> MummyChunk wrote:
> Here is the recipe for the original version of McDonald's Fries
before Phil Sokolof targeted his BIG FAT campaign against the fast
food chain. This caused them to change their original long standing
recipe on July 23, 1990
>
> Original McDonald's French Fries Recipe
>
> Yields two medium-sized orders of fries.
>
> 2 large russet potatoes
> 1/4 cup white sugar
> 2 tablespoons white corn syrup (Karo)
> 1 to 2 cups hot water
> 6 cups Crisco shortening
> 1/4 cup beef tallow
> Salt to taste
>
> 1. Peel the potatoes and cut them into shoestrings. They should be
about 1/4 inch x 1/4 inch in thickness and about 4 inches to 6
inches long.
>
> 2. In a large mixing bowl, combine the sugar, corn syrup, and hot
water. Stir to dissolve the sugar. Place the potatoes into the bowl of
the sugar-water and refrigerate for 30 minutes.
>
> 3. While they're soaking, pack the shortening into a deep-fryer. If
you don't have a deep-fryer, any sauce pot or dutch oven will suffice
as long as you have an appropriate thermometer. Heat on the highest
setting until the shortening has liquefied and reads between 375 and
400 F.
>
> 4. Drain the potatoes then dump them into the fryer (be careful, it
will be ferocious). Nudge them around to make sure they don't stick to
one another. After 1 to 1 1/2 minutes, transfer the potatoes to a
paper towel-lined plate. Let them cool 8 to 10 minutes in the
refrigerator.
>
> 5. While they're cooling, add the beef tallow to the hot shortening
and bring temperature back to between 375 and 400 F.
>
> 6. Add the potatoes and deep-fry again for 5 to 7 minutes or until
golden brown. Again, nudge lightly to keep them from becoming one
mega-fry. Remove and place them in a large bowl, sprinkling generously
with salt and tossing to mix the salt evenly. Serve hot and
enjoy.

Sorry - just realized I didn't write out the beef tallow
and white sugar ingredients correctly. I corrected it on the original
post. Here is the full thing corrected.


Sorry about that

Original McDonald's French Fries Recipe

Yields two medium-sized orders of fries.

2 large russet potatoes
1/4 cup white sugar
2 tablespoons white corn syrup (Karo)
1 to 2 cups hot water
6 cups Crisco shortening
1/4 cup beef tallow
Salt to taste

1. Peel the potatoes and cut them into shoestrings. They should be
about 1/4 inch x 1/4 inch in thickness and about 4 inches to 6 inches
long.

2. In a large mixing bowl, combine the sugar, corn syrup, and hot
water. Stir to dissolve the sugar. Place the potatoes into the bowl of
the sugar-water and refrigerate for 30 minutes.

3. While they're soaking, pack the shortening into a deep-fryer. If
you don't have a deep-fryer, any sauce pot or dutch oven will suffice
as long as you have an appropriate thermometer. Heat on the highest
setting until the shortening has liquefied and reads between 375 and
400 F.

4. Drain the potatoes then dump them into the fryer (be careful, it
will be ferocious). Nudge them around to make sure they don't stick to
one another. After 1 to 1 1/2 minutes, transfer the potatoes to a
paper towel-lined plate. Let them cool 8 to 10 minutes in the
refrigerator.

5. While they're cooling, add the beef tallow to the hot shortening
and bring temperature back to between 375 and 400 F.

6. Add the potatoes and deep-fry again for 5 to 7 minutes or until
golden brown. Again, nudge lightly to keep them from becoming one
mega-fry. Remove and place them in a large bowl, sprinkling generously
with salt and tossing to mix the salt evenly. Serve hot and enjoy.


This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.p...4071#579314071