Recently in the New Yorker Magazine, and also in Atlantic Monthly (january, i believe) there have been articles by Eric Schlosser, author of “Fast Food Nation.”
anyway, i am not sure if this topic was mentioned in the New Yorker article but i think it was, and i dont believe it was in the Atlantic Monthly article.
the question i have is, how are french fries prepared? particularly, when they are fried (twice) what are the respective temperatures and durations of these fryings?
When I saw French fries being made on an episode of “Good Eats” on the Food Network, the potatoes were first fried at 320 degrees F and the second time at 375.
Fry them for 2-3 minutes each time.
i guess i should clarify, what are the specific temperatures McDonald’s uses for frying french fries.
Way back in the mid '80’s, I worked at McDonald’s for several years.
We did not fry them twice. The procedure was: put frozen fries in a basket; drop into oil and hit timer; when timer went off the first time, shake basket; when timer went off the second time, remove and let drain. The oil was at the same temp throughout.
Interestingly, McDonald’s was just beginning to think about making their food somewhat healthier. When I started, everything was fried in lard. In fact we had a big lard bin (on wheels). To add oil, just scrape a big hunk with a spatula into a fry basket and drop it in. (Prevented being splashed with hot oil.)
Anyway, the big shift was being made to vegetable oil. We successfully switched the friers for the fish, pies (which were fried back then), and chicken nuggets. When we made the shift for the french fry deep friers, we started getting complaints, so we switched back to lard for the french fries. That was the situation when I left in 1987.
Sometime between then and now, McD’s changed the formulation of the fries, because they are now also fried in vegetable oil. I don’t believe lard is used at all for deep frying now.
Unfortunate. They don’t taste as good now, and a lot of the vegetable oils are higher in the trans fatty acids than the lard is. Current evidence implicates the trans fats as being the culprits in fat contribution to vascular disease.
Did McDonald’s use lard (from a pig) or did it use beef fat?
I want my fries fried in lard!
I want my cherry pie (yes,cherry) fried, not baked!
I want my fries salted!
Don’t give me a calorie count for everything you serve, I like calories, they are the most flavorful part. Give me more of them!
While we are at it, let me Mega size just the fries. I don’t need a five gallon bucket of Coke, it won’t fit in my cupholder.
Who decided to make the meat on the Big Mac smaller than the pickle. A Big Mac should be big, Dammit.
If the only tomatoes that you can get are green inside instead of red, don’t even put them on the burger. I ain’t that stupid and I don’t need to be sitting in the John all day, getting rid of green tomatoes.
Tomorrow we will discuss how the Taco Bell chihauha gets the white sauce into the new gorditas.
Someone go get Pammipoo–she just passed her tests for McD’s manager certifications and will have better info than my info which is several years old.
In the meantime, however, let me tell you that when I worked there, the temperature of the oil in fry vats was 360 degrees. (Filet O’ Fish vat was 330 degrees–just telling you because I remember!)
Lard = pig
Tallow = cow
Well, okay.
Tallow also = sheep, horse
Grain + (Tallow * Overpowering Stench)= Dog Food
We had a dog food plant in a town I used to work in…nevermind.
Consider yourself lucky, mojo. My brother-in-law (ex) used to work in a tallow factory.
Anybody wanna know what’s put in tallow, exactly?
Lard rules.
French fries;
Cut them yourself (no frozen) from fresh spuds. Be sure to dry well, with a towel.
Deep fry (in lard) @ 350 till they just start to turn translucent, the drain and cool. Cool is important.
Raise temp. to about 370 and fry again till golden brown. Oversalt and enjoy. Dip in cold mayo or 1000 Island dressing, if you’re a real man. 
Ever had real refried beans, made with lard (manteca)? And mashed with a potato masher? Yum.
Peace,
mangeorge
I posted a response to a thread about Mc D’s fries several months ago. IIRC the fries are fried at the factory in Idaho and flash frozen. Thay are just refried at your local Mc D’s. IIRC it was lard.
I’ll try to find the site again.
Well, at least some people do. In the California Central Valley, between the cities of Modesto and Stockton, lies the city of Manteca.
Guess what they made there?
Here is an article from Rolling Stone about Mc Ds and JR Simplott and Lamb Weston. It tells about the development of American french fries,Simplots roll,Ray Krocs deal with Simplot to supply frozen fries and some interesting stuff about Lamb Westons modern plant which supplies Mc Ds fries throughout the west.It’s Tallow.
http://www.mcspotlight.org/media/press/rollingstone2.html
You rang?
Well, since you called upon my expertise and all, french fries cook at 335, filets of fish at 250, and crispy chicken and nuggets at 360.
Okay, okay, I admit, I’m a freud! I had to look up the temps for the fish! ::bowing head in shame:: Please don’t tell my Ops manager…
And I apologize in the delay of my response to this thread 
[QUOTE]
*Originally posted by Pammipoo *
**
Don’t apologize, just give me my complimentary apple pie!
A “Freudian slip” perhaps, Pammipoo? 
There is no way the Filet O’ Fish vat temp is 250 degrees F. When I slung grease on the back line, the chicken vats were at 360, and the fish vats were 330 - more in line with evilbeth’s assertion. That one got pounded into my head numerous times so I could earn the dinky little gold sticker for my nameplate.