Making In-N-Out Animal Style Fries At Home _ But Better

I didn't want to have to go back after them .

It's one of my favorites I love In and Out .

But can we all just agree that their fries are not that good ?

So we're going after the king of their fries and I think there might just be a new king in town .

OK .

So they were making the in and out animal style fries .

Look , let me just lay out some ground work .

All they are is literally French fries that are then covered with American cheese slices , caramelized onions , burger sauce or their spread .

That is it .

That's what you be blessing about .

So we're gonna do everything we know with our culinary techniques , put them together and make something that is better .

And let me tell you something I think is gonna be better .

Now with all that said , let's make this shall we ?

We're in Houston and , and the closest in and out was 30 minutes away .

So we're just gonna try it here .

Oh my God .

There's a line .

Uh Can I just do one order of animal style fries ?

Thank you .

Thank you .

You too .

I didn't realize they were gonna give it to me like this .

That smells good though .

Now we're gonna go eat it .

We're eating it here fresh because we're so far away .

All right , I'm trying to be fair here .

Well , for one , they always lose in the fry department .

I mean , look at this .

Your fries should not do this .

The cheese actually isn't melted .

It's totally solid .

Hello ?

It's literally slices of American cheese melted on top of soggy French fries came might onions that aren't even fully caramelized .

Their burger sauce is solid .

It's like one of the best in the world .

The biggest problem is that it turns into one giant mass .

I've said it before .

I'm a California boy .

Right ?

I'm from L A .

I love In and Out .

I'm a big fan .

I always have been but of their burgers , their fries have always lacked .

The crazy thing is , is I'm talking all this mess about it being soggy and the cheese and not being melted enough .

We literally , we from now 30 seconds later , I'm eating it like in and out is right there .

So before anyone's like , oh Josh , will you probably let it sit , shut up .

We're gonna go back through the drive through .

I'm gonna order everything separate so we can reassemble it and heat it back up there and then do the side by side taste test because Papa is merciful .

Right .

So here we are , these fries are comprised of four main components .

The fries obviously the sauce , the American cheese , except we're doing something a little different because we're there and the caramelized onions .

First , let's prep our fries .

You're gonna need 3 to 4 russet potatoes .

Nice and poodle , peel those bad boys and cut them into batons about the size of , well , a French fry .

I actually like using this machine .

So they're geometrically perfect and because it's the same one that In and out uses , I believe .

And there's a link in the description for that if you want one .

Now , once all those bad boys are cut , give them a quick rinse , strain the water and then cover them completely .

So they are submerged with cold water season that water generously with salt and let them sit at room for one hour or up to eight hours in the refrigerator .

Now , while that's going , let's make our caramelized onions .

You'll need 2 to 3 large sweet onions , cut off their tops , then slice them in half peel those brothers , then just give them a medium I dice .

Ideally , you want to keep them uniform , but they don't need to be perfect .

Look , it's not rocket science .

It's science .

Next .

Get a medium sized pot and add three tablespoons of 42 g of unsalted butter heat it over medium heat until the butter is totally melted and boole and then add your onions season that it tastes with salt .

Plus a small pinch of sugar .

Give that a mix to coat with the butter and then simply let cook over medium heat stirring often for about 45 minutes or so .

Now , look , don't get all freaked out .

Ok .

No panicking .

You're just gonna be slowly alternating the heat from medium to low .

So the onions don't char stirring every so often .

So the get coaxed into first a blonde , then a little darker to a tan , then to a brown all the way until they're pretty deep caramelized color .

I like them dark , not burnt , just deeply caramelized .

You may need to add a splash of water here and there as you're cooking them , if they start to get too dry , once they're done , they should look like this .

Now that you have the , we can make our incredibly important sauce .

This is everything .

So don't skip any of these ingredients here .

Now start with three quarters of a cup or 100 and 75 g of mayonnaise , half a cup or 100 and 20 g of ketchup , a quarter cup or 80 g of Dijon mustard , followed by two dill pickles that have been finely diced evenly .

One tablespoon or seven g of thinly sliced chives , one tablespoon of 14 mL of Worcestershire sauce and two cloves of garlic grated season that the taste with salt and pepper give it some whiskey business until combined beautifully and finally stir in half of your caramelized onion .

This is a sauce to be whole for fries , sandwiches .

Heck even chicken dipping .

Now , at this point , we're almost ready to make our fries .

But remember , I know like just plain old American cheese .

So we're going to instead make a mourne sauce , which is essentially a fancy cheese sauce in a medium sauce .

Pan , add two tablespoons or 28 g of unsalted butter heat it over medium heat once it's completely melted and boob and whisk in two tablespoons or 20 g of all purpose flour , put the cook while continuously stirring for about 45 seconds .

Then gradually whisk in one cup or 240 mL of warm milk .

Now just keep heating and mixing that mixture until it begins to thicken , remove from the heat .

Whisk in one cup or 90 g of smoked cheddar , half a cup or 50 g of grated grier and half a cup or 40 g of grated American cheese .

So , you know , you got a little bit of that nostalgia whisk that in until completely incorporated and melted .

If you need to turn the heat back on , you totally can just don't let it oil or anything , then keep it in a warm area covered because this sauce is bo ok .

It's fry time , pull your fries out of their water and dry them off as well as possible with paper towels and heat a heavy bottom pot filled with about 2.5 inches worth of fry oil , heat it to 325 degrees .

Fahrenheit or 160 cel .

Then in around 2 to 3 batches fry your fries for 3 to 4 minutes , giving them a light turn in the middle of their cook time until they are cooked through and a pale blonde , no color .

Now , remove those and drain on a fresh paper towel and repeat with the rest of your fry little men once it's done , increase your heat to 375 degrees Fahrenheit or 1 90 Celsius .

And again , in batches fry your fries this time for only 2 to 3 minutes or until they're a nice golden brown and ultra crisp .

Pull them out using a spider , let them drain a little bit , then add them to a heatproof bowl and immediately season aggressive with salt while tossing .

This is important that you season while they're hot so that the salt sticks that immediately drainin on a paper towel .

Inter repeat with the rest of your little fry men .

And that's it .

That is a beautifully delicious fo fo right there .

Now , all we have left is our assembly .

Be sure to reheat your cheese sauce .

So it's hot and in a liquid state , you may need to add a splash of milk to loosen it up .

But anyway , get yourself a bowl , add in your hot fries , hit it with a generous layer of your sauce or burger sauce if you want to call it that followed by a generous layer of your cheese sauce as little or as much as you want .

Really ?

Honestly , then of course , you caramelized onion to your heart's desire .

Now , optionally , you can top it with some thinly sliced chives and fresh torn parsley because it looks nice and tastes yummy .

And that is a poised animal style fry right there .

Look at this beauty .

I want to just cry , eat , cry again and then eat until all the sadness in the world disappears in my eyes .

So let's do that in the taste test .

This is all coming from an in and out stand .

I would consider myself an in and out stand and by that , I mean , I love their burgers .

Now their fries on the other hand , a little some let me just try one of their fries because it's been a second .

I made their fries better and it's still behind .

That's all I gotta say .

My sauce , sauce and sauce .

No comparison .

Theirs tastes like candy and I like their sauce compared to mine .

Mine is like savory punchy rich .

My caramelized onion is actually caramelized .

And when I say caramelized , I mean this , this is this , this is just sauteed .

We need to taste to .

It's been a while since you've been in here .

Here's bite number one and here's bite number two .

It's a little bigger .

Wow .

Can you even guess there's some similarities ?

But I'm gonna be honest with you , Chief .

The second one was yours .

I honestly didn't hate that as much as I thought I was going to , I still don't like it .

Everything comes together in this .

This is just like , why is this all together ?

OK .

You heard it here .

We won but better in and out animal stuff fries .

This has been a highly requested in one .

Look at the end of the day , what you're looking at before you are potatoes that are fried covered in cheese .

I eat burger sauce and caramelized onions .

Let this be a lesson that technique over everything .

Papa .

Love you , papa .

And if you make this , if you don't make , then papa .

No , you wanna know what else is full of saucy hot fries ready to be shoveled into your mouth .

Whole be roll .

All right guys .

And that is it .

So we made our animal style fries but better they were better .

We won .

It was a , it was an easy one .

I mean , this is one of my favorite burger sauces of all time .

I don't wanna say the word perfected , but I think we've gotten pretty close to perfecting our well in and out burger sauce our way with chives and all that good stuff because you know how much I love chives , everything melded together really nice .

The cheese sauce was really the key to upgrading this a whole another level .

Texturally .

It's better .

Flavor wise , it's better .

There's more control .

You can use all sorts of cheeses .

In my opinion , it looks a lot nicer with glossy cheese oozing all over it instead of a lifeless slice of American cheese .

So with all that said , if you enjoyed this video or you learned something , leave a like and subscribe and I will see you next time .