/ck/ - Food & Cooking

>>11939910
French Cooking Academy has a better version of the dish (though obviously not aimed at home cooks the way this one is).

>>11939918
Yeah.....I'm gonna try a beef bourguignon recipe of his tomorrow. Halfway through the video he throws in one of those stock pots. The first time he does it, he's like "Why a stock pot? Because it adds flavor and makes it delicious" or something like that. I'm probably still gonna do it because I don't have time to make a beef stock but I was surprised that a chef as esteemed as he would take such a shortcut.

>>11939970
Watch more of these videos, you'll be happily surprised with how often an esteemed chef like him uses the stock cube short cut, it's almost like they sponsor him

>>11939970
If you cook food at home seriously, you'll soon realize that you never will be able to make enough homemade stock to cover all your needs, because of how labor-intensive it is, no matter at which level you are as a cook. Restaurants can do it because of the amount of staff and time, you alone at home most probably can't.

>>11939970
For the same reason Jamie Oliver sometimes shills Tesco products or why Jacques Pepin uses a KitchenAid food processor or Scharfenberger chocolates: sponsors.

>>11940114
To clarify with an example: let's assume I buy a whole chicken. The breasts and thighs/legs would feed me for four days, tops, while the carcass and wings would yield me 1 liter of stock, enough for maybe two portions of whatever sauce or rice. It takes more bones and scraps to make sauce in proportion to what you have available as meat.

>>11940095
>>11940114
>>11940119
So what you're all saying is that I should probably just go ahead and use the Knorr pots for my Bourguignon recipe tomorrow? I mean I do know how to make a stock and usually I'll make my own chicken stock if I'm doing something that requires it but it's a lot easier to make a chicken stock than a beef stock. I'm glad that y'all want me to be happy and whenever I'm done with that recipe I'm gonna come back here and

>>11940114
Stock isn't hard to make.
If you are an avid cook at home that likes to cook fresh you'll take all the basics already to make a stock. Beef bones, chicken backs, etc are dirt cheap leaving a pot of stock simmering down all day while you do chores isn't going to throw your schedule off.

I make veggie stock every other two weeks, reduce until somewhat concentrated takes about 6 hours, and then just freeze them in muffin trays.

but meh ... if he wants to promote lazy cooking go ahead.

>>11940114
Pretty much this. I make it homemade for a few fancy dishes or special occasions. But for everyday use I'm just as happy with a can of veal broth or a jar of better than bouillon. I'm a working guy cooking for a family.

>>11939970
>>11939918
>>11940114
>>11940125
>>11940131
>>11940132

If you're a home cook, making food for yourself or guests (as this video is clearly aimed at) there is 100% no shame in using stock.Do be aware that the Knorr focus in this video is shilling -- just go with a stock you trust and like the look of, ingredients-wise, rather than exclusively Knorr.

Seriously, a lot of people overhype and over-focus on home cooks using shortcuts. So long as it's relatively healthy, decent quality, and YOU ENJOY THE END PRODUCT, who the FUCK cares? I use store-jarred minced garlic all the time when I'm lazy, and I have no remorse for doing so.

>>11940131
Difficulty isn't the issue, it's amount and time. Feel free to scoff and jack off while you sneer at "lazy cooking" but your condescension is as unrealistic as it is boring.

>>11940141
Are you some super important person where you aren't home for more than an hour at a time always doing shit outside of the house?

I don't know about you, but, I clean my house, take care of the surrounding areas, even relax in my house WOW who would of thought home ownership actually meant being at home for extended periods of time!

How hard is it to literally just chop up a bunch of shit ingredients throw em in the oven for 20 minutes, and then plop them into a pot of water and let simmer while you do other shit around the house?

>>11940131
I never said it was difficult. However, even when using a pressure cooker, I need to plan ahead and schedule stock cooking, taking into account actual simmering time, cooling, sieving, fridge setting, then reducing. That's small tasks all covering a weekend for me, while doing other random small chores.

>>11940152
t. dumb nigger who doesn't actually cook

>>11940127
Yes, store-bought stock is perfectly fine to use at home. I would recommend the gelatinous cube thingies Knorr has, I think they're called Fond du Chef something.

>>11940155
>he actually plans and makes complicated stocks and doesn't have a easy streamlined go to recipe

Be gone cooklet

>>11940168
>he's fine with inferior dogshit but denigrates store-bought stock
Just stop.

>>11940182
and you think mass produced stock cubes and powder have intricate complicated recipes?

>>11940186
Where did I say anything about cubes or powder? Are you retarded?

take it easy ladies
if you're trying to claim you don't use stock cubes or bouillon powder, and you expect anyone to believe you, you are completely out of your fucking mind
marco's recipes, shilling aside, are simply practical recipes that taste and look good and can be whipped up quickly when you get home from work and you're tired. there is a great deal of value in these recipes

>>11940152
You sound like a retarded fagot who paid 200k for some asbestos ridden pre-fab home in some flyover inbred hick city in Ohio or Indiana and is trying to humble brag about it on a Taiwanese stamp collecting forum.

Using a stock pot is only as bad as using store bought tomato paste.

I don't have the time or desire to be making stocks for the various meals that I make every week that I need a stock for.

I am also not buying meat in enough quantity to have leftovers to go in a stock pot, rarely ever buying a whole chicken.

>>11940192
The argument is making your own stock vrs stock pots / powders. pay attention.
>>11940233
not true. kindly go fuck yourself.
>>11940255
making tomato paste is much harder than making stock pucks at home.

but its all based on how you want to live your life.

>>11940272
Maybe that's your argument, autist, but it wasn't everyone else's. Keep up.

there is a video of him back in his very first 3 star michelin restaurant where he is making a stew of some kind with pigs trotters and he uses stock cubes

he might be making money for his shilling but he was using stock cubes during his professional career too, so what does it matter that people on the internet shit out memes and cannot cook?

>>11939910
you know, I gotta ask
who's the editor for his ads, cause they should fire him

>>11940139
>Make a single, light hearted jab at the contrasting image of a michelin star chef using stockpots
>"NONONO YOU DON'T UNDERSTAND! HE'S DOING DIS FOR DA HOME COOKS!"

>>11940114
can it

>>11941183
>single lighthearted jab
>endless spamming of the same shit

So you're a newfag then.

The Marco stockpot threads and posts are just annoying at this point. And its not even contained on /ck/. Even youtube videos of him cooking are inundated with this shit.

>>11939910
i don't get what the big deal is, he's sponsored so ofc he uses their stuff. you could just ignore the stock pot bullshit and just use salt and pepper or someshit,
the rest of his recipes are still p good

>>11941711
>a single, light hearted jab

No way that's not from the OP. The autistic, hateful, miserable, little cunt he is.

>>11939910
THERE NOTHING WRONG USING STOCK POT YOU FAGGOT

>>11939910
MARK
PETER
BLANC

>>11940127
of course
no one at home should be making stock lol, it would be madness

Why should I use these stocks though? If you use one all you can taste is the stock pot, it's just shit really

>>11940114
This people are huge faggots i have boxes of stock and its fucking great.

99% of home cooks are not going to save and prepare carcasses for stock for everyday meals. Get over yourselves.