McDonald's hired former to look into common consumer questions about various items on the fast-food chain's menu as part of its campaign, "Our Food.The promotional campaign -- which began in October 2014 -- promises to inform the public about how McDonald's food is processed, cooked and served.Imahara has already gone behind the scenes at various food-processing plants to find out whether McDonald's uses yoga mats in its McRib sandwiches or pink slime in its burgers and chicken McNuggets.He starts with a fully cooked french fry and ends his search for answers holding a potato in the middle of a field.Imahara visits McDonald's USA potato supplier Simplot and chats with production planner Koko Neher, who shows him around the facility.But the best part of the behind-the-scenes process is seeing Imahara get excited about the massive potato-cutting machine that looks like a giant wood chipper or an industrial weapon that clearly needs to be featured in a horror film.If watching fast-cutting machines and dextrose dippers isn't interesting enough, at the end of the video, Imahara gets dirty on a farm, literally, digging in the soil for an honest-to-Ronald real potato. .

What Variety Of Potatoes Did McDonald's Use?

The potatoes then were washed, scrubbed clean, peeled and cut into long potato strips with French fry cutters mounted to the wall in the back kitchen, blanched and later finished fried in animal based shortening.McDonald’s officially accepted the Clearwater Russet and Blazer Russet recently to bring up to a total of seven varieties they approve for their frozen French fry potatoes.All varieties that have gone through extensive testing to determine if they will fry up crisp and light in color with a mashed potato texture inside. .

This Is How McDonald's French Fries Are Really Made

This Is How McDonald's French Fries Are Really Made.McDonald's goes through close to 9 million pounds of french fries around the globe each day, so there must be something worth coming back to. .

McDonald's French Fries

Learn how to make McDonald’s classic French Fry recipe at home!You might wonder why anyone would want to go through the trouble of making McDonald’s beloved French Fry recipe at home, which you can just buy some from the dollar menu.For this homemade version, we will use vegetable and/or canola oil for the first round of frying.Then we’ll add some vegetable shortening to the mix for the second round of frying.They are blanched in precisely maintained 170° water for about 15 minutes to allow for a soft interior.Fun Fact: McDonald’s goes through 3.5 billion pounds of French Fries every year globally.We don’t have quite the technology that McDonald’s has with its fancy machines, but if you’d like to save time, I recommend this french fry cutter.Note: See the recipe card at the bottom of this post for full ingredient amounts.Create a brine using a combination of cold water, corn syrup, salt, and white vinegar.Drain, rise twice with cold water, then pat them completely dry.Soaking potatoes in cold water helps get rid of the starch, which makes them crispier.The sugar in the brine prevents them from soaking up too much oil when fried, which also makes them crisp.Flash freeze them on a baking sheet or plate until solid, 1 hour or so.When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)!Sign up for my email list and I’ll send it over now along with weekly dinner recipes! .

McDonald's Fries Facts: 15 Truths About the Side Dish — Eat This

But even if you're known to indulge in McDonald's fries from time to time, you might not know much about what goes into them, or how they've changed over the years.The fries are the most popular Mcdonald's menu item at the fast-food restaurant, beating out classics like the Big Mac.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!You might have heard from various stories or seen this pop up on the occasional Reddit thread that you can get fresh fries at McDonald's by asking for them without salt.You'll still get the hot-out-the-fryer delights, but it's easier on the staff who is already working hard to cook up the many orders coming in.In a video from McDonald's Canada, employees at the company explained that once the potatoes are washed and peeled, they're machine-cut into their fry shapes.Yes, they are frozen before they arrive at the restaurant, but those shapes are really how the potatoes were cut.But if you're used to making fries at home or going to restaurants where this food option isn't frozen before it makes its way to your plate, you might think the only ingredients are potatoes, oil, and salt.In a New York Times report about French fries, Eric Rimm, a professor of epidemiology and nutrition at Harvard's T. H. Chan School of Public Health, suggested eating a smaller amount of fries, paired with a leafy green vegetable.It's evidently a common enough question that McDonald's notes on its "Snacks & Sides FAQ" page that no U.S. McDonald's locations serve curly fries.While McDonald's fries aren't vegan-friendly in the United States—thanks to the milk that goes into the "natural beef flavor"—if you happen to stop by one of these establishments in the UK, vegans are in luck.They aren't made with that natural beef flavor in the UK, and fewer chemicals are listed on the fries' UK overall ingredients, too.The USDA approved the Innate potato, but McDonald's announced that it "does not source GMO potatoes" and wouldn't be using the new creation.

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McDonald's the holy grail for potato farmers

From the fields of Idaho to tasting rooms in suburban Chicago, potato farmers, researchers and industry representatives are in the midst of an elusive hunt: finding a new spud for McDonald's french fries.Because McDonald's buys more than 3.4 billion pounds of U.S. potatoes annually, it has the power to dictate whether a variety sprouts or winds up in the less-lucrative supermarket freezer's crinklecut bin — or worse yet, banished to become dehydrated taters.The company still relies on the Russet Burbank for many of its fries, even though this 130-year-old variety takes an eternity to mature, gulps water and falls victim to rots and other diseases, meaning farmers must douse it in chemicals.Still, coming up with a spud stud is no mean feat: One of the last varieties McDonald's tested, the Premier Russet, has a pedigree that on paper resembles the lineage of a thoroughbred race horse, with ancestors like the buff-skinned Penobscot of Maine.From the fields of Idaho to tasting rooms in suburban Chicago, potato farmers, researchers and industry representatives are in the midst of an elusive hunt: finding a new spud for McDonald's french fries.Allan French, a globe-trotting J.R.

Simplot manager who oversees potato varieties that feed a sprawling fry-processing empire stretching from Idaho to China, says finding a replacement has been elusive.In March, three activist investor groups won an agreement from McDonald's to promote best practices to cut pesticide use by its American potato suppliers.McDonald's Smith says he's satisfied growers are already working efficiently and sustainability, largely because wasteful water or chemical practices dent their profits. .

Where Do McDonald's Potatoes Come From? (Suppliers + Areas)

French fries are not only the biggest seller for McDonald’s, but it’s also one of the most iconic fast-food menu items of all time.McDonald’s potato suppliers include J.R Simplot, McCain Foods, and Lamb Weston.McCain Foods is a company headquartered in Canada but has two processing plants in Idaho.Additionally, combined Lamb Weston, McCain, and Simplot supply over 70% of the potatoes for McDonald’s worldwide.100 Circle Farms in Washington supplies potatoes for McDonald’s and most notably, Bill Gates owns farmland here that can be seen from space.On top of that, Noble Farms in Idaho, which was recently sold to J.R. Simplot has long been involved in growing potatoes for McDonald’s.Furthermore, it’s the use of multiple types of potatoes that gives McDonald’s French Fries such a unique and tasty flavor.Furthermore, McDonald’s is the biggest purchaser of potatoes worldwide, and they go through around 9 million pounds of fries each day!On top of that, the suppliers for McDonald’s first cut, peel, and blanch the potatoes before they are turned into fries at the processing plant and then shipped out to locations worldwide.McDonald’s doesn’t officially cut the potatoes for French Fries, but instead, it’s done by McCain Foods, one of the processing plant companies.On top of that, McDonald’s ensures uniformity in the shape of the French Fry by using a machine that’s similar to a wood chipper to launch each potato into a set of knives at 60 miles per hour! .

McDonald's Reveals Exactly How Your Beloved Fries Are Made

McDonald’s released the above video detailing the process, which we’ve broken down for you below, along with registered dietician Georgie Fear’s take on the ingredients.According to McDonald’s, blanching also eliminates enzymatic activity which prevents spoilage and develops a fluffy interior, similar to a baked potato, for better texture.The now-cut and blanched fries are dipped in an “ingredient bath” which consists of dextrose and sodium acid pyrophosphate.The dextrose, a natural form of sugar, is to help achieve a uniform golden color and the sodium acid pyrophosphate prevents the potatoes from turning grayish after they are cooked, according to McDonald’s.“Dextrose is simply a sugar that occurs naturally in our blood,” the author of “Lean Diet” told ABC News.“As for the sodium acid pyrophosphate, when potatoes are cut and then exposed to air, they turn a green, greyish-brown color which isn’t very appealing to the end consumer.I do not know McDonald’s’ process at all but my expectation would be that the wheat and milk derivatives are added to the flavoring to make it a usable powder,” Fear said.However to a nutritionist with expertise in biochemistry, the one that makes me not eat McDonald’s French fries is hydrogenated oil,” Fear said. .

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