McDonald's Fries: One Man's Quest to Make Them at Home

Cook and author J. Kenji Lopez-Alt had a mission: recreate McDonald's french fries. In order to achieve his fries-from-home dream, Lopez-Alt reverse-engineered the fries, from a series of four "Perfect Fry Factors" (my favorite is #4: "The fry must stay crisp and tasty for at least as long as it takes to eat a full serving"), to the acquisition of uncooked McDonald's fries (not as easy as you'd think), to precise measurements of the fries (1/4" thick), to a series of complex cooking experiments involving vinegar and a sous-vide machine. This is epic, adventurous cooking.

In the end, Lopez-Alt figured it out, and made the process accessible for home cooks. Here's a snippet of the process from near the end of the article (it was followed by the photo shown above):

Now that I'd perfected the crust, the final issue to deal with was that of the interior. One last question remained: how to maximize the flavor of the interior. In order to stay fluffy and not gummy, a lot of the interior moisture needs to be expelled in the cooking process, so my goal should be to make this evaporation as easy as possible. I figure that so far, by cooking it all the way to boiling point, I'm doing pretty much the right thing—the more cooked the potatoes are, the more the cell structure breaks down, and the easier it is for water to be expelled. To confirm this, I cooked three batches of potatoes, starting each in a pot of cold, vinegared water, and bringing them up to various final temperature (170°F, 185°F, and 212°F) before draining and double-frying them. Not surprisingly, the boiled potatoes had the best internal structure. Luckily, they were the easiest to make as well.

But was there anything more I could do? I thought back to those McDonald's fries and realized a vital step that I had neglected to test: freezing. Every batch of McDonald's fries is frozen before being shipped out to the stores. I always figured this step was for purely economic reasons, but perhaps there was more to it?

I tried freezing half a batch of fries before frying them and tasted them side-by-side against the other half.

Read the rest for a pretty intense story of cooking, investigation, and ultimately...tasty tasty fries. (Note: the story does include a link to the actual recipe in non-narrative form, at the end.)

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The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess
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Some restaurant dishes are made to be doggy-bagged and reheated in the microwave the next day. Not French fries: The more crispy and delectable they are when they first arrive on your table, the more of a soggy disappointment they’ll be when you try to revive them at home. But as The Kitchn recently shared, there’s a secret to making leftover fries you’ll actually enjoy eating.

The key is to avoid the microwave altogether. Much of the appeal of fries comes from their crunchy, golden-brown exterior and their creamy potato center. This texture contrast is achieved by deep-frying, and all it takes is a few rotations around a microwave to melt it away. As the fries heat up, they create moisture, transforming all those lovely crispy parts into a flabby mess.

If you want your fries to maintain their crunch, you need to recreate the conditions they were cooked in initially. Set a large pan filled with about 2 tablespoons of oil for every 1 cup of fries you want to cook over medium-high heat. When you see the oil start to shimmer, add the fries in a single layer. After about a minute, flip them over and allow them to cook for half a minute to a minute longer.

By heating up fries with oil in a skillet, you produce something called the Maillard Reaction: This happens when high heat transforms proteins and sugars in food, creating the browning effect that gives fried foods their sought-after color, texture, and taste.

After your fries are nice and crisp, pull them out of the pan with tongs or a spatula, set them on a paper towel to absorb excess oil, and sprinkle them with salt. Now all you need is a perfect burger to feel like you’re eating a restaurant-quality meal at home.

[h/t The Kitchn]

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