock cubes. It saves a lot of time.
Also, tinned tomatoes are far more fresh then they look like. They still contain all the vitamins, minerals and so on because the got tinned right after harvest. They have far more "oompf" then you think
Just wanting to add: while this is technically true, it REALLY depends on the quality of the tomatoes. A can of great quality tomatoes will be amazing. A can of the cheapest tomatoes you can find won't have many vitamins and minerals to begin with. They're just water because they're raised on speed and not quality.
Buy Mutti Poplar chopped tomatoes and you’ll never look back. They’re so sweet you’d be forgiven for thinking that they’ve added about 50g of sugar. But no, the only ingredient is tomatoes!
Okay, I did it. On the whole positive and I will make tomato sauce like this again. I don’t know if it’s the mix of fresh and tin or the oven cooking with the cartouche, but the colour stayed vibrant red with little evaporation. I wasn’t able to remove all acidity so I had to add some sugar. Tomato quality is an issue in Australia, especially during the colder months - that’s my defense….even if a poor one. Thankyou Mr White.
This is honestly great because, Marco who many of us consider the G.O.A.T. is showing us something that is Base, a tomato sauce that can be used for so many things, he is teaching us how to make it right and keep it simple, the way he shows it makes me feel like even i can do it.
Marco trully is a Maestro of cooking. And now he also become the wise old sage of cooking world. The way he explain the details about cooking is almost like a philosphy.
Mr. Pierre gives off vibes of Anthony Hopkins because of the precision, intelligence and absolute focus and care for the task at hand. I mean it as a compliment to both Mr. Pierre and Mr. Hopkins.
You're the epitome of the kind of mentor I always wished I could have, especially as a physicist. I would be so happy to be your student if I take cooking classes, because you would be talking like that, appreciating the intricacies of your craft and teaching it all to us. You, sir, are brilliant.
All MPW content is an allegory for anything that you might be working on in your life. I can’t stand cookery programs and never cook but as an engineer I find his words of wisdom very useful.
"Let the stove do the work." Oh thank god! I have spent 73 days trying to rub my hands together to generate the heat under my Creuset Dutch, and then I watched this video! Now my tomato sauce is PERFECT!
that was great! i always knew mpw was one of the greatest, i just couldnt take him serious in his knorr videos... but this was amazing and full of passion for cooking
"Fresh tomatoes are only perfect for two months out of the year. To make great tomato sauce, then, what you need to do is just forget about all that and use half canned tomatoes, half fresh tomatoes harvested at any time of the year." 30 seconds in and he's already making zero sense. I love this man.
@@Steven_Edwards I get that. I'm just laughing at how, logically, his whole lead-in to the video is completely pointless. This method has nothing to do with "solving" the optimal-time-to-harvest-tomatoes problem, because if you aren't in the two-month window, your "fresh" half are still going to be at less than their best, and your "canned" half will be no better or worse than at any other time of year. Really, you just want to consistently use the best quality canned or fresh (your choice, naturally) tomatoes you can get, and forget the random nonsense. But without the random nonsense, it wouldn't be Marco, and I wouldn't be watching this video.
@@davidfountain6110depending on what brand you buy, tinned tomatoes are only picked and canned in that 2 month perfect window. So in essence you’re using the canned tomatoes to do the heavy lifting and fresh tomatoes to make it taste home made and interesting
You're all missing this: "FRESH tomatoes are only PERFECT for two months out of the year." To "CONSISTENTLY" make a "DELICIOUS" sauce 12 months of the year, always mix 50/50 "FRESH (maybe still not "PERFECT)"/"canned". In regards to consistency, he makes perfect sense. Additionally, at the end of the video he states you can't taste that the "tinned" tomatoes were actually "tinned", which makes them closer to a fresh tomato flavour. He achieves this by describing how he removes the bitterness of them at the end of the video, which altogether keeps it closer to the flavour of the fresh tomatoes. Key words here are "delicious" and "consistent".
This is what he means by "perfection is lots of little things done right". This is just the tomato sauce and look at how much effort he has put into making it and it is only part of a recipe.
A glorious cookery session.Explained so well to the last detail, it had poetry in it, it had drama in it , and sounded so much to me like lines enacted from a Shakespearean play. I wish it had been longer..so captivating.
I haven’t made the sauce, but I have drained down my heating system and capped off my taps to remove the water content and now im trying to guide my hob into filling out my tax return whilst I burn my fingers on my piano…
What I love most about Marco and it's with everything he does it's really all about the best ingredients and technique. You really want to work on your techniques for various things when you want to try Marco's recipes. The beauty of working hard on your techniques is that you will be able to take less than perfect ingredients and turn them into something incredible. I've got to try this sauce and see if I can can some for the year
Removing the water content from grated onions and garlic does not remove their acidity; rather, it can concentrate both the flavor and the acidity. Here's a more detailed explanation: Water Content: When you grate onions and garlic, the cell walls are broken, releasing water and other components. If you then proceed to drain or press out the water, you're removing some of the liquid content but not the acidic compounds. Acidity: The acidity in onions and garlic comes from their sulfur-containing compounds and other organic acids. These compounds are intrinsic to the vegetable's structure and are not removed with the water. When you drain the water, the remaining grated onion or garlic will still contain the same acidic compounds, potentially in a more concentrated form because the water, which might have diluted these compounds, has been removed. In summary, while draining water from grated onions and garlic might change their texture and reduce the volume of liquid in your dish, it doesn't fundamentally reduce their acidity. It may even intensify the acidic taste because the acidic compounds are now less diluted.
@@G-unar Much respect to Marco and others but it's super common with chefs of his era and even today to just either repeat what you were taught or come up with your own ideas of why something works without truly understanding it. They may, and obviously do, get to delicious results but it's caused a massive amount of "old wives tales" to be spread about cooking.
I'm glad y'all uploaded this, because I was going to try to make one of his other recipes, where he said "now add your pomodoro sauce" halfway without explaining what that even was lol.
as much as i'd love to troll, this is a wood stove, so he has no other option to control the heat. Other than of course simply telling the fire how hot it should be.
@@marton_horvath I’m just taking the piss mate, not criticising. I love MPW, but he does often contradict himself. I’ve seen him say the same thing cooking on gas, “don’t move your pan, let the pan do the work”. And then in other videos he’s cooking on gas and moving his pan all the time.
Marco wearing a white shirt and keeping it spotless as he spends over an hour making tomato sauce is the hardest flex I’ve seen in my entire life.
I noticed that..
No red splatter!😂
What if you do if you found out they took 3 or 4 takes? 😅😂
It's the baby diaper on his head that gets me.
He can because he left this plane of existance. Now he lives in the world of pure cooking philosophy
Not to burst your bubble but I feel there may have been more than one shirt involved
If I die tomorrow, I want Marco to be at my funeral and say with his whispering voice: He didn't die, he decided to stop existing. It was his choice.
It’s as simple as that!
There we are
Just let the coffin do the work
@@Tom-sq2yylol
Yes, you should ask yourself that simple question.
He’s literally the only person alive who can make sweating onions and garlic sound like a dissertation on how I should be living my life. And I love it.
It’s called passion ❤
It’s your choice.
I listened to that moment over and over thinking "this applies to everything"
sweetening onions and garlic is pure life 😊
Hahaha 😂 I love it all… I need to start talking like this at work
“perfection is a lot of little things done right”
So profound
Not really.
Actually, he said “done well.”
Perfection with plastic spoon and aluminum foil 😂 For Italians this is blasphemy...
@TomLee-lv8ql I think the man earned his right to do that. Considering how almost his whole life has been stuck behind a kitchen and became so renowned through legitimate blood, sweat, and not so much tears 😂
As a chef myself working past 25 years now its ALL about details (prep), all. Like he says, every detail makes a great plate
I love these sorts of chefs, they treat cooking like a philosophy. You can learn a lot about people by the way they eat and the way they cook. I wish more people cared about that sort of thing
Lots of little things done right is so potent.
I have made this pasta sauce with and without a cartouche. Big big difference. The sweetness level was different.
I learnt from him to render out fat first on cuts of meat then cook it in its own fat. My cooking literally elevated overnight.
People take the piss about knorr etc but that doesn't take away who this guy is and what he knows about cooking.
For reference most of Gordons recipes/processes/methods aren't that good compared to his ex-teacher MPW.
Thanks to UA-cam we can learn for free. 15 years ago people would have paid loads of money for a class like this.
Being taught by Marco in the safety of my own home is literally the pinnacle of content, this is an experience you couldn't even pay for ten years ago.
Imagine being taught By Marco with no possibility of him making you cry.
Knorr you couldn’t
@@celuiquipeut6527 Only Marco wouldn't make you cry. It would have been your choice to cry, should you do it.
I'm sorry you love in such a dangerous neighborhood.
It's what the Internet was intended for. At least that what they told us in the early 90s
Its nice of the BBC to bring in some casual home cooks
That guy is as far as it can go from home cook... He was one of the first to return his Michelin stars.. because the people that judge him know less than him.
@@nikolayiliev7004 ua-cam.com/video/FC9RvOuvLQY/v-deo.htmlsi=Q_Moxlptlt3yw96B
@@nikolayiliev7004Marco isn’t a professional Chef anymore; he’s a home cook. It was his choice (Proceeds to cut garlic the width of an atom with precise furiosity).
@@nikolayiliev7004 You missed the joke
Youngest person ever to get three stars in Michelin
I put my finger in the sauce just like him, I now have a 2nd degree burn... It was my choice to cry !
IKR? Just grab a pan on the stove by hand and move it around? The callouses on his fingers must be like boot leather.
😂😂
Just put it in a knorr stockpot to relieve the pain with hints of rosemary and thyme
Those are the hands of a man who uses a grater instead of a knife.
Good one! I see what you did there...lol. I needed a good laugh.
I adore this man. He's taught me to cook secretly all my life via t.v, videos and now UA-cam. When he passes... I'll be absolutely gutted.
The way he teaches. He doesn't just want to you to succeed.. he wants you to understand, experience and learn. He doesn't want cooking to be a thing we all just have to do everyday He wants it to be a craft to be honed and shared.
I watched about 50 cooking videos today, but from these 8 minutes, I actually gained knowledge. Marco is such a great and wise teacher. I love how he always emphasises a deep understanding of what you are doing. What a quintessential chef. ❤
I believe he declared a holy war on water content
His choice!
Well its missing a knorr stock cube, thats why
Let the water be gone!
Begone, acidity
Lisan al-Gnocchi!!
Michelin star chef tells you how to conduct yourself not just in kitchen but in life. Attention to detail and passion.
Love Marco.
Indeed. My pet peeve is coworkers who don't understand that you can't fix problems at the end of a project: they stack and become huge. You need to make sure you kill the small issues right when they show up. Final quality is the sum of many little things done right.
Shame it didn't work with his son eh
@@grahamjonathan762
Bloody hell just googled him
What an utter mess!!
@@invisiblemaninvisibleman2097 Sad eh, considering he had a better start than most. Hopefully he'll sort himself out.
@@grahamjonathan762 sadly you are right. But the message stands.
I want Marco Pierre White to teach me everything I learn.
I’d also love a beer with the man 🍻
100% agree, need more of these. THERES NOT ENOUGH MARCO CONTENT
Marco teaching math
"2+2 = 4, or not, it doesn't matter, it's your choice."
I can teach you anything or not. again, it is my choice only.
It’s your choice, really
Marco is the Bob Ross of cooking
Bruh, I was about to say this, so true
Underrated comment.
Too much intensity. Bob had a way chiller vibe
Bob Ross was a ghastly painter.
One could paint the other is an actor. Plastic forks and aluminium would never been used by Italians....
"Perfect is a lot of small things done well" has been my favorite quote for years. If you folks love Marco as I do I would really recommend his books. It's well written and immensely insightful.
I have his books. I’m reading his Autobiography at the and enjoying it so much for honesty and his fairness. He doesn’t say bad things to others. He does say things correctly and still giving credit to the people being unfair to him or to others. Marco is right! Now a days you go to a Michelin stars and you pay a lot of money but he or she is not behind the stove cooking. Gordon Rampsay understood the importance of taking the hammering to be as good as your mentor. Gordon very proudly admits that Marco is his mentor not like somebody denying it and he should be proud of it and doesn’t matter if Marco made him cry. Gordon understood that very well. Marco only want you learn and at the end it’s well worth it. Look at him now very successful. I like Gordon too because he picks a lot of good things about his mentor Marco especially the gratitude’s. But I like Marco Pierre white the best. Try his Salmon Piparade so delicious. Good day😊
Hope I'll some day be on Marco's level, having made a perfect tomato sauce without a single stain on my white t-shirt.
With the way he was passing it through the strainer I bet the production must have changed him like 5 times lol
Wear any other colour shirt you like, but tomato sauce and white shirts have an attractive force. And don’t even get me started on red wine!
He’s not called Marco Pierre Red ya know
I can wear a black shirt & cook all day long & not get even a smidgeon of splash or food on it. Let me put on a white shirt & not even a minute in, that shirt is *ruined!* Go figure.
@@Corinne-v9c fact!! When I wear a black shirt, after all my white shirts landed up in the washing machine, it’s most probable for it to get permanently ruined soon after I get out the bleach to sort out the white ones. It’s a vicious circle. The world is a very dangerous place for shirts
His Mother was Italian, but it was her choice really.
😂😂😂😂😂😂
Yes!!! Haha
His mother died when Marco was 6....it was not her choice...
His hushed voice elevates the flavor.
its sort of narcissistic seeming to me
@@markkindermannart4028Nah, just decades of cigarettes and screaming
@@markkindermannart4028having a good way of speaking is narcissism? No, speaking loud and being crass is narcissism
@@markkindermannart4028 I agree
@@HowToTouch He isn't doing it so much in this video, but there are plenty of him barely speaking at a whisper...it just seems like a controlling way to get people to listen in almost the same extreme as shouting
This man is a true legend.
And that stove he's cooking on is freaking amazing.
Definatey!!!!!
What brand is it? Where can I get one? So awesome
Le Creuset, french @@danegosse7588
could get the kitchen stuff from Wallace and Gromit
@@danegosse7588it is a Dutch oven from Le Creuset. You can get similar ones for much cheaper and of excellent quality from Tramontina
Everything this gentleman says is dripping with wisdom and unrestrained conviction, fueled by years of seasoned experience and mistakes and trial and error, to make him every bit that is the complexity that is Marco. Not only that it’s encouraging and friendly and reassuring
For his apprentices it was trial and terror
no music, no over-the-top accent. refreshing.
He’s from Leeds…
only cinema like sounddesign for frying an onion
It's his choice
There's no right or wrong, it's the editor's choice
Omg so right
5:50 love how they deemed it necessary to caption “HE GRUNTS” 😂
LMAO that was gold 😂
sexy
Probably for deaf people
2:07 HE HISSES
@@imallfordabulls Lol, captions guy was not going to miss a beat, he doesn't want a Marco stare when asked if he did the captions to the best of his ability.
You can tell he absolutely loves food, cooking, methods, care etc. It’s coming from his soul, he’s one of the few who’s doing exactly what he was put on Earth to do.
A true Zen master of cooking! What a giant of a human and an inspiration!
My diagnosis is entirely different-he nowadays hates the whole business to the core of his soul!
Maybe he loves beans but have ZERO clue about Italian food. Plastic spoon and aluminum foil. Italians would have heart attack....
@@asafoetida5403that literally makes no sense
@@TomLee-lv8qlthank god he never asked you and he doesn’t need to. He’s a professional chef and you’re not. Sorry.
This is the first I have ever watched of Marco, I feel an addiction coming on, but I’m not addicted, I simply made a choice to not stop watching him…
He is the Bob Ross of cooking. Love it.
Yaaaay Marco video. He could construct a ham sandwich and make it sound like the deepest and most life-affirming endeavour of all time.
So true.... Nodding Sagely
There’s an episode of Bourdain’s show where he does exactly that. Man knows the best things in life are simple things done well.
@@Garbageman28 Oh my god yes! I remember watching it and him speaking about it, must have subconsciously entered my head.
THERE WE ARE
@@Mark-nh2hs If he has got enough thyme left.
”When you make the perfect tomato sauce, you want it to taste of tomatoes” Best I have hear this year!
lol no
you must not hear a lot of stuff then
Babe wake up, new philosophy lesson just dropped
Are you the guy who commented on the Jesse Wells song “news” video? That guy said “hey babe, Jesse is roasting our overlords”. lol. Check it out…
just like building flavour. its as simple as that.
@@annunacky4463 nah man I'm not that guy
😂😂😂😂😂😂 so good.
@@annunacky4463 😂😂😂😂😂😂
I love you Marco, a proper chef and gent. So calm and I could watch and listen to your videos all day
the BBC has really improved their cooking content over the years. Marco Pierre White is a god-like improvement. I haven't forgotten the poor, sweet young lady that was boiling a cup of Indian rice in a gallon of water, then straining the sopping wet rice in a sink colander to then make Chinese fried rice, with not a trace of soy sauce. good on you BBC.
My dear grandmother was a stockpot and she also used to say "It's your choice if you want to use the stockpot or not, you can always add more stock but not remove".
😂😂😂 I clicked on this to find a stockpot reference, didn’t take long 😂
If my grandmother had wheels, she would have been a bike.
This feels like a video I'll come back to weekly just to calm down and reflect on my week
Same.
😂😂😂
Absolutely, it’s an anxiety cure.
Everytime it pops up in my feed, I watch it. Helps me relax.
I have no passion for cooking and no knowledge of cooking but I love Marco Pierre White talking about anything and there's so much to learn that can be applied to everything else in life with the way he handles the kitchen. Love this man.
Now this is what you call a cooking masterclass, there’s reasoning behind every method and method behind every madness.
You are watching one of the most influential men in culinary history
Absolutely brilliant
no, I am reading your comment
@@redwarf8118 ok 👍
@@chrisprud7688He's nowere near being one of the most influential men in culinary history. Ever heard of Joël Robuchon or Paul Bocuse? ...
@@sauce1232 No. Thanks for proving his point.
@@Shamino1 ?
I used scissors, it was my choice.
how dare you
I got the lawnmower out.
@@SRPM-yk9xw That was your choice
this meme will never die :D
The scissors chose to cut
marco pierre white is one of the few ppl whose voice triggers the ASMR in my brain...such a calming voice
Unlike Gordon who always seem to be in a rush, and a bladder about to burst.
I am almost 70 and this is an eye opener. Can't wait to try this out.
I just found this…I could watch this gentlemen every Saturday morning in the U.S. while having a cup. I have not seen the likes of a serious man like this since Jacque Pepin or the galloping gourmet. Thank you Marco, and please provide more of your excellent insight.
Graham Kerr doesn't get enough credit. A lovely guy.
his voice is so calming. I enjoy hearing him talk through everything, and not just what is he doing , but also what is happening , what it, is to cook. BEST CHEF IN THE WORLD.
I am rethinking my whole entire life. Seriously these are the best cooking videos on UA-cam. Even Gordon would take a seat like a schoolboy and watch and learn
Well yeah this is his mentor
I made this and it was the best sauce I’ve ever made. Absolutely no acidity, the sweetest tomato sauce I’ve ever had. The method of grating the onions and garlic is genius. Also the parchment paper and oven I’ve never done. It’s wild to use the exact same ingredients but it taste so much better and different due to the technique.
Sounds fantastic! How long was the whole process?
@@sensational_cellar8606probably 2 hours total. But 1 hour is in the oven. I don’t have a strainer like that so I used a blender after the oven portion. I also used Early Girl tomatoes for the fresh ones so it was very sweet and delicious.
I'm assuming the temperature was 150 Celsius? It didn't say
@@perotinofhackensack2064 yeah I did it at 300 Fahrenheit for an hour. If you’re using less tomatoes than him then probably go for 45 mins ~
You could even take it to the next level and do this in a grill for another variety on the flavor.
This man is next level perfectionist, he teaches how to make each part of a recipe perfectly, resulting in consistent perfection.
Watching and listening to Marco.. simply 'move your pan, work your pan' feels like a metaphor for how i should approach my life.
It's not the same now he's not pushing stock cubes
It was his choice.
@@davidf2281It's as simple as that.
Yes i miss that Marco sigh sigh
tomatoes are still the same, get over it
They were Stock Pots, but no matter, using either is your choice
This might be my favorite cooking video ever...
i was there thinking "yeah, no way i'll see nearly 10 mins video about tomatoes".
i saw all of it and now i want to try the recipe
When do you put he Knorr flavor packet in?
I've seen many of these. Never paid any attention to the name, just the food process. Payed attention to the name today, and became a huge fan of Marco Pierre!
Since I follow every word of him, my cooking skills have improved to a new level. Just do what he is teaching and you‘ll reach success. It‘s as simple as that☺️
what an upload, sometimes i dont really execute his methods properly, and they still give me great results
unlike other chefs who i do exactly what they advise, yet no flavor, his methods are fantastic
he seriously upgraded when he went from professional cook to home cook
it's the methods he uses that are professional, not the title, and that's what makes a good dish
a good method
Yes! The technique is what brings out the flavor. I’ve made pomodoro many times with the exact same ingredients but it tasted so different and better this time due to his technique.
We have been blessed by a new lesson from everyones favourite maniac.
He’s the maniac who taught that other maniac to be a maniac.
@@rogerc23 classically trained maniacs
Michelin starred trauma.
Just Amazing explanations! Thank you for such crucial details!
I love a nice watery sauce. Keep pouring it in
"If you don't put flavour in at the start, it's not going to appear at the end...Method creates flavour"
And that's why you add...Knorr Stockpot.
@@hoilst265Everybody need money.
@@hoilst265Frankly i dont have time to reeuce 400 liters of water to create a mind boggling bouillon. Chef everywhere use stock or stock cubes. It saves a lot of time.
Spices create flavor. Like bay leaf, thyme and salt.
And stock pot
Also, tinned tomatoes are far more fresh then they look like. They still contain all the vitamins, minerals and so on because the got tinned right after harvest. They have far more "oompf" then you think
Just wanting to add: while this is technically true, it REALLY depends on the quality of the tomatoes. A can of great quality tomatoes will be amazing. A can of the cheapest tomatoes you can find won't have many vitamins and minerals to begin with. They're just water because they're raised on speed and not quality.
you want the real good san marzano ones tho.
Still, watch for the salt/sodium content. Some brand seems dishonest
Don’t they often come from china? I thought thats a mafia business, comparable or bigger than drugs
Buy Mutti Poplar chopped tomatoes and you’ll never look back. They’re so sweet you’d be forgiven for thinking that they’ve added about 50g of sugar. But no, the only ingredient is tomatoes!
Okay, I did it.
On the whole positive and I will make tomato sauce like this again. I don’t know if it’s the mix of fresh and tin or the oven cooking with the cartouche, but the colour stayed vibrant red with little evaporation. I wasn’t able to remove all acidity so I had to add some sugar. Tomato quality is an issue in Australia, especially during the colder months - that’s my defense….even if a poor one. Thankyou Mr White.
This is honestly great because, Marco who many of us consider the G.O.A.T. is showing us something that is Base, a tomato sauce that can be used for so many things, he is teaching us how to make it right and keep it simple, the way he shows it makes me feel like even i can do it.
Marco trully is a Maestro of cooking. And now he also become the wise old sage of cooking world.
The way he explain the details about cooking is almost like a philosphy.
He is more than a Chef...he brings in knowledge with experience and that's why he is my no 1.
The master at work.
Mr. Pierre gives off vibes of Anthony Hopkins because of the precision, intelligence and absolute focus and care for the task at hand. I mean it as a compliment to both Mr. Pierre and Mr. Hopkins.
So calm, so elegant, a work of a master is always soothing.
You're the epitome of the kind of mentor I always wished I could have, especially as a physicist. I would be so happy to be your student if I take cooking classes, because you would be talking like that, appreciating the intricacies of your craft and teaching it all to us. You, sir, are brilliant.
I liked this video, that was my decision.
It was your choice!
You made yourself like the video, It was your choice to like it.
slave to the algorithm
he’s on point really. not enough of us who can say that.
There’s no real recipe to like comment subscribe, that is just what i prefer
The sounds coming from the pan are the music of culinary genius. Thanks!
I effin cried watching this...beautiful
A true Master at what he is doing and knows every single detail of what he is doing! Genius
All MPW content is an allegory for anything that you might be working on in your life.
I can’t stand cookery programs and never cook but as an engineer I find his words of wisdom very useful.
His passion for cooking is infectious. The range that he is using is La Cornue. They make some pretty good looking high quality ovens.
That range is gorgeous!
20000$+
"Let the stove do the work." Oh thank god! I have spent 73 days trying to rub my hands together to generate the heat under my Creuset Dutch, and then I watched this video! Now my tomato sauce is PERFECT!
The more you know
"The more you add, the more you take away."
"Fifteen seconds is an eternity in the life of a fish."
"Generosity is the best garnish."
But is not generosity about adding?
Love Marco, Real Character and a Great Chef
Thank you for sharing Chef.
Marco is my spirit animal
that was great! i always knew mpw was one of the greatest, i just couldnt take him serious in his knorr videos... but this was amazing and full of passion for cooking
"Fresh tomatoes are only perfect for two months out of the year. To make great tomato sauce, then, what you need to do is just forget about all that and use half canned tomatoes, half fresh tomatoes harvested at any time of the year."
30 seconds in and he's already making zero sense. I love this man.
A Michelin Star used to be all about consistency, not fru-fru experimental shit.
@@Steven_Edwards I get that. I'm just laughing at how, logically, his whole lead-in to the video is completely pointless. This method has nothing to do with "solving" the optimal-time-to-harvest-tomatoes problem, because if you aren't in the two-month window, your "fresh" half are still going to be at less than their best, and your "canned" half will be no better or worse than at any other time of year.
Really, you just want to consistently use the best quality canned or fresh (your choice, naturally) tomatoes you can get, and forget the random nonsense. But without the random nonsense, it wouldn't be Marco, and I wouldn't be watching this video.
@@davidfountain6110depending on what brand you buy, tinned tomatoes are only picked and canned in that 2 month perfect window. So in essence you’re using the canned tomatoes to do the heavy lifting and fresh tomatoes to make it taste home made and interesting
All good Italian restaurants use a combination of fresh and canned tomatoes for their sauce. This is done for better taste and to cut cost
You're all missing this: "FRESH tomatoes are only PERFECT for two months out of the year." To "CONSISTENTLY" make a "DELICIOUS" sauce 12 months of the year, always mix 50/50 "FRESH (maybe still not "PERFECT)"/"canned". In regards to consistency, he makes perfect sense. Additionally, at the end of the video he states you can't taste that the "tinned" tomatoes were actually "tinned", which makes them closer to a fresh tomato flavour. He achieves this by describing how he removes the bitterness of them at the end of the video, which altogether keeps it closer to the flavour of the fresh tomatoes. Key words here are "delicious" and "consistent".
Just a basic dish, but so many small details like "not reduction but infusion". Lots of learnings here. Thanks for sharing
Love this guy. He’s quite simply…a genius.
This is what he means by "perfection is lots of little things done right". This is just the tomato sauce and look at how much effort he has put into making it and it is only part of a recipe.
Old video, but great one.
I have 5 hours to spare tomorrow, so will try it.
00:45 the most unnecessary onion toss … I love you Marco, never change 😂
2:30 … The Master. I’d watch him butter toast. Other chefs show you how to prepare the meal. He prepares you to cook.
A professor in cooking, makes cooking passionate. I like.
A glorious cookery session.Explained so well to the last detail, it had poetry in it, it had drama in it , and sounded so much to me like lines enacted from a Shakespearean play.
I wish it had been longer..so captivating.
I haven’t made the sauce, but I have drained down my heating system and capped off my taps to remove the water content and now im trying to guide my hob into filling out my tax return whilst I burn my fingers on my piano…
It's your choice
Liked this video and saved to the recipe folder. When tomatoes will be abundant after harvest in my area, I will make the sauce.
When Marco goes to the toilet he's removing the water content to bring out his natural flavour and sweetness.
What I love most about Marco and it's with everything he does it's really all about the best ingredients and technique. You really want to work on your techniques for various things when you want to try Marco's recipes. The beauty of working hard on your techniques is that you will be able to take less than perfect ingredients and turn them into something incredible. I've got to try this sauce and see if I can can some for the year
Best of the best…. Lovely. Thank you.
Removing the water content from grated onions and garlic does not remove their acidity; rather, it can concentrate both the flavor and the acidity. Here's a more detailed explanation:
Water Content: When you grate onions and garlic, the cell walls are broken, releasing water and other components. If you then proceed to drain or press out the water, you're removing some of the liquid content but not the acidic compounds.
Acidity: The acidity in onions and garlic comes from their sulfur-containing compounds and other organic acids. These compounds are intrinsic to the vegetable's structure and are not removed with the water. When you drain the water, the remaining grated onion or garlic will still contain the same acidic compounds, potentially in a more concentrated form because the water, which might have diluted these compounds, has been removed.
In summary, while draining water from grated onions and garlic might change their texture and reduce the volume of liquid in your dish, it doesn't fundamentally reduce their acidity. It may even intensify the acidic taste because the acidic compounds are now less diluted.
Thank you! I seems he is making things up
@@G-unar Much respect to Marco and others but it's super common with chefs of his era and even today to just either repeat what you were taught or come up with your own ideas of why something works without truly understanding it. They may, and obviously do, get to delicious results but it's caused a massive amount of "old wives tales" to be spread about cooking.
Is it possible that the heat breaks down acidic compounds in the food? I'm not a chemist
Right. You tell that to him then. 😮
Pretty sure Marco said cooking the onion & garlic reduces the acidity, you wrote all that for nothing! 😂
He forgot the Knorr’s stockpot pod. 🤷♂️
Shut up
Love the sound mixing/editing for this video. KUDOS!
I'm glad y'all uploaded this, because I was going to try to make one of his other recipes, where he said "now add your pomodoro sauce" halfway without explaining what that even was lol.
Excelente Video, se puede ver la maestria de las bases que recomienda, o que hacen una receta perfecta, muchas gracias extraordinario
“Move your pan, work your pan. Treat your stove like a piano”……other videos “Don’t move your pan, if you have to move your pan, it’s too hot”
"Only a fool will rush the scrambled eggs, if you move your pan, you don't have understanding in temperature"
as much as i'd love to troll, this is a wood stove, so he has no other option to control the heat. Other than of course simply telling the fire how hot it should be.
@@marton_horvathif i was a wood burning stove a Marco told me to heat up or cool down id do it.
I'd say that's extremely simplistic. I don't think Marco even would stick to that in all circumstances. There are many ways to heat a pan.
@@marton_horvath I’m just taking the piss mate, not criticising. I love MPW, but he does often contradict himself. I’ve seen him say the same thing cooking on gas, “don’t move your pan, let the pan do the work”. And then in other videos he’s cooking on gas and moving his pan all the time.
waited for him to secretly add some knor products😂
Yeah, I thought the same. I bet they edited out the part where he added knorr vegetable stockpots lol
@@FoxHound-ch1yy lol
I was waiting for the stock pot to drop every single second I watched this video.
Jaime Oliver level joke 🙄
@@BillBrasky5351😂
should i save the "cartouche" and use it as a garnish? together with tin foil?
It's your choice, really.
Method makes the flavour 👌
Glad, I just found your channel. Such good logic