Salt, Sugar and Fat While homemade french fries don't require much more than salt, potatoes and oil, McDonald's has mastered the art of combining ingredients to bring that treasured sensation to the finished product. The main players? Salt, sugar and fat.
McDonald's wanted to keep its signature beefy flavor but without the beef fat itself, so it came up with a solution. Now the fast-food chain adds “natural beef flavor” to its vegetable oil to give its fries their irresistibly meaty taste.
To make the potatoes flawless for the fries, they (McDonald's) treat them with a pesticide called 'Monitor'.
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.
The now-cut and blanched fries are dipped in an “ingredient bath” which consists of dextrose and sodium acid pyrophosphate.
The taste of a french fry is largely determined by the cook- ing oil. For decades McDonald's cooked its french fries in a mixture of about 7 percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor-and more saturated beef fat per ounce than a McDonald's hamburger.
Soak the fries in cold water to rinse off excess starch to help get the fries crispy. Make sure to heat oil to 125 Celsius for the first fry and to 175 Celsius for the final fry. Double fry your fries to first cook out the potatoes, and then to get them golden brown and crispy! Season with salt after the second fry!
We use a blend including canola and sunflower oils to cook with. Like all vegetable oils, it's cholesterol free and has 85% less trans-fat than our previous blend.
Beef tallow was eliminated from the famous French fry formula and replaced with 100% vegetable oil. The results were French fries with zero cholesterol and 45% less fat per serving than before, but also a plummet in stock prices and countless consumers saddened by a drop in flavor.
Preheat the oven to 350 degrees Fahrenheit and spread your McDonald's fries on a baking sheet. Then, bake for about 10 minutes or until the fries are heated. If you want to give the fries a little extra flavor, you can sprinkle on some salt or vinegar before reheating.
French Fries
Ingredients: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt.
Without sufficient moisture—either in the food itself or the environment—bacteria and mold may not grow and therefore, decomposition is unlikely. So if food is or becomes dry enough, it is unlikely to grow mold or bacteria or decompose.
It turns out that their ingredient list holds the answer. Mickey D's fries are made of more than just Russet Burbank and Shepody potatoes—they also pack in vegetable oil (canola oil, corn oil, soybean oil, hydrogenated soybean oil, natural beef flavor), dextrose, sodium acid pyrophosphate, and salt.
Macca's Australia fries contain potato, canola oil, dextrose and mineral salt. There may be traces of sulphites (less than 10 milligrams per kilogram). Golden Arches fries in Australia are cooked in a canola oil blend of containing canola oil, high oleic canola oil, sunflower oil, and a small amount of palm oil.
That's because, first and foremost, McDonald's does not offer free refills on french fries. According to Mashed, there is only one location — in St. Joseph, Mo., where free refills are an official policy.
McDonald's doesn't use MSG in its food that is on the national menu, and there are no updates from the company yet on whether the Crispy Chicken Sandwiches will be added to the menu permanently. McDonald's has been making strides to use purer ingredients in its food.
Coated fries outperform regular fries, every single serving
Because our coated fries are covered in a very thin, practically invisible, layer of potato starch, they're transformed into what you could call 'super-fries'.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
Beef tallow was initially used because the supplier for McDonald's couldn't afford vegetable oil. In the 1990s, as health concerns over saturated fat reached an all-time high, McDonald's faced a backlash against the use of beef tallow, and worried about losing customers, the chain switched to vegetable oil.
"We also add an ingredient to our strips to make sure that we prevent the graying of our product throughout the process,” Mr Dupuis adds. Other ingredients include hydrogenated soybean oil, salt and sodium acid pyrophosphate to maintain the yellow colour of the fries.
In 1990, faced with Sokolof's campaign and growing public concerns about health, McDonald's gave in. Beef tallow was eliminated from the world-famous French fry formula and replaced with 100% vegetable oil.
Mr Hill said he was surprised to learn that the number one concern Australian consumers express about McDonald's is that its burgers do not contain 100 percent beef, or 100pc Australian beef. “I can tell you they don't add too much to a McDonald's burger pattie,” he said “There's no secret herbs and spices.
KFC completed the move to a special type of non-genetically modified, high-oleic canola oil this week in response to customer concerns about the environmental impacts of palm oil production.
Chicken breast is separated and collected into a bin. The bin o' chicken is then ground up and chicken skin and seasoning is added to a meat blender. The blended chicken is then shaped into the four official chicken nugget shapes and dabbed with a light and heavy batter.