The change in taste and texture of McDonald's French fries from delicious to inedible can be attributed to several factors:
Temperature: French fries are best when served hot and fresh. As they cool down, the taste and texture can deteriorate. McDonald's fries are cooked in large batches to keep up with demand, and if they are not consumed quickly after cooking, they may lose their appeal.
Moisture: As the fries cool down, they can become soggy due to moisture in the environment or condensation inside the packaging. Soggy fries are generally considered less appetizing.
Staleness: Like any food, fries can become stale over time. McDonald's fries are made from potatoes that undergo processing and preservation methods to ensure consistency and shelf life. However, over time, the quality may decline, affecting the taste.
Reheating: If you attempt to reheat McDonald's fries, either in the microwave or oven, the texture can change, making them less enjoyable. Reheating can make them lose their crispy outer layer and turn them mushy.
Oil quality: As fries sit for an extended period, the quality of the frying oil may degrade. Used oil can impart an unpleasant taste to the fries and leave a greasy residue.
Seasoning: McDonald's fries are seasoned with salt, which enhances their flavor. However, if they sit for too long, the salt can dissolve or distribute unevenly, resulting in an inconsistent taste.
To enjoy McDonald's fries at their best, it's recommended to eat them soon after they are served. If you have leftovers, they are less likely to retain their original deliciousness upon reheating.