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  • While french fries and milkshakes are In-N-Out staples, it's the burgers that really keep

  • people coming back.

  • Why are these burgers so good you might even trade your own child for one?

  • Read on to fully grasp the hustle behind the legendary In-N-Out burger.

  • It all starts with the meat.

  • One reason the chain has never expanded to the East Coast is that they have a firm policy

  • of never opening a restaurant more than a day's drive from one of their meat processing

  • plants.

  • That ensures their locations always have fresh meat.

  • How fresh?

  • None of their restaurants have freezers or microwaves.

  • In 2017, Carl Van Fleet, the then vice president of planning and development at In-N-Out, told

  • Business Insider,

  • "At In-N-Out Burger, we make all of our hamburger patties ourselves and deliver them fresh to

  • all of our restaurants with our own delivery vehiclesnothing is ever frozen.

  • Our new restaurant locations are limited by the distance we can travel from our patty-making

  • facilities and distribution centers."

  • And at the In-n-Out distribution facilities, they grind the meat themselves using carefully

  • inspected whole chucks from cattle chosen just for In-N-Out.

  • According to In-N-Out's official website, the resulting beef is, quote, "100% USDA ground

  • chuckfree of additives, fillers and preservatives."

  • If that doesn't make you want to buy a hamburger, we don't know what will!

  • "I would like to buy a hamburger!"

  • "I would like to buy a hamburger!"

  • "I would like to buy a hamburger!"

  • "I would like to buy a hamburger!"

  • It's not just the meat that's fresh, tough.

  • The veggies practically crawled right out of the ground and directly onto your plate.

  • According to In-N-Out, the iceberg lettuce that tops their burgers is, quote, "hand leafed."

  • Every morning, associates slice fresh onions and tomatoes, in addition to sorting through

  • lettuce.

  • A former In-n-Out employee told Delishably,

  • "After working at In-N-Out, I can say without a doubt that it's the cleanest, freshest 'fast

  • food' you can ever have […] lettuce, tomato and onions are prepared in the morning for

  • fresh produce throughout the day."

  • The employee also revealed that beside condiments, the only items that aren't prepared fresh

  • in store and that do come in packages are the drinks, chili peppers, and the burger's

  • infamous spread, which is basically just a variation of Thousand Island dressing.

  • Everybody has their own firm opinion about onions, which is why In-N-Out offers so many

  • Normally, the burgers come with a slice of fresh onion, unless specified otherwise in

  • your order.

  • And mind you, it's a whole, legit slice, not just a single ring or a couple of rings.

  • You can also order them diced, or you can also ask for the onions to be grilled, which

  • essentially means they're caramelized onions.

  • You can also ask for a grilled whole onion!

  • Heck, with that many options, they should probably just change the name of the joint

  • to In-N-Out Onions.

  • Getting the beef to bun ratio right is never easy.

  • Where's the beef?”!

  • "Some hamburger places give you a lot less beef on a lot of bun."

  • "Where's the beef?!"

  • But In-N-Out seems to have gotten it just right, with soft, fresh, and delicious buns

  • made at another family-owned Southern California institution, Puritan Bakery.

  • Since the 1930s, the establishment has ensured the finest quality buns by not skipping any

  • crucial steps in the dough making process.

  • The powers that be at In-N-Out describe the buns on their website as "baked using old

  • fashioned, slow-rising sponge dough," and the result of the seven-hour bread making

  • process is a burger holder that is both spongy and pliable, and very pleasing to the palate.

  • And In-N-Out has also nailed the other ratios involved in a perfect burger too.

  • The patty isn't too thick, which gives a cheese to meat ratio that leans slightly more cheesy

  • than other restaurants.

  • And the thinner patty also allows the condiments to shine a little more, without overshadowing

  • the tasty beef.

  • Mmm.

  • In-N-Out doesn't really mess with anything except burgers and their perfect side pairings,

  • fries and shakes.

  • While other famous chains like Carl's Jr. and McDonald's tout tons of ever-changing

  • menu items, In-N-Out offers less than 15.

  • In-N-Out CEO Lynsi Snyder told Forbes,

  • "It's not [about] adding new products.

  • Or thinking of the next bacon-wrapped this or that.

  • We're making the same burger, the same frywe're not going to compromise."

  • Her mission is in keeping with founder Harry Snyder's motto, which was do one thing, and

  • do that one thing as best as you can.

  • This ideal is clearly still embodied today and definitely seems to working for the brand,

  • which is allegedly worth around $300 billion.

  • Lynsi Snyder also told Forbes,

  • "I felt a deep call to make sure that I preserve those things that [my family] would want.

  • That we didn't ever look to the left and the right to see what everyone else is doing,

  • cut corners or change things drastically or compromise."

  • Amen!

  • Check out one of our newest videos right here!

  • Plus, even more Mashed videos about your favorite burgers are coming soon.

  • Subscribe to our YouTube channel and hit the bell so you don't miss a single one.

While french fries and milkshakes are In-N-Out staples, it's the burgers that really keep

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B1 中級 美國腔

這就是In-N-Out漢堡如此美味的原因。 (This Is What Makes In-N-Out Burgers So Delicious)

  • 25 0
    nanako.kamiya 發佈於 2021 年 01 月 14 日
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