【圣骑字幕】Marco Pierre White大师课版番茄酱-Tomato Sauce

[@MRawesom100]

Gordon is great but Marco is something else,he may sound like he's talking about food only but to me he gives a life lesson while he cooks, he's so amazing man

[@IndigoStargazer]

Gordon , is a sellout , money on the brain , cash register for a heart , fame , fame. Even Keith Floyd would be embarrassed.

[@davidbercher9927]

A lot of people bash him, because they feel he is so arrogant and pompous and full of himself, but there are definitely life lessons in his instructions.

[@KaiWatson]

Gordon is an artisan. Marco is an artist. It's like the difference between John Ford and Michelangelo. No disrespect to Mr. Ramsay.

[@Savahax]

So what great life lessons have you learned?

[@MRawesom100]

​@@Savahaxi know you trying your best to be funny but I'll answer it,when he said "why was that created?very simple, because of method and the understanding" he meant it wasn't luck or something like that that made it happen it's the knowledge and proper execution like in this life lots of people depending on luck to success instead of upgrading their methods and seeking knowledge,when you do something whether it's cooking,cutting hair,builder or any craft you have to fully understand every step not just copy/paste like the majority of people that's when you begin to make your own luck

[@pd4377]

I’m starting to get this feeling that this guy doesn’t like acidity or water content

[@burntpost5792]

It's as simple as that.

[@debrogers306]

This is a home use recipe. When Marco cooks high end he always removes the centre of the garlic and chops his onions. He has made it easy for people with no knife skills and for people that do not appreciate heartburn. This recipe works out very good and is very easy. It is a guide.

[@pmcg2008]

I cried when I grated the onion but marco didn't make me cry. It was my choice to cry

[@RAM_DOS]

Nice Ramsay reference.

[@nickyburkard4573]

I have been watching an awful lot of Marco’s cooking episodes in the last few weeks, including a Q&A he did for a university a few years ago. It is , official, therefore, that I’m slowly but surely falling more and more in love with him each day!

[@moonboy5851]

Me too! Half way though the uni Q&A - it’s fantastic

[@nickyburkard4573]

@@moonboy5851 and utterly fascinating! He completely engages with his audience, his diction and delivery is beyond compare!

[@beinyourguard]

"Perfection is lots of little things done well". Just perfect.

[@KorriTimigan]

I'm going to tell a story. I'm doing a degree in remedial massage, nothing to do with cooking whatsoever. The other day I was giving a massage in class and I was really struggling and I didn't know why since I knew all the steps, but I didn't feel like I was doing well at all. Suddenly out of nowhere this popped into my head "Perfection is a lot of little things done well. Question why you do things." And I realised that I was just doing what the book told me to do, I didn't understand what every stroke was actually doing to each muscle, nor what each muscle did within the body. I needed to learn WHY I was doing what I was doing and to perfect every technique for its own sake. I started watching Marco for the memes, but now his voice is reverberating inside my head and giving me advice 😂

[@pd4377]

Day 1: never move the pan Day 2: keep moving the pan Day 3: let the pan do the work

[@HM101164]

It's your choice

[@dr.2335]

Come on, man. It’s a question of when, where and with what. Don’t muddle the lessons and put it on the tutor. Application. Designation. Variation. Beyond that- it’s your choice, allegedly. F up, if you please, but he spoke quite clearly in the moment. It’s the defining aspects of the moments that dictate the parameters of the lessons.

[@sigmascrub]

​@@dr.2335r/woooosh

[@dr.2335]

@@sigmascrub nowhere near. Woosh implies joke. Clearly no joke. Nice try though better luck next time.

[@dr.2335]

@@Joe-ib7ot there is no joke. If there’s a joke…. Explain the joke. The OP pointing out what *appears* to be contradiction on the chef’s part… *isn’t* a joke. Certainly not worthy of ‘r/woosh’ (should it have been taken and/or replied to as if it were serious/on face value/as matter-of-fact)- because that’s reserved for ostensibly sarcastic remarks. Now proceed explaining any haha funny *joke* made outside of those parameters. 1. There 2. Isn’t 3. One Genius.

[@ChrisM541]

Marco Pierre White, the master's master. Remember, there's no detailed instructions here, no ingredient quantities, no cooking timings. It's all......your choice!

[@renemejias1842]

Marco is a legend bro. Not only a great chef but a true chad.

[@christianrokicki]

Yes he is the only one who tells me what to do! I will make his sauce my way like the genius he is . God LOVE him! HIS NICE SAUCE!

[@strategery101]

Just like it was Gordens choice to cry

[@floonman]

Where’s the stock pot?

[@allroundlad]

"And now the hands, I grate them too. It adds depth".

[@yeahbuddy4712]

😅😅😅

[@Christoff070]

Lol

[@HM101164]

It's your choice

[@邱志成-i2w]

“now I am mincing the mince to make Ragu Bolognese"

[@redhawx4216]

"now my balls, pluck the hair and-"

[@GEOHHADDAD]

Note that he is using what seem to be ripe, red, very high quality cherry tomatoes. Likely very sweet. Your average watery super market tomatoes will not yield that kind of flavor. Using half fresh / half tinned fruit can yield a great result but as the chef says; if you don’t put flavor in at the start it wont appear at the end. My suggestion - regardless of the time of the year spend the money on high quality ripe tomatoes (it’s always summer somewhere) whether they are all or half half of the fruit that you will use.

[@gideonk123]

Regarding what each of us can find in our local supermarket or grocery store: In a different video Marco recommends to *smell* the produce. He explains that if it doesn’t smell like the fruit or vegetable you’re buying, then it will not taste like it either. (Implying that if it doesn’t have any smell at all, it will taste like nothing, so not worth it.)

[@z3roo0]

this man loves what he's doing

[@gitpusher2400]

“The perfect tomato sauce… should taste like tomatoes” damn facts

[@IndigoStargazer]

Lol 😂

[@GA-ek3pc]

This is just 7 minutes of euphemisms. “The point goes bang on the centre. Ohhh. There we are. Just work it until the pulp is dry.”

[@motorbikeTim1]

Last video he said not to move my pan. Now I don’t know what to do.

[@DayleHine]

if Marco say you do 😂

[@danielkelly6523]

I can't be the only one who was waiting for a Knorr stock pot to come into the frame.

[@markchristopher4165]

Unbelievable that he didn't stain his white shirt while straining that sauce!

[@gideonk123]

MPW is the Chuck Norris of the kitchen - the sauce would never allow itself to stain his shirt

[@Kivas_Fajo]

He is cooking, as my grandma and mum, aunt told me. Now I know, why everyone, who eats what I cooked, loves it so much...

[@mixeddrinks8100]

just life lessons at this point

[@weixu6555]

This isn't about cooking. This is about how to centre yourself find meaning in life.

[@kitply1304]

His wordings and stare are enough to cook us, no need for sir to move

[@ZS-bg7jo]

Home cook Marco is so nice to watch

[@TonyEgg93]

MPW is so captivating.

[@activegamer9696]

Marco, no one asks why you grate the garlic and onions. You are a Marco Pierre White. You say we grate them, so we grate them.

[@Freelancer.Warzone]

It was His choice

[@DavidB275]

That is exactly the opposite of what he was trying to teach you. "Ask. Always question what you are doing." "duhh, you are Marco Pierre White, I follow blindly now. we no ask"

[@brettjohnson536]

I never grate onions because they sting like a motherfucker! Haha

[@RenegadeVile]

Kind of the opposite of his intent there, though...

[@SenatiaA]

The philosophy of cooking.

[@cato451]

Next level stuff. What a master.

[@SkatePvP10]

Now he's selling cartouches

[@dorny14]

Boy the comment section is ruthless here. I just took this as insight to a "base" sauce. You can fancify it later on into whatever you want "with salt".

[@iBento10]

Gordon’s “let the pan do the work” was taken from this man

[@Stillreal312]

Well Marco was his mentor..... but im guessing as im writing this that you knew that 😅

[@JimmyjimmyJimmyjimmy-ih3yd]

Wow! That was intense.

[@usaneebeilles9510]

An interesting way of preparing Tomato sauce by Marco P. White ❤.. 'It's your choice'! Thank you for posting. Have a nice day🙂everyone.

[@ashrafasmal6290]

"Everybody knows how to cut an onion. I grate them" is hard af

[@jchomedog2887]

I put them in the blender to be smoother. It’s my choice. It’s better.

[@nickhenderson6246]

❤ it’s how Nona makes it

[@cedricimbeault2843]

That man is addictive

[@yeminiariel8502]

His white shirt is clean at the end. A true professional , indeed

[@01123581321341]

or the camera could have stopped rolling and he changed it……

[@gideonk123]

MPW is the Chuck Norris of the kitchen - the sauce would not allow itself to stain his shirt

[@douglaskerr8181]

When he 'tries' the sauce its actually cut from the bologese video, you can see the beef in it

[@Danfrank24]

Marco doesn’t cook food he gives it a philosophy lesson.

[@joshTheGoods]

The way he talks it's like he can't remember what he said 5 seconds before.

[@TC-wx3ln]

When were these videos made? Far better than the ones where he’s throwing stock pots all over the place.

[@harryg2453]

It was the sponser he had to include them haha

[@Glance852]

Chef, can you PLSSS MAKE MORE VIDEOS!!!❤😊

[@melvinatkins998]

Best chef ever!…. A literal God!…. 💯

[@carlrichardson5347]

For some time ive been interested in Japanese cuisine but im now more into Italian food and i also have a better understanding on how Italian cuisine works. I made this tomato sauce recipe yesterday to add it into the grated vegetables to make the Ragu Bolognese today and i have learned something new that i have never known before. Hes one of the greatest chefs i have ever seen in media and you tube like a great mentour🧙‍♂️ to all that loves to cook and guide you on to make the best food🧄🥦.

[@centurio7019]

People mostly don't want to know why it should be done this way, they don't read manuals, they don't practise, and so forth, and so on. Really good cooking is for the clever people.

[@blumenhan6939]

His hands are fireproof

[@johnvsbear4247]

Bing Chilling, Marco is King

[@gladroad]

Does he do audio books? Very soothing voice

[@edjack1993]

The body is round.

[@jmssun]

I am wondering why Marco instructs people to move the pan like he did in this video, but some times he says moving pan is for cooks who has no control over fire. Love his focus on reasoning, but can anyone knows the logic please explain to me these contradictions? I seriously want to know

[@cianvanderlinde7032]

My guess would be it depends on what you want to do, when you are caramelizing the meat or vegetables you don't want to move it around so it can boil, when you want to remove the water content only so you can remove the acidity then you keep the mixture going. this is just my speculation

[@DavidB275]

Large bottomed pan over a smaller, very hot burner will create hot spots. If you notice, he rotated the pan 90 degrees. He keeps about a quarter of the pan on the direct heat at any time. When he feels his pan is getting quite hot enough, turn 90 degrees. What he means by "no control over fire" is chefs who drop their ingredients into a scorching hot pan and immediately have to start tossing and stirring it around lest it burn to the bottom immediately, meanwhile they don't turn down the flame.

[@jmssun]

@@DavidB275 sounds like my neighborhood fried rice vendor cooking with a Saturn-V rocket engine

[@DavidB275]

@@jmssun Lol, oh man, stir fry is a different ball game. Saturn-V rocket sounds about right.

[@TammyLong-r8e]

Maybe it is according to what u are cooking.

[@numberstation]

Onions? Some people chop them. Marco grates them. I file them. Garlic? I sandpaper it. It’s my choice.

[@andrewburnside7511]

Come on, we've all worked a bit of extra virgin through a knorr stock cube, added a dash of knorr touch of season to a bowl of strawberries and cream,sprinkled a bit of knorr aromat on the dogs biscuits . Surely this sauce would benefit from a knorr stock pot or two.

[@exorcie]

You could definately add knorr stock pots for additional flavour if you'd like. Or you can work your tomato sauce without it. At the end of the day it's your choice, really...

[@KnarfStein]

0:40 😂

[@PLF...]

Pretty bold in a white shirt

[@peterwerker4104]

The best there is ;)

[@OngoGablogian185]

I like to add a cappuccino to my tomato sauce, some cigarette ash, and two bottles of olive oil. But then again I had an Italian mother. It's your choice.

[@southchum101]

Thyme and bay leaf??

[@webcommenter8073]

Where does the acidity go? You can’t boil out acids in the water vapor. Maybe the acidic compounds are breaking down?

[@xaiano794]

The acidic compounds denature with heat over time - try it, slow cook tomatoes in water, add more water if they begin to dry and you'll be able to taste the change - it takes a while

[@ernstt6473]

move the pan? in previous one on pastasaus... Do not thouch the pan...

[@pigslave3]

fuck, this guy knows so much about cooking, we just have to pay attention to absorb his knowledge. god bless every one you!

[@mikeyates7931]

Very well said - thank you - God bless you too - and all those you love ❤

[@NSTLgng]

No basil?

[@glennsinger7281]

Why doesn’t Marco give temperatures on ALL HIS VIDEOS.

[@ConstantlyDamaged]

Welp, he got me grating onion for my red sauces now. I will say it makes the most amazing rich flavor, without having any sign there are onion in the sauce at all. That said-wear swimming goggle, wrap your head in plastic wrap, or just find some way to cover your eyes. YOU WILL CRY. YOU ARE NOT MARCO.

[@youngcapetown]

Is it not better to add the herbs after the tomatoes so they can infuse the moisture from the tomatoes?

[@Хишгээ-з8и]

How dare you question Marco, you peasant!

[@youngcapetown]

@@Хишгээ-з8и haha nah like for real, I don't know, trying to find out :)

[@jenspresent4144]

Isn't it just to let the herbs sizzle a bit and let them release their flavours better?

[@DavidB275]

No. Adding them to a dryer pan with hot, oily onions is how you "activate" and release the most flavored compounds from herbs and spices. Often, what you are tasting in the herb IS an oil, so you infuse the cooking oil with these substances from the start and from there they permeate into everything else. Same reasoning behind toasting spices in a dry pan, then adding your oil, onion, garlic, etc.

[@youngcapetown]

Appreciated @@DavidB275 🙏

[@sfuguy]

Where's the Knorr stock pot?

[@moket808]

what brand is that stove ?

[@yohanNebbout]

No salt or black pepper ?

[@Mothersmilk89]

Its his choice.

[@hellachan8080]

i see no chinese comments, why?

[@hanno3389]

哦

[@SarumanDeWhite]

想干嘛

[@hellachan8080]

@@SarumanDeWhite hlw

[@numberstation]

They could comment. They could not comment. It’s their choice.

[@sO_RoNerY]

Better than Gordon.

[@Yestesss]

我爱MPW

[@Skutchiamo]

Why not use double fresh if you can get fresh?

[@good-questions]

There is something delicious and different about a very good peeled canned tomato, especially if it is packed with good basil.

[@ChrisM541]

@@good-questions ...a good answer to a good question ;)

[@moedemama]

Cheaper

[@porkbeast3000]

It's your choice

[@jakegarlick140]

Were you not listening at the beginning???

[@nikolamojsilovic4618]

There is no better tomato sauce than my grandma

[@intrepidxx9070]

And I bet he would agree with you

[@abdul-hadidadkhah1459]

No salt?

[@Efficks]

In his bolognaise ragu video “don’t move the pan” Nek minnit

[@cjdapd7599]

Best part of this sauce? No skins or seeds!

[@difigiano3939]

tomatosaus

[@grantemery6220]

6:04

[@SarumanDeWhite]

Hahahahhaha damn

[@postie10111]

LOL ...good spot!

[@matth6014]

Im curious to know how you get rid of acidity in tomatos without adding sugar or carrots...i know of the san marzano tomatos that are naturally low in acidity...

[@brianyaniro5086]

You can grate a small amount of orange peal. Not too much you don't want it to taste like orange but it has the same effect as sugar or carrots.

[@Sam-gw5pl]

Cook it out it seems

[@matth6014]

@@Sam-gw5pl been cooking fine dining for half my life and you cant cook acid out of a tomato which is why im questioning this video.

[@The_Mad_Chef78]

Slowly cooking the garlic and the onion cooks off the sharp sulfurous compounds and leaves behind the natural sweetness of the onion and the garlic. The "sugar" is coming from the onion cooked in this very particular, slow way. You can see these in effect if you make caramelized onions, or garlic confit/roasted garlic, neither of these need sugar to be added and come out surprisingly sweet.

[@matth6014]

@@The_Mad_Chef78 i will try that out

[@agt155]

When do you put the Oxo cube in?

[@redhawx4216]

he literally shows the whole damn process. if he didn't put the cube during that time gap, then he didn't put the cube. you get that?

[@kadajnoir7369]

@@redhawx4216 You know what a joke is?

[@redhawx4216]

@@kadajnoir7369 no

[@aaronramen5926]

bob ross of cooking

[@FedeEngwar]

My only doubt is why was he that enfatic in remarking to use a conical strainer and NOT a chinoise?

[@chrisjones3901]

I never seen tin tomatoes look like whst he added

[@Gilmourized]

Good, but the best tomato sauce is only garlic, basil and LOTS of olive oil

[@williaml.6922]

@Gilmourized: A generous amount of olive oil. 😃

[@LordBingham1]

What, no tomatoes?

[@sigmascrub]

​@@LordBingham1garlic. basil. and olive oil. 😡

[@LordBingham1]

@@sigmascrub still no tomatoes????

[@jonjaime]

The best tomato sauce doesn't include tomatoes? 😂

[@sneakybeach]

You forgot to mention the filing cabinets of your mind 😅

[@josh90bshadowcommunity74]

Inspires anyone. And my fav food is Italian.

[@glennsinger7281]

He says he never moves pans in one video then moves and flips the ingredients in another!

[@samatarMohamed]

What a G

[@comcfi]

When do I add the Knorr Flavor Cubes?

[@EricWBurton]

When do you add the knorr bouillon cube???

[@billstrzempek7045]

He says there are only fresh ripe tomatos two months of the year but doesn't say where to get the fresh ripe tomatos the other 10 months of the year so we can have 50 percent fresh 50 percent canned when making this sauce in those months.

[@007manatee]

I watched a video where this ancient nonna suggested feezing them. They were cherry tomatoes. Perhaps that helps.

[@wurzelausc]

Devote yourself to simple things in perfection.

[@apac818]

bro what's wrong with your piano

[@CerithMaximum]

Marco Pierre White needs a Seinen Anime

[@miistercrayon]

I still don’t get how you get 12 months of good sauce if your fresh tomatoes are good for only 2 months of the year?! Surely it’s still only two months of good sauce still?!!!

[@Samuel-hp6op]

it's always 2 months somewhere

[@Mothersmilk89]

I assume he means u make the sauce during those 2 months and then u preserve the sauce for 12 months untill tomatoes are in season again.

[@amarantalagana1490]

babe did you even watch the video? when it isn’t the 2 months of prime tomato season, use regular non-prime/non-in season tomatoes and combine them 50/50 with a can of tomatoes (because canned tomatoes are packed when it’s prime tomato season!)

[@phitsf5475]

I have the best ketchup in the world. It really tastes of real tomatoes

[@gideonk123]

It’s your choice

[@bruceyawen6160]

Whats the deal with the paper and tinfoil around the lid? If the goal is to avoid reducing, just keep the lid on? 🤷

[@jonsnow1973]

Because you want the tightest seal possible

[@pierrelebonet6053]

@@jonsnow1973 Then why wrap it over the top?

[@sigmascrub]

​@@pierrelebonet6053presumably because the foil would act as a seal. Though, I would be interested to see him taste test one with the paper and foil and one without to see if there is an actual difference. I'm willing to accept that he has a more refined, delicate palate than I do, but that seems a bit much.

[@brettjohnson536]

Grating onions stings your eyes like a mf though 😂

[@christopherknight5590]

You’re not wrong! I tried his method it stung like hell 😂

[@RenegadeVile]

I've found cutting is worse somehow, not sure why.

[@brettjohnson536]

@@RenegadeVile Maybe you're knife's dull? I always used to cry when I was chopping onions, but now I started routinely sharpening my knife it hardly stings at all

[@RenegadeVile]

@@brettjohnson536 I've tried that, pretty sure the knife's sharp enough. But I may also be using a bad sharpener. Kinda skimped out on that front, so...

[@lars2894]

Brought to you by KNORR STO-- waitttt a minute..... Something's off here

[@sammakkotonttu]

Yeah, that’s what I was thinking. When is he gonna add the knorr stock pot? Never apparently

[@DarkHelixia]

2:34 This guy is a genius. I questioned and now I use 47% Knorr chicken stock cube, 44% Knorr vegetable stock cube and a cheeky 9% Knorr beef stock cube. Why? Because you want to taste the tomato in a tomato sauce.

[@PartialViewmusic]

It's your choice!

[@mdepenno]

Its as simple as that😅

[@Samuel-hp6op]

Doesn't really sound like it's my choice anymore here.

[@jeremytang5116]

Where’s the Knorr

[@sb75able]

Surprising to see Marco not use salt

[@sb75able]

I’ll reply to myself. He’ll season the sauce when he finalizes the preparation.

[@mlagueux]

I was more surprised to see him not use any Knorr Stock Pots™️

[@allroundlad]

​@@mlagueuxHe's not getting paid by them in this video so no need.

[@Clyde__Frog]

@@mlagueux its his choice, really

[@gandalf8216]

It's a tomato sauce base, and with all sauce bases, seasoning should be minimal.