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Fries That Taste Like McDonald's'

Fries That Taste Like McDonald's'



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Prepare a cold water bath for the potatoes to soak in by combining 8 cups of cold water with 2 tablespoons of vinegar. Cut the potatoes in ¼-inch diameter matchsticks*, placing them in the vinegar bath as you work.

Drain the fries from the bath and rinse with cold water, and then place in another water and vinegar bath made with 8 cups of cold water and another 2 tablespoons of vinegar. Cover and place in the refrigerator to sit overnight.

The next day, place 4 cups of water and the sugar in a small saucepan and bring to a boil. Cook until all of the sugar has been dissolved, about 1 minute. Remove from the heat and allow to cool. In a bowl, combine 4 cups of water, 2 tablespoons of vinegar, and the lemon juice and mix well. Once the simple syrup has cooled, drain and rinse the fries with cold water. Place them in a large bowl and add the simple syrup solution to toss well. Drain the fries from the simple syrup solution, and then add them back to the large bowl. Next toss the fries in the vinegar, water, and lemon juice solution. Drain the fries again and add them back to the bowl.

Meanwhile, heat 4 cups of peanut oil in a large skillet or deep fryer to 390 degrees. Blanch the fries in the peanut oil for 45 to 60 seconds, working in batches if needed. Remove the fries from the oil and place on a wire rack or metal colander and shake vigorously to remove excess oil. When the fries are cool enough to handle, place them in a single layer onto baking sheets, and put them in the freezer for at least 4 hours.

Once the fries have cooled in the freezer, heat 4 cups of peanut oil in a large skillet or deep-fryer to 275 degrees. Cook the fries for 5 minutes and then remove from the oil, working in batches if needed. Remove the fries from the oil and increase the heat to 375 degrees. Add the fries back to the oil and cook until crisp and golden brown, about 5 minutes. Place in a serving bowl and add the salt, plus more if desired, and toss well until all of the fries are evenly coated in salt. Serve.


How to Make Fries That Taste Like McDonald's'

There's one thing about McDonald's that even the most passionate fast-food haters would agree on: the fries are pretty darn good (Credit: Thinkstock/iStockphoto).

Incredibly crisp on the outside, light and fluffy on the inside, and always heavily salted, they're considered one of the most popular menu items at McDonald's because of their approachability and taste. Fried in vegetable oil (though they do contain a small amount of 'natural beef flavor,' which is primarily composed of wheat and dairy but does have a hint of meat), the fries serve as an attractive choice for those who can't stand fast food when they're out on the open road and are forced to succumb to fast-food options. At 11 grams of fat and 230 calories for a small serving of fries, they're not the most horrible choice you can make at the fast-food restaurant. And just like the argument has been made about how Domino's thin-crust pizza is unique in the pizza world, McDonald's fries have a one-of-a-kind taste that you can't get anywhere else, too.

With that being said, it's probably obvious to you by now that there's really no surefire way to make an exact replica of the fries at home. Even if you invested in the machinery that McDonald's' suppliers used and tracked down every mysterious ingredient that they list for their fries, why would you want to make them that way? Yes, the taste is amazing, but is it worth the thousands of dollars you'd have to pay, or the negative repercussions of eating something like sodium acid pyrophosphate?

Still, we really like McDonald's fries, so we decided to attempt to make them at home, anyway, using natural ingredients and equipment that wouldn't break our bank accounts. To do this, we spoke with one professional in the industry who, despite his many accolades, is willing to admit that he likes McDonald's -- particularly their fries -- a lot. Dale Talde, chef and owner of Brooklyn's Talde and Pork Slope, and a former contest on Bravo's Top Chef: Season Four, is a huge fan of McDonald's, and likes their fries so much he's modeled some of his own after them. He had some thoughts on how to recreate McDonald's fries at home, and we include them here.

Along with Talde's tips, we sought the help of McDonald's themselves, and inferred some details about the recipe from their video that explains where the fries come from and how they're made. If you watch the video, you'll see that they also spoke with a representative from the potato supplier McCain about the process, so we tracked down their processes as well to further our research.

At the end of the day, we wanted the process of making McDonald's fries at home to be easy. No matter how many times we tell you that these fries are better for you because they're made from all-natural ingredients, or that they taste exactly the same as the fast-food version (we promise!), nothing will convince you more to make them at home then the fact that it's easy. Because why would it be worth all of the work when you can just head to the closest drive-thru and pay less than $3? Here, we'll tell you why.


Steps

Heat the oil to 375 degrees Fahrenheit. And combine the ice, beef stock, soy milk and baking powder in a bowl, and mix until combined.

Place the fries in salted water, and remove after a few seconds.

Put the braised fries back in the freezer for five minutes.

Leave the fries in the oil, cook for 2 minutes, or until you reach the desired amount.

Karen Comstock

Karen Comstock's culinary career began early, inspired by his Southern Italian parents and their love and respect for quality and tradition. After graduating from the Culinary Institute, Karen sought opportunities to further improve her creativity.


Make Retro-Style McDonald's Fries With Beef Tallow

In 1990, two significant things happened: I had a dinosaur-themed birthday party, and McDonald’s changed their french fry recipe. One might argue that someone who was four in 1990 couldn’t possibly remember the iconic flavor of the original McDonald’s fry, but I remember my dinosaur-themed birthday party in extreme detail, so checkmate, Aristotle.

How to Make Restaurant-Worthy Fries

When it comes to french fries, fast food establishments do it best. It’s not that they use the…

The company’s switch from beef tallow to vegetable oil upset many people, including Malcom Gladwell and my father, and their anger was not without merit. Cooking oil isn’t just a conduit for heat it flavors the fry, and the beefy flavor and super-crunchy exterior that tallow imparted was deeply missed by french-fried-potato enthusiasts. If duck fat can make your fries taste like they came from a pretentious bistro, beef tallow is the key to capturing that retro fast food magic.

Just like McDonald’s before us, we will be using frozen fries. As we have discussed before , a once-cooked fry is a big crime, and frozen fries are frankly a very good product (get the skinny “fast food style” kind). Cooking a stick of potato once leads to soggy, soft fries a second round of cooking—this time in tallow—is needed to properly crisp it up.

But the fat is not enough. Seasoning is also key to the pre-1990 fry experience. Like popcorn , fries are best when they are dusted in super-fine, nearly pulverized salt. Also worth noting: while today’s McDonald’s fries do not contain MSG , they do contain hydrolyzed vegetable protein , which is widely used in the food industry for its glutamate content. If you wish to go full fast food, you can get the HVP effect by pulverizing MSG right along with your salt. Honestly, you should pulverize all MSG you plan to use as a finishing salt, as MSG crystals are long, thin rods, do not come out of shakers with ease, and look kinda weird just sitting on top of food. (I could not confirm the pre-1990 fries also contained HVP, so feel free to omit if this is not how you remember them.)

To create a truly happy meal, even if that meal is nothing more than a pile of fries, you will need:

  • 1/4 cup of beef tallow, plus more as needed
  • As many frozen fries as you like
  • 2 tablespoons fine sea salt
  • 1 tablespoon MSG (optional)

Combine salt and MSG in a food processor or spice grinder and pulse to combine. Christen it “umami salt” and set aside. Heat the fat over medium-high heat in a large stainless steel or cast iron pan. Once it starts to shimmer a little, place a single test fry in the oil. If it immediately begins to sizzle, place as many fries as you can fit in a single layer in the pan. (If not, let the fat heat a little longer before adding the rest of your fries.) Let the fries sizzle and cook, gently swirling and flipping them with a spatula or tongs in the hot tallow until they are a pale golden brown and crispy—this should take 6-8 minutes. Remove them from the beef fat with tongs or a slotted spatula, place them on paper towels to drain. Season with umami salt, and serve immediately with McDonald’s Sweet & Sour sauce, which is actually the best fry dipping sauce in existence, and cannot be replicated by God nor human. (Speaking of, I need to replenish my stash .)


Best All-Around

Alexia Seasoned Waffle Cut Fries, $3.85

Perfectly seasoned with a nice crunch, these restaurant-quality waffle fries won our blind taste test by a landslide. The blend of sea salt, pepper, and onion is reminiscent of Arby’s Curly Fries𠅋ut, as one tester pointed out, the seasoning might actually work better on a waffle-shaped fry. “There are more crevices to hold the flavor,” they said.

WATCH: Mom vs. McDonald&aposs French Fry Hack


How To Make McDonald’s French Fries At Home

McDonald’s French fries are world famous and we finally have the secret recipe to make the perfect fries. In this post, I am going to share the exact recipe that McDonald’s uses to make their tasty French fries.

Everyone loves McDonald’s French fries but do you know you can easily make those fries at home, even better than McDonald’s. I learned this recipe from my friend who used to work at McDonald’s. When I first made these fries at home, they were not perfect. So, I realized that the secret ingredient was missing. When I made them the second time, they were as good as McDonald’s. So, let’s see what the secret to my fries was.

Making authentic McDonald’s French fries requires a secret ingredient that is brine. Other than that, you need potatoes, vegetable oil, vegetable oil and some salt for taste. Peel the potatoes and rinse them in brine. Slice them and place them under cold brine. Then, completely dry them and double fry them.

Be with me till the end of the post, as I will show how you can make the perfect brine so that your fries are better than McDonald’s. But before getting the instructions, check out our other copycat recipes below.

1. McDonald’s Sweet and Sour Sauce This sweet and sour sauce by McDonald’s is something that you have tried for sure. McDonald’s servers it with their nuggets commonly and now you can make it at your home with this authentic recipe.

2. McDonald’s McRib Sandwich McDonald’s McRibs are quite famous, but they usually drop it from their menu regularly. So I decided to share this McRibs recipe with you all.

3. McDonald’s Egg McMuffin This burger is one of the most selling foods of McDonald’s. The reason why Egg McMuffin is so popular is that it is very affordable and can be your proper meal.

4. McDonald’s Holiday Pie This pie isn’t available throughout the year and they are very secretive about when they have them in their stock. So I decided to make this tasty and delicious at my home.


We all love McDonald’s French Fries straight out of the cooker. Those long, golden fries with their crunchy exterior and soft, mushy center are enough to make anyone’s mouth water.

But do you ever wonder what’s so special about these fries? And why everyone in the world absolutely adores this simple yet addictive potato snack?

As it turns out, making delicious home fries is more than cutting up some spuds and throwing them into a heated pot of oil. It involves a much more complicated process that McDonald’s seemed to have perfected.

We love it because of the different tastes and textures that we experience when eating it. Our senses are tickled when we first smell the scent of the oil in the fryer as it bubbles away crisping up the skinny fries. After three minutes of bathing in the hot oil, it goes to drain for a bit, sprinkled with salt and straight to the red box we know and love so much.

Here’s the thing. You can now make a healthier version of your favourite fries at the comforts of your own home!

Now there’s another way to cook and crisp up the fries called the Belgian method. Here, the spuds are not boiled in water but fried twice.

First, the fries are cooked at medium temperatures for four to five minutes until the potatoes are slightly coloured. Then the fries are drained and set aside. Once they are ready to serve, it’s fried again in higher temperatures until it’s crisp and golden brown.

French fries are also great served with a variety of dips and sauces. Add mayonnaise or ketchup for a classic taste. Or go for mayo-mustard or ketchup and mustard. You can even go with barbecue sauce or go crazy and dip your hot fry in vanilla ice cream.

Because of its bland taste, fries are a great vessel for other flavours. Add some cheese curds and gravy, and you have poutine, a classic Canadian staple. Add some nacho cheese, jalapeno peppers, and salsa and you’ve got Mexican flavours in your dish.

Explore different flavours of home fries and let your creativity be the limit!


French fries are seen in an ingredient bath in this video released by McDonald’s showing how their food is made. … The dextrose, a natural form of sugar, is to help achieve a uniform golden color and the sodium acid pyrophosphate prevents the potatoes from turning grayish after they are cooked, according to McDonald’s.

KFC customers are slamming the chain for cooking its fries with chicken products meaning vegans and vegetarians can’t eat them. … KFC confirmed that the chips aren’t veggie friendly in a tweet. The chain said: “Unfortunately due to kitchen constraints, our fries are cooked in the same oil as our popcorn chicken.”


McDonald’s Original French Fry Recipe

After reading an article in Atlas Obscura by Luke Fater about the fascinating history of McDonald’s French fries, I knew I had to find out for myself if the inclusion of beef tallow was as integral to the tastiness of the original McDonald’s fry as lore would have it.

Way back in 1990, beef tallow was removed from Formula 47, the secret mixture of oil and tallow that went into classic McDonald’s fries. Multi-millionaire Phil Sokolof, who had suffered a heart attack at the relatively young age of 44, had decided to wage war on the saturated fats that he believed were the culprit of his malady.

It was in large part thanks to Sokolof’s research and campaigning that the 1990s saw an industry-level shift from animal fats to what we have now learned to be the more dangerous trans-fats.

The current iteration of McDonald’s fries are cooked in a combination of soy and canola oils with beef-flavoring added to make up for the lost tallow. After reading a little about the history of the McDonald’s French fry, I wondered which of the two would be better.

But since you can’t get the beef tallow fries at the store anymore, I decided to compare the current McDonald’s fries with the original recipe.

What I wanted to find out was if there would be a noticeable difference in taste. You can watch the video below the recipe to find out which recipe I preferred.