Be sure to SEE Jamie Oliver's BUTTER Chicken! kzread.info/dash/bejne/iYeIrMmaYK3Lmrw.html

@rickquick8977

7 ай бұрын

Bro, you gotta review Jamie Oliver Mac and Cheese hint: MANGO CHUTNEY!!!!!

@crimsoncaliber8270

7 ай бұрын

I am back good sir. I see you are a glutton for punishment. I wish I could call this episode of Cooking with Jack benign masochism, but it is much more painful to watch. The faces you make as you watch this train wreck is hilarious. On the McCormick Bag and Season, the bags are able to be used in the oven, they are even sold separately just as oven bags, vary in sizes - up to a turkey, can also be used in crock pots. Only thing I would not suggest to use them in is a roaster. Too much of a chance of direct contact with the sides, which would melt the bag and ruin your meal. From the Pansaver website, they state DO NOT ALLOW TEMPERATURE TO EXCEED 400°F (203°C). The other big brand that sales these oven bags is Reynolds, but I didn't see any other temp information other than what to cook food at and for how long.

@franjaime200

7 ай бұрын

I only watched the whole thing, because I love your channel. But now, I may not eat again in a couple of days.

@franjaime200

7 ай бұрын

The bags work pretty well. However, he didn't cook that chicken at a high enough temperature, but then he always fks up food.

@joshuatempleton9556

7 ай бұрын

@@crimsoncaliber8270 i have used the bags to 450f but they do well at lower temps, if he had followed the instructions and cooked longer he would of gotten nice color and crispy skin.

Jack managed a miracle. Got himself a dead chicken in a bag, put it into the oven and it came out clucking. Let's call it Lazarus.

@desireemacdonald1813

7 ай бұрын

Jack the Chicken Necromancer!! 😂

@ChefJamesMakinson

7 ай бұрын

🤣

@ChefJamesMakinson

7 ай бұрын

🤣

@aidi58

7 ай бұрын

🤣

@justinholtman

7 ай бұрын

Can u imagine when his necromancing upgrades. God help us

I'm convinced Jack doesn't let the oven preheat first so his stated cook time includes the the time it takes to preheat.

@badgerbane

7 ай бұрын

For about 2 years I've wondered how he gets it so wrong and I really thing you've hit the nail on the head. Must be a gas oven too so it'll preheat slow. Either that or his oven contains a cabal of necromancers who try to resurrect anything he puts in there.

@XeonProductions

7 ай бұрын

Good point. If I do decide to shove something in while preheating I'll factor that in to the cooking time.

@dbspaceoditty

7 ай бұрын

dude, has to be trolling us right? he just put seasoned chicken in a bag and called it shake and bake... HE HAS to be messing with us....he cant be serious...i thought "well, shake and bake is bread crumbs" and i been wanting seasond bread crumbs for easy air fryer meals.

@trappestarrgaming3422

7 ай бұрын

This is why jack has had some many strokes hes on lik number 4 last I heard

@jordanbridges

7 ай бұрын

​@@trappestarrgaming3422Does raw chicken give you strokes?

So I am one of the unfortunate people who have tried Jacks "Best BBQ" sauce line and "gourmet" seasoning, as I purchased them years ago from my local Walmart - at 70% off (evidently they were not sellingvery well). I am going to be completely honest on here. The 2 BBQ sauces I purchased were absolutely horrible. They were not a sauce, but more like a weird jelly. I should say that I am a BBQ sauce afficionado and try to test out as many as I can when I find them (within reason, of course). At the time, I (unfortunately) didn't know who Jack Scalfani was. I mainly bought them due to the title "Best You'll ever taste", that and they were only $1.87 a bottle, and $2 for the seasoning. As I stated, both the regular and hot versions of the BBQ sauces looked like Jelly, or specifically like raspberry preserves. The flavor - nothing but sweet, with very minimal flavors of mustard and a very odd artificial smoke flavor (not unlike a cigarette butt, to be honest). The hot one was especially gross, with a strong stale chili powder taste. I honestly gave them a chance - I BBQ'ed ribs and chicken, and it ruined them both. In all seriousness, they were the Worst "BBQ" sauces Ive ever tasted, and Ive had some bad ones. The seasoning was just as weird. It was incredibly salty and tasted like poultry seasoning youd find in stuffing, except twice as salty and with an odd after taste. Needless to say, after trying to give them away to anyone who would take them (Evidently I hate my friends), I ended up throwing the sauces away along with the seasoning. I had always figured that Walmart had stopped selling them because they tasted horrible and nobody bought them. While both of those reasons were somewhat true to the fact, the real reason Walmart stopped carrying Jacks condiments is because apparently Jack had a brother-in-law who worked for Walmart corporate, and Jack convinced him to get Walmart to somehow sell them. Unfortunately for Jack, this was against Walmarts policies, and upon finding out that they sold a product with direct relation to one of its corporate employees, Jacks products were pulled from the shelves. Jack ended up getting some of his inventory back, and then tried panhandling them to local stores and hardware establishments, but was met with less than favorable responses. One store in particular tried out one of his sauces and then told Jack they would not sell his product because "it didn't taste good". Jack actually reported this last bit of info on one of his vlogs. I hope this info was helpful. I can promise and guarantee that it is all factual.

@ChefJamesMakinson

7 ай бұрын

WOW! that is very interesting and clever of him! I would say that this seasoning as well would be a bit strange as it is so green.... Thank you for your explanation it helps a lot!

@JLilliquist

4 ай бұрын

In contrast, I was feeling lazy and since Paul Newman's Marinara was on sale for under $3 I grabbed a jar, not bad, I even ate the rest when the pasta was gone. At 1/3 the price of Rao I would recommend it, especially give its non-profit structure for kids.

@TyrBarghest

4 ай бұрын

Well now I have to ask you the real question; what's some of the best bbq sauce you've had?

@JLilliquist

4 ай бұрын

@@TyrBarghest I make a pretty mean one I use for brisket.

@misterninetyseven2898

3 ай бұрын

I also remember tasting his sauces... I only remember the seasoning, but I will say that, as underwhelming as it was, I remember it being his best product. That really sets the bar low.

I honestly don't understand how Jack has managed to avoid death. He has everything working against him, including himself.

@ChefJamesMakinson

7 ай бұрын

😂

@Helldiver-K4

5 ай бұрын

He’s had a fair share of strokes apparently, like 4 or 5 so he’s definitely cutting it close

@amberbaum4079

5 ай бұрын

He is pretty much on death's door. Multiple strokes, heart attacks. He can't really use one of his arms because of the latest episode. He can barely stand and gets out of breath from the tiniest of things. His doctor keep telling him that his eating habits (and his cooking) will kill him. Yet he continues. I think his family lets him do this so that he can ... errrr eat himself into a grave. They don't like him and apparently the nice guy is just a front(just look how he behaves before and after his church chili competition). He admitted on a podcast to strangle his son near death... like it was nothing.

@davidp2888

4 ай бұрын

@@amberbaum4079 I haven't seen anything about Jack having heart attacks but I know he's had 3 strokes so far. I think his wife's just hanging around to collect the insurance money when he shuffles off the mortal coil.

@tomrichards6207

3 ай бұрын

Cooking with Kay's son could certainly give Jack a run for his money. 😊

As a forewarning to anybody who hasn't seen Jack's video on him making his Chili for his church. Be afraid, be very afraid

@ChefJamesMakinson

7 ай бұрын

😂 hahaha

@martinajunkers4315

7 ай бұрын

In all fairness, he is showing how versatile he is. Bleeding chicken, rotting brisket, Jack can do it all!

@desireemacdonald1813

7 ай бұрын

RIP to that congregation….

@davoap1268

7 ай бұрын

Oh gawd, i saw that vid too. I wont spoil it. But its worth viewing.

@albertmotbey1128

7 ай бұрын

That one was an absolute crime that he complained that he lost the cook off because he doesn't cheat. Don't want to spoil it for those who haven't watched it

So he cooked a one inch stalk of celery for 40 minutes and it was still crunchy?!? I think you're right, his oven must not be calibrated

@fan.80s_90s

7 ай бұрын

His oven doesn't work at all, even when Jack made beef round.

@SylvanasWindrunnerResurrected

7 ай бұрын

It must be set to "warm leftovers"

@ChefJamesMakinson

7 ай бұрын

Yeah the carrots too I had to cut a lot out of the video as it was a bit slow

@Gerolinger

7 ай бұрын

Or he doesnt know that you have to pre-heat the oven

@ThePapaja1996

7 ай бұрын

Or he didnt preheat it

Speaking of raw chicken, I once got a grilled chicken sandwich at restaurant and when I took a bite, it clearly wasn’t cooked through. The manager and the head chef himself came out and apologized profusely, as well as explained how they were going to retrain their kitchen staff. They took it very seriously! (The replacement sandwich was delicious, though!)

@marcinha1973

6 ай бұрын

Good thing "you do didn't mention the dirty knife". (look up the dirty fork sketch.

@trahapace150

6 ай бұрын

I had the same experience at a hooters once, they brought me a chicken sandwich that was raw in the inside. I had weight loss surgery so things like food poisoning are incredibly bad for me

@achdetoni5008

4 ай бұрын

Ofc they did, they could kill someone with that. VEry afraid of a law suit, 100%

@zaer-ezart

2 ай бұрын

Well raw chicken could potentially kill you so yeah I can understand why they freaked out. The last thing you want is the reputation that a client died eating your food

Oof. I agree that his over isn't coming to temp. He ate that piece of celery and, after 40 minutes in a 350 over, it shouldn't have been crunching like it was raw.

Let's be honest, we're all here because we want to see how gross it is! 😂

@ltmatthewakj2466

7 ай бұрын

King of Salmonella 😂😂

@ChefJamesMakinson

7 ай бұрын

😂

@ChefJamesMakinson

7 ай бұрын

🤣

@andrescrux

7 ай бұрын

Facts🫡💯🤣🤣🤷‍♂️

@evagoor

7 ай бұрын

I know how gross it is. I just want to see the comments😏

I saw someone one time saying that Jack's major problem is pride, which makes him INCAPABLE of being honest with himself, and admit his mistakes. I fully agree with that. That's why he ALWAYS says his food is great, it's fantastic, and if something doesn't happen in the way the thought it would, he blames it on everything but himself. The church chili, its not that he lost the competition because his chili was hot garbage, it's because everyone else is cheating. And there's a lot of other exemples just like this.

@jamesc.e.s.4551

7 ай бұрын

Honestly, I find him odd. I know this is serious, and I know he's serious, but it also seems ¿staged? even though I know it's not. It just seems too odd to be real.

@irfanhidayat2076

6 ай бұрын

Jack's major problems are pride and lazy. And i agree with you, he always blames everything but himself

@avroday949

3 ай бұрын

​@@jamesc.e.s.4551reality is often stranger then fiction

I have used the Reynolds brand roasting bags, and they are made from nylon. They can stand temperatures up to 400F, and holes are necessary for the steam to escape. The recipes I use all were for either turkey or chicken, and an aside, I always marinated or did a seasoned rub with oil or butter that was left to do its magic in the fridge for at least 8 hours, sometimes longer. In the bigger picture, as compared to simply baking, the bags did create a moist meat and even flavor throughout. They are easy to use, but you must take care as handling that hot bag can scald you. I let them "rest" for a minimum of 15 minutes before trying to open and remove the contents.

@flowertrue

6 ай бұрын

I've used those also, for many years. The idea is that you don't have to baste. My mother told me it used to be so much harder to cook a turkey with basting every hour, bending over the hot oven. My mom was one who really appreciated modern advances in cookery. She was a big fan of Shake'N' Bake. She said it was so much easier than fried chicken and better for you. Now that I'm thinking about it, Mom used a lot of new cooking shortcuts when she was teaching me to cook, like minute rice and Hamburger Helper. That's why I never learned very much, I guess. 😆 It's ok, Mom. We thought your cooking was good.

@JLilliquist

4 ай бұрын

The entire difference is to put the compound butter UNDER the skin after loosening it with round ended rubber spatula, right James. You do not have tom let is sit for 8 hours and the results are better. No damn bags needed, just a proper technique, right James. Resting is good for any technique, personally I think 15 minutes is too short but I will defer to James in this issue.

@Joe90h

3 ай бұрын

Yeah, some coarse salt rubbed in to the chicken to break the surface of the meat is really all you need with bags like this. And I'm pretty certain the cooking instructions did not call for an entire half chicken in one lump like that. The bags I've seen tend to be for drumsticks, thighs or breasts, not an entire corpse. I've also had bags that you can toss rice into as well so it will soak up all those meat juices as it steams. Good all in one eating.

@Capt.Pikles

18 күн бұрын

I’ve used them for roasts, shanks, turkey and chicken! I’m a big fan of them (but I genuinely do not enjoy cooking). A pork roast in one with a pineapple based marinade is incredible!

Jack legit seems the type of guy to order medium rare chicken from a restraunt.

I must admit. This video is surely helping with my diet plan. I am no longer hungry.

@ChefJamesMakinson

7 ай бұрын

🤣

@annek7262

7 ай бұрын

I'm kind of sorry that I ate before watching this!

Jack doubling down on the raw chicken. Insane.

He’s a guy that I’m never gonna feel sorry for when he gets roasted on his cooking

The church chili is hilarious, and a Jack classic. The short version is, he takes a lot of ingredients you could make something really delicious with (and a toddler-aged chunk of brisket, AugusttheDuck did the math), and does what he does. Then gets mad when he loses. 😂 Another Jack classic is him failing to make an omelet and blaming the Magic Bullet he stole from his dad. But I'm still asking for Made With Lau to cleanse the palate.

@ChefJamesMakinson

7 ай бұрын

😂

@ericekstrand1983

7 ай бұрын

Made with Lau is a great channel. Aaron and Claire is another good one if you like Korean food.

@Shampaggin

7 ай бұрын

@@ericekstrand1983 I bounce between A&C and Maangchi for Korean. 🤤

@ericekstrand1983

7 ай бұрын

@@Shampaggin I also watch School of Wok, Champ's Japanese Kitchen and Pailin's Hot Thai Kitchen.

@Shampaggin

7 ай бұрын

@@ericekstrand1983 Have you checked out Way of Ramen? Also an excellent channel.

Your reaction when Jack dusted the chicken with his "gourmet seasonging" is priceless.

@ChefJamesMakinson

7 ай бұрын

😂 haha it shouldn't look like that!

It was undercooked, the McCormick instructions and ingredients: You will need: 1 package cooking bag and seasoning mix 2.5 pounds chicken parts 4 cups cut-up fresh vegetables, such as potatoes, green beans, onions, and carrots. Directions: 1. Preheat oven to 350 degrees F. Arrange opened Cooking Bag in 13x9 baking pan or dish. Sprinkle Seasoning Mix evenly over chicken. 2. Place chicken in single layer in Bag. Add vegetables. Sprinkle any remaining seasoning over chicken and vegetables. Close Bag loosely with nylon tie. Cut 4 small holes in top of Bag to allow steam to escape. 3. Bake in lower half of oven 1 hour. Remove from oven. Let stand 5 minutes. Cut open Bag. Serve chicken and vegetables with pan juices. If desired, serve with McCormick Chicken Gravy. So the only real problem with what he did is he didn't cook it as long as the directions state. He said 30 minutes but the package for the seasoning mix definitely says to cook for one hour. And even though he did 40 minutes because two pans side by side, it still was below the time in the cooking instructions. Ingredients list: Corn Maltodextrin, Salt, Spices (Including Paprika, White Pepper, Oregano, Turmeric), Potato Starch, Modified Corn Starch, Onion, Hydrolyzed Corn Protein, Yeast Extract, Citric Acid, Garlic, Disodium Inosinate and Guanylate (Flavor Enhancers), Extractives of Paprika, and Natural Flavor.

@neorenamon

7 ай бұрын

This is the 'Cooking with Jack Show'. His motto must be "Directions are for NERDS!!"

@rachelbattersby949

7 ай бұрын

Also they looked big joints of chicken. Surely you'd want to take account of that regardless of whole quantity for bag.

@klubberzvonhatzenbuhl563

7 ай бұрын

Jack saw “Bake in oven one half hour.” 😂😂😂😂

@ChefJamesMakinson

7 ай бұрын

😉

@nmv33

7 ай бұрын

The operative word for seasoning the chicken is EVENLY😂 exactly what he didn’t do. 😂

How Jack hasn't died from salmonella at this point is a medical mystery.

@sgtgiggles

2 ай бұрын

Hasn’t he gotten salmonella like three times? You’d think he’d learn his lesson the first time

@Slashgibber

2 ай бұрын

@@sgtgiggles He probably has a direct line to the hospital at this point.

@sgtgiggles

2 ай бұрын

@@Slashgibber the other health issues could be genetic, but the frequency of how often they happen is a clear sign of the frequency of scary stuff he eats. Very sad

Oven bags have been around forever. I've used them a few times for chicken and beef and they work well. I think one thing unique about them is the food gets the advantage of a covered pot but also the browning due to infra red through the transparent bag.

Jack cooked half chickens using the instruction on the bag itself, however those instructions are for boneless chicken breasts. I think this lead to one of his many episodes of salmonella.

@ayajade6683

7 ай бұрын

The bag says 1 hours he did 30 mins for each

@jimi_jams

7 ай бұрын

@@ayajade6683 "aha, one hour for one portion of chicken, which means 30 minutes for two portions of chicken, I see nothing wrong with the maths here!" - Jack, probably

@JLilliquist

4 ай бұрын

@@ayajade6683 oops! If all else fails read the instructions

@JLilliquist

4 ай бұрын

@@jimi_jams division is just inverse multiplication, just cook it backward in time??

I didn’t know James Makinson was into horror…

@Enthusiastic-Trainspotter-BNE

8 ай бұрын

😅😅😅😂😂😂😂😂🤣🤣🤣🤣🤣🤣

@ChefJamesMakinson

8 ай бұрын

😂😂😂🤣

I stumbled across this guy’s channel when I was in high school and I couldn’t believe how bad things looked and were and I showed my friends and I forgot about him until he started popping back up when other people started reacting to his content

My mum makes an awesome roast chicken with a French onion soup powder from a packet. She sticks the chicken and the soup powder in an oven bag, like this guy is using, and it comes out so good!

My mum tried the plastic-bag many years ago and and it works. The original plastic-bag was maid of Mylar plastic which is extremely heat tolerant. Even though she preferred to do without. Both my mum and dad were excellent cooks with a lot of experience in home, hotel and catering.

@acaliaaidras5012

7 ай бұрын

I use the turkey bag when I do Thanksgiving turkey. You don't have to babysit the turkey or baste it and it always turns out moist. Anything to make my life easier.

@jordanbridges

7 ай бұрын

Mmmmicroplastics

@alexanderludvigsen1893

7 ай бұрын

@@jordanbridges no, it's heat tolerant, it won't break down during extreme heat. And there is microplastic in everything you eat anyways. Every time you eat fish you are flooding your body with plastic

@avroday949

3 ай бұрын

And With enough of those mylar bags and Nylon duffle bag straps you can make a flack jacket 😉

His chili cook off recipe is a classic Jack video, and a definite must watch. Be strong James you can do it. 😂😂😂

@ChiefKief6Nine

7 ай бұрын

Best green chili ever!

@spartan300zx

7 ай бұрын

With the year old frozen green mildew, crystallized brisket?

@UnholyNomad

7 ай бұрын

I remember something like 3 years old but its been a while since i watched

@ChiefKief6Nine

7 ай бұрын

@@spartan300zx Yes, lmao.

Well although I cannot use that bag exactly, I did bake chicken with a similar bag and yes they do exactly what they say. These are highly resistant bags, specifically made for that type of cooking. They do make wonders indeed.

Chef James, your facial expressions throughout this video were priceless! When are you going to cook for us again? I'm keen for a new recipe!

@ChefJamesMakinson

7 ай бұрын

Very soon! I want to make a pizza!

This video is very timely for the halloween because it is scary to watch!!! 😱 The chicken was not only undercooked. It was also underseasoned. Im not sure if there's anyone out there who's brave enough to try this chicken aside from Jack.

@ChefJamesMakinson

7 ай бұрын

😂 hahaha

Nothing beats cooking a chicken in an air fryer, especially when that air fryer has a rotisserie as well. Crisp skin, juicy meat... perfect.

@ChefJamesMakinson

7 ай бұрын

I have never used one!

@AndrewTuttle-vx4ph

7 ай бұрын

​@ChefJamesMakinson I really suggest you try a air fryer, which I normally add some oil and/or butter to most foods still but I've made the best fries I've ever eaten in an air fryer. Even had people tell me that themselves after cooking fries for them. Anyway I hope your doing better than that chicken

@chriswale

7 ай бұрын

@@ChefJamesMakinson The term "fryer" is a misnomer though as all they are is basically mini convection ovens so, in essence you have used many, just bigger!

I love that you've got like 4 accents at the same time. Great content!

@ChefJamesMakinson

2 ай бұрын

4 accents? really? haha 🤣

There was a cooking class back in my high school and they had us put a turkey in a bag and cook it that way for a thanksgiving dinner thing we were doing. The bag didn't melt and the turkey came out delicious and juicy. So in some cases, the bag seems to work.

So happy I found your channel, great content! Such a chill and insightful take on, what is essentially my Salmonela nightmare 😅

@ChefJamesMakinson

7 ай бұрын

Awesome! Thank you!

I actually am a fan of McCormick steak seasonings and have also seen this in the store. Never used this exact product but cooked a whole chicken in a bag before. I believe the max temperature for the bag was 450 F / 230 C.

@ChefJamesMakinson

7 ай бұрын

that's pretty high!

@Lemon_Inspector

7 ай бұрын

It's almost like the manufacturer anticipated that people will put these bags in the oven! Like they used a material that doesn't melt at the temperature you're *supposed* to use it at or something, it's so fucking strange

@ATFaris

7 ай бұрын

@@Lemon_Inspector He asked what temperature they max out and I provided that information. No need to be rude about it.

We have these in the bag seasonings in the UK. When I first started cooking I used them all the time as they are fast and easy. They do work but it's just as easy to make your own seasoning once you have ingredients and you cook a lot so I don't use them now. They are usually in paper bags over here though

I use a bag to cook meat regularly. It helps a lot with the oven I have, which is quite old and only heats from the bottom, because it prevents drying and helps distribute the heat better :). It's also more convienient than a big baking dish with a lid, that I'd have to wash lol

I’ve really been enjoying your content Chef James. I love how you express your horror without hating on the chef (whether it is deserved or not). I also learn a lot from you. Keep up the awesome content!

@ChefJamesMakinson

7 ай бұрын

Thank you so much!!

I’ve used the McCormick bag before for pot roast with some success with an oven set to 325 degrees. Vastly improved if you brown the pot roast first, however at this point I just use a dutch oven and season myself. The bags only save the few minutes it takes to brown the roast and a some chopped veggies.

@ChefJamesMakinson

7 ай бұрын

thank you for us know what it is like!

I've used cooking bags up to 450°F and they work fine. Before sous vide, I used one to poach salmon in my dishwasher. The bag is made of what's called a thermoset plastic. They don't melt. If you get them hot enough (usually around 7oo°F) they just smolder away. The old bakelite handles on pots and pans were a similar type of plastic. They take oven heat easily.

My grandma loves oven bags when she makes turkey. I didn't know what they were for, but i never question the master. 😂

I was waiting for this forever! Hoping one day you can suffer through Aunt Myrna's Party Cheese Salad video as well. It's beautiful in the most horrific way.

@ChefJamesMakinson

7 ай бұрын

🤣 one video at a time!

Oh my uncle has tasted Jack's seasoning! I miss him so much..

@ChefJamesMakinson

7 ай бұрын

I'm sorry for your loss

The bags work well for holding in moisture, and they don't generally melt in the oven. I say generally because I once got one too close to the heating element in an electric oven. We use the extra large size Reynolds version for cooking a turkey.

How does someone mess up a chicken in a bag with literally like 3 steps season, put in bag, shake and bake...i wouldnt trust jack to make oatmeal he is probably the one person on the planet that can burn water

If I was Jack's medical insurance guy, I'd just hop out of a window like Denholm Reynholm from The IT Crowd.

@Sr19769p

7 ай бұрын

😂

@ChefJamesMakinson

7 ай бұрын

🤣

I think the bag is totally ok. There's bags especially for roasting and they're safe to use in these high temperatures. It's a good alternative for home cooks with limited oven choices.

We've had those bags here in Poland for about 15 years. They are not massively popular, but they are still around (mostly made by Knorr/Unilever, I believe.) My mom would normally cut the bag open for the last couple of minutes, in order to let the chicken crisp up. I have no idea if this little procedure is in the original instructions from McCormick, but it worked, so I was surprised that Jack didn't do it.

The bags are usually made of TPE, a very thermally stable polymer. It can easily withstand temps up to 425 degrees. Same stuff is used for isolating the windings inside electric motors that gets pretty hot.

he's right when he says "we are cooking like fiends" since you'd probably only find this food in hell. also, while i was an intern my roomate often used these bags you toss and cook your food in. i didn't know they were a thing before that and even some of his friends were super skeptical of putting a plastic bag in the oven. i still would never - just use a lid or bundle everything together in tin foil if you're trying to steam or braise.

Is Jack just trolling the cooking world? If so he is brilliant! If not....

@The_Chef2511

7 ай бұрын

He is a narcissist. He believes his own hype and reacts with a lot of hostility to criticism. It seems as though he actually got worse after he started having strokes.

@ChefJamesMakinson

7 ай бұрын

I don't think so!

@ChefJamesMakinson

7 ай бұрын

Really?

@cand8089

7 ай бұрын

He is a pioneer of garbage food videos. I stumbled across some behind the scene stuff and he knows exactly how trash he is but he never breaks the character

@katerinapatiniotis5598

7 ай бұрын

​@@The_Chef2511Dang!!! 😮! His diet is so unhealthy..

I've used the "tray of water in a regular oven" trick for sourdough crust in the past, and it's basically about as effective as a combined oven.

That hack you mentioned, putting a pan of water on a lower rack in the oven, is what I use when making cheesecake. Works really well.

Maggi used to and still make bags like that for chicken, maggi the european msg don't know if it's used in western europe that much but in eastern europe and asia it's pretty popular, and since the 90s i remember my mom and everybody really, most moms and house wives and grannies started using them when they appeared, it kinda does make a juicier chicken especially on those old 90s soviet gas *cookers you can imagine getting a juicy chicken was quite impressive back then

@baassbooster

7 ай бұрын

I`m from Slovenia. We have a seasoning called Vegeta. It has MSG in it as standard. Central EU

How is one supposed to wait this one out 😂😂? 28hrs feels like eternity. 😢😢.

A year or two ago, I read up about Jack's kitchen escapades. The man became NOTORIOUS for undercooking chicken.

In Finland just about everyone uses one of those baking bags for Christmas Ham. They're really nice to gather all the fat. The more traditional way is to have a tray with water underneath, but the bag just means so much less mess that everyone I know uses those nowadays.

I know I'll enjoy this video for sure 💀💀

@Enthusiastic-Trainspotter-BNE

8 ай бұрын

Won't we all. 💀💀💀💀💀💀

I have never used a McCormick cooking bag packet; however, I did use a bag for cooking a small turkey one year at my friend's place and at her request while I was caring for her after she got out of the hospital, and the meat turned out fine. The skin browned a little but not crispy, so I sliced open the bag and let it cook open for the last half hour. Delicious meat but not my choice, as I like the super crispy skin. I only use a bag when cooking a whole brisket after I pull it off the charcoal BBQ for flavor first. Also, I NEVER cut a hole in the bag...enough extra heat can escape even the tightest fitting to close the bag, so cutting holes in the bag isn't necessary, and holes let the steam out anyway. A brisket comes out delicious and moist (one HUGE brisket, cooked low in oven for 6 hours in my half sheet cake pan and barely fit!) in a bag, and the juices were defatted some and made awesome gravy. I'm sure the McCormick seasoning was fine, as seasonings are what they do, just skip the bag. I feel Jack doesn't think out what he's doing sometimes...well, often. He dumped all of the seasonings in one place on his chicken and left the borders without any flavoring. I enjoy your opinions.

I do use something similar, it's a glad bake oven bag. I subject them to really high temps and they have never melted

We had a local restaurant years back that my Dad and I had gone to. I remember getting a piece of chicken, cutting into it, and it looked like a scene from Jaws... Instantly sent it back and never went there again. This instantly gave me flashbacks of that 😬

After this one Kay's Cooking has a lot of new videos waiting for Your recension...😄

@ChefJamesMakinson

7 ай бұрын

More to come!

My mother has used those steaming bags for chicken before. They're not that bad and it's definitely a easy way of cooking, but I definitely prefer just cooking the chicken in a nice pot so they get nice and goldenbrown. Also can I recommend you taking a look at Larry Lawton's Prison Cooking? He's an ex-convict that does some recipes he learned to make in prison with very basic ingredients or whatever a person can get for cheap.

I’ve never tried the chicken one but McCormick makes a pork chop version that is actually pretty tasty. I wouldn’t worry about the bag melting simply because I like to cut the bag open and turn up the oven to 425 for the last 5-10 minutes of cooking to crisp the meat up and I’ve never had any trouble with it melting

I use a roasting bag for my Turkey sometimes and they work pretty good for the most part in. It's gets the top of the skin crispy.

That is raw chicken. Hello salmonella

James my friend you deserve a medal for just sitting through this and editing it

@ChefJamesMakinson

7 ай бұрын

Thank you! I try to do these only so often :)

@marklock6421

7 ай бұрын

@@ChefJamesMakinson next time should review his chilli recipe… but I would hold off., if for nothing else to give your stomach a rest 😂 hope your doing well my friend

We've got those bags where I live too. I used them a couple times, but just to keep all the greese from getting my oven dirty.

I have used that kind of bag for oven baking turkeys, when I didn't have a big enough pan with a lid. They are truly quite robust. They are generally rated for use at 350 or 375, and are fairly long-chain polymers. Think flexible teflon. Usually with things like ziplocs, it's the adhesives used at the seams that fail, rather than the bulk of the material itself. These are usually seamless, with a mechanical rather than glued closure. I would generally advise against using them with any regularity, since I would be surprised if they _don't_ leach plasticizer into whatever is inside them at those temperatures, but they shouldn't completely fail below 500F.

You should react to this korean chef Gabie Kook one pan recipe (she was also on Master Chef Korea was the second runner up) something new to watch also

@ChefJamesMakinson

8 ай бұрын

I'll check it out!

@Nancy-rx8ph

8 ай бұрын

@@ChefJamesMakinson her husband collaborate with Uncle Roger

@Nancy-rx8ph

8 ай бұрын

@@ChefJamesMakinson kzread.info/dash/bejne/eoWWxax_dLDTldI.htmlsi=aLcnJPgxjtoLK8VI

Man chef, all I can say is that the chicken looked like a great situation to get salmonella. He was trying to convince the audience he liked what he ate there.

8:55 your face to this had me laughing so hard.

I remember recommending this video to you a while ago, so I’m glad you got to see the ‘juicy’ chicken (and explained that it’s technically not blood). I’d love to see your reaction to his ‘Church Chilli’ video sometime in the future too (when you get the chance, of course)

@ChefJamesMakinson

7 ай бұрын

I will have a look!

@sixbass4491

7 ай бұрын

@@ChefJamesMakinson For the love of God, brace yourself.

My mom wanted me to tell you she's tried the bag and it worked really well but after some time it just got too soft; she felt uncomfortable trying to peel it off because it became too difficult

@ChefJamesMakinson

7 ай бұрын

yeah I still don't like the idea of cooking with dry heat and plastic

In Germany we use platic bags for cooking meat.We call it "Bratschlauch" It is a very heat tolerant plastic made for this purpose.

My dad always made the thanksgiving turkey in one of those bags. They work pretty well if you actually cook to the proper temp. Not sure of the highest temp they could go, I think you can only cook in them up to 400 degrees. It always managed to make a very juicy turkey.

This is one of his worst for sure! Would love to see you review some of Jacks older, less egregious dishes and maybe fix them as well.

This is gonna be epic

@ChefJamesMakinson

8 ай бұрын

😉

@zeroisnine

7 ай бұрын

​@@ChefJamesMakinsonthis video makes the enchillada recipe seem gourmet

Can confirm, a face full of hot steam is not very pleasant! I also greatly appreciate that you still give some very good tips while looking at the atrocities infront of you 😂

I have used one of those bags and they can stand extreme high heat. I use them too collect all juices from the chicken and vegetabiles. Everything gets collected very easy and its simple to make a sauce when everything is collected without a hassle.

the celery is still crunchy :D James this was absolutely revolting - thank you for blowing the lid off this hidden "gem"

@ChefJamesMakinson

7 ай бұрын

🤣

I love your videos! Just discovered them and already a big fan. Where are you originally from - Ireland?

@ChefJamesMakinson

2 ай бұрын

The US

@randomamericansescreaction1590

2 ай бұрын

@@ChefJamesMakinson Whoops! :P Sorry (though Irish accents are great so it's a compliment all the same). Your videos are hilarious! I am learning a lot and laughing.

My grandmother uses the bag method. It's an old-school way of cooking.

We have this kind of oven bags back home, from Maggi and Knorr. They are legit and work well at 180-200 degrees Celsius, it’s a special kind of plastic material. The meat is very tender afterwards and the vegetables are also juicier. The thing is, you need to add water to the bag, otherwise it’s in vain.

I believe the bag is trying to emulate some steaming/cartoccio action. We had a very similar thing in Croatia where you could buy either the bag and seasoning or a whole seasoned chicken in a bag, oven-ready. The bag was heat resistant up to cca 250 Celsius and more on the stiff side, the one in the video looks pretty soft. Now I remember trying it out a few times as a child almost 20 years ago and it was alright, but since the bag got really steamy you couldn't get crisp skin on it so I'd end up cutting the bag open and putting it back in to crisp up. Haven't seen that product in a long time, no idea if it's still on the market.

I've never used plastic, but i do use parchment paper with lamb. It makes for a very tender roast.

In finland we use bags for christmas ham, but its not your typical plastic bag.

In the uk very common to buy chicken in a bag to go straight in the oven, had one tonight it was bloody lovely. The season was just ontop of the skin but it definitely got fully into the chciken.

I've used the McCormick bags before, they're oven safe. It's not just a regular plastic bag. The texture of it is kind of like halfway between plastic and parchment paper, if that helps anyone identify the type of plastic. I don't know the maximum temperature, but the bag is fine at 375 F. Also, you can totally finish your undercooked chicken in the microwave without it turning rubbery, just not appreciably quicker than just putting it back in the oven (assuming the oven hasn't cooled yet). You just have to use a lower power setting on the microwave for a longer time, and like, break that time up so you can reposition it a few times throughout.

Don't know if it's something very regional, but here in Germany we have something called a "Bratschlauch", which is pretty similar to the plastic back (only difference is, that it's a long tube and you have to cut it to size yourself and close it on both ends). My mother sometimes uses it for potatos or chicken. I don't know which temperature she uses, but so far it never melted. But it can get a bit tricky to losen the things you cook in there from the plastic. Most of the time you will waste a small layer of your food. But in terms of taste I can only recommend it.

To answer your grammar question, the rule in English is typically that words of one syllable use "-er" for the comparative while words of two or more syllables are prefaced with "more". However, like with every rule in English, there are a lot of exceptions. In this case Wiktionary mentions that "moister" and "more moist" are both acceptable. To my upper midwestern ears "more moist" does sound a bit better and that is probably be how I would phrase it if I were writing/speaking, but there may be other accents or dialects where "moister" is preferred.

Hi James. Thanks for the videos. My mother was a chef in her hey day and I appreciate seeing a real not celebrity ego driven self promotion exercise. I fully appreciate the valid, helpful and more importantly correct comments from a real chef. Very refreshing. Keep up the great work . I will contribute buying merch in due course when the madness of crimbo blows through and the wallet is fatter. Cheers from James 👍 ps. This is priceless!!! What a maniac that guy is !

@ChefJamesMakinson

4 ай бұрын

That is awesome! and thank you!

He filmed, edited, and then uploaded. As long as I’ve been watching Jack, still blows me away. We didn’t have to know it was under cooked at first, put it back in the oven

Classic Gourmet medium rare chicken. Brings back nightmares of some dishies turned commis I've worked with and having to watch what they do like a hawk

The cooking bags are nylon and safe up to 400°F (200°C/gas mark 6). Very similar results to en papillote.

I have used those bags on a thanksgiving turkey before. The bag melting isn't that much of an issue. It helped cook the turkey fast while keeping it moist. It's not a bad option for inexperienced chefs who don't want to ruin the meal. Since then I've definitely been working on improving my cooking game, instead finding other more flavorful ways to keep the turkey moist.

Love your videos since you give tips on how to fix slop

@ChefJamesMakinson

7 ай бұрын

Glad you like them!

These baking bags were quite popular at one moment here in Poland and are still available in supermarkets. Different meats are really tasty done with this method... BUT NOT AFTER 40 MINUTES, WHEN THE MEAT IS STILL RAW :D You need at least over an hour depending on part and kind of meat! The recipe usually also suggests opening the bag for the last part of the cooking process, so you can have some crispy top.

We used that bag thing a lot in my house, but not McCormick's. It was pretty alright to use, though typically the instructions told us to cut the bag open when things were almost done to just let the meat get a chance to brown. Didn't know about those ovens though, I always thought it was kind of like cooking something al cartoccio.

i never used McCormick seasoning (not from US) BUT: 1st-that chicken was undercooked; 2nd-i never needed to make the holes in the bag. quite the opposite; when there was a hole (done by touching the bag with the heating "thing", the whole meat needs more time; 3rd-as james said, you need to put oil in there and nicely spread it onto the whole thing (and maybe left it rest then for a some time)