I totally see how people arrive at the Hannibal Lecter comparison with Marco, especially in this video and the way he walks around and points with the knife.
honestly I feel like seasoning with just salt and pepper is almost the same as not seasoning it at all, I dunno maybe its cause I've been eating indian cuisine all my life and we just spice the shit outta everything but just salt and pepper is bland as fuck, it adds next to nothing to the taste for me, I've never tried it with stock cubes but the cubes themselves have a LOT more flavor than salt and pepper and I'm sure that they would make a much better seasoning as well.
I think ppl have been seasoning with pepper and salt for wayy too long...what make it the standard?...I feel doing things different sometimes can lead to even tastier food...like fuuck im siick of the taste of blk pepper anyway its in EVERYTHING
lol all these people saying,"oh what a sell out" lets be honest...almost everyone here would sell out to earn a big fat pay check. i know some people look up to him and junk but in life and reality all heroes and rolemodels have done things in the past that would be frowned on by society. life isnt a fuking rainbow and no1 is perfect. thats why i always look at people for the good they've done not the tiny mistakes they made
For someone who works on an average budget. The Knorr seasoning really does do the trick. I've tried other cheaper stock cubes, but they don't seem to do the trick.
Why the bad camera work? They never let him speak to a camera, and look into it, while talking. The viewer has the impression Marko is talking to someone else in the room...
I think marco is a sell out and an ugly fat cunt. He went from a Michelin level chef to a fat stock cube salesman. This fuckin blimp isn't even worthy enough to make me a sandwhich. Gordon ramsay was right, Marco was a hack and will always be a hack....
i've actually tried eating a steak seasoned with a stock cube paste and it is actually quite nice, and its a quick way of marinating and seasoning the steak for a quick snack when you get home from uni or work...i didnt use a knorr stock cube though since its not halal and me being muslim, but if i had the time i would have marinated in an asian style marinade instead
lol @ all these comments, it's as if half the world knows how to cook better than Marco or even has more experience than him. Honestly, I'd rather test the advice from Marco than all of you when it comes to cooking :P
as long as you arent using the really cheap bouillon cubes, and you make sure the ingedients arent full of crap, then whats the big deal? im sure it adds plenty of flavor, i make stocks from scratch almost daily and throw a few tbsp of chicken or beef base in at the end to season and fortify the stock, i wouldnt do it until you have already reduced the stock to the desired consistency though as it will get saltier the more you reduce it
@EclecticDiscus I think you grossly exaggerated how much Knorr is paying him to advertise their stock products. Not only that, but Marco has always, ALWAYS seasoned with stock cubes. It's in his biography, it's in his cookbook. I'm surprised he hasn't advertised for stock cubes since the 70's, honestly.
And don't be so quick to throw the word "sellout" around. You know damn well you'd stick a can of Dole peaches up your ass and say to a camera how great they are if they paid you high enough.
@grippolol disagree.. in his cook book yeah, he taught culinary dumbass like you to use stock cubes cause he felt a waste to teach dumbass like you his secret... but you do not see him use stock cubes all the time in his michelin stars restaurant. Needless to say when he is serving VIP he never never use stock cube.
Notice all these dishes he is teaching are too common... and he is trying at his best to incorporate knorr products as much as he can... thats why he is sellout...
@chongoonchua This sort of cooking is called cuisine bourgeoise, or familiarly home cooking. This has almost nothing to do with the cooking he serves in a starred restaurant, but it is no less enjoyable. In fact, like everybody else, chefs do this kind of cooking at home, not extremely fancy stuff. And in restaurants, they prepare stocks in avance. For home cooking, making and storing stock is way too much of a PITA so using stock pots DO make sense.
@DeluxeWarPlaya because people think marco is a sell-out. But I saw him using stock cubes before this spokes person thing, so I don't really care. He knows what he is talking about, and that's a fact.
Of course it will have more flavour. It's a stock cube. It's salt + other ingredients. Now whether or not you prefer to taste your steak, or the flavouring of the stock more is up to you. Neither way is incorrect. On the other hand, it's definitely his imagination. Chemical forms of tenderizer have shown to be mostly ineffective (and Knorr isn't a tenderizer to start with), and simply rubbing it into a piece of meat before frying would do nothing to it even if it were a tenderizer.
At $2 for 6 cubes (at my local store) it's at least worth a try. I did this about a week ago, and my advice is to go pretty easy on the rub. I may have gone a bit overboard, because while it was tasty, I couldn't really get the flavour of the steak anymore; it was comparable to eating a compacted, solidified bowl of Pho.
The most arresting element in gastronomy is snobbery. Chefs talk shit about watercress because it's 80s; chefs talk shit about stock cubes because it's inauthentic.
I was skeptical about this method of cooking. But I actually tried this test, and it's 100% spot on; the rub tastes much better. Whether it's less healthy or not, I don't know. That's why I go running every day.
lol, its amazing really. It feels like he's trolling the cooking world - gives back his stars, is increasingly eccentric in interviews and sells products that even a low level chef wouldn't dream of using. It feels like he achieved everything he wanted to in his early life but is unsatisfied and taking that out on the industry.
apparentley Marco's been using stock cubes for years. Knorr hit him up after he mentioned in some interview that he was using them. Personally I haven't tried them, but I am curious. however, with most cuts of steak I love a crust and you can only achieve this by downing the steak in a shit load of sea salt in the hottest pan imaginable.
Wow, this Pierre-White is some kind of sellout.... KNORR stock cubes ? OMFG. Can you imagine him getting a Michelin star back in the day at Harveys using crap infredients like this ? lmao, it is sacrilegious. Anything for cash.
I now put White in the same category as Antony Worrall Thompson as they are both just plain old cooks.
@sweetypie000 Yea you're right bro he must have earned those three michelin stars by accident. When you get three stars you can do whatever the fuck you want lol. If he wants to make a few bucks by shilling for knorr then good for him, he earned the right.
well in his harveys days he was talking about how they made a sauce with mainly HP sauce for one of their dishes, apparently he talked about stock cubes even then as well
Just occurred to me-someone who is high ranked as he is usually wouldn't "sell" for something...conventional and customary like cube stocks, especially Knorr. Unless if they really fancy it...therefore I'll take his word for it!! :D
I tried this (whilst painfully aware that I was a victim of Knorr's transparent marketing technique). To be honest, one steak tasted like steak, the other tasted like roast beef... So er, yeah - stick to the cubes for your roast dinner.
@oXxTranceAddictxXo it draws out the protein as well, this causes a crust to form when fried, which is what we're all looking for when frying a steak.
@PerfectionObsessive draws out the protein? How does it do that? Does it bind with the COOH group on the amino acids then? o_0 (I'm not being bitchy im genuinley interested)
@mcpartridgeboy For showmanship, some people speak fast I speak fast in general because in my mind the speed at which I speak and the speed at which you hear it and the speed at which I compare others voices is a little different. When I slow down to speak, I think I tend to speak rather slowly or broken up, because I fail to put whole parts of my sentences together smoothly. SO alhough he's speaking at a normal pace, it's unusual because it is not a pace he's skilled at.
@juslikejesus yes but wat ahbout all those funny little finger points and wierd angles he puts his body and head in why does he do those, great explination by the way. how do yyou know so much ?
@juslikejesus you know the more i see this video the more aquad his slowness beomes since youve highloighted the problemn its great, do you know why he keeps consistently flicking his knife at the camera ??? thankypu
@juslikejesus It's not a pace he's skilled at? How can one not be skilled at a certain pace when their words are coming out clearly? He always speaks like this.
For all this selling out stuff, I would say two things.
1: Marco has expressed a love of things like Worcester Sauce, Heinz Ketchup and other things for years. Not in his three star restaurants on the menu but when cooking. I had heard him talk about stock before this deal.
2: This is food aimed or simple kitchens, with supermarket ingression for people living normal busy lives. He keeps referring to a rushed mother or someone on budget. Its still good knowledge.
@IamHexxorz can i just say something, he selaed the juices in? why were they running all over the plate, browning meat is to add flavour not to seal the juices in, It's also only minute steaks, i've never heard anyone puting minute steaks in the oven,,,, cock
I think before we get all critical of Marco, we need to experience it first, I personally trid it with stock granuales and compared it with salt and found both to be quite nice, and if you think about it, any stock based product will only enhance or echo the flavor of the meat. While I cannot say its better than salt and pepper, I have found both to be equally enjoyable and while I do not know Knorr products personally, the idea of seasoning wih stock instead of salt is new and inventive
i always use a lot of seasoning salt when cooking my steaks. so i figure using cubes is the same thing. so when ppl are poo'poo'ing the use of it, i'm wondering what u put on ur steaks? just S&P? or nothing?
@kiminokami: i havent had beef boullion cubes in a long time, so i dont remember if it tastes like seasoning salt.
seasoning salt tastes sort of like a dried version of steak sauce, tho not as good. just saltier & not as deep in flavor. the reason i use it is cuz it's far cheaper than steak sauce.
if somebody who works in marco's steakhouse is seeing this, could you please confirm if he really uses Knorr stock cubes for the steaks over there as well.
I genuinely think this all amuses him. The man is clearly amused. simple as that. He'll endores knorr (knows it tastes bad) and watch ppl buy/eat it by the power of his words while he uses his paychecks on honest, quality ingredients to make himself a knorr free meal.
@nabixette I am convinced of this too.He handed back his Michelin stars because he was disillusioned with the whole "fine dining" industry, and I am convinced he now does these things(and with fucking bernard matthews!) just to piss off the people in the fine dining world.
I have tried this on a rump steak which I was BBQing.Everyone I was with said it tasted either weird or not nice. Maybe I used too much of the stock cube on it (it certainly was a very strong flavor) but it really wasn't good
whats wrong with stock cubes? its basically dehydrated stock.... yes it maybe lacking some of the complex flavours and the gelatinous texture of a fresh stock... but it sure have more flavours than plain salt and pepper right?!
and msg.... is a naturally occurring compound typically found in high levels in meat.... and stock is made from meat and bone...
I tried the stock cube method with simple pork chops and chicken cubes. The stock creates a better crunch on the outside, and the whole thing tastes marvelous. The truth is, yes this is absolutely what he's always done with his meat, and yes this method wins Michelin stars. Just because it's unorthodox, doesn't mean it's wrong. And what is a stock cube anyway? Salt and spice. That's what you want in a rub. It makes sense.
Marco has been using stock cubes as seasoning since the late 80's in one of his early videos( "The Marco cooks for series") it shows this. So he is not being hypocritical about seasoning. He is the greatest british chef of all time the youngest chef ever to receive 3 michelin stars and a pure genius. So until you have 3 michelin stars and the knoledge of cooking this man has got i dont think you can tell this man what he's doing wrong.
@Zephilindrum My mistake actually. it wasnt the Marco cooks for series it was another marco series . I cant remember the name but it definately on youtube. it was uploaded by grantmk999. thats all i know.
@ShatterEffectt but he is one of the youngest ever, and forget the age getting 3 michelin stars is a tremendous feat.... not all brilliant chefs had received michelin stars.
@bobolink222 except that the michelin guide is incredibly biased towards french cuisine. While it's an incredible feat, a lot more people should have them but they don't because they don't cook french food so they only get 1 or maybe 2 stars. Even Marco himself said that he prefers the 1 or 2 michelin star restaurants to the 3 star ones.
I'm sure he cooked this way at Harveys as a 3 michelin star chef back in the day. Youtube "Marco cooks for" and you'll see an 80s cooking show that shows Marco really showing what great cooking is about. This is tragic, it really is.
@AnAristotelian not really since he's showing cooking for the average person. which is why this isn't on tv, it's on a website advertising knorr. they're interesting. interesting applications for stock cubes that i'd never thought of before
@Evanation "he's showing cooking for the average person" -> "which is why this isn't on tv". Are you saying that cooking shows you watch on tv aren't for the 'average person'? That's one heck of a stretch. I enjoy watching Marco cook, don't get me wrong. There is a reason why he had his 3 stars then. Check the highest rated comment on this video for more information.
hahahaha maybe it's my imagination - but it looks to me like he's lying, and feels very uncomfortalbe doing so. he's tested this over the years... yeah sure, even before the big knorr paycheck - he would just do these steak stock cube tests with his friends for a laugh??
I'm not doubting his expertise. I'm not doubting his knowledge.
But I would have liked if he had also said, "I think it tastes better. and maybe it's my imagination...but I think it tenderizes it...and I also think it has something to do with the fact that Knorr paid me a lot of money to say this stuff. Enjoy."
@autodidactchef lmfao!! os so true! im a huge marco fan , but he has sold his ideas on food and what he knows is right to the devil! ie the corporations lol
ACTUALLY. It's the MSG. The reason why people add MSG is because it adds an umami/savory flavor to whatever it's used on. Reason being because it's causes more saliva flow. Scientifically it has been proven MSG is harmless to you even in large doses. It's not Marco Pierre White's imagination it's simply a chemical reaction. I swear by this man unconditionally.
@Stopher804 " Scientifically it has been proven MSG is harmless to you even in large doses"
OK, maybe on your planet, but on EARTH, it has been scientifally proven to cause all kinds of neurological disorders. Research "excitotoxity" you pratt. Seriously man, if you want to unconditionally worship Marco thats fine. Just buy his stuff and he'll happily keep making videos like this for you to masturbate over but dont come out with stupid sht like "MSG is harmless"
@1madaboutguitar There's MSG in breast milk, I'm not going to argue with you just read this; eufic.org/article/en/artid/monosodium-glutamate/ and read some things from Harold McGee. A good book to read is On Food and Cooking. Just google it seriously. Oh do you even cook? My admiration for White comes from the hours and stress at work. We all have our idols. But honestly why are you so hostile? It's common knowledge nowadays. Lastly it's spelled, "excitotoxicity" you can get that from salt too.
@Stopher804 Ha Ha, called a typo mate.Glutamate is naturally occuring in foods but the artificial kind (MSG), is an excitotoxin which basically overexcites your brain cells till they pop. Thats why MSG has been linked with a host of neuroligical problems from Alzheimers, Parkinsons, tumours and many more. Not really supirisng being as it basically eats your brain is it?
If you like Marco so much, you are not really helping him defending MSG in his name. Im not even sure his cubes contain it
After reading your profile you're an idiot. You obviously have a small world.If you know what the FDA is go on their website and read every little thing on msg. You'll find that there are comparable arguments but it all boils down to the individual. But ultimately it's harmless food additive that been used for years. Those chips that are beside your computer in your room, in your mother's basement, next to your highschool ring from 89' probably has msg.
@Stopher804 "If you know what the FDA is go on their website and read every little thing on msg" Oh dear, you get all your info on safe food products from the FDA website Ha Ha. I suppose I should go and read up on Aspartame there also right?
Man you're a close minded douche. You don't even want to consider a small possibility of it being harmless, therefore this discussion is over. You sir are complete shit.
@Stopher804 Ha Ha, so sorry for being closed minded to MSG being scientifically proven to be safe when all the evidence points to the other extreme. I really think you'be had too much of it yourself dude. Time for a detox I think.
@Stopher804 THANK GOD Marco knows more about nutrition than you. As part of the USP on the front of his stock cube packets it says "No added MSG". Go and check yourself. So I was right, you wrongly assumed that MSG's are used in his stock cubes which doesn't so him any favours because most of the slightly aware members of the public knows that when its artificially added i.e. in high amounts it eats your brain. And as a top chef like Marco, you would be insane to include it...
Personally I'd rather make my stocks from scratch. I really enjoy spending the morning simmering white fish bones with a few vegetables then sieving and reducing the mixture to cook with in the afternoon, but I'm not snobbish about using branded stocks. If I want to knock something up then I'm not averse to a liquid stock for preference, a cube if it's low in salt, or a stock pot because it's convenient. If Marco's taking the Knorr shilling then at least I'm getting recipes I can follow.
There's nothing wrong or "horrible" about stock cubes\powders etc' or else people\housewives the world over wouldn't be using them. The only problem is that they make stuff taste the same way, which can get boring.
I don't think these recipes are aimed at people who live down the road from the Yew Tree or who are amateurs who cook to a high level themselves. Just look at the titles. 'Steak with flavoured butters', 'Cottage Pie', Grilled Sardines'. It's not five star cooking. It's targeting people who might otherwise be tempted to buy a ready meal from any of the supermarkets and asking them to maybe cook something instead with Knorr products as shortcuts. And is that really so bad?
I totally see how people arrive at the Hannibal Lecter comparison with Marco, especially in this video and the way he walks around and points with the knife.
rydiaff2 13 hours ago
Cooking with Knorr 4 ever.
Popopowerranger 6 days ago
MPW has a "Bob Ross-ian" vibe to him.
AlexMHessel 6 days ago
Maybe its my imagination, but I think he was payed to say that.
Przemro9 6 days ago 2
marco seems like the kind of guy who would knock people out, cut them up and season them with knorr
MegaGreendayfan101 6 days ago
KNORR MAKES EVERYTHING BETTER NO BULL
zuma0011 1 week ago
honestly I feel like seasoning with just salt and pepper is almost the same as not seasoning it at all, I dunno maybe its cause I've been eating indian cuisine all my life and we just spice the shit outta everything but just salt and pepper is bland as fuck, it adds next to nothing to the taste for me, I've never tried it with stock cubes but the cubes themselves have a LOT more flavor than salt and pepper and I'm sure that they would make a much better seasoning as well.
Ammo1174 1 week ago
I think ppl have been seasoning with pepper and salt for wayy too long...what make it the standard?...I feel doing things different sometimes can lead to even tastier food...like fuuck im siick of the taste of blk pepper anyway its in EVERYTHING
Shanongao 1 week ago
lol all these people saying,"oh what a sell out" lets be honest...almost everyone here would sell out to earn a big fat pay check. i know some people look up to him and junk but in life and reality all heroes and rolemodels have done things in the past that would be frowned on by society. life isnt a fuking rainbow and no1 is perfect. thats why i always look at people for the good they've done not the tiny mistakes they made
Theteller3 1 week ago
Of course the Knorr will taste better and loaded with flavor. It has the ONE thing we all LOVE and CRAVE but most won't admit it...MSG!!
oopopp 2 weeks ago
"Maybe it's my imagination..." Na Marco, it's yer bank account.
TheGruck 2 weeks ago
anyone tried this?
its3Dinmymind 2 weeks ago
@its3Dinmymind It's really nice, no joke.
pepsiguzzler86 2 weeks ago
@shaklakapaka111 I totally agree with you
A steak should be medium rare not bloody blue raw, but it all depends on what the person likes.
hrbfuhwfbehubwrebfhu 2 weeks ago
For someone who works on an average budget. The Knorr seasoning really does do the trick. I've tried other cheaper stock cubes, but they don't seem to do the trick.
screwattackg1 2 weeks ago
hands of steel
zapfaggot 2 weeks ago
Who actually gives a fuck ? I would say the world is square if someone was paying me enough. He's still a good chef regardless.
britgary 3 weeks ago
Why the bad camera work? They never let him speak to a camera, and look into it, while talking. The viewer has the impression Marko is talking to someone else in the room...
lollobojo 3 weeks ago
@lollobojo I like the approach, I couldn't watch if Marco was staring into the camera he's too intense lol
humungus3 2 days ago
@shaklakapaka111 yeah its called blue you son of a bitch. FUCK YOU!!!
Darkshadowside 3 weeks ago
its not your imagination marco,its mono sodium glutomat :))
arcaneTR 3 weeks ago
haters here think they have a 3 michelin stars lol
ahrchiez 3 weeks ago
shit cunt comparing your seasoning with salt and pepper....
MrShaneDw 3 weeks ago
Truly, everybody has their price.
ministryoftea 1 month ago
I think marco is a sell out and an ugly fat cunt. He went from a Michelin level chef to a fat stock cube salesman. This fuckin blimp isn't even worthy enough to make me a sandwhich. Gordon ramsay was right, Marco was a hack and will always be a hack....
patophelia 1 month ago
i've actually tried eating a steak seasoned with a stock cube paste and it is actually quite nice, and its a quick way of marinating and seasoning the steak for a quick snack when you get home from uni or work...i didnt use a knorr stock cube though since its not halal and me being muslim, but if i had the time i would have marinated in an asian style marinade instead
mandible92 1 month ago
lol @ all these comments, it's as if half the world knows how to cook better than Marco or even has more experience than him. Honestly, I'd rather test the advice from Marco than all of you when it comes to cooking :P
EviLTunG 1 month ago 2
is this steak from a human or a cow?
barbs19788 1 month ago
yes marco
anubis1974 1 month ago
that steak is thin like a schnitzel crap
Paulp23000 2 months ago
as long as you arent using the really cheap bouillon cubes, and you make sure the ingedients arent full of crap, then whats the big deal? im sure it adds plenty of flavor, i make stocks from scratch almost daily and throw a few tbsp of chicken or beef base in at the end to season and fortify the stock, i wouldnt do it until you have already reduced the stock to the desired consistency though as it will get saltier the more you reduce it
joshlinke 2 months ago
this guy has run out of money
sheldz82 2 months ago
if its good enough for marco, then its good enough for anyone
pedinoway2 3 months ago
FUCKING STOCK CUBES LICK MY BALLS
Angryjanitor3 3 months ago
"9/10 of my friends prefer with knorr" .... Bullshit.. Marco doesn't have any friends.
ryankhan11 3 months ago
Then he stabs the camera man.
Leziii 3 months ago
it's nice .... really nice ... but that's even nicer lmao
honkyschlonk 3 months ago 2
Maybe it's my imagination, but steak rubbed by vagina tastes even nicer
peinrikudokantsan 3 months ago
@peinrikudokantsan
As Marco says, try it for yourself.
ludocrat 2 months ago
Knorr is crap Marco knows it but for a couple a million a year to do a few vids and push it, well when you get older you sell out.
EclecticDiscus 4 months ago
@EclecticDiscus I think you grossly exaggerated how much Knorr is paying him to advertise their stock products. Not only that, but Marco has always, ALWAYS seasoned with stock cubes. It's in his biography, it's in his cookbook. I'm surprised he hasn't advertised for stock cubes since the 70's, honestly.
And don't be so quick to throw the word "sellout" around. You know damn well you'd stick a can of Dole peaches up your ass and say to a camera how great they are if they paid you high enough.
grippolol 3 months ago 50
@grippolol HA HA HA HA!
MagicSkeleton 1 month ago
@grippolol disagree.. in his cook book yeah, he taught culinary dumbass like you to use stock cubes cause he felt a waste to teach dumbass like you his secret... but you do not see him use stock cubes all the time in his michelin stars restaurant. Needless to say when he is serving VIP he never never use stock cube.
Notice all these dishes he is teaching are too common... and he is trying at his best to incorporate knorr products as much as he can... thats why he is sellout...
chongoonchua 1 month ago
@chongoonchua This sort of cooking is called cuisine bourgeoise, or familiarly home cooking. This has almost nothing to do with the cooking he serves in a starred restaurant, but it is no less enjoyable. In fact, like everybody else, chefs do this kind of cooking at home, not extremely fancy stuff. And in restaurants, they prepare stocks in avance. For home cooking, making and storing stock is way too much of a PITA so using stock pots DO make sense.
InXLsisDeo 3 weeks ago 2
@grippolol ahaha well, now you got haters
poojoojoo 1 month ago
@grippolol omg i love you
mgblue 1 week ago
theres no chef in this world wud say it taste bad on his own cooking
JVL8701 4 months ago
why is there so many dislikes on this video?
DeluxeWarPlaya 4 months ago
@DeluxeWarPlaya because people think marco is a sell-out. But I saw him using stock cubes before this spokes person thing, so I don't really care. He knows what he is talking about, and that's a fact.
no2religions 4 months ago
@DeluxeWarPlaya snobbery
humungus3 2 days ago
Of course it will have more flavour. It's a stock cube. It's salt + other ingredients. Now whether or not you prefer to taste your steak, or the flavouring of the stock more is up to you. Neither way is incorrect. On the other hand, it's definitely his imagination. Chemical forms of tenderizer have shown to be mostly ineffective (and Knorr isn't a tenderizer to start with), and simply rubbing it into a piece of meat before frying would do nothing to it even if it were a tenderizer.
rafayetn 4 months ago
At $2 for 6 cubes (at my local store) it's at least worth a try. I did this about a week ago, and my advice is to go pretty easy on the rub. I may have gone a bit overboard, because while it was tasty, I couldn't really get the flavour of the steak anymore; it was comparable to eating a compacted, solidified bowl of Pho.
chimpiki 4 months ago
The most arresting element in gastronomy is snobbery. Chefs talk shit about watercress because it's 80s; chefs talk shit about stock cubes because it's inauthentic.
I was skeptical about this method of cooking. But I actually tried this test, and it's 100% spot on; the rub tastes much better. Whether it's less healthy or not, I don't know. That's why I go running every day.
mymentor 4 months ago
This has been flagged as spam show
Some people want young white females to mix with non-white males.
I made a one-minute video highlighting a very tiny sample of race-mixing advertisements.
I love white people, and I am opposed to race-mixing. But I do not hate non-whites.
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(I'm not a fan of Hitler or KKK.)
autumntree2011 5 months ago
lol, its amazing really. It feels like he's trolling the cooking world - gives back his stars, is increasingly eccentric in interviews and sells products that even a low level chef wouldn't dream of using. It feels like he achieved everything he wanted to in his early life but is unsatisfied and taking that out on the industry.
jjay75 5 months ago 2
@jjay75 lol
1madaboutguitar 4 months ago
the coolest
yewbertsfriend 5 months ago
Great chef, huge tool
natebanks 5 months ago
Alright, i tried this and it actually works!!!
screwattackg1 5 months ago
I wonder how much he was paid to say that....
screwattackg1 5 months ago
I thought this was a load of hooey. Until I tried it. And you know what, Marco is right.
celebrityscience 6 months ago
apparentley Marco's been using stock cubes for years. Knorr hit him up after he mentioned in some interview that he was using them. Personally I haven't tried them, but I am curious. however, with most cuts of steak I love a crust and you can only achieve this by downing the steak in a shit load of sea salt in the hottest pan imaginable.
philjpark 7 months ago
Wow, this Pierre-White is some kind of sellout.... KNORR stock cubes ? OMFG. Can you imagine him getting a Michelin star back in the day at Harveys using crap infredients like this ? lmao, it is sacrilegious. Anything for cash.
I now put White in the same category as Antony Worrall Thompson as they are both just plain old cooks.
sweetypie000 7 months ago
@sweetypie000 Yea you're right bro he must have earned those three michelin stars by accident. When you get three stars you can do whatever the fuck you want lol. If he wants to make a few bucks by shilling for knorr then good for him, he earned the right.
ray85k 5 months ago 12
@sweetypie000
well in his harveys days he was talking about how they made a sauce with mainly HP sauce for one of their dishes, apparently he talked about stock cubes even then as well
InnuendoXP 2 months ago
Just occurred to me-someone who is high ranked as he is usually wouldn't "sell" for something...conventional and customary like cube stocks, especially Knorr. Unless if they really fancy it...therefore I'll take his word for it!! :D
frdrcksncn 7 months ago
This is shameless
begood20000 7 months ago
@begood20000 Isnt it though, he's such a knorr whore!
comanchio1976 7 months ago
@comanchio1976 lol and it's the way he presents it. He comes across really insincere and creepy
begood20000 7 months ago
season with salt and pepper : 5 cents
season with knorr: 50 cents
does the little difference cost 10 time the cost?
mohawkman92 7 months ago
@mohawkman92Is that a trick question? I think that you've pretty much figure out that it does.
comanchio1976 7 months ago
I so wana slap him with that steak
JimmmyP69 7 months ago
I tried this (whilst painfully aware that I was a victim of Knorr's transparent marketing technique). To be honest, one steak tasted like steak, the other tasted like roast beef... So er, yeah - stick to the cubes for your roast dinner.
msim1986 7 months ago
Hes still the fucking man hahahahaa
FireballKid 8 months ago
It tastes better coz you're not supposed to season steaks with salt it draws the juices out and makes it dryer, duh xD
oXxTranceAddictxXo 8 months ago
@oXxTranceAddictxXo it draws out the protein as well, this causes a crust to form when fried, which is what we're all looking for when frying a steak.
PerfectionObsessive 8 months ago
@PerfectionObsessive draws out the protein? How does it do that? Does it bind with the COOH group on the amino acids then? o_0 (I'm not being bitchy im genuinley interested)
oXxTranceAddictxXo 8 months ago
@oXxTranceAddictxXo While salt doesn't have a direct reaction with the amino acids
It interacts with water along with everything that was already bounded with the water through hydrogen bond (so yes, that includes the COOH)
However, the last I've checked, the actual reactions that occur in the Maillard reaction isn't too well understood
I can say more about how to get a good maillard reaction going but there's a character limit on youtube
I will say this, those "stock cubes" are high in protein
PerfectionObsessive 8 months ago
@oXxTranceAddictxXo Nope........dildo
LunchtimeLoonies 7 months ago
@oXxTranceAddictxXo You don't marinate steaks with salt for that reason. Putting into the pan imeediately after salting is ok and gives it a crust.
ppshchik 6 months ago
its so much nicer tbh
stravnes 8 months ago
why was he doing all those strange body gestures and speaking in that abnormal wierd way ? this was wierd
mcpartridgeboy 8 months ago
@mcpartridgeboy For showmanship, some people speak fast I speak fast in general because in my mind the speed at which I speak and the speed at which you hear it and the speed at which I compare others voices is a little different. When I slow down to speak, I think I tend to speak rather slowly or broken up, because I fail to put whole parts of my sentences together smoothly. SO alhough he's speaking at a normal pace, it's unusual because it is not a pace he's skilled at.
juslikejesus 8 months ago
@juslikejesus yes but wat ahbout all those funny little finger points and wierd angles he puts his body and head in why does he do those, great explination by the way. how do yyou know so much ?
mcpartridgeboy 8 months ago
@juslikejesus you know the more i see this video the more aquad his slowness beomes since youve highloighted the problemn its great, do you know why he keeps consistently flicking his knife at the camera ??? thankypu
mcpartridgeboy 8 months ago
@juslikejesus It's not a pace he's skilled at? How can one not be skilled at a certain pace when their words are coming out clearly? He always speaks like this.
MaratSafinVideos 7 months ago
I wouldn't really doubt him. Stock cube is basically salt and MSG. So it would probably taste better.
uberathlete 8 months ago
I already tried it and it taste good. thank for this video. =)
ashleigh028 8 months ago
For all this selling out stuff, I would say two things.
1: Marco has expressed a love of things like Worcester Sauce, Heinz Ketchup and other things for years. Not in his three star restaurants on the menu but when cooking. I had heard him talk about stock before this deal.
2: This is food aimed or simple kitchens, with supermarket ingression for people living normal busy lives. He keeps referring to a rushed mother or someone on budget. Its still good knowledge.
OneBigRetard 8 months ago
you didn't even cook it you cock you just sealed the juices in you're supposed to put it in the oven after fucking penis
IamHexxorz 8 months ago
@IamHexxorz can i just say something, he selaed the juices in? why were they running all over the plate, browning meat is to add flavour not to seal the juices in, It's also only minute steaks, i've never heard anyone puting minute steaks in the oven,,,, cock
darrenburns123 8 months ago
@IamHexxorz So I'm supposed to put a steak in the oven after fucking a penis? Nice to know.
Commas people commas.
GhostPirate6 1 month ago
ppl! remember to use your imaginations!
peinrikudokantsan 8 months ago
It really is better with Knorr...I tried it many times because I didn't believe it. But it really does taste better...
calebkw 9 months ago
I think before we get all critical of Marco, we need to experience it first, I personally trid it with stock granuales and compared it with salt and found both to be quite nice, and if you think about it, any stock based product will only enhance or echo the flavor of the meat. While I cannot say its better than salt and pepper, I have found both to be equally enjoyable and while I do not know Knorr products personally, the idea of seasoning wih stock instead of salt is new and inventive
4babtong 9 months ago
Damn Marco sold out ! ;-\
ghostfaced1 9 months ago
fucking sell out
TheYaksik 10 months ago
What a sellout, faux-French, corporate schill. Reckon he uses Knor stock in his restaurants? Erm - no. Rub it in your eyes dipshit
inouvel 10 months ago 3
Maybe it's my imagination, but vagina rubbed with knorr tastes better than without
inouvel 10 months ago 76
@inouvel 9 out of 10 of my friends agree.
ardnamd 7 months ago
@inouvel Just dont confuse the vajayjay with a real kebab and leave it in a gutter on a Saturday night after a little much.
comanchio1976 7 months ago
@inouvel hahaha yea, tenderises it and gets the juices running
cyanleeminghui1 4 months ago
I'm going to rub knorr into my balls
inouvel 10 months ago 67
@inouvel LOOL i might try that out too.. it might tenderise them
TheVentionz 9 months ago
@inouvel careful, she might bite them off and chew them... saying with knorr they're nicer.
trident3b 4 months ago
make your own beef rub nigga! fuk dat knor
ghostface2006 10 months ago
I tried it and it works.
Marco you are masterclass.
I do put a bit of pepper anyway...
MegaMat84 10 months ago
9 out of 10 of my friends.......... hate me.
jackbshortstuff92 10 months ago
it actually either tastes like nothing or tasted weird haha i don't buy this at all
jchua619 10 months ago
i always use a lot of seasoning salt when cooking my steaks. so i figure using cubes is the same thing. so when ppl are poo'poo'ing the use of it, i'm wondering what u put on ur steaks? just S&P? or nothing?
rumpole33 10 months ago
@rumpole33 Does it taste like a bunch of seasoning, or does it taste like a steak?
kiminokami 10 months ago
@kiminokami: i havent had beef boullion cubes in a long time, so i dont remember if it tastes like seasoning salt.
seasoning salt tastes sort of like a dried version of steak sauce, tho not as good. just saltier & not as deep in flavor. the reason i use it is cuz it's far cheaper than steak sauce.
(best steak sauce i know of is A-1 steak sauce.)
rumpole33 10 months ago
@RaymunJai
If you look on the packets it will tell you, there's no MSG in them.
Stereolabdream 11 months ago
if somebody who works in marco's steakhouse is seeing this, could you please confirm if he really uses Knorr stock cubes for the steaks over there as well.
muttonhead90 11 months ago
I genuinely think this all amuses him. The man is clearly amused. simple as that. He'll endores knorr (knows it tastes bad) and watch ppl buy/eat it by the power of his words while he uses his paychecks on honest, quality ingredients to make himself a knorr free meal.
nabixette 11 months ago 2
@nabixette I am convinced of this too.He handed back his Michelin stars because he was disillusioned with the whole "fine dining" industry, and I am convinced he now does these things(and with fucking bernard matthews!) just to piss off the people in the fine dining world.
I have tried this on a rump steak which I was BBQing.Everyone I was with said it tasted either weird or not nice. Maybe I used too much of the stock cube on it (it certainly was a very strong flavor) but it really wasn't good
TheDave000 11 months ago
why doesnt this guy ever talk to the camera?
rabbiteh 11 months ago
@rabbiteh it's easier to lie to your audience.
supercooled 9 months ago
YOU IDIOTS why dont you go try it first and then judge stupid dickheads but offcourse...you dont even know how to turn the stove on...retards
hitman4everr 11 months ago
I like him bit fuckin nora lol what a joke
Redline748 1 year ago
OK, I tried this... the steak with my seasoning was Pukka the Knorr was, what can I say:
ABOMINATION!!
What a fuckin joke at the customers expense.
1madaboutguitar 1 year ago
nop sorry maybe its not just his imagination it is his pocket
mmalrash33d 1 year ago
Soon he'll be recommending knorr stock cubes on your bread instead of your butter. In exchange for a big fat brown envelope.
UKGUYDOWN 1 year ago 2
whats wrong with stock cubes? its basically dehydrated stock.... yes it maybe lacking some of the complex flavours and the gelatinous texture of a fresh stock... but it sure have more flavours than plain salt and pepper right?!
and msg.... is a naturally occurring compound typically found in high levels in meat.... and stock is made from meat and bone...
peanutking242 1 year ago
I tried the stock cube method with simple pork chops and chicken cubes. The stock creates a better crunch on the outside, and the whole thing tastes marvelous. The truth is, yes this is absolutely what he's always done with his meat, and yes this method wins Michelin stars. Just because it's unorthodox, doesn't mean it's wrong. And what is a stock cube anyway? Salt and spice. That's what you want in a rub. It makes sense.
7j8i9m 1 year ago
@7j8i9m What type of cube did he use here on the steak? He doesn't say.
cbond99 1 year ago
Knor WTF?? that shit has msg and all kinds of other crap, put butter, garlic rosemary and thyme, Knor fuck that shit!!!!!!
Alexdmitriev100 1 year ago
Knor WTF?? that shit has msg and all kinds of other crap, put butter, garlic rosemary and thyme, Knor fuck that shit!!!!!!
Alexdmitriev100 1 year ago
Marco has been using stock cubes as seasoning since the late 80's in one of his early videos( "The Marco cooks for series") it shows this. So he is not being hypocritical about seasoning. He is the greatest british chef of all time the youngest chef ever to receive 3 michelin stars and a pure genius. So until you have 3 michelin stars and the knoledge of cooking this man has got i dont think you can tell this man what he's doing wrong.
willmross 1 year ago
@willmross Uh, at what part of the series does it show that? Lol. I've only seen him season with salt, no stock cubes whatsoever were filmed.
Zephilindrum 1 year ago
@Zephilindrum My mistake actually. it wasnt the Marco cooks for series it was another marco series . I cant remember the name but it definately on youtube. it was uploaded by grantmk999. thats all i know.
willmross 1 year ago
@willmross It's never shown in Marco (the other show) either.
Zephilindrum 1 year ago
@willmross he's not the youngest, a 28 yr old in italy got 3 stars recently (Michelin)
ShatterEffectt 1 year ago
@ShatterEffectt but he is one of the youngest ever, and forget the age getting 3 michelin stars is a tremendous feat.... not all brilliant chefs had received michelin stars.
bobolink222 6 months ago
@bobolink222 except that the michelin guide is incredibly biased towards french cuisine. While it's an incredible feat, a lot more people should have them but they don't because they don't cook french food so they only get 1 or maybe 2 stars. Even Marco himself said that he prefers the 1 or 2 michelin star restaurants to the 3 star ones.
ShatterEffectt 6 months ago
I'm sure he cooked this way at Harveys as a 3 michelin star chef back in the day. Youtube "Marco cooks for" and you'll see an 80s cooking show that shows Marco really showing what great cooking is about. This is tragic, it really is.
AnAristotelian 1 year ago
@AnAristotelian not really since he's showing cooking for the average person. which is why this isn't on tv, it's on a website advertising knorr. they're interesting. interesting applications for stock cubes that i'd never thought of before
Evanation 1 year ago
@Evanation "he's showing cooking for the average person" -> "which is why this isn't on tv". Are you saying that cooking shows you watch on tv aren't for the 'average person'? That's one heck of a stretch. I enjoy watching Marco cook, don't get me wrong. There is a reason why he had his 3 stars then. Check the highest rated comment on this video for more information.
AnAristotelian 1 year ago
i bet his reasoning is that if anyone cares to try it they'll make up their own decision anyway.
either way, what a joker.
stevensartifacts 1 year ago
Marco, nooooooo..!
Bugsyboy333 1 year ago
such a shame to see a brilliant chef doing this sort of shit.
TheBigEase 1 year ago 2
@TheBigEase Agree with you 100%
TheRealAlanPartridge 1 year ago
hahahaha maybe it's my imagination - but it looks to me like he's lying, and feels very uncomfortalbe doing so. he's tested this over the years... yeah sure, even before the big knorr paycheck - he would just do these steak stock cube tests with his friends for a laugh??
AbstractMan23 1 year ago
I'm not doubting his expertise. I'm not doubting his knowledge.
But I would have liked if he had also said, "I think it tastes better. and maybe it's my imagination...but I think it tenderizes it...and I also think it has something to do with the fact that Knorr paid me a lot of money to say this stuff. Enjoy."
Either way he is still a genius.
TheHockeyCentral 1 year ago
wwwwoooodddaaa dick'ed.
IsaacB123G 1 year ago
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IsaacB123G 1 year ago
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Fitbabi 1 year ago
lol, he never even tried the version with Knorr!
narutofan9tf 1 year ago 2
@narutofan9tf Uh you can see him put the piece of steak in his mouth at 1:40.
GhostPirate6 1 month ago
there's something very wrong about this video...
AbstractMan23 1 year ago
And he'd probably swear at you unconditionally. Just for fun. : )
autodidactchef 1 year ago
@autodidactchef lmfao!! os so true! im a huge marco fan , but he has sold his ideas on food and what he knows is right to the devil! ie the corporations lol
darrenburns123 1 year ago
ACTUALLY. It's the MSG. The reason why people add MSG is because it adds an umami/savory flavor to whatever it's used on. Reason being because it's causes more saliva flow. Scientifically it has been proven MSG is harmless to you even in large doses. It's not Marco Pierre White's imagination it's simply a chemical reaction. I swear by this man unconditionally.
Stopher804 1 year ago
@Stopher804 " Scientifically it has been proven MSG is harmless to you even in large doses"
OK, maybe on your planet, but on EARTH, it has been scientifally proven to cause all kinds of neurological disorders. Research "excitotoxity" you pratt. Seriously man, if you want to unconditionally worship Marco thats fine. Just buy his stuff and he'll happily keep making videos like this for you to masturbate over but dont come out with stupid sht like "MSG is harmless"
1madaboutguitar 1 year ago
@1madaboutguitar There's MSG in breast milk, I'm not going to argue with you just read this; eufic.org/article/en/artid/monosodium-glutamate/ and read some things from Harold McGee. A good book to read is On Food and Cooking. Just google it seriously. Oh do you even cook? My admiration for White comes from the hours and stress at work. We all have our idols. But honestly why are you so hostile? It's common knowledge nowadays. Lastly it's spelled, "excitotoxicity" you can get that from salt too.
Stopher804 1 year ago 2
@Stopher804 Ha Ha, called a typo mate.Glutamate is naturally occuring in foods but the artificial kind (MSG), is an excitotoxin which basically overexcites your brain cells till they pop. Thats why MSG has been linked with a host of neuroligical problems from Alzheimers, Parkinsons, tumours and many more. Not really supirisng being as it basically eats your brain is it?
If you like Marco so much, you are not really helping him defending MSG in his name. Im not even sure his cubes contain it
1madaboutguitar 1 year ago
@1madaboutguitar
After reading your profile you're an idiot. You obviously have a small world.If you know what the FDA is go on their website and read every little thing on msg. You'll find that there are comparable arguments but it all boils down to the individual. But ultimately it's harmless food additive that been used for years. Those chips that are beside your computer in your room, in your mother's basement, next to your highschool ring from 89' probably has msg.
Stopher804 1 year ago
@Stopher804 "If you know what the FDA is go on their website and read every little thing on msg" Oh dear, you get all your info on safe food products from the FDA website Ha Ha. I suppose I should go and read up on Aspartame there also right?
You are a fool, really a complete fool.
1madaboutguitar 1 year ago
@1madaboutguitar
Man you're a close minded douche. You don't even want to consider a small possibility of it being harmless, therefore this discussion is over. You sir are complete shit.
Stopher804 1 year ago
@Stopher804 Ha Ha, so sorry for being closed minded to MSG being scientifically proven to be safe when all the evidence points to the other extreme. I really think you'be had too much of it yourself dude. Time for a detox I think.
1madaboutguitar 1 year ago
@Stopher804 THANK GOD Marco knows more about nutrition than you. As part of the USP on the front of his stock cube packets it says "No added MSG". Go and check yourself. So I was right, you wrongly assumed that MSG's are used in his stock cubes which doesn't so him any favours because most of the slightly aware members of the public knows that when its artificially added i.e. in high amounts it eats your brain. And as a top chef like Marco, you would be insane to include it...
1madaboutguitar 1 year ago
Personally I'd rather make my stocks from scratch. I really enjoy spending the morning simmering white fish bones with a few vegetables then sieving and reducing the mixture to cook with in the afternoon, but I'm not snobbish about using branded stocks. If I want to knock something up then I'm not averse to a liquid stock for preference, a cube if it's low in salt, or a stock pot because it's convenient. If Marco's taking the Knorr shilling then at least I'm getting recipes I can follow.
autodidactchef 1 year ago
There's nothing wrong or "horrible" about stock cubes\powders etc' or else people\housewives the world over wouldn't be using them. The only problem is that they make stuff taste the same way, which can get boring.
yonimiller 1 year ago
I don't think these recipes are aimed at people who live down the road from the Yew Tree or who are amateurs who cook to a high level themselves. Just look at the titles. 'Steak with flavoured butters', 'Cottage Pie', Grilled Sardines'. It's not five star cooking. It's targeting people who might otherwise be tempted to buy a ready meal from any of the supermarkets and asking them to maybe cook something instead with Knorr products as shortcuts. And is that really so bad?
autodidactchef 1 year ago
"maybe its just my imagination"... or maybe its just the paycheck your receiving from knorr
SharpyDevil 1 year ago 88
@SharpyDevil ahahaha! Brilliant. Was thinking the exact same thing ;)
vivalasagne9 1 year ago
@SharpyDevil hahahahahah
061281lmannino 1 year ago
@SharpyDevil lol
Redline748 1 year ago
@SharpyDevil
hahaha indd, just what went thru my mind
Joyl3ss 11 months ago