By Kelsi Karruli for Dailymail.Com
19:28 05 July 2024, updated 19:32 05 July 2024
A former McDonald’s executive chef has revealed things foodies may not know about the chain – including what temperature fan-favorite pies are cooked and how staff were once trained.
Illinois-based Mike Haracz, who worked at the company until 2019, often takes to TikTok to impart his insider knowledge about the fast food chain’s pricing, burgers, and mind-blowing secrets.
Most recently, he excited fans by serving up three things that even the most devoted McDonald’s lovers probably don’t know about.
In a viral video that has amassed over 31,000 fans so far, Chef Mike revealed one food item that cooks at a different temperature than others.
He also shared his thoughts on the action spot the fast food giant used to train employees and test new things.
The chef captioned the clip: ‘A former corporate chef tells you three things you might not know.’
First, he revealed that McDonald’s was using the same supplier for multiple foods.
However, there is one item that, according to the former chef, has its maker.
He explained: “McDonald’s uses multiple suppliers for all of their stuff – not just because they’re so big, but because if there’s a problem with one, they could just get another supplier to make it.
“But there is one product they only have one supplier for – and that’s his pies.”
Second, Mike revealed that there is a rule about cooking temperatures for food safety reasons.
“There’s a term called ‘McDonald’s done’ and that means for food safety purposes, most things are cooked at 165 degrees.
“But when you’re setting cooking times and temperatures for food safety, you have to put in a buffer to make sure that even if you get the biggest chicken nugget in the worst fryer, it’s still cooked.
“So the average temperature actually has to be 175 or 180 degrees. So when something is ‘McDonald’s done,’ it’s not going to be cooked to 160, it’s going to be well overcooked, which is your goal for food safety,” he explained.
Finally, the former chef spoke about the facility, which has since been closed, where the fast food giant trained staff.
He explained that the large space is located in the suburbs and is a great place for new hires to get up to speed.
It was also used to test products as well as house the crew.
Chef Mike likened it to a “movie” and added that it was always action-packed.
“It was a several thousand square foot room where they could set up multiple kitchens to mimic what it would be like to work at McDonald’s,” he explained.
He also said that people working at the facility always cooked a large amount of food.
“The crew would have to actually carry out those orders,” he added.
So whenever you needed ’36 chicken nuggets or 50 milkshakes’ you could just walk up and grab them.
Mike often posts about his days at McDonald’s – previously revealing why you should avoid visiting a fast food restaurant before 10.30am, as well as how menu items are decided in your region.