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

@tofinoguy

7 ай бұрын

I'm not ready for it.

@andyb275

5 ай бұрын

He's legacy is a super toxic world in gastronomy, and no one that's worked with him would deny it. And yet he's praised now because his production team captures calm videos. Do better please

@kai326

4 ай бұрын

@@andyb275 You have zero clue what you're talking about

@theshapeexists

2 ай бұрын

​@@andyb275please show us how it's done then, and don't forget to get the 3 Michelin stars while being Mr freaking Rogers.

@passtheawksshow

Ай бұрын

@@andyb275Welcome to the world, everything is toxic sometimes. Grow up

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

@yanikkunitsin1466

8 ай бұрын

I think he mean harshness. There is no real countable acid in onion.

@SquircularKnights

8 ай бұрын

@@yanikkunitsin1466 yep. Both onions and wine are mildly acidic, but cooking onion or boiling the ethanol out of wine don't change it at all.

@jonetxaniz783

8 ай бұрын

@@SquircularKnights in fact, part of the reason why wine is added to risotto is to balance out the rich fattyness with that little bit of acid in it. Marco is an outstanding chef but not the best food scientist haha

@allways28

8 ай бұрын

but did you stop to question question question ?

@radeoradeo5743

4 ай бұрын

Fuck Acidity! Go Flavours!

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

@Silent_Suika

4 ай бұрын

just one name for you: Marie Antoine Carême

@Adam-zb5kk

4 ай бұрын

The real revelation comes when you realize you don't have to compare them (or any two people) at all. Do, follow, enjoy what you like.

@jamo3291

3 ай бұрын

Congratulations, you know two chefs from KZread.

@TK-zz6wk

Ай бұрын

MPW is a whole mindset.

this man is a culinary treasure

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.

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

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

There we are...

@herzeliedstein573

8 ай бұрын

You're goddamn right

When homecooking presentation far better than average restaurant presentation

He's like a Bob Ross of cooking.

@Sprtschk

6 ай бұрын

except he can actually cook, whereas Ross couldn't actually paint.

@vlastimilvavrla449

6 ай бұрын

@@Sprtschk wow srsly? did u ever watch him paint? his 25 minutes paintings are almost like real life photos (from my point of view)

@altang884884

5 ай бұрын

💯except we got to watch Marco live through his Drill Sergeant stage

@pc4mlc451

5 ай бұрын

​@vlastimilvavrla449 Ross was consistent his entire career. To do what he did is actually quite remarkable. He's obviously not even close to the legendary artists in history, but he was fast, efficient, and skilled.

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

@ralphyo6285

8 ай бұрын

it's like culinary porn. :)

@jr.bobdobbs

8 ай бұрын

Brilliant chef turned caricature...

@falka6751

8 ай бұрын

😂

@vlastimilvavrla449

6 ай бұрын

@@jr.bobdobbs when nobody mocking the legend, love it

@michel4rthur

24 күн бұрын

"Sorry children." - Uncle Roger

The little whispers send shivers down my spine.

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

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

@MrThreescoops

7 ай бұрын

Same, it’s so soothing… 😂

@MrPancakeRepairman

6 ай бұрын

Same here - soothed nicely to hit the sack! Night all :)!!!

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

@charlesjtwhite

4 ай бұрын

It's not stealing, it's whatever you want it to be. You're a home viewer now.

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

this guy is the Yoda of cooking

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.

Looks delicious af

I want to be this skilled!

Absolutely superb.

Master class

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

The man is a artist

I love this

Epic 🎉

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

He's a master.

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

That story about his mother got me good 😭

@MommaWolf1967

5 ай бұрын

Show some respect here please

Classsic dish ❤

Just off camera are Marco's hostages.

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

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

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

AHHHH risotto ai funghi, my favourite 😻

I also prefer to portion my butter by hand.

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

Hilarious

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

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

He’s like the John Danaher of cooking.

Got his hands all up in there

It's no wonder why Gordon has done well

Bob Ross of cooking

Where’s his knorr stock pot

no stock cube? it's risotto soup

Anyone knows what pan he is using ?

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

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

@thewholecity

5 ай бұрын

Are you saying he has impaired his pallet somehow? 😅

@blairmielnik8228

5 ай бұрын

@@thewholecity He says, as he drizzles more olive oil on over the fresh herb garnish, "you don't need it, but I like the flavour." Olive oil is quite an assertive flavor, choosing to add it over some lovely delicate rice and mushrooms speaks to a level of boredom he has reached. Strong olive oil in this case is akin to a cigarette before the meal, familiar & comforting. Only grating truffles over the dish would be a bolder way to finish. I understand and respect where he is at this point in his life, but for me, a little less is my choice.

The David Attenborough of food. XD

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

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

Ive always wondered, is that actually his house??

Did he put garlic in this bad boy?

One rice, 4 stock pots😅😅😅😅

No stock pot?

@supersonic4901

8 ай бұрын

It's was his choice

He forgot the stock pot...

Is this a cooking show or a philosophy class?

@logicalsouthafrican9550

9 ай бұрын

It's your choice

@jameslfc86

9 ай бұрын

Both

@negaraku3822

9 ай бұрын

Filosopi of cooking bro

@bartelR

9 ай бұрын

@@logicalsouthafrican9550 Again, it's your choice

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

13:10

He's such a dude.

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

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

@tinocodde9788

Ай бұрын

You DO NOT want that much creaminess in a risotto! You don’t stir a risotto, he basically made a bloody dessert.

il padre

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

@michel4rthur

24 күн бұрын

*pornhub theme plays* "Sorry children." - Uncle Roger

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

@einsiedler9720

7 ай бұрын

There's all kinds of things you can do with them after straining them off. You can dry them out and grind them into a dust; great for garnishing something like a steak, really boosts the umami

did i miss the stockpot?

@gotmunchiez

8 ай бұрын

You serve it with a Knorr stockpot chaser on the side

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

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

@tonygimcana9230

8 ай бұрын

Risotto should not walk across the plate and should NEVER be al dente.You know you have got a Chef in the kitchen when risotto is creamy but not running.The COLD butter has to work like a binding agent and not as a liquidizer.Maybe 5 % of chefs know and understand what a risotto should taste like

@breakneck777

8 ай бұрын

@@tonygimcana9230 You are clearly not in that 5%

@spazzymacgee5648

7 ай бұрын

​@@tonygimcana9230it should ALWAYS be al-dente. You don't want mush or hard rice.

@MommaWolf1967

5 ай бұрын

@@tonygimcana9230 yes it should

@venicawood3894

3 ай бұрын

Just because your name is Tony doesn't mean you know anything about Italian food.@@tonygimcana9230

Those glasses aren’t even glasses

I was taught never to wash rice used for risotto.

@CaptainBlaine

5 ай бұрын

It’s your choice

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.

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

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

@boskee

5 ай бұрын

Nonsense

@fredbooth3412

4 ай бұрын

It’s his choice.

Put a Knorr Stock pod in it

ilest mf ALIVE ,BIG UP 2 PIERE

at least his stupid knorr stock cube era has ended

You know what delivers consistency? My air fryer.

@spazzymacgee5648

7 ай бұрын

My microwave does the same.

@AllThisOverASliceOfGabagool

7 ай бұрын

@@spazzymacgee5648 chef Mike is a legend

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

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

@changbooger

9 ай бұрын

hes a smoker so

@amasterfuldesktop4935

9 ай бұрын

It’s called smoking 48 fags a day for decades

@petermorris9818

9 ай бұрын

Not sure, he appears to have his pants on his head.

@dongshenghan1473

9 ай бұрын

it is called getting old

@Baghuul

8 ай бұрын

He smokes a lot

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!

@ZachLagrandeur

6 ай бұрын

Because that's what it's all about.

@garethreeves6090

6 ай бұрын

Is it, though? Have you ever steamed vegetables? They're delicious but the water content has not been released.

@ZachLagrandeur

6 ай бұрын

@@garethreeves6090 they lose alot of tgeir flavor because you adding water to them

@garethreeves6090

6 ай бұрын

@@ZachLagrandeur not my experience. Steamed broccoli tastes as much like broccoli as fried - unless you overcook it, of course.

@steveshin820

6 ай бұрын

@@garethreeves6090 If you think steamed vegetables have anywhere close to the flavor of roasted vegetables there is something horribly wrong with your palette.

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

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.

@hawrify2148

6 ай бұрын

or maybe a three star michelin chef knows something you don't 😂

this is not about food or cooking

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.

@HashishUno

8 ай бұрын

You dont know anything about Risotto. Wet>dry

@TheChazz1225

8 ай бұрын

@HashishUno I've made enough to know what works. The rice you use, preferably arborio, should have soaked up the majority of liquid before serving and once butter and cheese are added it should all stick together.

@octavgilvitu7748

7 ай бұрын

@@TheChazz1225it should certainly not “stick together” lol. Did you get kicked in the head by a horse?

@TheChazz1225

7 ай бұрын

@octavgilvitu7748 what you're describing is a soup, casserole at best. Not risotto.

@TheChazz1225

7 ай бұрын

@@octavgilvitu7748 not stick together? What do you think adding the butter and cheese does????

Watching his mother naked???

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.

@norwegiangangsta

8 ай бұрын

it isn't.

@bebaguette766

8 ай бұрын

We love him, but a bunch of his recipes look like total slop. Did you see the Christmas tree/mushroom recipe drowned in oil?

da qing of stealing content

The risotto started feeling quite rushed after he made the "walk across the plate" comment, then he tries to obscure the texture by pouring the risotto on the plate. That risotto spilled all over the plate, he knew he f-cked it up. He did everything he could to thicken it at the end, extra Parmesan, mushrooms, but that risotto was trash and he knew it.

@jb5546

8 ай бұрын

Agree to disagree. He's a 3 star chef who's made thousands of risotto. This is a 13min masterclass video. Not some 10min rushed cooking program. If you knew anything about Marco's career, you would know he always garnish his dishes in this fashion.

@norwegiangangsta

8 ай бұрын

It's probably still better than the 99% of the absolute sheite that you get nowadays as "Risotto".

@CaptainBlaine

5 ай бұрын

What is it with people like you? Does your criticism make you feel important or interesting? I’d happily eat tf outta that risotto because ultimately it looks delicious and I know it is based on the ingredients. Your opinion of what the texture should be like is just that, an opinion, and they’re just like…you know.

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

When he added washed rice i lost interst and stop watching. There is a simple rule when you make risotto: NEVER wash the rice. The more i watch his videos about Italian cuisine the more I am convinced he has no clue about it.

@fulippuannaghiti1965

8 ай бұрын

Sempre a fare i supponenti sotto i video di cucina degli anglosassoni, poi però per tutto il resto gli fate da cani appena andate nei loro paesi e vi sentite insicuri se parlate l'inglese con l'accento maccheronico 😂

@carlofrusciante9979

8 ай бұрын

@@fulippuannaghiti1965 i don’t think you know me enough to make such a statement. I speak 2 language fluently plus one basic plus italian which is my native language. my culinary background is so strong that has made me able to run kitchen with more than 50 cooks. And yes, i can confirm, thanks to over 30 years of experience in the hospitality industry that Marco Pierre White, which i respect for many reasons, has no clue about italian cuisine. When it comes to this subject his knowledges are very limited and lack of field research. This risotto, along other dishes are italian food for anglosaxon people.

@fulippuannaghiti1965

8 ай бұрын

@@carlofrusciante9979 per la cronaca, se qualcuno ti scrive in italiano (visto che si era capito che non eri anglosassone) dovresti evitare di fare lo snob e rispondere magari nella tua lingua, già da qui si vede di che pasta sei fatto, evito anche di perdere tempo nel risponderti ulteriormente.

@carlofrusciante9979

8 ай бұрын

@@fulippuannaghiti1965 per la cronaca in uno spazio pubblico, ad un commento in inglese, si risponde con un commento nello stesso idioma. Buona vita a te.

@fulippuannaghiti1965

8 ай бұрын

@@carlofrusciante9979 ma dove e quando? Se la tua lingua natia è l'italiano e a risponderti è un italiano che ha capito che anche tu sei italiano, che diamine continui a rispondere in inglese? Che poi nel 2023 KZread traduce i commenti in tutte le lingue, quindi sta cosa di darsi delle arie scrivendo in inglese non la capisco. PS Fatti un giro in Austria e in Francia e impara cosa vuol dire rispetto verso la propria lingua e i propri connazionali, invece di fare i buffoni globalizzati.

你翻译错了.他放的不是洋葱.是蒜和生姜.而且你是抄这个视频过来加入了汉字翻译.我是直接看过原视频的.

@leeraines7821

3 ай бұрын

That's so cool man

@silviowang2683

Ай бұрын

虽然我没开声音听，也没开字幕看，但是我相信绝对不会有人在做risotto时放生姜和大蒜。而洋葱则是必备的。

@SofaMuncher

4 күн бұрын

🧅✅️ 🧄🚫 🫚🚫

What a pretentious dude, just get on with it mate. 🤨

@jongalt6837

8 ай бұрын

What a L take this comment is.

@norwegiangangsta

8 ай бұрын

I’m sure that he worries immensely about the fact that he isn’t living the life you want him to live. The guy has got literally nothing to prove, whatsoever. He’s been to the summit of culinary Everest time and time again. And now here’s you; you, who can’t even find your way to base camp, slagging him off for chilling in the foothills. The foothills you can’t even reach. Have a word with yourself.

@00Kuja00

7 ай бұрын

@@norwegiangangsta Brutal but true. :D

I had yo toast more the risotto, if the temperature is right, wine evaporates in seconds

Good old Marco...Teaching housewife cooking to amateurs....Put a stock cube in it...pfff..oh and be sure to sprinkle parsley on everything..Yo Marco..your an Amateur tutor..at best.

First he says he never shakes the pan, then he shakes the mushroom pan. The old man doesn’t remember what he’s doing! And shouldn’t he use a touch of taste instead of salt?