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
cup white sugar
2 tablespoons white corn syrup (Karo)
12 cups hot water
6 cups Crisco shortening
cup beef tallow
Salt to taste

1. Peel the potatoes and cut them into shoestrings. They should be
about inch x 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 theyre soaking, pack the shortening into a deep-fryer. If you
dont 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 dont stick to
one another. After 1 to 1 minutes, transfer the potatoes to a paper
towellined plate. Let them cool 8 to 10 minutes in the refrigerator.

5. While theyre 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.

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...4071#579314071

On Tuesday, November 24, 2020 at 2:15:32 PM UTC-6, 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
> cup white sugar
> 2 tablespoons white corn syrup (Karo)
> 12 cups hot water
> 6 cups Crisco shortening
> cup beef tallow
> Salt to taste
>
> 1. Peel the potatoes and cut them into shoestrings. They should be
> about inch x 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.
.....

McCraps SUGARS their fries!

No wonder:

https://i.postimg.cc/9fd5hVzj/Runnin...-Mc-Craps.jpg4

:-(

John Kuthe...

> 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

How about KFC original recipe?

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
> cup white sugar
> 2 tablespoons white corn syrup (Karo)
> 12 cups hot water
> 6 cups Crisco shortening
> cup beef tallow
> Salt to taste
>
> 1. Peel the potatoes and cut them into shoestrings. They should be
> about inch x 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 theyre soaking, pack the shortening into a deep-fryer. If you
> dont 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 dont stick to
> one another. After 1 to 1 minutes, transfer the potatoes to a paper
> towellined plate. Let them cool 8 to 10 minutes in the refrigerator.
>
> 5. While theyre 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.
>
> View the attachments for this post at:
> http://www.jlaforums.com/viewtopic.p...4071#579314071

Um, you do know that is bogus. They never made them that way.

We used no sugar and we used big vats of oil at the same temp all the
way through. There was no 'remove and readd'. It took if memory
serves, about 3 minutes per batch and they were loaded in frozen.
1975-1979.

John Kuthe wrote:

> On Tuesday, November 24, 2020 at 2:15:32 PM UTC-6, 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
> > cup white sugar
> > 2 tablespoons white corn syrup (Karo)
> > 12 cups hot water
> > 6 cups Crisco shortening
> > cup beef tallow
> > Salt to taste
> >
> > 1. Peel the potatoes and cut them into shoestrings. They should be
> > about inch x 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.
> ....
>
> McCraps SUGARS their fries!
>
> No wonder:
>
> https://i.postimg.cc/9fd5hVzj/Runnin...-Mc-Craps.jpg4
>
> :-(
>
> John Kuthe...

Relax John, they don't and never have.

MummyChunk wrote:

>
> > 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

Again, wrong. This at most is some aborted other person's home view
with added sugar tht McDonalds never did.

On Thursday, November 26, 2020 at 3:19:01 PM UTC-6, Transition Zone wrote:
> How about KFC original recipe?

You can't make pressure fried chicken without a pressure fryer.

https://en.wikipedia.org/wiki/Pressure_frying

I can't afford a pressure fryer, and you probably can't either. If I
owned a restaurant, I'd have one for sure. There are plenty of folks
who would tell you that the best fried chicken they've ever had is at
the gas station. That's because there are quite a few convenience
stores in rural areas that have invested in pressure fryers.

*Sorry Crystal, I don't mean to run down yer cookin', but that chicken
down to Darrell's Gas Mart is crispy 'n juicy as all get out.*

Well, that's because Darrell *done bought him* a Broaster or a Henny
Penny pressure fryer.

--Bryan