Marco is a big fan of cooking being a tool of self expression, he really believes a great chef will be able to show you a part of his or her self through cooking. and also it seems like he just wants to emphasize that recipes dont need to be so rigid, alter your cooking to your own taste.
Zach that’s who Marco tries to act like nowadays. The Michelin starred chef was a fierce perfectionist known for his precision. I’m glad he’s changed that and is trying to appeal to people at home. It’s like an artist whose grew out of being critically acclaimed to wanting to be for the people instead.
@@dexteraguirre2814 Their ego gets in the way, they have to make you believe what they are doing is so special and precise that only them can do it... Marco on the other hand is confident and secure enough to give you these great tips to actually tailor the dish exactly to your taste
The ovens off though...the residual heat in the oven will have halved merely by opening the door. Therefore all he's doing is resting it in a warm oven.
Love how he pretends that the olive oil lid is hard to get off, like we all don't know he's been absolutely tanking it straight all day....but after all it's his choice.
I tried this yesterday and meat turned out very juicy, very tender. BUT I had to make a few adjustments (again, there's no real recipe, use it as a guide and don’t let it dictate to you): 1) Put carrots, onion, and tomato in the roasting tin. 2) Cover lamb with thyme but also sage 3) When roasting I covered loosely with tin foil 4) And here's the most important point I think, after 45 mins, my lamb was only 30 degrees internal temp!!! So be careful, I had to cook for 1:20h to achieve a safe internal temp of 62 degrees. Buy a thermometer like he suggests, they're super useful. 5) Dissolved the fond in the roasting tray with some red wine, water, and lamb stock cube to make a delicious sauce. It was really juicy, never had lamb like this before.
Don't know if you see this, but to let you know it'll turn out even juicier if you only bring the temp up to about 57, the residual heat as the lamb rests will definitely bring the centre up to at least 62 if you're worried (assuming it's resting in a warm dish)
" There's no real recipe , all you need is a gallon of olive oil and a shed-load of Knorr Stock pots , you don't even need the Lamb if you don't want to use it " !!!!
I think the formula boils down to: olive oil and one bouillon cube crushed together; massage it in a big cut of meat; roast the meat; set meat aside; deglaze the pan; throw another cube or a stock pot in the deglazing to make the gravy; say your choice all the time
I substitute a very good lower sodium base for the Knorr, but same idea. It's a beautiful and easy way to infuse the roast with flavor, and get a medium rare roast from center to edge. Try it instead of just snarking on social media some time. Lamb is so expensive right now here in the U.S., I just got part of a leg instead, enough for 3.
He talks to the camera, silky smooth and calm. But you get the impression that if you worked in his kitchen, and you fucked something up, he could end you.
Before time began, there was the Cube. We know not where it comes from, only that it holds the power to create worlds and fill them with flavour. That was how our race was born. For a time, we lived in harmony, but like all great power, some wanted it for good, others for evil. And so began the war - a war that ravaged our planet until it was consumed by death, and the Cube was lost to the far reaches of space. We scattered across the galaxy, hoping to find it and rebuild our home, searching every star, every world. And just when all hope seemed lost, message of a new discovery drew us to an unknown planet called... Earth. But we were already too late.
True, butcher shops are a dying art. Its a sad reality of corporate America. I usually find them deboned and wrapped in net to keep it together while roasting. It usually comes from New Zealand.
Looks and feels delicious. Bringing all Mothers to the table this Sunday. Hope mom will come down from heaven to accompany me while doing this very first Lamb Leg. We love Garlic and the herbs shown. Con la pastillita de Knorr hasta la abuela viene 🤤
@dave badger I know you have your brown stock made from scrutch, following the Auguste Escoffier receipe, in your fridge after almost two days of work. Sorry if I don't and I'm here using stockpots.
Pretty close, as Bob Ross was once a ranking officer in the military. Bob spent his days yelling and screaming at people. Bob didn't enjoy that lifestyle, so he made a big change in his life. He knew, it was his choice!
Did anyone noticed he took the tray out of the oven, one hand had the cloth but the other hand, he was pretty much holding it without the cloth? I mean, his thumb was clearly holding the tray. Or he has no feeling at all in his hands (which i doubt) or the oven was already off and the tray was closer to an acceptable temperature for him to grab it like that.
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](http://i.ytimg.com/vi/MOzD_G_onpI/mqdefault.jpg)
Really enjoying the Knorr extended universe.
Better than the MCU by miles.
literally
That’s your choice
Legit pissing myself at this comment.
MPW : Love and Stockpot
Ramsay cooks as if he’s performing open heart surgery, White cooks as if he’s teaching a lecture on philosophy lol
Marco is a big fan of cooking being a tool of self expression, he really believes a great chef will be able to show you a part of his or her self through cooking. and also it seems like he just wants to emphasize that recipes dont need to be so rigid, alter your cooking to your own taste.
Zach that’s who Marco tries to act like nowadays. The Michelin starred chef was a fierce perfectionist known for his precision. I’m glad he’s changed that and is trying to appeal to people at home. It’s like an artist whose grew out of being critically acclaimed to wanting to be for the people instead.
@@tylerjacobson8012 It's like a pretentious pseudo-intellectual doing adverts for a stock cube company whilst delivering disjointed non-sequiters
...and you comment, as if you're a moron.
yeah ramsay could use a couple stock pots to suckle on
"Used the recipe as a guide, don't allow it to dictate you" golden words for the upcoming cooks!
Yeah. You don't hear those from celebrity chefs
Knorr stockpot is a must!
@@dexteraguirre2814 Their ego gets in the way, they have to make you believe what they are doing is so special and precise that only them can do it... Marco on the other hand is confident and secure enough to give you these great tips to actually tailor the dish exactly to your taste
Why would anyone want to ruin the flavour of a delicious knorr stock pot by adding lamb to it?
Again, it's your choice.
There's no real recipe if were honest with ourselves.
😂😂🤣
Some people like it with lamb, some people doesn't. But they always use stockcube.
Just make a paste and rub it on the knorr stock pot, delicious.
I'm poor, so I eat mint jelly from the jar while I watch this video.
It's my choice.
I'm sipping "the paste", although I can't afford olive oil and Knorr, so I use melted margarine and Maggi.
@@OdaVenom 😷 LOL
Yes! There's no real recipe.
@@jarrettpennington4579 😷 yummy
I'm doing lines of Knorr as I watch this
When I'm at the store and I see the Knorr, I exclaim, "Again, there's no recipe".
Stephen Bianchi your choice :)
Stephen Bianchi ...ingredients of Knorr: Salt, sodium, msg, and maybe some flavor from some cuts of beef that would be better off remaining nameless!
When I see them I hear his words in my head
Very quick, very simple
Lol, thank you for making me laugh
Marco: *expects everyone to know what he’s saying when he uses French cooking terms*
Also Marco: This.. is a meat probe. *explains basic technology*
To be fair to Marco though - he does a pretty good job of advertising the Stock Pots.
He does an excellent job. I have plenty of stock at home but the other day I got stock pots cuz i just wanna be like him 😂
Stock pots are great for a quick meal or maybe for a recipe that requires less liquid
That’s what knorr paid him for
4:32 "it's 46° celcius, thats how I like my lamb" (awkward pause) (White: fuck me thats too raw, lets finesse the talk and put it back in the oven)
The ovens off though...the residual heat in the oven will have halved merely by opening the door. Therefore all he's doing is resting it in a warm oven.
That's exactly what I thought it sounded like.... it's your choice
After it raises a few more degrees via resting it will be RIGHT at what is considered rare. Not quite still bleating, but close.
@@MisterPuggles Just how I like it. But of course, it's your choice.
Love how he pretends that the olive oil lid is hard to get off, like we all don't know he's been absolutely tanking it straight all day....but after all it's his choice.
Ramsay: Any other method than this is stupidity.
White: I dunno, this is what I do. Seems to work.
hammerofmariotos Nice
No .. white gonna say he not make gordon cry, he cryhimself its his choice
The virgin Ramsay and The Chad White.
White is the bob Ross of cooking, if not less innocent nowadays. At least he's calmed down greatly since the 90's
Knorr or not Marco is an absolute master in the kitchen..
"Don't let recipe dictate you" what a wisdom word from a wisdom stockpot grandmaster.
"Use the recipe as a guide, don't allow it to dictate to you"
"I will, Dad. WAIT I mean Marco"
MPW is the dad we all deserve. But not the one we need right now
I tried this yesterday and meat turned out very juicy, very tender. BUT I had to make a few adjustments (again, there's no real recipe, use it as a guide and don’t let it dictate to you):
1) Put carrots, onion, and tomato in the roasting tin.
2) Cover lamb with thyme but also sage
3) When roasting I covered loosely with tin foil
4) And here's the most important point I think, after 45 mins, my lamb was only 30 degrees internal temp!!! So be careful, I had to cook for 1:20h to achieve a safe internal temp of 62 degrees. Buy a thermometer like he suggests, they're super useful.
5) Dissolved the fond in the roasting tray with some red wine, water, and lamb stock cube to make a delicious sauce.
It was really juicy, never had lamb like this before.
Like he said, it all depends on your oven.
Don't know if you see this, but to let you know it'll turn out even juicier if you only bring the temp up to about 57, the residual heat as the lamb rests will definitely bring the centre up to at least 62 if you're worried (assuming it's resting in a warm dish)
It's your choice
Rishi Sunak
You can have lamb, especially lamb leg pink. You can eat lamb raw if you want, it won’t make you ill. It’s your choice.
@@oliverdevine2181 Thanks
He has no feeling whatsoever remaining in his fingers. Putting his hands into a blistering hot pan
LOL you saw that shit too? His thumb was on it from the time he transferred it from the oven to the counter top.
He told me fingers are there to be burnt
@SwenglishGamer Hahahahahhahahahahahahahha, you won!
years of consumption of knorr stock pot have left him immune to pain.
It’s his choice, either it burns or it doesn’t.
Love how he cooks, not as complicated as others. Will try this recipe for tonight's last dinner of the year.
Who would have thought that the stock cube paste is indispensable to make the sauce. Amazing!
Marco is the type of person to sit at night and eat the knorr stock pots like jelly
He probably eats it like an oyster.
No, he's not. Obviously. Dumb piece of shit.
@@CooManTunes woah, calm down
It’s his choice really
Out of all the brands out there, Knorr is what I would recommend. But then again, it's your choice.
Some people pop on the oven, others prefer a standard wheelbarrow with a coal fire underneath, some who don’t have time just use a particle collider
Been cooking for a long time, still need to watch this for a refresher.
There are 2 cameras on him but the cameramen are too scared to tell him that he's looking at the wrong one
The Marco didn't make the cameramen scared. They chose to be scared of him. It was their choice.
Been watching these videos all day. It was my choice, really.
1:31 what they give you WITHTHEOLIVEOIL and the rosemary...
Nguyen Ngo YO I’m in literal tears over that 😂😂
Its one word like where-ma-bishes, it flows together
Fkn Brilliant!He just blarrts it out like a belch!
The way he talks is silky.
I like his voice almost hypnotising
We all know. He knows.
This man's hands must be made of iron. He's grabbing pans out of the oven with his hands.
Marco’s mantra “fingers are for burning”
He doesn’t feel pain, choose not to years ago
It was his choice
he's been pushed to his limits by those who trained him.
he probably had some fucking injuries years ago because of accidents or other stuff ,,
He's built different to us mere knorrtals
Ah, so that’s how Marco makes his creamed flageolet.
Ah, so that's how flageolet is written.
Lol!
I could watch chef marco cook all day..
No exaggeration I could too
It’s your choice
Marco is the type of person to mix in a couple of Knorr stock cubes into his freshley brewed morning tea
It’s his choice, there’s no real recipe
Salivating, on a Saturday night. MM...some lamb, tomorrow? Maybe! xx
Marco-You are a true artist with food. Thank you for the knowledge and wisdom shared.
Especially that drop of olive oil tip
"Rosemary and Thyme are delicious" two gardeners get eaten by Chef Marco 😂 😂
Picked up the just-cooked lamb by the bone with his bare hand. What a boss.
"INFUSES INTO THE CUBE"
-Nick Fury on the teseract, 2012
I love how he said “cube” just to avoid saying knorr stock cube 😂
Why am I watching this as if I was actually gonna prepare it. I'm eating a quesadilla for lunch, goodness sake.
Kevin Winter at least you have food, I have nothing😕
Can you imagine if aliens came down to invade “we come to destroy your planet”
Marco: it’s your choice
I’d choose MPW over Gordon Ramsey any day.
Holy shit! Added a couple anchovies to the paste and this was off the chain!
0:33 smack of the lips before introducing the stock pot.. 'Here we go again'
I love the fact that one of the world's greatest chefs always looks like he just crawled out of a dumpster and has such a "zero f--ks given" demeanor.
" There's no real recipe , all you need is a gallon of olive oil and a shed-load of Knorr Stock pots , you don't even need the Lamb if you don't want to use it " !!!!
Lamb or no lamb, its your choice really.
That's ur choice bro
You definitely eat SUNDAS
Making a stock flavored iced cream isnt knorrmal, but with Marco it is.
I think the formula boils down to: olive oil and one bouillon cube crushed together; massage it in a big cut of meat; roast the meat; set meat aside; deglaze the pan; throw another cube or a stock pot in the deglazing to make the gravy; say your choice all the time
One good thing about sponsored videos is that there is no stupid ads in front of the video.
Stock pot first!
And now, the recipe for one leg of lamb. 1. One leg of lamb.
Wait a minute! A rosemary cube has not been invented yet?
I substitute a very good lower sodium base for the Knorr, but same idea. It's a beautiful and easy way to infuse the roast with flavor, and get a medium rare roast from center to edge. Try it instead of just snarking on social media some time. Lamb is so expensive right now here in the U.S., I just got part of a leg instead, enough for 3.
"You can add lamb to your stock pot or not, your choice"
0:27 - Normally looks adjacent to the camera lens, which is now directly in front of him...
*Still manages to look beyond somehow*
Silky Smooth..
When I’m out driving my car, I use the speed limit signs as a guideline. I don’t allow it to dictate me. It’s my choice.
Drive into a wall.....or not. It’s your choice really
You kid but this really is how most people drive
that looks amazing. really liking these videos
Aldi has a leg of lamb for just 23.99 so I'm gonna watch this before cooking it on the barbecue! 16 degrees today in Ireland so perfect weather for it
16 degrees is too low a temperature to cook lamb on a bbq, whether in Ireland or not.
But you know, it is your choice
I have actually tried seasoning meat with the stock pots / cubes and it dose work very well. just don't add any more salt
I made that mistake
Wonder how he likes his lamb?
Jordan Washington I‘m not quite sure but it probably is well done.
As long as the fat is rendered.
He talks to the camera, silky smooth and calm. But you get the impression that if you worked in his kitchen, and you fucked something up, he could end you.
He’s got the goddamn lamb sauce!
Before time began, there was the Cube. We know not where it comes from, only that it holds the power to create worlds and fill them with flavour. That was how our race was born. For a time, we lived in harmony, but like all great power, some wanted it for good, others for evil. And so began the war - a war that ravaged our planet until it was consumed by death, and the Cube was lost to the far reaches of space. We scattered across the galaxy, hoping to find it and rebuild our home, searching every star, every world. And just when all hope seemed lost, message of a new discovery drew us to an unknown planet called... Earth. But we were already too late.
"It's your choice, really but I warn you not to underestimate my powers."
His video's really are the best no bullshit nice and simple
I wanna see a Marco vs. Ramsay cook off. Or should I say, Knorr vs. Salt n pepper
I like Marco.
Marco taught Ramsay, he's still the master
Cremate if if you like, it’s your choice . Did you know that I’m sponsored by Knorr? That’s not my choice
"Today we're going to make a bowl of cherrios. Again, there's no recipe. First, take your knorr stock pot into the bowl..."
It's like a commercial for McDonald's
I always love when he says your choice .
Its so hard to find a whole lamb leg, bone in! Almost have to find someone who raises sheep.
Go to your local butcher .
@@frankyfourfingers8913 sadly, not enough butchers anymore in a lot of places. and even then some meat is probably coming from so far away
True, butcher shops are a dying art. Its a sad reality of corporate America.
I usually find them deboned and wrapped in net to keep it together while roasting. It usually comes from New Zealand.
Literally just watched a video where he likes his lamb well done! Make your choice, Marko!
Well, a man grows.
now i knorr how to cook a lamb,yet again, its my choice
Amazing knowledge and great tips. Great teacher….
Just a master at work
I happen to know he likes his lamb chops well done
Like at a barbecue
So long as the fat is cooked properly
Looks and feels delicious. Bringing all Mothers to the table this Sunday. Hope mom will come down from heaven to accompany me while doing this very first Lamb Leg. We love Garlic and the herbs shown. Con la pastillita de Knorr hasta la abuela viene 🤤
This man could figure out a way to incorporate cigarette ashes into a sauce .
Totally agree. A much better teacher too ❤❤ chef
If I was to be honest, I don't watch his videos for the food or recipe.... No, I watch it because his voice is so sexy.
Glorious cube, like a journey to fuckin' Mecca dude
4:06 Use the recipe as a guide, don't allow it to dictate to you. 👆
Just remember, it's your *choice* ! !
to have a Marco's lamb leg for Christmas, first you gotta have a lamb
I thought he liked his lamb well done.
He likes his lamb chops well done because otherwise the fat in them hasn't been rendered properly.
I thought he said he doesn’t mind them well done
At 5:12 you can see his soul lifting gradually up and away from his body.
WHERE'S THE LAMB SAUCE?!!!!
Its in the small bowl at the end :P
Wherever he wants to put it. It's his choice.
@@budahed54 😂🤣👍🏻👍🏻👍🏻
He leaves the lamb in the oven for 15 minutes to rest, and during the time, it forms some sauce.
If we’re being honest, all we really want is roasting juices. But its your choice, I add only a pinch of flour
'It's 46 degrees celsius... that's how I like my lamb'.... that's one to try when ordering in a restaurant
@dave badger
I know you have your brown stock made from scrutch, following the Auguste Escoffier receipe, in your fridge after almost two days of work.
Sorry if I don't and I'm here using stockpots.
This guy's cooking skills are litterally a cut above the rest.. but why always the knorr stock cubes.
I bath in pan juices......cause it's my choice.
LEGEND 👍👍
Was this the mid evil era of Marco’s career before Knorr invented the stock pot mini cup things he speaks highly of.
I bet when Marco farts he laughs like a cartoon super villain
What... The stock cube is plain msg. The salt doesn't wash off it dissolves in the food
“I like my lamb pink. Some people like it well-done, but, you know.” What, Marco?
Cooked perfectly
Somehow he reminds me of Bob Ross
Pretty close, as Bob Ross was once a ranking officer in the military. Bob spent his days yelling and screaming at people. Bob didn't enjoy that lifestyle, so he made a big change in his life.
He knew, it was his choice!
I once painted a lamb leg.
It was pink.
48 degree lamb- Jesus Christ
Knorr way hes at it again
Did anyone noticed he took the tray out of the oven, one hand had the cloth but the other hand, he was pretty much holding it without the cloth? I mean, his thumb was clearly holding the tray. Or he has no feeling at all in his hands (which i doubt) or the oven was already off and the tray was closer to an acceptable temperature for him to grab it like that.
It didn't look hot too me - when I open the oven with a roast in it you can hear a sizzle/hiss and steam comes out of the oven.
Love this guy
He likes his lamb pink, but rumour also has it he doesn't mind his lamb chops well done.