Pro Chef Reviews.. The Worst Burger Ever Made!
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- Опубліковано 23 вер 2024
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After many requests, today we are going to see The Cooking with Jack Show which many of you guys have said to be. The Worst Cooking Channel on UA-cam and this is a horrible buffalo burger you should avoid. So let's check it out!
My Cooking Course: james-makinson...
The original video: • BISON TACOS & BURGERS
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Jack's "chicken in the bag" = bloody chicken 🐔 😳
ua-cam.com/video/eO6e5k6Vvnc/v-deo.html
@@RazDaz74 Yep, salmonella in a bag. The worst part is, he ate it!
on top of being one of the worst "cooks" on the planet jack scalfani also has a history of domestic abuse. he's a real piece of you know what.
jack doesent fear raw protein, hes specialty is raw chicken
It takes a rare talent to make a burger that is simultaneously dry *and* raw.
😂 bison is very lean, so it is easy to over cook it
That's some raw talent right there
Someone wanted me to make burgers and gave me 5% fat mince. I tried grated chilled butter to add fat but it just melted out and made a dry burger. Had better success melting the butter and skimming it to make ghee, letting it cool and mixing it into the meat.
Lol tru that is impressive
LOL! So true!
I think my problem with Jack is just the sheer amount of ego he has and how he INSISTS what he makes is amazing. Hes like a teenager thats just starting to learn how to cook some simpler things for the first time ever, except hes much MUCH older.
If he followed just a simple recipe his food would be so much better, but instead he acts like a pro chef who has been in the business for 15+ years
Well said. Very, very well said.
He's remarkably overconfident. It's almost impressive how much he sounds like he knows what he's doing, when he plainly doesn't.
@AsymptoteInverse not anymore. He has suffered several strokes. No surprise given the poisonous food he has consumed.
@@gerdsfargen6687 I did know about that, but I wasn't sure whether or not I should mention it.
@@AsymptoteInverse jack is open about his strokes. I think he’s had a few bouts of salmonella too. In various videos he’s posted people calling him the king of salmonella
I swear that Jack includes Pre-Heat times in the cooking time. If the recipe says cook for 30 minutes, he puts the food in the cold oven, Turns it on, and sets the timer to 30 minutes.
this is probably correct. I also don't believe that he cooks things as long or at the temperature he claims.
I know people who really do this, it's a mix between lazyness and not giving a single fuck about people you cook for
So basically Jack made an undercooked meatloaf and called it a burger.
Pretty much
VERY undercooked
You read my mind. It's a poorly prepared meatloaf .
It was less than rare.
🤢
Jack’s immune system is like no other. He has eaten raw chicken on multiple occasion, moldy meat, and has an ungodly amount of sodium in most of his recipes.
Teriyaki is mostly salt and sugar, I use Worcestershire for a true umami.
He's had four strokes. I don't know how the guy is still alive.
I hope his doctor is Dr House!
@@lawrence142002 Assholes of his caliber refuse to die.
He's reportedly had multiple cases of salmonella, so he doesn't really have an iron gut. And I'm certain those four strokes caused some brain damage and is the reason for who he is today.
Chef was very, very patient and kind in his review however his face could not hide the sheer horror of the atrocities that were committed in that kitchen. His fighting back the urge to yell at the camera was pure entertainment.
"Nice and pink?"
If his knee was up it would have dropped several times during the making of this widjeeo.
Which is why watching him and Uncle Roger react to the same abominations is hilarious 😂
@@steveleeart *weejio
@@shivavision23 ?
This burger recipe was actually one of Jack's "better" cooking videos. That guy can get pretty disgusting and seems clueless to the fact that germs exist. But it's good that you were kind to him, Chef James. That's another thing we like about you - your kind heart.
I thought that Jack's chili would've been perfectly acceptable had he omitted his "secret ingredient".
I’d say jacks cooking is more dangerous than disgusting…
@@biks45 why not both?
@@kevwwong 🤢
@@biks45 I can't argue with you on that one, Bix. Jack probably thinks sanitation is merely a conspiracy theory.
I appreciate how the tone of this video was informative and critical but not in mean spirit. Jack gets covered a lot and while I enjoy the array of videos that review his cooking this is a breath of fresh air and left me with better feelings than the others. You won a subscriber with your tempered and pragmatic approach to Jack :)
Thank you!
Watching him smother ground bison in dried onion flake and his cheap teriyaki sauce tore a piece out of my soul.
He used King's Hawaiian buns, which are quite sweet, and then he put teriyaki sauce on them which is also sugary. Not to mention the sugary teriyaki sauce in the bison tartare. This is one very sweet sandwich. Add in the the un-melted cheese and cold buns and you have something of a disaster IMO.
he could basically just eat macarons with some grilled meat on the side , instead
All of that and you didn't even mention the raw bison gristle lmao
Bison tartare is a good way to put that.. *meat cooking experience*
You should see how much mayo Jack uses, pretty sure that man has sugar instead of iron in his body.
Bison tartare 👍🤣
I’m so glad you pointed out THE RING! I’ve taken a sanitation course and taken my first culinary class and It kept bothering me nobody brings up the ring!
I almost fast forwarded that part tbh
Since he is the only one eating it i think he can do what he wants. The ring is the least of the issue with the food. The reason it's disgusting is that the meat will get in every single crevice into the ring. It will be a pain to clean that ring afterwards.
@@MeldinX2 And imagine what happens when he next (and the next will come, it's why he left it on now) puts his nor rotten bison laced ring with tons of bacteria hiding crevices into the next meal. He can do what he wants, but just as drinking the contents of your septic tank, not everything you can do is something you should ever entertain doing.
I honestly don't get how people can do dirty activities with their hands while they have a ring on.
When I'm doing cooking or anything like that, I'm taking my ring off and putting it in my pocket.
I learned at a very young age how to fish rings out of the kitchen sink drain. Yep, mom took them off when she cooked. (But she was kind of clumsy.)
I fast for 16 hours every day, and Jack’s videos are a great way to guarantee I stick to my fast. 😂
😂
That doesn't sound very healthy... I guess as long as you get the calories you need meh.
@@davidpowers9178 There is nothing unhealthy about intermittent fasting. still means an eating window of 8 hours, also.
@@SuperSpecies As long as those 8 hours are not sleeping.
@@SuperSpecies Yeah I was gonna say I know folks who do intermittent fasting, one was able to keep the weight off after having gastric bypass. It's definitely real and it helps, depending on your situation.
Chef James managed to make a Jack cooking video informative. This is beyond impressive. On top of that, he stayed professional the whole time. But his facial expressions alone turned this into one of the most hilarious and entertaining videos I have ever watched. And yet he never insults Jack. This guy is a God among insects.
Thank you! 😂
@@ChefJamesMakinson i concur, my reactions to what this Jack character was doing were far less restrained than yours, hilarious.
but good on you for not being nasty
I think 11:35 was the first time; i saw James lose his composure for a second. But that's understandable when you see this 'nice and pink' patty for the first time haha
I knew there was going to be hyperbole in youtube comments but I didn't expect "god among insects" after I clicked "read more".
At first i thought he would go full AVGN on this video
I don't like burgers with unmelted cheese, uncooked onions, or tomatoes that are cut thick.
That "nice and pink!!!" came out with fury, hahaha, I just imagined Uncle Roger reaction to this. Like always, so good reaction. I knew nothing about Buffalo meat, so I learned something new today thanks to you. Love from Chile!
haha my absolute highlight of this video. He got his composure up until this point and then suddenly comes this overwhelming reaction.
@@hikokun19 hhahaahaha "NICE AND PINK!?!?" I was laughing my ass off, you can literally see the sinew, the burger is raw and DRY what a ridiculous thing to do to add bread crumbs to a burger patty made from notoriously lean meat like bison…
After years of being slandered by a Duck, Chef James finally has reached one of the dark sides of the cooking channel.
😂
I don’t understand but is this an augusttheduck reference?
@@RustyHarmonica oh ok cool
Augusttheduck’s content is pretty lame. James has some knowledge and useful comments, august is borderline bullying.
well said.
Definitely the kindest reaction to the Cooking With Jack channel I've seen. One thing I particularly appreciated was the commentary on his cutting board, and that's the sort of thing most reactions don't notice and overlook. Fantastic job.
Keep in mind that Jack started his channel because a business partner screwed him and left him with a bunch of cases of BBQ sauce they had made. He had no idea how to cook but had to sell the sauce so he started the channel to push the sauce. That is why he had his own teriyaki sauce too.
He actually inspired me to start my own cooking channel. I figured if this guy can do it ANYONE can! Turns out it is actually harder than it looks... BTW, Chef James, feel free to tear some of my videos apart. The early stuff was especially awful! I can take it, I hope...
I don't know a lot about Jack and I didn't know that! I will keep it in mind! haha
@@ChefJamesMakinson He got rich from this and moved to Tennessee so don't feel bad for Jack. I used to live in the same area as he did and he was a bit of a local celebrity back then. Not sure why..... He is funny to watch I guess.
@@howtocooke he seriously got wealthy from this? Lucky him!
Jack abused his son, choked him so bad his nose bled.
His is a racist, bigoted, MAGA so fk him.
Also his pastor unalived a woman and nearly beheaded her and somehow didn't get much jail time. Jack idolizes him. Fk that guy
@@ChefJamesMakinson Has to be because UA-cam was in its infancy when he started. His earliest video is 16 years old. No way he'd succeed if he started today in this giant competition for our eyeballs and attention.
That said, you're already gaining on his 500k 16-yr YT career with 200k (congrats), which is just sad for him, LOL.
that feeling of disgust and disappointment but Chef James managed to react wholesomely with kind words and respect.
The face of disgust every time Jack puts the teriyaki sauce on the burger is the best part of the video.
😂 I don't think he liked the bison
@@ChefJamesMakinson The thumbnail said "raw" so I was expecting the raw chicken video. You may want to search that one out if you haven't seen it. 😆
@@TheTenCentStory There are at least a couple raw chicken videos.
Bison is sweet, you want something that contrast that without covering it.
Something that I’ve started to notice about jack is that he seems to just choose ingredients completely randomly. Like a teriyaki bison meatloaf with provolone cheese and banana peppers?? It’s almost impressive that he has been doing this for fifteen years and he hasn’t seemingly learned anything! I just struggle to understand his thought process unless he just feels like he has some god given ability to make up perfect recipes on the fly
I often do the same thing, but I call it "Trying Not To Starve As A Guy Who Lives Alone And Sometimes Forgets To Eat", and I don't post my culinary achievements on UA-cam for everyone to see.
@@yaroslavromanyuk5669 I think pretty much everyone has just thrown some food together in the name of simply not going hungry, but yes, like you said, were not broadcasting this and posing as some sort of expert on cuisine lol.
He just has terrible taste.
Some people just don't know what is good.
His taste buds are 100% shot.
The best part of it is just watching the expressions on James' face as he sees Jack cooking. He looks like a man who is screaming in agony inside but trying to keep on a brave face for the audience.
Every time Jack was saying "Beautiful!", I was like, "Ugh, no… No it's not".
I just discovered your channel by pure chance and I love what you do. I love how you explain things in a calm and knowledgeable way without sounding like an obnoxious know-it-all - something I've often seen with other chefs on UA-cam. Keep up the good work! Greetings from Spain! //Rick
It's like whenever you take a massive shit and look at the sausage, goin : DAMN, THAT'S A BIG SHIT!
Difference is that I flush it; Jack takes a video of it :D
This is the most kindest, elegant and informative review I ever came across. I got to say I appreciate you and keep on making these videos!
I'm a self taught cook and my burger recipe is all my own. I decided to put just an egg yolk in to bind years ago instead of a whole egg and breadcrumbs, and hearing from someone like Chef James that I managed to independently come up with the correct solution fills me with an ungodly amount of pride in myself.
Well played friend, know that feeling too 👍
I've always preferred a sunny side up egg on top of the burger
It's not a burger then, it's more of a meatball. Burgers have mostly meat and spices. Anyways I'm happy you are cooking stuff yourself :)
A burger doesn't need a binder, meatloaf and meatballs do.
I noticed reinventing things that already exist isn't that uncommon
The faces of Chef James are priceless. That bison it's still alives. That's not rare at all.
😂
Its so raw it's eating the vegetables in the burger.
@@Darkstormsun9865 😂😂😂
We all love Jack, the Mayor of Mayonaise, Sultan of Salmonella, Faraoh of Food Poisoning! Looking forward to the other vids!
I will have to have a look!
LOL!!!
I LOVE it when something happens and James just looks at his camera and doesn't say anything 🤣 like at 09:55, with that little look at the camera, although silent it speaks volumes 🤣🤣🤣
I'm impressed at how he managed to mess up every single step on making a simple burger.
I think you misunderstood, Chef. Jack actually intended this recipe to be an immune booster - as to help us all protect against the new oncoming covid variants.
😂
I think you misspelled Salmonella
@@joshuabelmonte12 I think it's a given that it's being bundled into the package deal!!
@@joshuabelmonte12 Covonella.
First lesson to cooking.
Watch a Cooking with Jack video.
Step 2.
NEVER do as Jack does.
You are probably the kindest and friendliest reviewer in the history of ever. Our "not typical chef" was way less nice about this one.
really?!
@@ChefJamesMakinson Yes, I think the Brian Tsao quote used in every Jack video paraphrases down to "no no no! What are you doing?!?" followed by sobbing noises.
@@ChefJamesMakinson Absolutely. I watch Brian for the roasts, but I watch you for the educational content. Which has been useful on my own homecooking journey! :D
@@maudglazbrooke1287 but to be fair if you give me this burger I'd go "no no no" too
@@evansphenomenal having grown up with my Grandmother's cooking I could remain silent but the arched eyebrow would probably be sharp enough to shave with. :)
Yeah that wasn't rare.... That was just plain uncooked.
It takes a special kind of talent for somebody to make a burger so incredibly dry looking but also there’s still sinew in the meat.
🤣
FINALLY!!!
Some pro chef commented on Jack's damned ring. Thank you.
As for Jack as a whole: he was the ULTIMATE TEST of your professionalism.
Haha I'm sure there are other channels and videos that are much worse
oh boy... you are in for a ride !
Jack and Kay's cooking are the final bosses of the culinary arts on the internet !
final bosses! 😂
@@ChefJamesMakinson i think final bosses is an understatement they're like the secret bosses that only appear once you've beaten everything else
I can't watch the Kay videos often (because I can't understand more than one word out of ten of what she says), but at least her food is cooked properly - ie, no salmonella.
@@diannt9583 I love her accent ! It screams low IQ it's just perfect.
@@lordsaviorswarmthatwalks3385 basically just a roughly constructed series of grunts 😂
Jack tried to make bison burger, but he ended up making blue Hamburg steak on bread.
With terror-yaki sauce three ways.
@@BlueZirnitraMore like terror-yucky 😉
Jack is a pro raw food eater, not sure how he can eat so much bleeding chickens
He been hospitalized a few times thanks to it. But I would guess he has grown an immunity to it at this point.
God Bless the Chickens@@HeadGodoftheGodCouncil
All 3 patties were different sizes and shapes. Plus, I prefer to season after the patties are formed. Otherwise, you are making meatloaves on a bun.
oh god, wait to you see his yorkshire pudding, frech onion soup, baked chicken, and his church chili recipes! they are all awful, and he acts like he knocked it out of the park 🤣
😂
If you're open to video ideas: I would LOVE to see you take one of Jack's bad recipes and make it yourself, but properly lol. It would make for a nice comparison and contrast! You always give such amazing information and advice in your reaction videos, so I'd love to see it applied when cooking.
I'm always amazed at how respectful and informative you are; I always leave knowing more than I did when I started watching it.
Also, I'm glad to see you are getting sponsorships now! You definitely deserve them.
Thank you!
In Northern Greece, there are buffalos which were imported from Asia. You can find packed cuts or meat products of buffalo meat in certain shops in Athens. I have bought these a few times. The meat is lean too.
I always love watching these videos because they're good for a laugh, but they're always good natured and I always feel I came out learning something.
I loved the innocent enthusiasm at the beginning (as you seemed to be not that familiar with Jack), and then the slow decent into madness. That look on your face when he placed the cheese just on top "the heat will melt it" was (if you'll pardon the pun) chef's kiss. :D
😂
Even if it's an awful burger video, I still got to learn something from Chef James!
yes please more jack videos
this one gave me such a good laugh
12:55 the way he went "mmmm..." before actually even getting a full taste of it made it look so forced. 🤣🤣
Probably fighting the urge to spit it out
I've seen a lot of people reacting to Jack's cooking, but it's actually refreshing to see someone who actually knows how to cook react to Jack. I hope you make more reaction videos like this! God knows Jack has made his fair share of bizarre recipes like this, so you have material to work with lol
To be honest....When Jack cut the burger in half, and exposed the cold raw center...My eyes popped out of my head and my heart skipped a beat......😮😮
Thanks for the great reaction video! I've been really enjoying your videos lately, you explain stuff shortly, but clearly, while not ruining the actual reaction video.
thank you! I try! :)
Been watching Jack for 15 years. He's truly a work of art.
he channel is unique
I think he does this videos as a joke, i need to believe that
@@luismakeup08 I want to believe that.... but knowing he has had salmonella like 4-5 times (surprisingly low compared to how raw his food generally is), i don't think it is sadly.
Worst episodes?
@@luismakeup08 he was actually sponsored by the bison company to promote their product. This was NOT a joke and I think it's a fair assumption that he never heard back...
Jack's stomach is a haven for all types of bacteria this world ever produced 💀
That's right, "panade" is used when you want a soft and elastic mixture, because the bread soaked in milk is used to give softness while the egg is used to mix and the egg white is used for elasticity.
Btw you can also use milk cream with bread, which gives it another consistency.
Omg that burger is so rare you can tell the fat on the inside hasn't even melted. No wonder it looks dry as hell!
I'm more concerned with the toppings though. Where's the nice crispy lettuce, the juicy onions, the thin sliced dill pickles?
It's always a treat when someone with top tier skills/knowledge can teach without talking down!
It's so raw it's probably cold inside and that bread looked like cake
@@wullaballoo2642 no difference to me, rare an raw the same crap I don’t get ppl eating it lol
This was the most charitable take I could imagine. Well done, Chef.
thank you!
So I'm from Poland and bisons are basically one of our national treasures, as they were nearly hunted to extinction in Europe by the 20th century and the Białowieża forest in eastern Poland was among their last refuges.
So you can imagine my reaction to Jack casually putting bison meat in the bowl.😣
American bison is a lot less rare than the European one. While the population of American bison also dwindled after Europeans came, it made quite a comeback. European bison, while also increasing in numbers in multiple countries, is still much much more rare animal.
Yeah thankfully we learned from our incredible stupidity during the 19th century where rich clowns would shoot buffalo while riding in train cars and leave them to rot in time to save the buffalo population.
@@CrizzyEyes I mean, a very large reason buffalo almost went extinct was in an attempt to exterminate indigenous peoples. By a point in the late 1800s, the population of buffalo was below 600 where it had previously been tens of millions.
Just mentioning because I'm indigenous and it was less stupidity and more intentional hatred and cruelty.
Some people seem to treat making a burger patty as if they are just mini meatloafs. They aren't. You don't need all these liquids and binders in there, just form the meat into a patty and season the outside. Save the teriyaki for a sauce if you really want it on your sandwich.
That burger was a straight up cold in the middle lol. I don't know how I have gone so long without seeing this guy's disastrous cooking.
I appreciated that this was informative and educational and NOT just "oh my god why's he doing it like THAT!" It's a trap other channels fall into when reacting to Jack's stuff. There was a lot of professionalism on display by Chef James here. I did, however, really get a kick out of his facial expressions when Jack started dressing up his burger (meatloaf?). I hope we get some more Cooking With Jack reactions, the guy's a goldmine of "don't do it this way" - especially with poultry. Jack's the absolute king of raw chicken. His immune system must be incredibly tough.
I’ve never even heard of Jack, but I wonder how many cases of food poisoning (or worse) he’s responsible for (raw chicken???).
"it looks sad" had me coughing on my tea, it hit harder than Uncle Roger's opinion on vegetables.
On a good note thanks for teaching me about Panade. I've struggled with meatballs and meatloaf for years. I think you've solved my problem 👍
haha 😂 I'm glad that you liked it!
Wegetables need MSG
I really enjoyed this commentary. His knowledge and culinary skills were genuinely interesting to listen to while providing the entertainment factor of reacting to jacks abomination. Very nice video!
Glad you enjoyed it!
1:30 that is the cutting board from the dollar tree, it looks lie that after a single use, I have the same one in a temporary home.
I like how you’re reviewing the food and providing tips on how to improve. I am consistently surprised at Jack’s food but your videos provide a nice balance.
BTW Chef James, Jack didn't make the Teriyaki sauce, he sells (or at least sold) a line of "The Best [insert sauce] You've Ever Tasted" sauces in some stores.
So it's probably some mass produced crap packed with corn syrup or something.
Ahh okay!
He never stops amaze me, he is master of making bad food
Between August, Brian, and now, James, Jack is getting more attention than you bargained for. I really don’t wish ill on the guy, I just really hope he actually take some time to learn how to cook.
Wait until you learn how Jack really is.
@@jond5148can you elaborate, please?
@@HeronCoyote1234 Yep, sure can. He's a racist, abusive asshole.
It’s missing a good sear, also I feel that it’s important to have the burger the same thickness all the way across so that you get a consistent doneness
Jack if he could afford it should go to all the different chefs who discuss and critique his recipes for like half a year. Do a mini cook off and some constructive development. Plus I would love love love to see jack trying the specialties of the area. He clearly has love for cooking and follows “logical” steps for the most part, just 1 or 2 mistakes that take it completely off target
James - I agree with all that you said. To be honest, I've never cooked bison, and have only eaten it once, at someone's BBQ. I have actually gotten to know a few wild bison, up close and personal, but that's a story for later.
What Jack made is clearly a meatloaf, masquerading as a burger. The greater offense of all, is to use dehydrated garlic and onion. There's no excuse. As to cracking an egg with a knuckle, I actually do that also, but usually into a separate bowl, before adding to whatever, just be able to check for shell bits.
As to the finished product, I thought he was going to melt the cheese. Clearly, that didn't happen. As well, a light smear of butter on the inner faces of the roll, lightly fried, would have done wonders. The burger is clearly raw, so no point going further on that.
As to ground meat that is lower in fat, what I've learned to do (to keep it moist), is to add a little very condensed stock (I usually use chicken stock, thickly gelatinized), that I always have frozen ice cubes of) Just a little, like a Tablespoon to a pound, does amazing things.
I prefer Pork Tenderloin or Lamb but Bison is about as good as AGED beef. I cook with many meats. Giant Pacific Octopus is so tender, at least when I have done it. You have to go to an Asian market to get the fresh ones.
All rise for the Salmonella King!
😂
The 5 kg mayo per serving king
@@ChefJamesMakinson ua-cam.com/video/eO6e5k6Vvnc/v-deo.html
Mythical kitchen did a burger/grilling episode and for grilling they actually preferred the pressed burger. It has better grill marks and didn't lose that much in terms of juice.
It depends on WHEN you smash it. You want it EARLY.
I personally prefer a smash burger as well, I like the crispy edges and prefer it to be thinner. Too much meat kinda makes me lose my appetite but I love a single patty burger.
@@toriless Yeah, if you're going to press it down, you want to do it before the fat is rendered
The bigger concern about the cuts in the board are that it makes it a lot harder to disinfect.
you are going to have a long laundry list of things of what not to do, while cooking when you watch jack lol
😂
I agree with you that I would prefer this burger done a bit differently. To be fair though, this may actually be some of Jack's better cooking compared to 'Aunt Myrna's Party Cheese Salad'. Lol
rare burgers are quite interesting, they CAN be good if the meat is intended to be eaten that way and properly made. I've been to a few restaurants known for rare burgers and tried it myself with both amazing and lackluster results. However, taking preground meat and just eating that blue is both dangerous and unpleasant. that sinew/silverskin will be terrible to chew through and theres no guarantee about the bacteria as you said. classic jack i juess. 🤣
I salt it the says before and add nothing else, with beef I add a dab of BBQ and caramelized onions, those are too sweet for Bison, I use a reduce wine (with thyme) sauce and no bun.
I love James' disgusted face when Jack tastes the raw and dry burger 😂😂
My dad used to bring home buffalo meat often when I was younger, like 50 years ago. A friend brought it to him regularly at his job, ground and roasts, too, even ribs (You'll never find that today!). My dad taught me that buffalo for a burger doesn't need to be "seasoned" as it has its own unique flavor; however, it does well with just a good sprinkling of sea salt. No fillers at all, just one egg in with the meat to make four burgers and, if mom made her homemade sourdough bread, he'd utilize the two crust ends, chop and soak them in cream or half and half (or milk as you like). That's how I was introduced to buffalo burgers. Dad used to make the BEST grilled onions, grilled to the point they were almost too soft, and I like them that way to this day on a burger. Buffalo today doesn't even taste like buffalo from back then, but I don't know why, still find myself purchasing a pack now and then. I like mine good and rare, but I don't want it to walk onto my bun of its own volition. Also, a bun toasted in melted butter in a fry pan until it just starts to get crunchy along the edges is the best. Yum. Dad was the best with buffalo, and a master of the bbq...taught me how to make my bbq beef brisket.
I’ve never heard of adding teriyaki sauce to a patty before cooking. However, a touch of soy sauce can be fantastic if you prefer a more well done burger. That way the meat retains more juices for longer.
Ouch! That's gotta be the worst "burger"
I've ever seen (on public display I mean)
You're absolutely right about toasting the bun & melting the cheese after you've flipped the patty before its done cooking
But the worst part was... it was a meatloaf! As soon as you've put breadcrumbs in (in my opinion 😇) it's no longer a burger, it's meatloaf on a bun! Which, if that's your thing, is completely fine 😉👍
Loved the video James!!!
Those burger patties looks dry asf 😂
yeah it does
This is one of Jack's better videos. If you watch his salad videos or anything 'healthy' you'll literally faint when you see the recipes. Also Jack has a whole line of sauces in Walmart apparently...
I haven't been to Walmart in years!
Jack is like the character that Bill Murray plays in Osmosis Jones that gets deathly ill from eating bad food
😂
So~ he neglected to make a bison burger. He made a bison sausage or meatloaf patty… and cooked it blue… there is no way this tastes good… From an American former chef who made lots of burgers: if you want a good burger with good texture ~ you want to mix the meat minimally, and NEVER mix salt inside the meat- it binds the protein structure and makes it more bouncy/chewy rather than tender and juicy. Since the meat was so lean, I agree- add a nice oil to the pan.
Jack is the only guy who can "cook" and also eat chicken that still has white skin. Not only that. Through the skin you still can see the pink color of the meat. Incredible but he bites into it🙈
Some day it will kill him like that guy who did videos about not driving a Tesla and letting the cars steer itself. He died when it crashed shooting yet another video.
What I don't get is, this guy has been making cooking vids for almost 15 years and he hasn't improved at all. Not getting better takes some serious effort on his part.
This is an old video
@@ChefJamesMakinson Oh, I know, I was commenting in general. It's just sad watching him now. I can't watch any of his latest vids.
You don't usually cook bison meat (specifically bison steaks) past medium-rare. If you cook it past medium, it basically becomes a hockey puck. I had leave the kitchen to explain that to a customer back when I worked at a resort restaurant in Montana. Often times ground bison is mixed with ground beef or beef fat in order to increase the fat content and keeps the meat from drying out.
0.0 senpai noticed me 0.0
I bet he turned his stove too hot just because of how uneven the bison patty was 😂🤣
Another more flavorful and healthier option as a binder in stead of bread crumbs is a duxelles. I love mushroom on my burger so this is pretty awesome. One key note is that the Pattie’s shrink less or in my case not at all. So when sizing patty make it around how big you want it once cooked.
I cheat and use a ring. Perfect consistent size and thickness.
As I become addicted to your videos in appreciate that you actually inform and educate about food and cooking techniques especially the proper techniques. Just like Uncle Roger!!! Shout out cause you both are amazing. Keep up the amazing high end content!!!
Awesome, thank you!
I like how even after multiple cuts and minutes of footage, the cheese still hasn't melted by the time he takes a bite of that gastrointestinal war crime.
Dude just took a heroic bite of a cold, raw burger and teriyaki-flavored corn syrup, then hit us with an "mm-mm-mm." Man.
He uses a small bowl in case his ring falls off and gets lost in his meat. There's less area to search.
Ah, at the end, he takes a bite and begins chewing. We do not see him saying anything afterward. If he did, I would be very curious if there was a jump cut before he started talking again. You know, a jump cut for just enough time for him to spit it out and resume recording.
How to deal with badly soiled & scored plastic choppng board, probably made from polyethylene (HDPE).
Cover every inch of the chopping board with kitchen towel & spray heavily with white wine, or distilled vinegar, then put the wrapped chopping board in a zip lock bag & sit for 30 -60 minutes, use a stainless steel cleaning pad & gently rub the board with it, then wash the board how you would wash your plates & dishes in the sink.
Huh interesting to see those breadcrumbs in a can like that. In my country we typically use rusk that we already have (and then crumbling it), instead of buying it like that. (Unless a special kind of crumb is needed for something.)
The sight of the bread and milk mixture vaguely reminds me of my grandma’s bread porridge, which I have a sudden craving for now. Am interested to try it as an alternative.
Adding an egg instantly makes it meatloaf in my mind. Have never seen anyone put egg in a burger. A fried one on a burger..yes 😆
If you notice at the edges when he's unpacking it, they are darker. At least to my knowledge means that it is oxidized... Also means that, that package is not sealed properly. Please correct me if i am wrong.
My guy… that Bison meat is so raw it’s still running from the natives hunting it a few hundred years ago…
11:50 Why is something like Steak Tartare, where they mince the raw beef, safe to eat but raw ground beef is not? Is it safer if the meat is freshly ground? I don't think I've had steak tartare, but I have had Carpaccio before and liked it.
For my meatloaf I use a family tradition to bind. Egg and instant tapioca. If possible ground beef, ground veal and ground pork mixed together. Spices and other ingredients can be added. Like mushrooms are great in meatloaf. Fresh onions not dried. Fresh garlic not dried. Now I make it with vegan meat and it's amazing. Medical reasons keep me off meat.
I just discovered your channel and I truly am enjoying your videos!! I hope you have a really good day Chef! Much respect
Thank you! You too!