Roast Rib of Beef with Roasted Carrots, Leeks and Parsnips.flv

www.knorr.co.uk

[@derekwiley4770]

While everyone was stocking up on water and toilet paper, Marco bought every stock pot in town

[@atlantis5001]

Stocked on stock

[@venividivici4253]

You realize this video is from 2012 right?

[@atlantis5001]

@@venividivici4253 Ever heard of this thing called "Joke"?

[@Itsant33]

@@venividivici4253 whoooosh

[@Itsant33]

Stocks on stocks on stocks

[@therealbs2000]

He singlehandedly keeping the stock market alive

[@longjohnsilver7895]

Hahaha this is underrated and very original. Well done!

[@Cass99k]

10/10

[@michaelcorcoran3942]

Always put you money on stocks!

[@michaelcorcoran3942]

Always put your money in stocks!

[@TerryMcQ79]

👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 well played

[@ogdenville]

Binge watching Mpw during quarantine. It's my choice really

[@fcukugimmeausername]

@x7heDarkGamerx I've been cooking my stockpots to medium rare with a bit of salt & pepper.

[@joshuacarrig9370]

I laughed out loud

[@londontrada]

@@fcukugimmeausername It's entirely up to you.

[@4evervids4u]

*IT'S YOUR CHOICE*

[@crazydiamond3403]

There's no recipe really

[@hammerofmariotos]

April Fool's Episode, 2021: Hello, I'm Marco Pierre White, and today we'll be making our own stock from scratch.

[@greglinski2208]

Hahaha

[@Winchester-xw8uy]

Really simple to make, no recipe really. Use a knorr stockpot cube. Done.

[@davidpixton1980]

One of the best comments on youtube

[@acukeric]

I love how on mostly every video - he always calls "approx" whilst free pouring. It's his choice.

[@logicphile6207]

@@Psyminds No, psy, he's not confused approximately with exactly or a guide. Marco has poured enough oil to know how much is close enough to a half a cup, quarter cup, etc. A home cook's "approx" and Marco's "approx" are probably 2 seperate things. Or maybe I'm a dumb cunt, what do I know?

[@laurivlehto96]

@@Psyminds I think he meant that MPW says "approx" every single time he pours his "approx one tablespoon of olive oil". At the end of the day, there's really no recipe for it and it's his choice.

[@cooper5431]

@@logicphile6207 ya you suck bro

[@marcjtdc]

He is so lenient with himself but so hard on his students.

[@gr8one12]

When I watch Ramsay cook I feel like only a pro chef could make those dishes. When Marco cooks he makes it look like anyone could do it. Love Marco!

[@YourPoint1981]

I agree. They are both great chefs, but MPWV is the better instructor

[@kalonwalker2891]

Now I’ve read this I 100% agree, I feel like Gordon wants to make it look good but Marco wants to show how good you can make it but they’re both world class chefs love them both for what they do different

[@stevendenny7260]

Ramsay has had to learn, what MPW was born with...!!! Massive difference in emphasis...

[@SeanDaNerd]

The difference is that Marco is just showing you how to make things he likes. He’s kind of over trying to impress anyone, he just wants to make something tasty and easy. Gordon tries to teach how to make restaurant food.

[@fschlege2851]

Man, a world renowned chef just letting the rest of us how to elevate delicious homecooking. God bless you Chef!

[@Fl0r1daMan]

Today we’re having stock cube cereal for breakfast. Just fill your cereal bowl with stock cubes and add milk. Enjoy!

[@robbieguh]

@@Fl0r1daMan Just for people still reading these, you actually have to mix the cube with some oliveol and curry powder into a paste, then lather that over your cereal before serving. You don't have to use the curry powder if you don't want, it's your choice. Enjoy!

[@Fl0r1daMan]

@@robbieguh don’t forget to unwrap the cubes before use. Enjoy!

[@monkeytennis8861]

Shilling for Knorr, you mean. His choice

[@Innertorium]

May God bless don’t ever say God bless as it’s demanding! Also he is not blessed if he does not obey the Ten Commandments and the same is for you and everyone.

[@stevelee4952]

This man is a god. No poncing around like Ramsey or chancing it like Oliver et al. Marco Pierre White is a legend.

[@ItsManley]

I am so fascinated with how he talks so calmly, smooth and confident. All his dishes look delicious and outstanding

[@asma10shoot45]

Marco: I think for a domestic kitchen it should be 46 degree Celsius..... Marcro in secs: And now we are 46 Celsius. The food was afraid and ajusted it temperture xD

[@ashleyryan6222]

@This is The wayBut it's his choice

[@TR-jz9wx]

I love these videos. Michelin star technique, black belt instruction and the ability to do it on a budget. Those stock cubes are just straight umami. Legendary cooking here.

[@devanman7920]

They're great you can actually follow him along easily

[@jeweetzelf734]

@le Hoarderz Al-Shekelsteins why?

[@mansman2167]

@le Hoarderz Al-Shekelsteins sodium the metal doesn't make things salty. It's the ionic compound sodium chloride that's responsible for the salty taste. Don't confuse the group of chemical compounds known as salts with the seasoning/taste. Monosodium glutamate is *a* salt (chemistry), but it is not "salt".

[@Granger744]

Star, cosmos, gods, antrum, unverse there’s a lot of salt in them too.

[@benoosthoek]

@le Hoarderz Al-Shekelsteins try some hydrochloric acid on your steak, technically a salt.

[@oliverbanks3396]

Love the way he just dips his fingers in boiling rendered fat.

[@macjamesflynn3732]

Having functional nerve endings. It's his choice.

[@gerrybgood3125]

I never thought to "sear" the veg before putting it in with the meat. This is why I have mad respect and adore MPW. He elevates simple dishes with very simple techniques.

[@DonMarzzoni]

Searing vegetables before roasting intensifies their flavor.

[@petervlcko4858]

Restaurants use stock from box commonly. Even Wagamama ramens are just stock from container, zizzi do the same for their food. Nothing bad about that. It’s quick and effective way to put some delicious flavour into meals.

[@markb5403]

Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again." Pierre White: "Yes Sir, sorry Sir."

[@dougraddi908]

Marco is a man of focus, commitment, and sheer f##kin will

[@SNEEDANDBREED]

I never knew a man could get that killers stare from killing it in the cooking game for years.

[@neilarmstrong8654]

top 3 chefs in the world IMO: 1. Marcco pierre 2. Gordon Ramsay 3. Everyone's Mother/Grandmother

[@spinningleague5350]

How many chefs do you know then? 4?

[@cameronpruitt8339]

Best. Comment.

[@newshound2521]

Raymond Blanc.

[@22Medders]

Albert Roux is still alive mate, think again.

[@JoeyGee1000]

But not in that order. Mother/ grandmother get spot number one, at least you always tell them that....

[@loganpriest6029]

Before mankind was created we had the beef stock cube

[@shazamackle]

*Optimus Prime Voice* "before time began, there was the cube"

[@firebug4916]

This looks incredible looking forward to making it

[@tBirdbrain]

“You can either cook the beef, or not, it’s not essential and it’s your choice. Once I threw an entire joint of beef in the bin and served my family a gourmet selection of beef and chicken stock pots”. - MPW

[@stephencapillas1861]

that size of beef would probably be two and a half stock cubes plus a half cup of olive oil.

[@jpaxonreyes]

His whole schtick is trying to use the least amount of that product as he can while still advocating for it.

[@atlantis5001]

You are wrong. Two and a half boxes of knorr stock pot for meat this size

[@jpaxonreyes]

@d b - No, he didn't.

[@TXDogg83]

*your choice*

[@raidazz1]

Tried it with the stock cube. It is truly AMAZING!!

[@aaronjohnson6737]

Knorr pays his Bill's. Shiiit if tampons sponsored me I'd find uses for them dont blame the guy for making a living.

[@RyanYouTubs93]

Christopher Villanueva Again it’s his choice.

[@majungasaurusaaaa]

@WungusBill U mad rich people are good at making money?

[@thepeculiars]

Very well said.

[@tomoliver4632]

You look like wings of redemption

[@THEALAM1779]

This is practical cooking ladies and gentlement. And this man deserves respect.

[@NyTheCook]

That looks very savory! Great job!

[@crazycool1128]

his expression when he tasted the cube sauce

[@kumquatmagoo]

He turns into John Turturro for a split second.

[@cairubika2939]

Unfortunately he couldn’t compensate for lack of sediment

[@LBStirlo]

Didn’t look good

[@dbo514]

I don't see the fuss. I love his no nonsense approach. Making good broth is a great option, but time consuming. Keep those cubes handy, and you can get taste in a pinch. Getting in the habit of making stock from scraps every weekend is good practice though.

[@MikeTheD]

It's all about choice and preference, really.

[@peterhennig4678]

He taught knorrdon Ramsey everything he knows

[@s.t.7683]

Literally LOLed

[@tcschenks]

@@s.t.7683 Same here. ;P

[@Longdogsilva]

Watching all these video has been a blessing and a curse, I can cook better but my family demand I cook the food every day 🙄

[@MikeTheD]

Cook for them or don't, but now you have that choice to be good at it.

[@petervangeli6656]

You have given me a whole new shine to stock cubes thank you

[@dicksenormuss6211]

people make fun of these videos but I just made a couple chuck eye steaks with beef ramen noodle flavor packets rather than knorr cubes and that sht was bout 100x better than it had the right to be...especially for 6 bucks

[@BradPow]

I love how people are shitting on the guy for wanting to show people who arent michelin starred chefs how to cook good food at home with common ingredients haha

[@tuunbass]

You sound like you need some more stock pots in your diet

[@jarrettpennington4579]

Its their choice really.

[@cdb5001]

What he "wanted" was that fat stockpot paycheck. Don't be fooled.

[@VitoCorleone66]

@@cdb5001 newsflash - what every proffesional chef with a cooking show ever wanted was a fat paycheck. I don't understand why this is any worse

[@cdb5001]

@@VitoCorleone66 agreed, it's just the OP makes it sound like Marco has some kind of dignified reason for being a Schill.

[@MaxwellBenson80]

Another awesome video! Thank you for posting this.

[@GTA6VIGameguy]

Marco didn't sell out he genuinely believes in the product too and I can see why it works and well

[@amadaffej]

I like Marco’s subtle grunts

[@counterpoints_]

I am pretty sure some part of his hand is directly touching the tray -- so hot that he made the "awughhh" sound

[@Jonwisniewski04]

I know he's hocking the cubes, but adding them to the watery juice in the pan is very smart. Instantly thickens it up from a watery mess to an au jus or light gravy. The little details are awesome.

[@zenyogasteve401]

His cooking makes me hungry for life. And choices.

[@bobsaggot1524]

I love these marco videos he knows how to cook proper food properly respect to mr white

[@joshbaker6114]

I’m jealous of the crew members that go to eat all this delicious food every time they fade to black

[@sirloin9348]

Every time he opens the oven it sounds like he opened a portal to hell

[@davidmari2122]

I’ve found Mpw videos. Specifically the Knorr ones. Tomorrow I’m grabbing beef stock cube & some steaks, maybe strip loin. It’s my choice really

[@SohailKhan-ri8kp]

I wish I would be the student of chef marco. The best chef I respect him a lot.

[@pasodeminick]

I know you have your brown stock made from scrutch, following the Auguste Escoffier receipe, in your fridge after almost two days of work. Sorry if I don't and I'm here using stockpots.

[@Mrtheunnameable]

It's not that much work. Just turn on the stove top and let it go.

[@spleens6908]

Proper brown beef stock is an incredible amount of work. Poultry and veggie stock however is incredibly easy.

[@dedsert9653]

the escoffier recipe for the first ever stock cubes or for normal stock?

[@rosiemartin921]

Looks amazing! Thank you for sharing!

[@aceunstablereubenite7666]

Rosie Martin that true... Damn them fools

[@rdu239]

Rosie Martin I'd like a rice for this as opposed to the grilled veg pieces

[@neilrafferty2097]

He’s got style , I’ll give him that .

[@davidbayly1]

The man has style! Cube or no cube. The end.

[@buckbumble]

Should I add a genusmountavolleyball to my stock cube?

[@jonipuig2634]

He does notnuse always Knorr , but stock pots are life savers , people make fun of it but they’re heavily underrated

[@us4307]

Hello all you expert chefs who probably uses cubes on a daily or at least when having friends over for supper.

[@jixuscrixus1967]

U S I

[@tw64]

He Just showing how to Cook a dish easy and delicious at home

[@mrbombastic2485]

Expert chefs...probably not. Amatuer cooks....absolutely. don't be so proud

[@TR-jz9wx]

Love using them. Straight umami bombs.

[@The_OneManCrowd]

I love them. Just made a paste with a beef stock cube last night and rubbed it all over an Angus beef roast. Let it rest for a half hour, seared it off on all sides in a hot skillet, then transferred it to my preheated dutch oven to cook with gemstone potatoes and carrots. The stock cubes take your food to a different level.

[@MetikalMan]

These are approx the best cooking videos.

[@xxxxxPr0xxxxx]

he wasnt happy at all with the amount of sediment. srsly tho look at his face after that point.

[@nymphetaminefilth5352]

He's always pissed.

[@XdjdaleyX]

He was pissed because the sediment was plentiful. He just had to add more Knorr stock pot because hes obliged too by his contract with Knorr. Knorr fucked up his motherfucking gravy.

[@waynegrausam8273]

I wonder what flavoured stock he uses on his misses?

[@4evervids4u]

*IT'S YOUR CHOICE*

[@BuckingHorse-Bull]

he makes look so easy that i would give it a go

[@Fluxy71]

That looks splendid...

[@leonidas7692]

This guy is not a spoilt child. The cook's cook.

[@sony9128]

Anyone hear the creepy ambience when MPW opens his oven.

[@4evervids4u]

Marco's oven is a portal to hell.

[@macdaddie79]

Where did the garic and shallots at the end appear from? Am I missing something or is that a serious jedi mind trick?

[@jaysoneubanks579]

He's a genius...simple ingredients, simple cooking....that's it.

[@dmcgjr]

This guy has played us all and I love it

[@ReneTeComoToLoNegro]

Using a stock cube to clean his oven tray.... what a legend!

[@mrsnoop1820]

what temperature in the oven?

[@MaquiladoraIII]

It’s your choice.

[@98Blacklightning]

MaquiladoraIII 😂😂😂

[@luisodd4035]

Gorgeous !

[@Metalmachine18]

This dude single handedly funding Knorr stock cubes

[@loganpriest6029]

Anyone who thinks they're too good for a meat probe, a chef of Marcos calibre uses one, I use one in the kitchen too. Doesn't make you look like you don't know what you're doing. You can't accurately tell a large joint of meat like a beef rib is gonna be done to your liking by touching it. Easier to determine with a steak but with roasts should probe it if you can.

[@tcschenks]

We don’t have Knorr stockpots in my U.S. town’s supermarkets. But we do have Knorr stock liquid in a squeeze-bottle. I assume it’s the same thing. I’m going to try it. It’s my choice.

[@steelballs9551]

Marco with vibranium hands

[@WorldOfWeebcraft]

Incredible teacher

[@antonboludo8886]

What temperature was the oven at?

[@GIGAMSX1974]

it's your choice................

[@abukhalid7447]

Why different temperature for domestic kitchen?🤔

[@batmanforawhile]

I would think 46 degrees would be considered unsafe in a commercial kitchen.

[@zaingova9140]

@@Liamthewaldo temperature is the same regardless of which oven you use.

[@zaingova9140]

@@batmanforawhile 46 is close to rare, which is safe. Steak tartare is completely rare, and that's served in commerical kitchens too. Not sure why he recommended 46 degrees in particular

[@jacobkemp1183]

3 star chef going back to basics, why can't Gordon do it too, he should

[@PennyStrother]

"You dont even have to eat the beef, just serve the roasting juices, it's your choice."

[@rustybearden1800]

I would expect that most viewers would be shocked that Marco tasted the sauce not once but twice, using the same spoon - OMG - he just did THAT! But, it's his choice!

[@SphireUK]

I don’t think he was feeling it in this video

[@moemanncann895]

And still produced a bomb meal for 4 that looked mouth watering 👍

[@SpartanHighKing14]

I'd definitely invite Marco over to my house to smoke a few joints.

[@dbo514]

He seems like a top dude.

[@isthisyoutube7961]

Few Gnorrs**

[@thesaint8400]

Vape a couple beef stockpots

[@wolv2684]

What is d temp of d oven

[@CooManTunes]

Awesome, legendary chef. However, i wonder how different his seasoning would be without Knorr involved...?

[@deeez00]

He would make his own stock from scratch.

[@The_OneManCrowd]

I use the beef and chicken stock cubes all the time and exactly how he shows us to use them. Make a paste, rub it on, sear meat, cook meat. The rich flavor it adds to meat is amazing and I recommend them to everyone.

[@terrancephillips5798]

This meal is rich in vitamin Teflon.

[@Ed-os9uc]

And on the seventh day god created knorrs

[@DaveDVideoMaker]

Please tell me the time and the temperature when roasting the beef Marco.

[@mitchellwilcox7259]

180c until the beef reaches 46c internally

[@DaveDVideoMaker]

Thanks for the temperature, but in theory, you can cook the beef to your liking.

[@mitchellwilcox7259]

By cooking to 46 degrees C , it means once rested it will be medium rare.

[@The_OneManCrowd]

@@DaveDVideoMaker Or not at all. It's your choice!

[@DaveDVideoMaker]

@@The_OneManCrowd Temperature is key. I hate it when Marco fans abuse this term all the time.

[@timjobson9796]

I love your recipes

[@rdu239]

If you are already a great chef, do you still need a kitchen thermometer to check meat and oil temp?

[@hamyhamster5]

He's a chef, not a thermometer

[@robertopinci]

This guy it.s have been and always going to be the best

[@nalagrz5773]

Roberto Pinci hahaha good jocke

[@AboveEmAllProduction]

One of these days I'm gonna try that bloody paste. Looks good

[@ray7419]

In Soviet Russia, Stock pot roasts you.

[@ogdenville]

Old school memes are best

[@JohnMiller-oz7gv]

Huh?

[@tenchu65]

Wht is parslips , if i may ask ? is it like pepper root ?

[@gnozza8683]

Parsnips are like white carrots. Better tasting though.

[@jackmg]

"Just take some carrots-peeled, again it's your choice"

[@oldschoolm8]

In one of Marco’s programs from the 80’s, he said that people complained about him dipping his spoon in sauces and jus twice because it was unhygienic....even in our COVID 19 times, I’d still prefer a chef to taste my food before serving it. I’ve paid enough for that bloody plate of food, at least make sure it’s tasty.

[@roderickjones7479]

Marco your a master in the kitchen...why a temperature probe? You should be teaching us how to cook without one.

[@markhigh6271]

I am counting how many seconds Marco saves every time he says ‘approx.’ It’s my choice

[@unkokusaiwa]

Thank you for doing this right after waking up mark

[@DiLLZGFX]

How do you use a cooking thermometer ? I insert it into the thickest part, but the tempreture consistently changes ? I'm guessing coz the meet.is still cooking ?.but how do you know when it's done then ?

[@yohohoho7675]

Brilliant plate of food! Beutifull.

[@BT-kc3ee]

He had that big joint of beef in the oven for just 30 minutes? How long do we think he had it in the pan for?

[@sebastianlazer8570]

Bit of volleyball

[@meatmissilef111]

I wonder if the Australian version of MPW has ever hiked to Bendigo to get THE CUBE

[@fandangofandango2022]

Makes it Look Easy / Wonderful.

[@neo230090]

Why does he clarify “in a domestic kitchen” for the 46 degrees Celsius temp? Would it be less in a restaurant setting? And why?