Making fresh fries is complicated. First, source the right potatoes, then fry them twice. Restaurants have chosen the easier route: The no-frills frozen version
Let’s start the foodie component of your weekend with three quiz questions. One: Name a popular dish that is usually much better at fast-food places than at expensive restaurants. Two: Which Gujarati vegetable are you most likely to consume when you eat out? And three: What does all of this have to do with “the global ubiquity of a giant chain of restaurants hosted by a creepy clown”?
How come cheap fast-food chains serve better fries that gourmet restaurants? (SHUTTERSTOCK)
Restaurants use frozen fries for convenience, and don’t bother with specialised fryers. (SHUTTERSTOCK)Russet potatoes are a breed favoured for American fries. (SHUTTERSTOCK)Restaurants rely on frozen fries because of their consistency and because they don’t become soggy. (SHUTTERSTOCK)It is a rip-off to charge fancy prices for the same product that fast-food places sell for much less. (SHUTTERSTOCK)