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The blanching method for McDonald’s is used by everyone across the board, including the McCain suppliers and Talde. Talde explains that the blanching method is necessary "because if you cooked them raw, they’d never really get that crispy." We decided to go with McCain’s method, which is frying them for 45 to 60 seconds at 390 degrees. Once pre-fried, place the fries on a wire rack or colander and shake them vigorously so that all of the excess oil is removed.

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