New Zealand Girl Makes In N Out At Home For The First Time (Cant Get It In NZ)

[@FairHaven-h8s]

2:20 "You can never have too many fries. That's just like... common knowledge." Great line, perfectly delivered.

[@monikamartin6002]

The dramatic pause was the clincher!

[@JJActual-]

@@monikamartin6002 Totally! I started cracking up!

[@hollismcfairen9078]

If you have never failed you have never tried something new. Great job

[@toddhadley9002]

I would go so far as to say, you can't call yourself a real cook until you've learned a lesson the hard way. I've never boiled over a pot of hot oil, but only because I rarely deep fry. But I have been known to throw a culinary experiment in the garbage on occasion. So congratulations on your kitchen disaster, Atlanta! Now you can call yourself a real cook.

[@ej12349]

Congratulations on 10,000 subscribers in your first week!

[@Trucker2023]

Little chef you are fantastic, Sending two thumbs up from South Florida USA.

[@Bigolg1975]

I loved when Denzel said "Wow", you knew those fries were good.

[@1buggiej]

I love how brave you are. You just go for it and learn as you go. You take mistakes in stride. You are awesome. You go girl!!!

[@daviddouglas8898]

The boil over added lots of excitement to the video 😁 Glad you're safe. Great video!

[@robertc49]

I'm glad she kept that in the video. Most would not have included that.

[@projectdelta50]

Wouldve been very different outcome if it wasn't an induction burner. If it was a fire burner, fireball, and if that happens, turn of the fire to the stove and put a lid over it to choke the fire. Saw the boil over coming, too many fries at a time and the batter made them wet so it reacted more.

[@robertc49]

@@projectdelta50 She did do the right thing by turning off the induction burner, so I would say she would do the same if it was on a fire burner. I don't think this was her first rodeo.

[@Sffker]

@@robertc49 its a bit different when you have a big fireball in your face. We have just a radiant stovetop, and even with some slight residual grease on the bottom of a pot recently, as soon as i lifted the pot off the burner, a small (pretty small) fire flamed out for a second. when i was a kid we had a kitchen fire from oil though.

[@robertc49]

@@Sffker I agree. I'm sure Atlanta was in a panic when she turned off the induction burner. I think she would do the same if there was a fireball in her face. she had quick thinking.

[@holisecleveland2859]

Atlanta, you are A Culinary Chef Queen. You always go the extra mile to make your creations GREAT!

[@moniquebush9317]

She should try out for Master Chef Junior with Chef Ramsey.

[@TedC5203]

Rather than the oven, if you want to melt cheese on top, just put a lid on the pan for a minute and that will do it. That'll keep the heat from the pan right there on that cheese. Also, when adding things to hot grease, just add it slowly a little at a time. It'll give the added stuff time to balance with the grease on temperature, then you can add some more. You won't get the violent reaction from the grease. Hope this helps.

[@FGQuinto]

Yup. This is the right answer. Migh add a squirt of water under the lid to quicken the melt as well. The lid is an underrated item in the kitchen. No lid or not tall enough then you can use a metal mixing bowl. With this you can do... no flip over easy eggs (get a squirty thingy) just a small squirt steams the top so no need to flip. Its a restaurant secret. grill onioms easier. Steam them using squirty thingy and some salt. Then removw lid and add butter to finish.melt cheese. Use squirty thingy just a quick squirt under the lid and it melts your cheese without overcooking your meat or toast. This is also a restaurant secret for grilled cheese with harder breads and harder cheeses. This also works for small plates of natchos. Cheese chimichangas on tortillas or flat bread. Cheesey fries/tots. Its knacky so dont overdo the water. You can always squirt more.

[@Leah77998]

@@FGQuinto Great tips! I'm learning things from reading these comments!

[@FGQuinto]

@@Leah77998 want the best cooking tip ever! Learn the 5 mother sauces. That alone will elevate you to semi pro home cook.

[@inoah2051]

Hi Atlanta, I'm in Cali and I say that you did a great job! You learned a lot on your first try in replicating their recipes. You really should make this again. If you do the prep work on the grilled onions (cooked and stored in the fridge to heat when you're ready to assemble the burger), sliced tomatoes, lettuce leaves and pickles the day before. The sauce can be made days before to use at anytime. All you'll have left to do is cook the burger patties and build that delicious looking burger fresh from Atlanta's kitchen. Keep up the good work. You go girl!!❤

[@parplus2556]

I believe they do not put pickles in their burgers.

[@millardiii]

@@parplus2556 Pickles are in the animal sauce

[@connororeally9119]

this is my favorite family on KZbin forreal

[@Beccalo1986]

The overflowing oil gave me a heart attack 😂😂 glad you were ok.

[@modelotimefooooo1853]

we all know momma is right behind the camera to save the day anyway aha! she's totally safe 😂😂

[@lindsaydoughtydavis2770]

I would have been yelling for help lol

[@anyabar4618]

Your cooking skills never cease to amazed me Atlanta. So happy that you finally have your own channel.

[@timisme8360]

11:46 I'm really loving Denzel's In N Out flashback moment. Sometimes, "oh wow" is all that needs to be said.

[@matthewsanchez7045]

OMG! What a great choice to recreate!

[@kenziedayne4234]

I loved everyone's reaction. That's where I find the joy in cooking for my family... making them happy. It's fun and feels satisfying. As you make a dish repeatedly you get a lot faster at it. You start to see short cuts and tricks to reduce the time and work. I bet you could find ways to make that meal in an hour. You could also prioritize... focus on the burger as the main event and make either the fries or the shake optional for a little less work. I take short cuts all the time when cooking, mostly by buying ingredients already cut up when possible. For instance for fries I buy bags of frozen fries that just need cooking. For burgers I buy hamburger meat and that day I make a batch of patties and freeze them. I have a burger press so it shaves a little time off the prep. Just pop the ball of meat in and press flat. Quick n easy. Put freezer paper between each patty so they don't stick. You can defrost in the fridge for a couple of hours before hand or just fry frozen. If cooking them frozen I turn the heat in the pan down for a couple minutes and put a lid on just til defrosted. Remove the lid and turn the heat up a little to cook off the water and brown the meat. Cooking from frozen is almost as tasty as fresh, and it cuts your prep time down by A LOT.

[@kfalxa]

Native Californian thrilled to see this video!!

[@KarynHill]

When deep frying things like french fries, it's best to do fewer at a time and keep stirring so they don't stick together. It's like shaking the basket when using a regular deep fryer. Don't say you won't do it again. As you build your skills, you'll realize how to do it all faster and even better. No one is born knowing how to cook everything. But I have to say, I would love trying all of these, so I'll probably make them! This video is going in my recipe folder.

[@moanacrompton4994]

You made my heart stop for a minute or two! Oh my goodness! So grateful you were ok and everything worked out well. On the good side, you learned a valuable lesson. That's what being a chef is all about, right? Your family's responses brought tears to my eyes ... so genuine and surprised and proud. Keep rockin' it, Atlanta. You have an amazing future in the culinary world. New Zealand needs a true American restaurant!

[@Jude_196]

WAY TO GO, ATLANTA!!! Can't WAIT to see how they TASTE!!! HUGS, HON, FROM TEXAS!!!

[@krystaldau5240]

Just started the video but gotta say amazing job. I love that its uniquely you and not a continuation of the family channel. I love the youthful joy that comes across and the true love of cooking. I can see you challenge yourself to be a better chief. Keep it up. I can see a bright future in cooking for you.

[@janetkt-ut]

I’m going to In-N-Out in a couple days for a birthday lunch. You got my mouth watering for it. Great job 👏🏻😋

[@millardiii]

I lived in California for a decade and fell in love with In-N-Out. Now I am 2000 miles away from the nearest one. I have spent a great deal of time trying to replicate their menu and have the following pieces of knowledge. Keep in mind that I like the regular style, not Animal so I am not going to address that. 1. Fries are easy and you can get the spot on! Russet Potatoes, peeled, salted and cooked in sunflower oil at high temperature. Do not soak the fries, the flavor is in the unmitigated starch. Patting them dry makes them easier to cook (no boilover). You can actually make better than In-N-Out fries by doing the twice fry method. Twice Frying gives the same flavor with a better texture. 2. The bun is a challenge. Definitely buy the bottom of the line buns at the market, but there is something special about the real buns. I have not hit it. 3. The meat requires some work. They use really high fat meat (73/27 or maybe even 60/40), but it has to be fresh, never frozen. I think they are using grass fed beef. Grinding it at home gets you closer (double grind, not triple). A 4.5 inch patty press from Amazon makes the patties firmer and more like the real thing. This also makes them easier to flip Cooking is best on a cast iron griddle because it allows the fat to drain away. A cast iron skillet does almost as well. Never in nonstick or stainless and a thick pan gives better heating. 4. The cheese is the biggest problem. American Cheese is crappy cheese, but In-N-Out uses a really high quality American Cheese. I have never found a good cheese to use. The closest I have found is buying American Cheese from the Deli sliced to order from blocks. I don't know what New Zealand has to offer, but this is rough here. 5. The Onions at In-N-Out are white onions that are caramelized, then fried. This is what gives them the awesome taste. Caramelizing onions is an art that I am still trying to master (and it is useful in a lot of other cooking situations). You must caramelize then fry them until they wilt. 6. I think you got the shake. Without having a shake mixer, I don't think you can do better That is pretty much how I do it. 7. A melting dome is essential. This is a stainless steel lid that you put over the onions while caramelizing and over the meat while the cheese is melting. You can use an old stainless steel bowl, but the handle on the melting dome makes them a lot easier to use. Domes are readily available at Amazon. 8. Tomato is a hearty beefsteak if you are wondering. They are the most common tomatoes in my store so they are easy. I am pretty sure the tomatoes are lightly salted and sit out for a while for the salt so be absorbed. 9. I know that In-N-Out uses Hunts Ketchup and Best Foods Mayonnaise for the sauce. I have seen them in the stores. That is my three decades of accumulated knowledge on how to imitate In-N-Out. My first attempt was spot on, but not In-N-Out, but rather I made a perfect replica of 5 Guys It wasn't even close. Over the years I have gotten closer and closer to In-N-Out. I can pretty much get everything spot on except the bun and the cheese. I am now pretty close on both. Just a quick rant about 5 Guys versus In-N-Out. I hate spending top dollar for exactly the same burgers and fries that I make at home when I make my best burgers (I don't always make my best burgers). That is 5 Guys. It is not special, it is just quality. In-N-Out is special. It is much harder to replicate. These people really have a great product.

[@TheMan21892]

Land-O-Lakes yellow American cheese sliced at the deli is the best I know of.

[@millardiii]

@@TheMan21892 I think that is what I am getting at the deli.

[@AL.BUNDY.]

Ur homemade burger looks way tastier than In N Out. (And I love In N Out).

[@monikamartin6002]

To me, the burger looks healthier than In-N-Out.

[@carmancloud]

Ngl I was flipping out when that oil boiled over! So so happy you didn’t get scalded!!

[@mjtribby6328]

Well done. I love the kitchen mishaps. It reminds us that we all are human. Sometimes, those mishaps move us in a positive direction we wouldn't have gone otherwise. Great job.

[@nothanks4509]

Socal dude here and I literally giggled watching you guys. I absolutely love that you guys did this video. Good job little one on replicating this!

[@Jennifer_Layne]

Your brother’s reaction was adorable. I love these videos, you do a phenomenal job! Can’t wait for the next one.

[@hmj3784]

awesome that you show the trial n error

[@ahill209]

The look of pride in Atlanta's eyes when she get the reaction from Mom, Dad, and Denzel is priceless. Way to go, Atlanta!

[@easein]

That was the most valuable lesson you learned in Deep Frying. You'll never forget it and lots of us, including me (kind of), have done it. Onward! And a solid 10 for doing it from scratch, at home!

[@theguru143]

Watching you try so many new things reminds me of when I started cooking, lol. It can be frustrating and annoying, but when you get it right and family/friends appreciate what you created it is all worth it. You'll be surprised at just how quickly you become better. For me, I knew I had become a good cook when I could just look at a recipe and "know" what would make it better just from reading them. Gaining a vast, overall knowledge from many sources gives you that ability. So, never stop trying something new or even just a new version because everything you make will teach you something and make you better because of it.

[@dantheman4065]

As all Americans who were raised correctly know, No one cooks like Grandma cooks. With that said my Niece tried her hand at homemade spaghetti. It came out thick. She wasn't happy with it. Grandma said these words to encourage her, "You didn't make spaghetti you made dumplings, and they were all eaten. You TRIED, that is how every grandmother got to be great cooks, they kept trying until it was right." Never regret trying and keep going at it.

[@Techridr]

That is the perfect comment Dan. I will add, there is NO success without failure first.

[@pnuhn1]

Just great! Not many can reproduce a meal they had months earlier and get such a high score.. talent!

[@monikamartin6002]

I'm 16 and live just outside of Portland, Oregon, but every time I visit my uncle and aunt in Southern California, they always take me to In-N-Out. It's really good. We're getting one or two franchise in the Portland area soon and there is one between my home and where I'll be going to college next year (Oregon State University) so that will be fun to visit on my way to and from. From what I saw, you did a terrific job on the onions and the fries. The onions looked tasty. You made an adjustment on the fries after the first couple attempts and that made you dad like them even better than the actual In-N-Out. That's high praise. You've made me hungry now, Atlanta!

[@Techridr]

I'm so glad you're getting them in Portland, you deserve it, but you should know it will not be a franchise. In N Out does NOT franchise, ever! 😉

[@monikamartin6002]

@@Techridr Oh, I didn't know that about the franchises. I stand corrected. The first one, it looks like, will be on the other side of town from me (perhaps even in Beaverton, the eastern suburb). But I can see a couple more restaurants opening around town over the next few years.

[@Techridr]

@@monikamartin6002 yeah, it’s interesting. McDonald’s and In-N-Out both started relatively close to each other in time and location, but McDonald’s franchises and of course they are everywhere and in and out is still family owned, which is why it’s a slow growth but much higher quality. I’m happy for you. Everybody deserves In-N-Out 😋

[@jager6863]

Grew up in Southern California and ate In-N-Out whenever we could. The food is quality, affordable and you just feel good while you're eating it and afterwards with no fast food regrets. The HQ is moving to Tennessee, so the South will finally get In-N-Out as well and I may just move to TN to retire in few years, LOL. When I moved to AZ in 2012, I needed to make sure that I was close to an In-N-Out and a Rubio's Coastal Grill, which is Mexican Beach Seafood, highly recommend you go and try the Mahi Mahi Tacos and the other goodness. Rubio's is still fast food, but still awesome. Keep the Videos coming Atlanta, Thanks.

[@parplus2556]

We go to the In-N-Out in Alameda, CA (SF Bay Area) a couple of times a month. This is the place Steph Curry went to after a Warrior game before the team moved to SF. The only In-N-Out in Oakland (near the airport) recently closed due to high crime rate.

[@millardiii]

HQ is not moving, they are just setting up a satelite management center to fuel growth. They have a similar setup in the bay area, and probably another in AZ. In-N-Out is pretty well rooted in Irvine CA.

[@jager6863]

@@parplus2556 Before the C@VID thing I was in Oakland and actually ate at that In-N-Out and I was really surprised at all the signs warning of robberies/crime, posted in the parking lot. I surprised when they closed, but 100% get it, as it got much worse as the years went on.

[@intallpines]

Atlanta! Absolute score! The smiles of delight from everyone and Denzel on those fries, excellent job your Kitchen and the family too!

[@normanfrye6436]

Geez. I just finished eating and see that made me hungry again.

[@alrivers2297]

Lol, yes. The best time to watch is right before you wanna eat

[@forrestcommander6283]

I expect you will be one of my favorite cooking channels…I’m so looking forward to everything you cook

[@Fettman89]

For future reference when your dropping things like fries into hot oil, use your tongs and grab like four or five at a time and drop them in, just so you don't fully commit to all the fries and the oil boils over, as you drop them you can get an idea of how many will be able to fit and not over flow the pot, use your tongs to break them apart so they don't all stick together, and never crowd the pot with too may fries or they won't cook as well as they should, there will be too much liquid and steam releasing for them to actually get crispy. Also In-N -Out doesn't batter their fries, just cut, then straight to the oil, for a more authentic flavor, In-N-Out uses specifically Sun Flower oil, though I'm not sue how available that would be in New Zealand. The sauce being a bit runnier could be from the sugar, maybe try like half the amount of sugar next time, typically that's how we make Cole Slaw Dressings here is mayo based with sugar added because it thins out the mayo and makes it more watery. It's really fantastic you've found a love for cooking so young, it reminds me of myself when I was younger and discovered cooking and learning to cook for myself, and ultimately going to Culinary school, though it was much harder for me to learn at home when I was a teenager because learning things on the internet and KZbin wasn't quite what it is now, so you have so many more advantages to really just grab it by the horns and learn the craft, and you're well on your way to do it, you have to fail 1000 times in order to succeed once.

[@p-dizzle1295]

Fantastic job Atlanta !! So glad your new channel is off to a great start !!

[@kenwillis280]

So much fun to listen to your commentary as you go. You are a natural comedian! 😂

[@AmirFazadh]

Houston, TX area here- I grew up in Southern California, and In-N-Out was a regular stop for me. Grew up on it as a teen. A couple years ago, they actually opened at least two In-N-Outs here! I walked in the first day open for the Sugarland location, and ordered a Double-Double, animal style, animal fries, and a vanilla shake. The clerk looked at me with wide eyes, and asked "Wait- how do you know about Animal-Style?" I replied "40+ years ago, that's how I ordered my Double-Doubles in San Juan Capistrano! I grew up on this place!" So she called her manager over, who was apparently from that SJC store! She gave me an employee discount, and I got to have my first In-N-Out meal in Texas! 😁😁😁

[@petegoldklang2017]

I really enjoyed watching your family's trip across the country and now I'm enjoying watching you recreate some of the dishes you got to see. I'm a 20-year professional chef and would Be happy to give you a few pointers. But keep up the enthusiasm and I definitely think that if you love cooking you have a talent for this industry!

[@TinaLaGreca]

Atlanta, you are so tenacious!! Bravo! 4 hour burgers. Amazing!!❤

[@richneedre48]

I have twin boys, lil younger than you,... super cool of you to start your own channel, America loves the NZ fam. Good for you! ✌️✌️✌️

[@general-1a]

Great job! There are never too many fries. Atlanta you nailed it. Superb mom and dad job

[@SaltedExpectations]

I live right next to an In 'n Out and that looked great!!!! You nailed it!

[@peggysmith8393]

Great job Atlanta!! Your cooking skills are pretty darn good! I'm impressed 🎉

[@jaclyndeboer7912]

You handled that oil spilling over a lot better than I would have. I would have been panicking! Great job as always Atlanta. It looks delicious!

[@HuffleHoff]

Don’t let how long something takes deter you from trying again. The first time I made lefse, a traditional Norwegian potato flatbread topped with butter and sugar it took me 8 hours and now I can do it in less than 4. You learned so much this first go around and with some of the tips in the comments I bet you could easily half your time. Keep up the amazing work!

[@wat265]

Fantastic presentation great job kiddo not losing your Cool enjoyed your Video God bless yall from Jacksonville Alabama

[@scotthuish67]

That is so great seeing your family being so supportive of you. I would've gotten in so much trouble for spilling hot oil all over the place as a young person.

[@arcanesound9762]

So happy that Atlantas Kitchen is a normal reoccuring thing now! Also congrats on how many subs you've gained already, can't wait for more videos!!!🎉😊

[@jeffleonhardt7173]

Fantastic 2nd video!! Looking forward to all of the adventures to come. Love from Ohio... 🙂

[@WessyD123]

I love In N Out burgers

[@pglen6042]

Wish there as an In n Out here in NE Ohio.

[@SENILE_TYRANT]

Your videos have the right amount of chaos to be interesting. I much prefer the realness to the slick editing and tricks of so many creators. Those burgers looked great.

[@garygramling5618]

In and Out is within walking distance of my house in Seal Beach, California. Completely agree--it's the best.

[@angrychef]

Mistakes are excellent teachers. Keep up the good work Atlanta.

[@kaneikaika]

You're an amazing young lady. Love your family dynamic.

[@eriklarson2183]

Awesome girlie....... Can not wait for all the future content!!! You will make your mums and pops proud...

[@AcesDwn1]

So amazing... Great Video Atlanta!! Keep them coming! 😎

[@sheronsilva9623]

Love the new setup! the quality is amazing

[@zacharyricords8964]

How much you remind me of my daughter is wild! I can see her doing this 100%. Shes just a little younger, but you two have the same personality i love it!

[@annamariavalatka636]

Everything looks delicious 😋 Atlanta! Well done girl!!!! 👏👏👏👏💙💙💙💙👍👍

[@henrystandridge1405]

My suggestion came to fruition, and I'm glad they loved it. 🎉 I would like to see some New Zealand dishes next.

[@Nathanbirkett]

Heating-up fries to In-N--Out's standards is hard!! We have all been in your situation when the oil starts to boil-over onto everything XD. I'm glad that you kept that part in your video of the oil erupting out of the pot, because you taught a lot of us that it's not the end of the world if when happens, and mistakes always happen :) Always learning!! Fun video!!!

[@joyannwesson]

I live in Arizona and my In-n-out burger is 15 minutes away. I love In-n-out ❤️. I didn't know the fries had batter on them. I thought they were fresh cut and then fried. 🤷‍♀️

[@tmilesgirl8684]

Amazing job, Atlanta!

[@themaven2017]

I've always had fresh fries with no batter - but I figured they must have added a new option

[@OEverettC]

They don't add batter. Just plain potatoes.

[@projectdelta50]

No batter, just potato's

[@LordLOC]

They've never battered them, nor do they soak them beforehand. They are cut and straight fried up after.

[@carolblack4098]

If you boil your potatoes for 5-10 min, cool, drain well, batter them & add a little at a time it wont boil over so bad or clump together & fries will be crispy. Makes excellent fries. It looked scrumptious! Your on your way to being a pro! Enjoyed it!

[@pennysilvey8868]

You did amazing. I enjoy your channel. Been watching you guys since you first started on your New Zealand family. I am also loving the RV tour across the Pacific Northwest. Enjoy this family so much. Thanks for the cooking videos. You are a great cook.

[@alfreddaniel1994]

Great job Atlanta, I look forward to seeing many more recreation videos from you.

[@pinedruid]

Just like the other cooking shows, you have a clean up crew. Good Job Atlanta. Keep up the good work.

[@HuffleHoff]

Your family’s reaction was the best part. Great job.

[@LarryHatch]

Secret to at-home-made burgers for me 1) top quality beef, kobe or angus blend, marbled for flavor 2) make the burgers very flat not thick or chuncky, smashing works too 3) don't overcook (medium well), 4) soak patties them in butter (true butter burger) after cooking (yes, beef fat + milk fat is amazing), 5) very fresh rolls, 6) real cheese and lots of it, 7) add onions, bread crumbs, or peppers to the burger meat before shaping, yes a meatloaf pattie tastes light and amazing, and 8) do lots of variations like different cheeses and special sauces.

[@moonbot7613]

12:03 when you know your sister hacked the In & Out code!

[@Steve_Farwalker]

I was drooling watching this. Well done.

[@realamerican5813]

Excellent job Atlanta!! That looked incredible! Always go for a larger pot then you need for deep frying things. LOL

[@BuckRyan-bk9lx]

Well, I am very impressed!!! To see young kids who are good in the kitchen, and know how to cook in today's times is very impressive! I grew up farming with my grandparents, and even very young, we were all in the kitchen half the day making something. That's how life was back then. Whoever didn't help, didn't eat. But today, you don't see a lot of those passed on traditions. It's very sad to me. So, Atlanta, great job, very impressive!!! Do you like Mexican food? My suggestion is enchiladas, Mexican rice, and refried beans. The beans being the hardest thing to get right. But you're a great cook, so I know you can do it. If you can find all the ingredients, or similar, try it. It will be so yummy for your tummy!!! 😊

[@Tom-_-Hanks]

Thanks, thumbs up, have a great day.

[@Town101]

Don't get discouraged, Ever! What you are doing is how food gets better! Keep going!

[@d.rodrickeamon6133]

Can't get In-N-Out in Michigan. I really miss them from my time living in Phoenix. You go, Atlanta! I might try this today.

[@DJPsyfer]

This is awesome , God Bless you Atlanta (And the NZ FAM!) Looking forward to more videos. You're clearly very gifted in the kitchen.. I want to see you on Master Chef some day!

[@Wendy-ml3dn]

hope the hard work pays off, that looked amazing. I love in-n-out!

[@ginaharris8352]

I feel like this is going to be a popular addition to their recipe rotation!

[@blondie2775]

Denzel panting over the food cracked me up! 😂😂 Great job Atlanta!

[@kristinegoodman7534]

I can't even imagine what a mess this entire meal was! lol. Good job! You have the patience of a saint!

[@Cheesehead1966]

I live in Louisville, which has no In and Out Burgers. But I am happy to find out In and Out is putting their east coast headquarters in one of your favorite cities, Nashville!!! So in the next year we will start having In and Out Burgers. 🎉woohoo!! I’m ready!!

[@mnm7009]

Good job!!! I never been and don’t have an In and Out. I do can do this and know you did the best job! ❤

[@richardsmith6807]

Great job! The burger looked amazing.

[@russellhare6498]

I have no doubt that you will have your cooking show on the food network soon

[@LordLOC]

She might in the future have a show, but not when making beginner mistakes like dumping things into oil like in this video. She's lucky she was only using an induction burner and not a gas stove etc. because that could have been so much worse. That being said, you learn by making mistakes and I'm sure she won't make that mistake again. Especially since it's being pointed out in the comments pretty regularly as I can see.

[@justbkaz1]

Those fries looked great! I visited NZ a long time ago. One of my favorite burgers I've ever eaten was at Fergburger in Queenstown. Highly recommended!

[@STEADFAST__and__LOYAL__M1059]

Reconstituted onions are a big plus. Love your channel. ❤

[@shellycochran6837]

Great job. Their reactions were priceless.

[@rackmo1]

Looked Amazing! Great Job!

[@noramascarenas9990]

Atlanta!!! You are just amazing. Maybe you can make this again with help from mom n dad. I know Sam, Denzel and Nadine would love that! I think you were probably supposed to toast the bun. Butter it and toast it in a pan. Everything looked delicious! I think your cooking videos should always include the family taste test at the end. Thank you !❤

[@thseed7]

With the batter and the cornstarch method, try shaking off excess coating with a sieve before going to the oil. I highly recommend dropping them into the oil by hand. Do a couple at a time (probably why you got the boil over was water content letting off a lot of stream from adding too much at once), it also keeps the oil temperature from dropping too quickly and allows for the coating to set on the individual fries. Always put things into oil slowly and away from you to prevent burns. If I'm honest, I was a little terrified that that was going to be so much worse. Glad you're okay and that everything turned out so well 👍 check out a Knife Skills video on the pinch grip. It stabilizes your wrist and makes controlling your blade much easier. Those are my culinary school and 25 years of working in high end kitchen tips.

[@biglee1399]

So proud of you, amazing job!

[@kenammerman3101]

Fantastic video! Great to see everyone liking your result. It is almost midnight here in Michigan and I am now hungry for a burger! Oh yeah, by the way, you are not the only one to boil over oil. I am going to try to make my fries next time like those!

[@jamesjones8482]

Good job Atlanta! Your burger/fries looked great. Keep-up the good work. 👍👩‍🍳🍔🍟

[@bryan5549]

Nice job, Atlanta! Impressive! Looking forward to your future videos :)