You have no choice in the stock cube though

@@matthewpham9525 the stock cube was in my car

You made the right choice except you might wanna add the stockpot before putting the lid on the stove

Too bad your stoopid

LMFAO!!!

Totally your choice.

jack flash I feel , even he knows. He’s a p Rick 🙄

Approx 20-25 videos watched today. My choice.

It’s knorr choice

I’m just going to igknorr your comment.It’s very simple,very delicious.My choice.

Dabburu waata pooru (double water pour; sounds like some shit from an anime, hence the probable Japanese pronunciation)

@@Noba46688 MPW is a [STAND USER]

@@kyrios0307 I can’t remember what I was trying to say with my comment

Akimbo

"You can use carbon rods to absorb the neutrons and control the reaction. Or don't. It's your choice really"

@@SKyrim190 There is no recipe!

@@TheReapersSon *nuclear explosion in the background*

"the onion doesnt need to be chopped perfect" *splits atom*

Rumour has it Cherynobyl happened because they forgot to add the knorr stock pot during the training test.

Have you tried this recipe?

​@@BrianBaastrup I've actually followed this to what Marco suggests but seared the meat first unseasoned and added a few other veg into the mix, Bloody lovely. I cooked mine 4 hours but kept the lid on(it does have a steam hole though) so had to top it up twice and did as he suggested skimmed the top maybe every hour or so. I didn't use small onions but 2 large white and 2 red with some leaks as well. I know i deviated away a little but as Marco always says " it's up to you". Defo worth cooking now the winter months are here.

The people who've said these things don't have the first clue what happens to meat when you submerge it in water alongside all of these intense flavors (whole onion, whole peppercorn, bay, thyme, celery, and carrots). When you combine these strong aromatics in water this way, especially with such a prolonged simmer time, the meat infuses itself with the moisture of the water. While that's happening, it is constantly trading out less flavorful moisture with the infused water and all of those other ingredients. Alongside the heavy brown gravy, which is nice and salty with a tangy beef stock punch, this meat is absolutely brilliant. If you start with overly salted, heavily flavored beef, and then you pair it with a heavily salted sauce, you get super salted garbage. Chef Marco has done a wonderful job here. I've made this, and yes, it is delicious. If you want something more flavorful, reverse sear this _after_ it's done cooking, but before slicing, and you'll get a fantastic crust that can help transition the flavor with its savory texture.

Oh fuck off. We are laughing at you And your assumed authority

@@d3toxd670 sounds like a delicious alteration

So is your mom. Owned.

Blue Balls no u

@@Borals No, you.

@@blueballs1123 no u

@@pliit2101 No, you.

Yeah that is some serious food porn.

It's your choice

In my opinion it gives a better flavour than salt

Stock pots saving time to add salt pepper garlic and this and that..........everything in one cube idiots!!!! 😂😂😂

And yes Knorr is the best of that... 👍👍👍

People only focus on the technical because that's all they see from most celeb chefs today. Marco sells you his philosophy on cooking and tells you to make it your own. But people don't want to think.

If we want to shit on Marco, we can. It's our choice!

Press X to doubt. No proof so it never happened

Resting the joint for 24-hours is, of course, your choice.

It's your choice.

These kinds of dishes are often better the next day, for some reason!

yeah for fish and steak it makes no sense but stuff like this is totally legit (for home cooking).

@Shlomo Shekelberg great mate, but I promise there is a reason why no restaurant does it

@@51TGM71 restaurants use premade stock all the time. It's called Chicken Base. I can promise you ALL the Latin American restaurants you've been to have used base to fortify their soups. And most restaurants use premade demi cause making restaurant quantities of demi requires special equipment that drain at the bottom and takes 20 hours. Michelin star places make their own, but they also make their own vinegars and probably grind their own flour.

Find it hilarious these armchair "cooks" are judging a cooking legend.... Just hilarious

@@droogiesouls8635 "Douche Nozzles" work for me. I hate smarmy pricks

For me, I prefer 10,000 oC for 2 months - but that's my choice.

I’m not curious, and that’s my choice

Good on you. This is what cooking is all about.

Seriously. I never would’ve believed it was such a rarity in so any people’s lives lol

Lol exactly! His net worth is $50 M. I love Marco Pierre White!

...I'm confused. Is the Japanese driver bit important? Do Slebs with non-Japanese drivers get looked down upon? And is MPW's driver actually called Mr Ishi or did you just make that up for no particular reason?...genuinely curious.

@@joelymcpoely Marco has a japanese driver called Mr Ishii. He's a top bloke.

@@joelymcpoely I think MPW doesn’t drive so Mr. Ishii is his chauffeur

Breitling watches aren’t all that expensive. They can be had for around 3 grand for most models. Navitimer is a little more

It's ur mom's choice

David Ghazi Huh? It’s a pot roast. Nothing genius about it.

@@TheGodYouWishYouKnew its a genius pot roast

Max

Neil Donohoe it’s your choice

There's no real recipe

10 beef stock pots

It's your choice

[stockpot]

"Searing it isn’t gonna do anything other than inhibit some of that flavor to get down into the meat. " That's really not how searing works. It doesn't make the meat any more waterproof. It makes it less. So yeah, searing it would actually add flavor as it does with absolutely everything else. Brisket is not some special snowflake cut that's immune to the laws of physics.

@@isodoublet ??? The point of searing meat is to create flavor and crust and to keep juices in. So how do you figure searing the brisket wont keep the flavored juices out?

@@bubbazanetti204 " to keep juices in." As I said, that's a myth. Searing doesn't keep juices in. See for instance Kenji Lopez Alt's tests.

I miscomprehended your comment.

Knorr stockpot only I'm afraid.

If you want that rich meaty flavour then only Knorr beef stockpot will do. The beauty of the Knorr beef stockpot is that it locks in the flavour to a degree unlike other substitutes. So the simple answer is no my friend. A continental stockpot just will not suffice. I hope that answers your question

@Stephen Carr I too noticed this which is why I think he mentioned the horseradish at the end of the segment

You can buy them frozen in the USA. I use them in chicken pot pie.

Elias Bardis Breaks the proteins down when/if slow cooked so the seared part would fall off when slow cooked.

There's not much point searing it, unless you don't have stock available. The caramelized bits will just dissolve into the water, so searing will just make the boiling liquor taste better. That's a good idea if all the flavour of your gravy is going to come from there but, if you're going to add stock, there's not much point.

It's your choice

Says the person who doesn't complete the word 'legitimately' in the comments section.

@@DeclanAWhelan Legitimate*. Nice one man hahaha

You know what he means, I know what he means, I appreciate his economic approach to words. It's very simple. Delicious.

He says approx half of approximately.

You can, it's really your choice

There's no real recipe

The stockpot is salty.

Yeah, but it's only in the gravy, right? It's not in the meat.@@mjlotus

How was it? Im cooking it this weekend and that was my thought. I'd definitely season the gravy to taste but not sure about the cooking stock, I think I'll put a little bit of salt in it.

It's his choice, really.

the solution is very simple, and very delicious

Most of the people are here for the stockport memes, not to criticise him. He is one of the best teachers to teach the basics of cooking.

I think most people like him, but in the end it's your choice....

Exactly. If you don't like Marco just substitute him for another chef. It's your choice

The boiling liquid will be very weak as the meat wasn't browned and there were no bones in there. Use it without adding pre-made stock if you want, but it'll give you a very pale, unattractive, bland gravy.

No shit.

Carlos Ibarra you it’s his choice

I respect his cooking but every video he's adding stock

@@carlosibarra1900 Because he's advertising the brand.....

Neither were the creamed potatoes

Gordon is more modern and a lot more energetic but, if you watch recipe videos from both of them, they're both very careful to explain why they're doing things. Also, I think most of the Gordon Ramsay videos I've seen have been focused on a particular recipe whereas, really, these MPW videos are more about general technique, illustrated by a particular recipe.