Same reason you put sugar on top of creme brulee before subjecting it to heat; the sugar caramelizes and goes crunchy. Just as caramel doesn't taste particularly sweet, the sweetness of the sugar solution on the fries is lost when they crisp up. The sugar solution is sprayed on the raw potatoes after slicing and before freezing.
30 years ago, the thing that made McDonald's fries taste better than the competition was a small amount of beef fat in the fryer with the oil. When it became clear that that was bad for health, they spent millions of dollars for food scientists to artificially duplicate the flavor and texture from the beef fat; the sugar solution is part of that.
/lolrandomperson
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30 years ago, the thing that made McDonald's fries taste better than the competition was a small amount of beef fat in the fryer with the oil. When it became clear that that was bad for health, they spent millions of dollars for food scientists to artificially duplicate the flavor and texture from the beef fat; the sugar solution is part of that.
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