In-N-Out Crunchwrap Recipe

In my left hand I have covered in habanero and in my right a knife with which I am going to scratch, find out after the half roll, welcome to the mythical kitchen where dreams become food, today we are doing the supreme

crunchwrap

animal style inside and out, we're We took two of my most beloved fast food items from two of my most beloved fast food chains and crushed them just to find out if the theory that every food is better when it's in crunchy form is true, if you're following on Home We have divided the

recipe

into three different steps whose time codes you can find right there Why do I keep saying that it's like I sound smarter whose time codes you can find there?

Good. Looking, let's start cooking, so to me the supreme crispy wrap is like the modern marvel of fast food architecture, because you have all the hot ingredients, you have the meat and the nacho cheese on the bottom and then you have a crispy coating of toast in the middle. that separates the cold ingredients from the lettuce, the tomato with sour cream, so we're going to try to do the same type of architecture, but with the inside and outside ingredients, I know what you're saying, inside and outside doesn't have nothing crispy because French fries certainly don't grab you, so what I'm going to do is take the leftover fries and then I'm just going to run a knife through them trying to get a good dice on these portraits. because I want to be able to mash them up with just a little bit of egg white and a little bit of flour to get kind of a binding agent, using my bubbies latke technique, I keep cutting up these french fries or french fries as I call them.

I shouldn't align myself with that, no, no, freedom, press the term French, at least as I've heard, it refers to the actual cutting of the potatoes and if you think of a green French cut it means that they French cut the potato because the fruits They were actually Belgian. in the wild and all the Belgians will appear in your comments if you make a video on how to make French fries and they say: no, I'm Belgian, you can't have to make French fries like that, that's my Belgian accent, no, you know any Belgians , Yeah. no you don't know, not belgian, just add the fries to the bowl.

You can also do this in a food processor, putting your hands on top of them. We will simply add egg white. All it will do is bring it together. I could probably do it without the folder, but I don't want to, so we add flour, a little bit of baking soda, it'll go in there and I'll mash it up with my hands, mash the potatoes a little bit and leave some whole pieces of potato chips. there and everything we're going to do, we're going to flatten it out on a silicone lined baking sheet. You can use parchment paper.

You can use whatever. We're going to let this sit in the freezer for about half an hour because then we'll be. We will fry it so that it becomes that crispy layer inside the tortilla. We need to be about five and a half inches in diameter. Think about the toast shell. That is what it seems. There is a lot to overcome, stay tuned. So if you see. we have this burger, it's pretty good and half frozen, all we're going to do is heat oil, put about half an inch of oil in a frying pan and we'll let it float there, it should fry in about four minutes, it shouldn't. it will fry, I have to cook with more confidence, okay, this is ready, so we'll just drain it on a rack and then hit it with a little bit of salt and then, yeah, we'll probably turn it over.

Now if that was a little more salt, we'll let it sit, but now we have to make that pickled habanero hot sauce and we'll make some fresh flour tortillas from scratch because one of the problems with store-bought tortillas. tortillas are never big enough to make the gigantic meals I want to eat, this is a real problem in my life everyone, no tortilla is big enough to satisfy me, so I make my own, let's get to it, today we are making a flower. I mentioned that they don't have giant flower tortillas. I like the old 14 inch ones.

If you know what I'm talking about, I'm going to go ahead and add some butter. What are you talking about? adding a little bit of leavening agent, I go back and forth on whether I want a little bloat in my flour tortilla and if I don't do it this time, you know I'm feeling a little bloated today, so the goal here is really to make it all the butter covers all the flour, it's like for me, you want the water to soften the butter a little bit, beat it with a fork until you get a nice fluffy dose during Tim Allen and then we're.

Did I understand correctly? Tim Allen the boom furry dog, let's go when it's all said and done, it shouldn't stick to your hands, it should feel really sticky and pliable because it's hot, but it should be able to fall off cleanly, you see. there aren't any stuck to my hands and since we're going to go for a very large horn and some impressive looking 14 inch tortillas, we want to divide this into just three pieces, so we have one and two, three, so we're going to roll them into balls. and then all we're going to do is cover them and leave them out at room temperature for about half an hour.

If you put them in the refrigerator, it actually becomes difficult to spread them because all that butter is getting stuck in the cold, we wanted to stay covered with plastic wrap because then it will stay hydrated, otherwise it will kind of form a skin on them. You have cute little tortilla balls to go with your large 14-inch burrito. tortilla so we're going to let them hang and while we're hanging out we're going to go ahead and make the hot sauce spread and then we're going to add mayonnaise. I always do a two to one ratio of mayonnaise to ketchup, so we have our mayonnaise we have our ketchup we have some paprika we are making some garlic powder we are making some chipotle chili powder that will add a nice little smokiness then we'll add just a little bit a little bit of cumin as a flavor, although it's not very represented in real Mexican cuisine, it's in very Americanized versions, like taco bell, so I'll give it a good stir.

Oh, we also have some ghost pepper hot sauce. just a little bit, as you know, don't even worry, I'm going to mix that up and then of course the last step to make thousand islands is the pickles, you need to cut up some pickles, but instead we found some pickles. habaneros that have been in our refrigerator for a year a year at least a year, uh, but that's good, that means they're just intensifying, so let's take some of these, I'm going to try some, it's in the back of the tongue is very pretty, we only need one of these, why does my eye immediately itch and in my left hand I have a habanero cover and in my right a knife that I'm going to scratch myself with?

I'll find out after the middle of the roll, so we're going to cut this really puts you on the back foot, so we've got some chopped pickled habaneros that will add a little fun flavor and a lot of heat, but honestly you can handle a very, I was going to say spicy instead. spicy my mouth is foaming a little bit we have this red I was going to say since you have so many other things you have the potatoes you have the meat you have the cheese you are making some caramelized onions you have all those vegetables that you can add a lot of heat with the actual seasoning and it can hold the plate just give it a little oh, it's like a thousand islands with something extra, I call it a thousand and one island, yes, it's better for you, we have tortilla balls. they've been setting up you can see they look nice and a little shiny so what I'm going to do is dust off a surface oh I should explain this so this is a crepe maker you can use a pan, but here's the problem the tortillas are not big enough the pans are certainly not big enough, you need a big old griddle to grill tortillas, so I bought this 29 crepe maker on amazon.com, not a sponsor point , I like to use this to grill my tortillas because they are circles and tortillas are circles too, so I'm going to move on, tortillas are circles, that should be the new motto for tortillas, while for now it's just tortillas, so We're going to go ahead and press this.

I like to start with my ball and then I like to round it out. Obviously, tortillas are made with a press most of the time, but I found that with a flower tortilla I can get an extra fine texture if I roll it out by hand and there's nothing left. Ever something bad happened to our rolling pin and that's good, so we want to start rolling it out from the center and we want to make it as thin as possible, every once in a while we want to pick it up and turn it over. Sometimes you want to move a couple of inches when you're rolling tortillas for no reason and then keep rolling them out and you'll feel like it gets a lot easier to roll them out as you go and work on that dough a little bit more. a little bit more again you want a perfect circle let's consider unfolding it and then once again oh no hey no you're a star now this looks big enough so now I'm going to try to make a perfect freehand cut. circle out of this, uh, okay, so now we have a big old 14 inch flour tortilla that honks and now I'm going to take the tortilla and drop it into our crepe makers.

I pick it up and have to constantly rotate it with my hands, it's going to burn. a little bit but this way as you see drag the raw edges into the pan, as long as you keep it moving and turning it you will get a perfectly cooked omelet, this is actually the method I use at home because I do this a lot you want to do little short strokes with your hands to make sure you don't burn your fingertips, but if you do, you can get away with it like any crime if you really think about it because that's how you get caught, so we've got this. tortillas hey look we've made a total tortilla we just want it cooked so it's pliable so to work with that's hot so now we have a big honking tortilla and now we're going to go ahead and make our fried animal with mustard. burger style burger to go in our crunchy animal in and out supreme wrap with spicy habanero spread, brought to you by taco bell pizza hut and uh pfizer okay so we gotta make our burger im just using a simple 80 20 Ground beef figure inside and out are not using like the good fresh ground organic matter why should it be better than inside and out?

Certainly not, I'm just going to ball this up and then I'm going to put this directly on the parchment paper. I really like to form my burgers on parchment paper because then I can take the parchment and go to dao and place it on the crepe maker. You will also notice the return of the crepe maker. I'm making the burger on the crepe maker because I like it better when you're flipping burgers. I hate when you have to stick the spatula in the pan. You have to go over the edge, so I like to use this the same way. an iron and it also has Teflon which is never bad at all.

We have this flat burger. I like to shore up the edges with little things. I'm going to take a little bit of salt, I'm just going to add a little bit of salt. I'm going to add a little bit of pepper. I've also said it at some point that I don't like to grill pepper because it burns, do what I say, not what I do, or sometimes that's what I say and don't do from time to time, that's a good general rule of thumb. go on, those are my favorite things about the chef show with roy choi, where you make decisions about the route and then john favreau is like, but you told me you should never add cilantro to that stuff because it bruises it and the oil just runs goes.

Who cares, I thought that's cooking, so let's put some oil in there. I'm going to take a little bit of mustard, just a little bit, and we'll spread it on top of our raw meat, no. dip the pretzels in this mustard later because I'm going to put meat in the mustard, you can eat tartar, so we have the mustard spread and now we're going to do the old splatter parchment there and then again every time you're making parchment paper. On top of a burger you can let it sit for a while, it's heat resistant, sometimes you try to really tear it off, it will only have a little bit of meat on it, but just a little bit of steam makes it come off nice and easy and there you get a perfectly round uniform burger. , season and spread mustard on the other side, you can add the mustard, then the salt, you can add the salt and then the mustard, it doesn't matter, we have the burger, I'm going to go ahead and flip it.

One, two, boom, that's really fantastic, we still have a nice little bit of browning on that burger, that's what we wanted, but you still see the mustard is good and the mustard you want to keep your mustard because sometimes the mustard doesn't It's mustard, but here, wow! Look, they're yellow, sometimes burgers have cheese on them, so I'll have two slices of American cheese right after I flip them. You're going to want to add the two slices of American cheese that way, the steam from the griddle will really help. melt the cheese, put it in, it looks cooked, if you're cooking a big, old, thick burger, then I would check it temporarily, you know, put some pressure on your thumb and if it feels like ahuman thumb, so it's a hamburger, but for this we I almost know it's cooked, so I'm going to take it out.

It has a beautiful gold. The cheese is almost melted. Let's put a hot hash brown on it. Now we are going to start putting together a crisp. I like to get the extra. Juice, okay, let's go through a quick list of animal style we have our variety we have our extra pickles we have our mustard fried burger we have our grilled onions you haven't seen me grill onions but you've seen me grill onions enough for you to know how to do it, so I'm going to take some of those onions, I'm just going to place them right on top of the burger, that's actually the correct verb, it's a hit, so we have our omelet. a little bit stiff right now because it's room temperature, that's why I cooked it before and I'm going to put it back in the box maker just to get it nice and pliable, yeah, that's getting really nice and pliable.

Hey, okay, here we go girl, on the other side, a little bit, make a little DJ turntable. The tortilla is nice and flexible, look at that, so now let's put it on the ground. We have to work quickly because the tortilla is losing flavor. At that point, what I'm going to do is lay down, we've got our burger, we've got our cheese, we've got our onions, so now we're going to take our crispy toast layer, which is actually a bunch of reused French inside and out. fries, but then we're going to take a lot of spread and we have to separate our hot and cold layers.

I want a big amount of spread to really soak up those greens and start working on that potato and then we're going to go ahead, grab a couple rounds of tomatoes, put three in there and then we'll take pickles. The animal style burger has extra pickles, so we will add extra pickles to our animal style crispy wrap. I have to go fast, someone take my time. I could be on a Nascar pit crew oh I don't like the exhaust though my allergies are starting to kick in and now we finally have some shredded lettuce just put it in there it's not a silent tea there's no such thing silent lyrics .

Okay, man, so now we're going to take our tortilla and we're going to fold it into six points. This is where a large tortilla helps you because we're going to get full coverage, so hopefully we won't have to grill a bit of hot lettuce. the last one and now we have to turn it over try not to touch your knuckles we're just going to grill it this is a big baby this is like this is a weight this is wow we're going to let this iron bend down really I want to hit it hard in those folds so that everything vaporizes and so when you open it, hopefully you won't get any kind of leak or opening, as the Belgians say, we have that iron that is nice and golden.

We're just going to give it one more spin and it looks quite beautiful in my opinion. We have to play it, we're going to cut it in half and then we're going to put it on a plate and then we're going to eat it and we're going to cut it in half with a cut, okay, this looks great, but let's see what it looks like on the inside. You'll go ahead and cut it very carefully. Oh, how cute, short, quick strokes. I can't see what it looks like because I pointed it at the camera, but I saw that I took a little look and I think it looks really good, but I don't know, I can't see, I actually do this and I'm like, "ah, look, it looks so well this is very exciting for me, but it's even more exciting for the person who can actually eat it because I don't do that on the show, if I guess right, I can't eat it Ryan can eat it and that's the most important part.

Thank you. Ryan for volunteering your services, I'm really excited for you, so I'm going to go ahead and grab our big, legendary Spork Poon camera, dude, how are we going to do this, let me cut a little piece off and then I could put it in there, hey, hold it up. I'll hold this sport, fork, real quick, I'm going to cut, cut a little nugget, yeah, there we go, but now I have to load it on this fork. There's so much pomp and circumstance right now. I'm going to take a step back, yeah. .that's called protein style animal style crumb trap, just please take it in your hands and bite it just for me, here we go, I need this Ryan, oh god yes, how is that?

Tell me okay, I need to know that's all you wanted it to be. oh my god I want it it's a perfect combination tell me I'm in and out and taco bell paint me a portrait with your words you're getting a little like a mustard that appears in the background makes me a sonnet and the tortilla likes the freshness of the tortilla. I'm so glad you made this from scratch because it's so frustrating. Ryan told me that he should make an omelette from scratch and not just use a store-bought one for context. Ryan, thank you for congratulating me that's all I've ever wanted in life we're our own support system we think it's important for men to be able to complement each other openly and honestly and thank you so much for stopping by the mythical kitchen I'm in strangest position right now we have new

recipe

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