How Jamie Oliver RUINS Mac & Cheese | Pro Chef Reacts

Is Jamie Oliver's jam obsession going to ruin another dish, or will he redeem himself this time? Watch as we react to his unique take on Mac & Cheese!
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #jamieoliver #macncheese #macandcheese #cheese #pasta

[@ChefBrianTsao]

PRE-ORDER YOUR "LET ME FINISH" TEE! briantsao.downrightmerch.com/

[@Michael_Brock]

Wow Jammy Oilve Oil strikes again!!😭😡

[@skibidi.G]

You're all hitting the Cîrok bottle when J. Oliveoil appears and calling it _sparkling water_ huh? 🤨

[@apivichjumpatip6600]

Jam e Olive er. My god. What r u doing, Jamie? The more sugar, the more diabetes. It's not healthy. It's main dish not dessert. why do you put jam while in your cooking? Caramelized onion is already sweet. why do you need to add jam more? I really don't get it. If you want to add more sweet, just add regular sugar like white sugar or brown sugar. No need jam or chutney.

[@HashiNuke]

Chili Jammy Olive Oil

[@TempestWolf1]

Please give FutureCanoe a react... his chicken biryani or his joshua weissman cottage pie video

[@DogFish-NZ]

one man, one jar. it never ends well.

[@kojihu3337]

well that's one way to start my day

[@JGlovesKR]

I understood that reference

[@tonyyao4785]

😮

[@jasonluke6364]

That popped in my head also when he mentioned 2 girls 1 cup

[@Bigol_Jimbo]

@@jasonluke6364 we need a gif but just put a mango chutney label on the jar.

[@jasonkorf7700]

Leave it to Jaime to make it weird. Not only by putting Mango Chutney into the Mac n Cheese, but also calling the lettuce leaf vulnerable.

[@ChefBrianTsao]

😂

[@leobriccocola8141]

All vegetables are vulnerable when Jamie Veg-Spanker Oliver is in the room.

[@jcohasset23]

Jaime has put out some really strange videos. He knows his food but it also feels like he can't make a dish simple and thus has to overly complicate the dish to make it his own. I've been surprised that Chef Brian hasn't yet reviewed Jaime's vegetarian lasagna that Vincenzo tore apart because it makes Jaime's Asian cooking look somewhat tame in comparison.

[@Indy44636]

​@ChefBrianTsao I thought mac n cheese is macaroni, cheese

[@jcohasset23]

@@Indy44636 Basically, though milk or cream is often included for added creaminess. Macaroni just means pasta even if elbow macaroni is the most common pasta type used for it.

[@Shampaggin]

Okay, said it before. If you want that much onions in your mac and cheese, go for the GOLD and make Sam the Cooking Guy's french onion mac and cheese. I think Frenchie would very much enjoy that video. For regular mac and cheese, take your bacon and mix it with lightly broken tater tots. Then bake it. Absolute heaven.

[@trijim9485]

I think he would enjoy that video a lot ngl. I love Sam’s videos, they all look amazing!

[@scientistservant]

Tater tots in mac and cheese??? Sounds amazing

[@Whitesquall123]

Yes! More Sam on the channel!!

[@KenNakajima07]

@@Whitesquall123 Hope they can make him a regular and one day host him on the podcast!

[@terrivel11]

That sounds delicious.

[@15oClock]

James Makinson has said a tablespoon of mango chutney is sweeter than a tablespoon of sugar. I know that Mac and cheese looks good, but I fear getting that chutney sweetness.

[@modernromances]

Yep. It was all he could taste when he recreated that horrible butter chicken dish. He couldn’t finish the sauce! I wonder how he managed to salvage that chicken so that it didn’t totally go to waste.

[@matthewwalter67]

Who cares that guy can’t decide where in the world he’s from

[@GodBroly]

Stfu james has a very defined accent.​@@matthewwalter67

[@DanGolag]

@@matthewwalter67 Based on that awful song he thinks he's from Jam-aica.

[@snow56border]

You have to put something sweet in to counter act the English mustard. It’s like 100 times more potent than mustard you’d get in the US.

[@user-ql2vu8vp5c]

Over time lactic acid bacteria eat the lactose and produce lactic acid. So long aged cheeses will be lower in lactose and therefore easier on the lactose intolerant.

[@kylebeatty7643]

This is the sciencey deep dive that plants crave

[@HUYI1]

I honestly didn't know that, good to know if I want to eat cheese now and again 🤔

[@GTSE2005]

As someone whose favourite food is mac and cheese, I legitimately screamed when I saw Jamie put the mango chutney into the pot

[@tildessmoo]

I get where you're coming from with the mango chutney adding a bit of sweet to round out the flavor, but... There's two whole caramelized onions in there, already.

[@katvtay]

Exactly what I was thinking.

[@elvangulley3210]

Onion English mustard and mango chutney 3 things that don't belong in mac n cheese

[@truckerwifeonabudget6295]

Immediately clicked at the thumbnail hoping there is NO jelly/jam in the mac&cheese. Edit:::dear GOD why!!! My southern heart is crying here.

[@kimraudenbush427]

Oh, you poor fool! 🤣🤣🤣🤣

[@gizmoenterprises3467]

I'll add some jalapeno jelly to mac&cheese at times, but only when also adding smoked meats.

[@KaiserAfini]

Mango chutney ? WHY !? This is so wrong, he already did this in his butterless chicken. What is with his obsession with jams ? He was doing so well with the aged cheese and the mustard, but apparently its too straightforward for him. If I was cooking that at home, I would use some panko bread crumbs, toasted with the bacon and then place all that atop the nice gratin Frenchie suggested.

[@ChefBrianTsao]

😂

[@MarginalSC]

Just grind up cheddar cheese crackers and put that on top.

[@rin-joh8644]

3 chefs, one jar.

[@skibidi.G]

💩 where?

[@mfaizsyahmi]

@@skibidi.G on the lettuce

[@Darnegif]

A jar of cocaïne?

[@MrNoucfeanor]

Queue Jarhub theme.

[@that44rdv4rk]

english mustard tends to be quite spicy. that and cheddar are probably their two best culinary contributions.

[@KFrost-fx7dt]

A sandwich with cheddar, hot spicy mustard, maybe some roast beef and field greens or arugula sounds really good right about now.

[@balazsszucs7055]

@@KFrost-fx7dt pickles. spicy mustard, cheddar and pickles.

[@durhamred80]

English mustard is very spicy, think wasabi spicy. A little bit goes a long way

[@bcaye]

Yorkshire pudding, full English, crumpets, tikki masala, shepard's pie and many other delicious cheeses.

[@Raaandy]

English mustard is their best export. It's a lot like Chinese mustard. Hot! Love it.

[@mikec108]

Is it hot enough that he needed to subdue the flavor profile with sweetness?

[@Raaandy]

@@mikec108 haha i doubt it. he used a LOT of that jam/chutney.

[@wsollers1]

Worcestershire sauce... white people fish sauce ❤

[@poil8351]

​@@mikec108depends on how much you use.

[@Steelwolf171]

You're right Chef, if a name ends in "ose" it means it's a sugar. For example lactose (lac -milk) and fructose (fruc -fruit). Also enzymes usually end in 'ase' so lactase breaks down lactose and fructase would break down fructose.

[@LoneWolf81684]

His parents named him Jamie for a reason. Sigh, that jam is his modus operandi.

[@kingleunglee]

And olive oil as well 😂

[@pertturantanen9159]

Yes lactose is milk sugar. And fun fact, bakerys used it as decorating powder, because it dose not melt as easily as normal powdersugar.

[@Nagatoro87]

Should make a shirt that says 'Olive You' with an olive hugging a jar of jam

[@koosh138]

I'd have grated the onions. It'd make it all mix better, in my mind, and you'd get a little in the each spoonful without anything dangling off.

[@flarica64]

I was thinking the same thing. I do that with my potato salad so the grandkid don't complain...😂

[@koosh138]

@@flarica64 some of the tips to get kids to eat vegetables even works for me lmao without it I'm mostly eating meat, cheese, and breads

[@peterflom6878]

If you an allium, oniony thing in your mac and cheese, i would use crispy fried shallots

[@Ca55per]

Water and flour makes "paste". This is the root of "pastry".

[@tonygluk1]

Are they indeed linguistically connected?

[@rogermccaslin5963]

Wouldn't the caramelized onions provide a bit of sweetness? I think Jammy OliveOil just likes jam. Might be childhood trauma. Mommy never made him a PB&J or something.😁

[@kyo324]

As an Asian, I have no idea wtf these sauces are, so explanation is very much appreciated.

[@GentleCrank]

I thought bechamel sauce was basically white sauce + nutmeg

[@aq5426]

I am One Million percent NOT a Lawyer--but I DO know parody. The t-shirt idea that you have is immune from defamation action, as it's parody.

[@kristenrpeters]

I love Brian’s descriptions! There are a lot of novice home cooks who don’t know a lot about cooking.

[@kimraudenbush427]

Chef: (explains what a roux is) Me: Do you know WHY it's called a roux? Because when people like Jamie make a roux, everyone "roux's" the day he was first let into the kitchen!

[@reedhoule3045]

Just watched Jamie make gumbo. It is a very sad affair. He doesn't even attempt a roux.

[@kimraudenbush427]

@@reedhoule3045 🤣 it's suspiciously coincidental how "roux" and "rue" are pronounced the same. 🤔

[@kkester1963]

Crushed pork rinds make a great topping for mac and cheese, add at the end along with a sharp cheese under a broiler.

[@ginnyweatherbee7941]

English mustard is incredibly sharp,very different than Dijon

[@vixenligon1167]

English mustard is quite spicy.

[@WillTellU]

I remember using flour as wallpaper glue!

[@lavendermagic84]

"Jammie Olive Oil" will never leave my thoughts now thanks 😆

[@The_Chef2511]

Comparing Dijon to English mustard: English mustard is more pungent, but since Dijon is made with less intrusive acidic flavors it tastes more like the mustard itself and not just an acidic bite. It cannot be replaced in dressings with English mustard unless your standards are low.

[@jackruaro]

Colman's mustard doesn't have any vinegar in it though? It's just mustard powder. Other varieties of English mustard barely have any acid in them at all.

[@The_Chef2511]

​@@jackruaro Coleman's does contain vinegar. To make mustard you grind the seeds, starting a process where the powder grows in pungency, until you kill the process by adding acid. The longer the process is allowed to continue, the more pungent. Asian hot mustard which is often served with fried food is the most pungent one you can easily get your hands on.

[@Einz913]

From what I remember english mustard is spicier from dijon but do correct me if wrong

[@Del-Lebo]

Plain Coleman's mustard is very spicy and very very low acidity (actually citric acid)! Look up the ingredient list please!

[@richellecharles5488]

For the record I love it when Brian overexplains stuff ..the details help alot..thanks Chef Brian..coming from a proud member of Frenchie's 10% club❤

[@sagethegreat4680]

Jamie made Vincenzo's ancestors cry

[@WyldJezter]

not the jar! not the jar!

[@timokampwerth1996]

Lactose is Milk sugar and the enzymes invoilved in the cheesemaking process gradually remove the lactose. The process takes about 2 weeks in soft cheeses and around 4 in hard cheeses. as a rule of thumb, any cheese aged over 2 months is safe. Also, english mustard is powerfull AF. It's REALLY angry mustard with a very sharp and acidic taste.

[@patknights1492]

I usually add a few dashes of Frank's to my cheese sauce to brighten it up a bit if I think it needs it but mango chutney is an odd choice.

[@mondogeckosexoticsandoddit5866]

"That's your job." 😂 Frenchie is just there to look pretty and kick ass..

[@DefinitelyNotReal627]

"he didn't put in _that_ much chutney" like bro, what is Jamie doing....

[@andrearay5134]

I like to use hot sauce and Dijon mustard in my Mac and cheese. For cheeses: cheddar, Gruyère and pepper Jack or like a hot jalapeño cheese!! 😋😋😋

[@MeganSin]

Also as a graphic designer, your merch idea could be Jamie’s face as an olive with his hair made out of jam or mango chutney and the lettering could look like it’s oil drizzle that reads “jam-e olive-oil”

[@mrpingu6863]

Jamie is more like "One man,one jar"😂😂😂😂

[@PHSDM104]

"JAM-ie Olive Oil" 🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@phr3dmcc0y]

OHHHHHHhh have Frenchy try various mustards in a blind test and see if he likes the english one... LOL!!!!!!!!!!!

[@Teqbird]

That would be one not to miss

[@vortigern7021]

Probably too hot for him.

[@tanyas6643]

English mustard is basically powdered yellow mustard seeds, a pinch of turmeric and salt and a splash of water and vinegar or lemon juice.

[@amberyoung4425]

The way y'all talked about the cheese🤣🤣 stinky stretchy Cheeto toes was all I heard 😂😂😂

[@TaerOmble]

Brian: 'Don't be afraid to fail, it can only make you stronger " Jam-E Olive oil: "I will be invincible!"

[@davidmills2900]

I love how these two guys go at it with their humor and pokes of fun at Gordon Ramsey! Tssao and Oliver should ALWAYS be a team!

[@matthewbrennan4032]

In my house if somebody wants cold water they need to think of Antarctica and put their mouth on the tap

[@jamiesuejeffery]

I make Mac and cheese exactly two ways. The first will makes me sick: a flour roux with cream and an amazing amount of cheddar cheese. It is so luxurious! The second is with gluten free pasta, hold a little bit of leftover water a bunch of sharp shredded cheddar, butter, and cream. It turns out perfect! Both are very classic!

[@that44rdv4rk]

I subscribe to the cheese/butter/cream approach, but I mix some muenster with the cheddar to even out the melt.

[@Zujins]

I really love the set up, the quality is top notch

[@jjrod2988]

When I saw the mango chutney, i honestly think he just does it to troll everyone since uncle Roger called him out on his chilli jam.

[@SemiLobster]

You guys should do a travel episode! We would love to have you in MONTRÉAL! I want to see Frenchie speak French for a whole episode and we have tons of great restaurants! Some of the best in Canada!

[@TheBluePhenom]

I'm like 99% sure that that English mustard is probably the classic Colman's brand. Which if it is, it does pack a good hearty punch of flavor that I think would go well with the cheeses. Not so much spicy. I think Frenchy would like it if some "accieentally" got onto a piece of a sandwich

[@jameshamaker9321]

lactose is dairy sugar, its made when it's allowed to homogenize, for a week in the cooling tanks. except the chutney and the mustard, i'd make this dish. i'd replace the mustard for something like, jarred, pickled bell pepper and the chutney would be replaced, by something like roasted garlic with a little, turmeric.

[@S4m4_]

Its in its name that’s why he likes it so much « Jam ie ».

[@peterflom6878]

All the -OSE s are sugars: sucrose, fructose, Maltese, lactose and some others

[@kylebeatty7643]

Lol Maltese!

[@peterflom6878]

Oops Darn autocorrect!

[@Patterner]

​@@kylebeatty7643falcon? 😂

[@kdailey4315]

You can tell they're legit great friends by how Frenchy was bustin balls over the Roux and Béchamel.

[@maxpowers9129]

Jammy Olive Oil sounds like the name of a low level comic super villain.😂

[@papnochetherealone9484]

when a chese get older, the lactose breaks down into lactase. this is why aged cheese like parmesan are lactose free. and english mustard is stronger than regular mustard or dijon. its like slap in your face spicy, vinegary. its not bad but you cant use it everywhere

[@ArchaiKM]

My partner is allergic to alliums (so no onions and garlic), but they found out that processed stuff (like the powders) don't bother them as much, but surprisingly Black Garlic is the same

[@Duckvidoesduck]

When I heard you guys joke saying what if he puts jam I laughed so hard knowing what was coming up

[@Drumulater1]

Guys, English mustard is almost as hot as hot Chinese mustard. I pick it up from the supermarket and powdered form and mixed with water or I got a jar of it

[@scientistservant]

To be fair, the mango chutney was a small amount XD

[@snehk7438]

4:47 am from india and we also used to use water and flour combination instead of glue b'coz the glue was not in small tubes back then you have to buy the big jar/bottle and also expensive

[@KFrost-fx7dt]

I came for all the English mustard comments. "Less flavorful". Right. I dare you to take a big spoonful and give us a review LOL! But seriously try it on a sandwich. You'll never go back to yellow mustard again.

[@4themotherload]

You guys are great together! I have learned one thing at least with Jamie's recipes, you can leave the jam out and have a better meal 😜

[@stephenoliver1379]

I don't know about mango chutney in the US but in the UK it is not regarded as a jam or jelly but a condiment as it includes vinegar and spices. As such it goes very well with cheddar and other English cheeses. BTW, let Frenchie know that in the UK as in the rest of Europe, Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for the same cheese from Italy not the stuff made with bamboo in the US.

[@computerdave06]

I would be online to pre-order that Jam-e Olive-oil shirt soo FAST!

[@AspectNoir999]

Mango chutney is tangy and sweet, even though he used it butter chicken, it makes sense, in India we have a shop which makes a smoky mac and cheese which has a sweet essence to it, maybe it's why he adds it

[@nanniwa]

I like and use onions in my own mac and cheese, but as Frenchy said, chopped into a small dice, and not really a lot altogether. And I don’t put them in first, but add them in with the cheese.

[@CarlGorn]

I don't know why Paul was doing the Joe Pesci impression, but I loved it! 🤣

[@MsMiDC]

Lactose is a disacharide native to dairy products, so you were on the nose with that. The enyme breaking lactose is lactase which most people lose the older they get.

[@marinary1326]

People who put onions in mac and cheese are why I have trust issues

[@Vinzaf]

I'm convinced Jamie Oliver cooks for a subset of people who are both a) really old, and b) really high.

[@nishanthdnayak]

I appreciate chef brian explaining every little detail❤... Im not familiar with whatever other than south asian cooking so

[@DeadlyGhost1207]

The reason why you put salt in sweet desserts is because it is a flavor enhancer and makes flavors pop. Adding sugar to Mac and Cheese will do nothing, but make it sweet which isn't what you are looking for in a Mac and Cheese. The purpose of Mac and Cheese is to use the pasta to fill you up while enjoying the flavor of cheese, not the flavor of mango chutney.

[@peterflom6878]

English mustard is hotter and stronger than Dijon. Basically just mustard flour and water .

[@eliasaltenberg]

yellow and brown mustard are the most common seeds used in the West in cooking, there are other varieties of mustard such as black mustard seeds. Typically a Dijon-style mustard is made with brown and/or yellow seeds and white wine, recipes vary from there. Also, I don't think he needed the chutney for sweetness when he could have just caramelized the onions, for that he could have maybe finished them with white wine or a dash of vinegar if he wanted complexity over the simplicity of a basic mornay. No Jamie Oliver over-complicates his recipes for no apparent reason sometimes.

[@TurboQuinn]

English Mustard is more like horseradish, spicier than dijon

[@tobparker]

Where can I find that video with the lamb with bread crumbs? That looks great.

[@stawka2859]

English mustard on a sandwich is spicy hot, but when cooked, tastes sweet.

[@justintrefney1083]

So in the rare chance I ever see Jamie Oliver in real life. I'm going to say "hey your the guy that Uncle Roger watches."

[@tburgess3426]

The Jam has to be a sponsor. No sane person looks at mac and cheese and says, this needs more sugary fruit paste.

[@necrogenesis1981]

I don’t mind the chutney, cheese and fruit is obviously a good combination, but I would prefer it as a topping after it cooks.

[@kirkdavis2881]

Frenchie is such a fancy man with his bottled fancy water. Go to the sink and fill a glass.

[@DodgerBlue-yh9xq]

generally speaking, the suffix ose (full of) denotes a sugar, mono or disaccharide

[@johnnyblaze1098]

I'm with Frenchie on this. You don't have to explain the obvious to us. People who watch cooking shows SHOULD know what a typical bechamel and roux is. And Frenchie shtting on the English is pure comedy 🤣🤣🤣🤣

[@Mystearicia]

I actually removed the mango chutney scene from my brain that i forgot Olive oil did put it on the mac and cheese and this video made me remember it hahhaha

[@TheOriginalFaxon]

English mustard is english mustard, it normally has turmeric coloring, but that's the defining trait. It's not super spicy, but it isn't generally sweetened either, that's Bavarian sweet mustard. Dijon obvs can also be sweetened, or not, and then there's coarse french mustard, made mainly from black mustard seeds, which is very dark in color. That's the 4 common kinds of mustard, all others are a derivative of these in some fashion

[@gehtdichnixan8561]

Well, the actual difference between english and dijon is that english mustard is made with vinegar, whereas Dijon is made with (unripe) grapes. Shouldn't even be too surprising given the french add wine to everything - according to a friend of mine (happens to be french), including baby food (ought to stop the screaming perfectly oO).

[@Atzy]

Believe it or not but English mustard is hotter, more intense, than dijon mustard

[@stephenoliver1379]

English Mustard. Try it out but mix it from the Colman's yellow powder not the pre-mixed stuff in a jar, with just water and leave it to stand for ten minutes. Video you and Frenchie trying it. It should be amusing to watch

[@SirBlazzit]

The Prince of Preserves strikes again

[@SnowAster]

8:37 The only way he can ruin this is by putting in jam. 9:07 GUESS WHAT?!

[@afflack09]

the mustard also helps stabalize the cheese sauce

[@mrcorey]

Jammy Olive Oil. LOLOLOLOLOLOL

[@bobd2659]

I'd bet the mango sweetness 'dilutes' the sharpness of the cheeses and mustard. Imparts maybe a little flavour, but overall just smooths the taste. Probably good for most people...but if you any of the other flavours to pull through, you likely won't get it. Cost wise - a pinch or two of sugar with the onions will likely do the same thing...

[@ougonkishi5777]

If I want a touch of sweetness, I’ll just caramelize the onions instead of adding mango chutney. As for the mango chutney, I will make a dressing with

[@poyznelf]

english mustard is actually more strong a mustard flavor and traditionally dry mustard is used, so it has no wine or vinegar

[@Silas276]

I don't get why he put the chutney in the cheese sauce instead of just putting it on the plate as a side. Traditional swiss mac'n'cheese (Chäshörnli) is often served with applesauce or apple compote and roasted onions on top, which gives it a nice contrast in flavor. It is also mostly served with some minced meat in gravy. You are correct that lactose is a sugar, and most aged cheese is lactose free, as the lactose gets consumed by the bacteria during the curing process.