Can I make McDonald's Big Mac FASTER than ordering one?
HTML-код
- Опубликовано: 12 июн 2024
- Today, we see if I can make McDonald's famous Big Mac faster at home!
📃 RECIPE Link: www.ethanchlebowski.com/recip...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
SOCIALS
📸 Instagram ➔ / echleb
🎚 TikTok ➔ / ethanchlebowski
🐣 Twitter ➔ / ethanchleb
USEFUL KITCHEN GEAR
🌡Thermapen Thermometer: alnk.to/6bSXCCG
🍳 Made In Wok I use: bit.ly/3rWUzWX
🥌 Budget Whetstone for sharpening: geni.us/1k6kComboWhetstone
🧂 Salt Pig: geni.us/SaltContainer
⚖ Scale: geni.us/FoodScale
🍴 Budget 8-inch Chef's knife: geni.us/BudgetChefKnife
🔪 Nicer 8-inch Chef Knife: geni.us/TojiroChefKnife
🧲 Magnetic Knife Rack: geni.us/MagneticKnifeRack
🥘 Cast iron griddle: geni.us/TheCastIronGriddle
📄 Baking Sheet: geni.us/NordicBakingSheet
🛒 Wire Rack: geni.us/WireRack
🍳 Saucepan: geni.us/Saucepan
🪓 Woodcutting board: geni.us/SolidWoodCuttingBoard
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
0:00 Comment your video ideas!
0:34 The Big Mac - Ep.3
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
Ethan is like an evolved version of an absentee dad. He sends YOU out for food and then moves to Paris
bruh this shit funny lmao
🤣🤣🤣
999 IQ absent father
"I TOLD YOU HE AT THE STORE!" why did he moved?
@John Stanley, that literally made me laugh out loud. Thanks.
He's going to be so mad tomorrow when he finds his ketchup in the fridge.
😂
lol
I was hoping someone else saw that!
@@davidz2690 How many calories do you think are in a dollop of ketchup
@@CODMarioWarfare not sure, but I know it’s got a ton of sugaaaa
Your bro taking the car when you can see the restaurant from your apartment is the most American thing I've ever seen 🦅🦅🦅🦅
Can't believe the ketchup went in the fridge after that speech haha! Great work mate that burger looked amazing!
I thought that was funy too
To be fair, he may get it out to warm up but refrigerate when he isn't planning on needing any for awhile. Still, it's all too much effort. Just leave it out or in. I worked at a particular restaurant for 5 years and we left them out the entire time. It's fine. The vinegar will do it's job.
He's still adapting.
The concept of this series is cool, however I think my favorite part about this series is how easy it is to cook along. There are very few cuts and we get to see the prep. I literally cooked at the same time this video was going with very few pauses and a few alterations. It almost works as a cooking tutorial as well. great work.
The concept is definitely cool, Josh Weissman's "but faster"
I agree. I can literally cook alongside him if I get all the ingredients out
yeah it's like what kenji lopez-alt does (no-cuts cooking) and josh does (recreating your favorite fastfood)
@@vansdad6021 huh?
good eats!
It would be interesting if you broke down the cost as well to compare price of homemade vs fast food
Same with nutrition info. Like is homemade better in all ways fast to make, better quality, better price and better nutrition.
@@M19pickles YES! Cost (which I think will be impossible to compete with a mass chain) but also nutritional information as well.
@@sd.2528 A Big Mac Meal is over 10 bucks where I’m at. I’d be surprised if it wasn’t cheaper to buy and prep the ingredients.
Came here to say this. Always interesting to see how locale affects pricing too, in the Midwest with our grocery prices I'd bet it's cheaper than McDonald's, but with McDonald's aim to have one price and same menu across country it'd be interesting to see CA grocery prices vs 'big box' fast food.
Fast food is always going to be cheaper per unit and more expensive by volume. Buying 1 big Mack is less than all the ingredients for a Big Mac, but if you buy the ingredients you can make 6 Big Macs at 1/4 the price of McDonald’s.
"Not even a 2 minute drive"
True, it took 4 minutes.
Ohmygosh.... my sister and her husband were highschool sweethearts and when they 1st got married they would buy 2 bottles of ketchup one for the pantry and one for the fridge because neither would yield. 20+ years and 5 kids later they still buy 2 bottles of ketchup ☺️
That's cute. And a clear testament to what makes a LASTING relationship, Compromise.
Ethan: I like my ketchup room temp
Also Ethan: Puts it in the fridge at 5:22
Had me laugh
I was gonna say the same thing lol
Came to say same thing. 🤣🤣
Once is open is has be inside the fridge. At least that's what the bottle's label says. It is not the same as not eating it when it's cold.
@@omarcortes5754 He pulled it already open out of his cabinet....
@@violettefemme21 Yes, you are right. My mistake.
As an ex-McDonalds Manager, I have to say this is all wrong. You didn’t use infinitely shelf-stable dehydrated onions, buns that have gone rock hard as they sat in the toaster for 13 minutes, overcooked meat without the seasoning, the pickles are still on the sandwich instead of in the side of the box, and at least 14 too many squirts of Mac sauce. It’s a good approximation though.
I think he cared too much. Hasn't given up yet
Maybe it's just nostaglia from my childhood, but there's something magical about those dehydrated onions and pickles
no such thing as too many squirts of Mac sauce.
not enough lettuce to fill the box either
@@tomrogue13 bruh
This is basically like Josh Weissman’s But Faster but i prefer these format of videos when i’m looking for something to learn as a home cook. Josh’s vids had descended into tiktok-esque reels realm which i’m not really keen to
agree. josh really went the gen z route
Agreed.
Absolutely. Josh and Adam Ragusea are the only "big" cooking channels that I actively avoid because they just sound arrogant and obnoxious. I mean "I made McDonald's but better"... Big f*ckin deal... I can poop better than most McDonald's stuff. Now make McDonald's but faster. That is a freakin' challange if I've ever seen one.
@@rensis1621 adam ragusea? he seems like he has the opposite of ego haha, his videos are pure distilled cooking or food science. if anything I would say he puts too little of his personality in his videos
yeah his stuff is overproduced for me.
Loved this video. As an American cook and recipe writer living in Spain with an overly-large monthly McDonald's budget, I have and will always be in love with the tiny size of the patties in the Big Mac. I always get mine with extra cheese. I loved the former McDonald's worker who mentioned they call the patties "tens" for a tenth of a pound. Doesn't bother me one bit--For me, its all about the ratios...
I get mine with extra salt, mayo, onion, and lettuce (and they usually go CRAZY with the latter 🤣). Going when they're busy is best because it's freshly made, so good 🤤
All week this week they've had 10 piece chicken nuggets or a big Mac for $1 in the app. I was able to take advantage of it twice.
Having worked at McDonald's, I can share a bit of useless info:
The small patties are _really_ small. They're a tenth of a pound before cooking. The restaurant I worked at referred to them as "ten-to-one" patties, or "tens" for short.
EDIT: 1/10 lbs is around 45 grams, so the 100g patties Ethan went with were more than twice as much meat as the official burger patties.
holy shit that is so small lol
Fr I used to work at one too, I watched them grill the patties in the back and they shrunk DRASTICALLY after cooking. That’s the main reason why I’ve never really been a fan of the Big Mac.
Big macs are only good if your already out and traveling... and even then there's wayyyy better options for burgers literally everywhere. Granted I do have a big Mac once in a while
@@roboteen Big Mac with some fries and a coke is still solid anywhere you go. Might not poop solid, or maybe TOO solid, but it's a solid meal.
They have definitely shrunk since I first had them in the 70's!!
Your brother seems like such a genuinely great guy - don’t be shy letting him join future videos! Keep up the good work bro.
Like most Europeans, there are a lot of things I don't refrigerate that Americans do. Ketchup is full of vinegar and really doesn't need to be refrigerated. Flavor is also stronger at warmer temperatures.
Like eggs? Lol
2:03 "I don't like cold ketchup"
5:34 Proceeds to put ketchup in the fridge
He actually puts the ketchup away at 5:27
They say and you can actually speak to Alex the French Guy on this that Baguette Jambon is one of the best "simple" things in France. Is it worth the price and time to go get one? Or is it better and faster to actually do it yourself?
It's just a baguette with ham and butter. One thing I would change while being in France is to switch the baguette for a baguette viennois which is way softer. BTW you cam make like 20 videos revolving around bread and different types of meals you can make with the breads available.
It's only worth it if you don't have time or if quality ham is expensive in the area, otherwise a jambon-beurre is simply a heavily buttered baguette with ham. It is very good though.
Are you asking if it’s faster to make a baguette from scratch vs buy one? Pretty obvious
@@samw2299 I'm asking if it's feasible. You can always have the dough ready and bake the bread and make the butter. I dunno but it sounds like a nice concept and it's french themed
@@shalaq Why you would you not want the proper baguette crust is beyond me.... It is a key ingredient.
As you were pulling out the ingredients, I was reciting in my head, "two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun." One fast food sandwich I'll never forget the ingredients to.
Hey, me too🤗
Lol. Or their menu. Big mac, fillet o fish, quarter pounder, french fries, icy coke, thick shake, sunday’s , and apple pies.
I was doing the same, then chastising Ethan for getting out ketchup and mustard. And the "special sauce" is just 1000 Island dressing.
@@stevesingkofer8879 not exactly; there's more to it than that, but that's about the closest thing that doesn't need mixing.
I recited the Spanish version... How awful. :P
"I do not like my ketchup cold" puts his ketchup in the fridge...
literally what I came to the comments for
Most likely just trying to prolong the freshness.
Hey Ethan, if you want a bit of a challenge, try Lamb Kabsa. It's an essential home dish in the Arabian peninsula made up of Basmati rice and a mix of different spices. They usually cook the whole lamb, but you can get the same result by getting a few lamb shanks and a pressure cooker will cut the time down significantly. Plenty of middle eastern grocery stores out there nowadays. Fall off the bone, fragrant, delicious. Hope you're up for the challenge!
Your cleaning habits are amazing! Whenever I cook I'm the same way and I always felt weird for doing that, but I think a clean and clutter-free counter is well worth the few seconds of time it takes to put something away when you are done using it or don't need that ingredient anymore. I'm a new subscriber and I can't wait to watch the rest of your content now. Keep up the amazing work Ethan!
@Lance Myers there is a professional cooking term for this. It is "mise en place". Basically it is a French term that means to have everything organized n ready n continue to keep it that way, clean as you go, keep things organized, have the next step ready, etc.
I don't have a lot of space so I am forced to clean up as I go, I even wash the dishes. Can't stand having a full sink.
@@2StansFishing Love this tidbit, thanks for sharing!
This is how any professional kitchen works too, you have to stay on top of keeping the place tidy or it all gets nightmarish pretty quickly.
Wish I were more tidy in the kitchen. I think to put away ingredients but forget to wipe surfaces, wash dishes, and the like. Until something really begins bothering me it's hard for me to stop what I'm doing to clean it up. Or stop what I'm not doing since I probably spend some of that time spacing out. Still working on this skill.
There is a french/german dish which originated in the Alsace region (most eastern French region). In germany its called Flammkuchen and translates to "flame cake". It is almost as popular here in germany as pizzas and also resembles one in its form, but has a different dough. Would love to see one in your videos! Maybe not ideal for the "faster" format, but definitly very interesting.
A tarte flambée, (pretty sure the french name will help him !)
I mean I know them but where are those popular, is this regional? Like I see Pizza shops everywhere but I have yet to see one that has Flammkuchen. I've seen it in restaurants though as a starter sort of dish.
@@chaosmagican I'd say they are especially popular in Alsace (of course) and in Lorraine, I guess it's much harder to find on the South, however I live in the North of France and they're pretty common
Flammekueche is GREAT, idk how good it is but there's a Flammekueche fastfood joint you can find in bigger cities outside of Alsace in france: Flam's
Here in the north Flammekueche is somewhat common, every market has it even if it’s only a few units and it’s not hard to find places that sell it
They only use fresh onions on a few things like the QP. The fine small dice is from rehydrated onion and you just can't replicate that flavor with cooked or fresh onion. Love it or hate it that's one of the secret flavors I found out by accident because I didn't have any fresh onion one time.
It’s the simple things that stick with me, for example, I think it was the CFA episode, you used the jar for the pickles to measure your water/vinegar - guaranteeing minimal waste. Never occurred to me, but now I do it all the time. Like I said, simple, but great. Also the bit where you cut into the chicken so more batter got in there. Loved that.
Some ideas for this series (which I love, thank you ;) ):
- Greek Gyros (on a plate, without a pita)
- Some chinese takeout, here in Hungary I like is "chicken with bamboo(?)", "chicken sechuan". I like them with regular rice but they are great with fried pasta as well
- We all have these big restaurants here as well: McDonalds, Burger King, KFC. KFC grander sandwich would be great :) It's too spicy for me anyway.
- I am not sure which dessert could be covered maybe french toast, pancakes and crepes can fit this style
Probably bamboo shoots (canned)
jo kis szezámmagos csirkét meg blahás gyrost bedurrantaná a báttya mekkora lenne
Turkish kebab rather than gyros
I've made gyros before, and it takes a long time if you don't want it falling apart. You have to let it sit for a few hours...
My father in law makes orange chicken, and the amount of work required is insane. It tastes really damn good but for the amount of effort required I will never make it myself lol.
Szombati piacos lángos priceless 😁
Ethan: moving to Paris for more French food!
Also Ethan: BIG MAC
Damn beat me to it, I was gonna make that comment
It's called a Royal with Cheese
@@TheHenryzx Or Le BicMac
@@TheHenryzx that's the quarter pounder I think
You can take American out of Murica, but you can't take Murica out of American.
You’re so Real! 🤩
Thanks for giving us confidence to make it at home. I Love to cook!⭐️
You're an amazing cook Ethan! BRAVOO
Ethan's burger: the American dream
McDonalds's burger: the American reality
A Turkish kebab would be interesting
Or a croque monsieur now that you’re in France
What do you call a man with a croque on his head?
@@ivanivanovic5857 a croque-head
@@gamingphantom6305
No, you call him "monsieur"
Yes! When I think fast food in Paris I think of kebab
@@ivanivanovic5857 Monsoon?
Aside from how awesome your videos are, as a mom I love the relationship you and your brother have! God bless and I love your videos!! 😊
I love watching you clean... It makes your videos so nice and ... time to walk away and go outside.
I'd love to see a price breakdown as well when it comes to the difference between the 2.
Around where I live, the ingredients he used would cost about $20-25 not including the cooking equipment. About 5 big Macs could be made from a pound of ground beef (450g) that using the original 45g patties that McDonald's uses instead of the 100g patties he used. That's about $4 per burger. A single Big Mac at McDonald's is $5.59, or 2 for $6 when using the buy one get one deal. In the end the home made Big Mac turns out to be about the same or slightly lower price, but with the advantage of being higher quality ingredients. Using more meat though makes each burger cost about the same. They did mention in the video though that the burger tasted better with more meat so it's probably worth doing that.
home cooking will almost always be more expensive than mcdonalds
@@coolbrotherf127 that doesnt sound accurate lil bro
@@sugasammy idk what that's supposed to mean, I just added up the prices of the ingredients he used that I can get at my local grocery store, then divided that by the amount of burgers than can be made with those ingredients. Pretty simple method.
You get what you pay for 😅
Hi Ethan! While in Paris, you should experience the monstrosity that is the " French Taco "
They emerged about 5 years ago have rapidly become one of the most popular fast food types, particularly among teens and twenty-somethings. The most popular chain is called "O'Tacos" and you'll find them all over central Paris.
And they have nothing to do with Mexican food.....
My god I think I barely missed this when I was studying in France. I'm devastated
I am very curious about this
I just Googled O'Tacos fried chicken fries and cheese in a wrap. Looks like a heart attack, but I would like to try one.
i googled french taco coz i was curious and ethans french taco video popped up 👍
I really enjoy watching you guys! I would love to see you do traditional Tex-Mex and compare with the time/taste/cost of getting it in the restaurant. Thanks for the awesome content.
This is why I stopped ordering burgers from McDonald’s. When I go, I pretty much only order the nuggets.
Also, this has quickly become my favorite cooking channel. Like everyone else has said, this is basically a tutorial for those burgers. The other videos have also shown how to get variety from basic home cooking (and meal prep). I need that simplicity.
The nuggets aren't even good imo taste like your average deep fried crap from a store.
I think a race against Panda Express (or other "Chinese" fast food chain) for their Orange Chicken or Mongolian Beef would be interesting.
Now that he is in Paris that might be too easy.
@@splitloopgaming3523 Idk, I think this video fits the “cheap, healthy, quick eats” theme pretty well. Yes, even his big mac can’t really be considered “healthy” but it is healthier than the fast food version. Since he’s demonstrating that a homemade version of a big mac can be made just about as quickly as it takes to buy one, he’s encouraging a healthier take on fast food that you can make yourself.
I personally want to make this for my boyfriend now, he enjoys McDonalds from time to time but hates how it makes him feel. Next time he wants to get fast food for dinner I’m trying this. The video may not be unique as a concept, but I enjoy Ethan’s delivery so I’m happy he made it.
@@splitloopgaming3523 How does it feel to hate life
Big Mac Special Sauce Ingredients:
1/4 cup Miracle Whip
1/4 cup Mayonnaise
2 heaping tbsp French salad dressing (like Wishbone Deluxe)
1/2 tbsp Sweet Relish
2 heaping tsp Dill Pickle Relish
1 tsp Sugar
1 tsp Dried Minced Onion
1 tsp White Vinegar
1 tsp Ketchup
1/8 tsp Salt
so fucking sweet
No ketchup in Mac sauce. So many people have their own variation when Mcdonalds themselves has posted a recipe online :p
@@vikingrbeerdserkr8406my sisters husband worked in their test kitchen and his recipe was identical to this, except with a tablespoon of generic seafood sauce. He claimed this was the key to the whole thing.
14:20 Thank you for showing this. This is why I don't make burgers indoors (for family) and also why I stopped searing my steaks inside (I've found I can do one round without setting the smoke alarm off--so 4 burgers or 1 steak, no more, no less). For steaks, I just throw the cast iron skillet on the grill...now I'm thinking all I need is a flat iron griddle to cook 3-4 burgers at once and I could still do smash burgers outside...
It’s actually wild that his burgers are less than 1/4 lb, and McD is smaller 😳. I haven’t had McD in years for this reason, health reasons, and taste reasons 😅
This is fun! I also applaud your setting a great example for cleaning as you go - it's great for my kids to see, who enjoy watching too!
Cleaning as he goes - you mean where he repeatedly just sweeps everything on the floor? I guess if you live in a barn that'd be a good example for kids to see...
@@gorak9000 he does mention he's sweeping stuff into a trash can. he mentions it around the 7-minute mark.
I would love to see typical weekday dinners done in this style! Currys, stir fry, casseroles etc
Thanx for putting the knife in the details ❤
Next, try the Krusty Krab. My personal recommendation is the Double Triple Bossy Deluxe, on a raft, 4x4 animal style, with extra shimmies and a squeeze, light axle grease, make it cry, burn it, and let it swim.
Instead of the oven, if you have an air fryer, those work great for frozen fried foods (or anything tbh). You can get some pretty crisp fries in like 10 min with it.
An "air fryer" is an oven.
Mcdonalds uses reconstituted onion flakes on cheese burgers and bigmacs but quarter pounders and salads get sliced onion. and a standard patty is 60 grams 1/10 a pound. Mc Donald's was my first job
Memories that you'll never forget
TIL a pound is 600 grams.
@@Shazam999 60
@@Shazam999 a pound is 454 grams basically 3/4 of what you suggest.
@@TELBOYO10 Whoosh.
its interesting to me that the word they kept coming to when describing the actual big mac taste was "generic". i think that's really surprising since we normally think of it as such an iconic burger. But when you really think about it, you're paying twice as much for a mcdouble with lettuce, and more bread, and some mayo mixed in with the ketchup.
I actually always get the Big Mac because of the small beef patties. I’m not a big meat eater, so I prefer the patties to be almost a garnish on the sandwich lol. I think I mostly just like the sauce on the Big Mac
Big Mac sauce is literally c*m
@@AT-yj8gl Boogers and cum
@@AT-yj8gl you okay bro?
I get the two cheeseburger meal usually. That is the perfect size hamburger patty for me, and you can get big mac sauce added to them or whatever else you want. I've never liked a lot of beef either.
if you like small beef patties just get a cheeseburger and add lettuce & secret sauce to it. It'll literally save you a lot of money doing it that way.
This series is so entertaining and informative! I would love to see you do an episode on a chipotle bowl or burrito.
I would love to see some Moroccan inspired food, for me tagine is the ultimate french inspired food. Would love to see you turn it into a version more accessible for the home cook so minus the earthenware pot. Been loving the videos as of late, I'm glad you aren't moving away from the home cooking type of content, they are lifesavers for someone like me who cant eat the same things every week
I've always been a fan of the occasional big mac. Then their filet of fish and quarter pounder. The ratios in the big mac are perfect for me. The whole is definitely greater than the sum of its parts 🤩😋
Literally, thanks for the burger comparison. I literally, like, stumbled across this and literally watched the video, like, all the way through and literally, like, enjoyed watching it, literally….like 😵💫
Could do a more restaurant oriented one? How long it takes to make a dish vs go out and eat it. The restaurant version could double as a snapshot into your life outside of cooking. Obviously wouldn’t be able to do the side by side though, but gives you an opportunity to try local stuff and try to recreate?
The problem is, French food can't really be measured in time, because you can sit any any restaurant , eat, talk, drink, eat some more, have coffee... and talk some more, and no one is cleaning your plates, or looking at their watches. The French enjoy eating, and the company and conversation that goes with it. This was a big shock to me, when I first got to France. I'll never forget the time when Alain (my husband), and I were eating in a restaurant in Park City. He went to the restroom and when he came back, the waiter had cleared his plate! He was outraged, and when I moved to France, I was able to see why!
That comparison doesn't make sense though because when you go to a sit-down restaurant you're not just there to eat
@@bobafett4457 exactly!
As a parisian here are a few of the things I'd usually order/take out that I could probably just do myself if I wasn't lazy:
- Lyonnais Tacos (we dare to call it a tacos, but its really a tortilla in which you put a shit ton of cheese, fries, sauce and meat)
- Fried chicken
- Kebabs
- Wok noodles
+ the usual fast foods such a McDonalds, Subway ect...
In your defense most of them are def a pain and a mess to make at home, except maybe the noodles? But clearly there's no way I'm making myself a tacos at home if I don't have some sort of press
Hell no dude, never make kebabs yourself. It's a perfect fast food item because you grill it at low heat in huge quantities all day long, so making it the traditional way makes no sense for a home cook. Making it at home takes hours.
So far everything that Ethan has made was practically guaranteed to taste better made at home in the same amount of time. That won't work for kebab.
Everything else is probably doable, although the French Tacos would be quite a challenge because of all the different components and need for a press.
@@michaeloffner8515 Kebab is horrendous in france
@@tesseract2144 Agreed. Germany has a bigger Turkish population and as a result far better kebab.
woah that taco sounds incredibly dank. what is the sauce?
Great thing about home made fast food is that people learn to make their favorite items at home. really like this series and hope you can do more. As you are in Paris, you can do your local fast food. Decades ago used to work at pizza fast food place.....can you make a chain pizza fast food, that tastes better for same/less cost?
I envy how clean you keep the kitchen while he cooks. Mine looks like a hurricane came through.
So, first, great series, love it. Second, an idea for a related-ish series: fast food joints around the world have different things on the menu in different regions. It might be interesting to, for instance, go to a French McDonalds, see what's different, buy one, and then reproduce it at home so folks can try the stuff they normally can't get because it's in a different country/continent. The best thing is, you could do this anywhere. McDonalds is across the world and you mentioned in a recent video that the goal is to do a bunch of "food travel", not just Paris. Might be a fun long-term series.
Ethan! I strongly suggest that while you are in France you try learning how to make a great Steak Tartare. My favourite meal of all time has been a simple steak tartare with some salty fries and simple salad on the side, eaten at a fairly standard hotel in Clermont-Ferrand. I have since tried making it and believe that although timing the meat for defrosting can be tricky that there is a way of making it very quickly and simply. The recipe requires some experimentation as there are different opinions on ingredients and methods but if you find a good one I promise it'll be another game changer for your channel. Best of luck to your time in France!
love this video. TY!
yo LOVE this cooking segment bro! & your bro is 100% right about having a window to eat medick's fries! hahah!
Even if it's not a race, watching you cook in real time is very helpful! I hope the series continues in Paris!
It's literally a race.
please don't stop making these videos. You're the one who inspired me to start making food at home instead of taking out. ❤️ Keep up the great work man
can you do a video on your clean-up, hacks, etc you use for keeping a clean kitchen? I like how you have the steel tray on which you place all the prepped ingredients etc.
Ethan, I just found you on RUclips and I'm loving it. I would love for you to find foods where you live now that have American equivalents and do comparison videos - that would be awesome.
Definitely try:
- "Grecque" or "Kebab" which is basically greek gyros.
- French Tacos if you tried those yet!
That comment you guys made that the homemade BigMac was what you wanted fast food to taste like. I felt that in my soul. 🤣🤣 Great video guys!
Lol, that spatula you used is is used by my dad in offset ink mixing, I used to think it was a trowel or scraper of some sort instead of a spatula
Honestly you changed my life showing me what I can do at home.
Make a homemade pizza faster than ordering pizza. I dare you.
LOL. The dough is the problem, it needs lots of time to rise.
@@louisrios5546 to be fair, the pizza place is going to have their dough ready to go at all times so Ethan could make it in advance too.
Honestly as an Australian I'm a bit bummed that you're not doing American food anymore 😔 I really like your channel because it's no nonsense and hasn't got ridiculous editing or memes throughout like some others.
Two suggestions for you to look into: Swedish pankakes, which are pretty much sweetened crepes stuffed with whatever berries or preserves are on hand, rolled up and sprinkled with a little sugar. I didn't understand it at the time as a little kid, but this was we're out of money and hanging on until yhe next paycheck. I just knew I loved the end of the month. :-)
The other is Swedish meatballs. 70/30 beef. Sauteed onions, day old bread soaked in milk, salt, pepper, allspice. I roll em big, close to an inch. Boiled yukon gold potatoes, a bechamel based sauce with the best beef broth you can lay your hands on, and freshly pickled cucumber on the side
My attention was drawn to your post. ❗
Thank you for taking the time to share and provide your
expertise and experience from this collection of useful hints.
It made me feel prepared and compelled me to try.
I wish you the best of luck ‼ :)
Great video. A trick I have learnt for the sauce is to also add a little bit of pickle liquid.
Can't wait for "Can I make baguette faster than a local market in Paris?" Episode.
I think it would need to be live streamed at 5am
I love how clean and organized he is. I’m the same way.
I just found your channel Ethan, and it's great, thanks (new subscriber) ! Did a couple day binge on your vids and I've just scratched the surface. I haven't had a Big Mac in many years, but the ingredients will never leave my brain 'thanks' to their ad campaign from my youth : "Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" 🍔
I'd love to see you preparing a meal live while counting calories. That's something I always take ideas from you.
If ever you should visit Switzerland, you could make a Cordon Bleu and order one. Love those and I think you will, too 😊
I support this! Cordon bleu!
Awesome videos, Ethan! I'm new to your channel but I've watched about 10 in just the past week haha. If I may ask -- what digital scale are you using? I need to upgrade from my analog scale. Thanks!
I've watched a few of your videos and love your ways of hygiene and possible cross-contamination. For near 4 decades, my wife and I have had a deal if I was to make one of my many cuisine dishes. I'm hygienic but sloppy at cleaning up - so she will collect the onion skins etc and wash the utensils, etc. It works for us. I know he knows my recipes, but we keep quiet on that. :-)
to answer the question at 5:40: I'd say the big mac is a decent menu item, but mcdonald's has really upped the quality of it's beef in recent years and I really think the quarter pounder with cheese outclasses every other burger on the menu. it really lets the beef patty shine.
I second this. The quarter pounder is easily the best fast food chain burger at the moment.
Of course your milage may vary depending on your individual location
It's complicated. McD's when I worked there (decades ago) used really lean meat, because grease disposal was a big cost. Better quality meat will be fattier, but shrink more.
Ever tried mixing sauces with a fork? I like doing it that way, cuz it's like using a mini whisk and everything gets homogeneous quicker than with a spoon. Also, you don't get that bit that stays unmixed in the spoon when you're done. I guess you used the spoon since you used it for the mustard and that prevents you from washing one less utensil. Anyways, great video like always!
Great video. I'm actually excited now to see your new European version!
I was the grill cook at McDonalds back in the day and allowed to make my lunch. I tried using the quarter lb patties to make the big mac and needed to use the larger buns too. It was too much big mac for me. LOL Maybe it was all the bread but the big mac as a whole is about the same size as the quarter pounder. When you start using regular burger size it becomes a monstrosity. Plus the grill timer is set to cook the hockey pucks well done for food safety.
2:03 I know soft drinks are served very cold in part because it makes them taste less overloaded with sugar, so maybe keeping ketchup room temperature makes it taste more sweet since it does have a lot of sugar? Only a theory though.
Hi Ethan, the only reason I personally keep my ketchup in the fridge is because a bottle lasts me for many many months. I buy the Heinz "bio" ketchup and even in the fridge after 3 months it starts developing a vinegar flavor, I don't want that flavor to get too strong.
Also wanted to ask you, what's the difference in pickling between yellow onion and red onion? I'm mildly alergic to red onions and I'm wondering whether the taste and texture results will be similar with yellow, have you tried?
@@alex786 Lots of Mexican restaurants serve a mix of pickled carrots, jalapenos and yellow onions. It's quite tasty - and I like to put the pickled onion portion on the refried beans and tacos.
@@alex786 I think red onions look nicer but that's about it
@@alex786 you could do it with yellow onions or any other kind. Like the other person said, red onions just look nicer. And I mean taste slightly differently, but not superior
Double quarter-pounder with cheese is the best thing at McDonalds. It’s the closest thing they have to something I can actually enjoy. Not quite, but almost.
Exert pressure at the center of the spatula (with tongs or something…I use a foil lined brick) for thinner, even thickness & maximum surface area contact
Ethan’s Big Mac looks more like McDonald’s Big Mac than the actual McDonald’s Big Mac.
Given how fiddly and over-engineered a lot of French cooking can be, I'd say Paris is a great place to test your "Can I make it faster" idea. Maybe also cut around some of the fiddliness and make some of the fancier dishes weeknight-ready.
Should have been faster since I'm pretty sure the secret sauce is just Thousand island dressing. Also I would like to see the apartments where it takes two and a half minutes to get to the car..then about the same to get back inside.
I've tried making the special sauce myself and it's pretty much just mayo, sweet pickle relish, and mustard. I don't think it has ketchup in it.
The recipe I found online is
8 Tbsp mayonnaise (approx. 1/2 cup)
3 tsp sweet pickle relish (commonly known as Piccalilli in UK and other countries)
2 tsp mild English mustard
2 tsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
1.25 tsp paprika (smoked as optional)
They must have changed it. Back in the 90s which is the last time I had one it was well known to be thousand island
@@stevenclarke4067 I saw a video talking about the history of McDonald's and the original recipe was very similar then to what it is now. The whole "it's just thousand islands" argument is a myth that got spead too much.
How can you think its thousand island dressing? Have you tried both? If so your taste buds are broken.
5:25 as a non-American, weight based measurements is one of the main reasons I like this channel
The Double Quarter Pounder with Cheese is superior to the Big Mac anyway!!
You know what they call a quarter pounder with cheese in France?
@@DictatorAtWill no, what do they call a double quarter pounder with cheese in France?
@@SpiritLife we have the royal deluxe ! It’s the same but with french mustard
@@danydan3058 that sounds much better!
@@DictatorAtWill Royale with cheese. What they put on french fries?
Absolutely love your channel. I've always cooked my mum was a vegetarian when I was a kid and I decided at a young age I wanted to eat meat so she said she would buy meat but not cook it, she showed me how to not kill myself and I've been self taught since then.
My weakness though has always been my palate, I was wondering if you could do a video on developing your palate?
Would be very interested to hear what you have to say on the matter! :)
Excellent suggestion.
The closest thing to Big Mac sauce I've ever tried was a Thousand Island dressing supplied to a place I worked at by one of those big name restaurant suppliers. >.> The stuff was pretty much identical. I've made a decent approximation, myself, and it involved dijon mustard rather than brown or yellow.
Also, my dad and I agree that McDonalds uses rehydrated onions on burgers like the basic burger/cheeseburger and Big Mac.
Love it dude! Been going through lots of your videos and they are great. Somehow found myself on a food RUclips bender. Why the heck does everyone have to touch the food so many times. Are all the extra little taps necessary? haha
More than anything, I'd love a series of meals around or below 600kcal that are high in protein and genuinely taste good. It's easy to make food healthy and alright, but so hard to realllyyyy get excited about it :(
he had his diet food videos a month or two ago and the lower calorie version videos
Cauliflower casserole my man
why would you even DRIVE to mcDonalds instead of walk if you can literally see it from your apartment? that's so american 😅
I mostly drive & it's literally only across the street from my house lol better to drive than to come across a sus crackhead. Unfortunately that's the world we live in.
Because walking in America is ugly. There's no trees nothing nice to look at, it's easier and nicer to drive
Most of America is made to drive, not walk. Big hassle and unpleasant to even walk 2 blocks.
@@Inspectorzinn2 It's a big hassle to walk 2 effing blocks? Is the path littered with land mines and barbed wire or something?
@@TorbenMadsen90 Basically, or do you love inhaling carcinogens and sucking in the sweet smell of exhaust fumes? You like the roaring noise of vehicle traffic drowning out all other noise? You like to feel the breeze of vehicles whipping by you at 50 mph and hoping the drivers texting don't accidentally turn you into paste? Are you eager to join the 7,000+ pedestrians killed by cars in the US last year? Well, help yourself!
I live in France and have a very hard time making good quick meals with the ingredients found here. I'd appreciate if you could make videos of recipes with French ingredients. Thanks !
Love this video! I also love the fact that you not only placed the "room temp ketchup" in the fridge, but you also seemed to realize this seconds later and mentally said "fuck it, i'm in a time crunch" LOL