https://thefooduntold.com/food-science/french-fries-and-the-science-behind/ Discovering the Wonders of Science in Food Sun, 05 May 2024 08:17:25 +0000 hourly 1 https://wordpress.org/?v=6.6.2 https://thefooduntold.com/food-science/french-fries-and-the-science-behind/#comment-564 Sun, 05 May 2024 08:17:25 +0000 https://thefooduntold.com/?p=1542#comment-564 […] You might also like: French Fries And The Science Behind […]

]]> https://thefooduntold.com/food-science/french-fries-and-the-science-behind/#comment-149 Wed, 24 Aug 2022 06:38:21 +0000 https://thefooduntold.com/?p=1542#comment-149 Can you tell me whole process pls

]]> https://thefooduntold.com/food-science/french-fries-and-the-science-behind/#comment-3 Wed, 27 May 2020 03:06:28 +0000 https://thefooduntold.com/?p=1542#comment-3 I did time at McDonalds as a teen. This was late 60s, no such thing as frozen fries. The taters, russets, were all hand cut by this monster guy who came in at 4am and fed 3 or 4 100 lb sacks of taters through the hand slicer, 1 at a time. They were then soaked in cold water several hours, and then parceled out to baskets and blanched in 325 oil until the skin surface became sort of “rough”, around 10 minutes. They were then removed to a rack to hang all day, where one basket at a time was removed and fried in 375 oil until properly browned. Best incredible fries ever made… they were fantastic, and just incredible when compared to the frozen junk being served today.

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