Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Why does fast food chain's French fried potatoes thinner than the norm?

More than consumer preference is involved. Since the raw, precut potatoes are shipped and stored frozen, much of the starch in the vegetables converts to sugar. That extra sugar means that the French fries brown faster when cooked. If fast-food establishments served the 50 percent thicker, normal-sized American French fries, their product would be either too brown on the outside or under-cooked on the inside.

** Asian Recipes **

12:18:27 on 02/08/08 by Webmaster - Questions and Answers -