What is the history and secret behind 'McFried Potatoes' and the recipe for the original McFried Potatoes that you can make yourself?
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' McFried Potatoes ' is one of McDonald's signature products that boasts high sales even though it is a side menu. Writer Luke Fator has recreated the taste of the `` original McFried Potatoes '' at the time of the company's founding, the recipe of which was lost over 30 years ago.
My Hunt for the Original McDonald's French-Fry Recipe - Gastro Obscura
https://www.atlasobscura.com/articles/original-mcdonalds-french-fry-recipe
McDonald's signature menu item is McDonald's McFried potatoes, which are made from potatoes grown in North America, cut in a factory with strict quality control, and fried in vegetable oil with zero trans fat. McFried Potatoes have remained a signature menu item since the company's founding, but the recipe has been modified several times, and the recipe from when the company was founded is no longer available to the general public.
Ben Stacks, who worked at the original McDonald's store in San Bernardino, California, which later became the first McDonald's store, said, ``Every Saturday, we would eat 1,000 pounds (about 450 kg) a day. I was also frying potatoes,'' he says. At that time, the first McDonald's store was overwhelmingly popular, and children in the neighborhood were said to be waiting impatiently for the time when McDonald's would open.
The original recipe revealed by Mr. Stacks is, ``Peel and chop locally grown Idaho Russet potatoes , wash off excess starch, and soak in cold water for an hour before frying. It's cut, dried, fried in 100% beef fat cooking oil, and seasoned only with salt. Mr. Stacks said, ``You could get a hamburger anywhere, but the fries were really special,'' and it was these fries that caught the eye of Ray Kroc , who franchised McDonald's. He says it was.
In addition, the recipe for the original french fries had a process that was born from the location of the original store, San Bernardino. Adam is the author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom, a detailed account of America's fast-food culture. Chandler points out that San Bernardino was a desert area. ``Once the potatoes arrived, they were left alone in a desert environment for several days, which caused moisture to escape into the air, creating a unique crispy texture.''
Ray Kroc also seems to have been familiar with the crispiness created by the desert location, and later developed a preservation method that would give potatoes the ideal moisture content and hardness. Kroc also enlisted Motorola engineers to design a proprietary 'potato computer' to equalize the temperature of cooking oil, and to discover the optimal ratio of tallow to vegetable oil to lower costs while maintaining quality. Thus, the recipe for ``Original McFried Potatoes'' was born.
However, the day will come when the recipe for McFried potatoes, which has been a signature menu item since the company's founding, will be significantly revised. Phil Sokoloff, a businessman who nearly died of a heart attack due to fatty foods, invested a huge amount of his own money, 15 million dollars (approximately 3 billion yen at the time), to develop the book ``American Food Is Fat.'' McDonald's was singled out for its 'Too Much' campaign.
In the spring of 1990, Mr. Sokoloff placed full-page advertisements in major newspapers such as the New York Times and the Wall Street Journal saying, ``McDonald's, your hamburger has too much fat.'' He spoke directly with Dick Sturman, McDonald's senior vice president at the time, on live television and directly complained about the unhealthy nature of McDonald's menu items, asking, ``Please explain to me the beef fat in your french fries.'' .
As a result of Mr. Sokolov's campaign, on July 23, 1990, McDonald's changed the recipe for its McFries fries. Since then, McDonald's in the United States has started using a blend of soybean oil and canola oil in their McFried fries. In addition, McDonald's in Japan
Due to these circumstances, detailed recipes for McFried potatoes, such as the temperature of frying oil, are no longer available in modern times. However, this time, Mr. Fator discovered that a document called ``McMenu'' of unknown origin had been published, which was a recipe actually used at McDonald's from the 1950s to the 1970s and modified for home cooking. As a result of asking Mr. Chandler to authenticate the recipe, he was able to confirm with a high degree of certainty that it was the exact recipe from that time.
McMenu: Do-It-Yourself McDonald's Restaurant Recipes
(PDF file) http://www.beneboy.com/mcmenu.pdf
Below is the recipe for the 'Original McFried Potatoes' that you can cook at home, which is included in this McMenu recipe.
·material
Russet potatoes (large)...2 pieces
Granulated sugar...1/4 cup
White corn syrup...2 tablespoons
Hot water...1-2 cups
Crisco edible fat ...6 cups
Beef tallow...1/4 cup
Salt…appropriate amount
・How to make
1: Peel the potatoes and cut them into rectangular parallelepipeds about 1/4 inch (about 0.6 cm) in length and width and 4 to 6 inches (about 10 to 15 cm) in length.
2: Put sugar, white corn syrup, and hot water in a bowl, stir well, soak potatoes, and refrigerate for 30 minutes.
3: Place Crisco cooking oil in a deep fryer and heat to 190-204℃.
4: After 30 minutes, drain the potatoes thoroughly and place them in the pot, being careful not to splash any oil. Keep the potatoes from sticking together while frying. After about 1 to 1 1/2 minutes, remove the potatoes from the pan, place on a paper towel, and refrigerate for 8 to 10 minutes.
5: Add beef tallow to deep fryer and heat again to 190-204℃.
6: Place the potatoes back into the pot and fry for 5-7 minutes until golden brown. While frying, be careful not to let the potatoes stick together.
7: Remove from the pot and sprinkle with salt.
Below is the original version of the original Mac fry potato that Mr. Fator actually made using McMenu's recipe.
Mr. Fator, who ate the original McFried fries that he made himself, said, ``French fries served at modern McDonald's have a bland taste that leaves a bean-like flavor in your mouth, but McMenu's fries have a punch. The desire to eat more seems to rush from inside your mouth.The subtle flavor of beef is in harmony with the sweetness of the base, and the browned and crispy corners have a crunchy texture. However, the center part is sweet and has a buttery texture. By far the best fried fast food I've ever had. My only complaint was that I had to stop eating to take a photo. That's about it,' he commented.
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