After seeing about five of these videos I declare war on acidity!

What are we having for dinner Marco? "When I was a young boy...."

Marco discovered ASMR and the world of gastronomy was not ready for it

Young adolescence is thinking Gordon is best. Mature adulthood is knowing Marco is actually the true best.

Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food

this man is a culinary treasure

You may ask, why do we remove the Marco? By removing the Marco, we remove the acidity.

I always feel like I’m being given a life lesson with Marco. And learning the essential parts of cooking. Thank you.

You have to imagine him cooking french cuisine years ago at the highest levels possible, full of precision. Now he cooks Italian farm style, and that is all about just eyeballing amounts and using intuition and the senses, not a single measuring cup in sight. I love it.

this guy is the Yoda of cooking

Loved this series of vids. Nothing fancy just considering every ingredient and getting the maximum out of it.

He's like a Bob Ross of cooking.

There we are...

Hard to believe MPW went from rock n roll culinary bad boy legend to ASMR patient mentoring home cook culinary legend.

Then it gives back. It releases the starch... Seductive whisper* then gives that creaminess at the end

This chef keeps stealing minutes of my life and I cannot do anything to prevent it.

This man is an absolute culinary genius. It's incredible watching a true master at the craft work

Just off camera are Marco's hostages.

I literally watch this series to fall asleep now hahahaha 😂😴

I want to be this skilled!

The little whispers send shivers down my spine.

So many people don’t smell, listen, think about process and desired effect or sense time against everything that’s been done so far at any point. When you feel all of it, it really is the part of cooking they call “love”. It’s a sensual thing, and you’re going somewhere with it all the time, taking as much as possible into account, so as to be able to to adjust and respond intuitively, and not just by thinking about it and planning everything out. If there is a plan then this is feeling everything that goes into it. It’s a flow. When it’s there you know it’s gonna work out. When it’s not, it’s like flying blind and only using a map and the weather report, as referenced by others.

I love all these videos. Thanks for sharing. It’s also really weird to see him cook and not use knorr stockpots ha ha

When homecooking presentation far better than average restaurant presentation

He's the brilliance of masculinity. Formidable but steeped with a pervasive kindness. Remarkable.

Absolutely superb.

Looks delicious af

What a gem. His talent to communicate not only cooking but the esoteric side of the art is a marvel to behold. So much knowledge and wisdom condensed into this short video. Thank you for posting it.

its like he is delivering a baby jesus... i love this guy !

Master class

The man is a artist

I love this

This was therapeutic

I cheat and add a dollop of marscopone for extra creaminess.

I want to think this is his actual kitchen. It’s beautiful.

He's a master.

AHHHH risotto ai funghi, my favourite 😻

Classsic dish ❤

That story about his mother got me good 😭

Marco didn’t mention the type of rice used but being itAlian aborio or carnoli rice it looked wonderful😊

Wise words dude . I missed the boat would of loved to work with you .

Epic 🎉

I also prefer to portion my butter by hand.

She fills up and releases her starch…..whoa buddy trying to get cancelled

It's no wonder why Gordon has done well

Got his hands all up in there

Bob Ross of cooking

By this point in Marco's life he needs a fair amount of flavor to impress his palette; extra salt, extra olive oil; you don't have to add as much- like he says: it's to your taste

Shhhhhh......there we are.....shhh....there we are....

It's like being read your favourite book, audio, whilst being cooked your favourite meal.... audio

Hilarious

this man terrifies me away from the stove i'm not worthy

no stock cube? it's risotto soup

Total psychopath but it can’t be denied that he really fuckin knows his shit.

1.5kg of mushrooms just to make the stock does seem rather wasteful!

He’s like the John Danaher of cooking.

The David Attenborough of food. XD

How many there we ares you counted in the video ?😊

I wonder if Marco does his own mise en place?

One rice, 4 stock pots😅😅😅😅

Is this a cooking show or a philosophy class?

Where’s his knorr stock pot

What type of mushrooms are those on top of it all?

If we extend Marco's philosophy: dying equals intensifying flavour (reduces water content).

No stock pot?

He forgot the stock pot...

Anyone knows what pan he is using ?

Risotto should walk across the plate. 💯 His best comment.

Did he put garlic in this bad boy?

He's such a dude.

Ive always wondered, is that actually his house??

Risotto with washed rice??? WTF?? You need all the stark to make a risotto!! Also, the reason to put white wine is to balance the richness of the butter with some acidity! Is not for the sweetness!! I swear that sometimes I really don't get these Michelin Star chefs.

Why wash the Rice for a risotto? Don’t you want the starch to create creaminess?

When do the Knorr’s pods come in? 😅🤷‍♂️ NICE BEANIE, _MARCO!_ 👍🥸

il padre

It’s not a Marco Pierre White recipe without a knor pot stock

13:10

"She starts to drink it. She starts to fill up. She releases her starch". Ummmm!

not to degrade this video, nor the knowledge of great MPW, but from the looks of it, he used KNORR stock cube for his stock, the residue you see in the pan, the yellow line on the side of the pan is left only from stock cubes 🙂but still , it's great he shares his know-how with public

Those glasses aren’t even glasses

I was taught never to wash rice used for risotto.

I’ve watched this even though i hate mushrooms and i hate risotto. The guy is compelling in an egotistical way

at least his stupid knorr stock cube era has ended

If i pay you with my soul will you cook for me?

did i miss the stockpot?

ilest mf ALIVE ,BIG UP 2 PIERE

Put a Knorr Stock pod in it

That's gonna be so bland without a Knorr Stockpot.

You know what delivers consistency? My air fryer.

That's risotto soup... doesn't look appetizing

Is Marco ok? His voice is not as it once was.

How many times is he going to say "reduce the water content to allow the natural sweetness to come through"?! It feels like he's been saying this repeatedly for 20 years!

this is not about food or cooking

You don't wash the rice when making a risotto. This guy is clueless. Never trained in Italy.

Watching his mother naked???

I have to say that so often I see chefs repeating what are basically old wives tales. Do this because that, etc. Yes, cooking onions may slightly reduce acidity bc as they cook the acids break down. BUT, there is something much more powerful in onions than acidity and that is SULFUR. You know, the compounds in onions that make your eyes water and tear up? It is the cooking our of the sulfur compounds that rounds out the flavors and allows any sweetness to be noticed. Chefs should really consult witih food scientists before pontificating. And even before I could finish typing this he says, "we cook out the alcohol to reduce the acidity and allow the sweetness of the dry wine to come through." 1) You're cooking out the alcohol to remove the alcohol. 2) Dry white wine doesn't have much sweetness, hence why its a DRY wine 3) What's his problem with acidity? You need a little to balnce out the richness of the starchy rice and the butter

That was the most watery risotto i've ever seen. He used way too much stock so that it was still a soup in that pot.

He makes the same simple 12 dishes, or versions of them, for every single sales opportunity. He's a salesman, not a chef. He's probably laughing at all the people that are in awe of him, as they can't see his "act" is just that, to rake in the millions of pounds whilst pretending to be someone he is not.

I know it's blasphemous to criticise Marco's cooking, but I think that risotto is a bit on the runny side.

With respect to Marco Pierre White, but this is NOT how one makes a risotto. Several grave mistakes have been made here, and unfortunately I see this in a lot of videos by English chefs. 1) you must use more olive oil at the start and it is vital that all rice is coated with a thin layer of oil. The adding of the wine is correct, but I recommend to use a dry vermouth instead for flavour. 2) you DO NOT, I repeat, DO NOT stir your risotto! He is making a milkrice, releasing all the starch like that. A cardinal sin. 3) the parmesan should be added to the rice at the last stage of the cooking, not just on top. Sorry. For a good risotto video, Watch Piet Huysentruyt, this Marco video should be titled: how not to make a risotto.