💼 Careercow Jack Russell Scalfani / Cooking With Jack / Jack on the Go Show / jakatak - YouTube "Celebrity" "Chef", Living Encyclopedia of Gluttony-Induced Maladies, Salmonella Elemental

When will Jack drop dead?

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hey guys im gonna deep boil my steaks in vegetable oil and call it seared
https://youtube.com/watch?v=104sWyAS4vY
What a fucking wanker. That's not "juice" around the steak, it's oil from when he tried to practically deep fry that steak. Also they're a long way past medium rare or medium. You're edging on medium well there.

But here's the thing. I've never heard of this "fast sear, slow cook" kind of steak he did. Is this an actual thing because all my life it's always been a hot pan, little bit of oil, some butter for flavor and you cook that steak over high heat in a cast iron skillet for a 2- 5 minutes at most depending on how thick the steak is. Yes your kitchen fan will need to be on high because your skillet is going to be smoking but you get a great sear and a medium rare steak so long as you let it sit for a few minutes afterwards.

Sure you can do the sous vide thing and I have. Best way to get the sear on that is a chimney starter full of charcoal, put a grate over top and blast that with as much heat as you can flipping it every minute so that each side has a chance to get browned and get those steakhouse hashmarks all over it.
 
hey guys im gonna deep boil my steaks in vegetable oil and call it seared
https://youtube.com/watch?v=104sWyAS4vY
Running commentary. Let's do this.

1. Okay, it's an older video, so no cock begging cartoon avatar this time. This does mean desperate shilling for stuff though usually since this was when he had a bigger fanbase.
2a. Jack's more successful brother told him about Reverse-searing. The idea from what I get as an amateur is that it ensures a slower cook time at the start which helps break down the muscle fibers and allow the seasoning to permeate the steak, and then you can caramelize/carbonize the outside for a good crust.
2b. This of course means Jack will fuck it up given he's impatient and compelled by outside forces to eat raw screaming flesh.
3. Jack's going to do an 'experiment'. Given his tendency to lie about things I don't expect a lick of honesty out of him regarding his results.
4a. His experiment is simple. You take two identical cuts of meat and use the two different methods and compare them.
4b. Given that he has no sample population for said experiment, his results before he even begins are already going to be invalid. But what do you expect from a guy who hangs out at a Hate Crime Church.
5. That's a good deal too much oil for the steak, so it's going to be more fried than seared. Also he did not wait for the oil to heat up based on the sizzle. GG Jack.
6. Jack, tormented by the phantoms of famine living in his blighted soul, is commanded to open the oven for no reason.
7. Jack kvetches about lighting when I think his own oven has a bulb to help with it. Either way, fuck production values.
8. Again, Jack seems to forget to let the ocean of oil in the pan heat up before searing. What an impatient fuck.
9a. Jack for some reason cannot recognize oil and instead sees it as juice. I think this partially explains why he eats raw chicken; he might be red/green colorblind.
9b. Jack actually acknowledges it may be oil due to how much it swam in it while 'searing'. I keep forgetting he's capable of small bursts of honesty in his earlier videos.
10. He visibly struggles to cut the "his way" steak with his chef knife. I note it looks medium-well, which makes it one of the most cooked meats I've ever seen out of Jack personally.
11. The reverse sear seems to cut easier and is more of a medium. I'd probably be happy with it given a bit of an oil patdown given I prefer my steaks medium.
12. Jack tries to widen his audience sample with his younger son. This does fuck all in adding validity given he's an arrogant narcissist who strangles those who disagree with him.
13. He shoves both steaks down his son's gullet pretty much at the same time, thus further fucking with any data you might be able to get out of it.
14. Canned fake reaction on Jack's part. I also suspect he coached his son for this video too given what we know about him now.
15. Jack seems unable to recognize doneness given his descriptions. While this is likely why he gobbles down raw meat, I still like my Wendigo wearing his corpse hypothesis more.

This was Jack's best meat related video sadly.
 
Ostatnio edytowane:
What a fucking wanker. That's not "juice" around the steak, it's oil from when he tried to practically deep fry that steak. Also they're a long way past medium rare or medium. You're edging on medium well there.

Only an absolute fucking idiot uses massive amounts of oil to cook steak. Even for searing it, or flavoring it (like with a half teaspoon of sesame oil). This is just a fucking abomination, like most of Jack's foul concoctions.
 
Only an absolute fucking idiot uses massive amounts of oil to cook steak. Even for searing it, or flavoring it (like with a half teaspoon of sesame oil). This is just a fucking abomination, like most of Jack's foul concoctions.
And it was in a non-stick pan too so he couldn't use the excuse that it was going to stick. He just uses a lot of oil to cook with.
 
Jack is getting to the point where he's so fat he can barely open his eyes.
Anybody else find it weird he eats off the same rib as his friend? They also share sides by dipping into them with dirty spoons.

jack.PNG
 
The part the gets me about his steak cooking comparison is that he sears them for the same amount of time.

But one goes into the pan cold and one goes into the pan hot. Shrug emoji

It's my opinion that both methods can get you excellent results when done right.

Or you can brain dead sous vide to perfection like I do. :)
 
5. That's a good deal too much oil for the steak,
I disagree

When it comes to cooking big pieces of meat I'd rather have too much oil than too little oil. If it's heated properly it's fine, and it ensures a good even crust in the least amount of time. Of course Jack doesn't heat the pan properly.

You want a real atrocity? Watch his old beef bourguignon video.


My fav parts :
- Boiling his bacon first ??? What version of this recipe is he using?
- Carefully placing a few pieces of beef in the pan, then just dumping the rest on top. This guarantees his meat will be steamed instead of browned
- Referring to the two inches of water he sweated out of his beef as "fat in the pan"
- "Browned" his veggies in same meat water
- "Poured out any excess grease" ... he didn't have any grease. Even with his massive fuckup of boiling everything he still could've reduced it and deglazed the pan. All down the drain now!
- Coating meat with flour without having any fat or oils on the meat. You fucked your roux, kid.
- He loves his pre-crushed garlic in oil. Lazy fuck.
- Used regular sized onions like a retard instead of cutting them up or using pearl onions
 

You may notice one or two differences between the original (Julia Child) and Jack's version. (Hint: he's a terrible cook)

For those who have never seen Julia Child cook, this may be a real treat. Things don't always work out and she uses whatever pots and pans are around in the studio. It's fun to see her work because it isn't all slick and overproduced like modern shows.
 
I disagree

When it comes to cooking big pieces of meat I'd rather have too much oil than too little oil. If it's heated properly it's fine, and it ensures a good even crust in the least amount of time. Of course Jack doesn't heat the pan properly.

You want a real atrocity? Watch his old beef bourguignon video.

https://youtube.com/watch?v=rnQS8LPiefc
My fav parts :
- Boiling his bacon first ??? What version of this recipe is he using?
- Carefully placing a few pieces of beef in the pan, then just dumping the rest on top. This guarantees his meat will be steamed instead of browned
- Referring to the two inches of water he sweated out of his beef as "fat in the pan"
- "Browned" his veggies in same meat water
- "Poured out any excess grease" ... he didn't have any grease. Even with his massive fuckup of boiling everything he still could've reduced it and deglazed the pan. All down the drain now!
- Coating meat with flour without having any fat or oils on the meat. You fucked your roux, kid.
- He loves his pre-crushed garlic in oil. Lazy fuck.
- Used regular sized onions like an exceptional individual instead of cutting them up or using pearl onions
Man who doesn't love to just take a big bite out of a whole half cooked onion?

You got to give him props for using actual drinkable wine instead of salty ass cooking wine.
 
Boiling his bacon first ??? What version of this recipe is he using?

When Julia Child wrote that recipe, the commonly available bacon in the US was extremely salty, so to take the edge off it and reduce the salt content she recommended boiling it first. This was also a common technique for other salt-preserved meats iirc. Jack however does not know this and doesn't adjust his technique to now-available foods.
 
Jack is getting to the point where he's so fat he can barely open his eyes.
Anybody else find it weird he eats off the same rib as his friend? They also share sides by dipping into them with dirty spoons.

Wyświetl załącznik 401082

I hate the sight of this fat cocksucker and his fat face.

- He loves his pre-crushed garlic in oil. Lazy fuck.

That is one of his cardinal sins. It takes virtually no time to do it fresh and is vastly better.

Just crushing a clove of garlic on the steak does all you need.

Here's how a real man cooks a steak.

 
Ostatnio edytowane:
I disagree

When it comes to cooking big pieces of meat I'd rather have too much oil than too little oil. If it's heated properly it's fine, and it ensures a good even crust in the least amount of time. Of course Jack doesn't heat the pan properly.

You want a real atrocity? Watch his old beef bourguignon video.

https://youtube.com/watch?v=rnQS8LPiefc
My fav parts :
- Boiling his bacon first ??? What version of this recipe is he using?
- Carefully placing a few pieces of beef in the pan, then just dumping the rest on top. This guarantees his meat will be steamed instead of browned
- Referring to the two inches of water he sweated out of his beef as "fat in the pan"
- "Browned" his veggies in same meat water
- "Poured out any excess grease" ... he didn't have any grease. Even with his massive fuckup of boiling everything he still could've reduced it and deglazed the pan. All down the drain now!
- Coating meat with flour without having any fat or oils on the meat. You fucked your roux, kid.
- He loves his pre-crushed garlic in oil. Lazy fuck.
- Used regular sized onions like an exceptional individual instead of cutting them up or using pearl onions
Actually the boiling of the bacon was part of Julia's recipe and it's been the way to make it for a long time. The idea is you render out some of the fat and the salt from the bacon before then browning it in a pan.

The rest if pretty spot on though and it kills me. Boeuf Bourguignon is quite possibly one of my favorite things in the whole world. To see Jack totally jack it up like he does is almost physically painful.
 
That is one of his cardinal sins. It takes virtually no time to do it fresh and is vastly better.

Just crushing a clove of garlic on the steak does all you need.

Seriously, you don't even have to peel the garlic first. Just use a garlic press, it's as easy as scooping it out of a jar.

https://youtube.com/watch?v=8DCw_eR_iPAIt's amazing to watch a guy who actually knows how to cook make the same dish.

I got introduced to Babish from this forum and he really is a treat to watch.
 
Watching this video gave me indigestion.

I don't have a Publix grocery store near me, but my local grocery store has also been promoting those pre-made meatballs. While they often go on sale, I refuse to buy them. When buying ground meat of any type, it's ideal to pick products that are ground fresh daily at your grocer's butcher counter. Those meatballs are shipped from outside the store. The temperature change from being in transit, time spent on the shelf, and other ingredients mixed into the meat can all introduce harmful bacteria. As ground meat has more oxygenated surfaces than a cut piece of meat, bacteria can proliferate quickly.
Slight :powerlevel: but I have worked at a Publix. Most if not all of the seasoned meat is prepared/seasoned in store.

There's still no excuse to pay a butcher more to save you 2 minutes dumping Italian seasoning and breadcrumbs on ground meat, but that's a separate issue.
 
The Reaves
Allow me to summarize Jack's cooking techniques in a single gif ripped straight from his video

O3O4QlE.gif


Careful
caaareful
Yes, good ...careful .... aaaaaand
FUCK YOU IM HUNGRY
Everone "Don't overcrowd or you will not make this dish right" Jack "I am a lazy man " *dump all the beef in at once * and thereby ruins a great dish

Also, Jack has found aa way to eat four steaks
 
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