How Jamie Oliver RUINS Mac & Cheese | Pro Chef Reacts
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- čas přidán 25. 05. 2024
- Is Jamie Oliver's jam obsession going to ruin another dish, or will he redeem himself this time? Watch as we react to his unique take on Mac & Cheese!
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Wow Jammy Oilve Oil strikes again!!😭😡
You're all hitting the Cîrok bottle when J. Oliveoil appears and calling it _sparkling water_ huh? 🤨
Jam e Olive er. My god. What r u doing, Jamie?
The more sugar, the more diabetes. It's not healthy.
It's main dish not dessert. why do you put jam while in your cooking?
Caramelized onion is already sweet. why do you need to add jam more? I really don't get it.
If you want to add more sweet, just add regular sugar like white sugar or brown sugar. No need jam or chutney.
Chili Jammy Olive Oil
Please give FutureCanoe a react... his chicken biryani or his joshua weissman cottage pie video
one man, one jar.
it never ends well.
well that's one way to start my day
I understood that reference
😮
That popped in my head also when he mentioned 2 girls 1 cup
@@jasonluke6364 we need a gif but just put a mango chutney label on the jar.
Leave it to Jaime to make it weird. Not only by putting Mango Chutney into the Mac n Cheese, but also calling the lettuce leaf vulnerable.
😂
All vegetables are vulnerable when Jamie Veg-Spanker Oliver is in the room.
Jaime has put out some really strange videos. He knows his food but it also feels like he can't make a dish simple and thus has to overly complicate the dish to make it his own. I've been surprised that Chef Brian hasn't yet reviewed Jaime's vegetarian lasagna that Vincenzo tore apart because it makes Jaime's Asian cooking look somewhat tame in comparison.
@ChefBrianTsao I thought mac n cheese is macaroni, cheese
@@Indy44636 Basically, though milk or cream is often included for added creaminess. Macaroni just means pasta even if elbow macaroni is the most common pasta type used for it.
Okay, said it before. If you want that much onions in your mac and cheese, go for the GOLD and make Sam the Cooking Guy's french onion mac and cheese. I think Frenchie would very much enjoy that video. For regular mac and cheese, take your bacon and mix it with lightly broken tater tots. Then bake it. Absolute heaven.
I think he would enjoy that video a lot ngl. I love Sam’s videos, they all look amazing!
Tater tots in mac and cheese??? Sounds amazing
Yes! More Sam on the channel!!
@@Whitesquall123 Hope they can make him a regular and one day host him on the podcast!
That sounds delicious.
I get where you're coming from with the mango chutney adding a bit of sweet to round out the flavor, but... There's two whole caramelized onions in there, already.
Exactly what I was thinking.
Onion English mustard and mango chutney 3 things that don't belong in mac n cheese
@@elvangulley3210 hear me out....change the onions from caramelized to French fried
@@shrimpyalfredo3933 The problem with that is when you add fried onions into the sauce, you lose the flavor of them since the coating breaks down. The onions themselves won’t add nearly as much flavor as you hoped for.
@sevenember3332 pretend I didnt forget to add "on top" at the end there 🙈 like breadcrumbs on baked mac n cheese
James Makinson has said a tablespoon of mango chutney is sweeter than a tablespoon of sugar. I know that Mac and cheese looks good, but I fear getting that chutney sweetness.
Yep. It was all he could taste when he recreated that horrible butter chicken dish. He couldn’t finish the sauce! I wonder how he managed to salvage that chicken so that it didn’t totally go to waste.
Who cares that guy can’t decide where in the world he’s from
Stfu james has a very defined accent.@@matthewwalter67
@@matthewwalter67 Based on that awful song he thinks he's from Jam-aica.
You have to put something sweet in to counter act the English mustard. It’s like 100 times more potent than mustard you’d get in the US.
As someone whose favourite food is mac and cheese, I legitimately screamed when I saw Jamie put the mango chutney into the pot
Immediately clicked at the thumbnail hoping there is NO jelly/jam in the mac&cheese.
Edit:::dear GOD why!!! My southern heart is crying here.
Oh, you poor fool! 🤣🤣🤣🤣
I'll add some jalapeno jelly to mac&cheese at times, but only when also adding smoked meats.
Same Bacon and maybe local hot sauce is the max thing ill add. Jamie is now on my shit list. If I ever see him it will be on sight.
@@chdreturns here's a thought... if you add things to mac & cheese, you can't call it "mac & cheese". But if you state that it's a MODIFIED version of traditional mac & cheese, that changes things. It warns people that it might not be what they were looking for. For example, if you add bacon, it becomes "bacon mac & cheese". My wife makes "Welsh mac & cheese", which according to her family's recipe, includes sliced tomato that is mixed in just before being put in the oven. Many people will cringe at the idea of tomatoes in mac & cheese, but they were warned by the name that it's something different.
I wonder if there's a southern equivalent to putting your leg down from the chair. I can tell in my family the response would be "You bring cups and silverware from now on" and the story would last forever. 😂
Over time lactic acid bacteria eat the lactose and produce lactic acid. So long aged cheeses will be lower in lactose and therefore easier on the lactose intolerant.
This is the sciencey deep dive that plants crave
I honestly didn't know that, good to know if I want to eat cheese now and again 🤔
Most lactose intolerant people can eat cheese with less than 3% sugar on the nutritional label.
@@LilCatDude Dog if this is true you might have just opened up the world to me, lactaid pills and the like cost so much fuckin money sometimes.
His parents named him Jamie for a reason. Sigh, that jam is his modus operandi.
And olive oil as well 😂
Jam e Olive Oil. 😂😂
@@knightryder4021😂😂😂😂
Yes lactose is milk sugar. And fun fact, bakerys used it as decorating powder, because it dose not melt as easily as normal powdersugar.
Should make a shirt that says 'Olive You' with an olive hugging a jar of jam
Noice
You're right Chef, if a name ends in "ose" it means it's a sugar. For example lactose (lac -milk) and fructose (fruc -fruit). Also enzymes usually end in 'ase' so lactase breaks down lactose and fructase would break down fructose.
Water and flour makes "paste". This is the root of "pastry".
Are they indeed linguistically connected?
Yes.
Also the root of "pasta" which starts out as flour and water.
@@LiveFreeOrDieDH In Italian, "pasta" means "paste".
3 chefs, one jar.
💩 where?
@@skibidi.G on the lettuce
A jar of cocaïne?
Queue Jarhub theme.
English mustard is their best export. It's a lot like Chinese mustard. Hot! Love it.
Is it hot enough that he needed to subdue the flavor profile with sweetness?
@@mikec108 haha i doubt it. he used a LOT of that jam/chutney.
Worcestershire sauce... white people fish sauce ❤
@@mikec108depends on how much you use.
@@mikec108 maybe it got brief eye watering heat
If you an allium, oniony thing in your mac and cheese, i would use crispy fried shallots
Chef: (explains what a roux is)
Me: Do you know WHY it's called a roux? Because when people like Jamie make a roux, everyone "roux's" the day he was first let into the kitchen!
Just watched Jamie make gumbo. It is a very sad affair. He doesn't even attempt a roux.
@@reedhoule3045 🤣 it's suspiciously coincidental how "roux" and "rue" are pronounced the same. 🤔
As an Asian, I have no idea wtf these sauces are, so explanation is very much appreciated.
Mango chutney has become popular in the UK due to Indian restaurants. It's a sweet spiced jam-like condiment that you serve alongside other things - you're not supposed to mix it with anything, it's not an ingredient. Chili jam, as the name suggests, is a kind of jelly made with chilis. The heat is usually mild, and again it's a condiment, in this case for serving with cheeses and cuts of cold meat, it's not for putting INTO a dish. English mustard is a yellow mustard that is very hot and strongly flavoured, so you use it sparingly.
I love Brian’s descriptions! There are a lot of novice home cooks who don’t know a lot about cooking.
The Jam has to be a sponsor. No sane person looks at mac and cheese and says, this needs more sugary fruit paste.
Crushed pork rinds make a great topping for mac and cheese, add at the end along with a sharp cheese under a broiler.
english mustard tends to be quite spicy.
that and cheddar are probably their two best culinary contributions.
A sandwich with cheddar, hot spicy mustard, maybe some roast beef and field greens or arugula sounds really good right about now.
@@KFrost-fx7dt pickles. spicy mustard, cheddar and pickles.
English mustard is very spicy, think wasabi spicy. A little bit goes a long way
Yorkshire pudding, full English, crumpets, tikki masala, shepard's pie and many other delicious cheeses.
English cooking went straight into the toilet the moment the majority switched from wood to coal for cooking. It’s a shame that it’s only been in the past couple decades that they’ve started to redeem their reputation for terrible food.
Wouldn't the caramelized onions provide a bit of sweetness? I think Jammy OliveOil just likes jam. Might be childhood trauma. Mommy never made him a PB&J or something.😁
he is obvious trying to shill Geetas for a friend
"Jammie Olive Oil" will never leave my thoughts now thanks 😆
I'd have grated the onions. It'd make it all mix better, in my mind, and you'd get a little in the each spoonful without anything dangling off.
I was thinking the same thing. I do that with my potato salad so the grandkid don't complain...😂
@@flarica64 some of the tips to get kids to eat vegetables even works for me lmao without it I'm mostly eating meat, cheese, and breads
English mustard is incredibly sharp,very different than Dijon
Mango chutney ? WHY !? This is so wrong, he already did this in his butterless chicken. What is with his obsession with jams ? He was doing so well with the aged cheese and the mustard, but apparently its too straightforward for him. If I was cooking that at home, I would use some panko bread crumbs, toasted with the bacon and then place all that atop the nice gratin Frenchie suggested.
😂
Just grind up cheddar cheese crackers and put that on top.
Can I come over for dinner? 😅
He's also obsessed with mangetout aka snap peas aka snow peas
Someone send Jamie Oliver to cooking boot camp, STAT. This jam-for-brains wanna be doesn't need to even look at the kitchen rn
I thought bechamel sauce was basically white sauce + nutmeg
For the record I love it when Brian overexplains stuff ..the details help alot..thanks Chef Brian..coming from a proud member of Frenchie's 10% club❤
I am One Million percent NOT a Lawyer--but I DO know parody. The t-shirt idea that you have is immune from defamation action, as it's parody.
When I saw the mango chutney, i honestly think he just does it to troll everyone since uncle Roger called him out on his chilli jam.
Also as a graphic designer, your merch idea could be Jamie’s face as an olive with his hair made out of jam or mango chutney and the lettering could look like it’s oil drizzle that reads “jam-e olive-oil”
I like to use hot sauce and Dijon mustard in my Mac and cheese. For cheeses: cheddar, Gruyère and pepper Jack or like a hot jalapeño cheese!! 😋😋😋
I don’t mind the chutney, cheese and fruit is obviously a good combination, but I would prefer it as a topping after it cooks.
idk about a topping, but put it on the side or in a smaller dish that i could take from as I go, and we got something goin
In my house if somebody wants cold water they need to think of Antarctica and put their mouth on the tap
When people say English food has no flavour & mock us for our lack of spice, English Mustard is there to do the heavy lifting in our defence. English mustard & horse radish sauce with a roast is just amazing.
English mustard is basically powdered yellow mustard seeds, a pinch of turmeric and salt and a splash of water and vinegar or lemon juice.
Comparing Dijon to English mustard: English mustard is more pungent, but since Dijon is made with less intrusive acidic flavors it tastes more like the mustard itself and not just an acidic bite. It cannot be replaced in dressings with English mustard unless your standards are low.
Colman's mustard doesn't have any vinegar in it though? It's just mustard powder. Other varieties of English mustard barely have any acid in them at all.
@@jackruaro
Coleman's does contain vinegar. To make mustard you grind the seeds, starting a process where the powder grows in pungency, until you kill the process by adding acid. The longer the process is allowed to continue, the more pungent. Asian hot mustard which is often served with fried food is the most pungent one you can easily get your hands on.
From what I remember english mustard is spicier from dijon but do correct me if wrong
Plain Coleman's mustard is very spicy and very very low acidity (actually citric acid)! Look up the ingredient list please!
I usually add a few dashes of Frank's to my cheese sauce to brighten it up a bit if I think it needs it but mango chutney is an odd choice.
English mustard is quite spicy.
I love how these two guys go at it with their humor and pokes of fun at Gordon Ramsey! Tssao and Oliver should ALWAYS be a team!
Just wanted to say, this is the first video I've watched of yours bc I love making crazy Mac and cheese and wanted to see why it was worth reacting. I enjoyed the banter but what really hooked me was the outro song. I'm subscribed now 🤘
Thank you for explaining everything to the non-chefs out there, Brian! Your explanations of the details and food science behind the cooking was right from the beginning what made your reaction videos stand out. Not that I don’t love Frenchie, but I love the explanations, too.
i love the to and fro between you both Chefs. its fun to watch.
All the -OSE s are sugars: sucrose, fructose, Maltese, lactose and some others
Lol Maltese!
Oops Darn autocorrect!
@@kylebeatty7643falcon? 😂
Lactose is Milk sugar and the enzymes invoilved in the cheesemaking process gradually remove the lactose. The process takes about 2 weeks in soft cheeses and around 4 in hard cheeses. as a rule of thumb, any cheese aged over 2 months is safe.
Also, english mustard is powerfull AF. It's REALLY angry mustard with a very sharp and acidic taste.
One thing I never understood was the idea of the Mother Sauces. I've always wondered how to make a sauce from scratch, this has given me a starting point
Jamie is more like "One man,one jar"😂😂😂😂
The way you guys argue is killing me 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Duuude, the part where you talk about bechamel reminded me of a dispute with my husband thats exactly what we do!😂😂😂
The way y'all talked about the cheese🤣🤣 stinky stretchy Cheeto toes was all I heard 😂😂😂
I remember using flour as wallpaper glue!
I'm really glad Chef Frenchy heard me yelling at my laptop WHY he was tossing the mac and cheese instead of just stirring it like a normal human, and answered that question! Because I was just going to keep thinking Jamie Oliver was being a menace just to hurt the people watching by being extra for no damn reason. Thank you!
not the jar! not the jar!
G'day gents. Still loving your videos from Sydney Australia here. At 10:37 in this video you mention merch T with a picture of Jam + e + olive + r. Can I suggest changing the last r to err (for error) LMAO. This would be Jam + e + olive + err LMAO I think this would be hilarious.
You guys should do a travel episode! We would love to have you in MONTRÉAL! I want to see Frenchie speak French for a whole episode and we have tons of great restaurants! Some of the best in Canada!
You guys are great together! I have learned one thing at least with Jamie's recipes, you can leave the jam out and have a better meal 😜
I really love the set up, the quality is top notch
Jamie made Vincenzo's ancestors cry
His culinary career is punishment from the British 😂
"he didn't put in _that_ much chutney" like bro, what is Jamie doing....
I like a little sweet in my potato salad but never in my Mac n Cheese.
My maternal great grandmother used flour and water as white sauce. Nothing else. Just flour and water. Pasta with wallpaper paste. Yum. My nana went to uni and hung around the foreign students specifically to learn how to cook properly so she could have edible food for once in her goddamn life. As a consequence, she passed her recipes on and I grew up with fried rice and so on as standard meals.
Is it too much to ask that we get a cooking video once or twice a month in addition to your reaction videos?
I loved watching you two work in the kitchen. Just having fun.
Brian and "Frenchie" I love you guys together. Just such good chemistry.
During the cheese and pasta part, Frenchie looks like the makeup artist brother that makes the mask for Robin Williams in Mrs. Doubtfire 😂
The banter between you two reminds me of when I was a bartender and would hangout in the kitchen when it was slow
"That's your job." 😂
Frenchie is just there to look pretty and kick ass..
When I heard you guys joke saying what if he puts jam I laughed so hard knowing what was coming up
I appreciate chef brian explaining every little detail❤... Im not familiar with whatever other than south asian cooking so
What is a Bechemel? ... butter, flour and milk turned into a creamy sauce. Was that so hard?
Also, Two Girls one Mango Chutney.
Reminder that green vegetables (that includes lettuce) have anti-nutrients!
Jammie Oliveoil is the gift that just keeps on giving.
My gf loved that Frenchie was "cooked" while you were cooking xD
5:25 I always called it cream sauce, because that's what it is. If it's mixed with cream sauce then it's a Bisk. I cooked for 25 years professionally and I call it like I see it.
I feel like Chef Brian would be SUPER into Ethan Chlebowski's videos doing deep dives into specific ingredients where he goes into the scientific etc. details about it and does blind tastes
OHHHHHHhh have Frenchy try various mustards in a blind test and see if he likes the english one... LOL!!!!!!!!!!!
That would be one not to miss
Probably too hot for him.
I actually removed the mango chutney scene from my brain that i forgot Olive oil did put it on the mac and cheese and this video made me remember it hahhaha
Where can I find that video with the lamb with bread crumbs? That looks great.
Jarmageddon. A jar saga starring Jamie Oliver.
One of my favorite dishes is noodles fried in butter with onions and roasted bredcrumbs. It's easy and delish
Love the Rebus idea! T-shirt, sticker, magnets!
The picture of this video is hilarious 😂
You can tell they're legit great friends by how Frenchy was bustin balls over the Roux and Béchamel.
I bought the Dreo due to your video. It is a fantastic piece of equipment.
Lmfao Brian... "I love to eat things wrapped in lettuce! I am Korean!"
I can never unhear the pasta pronunciation ever again 😂
lactose is dairy sugar, its made when it's allowed to homogenize, for a week in the cooling tanks. except the chutney and the mustard, i'd make this dish. i'd replace the mustard for something like, jarred, pickled bell pepper and the chutney would be replaced, by something like roasted garlic with a little, turmeric.
Great video!!
Gordon Ramsey plays a food villain on TV.
Jamie Oliver is a food villain in real life.
I would be online to pre-order that Jam-e Olive-oil shirt soo FAST!
lololololooolooolloloolol brain knew bout the mango chutney lololol
I did not expect the 2 girls, 1 cup reference.
In Sweden we take that onion bechamel sauce and just serve it with thick cut bacon and boiled potatoes. REALLY good.
True comfort food.
To be fair, I sometimes add sugar or maple syrup to some dishes for just a *hint* of sweetness. Like a little honey mustard in some baked mac n cheese.
Frenchie is such a fancy man with his bottled fancy water. Go to the sink and fill a glass.
Just a tiny amount of sweetness actually does help a mac and cheese like this. When I do it I use sweetened condensed milk, But I can see this working even if it seems weird. It's kind of like another layer of seasoning. You don't want to identify what it is. Or even be able to identify that there's any sweetness there. You want to stop just short of that. You'll be like "hmm something seems different. It's good. I wonder what it is."
4:24 as I am coeval with Frenchie, I am here for his cranky schtick. He's the English mustard in this cheese!
4:47 am from india and we also used to use water and flour combination instead of glue b'coz the glue was not in small tubes back then you have to buy the big jar/bottle and also expensive
English mustard is much stronger than dijon, but it has virtually no sweetness to it. It has a big kick to it, closest thing I can think of off the top of my head is wasabi.
You need to try Mac ‘n’ cheese with White fish in it. I love it 😊
Mango chutney in mac & cheese is how you make every American, Canadian and British ancestor cry.