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TheDailyMeal.com: How to Make Fries That Taste Like McDonald’s

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The Mystery Ingredients

We’re not going to try to define every single ingredient found in McDonald’s fries in order to replicate them at home, but instead we paid attention to a few simple cues given to us by McCain’s product manager, Mario Dupuis. As he says in the video, the fries are first blanched to remove excess sugars and to stop enzyme activity, and then tossed in a dextrose solution and another "ingredient," which prevents them from turning gray. After reading McCain’s website, we were able to determine that they blanch the fries at around 180 degrees for several minutes, and that afterward they’re dried before being tossed in the solutions. For a faster drying process, we dried our fries in the oven at 125 degrees for five minutes, and then tossed them in a sugar and water solution to replicate the dextrose solution, and then tossed them in a water, vinegar, and lemon juice bath, which we peg as the "ingredient" that prevents them from going gray.

(Credit: Thinkstock/iStockphoto)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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