Topic: The Burger Lab: How to Make Perfect Thin and Crisp French Fries

[Clive]

Reverse Engineering McDonald's French Fries.

LINK

A great article even if, like myself, you hate McDonald's French Fries.   

[Rik]

I'm hungry now.

[GillE]

I sometimes use the Heston Blumenthal method.  The only problem is they make a total mess of the oil they're fried in.

[Rik]

What's the HB method, Gill. Sue using the blanch and fry technique which seems to work pretty well.

[Simon]

I prefer BK fries.  And their burgers, come to that. 

[Rik]

Me too. It will be interesting to see what I think of them after having got used to DR.

[Simon]

Think of it as something different to DR, rather than comparing, and you'll still enjoy them. 

[Rik]

Oh, I will - I just wonder how different I'm going to find them.

[GillE]

What's the HB method, Gill. Sue using the blanch and fry technique which seems to work pretty well.

It's similar to the blanch and fry technique.

[Rik]

Thanks. We don't seem to get any problems from the oil by using it.

[GillE]

HB lets his chips go completely cold so almost all the moisture in them evaporates.  Then he refrigerates them, so they dry out even more.  As a result, the chips are so light they almost disintegrate when they hit the hot oil.  They're wonderfully crisp on the outside and fluffy on the inside, but you get a lot of 'scraps' too.

[Rik]

I like scraps. I wonder if the technique works for roasts?

[Clive]

I far prefer BK too.  Much tastier.  Macs leave a nasty taste in the mouth.

[GillE]

On the topic of of chips, this blog entry by Victoria Coren made me smile.

[Simon]