Official McDonalds recipies
Discussion
First up, the Big Mac. If anyone wants the recipe for any of their other meals, just shout. Note that the final comment in this post is not mine 
BIG MAC™ Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to "meld" Makes nearly 1 cup...enough for about 8 Big Macs™.
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.
For proper "aging", or "Q-ing", wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld".
4...Microwave, still wrapped, 15 seconds on high.
Enjoy an AWESOME Big Mac® Sandwich!
BIG MAC™ Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to "meld"
Makes nearly 1 cup...enough for about 8 Big Macs™.Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.
For proper "aging", or "Q-ing", wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld".
4...Microwave, still wrapped, 15 seconds on high.
Enjoy an AWESOME Big Mac® Sandwich!
Official McDonald's® French Fries recipe:
Special Tools
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)
Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Preparation:
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, its hot!)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Note:
1) If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.
2) If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important "blanching" step required for that great taste.
3) For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.
I read Ray Kroc's book "Grinding it out" this year, it was an interesting read, about the founding and building of the McDonald's empire, available here
Special Tools
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)
Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Preparation:
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, its hot!)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Note:
1) If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.
2) If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important "blanching" step required for that great taste.
3) For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.
I read Ray Kroc's book "Grinding it out" this year, it was an interesting read, about the founding and building of the McDonald's empire, available here
UKbob said:
uberscruff said:
Flame grilled BK burgers are tastier, but I cant stand their fries.
Seriously - in what sort of warped universe do fries have sugar and corn syrup in them?
uberscruff said:
UKbob said:
uberscruff said:
Flame grilled BK burgers are tastier, but I cant stand their fries.
Seriously - in what sort of warped universe do fries have sugar and corn syrup in them?
I do love their fries
The only tastier fries (to my taste) are from "New York Fries" www.newyorkfries.comdirty stuff, but the recipie for fries hasnt got the seasoning in, All McDeath fries used to be cooked in tallow, this is what gave them there flavouring but as tallow is no longer used they add artificial flavourings to ensure flavour consistency, i went through a period of living off of McDeath's and couldnt get enough of it(monosodium glutomate,sugar,salt) but the smell as i walk past now makes me want to hurl, plus i now associate it purely with huge fat americans
SpydieNut said:
bob - are you pulling our pyjamas?
i don't eat fastfood as a rule, but if ^^this^^ is serious, then i'll never do so again
Its a recipe to one of the worlds best selling made to order food products. I never said it was good for you, nor did I recommend it. I am but the humble messenger. amen.i don't eat fastfood as a rule, but if ^^this^^ is serious, then i'll never do so again
if this is a windup i should stop being so damn gullible
ali_kat said:
UKbob said:
ali_kat said:
What about the special sauce for the fillet of fish please Bob 
Is that to eat in or take away?Its not your typical tartare
I very nearly put a disclaimer on my original post
UKbob said:
SpydieNut said:
bob - are you pulling our pyjamas?
i don't eat fastfood as a rule, but if ^^this^^ is serious, then i'll never do so again
Its a recipe to one of the worlds best selling made to order food products. I never said it was good for you, nor did I recommend it. I am but the humble messenger. amen.i don't eat fastfood as a rule, but if ^^this^^ is serious, then i'll never do so again
if this is a windup i should stop being so damn gullible
sorry bob - didn't mean it like that - no offence intended. i was just asking if you were serious and those are actually mcdonalds'recipies.i still think it sounds like shit - but the voice of approval from the public outshouts me, as they are obviously selling so well.
SpydieNut said:
UKbob said:
SpydieNut said:
bob - are you pulling our pyjamas?
i don't eat fastfood as a rule, but if ^^this^^ is serious, then i'll never do so again
Its a recipe to one of the worlds best selling made to order food products. I never said it was good for you, nor did I recommend it. I am but the humble messenger. amen.i don't eat fastfood as a rule, but if ^^this^^ is serious, then i'll never do so again
if this is a windup i should stop being so damn gullible
sorry bob - didn't mean it like that - no offence intended. i was just asking if you were serious and those are actually mcdonalds'recipies.i still think it sounds like shit - but the voice of approval from the public outshouts me, as they are obviously selling so well.
To be honest they arent tooo bad. Theres plenty of worse shit being slopped onto restaurant plates around the world. And I love most of it
deevlash said:
Kermit power said:
deevlash said:
How do i make chicken nuggets with that yummy batter?
Deev! Stop trying to prove Scottish stereotypes. Your nationality does not force you to eat that crap!
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