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(Daily Mail)   McDonald's executive chef teaches you how to make a Big Mac in your own home. In other news, McDonald's has an executive chef   (dailymail.co.uk) divider line 146
    More: Obvious, Big Macs, Mcdonald, floppy  
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10699 clicks; posted to Main » on 10 Jul 2012 at 2:45 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-10 11:07:51 AM
Big deal. I've got a list of recipes of McDonald's recipes in the 60s somewhere.
 
2012-07-10 11:27:50 AM
What a McDonald's executive chef might look like
buzzytheclown.co.uk
 
2012-07-10 11:50:28 AM
If he wanted to do it right he would have used frozen burger patties & dehydrated onions.
 
2012-07-10 11:55:38 AM
I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.
 
2012-07-10 12:13:57 PM

scottydoesntknow: I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.


I would watch the $#!+ out of that.
 
2012-07-10 12:19:42 PM
I refuse to believe that anybody who knows anything about food at all has anything to do with McDonald's.
 
2012-07-10 12:44:46 PM

scottydoesntknow: I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.


First, one of the ingredients McDonalds works with is a 16 year old fry cook. Second, McDonalds is in the business of feeding gourmands, not gourmets. I don't think Gordon Ramsey would fare well in a competition with a McDonalds chef over designing such food under such constraints.
 
2012-07-10 12:48:13 PM
Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.
 
2012-07-10 01:05:26 PM

basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.


That's easy. First you julienne your fries, then you hit them with a puff of air to make them hollow. Seriously. They stay crispy because there isn't much to them except the crust.
 
2012-07-10 01:25:14 PM

scottydoesntknow: I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.


read an article a few years back about the executive chefs at those places. they're actually pretty impressive. not only do they have to make food that tastes good to a wide audience, it has to be easily put together by a mainly untrained staff, in a few minutes while maintaining the same quality around the world. its not the quality of a 5 star restaurant, but it still requires a fair bit of skill to create.
 
2012-07-10 02:00:23 PM

basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.


Soak the potato strips in water for an hour, changing the water halfway through.
 
2012-07-10 02:26:11 PM

Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.


This. That's how you make a proper crunchy fry.
 
2012-07-10 02:32:33 PM
Every restaurant chain does.

Why are people always surprised by this?
 
2012-07-10 02:48:13 PM
That sounds like a great idea, but I understand it's harder to get "lean, finely-textured beef" these days.
 
2012-07-10 02:48:16 PM
Not every culinary school grad gets to own their own hip restaurant.
 
2012-07-10 02:49:24 PM
www.inquisitr.com
'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'
 
2012-07-10 02:49:27 PM
I'd rather make an In-n-Out Double Double at home.
 
2012-07-10 02:49:39 PM

Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.


Then... cover in salt and ketchup. At that point, it doesn't matter if you cook them or not.
 
2012-07-10 02:50:01 PM

MaxxLarge:
I would watch the $#!+ out of that.


Only if they took the farkups out back to an alley way and shot them.
 
2012-07-10 02:51:43 PM

Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.


Don't they also use sugar to make it turn brown or something? I'm not sure if that would affect the taste, but I've heard that's popular for fast food places and restaurants.
 
2012-07-10 02:51:52 PM
I don't know if they're still open, but the Herkimer in Minneapolis had what they called an "Adult Big Mac" that has huge patties on it and tastes fantastic.
 
2012-07-10 02:52:03 PM
but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

i.dailymail.co.uk

i.dailymail.co.uk

These look kind of close to me. Is this dry, British wit?
 
2012-07-10 02:52:40 PM

Theaetetus: 'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'


The outrage over that processed chicken slurry always made me larf. I mean, you've seen a chicken nugget, right? They're not making those out of actual chicken breasts, folks. It's an industrial process designed for continuous output of homogenous product. You get what you want, and you want cheap chicken nuggets.
 
2012-07-10 02:55:38 PM

basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.


The secrete to tasty fries...

cdn2.holytaco.com

/hot.
 
2012-07-10 02:56:00 PM

Theaetetus: [www.inquisitr.com image 450x338]
'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'


No, it isn't.

Mechanically separated beef is not allowed for human consumption, because of the risk of mad cow disease.

Meat and Poultry Labeling Terms

My fav is the No Hormones label on chicken and "chemical free"



"NO HORMONES (pork or poultry):
Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones."

"CHEMICAL FREE:
The term is not allowed to be used on a label. "
 
2012-07-10 02:57:04 PM
well of course they have a master chef subby.. you honestly dont remember the commercials when the McExtra came out?
 
2012-07-10 02:57:19 PM

The My Little Pony Killer: I refuse to believe that anybody who knows anything about food at all has anything to do with McDonald's.


Having worked developing flavors in the same building that houses a McD's lab, I can tell you that you're wrong. There is a tremendous amount of money involved here. If BK comes up with a clearly better alternative, people will head over there in a heart beat. McD's needs teams of chefs and scientists just to stay where it is.
 
2012-07-10 02:58:06 PM

Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.


But is that a picture of a real Big Mac, or just a fluffed up one made to look photogenic for their ads? A real Big Mac (or any other fast food item) usually looks less appetizing than the pictures.
 
2012-07-10 02:58:26 PM

cowgirl toffee: Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.

Then... cover in salt and ketchup and gravy and cheese curds. At that point, it doesn't matter if you cook them or not.


Fixed. Gotta be true to my country.
 
2012-07-10 02:59:21 PM

theorellior: Theaetetus: 'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'

The outrage over that processed chicken slurry always made me larf. I mean, you've seen a chicken nugget, right? They're not making those out of actual chicken breasts, folks. It's an industrial process designed for continuous output of homogenous product. You get what you want, and you want cheap chicken nuggets.


McDonald's uses 100% white meat chicken, which is a term regulated by the FDA. They grind up the white meat chicken and then press it and toss it in a tempura batter and do a quick fry of it, then freeze it.

The thing that always made me laugh were people to stupid to do a modicum of research and instead take the word of some random dude on the Internet.
 
2012-07-10 02:59:43 PM

ObscureNameHere: cowgirl toffee: Angry Drunk Bureaucrat: basemetal: ...

Fixed. Gotta be true to my country.


Canadian?
 
2012-07-10 03:00:24 PM

Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?


I don't understand why he didn't use green lettuce like the stores do. Presentation is important, and color makes a big difference.
 
2012-07-10 03:02:02 PM
Wasnt eddie murphy's mom doing this years ago?
 
2012-07-10 03:02:48 PM

cowgirl toffee: ObscureNameHere: cowgirl toffee: Angry Drunk Bureaucrat: basemetal: ...

Fixed. Gotta be true to my country.

Canadian?


Yup. Also, through some malt vinegar on those fries.
 
2012-07-10 03:04:05 PM

Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.

I go two hours, switching three or four times, but I don't think the extra hour does anything except make me feel better. But be sure to use COLD water.

The My Little Pony Killer: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

That's easy. First you julienne your fries, then you hit them with a puff of air to make them hollow. Seriously. They stay crispy because there isn't much to them except the crust.

I'm... gonna need a source on this. I'm pretty sure the reason they're so crispy is
1. because they're fried while still frozen,
2. the several liters of frier grease in which they're fried is always kept at the same absolutely perfect frying temperature (as opposed to the liter-or-so your home "deep" frier holds, and the wild temperature fluctuations that come from plunging cold potatoes into hot oil in a home fry-o-lator), and
3. their fries are all julienned to the exact same thinness and cooked the exact same amount of time.
 
2012-07-10 03:04:37 PM

Gwyrddu: Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

But is that a picture of a real Big Mac, or just a fluffed up one made to look photogenic for their ads? A real Big Mac (or any other fast food item) usually looks less appetizing than the pictures.


Yeah, but I'm not going to mistake a Big Mac for a Quarter Pounder or a Whopper. The Big Mac is one of the most distinctive looking burgers sold. A smashed one in the store looks a bit more than "nothing like" the one the chef made.

I know, I know. It's the Daily Fail.
 
2012-07-10 03:04:50 PM

tlchwi02: scottydoesntknow: I wanna see a reality show with Gordon Ramsey where he takes all these "executive chefs" and really puts them to the test. Get an Olive Garden chef, Wendy's chef, Taco Bell chef, etc. and see what they can actually do or if their skills are on par with the 'meh' food they tout.

read an article a few years back about the executive chefs at those places. they're actually pretty impressive. not only do they have to make food that tastes good to a wide audience, it has to be easily put together by a mainly untrained staff, in a few minutes while maintaining the same quality around the world. its not the quality of a 5 star restaurant, but it still requires a fair bit of skill to create.


Anyone who's surprised that McDonalds has some world class chefs is an idiot. If they didn't then the $4/hr worker would be the one determining what a Big Mac is.
 
2012-07-10 03:05:29 PM

ObscureNameHere: cowgirl toffee: ObscureNameHere: cowgirl toffee: Angry Drunk Bureaucrat: basemetal: ...

Fixed. Gotta be true to my country.

Canadian?

Yup. Also, through some malt vinegar on those fries.


Poutine... blech. :P
;)
 
2012-07-10 03:07:11 PM
1) Eat a decent burger.

2) Poop it out among 2 different burger buns.

3) Drown it in thousand island dressing.

4) Add the top bun, and enjoy.
 
2012-07-10 03:07:53 PM

meat0918: Theaetetus: [www.inquisitr.com image 450x338]
'This is 100 per cent beef' he insists as he squishes the creamy looking pink stuff into a metal ring, 'just like in our restaurants.'

No, it isn't.

Mechanically separated beef is not allowed for human consumption, because of the risk of mad cow disease.

Meat and Poultry Labeling Terms

My fav is the No Hormones label on chicken and "chemical free"



"NO HORMONES (pork or poultry):
Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones."

"CHEMICAL FREE:
The term is not allowed to be used on a label. "


I think Theaetetus is just being funny.
 
2012-07-10 03:08:01 PM

meanmutton: McDonald's uses 100% white meat chicken, which is a term regulated by the FDA. They grind up the white meat chicken and then press it and toss it in a tempura batter and do a quick fry of it, then freeze it.


I'm not sure what you're trying to say, here. Ground up white meat chicken is pretty much a chicken slurry, although perhaps a strictly white meat chicken slurry. In the amounts needed to produce the number of McNuggets necessary, it's gonna look pretty much like the photo upthread, or worse.
 
2012-07-10 03:10:01 PM

Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?


Not that close:
In his, he used a top bun for the middle, while the model uses a bottom bun.
In his, he put the cheese under the meat on the bottom burger, while the model puts the cheese on top where God intended it.
And I believe he also screwed up pickle placement.
 
2012-07-10 03:11:11 PM

Shazam999: I think Theaetetus is just being funny.


I was. Sure started a bunch of ranting tho'.
 
2012-07-10 03:12:35 PM

Theaetetus: Shazam999: I think Theaetetus is just being funny.

I was. Sure started a bunch of ranting tho'.


Farkers know even less about food than law, so you're in for a rough time.
 
2012-07-10 03:13:21 PM

Theaetetus: Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?

Not that close:
In his, he used a top bun for the middle, while the model uses a bottom bun.
In his, he put the cheese under the meat on the bottom burger, while the model puts the cheese on top where God intended it.
And I believe he also screwed up pickle placement.


It appears he is still grasping with the pickle matrix.

t0.gstatic.com
 
2012-07-10 03:13:22 PM

mc_hfcs: Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.
I go two hours, switching three or four times, but I don't think the extra hour does anything except make me feel better. But be sure to use COLD water.

The My Little Pony Killer: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

That's easy. First you julienne your fries, then you hit them with a puff of air to make them hollow. Seriously. They stay crispy because there isn't much to them except the crust.
I'm... gonna need a source on this. I'm pretty sure the reason they're so crispy is
1. because they're fried while still frozen,
2. the several liters of frier grease in which they're fried is always kept at the same absolutely perfect frying temperature (as opposed to the liter-or-so your home "deep" frier holds, and the wild temperature fluctuations that come from plunging cold potatoes into hot oil in a home fry-o-lator), and
3. their fries are all julienned to the exact same thinness and cooked the exact same amount of time.


Also, the heat lamp.
 
2012-07-10 03:13:58 PM

dopeydwarf: Angry Drunk Bureaucrat: basemetal: Screw that, show me how you make the fries so damned good.

/the rest I can go without
//and truthfully, I haven't had McD's fries in over a year.

Soak the potato strips in water for an hour, changing the water halfway through.

This. That's how you make a proper crunchy fry.



Pretty much, actually it is best to keep changing water until it no longer gets cloudy when you put the potatoes in, there by leaching the extra (water soluble) starches out of them. Oh and use Cold water and/or an ice bath, not warm water.

Anybody see the episode of American test kitchen where they conclude the best way to make "home made" fries in a pan was to not put the fries in hot oil, but to put them in cold oil and then turn the heat up? Something about the way the starches react.....still haven't tried it.

And really?? People didn't know how to make the special sauce?? Heck if you just mix mayo, mustard, relish and ketchup you get darn close (really the tomoato would be the only extra you added by using ketchup)....stuff that goes on alot of burgers anyway! Everyone knew this right?


/Cooking is chemistry
 
2012-07-10 03:14:10 PM

cowgirl toffee: ObscureNameHere: cowgirl toffee: ObscureNameHere: cowgirl toffee: Angry Drunk Bureaucrat: basemetal: ...

Fixed. Gotta be true to my country.

Canadian?

Yup. Also, through some malt vinegar on those fries.

Poutine... blech. :P
;)



Ha! More for me!!

Sadly, this is more closer to the truth:

*ring*
Me: "Hello?"

Still Me but in a different way: "Hi ObscureNameHere, it's your liver and blood calling. All this grease is starting piss me off. Now that you are over 40, I think I'll starting sending your ALT levels higher m'kay? Also, the arteries say cut out the damn salt already, your starting to clock in at 140/90."

Me: FARK!
 
2012-07-10 03:14:41 PM
i'm lovin' it

//too obscure?
 
2012-07-10 03:15:15 PM

Theaetetus: Rapmaster2000: but the fact the finished product looks nothing like the burgers served up in store doesn't seem to bother him.

[i.dailymail.co.uk image 634x451]

[i.dailymail.co.uk image 634x526]

These look kind of close to me. Is this dry, British wit?

Not that close:
In his, he used a top bun for the middle, while the model uses a bottom bun.
In his, he put the cheese under the meat on the bottom burger, while the model puts the cheese on top where God intended it.
And I believe he also screwed up pickle placement.


Watched the video. He put the pickles under the burger. What a dick.
 
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