I was having the best time of my life until 5:54

@TheWingus

9 ай бұрын

Ahhh THAT’S what this means

@Remy.

8 ай бұрын

Yea what happened 😭

@Inmyhead...3...3...3

7 ай бұрын

Just close your eyes and listen that sexy voice! You haven't lost everything. 😅😅😅

@1fool2tools

7 ай бұрын

Don't let images dictate your viewing, it's your choice to see or not to see.

@roccos2311

6 ай бұрын

That was devastating

Marco is such a genius that he finished the dish without even moving.

@joshuagagnon8387

7 ай бұрын

LMAO

@ItsAidanJames

Ай бұрын

He said there's "no need to rush."

At 5:53 KZread realised he wasn’t using stockpods. But hey, it’s their choice.

@yanikkunitsin1466

9 ай бұрын

I once used a stockpod and then my youtube locked

@BrotherTree1

6 ай бұрын

😂

@jazzman2516

5 ай бұрын

😂😂😂😂

@tejaberberich5767

Ай бұрын

LOL....

Marco is so good at what he does, he managed to stop in time and yet still continue cooking.

I gotta tell you Sage Marco is becoming my favorite incarnation of Marco

@yerda5464

8 ай бұрын

He's become a parody of himself it's so funny

@kebabfoto

8 ай бұрын

​@@yerda5464He made it already, he proved himself, now all he does is what he really wants to do, and I think it's showing.

@perryroobay

6 ай бұрын

it's your choice ™ 😂

It's so funny how easy it is to tell who watched the video all the way through before commenting - and who didn't.

@Ryan-vg4wn

4 ай бұрын

Indeed. So, you watched the video, then read comments and then post? Or, did you read the comments then watch the video and then post?

@carriehallahan5568

4 ай бұрын

@@Ryan-vg4wn Yes.

Water content and acidity, my new enemies in the kitchen.

@tekopuakanapanapa6824

8 ай бұрын

Me too. Gotta bring out those natural sugars 💯

@supersonic4901

8 ай бұрын

@@tekopuakanapanapa6824.... it's your choice

@tekopuakanapanapa6824

8 ай бұрын

@@supersonic4901 Yes Marco.

@paveantelic7876

8 ай бұрын

real men eat raw onions

@supersonic4901

8 ай бұрын

@@paveantelic7876 nope, real men cook his onions gentle, without any color. And in big chunks.

Since 5:55 video stops

Everyones commenting about the video freezing, but when hes sauteeing the onions he grabs the inside of the pan to adjust its position on the stove like it's not fucking nuclear hot.

I can't describe how much I adore this man and love his cooking. He reminds me of my father, who was also an excellent cook

The thing I find the funniest about Marco´s cooking is that it doesent matter how simple the ingredients are or how "easy" the dish itself is, when Marco puts it on a plate it always looks like a two star dish😂 he just does it automatically

love how the video starts like any simple recipe but after some time I question my existence

Where can i watch this video in full?

I entered to learn to make steak now im questioning life itself

This became an ASMR video half way thru

The video stops half way through, all you hear is the audio! Video publisher cocked up the editing lol.

Pissed off! Video cuts out 😢

It’s was going along brilliantly until I tried freezing for that long and burnt everything!😢

I just buttchugged a stock pot. My choice.

So we make the sauce and right at the end we freeze and it's done? It's a must try thing!

He did a completely different Steak Au Poivre recipe a long time ago though. I suppose this is the more traditional way of doing it.

FIIIIIIIIIIIIIIIIIIIIIIIIIIIIX ITT

@SmackU247

9 ай бұрын

I think he alrdy made hes choice

@allstarlord9110

9 ай бұрын

@@SmackU247 When it comes to stock cubes he can have his choice, not with this one, plz harass him with me

Love and much respect for top chefs like Marco. When you see and hear them all the time say " use everything, waste nothing ". Then see and hear em' saying just throw that away. Onion core doesn't serve a purpose for this dish However, it might actually for a future dish however. Preservation might be a bit tricky-could add to a freezer bag of added sorts. Then, could eventually make a really good veggie stock.

@ancogaming

9 ай бұрын

A friend of mine worked in several different kitchens from "regular" to Michelin star level, and he told me the main difference in cooking he encountered was the more up the ladder he went, the more wasteful they cooked. So it could be that even Marco still has the old school in his heart where you were told to use and reuse everything whenever possible but later went on to discard stuff because not only he could afford to but also a three-star restaurant is more or less required to in order to please the critics. In my household, I assure you that I'll use every bit that other people might throw away to make stock, not because I am poor but I and the people eating with me simply love how good food is based on a homemade stock. From soup to sauce, you're always one grab in the freezer away from making something that has the power to even cure heartaches. ;)

@curiositycloset2359

9 ай бұрын

They do usually save it all for stock. But that happens at the end of the day, over night. And it's certainly not done by this guy.

so, arr those cat heads with horns on the wall?

Any know if there is a video available that doesnt STOP?

Ahh, my favorite KZread comments section is back

Did I miss why Box Tree made the sauce separate rather than the traditional pan sauce? Just for dinner parties or large orders?

@guitarplayer30001

9 ай бұрын

they did it that way for meme purposes, basically, in order for you to ask the question.

@theEarlofChip

9 ай бұрын

@@guitarplayer30001 Always question. If you don't question, how will you understand the meme? It's that simple. Patience. Investing time in a meme in 1977 for it to pay off in 2023. These are the things that make a great cook.

@tristanc3873

9 ай бұрын

Efficiency. Better to do everything in parallel than sequentially when you're working at a commercial kitchen scale.

@theEarlofChip

9 ай бұрын

@@tristanc3873 makes sense, but I'd expect him to say that. Someone cooking at home would be better off making the traditional pan sauce, or maybe even Marco's bizarre stock pot version. Granted that I have no idea what Box Tree's volume was like back then, I also find it surprising this would be necessary/worth the trade-off.

@guitarplayer30001

9 ай бұрын

@@theEarlofChip question, question, question. like, why do we fry an onion? we fry an onion without colour to make a sauce that is delicious and to hilariously confuse youtube comment sections in 2023

he always question the cameraman's existence.

So move it to the hob. And as I always say, the amount of heat, depends on how high you turn up the flame. Think about it, always question.

If you don’t question what is happening, where is your understanding?

We live in a world of refinement not invention

Please re-upload

可以重新用嗎 影片當機了

When he cuts garlic it sounds like a machine gun.

the video stucks at 5:55

I agree with most of Marcos outlook on cooking. However, not so much with the "refinement not invention" view. At one point, even the classics were invented. If all one does is stick to what has already been done, theres no room to discover new possibilities.

The Stock is a camouflaged stockpot

I don't want to disagree with Marco here but just add some background information. Clarifying butter simply separates it from the whey, the latter you don't normally include in a sauce if you want it to turn out a certain way. It's not vital, so personally, I wouldn't clear butter for a peppered steak as it's additional work that no one will notice at the end of the day. You really need to clarify butter if you're making emulsions, however, like a sauce hollandaise, for example, as you're playing chemist there and need pure ingredients for it to work out.

@yu-weiwang6002

9 ай бұрын

I suppose he probably always has some clarified butter in his fridge, so why not. It's probably not necessary for home cooks.

@Speciaindividual

8 ай бұрын

It's your choice

What a shame this ends so abruptly. My queue to just buy the course.

@gladroad

Ай бұрын

It's your choice

👍👍👍

Im seriously questioning my whole life after waatching this

Marco has been in so many people

Video glitched out

Okay. I have questions. Is he reducing the sauce at what temp? How much cream? Kinda looked like a cup. And most importantly, since I’m a complete noob, what is “brown stock?” Be easy on me

@Adam-zb5kk

4 ай бұрын

This video is part of a BBC course. I imagine in an earlier episode it was made and stored for later use in multiple recipes. I don't have the answer for sure, but it is probably a beef stock made from bones, reduced, and later chilled - hence the gelatinous consistency

@Icthi

6 күн бұрын

A recipe is only a guideline. It shouldn’t dictate. The only thing that should dictate is your pallet.

There is something wrong with the 2. half of the video.

Think about it.

求後面片段

bob ross of cooking

Why does it freeze half way 😂

What the hell is a “coating consistency of a spoon?”

@fatmayo2293

5 ай бұрын

It is a measurement of consistency. Dip the spoon in the sauce, soup, etc. and pull out in a pouring motion. Watch the liquid come off the spoon. Is it fast, looking loose? Is it coating the spoon and dripping off like a ranch dressing? Is thick and holding like mayonnaise? Mix, thicken, lighten to your own desire. Those are simple ones that will get most along.

Man, what about those thoughts on frying some damn onions....

@fatmayo2293

5 ай бұрын

Going for the home run without a base hit.

01:05 I never thought I could relate to an onion core…

Does anybody know why his stock is so thick?

@seantaylor2046

9 ай бұрын

The process of using bones in making the stock renders collagen which coagulates when cooled. Once it hits the heat, it liquifies again. Make no mistake, the quality of your stock will always amplify the results.

@Sternmayer

9 ай бұрын

Bovril*

@seantaylor2046

9 ай бұрын

@@Sternmayer Mad Cow:)

@curiositycloset2359

9 ай бұрын

It's deglaze

@curiositycloset2359

9 ай бұрын

Basically, considerably richer and more concentrate. Which kind of makes sense when you're storing it

To be more precise, clarified butter, is butter with the milk solids removed. It tastes even more buttery and has a much higher smoke point.

I’m learning life lessons and a recipe. Hell yeah!

Quite a bit different than the steak au poivre he did with Knorr Stock Pot. I guess it depends on how much he is paid. It's funny. Both he and Gordon Ramsay always said they were cooks not TV chefs. Amazing what money will do to change your priorities.

Video is broken

My favorite chef ever, he's no b's yummy yummy yummy. At the end of the day if you are a chef that's all that matters. I had the luxury Harvey's when I was a child what's my grandmother and grandfather and I got the fragwa and scallops with carrots and sauce It was the best thing I've ever eaten.

@AFrickingOrange

9 ай бұрын

Fragwa? Hahaha.

Crazy that this is all AI generated

What the hell happened to Marcos voice maybe the cigarettes caught up with him

what the heck is brown stock though

@grishayampolsky

8 ай бұрын

kind of heavy stock boiled using roasted bones

Video freezes about 5:55 minutes in

Quadruple dip that spoon

I love how KZread somehow recommends this silly ass channel to me

Noooooooooo! What happened!

WHERE ARE THE STOCKPOTS ?????????

@serraios1989

8 ай бұрын

In the brown stock

@patrickjamesbissett2910

7 ай бұрын

It's his choice; there's no real recipe.

Talk about a ruined climax!!

crap video - freezes halfway

Why though 😭😭😭

my question for Marco is; why are u wearing your underwear on your head ?!?!

Hes not chucking in a stockpot then 😂

lol

Mf double dipped

There's no garlic in the classical preparation,what's he on about

fix the video brah!

I like quite a lot of black pepper, but that’s my choice.

Any reason some people Pay hard earned money for this content on the proper platform while others just find it on youtube for free?

Yeah whud be nice to se shomting

2 Michelin stars and doesnt know what clarified butter is lol

@serraios1989

8 ай бұрын

Actually three stars But he gave them back