The secret chemistry behind the evolution of a fast food icon
In short: Ever wonder how your favorite side dish changed over decades? The Food Wars team recreates McDonald's 1955 original fries to see how much the science of frying has shifted.
The project involved tracking down the specific 'Formula 47' and identifying the correct potato variety used in 1955. The original recipe calls for large Idaho russet potatoes, a mixture of six cups of beef tallow and half a cup of canola oil, and a soaking process involving sugar, corn syrup, and hot water.
The recreation highlights a complex two-stage frying process: an initial blanching at 375° followed by a second fry at 375°-400°. This method aims to achieve the specific texture of the mid-century original compared to the modern version consumers recognize today.
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Sources
- Summary by Intellect · source: McDonald's Original Fries vs Modern Recipe | Food Wars | Fast Food Chemistry | Food Insider
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