Well Ken, there must be some variation from one McD to another !
All the McD chips I've had have tasted "soapy", dunno what that is as I've
never had "soapy" tasting chips from anywhere else.
...Wayne
>
> There is no accomodating the variations from one restaurant to the next.
> While going to college, I slaved away in a McD which happened to be one of
> the very top ones in the country. To say that we ran a tight shop is an
> understatement. There were too many McD high-level managers and execs
> that had vacation homes in our area. I knew I always liked McD fries, but
as a
> manager-trainie, I learned more than I really wanted to know.
>
> The point is, that Belgian fries and McD fries are remarkably similar.
> The primary difference is the length of time in the water soak and the
> termperature of the water soak. Also, the diameter of a McD fries is less.
The
> McD water soak actually does a little bit of cooking, but also activates
the
> PME enzyme which makes them a little crunchy.
> Because of this hot soak, the first fry process is much shorter.
> Around 50 seconds or so. At this point, they are dried and frozen. In the
> restaurant, the fries are placed in the oil in the frozen state.
> The thinness (1/4 inch) of the fries allows the centers to come up to
> temperature quicker. If the fries were not in a frozen state, then thicker
fries
> are possible. The freezing is also important as it makes the insides more
fluffy
> and not so chewy.
>
> Basically, there are a lot of similarities between Belgium and McD fries.
> However, I would say that McD has nearly perfected it and they really are
> quite good. The intangibles really can ruin them. The oil has to be fresh
or
> properly filtered. The fries have to be dumped frozen into the oil (no
> suspending them for minutes over the oil to defrost first), they have to
be
> shaken at exactly the right time and then at the end of the cooking cycle,
> drained for the right number of seconds before dumping into the fry bin.
> Two shakes (in an "M"
> pattern) of salt. Quickly tossing them to blend the salt over the batch.
The
> time in the bin is actually an important part of the "finishing" process
for the
> fries. It takes about two minutes for the heat lamps to bring them just
past
> the over-crispy aspect. At that point, they are perfect for serving and
eating.
>
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