He agrees with the rest of the world that these. As to the actual reasons why these fries are so awful, compared to other fast-food chains, it seems to come down to ingredients and preparation. I've seen this question come up quite a bit (I just noticed it's been merged with 3 others) and I appreciate that you've considered some of the reasons already. Fresh, hand-cut potatoes prepared in 100% sunflower oil Another simple upgrade requires nothing more than dousing your ketchup with a bit of pepper and dipping your fries in it. Burger restaurant being the operative words — note that all of the accolades In-N-Out receives are for their delicious burgers. Animal style includes cheese, grilled onions, and a "special sauce" that closely resembles thousand island dressing. Recreate the magic of Animal Fries at home. While familiarity is said to breed contempt, when it comes to food preferences, unfamiliarity is more likely to breed dislike. SELECT NEW LOCATION. To paraphrase the old real estate maxim: 'There are three things that matter in fast food: burgers, burgers, burgers.' Lemon pepper fries can be made by sprinkling on a generous amount of black pepper from the condiment station and then squeezing on a few of the fresh lemon wedges meant for iced tea. Several of them mentioned the fact that In-N-Out uses something called the Kennebec potato, which is not available in grocery stores, and is actually a different type of potato than the starchy Russets used by most other restaurant chains, so may not be something most of us are used to eating. https://www.popsugar.com/food/-N-Out-Animal-Style-Fries-Recipe-34740778 While he can't get enough of their justifiably famous burgers, when asked if he'd like fries with that, he always declines the offer. McDonalds fries are the gold standard, and In N Out fries are somehow near the bottom of the list. If you want them a little crispier, you can order them "light-well." I see the employees slicing the potatoes in the slicer thing, so they're definitely fresh, but something must be going wrong in the frying process, cause the fries suck. In-N-Out is an old fast-food restaurant founded in 1948 in Baldwin Park, California. What makes these fries so notorious? But I HOPE everyone knows to order In-N-Out's fries "well done." ", "They are wrong. The fry-loving Internet is ablaze right now over whether In-N-Out fries are bad or just awful, after an LA Times fry ranking placed them dead last for taste and texture. Still, he says, he kind of admires the chain for their commitment to quality, despite the fact that it results in their having this one substandard product. If you want them even darker and crispy, you can order them "well-done." Simple, yet satisfying. T he In-N-Out Animal Style Fries are one of the most popular items on In-N-Out Burger's "secret menu." In-N-Out Animal Style Fries. If you want them a little crispier, you can order them "light-well." In-N-Out prices are significantly lower than both of those restaurants, especially Five Guys’. "In-N-Out fries are indeed terrible. At the time of this writing, In-N-Out has 349 locations in the United States with 4 additional locations opening soon. They'll gladly top off your order of fries with a couple of cheese slices and if you're feeling bold, you can ask for extra cheese. FoodBeast characterizes In-N-Out's custom-cooked fry terminology as follows: "light" or soft and terrible, "light well" is a little crispier than the basic version, "well done" is darker and crispier (or, as previously mentioned, Potato Stix-esque), and "extra well done" is almost burnt and inedible. While this won't make In-N-Out's offering the platonic ideal of what french fries should be — or even something in the marginal/middling range like, say, Wendy's fries — it will, according to LAist, make them taste like Potato Stix. Once your fries are good to go, the next step is to caramelize the sliced onions. While maintaining the fresh, salty taste, In-N-Out Well Done Fries are just a little crispier. One food critic with SFGate is an admitted In-N-Out fanboy, having taken his prom date to In-N-Out and even dined on their burgers with his bride on their wedding day. Enter your email address below to get Food News delivered straight to your inbox. In-N-Out's standard fries, after all, are way too limp to hold up under anything much heavier than ketchup. What it is: In-N-Out does "light-well" and "well-done" fries. Saute these in salted butter, adding a little water from time to time so they do not dry out. With its reputation firmly cemented in everyone's consciousness, the chain simply doesn't feel it needs to work at making an edible french fry. If you're intrigued by the sound of animal-style fries, but don't want to deal with In-N-Out's disappointing fries, one way to get around this is to DIY your own animal-style fries at home. There's no denying that David Chang — celebrity chef, restaurateur, TV star — knows a thing or two about food. Restaurant Business named In-N-Out as the top chain restaurant for families, Sandelman Restaurant Market Intelligence gave them an "Award of Excellence" as one of 2019's top restaurants for food, value and customer satisfaction, and The Harris Poll found In-N-Out to be 2019's Burger Restaurant of the year. There's a sort-of workaround for this — if you ask for your fries "well done," In-N-Out will not cook them twice, but will keep them in the fryer for a bit longer. His reason? Chances are you'll love them, though, and you'll love them more with some of the modifications below. First of all, you should heat up the oil in a frying pan and set the heat to medium. Either way, you'll never have to eat your In-N-Out fries naked again, even though they're just as amazing on their own. According to the restaurant, their french fries and onions are cooked in sunflower oil. No less of a food expert than Anthony Bourdain, a man who traveled the world and enjoyed some of its greatest delicacies, revealed in an interview with Eater that one of the reasons he enjoyed visiting Los Angeles was that the first thing he'd do would be to "hit the airport In-N-Out." Lemon pepper fries can be made by sprinkling on a generous amount of black pepper from the condiment station and then squeezing on a few of the fresh lemon wedges meant for iced tea. PORTLAND, Ore. — At first glance, the menu at In-N-Out is simple. Even though In-N-Out may well be offering some of the worst fries on the planet, they're still one of the nation's most popular fast food chains. Enter your email address below and we'll deliver our top stories straight to your inbox. 9. It's one of the many standard "off-the-menu" options important to know about this chain. FoodBeast suggests something they call a "Monkey Style" burger, one which may remind many East Coasters of a Primanti Bros. sandwich as it involves sticking your fries inside your burger's bun. Some spoke of the fact that In-N-Outs also tend to use cottonseed oil, which isn't as tasty as canola or some other oils, while others seemed to feel that the fries being prepared in-store means that their quality is dependent in a large part upon the skill and the experience level of the fry cook, who is likely to be a new, barely-trained, minimum wage-earning teenager. The animal style French fries however are another story. Chef David Chang and art critic Jerry Saltz discuss the burgers and French fries at In-N-Out during Vulture Festival 2019. The critic pronounced these fries as being unworthy of even such a basic condiment as ketchup, and agreed with the SFGate reviewer that, while "ordering a burger without fries spits in the face of American culinary tradition," when it comes to In-N-Out, going fry-less is really the only sensible choice. In-N-Out makes their fries fresh to order, so you have the option of having them custom cooked. As Samson explains, "The only way to make a really good french fry is to cook it at least twice, if not three times," but In-N-Out fries are only cooked once. So why, the LA Times critic asked, is In-N-Out unable to make a better fry? More like potatoes boiled in oil until submission." If you want them to be soft and terrible, you can order them "light." — knows a thing or two about food. Top the cheese with the onions, finish off with the sauce, and scarf the whole mess down before it's cold. Fries were judged, and placed on the chart, according to two criteria: texture and taste. His go-to order? Although the restaurant is only available in 5 states, there are over 280 locations. ", A Twitter thread on fast food fries included remarks regarding In-N-Out's contribution to the field such as "They may be fresh, but the texture is terrible," "In-N-Out fries are back ally cardboard bum condos put through a paper shredder and fried in dumpster juice," "I've always thought InNOut fries were total trash (I actually trash them whole)," and "In-N-Out Fries are fucking awful!" Throw on some chopped chilies if you'd like. If you want them almost burnt and inedible, you can get them "extra well-done." Do this and you're set, but it's not the only upgrade. You essentially just order Animal Style fries and top it with a Flying Dutchman, which is on their secret menu and is pretty much a breadless cheeseburger. That way, you can just dip your fries in the condiment without having to overwhelm these poor fragile little tubers. They just don't taste fried, IMO. There's something satisfying about mashing together both of In-N-Out's Animal Style items for this dirty piece of deliciousness. We suggest giving them a go and washing them down with a cold milkshake, maybe even an In-N-Out Neapolitan Milkshake. A simple tip that is 1/3 as satisfying as Animal Style fries. However, In and Out animal style fries have cheese on them, and … Find your favorite there. The Burgers on the In-n-Out Burger menu with the lowest amount of protein are Cheese Slice (6 g), French Fries (7 g) and Hamburger Protein Style (13 g). FoodBeast suggests that In-N-Out fries can be somewhat improved by making creative use of In-N-Out's condiments or other offerings to create your own "secret menu." If you want your fries a little crispier, they'll keep them in the fryer for a few extra minutes. And also, one presumes, chains that actually have locations in Los Angeles, so no Culver's, White Castle, or Whataburger. Perhaps the biggest goof that In-N-Out makes with its fry preparation, however, is in failing to double-fry them, which is a technique most other fast-food chains employ to ensure the crispiest fries. You can even get them saltless. Still worth it. He does admit that they succeed in tasting fresh, that is, "fresh, in the sort of 'just out of the ground, slightly dirty taste' that fresh vegetables often have.". Get full nutrition facts for other In-N-Out products and all your other favorite brands. His theory differed from David Chang's in that he put it down to sheer laziness. In-N-Out actually offers several different versions of the fry experience — none of them can really transform the fries into anything really memorable (at least not in a good way), but they do provide a certain variation on the overall fry mediocrity. Despite the fact that some of his own culinary creations — including his amazing ramen and legendary pork buns — are seen as the pinnacle of their respective food niches, Chang is no food snob. IN-N-OUT Burger's regular prices and the entire menu, including burgers, French fries, milkshakes, and meats. He agrees with the rest of the world that these fries are "total garbage," and what's more, he revealed to Vulture his theory as to why this is so. Bourdain wasn't the only celebrity chef feeling the In-N-Out love — Eater published a lengthy list of high-profile California restaurateurs who are all secret — or not-so-secret — In-N-Out burger fans. You're gonna need a little elbow grease for this one, as you can't order it up front, but it's so easy to put together on your own. Unfortunately, In-N-Out seems to be one of those chains that does one thing really, really well, but drops the ball — HARD — on something almost equally important. For better or worse, In-N-Out keeps its fry-making process pretty simple. There are 370 calories in 1 order (125 g) of In-N-Out French Fries. At this point check your fries, reheating if necessary, since they'll need to be warm for the next step — covering them with a few slices of American cheese. Some of these you can order as soon as you walk up to that register, while others will require a little creativity on your part. Let's just get this one out of the way. This is something you probably did when you were a kid, but here at Foodbeast, we love putting Animal fries inside the burger, to make a Monkey Style Burger. A Double-Double, animal-style. Chang blames In-N-Out's bad fries on the fact that the chain makes such a big deal out of using fresh ingredients. In every way possible," "HATE THEM HATE THEM HATE THEM," and a succinct, yet heartfelt "YUK. For a small fee, you can ask for chopped chilies on top of your fries, or Animal Style fries. He readily admits to eating fast food, including having a surprising passion for Domino's (bacon, onion, and Alfredo sauce on thin crust is his go-to pizza). Wait for the oil … As for the other popular french fry on the block, Five Guy's opts to use peanut oil rather than sunflower oil for its fries. And if you've ever had them, you know why. Another In-N-Out burger! Unlike McDonald's fries, In-N-Out fries aren't seasoned with chemical flavorings and they aren't pre-fried, frozen, and then fried again. There's no in between. If you want them even darker and crispy, you can order them "well-done." Chang may well be correct that In-N-Out doesn't mind putting out terrible fries as a kind of loss-leader proof of its commitment to freshness, and the LA Times critic may be right in thinking that In-N-Out simply doesn't want to bother, but these simply speak to the motivation, or rather, lack thereof, that has kept In-N-Out fries substandard for years. 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