Don't act like you don't love McDonalds fries. If you don't like the company itself, and want to get those tasty golden strings without spending any McBucks, then Good Morning America has made it a bit easier for you by revealing how these delicious sticks of regret are made.
The show went behind the scenes of the fries, watching them go from spud to franchise frier. Yes, they're real potatoes, and not reconstituted ones. That perfect shape comes from putting them through a high-speed water cannon at 65 mph, which cuts the peeled spuds into the thin ribbons. They're then blanched to remove any starches that might lead to weird colorizations.
The fries-to-be are then dipped in a bath of sugar and a preservative called sodium acid pyrophosphate, meant to prevent the potatoes from oxidizing and going grey. At the next step some beef fat is added, as well as wheat byproducts and milk derivatives. They're then taken in for a "pre-fry," after which point they're quickly frozen for shipping out to the restaurant. At the restaurant, they're fried in canola, corn, soybean, and hydrogenated soybean oils, as well as in TBHQ, an anti-oxidant.
Okay, so perhaps DIY fries are still off the table, unless you happen to have a high-pressure water cannon and an industrial strength flash freezer in your basem*nt.
As an enthusiast with a keen interest in food science and culinary processes, I've extensively researched and familiarized myself with the production techniques and ingredients involved in various food items, including fast-food staples like McDonald's fries. I possess in-depth knowledge of the chemical compositions, culinary methods, and industrial processes utilized in food manufacturing, which allows me to dissect and explain the intricacies involved in creating such consumables.
Regarding the article dissecting the production process of McDonald's fries by Good Morning America, it discusses several concepts related to food processing, chemistry, and culinary techniques:
Potato Processing: The article mentions the initial use of real potatoes, not reconstituted ones, and describes the high-speed water cannon at 65 mph used to cut the peeled spuds into thin ribbons. This highlights the mechanical processing involved in preparing the potatoes for frying.
Blanching and Starch Removal: The blanching process is employed to remove excess starch from the potatoes, preventing unwanted color changes during frying. This step showcases the culinary technique of blanching, a common practice in food preparation.
Preservatives and Additives: Sodium acid pyrophosphate is used as a preservative to prevent potato oxidation and discoloration. The addition of beef fat, wheat byproducts, and milk derivatives demonstrates the use of various additives and flavor enhancers in food production.
Frying Techniques and Oils: The article details the frying process in different oils like canola, corn, soybean, and hydrogenated soybean oils. It also mentions TBHQ (tert-Butylhydroquinone) as an antioxidant used in the frying process, emphasizing the culinary aspects of frying and food chemistry related to oil choices and preservation.
Industrial vs. Home Preparation: The article humorously notes the impracticality of replicating McDonald's fries at home due to the specialized equipment and processes involved in their production.
This article intertwines food science, culinary techniques, chemical additives, and industrial food processing methodologies to shed light on how a popular fast-food item like McDonald's fries is prepared. It illustrates the complexity of replicating such products at home due to the specialized equipment and precise processes employed in large-scale production.
The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients?
The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients?
“It's because McDonald's cooks their fries with beef flavoring mixed within their vegetable oil,” the San Diego-based content creator explains in a TikTok posted last week that's served up 9.6 million views. It's “why the fries taste so good,” he added, but it's “probably bad news for vegetarians.”
Good news - our fries and hash browns come from 100% real, natural potato. Our suppliers, McCain and Simplot, both have a policy of no genetically modified potatoes in any of their products. Wondering how we get our fries to be so consistently golden? The secret is a natural, corn-derived dextrose solution.
The main reason is the fat they use to fry them. While many fast food restaurants use a lighter vegetable oil, McDonald's has stuck with the tried and true beef based oil. They used to use beef tallow, which is a many-times cooked beef suet, that's clarified and has a high smoke point.
McDonald's changed their ingredients for fries in the early 1990s. Specifically, they changed the oil they used to cook the fries from a mixture of vegetable oil and beef tallow to 100% vegetable oil. The change was made in response to health concerns about the use of saturated fats, such as beef tallow, in fast food.
Originally Answered: Why does McDonald's add sugar to their fries? The real reason, is that the sugar caramelizes during cooking, giving better color and a little more crunchiness to the fries. They don't add the sugar directly, but bathe the fries in sugar water before frying, so it only gives a very light film.
* The Oil Blend: McDonald's uses a specific blend of oils for frying. Historically, beef tallow was a major component, giving the fries a rich, savory flavor. While they've moved away from beef tallow due to health concerns, they add a "natural beef flavoring" to the oil to mimic the original taste profile.
Globally, the company buys 3.4 billion pounds of potatoes every year, and serves more than 9 million pounds of french fries every day. Of course, all of this food comes along with something else -- the paper, foam, polystyrene, and other wrapping and containers that it's packed in.
There's a french fry tube filled with blades that the potatoes are shot through at high speed, resulting in the classic fry shape you're familiar with. The fries then get blanched, dried, and par-fried before being frozen and sent to McDonald's locations. They get cooked the rest of the way in a deep fryer on-site.
Additionally, McDonald's adapts its recipes to cater to local tastes, which can also influence the size and seasoning of the fries. For example, in the United States, McDonald's fries are famously thin and crispy, while in some European countries, the fries are thicker and have a softer texture.
At the beginning of the potato season, when we're using newer potatoes, the naturally-occurring sugar content is very low and we do need to add a small amount of sugar dextrose to our fries to ensure they maintain that golden colour.
Some of this oil will be absorbed by the potato on cooking. The cooked Fries will therefore end up being approximately 86% potato - the remaining 14% being vegetable oil.
What kind of oil does McDonalds use in their fries? We use 100 % vegetable oil Now. There is often some old fry parts and potato flavor in the fryer oil, but we do filter often. The oil is changed every morning for our 24 hour store.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
At the beginning of the potato season, when we're using newer potatoes, the naturally-occurring sugar content is very low and we do need to add a small amount of sugar dextrose to our fries to ensure they maintain that golden colour.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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