Why do French fries get soggy?
Online Answer
When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp. When these same fries cool, the starches secrete moisture, which makes its way to the fries' crust, leaving them soggy and limp..
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McDonalds small fries (71 g): 230 calories..
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Unless a battered fry, they are not adding in salt during the process. I recommend not salting the fries till they come out of the fryer and even then, waiting for an order before salting as the fries can turn limp prematurely if salted too soon..
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Ingredients: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. *natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients..
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Chemicals on the list include dimethylpolysiloxane, sodium acid pyrophosphate, and tertiary butylhydroquinone (TBHQ) — which are all FDA-approved. So to end the clip, Imahara says, "At the end of the day it's not a 'Franken-fry' composed of chemicals — McDonald's french fries are made from potatoes.
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2. Frying fresh-cut potatoes. Soaking peeled, washed and cut fries in cold water overnight removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.
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