Food & Drink

McDonald fries secret ingredients?

  • Last Updated:
  • May 25th, 2017 12:08 pm
[OP]
Sr. Member
Dec 2, 2007
513 posts
42 upvotes
Toronto

McDonald fries secret ingredients?

what is the secret ingredients in the fries? The fries taste much better any competitors.
36 replies
Sr. Member
Jun 21, 2016
974 posts
334 upvotes
they used to use cow fat to fry them in

I think they changed it though
Sr. Member
User avatar
Aug 22, 2014
771 posts
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Toronto, ON

Here’s the full list of US ingredients. Items two to nine are a blend of oils and ingredients used in the initial partial frying while 13 to 19 are used for frying once you’ve placed your order.

Potatoes
Canola oil
Soybean oil
Hydrogenated soybean oil
Natural beef flavour
Hydrolyzed wheat
Hydrolyzed milk
Citric acid (an anti-oxidant to keep the oil fresh)
Dimethylpolysiloxane (an anti-foaming agent that keeps oil from splattering)
Dextrose (natural form of sugar that helps give the fries their golden colour)
Sodium acid pyrophosphate (keeps the potatoes from going gray)
Salt
Canola oil
Corn oil
Soybean oil
Hydrogenated soybean oil
TBHQ (an anti-oxidant to preserve the freshness of the oil as it travels to the restaurant)
Citric acid
Dimethylpolysiloxane

The Canadian variation doesn’t stray too far, but there are some differences. It uses safflower oil, but does not include natural beef flavour, hydrolyzed wheat or hydrolyzed milk in its Canuck formulation.
http://globalnews.ca/news/1789231/here- ... nch-fries/
Last edited by sn00ch on May 16th, 2017 3:57 pm, edited 1 time in total.
Deal Addict
Nov 22, 2015
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toronto19850 wrote:
May 16th, 2017 3:49 pm
they used to use cow fat to fry them in

I think they changed it though
True, but has very little to do with the taste of the fries.
picard12 wrote:
May 16th, 2017 3:16 pm
what is the secret ingredients in the fries? The fries taste much better any competitors.
There is no secret "ingredient" - it's all in the process.

The secret is in blanching times and temperatures, followed by flash freezing. Most other fry manufacturers actually follow a similar blanch-freeze-fry process, but McDonald's has taken it to the next level to ensure consistency.
Deal Expert
Aug 22, 2006
18060 posts
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superfresh89 wrote:
May 16th, 2017 3:58 pm
True, but has very little to do with the taste of the fries.
What? Animal fats have A LOT to do with the taste of things.
There's a reason I fry in lard.
It's the same reason I always have duck fat on hand.
Hell I just found a source for tallow as well but I haven't had a chance to use it yet.

That said, they no longer fry in animal fats. They use a blend of oils.
The flavor comes from "natural flavor" which is apparently vegetable based.
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Nov 22, 2015
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death_hawk wrote:
May 16th, 2017 5:44 pm
What? Animal fats have A LOT to do with the taste of things.
There's a reason I fry in lard.
It's the same reason I always have duck fat on hand.
Hell I just found a source for tallow as well but I haven't had a chance to use it yet.

That said, they no longer fry in animal fats. They use a blend of oils.
The flavor comes from "natural flavor" which is apparently vegetable based.
Yes, while that's true, the distinctive texture of the fry itself is due to the manufacturing process.

I just meant that animal fat is not the 'secret ingredient' in McDonald's fries since they haven't used that in 30 years.
Deal Fanatic
Jun 29, 2010
6709 posts
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mc's fries were awesome when they were fried in beef tallow. texture is roughly the same but the taste was infinitely better when they used beef tallow.
Good, better, best. Never let it rest. 'Til your good is better and your better is best.
Jr. Member
Apr 30, 2017
125 posts
29 upvotes
McDonald's® Famous French Fries

Special Tools

Deep fryer
French Fry Cutter
(or patience for cutting potatoes)


Ingredients:

2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Preparing your french fries

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled
potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will
eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes

Note¹***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1
tablespoon lard for the second batch.

Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the butt, that's because it is. But it is an important
"blanching" step required for that great taste.

Note³***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of
Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good,
but not nearly as accurate in taste and texture as the fresh recipe.
Deal Addict
Sep 2, 2006
2084 posts
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Orleans
I prefer just to buy them live.
Deal Addict
Jan 28, 2014
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For the record, I have never been to McDonald's. However, I have heard that sugar is used in the french fries - as noted by JustMe2016.
Deal Fanatic
Jun 29, 2010
6709 posts
1334 upvotes
Poulet wrote:
May 18th, 2017 8:33 am
I prefer just to buy them live.
do you kill the potatoes yourself?
Good, better, best. Never let it rest. 'Til your good is better and your better is best.
Newbie
Apr 27, 2015
13 posts
Toronto, ON
Oh that's a lot of ingredients! I only put salt, pepper and cumin in my home made fries and bake them instead of frying.
[OP]
Sr. Member
Dec 2, 2007
513 posts
42 upvotes
Toronto
I think the fries have beef flavour.
Deal Addict
Feb 23, 2015
1117 posts
249 upvotes
Brampton, ON
Beef lard ? I don't eat anything beef related, would have been nice to know this information 10 years ago.
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Jun 9, 2003
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Markham, ON
picard12 wrote:
May 16th, 2017 3:16 pm
The fries taste much better any competitors.
...seriously? even Wendy's fries are a lot better.
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