Love the honesty from Gabe there. When you're at home, you don't always come out with a product that surpasses a typical [burger] joint, fast food or not, especially when you are "holding back"(cooking for less calories, not all ingredients on hand, etc.). And that's okay =03! Makes it all the more worthwhile when you do it again and come out on top.
For me the biggest difference is in the buns. Home made is just better than anything at mcdonalds, even the expensive buns in the store are just bland in comparison.
You can definitely increase the flavour of this burger without adding many calories. I would expect the burger to be bland as it is done in this video. Season and flavour your beef! Throwing a pinch of salt before you smash it isn't going to do anything.
@@lolcat man I respect your burgers skills but I feel th e complete opposite. No burger I've made comes even close I'd take a quarter pounder over anything I make.
Holy shit you actually did it, you actually showed how to make a good meal on a budget. I hope this heralds the end of the stupid "$1.80 per serving" bullshit, which never made any sense because it never answered the question, "what if you only had $20 total to spend on ALL ingredients??" Thank you so much!
But he spent over $20, and didn’t include the actual price of “pantry staples”, he just priced the small bit he used. $20 wouldn’t buy all these ingredients.
@@Mad-Lad-Chad You can get ketchup mayo mustard for free at any restaurant, they give out like infinite packets. The spices no, but ketchup+mayo+mustard already tastes great for a "special sauce", you can integrate the spice purchases at a later time. He didn't use pantry staples for anything but the special sauce. Unless you mean oil and salt, but I don't see how you don't have oil/salt at home unless you eat out literally 100% of meals (Which is astronomically expensive)
@@npip99 You can use whatever excuses you want. Either he included the price of EVERYTHING for $20 like the original post said, or he didn't. You're comment of " but I don't see how you don't have oil/salt at home unless you eat out literally 100% of meals (Which is astronomically expensive)" applies to literally every pantry staple, and what qualifies as a staple would be different to every person. He absolutely went over $20 unless you discount the price of pantry staples. Personally, I think expecting people to have certain staples on hand is perfectly fine. The price per serving is the price per serving. If people can't budget accordingly (ya know, stop buying every ingredient the moment you need it then letting the rest rot) it's not Ethan's fault.
The 93/7 beef is what both busted the budget and held back your burger flavor, but I understand the calorie cutting aspect. Stores around here 93/7 and 73/27 is a difference of about $2 per pound
I like getting the 73/27 for burgers, but I'll stick with a slightly leaner beef for most other dishes. 85/15 is a lean as I go though, any more than that and it's too pricey and lacks flavor, like you said.
IMHO, the best fat-to-taste-to-value ratio is what some people call Ground Chuck (80/20). Smashburgers need more fat than the 93/7 meat gives. (I don't commonly see 85/15 in the stores by me, but definitely have seen 93/7 and 73/27.)
I’ve never seen 73/27 myself, that’s really interesting. I have seen 93/7, 85/15 and the standard, 80/20. I can say leaner meat works for things like meatballs, where 80/20 is just too much fat (IMO)
Just would like to say that your videos are really helping me out! Not only they are informative and entertaining but they also are inspiring me to cook more. Thank you Ethan and I wish you all the best!
@@mussdem that's a very silly comment. The guy was not hating on Weissman in any way. Just stated he prefers things this way. And pantry items are very different from ingredients you have to buy. You'll definitely have salt and pepper at home, but burger buns, probably not.
but ... what ever happened to the MacDonald's 15cent burger, 12 cent fries and 17 cent shake? Also, there wasn't any tax on food ... you gave the cashier 35 cents and received a penny change!
I want this too tbh I find birria tacos not at all approachable for homecooks, but maybe Ethan can find some hack that can replicate the taste enough that doesnt need hours of cooking and prep
Ethan, for what it's worth, I recall reading some blog post in the past where some guy analyzed some in-n-out burger patties (which he ordered plain without cheese) and weighed the finished patties and compared that with what in-n-out says is the raw weight they use before cooking and he determined that they use a 70/30 blend based on his own empirical testing with meat mixtures that he ground himself. So that's one of the reasons why in-n-out tastes so good. So it definitely is a high fat burger. And regarding their fries, they actually use kennebec potatoes, not russets, which in my opinion is the reason they suck. I think you did right by going with russets. They're easier to find and they're just better.
My theory on the fries, and granted it’s just my dumb brain take - the whole fresh never frozen angle works fantastically for the burger, but not so much for the fries. Fries almost need to be par cooked and frozen… something about them sitting… or even just deep fried once, left to rest and deep fried again (like Ethan’s recipe on this channel)
I didn't like In N Out fries at all but one time I asked for them to be well done. That changed everything. Now they taste much better and instead of giving up on them I order them with a double double.
you can also ask for "light well" done fries in case the well done is too crispy. That's what they called it when I was asking for something in between normal and well done
@@TauEnjoyer Nah, they come out perfect. The fries are cut and soaked before frying, and the oil is low-temp. They take 5 and a half minutes regularly. I believe frozen fries cook quicker.
Interesting to see how those basic spices can really up the sauce game (and the food itself). Im starting to experiment more with spices & salting thanks to you. Keep this videos coming!
Right on. My big spice breakthrough this year is black cardamom. It brings amazing smokiness and savory depth to chinese food, or anything else for that matter.
I personally love In-N-Out fries! The key is you eat them while they’re hot!! I always eat the fries then eat the burger! Def gonna have to give that sauce a try next time I do burgers at home!
Everyone I know either straight up doesn’t like them or they love them. I used to think they were meh but they grew on me over time and now I can’t imagine having a double double without them.
Lifelong Southern Californian here. Their fries stink. They are dry, flavorless, and get cold in a nanosecond. I am a vegetarian, so I only get grilled cheeses there instead of hamburgers, but I always order two grilled cheeses instead of having a grilled cheese and fries, precisely because their fries are just not good.
Nice video as always Ethan. It does blow my mind how expensive groceries are in the US. I've visited a few times and have always thought so. Here in Spain this would have been a LOT cheaper.
Meats in particular are very pricey here, but by limiting that I can keep my essential groceries around $30 total for one person every two weeks. So it really depends on what you're buying.
Your videos have really helped me up my home cooking game. THANK YOU! I noticed you used MSG on the low fat burger. As a topic suggestion, I would really like to see you do something on MSG. When and why to use it as well as when and why not to use it.
You can also skip the second burger patty if you plan to eat multiple times a day, 100 grams is pretty nice for a burger. Also it reduces the daily intake of red meat so not too bad in that sense either. Makes your meals cheaper too.
Having worked at In-N-Out for a few years in college, one thing that's missing here is that In-N-Out salts & pepper's their patties, not just salt. They use a shaker mixture that in my estimations was about 70/30 salt to pepper ratio. They use this same mixture on their fries too.
As a California native, I appreciate this video. In-N-Out isn't the top here, despite what the internet might tell you, but the quality vs. the price you pay is hard to beat. There's a running gag here that In-N-Out is the true measure of inflation. It always seems to rise less than every other fast food restaurant.
@@hellfish2309 it's really not. The only reason anyone says it's good is because Californians can't get over their silly notion that the best everything comes from California (in reality, the worst of everything comes from California). In n out is barely above Burger King. It's about on par with Steak n Shake, but you get way less options. 5 Guys makes In n Out seem like prison food by comparison.
@Alfonse I legitimately cannot understand why Five Guys is still kicking, their prices are blown completely out of proportion for a subpar product. When an equivalent burger/fries/drink comes close to $20 there, I don't even consider it an option. Five guys is massively overpriced, In-N-Out is much less so. If you're talking about utmost quality, there are food trucks here solely dedicated to smash burgers that COMPLETELY BLOW AWAY any fast food chain (including In-N-Out) and they are STILL LESS EXPENSIVE than Five Guys. It's a true testament to their incompetence, and there is no amount of free peanuts they could give me to fundamentally change that opinion. I don't go to In-N-Out for the best burger. It's not. Don't let any Californian tell you otherwise. I go because it's a family owned business, they treat their workers excellently (In-N-Out has some of the best working conditions/pay for any fast food restaurant in the COUNTRY), and lastly it's a solid option if you're out and about for the price. Plus, it's tradition, I won't lie. We grew up on In-N-Out just like other states grew up on Dicks, Whataburger, or Bojangles. It's nostalgic for me. One of the first places I hit every time I come back to California from out of state is In-N-Out. Every time.
I love how honest and chill you are when comparing your own with the restaurant version. You are basically the opposite of Joshua Weissman and I love you for it lol
Great vid Ethan. If u want to enjoy our fries u hav to get to get them piping hot fresh out the fryer. Between the fryer and handout they cooldown by hundreds of degrees in a matter of seconds. And they go soggy hella fast. Also not important but a note for accuracy. INO onions arent raw by default the get placed atop the mostly cooked patty so the residual heat cooks and softens it. The lettuce isn't shredded its just very very roughly chopped. And our tomato slices dont get salt or pepper(To the dismay of kenji).
The remedy to that and the only way I order them is extra crispy. They'll still get cold pretty quick, but they won't get soggy. They will though end up being cold and hard, which may or may not be better than cold and soft depending on the person. Extra Crispy fries anywhere are better, but especially so at In N Out.
love the video, appreciate the breakdown. That being said, i've never found it worth it cost wise to make burgers at home vs. in n out. That 80cent savings per serving on the burger is easily negated by the fact that portion wise, it's impossible to buy the right amount of each ingredient to have that actually breakdown that way, it's not often you need to cook 8 burgers at once, and unless you have use for the extra ingredients it may just end up going in the trash. And that's on top of the time to shop + cook. but yes, like some of the other comments have said, in n out fries are good light well/well done.
You can freeze most of the ingredients for later...so it is way worth it. He froze the extra fries on here. Freeze the meat and buns...for a burger later. The cheese lasts a long time also.
Ethan! Have you thought about a cookbook release anytime soon? Feel like it would be appreciated by a lot of people, and would probably smash in sales too!
I recently got a big old bag of smoked paprika from my local Winco. I must say, it has been a "game changer" to how much more my food is popping. Remarkable spice, makes everything nice.
The secret to why In-N-Out fries kind of suck: they're usually fried only once. Ask for them to be "well done" to give your fries a second round in the fryer (or ask for "light well done" for a shorter stint), and you'll have the crispy twice-cooked fries that you often enjoy at other fast food chains. Even with In-N-Out's weakest thing, the fries, their ability to customize and accommodate your order comes out on top.
I was so exited for in-n-out to come to Idaho. I was not prepared for how aggressively mid to bad it would be. And that was during launch when the veteran employees were being flown in from California to run it. At least I’m not tempted to wait in line for an hour and go again.
"Can I make this faster than getting it from a drive through?" Cut to Gabe at the airport about to board a round-trip flight to the west coast for 2 burgers.
I was always on the fence about subscribing when you were popping up last year. I subbed right after the move. Your new videos are exactly what I love. Informational and fun.
This inspired me to make an “animal style” sandwich that was even healthier: just sautéed some veggies, mushroom onion and pepper, throw that on top some American cheese and the sauce in this video. Toast the bread. Delicious!
I love Ethan’s fun-filled, insightful, and educational approach to making his videos. They are always a joy to watch, and I am better informed for them.
For me, what makes in-n-out burger great are the grilled onions. Just like your version of the sauce kicked it up a notch, the same with the grilled onion. Lastly, in-n-out does not shred its lettuce (at least not here in So Cal).
I think a good trade-off to elevate this burger would be to skip one of the cheese slices and use 80/20 beef instead. Btw, toasting the burger bun should be mandatory. :)
For the sauce try caramelized onions, half mayo, half low fat or non fat greek yogur and no sugar ketchup, lower calories and taste the same or even better
Hey your videos are very great. Would be nice to see a video done by you about all these xanthan gum, gellan gum, guar gum, corn starch and how the same product tastes . you make them all so clear
Excellent as always man, I had been cooking your Chicken Karahi for the past year, but this is a new found favorite since we live on the east coast and never get to try In and Out burgers, tried it today and it was amazing, the sauce is on point!
I'm my copy cat Inn/Out my differences with my version 1 - a fried egg atop the meat. A good source of protein 2- I toast the top bun only with a thick layer of butter. Special sauce when assembled. 3- The special sauce. I add a quarter teaspoon of creamed Horseradish 4 - a out a minute before burgers are done a pad of butter on top of meat. And 2 ice cubes directly next to each burger and cover with a lid to steam. 5 - thicker sliced onions and tomato 6- when assembled several slices of Cold Avocado. I won't eat a burger without it. 7 - thick mayo on bottom bun
For stuff like fries, you really should also do a taste comparison test by taking your food to their location and compare the taste in the car in the parking lot. The freshness matters so much and they just die when they are eaten as take outs instead of dine in. I would sometimes eat animal style fry on location. I would *never* take it home.
Bodybuilder/Calorie-friendly version: - 96/4 GB (make like 4 balls, mix w the egg whites) - American cheese - egg white - brioche bun - add your own tomatoes lettuce etc Fire bro thx for showing us
Definitely agree about loaded fries, most are worse then just regular fries on their own and the few that are good need to be eat immediately are soon as they're done or they just become a congealed mess.
Loving your videos, but feel like you abandoned the challenge you set in this one. Weren't you trying to see how many burgers you could make for the same cost?
I live in New Jersey and have not seen an in&out burger because it's regional. I would like to recreate these recipes ! We have Shake Shack in the northeast which their burgers are so delicious 😋
Grab 12 patties under 10 bucks from walmart, brioche buns, decent cheese and veggies and burger per burger is way cheaper than any fast food place out there, even if you get a 12 pack of Zero Sodas you'll still be good, I spent a total of 28 usd for all that.
Ok, you got me, today's evening dish is burger & fries. But I make the buns from wheat (9ct), and use just a single 100g (1.50) patty of organic beef, and of course no MSG and no industrial cheese. Including 10% part of an egg (35ct) on the bun, 5% part of a tomato, lettuce, onion and two potatoes out of a 2.49 bag of 15, it costs me 2.21 and is a lot less than 950 calories., just enough on the evening. But more work. It's worth it.
I have missed In n Out burgers so much since I moved back to the Midwest! I appreciate the sauce recipe! Definitely going to have unhealthy fried fries animal style and a double double this week!
Didn’t eat out much before the plague, but now that I have been cooking at home, and seriously upping the variety and quality of my meals, I’m not enjoying eating out very much. It is so expensive, and my taste has changed. Thanks for supporting cooking as a creative process, as well as a life skill. Cheers everyone! Enjoy whatever it is that you’re cooking.
It occurs to me that the first syllable of this guy's name is 'Chleb', which with minor variations in the vowel is the word for 'bread' in just about every Slavic language (except Croatian for some reason).
Imo in-n-out tastes much better if you eat there while the cheese is still melty and the fries are still hot. Also try ordering the fries well done or light well next time, they're much better that way (animal fries are still gonna get soggy though).
If we consider the quality of In n out, it’s pretty cheap compared to its counterparts especially those that pried themselves in being cheap. Like McDonald’s.. two single cheeseburgers cost more than one double double.
Really glad I'm not the only one that doesn't like loaded fries. Crispy and slightly salty is the whole point of fries! Could you do some Mex / Tex-Mex stuff? The UK is massively lacking in good Mexican fast-food and it's one of my favourites to cook at home.
If you want to improve those fries. Use an animal fat. You're making what's essentially thin strips of roast potato so take a cue from the British and use saved up fat like beef drippings, fat from roasted pork, goose fat, etc. It'll make them a hell of a lot crispier and tastier.
Great vid, BUT…imho the thing that makes people like In N Out without them knowing is actually a texture thing. Their buns are grilled (on the open side at least) which, gives it a light crunch and a light maillard flavor. Would love to see an update on how your version turns out if you redo with this update
0:02 $16:85 is a good deal only if you are comparing to 5 Guys. Although, as an adult, I don't even check the prices on fast food anymore. Is it under $20? Ok, whatever.
Part of what makes a burger and fries so satisfying is the fat! Whenever I've made a burger with lean beef, it never satisfied my craving the way a fattier burger would. Fries don't need to be loaded, either. Loaded fries are a meal on their own, plain fries complement the burger (or sandwich) far better.
We don't have In N Out where I live, I tried a place that had fries that were quite similar to the animal style fries and I don't get the hype. There's another place that sells basically fries topped like nachos and I think those tend to be the superior if I absolutely have to have topped fries. I normally am just fine with fries and ketchup 99% of the time. Especially since they can put all the sauces on the side so you don't get soaked fries by the time you start eating.
You should have to buy everything even if you are only using a small amount to have a true comparison. That way in both instances you only have your money to start with. That includes equipment and energy/fuel. you can use whatever smallest quantity you can purchase, but no splitting things up because you only used a portion.
Solid video from you as always sir. Although you missed the minced gherkin pickles/sweet relish from the sauce which is an absolutely nonnegotiable ingredient lol. It won’t change the calories too much. Other than that, awesome recipe.
I’m not sure if I’m the only one but even though these might be entertaining and performing well I personally get more value out of the weeknight recipe videos. This is fun to watch as well but quick tasty and healthy recipes is what made me subscribe
Ethan, do you also have videos with Air Fryers? We love our airfyer. Grilled Chicken, chicken tenders, chicken parmesan...so many things come out healthier and faster.
Love the honesty from Gabe there. When you're at home, you don't always come out with a product that surpasses a typical [burger] joint, fast food or not, especially when you are "holding back"(cooking for less calories, not all ingredients on hand, etc.). And that's okay =03! Makes it all the more worthwhile when you do it again and come out on top.
fail or no home made burgers hit different
For me the biggest difference is in the buns. Home made is just better than anything at mcdonalds, even the expensive buns in the store are just bland in comparison.
You can definitely increase the flavour of this burger without adding many calories. I would expect the burger to be bland as it is done in this video. Season and flavour your beef! Throwing a pinch of salt before you smash it isn't going to do anything.
@@Katie-hb8iq I was shocked to learn that a little Worcestershire sauce can greatly add.
@@lolcat man I respect your burgers skills but I feel th e complete opposite. No burger I've made comes even close I'd take a quarter pounder over anything I make.
Holy shit you actually did it, you actually showed how to make a good meal on a budget. I hope this heralds the end of the stupid "$1.80 per serving" bullshit, which never made any sense because it never answered the question, "what if you only had $20 total to spend on ALL ingredients??"
Thank you so much!
But he spent over $20, and didn’t include the actual price of “pantry staples”, he just priced the small bit he used. $20 wouldn’t buy all these ingredients.
@@Mad-Lad-Chad You can get ketchup mayo mustard for free at any restaurant, they give out like infinite packets. The spices no, but ketchup+mayo+mustard already tastes great for a "special sauce", you can integrate the spice purchases at a later time. He didn't use pantry staples for anything but the special sauce. Unless you mean oil and salt, but I don't see how you don't have oil/salt at home unless you eat out literally 100% of meals (Which is astronomically expensive)
@@npip99 You can use whatever excuses you want. Either he included the price of EVERYTHING for $20 like the original post said, or he didn't. You're comment of " but I don't see how you don't have oil/salt at home unless you eat out literally 100% of meals (Which is astronomically expensive)" applies to literally every pantry staple, and what qualifies as a staple would be different to every person.
He absolutely went over $20 unless you discount the price of pantry staples. Personally, I think expecting people to have certain staples on hand is perfectly fine. The price per serving is the price per serving. If people can't budget accordingly (ya know, stop buying every ingredient the moment you need it then letting the rest rot) it's not Ethan's fault.
@@Mad-Lad-Chadwho doesn’t have pantry staples? Step one in cooking.
@@Mad-Lad-Chadif I can make a burger for $4.50 aud/burger, it ain't hard to make one with some fries for 20 USD
The 93/7 beef is what both busted the budget and held back your burger flavor, but I understand the calorie cutting aspect. Stores around here 93/7 and 73/27 is a difference of about $2 per pound
I like getting the 73/27 for burgers, but I'll stick with a slightly leaner beef for most other dishes. 85/15 is a lean as I go though, any more than that and it's too pricey and lacks flavor, like you said.
If you're going to get a lean meat might as well get turkey or extra lean pork imo
IMHO, the best fat-to-taste-to-value ratio is what some people call Ground Chuck (80/20). Smashburgers need more fat than the 93/7 meat gives. (I don't commonly see 85/15 in the stores by me, but definitely have seen 93/7 and 73/27.)
I’ve never seen 73/27 myself, that’s really interesting. I have seen 93/7, 85/15 and the standard, 80/20. I can say leaner meat works for things like meatballs, where 80/20 is just too much fat (IMO)
Or you could just go to In-N-out and get it...
Just would like to say that your videos are really helping me out! Not only they are informative and entertaining but they also are inspiring me to cook more. Thank you Ethan and I wish you all the best!
That's what I'm here for, thank you for the kind words!
@@EthanChlebowski You're an inspiration to midgets.
@@EthanChlebowski
In-n-out never uses shredded lettuce. They use nice crispy leaves.
Thanks for actually dropping the ACTUAL price. Josh Weissman is like “this bite was a quarter, this was a dime” so gg
@@mussdem that's a very silly comment. The guy was not hating on Weissman in any way. Just stated he prefers things this way.
And pantry items are very different from ingredients you have to buy. You'll definitely have salt and pepper at home, but burger buns, probably not.
LMAOOOOOOOOOOOOOO
@@mussdem - Check those buns for mold ...
but ... what ever happened to the MacDonald's 15cent burger, 12 cent fries and 17 cent shake?
Also, there wasn't any tax on food ... you gave the cashier 35 cents and received a penny change!
@@mussdem shut up nerd
PLEASE DO BIRRIA TACOS
Huh, I thought he did but when I search it there isn't one. I really expected there to be one already.
I want this too
tbh I find birria tacos not at all approachable for homecooks, but maybe Ethan can find some hack that can replicate the taste enough that doesnt need hours of cooking and prep
Omg I made birria tacos in a pressure cooker and it was a decent amount of work, but it was so good
joshua weissmans recipe works great for me and could be done with goat aswell
The carnitas recipe video he kind of covers this
Ethan, for what it's worth, I recall reading some blog post in the past where some guy analyzed some in-n-out burger patties (which he ordered plain without cheese) and weighed the finished patties and compared that with what in-n-out says is the raw weight they use before cooking and he determined that they use a 70/30 blend based on his own empirical testing with meat mixtures that he ground himself. So that's one of the reasons why in-n-out tastes so good. So it definitely is a high fat burger. And regarding their fries, they actually use kennebec potatoes, not russets, which in my opinion is the reason they suck. I think you did right by going with russets. They're easier to find and they're just better.
My theory on the fries, and granted it’s just my dumb brain take - the whole fresh never frozen angle works fantastically for the burger, but not so much for the fries. Fries almost need to be par cooked and frozen… something about them sitting… or even just deep fried once, left to rest and deep fried again (like Ethan’s recipe on this channel)
@@MrSkeltal268 it gets the water out. In-n-out fries need to be ordered “light well”, because the default setting is basically undercooked
@@MrSkeltal268 They also just refuse to blanche their fries which also contributes to them tasting like shit
I didn't like In N Out fries at all but one time I asked for them to be well done. That changed everything. Now they taste much better and instead of giving up on them I order them with a double double.
you can also ask for "light well" done fries in case the well done is too crispy. That's what they called it when I was asking for something in between normal and well done
you probably had an old batch my dude, asking them well done is just asking them to do a fresh batch and adding like 30sec on the timer
@@TauEnjoyer Not thirty seconds, two whole minutes longer to cook.
@@lucass8119 wtf isn't that way overcooked tho?
@@TauEnjoyer Nah, they come out perfect. The fries are cut and soaked before frying, and the oil is low-temp. They take 5 and a half minutes regularly. I believe frozen fries cook quicker.
Interesting to see how those basic spices can really up the sauce game (and the food itself). Im starting to experiment more with spices & salting thanks to you. Keep this videos coming!
Right on. My big spice breakthrough this year is black cardamom. It brings amazing smokiness and savory depth to chinese food, or anything else for that matter.
I personally love In-N-Out fries! The key is you eat them while they’re hot!! I always eat the fries then eat the burger! Def gonna have to give that sauce a try next time I do burgers at home!
I had them very very fresh recently. Still not good.
Everyone I know either straight up doesn’t like them or they love them. I used to think they were meh but they grew on me over time and now I can’t imagine having a double double without them.
@Super Mario wow!! Finally I can see the light! Thanks for enlightening me Mario bro. Please, teach me more!🤓
Lifelong Southern Californian here. Their fries stink. They are dry, flavorless, and get cold in a nanosecond. I am a vegetarian, so I only get grilled cheeses there instead of hamburgers, but I always order two grilled cheeses instead of having a grilled cheese and fries, precisely because their fries are just not good.
Finally someone else who loves them! They're my favorite out of any other type of fry, I think they taste so good!
I really appreciate the calorie and macro breakdown. Great video as usual. I will definitely be trying out that sauce.
Nice video as always Ethan. It does blow my mind how expensive groceries are in the US. I've visited a few times and have always thought so. Here in Spain this would have been a LOT cheaper.
If groceries in the US are expensive for you, don't ever go to Brazil.
Meats in particular are very pricey here, but by limiting that I can keep my essential groceries around $30 total for one person every two weeks. So it really depends on what you're buying.
Groceries went up drastically in the last 2 years. It used to be very cheap. Corporate greed is strangle holding our country, sadly.
I thought this. This same shopping list in UK would be about £11 which is $13. Nearly $20 is insane
@@EtherealoNe1 Don't worry, I'm sure the "trickle-down economy" will show the results of the 2017 tax cuts any day now...
Your videos have really helped me up my home cooking game. THANK YOU!
I noticed you used MSG on the low fat burger.
As a topic suggestion, I would really like to see you do something on MSG. When and why to use it as well as when and why not to use it.
Yeah! That would be great. I just throw it in to my Asian dishes cause I know it works, but everything else is a big ol shrug.
Use it in anything savory, but not for anything sweet
Msg is very unhealthy, it creates artificial flavor
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁
Love the honest taste test at the end, good discussion of each style's relative merits and faults.
You can also skip the second burger patty if you plan to eat multiple times a day, 100 grams is pretty nice for a burger. Also it reduces the daily intake of red meat so not too bad in that sense either. Makes your meals cheaper too.
Having worked at In-N-Out for a few years in college, one thing that's missing here is that In-N-Out salts & pepper's their patties, not just salt. They use a shaker mixture that in my estimations was about 70/30 salt to pepper ratio. They use this same mixture on their fries too.
As a California native, I appreciate this video.
In-N-Out isn't the top here, despite what the internet might tell you, but the quality vs. the price you pay is hard to beat.
There's a running gag here that In-N-Out is the true measure of inflation. It always seems to rise less than every other fast food restaurant.
but… it is the top
@@hellfish2309 it's really not. The only reason anyone says it's good is because Californians can't get over their silly notion that the best everything comes from California (in reality, the worst of everything comes from California).
In n out is barely above Burger King. It's about on par with Steak n Shake, but you get way less options. 5 Guys makes In n Out seem like prison food by comparison.
@Alfonse I legitimately cannot understand why Five Guys is still kicking, their prices are blown completely out of proportion for a subpar product. When an equivalent burger/fries/drink comes close to $20 there, I don't even consider it an option. Five guys is massively overpriced, In-N-Out is much less so.
If you're talking about utmost quality, there are food trucks here solely dedicated to smash burgers that COMPLETELY BLOW AWAY any fast food chain (including In-N-Out) and they are STILL LESS EXPENSIVE than Five Guys. It's a true testament to their incompetence, and there is no amount of free peanuts they could give me to fundamentally change that opinion.
I don't go to In-N-Out for the best burger. It's not. Don't let any Californian tell you otherwise.
I go because it's a family owned business, they treat their workers excellently (In-N-Out has some of the best working conditions/pay for any fast food restaurant in the COUNTRY), and lastly it's a solid option if you're out and about for the price.
Plus, it's tradition, I won't lie. We grew up on In-N-Out just like other states grew up on Dicks, Whataburger, or Bojangles. It's nostalgic for me. One of the first places I hit every time I come back to California from out of state is In-N-Out. Every time.
@@AngryAlfonse worst of everything?! Just about all mexican food is the best in California.
@@jacobjaramillo3192 haha second only to crossing the border for sure
I love how honest and chill you are when comparing your own with the restaurant version. You are basically the opposite of Joshua Weissman and I love you for it lol
Great vid Ethan.
If u want to enjoy our fries u hav to get to get them piping hot fresh out the fryer. Between the fryer and handout they cooldown by hundreds of degrees in a matter of seconds. And they go soggy hella fast.
Also not important but a note for accuracy.
INO onions arent raw by default the get placed atop the mostly cooked patty so the residual heat cooks and softens it.
The lettuce isn't shredded its just very very roughly chopped.
And our tomato slices dont get salt or pepper(To the dismay of kenji).
The remedy to that and the only way I order them is extra crispy. They'll still get cold pretty quick, but they won't get soggy. They will though end up being cold and hard, which may or may not be better than cold and soft depending on the person. Extra Crispy fries anywhere are better, but especially so at In N Out.
love the video, appreciate the breakdown.
That being said, i've never found it worth it cost wise to make burgers at home vs. in n out. That 80cent savings per serving on the burger is easily negated by the fact that portion wise, it's impossible to buy the right amount of each ingredient to have that actually breakdown that way, it's not often you need to cook 8 burgers at once, and unless you have use for the extra ingredients it may just end up going in the trash. And that's on top of the time to shop + cook.
but yes, like some of the other comments have said, in n out fries are good light well/well done.
You can freeze most of the ingredients for later...so it is way worth it. He froze the extra fries on here. Freeze the meat and buns...for a burger later. The cheese lasts a long time also.
Ethan! Have you thought about a cookbook release anytime soon? Feel like it would be appreciated by a lot of people, and would probably smash in sales too!
That's a good idea, would definitely buy one too. Always juggling with cooking and playing the videos at the same time :D
I recently got a big old bag of smoked paprika from my local Winco. I must say, it has been a "game changer" to how much more my food is popping. Remarkable spice, makes everything nice.
Wait so did I miss something? How many burgers can you make for the price of the in-n-out ones? Wasn’t that the thesis of the video?
Reread the title
The secret to why In-N-Out fries kind of suck: they're usually fried only once. Ask for them to be "well done" to give your fries a second round in the fryer (or ask for "light well done" for a shorter stint), and you'll have the crispy twice-cooked fries that you often enjoy at other fast food chains. Even with In-N-Out's weakest thing, the fries, their ability to customize and accommodate your order comes out on top.
Ethan, I really love your videos, your absolute straight talk its such a pleasure to hear you thanks , Gabe was great
I was so exited for in-n-out to come to Idaho. I was not prepared for how aggressively mid to bad it would be. And that was during launch when the veteran employees were being flown in from California to run it. At least I’m not tempted to wait in line for an hour and go again.
"Can I make this faster than getting it from a drive through?"
Cut to Gabe at the airport about to board a round-trip flight to the west coast for 2 burgers.
I was always on the fence about subscribing when you were popping up last year. I subbed right after the move. Your new videos are exactly what I love. Informational and fun.
This inspired me to make an “animal style” sandwich that was even healthier: just sautéed some veggies, mushroom onion and pepper, throw that on top some American cheese and the sauce in this video. Toast the bread. Delicious!
I love Ethan’s fun-filled, insightful, and educational approach to making his videos. They are always a joy to watch, and I am better informed for them.
Wow that's around 1/4 of the savings in terms of the calorie intake. Great job!
For me, what makes in-n-out burger great are the grilled onions. Just like your version of the sauce kicked it up a notch, the same with the grilled onion. Lastly, in-n-out does not shred its lettuce (at least not here in So Cal).
I think a good trade-off to elevate this burger would be to skip one of the cheese slices and use 80/20 beef instead.
Btw, toasting the burger bun should be mandatory. :)
For the sauce try caramelized onions, half mayo, half low fat or non fat greek yogur and no sugar ketchup, lower calories and taste the same or even better
Hey your videos are very great. Would be nice to see a video done by you about all these xanthan gum, gellan gum, guar gum, corn starch and how the same product tastes . you make them all so clear
I caught the first RUclips ad with you before this video started, Ethan. Pretty cool to see it!
I died when you called pickle juice "pickle liquid" 😂
Love these videos. They’ve inspired me to cook and I’ve never really entertained the idea of cooking until I found your channel.
Excellent as always man, I had been cooking your Chicken Karahi for the past year, but this is a new found favorite since we live on the east coast and never get to try In and Out burgers, tried it today and it was amazing, the sauce is on point!
I'm my copy cat Inn/Out my differences with my version
1 - a fried egg atop the meat. A good source of protein
2- I toast the top bun only with a thick layer of butter. Special sauce when assembled.
3- The special sauce. I add a quarter teaspoon of creamed Horseradish
4 - a out a minute before burgers are done a pad of butter on top of meat. And 2 ice cubes directly next to each burger and cover with a lid to steam.
5 - thicker sliced onions and tomato
6- when assembled several slices of Cold Avocado. I won't eat a burger without it.
7 - thick mayo on bottom bun
Oh no!
He forgot to toast the buns!
Looks yum otherwise.
In n Out griddles the buns so they are warm and crispy. You can taste the difference if you eat them immediately. Try it.
Your meal looks way better..and I like fries with just a dipping sauce👍👍
Gotta get the fries Light Well when ordering animal. INO is definitely a place you have to know and use the not so hidden menu! Good vid.
For stuff like fries, you really should also do a taste comparison test by taking your food to their location and compare the taste in the car in the parking lot. The freshness matters so much and they just die when they are eaten as take outs instead of dine in.
I would sometimes eat animal style fry on location. I would *never* take it home.
Bodybuilder/Calorie-friendly version:
- 96/4 GB (make like 4 balls, mix w the egg whites)
- American cheese
- egg white
- brioche bun
- add your own tomatoes lettuce etc
Fire bro thx for showing us
Definitely agree about loaded fries, most are worse then just regular fries on their own and the few that are good need to be eat immediately are soon as they're done or they just become a congealed mess.
Loving your videos, but feel like you abandoned the challenge you set in this one. Weren't you trying to see how many burgers you could make for the same cost?
I live in New Jersey and have not seen an in&out burger because it's regional. I would like to recreate these recipes ! We have Shake Shack in the northeast which their burgers are so delicious 😋
Grab 12 patties under 10 bucks from walmart, brioche buns, decent cheese and veggies and burger per burger is way cheaper than any fast food place out there, even if you get a 12 pack of Zero Sodas you'll still be good, I spent a total of 28 usd for all that.
As an East Coaster, i had in-n-out once on a West coast trip and was kinda stunned at how bad the fries were 😅
The burger was, as you say, solid.
💯% agree that In N Out's burgers are good but their fries leave a lot to be desired. Thanks for a great video!
Pro tip if your fries are soggy, set then in the oven and leave for 3-6 min in the grill mode, that helps a lot
Ok, you got me, today's evening dish is burger & fries. But I make the buns from wheat (9ct), and use just a single 100g (1.50) patty of organic beef, and of course no MSG and no industrial cheese. Including 10% part of an egg (35ct) on the bun, 5% part of a tomato, lettuce, onion and two potatoes out of a 2.49 bag of 15, it costs me 2.21 and is a lot less than 950 calories., just enough on the evening. But more work. It's worth it.
Martin's 4 life 😩 been craving In N Out ever since I moved to the East Coast a few years ago. Will definitely try this recipe at home sometime soon!
I learned so much from your fries instructions! Vinegar! Freezer! Stuff I never knew.
I have missed In n Out burgers so much since I moved back to the Midwest! I appreciate the sauce recipe! Definitely going to have unhealthy fried fries animal style and a double double this week!
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁...
At In n out you can ask to get your fries “well cooked.” They double fry them and don’t get soggy.
Didn’t eat out much before the plague, but now that I have been cooking at home, and seriously upping the variety and quality of my meals, I’m not enjoying eating out very much. It is so expensive, and my taste has changed. Thanks for supporting cooking as a creative process, as well as a life skill. Cheers everyone! Enjoy whatever it is that you’re cooking.
Ethan on an add playing before his video is legendary!
It occurs to me that the first syllable of this guy's name is 'Chleb', which with minor variations in the vowel is the word for 'bread' in just about every Slavic language (except Croatian for some reason).
Sauce tip
Use hellmanss light mayo, it has 35÷ less calories than regular, and it still tastes amazing 🤩
I see devouring food runs in the family 😂 love your videos man
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁
Imo in-n-out tastes much better if you eat there while the cheese is still melty and the fries are still hot. Also try ordering the fries well done or light well next time, they're much better that way (animal fries are still gonna get soggy though).
To save more money and have less leftover cheese slices, try the deli counter.
I just got you doing a home lore ad on your video. That was trippy.
Asking Ethan to mic his brother every video until I can hear him. Part 1
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁..
If we consider the quality of In n out, it’s pretty cheap compared to its counterparts especially those that pried themselves in being cheap. Like McDonald’s.. two single cheeseburgers cost more than one double double.
Congratulations,,👆👆👆I have a package for you 🎁🎁🎁
Not me getting your Harry’s ad on YOUR video 😭 perfect 👌🏾
Really glad I'm not the only one that doesn't like loaded fries. Crispy and slightly salty is the whole point of fries!
Could you do some Mex / Tex-Mex stuff? The UK is massively lacking in good Mexican fast-food and it's one of my favourites to cook at home.
If you want to improve those fries. Use an animal fat. You're making what's essentially thin strips of roast potato so take a cue from the British and use saved up fat like beef drippings, fat from roasted pork, goose fat, etc. It'll make them a hell of a lot crispier and tastier.
this is my fave series
Good job on getting that ad king
Thank you so much. We need a lot more videos like this one
Great vid, BUT…imho the thing that makes people like In N Out without them knowing is actually a texture thing. Their buns are grilled (on the open side at least) which, gives it a light crunch and a light maillard flavor. Would love to see an update on how your version turns out if you redo with this update
Can you bake the fries on a wire rack?
Ethan in TX now? Glad to see you're experiencing the magic of HEB!
We made the burger sauce tonight and it was absolutely tops! Thanks for the recipe!
I'm wondering why the fries don't oxidize when they're put in the freezer, exposed to the air.
LETS GOO ETHAN I LOVE THIS SERIES
0:02 $16:85 is a good deal only if you are comparing to 5 Guys. Although, as an adult, I don't even check the prices on fast food anymore. Is it under $20? Ok, whatever.
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁..
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁..
I love that you said In N Out doesn't seem super fatty. Must be because it was cold because they use 60/40 chuck lol
Holy shit lol I didn’t even know that ratio was a thing
Gotta love making smash burgers at home. It can be a bit messy if you get a lot of splatter, but so worth it.
7:48 - I recall my disappointment on the animal fries as well. Brave of you to say though.
I agree with you on In N Out fries. The only way I get them is Extra Well Done, so they are crispy. They are better, but still not the best fries.
Could we have another a day in my life styled video? Espically now that you're back in the states
Well Done Fries from In-n-Out are the best!
Part of what makes a burger and fries so satisfying is the fat! Whenever I've made a burger with lean beef, it never satisfied my craving the way a fattier burger would. Fries don't need to be loaded, either. Loaded fries are a meal on their own, plain fries complement the burger (or sandwich) far better.
Congratulations 🖕🖕🖕,,I have a package for you 🎁🎁🎁
Love the comparison, even the fries. Maybe your fries could be layered? Burgers look great.
Whoa! Just got a home lore ad with you In it!
We don't have In N Out where I live, I tried a place that had fries that were quite similar to the animal style fries and I don't get the hype. There's another place that sells basically fries topped like nachos and I think those tend to be the superior if I absolutely have to have topped fries. I normally am just fine with fries and ketchup 99% of the time. Especially since they can put all the sauces on the side so you don't get soaked fries by the time you start eating.
Ethan they don't use shredded lettuce. Whole leaves.
You should have to buy everything even if you are only using a small amount to have a true comparison. That way in both instances you only have your money to start with. That includes equipment and energy/fuel. you can use whatever smallest quantity you can purchase, but no splitting things up because you only used a portion.
Here after In-N-Out was announced to be coming to Tennessee
I love In and Out burgers ...but have started doing my own on the weekends instead
Solid video from you as always sir. Although you missed the minced gherkin pickles/sweet relish from the sauce which is an absolutely nonnegotiable ingredient lol. It won’t change the calories too much. Other than that, awesome recipe.
When I was bulking, in-n-out 4x4 protein animal style for under $8 was a lifesaver.
ethan youre the realest ! keepn on
I’m not sure if I’m the only one but even though these might be entertaining and performing well I personally get more value out of the weeknight recipe videos. This is fun to watch as well but quick tasty and healthy recipes is what made me subscribe
Ethan, do you also have videos with Air Fryers? We love our airfyer. Grilled Chicken, chicken tenders, chicken parmesan...so many things come out healthier and faster.