Sounds like my life..except the holding together part

It collapses but doesn't spill all over the plate like a liquid I think that was the difference he was talking about .

@@into_the_void It's your choice really...

It is like building a bridge, it's always on the verge of collapse but it does not because of that one step!!!

Truly the dish of a nation.

LMAO 😂😂😂😂😂😂😂😂😂

You people make the same joke on all of Marco's videos. You smart arses all think you're clever but, you're actually just embarrassing.

@@rasco1521 don't like this comment section? Leave (it out) then

MCtech if you find this terrible joke repeated over and over again funny. Go buy a child's book and read that one hundred times. Until then take your stupidity somewhere else.

@@rasco1521 I bet you're real fun at parties

Gen Ya they told him but it’s his choice

😂😂😂😂😂

It's proper for a chef to talk to the interviewer.

😂😂

Her doesn't know they're recording

😂😂😂😂

brilliant!

😂

There’s no real recipe

😂😂🤣🤣🤣

I’ve actually tried that literally n I don’t recommend it

Are you being serious?

Make

probably because it couldn't hold together after collapsing. ;)

Asian food > White food.

Bet it was

Two words. Knorr stockpot.

@@Spacemonkeymojo maybe if you like to eat dogs and insects

@@poltronafrau If you think Asian food is dogs and insects you're probably a loser who has never travelled anywhere in his life because you are too poor and rely on welfare payments.

A lot of people stray from anything they don’t make when they try to be a cook and they lose out on the fact that everyone loves that stuff because their parents cooked with it.

I'm sure Marco believes in the product. Better than bouillon style products (like Knorr stock pots) are the best way to get legit stock flavor without boiling shit down for half a day. The best home cooking hack around.

@@sprinkle581 I found Marco’s KZfaq account

@@cbrreezzyy69 whatever you say.

@@sprinkle581 far superior to powders or cubes

If you don't like the Knorr stock pot. Tough luck

Do you mean Worcestershire sauce?

"If you don't like the knorr stock pot-" *gun clicks in background* "- you'll learn to love it in time."

Add half a bottle of Worcestershire. Throw in a pound of salt. Nobody can stop you. God is dead, you're on your own.

Don't like food? Just eat stockpots.

Severely underrated comment

🤣

Those people probably slaughtered their own cow, cut their own meat, make their own beef stock themselves.

Chefs spend years harnessing the power of umami and the nuance it takes to create a savory masterpiece. MPW was the pinnacle of chef snobbery and to know he went from Michelin stars to educating home chefs. It's a lot easier to encourage people to cook when you don't have to prep veg, boil bones and aromatics with various herbs that optimally release their aroma when dry roasted in the pan and cook down those bones (for hours) into stock. He legit just streamlined an area where you no longer have to let a pot boil to get the desired concentration of flavor. His videos are short for that reason. No frills and all that msg delicious savory flavor harnessed and into the hands of home cooks. It's genius

Just substite the stockpots and water with your homemade 36 hour stock and you're golden. Premade stock is for normal people that have things to do... And for most kitchens, because paying a chef for the sole purpose of making stock everyday is a luxury almost no restaurant can afford(statistically).

If you don't like the stockpot, leave it out. It's your choice.

What is wrong with stockpots? They literally make everything taste great. What we all have to make our own stock from scratch?

Truth. I dont use stockpots myself. I use stock bought at my butcher's. Where Marco adds the stockpot, then 0.5l water... Just add 0.5l stock and season, maybe add a touch of herbs... its the same general recipe. If you can afford it, all of his stockpot recipes can just be done with stock or fond and suddenly nobody is snobbishly looking down on a good, hearty home-cooked meal for a hungry family. And if you dont have stock, popping in a boullion cube or whatever is still going to help you get that food on the table without it being bland. And thats what Marco is all about. Getting people off the takeout, frozen ready meals and bland boiled dinners and into the first level of home cooking.

gordon ramsay and many chefs ive seen on youtube said directly, so many professional kitchens use stock pots and broth base mixes all the time, no idea why people have such a problem with it, he's not even making like high cuisine food much anymore, many of his dishes are home cook recipes, so why not use stock cubes? the average home cook doesn't use fucking homemade stock and broth, nobody has time for that, chances are, they're using canned or carton stock, or stock cubes

@Sedition Case yes i'm aware, i got nothing against stock cubes, maybe you're replying to someone else, but i use stock cubes all the time too, even when making some more expensive dishes, nothing wrong with it!

I like having bullion on hand, it's definitely the fastest alternative and does a good job. But I make my own stock when I can, and it doesn't take you hours in the kitchen. What I do is roasting the bones in the oven (optional), toss it into a large pot with carrots and onions (and whatever else you fancy) with water covering everything. I don't add herbs until I'm actually making a sauce or soup, they get bitter when cooked for too long. Then use a cheap secondhand electrical portable single stove and place outside on some gravel or bricks or something so that if something happens you won't burn your house down, because you preferably want this to simmer overnight. At least most of the day. And when it's outside the house you don't get that fatty smell that can be a bit too much if it's all over your house. So while the stock meat/bones are roasting, you'll just watch some youtube for 20 mins, and when it's cooking outside you don't have to think of it at all. When done you let it cool down and freeze it in cheap IKEA containers. The whole thing shouldn't take you more than a handful of minutes in actual work, the stock makes itself.

Made shepherds pie last night, felt like the mince was missing something so I added tomato knorr it brought everything together.

I do that a lot with water bottles but with a knife goddamn 😂

Lol really? Damn you guys are just stupid or easily impressed

Man Wow! Impressive!

Jinc Jin Both I would say. :D Honestly tho its kinda dangerous to handle a knife like that with poor motor skills.

Made me weak at the knees

Ill try that once I find out how to turn the stove on thanks 🤙

My potatoes always get super greasy and the gravy bleeds through, is it because I didn't set it?

That made me laugh out loud, yer funny fucker. Ta.

We all know he meant cocaine.

😂😂😂😂😂

What about running out of knorr stock pots?

marco be like i didn't kill her she chose to die

Shut the fuck up lmao im dead

hahahaahahahaa

my sides are splitting

@@copperface234 my lungs are worn out

my knees are quivering

I usually work my meat a bit longer but I agree.

yeah. he's a genius in cooking

He explains a lot of stuff wrong though. Chefs like him don’t understand science they just know it works.

Bro, he mentored ramsay and alot more expert chef.. U can go fk yourself now

Made from scratch

Out

Underrated joke 😂

By the time he adds the water, the onions and lamb have already been transformed by the previous cooking process. Adding water won't dull the lamb's flavor or return the onion's acidity.

Obviously you don't cook. BTC

@@jupiterrising887 it's amazing how many people misunderstand this step.

Chemical change vs physical change

Alaska?? Awesome!

Worcestershire (commonly pronounced as Worcester by none natives) pronounced “wuster” in the UK

@@illeatthat and pronounced Westchester in parts of Louisiana

That’s a good idea

pussy

Add a stock pot, you should be ok

Send me the rest scrub

Thats weird. When I did it, I felt like Jesus incarnate.

Im pfising

he's talking to a producer or whoever