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A Golden-Brown Blind Taste Test of 7 Frozen French Fry Brands

Inside our Taste Test series, BA editors conduct blind comparisons for the best supermarket staples (like tomato sauce or vanilla ice cream). Today, which frozen french fry deserves an area in your shopping cart software?

The common American eats 29 pounds of french fries every year, and a third of potatoes grown in this country are destined to be hacked to bits and frozen. In comparison to homemade, frozen fries are exceedingly easy. And delicious. And its own fun to stick a couple of under your top lip and pretend to be always a potato-toothed walrus.

French fry producers havent been immune to inflation-related costs, passing a few of these to the customer during the last year, however the category doesnt appear to be slowing. Frozen french fry sales are forecast to cultivate by a lot more than 3% every year until at the very least 2026. With so many brands on the market, locating the ideal crispy-creamy frozen french fry is really a challenge, with companies embracing ingredients and additiveslike sodium acid pyrophosphate and xanthan gumto nail the assignment.

So which brand is the better? We had a small number of BA staffers try seven types of straight, classic-cut fries from brands like Trader Joes, Whole Foods 365, Lamb Weston, and McCain. We prepared them in accordance with package directions, and resisted dunking them in ketchup before tasting for flavor, seasoning, and texture. Some were good, others were very bad, and something rose to the very best just like a cork in water. Heres the entire report.

Photograph by Isa Zapata, Food Styling by Liberty Fennell

Soggy in Perhaps a GREAT WAY: Stop & Shop Straight Cut French Fried Potatoes

The fry: made out of vegetable oil; annatto extract, a yellowish plant-derived pigment; salt; and sodium acid pyrophosphate, a preservative that prevents discoloration.

The taste: Texturally, these -inch-thick potatoes were like something youd find in the fish and chips packet. These were very tender, said test kitchen coordinator Ins Anguiano. Only the tips of every fry are crispy, associate cooking editor Antara Sinha added. However the insides were the consistency of mashed potatoes, said editorial operations associate Kate Kassin, who was simply a fan, though others disagreed. Everyone could agree they needed more salt. Crunchy lovers would want to cook these longer compared to the package directions, but also for individuals who like limp potatoes (me), this fry is for you personally.

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