 S AVE O UR S ITE Let's Git-R-Done! Monday is June! |
Posted on 05/31/2015 12:11:40 PM PDT by McGruff
A few months ago, McDonald’s gave consumers an inside look at how it really make its fries in an episode of “Our Food. Your Questions” -- a web series that aims to debunk myths about its food.
While McDonald’s has pushed its chicken suppliers to stop using antibiotics, it has yet to jump on the anti-preservative fast food bandwagon like other large fast food chains.
(Excerpt) Read more at foxnews.com ...
1977’s McDonald’s French fries or the ones today?
Tastes fine to me.
Can’t afford it much, but on a road trip it’ll do just fine.
1977 fries were cooked in beef tallow, yum.
Plus you could get a beer with your meal :-)
Their french fries suck. Taste like cardboard. And they wonder why they’re losing money.
Potatoes are properly fried in duck or goose fat, not vegetable oil or lard.
Recipe: Buy some frozen fries. Fry them in canola oil at 375 degrees f. Salt them.
Stovetop fries at home:
http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/?_r=0
I’ve tried the method and it works excellently (but is slow).
Ya...if it’s not the beef tallow recipe, I’m not interested.
They could add a billion per year to their bottom line if they returned to that recipe.
The ad could close with:
“Michelle, MYOB!”
Good way to recycle your cardboard too.
In the 60’s McDonalds’ fries were really good. Now they are tasteless.
First, get some beef tallow to fry them in. That was the original recipe and should be the only recipe.
They still do. You can go to a McDonald's anywhere in the world (and in the Navy, I've been to a few) and it'll taste exactly the same. Sure, there might be a few different menu items (the "McArabia" for example) but the main items taste the same.
One difference; many foreign countries still use those styrofoam containers that American McDonald's got rid of years ago.
I’ve tried the cold oil frying a few times lately, makes superior fries!
Nailed it. My first thought when I saw the thread title was “Why would you want to?”
1) Cut all of your fries the same size. You want them all to cook the same amount in the same amount of time.
2) Rinse briefly in ICE water and then THOROUGHLY dry them.
3) Heat a large amount of oil to 325 degrees in a tall pot. Always use MORE oil rather than less. This will prevent the oil temperature from dropping too much.
4) Fry in SMALL batches until the bubbling slows and the fries barely begin to brown. The objective here is to cook the potatoes not to make them ready to eat.
5) Drain on racks and allow to cool to room temperature. The fries can now be frozen for later use or finished and eaten.
6) Heat your oil to 375 degrees. Fry in SMALL batches as above. remove before the fries stop bubbling. As long as they are bubbling there is steam pressure keeping the oil out.
7) Keep warm in the oven at 200 degrees until all fries are done.
8) Enjoy.
The same method can be applied to making your own chips.
"Ceterum censeo 0bama esse delendam."
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
S AVE O UR S ITE Let's Git-R-Done! Monday is June! |
I’m partial to half bacon grease and half peanut or canola oil to prevent burning. Don’t even need to add salt.
Yeah, I was kind of amazed when I tried it. What’s cool is that it does the blanching and the final cooking all in one swoop.
I absolutely love their fries.
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