Unhealthiest Burger?

[Arlos]

Actually, In & Out fries are OK if you get them RIGHT after they get done cooking, when they're still hot and sizzling. They get cold really fast, though, and at that point get really nasty.

I have no idea why their fries aren't that good, though. I mean, you can see how they make them: Take potato, put it into press that turns it into fry-shaped potato hunks, toss hunks into hot vat of oil, cook. Remove from oil, add salt, serve. You'd think they'd be great, since they're actually making them from scratch right there. It must be something in the cooking method, or maybe they use non-flavorful oil or something.

I suppose they need to try using the more traditional fry-cooking method and see if that helps: Cook the fries for a long period at lower heat to actually cook the potato, take it out, let it cool. Then, toss it into a vat of REALLY hot oil for a much shorter period of time, to reheat them and put a harder crispy crust around the outside.

-Arlos

[Narrock]

Actually, In & Out fries are OK if you get them RIGHT after they get done cooking, when they're still hot and sizzling. They get cold really fast, though, and at that point get really nasty.

I have no idea why their fries aren't that good, though. I mean, you can see how they make them: Take potato, put it into press that turns it into fry-shaped potato hunks, toss hunks into hot vat of oil, cook. Remove from oil, add salt, serve. You'd think they'd be great, since they're actually making them from scratch right there. It must be something in the cooking method, or maybe they use non-flavorful oil or something.

I suppose they need to try using the more traditional fry-cooking method and see if that helps: Cook the fries for a long period at lower heat to actually cook the potato, take it out, let it cool. Then, toss it into a vat of REALLY hot oil for a much shorter period of time, to reheat them and put a harder crispy crust around the outside.

-Arlos

I used to ponder that same question Arlos. They stick the raw potato in a press, and out come french fry wedges, then they go right into the deep fryer. I don't understand why they just don't taste as good as the process looks. I think McDonald's fries are the best. It seems that Mickey D's fries are filled with mashed potatoes inside a french fry mold, and then deep fried to a crispy golden brown.

[DESX]

Actually, In & Out fries are OK if you get them RIGHT after they get done cooking, when they're still hot and sizzling. They get cold really fast, though, and at that point get really nasty.

I have no idea why their fries aren't that good, though. I mean, you can see how they make them: Take potato, put it into press that turns it into fry-shaped potato hunks, toss hunks into hot vat of oil, cook. Remove from oil, add salt, serve. You'd think they'd be great, since they're actually making them from scratch right there. It must be something in the cooking method, or maybe they use non-flavorful oil or something.

I suppose they need to try using the more traditional fry-cooking method and see if that helps: Cook the fries for a long period at lower heat to actually cook the potato, take it out, let it cool. Then, toss it into a vat of REALLY hot oil for a much shorter period of time, to reheat them and put a harder crispy crust around the outside.

-Arlos

I used to ponder that same question Arlos. They stick the raw potato in a press, and out come french fry wedges, then they go right into the deep fryer. I don't understand why they just don't taste as good as the process looks. I think McDonald's fries are the best. It seems that Mickey D's fries are filled with mashed potatoes inside a french fry mold, and then deep fried to a crispy golden brown.

Portillo's fries for teh win.



Also my vote for easily the best fastfood Restaurant.

[Arlos]

Actually, from a guy I used to be friends with 15 years ago who ran a McD's, the fries they used actually did the longer process I mentioned. It's just that the factory that sends out the fries does the first part before shipping them to McD's. The frozen fries that arrive in the huge bags at the restaurant are already pre-cooked as in the first step of the process I mentioned. That long slow-cooking first step is what gives the inside that soft fluffy consistency. The fry vats at the actual McDonald's are set to a really high temp. to complete the 2nd step of the process, which is when they get the crispy outer crust.

Not to mention, last I checked, McDonald's still uses a fairly high percentage (if not 100%) of lard as their fat base to cook the fries in, and that's going to give the fries WAY more flavor than something like Canola oil, which is probably what In & Out uses. Of course, it's got vastly higher amounts of cholesterol than canola oil, so you have your drawbacks as well as your bonuses.

-Arlos

[Phlegm]

All fast food restaurants get their fries from the same places. They come already blanched in frozen bags. The taste differences are from the oil/lard and time cooked.