We all crave for fast food. Its smell which we can feel from far away, each time we pass by. Are McDonald’s fries vegan and healthy? McDonald’s fries are considered he most delicious. As it turns out, there’s a science, to some degree, behind it, and it has nothing to do with ingredients.
Surprising reason why McDonald’s fries taste so good
Without our taste buds, we wouldn’t be able to taste McDonald’s delicious fries, so the taste is essential. When it comes to flavor, McDonald’s doesn’t just chop up a bunch of potatoes and stick them in a fryer. In fact, the additional ingredients added to the fries are keys that makes us order more.
At first it was a drive-in hamburger stand in San Bernardino, California. Brothers Dick and Mac McDonald drew big crowds for fries, burgers, and shakes with cheap prices and quick service, beginning in 1940.
It was the restaurant’s fries, in particular, that caught the attention of Ray Kroc, who would go on to bring the McDonald’s franchise to the world.
Secret of their texture and color
Two major factors made those original French fries irresistible: texture and tallow. Kroc realized quickly that what helped keep McDonald’s fries from getting mushy after the frying process was maintaining the right amount of moisture and starch in the fries. The most common being the Russet Burbank, Russet Ranger, Umatilla Russet, and the Shepody. They’re all potato varieties known for “producing a flavorful fry that’s crispy on the outside and fluffy on the inside.” Tomaintain consistency, Kroc had suppliers use hydrometers to ensure optimal moisture content.
Have you ever noticed how all the fries are the same color and look particularly fresh. Well, McDonald’s have revealed their secret. After the fries are cut, they get covered in sugar so they are all the same color. Then, they’re coated in sodium acid pyrophosphate to keep them from turning gray when frozen.
They have 19 ingredients. Do this ingredients makes McDonald’s fries vegan?
Well, technically there are only 14 ingredients because some are listed twice because they’re used in two different stages of production. Some of the ingredients include potatoes, canola oil, soybean oil, natural beef flavor, hydrolyzed milk, and citric acid.
Why they are so crispy?
Kroc also found that curing the potatoes and storing them in warm temperatures for a few weeks, helped convert the sugars in a fresh potato into starch, which made for a crisper fry that didn’t caramelize and brown. It was beef tallow, the rendered form of beef fat that’s solid at room temperature, that gave McDonald’s fries their signature rich and buttery flavor. But the tallow was used initially because it was the cheap and a very convenient option. The fry oil supplier for the McDonald brothers’ burger stand, was too small of an operation to afford the expensive hydrogenation equipment to produce partially hydrogenated vegetable oil. It was the most popular frying oil at that time. Instead, Interstate provided McDonald’s with a blend of 7% vegetable oil and 93% beef tallow. It also happened to make the fries incredibly delicious.
You can get McDonald’s fries for free only once a year
It sounds impossible but it’s true. Just download McDonald’s app on your phone. Then, let the magic happen. Every Friday (yes, EVERY Friday—through the end of the year, that is) you can get a free medium fry with a purchase of at least $1.Follow me on Facebook