McDonald's has started making Big Macs in a new way.
Source: rbc.ru
The fast food chain McDonald's has changed the process of preparing the Big Mac in the United States, writes The Wall Street Journal.
Now a small number of beef patties are fried at a time for more even cooking, and there is more sauce. The lettuce and pickles are also now fresher, and the cheese is more melty. The buns are served brioche with randomly scattered sesame seeds, giving them a homemade feel.
The company decided to change the way it prepares its burgers “in the face of increased competition in the market, especially from upscale fast food chains such as Five Guys.
“We can do it quickly and safely, but it won’t necessarily taste good. So we want to incorporate quality,” said senior director of global menu strategy Chris Young.
The publication, citing an internal report, writes that McDonald's is going to place the inscription “Our best burgers in the world” on billboards. Hamburglar - the burger thief - will again be the main character of the new advertising campaign.
The update will affect most burgers on the chain's main menu. The new technology was tested in Australia, and now McDonald's is going to distribute it to its 13,460 restaurants in the United States.
Earlier this year, McDonald's chef Chad Schafer gave the double cheeseburger a new twist by cooking a beef patty with onions on top, adding room-temperature cheese, which melts faster, and using a brioche bun to retain heat better. The standard cheeseburger was drier.
McDonald's has worked with suppliers to develop onion varieties that can be quickly dehydrated after harvest, the newspaper notes. Restaurants rehydrate the onions and use plastic shakers to distribute them onto the burgers as they cook. McDonald's also found that cooking six burgers at a time instead of eight improved their quality. The company also reconfigured the patty press to avoid pressing too hard and squeezing the juices out of the meat. The cheese is now taken out of the refrigerator in advance - this way it melts better, writes WSJ.
The company decided to change the way it prepares its burgers “in the face of increased competition in the market, especially from upscale fast food chains such as Five Guys.
“We can do it quickly and safely, but it won’t necessarily taste good. So we want to incorporate quality,” said senior director of global menu strategy Chris Young.
The publication, citing an internal report, writes that McDonald's is going to place the inscription “Our best burgers in the world” on billboards. Hamburglar - the burger thief - will again be the main character of the new advertising campaign.
The update will affect most burgers on the chain's main menu. The new technology was tested in Australia, and now McDonald's is going to distribute it to its 13,460 restaurants in the United States.
Earlier this year, McDonald's chef Chad Schafer gave the double cheeseburger a new twist by cooking a beef patty with onions on top, adding room-temperature cheese, which melts faster, and using a brioche bun to retain heat better. The standard cheeseburger was drier.
McDonald's has worked with suppliers to develop onion varieties that can be quickly dehydrated after harvest, the newspaper notes. Restaurants rehydrate the onions and use plastic shakers to distribute them onto the burgers as they cook. McDonald's also found that cooking six burgers at a time instead of eight improved their quality. The company also reconfigured the patty press to avoid pressing too hard and squeezing the juices out of the meat. The cheese is now taken out of the refrigerator in advance - this way it melts better, writes WSJ.
