French Fries anyone?

Question

anyone know how Mcdonalds gets there fries to taste so good

I do know thatbefore they get to mcdonalds they are cooked before they are frozen and they soak in sugar water but they dont give much details afetr that but they are good with or without salt just one thing that always made me say hmmmm lol

Answer 1

McDonald's dips there french fries in a chemical solution so they stay crisp ,can you imagine what it does to your kidneys and your body????

Answer 2

McDonalds Fries
Source: zenadsl2377

2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 - 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes:
Note: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note: For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

Answer 3

My guess is its because of double cooking. The old fashioned way to cook chips (Australian for French fries) is to deep fry them until they are pale and limp then take them out, drain them and let them go cold. When you want to eat them put them back in fryer and cook until golden and crisp. I think the McD frozen chips have already been half cooked. This method gets crisp on outside fluffy inside. Salt is just taste not part of cooking process.

Answer 4

They answered that question on the food network. It is in the way they prepare them before they get to McDonalds. They have been blanched and dried and frozen before they get there. All McDonalds does is keep them frozen until needed and then deep fry them and add salt.

Answer 5

Cooked in partially hydrogenated vegetable oils AND ADD A BUNCH OF SALT.......

Answer 6

THE BLOOD OF A THOUSDAND FAT KIDS!!!....no actually it's just low fat vegtable oil...and enough salt to stop your heart...somehow it ends up good tasting...no idea how, it's just the miricle of McDonalds!

Answer 7

it's a secret, but i was told they have been dipped in water containing a little bit of sugar before deep frying!

Answer 8

it's a combination of their oil and their potatoes - half the time they're not salted, depending on who prepares them, but nothing beats 'em when they're piping hot, does it?? mmmmmm!

Answer 9

if you find out will you tell me know
lol

all that i know is that they used to fry them in animal fat, but now they fry the fries in vegetable fat

Answer 10

It must be in the oil.