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.
@@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.
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.
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.
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.
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!
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.
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.
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.
@@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.
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!)
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
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
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
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.
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.
@@jamesc.e.s.4551 the genuine anger he had at the Church Chili loss was pretty telling that it's not satire. He likely just treats criticism as "hating" on him and his "work"
He was on a podcast (video) with his wife and the host couple where he bragged about choking out, with intent to kill, his oldest child because he "put hands" on his wife (not their mother?). He specifically mentioned that the teenage kid didn't hit her or push her, but she was in his face and the kid touched her. Then this guy runs across the room and chokes him out on the floor. The kid never fought back and somehow that made Jack a good dad or some other garbage like that. It was fascinatingly gross listening to him humble brag about trying to kill his kid, kicking him out of the house, and never letting him back in. It's been years. The podcast had a religious undertone, but made absolutely no sense.
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.
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.
@@slabriprock5329 just coming to say the same thing! Chef, these are not standard plastic bags but rather a high temp polymer with the feel of cellophane. The bags come with the seasoning packets or may be purchased on their own (which is good, because knowing Jack he's likely to use a Ziploc if left to his own devices!). The result is very moist meat .
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.
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.
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.
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.
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!
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.
@@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
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
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.
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 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
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 "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
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.
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!
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.
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.
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.
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
@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
@@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!
Air fryers are amazing things. I was sceptical, but since getting ours, I’ve honestly used my full oven maybe once a month…and our electricity bill has come down a fair bit! Very versatile way of cooking. Has its limitations, but there’s ways around things, and for some foods it’s so much healthier than frying in a pan or deep frying. For us humble home cooks they’re brilliant. Imho
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.
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!
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.
Dear God. You must be a saint to watch this. If I were a chef, I'd burn my culinary school diploma and become a monk in Tibet after watching it. New sub here too.
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.
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.
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
The bag is available at the shops and it wont melt. There is a version sold by maggi. I suspect its made from cellulose maybe. The chicken seasoning likely contains sage which would make it green and its very common.
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.
Jack and his Salmonella chicken, I swear- Shake n Bake is great. As long as you TAKE THE MEAT OUT OF THE BAG WHEN YOU COOK IT. It literally tells you how to do it. Put the seasoning in the bag, put the meat in there, shake it up to season it, take it out and bake it. Wow. So hard to do.
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.
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
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.
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.
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.
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.
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
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 remember when my dad used to make chicken in the oven. He would put water underneath it to help steam it so it didn't dry out, and then pour some of the water over it to aid in cooking. I've never been a fan of using an oven; it's slow cooking and you need to keep an eye on the time. It uses a lot of electricity, more than people might realize. Since switching to a gas stove, I've managed to cut down my electric bill significantly. I know you can't prepare everything on a stove, but I like the feel of it- I feel like I have more control, and it's faster. Even if I'm just using a pot or something, I know for certain dishes it's just not the same. But for me, control and the price per kWh are more important. I'm more limited in what I can do or need to find workarounds like using aluminum foil (which is referred to as 'staniol' in some regions) to make the skin crispy. I think I read that somewhere, I've never tried it but I'm sure it's a thing. My focus on how much electricity I use isn't really about the price, although it's down a lot from what it was last year. In 2021, I used 10,000 kWh because I wasn't mindful of what I was using, just went with whatever. When COVID hit and prices jumped 200%, I had to adjust. This year, I'm down to only using 4,600 kWh and I think I can reduce it even more next year. Regarding the face full of steam, I know I've done that way too many times-pouring off boiling water from a pot, when you move the lid a little to get the water out, then you have a face full of hot steam. So yes, it's important to take care when dealing with hot steam, and step as much back as you can so it's not right in your face. OMFG, that chicken is way too undercooked, that's salmonella right there! You should not have blood looking like that; it should be cooked until all the liquid is boiled out of it, not running like that. It's never a good sign when blood is still liquidized, from my experience as a non-pro cook. That's a fast way to get yourself sick. I don’t want him to make chicken for me at all, that was bad even by my standards.
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
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
The bags aren't anything new, we've had those in Poland for YEARS. But they do work. I usually do them with chicken legs, potatoes and carrots, but I never poke any holes in the bag, since it makes it go flat and stick to the food. If done right, you'll also have a nice sauce at the bottom of the bag. Also, 40 minutes is not nearly enough. An hour is the absolute minimum, especially if you're not pre-heating the oven.
My lord Jack... Pull the skin back, rub the seasoning in with a little oil or butter, fold it back over... Temp your meat when it comes out. It's not rocket surgery. James, you're a saint for being so kind in these videos. After almost 20 years working in kitchens stuff like this just makes me want to pull my hair out... like, they have to know right? It's all just an elaborate troll... it has to be, just tell me it is! Anyways, love the content. Keep at it sir.
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
1:34 You can see in the reflection on the front of the refrigerator that the white board that says "Skin or no skin on your chicken?" is actually blank.
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.
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.
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 !
We dont have that brand, but we have a Maggi version. General instructions are around 200⁰C. Never had a bag melt, also i used to work in a chicken process factory and we supplied "cook in bag" portions for the hot food counters of a large supermarket. Those never melt either and those were 200⁰C also.
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.
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 have used a different brand of bags and they work really well for chicken and beef cuts for roasting. Just don't poke holes in the bag since it defeats its entire purpuse. If you don't want to cook with plastic you can just use the seasoning in a somewhat tall tray and cover it with aluminum foil.
I'm not a bad cook, some would say I'm really good at cooking but I wouldn't call myself a pro. But watching Jack cook is like watching a building burn down, you just have to slowly watch the chaos unfold. Pure cinema, pure entertainment.
it essentially looks like throwing a raw chicken and veggies into the thin film over a TV dinner then we have jack's pulled straight out of the morgue tray
Found you by accident, but I really like the cooking tips you add with your reaction. Thank you for going out of your way to teach us some cooking tricks.
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.
were i live we have bags for chicken called so juicy they say to cook for 45-55 min on the back when its done i would not rip the bag open i just un-tie it take one piece out look to see if its still pink if its ready, if its still little pink put it back in the oven and wait a little more, also on the back it says 350f/180c or 320f/160c when i make this i preheat the oven to 350f and the bag does not melt it also says do not go over the temp it says. and for jack chicken i would have put it back in the oven for more time, i was always told to never eat chicken that not fully cooked so seeing blood i would not eat this.
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
Jack absolutely strikes me as the type to say, "This is where the magic happens," when he shows visitors the master bedroom on a house tour-even though his CPAP machine suggests otherwise...
The real irony is that that particular McCormick seasoning packet says once it’s done in the oven take it out of the bag and place the chicken in a hot pan to get a nice sear
Be sure to SEE Jamie Oliver's BUTTER Chicken! ua-cam.com/video/WSTJga0JejY/v-deo.html
Bro, you gotta review Jamie Oliver Mac and Cheese hint: MANGO CHUTNEY!!!!!
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.
I only watched the whole thing, because I love your channel. But now, I may not eat again in a couple of days.
The bags work pretty well. However, he didn't cook that chicken at a high enough temperature, but then he always fks up food.
@@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.
Jack the Chicken Necromancer!! 😂
🤣
🤣
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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.
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.
Good point. If I do decide to shove something in while preheating I'll factor that in to the cooking time.
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.
This is why jack has had some many strokes hes on lik number 4 last I heard
@@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.
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!
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.
Well now I have to ask you the real question; what's some of the best bbq sauce you've had?
@@TyrBarghest I make a pretty mean one I use for brisket.
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.
😂
He’s had a fair share of strokes apparently, like 4 or 5 so he’s definitely cutting it close
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.
@@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.
Cooking with Kay's son could certainly give Jack a run for his money. 😊
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!)
Good thing "you do didn't mention the dirty knife". (look up the dirty fork sketch.
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
Ofc they did, they could kill someone with that. VEry afraid of a law suit, 100%
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
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
😂 hahaha
In all fairness, he is showing how versatile he is. Bleeding chicken, rotting brisket, Jack can do it all!
RIP to that congregation….
Oh gawd, i saw that vid too. I wont spoil it. But its worth viewing.
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
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.
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.
Jack's major problems are pride and lazy. And i agree with you, he always blames everything but himself
@@jamesc.e.s.4551reality is often stranger then fiction
@@jamesc.e.s.4551 the genuine anger he had at the Church Chili loss was pretty telling that it's not satire. He likely just treats criticism as "hating" on him and his "work"
He was on a podcast (video) with his wife and the host couple where he bragged about choking out, with intent to kill, his oldest child because he "put hands" on his wife (not their mother?). He specifically mentioned that the teenage kid didn't hit her or push her, but she was in his face and the kid touched her. Then this guy runs across the room and chokes him out on the floor. The kid never fought back and somehow that made Jack a good dad or some other garbage like that. It was fascinatingly gross listening to him humble brag about trying to kill his kid, kicking him out of the house, and never letting him back in. It's been years. The podcast had a religious undertone, but made absolutely no sense.
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
His oven doesn't work at all, even when Jack made beef round.
It must be set to "warm leftovers"
Yeah the carrots too I had to cut a lot out of the video as it was a bit slow
Or he doesnt know that you have to pre-heat the oven
Or he didnt preheat it
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.
I assumed he'll add a bit of water in the pan to make some stock, but I assumed wrong.
It's more than likely that he didn't pre-heat the oven and just turned it on and but the chicken in.
Jack legit seems the type of guy to order medium rare chicken from a restraunt.
Jack doubling down on the raw chicken. Insane.
I must admit. This video is surely helping with my diet plan. I am no longer hungry.
🤣
I'm kind of sorry that I ate before watching this!
Let's be honest, we're all here because we want to see how gross it is! 😂
King of Salmonella 😂😂
😂
🤣
Facts🫡💯🤣🤣🤷♂️
I know how gross it is. I just want to see the comments😏
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.
@@slabriprock5329 just coming to say the same thing! Chef, these are not standard plastic bags but rather a high temp polymer with the feel of cellophane. The bags come with the seasoning packets or may be purchased on their own (which is good, because knowing Jack he's likely to use a Ziploc if left to his own devices!). The result is very moist meat .
He’s a guy that I’m never gonna feel sorry for when he gets roasted on his cooking
He gets roasted harder than that chicken 😂.
Your reaction when Jack dusted the chicken with his "gourmet seasonging" is priceless.
😂 haha it shouldn't look like that!
It looks like some hazardous radioactive material.
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.
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.
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.
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.
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!
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.
This is the 'Cooking with Jack Show'. His motto must be "Directions are for NERDS!!"
Also they looked big joints of chicken. Surely you'd want to take account of that regardless of whole quantity for bag.
Jack saw “Bake in oven one half hour.”
😂😂😂😂
😉
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.
Hasn’t he gotten salmonella like three times? You’d think he’d learn his lesson the first time
@@sgtgiggles He probably has a direct line to the hospital at this point.
@@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
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
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.
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.
Mmmmicroplastics
@@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
And With enough of those mylar bags and Nylon duffle bag straps you can make a flack jacket 😉
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.
The bag says 1 hours he did 30 mins for each
@@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
@@ayajade6683 oops! If all else fails read the instructions
@@jimi_jams division is just inverse multiplication, just cook it backward in time??
I didn’t know James Makinson was into horror…
😅😅😅😂😂😂😂😂🤣🤣🤣🤣🤣🤣
😂😂😂🤣
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.
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!
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.
😂
Made with Lau is a great channel. Aaron and Claire is another good one if you like Korean food.
@@ericekstrand1983 I bounce between A&C and Maangchi for Korean. 🤤
@@Shampaggin I also watch School of Wok, Champ's Japanese Kitchen and Pailin's Hot Thai Kitchen.
@@ericekstrand1983 Have you checked out Way of Ramen? Also an excellent channel.
His chili cook off recipe is a classic Jack video, and a definite must watch. Be strong James you can do it. 😂😂😂
Best green chili ever!
With the year old frozen green mildew, crystallized brisket?
I remember something like 3 years old but its been a while since i watched
@@spartan300zx Yes, lmao.
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.
😂 hahaha
I like how this chef isn't just disgusted, sometimes he looks offended.
A year or two ago, I read up about Jack's kitchen escapades. The man became NOTORIOUS for undercooking chicken.
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.
that's pretty high!
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
@@Lemon_Inspector He asked what temperature they max out and I provided that information. No need to be rude about it.
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!
Very soon! I want to make a pizza!
Nothing beats cooking a chicken in an air fryer, especially when that air fryer has a rotisserie as well. Crisp skin, juicy meat... perfect.
I have never used one!
@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
@@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!
Air fryers are amazing things. I was sceptical, but since getting ours, I’ve honestly used my full oven maybe once a month…and our electricity bill has come down a fair bit!
Very versatile way of cooking. Has its limitations, but there’s ways around things, and for some foods it’s so much healthier than frying in a pan or deep frying.
For us humble home cooks they’re brilliant.
Imho
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.
Very sad to find out that jack is a child abuser and now tried doxxing the person that called him out
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!
Thank you so much!!
If I was Jack's medical insurance guy, I'd just hop out of a window like Denholm Reynholm from The IT Crowd.
😂
🤣
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.
thank you for us know what it is like!
I love that you've got like 4 accents at the same time. Great content!
4 accents? really? haha 🤣
Dear God. You must be a saint to watch this. If I were a chef, I'd burn my culinary school diploma and become a monk in Tibet after watching it. New sub here too.
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.
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.
🤣 one video at a time!
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
The bag is available at the shops and it wont melt. There is a version sold by maggi. I suspect its made from cellulose maybe. The chicken seasoning likely contains sage which would make it green and its very common.
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 😅
Awesome! Thank you!
How is one supposed to wait this one out 😂😂? 28hrs feels like eternity. 😢😢.
My grandma loves oven bags when she makes turkey. I didn't know what they were for, but i never question the master. 😂
Jack and his Salmonella chicken, I swear-
Shake n Bake is great. As long as you TAKE THE MEAT OUT OF THE BAG WHEN YOU COOK IT.
It literally tells you how to do it. Put the seasoning in the bag, put the meat in there, shake it up to season it, take it out and bake it. Wow. So hard to do.
Oh my uncle has tasted Jack's seasoning!
I miss him so much..
I'm sorry for your loss
Is Jack just trolling the cooking world? If so he is brilliant! If not....
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.
I don't think so!
Really?
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
@@The_Chef2511Dang!!! 😮! His diet is so unhealthy..
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.
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.
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 know I'll enjoy this video for sure 💀💀
Won't we all. 💀💀💀💀💀💀
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.
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
yeah I still don't like the idea of cooking with dry heat and plastic
funny how the definition of gourmet has changed dramatically over time
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
That is raw chicken. Hello salmonella
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
😉
@@ChefJamesMakinsonthis video makes the enchillada recipe seem gourmet
I remember when my dad used to make chicken in the oven. He would put water underneath it to help steam it so it didn't dry out, and then pour some of the water over it to aid in cooking. I've never been a fan of using an oven; it's slow cooking and you need to keep an eye on the time. It uses a lot of electricity, more than people might realize. Since switching to a gas stove, I've managed to cut down my electric bill significantly. I know you can't prepare everything on a stove, but I like the feel of it- I feel like I have more control, and it's faster. Even if I'm just using a pot or something, I know for certain dishes it's just not the same. But for me, control and the price per kWh are more important. I'm more limited in what I can do or need to find workarounds like using aluminum foil (which is referred to as 'staniol' in some regions) to make the skin crispy. I think I read that somewhere, I've never tried it but I'm sure it's a thing.
My focus on how much electricity I use isn't really about the price, although it's down a lot from what it was last year. In 2021, I used 10,000 kWh because I wasn't mindful of what I was using, just went with whatever. When COVID hit and prices jumped 200%, I had to adjust. This year, I'm down to only using 4,600 kWh and I think I can reduce it even more next year.
Regarding the face full of steam, I know I've done that way too many times-pouring off boiling water from a pot, when you move the lid a little to get the water out, then you have a face full of hot steam. So yes, it's important to take care when dealing with hot steam, and step as much back as you can so it's not right in your face.
OMFG, that chicken is way too undercooked, that's salmonella right there! You should not have blood looking like that; it should be cooked until all the liquid is boiled out of it, not running like that. It's never a good sign when blood is still liquidized, from my experience as a non-pro cook. That's a fast way to get yourself sick. I don’t want him to make chicken for me at all, that was bad even by my standards.
Yeah the price here too have gone way up since 2020 and also for natural gas
Your face when you saw the chicken come out of the oven 😂
😂😂
0:10 bro Wtf is that cool serious
what?
What
You mean fool instead of cool? Yeah, he's serious...ly out of his God damned mind.
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
8:55 your face to this had me laughing so hard.
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
The bags aren't anything new, we've had those in Poland for YEARS. But they do work. I usually do them with chicken legs, potatoes and carrots, but I never poke any holes in the bag, since it makes it go flat and stick to the food. If done right, you'll also have a nice sauce at the bottom of the bag. Also, 40 minutes is not nearly enough. An hour is the absolute minimum, especially if you're not pre-heating the oven.
good to know!
The moment he took the chicken out and your reaction: 'Oh' with the face you made. Im freaking crying 😂
😂
My lord Jack... Pull the skin back, rub the seasoning in with a little oil or butter, fold it back over... Temp your meat when it comes out. It's not rocket surgery. James, you're a saint for being so kind in these videos. After almost 20 years working in kitchens stuff like this just makes me want to pull my hair out... like, they have to know right? It's all just an elaborate troll... it has to be, just tell me it is!
Anyways, love the content. Keep at it sir.
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
the celery is still crunchy :D James this was absolutely revolting - thank you for blowing the lid off this hidden "gem"
🤣
I’m under the assumption that Jack bought a model home and all his kitchen appliances are fake hence why he thinks all his food is cooked.
That "ooohhh" when the chicken came out had me laughing so hard. 🗑️🤾
1:34 You can see in the reflection on the front of the refrigerator that the white board that says "Skin or no skin on your chicken?" is actually blank.
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.
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.
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 !
That is awesome! and thank you!
We dont have that brand, but we have a Maggi version. General instructions are around 200⁰C. Never had a bag melt, also i used to work in a chicken process factory and we supplied "cook in bag" portions for the hot food counters of a large supermarket. Those never melt either and those were 200⁰C also.
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.
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.
9:28 the chicken was so bad he immediately had to drown out the taste with celery. xD
I have used a different brand of bags and they work really well for chicken and beef cuts for roasting. Just don't poke holes in the bag since it defeats its entire purpuse. If you don't want to cook with plastic you can just use the seasoning in a somewhat tall tray and cover it with aluminum foil.
Bro didn't cook in the oven. He cooked it in the dryer in the back
I love how jack tried to act like he doesn’t know shake n bake is still a thing lmao🤣
I'm not a bad cook, some would say I'm really good at cooking but I wouldn't call myself a pro. But watching Jack cook is like watching a building burn down, you just have to slowly watch the chaos unfold. Pure cinema, pure entertainment.
I do use something similar, it's a glad bake oven bag. I subject them to really high temps and they have never melted
it essentially looks like throwing a raw chicken and veggies into the thin film over a TV dinner then we have jack's pulled straight out of the morgue tray
Found you by accident, but I really like the cooking tips you add with your reaction. Thank you for going out of your way to teach us some cooking tricks.
I'm glad to hear that!
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.
were i live we have bags for chicken called so juicy they say to cook for 45-55 min on the back when its done i would not rip the bag open i just un-tie it take one piece out look to see if its still pink if its ready, if its still little pink put it back in the oven and wait a little more, also on the back it says 350f/180c or 320f/160c when i make this i preheat the oven to 350f and the bag does not melt it also says do not go over the temp it says. and for jack chicken i would have put it back in the oven for more time, i was always told to never eat chicken that not fully cooked so seeing blood i would not eat this.
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.
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
I like how he admits it didnt cook well and shouldnt be red like that but doesnt do anything to fix it before consuming it 🤦♀
Jack absolutely strikes me as the type to say, "This is where the magic happens," when he shows visitors the master bedroom on a house tour-even though his CPAP machine suggests otherwise...
The real irony is that that particular McCormick seasoning packet says once it’s done in the oven take it out of the bag and place the chicken in a hot pan to get a nice sear
Jack doesn't read instructions
@@JohnnyNada I bet he doesn’t know what instructions are even if his life depended on it
If I'm ever in need of a good video to watch to help me throw up, I can always trust Jack to put something out.
Jack's food has a dark eldritch energy that brings me closer to madness with every word