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Cite sources? I have none either. However I asked a chef I worked with why his chips tasted so good. He said that it was the sugar in the salt that made the di
by Theodores 13y ago
Cite sources?
I have none either. However I asked a chef I worked with why his chips tasted so good. He said that it was the sugar in the salt that made the difference, a trick he learned at a British McDonalds. Hearsay true, however sugar in the salt does actually work, as it should given our tastes: sugar/salt/fat = yum!
- min_wage_slave 13y agoAs someone recently employed by a Golden Arches franchise, I will attest to using only "table salt" to salt french fries. More specifically, I'd load the fry salting device from a 4-lb paper box of commercial non-iodized table salt [1]. If you'd like to verify this fact at your local McDonalds go ahead and order some fries "no salt" and do the salting yourself. As a bonus, you'll also most likely ensure you get fresh fries. Don't do this in the drive thru, as it's kind of an asshole move. 3:20 for fresh fries. [1] looks just like this: http://www.webstaurantstore.com/bulk-iodized-table-salt-4-lb-box/102SALT4.html http://www.webstaurantstore.com/bulk-iodized-table-salt-4-lb...
- Theodores 13y agoLove your nom-de-plume! I had lived with the lie of sugar in salt for more than a decade, glad to have that settled. I am actually thinking of getting some of the 'Diamond' salt they use in the US. It is not just granulated, it has a 'diamond' shape to the crystals so you get the taste but not the high quantity of sodium.