They are kindof missing the anal fluid that comes from employees. You gotta stuff your crack with tissues and change every hour or two. We don't get breaks that often, so you can't wash your hands between chocolate sauce pads swaps. If you don't take the free meal, you might not need chocolate pads.
The Biggest reason why McDonald's fries are always Too Salty, is because the workers never wipe up the excess thick layers of Salt off of the fry station where they always dump the cooked fries before aggressively and excessively salting it again, or at least once every 5 minutes. You always have to keep wiping the excess thick layer of Salt off of the fry station at least once every 5 minutes or before every basket of cooked fries being dumped into the fry station. Otherwise, the fries will be laced with extreme amounts of Salt. By the way, McDonald's fries can go 6 years and never rot, spoil, mold and decompose, which proves the strength of the factory added chemicals of McDonald's french fries.
@@FippyDarkpaw2 No. I read that in one website. I honesty can't remember which one. If You Google the shelf life of cooked McDonald's fries, You will for sure find lots of information that will tell You that it takes a very very long time before it spoils.
@@FippyDarkpaw2 No. I read that in one website. I honestly can't remember which one. If You Google the shelf life of cooked McDonald's fries, You will for sure find lots of information that will tell You that it takes a very very long time before it spoils.
@@somedude6683 I do have McDonalds french fries in my vehicle a couple years old, stuck down on the floor under the seat I cannot reach. They are deteriorating some, spoiled definitely - discolored and I would not want to eat one. Though I see no typical food mold. Only the outer part of them is left. They are shriveled up, meaning the starch/water inside has been consumed. I wager you can do the same test with store bought frozen french fries with the same results. Before refrigeration, we stored food in barrels and other containers using salt.
Now that I think about it. Waiting 3 mins for fries is not bad. I use to work at McDonald’s and people would be mad that they have to wait for fries to be up lol. Geezaweeze
Cut potatoes thin. Soak in cold water for 10-15 minutes Boil water with 1/2 cup sugar 1/2 cup corn syrup. Turn off water. Soak potatoes in the water for 10 minutes. Remove from water. Freeze potatoes for 20 minutes. Deep fry at 350 for 2 minutes. Freeze again. When ready to cook. Deep fry at 350 for 7 minutes. Mcdonalds fries at home.
If you cut your russets thin like McDs , soak them in sugar water for about 15 min strain and rinse, Then dry in a thin towel rolling them up and pat dry. Make sure peanut oil is 350.° Youll get the best fries. Make sure they're dry before frying!
@@Deathwing-kw5fsa sedentary lifestyle consuming too much sodium a stationary body cannot metabolize through physical activity, gives you heart attacks. The body needs sodium.
@@everyonesfavorite7560 I have and they were so floppy. I ate them in the place I got them from. I can get them from chick fil a and wait maybe half a hour from there to home and they are still warm and hot. McDonald's are just soggy and nasty.
KEYBOARD ‐ than that’s just the McDonald that you go to. Some McDonald’s are better or worse than other so that’s not surprising. Same for chick fila, the one near me always has undercooked fries that just just taste terrible but if I went to another area they would taste much better. McDonald’s fries at there best are maybe the greatest type of fry in America.
The last couple of times I ordered the fries at different McDonald's were disappointingly bad at both places. They were over cooked and mostly small pieces. Don't know if the pandemic crisis had affected how fries are made now. I was not aware that you could ask for new batch at the time of order. I will see how it turns out.
0:59 "McDonalds serves up a very specific shape of fry, and that comes with the way the potatoes are cut." *Hmm yes, the floor here is made out of floor*
aahh everything sounds clean and with care, too so, knowing now more willing to consider McDonald's more often with the fries now being more for vegetarians too
The fries is the reason I eat at McDonalds. But, I don't always get the right amount of salt. That's still left up to the person preparing them. They could use a little better training method for ensuring just the right amount of salt.
If you ask for fresh fries, they make them fresh. If you ask for fries with no salt, they make them fresh. So how is it that you might get them faster if you just order fresh fries? And for the record, I always order fries with no salt to get them fresh, then I ask for salt packets. But I have never felt like I was "putting one over on them". I assume they either have figured out what folks like me are doing or they just don't care.
Am I the only person who thinks McDonalds fries suck? I mean...if they are perfectly fresh and you eat them right there in the restaurant, they are tasty. I still think they are skinny and don't have much flesh in them...and this is at their best. But, if they start getting cold, they go downhill fast. Within 20 minutes, the ends are hard, sharp, and unpleasantly crunchy. The outside turns into gummy, limp, oily skin and the inside becomes this grainy, mealy, waxy, mush. After about 30-40 minutes, they are harder to chew through, plastic-like, desiccated, and really indigestible. It's amazing to me that people like them and that other fast food places try to copy them. I only wish that I could get something else as a side dish that is harder to screw up, like onion rings or tater tots.
I LOVE McDonald's food, most of it is delicious! I only won't drink the coffee or eat spicy or Indian burgers, not because it's from McDonald's but because I don't like coffee, spicy food or coriander. McD's is so tasty and I love it so much. I don't know who I love more, McDonald's or Burger King! I love them both. Ronald McDonald is AWESOME!!!! The fries at McDonald's and Burger King are absolutely delicious. I like KFC and Pizza hut too, but I'll always be a McD's fan no matter what, just as long as they don't go organic! McD's is fresh, high quality tasty and delicious! I LOVE you McDonald's!!!! and I LOVE you Ronald McDonald. I also love Donald McDonald of Japan too!
@@Californians_go_homeI even send him fan letters in the post too. Thanks for the support. I'm going to America next year just to visit him, Ronald McDonald is so lovely.
Shhh the sheeple are not supposed to know those things it makes people think...then before you know it Hollywood is a bunch of satanic child molesters an sports players don't care for fans.
If you want to make your own Mcdonalds Fries at home here is the way to do it. The way I get crispy fries similar to Mcdonald's: 1) Cut them thin and soak them first in cold water for at least an hour up to 4 hours to get the starch out, ice water is best. You can tell they are good when the water runs clear when you rinse them 2)While they are soaking the last bit bring a pot of water to a boil with some white sugar and corn syrup in it 3)After they have soaked in the ice water turn OFF the boiling sugar water and transfer your fries into that for 5 minutes to pre cook and give them that extra flavour most people are missing in their home fries. 4)After 5 minutes in the shut off water take them out and pat them dry, at this point you can freeze them for later use or cook them right away. (I always do a ten pound bag of Russets all at once and freeze the leftovers for later use then make more after those run out.) 5) To COOK them you need to do 2 SEPARATE deep fries this is essential for crispy fries at home, the ones Mcdonalds gets in the store have had all of this done to them up until that point so they only need 1 cook in store 6)2 minutes in 350-375 oil (I have a little deep fryer so I leave it on 375 to try and keep the temp up) then take them out and let them cool until they are cool to the touch, it is beneficial to pat off the oil and moisture that seeps out as this point but a lot of the time I don't for the mess and to save paper towel. 7) After they have cooled back into the same temp oil for 4-7 minutes depending how thick you cut them and if they are frozen, drain for 20-30 seconds and season with table salt or whatever you prefer at the time. Some tips for the best fries: 1)Russets are best 2)Cut them thinner than you think you need to if you like them like Mcdonalds/thin, I always used to think they will be too thin but you figure it out after a few times 3)If they are not staying crispy after you cook them that is probably because your oil is too old/dirty. NEW oil is best for crispiness and USED oil adds more flavour to your fries, the BEST fries at a Mcdonalds are not right after they change the oil but they are the crispiest. The BEST fries are about 1-2 days after its been changed depending how busy it's been, they are still crispy but have more flavor. Good luck if you try it out let me know, also freezing them draws even more moisture out so fries that you have frozen are even better than fresh.
the thing i dont like about mcdonalds is that sometimes your fries are so nice and crispy and its like you are in paradise like there is nothing like it. then there is the soggy, tastless pieces of cardboard types of fries
I opened a McDonald's back in 75. No, I didn't own it . The reason the fries tasted so good back in the day is because they were fried in talllow. The pies were also fried in tallow. Those were the days, my friend.
Went to McDonald's on a field trip in elementary school when they made them fresh. Remember the round stainless steel peeling machine. Thought it was cool. Went on to work there for my first job as a teen in the late '70s when they were frozen. Lard was used in the deep fry vats. Told us to call it shortening cause it sounded better lol. Still great fries though.
The problem is most of the time, they are undercooked. Just because they're hot, doesn't mean they're cooked. The come out pale and soft instead of golden and crispy. Even asking for a new batch means they'll try get them out quicker.
Yeah I hate it when my co workers pull up the fries 15 seconds early. I try to stop them but they don’t fully listen. It’s all about the speed times. The speed times matter to the managers and we crew members are constantly pushed to get them down. But whenever I do fries, I make sure to wait the full 3 min 10 sec before pulling them up.
@North American RU-vidr Germany has way better fries than McDonald's. I used to order a couple of large fries and eat that for lunch or dinner. They're freakishly good.
@North American RU-vidr Mcdonald's fries are my favorite, and I crave for them all the time, and whenever I crave, I buy BFF fries and finish it all by myself. IIDK if it's still available in other outlets, but it's available all year round in every outlet here in my country.
I was thinking the same thing. When I was a kid back in the late 70's, early 80's they used big bricks of lard. I would put the brick in the fryer and the heat would melt it.
That thick white and heavy cubic greasy block was beef shortening that they used and continued to use until around the mid 2000s, until Hindu groups started to complain McDonald's use of beef shortening, because Hindus respect and worship cows and cannot eat beef nor any beef by-products, due to their beliefs.
@@sarge6870 I suppose You're right, if You're talking about it from the 1970s and 1980s. But, when I started working for McDonald's back in 1997, every time I drained the old oil from the deep fryers that cooked the french fries, I used to open a heavy square brown box of fresh white semi-hard shortening into the deep fryer and allowed the heat from the deep fryer to allow the shortening to melt inside and when I looked at the outside of the box, it would Always have the label *_"BEEF Shortening"_* .
These days you can't order large fries without submitting to an interrogation: Would you like to combo?; Spicy or regular?; Any drinks with that?; Cross-cut or traditional?; Do you want cancer?
I believe everything but the 7-minute rule or the fresh fries, especially in Hong Kong. Everytime I work a late shift and try to grab myself a meal at Mac, I get soggy cold soft fries that were fried more than a few hours ago. And when I complained, the employee was pissed and scolded me, saying I am a pain in the ass.
How McDonalds fries used to be made at each location.(1960’s). A 100lb bag of Idaho potatoes was peeled, cut and soaked in cold water. The cold fries would be put in wire baskets and blanched. (Precooked briefly) and the baskets placed on a rack until the fries needed would be cooked for serving. The secret ingredient was hydrogenated beef fat scooped out of large tins and melted to cooking temperature in the deep frier. 12 cents. Only ingredients. Potatoes, beef tallow and salt. If you look at vintage photos inside McDonalds you will see the stainless steel tub, potatoe peeler, and hand operated French fry slicer near the left rear of the food prep area. Same side as where the French fries are cooked.
2yrs ago but great response…vid said they add a safe super from corn, is the corn gmo…this video seemed like a corporate plug…only mentioned the potato used, much more on that and with processing …oh-and what about bill gates as their farmer, didn’t even mention that….
@@kaiservoldemort4385 Well, here's another.... I was looking for something else and I thought this was someone trying to demonstrate how to make McDonalds french fries at home..... My immediate reaction was to say "WHY?....on earth would you do that!" I now realise it was a fog screen to hide the McDonalds advertising!
Crap, I'm craving McDonald's right now but I'm too scared to order because someone there might have COVID-19 and might infect the food. Not just saying McDonald's, but all fast food.
mcdonalds fries are good, but the best are the ones you get at a state fair, they slice 'em and fry 'em right in front of you. they put them in the those big paper cones, sprinkle on some salt and a splash of malt vinegar, ah.... heaven.
In the 1960s McDonalds used to peel, cut, soak in cold water, blanch, and then fry in beef tallow. The classic French fry method. Carnivals and Fairs use the quicker to serve method. Now McDonalds fries are frozen and cooked in vegetable oil.
I got kicked out of McDonalds and was told I'd be arrested if I came back. I sent this cartoon to a girl who worked there. I swear it was all in innocence and I only meant to have some fun. The girl and her manager called the police on me and like 6 or 7 cops showed up. They thought I was a dirty old man, trying to get the girl to come onto me. She was 19 and had a tattoo.
Pfffft! McNuggets are the best thing to come from the Golden Arches. Or indeed, any metal of metal alloy arches. Or any metallic geometric structure for that matter.
Well this has to be sponsored. When the narrator said “McDonald’s has a perfect method for salting fries” My McDonald’s must’ve not got the memo. I always have to add my own salt.
Did anyone ever see the experiment they did, where they took a Big Mac and fries, and kept them in two containers for a month. At the end the burger had mould on it but the fries were exactly the same as the start of the experiment. It says alot!
If they are real potatoes why is it that after eight months it still looks fresh.. real potatoes rot after 48 hours so what ar the adding to these make believe real potatoes to do that.. Mc Donald’s couldn’t answer that question 2 yrs ago so I’m sure you can’t either
Sodium acid pyrophosphate (aka disodium pyrophosphate) is #1) the first and major ingredient in common household baking soda and is #2) used to prevent potatoes from turning brown (from oxidation). A popular home comparison is akin to sprinkling lemon juice (citric acid) on apple slices to prevent them from turning brown (also oxidation). I know of some people that add a pinch of baking soda to the water when boiling broccoli to preserve the color. Recipes that use baking soda generally contain sugars or other flavorings that mask the bitter taste. Like the home examples above protecting the color comes at the cost of affecting the flavor (bitter or sour). One could reasonably conclude that McDonald's therefore adds dextrose (sugar) to counteract the bitterness imparted from the acid used to prevent oxidation - not to make the fries sweeter or more addictive as some commenters allege.
Once I found a few fries under my car seat after 2 weeks accidently dropped them 😅 and no word of a lie they looked fresh🧐🤨 meaning how many preservatives are used?
i mean in a world of processed and "substitute" foods produced by every large company in the business id say making some sort of quality and natural product is something to be proud of
