Pro Chef Reacts to Cooking 100 Years of Burgers

From the first to hamburger to the vast varieties we have today. What's your favorite, McDonalds, Burger King, Wendy's, 5 Guys, In N' Out, White Castle?
Show some love by smacking the like button on the original video: • I Cooked 100 Years of ...
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #burgers #mcdonalds #burgerking #wendys #innout #5guys #history

[@ChefBrianTsao]

FOLLOW THE NEW PODCAST! www.youtube.com/@SYWGFpodcast

[@edwardrappe]

Guga recently did a 100 years of chicken and holy crap i didnt know chicken could look so good. You guys would love that video

[@Nathan_Coley]

Exactly this! I just watched the chicken video a few days ago.

[@Abbywise32]

You are absolutely right about that. I got so hungry watching that

[@jtdarkman]

Please someone make this the best comment

[@baurochs2283]

Ya it gave me "everytime i get this bwwook, i feel like i can flyy" feeling

[@benjaminbouyant2675]

White Castle uses dehydrated onions because when they started with it it was during the second world war, when certain foods were rationed, so White Castle used that same method to make their sliders.

[@russian9213]

And it's good to use dehydrated onions because they rehydrate with the beef fat.

[@Fear_the_Doughnut]

@@russian9213 Except that wwii didn't start in 1921. Sept 1921 was when the first White castle opened. Almost 20 years before wwii.

[@lellyt2372]

I grew up (and still live) in Ireland and when we had burgers, my mother made them from scratch and, back when I was a kid, you couldn't get burger buns in shops (rural Ireland in the dark ages) so she toasted home-baked bread slices and put cheese and onions on it. It was delicious and I still do this for my kids when I don't have burger buns.

[@Sniperboy5551]

That sounds like quite the process, but there’s nothing better than nostalgia! I’m sure it’s worth it!

[@Dutchguy.94]

Since Frenchy did the French onion burger. I'd like to see him react to Alex's boef bourginon burger.

[@morganalori]

yes! Alex's revised version. Or maybe both? the orig and the new revised. Then they can critique both original and the 'after I learned way more' version

[@jrm48220]

I like happy Frenchie, but I think he's at peak happiness when he gets a good video after being tortured by a couple bad ones. Sorry Frenchie.

[@AzureKyle]

As someone who worked at Wendy's in the 2000's, I remember when they told us about the Baconator. My co-workers and I made so much fun of that name because we thought it was stupid. I used to joke around that one of the higher up's kids named it, I'd go around saying "I am the Baconator, prepare to be Baconated." However, it was also my go-to burger when I went on break after it came out. Also, for those wondering about the square patties, they had a saying around it. "Our burgers are square because we don't cut corners." There isn't really any other reason for the square patty other than that.

[@edwardrappe]

As a current Wendys worker i can say i love the baconator to eat but im soooo tired of seeing it pop up on literally every order 🤣

[@AzureKyle]

@@edwardrappe It is a popular item, and has been since it first came out.

[@harovlog5569]

Wendy’s? Better than BK, McD ! Bk is worst! McD … you never know which shop of them is normal and which one is bad taste…. That’s why I said Wendy’s is good! Taste of burger I’ll give 80 - 90 /100points 👍🏻 Last 10 points for really fresh burgers , ❤️

[@tildessmoo]

Pretty sure the actual reason is it was easier for Dave Thomas back when he started the first Wendy's to make a whole bunch of patties without machines by pressing ground beef between a couple of sheet trays then cutting it into squares instead of pressing each individual patty into a ring mold.

[@AzureKyle]

@@tildessmoo All I know is that was the reason we were told to tell people.

[@emeraldjaco7357]

alex released a beef bourguignon burger video, it would be a crime for Frenchy to not see that one.

[@doctorsuave]

I love that you guys are reacting to this. Guga is an absolute gem, any chance you recorded any more content with him we haven't seen yet?

[@Trollmangolo]

They did one on cornhub

[@Lampshade8712]

Brian and Frenchie go to White Castle. We need that movie.

[@matasa7463]

They definitely went too, I know that look, because that's my look where I go "I am going to X food place, and only the Lord could stop me."

[@joeldykman7591]

You better be considering watching Alex's 'beef bourguignon burger' video.

[@Timmycoo]

omg I want. Alex's vids are great and a reaction vid would be awesome!

[@mitch3503]

5:00 cool thing about dehydrated onions is you can rehydrate them with anything like Worcestershire sauce. Usually half water and half whatever liquid sauce. You can use a bit of pickle juice to almost imitate relish for your hotdogs it's delicious. Freshly sautéed or caramelized onions are still king though.

[@wildwine6400]

I think it is indeed White Castle for the oldest food chain. I think I saw A&W saying they was the first, which is true, but they just served drinks and the food came later after White Castle

[@LilMonkeyFella87]

A very famous cookbook from England from the 1700s "The Art of Cookery Made Plain and Easy” has the original burger recipe, which predates this original story. It was a popular cookbook used in the colonies. It has the burger patty served between toasted bread

[@kurt5079]

That would be the oldest patty in bread I have heard of. The oldest patty recipe is over 1500 years old. It is a recipe from the ancient Roman cookbook Apicius, written by an unknown author during the late 4th or 5th century AD, details a dish called ‘Isicia Omentata’ made of minced meat formed into a patty. The Romans brought them to Britain as a street food.

[@tonyyao4785]

@@kurt5079*tasting history intensifies*

[@Sniperboy5551]

I feel like the Townsends channel made that recipe, he covers everything colonial and does a damn good job. Definitely worth a watch if you enjoy history.

[@toxictrumptube7763]

You guys really are an awesome match! Entertainment like this is why KZbin kills cable...🤘🏽👌🏾

[@ferdinandbauer8147]

At 7:18 my German heart jumped with joy

[@Badmagix23]

If I'm remembering correctly Baconator's debut was around the time Arny was getting another term as Governor, and around the time people began to call him "The Governator" I think the name carried over and is how to name for the Baconator was concieved.

[@Majin135]

The Big Tasty is a seasonal item in the UK. You can usually get it around Christmas

[@jamesray9009]

YES!!! a Harold and Kumar remake ft. Frenchy and Brian go to White Castle !!!! SOMEONE START A POLL IS THIS A VIDEO WE WANT LOL 🤩

[@black_rabbit_0f_inle805]

Le Chateau Blanch cause its Frenchie

[@Timmycoo]

ALWAYS love seeing a reaction vid from you guys and it's super fun to see!!

[@Corcky54]

I worked at Five Guys for three years starting in 2008. Every shift you got a free meal. All the way is mayo lettuce pickle onion on top bun, ketchup mustard grilled onion grilled mushrooms. I would always add Cajun seasoning to my patties. Mmm so good

[@TheFatalcrest]

XD I would have gained 20 pounds

[@vivansolace]

frenchy can handle joy and WTF so keep up everything on the channel love to Frenchy from the 10% club.

[@zozo11221]

When Guga said teriyaki at the bottom and to top it off it reminded me of Jack's buffalo burger 😅

[@f.b.jeffers0n]

Straight up, love happy Frenchy, and Chef Jean-Pierre will do that!

[@dadalorian99]

Happy frenchie is awesome, pissed off frenchie is also awesome. Keep up the mix Brian. Love the videos guys

[@zarax2707]

Damn, was boutta sleep and y'all posted. Can't miss this 😭

[@MaddieMadMoo1]

Hi Brian and Frenchy, you guys always make me smile. I have been sick all weekend but now I am really craving a burger so bad.

[@user-xs1kh4ic9k]

The trick to rehydrating onions ala White Castle/McDonald's is that the dehydrating process denatures the onions of the alliinase enzyme. That's the chemical in onions that makes your eyes burn and provides the acrid sharp taste to them. This way, the onions are a lot milder and less punchy in addition to the benefits of shelf life and ease of use.

[@daltonmckee4788]

The five holes in white castle patties also helps steam the buns

[@marciecurl-hagus6738]

Growing up mom never bought burger. Or hot dog buns.. she just toasted white bread and added meat and condiments..Best stuff ever..awsome video..Reminds me of my childhood ❤

[@reliablevariable1615]

Lmaooo the interaction between Frenchy and Brian when Brian said he had a ramen burger at one of his past restaurants! Frenchy a little too bourgeois with food. Respect to Brian for sticking it back to him lmaoo!

[@jeffrey88888]

I add dehydrated onions to my french onion soup in addition to the yellow onion. I also use it in my clams sauce pasta.

[@Rally825]

Holy crap! Now I feel really old. Guga was born in the 80s??? I graduated High School in the 80s! (I still have way more hair though.) More on point though, I love the channel guys.

[@blankfacesuk988]

in the UK we have tinned burgers, they are really weird but throw them on a bettered roll with fresh chips and I am back to my childhood

[@Blueflesh4]

I was rewatching beat Bobby Flay, starting at season 1. I didn't realize you both went up against him that season. Very cool.

[@mathieudg6915]

They still have the Big'Tasty as a burger in France, though it's not always on the menu. Not sure they make it the same way though.

[@clydepatrick6086]

I truly LOVE YOUR CHANNEL!!!!😊😊

[@Draxeid]

Man you NEED to react Guga¨s recent cooking 2000 years of burgers, its absolutely phenomenal xD

[@CookingwithStephennJacklyn]

Oh y'all are hilarious...great reaction video as always...I consider Guga the Einstein of Cooking experiments 😂😂 and he also has some amazing side dishes just in case the experiment goes wrong lol 😂😂. Cheers!🍻

[@rauchgranate5648]

In germany, the big n' tasty burger is still on the menue. But, it is called the Big Tasty Bacen (yes has bacon on it) and it is near twice as expencive as a Big Mac.

[@ckydrago]

I love you guys referred to the "vessel"!! I've been talking about this to my family and friends for years!!! meat is the message and condiments are passengers!! Vessel cant overall overtake the message and nor can the passengers as well. Message is to be assisted to its final destination! Great video Boys!!!

[@WyldJezter]

Brian, Frenchy and Guga always a win

[@sarahlachman1349]

Brian and Paul "Frenchy" are like the Siskel and Ebert of food reviews! Seriously you two are very entertaining to watch and I hope we continue to see more Pro Chefs Reacts videos, reviews, and maybe some vs food challenges Guga style!

[@Gremlack13]

You guys need to collab with George motz. He is THE burger scholar. He is the foremost burger expert in the country, or world. The key to the Oklahoma onion burger is making the onions super thin. Guys made them a bit bigger.

[@tabbieedwards4195]

Absolutely! You have to risk the mandolin to get them thin enough. I need to hit up J&W in Chickashaw for my fix and save my finger tips.

[@morganstephan1947]

hi guys, in France there's still a version of the Big Tasty in Mc Donalds but Guga's one looks way better! Thank's for your vidéo.

[@joequando]

Hey Frankie, you're my favorite KZbin chef. Love your content.

[@THErealOGse]

So I did share time between the tech high school and my regular high school and went for culinary arts. I really give you guys so much credit because the kitchen is such a tough environment from so many fronts. I worked restaurants all throughout high school. Ultimately I decided that culinary was not for me but the skills, knowledge, and work ethic I gained are invaluable. I ultimately became an Engineer and then branched off into Industrial Hygiene. I do though throughly enjoy cooking and baking and have helped some of my friends who own catering companies with prep for events which is always fun.

[@dballz78]

I think you guys can get White Castle in the Bronx or Yonkers. White Castle is a great after a night at the bar

[@marcobering3945]

It pleases me to see a pro chef genuinely and seriously contemplating using rehydrated onions instead of fresh. Many wouldn't even consider it just from the principle of the thing. Man's open-minded, much props.

[@Sniperboy5551]

They’re incredibly useful from a business POV. They don’t go bad, they take up less space and they’re probably cheaper. There’s definitely a place for them in any kitchen.

[@ChelleLockHeart]

It's amazing to see the evolution of food over the years and the fact Guga is our teacher is just a cherry on top. Glad you tow reacted to this one 💖

[@user-cq7zd9zu4t]

Guga is a man who knows what he is doing especially with dry aging

[@user-sm2ql7nq4l]

I love the fact that Guga was using the soundtrack to the Hollywood Graveyard theme during the White Castle segment.

[@joestella1843]

Next time you guys are on the west coast, head to In-N-Out and get a Double Double in one of the wraps: tomato, onion, or grilled onion. Just make sure to eat it there, cause it doesn’t travel that well.

[@THENAMEISQUICKMAN]

World's first KZbinr to actually tell people who think boiling meats is inherently bad to shut up. Thank the LORD.

[@TheMany42]

Don't forget that the Burger Scholar George Motz just opened up his new burger joint in NYC. I heard he had the Oklahoma Burger.

[@shootoutCHICKEN]

You guys should head out to Hackensack and go to white manna

[@Trollmangolo]

This was again one of my favorite episodes

[@trivlock]

Frenchy deserves to be happy, show more Guga for Frenchy 🎉

[@emilton3643]

Frenchy said pepper jack cheese and I smacked the like button right afterward

[@Labyrinth6000]

For 2010s, they never mentioned the Angus burger craze. Still remember it to this day and it was discontinued because of course, people loved it, but it didn’t make money.

[@erinrobertson-brower303]

For the French onion soup burger, I think the White Castle technique would make it amazing.

[@be7ue]

theres a whitecastle in east williamsburg!!

[@mfaizsyahmi]

28:40 Take Chef Paul "Frenchie" "The Animal" Denamiel on a rollercoaster of emotions, Brian! That's the channel's prime directive!

[@RahXenoeph]

"It's a burger... It's not a burger..." fuckin iconic right there I love both you guys

[@Lichor2369]

Like the Ren and Stimpy nod at the end there, surprisingly not many get my references guess it wasn't as popular as I thought.

[@anniel9416]

Time for Frenchy to react to Kay's meatball video lol. Gotta balance out that happiness with misery 😂

[@Yata69]

Buds Burger, Vallejo,Ca., petty nice! BUT, so many nice local burgers!

[@DrR0BERT]

I was told by a few friends who worked at White Castle that the holes in the burgers not only helped it cook faster but also allowed the grease to be absorbed into the bun.

[@ForbiddenFoodTV]

McDonald's also does the dehydrated onions on their burgers. I remember them vividly hating them as a kid but love them now for nostalgia lol. The faces during the Oklahoma Burger 😂 When Burger King released the Rodeo Burger in the 90s along with the release for the movie Small Soldiers, I absolutely loved it. Cheeseburger with onion rings and barbecue sauce? Yes 🤤

[@Thejigholeman]

dehydrated onions is an interesting idea. not only can you get an absurd amount of diced onions with no effort, you can flavor the onions by re-hydrating them in different liquids,

[@KingPinguofDingu]

To this day, the Big N Tasty is my favorite burger from McDonalds. I grew up on that, I was able to get that, and a side of small fries and feel full enough to get through the rest of the school days in high school. It was one of the only burgers that offered onions and tomatoes on their burgers, although the deluxe quarter pounder exists right now.. I really miss that burger.

[@KirbyTheKirby]

Big n Tasty was always my favorite, it was extra rich mayo with cajun salt/barbecue taste on the patty, in Canada was only $4 for the combo

[@PsychedelicLaundromat]

Next video: Brian and Frenchie dancing to "Happy Happy Joy Joy"

[@catherinejones5807]

I love me some Guga reaction videos!❤ Let’s keep Chef Paul happy and inspired! I would love to see you team up with Guga again either in NYC or Miami. I would especially like to see you bring Guga to France to experience the Chef Paul’s culinary roots adventure tour. 🚗🍽️🍾🥂😋 Now you guys and Guga have made me hungry for some serious burgers, and I’ve got to go get some.🍔🍔🍔🍔😋

[@mrTjstephens1]

Happy frenchie is fun My favorite burger i made was a burger between two grilled cheese with bacon in the grilled cheese!

[@janzizka9963]

I love the subtle asking for Ren & Stimpy fanarts.

[@DeviantDespot]

The big and tasty was my favorite burger, glad he recreated the recipe.

[@szubal]

In Maryland we had Gino's .... so good. The last original closed in 1991. The Jumbo Gino was the precursor to the Whopper and the Big Mac. In 'n Out has the Flying Dutchmen a double double with cheese with two two thick slcices of onion that are slightly cooked as the bun. A pseudo French Onion burger.

[@Otto_Von_Itter9000]

Fun fact, Malta is one of the few places you can still get the big and tasty

[@ThatOldStoner]

Subfreakingscribed to your podcast. I love you guys!

[@dirtyfiendswithneedles3111]

Oh heck yeah! I’m so here for this reaction! I love Guga. Also love you guys. The best!!❤

[@hamilde]

I love watching you guys, and I love to cook. The problem is, now, every time I cook, I picture you guys watching me cook and laughing at me🙂

[@morganalori]

Nah, they'd help you and teach you how to do it better. Now if you all are drinking and cooking, you betcha there'd be jokes, but they'd still help out and teach too.

[@hamilde]

@@morganalori Actually, by me imagining they are watching me cook, it makes me concentrate on doing things right /better 🙂

[@MichaelJones-tk4xt]

For the burger from Oklahoma, you need to visit Sid's in Elreno Oklahoma for the best Onion burger.

[@singingwolf3929]

Frenchie understood a pop-culture reference?!?! Brian! Quick! Play the lottery!!! 😂😂😂

[@paulmanzano88]

I'd like to see Frenchie, with Brian, being happy and creating great food content with Guga! :) All the love 😘😘😘

[@rexstetson1717]

@ChefBrianTsao - You asked whether we’d prefer to see happy Paul, or angry Paul. My answer would be, one of the main reasons I’m a fan of your channel is because I enjoy the authenticity of you both. The pure unbridled joy from you two when watching Guga make fried Babybel’s. The genuine pain and upset from Paul having to witness the gastronomical atrocities of “Cooking With Jack,” while you Brian, a supposed friend of Paul’s, giggle like a teenage boy at his friend’s misery. I get excited listening to you two come up with ideas for the future, like the French ramen. I enjoy your personalities, and will probably like anything you do as long as you remain authentic. I appreciate all the wonderful content, and look forward to much more.

[@ThreadbareInc]

I'ma be honest, I'm thoroughly enjoying both happy Frenchie and angry Frenchie. Let the variety continue.

[@Sivick314]

Frenchie's happy place is good for my soul

[@austinsinger7565]

@15:55 I thought the big mac sauce had thousand island sauce in it.

[@blinky297]

I mean I always love to see Frenchy enjoy an amazing Guga video cuz who doesn't love Guga, but it is also always fun to see him tortured by some awful cooking.

[@jasonv.5938]

Dehydrated onion has a distinct taste. It is onion, but different to fresh. I use it for stock in addition to fresh just for the flavor profile.

[@kahopukehau]

One of my favorite recipes from my childhood was ground beef mixed with Campbells French onion soup. Served on some white bread with mustard mayo relish and a slice of good ole American cheese and I was in heaven. Still make it myself till this day. We called it "Superburger's" 🤤

[@zonafishboy]

I’m glad Frenchie mentioned the French onion soup burger because as soon as he said “You *would* have a ramen burger” to Brian, I was immediately like “Okay, slow your roll. You got a French onion soup burger.” 🤣🤣🤣

[@ThomasBradford-ow5pw]

We need more of both of you reactions to gugaaaa

[@Vicky_C87]

You guys HAVE to watch Kay's Cooking 'A Different Spaghetti Bolognese'. Frenchy will love it hahaha.

[@TheInfinityzeN]

Damn it, after watching this I have to drive to David & Lori's Kitchen to get one of their Kajun Deluxes. It is two quarter pound patties pinched around a wedge of American cheese and hit with Cajun seasoning, then double battered and deep fried. They have been serving it that way for over 30 years now and people drive hours to get them.

[@highwindknight]

All I could think of by the end is that you guys need to look up Alex's Beef Bourguignon Burger.

[@kurt5079]

In Europe American "cheese" can not legally be advertised as cheese due to it only be 2-3% cheese and mostly chemicals. It is known simply as slices in parts of Europe.

[@lellyt2372]

I had to laugh at Leo doing a "move" from the 60's saying "it's the 70's guys, come on" 😂

[@SimuLord]

Speaking of fast food, you guys should react to the old Wendy's "Grill Skills" training film from the '80s. It's cheesy in all the best ways and I want to hear your insights on fast food restaurant operations.