What are the advantages of serving fries in a metal cone?

Question

We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone.

Now when my wife and I were eating the (truffle) fries we both thought they were dramatically under-seasoned. Now I can eat salt straight so I felt like maybe I shouldn't complain but the wife doesn't like much salt on anything. Of course we ate the fries (because we paid for them - BURGR just gives you a burger). As I got to the bottom of the cone I got a surprise. Little fry piece, garlic salt, salt, truffle powder, pepper, and other deliciousness (that should have been on my fries).

Me having no manners just ate the bottom part. The wife didn't partake. So my question is - is there any taste benefit in serving fries like this? I strongly get the feeling if someone on Ramsey's show served him fries like this he would say something like, "You dumb cow. You don't understand how gravity works. Where in the bloody hell do you think your salt will fall?"

Note: There are some pretty good comments about it being normal for fries to be served inside a paper wrapped cone in some parts of the world. Yes. But this is different. First the seasoning is not a dressing/liquid, second with a paper wrapper you can shake the fries around, and third the paper cone can be sat on its side more or less. The configuration here cannot be adjusted without spilling condiments and people looking at you funny.

Answer 1

In a traditional British chip shop, you would have got your chips (fries for Americans) in yesterday's newspaper, wrapped into a cone shape. These days of course, it's food grade greaseproof paper, but it's still in the same shape.

I suspect the reason for serving chips in a cone is that simple tradition. Also, there may be thermal reasons, that it allows the chips on the top to get cool enough to eat, without the chips at the bottom getting too cold by the time you get to them.

I can't speak about the seasonings. Traditional chips would just have salt and vinegar poured n from the top by the customer himself.

Answer 2

The paper cone is a traditional single serve package shape for street vendors, so you can walk away with your chips (fries), and eat while walking. Many street vendors set up shop near parks and beaches (dunes)

It is used in other countries too for a single serve, though many use a punnet (cone with point cut off), so it can sit on a park bench etc.

For large servings to be taken away by the customer, they are traditionally wrapped in paper (recycled and/or virgin newsprint) in a rectangular shape, or packaged into a flat box made of thin cardboard with a paper bag lid

The technical issues are portability (carrying something that's very hot), and stopping them from steaming up, and going limp

The cone works well for small serves about to be eaten immediately. With the lower volume of chips in the bottom and layers of paper, this allows you to hold on to them whilst still piping hot. Also the lower volume of chips at the bottom wont steam up too much, by the time you have eaten the top layer of chips, as the paper can absorb a small amount of steam

The crux of the answer

So when a restaurant serves you fries in a metal cone, they are trying to evoke the old world charm of traditional chips from Europe, but since you are sitting down in a warm restaurant, there is only one answer. They are "marketing" their brand to you, it ads nothing, and in your experience, actually subtracted something from the quality of the fries

A better serving container for fries with flavoured salt would be a flattish tray or bowl with some thermal insulating properties

Answer 3

Presentation:

• It is traditional.

• It simply looks nice.

• Easier to share with others.

Palatability:

• The fries won't get cold as quickly without direct contact with a colder plate.

• The orientation of the fries - standing upright - allows steam to escape rather than condensing on a plate or getting trapped and making them soggy. Oil, if there is any excess, can drip off rather than soaking in.

• They won't get juices and sauce from the entrée all over them.

Answer 4

I imagine that there are two reasons. One is that it appears nicer [than just serving on a plate] and thus helps justify the cost of the restaurant. And the second is that minimizing the surface area of the fries in contact with the air will keep them warmer for longer.