I finally figured out why McDonald's fries go bad so fast

Had a conversation with my cousin who used to work at a McDonald's in Ohio about 5 years back. She told me they spray the fries with a sugar solution right when they come out of the fryer to keep that golden color. That sugar is why they get that weird soggy, almost slimy texture after like 10 minutes sitting in the bag. I always blamed the fries themselves but it's that coating they add on top. Has anyone else noticed that the fries from some locations hold up better than others?

3 comments

3 Comments

alicesingh2mo agoMost Upvoted

Totally agree, I've noticed the same thing. I live in a city with a bunch of McDonald's and the fries from the one near the mall are always crispy and good, but the one downtown they get all limp and soggy in like 5 minutes flat. It has to be how each store handles that sugar spray, like some guys are heavy handed with it. I wonder if the training on that step is just all over the place, or if it depends on who's working the fry station that day.

oscar_ellis2mo ago

Wait do different locations actually spray them differently? I always figured it was just some locations having better fryer calibration or something.

blake_bell2921d ago

That sugar spray thing is a real step in the process but @alicesingh has it backwards. It's actually the opposite problem - stores that skip or rush the spray end up with the limp fries because the coating helps lock in the crispiness. McDonald's started doing this back in the 90s to get that golden color and texture to last longer under heat lamps. The downtown location probably has a higher turnover so they might be spraying them lighter or not letting them sit after the spray so the solution sets in right. Fryer calibration matters too but the sugar spray is definitely the secret sauce here. Some managers just don't train it properly or the crew guy at the fry station is in a rush and misses that step.