McDonald’s Has A Secret They Don’t Want You to Know
How to Make Perfect Crisp French Fries
Have you ever wondered why McDonald’s French fries taste so good? Crispy and golden on the outside, fluffy and tender on the inside and a great taste that makes you eat more than you should. Well they have a little secret.
In Typical McDonald’s Fashion
they add sugar to just about everything they make and that includes their fries. Yes a bit on sweetness to make sure you stay addicted to their brand. They also use a technique to keep the inside fluffy called blanching. It’s actually a quick fry and cooling before you do your final fry. They blanch fry and quick freeze their fries in the manufacturing plant before shipping them off to their distribution centers. We are going to do our double fry all at once.
INGREDIENTS
2 large russet potatoes
1 teaspoon of sugar
2 teaspoon of corn syrup
Enough peanut oil to completely cover your potatoes.
Salt for seasoning
INSTRUCTIONS
- First clean and prepare the potatoes. I like to have a light amount of the skin on the potato. You can thin out some of the peel with the scrubby side of a kitchen scrub sponge like the scotch-brite sponge pictured here. Just take an unused sponge and scrub the potato with the green side until some of the skin is removed. You will see the dark brown skin turn a bit lighter as you scrub some of the skin away.
- Cut potatoes to your desired size. You can use anything from a mandolin slicer to your kitchen knife. Cut them to your desired size. Some people like uneven cuts, so you get some large and some small fries. I like to cut them just larger than a McDonald’s fry but not large like a steak fry. It is completely up to you. Just keep in mind, uneven cuts will give you fries that are not fried consistently. If you cut them steak fries size, you will need to fry them longer.
- Soak the cut potatoes in cold water for 10 minutes to get off excess starch.
- Take the potatoes out and dry off.
- In very hot water, mix about a teaspoon of sugar and a teaspoon of corn syrup for every potato until dissolved.
- Soak the potatoes in the sugary hot water for 10 minutes.
- Take the potatoes out of the hot water and dry them again with paper towels.
- Put the potatoes in the freezer for 20 minutes.
- Fill your fryer (deep fryer if you have one) with enough peanut oil to completely cover your potatoes. Peanut oil has a higher burning point than vegetable or corn oil.
- Heat the peanut oil to 375 degrees
- Take the potatoes out of the freezer and fry (blanch) them at 375 degrees for about 90 seconds.
- Take them out of the fryer and let them cool down on a paper plate for 10-30 minutes.
- Fry them a second time at 375-400 degrees for about three to six minutes or until lightly golden brown.
- Take them out (use a wire skimmer sometimes called a spider strainer. They will be very hot. be careful).
- Season with salt to taste.
