5:24 McDonalds uses a clamshell grill that applies pressure to the patty and heats it from both sides. It keeps the burger from shrinking in diameter too much. In fact, you have to tell the grill what size burger you're making so it brings the top plate down to the right level to apply the correct pressure. No flipping required!
Your version of a Big Mac looks yummy! I worked at McDonald's during high school, years ago in the late 80s, and at that time the fries were still cooked in a beef tallow and vegetable oil combination, the cheese they used was Kraft Deli Deluxe Sharp Cheddar flavored and the burger seasoning was Lawry's seasoned salt with black pepper. The Mc sauce came in a tube that attached to a gun that you squirted onto the toasted buns. The mayo on the McDLT was Kraft Mayo. The filet o' fish patty was made by Gorton's and you steam the bun instead of toasting it for the filet o fish. I've noticed that they don't put as much secret sauce on the Big Mac nor on as much tartar sauce on the Filet O Fish since they had to add calories to the menu. McDonald's always makes changes when the public demands it, but lots of times that has meant compromising on the flavor of their food, the fries with the beef tallow were way way better. Keep making your videos they are always so fun and interesting.
As a child of the 70's/80's, the SPECIFIC, UNIQUE aroma of the classic McDonald's beef tallow fries is permanently in my mind's nose. You could smell it within blocks of any McD's. When you stepped inside, it was a part of everything, even your SIGHT. If someone bought McD's you could smell that bovine ecstasy as soon as they walked in the house through the bags. The meme about not being able to wait until you got home to eat the fries didn't come from the CURRENT vegetable-oiled version, they came from THAT era....and was the essence of what McDonald's was all about. You and everybody else who experienced that knows exactly what I mean. That being said, it's interesting to hear that it was a beef tallow/vegetable oil HYBRID they were working with. I've tried to replicate that taste/aroma off and on for years with beef tallow alone but haven't quite done it. I guess until my genie wish comes to pass of Mcds bringing them back for a limited time, I'll be chasing that dragon until I die!
For a late 70s/early 80s BMc, you'd put the onions on the patties after you flipped them (have to warm them). Also, you needed to get your buns dressed and ready to go by the time you rescued the meat from the griddle. There was no queuing -- wrap then sell or heat lamp, lather rinse repeat. There were no microwaves. Honestly, that modern BMc looked pretty anemic with the fixin's compared to how we made them at my store 40+ years ago. (Don't even get me started with 60s shakes which were done in-cup using ice cream, syrup, ye olde milkshake blender, and then stored in the freezer.)
@@cosycaitie No, Q-ing was microwaving. There was never a heat lamp. The french fry station had heat lamps. The bin circulated hot air. Q-ing was the production system just prior to Made For You which used a smaller "bin" called the Landing Zone. Before it was Batch Cooking which used the Clamshell grill by either Taylor or Illinois Range from Franke Distributors along with a high speed vertical toaster. The original system was called the Speedee Service System.
You must have been around a little before my time. Taylor was making the shake machines by the time I was old enough to notice, but they still had the Orange Bowl and Root Beer barrels. The Big Macs were dressed in white paperboard rings and placed in a square red box with the Golden Arches logo. They should have kept it that way. The sandwiches were beautiful. I had a Big Mac AM radio and later when they came out with Large Fries (the current medium) a French Fry radio. I got to ride once on the Big Mac Bus with Ronald McDonald and the All-American High School Band when I was about 6 or 7. When Obama said America was never great, I wanted to puke. It's sad kids these days will never know how great it really was.
@@thereaction18 I bagged my first (small) fries around '69-'70. Yeah, those BM rings were the best. Made for a neat stack and a great presentation -- it said it was something special, not just your ordinary burger.
That's because she had plenty of time to prepare and she isn't making 100 of them in a day. When I worked fast food I wanted to make each sandwich look perfect, but you gotta sacrifice quality for quantity.
@@guyplus3053 You're also an assembly line rather than a line cook or anything to do with cooking, so any home cooked version already is at a huge advantage, its got that love and intention behind it rather than the slap it and wrap it fast food formula.
Once you know how to make that sauce, it's probably better to make your own Big Mac at home. Better ingredients and bigger patties too. Looks good, Emmy :)
@@goatsmilk7751 then I'm sorry to tell you, you can't eat a lot of foods😂 a lot of veggies naturally have msg, that's where it's derived from lol. Msg is umami, it's the thing that gives stuff the flavor. And it's a good alternative if you can't use salt
My favorite memory as a kid was going to McDonald's. My dad always got a big Mac and I always got the double cheeseburger. Once I got older I started asking for bigmacs although I couldn't finish them I just wanted to be like my dad, and they are delicious. I don't eat a ton of fast food now, but now I'm the father and my kiddos go for nuggets or cheeseburgers haha! The cycle continues but McDonald's seems to stay the same.
When I was a kid, I'd always want to order a Big Mac, but my mom said it was too much for me. So I'd ask for 2 cheeseburgers, stack them on top of each other, and eat it that way. When I finally convinced her I could handle the real thing, I couldn't believe how much better it tasted. I'll always love Big Macs, even though I feel they've shrunk over the years.
Did the big macs shrink or did you get bigger? I mean these memories are from when we were kids and a big mac seemed so rediculously large for our tiny hands and mouths. Plus we were never given so much salt and mayonaise in one sitting.
Its always been a quarter pound with the same size buns. Quarter pound is about the upper limit of size you can get on a burger at a chain fast food until jumpin to half pound ones that cost like twice as much just for double the meat and no more of anything else. Whats frustrating is that there shud exist a slightly bigger than a big mac/quarter pounder burger at chain restauramts but when someone tried to introduce the first third pounder they had many folks not buy it bcuz they didnt want to get less meat and pay more for it; bcuz three is less than four, so a third to them is less than a quarter. For some reason they can get the diff between quarter and half, probs only cuz of currency, but the idea of a third being more than a quarter was beyond enuf ppl to negatively impact sales. There shud be a Bigger Mac that makes us think of what we remember the Big Mac being when we were younger. But sadly we live in a rly shitty timeline in some respects.
@@BobbyAeros over the years companies will increase their prices and slowly downsize their products. It happens so minimally you don’t notice, but if you compare them side by side years apart there would be a difference. All the big companies do it
@@SylviaRustyFae A Big Mac is already over double the price of a double cheeseburger, but with the same dollar menu patties that are only 1/10th of a pound each. It's never been a quarter pound of meat, sadly.
I agree half, yes, most of Emmy's recipes make me hungry but please try sorted food. They make me really hungry too. ( And they are hilarious) And Emmy is educating us as well.
I worked at McDonald's in the early 80s when I was in high school. The cheese is American but it's a little bit different it have a just a slight sharpness to it. McDonald's secret menu you can get a grilled cheese sandwich which is a bun reversed toasted with the cheese in the middle and you can really taste the difference in the type of cheese and those grilled cheese are delicious
I used to watch the Phil Donahue Show. Emmy, you're too young to know that show. It was like the Kelly Clarkson show, but Phil would have only one guest on for each episode. Anyway, he once had a woman on the show who was a self-proclaimed "food detective." She would try to figure out how to make food from famous restaurants. She had a nationally syndicated newspaper column and a radio show. While on the show, she cooked up and shared the recipes for White Castle hamburgers, Wendy's frosty and chili, Reece's peanut butter cups, and Oreo cookies. I wrote them all down, of course. She also shared one more secret recipe. She had Col. Sanders on her radio show, and he told her that there was something that she could buy in any grocery store that would make her fried chicken taste like his. It wouldn't be the famous 7 original herbs and spices of KFC, but it would taste the same. She told Phil that she drove her family crazy for a month trying to find out what Sanders was talking about because he promised to appear on her show again in a month to see if she figured it out. She did. If you add the Seven Seas Italian dressing powder (in the envelope that you would normally mix with oil and vinegar to make Italian salad dressing) to the flour you're going to use for the breading for your fried chicken, it will taste the same as his. BTW when he sold his restaurants to PepsiCo, they changed his recipe but still claimed it was the original. When he started telling anyone who would listen about it, they took him to court to get an injunction against him telling folks about it. So when you see KFC commercials on TV and they talk about the original recipe, it's a lie. Plus, Sanders' fried chicken was like the chicken that you make at home. He didn't have a crunchy fried chicken option on his menu.
Sanders is a legend before KFC became what it was. He worked at a gas station and had to shoot someone dead. The fried chicken was a side hussle. This is all true, look it up. Like the mac donalds before him, he brought consistancy to fried chicken. Not secret spices. Consistancy.
@@shannondore My mom, too! (Though she never said as much - but I could just tell. Plus her husband/my dad, was an absentee husband, basically drinking his life away, then spending literally every evening and weekend at A A meetings and functions. My mom loved Phil - I can only imagine the "If only" conversations that must've been going on in her head.)
First of all, that intro was soooo cute!!! I loved it. Secondly, I cannot wait to try this myself!!!! I have not been able to have McDonalds since finding out I have Celiac and this is going to be sooooo exciting!
As someone who managed a McDonald's and was doing the ordering, we used to go through a few 5 gallon buckets of Vaslic Hamburger Dills. Seasoning was made in house of salt and pepper. No MSG.
I have those odd measuring spoons!! They are sooo helpful!! I also have odd measuring cups from the same brand as well!! They’re really handy!! Also your Big Mac looks waaay better than the original one!!!!
Objective, informative and precisely formulated comments and it just flows .....your a natural. And your cheerful disposition is quite contagious. I love trying out your stuff because the kitchen is my destressing zone. Keep them coming...
BigMacs definitely used to be crazy juicy when I was a kid but in recent years I’ve been hit with some pretty bad ones that were borderline dry and really stingy on the sauce. You know… the thing that makes it a BigMac 😅
Wow looks absolutely delicious. This recipe is looking absolutely amazing!!!.. I love the way you prepared, clear and easy to follow. thanks for this fabulous recipe. Big Like
Before I started refusing to eat at McDonald's, the Big Mac was the only thing I really cared to have. And it was because of that sauce. I think the homemade version looks more appetizing.
The thing about the "original" Big Mac is that they've changed quite a bit over the years. So it's hard to compare an original one to your clone, at least not without a time machine. They were pretty much constant through the 70s, 80s and 90s (yes, I'm old enough to remember... 😁), but were never the same after they got rid of the heat lamp system. I haven't tried one in at least 10 years, but I can see they've changed quite a lot even since then. Corporate boardrooms gotta stay busy.
😂 what do you know about it if you took ten years off? Lol sorry to be combative on Emmy’s channel but really tho.🤡 sounds like you have no true knowledge.
@@garyindiana8075 No. Greg is right. I distinctly remember the Big Macs I had as a child being different. I was born in the 80s. I've eaten McDonald's pretty consistently. Mostly I remember the ones I ate as a child being bigger. There was more meat on the sandwich in comparison to the bread and it was taller. The ones I had as a child looked more like Emmy's homemade version.
I personally feel like the bun has gotten so much dryer. I remember back in the day the whole sandwich seemed a lot more moist (sorry). I used to eat the layers separately and I’d take the top bun off and fold fries into it and eat it like a taco and it was fine. Now I take the top bun off and just throw it away.
Emmy since we are going through a food shortage I think it would be a great idea to show different methods of food preservation. Examples: canning, drying and etc. I think a video on that will be very popular. Thank you !! Love you always !!
And here I just assumed every burger place's "secret sauce" was just a vat of generic Thousand Island Dressing...and yet this is very fancy elaborate Thousand Island Dressing :D
It has actually been confirmed Big Mac sauce itself is nothing like thousand island and actually contains no tomato product. It's orange color is due to paprika.
I worked at Mcd's in the late 80's and the ingredients were listed on the Mac sauce tubes (used a caulking gun to dispense). I never counted the ingredients; however, there must have been at least 50 or more listed.
I made 1000s of McDs burgers in the 80s. The seasoning was salt and pepper we mixed ourselves from a box of Mortons salt and McCormick pepper. The sear may have been because it was frozen patties. It's was done 10 seconds after laying the patties (12 at a time) Dressing the buns was a shot of sauce, which came out of a large caulking gun, on the heals and the clubs. Lettuce on both cheese on the heal, 2 pickles on club. Onions were placed the patties after flipping, but I understand they were moved to the dressing table sometime after I left.
Fun fact I worked at McDonald’s (it was my first job as a teen) they use dehydrated pickles as well as dehydrated onions! Just thought someone might want to know that!
Is that American? In NZ and Aus I worked at Maccas from ‘08-‘11 and we definitely used recon (onion) but the pickles were regular pickles just vacuum packed.
My lovely late Mom bought me one of those Top Secret cookbooks years ago. It was just me and my daughter for awhile and she thought maybe I would make the stuff a bit healthier haha. She loved her takeout tho. I used to like reading thru that and others while I was eating. Sometimes peanut butter and jelly while I was struggling as a single parent. Always made it better to look at recipes. Thanks Emmy. Looked so yummy. I was a bit sad because I only had cheese and mayo but that's ok. I've always loved the fish and now that crispy chicken which REALLY is to die for.😉🍔
Emmy, you always make me smile and laugh out loud sometimes. And the information you provide is always fun and useful too. We were a Burger King family growing up. BK headquarters and their "experimental" store were a mile from our house. It was a big deal when I got to order my own Double Whopper. But, I am going to try this recipe, I have enjoyed Big Macs over the years.
Thank you or sharing. I will definitely add it to my regular repertoire of burgers. But as you touched upon in the end: There's work involved. And sometimes at the end of a day: you've finished working a twelve hour shift, and after your shift you go out to your car and find a layer of ice on the windows that takes an extra fifteen minutes to scrape off. Your back hurts, you sit in your car and you realize how much your legs sting. You just want to go home and no think about anything and especially not worry about work. On those days: Just getting a big mac is all you need, and it's the best. But if you're off the next day? Oh yea - make it home made.
You know Emmy loves something when she starts to do her happy dance! I've never had a Big Mac and my first job was at McDonald's and we got free meals😂 This is making me want to try one after 43 years of never eating them
I worked for McDonald’s when I was 16. There were no onions on a Big Mac. It’s a recent addition for some reason. And the pickles they use are the cheap dill chips.
As a Big Mac lover, they’ve probably been my guilty pleasure since I was a kid, not only am I super excited to see this video and try this out, the amount of praise a foodie like yourself gave to Big Macs in this video really solidified my confidence in my favourite fast food burger, as well as making me less insecure for it. 🍔❤️
I never really got the appeal, to me the quarter pounder with cheese is so much better. It has a better meat to bread ratio and I prefer ketchup and mustard to the big mac sauce. Mostly though I just get a McDouble and side salad on the occasions when something like work travel make me eat McDonalds.
Andrew I'm with you the quarter pounder and cheese is is my favorite item from Macdonald's, i do like the mac rib when ever they being it out from time to time too lol
Youre in the minority if you prefer ketchup/mustard to big mac sauce. I legit will replace the ketchup/mustard on other burgers i get with big mac sauce sometimes bcuz ketchup/mustard is such a horrid combo to me (i hate yellow mustard and ultra sweet ketchup is too strong without more stuff to balance it out). I also love bread, as do many other ppl, and wud rather have more bread and the same amount of meat instd of less bread and the same amount of meat. I will say, the quarter pounder does win in one major respect; the cheese actually melts on it and is sandwiched between the meats where it belongs. I dont kno why anyone thinks the cheese belongs on the bottom most bun in a big mac; it clearly belongs above that patty with the sauce and pickles and such on the bottom. Tho thats an easy fix, i always reassemble my big macs and often add extras like more onions, tomatoes, more cheese, etc that i have available at home. If its been long enuf that its gotten cold i may even reheat it (in its box thrown back in the microwave for 15 secs, like the last part of Qing it; sans the tomato if doin this, i toss that on last ofc) just to melt the cheese now that its in the right spot (and cuz i feel it nvr melts on the bottom just cuz it doesnt warm up that spot fast enuf)
Brings back childhood memories - I only got the hamburger, took out the pickles and added more ketchup. My dad and brother would go for Big Macs and my mom would get the Filet O Fish.
One of my problems with any homemade versions of things is that even with the exact same recipe, you're gonna get different results, even if it's for no other reason that you can't source the same pre-made components (like bun, mayo, ketchup, relish, french dressing). If there's variation in those elements, the end result seems like it would vary widely
@@emmymade We have memories of it as kids, where our tiny hands and tiny mouths made it seem like a gargantuan, scrumptuous saucy massiveness. As kids we also have nothing else to compare it to. As adults, we just see it as a sad 4oz of beef between a bunch of bread, thousand island dresing, some yellow iceberg lettuce and maybe 2 pickles with 1/4th of a teaspoon of diced onions. And this weird yellow cheese that doesnt melt.
I remember the first Big Mac I ever ate. It was 1977 and I was in the Army. I had finished Basic Training and had just barely arrived at AIT in Edgewood, MD. The sergeant on duty was getting ready to eat his McDonalds meal that someone had gone out and got for him. Anyway, I guess I looked pretty pitiful and I was really hungry, having traveled all day, so he gave me his Big Mac! I was so thankful and it was really delicious! Hard to believe the Big Mac is still around, isn't it? Anyway, fun video, Emmy!
According to the ingredients list when they released bottled Mac sauce a few years ago, it's actually closer to a remoulade. But thousand island/ Russian dressing works just as well.
@@shannondore I worked there. The ingredients were listed on the Mac sauce tubes. I never counted; however, there must have been at least 50 ingredients listed.
This video was so AWESOME!!! I just love how you put so much passion into making your videos. To break down how to things is so awesome!!! Big Macs are my favorite so thank you for showing me how to execute that. Love your videos.
Thanks Emily - You have inspired me to make my very own Big Mac in my air fryer. My one also came out bigger than the actual Big Mac so I suppose you could call it a Bigger Mac! For my "special" sauce I used dijon mustard to give it a bit of piquancy and that really did enhance the flavour of the beef Pattie.
Worked at McDonanld's for 2 years through the eighties. For any burger using the 1.6 oz patties, the reconstituted onions go on the burger during the last seconds of cooking, and when you remove the patty from the griddle, they are immediately placed on the cheese slice to make it melt.
I love how so many foodies would write off any McDonald’s food but Emmy treats it like any other dish when reviewing the flavours! So great to watch xx
When I want the sauce, I usually use the recipe that McDonalds Canada put on youtube, its simpler than most copycat recipes and I find it to be the closest too
I am definitely going to have to try this, I use to love big macs before they changed them in the early 2000's. Now they make me (and a couple of my kids) sick. The home made one with all the sauce and bigger patties reminds me of the ones from the 80's and 90's.
if you use a pot or heavy pan its easier to get the patties thin...also works as an improvised tortilla press..cut a zip top bag and use a pot to press your masa between the folded over bag leaves..the pan or pot adds weight and gives you good leverage to press down.
Yours looks AMAZING! I used to love the big mac but they've changed it to much over the years. Not much of a fan. Although I'd definitely not turn yours down. Looks more like the ones I ate as a teen!
It's because in Maccas, an upper grill comes down on top of the patties and cooks both sides at the same time rather than flipping. So pressure makes sense.
6:36 used to have that book wished I still did. The 1993 Mrs. Field Cookie recipe is the best and great to make during the holiday season for Santa. Wished I had the Dive sandwich recipes though. Lost that book years ago.
The bun used at McDonald's is not equivalent to using a top and 2 bottoms. When I recreate the Big Mac, I shave the browned (heel) side of the extra bottom with a bread knife. Just a helpful hint from a former MD's 1st Assistant Manager, and graduate of all but the last level of schooling in the McDonald's operation. It looks great though!
OMG I downloaded the same PDF, I think. It's like the ORIGINAL original McD's recipes from when everything didn't come premade or from a mix. I've been wanting to try it out.
Okay but after watching your videos for SO. MANY. YEARS. I couldn’t help but comment on the different intro 🥺 it was so cute seeing you bouncing around like that first thing after clicking on the vid😭💚
I have never liked big macs because of the sauce 🤣 but that looks delicious! I don't know if you have a recipe for their nuggets and sweet n sour sauce BUT, I would love to see you try to recreate them!
You can use a meat weight to add the pressure to the burgers but I remember they were called hockey pucks in our store and frozen still when cooking. You could grab a stack of pucks that were frozen together and bang them on their side and tap lightly on the grill to loosen them then drop them on the grill lower the lid wait til it rose and boom done
My friend said their onions come in a giant bag. I wish they would sell me a bag. I made white castle burger dupe before and the onions came out just like the ones we love from Mc Donald's. You should do white castle dupe next I swear your kitchen will smell like these onions for days. You got a great channel..
I’ve been making my own “Mac” sauce for years until….. I found Chick-fil-a sauce is available in stores. Now I buy that, add a little bit of sweet relish and paprika to it and I’m off to the races.
They actually sell McDonald's branded Mac sauce in grocery stores and the like. My wife and I bought some and tried it out on burgers. We even compared it to Big Macs. It seems like the real deal to me, and it tastes almost identical to thousand islands salad dressing, except the Mac sauce was somewhat more watery.
Well no wonder I never liked the big Mac sauce when I did used to eat meat, miracle whip? Gross & French dressing? Gross… Love your videos and I always seem to learn something every day 😀
@@cassieliverance9541 personally I’m a fan of black bean burgers rather than impossible. But that’s because impossible meat is really TOO close to meat for my personal tastes (I never liked beef before being vegetarian anyway). I like gardein and Morningstar farms brands the best but the Walmart brand black bean burgers does okay in a pinch. (:
@@cassieliverance9541 oh and if you need a substitute for more saucy things rather than a patty, lentils work well. I also live black bean and soy crumbles (Morningstar farms again) for making things like tacos and pasta sauces.
@@cassieliverance9541 Mix cooked lentils with beyond/impossible beef. If you don't want fake meat, mix lentils with quonia and black beans maybe diced seitan or hard tofu and something smokey and savory. A million recipes a google away.
Been making these. They are awesome. Did learn that it has to be American cheese. I had run out, so used hot pepper cheese..my favorite, on one. And it was totally not right. Changed taste completely.
The belch at the end lmao. Such a perfect video! I just had a Big Mac and 10 ox nugget and large fry last week after spending 3 hours out in the cold and rain with the toddler running around at the park. Eating two big mac's is my next endeavor. Thanks for the inspo.
Its not healthier, hers has more red meat and saturated fat. Mcd would have less of those but more carbs and salt. So neither are healthy. Why do you think her double stacked burger is healthy, come on blanos
@@BobbyAeros are you kidding me with that response? She had fresher meat as opposed to McDonald's processed meat for longer shelf life, she used the ingredients from scratch as opposed to McDonald's processed ingredients again for shelf life and you actually are going to respond to me about that not being healthier? Really??? WTH🤦♂️.
@@thackblanos true true, thats why we like emmy's videos. But its no salad, I dunno about calling it healthy or even healthier. People supposed to eat less carbs and meat, and when they do it should be high quality not like burgers with mayo, or double burger on 3 bread which is what big mac is.
5:24 McDonalds uses a clamshell grill that applies pressure to the patty and heats it from both sides. It keeps the burger from shrinking in diameter too much. In fact, you have to tell the grill what size burger you're making so it brings the top plate down to the right level to apply the correct pressure. No flipping required!
That sounds like it should be in HOSTEL.
Do they actually sprinkle a seasoning mix onto the patties when they cook them, like she said in this video?
@@Melissa0774 Yes they do!
Now. Thet clamshell came out in the early 90's. Before that it was the big grill and quick flipping skills.
@@Melissa0774 yes they do my son used to run the grill.
Your version of a Big Mac looks yummy! I worked at McDonald's during high school, years ago in the late 80s, and at that time the fries were still cooked in a beef tallow and vegetable oil combination, the cheese they used was Kraft Deli Deluxe Sharp Cheddar flavored and the burger seasoning was Lawry's seasoned salt with black pepper. The Mc sauce came in a tube that attached to a gun that you squirted onto the toasted buns. The mayo on the McDLT was Kraft Mayo. The filet o' fish patty was made by Gorton's and you steam the bun instead of toasting it for the filet o fish. I've noticed that they don't put as much secret sauce on the Big Mac nor on as much tartar sauce on the Filet O Fish since they had to add calories to the menu. McDonald's always makes changes when the public demands it, but lots of times that has meant compromising on the flavor of their food, the fries with the beef tallow were way way better. Keep making your videos they are always so fun and interesting.
As a child of the 70's/80's, the SPECIFIC, UNIQUE aroma of the classic McDonald's beef tallow fries is permanently in my mind's nose. You could smell it within blocks of any McD's. When you stepped inside, it was a part of everything, even your SIGHT. If someone bought McD's you could smell that bovine ecstasy as soon as they walked in the house through the bags. The meme about not being able to wait until you got home to eat the fries didn't come from the CURRENT vegetable-oiled version, they came from THAT era....and was the essence of what McDonald's was all about. You and everybody else who experienced that knows exactly what I mean.
That being said, it's interesting to hear that it was a beef tallow/vegetable oil HYBRID they were working with. I've tried to replicate that taste/aroma off and on for years with beef tallow alone but haven't quite done it. I guess until my genie wish comes to pass of Mcds bringing them back for a limited time, I'll be chasing that dragon until I die!
Do you remember the blue and red boxes that had the solidified fat in them? Red for fries and blue for everything else.
@@mrbear1302 I had forgotten that detail until now!
@@juliamccolister9355 I remember the first time I smelled the stuff that was in the red box. I almost gagged! Lol
I managed a McDonald's 82-88.
The beef tallow fries were the best. I'm so disappointed with them now.
Her hat looks like Spinelli from the show "Recess" lol! Love that show!
Sure do😂😂
For a late 70s/early 80s BMc, you'd put the onions on the patties after you flipped them (have to warm them). Also, you needed to get your buns dressed and ready to go by the time you rescued the meat from the griddle. There was no queuing -- wrap then sell or heat lamp, lather rinse repeat. There were no microwaves. Honestly, that modern BMc looked pretty anemic with the fixin's compared to how we made them at my store 40+ years ago. (Don't even get me started with 60s shakes which were done in-cup using ice cream, syrup, ye olde milkshake blender, and then stored in the freezer.)
Q-ing means putting it under a heatlamp, but because a home doesn't generally have a heatlamp the recipe says to use a microwave instead.
👍🏾
@@cosycaitie No, Q-ing was microwaving. There was never a heat lamp. The french fry station had heat lamps. The bin circulated hot air. Q-ing was the production system just prior to Made For You which used a smaller "bin" called the Landing Zone. Before it was Batch Cooking which used the Clamshell grill by either Taylor or Illinois Range from Franke Distributors along with a high speed vertical toaster. The original system was called the Speedee Service System.
You must have been around a little before my time. Taylor was making the shake machines by the time I was old enough to notice, but they still had the Orange Bowl and Root Beer barrels. The Big Macs were dressed in white paperboard rings and placed in a square red box with the Golden Arches logo. They should have kept it that way. The sandwiches were beautiful. I had a Big Mac AM radio and later when they came out with Large Fries (the current medium) a French Fry radio. I got to ride once on the Big Mac Bus with Ronald McDonald and the All-American High School Band when I was about 6 or 7. When Obama said America was never great, I wanted to puke. It's sad kids these days will never know how great it really was.
@@thereaction18 I bagged my first (small) fries around '69-'70. Yeah, those BM rings were the best. Made for a neat stack and a great presentation -- it said it was something special, not just your ordinary burger.
Emmy, your Homemade Big Mac looks way better than the original version.
That's because she had plenty of time to prepare and she isn't making 100 of them in a day. When I worked fast food I wanted to make each sandwich look perfect, but you gotta sacrifice quality for quantity.
@@guyplus3053 Even if she had to make them like someone at McDonald's, her version would still look better.
I was gonna say the same thing about hers looking better, but @Guy Plus has a point as well.
In terms of looks, the original looks better but i bet you that the homemade is much better
@@guyplus3053 You're also an assembly line rather than a line cook or anything to do with cooking, so any home cooked version already is at a huge advantage, its got that love and intention behind it rather than the slap it and wrap it fast food formula.
Once you know how to make that sauce, it's probably better to make your own Big Mac at home. Better ingredients and bigger patties too. Looks good, Emmy :)
Absolutely. I will pass on MSG, though.
@@goatsmilk7751 why
@@goatsmilk7751 if MSG were really bad, most of Asia would be sick. They’re not, it’s not bad. Just old wives tales.
@@goatsmilk7751 there’s nothing bad with msg. It’s in lots of foods naturally.
@@goatsmilk7751 then I'm sorry to tell you, you can't eat a lot of foods😂 a lot of veggies naturally have msg, that's where it's derived from lol. Msg is umami, it's the thing that gives stuff the flavor. And it's a good alternative if you can't use salt
Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
Thanks , now I'm going to be singing this all night. Lol
My favorite memory as a kid was going to McDonald's. My dad always got a big Mac and I always got the double cheeseburger. Once I got older I started asking for bigmacs although I couldn't finish them I just wanted to be like my dad, and they are delicious. I don't eat a ton of fast food now, but now I'm the father and my kiddos go for nuggets or cheeseburgers haha! The cycle continues but McDonald's seems to stay the same.
This made my day :) So sweet
For the “special sauce” alone - it’s worth it….. looks delish! I’ll certainly give this a try 💯🤗
When I was a kid, I'd always want to order a Big Mac, but my mom said it was too much for me. So I'd ask for 2 cheeseburgers, stack them on top of each other, and eat it that way.
When I finally convinced her I could handle the real thing, I couldn't believe how much better it tasted.
I'll always love Big Macs, even though I feel they've shrunk over the years.
Did the big macs shrink or did you get bigger? I mean these memories are from when we were kids and a big mac seemed so rediculously large for our tiny hands and mouths. Plus we were never given so much salt and mayonaise in one sitting.
Its always been a quarter pound with the same size buns.
Quarter pound is about the upper limit of size you can get on a burger at a chain fast food until jumpin to half pound ones that cost like twice as much just for double the meat and no more of anything else.
Whats frustrating is that there shud exist a slightly bigger than a big mac/quarter pounder burger at chain restauramts but when someone tried to introduce the first third pounder they had many folks not buy it bcuz they didnt want to get less meat and pay more for it; bcuz three is less than four, so a third to them is less than a quarter. For some reason they can get the diff between quarter and half, probs only cuz of currency, but the idea of a third being more than a quarter was beyond enuf ppl to negatively impact sales.
There shud be a Bigger Mac that makes us think of what we remember the Big Mac being when we were younger. But sadly we live in a rly shitty timeline in some respects.
@@SylviaRustyFae there should be a bigger Mac, it has shrunk.
@@BobbyAeros over the years companies will increase their prices and slowly downsize their products. It happens so minimally you don’t notice, but if you compare them side by side years apart there would be a difference. All the big companies do it
@@SylviaRustyFae A Big Mac is already over double the price of a double cheeseburger, but with the same dollar menu patties that are only 1/10th of a pound each. It's never been a quarter pound of meat, sadly.
The way Emmy’s videos make me hungry is unmatched with any other TH-cam video.
I agree half, yes, most of Emmy's recipes make me hungry but please try sorted food. They make me really hungry too. ( And they are hilarious)
And Emmy is educating us as well.
@@Tala_Masca thank you for the recommendation! I will definitely check them out.
You should check out Strictly Dumpling, Mikey always makes me so hungry!
@@shelbyamanda6756 I was about to say this! ahahaha
I worked at McDonald's in the early 80s when I was in high school. The cheese is American but it's a little bit different it have a just a slight sharpness to it. McDonald's secret menu you can get a grilled cheese sandwich which is a bun reversed toasted with the cheese in the middle and you can really taste the difference in the type of cheese and those grilled cheese are delicious
The cheese may have had a sharpness in the 80s, but it most definitely does not now. It is a tasteless blob.
I follow a LOT of cooking channels, you are by far my favorite. Love you Emmy! You’re awesome.
Aww...thanks. :)
This is the first video of yours that i’ve watched. You are so calming and soothing when you talk. Great video!
I used to watch the Phil Donahue Show. Emmy, you're too young to know that show. It was like the Kelly Clarkson show, but Phil would have only one guest on for each episode.
Anyway, he once had a woman on the show who was a self-proclaimed "food detective." She would try to figure out how to make food from famous restaurants. She had a nationally syndicated newspaper column and a radio show.
While on the show, she cooked up and shared the recipes for White Castle hamburgers, Wendy's frosty and chili, Reece's peanut butter cups, and Oreo cookies. I wrote them all down, of course. She also shared one more secret recipe.
She had Col. Sanders on her radio show, and he told her that there was something that she could buy in any grocery store that would make her fried chicken taste like his. It wouldn't be the famous 7 original herbs and spices of KFC, but it would taste the same. She told Phil that she drove her family crazy for a month trying to find out what Sanders was talking about because he promised to appear on her show again in a month to see if she figured it out.
She did.
If you add the Seven Seas Italian dressing powder (in the envelope that you would normally mix with oil and vinegar to make Italian salad dressing) to the flour you're going to use for the breading for your fried chicken, it will taste the same as his.
BTW when he sold his restaurants to PepsiCo, they changed his recipe but still claimed it was the original. When he started telling anyone who would listen about it, they took him to court to get an injunction against him telling folks about it.
So when you see KFC commercials on TV and they talk about the original recipe, it's a lie. Plus, Sanders' fried chicken was like the chicken that you make at home. He didn't have a crunchy fried chicken option on his menu.
Sanders is a legend before KFC became what it was. He worked at a gas station and had to shoot someone dead. The fried chicken was a side hussle. This is all true, look it up. Like the mac donalds before him, he brought consistancy to fried chicken. Not secret spices. Consistancy.
Check out Glenn and Friends series on KFC recipe. He ends up finding out there are two spice mixes today that are the original kfc recipe.
That's pretty cool to know. Might have to try it and see.
And my mom had a crush on 'ol Phil, she never missed his show.😊
@@shannondore My mom, too! (Though she never said as much - but I could just tell. Plus her husband/my dad, was an absentee husband, basically drinking his life away, then spending literally every evening and weekend at A A meetings and functions. My mom loved Phil - I can only imagine the "If only" conversations that must've been going on in her head.)
Emmy was born in 1977, and Donahue went off the air in 1996. She probably knows what that show is, lol.
First of all, that intro was soooo cute!!! I loved it.
Secondly, I cannot wait to try this myself!!!! I have not been able to have McDonalds since finding out I have Celiac and this is going to be sooooo exciting!
As someone who managed a McDonald's and was doing the ordering, we used to go through a few 5 gallon buckets of Vaslic Hamburger Dills.
Seasoning was made in house of salt and pepper. No MSG.
Can I just say... I love the sound bites you choose for each video!!
I have those odd measuring spoons!! They are sooo helpful!! I also have odd measuring cups from the same brand as well!! They’re really handy!! Also your Big Mac looks waaay better than the original one!!!!
Objective, informative and precisely formulated comments and it just flows .....your a natural. And your cheerful disposition is quite contagious. I love trying out your stuff because the kitchen is my destressing zone. Keep them coming...
I love Big Macs, but that homemade one looks so much more appealing! I can’t wait to make one now! Yum!
Awesome! Let me know how yours turns out. 🍔
@@emmymade looks good girly lots of tasty foods I love your videos you brighten my day up
BigMacs definitely used to be crazy juicy when I was a kid but in recent years I’ve been hit with some pretty bad ones that were borderline dry and really stingy on the sauce. You know… the thing that makes it a BigMac 😅
I’m Lovin’ It
The special sauce original was so addicting - amazon is showing a whole series of this book by the same author.... may need to peek. 📚📚
The recipe I tested is in the description box. The book I showed contains a different less in-depth recipe.
My mom has owned this book for years and on occasion, have used it, would recommend 👍
If you like cheesecake, make the Sara Lee dupe from Todds book!! YUM!!!
Wow looks absolutely delicious. This recipe is looking absolutely amazing!!!.. I love the way you prepared, clear and easy to follow. thanks for this fabulous recipe. Big Like
What a cool cookbook! I love that you found it at a thrift store! Thank you for the wonderful and entertaining videos!
Before I started refusing to eat at McDonald's, the Big Mac was the only thing I really cared to have. And it was because of that sauce. I think the homemade version looks more appetizing.
The dupe in the supermarket has at least 40 ingredients. I'll make my own too
I'd rather eat a big mac that's home made anyway...ones from mickey d's taste fine, but I feel awful not long after...
I think the sauce now has nothing in it that is recognizable. But right now, that is what makes a Big Mac for me. The sauce and the weird onions.
@@csdesjarlais9779 the weird onions are just chopped dehydrated onions that have been soaked in water lol
Same!! Along with their fries and their McNuggets for me! I was a primarily McNugget kid
The thing about the "original" Big Mac is that they've changed quite a bit over the years. So it's hard to compare an original one to your clone, at least not without a time machine. They were pretty much constant through the 70s, 80s and 90s (yes, I'm old enough to remember... 😁), but were never the same after they got rid of the heat lamp system. I haven't tried one in at least 10 years, but I can see they've changed quite a lot even since then. Corporate boardrooms gotta stay busy.
😂 what do you know about it if you took ten years off? Lol sorry to be combative on Emmy’s channel but really tho.🤡 sounds like you have no true knowledge.
@@garyindiana8075 No. Greg is right. I distinctly remember the Big Macs I had as a child being different. I was born in the 80s. I've eaten McDonald's pretty consistently. Mostly I remember the ones I ate as a child being bigger. There was more meat on the sandwich in comparison to the bread and it was taller. The ones I had as a child looked more like Emmy's homemade version.
@@angiee1603 Yup. I grew up in the ‘70s. They definitely had more meat, more sauce and they were taller.
I personally feel like the bun has gotten so much dryer. I remember back in the day the whole sandwich seemed a lot more moist (sorry). I used to eat the layers separately and I’d take the top bun off and fold fries into it and eat it like a taco and it was fine. Now I take the top bun off and just throw it away.
@@garyindiana8075 chill damn
Your homemade burger looks so appealing!
And the way you describe the tastes brings back nostalgia.
Emmy since we are going through a food shortage I think it would be a great idea to show different methods of food preservation. Examples: canning, drying and etc. I think a video on that will be very popular. Thank you !! Love you always !!
And here I just assumed every burger place's "secret sauce" was just a vat of generic Thousand Island Dressing...and yet this is very fancy elaborate Thousand Island Dressing :D
The Big Tasty sauce blows the standard McD's burger dressing out of the water in my opinion.
It has actually been confirmed Big Mac sauce itself is nothing like thousand island and actually contains no tomato product. It's orange color is due to paprika.
It was thousand island with extras.
That's at All-American Burger. At Bronco Burger it's just ketchup and mayonnaise.
I worked at Mcd's in the late 80's and the ingredients were listed on the Mac sauce tubes (used a caulking gun to dispense). I never counted the ingredients; however, there must have been at least 50 or more listed.
I made 1000s of McDs burgers in the 80s. The seasoning was salt and pepper we mixed ourselves from a box of Mortons salt and McCormick pepper.
The sear may have been because it was frozen patties. It's was done 10 seconds after laying the patties (12 at a time)
Dressing the buns was a shot of sauce, which came out of a large caulking gun, on the heals and the clubs. Lettuce on both cheese on the heal, 2 pickles on club. Onions were placed the patties after flipping, but I understand they were moved to the dressing table sometime after I left.
Fun fact I worked at McDonald’s (it was my first job as a teen) they use dehydrated pickles as well as dehydrated onions! Just thought someone might want to know that!
What?! 🥒
Yep. We had to add the water and let them soak for an hour or two then drain them in put them in the buckets/guns to serve. :)
Is that American? In NZ and Aus I worked at Maccas from ‘08-‘11 and we definitely used recon (onion) but the pickles were regular pickles just vacuum packed.
I worked 20 years ago, mcd Canada, we used fresh pickles. Dried onions.
McDonald’s was my first job as well, but the pickles were never, ever dehydrated. They came in large 5 gallon buckets, fresh and ready to eat.
Good idea for big family on a budget!!!! Looks yummy!!!
My lovely late Mom bought me one of those Top Secret cookbooks years ago. It was just me and my daughter for awhile and she thought maybe I would make the stuff a bit healthier haha. She loved her takeout tho. I used to like reading thru that and others while I was eating. Sometimes peanut butter and jelly while I was struggling as a single parent. Always made it better to look at recipes. Thanks Emmy. Looked so yummy. I was a bit sad because I only had cheese and mayo but that's ok. I've always loved the fish and now that crispy chicken which REALLY is to die for.😉🍔
Emmy, you always make me smile and laugh out loud sometimes. And the information you provide is always fun and useful too. We were a Burger King family growing up. BK headquarters and their "experimental" store were a mile from our house. It was a big deal when I got to order my own Double Whopper. But, I am going to try this recipe, I have enjoyed Big Macs over the years.
Thank you or sharing. I will definitely add it to my regular repertoire of burgers. But as you touched upon in the end: There's work involved. And sometimes at the end of a day: you've finished working a twelve hour shift, and after your shift you go out to your car and find a layer of ice on the windows that takes an extra fifteen minutes to scrape off. Your back hurts, you sit in your car and you realize how much your legs sting. You just want to go home and no think about anything and especially not worry about work. On those days: Just getting a big mac is all you need, and it's the best. But if you're off the next day? Oh yea - make it home made.
Wonderful recipe! The big mac looks very tempting and aromatic!! Can't wait to try it! YUMMY~!
You know Emmy loves something when she starts to do her happy dance! I've never had a Big Mac and my first job was at McDonald's and we got free meals😂 This is making me want to try one after 43 years of never eating them
I never ate one while I worked there either 🤣 the sauce has a funky smell I don't like
Emmy, I love that you have a food channel that is not afraid to walk on the wild side. You are too cool. Keep up the great content.
Thanks Emmy, looks delish, so trying this out for my next burger night with the family 😁
I worked for McDonald’s when I was 16. There were no onions on a Big Mac. It’s a recent addition for some reason. And the pickles they use are the cheap dill chips.
I use the Long John Silver's recipe to batter & deep fry my fresh fish.
I’ve missed you as you haven’t shown up on my feed until today! I’m so happy! Yes the regular hamburgers are still my favorite!
the serendipity of eating a big mac right now and seeing this video pop up lol. love you emmy!
As a Big Mac lover, they’ve probably been my guilty pleasure since I was a kid, not only am I super excited to see this video and try this out, the amount of praise a foodie like yourself gave to Big Macs in this video really solidified my confidence in my favourite fast food burger, as well as making me less insecure for it. 🍔❤️
I never really got the appeal, to me the quarter pounder with cheese is so much better. It has a better meat to bread ratio and I prefer ketchup and mustard to the big mac sauce. Mostly though I just get a McDouble and side salad on the occasions when something like work travel make me eat McDonalds.
Me too. I also love the onion on the quarter pounder better
Andrew I'm with you the quarter pounder and cheese is is my favorite item from Macdonald's, i do like the mac rib when ever they being it out from time to time too lol
Youre in the minority if you prefer ketchup/mustard to big mac sauce. I legit will replace the ketchup/mustard on other burgers i get with big mac sauce sometimes bcuz ketchup/mustard is such a horrid combo to me (i hate yellow mustard and ultra sweet ketchup is too strong without more stuff to balance it out).
I also love bread, as do many other ppl, and wud rather have more bread and the same amount of meat instd of less bread and the same amount of meat.
I will say, the quarter pounder does win in one major respect; the cheese actually melts on it and is sandwiched between the meats where it belongs. I dont kno why anyone thinks the cheese belongs on the bottom most bun in a big mac; it clearly belongs above that patty with the sauce and pickles and such on the bottom. Tho thats an easy fix, i always reassemble my big macs and often add extras like more onions, tomatoes, more cheese, etc that i have available at home. If its been long enuf that its gotten cold i may even reheat it (in its box thrown back in the microwave for 15 secs, like the last part of Qing it; sans the tomato if doin this, i toss that on last ofc) just to melt the cheese now that its in the right spot (and cuz i feel it nvr melts on the bottom just cuz it doesnt warm up that spot fast enuf)
I agree!! I love the quarter pounder with cheese and bacon
@@SylviaRustyFae way more people ready burgers with ketchup and mustard than Big Mac sauce
Brings back childhood memories - I only got the hamburger, took out the pickles and added more ketchup. My dad and brother would go for Big Macs and my mom would get the Filet O Fish.
One of my problems with any homemade versions of things is that even with the exact same recipe, you're gonna get different results, even if it's for no other reason that you can't source the same pre-made components (like bun, mayo, ketchup, relish, french dressing). If there's variation in those elements, the end result seems like it would vary widely
Could be msg?
@@erikasolorioo7313 most likely is. Almost all of McD’s food products include it damn near. It’s what gives McD their signature taste.
By far one of my favorite TH-camr! Very creative and enjoyable to watch
The McDonalds in our area don't use reconstituted onions anymore. They use fresh sliced onion pieces.
9:37 Totally agree about the wax paper brings back memories of the old school diner
I definitely think it used to be a saucier Big Mac and a different color!
Me too!🙋🏻♀️
When I worked there in 2003 we used mayo and thousand island dressing together as emergency big Mac sauce.
I've never seen orange Mac sauce and I eat a lot of big Macs.. Lol
@@emmymade We have memories of it as kids, where our tiny hands and tiny mouths made it seem like a gargantuan, scrumptuous saucy massiveness. As kids we also have nothing else to compare it to. As adults, we just see it as a sad 4oz of beef between a bunch of bread, thousand island dresing, some yellow iceberg lettuce and maybe 2 pickles with 1/4th of a teaspoon of diced onions. And this weird yellow cheese that doesnt melt.
In total the big Mac is supposed to have 10ml of big Mac sauce on the bottom bun and middle bun. So 20ml all up.
I remember the first Big Mac I ever ate. It was 1977 and I was in the Army. I had finished Basic Training and had just barely arrived at AIT in Edgewood, MD. The sergeant on duty was getting ready to eat his McDonalds meal that someone had gone out and got for him. Anyway, I guess I looked pretty pitiful and I was really hungry, having traveled all day, so he gave me his Big Mac! I was so thankful and it was really delicious! Hard to believe the Big Mac is still around, isn't it? Anyway, fun video, Emmy!
I have always just used thousand island dressing on my burger to make like a homemade big Mac
Yeah, that's pretty much what the "secret sauce" is.
According to the ingredients list when they released bottled Mac sauce a few years ago, it's actually closer to a remoulade. But thousand island/ Russian dressing works just as well.
I thought that’s what it was. Seems the same.
@@shannondore I worked there. The ingredients were listed on the Mac sauce tubes. I never counted; however, there must have been at least 50 ingredients listed.
@@mrbear1302 That many? Wow! Well... even though more complex than I thought it still taste like 1000 island to me.😊
You are always so gracious with your comments. Never rude and you never attack. I love your attitude thanks for being you.
Emmys rendition of “I’m lovin it” was 🔥
This video was so AWESOME!!! I just love how you put so much passion into making your videos. To break down how to things is so awesome!!! Big Macs are my favorite so thank you for showing me how to execute that. Love your videos.
You nailed it!
One thing I didn't realize until watching you make it is there are no tomatoes.
I think I'm going to have one for lunch tomorrow!
Tomatoes were never made on the Big Mac , EVER
Thanks Emily - You have inspired me to make my very own Big Mac in my air fryer. My one also came out bigger than the actual Big Mac so I suppose you could call it a Bigger Mac! For my "special" sauce I used dijon mustard to give it a bit of piquancy and that really did enhance the flavour of the beef Pattie.
That looks scrumptious! Will keep the sauce recipe
Worked at McDonanld's for 2 years through the eighties. For any burger using the 1.6 oz patties, the reconstituted onions go on the burger during the last seconds of cooking, and when you remove the patty from the griddle, they are immediately placed on the cheese slice to make it melt.
I love how so many foodies would write off any McDonald’s food but Emmy treats it like any other dish when reviewing the flavours! So great to watch xx
I love Top Secret Recipes. I own several of the cookbooks and love the website too.
When I want the sauce, I usually use the recipe that McDonalds Canada put on youtube, its simpler than most copycat recipes and I find it to be the closest too
If it's the one with Dan Coudreaut then it IS the recipe because he was the executive chef of McDonald's
I am definitely going to have to try this, I use to love big macs before they changed them in the early 2000's. Now they make me (and a couple of my kids) sick. The home made one with all the sauce and bigger patties reminds me of the ones from the 80's and 90's.
Such a small girl just wolfed down TWO Big Macs! Way to go, Emmy!
I really love that behind-the-scenes cold opening at the start of this video!!!
Yessssss! Im gonna try this TY Emmy! However I would probably use clauseen pickles :D
Nice! Make it your own. 🍔
Yes! Clausen pickles are far superior!
When Emmy goes “Hmmhm” and nods her head 🤣 I always wait for that part during the taste test.
Intentional or not, I love your Spinelli-inspired look in this vid, Emmy 👌🏿
I was thinking Recess Schools Out vibes too! I couldn't think of the characters name. Spinelli it is!
I was thinking she looked like Parappa the Rapper!
if you use a pot or heavy pan its easier to get the patties thin...also works as an improvised tortilla press..cut a zip top bag and use a pot to press your masa between the folded over bag leaves..the pan or pot adds weight and gives you good leverage to press down.
Yours looks AMAZING! I used to love the big mac but they've changed it to much over the years. Not much of a fan. Although I'd definitely not turn yours down. Looks more like the ones I ate as a teen!
It's because in Maccas, an upper grill comes down on top of the patties and cooks both sides at the same time rather than flipping. So pressure makes sense.
That looks so delicious 😋 Emmy.
6:36 used to have that book wished I still did. The 1993 Mrs. Field Cookie recipe is the best and great to make during the holiday season for Santa. Wished I had the Dive sandwich recipes though. Lost that book years ago.
👍Just when I thought I could not possibly like Emmy more, she makes The Big Mac!
Aloha Emmy! Your home made Big Mac looked so much better! Brought back alot of old memories! Thank you! Aloha!
The bun used at McDonald's is not equivalent to using a top and 2 bottoms. When I recreate the Big Mac, I shave the browned (heel) side of the extra bottom with a bread knife. Just a helpful hint from a former MD's 1st Assistant Manager, and graduate of all but the last level of schooling in the McDonald's operation. It looks great though!
OMG I downloaded the same PDF, I think. It's like the ORIGINAL original McD's recipes from when everything didn't come premade or from a mix. I've been wanting to try it out.
Emmy: showing us this amazing cookbook she found.
Me: you gotta get the cheese on those burgers man or they’re not gonna melt
😆
Okay but after watching your videos for SO. MANY. YEARS. I couldn’t help but comment on the different intro 🥺 it was so cute seeing you bouncing around like that first thing after clicking on the vid😭💚
I have never liked big macs because of the sauce 🤣 but that looks delicious! I don't know if you have a recipe for their nuggets and sweet n sour sauce BUT, I would love to see you try to recreate them!
They really do have the best sauces!
I soo want a big mac now! Thanks for sharing Emmy!!
Speaking of McDLT... "Keep the fresh side FRESH and the hot side HOT!". Ugh, I'm ancient!
😂 But your memory's doing just fine.
I sometimes wondered if my memory of them was some sort of fast food fever dream.
On point Emmy!! I will make this and find that book also you posted..Huge fan watching your videos always!
Once the mise en place is done it would take no time at all for sure. Spinelli Emmy rocks the Big Mac!
This was my favorite entrance of all your videos!!!
The homemade version looks fluffy and juicier but now I’m craving some McDonald’s 😩
You can use a meat weight to add the pressure to the burgers but I remember they were called hockey pucks in our store and frozen still when cooking. You could grab a stack of pucks that were frozen together and bang them on their side and tap lightly on the grill to loosen them then drop them on the grill lower the lid wait til it rose and boom done
I love homemade fast food recipes. This looks great.
My friend said their onions come in a giant bag. I wish they would sell me a bag. I made white castle burger dupe before and the onions came out just like the ones we love from Mc Donald's. You should do white castle dupe next I swear your kitchen will smell like these onions for days. You got a great channel..
I’ve been making my own “Mac” sauce for years until….. I found Chick-fil-a sauce is available in stores.
Now I buy that, add a little bit of sweet relish and paprika to it and I’m off to the races.
congrats on supportin bigotry
@@SylviaRustyFae Boo hoo. chick-fil-a is awesome.
@@SylviaRustyFae 🤣🤣🤣🤣🤣
They actually sell McDonald's branded Mac sauce in grocery stores and the like. My wife and I bought some and tried it out on burgers. We even compared it to Big Macs. It seems like the real deal to me, and it tastes almost identical to thousand islands salad dressing, except the Mac sauce was somewhat more watery.
Well no wonder I never liked the big Mac sauce when I did used to eat meat, miracle whip? Gross & French dressing? Gross… Love your videos and I always seem to learn something every day 😀
The Big Mac is a masterpiece of food engineering.
I’m gonna try to make a vegan version of this! Yours looked so much more appetizing than the McDonald’s one 🤤
If you don't mind me asking, what's your favorite vegan substitute for ground beef?
@@cassieliverance9541 admittedly I haven’t tried too many so I could be missing out on some good ones but I really like the impossible brand☺️
@@cassieliverance9541 personally I’m a fan of black bean burgers rather than impossible. But that’s because impossible meat is really TOO close to meat for my personal tastes (I never liked beef before being vegetarian anyway). I like gardein and Morningstar farms brands the best but the Walmart brand black bean burgers does okay in a pinch. (:
@@cassieliverance9541 oh and if you need a substitute for more saucy things rather than a patty, lentils work well. I also live black bean and soy crumbles (Morningstar farms again) for making things like tacos and pasta sauces.
@@cassieliverance9541 Mix cooked lentils with beyond/impossible beef. If you don't want fake meat, mix lentils with quonia and black beans maybe diced seitan or hard tofu and something smokey and savory. A million recipes a google away.
Been making these. They are awesome. Did learn that it has to be American cheese. I had run out, so used hot pepper cheese..my favorite, on one. And it was totally not right. Changed taste completely.
I always thought the sauce was mayo and thousand island dressing together....was never a fan.
This version seems like it would be too sweet though.
I worked there. The ingredients were listed on the Mac sauce tubes. I never counted; however, there must have been at least 50 ingredients listed.
The belch at the end lmao. Such a perfect video! I just had a Big Mac and 10 ox nugget and large fry last week after spending 3 hours out in the cold and rain with the toddler running around at the park. Eating two big mac's is my next endeavor. Thanks for the inspo.
I would absolutely prefer the EmmyMac over the Big Mac, way more healthier too.
Its not healthier, hers has more red meat and saturated fat. Mcd would have less of those but more carbs and salt. So neither are healthy. Why do you think her double stacked burger is healthy, come on blanos
@@BobbyAeros are you kidding me with that response? She had fresher meat as opposed to McDonald's processed meat for longer shelf life, she used the ingredients from scratch as opposed to McDonald's processed ingredients again for shelf life and you actually are going to respond to me about that not being healthier? Really??? WTH🤦♂️.
@@thackblanos true true, thats why we like emmy's videos. But its no salad, I dunno about calling it healthy or even healthier. People supposed to eat less carbs and meat, and when they do it should be high quality not like burgers with mayo, or double burger on 3 bread which is what big mac is.
@@BobbyAeros it's not particularly healthy in the sense your stating but anything made fresh is better than processed.