Why do french fries taste better at restaurants?

Blanching: The Reason Why French Fries Taste Better Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.

What is the secret to restaurant french fries?

And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior. As you can see, there are a lot of steps involved.

What do restaurants put on fries to make them crispy?

The majority of restaurants that serve fries actually use a frozen fry product that they get from their major provider. Those fries often are coated with a thin layer of potato starch, which helps add that extra level of crispiness I think you're referring to.

What do restaurants sprinkle on fries?

Some restaurants may stick to salt and pepper for seasoning, while others use a seasoned salt or a seasoning blend, but the method of how fries are cooked is what makes sure the seasoning actually sticks to the fries properly.

What is the coating that makes fries crispy?

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

This Is Why French Fries Taste So Much Better At Restaurants

Why do restaurants soak fries?

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Why do you have to soak french fries before frying?

Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.

What oil do restaurants use to fry french fries?

Most deep fryers operate at a temperature between 350 and 400 degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil filtration.

What is the key to the best french fries?

A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.

What is the secret ingredient in McDonald's french fries?

In 2021, McDonald's issued an FAQ response on the matter. “When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring,” McDonald's website said. “This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries.

Why won't my homemade french fries get crispy?

If you try to cook at a high temperature only, the outer layer will be perfectly cooked but the inside may be raw, uncooked or cold/warm. The second pass through the fryer is at a higher temperature to create a dry and crispy fry. The higher temperature of the oil will dispel any moisture, resulting in the perfect fry.

Why don't McDonald's fries taste as good as they used to?

Beef tallow was initially used because the supplier for the chain couldn't afford vegetable oil. As health concerns over saturated fat grew in the 1990s, McDonald's finally made the switch to vegetable oil. Unfortunately, customers noticed that the fries didn't taste how they used to.

Why is McDonald's fries so tasty?

So, what's the secret? Well, it turns out that it's "natural beef flavoring". According to Jordan, McDonalds are far from being veggie friendly because the chain adds the animal-based flavoring during the frying process.

Why are frozen french fries better?

The freezing process helps to draw more water out the potato so it results in a crispier fry. The fries are pulled out of the freezer before service and fried once again, seasoned, and served.

What happens if I don t soak my potatoes before frying them?

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

What happens if you don't soak your fries?

A: First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

What happens if you don't soak potatoes for fries?

It is said that excess starch on the outside of the potato can cause potatoes to stick to one another, because of the gelatinization of the starch. Also, it is said that rinsing of some of those excess sugars will reduce the risk of your fries burning and turning black (because of the Maillard reaction).

What is Mcdonald's fries soaked in?

The now-cut and blanched fries are dipped in an “ingredient bath” which consists of dextrose and sodium acid pyrophosphate.

What does soaking french fries in vinegar do?

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

How long is too long to soak fries?

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

What are McDonald's fries coated in?

McDonald's French fries are made from potatoes, but they also contain additional ingredients to enhance flavor and texture. These ingredients typically include vegetable oil for frying, dextrose (a natural sugar) for color and flavor, and various seasonings.

Why does baking soda make fries crispy?

Five humble ingredients come together in what can only be described as MAGICAL HARMONY in these easy peasy baked french fries. The baking soda is clutch, as it alkalizes the water/potatoes and contributes to the crunch effect. The salt goes both in the water and on the potatoes for maximum seasoning.

Why is McDonald's french fries so crispy?

The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.

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