I’m not familiar with in n out. Most chain burger places cost their fries in chemicals to make them crunchy longer. A natural cut fry becomes unappetizing like 10 minutes after it’s out if the fryer.
There are trade offs with each way.
One is “cleaner” or maybe purer
One has a better customer experience
I’m not familiar with in n out. Most chain burger places cost their fries in chemicals to make them crunchy longer. A natural cut fry becomes unappetizing like 10 minutes after it’s out if the fryer.
There are trade offs with each way.
One is “cleaner” or maybe purer One has a better customer experience
They soak them in sugar water to keep them crunchy when deepfried It’s an old practice.
This is a podcast transcript. I listened to it years ago. It’s what I’m basing my ideas on.
https://www.npr.org/transcripts/772775254
It was a fascinating listen.