Moment of silence to every white castle employee that burns themselves, screams "ohh oww thats hot", and sets off the fire alarm every time they make a burger.
As a former White Castle employee, this is mostly correct. However the sauce is called "everything sauce" and is a combination of ketchup, mustard, and pickle juice.
Sauce? I've never been to a White Castle that puts sauce on their burgers. If you want the dark brown mustard and ketchup, you have to put it on yourself from packets.
@@waitisthatcobalt dude the fire alarm goes off when there's too much smoke in the air and that smoke can be the smoke coming off of your pan 💀y'all seem to have never cooked something in your whole life
would you want someone with 20 years of experience making teaching employees how to make your food or some young manager who doesn't care about quality and believes in the whole "minimum wage minimum effort " idea and doesn't care if their employees slack even if it gives customers food poisoning@@stupidslave
I worked at White Castle in the 1980s. Made those little treasures. Yes, the buns are hot when you flip them up and into the box. No mustard ever! Only a pickle. Also, salt before cooking. The burger are frozen pre made now.
@@ChadLuca I get it recommended and I don't eat burgers regularly, but it always makes me want a burger, just not one where the raw patty touches the bun.
I worked a few fast food places in high school and White Castle was by far the absolute cleanest place. I actually really enjoyed working there, free coffee helps lol
Fun fact: The reason White Castle brands itself as "White Castle" was to show how clean it was compared to other restaurants. It essentially bragged about its cleanliness by making its entire store white so that any stains would stand out.
i used to work at a white castle. this is 100% how they are made. their griddles were also made to be just big enough to allow 30 burgers on the griddle at once, which is the size of a craze case (30 burgers). the also have a cover that had holes in the top to trap in more of the steam.
Used to work at one as well. Definitely had too much water and no burger seasoning (salt & pepper mixed.) They had crave crates as well, 100 burgers....
To be fair the whole point (aside from like fruit and cured meats) of dehydrated food is to later re-hydrate it, most food is only dehydrated so it can last longer/weigh less since water carries a lot of the weight in most foods
They should just not de and re hydrate the onions, but instead just use fresh onions. This would cut out two time-intensive steps and lead to large profit. Companies like profit so somebody tell this to White Castle please!
@@LeonSKennedy7777 dehydrated onion cost less and or more densely packed, reducing transport cost (which matter on a huge chain scale). It also last waaaaaay longer, which reduce money waste by not throwing away the excess onion every day. Rehydrating is done passively, unlike cutting onions which cost the time of someone working on it. It's actually way more cost effective to not buy fresh vegetable when possible, that's why they do it...
Fun Fact: Originally it was called a "Slyder" but while White Castle initially trademarked the term with the alternate spelling, they almost immediately stopped using it because everyone thought it was a typo. And not just the public, franchise owners were complaining to the company how they misspelled the name of the burger.
Dude, I worked at White Castle for four years. Once you lay the patties down on the bed of onions, you have to give a salt and pepper mix. Sprinkle to it to taste, and enjoy.
That was my first job. Summer of ‘82. We never used mustard though. I had burns all over my wrists and pinkies. Cleaning the fatty liquid each night was nauseating. We’d scrape it into buckets and they’d get picked up weekly. The smell just hung in the air. It stuck to my clothes and my hair. The burgers tasted great and everything was clean and safe, but after working there, I could never eat another one again. The smell turns my stomach.
When I was a kid, the smoke alarm was our dinner bell. Almost daily without fail it would go off right before my mom called us all to the table, because the stove exhaust fan pushed everything toward it.
If you got some coworkers that you really hate, follow a few helpful steps the night before you go to work. #1-drink a 6 pack of PBR #2-eat 6 krystals(or white castles) #3-eat a bowl of chili with beans #4-get fired for killing your entire work staff with your toxic gas😂
Sorry for your loss. Your father is also correct. It's a joke amongst my friends that after you eat White Castle and use the restroom the room then smells like you're at a White Castle.
The slider was originally a meatball sandwich. Customer complained the meatballs weren’t cooking fast enough, chef smashed the meatballs with his spatula, flattening them so they cooked faster… And the rest is history.
@@GETOUT_TUCO lol.. uh, you gotta problem with information? I've noticed a lot more people that Seem to be pretty bad for the human races existence being like "Oh, mr. science, huh?! LOL THAT MUST MEAN YOURE SMART!!! LOLZ" But there has to be a point where you, personally, realize that YOU are in fact a weak link in the survival of our societies, right? Just my thoughts. Carry on with whatever fast food and brightly colored chips you're currently wiping on your sweat pants
I don't understand how they can get away with selling such tiny burgers... I don't have a WC near where I live, I've just had the frozen ones they sell, and they really aren't that great... I'm sure fresh ones are better, but if it costs more than a dollar for one of those, I'd be going to McDonald's before I'd get them
It is not a White Castle slider. There is no mustard on a white castle slider. He may have worked someplace else, but not at White castle@@Taylormade2350
I wouldn't know about the "real" ones, but his here looks [youtube]ing nasty. Rehydrated onions? Meat that has been effectively boiled, no browning? The buns are infused with sogginess from the steam? Makes me wanna puke.
Unless, of course, the fire alarm and goofy mistakes are scripted to help create an illusion of sincerity. This is capitalism, friend. Millions are the prize, and you need to find a way to stand out to keep viewers getting these vibes. It's all about vibes.
Former employee here! You forgot one thing, we had a seasoning that was salt and pepper (possibly MSG too but im not sure) that we put on the patties before the buns 😊 overall very accurate! And indeed theyre super hot, especially when the grills are on rush temp, you're just expected to get used to it and you eventually do somewhat. The continuous burns and repetitive motions were hard to handle for sure😂
as an ex Raising Cane's employee who put together the meals, you do indeed "get used to it", now my hands are so tempeture resistant that I seem superhuman to my wife.
Try putting mustard on any future burns you may get. NO, I'm serious, it works better than anything else I've ever used I now carry the little packages of mustard in my first-aid kit.
Have to get your "kitchen hands". Burn your hands enough and you do get used to it. Working in restaurants I've seen people grab things directly off of a charcoal grill with their hands. Kind of like scar tissue I guess.
@devinkerley2431 You maybe right, or it could be kind of like training your nerves to detect between uncomfortable and damaging levels of heat? Or it could be a combination of both.
THANK YOU!!!! I knew I wasn't the only one!! Watched this video a bunch of times and his alarm is recorded on some super 4K AI IMAX Dolby XXL Surround Sound that makes it sound like it's in your brain!!
When I lived in Dallas Texas in the mid 1960s my mom would take us with her to White Castle and buy a big bag full of burgers. They were 10 cents each.
@@sirbunningham ....I guess I'll do my older guy thing now. When I was a kid, there was penny candy, EVERY WHERE !One penny for a piece of candy. If you had a dollar, as a kid you were filthy rich. A gallon of gas was 25 cents. A loaf of bread was 25 cents. It was the 1960s. It's kind of like time traveling....only your constantly moving. Every Saturday morning... Saturday morning cartoons. And lots of penny candy, And soda pop. We were so jacked up on sugar we could have robbed banks. LOL. 🤣 Every one that survives birth, gets their turn at youth... what's your story. 😎
@@joesmith2505 Well I never had penny candy but we did have nickel candy around the corner at the local produce store right next to the school. Big wheels and those yellow and red buggies made me feel like Barney Rubble in the summer, always played with hand tools, played baseball every year up till I was 12. when I got older (9-13)I was always at the local swim club or riding bikes, skateboarding, scooters. I would set up plastic bottles and tin cans and practice with my slingshot or BB gun, I had a decent size back yard so I got a little 50cc four wheeler and would spend all afternoon back there.
I worked at a White Castle for a hot minute, this recipe is ALMOST perfect to how we made them in the castle. Big tip, keep the buns closer and also you can put a paper bag over the top to aid with steaming depending on the top bun
I like when the buns are really "soggy" so I asked the counter clerk one day is there a way to request "soggy buns" lol.. they said yes.. ask for them to be "extra steamed" and they'd know what to do !
I'd prefer it to smelling like grease and fries. Coming home from working at McD's was grea-hee-heeasy. Like, Randus Bobandus' cheeseburger picnic kind of greasy.
I didn’t get the chance to watch attend any of the conference live so very much looking forward to the coming videos 🙏🏽 This was a great talk too, straight to the point questions and really open and well rounded answers. I have been using Flutter and Dart full stack for awhile now and it’s brilliant to see more interest. Thanks for posting!
I worked for Wendy’s about 30 years ago. We used to put the American Cheese in the grease on the grill for a few seconds to start melting it. We then use a spatula to put the cheese on the meat. The local health department made us stop melting the cheese this way. They said the cheese could become “contaminated” from being in the very hot grease. It didn’t make much sense to me, but we had to do what the health department said. I can just imagine what they’d say about putting the bun on a raw patty.
Nothing I use to work at whitecastle this is how they make them even when the health department is there. Only difference is we started out with frozen patties
That health department employee is one of the many bad health enforcement workers that make industry difficult to run well. I run into fire dept inspectors and osha inspectors a few times a year who will claim things to be law and the proceed to fail at finding said law anywhere when challenged. This is in the pressurized gas industry. It's like they don't even get the same training delivery drivers get on the rules around storage and use of gasses... and they're supposed to be the experts.
It would be for those severely allergic to cheese, especially children. If they ask for no cheese, and you gave them cheesed grease, it could be a disaster. I was unfortunately one of those children for a time, couldn't just take the cheese off something, if anything had even touched cheese or milk touched my throat, it would swell shut in about a minute and I would need an ambulance. so so glad I grew out of it, but yeah, that's why.
@@TheCuriosity8 Ah, fair enough. That makes sense. From a culinary standpoint i commend the wendy's for trying to make a better burger, but from an allergen aware standpoint that makes sense.
@@TheCuriosity8my wife is allergic to blue cheese to a ridiculous degree, but it's never been life threatening. She was rinsing off one of those microwave Mac n Cheese containers, I forget which brand, but it had blue cheese in it. Well, her hands started itching, so she washed them again with soap and water, careful to wash all the way up her forearms, just in case. Which prompted them to break out in hives, even though the soap had never given her that reaction. And Benadryl fixed it. Bizarre that the secondary contact of "soapy water from a rehydrated cheese sauce with only trace amounts amounts in the first place" was enough. And then when we were out to eat, I offered her a bite of a sandwich without thinking, and we had to finish up quick and go buy some Benadryl cause that was faster than going home. It was causing swelling in her mouth and throat, but only like "sore throat" amounts, not full anaphylaxis. We're more careful now, either way.
White Castle low key has the best mustard of any restaurant chain. Wish they would sell large quantities of that Duesseldorf like they do their coffee.
I have turned so many people on to this little known secret too. Only thing a castle burger needs is the mustard, putting a little on for each bite, not on the whole burger. Interesting fact, up north it is called Duesseldorf mustard, but in Missouri and further it is just called spicy mustard.
@@Silla79agreed, mustard is literally the only condiment needed with their sliders - it’s like a key component to unlocking the flavor or something. Also their red cream soda is some of the best I’ve ever had.
The white castles near me must not put mustard on the burger bcuz i swear never seen or taste any for as long i can remember going loool they actually put a little bit of ketchup in it
White castle doesn't actually put mustard on their sliders and if you ask for mustard they don't give you yellow mustard. Krystal burger sliders are the ones that come with yellow mustard by default.
Instructions unclear. I am now hydrated, have 5 holes and I’m working at White Castle with a soggy bottom. Edit: based on the comments, I’m starting to think I’m doing this wrong.
