![]() ![]() A look at the ingredients now used in the preparation of McDonald's french fries suggests how the problem was solved. The switch presented the company with an enormous challenge: how to make fries that subtly taste like beef without cooking them in tallow. ![]() The mix gave the fries their unique flavor - and more saturated beef fat per ounce than a McDonald's hamburger.Īmid a barrage of criticism over the amount of cholesterol in their fries, McDonald's switched to pure vegetable oil in 1990. For decades, McDonald's cooked its french fries in a mixture of about 7 percent cottonseed oil and 93 percent beef tallow. The taste of a fast food fry is largely determined by the cooking oil. Other chains buy their french fries from the same large processing companies, use Russet Burbanks, and have similar fryers in their restaurant kitchens. Their distinctive taste does not stem from the type of potatoes that McDonald's buys, the technology that processes them, or the restaurant equipment that fries them. The taste of McDonald's french fries has long been praised by customers, competitors, and even food critics. ![]()
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