McDonald's is building an epic restaurant with all-you-can-eat fries
Apr 20, 2016, 9:38 am
#46
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I worked food service in HS and college (sit down places) and if you're only getting a bun that's been on the floor you should consider yourself lucky.
I've seen MUCH MUCH worse....like someone peeing in the food prep sink because the bathroom was busy (and I've seen worse than that but I'll leave it to your imagination)
Apr 20, 2016, 10:35 am
#48
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I always fry my fries twice. First fry @ 325 until they're limp and just starting to color. 2nd fry at 375 until they brown, doesn't take long.
Cooked through, not mealy and super crisp.
I've also been known to buy the bags of cut fries. Those I thaw and then do the 375 fry. They turn out acceptably. Not quite the same as scratch, but they'll do if I'm in a hurry.
Cooked through, not mealy and super crisp.
I've also been known to buy the bags of cut fries. Those I thaw and then do the 375 fry. They turn out acceptably. Not quite the same as scratch, but they'll do if I'm in a hurry.
Apr 20, 2016, 10:46 am
#49
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I always fry my fries twice. First fry @ 325 until they're limp and just starting to color. 2nd fry at 375 until they brown, doesn't take long.
Cooked through, not mealy and super crisp.
I've also been known to buy the bags of cut fries. Those I thaw and then do the 375 fry. They turn out acceptably. Not quite the same as scratch, but they'll do if I'm in a hurry.
Cooked through, not mealy and super crisp.
I've also been known to buy the bags of cut fries. Those I thaw and then do the 375 fry. They turn out acceptably. Not quite the same as scratch, but they'll do if I'm in a hurry.
I don't have a fryer. I buy a bag of ore-ida's and bake them (fries or taters) until crispy.
Apr 20, 2016, 10:57 am
#51
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I always fry my fries twice. First fry @ 325 until they're limp and just starting to color. 2nd fry at 375 until they brown, doesn't take long.
Cooked through, not mealy and super crisp.
I've also been known to buy the bags of cut fries. Those I thaw and then do the 375 fry. They turn out acceptably. Not quite the same as scratch, but they'll do if I'm in a hurry.
Cooked through, not mealy and super crisp.
I've also been known to buy the bags of cut fries. Those I thaw and then do the 375 fry. They turn out acceptably. Not quite the same as scratch, but they'll do if I'm in a hurry.
That's why Mc D fries are good. Potatoes are usually blanched before freezing so they get that first cooking. Then get golden and crispy in the fryer. And salted as soon as they come out.
Heinz ketchup only.
Non Mc D thick fries can get ranch dressing too.
Apr 20, 2016, 5:27 pm
#52
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Apr 20, 2016, 5:32 pm
#53
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I actually prefer the tater tots but the air cooker mangles them.
Apr 20, 2016, 5:34 pm
#54
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Apr 20, 2016, 5:38 pm
#55
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Sorry but you seem to have your sauces mixed up. What you described goes on the burger. While it is acceptable to dip a fry or two in the spillover from the burger, heinz ketchup is still what goes on fries. It's ok...we all make mistakes.
Apr 20, 2016, 5:49 pm
#57
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Apr 20, 2016, 6:44 pm
#59
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That's wrong. I'll use either ketchup or mayo on fries, but not both at the same time.
Apr 20, 2016, 7:55 pm
#60
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