/ck/ - Food & Cooking

Dude just stir your eggs in some melted butter

>>19256263
>sprinkles 1 picogram into a 5 liter pot
>its optional

When I say buy and use Knorr products, you say Yes Marco

Buy and use Knorr products

buttacini all'amatriciana i ate in rome yesterday(antica birreria peroni) was very similar to what i make at home.
im better than you.

>>19090497
The context is he's saying professional chefs tend to place too many flavours in a meal and overdo it, it's better to keep it simpler and let the ingredients speak for themselves.
>>19092137
Marco Pierre White is a god. Yes, he's cultivated a face for the TV but underneath it's all real.

>>18984140
>>18984131
its from Israeli

>adds Knorr products into everything

do you guys think marco pierre white has ever used knorr products while off camera? i dont think this man would even humor the idea of seasoning a steak with bullion cubes

>>18880918
>>18881664
mfw they don't stockpot

Who is your favorite chef? Mine is picrel.

The enfant terrible of restaurants or just at the right place at the right time?

>>18336419
No its cigarettes and women

itt: uber god tier Chefs

I'll start with Marco Pierre White

>>17916726
the MPW way

bros. i ordered uber eats again...im drunk...and high

I always see /ck/ shitting on Gordon Ramsey, but how does /ck/ feel about Marco Pierre White?

>>17463781
because they're whiny cunts who can't even toast brioche without burning it.

>>17457879
it's ok to cook your eggs a little longer. It's easy, it's simple. It's *your* choice.

It's that time again
Confess to Saint Marco

pathetic.

He’s literally perfect.

https://www.dailymotion.com/video/x5uul8j
Go to 1:30

First time poster here, what is the dessert here that Marco makes for Pierre koffman, and how do you make it? Here's the video of him eating it as well at 5 minutes
https://www.dailymotion.com/video/x5uupia

It looks very nice but I've tried to Google it and found nothing, there's some great stuff on that channel as well with Marco cooking for some amazing chefs.

Why is Marco Pierre White the most based chef?

>"I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself."
Was he right about Michelin Stars?