How Jamie Oliver RUINS Mac & Cheese | Pro Chef Reacts

Summary

Highlights

• Incorporating chutney into mac and cheese leaves Chef Tsao bewildered and amused—but he’s willing to try it. 🤷‍♂️
• Frenchie, Tsao's co-host, adds humor to the commentary, questioning Oliver's choices and discussing how to improve them. 😂
• There's a discussion on the scientific aspects of cheese and lactose, engaging viewers with fun facts about dairy. 🧀
• Chef Tsao considers making 'Jammy Olive Oil' merch, inspired by Jamie Oliver’s quirky ingredient choices. 👕
• The video emphasizes the unexpected—mac and cheese served on a piece of lettuce, a method Tsao labels unusual yet intriguing. 🥬

Key Takeaways

• Jamie Oliver adds a surprising twist to mac and cheese by incorporating chutney, sparking mixed reactions from Chef Brian Tsao. 🍯
• Chef Tsao and his co-host Frenchie humorously critique Oliver's methods, including his use of English mustard and Worcestershire sauce in the dish. 🤔
• The chefs appreciate some techniques, like parboiling the pasta, but question the inclusion of sweet chutney in a savory dish. 🍝
• There’s a debate on the proper size for onion slices in mac and cheese—should they be stringy or finely diced? 🧅
• Chef Tsao throws some playful shade at Oliver’s use of jars and unexpected ingredients, labeling him 'Jammy Olive Oil.' 🫒

Overview

Chapters

• 00:00 - 00:30: Introduction to Comfort Foods The chapter introduces the concept of comfort foods, focusing on mac and cheese as one of the ultimate examples due to its creamy, fatty, and carb-rich qualities. It also compares mac and cheese to other top-tier comfort foods like grilled cheese with ketchup, fried rice with chili jam, and no butter butter chicken with mango chutney. The chapter also includes a special shout out to a patron for their support.
• 00:30 - 01:00: Channel and Merch Promotion In this chapter titled 'Channel and Merch Promotion', the speaker encourages viewers to support the channel by pre-ordering the latest merchandise drop, themed 'let me finish tea' with artwork by Aster Dimo. They emphasize urgency, noting that once the merchandise sells out, it will not be restocked. The speaker highlights that sizes available go up to 6XL. The chapter transitions to mention an upcoming reaction video to a grilled cheese video, suggesting anticipation for proving something to the audience.
• 01:00 - 01:30: Cooking and Personal Experiences In this chapter, the discussion revolves around the act of cooking and the personal experiences attached to it. The speaker mentions cooking grilled cheese and planning to make roast chicken. There is a sense of defiance expressed against outside judgments about their cooking style or choices. The sentiment leans towards doing what they enjoy and have been doing - cooking - for a long time, possibly over 40 years. The conversation humorously notes that even well-known chefs like Jamie Oliver haven't been cooking as long as the speaker, highlighting their long-standing connection with culinary arts.
• 01:30 - 02:00: Introducing Jamie Oliver The chapter introduces a video featuring the renowned chef Jamie Oliver. Many fans requested to see Jamie Oliver showcase his skills by making mac and cheese. The hosts express their anticipation, hoping that Jamie can bring the same culinary magic to mac and cheese as he did to grilled cheese. The chapter sets the stage for a potentially impressive recipe presentation.
• 02:00 - 02:30: Starting the Mac & Cheese Recipe The chapter begins with a visual assessment of a dish that resembles mac and cheese. The narrator expresses satisfaction with the presentation of the dish, noting the presence of crispy toppings. They speculate whether the topping is composed of breadcrumbs or bacon bits, humorously suggesting that bacon could serve as the "ultimate breadcrumb." The chapter transitions to the initial steps of preparing the mac and cheese, which involves adding a generous portion of butter to a pan and slicing three unspecified ingredients.
• 02:30 - 03:30: Cooking Onions and Making a Roux In this chapter, the focus is on cooking onions and making a roux. The discussion includes references to the required conditions and techniques for perfecting onions. The heat should be medium-high, and the onions require stirring occasionally to achieve the right texture and color. Additionally, there's a mention of professional chefs reacting and providing insights on the cooking process. The summary implicitly suggests that meticulous attention to detail is necessary for culinary success.
• 03:30 - 05:00: Explaining a Roux and Bechamel Sauce The chapter titled 'Explaining a Roux and Bechamel Sauce' delves into the preparation of these classic French sauces. It begins with caramelizing onions until they are golden. Then, 3 tablespoons of flour are added as a thickening agent, hinting at the creation of a roux. The discussion highlights the versatility of the technique, suggesting the use of onions in this role may lead to a flavorful bechamel. Throughout, a casual conversation tone is maintained, sharing insights and small talk while observing and commenting on the cooking process.
• 05:00 - 06:00: Cooking Pasta and Choosing Cheese In this chapter titled 'Cooking Pasta and Choosing Cheese', the conversation revolves around preparing macaroni and cheese. The focus is on the base flavor, particularly discussing whether onions should be included. One person suggests cutting the onions smaller to avoid an unpleasant texture, comparing it to stringy onions in mac and cheese. Overall, the dialogue emphasizes personal preferences and techniques for achieving a silky sauce.
• 06:00 - 07:00: Discussion on Cheese and Nutrition The chapter titled 'Discussion on Cheese and Nutrition' revolves around an illustrative cooking process involving the making of a roux. Roux is described as a traditional thickening agent combining butter and flour. The process includes using a liter of milk, which is added gradually once absorbed, to enhance the consistency. The discussion appears to be hosted by individuals, one of whom is referred to as 'Frenchie,' who clarifies what a roux is. The conversation seems to take a practical and instructional tone, providing guidance to the audience on culinary techniques, specifically surrounding cheese-related recipes or sauces.
• 07:00 - 09:00: Adding Mango Chutney The chapter discusses the various uses and characteristics of R, including its application in thickening sauces and soups, and its use as wallpaper glue. There's a mention of how, historically, mixtures like water and flour were used instead of butter for certain purposes. Additionally, the chapter briefly touches upon a culinary concept, specifically the classification of a 'mother sauce'.
• 09:00 - 10:00: Preparation for Baking The chapter titled 'Preparation for Baking' focuses on explaining a cooking term, specifically a type of sauce. The speaker simplifies the concept of a 'béchamel' or white sauce, referring to it as a creamy dairy sauce, aiming to make it understandable for the general audience. The explanation emphasizes simplifying cooking terms for clarity, particularly for those unfamiliar with the term 'béchamel.'
• 10:00 - 11:30: Baking and Adding Toppings The chapter discusses the simplicity of tasks that can sometimes be overcomplicated, as the speaker humorously points out in a conversation, possibly with an audience or co-host. The speaker also acknowledges their tendency to overcomplicate matters, something their audience frequently comments on. However, they decide to keep things simple this time.
• 11:30 - 12:30: Final Thoughts on the Recipe The final chapter discusses the end stages of preparing a macaroni and cheese recipe. The instructions emphasize par-cooking the pasta for just 5 minutes to ensure it achieves the desired 'half-cooked' texture. This technique is likely a preparation step for baking the mac and cheese later, which will allow the pasta to absorb flavors from the bamal and cheese sauce. The chapter also acknowledges the flexibility in choosing the type of cheese to incorporate into the dish. The focus is on infusing the macaroni with the sauce, highlighting the nuances of flavor development.
• 12:30 - 13:30: Taste Test and Lettuce Wraps The chapter 'Taste Test and Lettuce Wraps' explores the process of cooking pasta with cheese. The discussion focuses on selecting appropriate cheeses, specifically highlighting the use of cheddar and raclette. Cheddar is praised for its robust flavor and melting qualities, while raclette is described as stringy and funky, adding an essential aroma to the dish. There is a humorous moment where the narrator compares the smell of Cheetos to dog feet, indicating the rich sensory experience of cooking.
• 13:30 - 14:30: Discussion on Food Safety The chapter titled "Discussion on Food Safety" delves into an informal conversation about food, specifically pasta with Parmesan cheese. The talk touches on nutritional aspects, noting that while the dish is not particularly healthy, it is indulgent and appealing. The conversation humorously acknowledges the challenges faced by lactose intolerant individuals, clarifying that although milk may not be suitable, aged and hard cheeses might be tolerable due to their lower lactose content. The speaker admits to not knowing the exact science but implies that dryer and aged cheeses are better for those with lactose issues.
• 14:30 - 16:00: Details on Mustard Types This chapter discusses a variety of mustard types and briefly delves into the chemical processes related to dairy, specifically mentioning enzymes and lactose. It humorously reminds viewers not to fall asleep and encourages audience interaction by prompting comments. Additionally, it makes a light remark about the prevalence of English language content.
• 16:00 - 18:30: Conclusion and Final Thoughts The chapter discusses the topic of chefs in the UK, emphasizing that not all chefs are represented by a single figure. The speaker mentions the significance of sourcing good ingredients like asparagus and spinach. The focus is also on cooking pasta, highlighting the technique of partially cooking it to enhance its flavor through a continued cooking process in its sauce.
• 18:30 - 20:00: Patron Thanks and Encouragement In the chapter titled 'Patron Thanks and Encouragement,' the discussion revolves around cooking techniques, specifically preparing mac and cheese. The speakers debate the potential ruinous addition of jam to mac and cheese and express preferences for mustard types, expressing a distaste for English mustard. They emphasize the role of mustard in enhancing the dish's flavor profile.
• 20:00 - 20:30: Outro and Closing Remarks In this closing chapter, the speaker reflects on the use of mustard in a dish, expressing a preference for a touch of Dijon mustard over English mustard, which they find less flavorful. They share a personal anecdote about a friend's cooking hack involving mango, hinting at the friend's insistence on its effectiveness despite its unconventional nature. The chapter leaves the reader with a sense of personal culinary exploration and discovery.

How Jamie Oliver RUINS Mac & Cheese | Pro Chef Reacts Transcription

• 00:00 - 00:30 mac and cheese is one of the ultimate Comfort Foods it's creamy it's fatty it's got carbs it's got everything you could ever want from a comfort food and it's up there along with the upper echelon of other Comfort foods like grilled cheese with ketchup like fried rice with chili jam like no butter butter chicken with mango chutney before I go on with today's episode I do want to give a special shout out to my amazing Patron papon purple thank you so much for your continued support and for the rest of
• 00:30 - 01:00 you if you want to support the channel make sure you pre-order the latest merch drop the let me finish tea with art by Aster Dimo visit the link in the description below and make sure you order yours today because just like all my other merch drops once they are gone they are gone for good we will never produce them again and this time we are offering sizes up to 6xl and with that said on to the reaction our grilled cheese video would have come out by now so we will prove to the world that we
• 01:00 - 01:30 can cook that we do cook and it was a grilled cheese but it's out and next we will do a roast chicken I'm I'm over the like having to prove that we can C oh you guys don't cook you don't do this you don't like n let's just do what we want to do yeah yeah we're doing what we're wanting to do we cooking for 40 years maybe I don't feel like cooking anymore and you know who's been cooking for a long time too oh Jammy Oliver not as long as I have definitely not as long as you have but today
• 01:30 - 02:00 this is a video that many people asked us to check out they want us to watch Jamie Oliver make mac and cheese Jammy olive oil yeah Jammy olive oil yes and we're going to see if jamy Oliver can do the same magic to mac and cheese as he did for grilled cheese are you ready buddy this is ominous lovely people we are going to make the most incredible mac and cheese I've got a recipe for you that's going to blow your mind yeah doesn't look bad
• 02:00 - 02:30 seconds into the video that looks pretty good yeah yeah I have zero complaints zero comments I mean if someone put that on a plate for me I'd be excited it's definitely hard cheeses I mean you see it on the table it's got the breadcrumbs on top or bacon is that bacon bits or or breadcrumbs I mean if it is bacon bits that's that's the ultimate breadcrumb this is this is first up a nice big knob of butter into a pan finally slice three of these
• 02:30 - 03:00 onions as the butter comes up to the heat 15 minutes to make these onions go gorgeous oh yeah but I was just I assume you that should be normal yeah that should be especially if you're cooking for the I'm not even looking at that yeah I'm I'm you know everything's under a microscope oh no this is pro Chef reacts Frenchie no no no no he's a chef yeah yeah I mean listen he can cook sometimes medium high heat a stir every now and again beautiful so after 15
• 03:00 - 03:30 minutes you can see the onions have shrunk back down it's lightly golden so I'll take 3 tbsp flour caramelize the onions you okay there buddy yeah this is sparkly yes it's sparkly okay you wanted cold water we only have cold he's good he's good all right what's he doing now is he going to make a r out of the onions it would appear so or he going to use that as his thickening agent yeah or like a simplified bamel I guess you know right yeah it would be a flavorful bashal yeah I mean so far so good I have no complaints right using the onions as
• 03:30 - 04:00 the base of flavor for this mac and cheese is there anything you would do differently I wouldn't put the onions I I'm either or Fort you know either or Fort you know I think it's okay I don't think it's very common I would have cooked them smaller so you don't find them in the cut them smaller like small dice right yeah I would agree with that cuz like something about a stringy onion inside a mac and cheese that doesn't seem pleasing I personally don't hate it yeah I don't hate it I eat it into a silky gorgeous sauce and that will
• 04:00 - 04:30 immediately suck up all of the moisture from the onions ofour and then I've got a liter of milk so slowly slowly We'll add that milk as soon as it's absorbed we'll add some more okay so uh can you tell the audience what a rue is Frenchie that's your job stating the obvious is not my thing I A Rue is the combination of butter traditionally is the combination of butter and flour and it is it is used as a thickening agent it
• 04:30 - 05:00 can be used to thicken sauces soups and that's primarily what it's used for there are many different colors of R also it can be used as wallpaper glue can it mhm is that a thing mhm like the butter doesn't go rancid in the old days they used to do that you know what my mom it wasn't it wasn't butter they would just put water and flour oh gotcha water and flour okay the more you know so uh there's a root now a bashal is one of the mother sauces it's
• 05:00 - 05:30 basically a white sauce right thickened with r like let's just simplify it and call it a uh creamy uh Dairy sauce that into with r so all those words to say bamel yeah more or less call it Bame I know yes I'm just trying to explain it to the general audience that it's a b that don't know what a bashal is so I have to tell them in terms hopefully that they can and milk yeah two words you see and you end end up explaining it to the audience and
• 05:30 - 06:00 you have to be like no that's your job you explain it because you take something simple and over complicated I do people let me know in the comments all the time no how about no we're just going to stand here and stare at each other you found your power oh I could push play and stop oh I have all the power watch me climb over the table see what happens that's definitely something I do not want so the rest of the milk goes in
• 06:00 - 06:30 and we're going to let that simmer while we cook the pasta the pasta macaroni macaroni I'm only going to cook this for 5 minutes I want a half pasta and then let this simmer while we get on to the other flavorings of this sauce so when it comes to choosing the cheese you could do one of course you can uh I love that he's par cooking the pasta because he's probably going to bake this uh mac and cheese after he's put the pasta into the bamal and cheese incorporate some of the flavor into the pasta yeah yeah so
• 06:30 - 07:00 it will basically finish cooking in the pasta was that simple enough for you very good move on 100 G of cheddar now that's a good flavor and a good melter then we're going to go to a really stringy gorgeous cheese so this is a racet but o that's a good stinky cheese stinky and stretchy funky o that's a good aroma to have in a mac and cheese you need you need something funky there Cheeto Cheeto toes oh yeah they smell dog feet yeah smell like Cheetos yeah
• 07:00 - 07:30 yeah and thenan I'll do that on a finest side pasta and Parmesan P pasta parmesan now let's just talk about nutrition this is not green dish but it is one of the most beautiful things ever but also as indulgent as this is and for all you lactose intolerant people except for the milk of course but the hard cheese is doable yeah yeah yeah I don't know the exact scientific terms but basically the drier the cheese the more aged the cheese is the the I don't know
• 07:30 - 08:00 what happens there you go something with the enzymes get rid of the lactose wait lactose I think is a type of sugar unique to Dairy I could be wrong let me know in the comments and then yeah during the aging process something like that don't fall asleep on me you know you haven't commented once in this whole video yet that he's English ah it's old yeah it's old it's obvious yeah true some people get really sour about you on
• 08:00 - 08:30 him for being English he doesn't represent all chefs in the UK we got do have people we have people sitting on the French so who gives a getting asparagus in their fantastic handful of spinach but today we're keeping it really simple and this Pasta Pasta has had nearly 5 minutes get into this pasta water and steal some oh that's Liquid Gold might we've only half cooked the pasta and there's a good reason for that because when it carries on its journey of cooking
• 08:30 - 09:00 it's sucking up that flavor not water right so I'll get that in and I'll sa just a little bit awes the only way he's going to ruin this mac and cheese he puts Jam yeah if he puts Jam in it or some like that if he does a teaspoon of English mustard gives it an amazing color and heat dijan mustard I'd prefer yeah yeah and just a t is English mustard sweeter actually I don't know I don't know I don't know I would never buy English mustard I would write I would buy nothing that says English on it yeah
• 09:00 - 09:30 I think I think a touch of mustard is okay I would have put in less than what he did if that was Dijon I don't know what English mustard is maybe it just is less flavorful probably yeah probably a little hack of a friend of mine that they swore by and I tried it and I did it as a BL did mango CH one strange what the you knew that you knew it you knew this
• 09:30 - 10:00 you knew this yes I did yes you did you motherucker there's absolutely no reason I don't even know what he put it but why the thing is I noticed the jar from the very start of the video I like oh you did yeah I was like oh fren you didn't see the jar you didn't see the jar so when we did the grilled cheese video and the the butter chicken video put Chutney in the grilled cheese yeah no no no he served it yeah he served it with like a side of jam and Chutney and ketchup remember we were watching that
• 10:00 - 10:30 video all the way to the end and we're like what the [ __ ] like why is he putting ketchup and all this [ __ ] on the plate butter chicken he put Chutney inside mother it's just you know why I I do think we should create some merch that says Jam like have a picture of a jar like a jam right and then the letter e and then a picture of an olive and then put the word oil yeah you know it's not like defamation or anything like that I think we get away with that Jem e
• 10:30 - 11:00 olive oil olive oil yeah or Olive the picture Olive and er Jam e Olive ER of course wor a sheer sauce I don't mind that good couple of little swigs in there and we are good to go we're going to take this gorgeous silky pastel you know he was shaking like that because once the pasta is cooked if you stir it it breaks the pasta so that's a good way of mixing it attention to detail it was
• 11:00 - 11:30 loose enough that it'll actually mix around okay okay I what did you think of the worst of sheer sauce I don't mind yeah I don't mind it uh the mustard I I I didn't hate don't mind I would just do a better version of the mustard just don't get the Chutney he just love jars I don't knows two girls one cup look at that so that goes in the oven for half an hour at 200° C which is 400 height now what I want to do to make
• 11:30 - 12:00 it even better is contrast that creamy cheesy gorgeousness so we're going to make AATA bacon herb garlic what's not to love as it starts to get lightly golden that is your cue it's all of it together all of it favorite breadcrumbs are like a gift on a simple pasta dish even lovely stew the texture of breadcrumbs on on pasta is so undervalued yeah especially if you toast it yeah remember when we did the drio video and I made we did yeah the breadcrumbs on the Lamb on
• 12:00 - 12:30 the L Lamb Chop by the way that cooking video is available for you to watch on our Channel look at that come on mac and cheese that looks great beautifulness that looks amazing I would enjoy has the skin on it yeah I would enjoy out of that I'm just curious what mango chutney would be I would have got over the sister bacon I would have grated some more cheese on top just to get like that nice cheese crust that's do you think he
• 12:30 - 13:00 was just trying to impart some sweetness and then he used the Chutney no I would yeah maybe him maybe yeah I wouldn't I don't like sweet I I I wouldn't want a sweet profile to come out of it but you know often times sweet Foods desserts benefit from some salt and vice versa it's just you have to make sure you don't pass that threshold when it tastes sweet does that make sense come on
• 13:00 - 13:30 you know it makes sense a few beautiful salad leaves that looks like a delicious salad by that does crispy [ __ ] enough talking let's just eat it that's what we want nice cheesy bits M like the depth of flavor is off the hook one of the things I like to do which is my own personal problem is to take a vulnerable empty gem lettuce leaf and then load it with mac and cheese and I actually do this at home and my kids
• 13:30 - 14:00 are around the table and they're just looking at me going you are such an idiot you are like yeah yeah why why put the macaroni on gem lettuce it's just what what does it serve no purpose listen I love to eat things wrapped with lettuce you I'm Korean I'll help you out go in that drawer and get a spoon but then when they try it they realized that I'm a missionary trying to make the world a better place fruit mac and cheese yeah missionaries also spread diseases that killed people in mess and
• 14:00 - 14:30 so did lettuce by the way did it yeah every time we get equal always go yeah lettuce it hasn't been cleaned properly yeah well it's no it's the runoff from like the the the the slaughter houses going into the Farms D no it's not you know what it really is what is it oh oh Farmers like Tak right right there because they don't they don't want to waste times with the right there yeah yeah the more you know you know in all fairness he didn't put in that much Chutney I do do think a mac and cheese
• 14:30 - 15:00 will benefit from a touch of sweetness just a touch but that's why I'm asking about that English mustard is it like a like a all right hang on is it sweet hang on or is it sharp like a French flavor of English mustard English mustard made with mustard seed is spicy but not like chilies it gets right up your nose like Wasabi and horseradish it's absolutely
• 15:00 - 15:30 nothing like that sweet stuff sweet yellow stuff put on hot dogs it tastes like mustard is meant to taste okay so it tastes like a French mustard too wait here what is the difference between American and British oh Coleman's you've worked with Coleman's right I think so yeah yeah so Coleman is English I guess English mustard is made with white/ yellow mustard seeds water vinegar and salt German mustard is made with black mustard seeds water vinegar and salt American mustard is made with
• 15:30 - 16:00 white yellow mustard seeds water vinegar and salt there's also a lot more variety of mustards that use brown mustard seeds whatever I'm not hating on that just it was weird with the Chutney I don't know what's with this dude in jars and chil jams and he's got he's got a stock bile he's got to use it or maybe he's selling it was it a Jamie Oliver Jam no he didn't plug anything maybe it's inventory from his shut down restaurants how'd you like this buddy you got real quiet there eh eh eh eh
• 16:00 - 16:30 ultimately I'd eat it yes agree AG agree there's just always these weird left Fields with Jamie Oliver with j e Oliver guys hope you enjoyed this video as much as we did making it remember order a t-shirt dingdong sauce let me finish Link in the description below subscribe subscribe follow follow watch the podcast check out want to get F check out our that's the name name of the podcast so you want to get fat and it's
• 16:30 - 17:00 available on all major streaming platforms and we don't wear chef jackets and we don't wear chef jackets there some dude was jacking off about uh about us wearing Chef Jack jackets like yeah it's the look of this sh leave a NE negative comment we like the negative comments yes yes I answered one oh you answered one and I and I answered top of yours yes did you see uh yeah was it the one where someone said um he said bye and I said bye-bye yeah they said if you don't do a cooking video something along
• 17:00 - 17:30 the lines like if you don't do a cooking video I'm going to unsubscribe and I just wrote bye bye and I went bye-bye remind of the SNL skit before we close out this episode I do want to say to all of my amazing patrons thank you so much for your support I really couldn't do this without your help and for the rest of you please consider becoming a patron by visiting the link in the description below by becoming a patron you get to take advantage of some awesome perks like early access to new episodes and
• 17:30 - 18:00 Patron exclusive content guys hope you enjoyed this video as much as we did make it remember don't be afraid to fail cuz it can only make you stronger with that said I'm she Ry sa Frenchie and we'll see you really soon bye find the silent vo and stay [Music] [Music]
• 18:00 - 18:30 [Applause] takeing back