My heavens above, with so few words, the sheer weight of Marco's knowledge is self evident. Imagine having him as a boss … what better fortune could anyone hope for.
If risotto stands "up", it's too tight, it should be creamy and "flatten" out – this is the big mistake most make when doing risotto- also it should be eaten immediately as it continues to cook
I’ve watched heaps of Marcos videos over the last 3 days, and just now realised what he was talking about with no colour. He means it’s not browned, burnt, caramelised. DUH! I made his spaghetti carbonara yesterday and it works great and is delicious! The only thing I’d do differently is maybe sprinkle some diced green onion on top to serve.
Maco as an exam invigilator : a watch is a guideline, if it says 3 hours, you can submit at 4 hours, 30 minutes after, your choice. Never be dictated by time.
Actually sadly a lot of "Fine Dining" restaurants pre-cook or par boil the rice for Risotto. Like Marco said you should prepare it fresh from beginning. If restaurants don't want to do that then they should really take it off the menu
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My heavens above, with so few words, the sheer weight of Marco's knowledge is self evident. Imagine having him as a boss … what better fortune could anyone hope for.
"You cook risotto , you don't. Your choice"
Shots fired at Ramsay for precooking his risotto rice
If risotto stands "up", it's too tight, it should be creamy and "flatten" out – this is the big mistake most make when doing risotto- also it should be eaten immediately as it continues to cook
So I’ve found some Knorr Stock Pots in the cupboard…what shall I do?
Did he say boil the wine to remove acidity?
Now remember, he likes it quite wet
This comment section will show you why most great comedians are generation X or older.
You pick a fight with Gordon Ramsay or you don't. It's your choice.
0:26 is this a bit of butter????!?! That's like the whole container!!
Looks like old people food
I bought my first knorr today. It was my choice
0:43
Who is he looking at?!
Hey wait a minute,,, im noticing something repetative with all these videos, cant quite put my finger on it.
What could i use to replace white wine?
I think this is the first video I've watched where he didn't use the stock pot.
The real Gordan Ramsey
Today we're going to be doing a 100 hour braised beef, and it's only going to take about 15 minutes.
“It’s not fantastic.”
Translation: “It’s shit.”
It is really not your choice, they're programming you I came back to warn you from 2030, it's Knorr stock pots, always been.
Challenge, take a shot of stock every time Marco says "very"
It's basically khichdi without the daal
https://youtu.be/sEGvXNErIzA
My mum does this one
What size is that dutch oven he's using?
I haven't cooked risotto yet but it looks sooooo good. I can't wait to try it.
I’ve watched heaps of Marcos videos over the last 3 days, and just now realised what he was talking about with no colour. He means it’s not browned, burnt, caramelised. DUH! I made his spaghetti carbonara yesterday and it works great and is delicious! The only thing I’d do differently is maybe sprinkle some diced green onion on top to serve.
2:57 ahh yes, a pinch of butter
Like a Knorr stock pot, the informational content is concentrated and rich.
Really, in 3 mins he's packing more useful guidance for home cooks using basic tools and ingredients, than some entire shows.
I like how he uses his hands to grab food and put it in cooking pot. it is a no-no for many chefs. this guy know wants to feel his food
0:52 those people at home:
"yo what the fuck Marco said that was delicious"
Today I threw a stockpot in the bath then pulled the plug out, to remove the water content. In the end, it was my choice.
Came for the stockpot stayed for the inaccurate consistency
Maco as an exam invigilator : a watch is a guideline, if it says 3 hours, you can submit at 4 hours, 30 minutes after, your choice. Never be dictated by time.
Don't use Knorr salt stock pot or Knorr salt cubes, if at all possible use home made stock or readymade supermarket stock.
I like mine wet too
Marco’s the man!!!
God bless you chef Marco
For those who are new to this probably he’s using Arborio style rice. Not usually cooked with jasmine or basmati just fyi
I to like it a bit wet, and quite firm.
Really wanna try this
And four years later, I am drooling for Spring to arrive! love this!
Actually sadly a lot of "Fine Dining" restaurants pre-cook or par boil the rice for Risotto. Like Marco said you should prepare it fresh from beginning. If restaurants don't want to do that then they should really take it off the menu
Looks yummy 👍🙏
I cooked this a few days ago, absolutely delicious, a keeper. Thank you Marco.
Did he cook the carrots before?