The secret is to supply what is missing for that particular item to shine. Balance is the key. A dish needs to be treated as a symphony. There are “instruments” that have a moment and stand out for good reason but when all instruments join in at their respective volume, the dish as a whole sings.
Pierre is a lovely person, but I have to say one thing about living in France for 8 years, there is no such thing as French gastronomy when it comes to see what the French eat on a daily basis. That was my real shock when I got to discover what the French cook and eat daily. For someone who grew up in a Greek family in Boston and surrounded by other Americans of Italian, Portuguese, Lebanese, Spanish and Armenian roots, I got to grow up and be exposed to different fabulous gastronomies of people who really took pride in their food, not like French who cook mostly pasta and foreign dishes but very poorly. I’m truly sorry to share this view of the French. What’s unique about French food it’s not what the people eat at home, it’s how brilliant the French colonialists were at being inspired by so many cuisines and flavors and how they turned cooking into a brand. They truly deserve a credit for that. The thing is, the world caught up with them, and the Japanese, the Danes, the Peruvians, the Norwegians, the Argentinians, the Lebanese, the Italians, the Moroccans, the Brits, the Spanish and the Americans have caught up with this culinary art and they do it even better than the French.
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That's just beautiful, Mr White
The secret to cooking is to allow food to be delicious. Got it
or use Knorr stockpot.
it’s your choice
an amazing stock pot helps too
Pretention personified
The secret is to supply what is missing for that particular item to shine. Balance is the key. A dish needs to be treated as a symphony. There are “instruments” that have a moment and stand out for good reason but when all instruments join in at their respective volume, the dish as a whole sings.
You can let Mother Nature do the work or you can fuck it up… it’s your choice
Sh-sh-sh-sh….
Why are we whispering?
🤷🏽♀️
Pierre is a lovely person, but I have to say one thing about living in France for 8 years, there is no such thing as French gastronomy when it comes to see what the French eat on a daily basis. That was my real shock when I got to discover what the French cook and eat daily. For someone who grew up in a Greek family in Boston and surrounded by other Americans of Italian, Portuguese, Lebanese, Spanish and Armenian roots, I got to grow up and be exposed to different fabulous gastronomies of people who really took pride in their food, not like French who cook mostly pasta and foreign dishes but very poorly. I’m truly sorry to share this view of the French.
What’s unique about French food it’s not what the people eat at home, it’s how brilliant the French colonialists were at being inspired by so many cuisines and flavors and how they turned cooking into a brand. They truly deserve a credit for that. The thing is, the world caught up with them, and the Japanese, the Danes, the Peruvians, the Norwegians, the Argentinians, the Lebanese, the Italians, the Moroccans, the Brits, the Spanish and the Americans have caught up with this culinary art and they do it even better than the French.
It amazing that chefs chase stars from a tire company.
The secret, MSG.
It's the voice 😊❤😂
💛
I don't even watch the videos. I see Marco Pierre White? It's automatically thumbs down from me for this pompous prick.
ASMR MSG
“One of the secrets when it comes to cooking is stripping” Marco Pierre White
Unless you're paid to advertise the use of a particular stock cube. If that's the case, then stock cubes are the secret. 😅
I’m learning this the hard way, but I’m learning.
I know that I know nothing 😂😂😂
this guy loves the sound of his own voice
Its weird how is voice is so soothing but you know he can be a scary mf too haha
Been cooking like this all my life. I'm 63. I cook what tastes good. Screw what people think!
Very true!
He so creepy
I love Marco, but let’s have the cameraman back off those choppers a bit. Maybe a blue shirt next time
Add a stock pot then that’ll do it 😅
I understand. Thank you, Chef!
ive seen so many of these im convinced Marco would agree with my frozen Pan Pizza with BBQ sauce and arugola
The secret is Knorr vegetable stockpots, about 7 or 8 per dish