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Ultimate Geekness in Cooking Fries

posted by LaminatorX on Saturday March 01 2014, @10:00PM   
from the and-now-for-something-completely-different dept.

c0lo writes:

"More appropriate to an (no existing) idle section, no longer news, but it made a fascinating reading for me:
How to Make Perfect Thin and Crisp French Fries going the full range of:

• economic espionage involving Scavenger Hunt and social engineering
• reverse engineering
• original research and method improvement
• disclosure of the method the good side of it: no patent"

• Re:food sciene Re:food sciene (Score: 0) by Anonymous Coward on Sunday March 02 2014, @01:29AM

  by Anonymous Coward on Sunday March 02 2014, @01:29AM (#9324)

  How doth thou get this "tallow flavour"? :D

  Parent

• Re:food sciene Re:food sciene (Score: 3, Informative) by Schafer2 on Sunday March 02 2014, @07:01AM

  by Schafer2 (348) on Sunday March 02 2014, @07:01AM (#9431)

  There's a pretty interesting answer to that question.
  
  Tallow flavor comes from the same source as other meat flavors added to frozen fast food: the industrial perfume complex situated along the New Jersey Turnpike . I kid you not [pbs.org].
  
  The article specifically addresses McDonald's switch from real beef tallow to perfume. It cites the book Fast Food Nation--a great read.
  
  One other cool fact from FFN, if I recall correctly, is that In-n-Out is one of the few chains that both does not perfume their food and also controls their own beef production. If you've ever watched fries being made at In-n-Out, they go from potato slicer to the table very quickly, and, like the submitter's article indicates, this makes them go stale in minutes (even though they taste great at first).

  Parent

  • Re:food sciene (Score: 0) by Anonymous Coward on Sunday March 02 2014, @06:19PM

    by Anonymous Coward on Sunday March 02 2014, @06:19PM (#9691)

    Ewwww, gross, New Jersey!!

    Thank you. I think I shall stay away from fast food from now on. :)

    Parent