How can I make McDonald's type French Fries
I have eaten french fries from most popular fast food joints. McDonald's has been the best by far.
Crisp & crunchy on the outside yet moist inside, still maintaining the potato taste. Also it does not go soggy after taking it out of the deep-frier. I have tried my best to recreate what they do, I even went to great lengths to get their pre-fried fries from their outlet.
Anyone have any idea how to make this?
Best Answer
What you want is Kenji Lopez-Alt. Here.
Summary:
- Cut fries 1/4 inch thick to maximize crispiness
- Blanch fries with a little vinegar in the water
The vinegar preserves the potatoes' pectin and keeps them from disintegrating in the water - Briefly fry
- Freeze the fries
This opens up their internal structure and allows more crispification - Before serving, fry for the last time
Another advantage of doing fries this way is that the blanching, pre-frying, and freezing can be done in large batches in advance.
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How are Mcdonalds french fries made?
They're cut with a knife Some people believe that the perfectly straight fries are made using molds and fake potato goop. But since the fries are made with real potatoes, they are cut with a real knife. After the potatoes are skinned and washed, they are shot through a series of blades that cut them into French fries.How To Make a McDonald's Cheeseburger
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Answer 2
The most detailed French fry investigation I have ever seen comes from the French Culinary Institute's Tech 'N Stuff Blog. You can read The Quest for French Fry Supremacy Part 1 and The Quest for French Fry Supremacy Part 2 for a complete overview not only of their technique but also of the hows and whys behind the decisions they made.
Answer 3
If you are care about aspects other than texture... You might be interested to know that McDonald's fries are beef flavoured.
In The book fast food nation it is pointed out that McDonald's fries distinctive flavour comes from the fact that they were cooked in 'beef tallow' (lard). In the 90s they stopped doing this and moved over to vegetable oil but started adding artificial flavourings to keep the lard flavour.
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Images: Lucas Andrade, ROMAN ODINTSOV, Daniel Reche, ROMAN ODINTSOV