http://m.youtube.com/user/KnorrRecipes

I've been watching his recipe page on YouTube.

Does anyone actually believe he uses them in the house?

He claims he's used them for years. I'm not buying it.

I don't believe for a second when he's having a steak in the house he rubs a stock cube on it, nope sorry Marco..

Nope, i don't believe him, but the herb infusion stock pot is actually really nice. Much less of a chemical/salty taste than many stock cubes. I mainly use it as a stock for soups, seems to improve the texture.

Ha! Yeah, I doubt he actually uses them. But I agree with Mich, they are not bad. I usually use that concentrated liquid stock that comes in bottles that Nigella uses, which is excellent, but Knorr stock pots aren't bad at all.

Every time I see that advert I think "yeah right, sure you do".

I doubt he uses them or cooks a lot at home even.

The cubes however are the best you can buy IMO. I always buy the vegetable ones and herb ones too. I even take them when we go to our apartment abroad as I can't find any stock cubes for vegetarians. A tad more expensive but worth it IMO - I see Tesco have brought their version out too, I bought a vegetable pack but haven't tried them yet, they look darker than the Knorr ones. I just know I'll be going back to my favourite ones. as Mich78 said above, they're great in soups and I love making soup and they're make lovely pasta sauces as they taste more natural than OXO again, IMO.

I think they're great. Agree with what everyone else has said, much better than a traditional stock cube. That said, I doubt Marco uses them.

I very much doubt he uses them but I do, I think they are very good!

I can see why people are suspicious and think he doesn't use them, but before he was even approached by Knorr he admitted to using Knorr stock cubes and Knorr Aromat in both his home and his restaurant cooking.

It works because Marco is using the stock cube as seasoning rather than using it to replace stock most of the time. The main ingredient of a stock cube is salt, so Marco uses it instead of salt, basically using it as 'salt with a bit more flavour'.

And it's killer in a Coq Au Vin!

I would be suspicious of him using them, but you never know.

I like the stock pots. Great when making stews or soups, or even just a bit of one for sauces.

I do believe that he would use them as I presume he gets them for free and I doubt he does restaurant quality food every night.

His Italian grandmother would have a bloody heart attack if she thought he was telling people to put stock pots in an Italian tomato sauce.

Probably would, but he's one of the greatest chefs of all time so I don't think he has much to prove.