PC Pals Forum
General Discussion => Food & Drink => Topic started by: Clive on June 07, 2010, 14:57
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Reverse Engineering McDonald's French Fries.
LINK (http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html)
A great article even if, like myself, you hate McDonald's French Fries. :laugh:
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I'm hungry now. :)
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I sometimes use the Heston Blumenthal method. The only problem is they make a total mess of the oil they're fried in.
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What's the HB method, Gill. Sue using the blanch and fry technique which seems to work pretty well.
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I prefer BK fries. And their burgers, come to that. :)
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Me too. It will be interesting to see what I think of them after having got used to DR.
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Think of it as something different to DR, rather than comparing, and you'll still enjoy them. :)
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Oh, I will - I just wonder how different I'm going to find them.
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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.
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Thanks. We don't seem to get any problems from the oil by using it.
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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.
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I like scraps. I wonder if the technique works for roasts?
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I far prefer BK too. Much tastier. Macs leave a nasty taste in the mouth.
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On the topic of of chips, this blog entry by Victoria Coren (http://www.victoriacoren.com/main/blog/archive/concern_for_the_tastebuds_of_gamblers/#When:22:24:00Z) made me smile.
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;D
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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.
Have I got this right? So, he cooks them first, then lets them go cold, chills them even further, then cooks them again? How much notice do you have to give to get a plate of chips at The Fat Duck?
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Actually, he cooks and chills them twice before their final frying. The final chilling involves leaving them in the fridge overnight.
So long as you don't douse chips that you buy from a chip shop with salt and vinegar, you can re-fry them the next day and they'll be lovely. Or you can just eat them cold and call it a Scottish salad.
:scoot:
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Might have to try that. :)
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On the topic of of chips, this blog entry by Victoria Coren (http://www.victoriacoren.com/main/blog/archive/concern_for_the_tastebuds_of_gamblers/#When:22:24:00Z) made me smile.
I can see how that would be difficult. :)