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Heat oil, and fry beef rolls until golden.
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Main plates include green curry chicken with Thai eggplant and asparagus; sake stir-fry beef with scallions and cashews; and Thai basil-crusted salmon with lemon grass risotto and Asian vegetables.
The chef, Brendan McHale, who once cooked at the well-regarded (now defunct) Jack's Luxury Oyster Bar, fries beef tendon and fills it with charred-onion cream and generous dollops of trout roe.
But the whiff of frying beef will permeate your coffeehouse experience, as the Chicago McCafe is housed within a full-service McDonald's restaurant.
Hard fry the beef in small batches until browned and reserve.
Make sure you fry the beef before putting into water.
Fry ground beef and onion until the juices run clear.
Fry the beef until browned (about 5 minutes).
Fry the beef, when done mix it with tomato sauce while in pan.
Regrettably, it couldn't redeem the uncharacteristically bland chicken stew; a stir-fry of beef and red onions over soggy French fries; or a whole red snapper that was dry and flavorless from too much time in the fryer.
McDonald's, which originally frizzled its fries in beef tallow, has switched to healthier cooking oils to fry chicken and hash browns, but it has been struggling to find an oil that replicate the taste and texture of the fries to which customers currently are accustomed.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com