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Spend 40 minutes in the kitchen with Marco Pierre White as he prepares a selection of vegetarian dishes. Watch as he makes smoked aubergine baba ganoush, pommes fondant, aubergine parmigiana, asparagus spears with truffle mayo, and arancini from start to finish.
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42 Comments
CRAP
One day I hope to enjoy life as much as Marco enjoys butter.
Delizioso …delicious!
🗣️ 💨 there we are…
"Now, that's eating. That's indulging. That's life."
I have never seen true passion like this. Perfect.
I am watching this drunk because I had a drink everytime he said ‘there we are’ 😊
You have a better effect with cotton clove take tree of them and cover the Aubergine it is way better ….I hate this plastic s……on my food when hot and cooked….most of those plastic wraps are NOT made for heat (I am absolutely sure he used the one that can take the heat)
6:28
i love when he has a little snack of an ingredient and says "chef's perk!" 🙂
2:29 The rare "that's that"
It is thus such and so… there we are…
12:15 I'm going to Lebanon via eggplant (There we go…)
14:46 I never realized that every stick of butter ever comes with its own cartouche🤔
22:46 Why is that eggs browning ok on EGGPLANT, but not on an OMLETTE?!!!
Absolute Genius……
"…….there we are"…………never a truer statement.
27:02 There are many "There we are" in the world… this one is tender
33:48 The rice sits, because it knows to
36:27 I'm glad to know after all these years that there truly ISN'T a way to rush these… I've always wondered, "Is there a faster way?" NOPE
If you start thinking of "there we are" as "write that down" you learn a LOT
Never knew whisperingly discussing potatoes could be orgasmic😮❤
You never chop an aubergine with a steel knife Marco, always use a wooden knife, steel makes the aubergines taste bitter. Regards from Dublin.
There we are 😂😂😂
2:30 – Whispers 'there we are', immediately followed by 'there we are'. You know exactly what Marco means by this.
Learning so incredibly much, from him! Thank you !
I've spent the past week watching either the news or Marco videos. I am the very definition of hangry.
My choice
“Life’s too short for small portions” 😊
What type seed oil😂 he's having a good time
Id hate to the washing up/ clean up after
12:39 “Just level the cheeks” Marco Pierre White
"A person who works with their hands, is a laborer.
A person who works with their hands and their brain, is a craftsman.
But a person who works with their hands, their brain, and their heart, is an artist"
Yo, MPW dropping some mad knowledge more gold than those potatoes
Rinsing the aubergine? Don't you lose flavour and gain unwanted moisture?
Chef Marco. That looks delicious. A quick tip from a Lebanese cook; blacken over an open flame then wrap in aluminum foil and cook a little longer 45-60 mins in oven. Save the juices they have so much smoky flavor that you ended up rinsing off in the water. Also only use male Aubergine, less bitterness from the seeds. Excellent presentation over all. When adding garlic smash in a mortar and pestle with salt to draw out the water from the garlic and the two essential oils from the garlic emulsify evenly.
I really hate marco pierre white's videos because I can't skip when he does 5 times the same thing, because I'll miss what he has to say about the meaning of life lmao
Choice
Oil them first before you put on the flame it very easy to take out skin
There we go, riddles from the old man. You are washed up marco!
This guy should be in super Mario
Id be interested what he thought was the worst thing he had to prepare in the kitchen.during his career
His voice is very soothing, the cooking is simple and delicious