Meet the Cargill chefs who made the Big Mac better ...Middle East

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Meet the Cargill chefs who made the Big Mac better
The secret to the modern Big Mac is not just in the special sauce. Apparently that blend of mayonnaise, sweet pickle relish, yellow mustard and seasonings has nothing on the human touch. Literally. “You take three fingers and press the middle of this frozen patty, and you lock it to the grill,” said Cargill Protein culinary director Stephen Giunta. “With the magic of the three fingers, you get browning, and it tastes better.” Cargill – which supplies McDonald’s beef, eggs and other ingredients – has a culinary team dedicated to creating and improving menu items with its customers, which include some of the biggest restaurant and retail chains in the world.

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