HowTo: Make Perfectly Cloned McDonald's French Fries
Maybe you're a fast food snob. Or maybe you openly gorge.
Either way. I don't care what anybody says, McDonald's french fries are downright mouthwatering.
ahhhhhhhhhhhhhh... I could down some right now.
Back on topic. Since we're already doing the burger thing this weekend (Snap, Crackle, & Pop! Burgers), here's a recipe for cloning McDonald's french-fry-deliciousness.
The Anatomy of a Perfect Fry (Highlights, via Serious Eats):
1. Must be very crisp, but not tough.
2. Must be intact, fluffy, and have a strong potato flavor.
3. Must be an even, light golden blond in color.
4: Must stay crisp and tasty for as long as it takes to eat a full serving.
Click through for the HowTo.
3 Comments
I remember back in my day, the fries were deep fried in REAL oil. Thats when the fries tasted the best.
Yea, me too!
I prefer BK.
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