Marco Pierre White - Pomodoro Sauce

Marco prepares a classic tomato sauce

[@rigardmaccubbon8940]

I'm currently sitting inside a circle of Knorr stockpots, pouring olive oil on myself, trying to summon Marco.

[@jamesbyrne9312]

I think you need to take stock of your life

[@jonahbrown5669]

How'd things go?

[@funtimes7757]

Be careful I heard if you use a Stockport that isn't Knorr, Gordon Ramsay will appear and belittle you

[@jamesbyrne9312]

@funtimes7757 really big boy?! Come on, get real, your cooking is shiiiiit

[@mistaowickkuh6249]

@@funtimes7757 I tried royco cubes against your advice and sure enough the demonform of Gordon Ramsay appeared in my house at night. Before I could say anything I was being held upside down with a funnel attached to my bottom end and he filled me with lamb sauce. It was quite an experience.

[@godspeedelijah]

Marco as a sex ed teacher: "When you sleep with a woman for the first time, use a latex condom. Or lambskin. Or no condom at all. Anything works. It's your choice really."

[@Onegaiprofessor]

As I always say, copulation is a guideline, never cast in stone

[@lapse4368]

"Use a knorr stockpot when you're going down on your girl, to add that much needed depth of flavour"

[@williamhendrix3253]

LOL

[@TheMaximAU]

😂

[@jpfx9470]

Very simple, very easy.

[@Cameron400]

"It's quite fine, but it's also quite coarse." Thanks, Marco.

[@shyamsundarrajan2469]

I just came across your comment as he said it

[@MaxBerson]

"As you can see..." No, Marco. No, I can't see how it's both fine AND coarse.

[@randomfactsthatdontmatter3466]

@@seatbater6211 but that does make sense. Something can be fine and coarse. Like grains of sand.

[@jackflash5659]

LMFAO! Yes it's my choice.

[@SpartaSpartan117]

@@randomfactsthatdontmatter3466 I feel like sand would be fine but rough rather than fine and coarse.

[@Aacre1975]

"It's my choice, and it's your choice, and it's not your choice because there is no choice. There is no recipe, and that's the recipe. Knorr works better than salt. Stockpot." - Marco Pierre White

[@MercurialSilence]

Generous amount of olive oil.

[@GARCIIIAmonster]

holy that was funny 🙉

[@vondamn9943]

"Choice, the problem is choice"

[@pengwings1562]

His mother is Italian his hafl Italian kids 1/4 Italian

[@ethanii7544]

I love how the last sentence is just ‘Stockpot’

[@JETZcorp]

You forget sometimes that this dude is a legendary Michelin star chef, until he casually cuts an onion down to a liquid in 3 seconds.

[@lucasliew1749]

So?

[@JETZcorp]

@@lucasliew1749 What do you mean "so?". The dude is good at cutting onions. End of observation. Sorry my comment didn't secretly reveal the location of the Lost Treasure of Cordoba.

[@anthroposkardia6360]

@@lucasliew1749 so he is the kind of person that makes you feel comfortable enough to feel him as an equal while he is not an equal, he is a legendary chef, you are just... Someone that everyone may call by "hey you!"

[@lucasliew1749]

@@anthroposkardia6360 That’s a lot of self-projection my guy. The only way I’ll adopt that perspective is if I’m an aspiring chef which I’m not (I’m an engineer/programmer). I wouldn’t have gotten to your argument in a thousand guesses lmao.

[@lucasliew1749]

@@JETZcorp “So” as in could you produce an even more glaringly obvious and elementary observation? I understand that you’re not Sherlock, but at least refrain from becoming the antithesis.

[@getheroutofthetruck]

''I didn't make Gordon cry. Gordon made himself cry. It was his choice to cry.'' - MPW

[@byff2323]

internet champ Gordon forgot the stock pot, that’s why he was crying.

[@aidangarner1181]

byff2323 “where’s the Knorr paste?!” WHERE’S THE KNORR PASTE!‽?

[@damason724]

Idiot

[@marcosdearmother4959]

"And you know?... if you want to cry then cry, if you don't want to cry then don't cry.... never let emotion dictate. It should be about feel.... a philosophy!...."

[@keineahnung661]

stitcha123 its not like you forgot everything u did between age of 1-6 unless you are an utter idiot. U simply cant forget your mother and he dearly loves his mother also he is half italian.

[@ogdenville]

Binge watching Mpw during quarantine. Its my choice really

[@stephenstrang590]

Underrated comment of the year.

[@dominiquedixon8600]

💖

[@Samastano]

That s really up to you, there is no recipe.

[@SentientDMT]

Perfection!

[@eugenem.9428]

How’s it going, one year later?

[@markneeley]

"Why buy it when you can make it?" Well - it saves thyme.

[@randomfactsthatdontmatter3466]

I can't bay leaf you just said that

[@kuvy]

Thanks! It might cumin handy

[@jorellopez9624]

I'll let Basil and Rosemary hear this

[@Rafiawinters]

Coriander believe it

[@moneyman64]

he also said its quick tho

[@firelord9000]

that iconic slicing garlic while looking at the camera scene

[@johntrains1317]

This isn't even my final knife chopping form

[@canucks9220]

It comes from experience and correct way of using your fingers and knife.... Even i can do that and i am not a professional chef....

[@dazburnside7340]

Canucks92 prove it

[@jimjones3605]

@@dazburnside7340 Rest the knife against your off hand, and move that hand to vary the width of your cut. If your fingers are tucked and your thumb is behind your fingers, it is impossible to cut yourself. Also, don't chop, slice. That and practice is really all there is to "Knife skills." There are other little things, like don't cut all the way through the width of an onion on the first cut to keep it intact and make it easier to cut. Slice a little off the bottom to give a flat edge on potatoes and other veggies. Not complicated, really. When I want to watch TV at work, I do my vegetable cutting.

[@Fujibayashi50]

@@dazburnside7340 Lulz, it's just a matter of practice. Don't act like it's something only very few selected people could do

[@iamzafkiel]

His grumpy face makes those simple, relaxing videos always have a hint of tragedy, like a war veteran who makes his pomodoro sauce while remembering his bloodied comrades dying on the field.

[@ThespianSeries]

Brilliant analogy

[@skengels]

I always think he just looks like a caveman freshly thawed out of an iceberg

[@darkbloom9218]

"If you don't want the aggravation, just buy the garlic in a tube. Simple." The only 3 Michelin-star chef who has ever said that. Gordon can never say this.

[@Diabolus1978]

Well u dont understand the point of these videos. If mincing the garlic stops someone to make it. That's why he sais use tubed or pressed. It's to get people into cooking their own food. And when they find the joy of cooking they will try it the Marco way....

[@darkbloom9218]

@@Diabolus1978 I do understand. . That's why I said that.

[@callumcowan7047]

@@iforgotthenamemate In the UK we actually call him Gordon though. That's why it always throws me off when I hear Americans say "Chef Ramsay" we just say Gordon Ramsay

[@ComboMuster]

Garlic in a tube does not compare with fresh chopped and crushed garlic. EVER.

[@davidporter671]

Americans don’t say Chef Ramsay.

[@danielzanchetta3441]

"It doesn't have to be perfect" Chops onion perfectly

[@stefan1924]

"I can make it perfect, but I realise not everyone can be as good as me."

[@Superchickenman159]

i swear this guy has the most immaculate knife skills i've ever seen

[@AdolfKitler]

tbh it's really not too hard with a really great cutting knife. You'll be surprised at the ease of it using a very expensive knife.

[@mr.timebombman2230]

Secret is letting the knife do the work.

[@zenyatta3947]

You know a guy is full of it when he says "use a very expensive knife"

[@LJTofficial]

@@johntrains1317 Kitler*

[@Nanorisk]

For a master knife user like Marco, knife quality probably only matters about 30%, but for us home cooks, a good knife makes 90% of the difference. I have been using IKEA knives for years and think it’s fine, until I bought a set of Demarcus knives, from then on onions may as well be made of air, knife goes through it with little resistance if at all.

[@Mirkwoodable]

There's something mesmerizing about these Knorr stockpot videos with MPW.

[@jessewilliams8655]

Daniel Schwennicke it's his voice and confidence. He's trying to be nice and teach rather than an arrogant prick like Gordon.

[@johntrains1317]

@@jessewilliams8655 facts

[@khairulazlan5318]

It's his way of saying "stock pot", his personality and his voice for sure

[@TheGodYouWishYouKnew]

Daniel Schwennicke It’s how he gives no fucks.

[@soundpark_]

@@jessewilliams8655 Gordon: "Fuck Off".

[@Beeensn]

day 180: I now fuel my car with a mixture of stock pot and hater tears

[@redmotherfive]

Marco is the best. He would rather you skip one step (like mashing garlic by hand and use a tube) but still get yourself in the kitchen and make something wholesome and good, rather than say, “oh hell that looks too hard” and give up. He’s inspiring people to try to make something. Genius. Legend. BOSS.

[@ismann9148]

No one wants to do anything anymore except stare at their phones.

[@KVMusic416]

Only Marco can describe the action of Bay and Thyme past their prime as "poisoning" the sauce. What a legend.

[@sandalphoncpu]

Police when they found out Marco’s a serial killer: Where’s the body? Marco: Gone. Reduced to paste.

[@smoothbeak]

Just get forensics to swab for Knoor stock pot

[@strongside4565]

The best part about MPW is that he doesn't make you feel like shit for buying things that are pre-prepared whereas all other chefs will lay an egg if you buy anything other than base ingredients from the supermarket.

[@chrish12345]

er yes cos he's flogging the damn pots!

[@luiysia]

lay an egg😂

[@blossomearth2257]

Hahahaha this comment

[@LeongGunners]

Free range, higher welfare, full organic!

[@IshmaelDoe]

yeah that's what Knorr pay him for, but you know, it is your choice, and there is no receipt, on what you should feel.

[@MASViper]

"Recipes is just a guidelines" That line stuck with me to this day.

[@TheGodYouWishYouKnew]

Unknown Blogger It’s always been said that when you cook, you don’t have to be exact, whereas in baking, you do.

[@lylewalker5681]

Really, you should use whatever it is your creativity and imagination conjure up. That is the essential beauty in cooking... that you can decide to choose how you see a dish, and then interpreting the taste and the texture through your own emotions. The one exception to this rule is a knorr stock pot, which is mandatory and must be used rigidly in all dishes.

[@yautja9486]

I thought so, Marco Pierre White has the Lamb Sauce...

[@eduardolopezdecastillas.8943]

mex herr underrated comment

[@sillyninja65]

mex herr thats gordon

[@Echelon030]

Gordon wouldn't dare to go and take it from his old boss.

[@Ape7986]

Hahahahahahahahahahhaa

[@johntrains1317]

Lol these are the comments I need

[@Jonbombs]

"The happiness of your life depends upon the quality of your thoughts" - Marcus Aurelius, Meditations "The tastiness of your food depends upon the quality of your stock pot" - Marco Pierre White, KZbin

[@whirledpeas1182]

Well said

[@skippythealien9627]

what really makes this guy so special is you know he's really passionate and doesn't tolerate any bullshit or excuses whatsoever when it comes to making the best food with the freshest ingredients possible. That being said, he's using veggie stock pods, gives tips on batch cooking and freezing, and says if you don't want to the mince the garlic yoruself, use the stuff from the tube. MPW gets it. He knows that cooking is a process, a labor of love that takes time. It's better to encourage people to start cooking using the things that might be convenient for them at first and gradually getting them to try the harder techniques as they build experience and confidence

[@maknavickas]

I think he is just drawing distinctions between the things that do and don’t matter. Some modern processed grocery store foods are good and useful and easier for most people, so there is no reason to avoid them all together, but many are awful and the priority is to avoid them. Any person can just say only use fresh ingredients and cook every meal when you eat it and never freeze it, but it takes a true expert to know when it’s ok to go the easier more realistic route and still gain 95% of the benefit, and when it truly is necessary to do things the labor intensive way.

[@Rctdcttecededtef]

How much harder is it to mince the garlic yourself versus buying the stuff in the tube

[@christophersamuels1349]

I never would have thought Marco and stock pots could build such a strong, successful relationship. But they seem truly happy together. I couldnt be more thrilled for them.

[@Noilzan]

"So we take our onions, they dont have to be perfectly fine" *chops them perfectly fine with zero effort* What a chef, and what a man. I have nothing but admiration and respect for him. There's always a bunch of comments regarding his "sellout to knorr", i recommend all of his critics to watch his appearance at the Oxford union (/watch?v=U-xCIstDBaI&t). The target audience of these videos is the home cook, your average Joe, they are not grounds for criticicism of his knowledge or technical abilities. He came from nothing, and worked himself half to death to pursue his dreams and became the best at his craft. He is as genuine and humble as a man can be. Enough with the mindless banter and ungrounded criticism, this man is a legend. Period.

[@michaelwesterland1853]

This is the plain truth of it, very well said.

[@changbooger]

Exactly, idiots prob havent cooked much and dont realize a good stock is very important to many dishes and that the average cook simply dont have the time to spend a few hours making stock The same idiots cant comprehend that not everything marco does has to be michelin quality, its pretty obvious that these videos r for the home cook

[@sonortubelug3853]

Listen, why don't we all try and get along. Lets forget about this video and all go for a nice picnic.

[@changbooger]

its not blatant, these r knorr YT vids, they literally had a Yt channel so obviously hes gonna promote this shit, another key point is that he is recommending them for average home cooks not michelin star cooking, i hope im not using too much logic and reasoning

[@angrychef2582]

Nils Eriksson don't get 3 michelline stars if your a bad chef he just uses products that help him why not if it tastes great hats what i say to haters

[@scottwhitley3392]

These videos are actually the beat cooking videos on KZbin due to the fact he makes simple recipes with ingredients that is attainable to the normal home cook

[@ScottPankhurst]

and then a bunch of snide wankers whose "experience" is in typing comments criticise him for taking a few bucks for advertising.

[@carllazarraga2858]

They actually turn out amazing too. I don't understand the hate. It's not like his recipes aren't delicious.

[@jeremybeadleslefthand480]

@@ScottPankhurst It's their choice

[@AndrewVaillant]

Marco PROBABLY wouldn't have sold out his heart just for money. The stockpots are probably really solid, they def look it.

[@raukoring]

You can choose to think its hate. Or you can get the humour. Its your choice. My personal favourite is beef stock pot, but then again there's no real recipe. Just one rule: be jenirus with volleyball

[@jonasamler2300]

Gordon Ramsey: Cocaine This Guy: Absolutely a big 'ol blunt

[@ray7419]

König Ludwig II. Cocaine, or a blunt. There’s no real recipe for getting high. It’s your choice.

[@ledzeppelinzoso]

Homie goin ALL IN W 3 STOCK POTS!

[@op3l]

I make a lot of jokes about my choice to eat the knife instead. But the truth is he makes cooking sound realistic. Use what you like, use store bought stuff, use commercial stuff that adds flavor easily instead of other chefs always saying "make your own this!" when that itself takes probably 30 minutes to make and is a small part of what you're actually trying to make. I have to applaud him for keeping it real for us regular folks. And remember, if you don't have time, you can always eat your cutting board. It's your choice.

[@Bassfully]

These recipes are THE best cooking videos on youtube. No nonsense, simple things cooked by the most capable chef in recent history.

[@soccerboy1996]

Bassfully if you like the simplicity try Adam ragusea

[@scottwhitley3392]

Most other chefs in here make stuff with ingredients way out of reach of the normal person

[@AllDayWillis]

I agree, they're great simple recipes for home cooking. I highly recommend substituting salt and pepper EVERY time he says to use a stock pot though if you're not doing that already. Or just salt if he's using it to season boiling water.

[@hansgrueber8169]

@@scottwhitley3392 I season with dried Norwegian lobster kidneys and foie gras made from the Nepalese Golden Sparrow.

[@jaimebrown662]

@@AllDayWillis are you talking negatively about stock pots son?

[@nansenscat9315]

I’ve been binge watching these recipe tutorials by MPW and I’m sensing a consistently ever-present ingredient that is featured in all of them but I still haven’t narrowed it down.

[@kyon-kyon-]

nor have i. ;)

[@FoxHound-ch1yy]

He uses red wine in everything he makes. or you could use Knorr stock pots. the choice is yours really

[@jabroni3133]

marco the type of guy to go to dairy queen and ask for a stockpot blizzard

[@Sirxchrish]

I'm still waiting for the day that a contestant on masterchef serves him a dish with one of those knorr stockpots in it. Please make this happen.

[@neilgardiner5101]

You obviously don't get the video

[@amnforge]

I love Marco; He explains why he does what he does.

[@pjn-gaming1389]

I can imagine marco pierre white going down on his Mrs and says "for my taste personally I think it needs a knorr stockpot"

[@michaelshields7777]

PJN GAMING 💩💩💩💩🤣😂😂😂😂😂

[@TurnOntheBrightLights.]

🤣🤣

[@TheGodYouWishYouKnew]

He’s straight but he would blow a guy covered in Knorr stock pots before going down on his wife. It’s his choice.

[@jonavuka]

and a little bit of olive oil

[@genshincoloredit9193]

It’s his choice really

[@johnisntmyrealname81]

I like how Marco does that to be accessible to everyone. Would never see Gordon telling you that using garlic purée is fine.

[@GH-oi2jf]

When your the best, you don’t worry about being criticized for such things. James Beard had canned corned beef hash in his pantry.

[@Phatnaru0002]

@@GH-oi2jf Gordon is the best. He's not BSing you. It's better to do it yourself. He just doesn't cut corners. That's why he surpassed Marco and didn't sell out to Knorr Stock Pots.

[@johnyorkie6897]

Marco makes video for home cooking; with no hustle!!! To make a stock at home takes a lot of effort; burn chicken or cable bones to the oven and then put them simmering for a 12 hours????? Not for me;I buy premacs stock!!!

[@MrAllallalla]

@@Phatnaru0002 and I'm at home not trying to impress anyone but to make tasty food in a reasonable amount of time

[@fwef7445]

Gordon never sold his soul to shill stock pots though. When a chef is using mass produced stock pots he's not being genuine, he's shilling for money and as a result integrity is thrown out the window

[@calumdyet6858]

I dont know why but i could just sit and watch this bloke butter toast and still be fascinated

[@Ken-tt5md]

I love these videos and I am thankful that knorr paid him to make them.

[@gutenman7112]

This is why i love marco , he really teaches the home chef with limited supplies rather than that over the top luxurious profesional chef cooking . I mean if you want to be a profesional , take a master class , not watch tvs and cant cook it because of your supplies .

[@douglasdobbs2907]

Marco is my favorite chef...I like how he demands standards without being pretentious about it.

[@donkeydrangis216]

You can hear him almost burst into tears when he says, “olive oil in the pan” before composing himself. The stockpots are finally chipping away at what’s left of him 😞

[@donkeydrangis216]

@@_CJ I’ve recently come around to stockpots. I rub my steaks with them with a touch of olive oil in the pan. It’s your choice

[@lordgarion514]

Stock pots are 10 times better than regular canned stock, which is what most people use. And this is for home cooks. Not even the greatest chefs are going to spend 3 hours making stock after they get home from work, or on their day off.

[@jondarling]

My Dad got the Pfizer vaccine and I received the stock pot one. I guess it was entirely up to them.

[@stefan1924]

You injected a stock pot into yourself?

[@Whiteboykun]

The knorr stock pot doesn't give you government AIDS

[@octpod3923]

0:25 He points out all of the delicious and beautiful vegetables and then a long uncomfortable silence, 0:31 proceeds to pick up the cube.

[@user-bf6gz8ej4o]

@itzamia fuck off

[@kaiserstorm886]

I still don't know what he called the second ingredient

[@beeble2003]

Because you make your own vegetable stock from scratch every time you cook, just like every other home cook on the planet does while the pigs fly past the window.

[@_firstbloodzero_7567]

@@kaiserstorm886 tinned tomatoes; tomatoes in a tin.

[@kaiserstorm886]

@@_firstbloodzero_7567 I have a crush on you

[@CatsAreTheBestS2]

I watch these series of Marco's videos to sleep. His voice is so calming

[@Levottomat01]

I have first hand knowledge that his voice is not soothing. It induced nightmares for 2 weeks when I first worked for him.

[@CatsAreTheBestS2]

@@Levottomat01 in this videos is soothing

[@gaittr]

I absolutely love the way that you cook and your approach to teaching cooking. It is straightforward. Great job Chef.

[@seymourduncan3074]

3:40 There you go! “why buy it when you can make it” The “it” there is the knorr stock pot.

[@MrCreamcracker15]

Maybe because the majority of people at home don't have the time to make 'It'

[@melisarodriguez6783]

I love his videos. Perfect . Precise and quick. Genius and so elegant in his movements.

[@BennyTheG]

I dunno why but I just love his undertoned "Ok" and "mkay"

[@Forevertrue]

An easy practical sauce for the home. Thank you Marco! Knorr stock pots are a blessing.

[@ramzaaponte2990]

Such a genuine master he truly makes you not only perform the art of kitchen affairs but fully understand them.

[@davidwilkinson8958]

Proper clear and respectful tutorial. So easy to follow the majority of his dishes he has shown previously.

[@babybugspaw7085]

What was the (3) ingredients containers that he peeled the lid off and dumped into the sauce?

[@Cosmic-Wanderer]

The way he turned the garlic into paste was unreal.

[@CorruptedBat]

“Why buy it when you can make it?” I’d love to learn how to make a knorr chicken stock pot from scratch too!

[@arbitterm]

Simple. Make stock from scratch. Reduce it down about 75%. Add gelatin powder so the remainder congeals into a solid shape. Done.

[@MansMan42069]

"But if you don't want the aggravation, just buy it" There's a wisdom in this. Yes, making things from scratch is always better, but if it becomes a barrier to cooking, then convenience should be the priority.

[@HO1ySh33t]

@@MansMan42069 Now, let's make salt from scratch, for the best salt you'll ever taste.

[@JJ-qo7th]

@@MansMan42069 I was introduced to his videos by Adam Ragusea's channel in the "Knife Skills" video, when Adam samples one of Marco's videos where he talks about his. "You don't have to turn them into matchsticks like I do. I'm quite competent with a knife, so it's easy for me, but if it's not for you, just chop." -clack clack- on the cutting board. I appreciate it when a master of a craft attempts to make their craft more accessible to novices.

[@oneonetwothreefiveeight]

You need an industrial culinary laboratory

[@niv6570]

For all the people saying about stock pot. Thats his job, face it. But how many times he said "recipe is just a guideline, nothing set in stone"? How many times he told you he used stockpot to substitute salt? So if you are a bit smarter, you could still benefit by learning his technique, his recipe, and put salt instead of stockpot if you hated it so much. But no, you have to focus yourself on the stockpot and make comment that no one cares and turn off the video with nothing learnt just to make yourself feeling a little bit more superior.

[@josephniepce7887]

Yes, exactly my thoughts. Take the stockpot out and suddenly you have legit recipe. And Marco winks at us many times to do so.

[@915bigdirtyman]

NIVΚΓΔ I've always caught that about these videos. It's like he's showing you how to cook his way but also makes sure to mention knorr stock pot just to make knorr happy.

[@lactoseintolerantcow870]

For the bants ya triggered buffoon.

[@Madjulez]

you need some stockpot

[@jody024]

People overlook the fact that these videos are about home cooking.

[@larrylitmanen9877]

This sauce is great. I do a big batch at a time and it's a life saver during the week. Cook meatballs and finish them in the sauce, Couscous with sauce on top. Pasta, lasagna, caneloni. Huge time saver.

[@andywilliams8540]

It’s your choice, really.

[@macdondb]

I would get sick of eating the sauce everyday

[@edfu_text_U_later]

What are your ratio's for the ingredients?

[@larrylitmanen9877]

@@edfu_text_U_later Ingredients: 2 Onions 2 Cloves of Garlic 5 Tomatoes 4 large cans of diced tomatoes Fresh basil Bay leaves Thyme Salt Pepper I keep a notebook because my memory is poor

[@KillerAJ]

@@larrylitmanen9877 Vinnie don't put too many onions in the sauce.

[@Theo-ul8qm]

Marco Pierre White: the only man in the world who can chop an onion finely, but at the same time also coarsely.

[@AD-pq7ph]

"Recipe is more like a guideline... never cast in stone" 🙌 Respect!

[@TheBake1986]

I love the way he says “and a little bit of thyme”. Brilliant!

[@KrustyMillennial]

"It doesn't have to be perfect..." PERFECTLY DICES ONION

[@usaneebeilles9510]

He's way to keep things simple as possible when comes to homecook. Thank you for the uploading. Much appreciated.

[@mikedevaney3507]

I love the way he explains his cooking.... Everything's relaxed if you want more put in more simple!

[@bimse8013]

He's such a legend 🏁

[@CarriefourRouge]

Love watching his vids. His voice is so calming.

[@alstewart3540]

I love how he was a michellen star chef but hes very okay with normal every day items and techniques like premade garlic and the garlic presser. Hes like a food philosopher

[@PresidentGas1]

This is a delicious pomodoro sauce. Made 3 liters today. I ended up having to use a stick blender at the end however to break down the tomatoes to a puree consistency after about a 45 minute simmer. Came out perfect.

[@Jonwisniewski04]

The garlic mashing technique with salt works great. I use it all the time and the garlic really comes out much more that way.

[@81caasi]

It does bring the garlic to the next level!

[@keeganlane1625]

MPW is so amazing I can watch his videos all day

[@nellateea3238]

one of the best marco/food videos imo

[@moparfam300c]

0:15 Gordon Ramsay: DID SOMEBODY SAY LAMB SOS?!?!

[@shogrran]

"A recipe is more of a guideline... never cast in stone" --- damn I love you (no homo). I like this chef. It brings me back to the time where chefs didn't dictate on the customer what he'd like to taste.

[@MalakianM2S]

He changed with the time though, not at all that ethos in his early days.

[@UffUffsen]

a tomato sauce recipe is a guideline, theres dishes and recipes like that but most recipes are to follow.

[@u235u235u235]

he's trying to make you feel good when you screw it up.

[@ZinsWorld]

Love watching you cook!

[@dallasdettelis5125]

I love this sauce. Outstanding chef.

[@morganvegan6686]

"We take our onions, they don't have to be perfectly fine..." *Proceeds to slice 1mm cubes at warp speed*

[@Erron21]

Lol that moment you’re thinking he is adding just one stock pot but ends up with 3 lol marco brilliant honestly

[@MrCostaC]

Over 15g of salt, ridiculous

[@magicmurloc]

​@@MrCostaC He is making over 2 liter of sauce. At exactly 2 liter of sauce, 15g salt would be 0.75g salt per 100g sauce. Which is a very reasonable amount.

[@MrCostaC]

@@magicmurloc - no it’s not unless you want an early death and high blood pressure

[@magicmurloc]

​@@MrCostaC Ideal salt intake based on studies the past few years put a daily intake in the 3-7g range for your health. With under 3g or over 7g being quite consistently bad for your health. Several studies finding that common guidelines putting daily intake at under 3g are overcautious and actually put people at too low a salt intake, increasing their chance for health complications. At the upper range found, e.g. at 6g, with a stereotypical 3 meal a day, you are looking at wanting 2g salt per meal. As such 0.75g per 100g of sauce is a good fit. As a portion of simple spaghetti with sauce would be 200g sauce for 1.5g and spaghetti that has gotten some salt when boiling, pushing closer to that 2g a meal for 3 meals.

[@devilstrela]

@@MrCostaC ur done

[@wednesdayalicarte4424]

great personality, great chef

[@astropgn]

I really like that he accepted working with Knorr because what it means is that he focused on the everyday folk who wants to prepare their own meals instead of buying processed or getting take outs. Even the way he cuts the onion would never be accepted in his restaurants, but here it is because his objective is different.

[@brenthooton3412]

His last line: "Why buy it when you can make it?" There is a little bit of irony in there alongside those 3 stock pots.

[@matthewnevin9156]

2:40 this mans love for stock pots is insatiable.

[@thesaint8400]

3 stock pots?!?!? Absolute mad man

[@mollyoneye]

Oh I love this guy, he's incredible

[@chrisjames6327]

His knife skills are second to none.

[@SirClerihew]

00:42 "Be generous"... Ha, that's like the least amount of olive oil I've seen him use in this series.

[@Losrandir]

It's sometimes surprising which way "generous" and "a little bit of" may actually go. Depends on the dish I reckon!

[@jeuzermotorwala2330]

Gordon Ramsay in contrast

[@98Blacklightning]

It’s quite a lot but its also just a little

[@clockwork9827]

its 3X more than i would use

[@ShellysAshes]

I’ve been using knorr for so long and now I see MPW using them too I feel like a god.

[@GoonaTVhi]

"you can only add but never takeout, except Knorr can takeout anyone who tries to compete with their stockpots. Competitors choose to be taken out."

[@footenjoyer4717]

I watch these when I get bad anxiety. Calms me down pretty well

[@husqvarna17]

“Sometimes in the morning I chop up me stockpot & snort it. Wakes me right up but you don’t have to do it, entirely your choice.”

[@simisimon]

I think you tried a little bit too hard. But that's your choice, really.

[@erintaylor5856]

His knife skills are scary.

[@jeanpreto3022]

I love this guy ! Because he teaches the normal people to cook with the product available on the regular market … nothing rare or fancy , but something reachable for someone who wants to change a lifestyle style and start to cook fresh food with passion !

[@devjoshi328]

He is so calm

[@nightcedargarden]

Dude had a rough life....great respect.

[@ThatGingerCuntFromTerminator2]

young kim No he didn't

[@chadfield19]

He really did though.

[@ThatGingerCuntFromTerminator2]

He really didn't though

[@chadfield19]

Why then? I've seen an extensive interview with him, explaining how he rose from nothing to the top. Have you seen that?

[@ThatGingerCuntFromTerminator2]

Kevin DeRuiter He just said that to put himself over.

[@grimTales1]

MPW: I can use it in my lamb sauce Gordon: WHERE'S THE LAMB SAUCE?!?

[@YTGhostCensorshipCanSuckMe]

Nothing makes tomato sauce more delicious than knorrs stock pot. It's more important than tomatos.

[@CompelledUsername]

All jokes aside, any short cuts that help people - particularly poorer people - get into fresh food and self-prep is a God send in this day and age.

[@Millennial_Mike]

Marco is so damn cool. Everything he says sounds cool

[@Daederik]

Jeeze not that I'm great at it or anything, but he makes my knife skills look like i'm a cave man trying to chop an onion with a stick.

[@tomevans4402]

Beautiful

[@VanVu-uu3jl]

Straight from the fucking Master. People pay thousands to learn from this guy. Here its free for us. Gotta love the internet

[@sketchers356]

Gordon watching his old mentor MPW: "I can use it in my lamb sauce" Reaches the end of the video with no lamb sauce recipe Gordon: "WHERE IS THE LAMB SAUCE?!?!"

[@wikwik6637]

Don’t let your bay leaf poison your sauce

[@farzeenshaikh9459]

No matter what... This man is a remarkable legend

[@julianwilton6997]

A master chef at work