I love how Marco always uses ordinary, normal things that anybody could get in his tutorial, like the Knorr® Lamb Stockcube™ made with carefully selected herbs and spices for just over one pound in your local grocery store. *Knorr, life can be delicious*
@@MRios1128 I'm sold, I love Knorr products. Their variety of products from powders to liquids provides a great foundation to almost any dish! At home, or while camping and barbecuing, Knorr rings the flavor - omg I'm doing it too. Someone help me I can't stop promoting - Knorr, now that's delicious
why hasn't this got more likes? I have the same dream too, but it ends with Marco rubbing two Knorr stock cubes on his nipples and whispering "it's your choice" to me.
Can we appreciate how he never breaks a sentence or puts hmm, ahhh or even any sound when he pauses? He deserves much more views than other chatter cooks.!!!
I don’t think he’s too concerned who’s watching these videos as a former holder of 3 Michelin stars with 5 red knives and forks and gave it all up to live his life
Damn I could watch Marco cook all day long. There's just something about him that makes you want to watch. Even through the lens of a camera he commands your respect for his ability and knowledge as a chef. Doesn't matter if it's basic dishes like this which are zero challenge for Marco, he has that swagger and aura about him. A true master
As a truck driver, and not the greatest at preparing culinary cuisine, I can relate to this Chef because, not does he keep things simple but, he is teaching basic concepts in cooking that I am learning from. I've boosted my confidence in the kitchen ten fold because of Chef MPW and the Knorr products work. I believe he wouldn't endorse them if they didn't. And, before you go knocking the man, do a little background check on his life and you'll understand that giving back is who he is and what he's all about!
Very well said. I agree with your viewpoint. Are his lessons simple? I used his Beef Bourguignon technique/method for altering a simple beef stew I was making. I watched his video carefully because you must see how hot the pans are and how much he is reducing the liquid. I made some substitutions because I didn't have every exact ingredient. The stew was fantastic and had layer after layer of flavor. I felt, at 74, that I was actually cooking for the first time rather than simply following a recipe. That's what Marco White teaches in many of these Knorr demonstrations. Btw, he said, in an off-hand remark, the best mashed potatoes are baked not boiled. And added as an aside to put salt in when wrapped. Well, he was right. The salt drew out the liquid from the potatoes creating an intense potatoe flavor.
Doesn’t matter if you collect the bins or perform brain surgery, anyone can mess up food. MPW has made this so super accessible for everyone. All the best on your culinary journey mate :)
I feel for the guy behind the camera who Marco focuses on instead of looking in the camera. That guy must be terrified. If he breaks eye contact at any time he'll get a face full of approx 1.2l of hot lamp stock
All these chefs are fantastic- including the unheard of’s , they produce some brilliant food and methods . My faves : Marco Pierre white (I worked in one of his kitchens 20 years ago ) And Keith floyd .
Chef White, You are a great and legendary chef. I have prepared a lot of your recipes and as a result, I have become quite the celebrity among my family and friends. Your videos are short and straight to the point. Also, Im a fan of the knorr stockpot cubes.Thanks for sharing.
I just made a chicken pie without using knorr stockpot and now Marco is standing outside my door and won't leave. Edit: 6 months have passed, I still haven't dared to open the blinds.
No one in this comment section has an idea of the stressful enviroment in the kitchen. When a chef comes home, he does not cook a phenomenal dinner, no, he cooks something simple yet tasteful
Don't care how many stars he achieved in his illustrious career - whilst it will taste great, that is not a meat and potato pie. It is a stew topped with pastry at best.
Some people really don’t appreciate how bloody good of a chef Marco actually is! Just gets abused for promoting knorr stock pots! So what he’s getting paid for it
Mr Master Chef Marco Pierre White probably does it already or def sumthing better than I EVER could but I'd also use the shortcut pastry trimmings for like a thin bread stick or bite size pieces to sop up the Gravy/ Sauce from the plate. 🤗😁
To be fair when I think of a pie I picture the filling fully encased in pastry as apposed to a tub full of stew and lid of pasty on top- but eh each to their own
Why using stock cubes is to sell yourself out? Who cares whether the stock was prepared in-house over a sleepless night, bought in the store as a liquid, or came from a cube? It all about how to cook. Appreciate the master and appreciate the "its your choice" directive, because that is what makes the difference between someone who understands cooking and understands why he is adding things and how much he/she needs from ones that follow the written formula and still mess up the dish
Why does this need repeating? He was using stock cubes back in the 80's. There's a clip of him at Harvey's restaurant in Wandsworth from about 1988 (the place that made him famous and 2 Michelin stars when that meant something) where he extols the virtues of stock cubes. They are just seasoning. Better seasoning. Yes he advertises them. Yes he is a fabulous chef. Yes he also uses stock cubes.
Can someone tell me my why putting a bit of dough over a whole pool of stew makes a pie. I don’t get English pies, makes no sense to me. Maybe because I’m not even English...
sadly, this is far from a true British pie. we Brits know, and love our pies, and this seems to be more a lamb hot-pot with a pastry crust. can only assume he was being lazy. and was that shop bought pasty, good grief !
"First thing, a little butter."
**CLANG**
a little butter...
all stores are out of butter
MY SIDES LMAO
I love how Marco always uses ordinary, normal things that anybody could get in his tutorial, like the Knorr® Lamb Stockcube™ made with carefully selected herbs and spices for just over one pound in your local grocery store. *Knorr, life can be delicious*
You a salesman?
@@MRios1128 I'm sold, I love Knorr products. Their variety of products from powders to liquids provides a great foundation to almost any dish! At home, or while camping and barbecuing, Knorr rings the flavor - omg I'm doing it too. Someone help me I can't stop promoting - Knorr, now that's delicious
@@Underbottom.Sandydown You are the salesman lol
It's your choice!
corrige cela: essuyer l'amertume
Had that dream again last night where a huge Knorr stockpot is chasing me.
why hasn't this got more likes? I have the same dream too, but it ends with Marco rubbing two Knorr stock cubes on his nipples and whispering "it's your choice" to me.
Joss Ryan lol you earned my like
It was your choice to run
lmao
@@JossRyan1991 at least marco was not dressed like and pretending to be a 🐖
Can we appreciate how he never breaks a sentence or puts hmm, ahhh or even any sound when he pauses?
He deserves much more views than other chatter cooks.!!!
Alpha males know what to say
No. This is useless. He's not even trying
I don’t think he’s too concerned who’s watching these videos as a former holder of 3 Michelin stars with 5 red knives and forks and gave it all up to live his life
@@jrgen9645 'cause he's a world renowned chef and you're salty af 🙃
That's good and all but any credit he gets for that is balanced out by the disgusting fact that he is a supporter of the Tories.
Marco Pierre White: "My mother was an Italian stockpot"
Damn I could watch Marco cook all day long. There's just something about him that makes you want to watch. Even through the lens of a camera he commands your respect for his ability and knowledge as a chef. Doesn't matter if it's basic dishes like this which are zero challenge for Marco, he has that swagger and aura about him. A true master
Marco looks like hes conducting a symphony with his hand gestures.
Dan he is, only instead of sounds its flavours he’s directing
As a truck driver, and not the greatest at preparing culinary cuisine, I can relate to this Chef because, not does he keep things simple but, he is teaching basic concepts in cooking that I am learning from. I've boosted my confidence in the kitchen ten fold because of Chef MPW and the Knorr products work. I believe he wouldn't endorse them if they didn't. And, before you go knocking the man, do a little background check on his life and you'll understand that giving back is who he is and what he's all about!
Very well said. I agree with your viewpoint. Are his lessons simple? I used his Beef Bourguignon technique/method for altering a simple beef stew I was making. I watched his video carefully because you must see how hot the pans are and how much he is reducing the liquid. I made some substitutions because I didn't have every exact ingredient. The stew was fantastic and had layer after layer of flavor. I felt, at 74, that I was actually cooking for the first time rather than simply following a recipe. That's what Marco White teaches in many of these Knorr demonstrations. Btw, he said, in an off-hand remark, the best mashed potatoes are baked not boiled. And added as an aside to put salt in when wrapped. Well, he was right. The salt drew out the liquid from the potatoes creating an intense potatoe flavor.
Doesn’t matter if you collect the bins or perform brain surgery, anyone can mess up food. MPW has made this so super accessible for everyone. All the best on your culinary journey mate :)
Whether the Knorr products work is up to you; it’s your choice.
"My roux is a brown roux, because I'm making a stew". Marco is spitting fire lyrics there.
I feel for the guy behind the camera who Marco focuses on instead of looking in the camera. That guy must be terrified. If he breaks eye contact at any time he'll get a face full of approx 1.2l of hot lamp stock
Lol
Gotta watch that lamp…
That would be his choice if we are honest
Mmm lamp stock
I use a Knorr lamp stockpot for self defense.
All these chefs are fantastic- including the unheard of’s , they produce some brilliant food and methods .
My faves :
Marco Pierre white (I worked in one of his kitchens 20 years ago )
And Keith floyd .
I love the action shot of the butter smashing into the pan. Very satisfying.
He is one of the best chefs for simple rustic food. He encourages you to do it your own way. He is really inspirational.
Chef White, You are a great and legendary chef. I have prepared a lot of your recipes and as a result, I have become quite the celebrity among my family and friends. Your videos are short and straight to the point. Also, Im a fan of the knorr stockpot cubes.Thanks for sharing.
I'm blown away, how simple, how elegant.
“Very simple to make”
*picks up uranium*
I feel uncomfortable when a pie doesn't have pastry on the bottom
Oh god thank you its not just me then
I just made a chicken pie without using knorr stockpot and now Marco is standing outside my door and won't leave.
Edit: 6 months have passed, I still haven't dared to open the blinds.
Where are my 17 kingfish?!
No one in this comment section has an idea of the stressful enviroment in the kitchen. When a chef comes home, he does not cook a phenomenal dinner, no, he cooks something simple yet tasteful
So if I simply put a dough blanket on top of my food it's now a pie.
Yes. It's that easy. Looking forward to seeing your feature on Kitchen Nightmares soon.
@@advocate_of_HAKAI wow
yeah
The master at work... simply the best!
It worked guys... all these Marco Pierre White videos I watched ironically... but yesterday I bought a package of stock pots!!!
Is that really a pie? Looks more like a hearty soup with a pie crust on top ...
ikr.
i’d still eat it
It’s the pie crust on top that makes it, errr, a pie.
That’s the British way, they also call all desserts pudding
I do not understand the purpose of these british "pies". They do not encase the food it's just a lid of crust on top of the container...
Everything MPW cooks is a work of art
He really slapped that butter in 😂
Very quick, very simple
Love it!
I could honestly watch these videos for approx 24/7
But do I eat the glass too? He seasoned it so well...
Lovely!
Don't care how many stars he achieved in his illustrious career - whilst it will taste great, that is not a meat and potato pie. It is a stew topped with pastry at best.
Stock pots are to Marco Pierre. What Liquid White is to Bob Ross.
The British, masters of understatement: A LITTLE BUTTER. Love it.
his recipes are something i can make not just watch on youtube
Love it
What do you make the bread on top for?
Does it enhance the flavour?
Some people really don’t appreciate how bloody good of a chef Marco actually is! Just gets abused for promoting knorr stock pots! So what he’s getting paid for it
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
Then again, using the Knorr Stock Pot or getting the hose is your choice. There is no real recipe.
I'm jealous as hell of that black matte dutch oven.
Much better with an insulated thick pastry I think - who am I to argue with the top chef!!!
Nice attempt Marco - 😘
Bloody legend.
I must admit that pie looked very tasty
Chef Marco always claimed that his recipes are "very easy, very simple"
Mr Master Chef Marco Pierre White probably does it already or def sumthing better than I EVER could but I'd also use the shortcut pastry trimmings for like a thin bread stick or bite size pieces to sop up the Gravy/ Sauce from the plate. 🤗😁
Who else was waiting for him to open that beauty up?
Genius.
Very simple
the Zen of cooking.
My rue is a brown rue because I’m making stew
Marco Knorrs what he done there spitting bars
To be fair when I think of a pie I picture the filling fully encased in pastry as apposed to a tub full of stew and lid of pasty on top- but eh each to their own
As Marco says, “it’s your choice”
I tend to agree with you there.
"A generous skirt" is something that'll stay with me forever.
Marcon in every of his video : 👌👌👌
Why using stock cubes is to sell yourself out? Who cares whether the stock was prepared in-house over a sleepless night, bought in the store as a liquid, or came from a cube? It all about how to cook. Appreciate the master and appreciate the "its your choice" directive, because that is what makes the difference between someone who understands cooking and understands why he is adding things and how much he/she needs from ones that follow the written formula and still mess up the dish
What can I use as a substitute for the Knorr stock cubes please?
Better than Bouillon paste is fantastic. Or replace the water at the beginning with a good store bought low sodium chicken stock.
Stew with a pastry lid on top
"A meat and potato pie requires Henderson's Relish".~ ©Aristotle, a very long time ago
❤❤❤❤❤❤❤
My lunch routine is now watching Marco and laughing at Knorr comments
I bought knorr products after watching these videos and It worked good. What can I say
would milk taste better for gravy? not water?
"Our pie is chilled now"
The pie: 🫓😎
Is that really a pie ? It looks like a lamb casserole just covered in a little bit of pastry.
Can we acknowledge the fact that his signature has a stockpot in it
I use the pots a lot at work far better than the old paste pots and cubes
This man brings me childhood comfort
Nothing wrong with stock cubes they give a great flavour
nobody :
marco's signature : marcO
The noise of the butter being thrown 😅😅😂😂
I'd call it a stock cube pie with meat & potato flavor..
whats the brown souce?
Had to come here to get a quick fix of Marco making delicious food and using stock pots while watching Liverpool play, it’s my choice really.
Let it chill in the fridge whilst still piping hot?
The ppls chef
That is a casserole with pastry put on top
Why does this need repeating? He was using stock cubes back in the 80's. There's a clip of him at Harvey's restaurant in Wandsworth from about 1988 (the place that made him famous and 2 Michelin stars when that meant something) where he extols the virtues of stock cubes. They are just seasoning. Better seasoning. Yes he advertises them. Yes he is a fabulous chef. Yes he also uses stock cubes.
How do you cut that thing?
Glass cutter
He taught Gordon Ramsay everything he knows!
When cooking one must ask what came first Knorr Stockpot or Marco Pierre White for one can not exist without the other.
I sometimes like dance naked with Knorr stock cubes on my head- it's my choice.
Marco likes his peas.
Marco's choice is pretty solid I reckon.
As you can see, I put knorr stock pots in my hair
First thing, little butter...
... CLANG!
Marco spikes girls drinks in nightclubs with stockpots.
Memes aside, that looks fucking tasty.
Not a pie Marco, no bottom bro. Its a pastry topped stew.
It's very simple. Little butter.... Banged a half kilo in the pan.
I love Marco, but it disturbs me that there’s never a cross section in these videos.
RIP to that butter.
Video says 'includes paid promotion'.
Never saw one...
"Little buttah" *scoops with bare hand, well aware that God can see him*
Who is Marco Pierre White's favorite dictator?
Manuel Knorriega
I always put pastry on bottom meat on top then more pastry on top
Knorr lamb stock cubes are sold out apparently, so I’m saving my remaining 2.5 Knorr lamb stock cubes for the seasoning pastes.
They’re back on sale.
Marco alphas the fuck out of any other chef on the planet.
Can someone tell me my why putting a bit of dough over a whole pool of stew makes a pie. I don’t get English pies, makes no sense to me. Maybe because I’m not even English...
sadly, this is far from a true British pie. we Brits know, and love our pies, and this seems to be more a lamb hot-pot with a pastry crust. can only assume he was being lazy. and was that shop bought pasty, good grief !
Knorr is used as currency in South America
Meat and potato pie is done with suet pastry ALWAYS.....gravy and steeped paes.....
Doesn’t say knorr advert which essentially is what it is. He would be sacking his sous chefs if he caught them using stock cubes I’m sure.
To all the dolts dissing MPW, he trained Gordon Ramsay, and he's the only chef(that I'm aware of)who gave back his stars