A quick rule of thumb to avoid that from happening, make sure the outside of your vessel is dry, especially around the lip from what you're pouring. If just one drop of liquid on the lip exists, then the liquid you are pouring will run down the side due to the surface tension between the liquid and the exterior of your vessel. But a smooth rounded lip will cause this problem outright. In general, just dry your lips everyone, you'll have a drier experience. lol
@@nicholasdeville3870 this makes shocking sense. I'm pretty sure I remember that this baffled the science type people a while ago...nobody could work it out.
One of these days they’ll show how to make ENOUGH gravy. I’m a 1/4 of a litre man, and that’s not as drowning as you’d think. So if you’re feeding 6 you want 1.25L of gravy. Is there a boat big enough?
I completely disagree. Stock is not hard to make. you save the leftovers of scraps, throw in a pot, simmer them for a few hours and then you siv them out. How hard is that?
@but ton you might reconsider your comment. MPW was taught the French Cuisine philosophy. But in the last years he is traveling in Asia a lot and has talked excessively about his experiences there. Unfortunately his educational videos are not that popular. Other than that there a Michelin Starred chefs who began to refuse the French Fine Dining Philosophy after working in for example Singapur.
@but tonasian cuisine does not have only hot wok menus. so this comparison is terrible. if you take a korean bbg as an example, the meat does not get 100 spices. and the beef quality used there (if authentic) might be even higher than angus steak. or vietnamese pho bo, where the meat is also slightly seasoned. if you are generalising the asian cuisine with chinese junk food, then so be it and we have nothing to discuss. have a good day
We take a knorr stock pot. And then coat the knorr stock pot in the knort stock pot. Then we reduce this down by about 300mls in another knorr stock pot
The comments are predictable and tiring. It's a great food additive and yet we still struggle for Knorr in the US. Consider yourselves lucky as we get watered down beef stock from Swanson. 🤐
So I don't need an oven to roast the bone, just using a pan to fried the bone till it brown, Am I right ? (Please help me, I really want to try this recipe) (Sorry for my English)
MPW: Roast the beef bones. Add the onions. Very simple. No need for anything else. Let's not forget, sometimes the more you put in... the more you take away. ... Now add the rich beef stockpot.
....So.... I wonder what company sponsored this video? Possibly... Knor? I came here trying to find out how to make the stuff from scratch, not mess about with a few other ingredients and slap an off the shelf flavour into it.
The more you put in the more you take away. This dish didn't need the beef bones, onions or water, just rich beef stock pot. Cheque in the post please MPW
That's called a "gravy boat" and there are tons of styles. You can get them used in many discountinued vintage styles online, or go to places that sell flatware.
Beef joint disappointingly tough despite 10 hours in crock pot, normally falling apart at that. Currently making my own stock from the gubbings in the crock pot (beer, onions, garlic, herbs, mustard powder, salt, pepper) plus tomato purée. Will take a while to reduce. Chef is correct that pro kitchens are better equipped, but it still can be done properly at home.
@@LednacekZ Cooking is one of my hobbies, and given how much we all spend on junk I don't mind paying for good ingredients or spending time on it. In this case the ingredients were already there to be used. Energy costs rocketed last year and I do feel a bit salty about that. Still, I enjoy making good quality food 🙂
@@kdaltex My slow cooker is pretty basic, with autowarm, high and low. So high for the first hour, then low for the rest. I'd normally do 8 hours but I left it overnight and didn't get up as early as usual!
I don't know the point of the beef bones and the onions. Just throw a few rich beef stockpots in the pan with a bit of water to deglaze and reduce. Touch of cornflour or roux. Boom. Gravy.
I mean at that point you might as well do away with fresh ingredients altogether. Roasting (or in this case caramelizing them in a pan) your bones and vegetables with roasting juices would be the traditional way to start a gravy, so hes doing that while substituting a real stock with stock pot since no ones got time for that. You have the ease of use of stock pots, while also getting some of the complexity of flavour coming from having actual bones in there. A bit of both, the best of both worlds if you will (and what would be the point of making a cooking video if marco's just gonna tell you to dissolve a few stock pots in water)
Since I've been following Marco I have saved a small fortune!!! Turns out that stockpots are a lot cheaper than other rubbish like food. Why didnt I have this choice before!!!
I love that that one of the worlds best ever chefs still can’t pour out of a Pyrex jug without spilling it everywhere
Good spot! I had to see for myself. If MPW ever finds you, he will cut you into atoms using a knife btw.
He chose to do that
A quick rule of thumb to avoid that from happening, make sure the outside of your vessel is dry, especially around the lip from what you're pouring. If just one drop of liquid on the lip exists, then the liquid you are pouring will run down the side due to the surface tension between the liquid and the exterior of your vessel. But a smooth rounded lip will cause this problem outright. In general, just dry your lips everyone, you'll have a drier experience. lol
@@nicholasdeville3870 this makes shocking sense. I'm pretty sure I remember that this baffled the science type people a while ago...nobody could work it out.
One of these days they’ll show how to make ENOUGH gravy. I’m a 1/4 of a litre man, and that’s not as drowning as you’d think. So if you’re feeding 6 you want 1.25L of gravy. Is there a boat big enough?
"A small price to pay for a delicious gravy"- Marco "Thanos" white
L M all that for just a little drop of Knorr stock pot?
L M “And where did that bring you ?, back to knorr stockpot
@@nathankennedy4263 The hardest of choices require the strongest of stockpot wills.
@@张桓瑜 A little stock and jenismount-of-olivol; perfectly balanced, as all things should be.
Did you make the gravy Marco?
Yes...
What did it cost?
All my stock cubes little one...
How simple is it to make the most delicious gravy?
Me: Idk
Marco: Knorr do I
Hahaha
HAAHAHAHHAHA
I do like a good joint.
IGN DarqEspada lol good one
Again, it's your choice.
Do you stock pot ?
@@rich3222 😂😂
Then you wouldn't like my fucked up knees.
He has a point that it is difficult to make professional stock in a domestic kitchen.
A point that pretentious know-it-alls seem to be unable to comprehend.
I completely disagree. Stock is not hard to make. you save the leftovers of scraps, throw in a pot, simmer them for a few hours and then you siv them out. How hard is that?
It's actually not difficult it just takes time.
santanalz yep... thats just as easy as the 30 seconds the stock pot takes...
Except the stock pot tastes like shit. Fair trade I suppose, huh chef?
0:50 THE MONEY SHOT
"The more you put in, sometimes, the more you take away."
a 3-star philosopher
@but ton you might reconsider your comment. MPW was taught the French Cuisine philosophy. But in the last years he is traveling in Asia a lot and has talked excessively about his experiences there. Unfortunately his educational videos are not that popular. Other than that there a Michelin Starred chefs who began to refuse the French Fine Dining Philosophy after working in for example Singapur.
@but tonasian cuisine does not have only hot wok menus. so this comparison is terrible. if you take a korean bbg as an example, the meat does not get 100 spices. and the beef quality used there (if authentic) might be even higher than angus steak. or vietnamese pho bo, where the meat is also slightly seasoned. if you are generalising the asian cuisine with chinese junk food, then so be it and we have nothing to discuss. have a good day
He says this as he puts 2 beef stockpot lmao
because sometimes the more stars you use ,the more stars you take away
Indeed. Peat moss being an example.
He has an amazing philosophy for food.
It's the stock-pot philosophy
Bloody great chef.
English Heart Yeah yeah.
I love how he mentions the other ingredients but gets serious and holds up the fkin stock pot!
You must be new around here haha
@@Nathan-fv8rt hahaha you gotta love it!
We take a knorr stock pot. And then coat the knorr stock pot in the knort stock pot. Then we reduce this down by about 300mls in another knorr stock pot
It’s prime time for the algorithm-10 years.
Marco reduces his stock by half when he pours it in the pan, he spills 50%
It could be a lousy measuring jar. the front needs to have a tip that curves well down to a fine point, or it will dribble down the front like that.
Rich beef gravy?
Add 10 stockpots in half a litre water.
Rasmsay: DONE!!
1:11 "When it's finished, can you tell the difference?" _jump cut_ "No.".
WHERE'S THE KNORR SAUCE???
Let's not forget: sometimes the more you add, the more you take away.
👏🏼
It's your choice really
"I been judge my entire life, by people that know less than me."
👏🏼
Let's not forget , the knorr you add, the knorr you take away
Girlfriend: "Do I look chubby?"
Me: 2:02
lmao
Perfect
Actually what Marco did with the beef bone is the basic start to make a stock.
If you say knorr stock pot three times facing a mirror in the dark... Marco appears
"you dont have what we have in a professional kitchen"
literally all you need is a pot lol
@@JPK1337 And a lot of time to spare.
Marco makes his glasses of water with 3 stockpots and a splash of olive oil
I like my knorr stock pot with a side of knorr stock pot. It's my choice.
I season my pool with knorr rich beef stockpots. It was my choice, really.
The comments are predictable and tiring. It's a great food additive and yet we still struggle for Knorr in the US. Consider yourselves lucky as we get watered down beef stock from Swanson. 🤐
He who is tired of Knorr Stockpot jokes, is tired of life. To paraphrase Homer Simpson.
I’m poor guess I can’t afford rich gravy 😩
U must have never tried Knorr stock, it's your choice
Not only he's a great chef, but he's a magician too!
0:53 Turning a spoon into a whisk! All hail MPW!
Love it!
Rich beef gravy. I thought: Yep, he is going to dunk a whole pack of the stock cubes innit. Done.
Different Chefs do different Gravies etc, they don't have to say "The most delicious" or "The perfect", no need really.
So I don't need an oven to roast the bone, just using a pan to fried the bone till it brown, Am I right ? (Please help me, I really want to try this recipe) (Sorry for my English)
I bet this would be perfect with rich beef sausages.
I make gravy only with the bones and it's already strong enough, with the stockpot it might be too much
It is. That shit is nothing but hydrogenated oil and salt.
Two rich beef stock pots- but it's my choice
What joints have ya been smoking that have meat?
I rather like the hard work instead, but that is me.
Just get some proper beef stock from the supermarket. You can get it in cans & packets for less than £3.
MPW: Roast the beef bones. Add the onions. Very simple. No need for anything else. Let's not forget, sometimes the more you put in... the more you take away.
...
Now add the rich beef stockpot.
Don’t forget to season the gravy otherwise the gravy becomes really blánd.
just looked at your channel!?!?!?!? Weirdness.... Maybe try brick laying or becoming a plasterer?
My Nana said the same “if the gravy is too thick then you can’t taste the meat”
If its my choice, can I choose NOT to use Knorr Stockpot??
Interesting
I cooked this recipe without Knorr. It's my choice..
did you at least use a jenismountofolivol
"Some like it thicker than others"
That's what she said..
So basically this is an advert for a stock cube.
Someone needs to tell him which camera is running.
Marco Pierre White is brought to you by Knorr Stock Pot
Somebody tell this guy where the camera is.
"Why so much?"
*because they sponsor me*
The Knorr you add the Knorr you take away..
Does touch of taste even exist outside of Marco's Kitchen?
It does in another dimension.
He’s different gravy him
Stock Pot? A stock pot. 😢😪
....So.... I wonder what company sponsored this video? Possibly... Knor? I came here trying to find out how to make the stuff from scratch, not mess about with a few other ingredients and slap an off the shelf flavour into it.
I had a mate who used to stock pot,don't do it,hes in jail
The master!
Why did he take out the fat?
That's what I'm wondering. I thought fat was flavor?
@but ton of course..
‘Why so much? Monayyyyy’
The more you put in the more you take away. This dish didn't need the beef bones, onions or water, just rich beef stock pot. Cheque in the post please MPW
This dude is just a advert for north rich stock pots.... Oh and qubes to make a past. Simple.
That type of rich beef stock is just for 1st world country in 3rd world country just powder
Approx.
some like thicker than others. some like it not quite as strong. some like it hot.
Thanks for the vid, I like how you use bones like you are going to make stock but for gravy, thanks chef!
You may think I use a lot of stock pot.....but not really
u pronounce the k in knorr...like the word kilo ... its not silent like in knife
He once killed three men with a pencil.. A f##kin pencil
At the end of the day....its your choice!!👌
So now we know why he is using stock pot. Its right and ckear
Does he have stock in Knorr?
"Some like it thicker than others"
...
......
THAT'S WHAT SHE SAID!! 🤣
As long as she gives that gasp and her eyes roll back, you have plenty!
let me guess he used stock pot ?
As a Asian guy, the best container is the last one. What is the name and where to buy it?
That's called a "gravy boat" and there are tons of styles. You can get them used in many discountinued vintage styles online, or go to places that sell flatware.
Blatant 'Knor Stock Pot' ad
New to his videos, are you?
That finger nod !
Beef joint disappointingly tough despite 10 hours in crock pot, normally falling apart at that. Currently making my own stock from the gubbings in the crock pot (beer, onions, garlic, herbs, mustard powder, salt, pepper) plus tomato purée. Will take a while to reduce. Chef is correct that pro kitchens are better equipped, but it still can be done properly at home.
true, but it will cost you quite a lot in ingredients, energy costs and time.
10 hours? What temp?
@@LednacekZ Cooking is one of my hobbies, and given how much we all spend on junk I don't mind paying for good ingredients or spending time on it. In this case the ingredients were already there to be used. Energy costs rocketed last year and I do feel a bit salty about that. Still, I enjoy making good quality food 🙂
@@kdaltex My slow cooker is pretty basic, with autowarm, high and low. So high for the first hour, then low for the rest. I'd normally do 8 hours but I left it overnight and didn't get up as early as usual!
I could drink that gravey
I personally would inject it in my veins.
Why not just melt the stock pots and drink them if you love them so much
it's his choice
wait was he advertising the pot, or the plugs of beef broth? I can't quite make out what he said.
He sold his soul for a Knorr rich beef stockpot
Who wouldn't?
0:46 the disappointment of the use of about instead of approx :(
it's his choice
What about some butter chef ?
No. Knorr stock pot would do the trick.
@@marcusduck it's his choice
He's crying inside when he has to say knorr is better than bisto.
My mother was a stock pot
Old
How did Marco survive his professional career without Knorr Stock pot?
going the long route obviously.
Marco goes on Pornhub and puts Knorr Beef Stock in the search 😆
All I can hear is stockpot stockpot stockpot
do this with some root veg, red wine, reduce and than theres no need for a stock pot. much better
I don't know the point of the beef bones and the onions. Just throw a few rich beef stockpots in the pan with a bit of water to deglaze and reduce. Touch of cornflour or roux. Boom. Gravy.
I mean at that point you might as well do away with fresh ingredients altogether. Roasting (or in this case caramelizing them in a pan) your bones and vegetables with roasting juices would be the traditional way to start a gravy, so hes doing that while substituting a real stock with stock pot since no ones got time for that. You have the ease of use of stock pots, while also getting some of the complexity of flavour coming from having actual bones in there. A bit of both, the best of both worlds if you will (and what would be the point of making a cooking video if marco's just gonna tell you to dissolve a few stock pots in water)
...less good gravy.
TehPieLuver it’s your choice
New drinking game... take a shot every time he mentions Knorr. Haha!
he sold his soul
Oh come on! Do you expect home cooks to make stock every time they want to make a dish?
CenrionPrime he loves a pound note. Good luck to him
Whereas Gordon sold his soul to American reality shows.
So someone who has access to Beef bones can't make there own stock.
Did you even hear what he said you fucking donut? Do you even get the idea of these stock pots? They are a substitute they are not a necessity.
@@spice2110and this topic makes you angry? Interesting.
Mr. Khalil, like many other BRAVE youtubers need to relax and stop cursing people out that they don't know and haven't met.
Another pretentious know-it-all. It's tiresome. It's only right for people to get angry over your kind of repeated dumbassery.
@@MansMan42069 interesting interpretation of what's right. You get angry over food often?
Since I've been following Marco I have saved a small fortune!!! Turns out that stockpots are a lot cheaper than other rubbish like food. Why didnt I have this choice before!!!