For the next phase, I started doing some research and caught a lucky break by finding this article online, which essentially runs through the whole process of what goes on in a McDonald's potato processing plant as told by LeAron Plackett, a thirteen-year-long employee. The parts that interested me most were on the second page:
has been deleted.
If you are interested in this content, I think I would quickly save off this page, as Kenji insightfully copied and pasted the relevant passages to his page.
I am going to copy and paste it here again... just to try to keep info like this from being lost to fear of some litigator's pen...
The fries are then flumed out of the A.D.R. room to the "blancher." The blancher is a large vessel filled with one hundred and seventy degree water. The trip through the blancher takes about fifteen minutes... After the fries leave the blancher, they are dried and then it's off to the "fryer," which is filled with one hundred percent vegetable oil. The oil is heated to three hundred and sixty five degrees and the fries take a fifty second dip before being conveyed to the "de-oiler shaker," where excess oil is "shook off."
I get the idea the A.D.R room is where the potato peeling ( Abrasive Dermal Removal? ) and cutting into sticks take place, as fluming hints that the transport mechanism is a stream of water ( the blancher is full of 170 degree water ).
I thought it was very interesting that the freezing the fries after doing the above to them is actually an integral part of the process.
I would imagine McDonalds corp will be all over a few webmasters with takedown orders... not to keep YOU from doing this at home, but there are lots of other large-chain fast-food operations which will gladly use this research to their own benefit. This was one of those "trade secrets", and its out now.
I betcha Kenji's article stirred up more than a few business meetings at McDonald's corporate headquarters.
-- "Prove all things; hold fast that which is good." [KJV: I Thessalonians 5:21]
The 170 degree water baffled me a while, given that water boils at 100 degrees... until I recognized that obviously degree Fahrenheit were meant. For anyone as unfamiliar with Fahrenheit as me: 170 degree Fahrenheit are about 77 degree Celsius. And 365 degree Fahrenheit are 185 degree Celsius.
-- The Tao of math: The numbers you can count are not the real numbers.
(Score: 1) by anubi on Sunday March 02 2014, @04:23AM
I note the link posted at The Burger Lab:
has been deleted.
If you are interested in this content, I think I would quickly save off this page, as Kenji insightfully copied and pasted the relevant passages to his page.
I am going to copy and paste it here again... just to try to keep info like this from being lost to fear of some litigator's pen...
I get the idea the A.D.R room is where the potato peeling ( Abrasive Dermal Removal? ) and cutting into sticks take place, as fluming hints that the transport mechanism is a stream of water ( the blancher is full of 170 degree water ).
I thought it was very interesting that the freezing the fries after doing the above to them is actually an integral part of the process.
I would imagine McDonalds corp will be all over a few webmasters with takedown orders... not to keep YOU from doing this at home, but there are lots of other large-chain fast-food operations which will gladly use this research to their own benefit. This was one of those "trade secrets", and its out now.
I betcha Kenji's article stirred up more than a few business meetings at McDonald's corporate headquarters.
"Prove all things; hold fast that which is good." [KJV: I Thessalonians 5:21]
(Score: 2) by maxwell demon on Sunday March 02 2014, @10:49AM
The 170 degree water baffled me a while, given that water boils at 100 degrees ... until I recognized that obviously degree Fahrenheit were meant. For anyone as unfamiliar with Fahrenheit as me: 170 degree Fahrenheit are about 77 degree Celsius. And 365 degree Fahrenheit are 185 degree Celsius.
The Tao of math: The numbers you can count are not the real numbers.