Sweet Potato Puree - Marco Pierre White recipe video

[beeble2003]

One extra thing that Marco doesn't mention -- don't over-blend the vegetables! If you do, especially with potatoes, the result is terrible. You start to break down the starch grains and release amylose, which absorbs water and gives a horrible wallpaper-paste texture. So it's *crucial* to stop blending as soon as you have the right consistency.

[Frouza]

I watched alot of marco's videos and 2 things stuck on my head which I will quote: "I was sittiing 6 days a week behind my stove cooking, and if Im honest, I was being judged by people with less knowledge that me, so was 3 michelin stars really worth it? not at all" and when he was asked what is his inspiration for cooking nowadays, he said "Sharing my knowledge with everyone"

Seriously, the transformation.. alot of respect for this guy!

[uberathlete]

The important thing is it works. I myself just pop the whole sweet potato without peeling in the microwave. Less loss of flavor and quick cook time. Others will pop in the oven.

[Zephilindrum]

You stupid motherfuckers would do the exact same thing if you were in his place. I'm 100% sure none of you follow what you preach.

[SteveYelmug]

all this sellout crap, do any of you work as chefs? if you did then you know how many long hours for shit pay you have to deal with. Marco has found THE perfect gig for a chef. Huge sponsor, he has the name power he worked his ass off for and all he has to do is say knorr and add their product instead of house made reduced demi or other types of stock. he doesn't deserve the word "sellout"

[InnuendoXP]

@SteveYelmug

Exactly. Besides, anyone who knows anything about food will know that these recipes, you can very easily substitute knorr stock cubes with salt or any good vegetable salt, that you can use home made stock, add reduced home made stock if you want it concentrated without adding too much liquid.etc

It's not like he's harming anyone by doing this and the end result does generally taste good (though the bechamel sauce with 4 vegetable stock pots would be salty as fuck!)

[AnAmericanIdle]

which was it? my eyes or the food processor jumpin?

[pphant]

@AnAmericanIdle I think he was tilting the food processor to help work the blending process.

[AnAmericanIdle]

was the food processor jumpin? lol

[randyanoose]

I don't know about everyone else but I'll make this at home. I work in the kitchen as a CDP (Chef De Partie) and I know after hours of working on the line, with ranges burning my nuts to nothing , sweating like a pig and possibly losing 10 pounds a day. I'd like to come home, pop 3 or 4 sweet potatoes in the microwave and do it Chef Marco Pierre White style. I mean who really wants to take 40 minutes of roasting potatoes when you have to get up at 10 to be at work the next day. Not me

[MyMary7891]

c'mon guys give the man a break!!so he uses stockpots and stock cubes...that's a bit of a sellout but he's still a great chef!!

[Youxsuckxass]

korr?? marco?? wat a sellout... but he is still a genius

[koegartar]

What s shame! All for corporate sake eh marco??!!

[Alexdmitriev100]

mICROWAVE WHAT KIND OF LAZY CHEF R U? Knor stock...Fuckkkmeeeee

[TheChanca]

@Alexdmitriev100

Wait a second, if you're complaining about him being lazy then you should find the time to spell correctly. "R"? "U"? "Knor"? More importantly, what he's trying to teach (behind pimping Knorr's product) is how to cook at home. Instead of advocating intense restaurant-level preparation, he's showing people how to simulate fine dining experiences without the stress.

Take it or leave it. Or blow up your Caps Lock button.

[Alexdmitriev100]

mICROWAVE WHAT KIND OF LAZY CHEF R U?