Gordon is great but Marco is something else,he may sound like he's talking about food only but to me he gives a life lesson while he cooks, he's so amazing man

@lexxlars5762

8 ай бұрын

Gordon , is a sellout , money on the brain , cash register for a heart , fame , fame. Even Keith Floyd would be embarrassed.

@davidbercher9927

8 ай бұрын

A lot of people bash him, because they feel he is so arrogant and pompous and full of himself, but there are definitely life lessons in his instructions.

I’m starting to get this feeling that this guy doesn’t like acidity or water content

@burntpost5792

Ай бұрын

It's as simple as that.

I cried when I grated the onion but marco didn't make me cry. It was my choice to cry

Day 1: never move the pan Day 2: keep moving the pan Day 3: let the pan do the work

@HM101164

8 ай бұрын

It's your choice

@dr.2335

8 ай бұрын

Come on, man. It’s a question of when, where and with what. Don’t muddle the lessons and put it on the tutor. Application. Designation. Variation. Beyond that- it’s your choice, allegedly. F up, if you please, but he spoke quite clearly in the moment. It’s the defining aspects of the moments that dictate the parameters of the lessons.

@sigmascrub

8 ай бұрын

​@@dr.2335r/woooosh

@dr.2335

8 ай бұрын

@@sigmascrub nowhere near. Woosh implies joke. Clearly no joke. Nice try though better luck next time.

@dr.2335

8 ай бұрын

@@Joe-ib7ot there is no joke. If there’s a joke…. Explain the joke. The OP pointing out what *appears* to be contradiction on the chef’s part… *isn’t* a joke. Certainly not worthy of ‘r/woosh’ (should it have been taken and/or replied to as if it were serious/on face value/as matter-of-fact)- because that’s reserved for ostensibly sarcastic remarks. Now proceed explaining any haha funny *joke* made outside of those parameters. 1. There 2. Isn’t 3. One Genius.

I have been watching an awful lot of Marco’s cooking episodes in the last few weeks, including a Q&A he did for a university a few years ago. It is , official, therefore, that I’m slowly but surely falling more and more in love with him each day!

@moonboy5851

5 ай бұрын

Me too! Half way though the uni Q&A - it’s fantastic

@nickyburkard4573

5 ай бұрын

@@moonboy5851 and utterly fascinating! He completely engages with his audience, his diction and delivery is beyond compare!

"And now the hands, I grate them too. It adds depth".

@yeahbuddy4712

9 ай бұрын

😅😅😅

@Christoff070

9 ай бұрын

Lol

@HM101164

8 ай бұрын

It's your choice

@user-oh3ss5xs3c

8 ай бұрын

“now I am mincing the mince to make Ragu Bolognese"

Marco Pierre White, the master's master. Remember, there's no detailed instructions here, no ingredient quantities, no cooking timings. It's all......your choice!

@renemejias1842

9 ай бұрын

Marco is a legend bro. Not only a great chef but a true chad.

@christianrokicki

8 ай бұрын

Yes he is the only one who tells me what to do! I will make his sauce my way like the genius he is . God LOVE him! HIS NICE SAUCE!

@strategery101

5 ай бұрын

Just like it was Gordens choice to cry

"Perfection is lots of little things done well". Just perfect.

@KorriTimigan

5 ай бұрын

I'm going to tell a story. I'm doing a degree in remedial massage, nothing to do with cooking whatsoever. The other day I was giving a massage in class and I was really struggling and I didn't know why since I knew all the steps, but I didn't feel like I was doing well at all. Suddenly out of nowhere this popped into my head "Perfection is a lot of little things done well. Question why you do things." And I realised that I was just doing what the book told me to do, I didn't understand what every stroke was actually doing to each muscle, nor what each muscle did within the body. I needed to learn WHY I was doing what I was doing and to perfect every technique for its own sake. I started watching Marco for the memes, but now his voice is reverberating inside my head and giving me advice 😂

this man loves what he's doing

“The perfect tomato sauce… should taste like tomatoes” damn facts

@lexxlars5762

8 ай бұрын

Lol 😂

Where’s the stock pot?

Note that he is using what seem to be ripe, red, very high quality cherry tomatoes. Likely very sweet. Your average watery super market tomatoes will not yield that kind of flavor. Using half fresh / half tinned fruit can yield a great result but as the chef says; if you don’t put flavor in at the start it wont appear at the end. My suggestion - regardless of the time of the year spend the money on high quality ripe tomatoes (it’s always summer somewhere) whether they are all or half half of the fruit that you will use.

@gideonk123

5 ай бұрын

Regarding what each of us can find in our local supermarket or grocery store: In a different video Marco recommends to *smell* the produce. He explains that if it doesn’t smell like the fruit or vegetable you’re buying, then it will not taste like it either. (Implying that if it doesn’t have any smell at all, it will taste like nothing, so not worth it.)

Last video he said not to move my pan. Now I don’t know what to do.

When he 'tries' the sauce its actually cut from the bologese video, you can see the beef in it

Unbelievable that he didn't stain his white shirt while straining that sauce!

@gideonk123

5 ай бұрын

MPW is the Chuck Norris of the kitchen - the sauce would never allow itself to stain his shirt

just life lessons at this point

Home cook Marco is so nice to watch

MPW is so captivating.

An interesting way of preparing Tomato sauce by Marco P. White ❤.. 'It's your choice'! Thank you for posting. Have a nice day🙂everyone.

He is cooking, as my grandma and mum, aunt told me. Now I know, why everyone, who eats what I cooked, loves it so much...

His wordings and stare are enough to cook us, no need for sir to move

Next level stuff. What a master.

This isn't about cooking. This is about how to centre yourself find meaning in life.

"Everybody knows how to cut an onion. I grate them" is hard af

His white shirt is clean at the end. A true professional , indeed

@01123581321341

9 ай бұрын

or the camera could have stopped rolling and he changed it……

@gideonk123

5 ай бұрын

MPW is the Chuck Norris of the kitchen - the sauce would not allow itself to stain his shirt

The philosophy of cooking.

Wow! That was intense.

Marco, no one asks why you grate the garlic and onions. You are a Marco Pierre White. You say we grate them, so we grate them.

@Freelancer.Warzone

9 ай бұрын

It was His choice

@DavidB275

8 ай бұрын

That is exactly the opposite of what he was trying to teach you. "Ask. Always question what you are doing." "duhh, you are Marco Pierre White, I follow blindly now. we no ask"

@brettjohnson536

4 ай бұрын

I never grate onions because they sting like a motherfucker! Haha

@RenegadeVile

2 ай бұрын

Kind of the opposite of his intent there, though...

❤ it’s how Nona makes it

That man is addictive

Gordon’s “let the pan do the work” was taken from this man

@Stillreal312

3 ай бұрын

Well Marco was his mentor..... but im guessing as im writing this that you knew that 😅

People mostly don't want to know why it should be done this way, they don't read manuals, they don't practise, and so forth, and so on. Really good cooking is for the clever people.

Boy the comment section is ruthless here. I just took this as insight to a "base" sauce. You can fancify it later on into whatever you want "with salt".

The best there is ;)

Marco doesn’t cook food he gives it a philosophy lesson.

Bing Chilling, Marco is King

I strongly recommend his book The Devil in the Kitchen. It's bonkers.

fuck, this guy knows so much about cooking, we just have to pay attention to absorb his knowledge. god bless every one you!

@mikeyates7931

7 ай бұрын

Very well said - thank you - God bless you too - and all those you love ❤

The way he talks it's like he can't remember what he said 5 seconds before.

Onions? Some people chop them. Marco grates them. I file them. Garlic? I sandpaper it. It’s my choice.

0:40 😂

what brand is that stove ?

The body is round.

This guy is clearly nuts

@kenpachizaraki7728

9 ай бұрын

Passion, confidence, talent and missing screws

Does he do audio books? Very soothing voice

我爱MPW

No basil?

move the pan? in previous one on pastasaus... Do not thouch the pan...

Why doesn’t Marco give temperatures on ALL HIS VIDEOS.

Come on, we've all worked a bit of extra virgin through a knorr stock cube, added a dash of knorr touch of season to a bowl of strawberries and cream,sprinkled a bit of knorr aromat on the dogs biscuits . Surely this sauce would benefit from a knorr stock pot or two.

@exorcie

5 ай бұрын

You could definately add knorr stock pots for additional flavour if you'd like. Or you can work your tomato sauce without it. At the end of the day it's your choice, really...

Best chef ever!…. A literal God!…. 💯

You forgot to mention the filing cabinets of your mind 😅

Thyme and bay leaf??

Now he's selling cartouches

Where does the acidity go? You can’t boil out acids in the water vapor. Maybe the acidic compounds are breaking down?

Is it not better to add the herbs after the tomatoes so they can infuse the moisture from the tomatoes?

@user-nm6fo7vm8m

8 ай бұрын

How dare you question Marco, you peasant!

@youngcapetown

8 ай бұрын

@@user-nm6fo7vm8m haha nah like for real, I don't know, trying to find out :)

@jenspresent4144

8 ай бұрын

Isn't it just to let the herbs sizzle a bit and let them release their flavours better?

@DavidB275

8 ай бұрын

No. Adding them to a dryer pan with hot, oily onions is how you "activate" and release the most flavored compounds from herbs and spices. Often, what you are tasting in the herb IS an oil, so you infuse the cooking oil with these substances from the start and from there they permeate into everything else. Same reasoning behind toasting spices in a dry pan, then adding your oil, onion, garlic, etc.

@youngcapetown

8 ай бұрын

Appreciated @@DavidB275 🙏

Pretty bold in a white shirt

Better than Gordon.

When were these videos made? Far better than the ones where he’s throwing stock pots all over the place.

I like to add a cappuccino to my tomato sauce, some cigarette ash, and two bottles of olive oil. But then again I had an Italian mother. It's your choice.

Best part of this sauce? No skins or seeds!

I am wondering why Marco instructs people to move the pan like he did in this video, but some times he says moving pan is for cooks who has no control over fire. Love his focus on reasoning, but can anyone knows the logic please explain to me these contradictions? I seriously want to know

@cianvanderlinde7032

8 ай бұрын

My guess would be it depends on what you want to do, when you are caramelizing the meat or vegetables you don't want to move it around so it can boil, when you want to remove the water content only so you can remove the acidity then you keep the mixture going. this is just my speculation

@DavidB275

8 ай бұрын

Large bottomed pan over a smaller, very hot burner will create hot spots. If you notice, he rotated the pan 90 degrees. He keeps about a quarter of the pan on the direct heat at any time. When he feels his pan is getting quite hot enough, turn 90 degrees. What he means by "no control over fire" is chefs who drop their ingredients into a scorching hot pan and immediately have to start tossing and stirring it around lest it burn to the bottom immediately, meanwhile they don't turn down the flame.

@jmssun

8 ай бұрын

@@DavidB275 sounds like my neighborhood fried rice vendor cooking with a Saturn-V rocket engine

@DavidB275

8 ай бұрын

@@jmssun Lol, oh man, stir fry is a different ball game. Saturn-V rocket sounds about right.

@user-qf4bc9ip6s

8 ай бұрын

Maybe it is according to what u are cooking.

6:04

@SarumanDeWhite

9 ай бұрын

Hahahahhaha damn

@postie10111

8 ай бұрын

LOL ...good spot!

No salt?

Devote yourself to simple things in perfection.

In his bolognaise ragu video “don’t move the pan” Nek minnit

When do you put the Oxo cube in?

@redhawx4216

5 ай бұрын

he literally shows the whole damn process. if he didn't put the cube during that time gap, then he didn't put the cube. you get that?

Inspires anyone. And my fav food is Italian.

What a G

bob ross of cooking

He says he never moves pans in one video then moves and flips the ingredients in another!

No salt or black pepper ?

@Mothersmilk89

6 ай бұрын

Its his choice.

Where's the Knorr stock pot?

I never seen tin tomatoes look like whst he added

Good, but the best tomato sauce is only garlic, basil and LOTS of olive oil

@williaml.6922

9 ай бұрын

@Gilmourized: A generous amount of olive oil. 😃

@LordBingham1

9 ай бұрын

What, no tomatoes?

@sigmascrub

8 ай бұрын

​@@LordBingham1garlic. basil. and olive oil. 😡

@LordBingham1

8 ай бұрын

@@sigmascrub still no tomatoes????

@jonjaime

3 ай бұрын

The best tomato sauce doesn't include tomatoes? 😂

There is no better tomato sauce than my grandma

@intrepidxx9070

Ай бұрын

And I bet he would agree with you

Im curious to know how you get rid of acidity in tomatos without adding sugar or carrots...i know of the san marzano tomatos that are naturally low in acidity...

@brianyaniro5086

9 ай бұрын

You can grate a small amount of orange peal. Not too much you don't want it to taste like orange but it has the same effect as sugar or carrots.

@Sam-gw5pl

9 ай бұрын

Cook it out it seems

@matth6014

9 ай бұрын

@@Sam-gw5pl been cooking fine dining for half my life and you cant cook acid out of a tomato which is why im questioning this video.

@The_Mad_Chef78

9 ай бұрын

Slowly cooking the garlic and the onion cooks off the sharp sulfurous compounds and leaves behind the natural sweetness of the onion and the garlic. The "sugar" is coming from the onion cooked in this very particular, slow way. You can see these in effect if you make caramelized onions, or garlic confit/roasted garlic, neither of these need sugar to be added and come out surprisingly sweet.

@matth6014

9 ай бұрын

@@The_Mad_Chef78 i will try that out

I was fine with it until he put the whole thing trough a siv. There's nothing wrong with a little bit of texture.

@RenegadeVile

2 ай бұрын

Yeah, but that part is up to you. If you like a chunkier sauce, you can just not strain it. He even strains it with a bit more texture than a plain sieve, which would have removed all chunks. That alone implies you can kind of do it in whichever way you prefer. The taste is all there, everything's cooked, so the texture you want just depends on what you're doing with the sauce from that point onward.

bro what's wrong with your piano

i see no chinese comments, why?

@hanno3389

9 ай бұрын

哦

@SarumanDeWhite

9 ай бұрын

想干嘛

@hellachan8080

9 ай бұрын

@@SarumanDeWhite hlw

@numberstation

8 ай бұрын

They could comment. They could not comment. It’s their choice.

When do you add the knorr bouillon cube???

My only doubt is why was he that enfatic in remarking to use a conical strainer and NOT a chinoise?

Its as simple as that😅

Why not use double fresh if you can get fresh?

@good-questions

9 ай бұрын

There is something delicious and different about a very good peeled canned tomato, especially if it is packed with good basil.

@ChrisM541

9 ай бұрын

@@good-questions ...a good answer to a good question ;)

@moedemama

9 ай бұрын

Cheaper

@porkbeast3000

9 ай бұрын

It's your choice

@jakegarlick140

9 ай бұрын

Were you not listening at the beginning???

He says there are only fresh ripe tomatos two months of the year but doesn't say where to get the fresh ripe tomatos the other 10 months of the year so we can have 50 percent fresh 50 percent canned when making this sauce in those months.

@007manatee

3 ай бұрын

I watched a video where this ancient nonna suggested feezing them. They were cherry tomatoes. Perhaps that helps.

Surprising to see Marco not use salt

@sb75able

9 ай бұрын

I’ll reply to myself. He’ll season the sauce when he finalizes the preparation.

@mlagueux

9 ай бұрын

I was more surprised to see him not use any Knorr Stock Pots™️

@allroundlad

9 ай бұрын

​@@mlagueuxHe's not getting paid by them in this video so no need.

@Clyde__Frog

9 ай бұрын

@@mlagueux its his choice, really

@gandalf8216

5 ай бұрын

It's a tomato sauce base, and with all sauce bases, seasoning should be minimal.

He’s replaced the stock pots with tin foil and parchment paper. So worth paying for the “master class.”

@Christiantodd1

9 ай бұрын

You really should look past the whole stock pot thing. He's done a lot with his career way before that and after.

@filipfric

9 ай бұрын

🙄 oh you people sometimes ..

@Freelancer.Warzone

9 ай бұрын

Perfection is a lot of little things done well By that formula, the more stock pots you add into the food and the smaller they are, the better your cooking skills are

@MattLuceen

9 ай бұрын

You know what this comment section needs? Knorr Stock Pot. I’ll never stop

@Blu3-Fir3

9 ай бұрын

​@@MattLuceenIt's your choice, really.

Master chef turned into a tv commerical chef.. Ive lost so much respect for this guy

Brought to you by KNORR STO-- waitttt a minute..... Something's off here

@sammakkotonttu

9 ай бұрын

Yeah, that’s what I was thinking. When is he gonna add the knorr stock pot? Never apparently

Whats the deal with the paper and tinfoil around the lid? If the goal is to avoid reducing, just keep the lid on? 🤷

@jonsnow1973

8 ай бұрын

Because you want the tightest seal possible

@pierrelebonet6053

8 ай бұрын

@@jonsnow1973 Then why wrap it over the top?

@sigmascrub

8 ай бұрын

​@@pierrelebonet6053presumably because the foil would act as a seal. Though, I would be interested to see him taste test one with the paper and foil and one without to see if there is an actual difference. I'm willing to accept that he has a more refined, delicate palate than I do, but that seems a bit much.

I still don’t get how you get 12 months of good sauce if your fresh tomatoes are good for only 2 months of the year?! Surely it’s still only two months of good sauce still?!!!

@Samuel-hp6op

7 ай бұрын

it's always 2 months somewhere

@Mothersmilk89

6 ай бұрын

I assume he means u make the sauce during those 2 months and then u preserve the sauce for 12 months untill tomatoes are in season again.

@amarantalagana1490

4 ай бұрын

babe did you even watch the video? when it isn’t the 2 months of prime tomato season, use regular non-prime/non-in season tomatoes and combine them 50/50 with a can of tomatoes (because canned tomatoes are packed when it’s prime tomato season!)

Grating onions stings your eyes like a mf though 😂

@christopherknight5590

4 ай бұрын

You’re not wrong! I tried his method it stung like hell 😂

@RenegadeVile

2 ай бұрын

I've found cutting is worse somehow, not sure why.

@brettjohnson536

2 ай бұрын

@@RenegadeVile Maybe you're knife's dull? I always used to cry when I was chopping onions, but now I started routinely sharpening my knife it hardly stings at all

@RenegadeVile

2 ай бұрын

@@brettjohnson536 I've tried that, pretty sure the knife's sharp enough. But I may also be using a bad sharpener. Kinda skimped out on that front, so...

Where’s the Knorr

My head hurts

I have the best ketchup in the world. It really tastes of real tomatoes

@gideonk123

5 ай бұрын

It’s your choice

Doesn't really sound like it's my choice anymore here.

When do I add the Knorr Flavor Cubes?

2:34 This guy is a genius. I questioned and now I use 47% Knorr chicken stock cube, 44% Knorr vegetable stock cube and a cheeky 9% Knorr beef stock cube. Why? Because you want to taste the tomato in a tomato sauce.

@PartialViewmusic

6 ай бұрын

It's your choice!

So first question, proceeds to ask one question, where's the second one Marco

Thousands of different tomatoes, onions and garlic in this world. San Marzano? Cuore di Bue? Etc.

@good-questions

9 ай бұрын

It’s your choice

@kagefisk

9 ай бұрын

Do a mix

@deibu__

9 ай бұрын

Just use the most ripened ones you have, this is a basic recipe any italian child can do, you don't even need to do all those steps

@MadDunhill

9 ай бұрын

i doubt you can go wrong with any of them.

@abdul-hadidadkhah1459

8 ай бұрын

If he doesn't want acidity then cuoro di bue is the one to go for.