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I love to watch this dude cook and explain why. I love to watch someone do something that they are good at.
I can't help but notice all of marco's pots and pans are from le creuset…
He mentioned on a few occasions that he uses them all the time for seasoning and never for actually making a stock. Like he did here: seasoned the sauce with the stock cube rather than adding any salt. And this technique works really well (never expected anything else). I use this hint all the time. Most recent was last night while steaming carrots. Butter, little bit of stock cube. Let it melt and combine. Throw carrots in and cover and wait until it's soft.
lmfao! "pop!"
for the money they charge it better.
and why do you need pork flavor in the sauce for belly pork?
And who made Bill Hicks the expert? Who cares what he thinks.
wow, really surprised to see a such a high profile chef use a stock cube. i guess in this context (flavoring for a sauce) it's ok.
He was the youngest guy to be awarded 3michelin stars,,
the al Capone of cooking..
Any butchers.
go see the butcher near your place lol