Originally Posted by Diane1415
That is the only one of the 40 steps that MacDonalds let out.
I will agree that soaking in milk might
help in the browning process ... akin to a "milk wash" on a loaf of bread. And, soaking in sugar-water may also do something similar - don't know, never tried it.
RE: McDonalds ... I don't know if they soak their spuds in sugar water before par boiling and flash freezing ... and I really doubt it would contribute to their browning in deep frying ... but I can assure you that the majority of their flavor came from the blend
of oils they used - and I got that info from the guy running the hydrogenator for the company that made the oil for them.