WATCH ABOVE: What ingredients go into McDonald’s French fries?
TORONTO – Sometimes you don’t want to know how the sausage is made. But does that apply to McDonald’s French fries?
In its latest crusade to answer consumers’ questions about its fare, McDonald’s revealed how its iconic golden fries are made and the 19 ingredients that go into the side dish.
This time, the fast food giant teamed up with Mythbusters co-host Grant Imahara who “reverse engineers” the cooking process from freezing the final product to the farm where the potatoes are dug up.
The potatoes are lined up and shot through a water knife for precision cutting – that’s how they get their uniformity. They’re shooting into the knife at 60 to 70 miles per hour.
They’re also fried twice – once in production and again at the restaurant. The first partial frying is to help get the crisp outer shell. The fries are also dipped in dextrose to help them stay consistently golden regardless of the season.
Here’s the full list of ingredients. Items two to nine are a blend of oils and ingredients used in the initial partial frying while 13 to 19 are used for frying once you’ve placed your order.
The Canadian variation doesn’t stray too far, but there are some differences. It uses safflower oil, but does not include natural beef flavour, hydrolyzed wheat or hydrolyzed milk in its Canuck formulation.
The fast food chain told Global News it’s taking on the “Our Food. Your Questions” campaign to “reclaim the truth.”
READ MORE: How fast food tried to get svelte in 2014
“After listening carefully to our customers and identifying some of the challenges we were up against, McDonald’s created a transparent line of communication via the interactive, online Q&A platform,” the company said in a statement to Global News.
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