McDonald’s fries are famously delicious. The company doesn’t hide the process of how they make them—so we know that they get washed, peeled, cut, and blanched in a factory. That’s also the place where they receive some chemicals that provide a uniform color, but that’s not the thing that provides the famous addictive flavor.
After being prepared, the fries get cooked for a minute and are then frozen. Once they arrive at the restaurants, they get cooked in oil and salted before being packed for you. So where’s the secret?
It’s all about the oil McDonald’s uses for frying. For decades, they used a particular blend of oil and beef fat and have been doing so since the 1950s. However, they had to stop using beef fat in the 1980s after it became criticized as unhealthy. Today, they only use the “natural beef flavor” instead, and they are not the only fast-food chain to do so. Indeed, many have switched and never looked back.
So there you have it! Fries aren’t exactly hard to make, but now you know how McDonald’s achieved the perfect fry! Can you replicate it?
