{"id":71015,"date":"2025-01-28T20:54:41","date_gmt":"2025-01-28T20:54:41","guid":{"rendered":"https:\/\/dejan.au\/index.php\/2025\/01\/28\/viral-ex-mcdonalds-chef-reveals-three-big-food-secrets-you-dont-know-about-dexerto\/"},"modified":"2025-01-28T20:54:41","modified_gmt":"2025-01-28T20:54:41","slug":"viral-ex-mcdonalds-chef-reveals-three-big-food-secrets-you-dont-know-about-dexerto","status":"publish","type":"post","link":"https:\/\/dejan.au\/index.php\/2025\/01\/28\/viral-ex-mcdonalds-chef-reveals-three-big-food-secrets-you-dont-know-about-dexerto\/","title":{"rendered":"Viral ex-McDonald\u2019s chef reveals three big food secrets you don\u2019t know about &#8211; Dexerto"},"content":{"rendered":"<p>Viral ex-McDonald\u2019s chef reveals three big food secrets you don\u2019t know about Pexels: Robi PastoresA former McDonald\u2019s chef took to TikTok to reveal three key things about the chain that might just surprise you. Mike Haracz is a former corporate McDonald\u2019s chef who has gone viral countless times on the platform. His videos vary from supermarket dupe recommendations for some of your favorite menu items, to secret ingredients used by the chain. In one of his latest videos, Mike revealed three little-known facts about the food served at McDonalds. The first surrounded the chain\u2019s pies. According to Mike, McDonald\u2019s only has one supplier for their popular pie-based desserts. According to an article from AP news in 2018, Bama Companies Inc. is the exclusive pie supplier for all 14,000 McDonald\u2019s restaurants in the United States. The article claims that the Tulsa food maker produces more than 2 million pies per day. The next secret had to do with food safety. \u201cMost things are cooked to 165 degrees. But when you set cook times and temperatures for food safety, you have to put in a buffer to make sure that if you get the biggest chicken nugget, and it is cooked in the worst efficient fryer, that it will still be cooked all the way through,\u201d Haracz explained. This results in higher average cooking temperatures that are 10 or 15 degrees higher, he told viewers. \u201cIt will be well overcooked for food safety,\u201d he asserted. Thirdly, Mike described a large training space previously operated by McDonald\u2019s, now closed. It operated according to statistics from different McDonald\u2019s locations, allowing crewmembers who were in training to imitate a busy day at a specific location. \u201cIt would be like walking onto a movie set and seeing all these multiple kitchens with all this action and people lined up like they\u2019re going through drive-thrus,\u201d he claimed in the video. After the video was posted on the platform, people were excited by some of the little-known tidbits Mike shared in the video. One viewer wrote: \u201cI\u2019d love to go to that test kitchen and see how it\u2019d be doing a Time Square during peak hours rush.\u201d \u201cI find this stuff super interesting! The McDonald\u2019s corporation is absolutely wild!\u201d another added. \u201cCould that replication kitchen really replicate the Karen at the counter screaming at you because someone forgot her fries?\u201d a third joked. In another one of Mike\u2019s videos released in June, he told customers why the $5 meal deal released by McDonald\u2019s was a smart business decision even if it meant losing out on money.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Viral ex-McDonald\u2019s chef reveals three big food secrets you don\u2019t know about Pexels: Robi PastoresA former McDonald\u2019s chef took to TikTok to reveal three key things about the chain that might just surprise you. Mike Haracz is a former corporate McDonald\u2019s chef who has gone viral countless times on the platform. His videos vary from [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-71015","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/posts\/71015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/comments?post=71015"}],"version-history":[{"count":0,"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/posts\/71015\/revisions"}],"wp:attachment":[{"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/media?parent=71015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/categories?post=71015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dejan.au\/index.php\/wp-json\/wp\/v2\/tags?post=71015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}