Foodies shocked by secret ingredient in McDonald’s fries — ‘No wonder my stomach hurts’
McDonald’s’ French fry fiends are gonna have a cow!
If you’re a meat and potatoes kind of person then you’re in luck — those are the main ingredients for making the savory, slenderized spheres served hot and fresh by the burger joint behemoth, says an ex-Mickey D’s executive chef who’s spilling sizzling secrets on how to replicate the recipe at home.
“Do you want to buy McDonald’s French fries from the [grocery] store?”
Mike Haracz asked his audience of over 882,000 hungry-eyed TikTok viewers in a viral video.
“You need to worry about the process in which you cook them,” he continued, “because that’s the only way you’re going to get them to taste like McDonald’s fries.”
Haracz — best known for blabbing the renowned chain’s once confidential inner workings, like why 10:30 a.m. is the worst time to patronize the restaurant and why ordering a Big Mac is a total rip-off — then offered a step-by-step explanation for duplicating the deliciously deep-fried bites.
“First, you’re going to have to go to Walmart, and you are going to have to get Great Value thin-cut French fried potatoes,” he said, noting that the contents of the cost-friendly frozen bag is nearly identical to the potatoes used by McDonald’s.
After procuring the store-bought spuds, Haracz recommends deep frying them at around 370 degrees for two minutes, depending on the equipment used for cooking.
“You don’t want to load your fryer basket,” the expert warned.
“McDonald’s fryers are incredibly efficient and they only fry a certain amount at a time,” he noted, “so you’re going to want to do it in small batches until it reaches the color that you want.”
The whistleblower, too, advised seasoning the slim slices with Morton’s salt.
Haracz then flabbergasted fast foodies, revealing that beef tallow — rendered cow fat — is key to achieving chef’s kiss success.
“McDonald’s does add beef flavor to its fryer oil…for the French fries,” he said.
“You’re going to get your vegetable oil, and you’re going to add two tablespoons of beef tallow per two cups of oil.”
Haracz also let it slip that McDonald’s once only used the rendered fat to deep fry its fries — not pairing it with oil — which he says would taste “excellent” should at-home chowhounds with a bias towards beef like to test out his how-to with 100% tallow.
Unsurprisingly, his hot tips sent junk food junkies into a tastebuds tizzy.
“WAIT are you telling me I can have my childhood French fries if I fry them in JUST beef tallow? The old fries were sooo much better,” wrote a drooling commenter.
“As a mother with a two-year-old who lives off McDonald’s fries, thank you,” penned a pleased parent.
“Well, I just discovered why the fries hurt my stomach real bad… I’m allergic to beef,” groaned a disgruntled gourmand.
And lazy loafers argued that Haracz’s DIY fries just weren’t worth the effort.
“Sounds like it’s gonna be 40 times easier to just go thru the Mickey D’s drive-thru,” a slacker said.
