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posted by
LaminatorX
on Saturday March 01 2014, @06:00PM
from the and-now-for-something-completely-different dept.
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"
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Ultimate Geekness in Cooking Fries
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The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
I'm not a robot like you. I don't like having disks crammed into me... unless they're Oreos, and then only in the mouth.
-- Fry
(Score: 3, Interesting) by SlimmPickens on Saturday March 01 2014, @07:55PM
Strange, he talks of enzymes and he owns a water bath but there's no mention of modernist cuisines triple cooked chips which use a jeweler's ultrasonic cleaning bath to create fissures. Starch oozes out and is fried to create a fluffy/crunchy texture at the surface.
He also doesn't appear to know that although Maccas no longer use tallow, they do add "tallow flavour" to their fries.
(Score: 0) by Anonymous Coward on Saturday March 01 2014, @09:29PM
How doth thou get this "tallow flavour"? :D
(Score: 3, Informative) by Schafer2 on Sunday March 02 2014, @03:01AM
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).
(Score: 0) by Anonymous Coward on Sunday March 02 2014, @02:19PM
Ewwww, gross, New Jersey!!
Thank you. I think I shall stay away from fast food from now on. :)