McDonald’s Happy Meal resists decomposition for six months

[HemiEd]

Originally Posted by arc

McDonalds didn't use Crisco; they used beef tallow. Crisco is essentially what they switched to (though Crisco is now partly palm oil instead of 100% trans fats like it was).

Wow, didn't know that. I thought Crisco was just lard. Why did it taste so much better than the cardboard McDonalds is serving now?

[Frosty]

Originally Posted by HemiEd

Wow, didn't know that. I thought Crisco was just lard. Why did it taste so much better than the cardboard McDonalds is serving now?

Because McDonalds changed again a couple of years ago from partially-hydrogenated soybean oil (trans fat) to regular soybean oil because of pressure to reduce trans fats. Regular soybean oil doesn't brown as well and makes the fries kind of soggy. Crisco is a transfat, so it browns better (but is still unhealthful).

Lard wouldn't work very well because it isn't saturated enough. It would break down from the heat. Tallow works the best.

[BIG_DADDY]

Originally Posted by arc

Because McDonalds changed again a couple of years ago from partially-hydrogenated soybean oil (trans fat) to regular soybean oil because of pressure to reduce trans fats. Regular soybean oil doesn't brown as well and makes the fries kind of soggy. Crisco is a transfat, so it browns better (but is still unhealthful).

Lard wouldn't work very well because it isn't saturated enough. It would break down from the heat. Tallow works the best.

The Monsanto soy we produce in this country is horrific toxic dump all by itself.