McDonald's french fries: Difference between revisions
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In 1990 they switched to vegetable oil with beef flavouring<ref name='MC'/><ref name='BT'/> after a sustained campaign against the beef tallow they were using. |
In 1990 they switched to vegetable oil with beef flavouring<ref name='MC'/><ref name='BT'/> after a sustained campaign against the beef tallow they were using. |
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The "thin style" french fries have been popularised worldwide in large part by |
The "thin style" french fries have been popularised worldwide in large part by McDonald's and [[Burger King]].<ref>{{cite web|title=Popularization|date=21 April 2011 |url=https://www.today.com/food/how-time-fries-have-potatoes-outlived-their-potential-1C9005243|access-date=3 January 2018|publisher=today.com|archive-date=30 October 2020|archive-url=https://web.archive.org/web/20201030090642/https://www.today.com/food/how-time-fries-have-potatoes-outlived-their-potential-1C9005243|url-status=live}}</ref> |
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In 2008, McDonald's got rid of trans fats in both US and Canada markets.<ref name='MC'/> |
In 2008, McDonald's got rid of trans fats in both US and Canada markets.<ref name='MC'/> |
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Revision as of 00:43, 28 April 2024
McDonald's french fries, marketed as World Famous Fries are a french fries product at the fast food restaurant McDonald's.
History
Introduced in 1955[1], the french fries were cooked in a mixture of 93% beef tallow and 7% cottonseed oil.[2][3]
In the 1950s, CEO and founder Ray Kroc established quality control measures for McDonald's suppliers, ensuring potatoes maintained a solids content within the optimal range of twenty to twenty-three percent.[4] Kroc also pioneered the practice of "curing" the potatoes to convert sugars to starch, thus achieving consistently crisp French fries. This process involved storing potatoes at warm temperatures for several weeks.[4] Additionally, he introduced the "potato computer," developed by Louis Martino, to calculate the precise cooking time for fries, based on the fluctuation of oil temperature during frying.[4]
Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes.
In 1990 they switched to vegetable oil with beef flavouring[1][2] after a sustained campaign against the beef tallow they were using.
The "thin style" french fries have been popularised worldwide in large part by McDonald's and Burger King.[5]
In 2008, McDonald's got rid of trans fats in both US and Canada markets.[1]
See also
References
- ^ a b c McDonald's world famous fries: Here's how they evolved in the past 50 years
- ^ a b Schlosser, Eric (2001). Fast Food Nation: The Dark Side of All-American Meal. Houghton Mifflin. ISBN 0-395-97789-4
- ^ Grace, Francie (5 June 2002). "McDonald's Settles Beef Over Fries". CBS News. Archived from the original on 29 July 2012. Retrieved 4 May 2011.
- ^ a b c The Trouble With Fries
- ^ "Popularization". today.com. 21 April 2011. Archived from the original on 30 October 2020. Retrieved 3 January 2018.