/ck/ - Food & Cooking

he's old and tired.

>>3928638

Looks pretty dang good.

>meat

Who's this dude and why should I care?

might be good with about 1/4 of the butter

>>3928748
Marco Pierre White.

http://www.youtube.com/watch?v=IWFWS9HfPDw

Why would anyone want to eat butter like that? And why would anyone want to eat that big strip of fatty flab on the side of the steak?

This dude is worse than paula deen.

Aw yeah, it's Knorr's Bouillon Cube Man!

A parsley compound butter?

BBQ sauce for his steak?

When will brits ever learn to cook? It's really not that fucking hard.

>>3928832
It's quite common to have a bit of garlic butter or something on the top of a steak. Not nearly as much as he put on though

half a stick of butter.
slather in bbq sauce.
olive oil and says "people don't get their pans hot enough".

allofmyfacepalm.jpg

>>3928619

Breakfast.

I read this guy's biography. He's a piece of shit who got lucky at a lucky time in economic and culinary prosperity.

1) Those steaks are not trimmed well.
2) This is obviously, and not very well disguised, part of his monies received for advocating for knorr of whatever dried bouillon company he's helping today.
3) Very little caramelization. That butter is really cold.

He keeps touching all up on the meat even while its trying to cook. Fucking pervert

>>3929132
I don't think it's meant to be disguised considering all his videos to the Knorr channel.

>>3929132
And you are a jealous nobody on the internet.

Marco Pierre White did things, went places, and changed cooking. Although in these Knorr videos you can see his soul wither as he has to shoehorn ludicrous crap into his cooking, in public, just so he can get shitfaced in the evening again to forget about it.

>>3929176
>changed cooking
lol Perhaps he took brits out of the 18th century, but the rest of the world still laughs with me at this comment.

>mfw this thread turned out the way it did

Fuck you all.

>>3929218

Eurgh... Fuck today.

The recipes are actually pretty good. Just substitute salt and pepper for the cubes. But the stock pots are actually decent if you don't have any fresh stock at hand.

Oh and as for trimming the steak, you'd just be cutting out flavour. You don't have to eat the fat when it's on your plate, but keeping it on helps the cooking. It's not that much butter either, and the heat of the steak will melt it. You are probably all trolling so fuck it.

It's harldl to spleakl wilth all thlis wlatel in my moulth light now.

>paste made with beef stock cube
Stopped watching there. Fucking eurotrash retards should stick to lamb or goat or whatever else grows over there.

>>3929278
Whoa. Coming from a supposed 'murikanfyea who doesn't know two shits about cooking and seems to forget he lives in a very young country, it's kinda funny to spot the irony of your comment.

>>3929278

if you notice the channel's name is KnorrRecipes, Knorr is a brand of beef stock cubes, among other products

>>3929245
I actually kinda wanna try it with the stock cube. Never seen it done like that before.
I dunno if I'd use olive oil, but I don't see why butter or peanut oil wouldn't work.

>>3929026

He was the youngest chef ever to get three michelin stars

Pretty sure he can cook

Marco, go fuck off to the kitchen and cook me a cheese sammich.

jesus christ, I hope he did this for because he needed a new kidney or someone was being held hostage.

>>3929375
regular butter would burn, clarified butter might be okay. peanut oil will be fine too. olive oil is fine too as long as it's regular or light.

>>3929406
>implying that means exactly jack shit to real chefs

>>3929442

Oh wow haha damn you sure got me! Damn now you' ve told me Im wrong I guess that means I lost huh! Damn, I can see why you are right, making up those baseless claims from unedicated personal bias! Sure told me, haha!

>>3929462
You are a woman. I can tell.

>>3929465
Whatever they are, I agree with them and not you.

nyugh

Not bad, Marco. Not bad.

I appreciate this recipe for its simplicity. It's of my personal taste that I wouldn't have added AS much butter and maybe not BBQ sauce (depending on how it was made) to that one piece of steak as a base line flavor just to understand how the meat tastes alone (save for the paste for a little seasoning) but otherwise it seems like a nice simple recipe and has a nice presentation.

As with all food remember, taste will vary.

I love me some Marco White. Thanks OP, fuck the rest in this thread.

Is the cube thing on the steak even good?

>>3929442
>implying he couldn't cook 95% of "real chefs" under the fucking table

Has anyone mentioned how he said salt washes of the meat?

http://www.youtube.com/watch?v=59izFlDdztI

Why is it, its always the muricans who talk shit about brit food and chefs?

from the guys that bought the world, spray on cheese, corn dogs and "sketti"

you may find our food not to your liking but at least we don't pack in obscene portion sizes an wash it down with 2ltr of pepsi

and the whole high fructose corn syrup in FUCKING everything...

people in glass houses shouldn't throw stones you guys....

Here's the beef stock's ingredients:

Water, salt, modified palm oil, corn maltodextrin, yeast extract, vegetables (carrots, spinach, leeks), sugar, beef extract, xanthan gum, disodium inosinate, disodium guanylate, citric acid, dehydrated soy sauce (soybeans, wheat, salt), garlic powder, onion powder, carob bean gum, natural colour, beef fat, natural flavour, spice.

And here's the chicken stock's ingredients:

Water, salt, modified palm oil, yeast extract, flavour, sugar, vegetables (carrots, leeks), chicken fat, xanthan gum, garlic, parsley, dehydrated chicken, natural colour, carob bean gum, thiamine hydrochloride, disodium inosinate, succinic acid, cysteine, spice, mustard oil.

Do you guys know the bullshit contained in those cubes? Also

>heating olive oil

>>3930309

right here >>3930303

>Water, salt, modified palm oil, yeast extract, flavour

flavour?

>>3930294
>insecurity. They are envious of the size of our... history.

>>3930294
you are confusing snack foods with cuisine, you guys legitimately eat sandwiches of white bread, fries, and ketchup and consider that a reasonable meal. and that is the only "dish" out of there I can think of that isnt boiled, blackened, or mashed.

>>3930453
>implying you own a passport

>>3930455
>implying I need one to leave the country

and that is not a big deal, its totally fine to eat a pancake with a sausage sitting next to it on a plate, but put the sausage in the pancake and suddenly its crazy talk

>>3930462
>chocolate chip sausages
Not realising that that is the most fail part shows what a food pleb you are.

>>3930463
>not knowing breakfast sausage is made specifically so it can be paired with something sweet

>>3930453
can you please describe how this catsup, fries and bread meal is prepared?
I am an Amerifat and have never heard of anything that uses just these ingredients.

>insinuating Europe is a pleb free food Utopia.

>>3930481
its called a crunchy spuddy saucy butty, they eat them at lunch time like any other sandwich. if you were to go buy one it would cost you about $9 USD after conversion.

>>3930476
>still not realising that is what makes you a food pleb
>>3930481
britfag here. I have never encountered a chip and ketchup sandwich.

>>3930481
the one below was just sort of done up for the picture, they actually look like this

>>3930499
if you're some kind of retard, sure.

They're really filling and easy to make.
You just put chips between bread or in a roll/bap, add ketchup and eat.

You cannot by "french fry sandwiches" anywhere in Britain.
I am sure that people make them at home, like people put all kinds of weird shit in their food at home. But you can't go into a Greg's bakery and order a chip sandwich.

>>3930502
a soft potato will never be an appropriate sandwich topping

>>3930503
on no reservations he bought one in london from small shack on the side of the street, he looked embarrassed to even be eating it

>>3930505
sounds like it was probably staged for the cameras then
>You have fries and bread? Can you make me a french fries sandwich for this piece to camera?
>sure thing if you pay me and I get on TV...

>>3928619
This is advertising spam breh.

Companies have been doing it for a while.

Kraft especially.

How long does a person's salad dressing last? That shit lasts forever. So how do you get them to use more?

Marinade EVERYTHINGGG!!! USE A WHOLE BOTTTTTTLEEEE. You're now a masterchef house person!

Same with stock cubes. Stock cubes last forever. Using a whole cube for 3 small steaks? Wat?

Also all dat delicious looking fuckin butter and no vegetables? Christ even some simple la masion frites woulda sufficed. Or use one for all three.

>>3930522
yeah it is spam.

I find it really funny to see this guy who was a pioneering chef in the 90s doing commercials where he says "the secret to my cooking is using a high street brand stock cube in all my sauces".

Yeah, right.

>>3930530
but in the commercial his kids liked it! it must be true

>>3930294
The difference is that you're scrapping the bottom of the barrel for your examples while we're slamming your top class assholes.

>>3930540
The difference is you're arguing with a fucking stranger over semantics, and bullshit, on fucking anonymous cooking board.

GO GET'EM ANON U FUKIN SHOW 'EM!!!! GO MY COUNTRY AND POLITICS WE STRONG!

>>3930540
You have all the bitterness of a man who knows his wife cheats on him whilst he is out to work.

>covering a steak in butter or runny orange sauce
must be a pretty awful piece of meat cooked by an amateur, if you need all that dressing just to make it palatable

http://youtu.be/qjdlYTxp2Qs

>I've always said; cooking is a philosophy, not a recipe. Unless it's pastry, then it's chemistry.
>implying all cooking isn't chemistry

>>3930552
chefs like to pretend what they do is scientific but even cave men understood heat + meat = new taste, its not really science

http://youtu.be/MgmVbmtdPUM

What's the point of making your own tomato sauce if you're going to use canned tomatoes and garlic paste?

at the end he even says
>why buy it when you can make it?
take your own advice, you washed-up shill

>>3930552
The point is that you don't have to be so completely accurate when you're cooking most types of foods. You can generally go buy eyeing amounts of ingredients, with the exception of baking.

Of course, yes, cooking uses chemistry but you don't use the same methods as you would in chemistry with most cooking.

>>3930556
Lots of people recommend canned tomatoes because the tomatoes are often better than if you were to buy them from a supermarket. Canned tomatoes are picked when ripe whereas tomatoes found in supermarkets are artificially ripened. Canned tomatoes also mean that you're not restricted to a particular season for your tomato needs. As for the garlic paste, I've no idea. I've never seen it.

>>3930303

nothing scary in that list whatsoever, especially considering the end product (a tiny tablet of hyperconcentrated beef stock flavour)

he's sold out shamelessly, and i love him for it, but that doesn't mean this cooking method is shockingly awful. everything he said about it was correct. it can help develop a really good crust in a domestic kitchen without developing a lot of smoke, oil spatter, etc.

>>3930309

nothing wrong with pan frying using olive oil. i know it's everyone's favourite piece of pub quiz trivia, but most domestic cooks don't really have to worry about its relatively low smoke point, and the idea that you're wasting some magical property by cooking using it is stupid. don't deep fry with it, otherwise do what you want. i poach fish in extra virgin olive oil.

>>3930597

oh also, the foibles in this vid don't reflect on british cooking so much as french cooking. specially the excessive use of butter.

>>3930575
>Lots of people recommend canned tomatoes because the tomatoes are often better than if you were to buy them from a supermarket. Canned tomatoes are picked when ripe whereas tomatoes found in supermarkets are artificially ripened.
Is there a /ck/ list with food tricks like this?

>>3930556
>What's the point of making your own tomato sauce if you're going to use canned tomatoes and garlic paste?

Different flavours.

>Why buy it when you can make it?

He's cooking to show how accessible it is, If you took every offhanded comment that a chef makes then you would be able to twist it around however you wish. He doesn't have to follow his own advice because he has the resources to buy the best ingredients.

tl;dr if you're out looking for a reason to hate somebody you'll find one.

>>3930575
As someone who worked in a factory and saw what they put in those can, I say this is bullshit.
First, the variety they use for cans is tasteless crap, selected only for their colour and texture.
Second, the tomatoes freshness varies from half green to half rotten. They just "blend" into a uniform mass because they are cooked together.
Canned vegetables in general are terrible. If you want better veggies buy them slightly green and unripe at the grocery, then let them sit a few days at room temperature.

>>3930612
>all brands are the same

>>3930612

what factory? there are good brands of canned tomatoes.

>>3930620
Actually a factories will serve the same cans to different brands. See, brands rarely have their own factories for basic stuff like canned vegetables. what happen is that they "buy" a certain amount of the production of the place and we just changed labels from a brand to another depending on the contracts. Of course some brands will pay extra to get the objectively better quality product but in the end it's all the same vegetables.

>>3930635

that still doesn't mean that your factory serves all the canned tomato brands in the entire world.

also there are legal guidelines for this stuff, so if you buy a particular grade can there can only be a particular amount of discolouration and the tomatoes have to be of a certain ripeness.

i'm suspicious about your insider knowledge because i've never come across a canned tomato that has a truly inspid flavour the way a crappy supermarket fresh one does.

So much posturing in this thread.