Not only is her voice relaxing but she's open minded and genuine ! Really makes the audience feel at home yet prompts me to be more adventurous with food :)
I was born in 1978, so my experience is limited, but McDonalds in the 1980's was far superior than 90's to present. Especially the fries and the fried pies, but even the original sandwiches taste slightly different to me. I wish they'd go back to their original recipes. McDonalds is meant to be a treat or occasional convenience, not a part of our every day diet!
Because he had a heart attack, he felt the need to ruin it for the rest of us. Julia Child use to say McDonalds had a solid French fry. She loved them.
Exactly right, on both counts. Remember reading an article in the 90s interviewing Julia where she bemoaned the loss of McD's beef tallow-cooked fries.
Sugar companies in the 20th century paid off dietitians and diet companies to make sugar look innocent and fat the bad guy. Sugar is what's really unhealthy.
@@R3troZone I know that too, just wish people would stop throwing their diets at everyone else. I understand the need for having options but a majority of Americans eat meat... So like buy fries from somewhere else. You know?
The repercussions of the war on saturated fats is a really tragic tale and I’m not talking about the taste of foods. The intention was good but outcome was worse.
I remember when McDonald's switched to vegetable oil. For the first couple months the fries were not good. I think it took some time for them to figure it out.
@emmymade the trick for the real McDonald's French Fries that turn golden instead of brown is to freeze them for at least 12 and up to 24 hours after the par-fry. The freeze allows the fries and potatoes to crystallize properly inside, and thus makes them wonderfully fluffy and light. Their fry time is about 7 minutes at the regular thickness after a solid freeze.
I remember mcdonalds fries being much tastier as a kid compared to as an adult, so they definitely did change the recipe cos they never tasted the same again, not that it matters, cos I haven't been to one for 9 years now... :P
@@steelshade Nah, a lot of stuff changed overnight, I don't know about the US, but the UK McDs just seemed to go from tasting like I remembered which was unique solely to them, to tasting like generic store-bought cheap tat, I used to have a favourite of the McChicken sandwich meals, but the fries, the chicken, heck, even the mayo on the things changed, and it was sudden, not gradual...
I'm always so amazed at how Emmy describes food in such an accurate way! I never realized that "spongy" was the texture of older McD's fries, but that's absolutely it!
Fun fact, I used to work for McDonald's & unless they changed something since then the fries are now sprayed with a sugar water mist to get a more even coating & less sweet flavor but still give you the beautiful golden color & the sugar also acts as an antimicrobial.
Hey Emmy! Malcolm Gladwell talked about this in his podcast "revisionist history" season 2 episode 9! He even went to a food lab to have the fries made in tallow! Thank u for the recipe, I've only had the non-tallow fries and have been super curious about them!!!
@@xjunkxyrdxdog89 Alot of "processed" fats are trans fat. Usually they started with a vegetable oil or "a mono saturated fat". This oil is then processed through some chemical reactions (depends on company and the product so I won't try to explain that part) to make them have a more stable shelf life. What's the problem with this? Well trans fat are not found in nature and the body is stupid so if it can't identify the matter the go to is usually to store the trans fat. Thus leading to more potential weight gain and various heart/cholesterol based health problems when consumed in excess. Beef and other animal fats are atleast properly recongized by the body and wont necessarily instantly be stored as fat in the body rather then being burned for calories or used to support certain body functions.
As someone who worked the Mc grill in high school, I have to comment you on how McDonald's really screwed up a good thing. When the potatoes were pealed in the local stores and fried in tallow they were excellent. When they went to frozen fries, and heat lamps .... it was over. Limp and cold and nasty. Their original fries were to die for. Shame, really. Good work !! :)
grade school when they made us do the egg challenge i bought a bunch of mcdonalds frieds, let them sit out over night, packed my egg in them inside a small box and the egg survived, they really do turn into packing peanuts.
Your 🍟 were too wet on the first fry. The water turns to steam when it hits the hot oil then the steam tries to escape causing the violent reaction you observed. It can boil over and catch 🔥.
It’s odd she had this issue because she normally pays close attention to oil temperature when frying. We all have stuff slip our minds sometimes though.
This is incredible, I remember when Emmy didn’t have a this many subs! I was there trying to call the community Emmists haha so great to see you doing so well Emmy! We
Anyone who had a McDonald’s near them prior to 1990 remembers why those fries were so good & why we would get our burgers from Burger King & our fries from McDonald’s.
Absolutely! Our McDonald's was on one side of the street, and Burger King about 3 buildings away on the other side. We'd drive through Burger King for our burgers, go out and make a U-turn and straight to McD's for french fries and Coca-Cola! YUM! Munchies never tasted so goooood!
Hey emmy just wanted to say that I've been going through a lot of messed up and depressing stuff and felt really down but as soon as I heard you calling us "Beautiful lovelies" put a huge smile on my face and my eyes are teary of joy. thanks for this. stay safe
Everyone is freakin out on tiktok about this African food called Fufu. Some kind of doughy starchy stuff you dip into this stew that is traditionally eatin with it. I think they say it’s made of yam powder or something ? I think it’d be really fun for you to make it !!
You did it into a soup. Two of my favorites are egusi soup and okra. The fufu can be made out of a lot of things. But what you’re referring to is tuber (yam). You peel it, boil it, drain the water and then pound it, somewhat like making mashed potatoes and that’s pretty much it.
I'm just thinking pretty much everyone was skinny before they went on that anti-fat campaign. I'd almost think food used to be more filling and we ate less or something. Chances are most food just has more fillers now though.
They used sugar to replace the fat for flavor. The more refined and more processed the farther it is from the natural diet humans adapted to. Things like margarine are a bad replacement for butter. Anyone with a cow can easily make butter but who would even know were to start to make their own homemade margarine.
Yeah. "light" and "reduced fat" processed foods tend to be loaded with way more sugar than their regular counterparts. Fat isn't the bad guy. Sugar is.
McDonald’s fries are coated with sugar first, then they are coated with “sodium acid pyrophosphate”, a chemical that prevents them from turning gray in the freezer and keeping them all the same color when cooked. They are indeed blanched once, then cooled, then frozen.
It’s so funny to me because I remember teachers at school trying to scare us by telling us that one of ingredients McDonald’s fries is beef. As if it was a bad thing? Traditional belgian fries are twice fried including in animal fat too. And they’re DELICIOUS
I remember reading somewhere (Kenji, perhaps?) that the other secret to fantastic fries is to *FREEZE* them after the 1st fry, & possibly even do the 2nd fry straight out the freezer? Additionally, I've gotten that 'crisp outside, mealy inside' effect by doing a quick parboil in water with vinegar added to it; combined with the double fry technique, it's amazing. Really great homemade fries are definitely a labor of love! I hope to pick up a deep fryer someday, and then I will spend a WHOOOOOLE day prepping fries for the freezer; with the deep fryer, it'll also be MUCH easier to fry some up on a whim! Right now I just can't be bother to fill the pot then clean it after for just me & my kid. My Nana had a deep fryer & would make us fried dough when we went over! Also, I know it's been mentioned a majillion times, but your fries would probably be less bendy had you patted them VERY dry first.
I managed a McDonalds in the 70's during the switch from fresh to frozen fries. We didn't soak the fries with sugar but did the blanching process , cooled the fries and then used them later. The frozen were pre blanched. Also a quick note . We used Burbank Russets for ten months of the year swiching to California northern whites for two months. We also used Very finly ground salt, almost like powder.
I remember when I was a child...back before McDonald's changed how they cooked their fries, my eldest brother and sister worked at the nearest McDonald's to where we lived. We were very poor and didn't always have food at home. It was a rarity for us to ever stop at any fast food place to eat. There were rare times when my dad would stop at White Castle because their hamburgers were at least five cents cheaper than McDonald's burgers. I remember my brother explaining how they prepared the fries. He was amazed because when we ever made french fries at home, we just cut them and put them in the hot lard. My brother said that before opening, they first dipped the already cut potatoes in the hot oil, directly from the freezer and then hung them on the frying baskets for hours before cooking them per order. Then they would put them in the fryer before serving them. The oil was so hot that it didn't come out as oily and limp as in this video. My brother also said that dextrose was used on the fries to make them brown faster, not bleached cane sugar. Fun fact...Dextrose can be found in just about everything humans process to eat. It's not good for you, just like MSG isn't good for you. So, it seemed to us that if you let your uncooked potatoes sit for a while after blanching them, with cooking them in beef oil, that's what made McDonald's french fries taste so different.
If I might be of some help. McD's original was never fried twice. They use a very specific potato (a Russet) from a very specific area here in the U.S. When they cut their fires to that very specific thickness then are then moved to be rinsed in ice cold water then moved to another cold water bath that is mixed with sugar. They are left there to sit for 1 hour. Then they are drained and then put thru a very short boiling water blanching (I can't recall the time). The boiling helps partial cooking of the fries. Then they are left to do a quick dry off. Now days if I remember then they toss those fries into the beef tallow. When they do this they make sure the fries are cold (not frozen) so the tallow coating solidifies quickly. Then they are placed back into a fridge for 30 mins then finally bagged up and put in a freezer. This keeps the fries from sticking to each other and that is why they still have some of the original flavor they had prior to the NO TRANSFAT crap.
I’m really old. So old that I remember when McDonalds served actual food, not frozen. The food was actually hot 🔥 I think part of the mystique was there weren’t fast food places everywhere. McDonald’s was one of the few places to have fries 🍟 in a “personal” size for cheap. And they were exactly the same every single time. They would wear out the big aluminum salt shaker with every batch of fries. Sodium Chloride . . . mmmm 😋
Now they do serve hot burgers and if you order fries with no salt they will make fresh hot fries and then you can salt them to your liking. Do you remember the Mcdlt burger? That was my favorite!
The snack bar at our pool made the best burgers I've ever had, and they were cooked from frozen. The food at your McDonalds isn't cold because it's frozen. It's cold because either you or they let it sit. If it's them, ask for a special order. And don't use the drive through, your food is sitting while you wait to pull up.
I used to be an overnight maintenance man at a McDonald's in Tampa Florida in the mid 80s and one of my duties was to replace the shortening in the fry vats when you could no longer see the heating elements. The shortening came in a perfect cube box weighing 50lbs and it had large bold print saying 100 percent animal fat. I just thought you might find that interesting.
There's something about your videos that give me sense of calmness, so relaxing and wholesome to watch specially in this crazy time we're all facing right now. Thank you for making such wonderful videos! I'm new to your channel and thanks youtube for introducing your channel to me. I will continue supporting your channel.
You should try some Jamaican recipes like Sorrel which is like a Hibiscus tea, or patties which are bright yellow pastries with meat or vegetables inside (my favorite are the saltfish ones) or you could try coconut drops which are sweet, ginger-y, chewy balls of coconut. You could try saltfish or banana fritters which are absolutely heavenly, so easy to make and they're just perfect to eat as a snack or as a side dish. Toto would be a good cake to make, it's kind of like a pound cake and it's sweet and slightly ginger-y and nutmeg-y. Traditional rum cake is also a very famous one, the more modern version with buttercream is my favorite. Or just try guava jam, I've never tried making it but you could, it's really good on toast and Cubans eat something similar with cheese 😁🌟
I am Australian who cooks a lot and reads a lot of cooking books/in a lot of cooking groups and have never seen/heard/read anyone cooking friess in beef fat
Another story from back in the day was as Ray expanded across the country he wasn't getting the fries right. The issue was that the McDonalds brothers stored their potatoes in bins outside where the dry CA air would circulate around them. Not in the basements of the new restaurants. He then devised a system of fans to blow air though the bins. It lowered the moisture content just a bit.
On the first fry - The thing that you used to get them out of the oil, I use that to lower them in. I don't have a proper chip fryer, or basket, so to reduce the risk of splashback, I use that, and lower them in. Much less splash than if you use your hand, and less risk of burning your hand or face too.
I managed a McDonald's in the 80s. The frying oil came in a 16"x 16"x 16" plastic-lined box labeled "Beef Tallow". No mention of and other ingredients. Out of the bag came a white cube of beef tallow. The frys are par-fried at the factory and individually flash frozen. They can be frozen for their second fry.
We were also a test store for the McRib. The test sauce was thicker and tastier than the current sauce. I used to put a little in my Big Mac container lid and dip my fries in it.
Thank you for this! I remember the fries before they changed the recipe and they were so much better. The fries today are really hard, but I remember that they were soft even when they cooled. It's hard to describe but I remember that the fries in the bottom were my favorite because they were soft and greasy, but in a good way. Now they are just hard all the time. It's the same with pizza. Pozza used to bend when you picked it up, sometimes taking two hands to hold, or folding it in a v so it wouldn't flop over and now the crust is like cardboard. That's how it is with McDonald's fries. They don't bend anymore. It looks like the ones in your video do. I can't wait to see how they are with the larger cut. Also, why not duplicate the original all beef tallow recipe?
Belgium, famously known for pomme frite (fries) still fries in Tallow & mocks countries that do not. If you have never tasted potatoes cooked in tallow, you don't know what you're missing...
Now we're talking...trying to replicate the best potato item in the world. I might try it but in all likelihood I'll just drive down the street and get 2 lrg fries xtra crisp...delish.
I worked at McDonalds in the 1980s we we were still cooking fries in beef tallow. It wasn’t until 1991 or 1992 where it was switched to vegetable oil. They definitely changed the taste of fries. We had these huge cubes of beef tallow that were about 24 x 24 x 24. Also the cooking oil lasted longer than the vegetable oil.
You should try Cooking With Shotgun Red's recipe for McDonald's fries. He has a few more additional steps and insights that seems to get him a bit closer to the original thing.
I actually quality controll the potatoes used to make the fries for both McD and BK here in Norway. They use a kind of potato called Innovator (BK also use one called Zorba). Both of them are designede to not get any colour when you fry them. So if you think their fries are undercoocked and pale, they're not undercoocked, but specifically breed not to colour.
When my friends and I were teenagers in the 70s, we would actually go to McDonalds just for the fries ( something we could afford to buy and eat!) However the very first time I ever went to McDonalds it was a drive up place and I could watch them make the fries from scratch!
You've got such a quick mind, Emmy. I caught that near flub toward the end, "I wish I could say with 100% certainty that _these_ is the correct recipe." You said "these" by accident, and quickly adapted by saying the rest of the sentence with an accent that made it seem as though the "these" was simply "this", thereby saving the sentence from being grammatically incorrect. I'm not at all picking on you... For the times I say the wrong word mid-sentence, I tend to just stop, say something like "Err..." and then correct myself to the right word, which I feel is pretty standard for most people. But your brain works so fast that, instead of stammering over it, you just went with it and disguised it into the rest of your sentence, barely discernable. I'm really impressed. (I mean, it has been pretty evident from all of your videos I've watched that you're a smart lady, but this time, this specific occurrence, stuck out to me for some reason, and I had the urge to comment on it.) Best wishes to you for 2021!
I used to work at McDonald’s back in 2014. I helped with the restocking, and I read the ingredients on the French fries. There is beef broth in the fries.
Oh unfortunately I am old enough to remember when this happened. Also you should definitely have a coffee candle burning in that studio, it will help with the grease smell like nothing else does.
Just a tip for folks who want to make their own beef tallow, you can always ask your butcher shop or grocery store meat market to save you a pound or two of the fat trimmed from beef roasts or steaks. They all have different prices for this, but it's not expensive at all and so worth it! You can find instructions on how to render it all over the internet.
@@patty7804 Did anyone just suggest not changing it? Still, the thing I miss most about McD in the early 80s was the speed. So many fewer items on their menu. You place the order, drive around, it was ready for you. Always.
@@patty7804 it was 100% marketing hype and 0% science. Otherwise we would not have seen rapidly increasing rates of obesity since the end of the 1970s.
I worked at the first MacDonalds in western Canada from 1970 to 1972 while I attended High School in Regina. I did almost every different position while I worked there. My favorite was "fry guy". I would spend my shifts peeling, with a tumbler, cutting, with a hand press then washing the Russet potatoes three separate times then into the fry baskets. After standing for about 30 mins all spuds would go through the first fry and then into the cooler. Taken out as needed for the second fry then to the customer after a light salting. Cant remember the temperatures, as the vats were pre-set and timed, we just had to put them in and take them out. The Lard was changed as soon as it had color, about every three days. No additives, no sugar baths, just spuds. They were the best fries.
The original fry recipe didn't involve any kind of fry marinating like that, used a 93% beef tallow and 7% cottonseed oil mixture to fry in and was only ever fried once. Mcdonalds itself confirmed this many times
That makes more sense to me. Maybe they soak them in sugar today but they didn't taste sugary back in the old days. All that tallow made it delish without sugar.
The huge flash of bubbles when you add theFrye’s is from the water you soaked the Frye’s in. They are trying to get the surgar in the potato. Then you have to get the water out. Less foaming of oil
McDonalds still sells crinkle cut fries in Austria - I was surprised when I visited the US and only found ONE kind of fries at McDonalds. I though you'd have about 10 different styles!
I just watched this episode about the original McDonald's French fries and I wanted to add my 2 cents worth. I worked as a teen ager back when they sold hamburgers for 15 cents, shakes were a quarter and we had a root beer dispenser and a LARGE glass bowl that showered orange drink across the interior. I often worked as a French fry cook . I moved (with help at first) 100 pound bags of russet potatoes from the shelves in back to the potato peeler. (A large tub like device coated with a diamond grit that peeled only the outer layer of skin off the potatoes. The idea was to 'just' remove the peel leaving a thing ring surrounding the potato that contained the vitamins and natural sugars. After the potatoes were peeled they were duped from the peeler into a large sink , then sliced into the iconic thin fries. The potatoes were then rinsed 3 times ,drained, then allowed to soak for about 20 ton30 minutes. Then they were drained, (and pushed...not squeezed ) dry. At this point they were par fried just until they turned translucent and the hung to drain the grease (yes, tallow) and cooled. As they were needed the baskets were returned to the hotter vats and fried golden brown. We NEVER soaked them in any kind of sugar water solution! Sugar would burn in the vats. The par- frying them converted the starches in the potatoes to a natural sugar.
@@x0xTHLover4Lifex0x McDonald's never used pink slime. They fused together dark meat. Dark meat was cheap because people were mostly eating chicken breast.
Back in the 1970s, when they were using mixture 47, McDonalds trained many of thier employees on the full french fry process. Most of it took place before the fries were frozen and shipped to the store. It took 7 days.
The solid shortening also used to come in a box as a big cube about a foot square. As I recall that was enough for one fryer. We also kept a cube of it in the grill area to grease up the grills and top off the fryers.
@@erikas974Indeed. Friend ended up slicing the top of her finger nearly off Trip to ER for stitches and what a bloody mess it was. Lol. Always use the guard!
Whenever I get really stressed about tasks and I need to calm down in order to write my stories, I watch your videos. You have such kind energy and you make me feel like everything's okay. After I've watched your videos, I can write without getting distracted. You make me happy, thank you! 💚
So yummy looking. So nice you are doing this. I saw the goggles and thought: whatever happened to your big lab coat? That would be an awesome protection against spattering oil!
The difference in taste and color is due entirely to the sugar; the potatoes absorb that sugar syrup which leads to the sweeter taste and as the potatoes fry the sugar caramelizes, giving it that deep golden brown color. You could probably play around with the recipe, tweaking the amount of sugar and/or corn syrup to get something closer to the present day fries McDonald' serves now.
It’s a good idea to pat the fries dry as possible(with a T towel or paper towel) after soaking so that the oil won’t rise so much when you lower the fries in the oil. Great video
Try 90 % tallow with 10 % cottonseed oil. I seem to remember an increase in oil temp for the second fry. After the change to beg oil McD got died because the potatoes were pretreated with tallow and cottonseed oil prior to freezing.
Beef “Trimmings” (Muscle Fat) and Beef (Tallow) are 2 very different things. For one Tallow comes from a specific lobes of fat inside the Cow. And is hard at room temperature. Trimmings of fat, are just that. And is very soft at room temperature etc. 😉 Edit: If you think this is incorrect. Render muscle fat “trimmings” and leave it at room temp. Then buy (or make from suet) a brick or jar or Tallow and do the same. You will see and taste the difference. (I learned this the hard way lol 🤪) Muscle fat will work in a pinch.
julia c No it’s. “Tallow is made from rendering suet, which is the hard, white fatty layer that surrounds an animal's organs, specifically the loins and kidneys.”
Jamie Joy This is what I was told by an owner of a slaughter house.. “Tallow is made by rendering suet which is the fat of cattle or sheep, typically the fat that surrounds the animals organs. The process of rendering involves gently heating suet to separate the fat from any remaining muscle or connective tissue. The most common use of tallow is as a cooking fat”
In 1966 my father went to work for McDonalds. It was a second job for him as he had a growing family to support. He also worked at Boeing. He says (and this may be a tale) that he was hired to peel potatoes and make french fries. All they did was cut them and soak them in water to remove some of the starch. Then they pulled them out, dried them, and deep-fried. In other words: not really a recipe as a method. The Seattle-area small burger chain Dick’s still does it this way, and they are amazing.
Addendum: Dick's tried to change oil recipes "to make them healthier" (as if anyone ever went to Dick's for healthy food or bought the fries for that reason!) Their fry sales must have gone down so precipitously that they eventually returned to the original oil. Locals call them "coffin nails", and I at least indulge rarely.
@@milkteanomnom so? I encourage it We need to EDUCATE ourselves. If we don't, future generations will be doomed. We don't want the rest of the world to view America as a laughing stock. If we want to act like we know stuff, we gotta start from the bottom. Fix what the education system won't fix
where i worked at mcds the fries were already frozen, we’d just open up a bag and put it in the dispenser. and they would fry for 3min then get em out n put salt lol.. thats about everything that gets done in the reataurant
A childhood treat I remember was the hot chocolate at the coffee vending machine in the swimming pool that my mom used to take me to as a kid. Decades later (I'm 32), whenever I find a vending machine that makes, not any hot chocolate, but that exact taste...it really takes me back with fond memories of that hot chocolate, after swimming. Mmm. Possibly, maybe, even better then the best of the proper chocolate maker coffee shops...possibly. 🤔 I might have just given myself a mission after the lockdowns.🤔🕵🏼♂️🍫☕🦸🏽♂️
Since the first lockdown and now my anxiety and depression have been so bad Emmy is the only person getting me through I feel so calm and safe here♥️love from the U.K.
I often watch this channel as a getaway. I don't know what it is but I feel so relaxed watching Emmy
Her voice is relaxing 😌 Also one of the main reasons why I watch Bailey Sarian* 🤩
Ditto!!!!
It’s so true, I’ve spent all day discussing very stressful things - now I just want to unwind
Same!
Not only is her voice relaxing but she's open minded and genuine ! Really makes the audience feel at home yet prompts me to be more adventurous with food :)
I was born in 1978, so my experience is limited, but McDonalds in the 1980's was far superior than 90's to present. Especially the fries and the fried pies, but even the original sandwiches taste slightly different to me. I wish they'd go back to their original recipes. McDonalds is meant to be a treat or occasional convenience, not a part of our every day diet!
Can we talk about how much of a boss Emmy was for riding her bike to McDonalds while pregnant?!?
I was thinking that tooo!!!
Pretty bad ass. But not a patch on a NZ green party MP who rode her bike to the maternity ward while in ACTIVE labour!
@esad lmao no she had two kids like 7+ years ago
*stares in Dutch* yes, very boss, much wow... But seriously, it's pretty normal over here. Emmie is awesome nonetheless 👌
whats wrong with riding a bike while being pregnant??
thats why mcdonalds fries are addictive, they marinate them in sugar water lmao
Many frozen fries for food service or home freezer are coated with something, like dextrose, a type of sugar, to help them brown.
They are also par-fried. Much like Belgium style fries, they are double fried.
They use to fry them in peanut oil at the restaurants. After they announced they would no longer use peanut oil, the fries didn't tastes as good.
@@norme1850 McDonald's has never used peanut oil for fear if allergic reactions. They went from beef tallow to vegetable oil blend.
@@norme1850 they only have used beef tallow and vegetable oil or just canola and soybean oil
Because he had a heart attack, he felt the need to ruin it for the rest of us. Julia Child use to say McDonalds had a solid French fry. She loved them.
Exactly right, on both counts. Remember reading an article in the 90s interviewing Julia where she bemoaned the loss of McD's beef tallow-cooked fries.
Sugar companies in the 20th century paid off dietitians and diet companies to make sugar look innocent and fat the bad guy. Sugar is what's really unhealthy.
He was only part of the reason the fry oil changed. The main reason was vegans complained that beef fat was used.
@@R3troZone I know that too, just wish people would stop throwing their diets at everyone else. I understand the need for having options but a majority of Americans eat meat... So like buy fries from somewhere else. You know?
Now the fries are vegetarian/vegan-friendly, he didn't really ruin it for everyone.
The repercussions of the war on saturated fats is a really tragic tale and I’m not talking about the taste of foods. The intention was good but outcome was worse.
It wasnt because of a war, it was a social campaign
Yeah didn’t it lead to extra sugar consumption; the actual cause of health problems (mostly) in the US? I remember a Adam Ruins Everything about it.
I remember when McDonald's switched to vegetable oil. For the first couple months the fries were not good. I think it took some time for them to figure it out.
They added beef fat back into it that’s why
@@jessicanicole4350 No they didn't. They haven't used beef fat since 1990
@@jessicanicole4350 yep "natural beef flavoring" ngl I worked at McDonald's for a minute
@@JS-wp4gs actually they still do. That's why it's not an option for vegetarians.
@@ss11733 only in America, they're vegan in the UK
When I was pregnant with my daughter almost 20 years ago, I craved McD's fries dipped in their strawberry shakes. LOL
McDonald's fries dipped in Wendy's chocolate Frosty is one of my guilty pleasures
I inherited a bad habit of dipping fries in soda float from my dad. He ordered fries and rootbeer float all the time in A&W back when I was a kid. 🙈
Salt can cause labor. Used to be a saying if you're overdue go get a large fry
I used to do Whataburger fries in a jumbo vanilla malt like ... thirty something years ago!
@@BadBoyBobby85 it just caused me bloating at the time.....this was almost 20 years ago so I don't eat like that now. LOL
@emmymade the trick for the real McDonald's French Fries that turn golden instead of brown is to freeze them for at least 12 and up to 24 hours after the par-fry. The freeze allows the fries and potatoes to crystallize properly inside, and thus makes them wonderfully fluffy and light. Their fry time is about 7 minutes at the regular thickness after a solid freeze.
I remember mcdonalds fries being much tastier as a kid compared to as an adult, so they definitely did change the recipe cos they never tasted the same again, not that it matters, cos I haven't been to one for 9 years now... :P
twocvbloke try targets french fries
As far as I'm aware, Target isn't here in the UK where I hail from, so can't...
I really miss the apple pies being fried
Also we lose taste buds as we age. Kids taste everything more intensly. If the fries changed, so did you.
@@steelshade Nah, a lot of stuff changed overnight, I don't know about the US, but the UK McDs just seemed to go from tasting like I remembered which was unique solely to them, to tasting like generic store-bought cheap tat, I used to have a favourite of the McChicken sandwich meals, but the fries, the chicken, heck, even the mayo on the things changed, and it was sudden, not gradual...
my favorite fries EVER! i gotta try this one!!! (and so interesting to know there's a McMenu! will you be making more?)
❤️ Nothing like freshly fried fries. I’m super curious about the Big Mac and the nugget recipes. 🤔
@@emmymade nuggets please!!!
@@emmymade it's the sauce....
I'm always so amazed at how Emmy describes food in such an accurate way! I never realized that "spongy" was the texture of older McD's fries, but that's absolutely it!
Fun fact, I used to work for McDonald's & unless they changed something since then the fries are now sprayed with a sugar water mist to get a more even coating & less sweet flavor but still give you the beautiful golden color & the sugar also acts as an antimicrobial.
I remember when they were cooked in tallow. They were great.
yep
Are you 80
@@doomddevil92 LMAO
Those were the best fries of all time.
They’re not even bad now. If you get hot ones that are salty, they’re the best fries of the the big fast food restaurants imo
Too bad you can’t get them like they once were. I remember as a child going to McDonald’s and loving them. Not any more. ;(
Yeah I was surprised to see "french fry recipe." It's just potatoes, salt, and oil.
You literally just watched a video showing you how to make them
Very much depends on where you are. The whole of Belgium is ofc full of fries that are fried in tallow.
Hey Emmy! Malcolm Gladwell talked about this in his podcast "revisionist history" season 2 episode 9! He even went to a food lab to have the fries made in tallow! Thank u for the recipe, I've only had the non-tallow fries and have been super curious about them!!!
She puts such effort in the research for these videos! Always great info and great content! Thanks Emmy!
Who else has a hankering for McDonald's french fries right now..
Dude me
I just had some a couple hours ago 😋
Id rather piss on a potato and shit on a cow
@@user-neo71665 jesus calm down
Not the crap they make today
"Pure, natural animal fat is bad for you!"
*switches to highly processed, unhealthy oils*
Food marketing is so underhanded.
@@amoureux6502 It's easily one of the most dubious businesses there is.
Soy bean and canola oil?! Inflammation galore. Geez.
Evidence that the "processed" oils are more harmful than "natural" fats?
@@xjunkxyrdxdog89 Alot of "processed" fats are trans fat. Usually they started with a vegetable oil or "a mono saturated fat". This oil is then processed through some chemical reactions (depends on company and the product so I won't try to explain that part) to make them have a more stable shelf life. What's the problem with this? Well trans fat are not found in nature and the body is stupid so if it can't identify the matter the go to is usually to store the trans fat. Thus leading to more potential weight gain and various heart/cholesterol based health problems when consumed in excess.
Beef and other animal fats are atleast properly recongized by the body and wont necessarily instantly be stored as fat in the body rather then being burned for calories or used to support certain body functions.
As someone who worked the Mc grill in high school, I have to comment you on how McDonald's really screwed up a good thing. When the potatoes were pealed in the local stores and fried in tallow they were excellent. When they went to frozen fries, and heat lamps .... it was over. Limp and cold and nasty. Their original fries were to die for. Shame, really. Good work !! :)
I had a cat who used to only eat cat kibble AND McDonald’s French fries....the tallow years lol
Yooo! My cat LOVES McDonald’s French fries.
God Bless your cat 🐈
God Bless Emmy 🙏
God Bless President Trump 🙏🇺🇲
@@STeve-bv1uk very cool! My cat would never eat any other French fries than theirs. We used to try to sneak him others and he always knew lol
@@JimboJones99 you mean God bless the guy that basically provoked the Capitol terrorism and death of 5 people? Damn.
@@misanohova2621 someone's been watching a bit too much fake news mainstream media
grade school when they made us do the egg challenge i bought a bunch of mcdonalds frieds, let them sit out over night, packed my egg in them inside a small box and the egg survived, they really do turn into packing peanuts.
Hahaha, you should've won the prize for ingenuity!
Your 🍟 were too wet on the first fry. The water turns to steam when it hits the hot oil then the steam tries to escape causing the violent reaction you observed. It can boil over and catch 🔥.
She didn't talk about temperature at all either, very important to do the first fry at a colder temp
Yeah rookie mistake cmon emmy!!!
It’s odd she had this issue because she normally pays close attention to oil temperature when frying. We all have stuff slip our minds sometimes though.
@@skeetsmcgrew3282 she said 6 cups of crisco heated to 375 degrees at 5:02
Yeah wet things (like neat water) in a chip pan will always do that.
woah, with all that corn syrup & sugar, no wonder they were addictive!
This is incredible, I remember when Emmy didn’t have a this many subs! I was there trying to call the community Emmists haha so great to see you doing so well Emmy! We
Hugs for being so loyal!
The reason why you had that violent fry is the fries were wet.
mhmm water and oil is a no no lol
If she froze the fries first it would’ve been perfect!
@@LenaEliana14 it still would’ve had the same reaction since she coated it in a shit ton of of sugar water before hand
She knows that, she's a p seasoned chef. But she's following the recipe as written.
@@user-ly4wt9xp4i Maybe freeze the sugar water around them?
Anyone who had a McDonald’s near them prior to 1990 remembers why those fries were so good & why we would get our burgers from Burger King & our fries from McDonald’s.
Fast forward 30 years and that still rings true! 😂
Absolutely! Our McDonald's was on one side of the street, and Burger King about 3 buildings away on the other side. We'd drive through Burger King for our burgers, go out and make a U-turn and straight to McD's for french fries and Coca-Cola! YUM! Munchies never tasted so goooood!
Hey emmy just wanted to say that I've been going through a lot of messed up and depressing stuff and felt really down but as soon as I heard you calling us "Beautiful lovelies" put a huge smile on my face and my eyes are teary of joy. thanks for this. stay safe
I hope you're getting better. So many channels cheer me up and make me feel better when life doesn't go so well.
@@roxcyn Hey, thank you so much.
wow I totally forgot about this comment.
I'm in a much better place in life now. ^-^
Everyone is freakin out on tiktok about this African food called Fufu. Some kind of doughy starchy stuff you dip into this stew that is traditionally eatin with it. I think they say it’s made of yam powder or something ? I think it’d be really fun for you to make it !!
You did it into a soup. Two of my favorites are egusi soup and okra. The fufu can be made out of a lot of things. But what you’re referring to is tuber (yam). You peel it, boil it, drain the water and then pound it, somewhat like making mashed potatoes and that’s pretty much it.
Emmy you should make this a series and recreate all of the recipes in the manual!
I'm tempted to...anyone, else?
@@emmymade Yes please. Thanks Emmy.
@@emmymade Shamrock shakes please!
I think current McDs fries use “popcorn salt” which is super fine. I use it in icings to keep them from being grainy
There's a movie about the start of mc Donald's called The Founder and yeah Mc Donalds was bought but it was done in a very underhanded way.
Basically stolen from the McDonald’s bros🥺
Very interesting film good recommendation 👍🏼👍🏼
And that underhanded way became the back bone of their operations ever since. Shameful really.
That movie made me hate Michael Keaton lol he’s such a great actor.
I'm just thinking pretty much everyone was skinny before they went on that anti-fat campaign. I'd almost think food used to be more filling and we ate less or something. Chances are most food just has more fillers now though.
They used sugar to replace the fat for flavor. The more refined and more processed the farther it is from the natural diet humans adapted to. Things like margarine are a bad replacement for butter. Anyone with a cow can easily make butter but who would even know were to start to make their own homemade margarine.
Yeah. "light" and "reduced fat" processed foods tend to be loaded with way more sugar than their regular counterparts. Fat isn't the bad guy. Sugar is.
Our activity levels have changed too. Complicated I guess.
And now the serving sizes are at least twice what they were then. Jeff, you are absolutely right.
100% agreed, Jeff.
McDonald’s fries are coated with sugar first, then they are coated with “sodium acid pyrophosphate”, a chemical that prevents them from turning gray in the freezer and keeping them all the same color when cooked. They are indeed blanched once, then cooled, then frozen.
It’s so funny to me because I remember teachers at school trying to scare us by telling us that one of ingredients McDonald’s fries is beef. As if it was a bad thing? Traditional belgian fries are twice fried including in animal fat too. And they’re DELICIOUS
My teacher said the same thing!! I was like that was definitely different but actually sounded tasty🤔
How was that supposed to be scary?
I remember reading somewhere (Kenji, perhaps?) that the other secret to fantastic fries is to *FREEZE* them after the 1st fry, & possibly even do the 2nd fry straight out the freezer? Additionally, I've gotten that 'crisp outside, mealy inside' effect by doing a quick parboil in water with vinegar added to it; combined with the double fry technique, it's amazing. Really great homemade fries are definitely a labor of love! I hope to pick up a deep fryer someday, and then I will spend a WHOOOOOLE day prepping fries for the freezer; with the deep fryer, it'll also be MUCH easier to fry some up on a whim! Right now I just can't be bother to fill the pot then clean it after for just me & my kid. My Nana had a deep fryer & would make us fried dough when we went over!
Also, I know it's been mentioned a majillion times, but your fries would probably be less bendy had you patted them VERY dry first.
I loved that she followed the healthy Hello Fresh with a McDonald's french fry recipe.
I managed a McDonalds in the 70's during the switch from fresh to frozen fries. We didn't soak the fries with sugar but did the blanching process , cooled the fries and then used them later. The frozen were pre blanched. Also a quick note . We used Burbank Russets for ten months of the year swiching to California northern whites for two months. We also used Very finly ground salt, almost like powder.
I absolutely hate when you get your order and the fries are already cold and nasty. 😒 These look so delicious 😋
Order them with no salt (there'll be plenty of residual salt in the hopper) or light salt, and they have to make a fresh batch.
If you're bringing them home, you can refry them in some oil to bring them back to life
Yeahhhh
@@Author.Noelle.Alexandria Nope, some doesn't work now :(
You can also just ask for fresh fry’s and you most likely will get them
I remember when I was a child...back before McDonald's changed how they cooked their fries, my eldest brother and sister worked at the nearest McDonald's to where we lived. We were very poor and didn't always have food at home. It was a rarity for us to ever stop at any fast food place to eat. There were rare times when my dad would stop at White Castle because their hamburgers were at least five cents cheaper than McDonald's burgers.
I remember my brother explaining how they prepared the fries. He was amazed because when we ever made french fries at home, we just cut them and put them in the hot lard. My brother said that before opening, they first dipped the already cut potatoes in the hot oil, directly from the freezer and then hung them on the frying baskets for hours before cooking them per order. Then they would put them in the fryer before serving them. The oil was so hot that it didn't come out as oily and limp as in this video. My brother also said that dextrose was used on the fries to make them brown faster, not bleached cane sugar. Fun fact...Dextrose can be found in just about everything humans process to eat. It's not good for you, just like MSG isn't good for you. So, it seemed to us that if you let your uncooked potatoes sit for a while after blanching them, with cooking them in beef oil, that's what made McDonald's french fries taste so different.
Combine half peanut oil and half lard for french fries and fried fish (fish n chips).
Sounds like the most delicious thing ever!
If I might be of some help. McD's original was never fried twice. They use a very specific potato (a Russet) from a very specific area here in the U.S. When they cut their fires to that very specific thickness then are then moved to be rinsed in ice cold water then moved to another cold water bath that is mixed with sugar. They are left there to sit for 1 hour. Then they are drained and then put thru a very short boiling water blanching (I can't recall the time). The boiling helps partial cooking of the fries. Then they are left to do a quick dry off. Now days if I remember then they toss those fries into the beef tallow. When they do this they make sure the fries are cold (not frozen) so the tallow coating solidifies quickly. Then they are placed back into a fridge for 30 mins then finally bagged up and put in a freezer. This keeps the fries from sticking to each other and that is why they still have some of the original flavor they had prior to the NO TRANSFAT crap.
I'm walking on sunshine! 🌞 I never cared for McDonald's fries but, my son loved them. Thanks Emmy!
I was obsessed with the teriyaki burger from McDonald’s when I lived in Japan. Oh why do I miss that country so much.
Leave it to Emmy to make safety goggles cute.
Or ridiculous.🥽😆
Your voice and volume level is so enjoyable and calming. ASMR much? I really love your videos.
I’m really old. So old that I remember when McDonalds served actual food, not frozen. The food was actually hot 🔥 I think part of the mystique was there weren’t fast food places everywhere. McDonald’s was one of the few places to have fries 🍟 in a “personal” size for cheap. And they were exactly the same every single time. They would wear out the big aluminum salt shaker with every batch of fries. Sodium Chloride . . . mmmm 😋
They actually switched back to fresh beef for the burgers a few years ago.
Mark W I feel your pain, brother.
I'm glad that you're still around to recount those days. 🍟
Now they do serve hot burgers and if you order fries with no salt they will make fresh hot fries and then you can salt them to your liking. Do you remember the Mcdlt burger? That was my favorite!
The snack bar at our pool made the best burgers I've ever had, and they were cooked from frozen. The food at your McDonalds isn't cold because it's frozen. It's cold because either you or they let it sit. If it's them, ask for a special order. And don't use the drive through, your food is sitting while you wait to pull up.
I used to be an overnight maintenance man at a McDonald's in Tampa Florida in the mid 80s and one of my duties was to replace the shortening in the fry vats when you could no longer see the heating elements. The shortening came in a perfect cube box weighing 50lbs and it had large bold print saying 100 percent animal fat. I just thought you might find that interesting.
I love how you can see the joy on your face as you're chewing the first fry :D 100% trying this asap!
There's something about your videos that give me sense of calmness, so relaxing and wholesome to watch specially in this crazy time we're all facing right now. Thank you for making such wonderful videos! I'm new to your channel and thanks youtube for introducing your channel to me. I will continue supporting your channel.
You should try some Jamaican recipes like Sorrel which is like a Hibiscus tea, or patties which are bright yellow pastries with meat or vegetables inside (my favorite are the saltfish ones) or you could try coconut drops which are sweet, ginger-y, chewy balls of coconut. You could try saltfish or banana fritters which are absolutely heavenly, so easy to make and they're just perfect to eat as a snack or as a side dish. Toto would be a good cake to make, it's kind of like a pound cake and it's sweet and slightly ginger-y and nutmeg-y. Traditional rum cake is also a very famous one, the more modern version with buttercream is my favorite. Or just try guava jam, I've never tried making it but you could, it's really good on toast and Cubans eat something similar with cheese 😁🌟
Mmm...it all sounds delicious. 🇯🇲
And guava cheese!
Now I’m salivating
@@crimsoninfernal Love that stuff 🤤😋
The British tradition, even in homes in Australia, is to cook 'fries' in beef dripping. Always heaps more taste.
I am Australian who cooks a lot and reads a lot of cooking books/in a lot of cooking groups and have never seen/heard/read anyone cooking friess in beef fat
@@briemmara As a fellow Aussie, maybe it depends on age and cultural background.
@@kaytiej8311 oven chips have been super popular for so long at this point
Crisco is made of vegetable oil... And the oil bubbled so much due to the water on the fries.. they needed to be dried far more than what they were...
I think she knows that, that’s why she was able to predict it would be a big reaction.
I wondered the same thing!
Also, the best fries are rinsed or soaked first then patted dry 😉
Also you didn't keep watching, on the 2nd fry she added the tallow.
Another story from back in the day was as Ray expanded across the country he wasn't getting the fries right.
The issue was that the McDonalds brothers stored their potatoes in bins outside where the dry CA air would circulate around them. Not in the basements of the new restaurants. He then devised a system of fans to blow air though the bins. It lowered the moisture content just a bit.
Ray Kroc swindled the McDonald’s brothers and broke their handshake deal.
Sure he was not a nice guy. But they reneged on the deal, tried to keep their flagship store which would have ruined him. So he sued.
On the first fry - The thing that you used to get them out of the oil, I use that to lower them in. I don't have a proper chip fryer, or basket, so to reduce the risk of splashback, I use that, and lower them in. Much less splash than if you use your hand, and less risk of burning your hand or face too.
“Take her out. She knows too much.” -McDonalds
I managed a McDonald's in the 80s.
The frying oil came in a 16"x 16"x 16" plastic-lined box labeled "Beef Tallow". No mention of and other ingredients. Out of the bag came a white cube of beef tallow. The frys are par-fried at the factory and individually flash frozen. They can be frozen for their second fry.
We were also a test store for the McRib.
The test sauce was thicker and tastier than the current sauce. I used to put a little in my Big Mac container lid and dip my fries in it.
Thank you for this! I remember the fries before they changed the recipe and they were so much better. The fries today are really hard, but I remember that they were soft even when they cooled. It's hard to describe but I remember that the fries in the bottom were my favorite because they were soft and greasy, but in a good way. Now they are just hard all the time. It's the same with pizza. Pozza used to bend when you picked it up, sometimes taking two hands to hold, or folding it in a v so it wouldn't flop over and now the crust is like cardboard. That's how it is with McDonald's fries. They don't bend anymore. It looks like the ones in your video do. I can't wait to see how they are with the larger cut. Also, why not duplicate the original all beef tallow recipe?
Belgium, famously known for pomme frite (fries) still fries in Tallow & mocks countries that do not. If you have never tasted potatoes cooked in tallow, you don't know what you're missing...
Now we're talking...trying to replicate the best potato item in the world. I might try it but in all likelihood I'll just drive down the street and get 2 lrg fries xtra crisp...delish.
Same.
I worked at McDonalds in the 1980s we we were still cooking fries in beef tallow. It wasn’t until 1991 or 1992 where it was switched to vegetable oil. They definitely changed the taste of fries. We had these huge cubes of beef tallow that were about 24 x 24 x 24. Also the cooking oil lasted longer than the vegetable oil.
You should try Cooking With Shotgun Red's recipe for McDonald's fries. He has a few more additional steps and insights that seems to get him a bit closer to the original thing.
RIP Shotgun Red :(
Yessss! That was my gateway video to his channel. Many steps to making a proper crispy outside, tender inside fry but the end product looked amazing.
I actually quality controll the potatoes used to make the fries for both McD and BK here in Norway. They use a kind of potato called Innovator (BK also use one called Zorba). Both of them are designede to not get any colour when you fry them. So if you think their fries are undercoocked and pale, they're not undercoocked, but specifically breed not to colour.
Whoa.
When my friends and I were teenagers in the 70s, we would actually go to McDonalds just for the fries ( something we could afford to buy and eat!) However the very first time I ever went to McDonalds it was a drive up place and I could watch them make the fries from scratch!
You've got such a quick mind, Emmy. I caught that near flub toward the end, "I wish I could say with 100% certainty that _these_ is the correct recipe." You said "these" by accident, and quickly adapted by saying the rest of the sentence with an accent that made it seem as though the "these" was simply "this", thereby saving the sentence from being grammatically incorrect. I'm not at all picking on you... For the times I say the wrong word mid-sentence, I tend to just stop, say something like "Err..." and then correct myself to the right word, which I feel is pretty standard for most people. But your brain works so fast that, instead of stammering over it, you just went with it and disguised it into the rest of your sentence, barely discernable. I'm really impressed. (I mean, it has been pretty evident from all of your videos I've watched that you're a smart lady, but this time, this specific occurrence, stuck out to me for some reason, and I had the urge to comment on it.) Best wishes to you for 2021!
I’m watching this as I’m eating McDonald’s fries on my break. (I work at a McDonalds :D)
I used to work at McDonald’s back in 2014. I helped with the restocking, and I read the ingredients on the French fries. There is beef broth in the fries.
Oh unfortunately I am old enough to remember when this happened. Also you should definitely have a coffee candle burning in that studio, it will help with the grease smell like nothing else does.
Just a tip for folks who want to make their own beef tallow, you can always ask your butcher shop or grocery store meat market to save you a pound or two of the fat trimmed from beef roasts or steaks. They all have different prices for this, but it's not expensive at all and so worth it! You can find instructions on how to render it all over the internet.
We did the taste tests for all the new McDonalds fries. It was extremely specific. It was sad to see the tallow ones go
Wait. What do you mean? You worked with Mc Donald’s? Or you just happened to try them at the restaurant as they perfected their recipe?
@@iLitAfuseiCantStop market research company we did all the consumer testing before they changed the recipe
@@patty7804 Did anyone just suggest not changing it? Still, the thing I miss most about McD in the early 80s was the speed. So many fewer items on their menu. You place the order, drive around, it was ready for you. Always.
@@RLucas3000 it was pressure at those times to make everything low fat no fat etc. I personally think that is what made us all fat.
@@patty7804 it was 100% marketing hype and 0% science. Otherwise we would not have seen rapidly increasing rates of obesity since the end of the 1970s.
I worked at the first MacDonalds in western Canada from 1970 to 1972 while I attended High School in Regina. I did almost every different position while I worked there. My favorite was "fry guy". I would spend my shifts peeling, with a tumbler, cutting, with a hand press then washing the Russet potatoes three separate times then into the fry baskets. After standing for about 30 mins all spuds would go through the first fry and then into the cooler. Taken out as needed for the second fry then to the customer after a light salting. Cant remember the temperatures, as the vats were pre-set and timed, we just had to put them in and take them out. The Lard was changed as soon as it had color, about every three days. No additives, no sugar baths, just spuds. They were the best fries.
The original fry recipe didn't involve any kind of fry marinating like that, used a 93% beef tallow and 7% cottonseed oil mixture to fry in and was only ever fried once. Mcdonalds itself confirmed this many times
That makes more sense to me. Maybe they soak them in sugar today but they didn't taste sugary back in the old days. All that tallow made it delish without sugar.
They probably had to introduce the sugar solution to help make up for the flavour loss from switching fats.
The huge flash of bubbles when you add theFrye’s is from the water you soaked the Frye’s in. They are trying to get the surgar in the potato. Then you have to get the water out. Less foaming of oil
Fun fact I messed up my taste buds so much that I don't rate salt right I don't think Macdonalds fries are salty and I actually need to add more salt
Ever considered checking your iodine levels? Maybe check your thyroid too just to be safe 😅
How did u mess them up
41 minutes is nothing in a 24 hour day. I love grocery shopping. I always put on headphones & listen to tunes. It’s relaxing to me.
I would be so fun to see you make crinkle cut fries, why did those ever go out of style? Their shape gave the most glorious melty crunch.
They are the superior fries.
Who said they are out of style
they didnt lol shake shack still has them
McDonalds still sells crinkle cut fries in Austria - I was surprised when I visited the US and only found ONE kind of fries at McDonalds. I though you'd have about 10 different styles!
I hate crinkle cuts, I am no longer in Kindergarten. This is a cut made for children. Eat shoestrings or wedges.
I just watched this episode about the original McDonald's French fries and I wanted to add my 2 cents worth. I worked as a teen ager back when they sold hamburgers for 15 cents, shakes were a quarter and we had a root beer dispenser and a LARGE glass bowl that showered orange drink across the interior. I often worked as a French fry cook . I moved (with help at first) 100 pound bags of russet potatoes from the shelves in back to the potato peeler. (A large tub like device coated with a diamond grit that peeled only the outer layer of skin off the potatoes. The idea was to 'just' remove the peel leaving a thing ring surrounding the potato that contained the vitamins and natural sugars. After the potatoes were peeled they were duped from the peeler into a large sink , then sliced into the iconic thin fries. The potatoes were then rinsed 3 times ,drained, then allowed to soak for about 20 ton30 minutes. Then they were drained, (and pushed...not squeezed ) dry. At this point they were par fried just until they turned translucent and the hung to drain the grease (yes, tallow) and cooled. As they were needed the baskets were returned to the hotter vats and fried golden brown. We NEVER soaked them in any kind of sugar water solution! Sugar would burn in the vats. The par- frying them converted the starches in the potatoes to a natural sugar.
Loved the Mc Donald's nuggets and fries back in the 80's ..not so much today
Am I the only one who remembers dark meat nugs? The best!
@@ee.som.o yes! Those were my favorite I ate all the dry white ones first so I could savor the dark ones lol
Weren't those nuggets the pink slime ones? Basically hot dog nuggets?
@@x0xTHLover4Lifex0x McDonald's never used pink slime. They fused together dark meat. Dark meat was cheap because people were mostly eating chicken breast.
Back in the 1970s, when they were using mixture 47, McDonalds trained many of thier employees on the full french fry process. Most of it took place before the fries were frozen and shipped to the store. It took 7 days.
@emmymade... I must really like her.. I actually listened to the “hello fresh” commercial because she was narrating it..
The solid shortening also used to come in a box as a big cube about a foot square. As I recall that was enough for one fryer. We also kept a cube of it in the grill area to grease up the grills and top off the fryers.
OMG THE MANDELLIN OMG
MAKES MY LIFE SO MUCH EASIER WHY HAVE I BEEN SLICING BY HAND????
Great device but make sure you never ever use it without the holder. I did and cut a great piece out of my finger and it hurt like ....
@@erikas974Indeed. Friend ended up slicing the top of her finger nearly off Trip to ER for stitches and what a bloody mess it was. Lol. Always use the guard!
Whenever I get really stressed about tasks and I need to calm down in order to write my stories, I watch your videos. You have such kind energy and you make me feel like everything's okay. After I've watched your videos, I can write without getting distracted. You make me happy, thank you! 💚
So yummy looking.
So nice you are doing this.
I saw the goggles and thought: whatever happened to your big lab coat? That would be an awesome protection against spattering oil!
The difference in taste and color is due entirely to the sugar; the potatoes absorb that sugar syrup which leads to the sweeter taste and as the potatoes fry the sugar caramelizes, giving it that deep golden brown color. You could probably play around with the recipe, tweaking the amount of sugar and/or corn syrup to get something closer to the present day fries McDonald' serves now.
Your fries weren't dry enough, that's why it foamed up so much. Use your tongs to drop them in the oil!
Yep! I live about 7 mins away from the original location:) it's a little museum now
Side note: The Founder is a pretty good movie about how Ray Crock took over McDonald's. Sad but well done.
my cousin always used to watch that movie.
It is a good movie. I agree
It’s a good idea to pat the fries dry as possible(with a T towel or paper towel) after soaking so that the oil won’t rise so much when you lower the fries in the oil.
Great video
Ohhh can we do a McDonald's serie??? That would be soo cool
Try 90 % tallow with 10 % cottonseed oil. I seem to remember an increase in oil temp for the second fry.
After the change to beg oil McD got died because the potatoes were pretreated with tallow and cottonseed oil prior to freezing.
Beef “Trimmings” (Muscle Fat) and Beef (Tallow) are 2 very different things. For one Tallow comes from a specific lobes of fat inside the Cow. And is hard at room temperature. Trimmings of fat, are just that. And is very soft at room temperature etc. 😉
Edit: If you think this is incorrect. Render muscle fat “trimmings” and leave it at room temp. Then buy (or make from suet) a brick or jar or Tallow and do the same. You will see and taste the difference. (I learned this the hard way lol 🤪) Muscle fat will work in a pinch.
ElleWo other way around i think, suet is from around the kidneys
suet is specifically from fat around the cow's kidneys, tallow is rendered fat
julia c No it’s. “Tallow is made from rendering suet, which is the hard, white fatty layer that surrounds an animal's organs, specifically the loins and kidneys.”
Jamie Joy This is what I was told by an owner of a slaughter house.. “Tallow is made by rendering suet which is the fat of cattle or sheep, typically the fat that surrounds the animals organs. The process of rendering involves gently heating suet to separate the fat from any remaining muscle or connective tissue. The most common use of tallow is as a cooking fat”
@@xoLauren1985 thanks for letting me know! always thought it was the other way around.
I came across one of your videos a while back and have been obsessed ever since. You need your own show on Food Network!!
The original fries were so much better back then also the old Wendy’s fries
The new Wendy's fries are pretty bomb though
@@psychotophatcat nah I always eat dirt from them and half of the time they ain’t salty
In 1966 my father went to work for McDonalds. It was a second job for him as he had a growing family to support. He also worked at Boeing.
He says (and this may be a tale) that he was hired to peel potatoes and make french fries. All they did was cut them and soak them in water to remove some of the starch. Then they pulled them out, dried them, and deep-fried. In other words: not really a recipe as a method. The Seattle-area small burger chain Dick’s still does it this way, and they are amazing.
Addendum: Dick's tried to change oil recipes "to make them healthier" (as if anyone ever went to Dick's for healthy food or bought the fries for that reason!) Their fry sales must have gone down so precipitously that they eventually returned to the original oil. Locals call them "coffin nails", and I at least indulge rarely.
Crack cocaine isn't an ingredient? Could of fooled me.
Could have*
@@qmadeline Grammar police.... 🤦🏻♀️
@@milkteanomnom so? I encourage it
We need to EDUCATE ourselves. If we don't, future generations will be doomed. We don't want the rest of the world to view America as a laughing stock. If we want to act like we know stuff, we gotta start from the bottom. Fix what the education system won't fix
@@wdwfanatic1394 dude its just a mistake. There are worst things Americans seem uneducated for
where i worked at mcds the fries were already frozen, we’d just open up a bag and put it in the dispenser. and they would fry for 3min then get em out n put salt lol.. thats about everything that gets done in the reataurant
A childhood treat I remember was the hot chocolate at the coffee vending machine in the swimming pool that my mom used to take me to as a kid. Decades later (I'm 32), whenever I find a vending machine that makes, not any hot chocolate, but that exact taste...it really takes me back with fond memories of that hot chocolate, after swimming. Mmm. Possibly, maybe, even better then the best of the proper chocolate maker coffee shops...possibly. 🤔 I might have just given myself a mission after the lockdowns.🤔🕵🏼♂️🍫☕🦸🏽♂️
Since the first lockdown and now my anxiety and depression have been so bad Emmy is the only person getting me through I feel so calm and safe here♥️love from the U.K.