Shhh the sheeple are not supposed to know those things it makes people think...then before you know it Hollywood is a bunch of satanic child molesters an sports players don't care for fans.
If you want to make your own Mcdonalds Fries at home here is the way to do it. The way I get crispy fries similar to Mcdonald's: 1) Cut them thin and soak them first in cold water for at least an hour up to 4 hours to get the starch out, ice water is best. You can tell they are good when the water runs clear when you rinse them 2)While they are soaking the last bit bring a pot of water to a boil with some white sugar and corn syrup in it 3)After they have soaked in the ice water turn OFF the boiling sugar water and transfer your fries into that for 5 minutes to pre cook and give them that extra flavour most people are missing in their home fries. 4)After 5 minutes in the shut off water take them out and pat them dry, at this point you can freeze them for later use or cook them right away. (I always do a ten pound bag of Russets all at once and freeze the leftovers for later use then make more after those run out.) 5) To COOK them you need to do 2 SEPARATE deep fries this is essential for crispy fries at home, the ones Mcdonalds gets in the store have had all of this done to them up until that point so they only need 1 cook in store 6)2 minutes in 350-375 oil (I have a little deep fryer so I leave it on 375 to try and keep the temp up) then take them out and let them cool until they are cool to the touch, it is beneficial to pat off the oil and moisture that seeps out as this point but a lot of the time I don't for the mess and to save paper towel. 7) After they have cooled back into the same temp oil for 4-7 minutes depending how thick you cut them and if they are frozen, drain for 20-30 seconds and season with table salt or whatever you prefer at the time. Some tips for the best fries: 1)Russets are best 2)Cut them thinner than you think you need to if you like them like Mcdonalds/thin, I always used to think they will be too thin but you figure it out after a few times 3)If they are not staying crispy after you cook them that is probably because your oil is too old/dirty. NEW oil is best for crispiness and USED oil adds more flavour to your fries, the BEST fries at a Mcdonalds are not right after they change the oil but they are the crispiest. The BEST fries are about 1-2 days after its been changed depending how busy it's been, they are still crispy but have more flavor. Good luck if you try it out let me know, also freezing them draws even more moisture out so fries that you have frozen are even better than fresh.
I opened a McDonald's back in 75. No, I didn't own it . The reason the fries tasted so good back in the day is because they were fried in talllow. The pies were also fried in tallow. Those were the days, my friend.
the thing i dont like about mcdonalds is that sometimes your fries are so nice and crispy and its like you are in paradise like there is nothing like it. then there is the soggy, tastless pieces of cardboard types of fries
The problem is most of the time, they are undercooked. Just because they're hot, doesn't mean they're cooked. The come out pale and soft instead of golden and crispy. Even asking for a new batch means they'll try get them out quicker.
Yeah I hate it when my co workers pull up the fries 15 seconds early. I try to stop them but they don’t fully listen. It’s all about the speed times. The speed times matter to the managers and we crew members are constantly pushed to get them down. But whenever I do fries, I make sure to wait the full 3 min 10 sec before pulling them up.
Sodium acid pyrophosphate (aka disodium pyrophosphate) is #1) the first and major ingredient in common household baking soda and is #2) used to prevent potatoes from turning brown (from oxidation). A popular home comparison is akin to sprinkling lemon juice (citric acid) on apple slices to prevent them from turning brown (also oxidation). I know of some people that add a pinch of baking soda to the water when boiling broccoli to preserve the color. Recipes that use baking soda generally contain sugars or other flavorings that mask the bitter taste. Like the home examples above protecting the color comes at the cost of affecting the flavor (bitter or sour). One could reasonably conclude that McDonald's therefore adds dextrose (sugar) to counteract the bitterness imparted from the acid used to prevent oxidation - not to make the fries sweeter or more addictive as some commenters allege.
How McDonalds fries used to be made at each location.(1960’s). A 100lb bag of Idaho potatoes was peeled, cut and soaked in cold water. The cold fries would be put in wire baskets and blanched. (Precooked briefly) and the baskets placed on a rack until the fries needed would be cooked for serving. The secret ingredient was hydrogenated beef fat scooped out of large tins and melted to cooking temperature in the deep frier. 12 cents. Only ingredients. Potatoes, beef tallow and salt. If you look at vintage photos inside McDonalds you will see the stainless steel tub, potatoe peeler, and hand operated French fry slicer near the left rear of the food prep area. Same side as where the French fries are cooked.
2yrs ago but great response…vid said they add a safe super from corn, is the corn gmo…this video seemed like a corporate plug…only mentioned the potato used, much more on that and with processing …oh-and what about bill gates as their farmer, didn’t even mention that….
Went to McDonald's on a field trip in elementary school when they made them fresh. Remember the round stainless steel peeling machine. Thought it was cool. Went on to work there for my first job as a teen in the late '70s when they were frozen. Lard was used in the deep fry vats. Told us to call it shortening cause it sounded better lol. Still great fries though.
They are kindof missing the anal fluid that comes from employees. You gotta stuff your crack with tissues and change every hour or two. We don't get breaks that often, so you can't wash your hands between chocolate sauce pads swaps. If you don't take the free meal, you might not need chocolate pads.
I was thinking the same thing. When I was a kid back in the late 70's, early 80's they used big bricks of lard. I would put the brick in the fryer and the heat would melt it.
That thick white and heavy cubic greasy block was beef shortening that they used and continued to use until around the mid 2000s, until Hindu groups started to complain McDonald's use of beef shortening, because Hindus respect and worship cows and cannot eat beef nor any beef by-products, due to their beliefs.
@@sarge6870 I suppose You're right, if You're talking about it from the 1970s and 1980s. But, when I started working for McDonald's back in 1997, every time I drained the old oil from the deep fryers that cooked the french fries, I used to open a heavy square brown box of fresh white semi-hard shortening into the deep fryer and allowed the heat from the deep fryer to allow the shortening to melt inside and when I looked at the outside of the box, it would Always have the label *_"BEEF Shortening"_* .
I believe everything but the 7-minute rule or the fresh fries, especially in Hong Kong. Everytime I work a late shift and try to grab myself a meal at Mac, I get soggy cold soft fries that were fried more than a few hours ago. And when I complained, the employee was pissed and scolded me, saying I am a pain in the ass.
Did anyone ever see the experiment they did, where they took a Big Mac and fries, and kept them in two containers for a month. At the end the burger had mould on it but the fries were exactly the same as the start of the experiment. It says alot!
mcdonalds fries are good, but the best are the ones you get at a state fair, they slice 'em and fry 'em right in front of you. they put them in the those big paper cones, sprinkle on some salt and a splash of malt vinegar, ah.... heaven.
In the 1960s McDonalds used to peel, cut, soak in cold water, blanch, and then fry in beef tallow. The classic French fry method. Carnivals and Fairs use the quicker to serve method. Now McDonalds fries are frozen and cooked in vegetable oil.
Back in the 1960s McDonalds fries were hand cut. They came in bags, were run through a machine that mostly peeled them, then they were cut and fried. Not fried twice though
I worked at a McDonald’s in 1963. Our location peeled, cut and soaked the fries in cold water. The fries were put in baskets and blanched. (Fried briefly). The baskets were racked and then as needed cooked in beef tallow. That white stuff that we used to scoop out of metal tins and melt in the fryers.
@@calbob750 That's exactly how English Fish and Chip shops used to cook their chips (fries) back in the day. There's still a few that use Beef Dripping/Tallow/Lard (all the same thing, fat from a cow)
The Biggest reason why McDonald's fries are always Too Salty, is because the workers never wipe up the excess thick layers of Salt off of the fry station where they always dump the cooked fries before aggressively and excessively salting it again, or at least once every 5 minutes. You always have to keep wiping the excess thick layer of Salt off of the fry station at least once every 5 minutes or before every basket of cooked fries being dumped into the fry station. Otherwise, the fries will be laced with extreme amounts of Salt. By the way, McDonald's fries can go 6 years and never rot, spoil, mold and decompose, which proves the strength of the factory added chemicals of McDonald's french fries.
@@FippyDarkpaw2 No. I read that in one website. I honesty can't remember which one. If You Google the shelf life of cooked McDonald's fries, You will for sure find lots of information that will tell You that it takes a very very long time before it spoils.
@@FippyDarkpaw2 No. I read that in one website. I honestly can't remember which one. If You Google the shelf life of cooked McDonald's fries, You will for sure find lots of information that will tell You that it takes a very very long time before it spoils.
@@somedude6683 I do have McDonalds french fries in my vehicle a couple years old, stuck down on the floor under the seat I cannot reach. They are deteriorating some, spoiled definitely - discolored and I would not want to eat one. Though I see no typical food mold. Only the outer part of them is left. They are shriveled up, meaning the starch/water inside has been consumed. I wager you can do the same test with store bought frozen french fries with the same results. Before refrigeration, we stored food in barrels and other containers using salt.
Be aware that most fryers at McDonald's are not properly trained on how to prep and fry the products. I used to be a fryer at McDonald's and was praised by customers and my management for making the products as designed by McDonalds. There are a few reasons why the new employees working at the fryer accidentally ruin their products: 1. When they grab the fries from the freezer and dispense them into the hopper they leave the fries sitting inside this hopper and they defrost, absorbing the water. 2. When dispensing the fries from the hopper they add too much to one cage which causes the fries to take longer to cook. Since they believe that one cage is equivalent to one batch they undercook them when using the built-in timer on the fryer. 3. Before adding the fries to the oil most competent chefs or fry cooks would make sure that oil was not contaminated with fry residue or bits of other product which these new employees fail to do and cause the fries to take on a strange flavor almost as if burnt. 4. When frying the employee usually adds multiple cages of fries to the same batch of oil at the same time which causes the oil to rapidly decrease in temperature since the fries should be frozen when they are dropped. This causes undercooking. 5. After frying these employees usually take the cage and just dump it straight into the heating tray oil and all and then dump a crap ton of salt on top of it and then leave it sitting there in one giant mass to become a soggy and salty disgusting mixture. This is why McDonald's fries are so inconsistent thanks to the franchise stores not properly training their employees in regards to frying techniques.
I have never seen a mcdonalds worker nice, happy, and smiling handing customers their food like the lady in the beginning of the video. The workers are usually mad, mean, and rude with minimal training.
These days you can't order large fries without submitting to an interrogation: Would you like to combo?; Spicy or regular?; Any drinks with that?; Cross-cut or traditional?; Do you want cancer?
Cut potatoes thin. Soak in cold water for 10-15 minutes Boil water with 1/2 cup sugar 1/2 cup corn syrup. Turn off water. Soak potatoes in the water for 10 minutes. Remove from water. Freeze potatoes for 20 minutes. Deep fry at 350 for 2 minutes. Freeze again. When ready to cook. Deep fry at 350 for 7 minutes. Mcdonalds fries at home.
i mean in a world of processed and "substitute" foods produced by every large company in the business id say making some sort of quality and natural product is something to be proud of
@@kaiservoldemort4385 Well, here's another.... I was looking for something else and I thought this was someone trying to demonstrate how to make McDonalds french fries at home..... My immediate reaction was to say "WHY?....on earth would you do that!" I now realise it was a fog screen to hide the McDonalds advertising!
Now that I think about it. Waiting 3 mins for fries is not bad. I use to work at McDonald’s and people would be mad that they have to wait for fries to be up lol. Geezaweeze
Well this has to be sponsored. When the narrator said “McDonald’s has a perfect method for salting fries” My McDonald’s must’ve not got the memo. I always have to add my own salt.
In the 1960s each location made its fries from scratch. Ie. Idaho Potatoes, Beef Tallow. Now the fries are processed and frozen at a central location. The frozen fries at each location are now cooked in a blend of vegetable oils.
The last couple of times I ordered the fries at different McDonald's were disappointingly bad at both places. They were over cooked and mostly small pieces. Don't know if the pandemic crisis had affected how fries are made now. I was not aware that you could ask for new batch at the time of order. I will see how it turns out.
the fries at my local spot are usually put in the fridge and stepped on before given to you as theyre cold and flacid every single time. Every mcdonalds in a 10 mile radius tbh. only good when right out the fryer.
@@everyonesfavorite7560 I have and they were so floppy. I ate them in the place I got them from. I can get them from chick fil a and wait maybe half a hour from there to home and they are still warm and hot. McDonald's are just soggy and nasty.
KEYBOARD ‐ than that’s just the McDonald that you go to. Some McDonald’s are better or worse than other so that’s not surprising. Same for chick fila, the one near me always has undercooked fries that just just taste terrible but if I went to another area they would taste much better. McDonald’s fries at there best are maybe the greatest type of fry in America.
Same with the rest of their food. I've seen videos including one where a guy bought two burger - one to eat then and one for later. He put the other one in his coat pocket and forgot about it until the next time he wore the coat years later. The burger was exactly how he had bought it years before, except cold. He ate it and was dead within minutes. Just kidding - he was perfectly fine after he ate it. I had gotten a salad one time and the first thing I noticed was that the vegetables were way too bright to be naturally coloured. I picked up a piece of neon orange carrot with my fingers and noticed it tried to be limp like nature intended it to be at its age, but it just couldn't. Then I with my fingertips and felt that it was slightly spongey feeling (how McDonald's managed THAT one I can only fathom). Then I bit into it and it gave a half-*ssed crunch like a carrot half its estimated age (about half the age of someone almost old enough to be a great grandparent, but convert that to carrot age). Then I spit it out in disgust and disgustedly half-stomped over to the rubbish bin and full-fledged disgustedly threw it away untouched except for that piece of carrot. I felt someone staying at me and looked up to see the cashier who had taken my order looking at me with the deepest disgust, anger and hatred as if I was in her house reacting that to the food she prepared. I burst out with laughter and said 'Well - now you know how I feel' and walked out of the restaurant. A decade later and I'm still trying to figure out what possessed me to buy a salad from anywhere or go into McDonald'sfor any reason except to sneak into the bathroom that's always locked because it's for customers only. 😂😂😂
0:59 "McDonalds serves up a very specific shape of fry, and that comes with the way the potatoes are cut." *Hmm yes, the floor here is made out of floor*
Interesting fact. Many years ago an American lass was traveling with us and we stopped at Macca's. After having some french fries she went back to the counter and lambasted the poor girl behind the counter for not salting the fries properly. Found out many years later the guidelines for Macca's in Oz does require less salt on the fries than stipulated in the USA guidelines. So yeah, she was used to a lot more salt back in the ol' USA.
Fun Fact: Want to make sure that your fries are fresh and haven't been sitting under the heat lamp all day, ask for fries with no salt, they'll have to make them from scratch, and with a couple packets of salt, you can do it yourself.
If you cut your russets thin like McDs , soak them in sugar water for about 15 min strain and rinse, Then dry in a thin towel rolling them up and pat dry. Make sure peanut oil is 350.° Youll get the best fries. Make sure they're dry before frying!
"what about that thing where customers think they're pulling one over on Mickey D's by asking for fries with no salt, just to get a fresh batch" They assume that, but did it ever occur to them that some of us legit don't want salted fries? I don't know about other people, but I can't stand the taste of salt on my fries. Ketchup is fine since I can't directly taste the salt itself.
OK, now I'll tell you how the even greater McD original fries were made: fresh potatoes were sliced and soaked overnight in each store. The rinsed off product the next day was cooked the Belgian way, in 2 temperatures for doneness and crispiness. Oh, yes, what McD and others cannot do today: the fries were cooked in beef tallow (fat) for the best results. The closest thing we have today is Crisco solid shortening. Health-wise, I can't recommend it, but for frying and baking it was non pareil...
I got kicked out of McDonalds and was told I'd be arrested if I came back. I sent this cartoon to a girl who worked there. I swear it was all in innocence and I only meant to have some fun. The girl and her manager called the police on me and like 6 or 7 cops showed up. They thought I was a dirty old man, trying to get the girl to come onto me. She was 19 and had a tattoo.
Pfffft! McNuggets are the best thing to come from the Golden Arches. Or indeed, any metal of metal alloy arches. Or any metallic geometric structure for that matter.
Crap, I'm craving McDonald's right now but I'm too scared to order because someone there might have COVID-19 and might infect the food. Not just saying McDonald's, but all fast food.
Here in the UK I love McDonald's fries. This is _not_ a sponsored comment! I don't eat fast food often, but when I do, a double cheeseburger with medium fries for lunch is great, and good value, too.
Just because a video is sponsored doesn't mean the information is false. McDonalds definitely did improve their recipe over time and improved their ingredients. This comment is sponsored by McDonalds.
Regarding salting chips they put more salt on than you would yourself, as it makes you thirsty and you will need to buy a drink, these restaurants make most of their profits on drinks and chips
![[LIVE] : ONE ลุมพินี 76 | คู่เอก "ผึ้งหลวง vs สมิงดำ"](http://i.ytimg.com/vi/9SBshmGQOIM/mqdefault.jpg)
What are you favorite condiments for fries?
Unpopular opinion BBQ
Mashed bootyyyy
No one cares
S A L T
Ketchup and ranch.
*But why is it once McDonalds french frys get cold they taste like tree bark?*
Because McDonald’s wants you to know it’s not fresh
It probably the chemical bath
Blocked User exactly , thats why i go to burger king .
even Jollibee fries are better than McDo
Lel are you insane? You have to be if you ever eat assclown
Did you not mention the 18 different ingredients
nor did this video mention every chemical used in the chemical bath.
Exactly. That was the reason i ended up here as well. No word of any of that junk that goes i to these fries. This video looks like an ad.
Chick fil a’s fries are soooo much better
@@splatooner808 your right especially with the POLYNESIAN SAUCCCEE
Shhh the sheeple are not supposed to know those things it makes people think...then before you know it Hollywood is a bunch of satanic child molesters an sports players don't care for fans.
If you want to make your own Mcdonalds Fries at home here is the way to do it.
The way I get crispy fries similar to Mcdonald's:
1) Cut them thin and soak them first in cold water for at least an hour up to 4 hours to get the starch out, ice water is best. You can tell they are good when the water runs clear when you rinse them
2)While they are soaking the last bit bring a pot of water to a boil with some white sugar and corn syrup in it
3)After they have soaked in the ice water turn OFF the boiling sugar water and transfer your fries into that for 5 minutes to pre cook and give them that extra flavour most people are missing in their home fries.
4)After 5 minutes in the shut off water take them out and pat them dry, at this point you can freeze them for later use or cook them right away. (I always do a ten pound bag of Russets all at once and freeze the leftovers for later use then make more after those run out.)
5) To COOK them you need to do 2 SEPARATE deep fries this is essential for crispy fries at home, the ones Mcdonalds gets in the store have had all of this done to them up until that point so they only need 1 cook in store
6)2 minutes in 350-375 oil (I have a little deep fryer so I leave it on 375 to try and keep the temp up) then take them out and let them cool until they are cool to the touch, it is beneficial to pat off the oil and moisture that seeps out as this point but a lot of the time I don't for the mess and to save paper towel.
7) After they have cooled back into the same temp oil for 4-7 minutes depending how thick you cut them and if they are frozen, drain for 20-30 seconds and season with table salt or whatever you prefer at the time.
Some tips for the best fries:
1)Russets are best
2)Cut them thinner than you think you need to if you like them like Mcdonalds/thin, I always used to think they will be too thin but you figure it out after a few times
3)If they are not staying crispy after you cook them that is probably because your oil is too old/dirty. NEW oil is best for crispiness and USED oil adds more flavour to your fries, the BEST fries at a Mcdonalds are not right after they change the oil but they are the crispiest. The BEST fries are about 1-2 days after its been changed depending how busy it's been, they are still crispy but have more flavor.
Good luck if you try it out let me know, also freezing them draws even more moisture out so fries that you have frozen are even better than fresh.
🥲
i love mcdonalds fries
“It’s dry “ - Gordon Ramsey
Azlanyahya Yahya 🤣😂
😀
Its so much salty
Indian-Odisha Gamer no it’s just that he every time says this to food
*gets a glass of water*
Gordon: It's dry!
This is obviously sponsored...
Sure boomer
@@1fiddysquiddy386 okay, boomer
Ok boomer
okey dokey boomer
I think there’s a law where if something is sponsored you have to let the audience/viewers know
So you're telling me 7 minutes is all it takes for crispy golden brown fries to turn into limp spaghetti strands by the time I get my order?
I worked at a McDonald’s that let the fries in the warmer for hours 😂
Jjjj
Jjjjjjklkkkkkkkmmmmmnm.lkk
As long as food poisoning won't occur, I honestly don't see a problem...
Gross
Cool for you.
Did you know?!
Urine contain sodium!
Would you like more salt on your fries, employee?!
I opened a McDonald's back in 75.
No, I didn't own it .
The reason the fries tasted so good back in the day is because they were fried in talllow.
The pies were also fried in tallow.
Those were the days, my friend.
That's cool you opened a McDonald's! 😀
Yes the apple pies tasted better fried. I always wondered if they cut out msg. Also, the "buttered" loaf of bread from KFC.
You see, when I have videos like this in my recommended, I literally need to order McDonald's when it's 3:20 AM because I get hungry.
the thing i dont like about mcdonalds is that sometimes your fries are so nice and crispy and its like you are in paradise like there is nothing like it. then there is the soggy, tastless pieces of cardboard types of fries
The problem is most of the time, they are undercooked. Just because they're hot, doesn't mean they're cooked. The come out pale and soft instead of golden and crispy. Even asking for a new batch means they'll try get them out quicker.
Thats a bad employee not checking their temps
Yeah I hate it when my co workers pull up the fries 15 seconds early. I try to stop them but they don’t fully listen. It’s all about the speed times. The speed times matter to the managers and we crew members are constantly pushed to get them down. But whenever I do fries, I make sure to wait the full 3 min 10 sec before pulling them up.
@@darthtyranus7447 w cook
@@darthtyranus7447bro where do you work lemme get some fries
@@RealestBoxy oh bro I don’t work there anymore, sorry 😅
Sodium acid pyrophosphate (aka disodium pyrophosphate) is #1) the first and major ingredient in common household baking soda and is #2) used to prevent potatoes from turning brown (from oxidation). A popular home comparison is akin to sprinkling lemon juice (citric acid) on apple slices to prevent them from turning brown (also oxidation). I know of some people that add a pinch of baking soda to the water when boiling broccoli to preserve the color.
Recipes that use baking soda generally contain sugars or other flavorings that mask the bitter taste. Like the home examples above protecting the color comes at the cost of affecting the flavor (bitter or sour). One could reasonably conclude that McDonald's therefore adds dextrose (sugar) to counteract the bitterness imparted from the acid used to prevent oxidation - not to make the fries sweeter or more addictive as some commenters allege.
June 25, 2022 I can make curd from ketchup by adding lemon citrus that precipitates almost all the ingredients of ketchup.
So in short we should eat that sugar because they want a nice color. Makes total sense.
How McDonalds fries used to be made at each location.(1960’s). A 100lb bag of Idaho potatoes was peeled, cut and soaked in cold water. The cold fries would be put in wire baskets and blanched. (Precooked briefly) and the baskets placed on a rack until the fries needed would be cooked for serving. The secret ingredient was hydrogenated beef fat scooped out of large tins and melted to cooking temperature in the deep frier.
12 cents. Only ingredients. Potatoes, beef tallow and salt. If you look at vintage photos inside McDonalds you will see the stainless steel tub, potatoe peeler, and hand operated French fry slicer near the left rear of the food prep area. Same side as where the French fries are cooked.
2yrs ago but great response…vid said they add a safe super from corn, is the corn gmo…this video seemed like a corporate plug…only mentioned the potato used, much more on that and with processing …oh-and what about bill gates as their farmer, didn’t even mention that….
I once stabbed someone with a cold McDonald's fries
*Wait u wot m8*
*Hol up'*
Sounds about right
If you want the fries to be perfect the way they were years and years ago, then fry them in beef tallow like they used to, instead of vegetable oil.
Beef is prohibited in India
@@angeo007
There are 191 other countries in the world and beef isn't banned in all India TBW
@@baha3alshamari152 yes it’s available illegally even in those states that have banned it.
@@angeo007
It's too delicious to resist
@@baha3alshamari152 absolutely and the ban makes it even more delicious 😋
Went to McDonald's on a field trip in elementary school when they made them fresh. Remember the round stainless steel peeling machine. Thought it was cool. Went on to work there for my first job as a teen in the late '70s when they were frozen. Lard was used in the deep fry vats. Told us to call it shortening cause it sounded better lol. Still great fries though.
Shortening IS better than Hydrogenated "Vegetable Oils."
Lard is animal fat. Shortening is derived from vegetables. Sounds like they were telling you to lie.
Damn I’m watching this while eating my fries and I find It crazy that i’m watching the factory where these fries I’m eating were born
This is by far the most detailed dissection of the McDonald’s fries I have ever seen. Great job guys 👏🏻👍🏻
They are kindof missing the anal fluid that comes from employees. You gotta stuff your crack with tissues and change every hour or two. We don't get breaks that often, so you can't wash your hands between chocolate sauce pads swaps. If you don't take the free meal, you might not need chocolate pads.
don't call them fries,please
This is obviously paid for, she doesn't believe herself
I used to love McDonald's fries in the 70's and 80's when they used LARD. A big white block.
I was thinking the same thing. When I was a kid back in the late 70's, early 80's they used big bricks of lard. I would put the brick in the fryer and the heat would melt it.
That thick white and heavy cubic greasy block was beef shortening that they used and continued to use until around the mid 2000s, until Hindu groups started to complain McDonald's use of beef shortening, because Hindus respect and worship cows and cannot eat beef nor any beef by-products, due to their beliefs.
@@somedude6683 Then why did it say"LARD" on the box?
@@sarge6870 I suppose You're right, if You're talking about it from the 1970s and 1980s. But, when I started working for McDonald's back in 1997, every time I drained the old oil from the deep fryers that cooked the french fries, I used to open a heavy square brown box of fresh white semi-hard shortening into the deep fryer and allowed the heat from the deep fryer to allow the shortening to melt inside and when I looked at the outside of the box, it would Always have the label *_"BEEF Shortening"_* .
@@somedude6683 Yeah man...late 70's. Our boxes said "LARD" on them.
How much did McDonald's pay your TH-cam channel to make a positive video about their synthetic potato fries?
WAFFENSSNAZI there fries are good bitch
angel gonzalez good but unhealthy
What fries do you know that is healthy from a fast food restaurant I'll wait.
@@lolaolaleye4063 they doesnt exist (sorry for my english im from europe )
About tree fiddy
These things when they are warm and with a sprite are SO good
“high pressure water knives” is the best thing i have heard in my life.
I believe everything but the 7-minute rule or the fresh fries, especially in Hong Kong. Everytime I work a late shift and try to grab myself a meal at Mac, I get soggy cold soft fries that were fried more than a few hours ago. And when I complained, the employee was pissed and scolded me, saying I am a pain in the ass.
No they are the pain in the booty!!!
Did anyone ever see the experiment they did, where they took a Big Mac and fries, and kept them in two containers for a month. At the end the burger had mould on it but the fries were exactly the same as the start of the experiment. It says alot!
That’s why I don’t eat at Mickey D’s - the fries are like eating flavored plastic
that bacteria likes meat more than deep fried potato that doesnt exist in nature?
The best fries from any fast food chain...!
I hope you're sarcastic
Actually, White Castle's crinkle cut fries are frickin' awesome!,...sometimes, as just like McDonald's there's no consistency for some strange reason?
5:04 alden and maine 🤩❤
I DIED AT THE NORBIT CLIP 😂😂 1:41
I ain't no 300 lbs! I weigh 165! lmao!
2:07 just give me a few of those bags and ill be happy
What I learned today. You can just ask for freshly fried fries instead of using the no salt method.
mcdonalds fries are good, but the best are the ones you get at a state fair, they slice 'em and fry 'em right in front of you. they put them in the those big paper cones, sprinkle on some salt and a splash of malt vinegar, ah.... heaven.
In the 1960s McDonalds used to peel, cut, soak in cold water, blanch, and then fry in beef tallow. The classic French fry method. Carnivals and Fairs use the quicker to serve method. Now McDonalds fries are frozen and cooked in vegetable oil.
I love how they used that scene from “Norbit” 😂😂😂😂😂😂
AlphaWolfie 1248
🤣🤣right!!
4:45 That was a very deep dip 😂😂😂
just dip once and end it!
@@markv.5962 I know right 🤦🏾♀️😂😂😂
Thank you for all the information on my favorite fries! I'm loving it!
Did you know that by svcking the Clown you have higher chance of ☠ LOL stroke?
McDonald's, I'm Svcking It 🎶
Back in the 1960s McDonalds fries were hand cut. They came in bags, were run through a machine that mostly peeled them, then they were cut and fried. Not fried twice though
I worked at a McDonald’s in 1963. Our location peeled, cut and soaked the fries in cold water. The fries were put in baskets and blanched. (Fried briefly). The baskets were racked and then as needed cooked in beef tallow. That white stuff that we used to scoop out of metal tins and melt in the fryers.
@@calbob750 That's exactly how English Fish and Chip shops used to cook their chips (fries) back in the day. There's still a few that use Beef Dripping/Tallow/Lard (all the same thing, fat from a cow)
The Biggest reason why McDonald's fries are always Too Salty, is because the workers never wipe up the excess thick layers of Salt off of the fry station where they always dump the cooked fries before aggressively and excessively salting it again, or at least once every 5 minutes. You always have to keep wiping the excess thick layer of Salt off of the fry station at least once every 5 minutes or before every basket of cooked fries being dumped into the fry station. Otherwise, the fries will be laced with extreme amounts of Salt. By the way, McDonald's fries can go 6 years and never rot, spoil, mold and decompose, which proves the strength of the factory added chemicals of McDonald's french fries.
You have McDonald's fries laying around for 6 years?
@@FippyDarkpaw2 No. I read that in one website. I honesty can't remember which one. If You Google the shelf life of cooked McDonald's fries, You will for sure find lots of information that will tell You that it takes a very very long time before it spoils.
@@FippyDarkpaw2 No. I read that in one website. I honestly can't remember which one. If You Google the shelf life of cooked McDonald's fries, You will for sure find lots of information that will tell You that it takes a very very long time before it spoils.
@@somedude6683 I do have McDonalds french fries in my vehicle a couple years old, stuck down on the floor under the seat I cannot reach. They are deteriorating some, spoiled definitely - discolored and I would not want to eat one. Though I see no typical food mold. Only the outer part of them is left. They are shriveled up, meaning the starch/water inside has been consumed. I wager you can do the same test with store bought frozen french fries with the same results. Before refrigeration, we stored food in barrels and other containers using salt.
Still the best fries on the planet!
@Some Shenanigans not better than McDonald's
If you like them now, you should of had them when they were frying in beef tallow way back when..
Be aware that most fryers at McDonald's are not properly trained on how to prep and fry the products. I used to be a fryer at McDonald's and was praised by customers and my management for making the products as designed by McDonalds.
There are a few reasons why the new employees working at the fryer accidentally ruin their products:
1. When they grab the fries from the freezer and dispense them into the hopper they leave the fries sitting inside this hopper and they defrost, absorbing the water.
2. When dispensing the fries from the hopper they add too much to one cage which causes the fries to take longer to cook. Since they believe that one cage is equivalent to one batch they undercook them when using the built-in timer on the fryer.
3. Before adding the fries to the oil most competent chefs or fry cooks would make sure that oil was not contaminated with fry residue or bits of other product which these new employees fail to do and cause the fries to take on a strange flavor almost as if burnt.
4. When frying the employee usually adds multiple cages of fries to the same batch of oil at the same time which causes the oil to rapidly decrease in temperature since the fries should be frozen when they are dropped. This causes undercooking.
5. After frying these employees usually take the cage and just dump it straight into the heating tray oil and all and then dump a crap ton of salt on top of it and then leave it sitting there in one giant mass to become a soggy and salty disgusting mixture.
This is why McDonald's fries are so inconsistent thanks to the franchise stores not properly training their employees in regards to frying techniques.
In East Europe when you say I'm going to McDonald's everyone thinks don't eat that crap it's artificial.. And they are right..
True.
I have never seen a mcdonalds worker nice, happy, and smiling handing customers their food like the lady in the beginning of the video. The workers are usually mad, mean, and rude with minimal training.
Maybe you should not be a karen just some advise
Yes!
So true Blue! Lol! They have the worst service.
Always thought they export it in powdered form to McD overseas for overseas customer n they processed it into fries or chips as some would call them.
A perfect PR to make a fast food healthy 🤣
These days you can't order large fries without submitting to an interrogation: Would you like to combo?; Spicy or regular?; Any drinks with that?; Cross-cut or traditional?; Do you want cancer?
Smug Smugly lmao
I’d like me some spicy fries
ok so make a video showing us how mcdonalds asked you to make this video and how much they paid you.
Why do you think it's sponsered
McDonald's would pay them more to keep quiet
I actually got a Dominos add before this.
Cut potatoes thin.
Soak in cold water for 10-15 minutes
Boil water with 1/2 cup sugar 1/2 cup corn syrup.
Turn off water.
Soak potatoes in the water for 10 minutes.
Remove from water.
Freeze potatoes for 20 minutes.
Deep fry at 350 for 2 minutes.
Freeze again.
When ready to cook.
Deep fry at 350 for 7 minutes.
Mcdonalds fries at home.
i dont care if mcdonalds fries are unhealthy or how theyre made. they amazing and taste good. and thats all i care about
don't call them fries,please
As I heard a master say:
"There's something a little suspicious about the fact that they're celebrating that their food is made out of food"
i mean in a world of processed and "substitute" foods produced by every large company in the business id say making some sort of quality and natural product is something to be proud of
@@an1017 still, 19 ingredients in french fries doesn't seem like natural stuff
Let’s all admit, none of us looked this up.
Let’s all admit, you probably thought this was gonna blow up
Nope. Not me. I was looking up videos on how to make crisps in the oven and this was in the suggested list. Free advertising at its finest...
🙄
Oh look another comment, saying how I didn't look up this video.
@@kaiservoldemort4385 Well, here's another.... I was looking for something else and I thought this was someone trying to demonstrate how to make McDonalds french fries at home..... My immediate reaction was to say "WHY?....on earth would you do that!"
I now realise it was a fog screen to hide the McDonalds advertising!
It's true
Now that I think about it. Waiting 3 mins for fries is not bad. I use to work at McDonald’s and people would be mad that they have to wait for fries to be up lol. Geezaweeze
They're genius for creating an immortal fries.
I love Mcdonalds fries
Sponsored by McDonalds
Lie
when I worked at macdonalds in 67-69 we made them for scratch. the secret to the taste we used beef lard.
I always for my fries cooked to order they taste better. You can taste the difference from fries that been sitting there and fries cooked to order.
Well this has to be sponsored. When the narrator said “McDonald’s has a perfect method for salting fries”
My McDonald’s must’ve not got the memo. I always have to add my own salt.
I wish someone would teach the McD's in my town how to make fries & stop selling under cooked , cold , and salted with an empty saltshaker fires.
McDonalds after watching this: 1:43
The way they make it sound healthy😂
In the 1960s each location made its fries from scratch. Ie. Idaho Potatoes, Beef Tallow. Now the fries are processed and frozen at a central location. The frozen fries at each location are now cooked in a blend of vegetable oils.
The last couple of times I ordered the fries at different McDonald's were disappointingly bad at both places. They were over cooked and mostly small pieces. Don't know if the pandemic crisis had affected how fries are made now. I was not aware that you could ask for new batch at the time of order. I will see how it turns out.
Who’s actually watching this while eating McDonald’s fries at the same time
Me
the fries at my local spot are usually put in the fridge and stepped on before given to you as theyre cold and flacid every single time. Every mcdonalds in a 10 mile radius tbh. only good when right out the fryer.
I love their toys too
the fact they said "real potatoes" confirms they were paid to make this
If you call limp and soggy perfect.....then they’re perfect every time.
Exactly! 😂😂😂
Your not supposed to wait hours before you eat them. Next time try one as soon as they give them to you
@@everyonesfavorite7560 I have and they were so floppy. I ate them in the place I got them from. I can get them from chick fil a and wait maybe half a hour from there to home and they are still warm and hot. McDonald's are just soggy and nasty.
KEYBOARD ‐ than that’s just the McDonald that you go to. Some McDonald’s are better or worse than other so that’s not surprising. Same for chick fila, the one near me always has undercooked fries that just just taste terrible but if I went to another area they would taste much better. McDonald’s fries at there best are maybe the greatest type of fry in America.
@@everyonesfavorite7560 Maybe it's just my state. I have been to quite a few McDonald's in my state and all of them have soggy, floppy, fries.
This is the US trying there best to make McDonald’s sound healthy
Their potatoes used are very special that after it is fried then it will remain same forever.
Long live the fries! They never expire.
Same with the rest of their food. I've seen videos including one where a guy bought two burger - one to eat then and one for later. He put the other one in his coat pocket and forgot about it until the next time he wore the coat years later. The burger was exactly how he had bought it years before, except cold. He ate it and was dead within minutes. Just kidding - he was perfectly fine after he ate it.
I had gotten a salad one time and the first thing I noticed was that the vegetables were way too bright to be naturally coloured. I picked up a piece of neon orange carrot with my fingers and noticed it tried to be limp like nature intended it to be at its age, but it just couldn't. Then I with my fingertips and felt that it was slightly spongey feeling (how McDonald's managed THAT one I can only fathom). Then I bit into it and it gave a half-*ssed crunch like a carrot half its estimated age (about half the age of someone almost old enough to be a great grandparent, but convert that to carrot age). Then I spit it out in disgust and disgustedly half-stomped over to the rubbish bin and full-fledged disgustedly threw it away untouched except for that piece of carrot. I felt someone staying at me and looked up to see the cashier who had taken my order looking at me with the deepest disgust, anger and hatred as if I was in her house reacting that to the food she prepared. I burst out with laughter and said 'Well - now you know how I feel' and walked out of the restaurant. A decade later and I'm still trying to figure out what possessed me to buy a salad from anywhere or go into McDonald'sfor any reason except to sneak into the bathroom that's always locked because it's for customers only. 😂😂😂
0:59 "McDonalds serves up a very specific shape of fry, and that comes with the way the potatoes are cut."
*Hmm yes, the floor here is made out of floor*
THE NORBIT SCENE OMG I CANT-
Interesting fact. Many years ago an American lass was traveling with us and we stopped at Macca's. After having some french fries she went back to the counter and lambasted the poor girl behind the counter for not salting the fries properly. Found out many years later the guidelines for Macca's in Oz does require less salt on the fries than stipulated in the USA guidelines. So yeah, she was used to a lot more salt back in the ol' USA.
Fun Fact: Want to make sure that your fries are fresh and haven't been sitting under the heat lamp all day, ask for fries with no salt, they'll have to make them from scratch, and with a couple packets of salt, you can do it yourself.
Looks legit. But this vids already told it in end of vids lol
It tells you at 5:34 that if you want freshly-made fries, ask for that. There is no need to "trick" them by asking for fries with no salt.
In my experience asking for fresh fries gets you recooked fries that have already been sitting in the tray for 10 mins
If you cut your russets thin like McDs , soak them in sugar water for about 15 min strain and rinse, Then dry in a thin towel rolling them up and pat dry. Make sure peanut oil is 350.° Youll get the best fries. Make sure they're dry before frying!
“Mary mother of God” - Norbit 😂
Corporate says the fries are only kept for 7 minutes, but they obviously keep em there way longer, especially if they're busy
El Panteón ya soo fake I swear
"what about that thing where customers think they're pulling one over on Mickey D's by asking for fries with no salt, just to get a fresh batch"
They assume that, but did it ever occur to them that some of us legit don't want salted fries? I don't know about other people, but I can't stand the taste of salt on my fries. Ketchup is fine since I can't directly taste the salt itself.
Did anybody else think that at first it was a McDonald's Ad?
OK, now I'll tell you how the even greater McD original fries were made: fresh potatoes were sliced and soaked overnight in each store. The rinsed off product the next day was cooked the Belgian way, in 2 temperatures for doneness and crispiness. Oh, yes, what McD and others cannot do today: the fries were cooked in beef tallow (fat) for the best results. The closest thing we have today is Crisco solid shortening. Health-wise, I can't recommend it, but for frying and baking it was non pareil...
I got kicked out of McDonalds and was told I'd be arrested if I came back. I sent this cartoon to a girl who worked there. I swear it was all in innocence and I only meant to have some fun. The girl and her manager called the police on me and like 6 or 7 cops showed up. They thought I was a dirty old man, trying to get the girl to come onto me. She was 19 and had a tattoo.
Sad well there is Chick fil a and even more
Pfffft! McNuggets are the best thing to come from the Golden Arches. Or indeed, any metal of metal alloy arches.
Or any metallic geometric structure for that matter.
I'm glad they're being made with "real " potatoes!
So nobody is gonna talk about how much sauce the person dip?! 4:46
After watching this I now want, FRENCH FRIES FROM MCDONALDS
MAKE EM
If you told me they sprinkle crack on them I wouldn’t be supried
Imagine having a truckload of these fries and being on a potato diet
Yummy
asked for fresh fries. changed my life.
2:03 I give myself a chemical bath _every day,_ with dihydrogen monoxide. It's quite refreshing and calming.
ha ha ha
Crap, I'm craving McDonald's right now but I'm too scared to order because someone there might have COVID-19 and might infect the food. Not just saying McDonald's, but all fast food.
It's not passed through food. That's been proven. Go back in your basement and hide forever.
Here in the UK I love McDonald's fries. This is _not_ a sponsored comment! I don't eat fast food often, but when I do, a double cheeseburger with medium fries for lunch is great, and good value, too.
Here in the UK, McDonalds fries are actually fully vegan and still taste the exact same
McDonald fries doesn't stand a chance against Five Guys' Cajun fries. Five Guys fries are fresh & actually taste like potatoes.
Being Ricky those are trash
Never tried but I like the beef flavor but it's not as strong... I miss the beef tallow...
Those are shitty my guy
Eh! I personally prefer McDonald's fries but that's just my opinion tho
am i the only person who like alot of salt on my fries-
everyone likes salty fries
No you’re not
No.
We all love heart disease as well
Nope
Once in Canada they served us cold fries 🍟 I’m sure they spent more then 7mins btw we asked for a new one
Silly me I usually forget the dextrose and sodium acid pyrophosphate when I cook potatoes at home
3:50 yessssir vegetarian fries thank you!
3:48 Wait, is that Rylan?
XD
Omg that totally is!
Just because a video is sponsored doesn't mean the information is false. McDonalds definitely did improve their recipe over time and improved their ingredients. This comment is sponsored by McDonalds.
Regarding salting chips they put more salt on than you would yourself, as it makes you thirsty and you will need to buy a drink, these restaurants make most of their profits on drinks and chips