Top chef reveals his recipe for making McDonalds-style French fries at home
20:49 GMT, 26 April 2012
A chef from a renowned Los Angeles French restaurant has admitted that McDonalds makes 'the perfect fry around the world'
David Myers, the chef and owner of Comme Ca has revealed his secret to making the ultimate at-home McDonalds-style fry, which he serves fresh every day at his restaurant.
Perfecting his own 'pommes frites' recipe, the chef's secret is cutting the potatoes into batons specifically sized three-eights of an inch.
World's best fries: Chef David Myers reveals his secret to making to making a perfect, consistent, McDonald's-style fry
The chef admitted to Shine:
'[McDonalds] are consistent. I can't imagine how many millions of
dollars in research and development they have spent in order to achieve a
perfect fry around the world.'
Ray Kroc, a founder of McDonalds wrote in his autobiography that
the fry's 'preparation [is] a ritual to be
Home cooking: Chef of Comme Ca, David Myers, reveals his key to making your own McDonalds-style fries
However, the 38-year-old has perfected his own recipe.
While McDonalds' French fries
are shipped to its outlets frozen, Mr Myers uses the same fresh method
for his restaurant and at home, with the best ingredients.
He says they need the 'best Idaho russet potatoes,
French sea salt, and super fresh cooking oil.'
He says advance preparation is the key to making a perfect, consistent, McDonald's-style fry.
The already cut potatoes need to be soaked for at least two hours before cooking, ensuring all excess starch is pulled out for the crispiest product.
Also, Myers recommends that, 'you have plenty of paper towels, a lined sheet pan, and have your oil ready to go.'
Mr Myers' cooking method enables the fries to be cooked ahead time, kept in the fridge until they are ready to be finished in hot oil right before serving – for the 'most delicious, sizzling, salty, golden-brown fries every time'.
RECIPE: DAVID MYERS' PERFECT FRENCH FRIES
Makes four to six servings
6 Idaho russet potatoesPeanut oilSea salt (Myers prefers Sel Gris, a fine light grey French salt)
Peel and square off potato endsCut fries into three eighths of an inch batons then soak for two hours changing water after an hourDry thoroughly with paper towels Heat about an inch of oil (just enough to cover potatoes) in a large pot to 290 degrees Blanch potatoes gently for about two minutes Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking processRe-heat oil to 370 degrees, cook fries until golden and crispy, about 3 to 4 minutesRemove from pan and toss with salt to taste and serve immediately