Mickey D's uses varieties like the Russet Burbank, which have a nice oval shape and just the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots where it's over-caramelized, leaving a burnt taste and deviating from the uniform yellow-arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.
Sodium Acid Pyrophosphate
Taters can turn a nasty hue even after they're fried—iron in the spud reacts with the potato's phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes nice and white throughout the process.
A San Francisco Burger King featured a rainbow wrapped "Proud Whopper" during the LGBT Pride celebrations. KPIX reports.
Many Americans are trying to limit the amount of salt in their diets. They know that reducing sodium intake can help lower blood pressure and reduce their risk of having a heart attack or stroke.
But restaurants aren't making it easy to cut back, according to a new report from the Center for Science in the Public Interest.
Americans want food their way, and a new survey shows that "their way" calls for a higher quality, more varied meal than they're getting at the top burger, burrito, sandwich and chicken chains.
Consumer Reports asked subscribers to answer one straightforward question: "On a scale of 1 to 10, from least delicious to most delicious you’ve ever eaten, how would you rate the taste?"
96,208 meals and 65 chains later, some trends emerged: readers expressed an increased interest in the quality of the food, and less of a focus on convenience than they had in the group's 2011 report. One industry expert, Darren Tristano of Technomic, a food-service research and consulting firm, told Consumer Reports that he believes the shift has a lot to do with the increasing role food plays in millennials' social lives.
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