The Dax Files

Secrets are all around us all the time. I deal with trade secrets at work. Then there are secret organizations, secret formulas, secret communications, secret rendezvous, secret handshakes, secret meetings, secret bank accounts, and some things are top secret. We all have secrets, stuff that we don’t want anyone to know about, not even our spouses.

Before you get all excited, I’m not going to reveal that I like to wear lacy thong panties, or strap on a ten inch black rubber…well, never mind. What I am going to reveal is probably one of the most sought after cooking methods. That’s right. I’m going to tell you how to cook French Fries, Mc Donald’s style.

Some of you might wonder how ole Dax Montana came by this trade secret. Let me tell you, after being in the restaurant business twenty plus years, secret knowledge is just acquired. For example, I’m sitting on a lesser known secret. I know the eleven secret herbs and spices for Kentucky Fried Chicken.

Back in the day, the Colonel wanted to spice up his chicken. He simply added a packet of Good Seasons Italian Dressing. Back then, salad dressings came in little packets. You had to add you own vinegar and oil. Oops! I guess I let that secret slip out.

Anyway, back to the Fries.

French Fries

Ingredients

2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Special Tools

Deep fryer
French Fry Cutter (or patience for cutting potatoes)

Preparing your French Fries

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is
dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4″ x
1/4″ in thickness, and about 4″ to 6″ long. (You can do this with a knife, but it is a lot of work)
Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30
minutes.
While they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to “full”. The
shortening has to pre-heat for a very long time. It will eventually liquefy. After it has liquefied and is at least
375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)
After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to
10 minutes in the refrigerator.
While they’re cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full.
Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again for 5-7 minutes until golden
brown. Remove and place in a large bowl.
Sprinkle generously with salt, then “toss” the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt,
maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe makes about 2
medium sized fries.

Special Notes
1. If you want more fries, double the recipe - but DON’T double the cooking oil. Just cook them in shifts, adding about 1/4
cup more Crisco® and 1 tablespoon lard for the second batch.
2. If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that’s because it
is. But it is an important “blanching” step required for that great taste.
3. For an easier clone of McDonald’s French fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just
cook them in the same combo of Crisco® and lard, skipping the “blanching” process. Cook them while still frozen for 6-10
minutes (depending upon the amount) until golden brown. They’re good, but not nearly as accurate in taste and texture as
the fresh recipe.

There you have it, The Secret Recipe for Mc Donald’s fries. It works and tastes just like you bought them from the restaurant.

Just Damn!