This Trick Will Make Your Meat 10x Better

Using bouillon is a very simple trick to give your meat much better flavor.

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[thatdudecancook]

In regards to Better than Bouillon (my preferred brand) it does work you only need to turn the heat down a little as it contains some more sugars than Knorr.

[thatdudecancook]

BOUILLON!!! if you see that ham base in the store do yourself a favor and buy it for a pork chop, you will not be disappointed!! HAPPY COOKING my friends!!

[vexnightmare]

Marco is one of the few professional chefs that wasn't completely detached from your average family, and the budget/lifestyle they operate with. He got a lot of hate for his Knorr innovation, but it's honestly a stroke of genius. Chefs are also human and don't want to spend a lot of time at home making nice food.

[thatdudecancook]

I have another video planned to test dry brining meat with bouillon next. I did a roasted chicken like this with bouillon under the skin, outside the skin, and inside the cavity and it was really good.

[ir]

Stock cube stuff aside, watching Marco’s videos has made me a much better home cook. He has so many useful tips that can actually be applied by an amateur. For example I used to just quickly brown ground beef than drain it; after watching MPW I cook it for a good 15 mins until all the water evaporates and it starts to fry. The difference is crazy.

[Boogiethrash]

Embrace the Knorr. Marco is THE man. Constant inspiration in the kitchen

[mackadoo]

I have been doing this trick for many years. But what I love is, we can now buy bouillon powder, salt free. This way I can still make great tasting meats and dishes, while controlling my salt intake. Thanks for showing everyone who is watching, how to do this!👍💯

[sunflowerdeath]

Marco is one of my favorite chefs. I remember when everyone laughed at him and thought he was out of his mind because he rubbed stock cubes on steaks.

[NuGundam_]

Seeing this is kinda crazy because I recently discovered on my own that adding knoor bouillon powder to just regular ground beef before draining the grease helps retain a lot of flavor. It kicks even the simplest recipes up a notch. Since doing that, I always find a way to include bouillon in my meat seasoning. Complete game changer.

[darthstigater]

I used to work in a kitchen that served Prime Rib. When we made it we would broil it to sear it and then let it rest and dry it. Then we would poke holes in it and shove pieces of garlic clove into the holes and cover it with beef base. Then we would cook it until the outside was seared again and would let it rest and slice it and then cook it to order. That was the best Prime Rib I've ever had.

[joelspaulding]

Yes.
Bouillon for the win.

The JP voice impression- +10

[ck]

This is one of the few channels I actually feel like I become a better chef from watching your videos. Keep up the great work Sonny!

[paulbrantley]

I had this for lunch today, chicken breast...OMG so good. Keep the videos coming. I left my chicken breast in fridge for hour and half after applying paste.

[EthaysWorld]

dude you're seriously really developing as both a content creator and a chef, over the years you have consistently shown an increase in both production and personality to stay in the game. Can't wait to see what the future has in stock for you!

[Frie_Jemi]

I have a specialty item I make sometimes, I have never seen anyone else make it and I would love for you to give it a try! I call it ultimate "baked in" chili dawgs. It's a chili dog baked into a brioche bun . First I make a brioche dough, and I make sure to let it rise twice for extra fluffy buns. Then to prep, I take some extra thick chili and pipe it on to wax paper in the shape of a hot dog, then freeze it. Second, I get a bun length all-beef Frank and butterfly it open so I can fry the flat side getting a good sear on it! Third, I roll out some dough a little more than twice as wide as the butterfly'd hot dog. Place a small strip of American cheese, followed by the hot dog with the flat side up, then some mustard and a stick of frozen chili, sprinkle a good amount of dehydrated onion flakes and a fat pinch of pepper jack cheese. Lastly, I fold the dough up and around over everything sealing it very well and bake at 325 for about 13 minutes, or until golden brown. If you sealed everything up good you get a fully contained chili dog grown in the bun naturally

[Terryray]

Active duty Cook in the US Navy. I used the US food's brand, and the crew loved it.

[PastorJack]

Sonny, we made this tonight with chicken. I made gravy in the pan. This was the best chicken and potatoes with gravy we've ever made. Thanks!

[williamturner]

Knorr and better than bullion are staples in my kitchen. I think the MSG adds a lot to the bullion. Home cooks do what needs to be done to bring out the flavor for their families. It's nice to see someone showcasing such things.

[patrickfuller]

When I make roast beef I mix the beef better than bouillon with some butter and some fresh cracked pepper and fresh herbs and slather it in the roast.
Not only does the meat come out amazing but the au jus is something that you want as a last meal.

[aprilalatorre]

In Mexico, chicken or beef bouillon has many uses as a salt for frying and searing meats, soups, gravies, rice, etc. It makes salsas taste SO much better! The secret is that it contains MSG, which is why it is so flavorful.