Tips for CRISPY French Fries
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- Äas pĆidĂĄn 22. 06. 2021
- #shorts #fries #frenchfries #crispypotatoes
how to make French fries
crispy French fry recipes
better than mcdonalds, wendys, definitely five guys lol
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thank you for this amazing fitness and health advice I have lost a total of 20 pounds and developed an 80 pack thanks to you
i lost 400lbs and have 82 packs.
get on my level son. respectfully
@@SenpaiKai9000 get on my level kid i have 7.000.00 abs
@@Superby25 get on my level kid i have 69,420 abs much nicer than yours respectfully
Hah kids! I am abs
@@abs5432 the prophecy is true
"Kobe!" *starts a fucking grease fire*
đđđ
Lmao
iâm high and that made me laugh sm
He wanted to join Kobe
I mean kobe died in a fire too after the helicopter crashed....
The bellybutton part got me đ€Łđ€Łđ€Ł
Wtf was that I thought he was going to feed it the frie
Glad i wasn't the only one thinking that đ
@@gamedog1snapperđđđđđđđđđđđ
McDonalds does not use Kennebec potatoes, they use a variety of Russet potatoes including the Burbank Russet, Blazer Russet, and Clearwater Russet.
This is true. I harvested russet burbanks that went straight to McDonald's and 5 guys. That's all they wanted. (American Falls, ID)
What are you the potato wizard?
ââ@@TheGrateWall2 the last person that talked to the potato wizard like that, was turned to a Ohio red potato...
@@TheGrateWall2đ
Mcdees uses real potato's? đ€ you sure?
Yes yes.. the fries looked delicious. But are we not gonna talk about what he was gonna do with that fry at the end? đ€
Hold up-
@Ong Zhe r/cursedcomments
Sus
You don't eat through your belly button?
Idk i wanted to give his belly a raspberry tho he has an adorable belly :3
"They go flacid and limpy in under 30 seconds " relatable đ
đȘ
đł
Adios. Erectile dysfunction has ruined me.
Oh honeyâŠ..
đ±đ±đ±đ±
Damn..
ooh a self burn
those are rare
I just slightly undercook a baked potato, then cut it into fries and deep fry. The precook makes them crisp up in the oil much faster and more thoroughly
ive never heard of fries prepared this way but it sounds genius
Way better than the McDonald's method of spraying the potatoes with so much chemicals they have to sit for 6 weeks before they can even be approached by someone not in a NBC suit
Best way to make hashbrowns too. Use yesterday's baked potato and a cheese grater.
Tried your vinegar technique and I now only make french fries this way!! Comes out crispy every time. Also find that the longer the potatoes are in the vinegar water, the crispier it gets. Thanks đ
How much vinegar should you add to the water
Can you taste the vinegar (assuming alcohol vinegar is used)?
The end looked like he was going to feed his belly button
Lol yeah I think the same thing
I think that was the joke he was trying to make...
Gross
Well it is his old mouth so he must be trying to bring back tradition
@@Zredn2000 this^
Thereâs a shockingly lack of comments addressing the fact that he feeds French fries to his bellybutton
lmao i literally came here for that
@@finalcut5669 Ayo
@@P4N_Manuel ?
I came here just for this comment cause wtf
There's the comment I've been looking for.... This was your one purpose in life!
I've been deep frying French fries since I was 10 years old and learned a TON about it through experimentation.
For frying you want high starch and low moisture type potatoes. Russets are not too bad for this type. The denser the potato is the better results you will have.
But type aside, the most impactful factors in frying are: 1) The evenness of the fries cuts. You really need to make sure the pieces are as even as possible, the more variations between their sizes the more problems you will have. and 2) ratio of oil to fries and distribution of the fries in the pan. Having a wide pan where each fry gets to roam in its own space is not something you want, you want to put them in and for them to kinda get clumped up together at the start. You want to carefully move them around so they don't stick to the pan or each other. But you don't want to move them too much you tear them apart. When they get a little too sticky, leave them for a little bit and come back later to separate them. then 3) heat, you don't actually want uniform temperature throughout the cooking process. You want to start off with a high temperature and somewhat drop off throughout the cooking process to allow time for the crispy crust to form. Preheat to 375 and after you drop the fries in, drop it to 325 or even 300.
Belgian here
Bintje potatoes are one of the best potatoes for fries and actually affordable
For the best taste, fry then first at 140°C for around 5 minutes (gotta feel it a bit through experience, can be longer if you like em thick), get them out of the oil and let them cool to room temperature (or colder, bigger temperature difference with the next step means more crisp).
After this, fry them at 170-180°C until they are gold-brown
da snappen ze ni in andere landen, frieten voorkoken in water is illegaal als je het mij vraagt
@@tibodecombe3111 Echt schandalig.
Freezing is another good way to prepare for fryibg
â@@tibodecombe3111waarom is hij over azijn water bezig?
He looked like he was going to feed that fry to his belly button đ
I was just about to say that. Lolol
I came to the comment to see if anyone was saying that! His shirt was not rolled up in the beginning of the video so pretty sure he was getting ready to be very weird! Most people dip their french fries into ketchup!! LOL
That's the joke, yes
I mean eating something is kinda feeding the belly
I think it's because of the last two comment in the beginning of the video.
My man really got us with the đ
đđhe straight up said *g o t e m*
I actually didn't see it the first time around and got curious đ
F in the chat bois
Right
It was a setup
I worked for a restaurant that did fresh cut fries; we didnât use vinegar but we did soak in water and had a blanch and final frying process; so much better than prepackaged fries.
Same I've never done the vinegar method, always cut, soak, blanch, fry
I recommend freezing them. Nearly all fast food places have forzen fries and them being frozen allows more crisping on the outside while the inside has to thaw then cook, giving it that soft, mashed potatoe textured inside. Then dust it with seasonings IMMEDIATELY after taking out of the oil.
âItâll go flaccid and limpyâŠâ đ, please donât bring me back
yeah everyone likes the rock hard fries, or boner fries for short
"I should call him" LMAO
đđ same bro.
Fr
Oh my god gummo
Finally, someone who understands that the circle game only counts if it's below the waste.
Waist*
Sigh... boys. Lol
Damn, great catch. Iâm dying. Dude got me for sure.
Racist
@@Your_Face ???
To get crispy fries you gotta fry them twice. The first time at a low temp to cook the potato inside and the second time at a high temp to crisp up the outside. Also, you gotta let them cook completely in between each batch.
"in about 30s, it becomes flaccid and limpy"
me too french fry... me too...
The vinegar also makes the fries "floppy" and not prone to break
Which is gross
But i like them straight and crunchy not all limp soggy and flaccid .......theyre no good limp or flaccid I wa...oh what were we talking about??đ gigitty
@@katiejenkins4532 please, explain further.đ€Łđ€Ł
@@katiejenkins4532 oh trust me you like em flaccid!!
@@katiejenkins4532 katie! behave yourself
When his shirt was pulled up, I was expecting to see a link to his only fans.
That would be nice! đ
@@TheZakana đ§
Hmmmm
đđđđ
Just a heads up. Flash freezing them in a bowl of ice and water actually works super well to get them crispy.
That's funny because I love fresh French fries & extra crispy. Now I know how to try
I was really looking at this dude like why is he about to shove a french fry until his belly button until I realized he was just screwing with us
OH MY GOD SAME đđđ
OMG SAME!!!!
The trick is frying them a second time, as we do in Belgium. That's what makes Belgian fries the best in the world.
Five Guys does that and theyâre amazing
plus after the first fry you can just store a bunch in your freezer for quick fries next time, its delicious every time
Yea
arenât french fries originally from belgium?
@@ProbablyTe They are
đ Hey there, Steve, i just came across all of your short food videos!!! đ lol... đ đ€Ł I thoughally enjoyed watching them. đ«¶
Thai one is you cooking a goose đȘż egg!!! đ„ đđ
So Arizona has a storm today. đł đ§đ đ§ At least It must be much cooler there today? Thank you for sharing, friend. Have an amazing day! đâșïžđ
You should blanch it in low temp oil the fry higher temp to crisp.
When he threw the fries in oil and they oil spilled
My anxiety level đ
Irresponsible and dangerous, I agree
Indeed. Anxiety
The fries that fell out or off in the process: âBaby im not even here, imma hallucinationâ
griffy or calebcity?
Hallucitation
That with some beef, bread and green salat would be a deadly combo đ
In Belgium we have a variety of potato that's called "Bintje", they're great for fries. The key to getting them crispy is washing them after you cut them, then poaching them at 150°C (300 F) for about 4-5 minutes then freeze them. When you need them, fry them again until crispy (probably 3-4 mins) at 170-180°C (340-355F), they're perfect every time.
Both times fried in sunflower oil, I've never done it in vinegar.
One of the things I missed most about Belgium is the fries. Some guy in a cart with a giant pile of them sitting in the corner already cooked once, order some, drops a few handfuls in and refries them and wraps them in the paper cone with a pump of mayo. Man so good after a night of heavy drinking.
Fry in beef fat
The potato variety has a big impact, but the real key is double frying (low then high temp) in beef tallow. đ
I graduated from yard dale with a 3.0 grade point average.
Absolutely right
@@one_eyeddd473 very cool đ
That's what blanching is
@@JB-wy8fc blanching is done by hot water, or steam.
âFrench friesâ
English pubs: âWOW! Get out of my face.â
Aussies too!
What, you insane?
Mmmm chips
We call em chips ye?
Yea everyone knows theyâre called crisps
I find it amazing that Kennebec potatoes are so exclusive in the US, where im from in Spain everyone and their mother grows them.
The secret is to do two 10 min. soaks, then a 3rd 1/2-hour soak with 1/2 cup sugar. Also, fry twice; 1) 200Âș for 10 mins, drain & pat, then fry at 360Âș until done. Some/all beef tallow is also a BIG plus!
Look at his hand while heâs pouring vinegar :edit thx for the likes
W.P. symbol...wtf?
@@cmillz3437 advanced humor
@@cmillz3437 na it goes back way further than that, it means he gets to punch you if you look at it
đ
@@professorpancakes6545 you donât get the joke
Those abs look chiseled
Hes clearly on the juice.
Steroids man
Double frying is also king, parfry at a lower temp to get the potato cooked, then freeze it, then fry at a higher temp from frozen. Glassy fries that stay cwispy
Him being scared to put the fries in is so accurate for me lol
French fries arenât the only thing that does flaccid and limpy after 30 seconds
Sorry to hear about that
đ€Łđđ
đ€Ł
A
Pro tip: donât throw anything, even a french fry, into a pot of hot oil like he did in this video.
Yeah you should SLAAAAAM DUNK it. Works great!
@@cedrick25 yep
No the best way to cook things in oil is to quickly drop it in a run away from the splatters.
Youâre right. Instead walk up close and put your face close to the oil. Then hold the food underneath the oil with your hands, so it cooks better.
@@krockettz3231 yeah, the oil won't splash and burn your face out of respect.
I used this method when I was a chef. Only week is that after the first fry I would freeze them and it help get that fluffy interior.
Double fry always gets it crisp
Cook 375 until mashed potato consistency remove and let reach room temp and let oil heat to 400
Then fry until they snap
No need for timers use your hands
Like I never know that potatoes have different types until I was like in high school.. all I know is potato is potato..
âHow to get six pack absâ
Him: alright about French fries!!
Soak in vinegar water over night. 1.3 cups vinegar in a 5 gallon bhvket of fries. Pour off water and let dry. Fry at 275, cool and freeze. Use whenever and fry at 350 like normal, they will stay crispy for 30 + minutes
Do you want them so crispy it's like potato glass? put em in the freezer after blanching (and cooling) in the vinegar bath. Freezing actually helps to dry them out making them even more crispy when its time to oil blanch and cook. Shitty part is that its like a 6 hour minimum. You want them frozen or slightly thawed when you throw them in the oil (CAREFULLY)
The ending be like : something is wrong and I can feel it
"Flacid and limpy" the story of my life...đ
You are despicable
The exact potato variety is less important for perfect fries. The key part was boiling the potatoes before you fry them, aka par-cooking.
Potatoes cook slowly and so they appreciate a head-start before the fryer. McDonaldâs par-cooks their fries before they are sent to stores, for a faster fry time and consistent cook. Also McDonaldâs doesnât use just one potato variety, they use 3.
The tripple frying is what really does it best
Smartest culinary mind in the cooking industry with the insane figure of a bodybuilder with a raging 8 pack and biceps that make mike Tyson shit his pants and he shares these secrets for free
His abs are so ridiculously toned, that he has to feed them directly via Bellybutton...even the Gods envy this man
@@somethingsomethingusername802 unfortunately this physique is impossible for celestial beings let alone mortals he exceeds this universe and itâs laws
our mortal minds simply cannot comprehend how ripped this man is, so we choose to see his abs as chubby in order for our minds to not explode
Uhm, I think you mean 80 pack
we no like flacid n limpy
lol flacid and limpy pfffft sounds wrong
when the senpai is susđčđčđč
That's what she said.
Ee
My dad makes the best french fries in the world. He just cuts ANY potato into super thin slices, so it's always crispy and super yummy without making those wasching etc.
If I threw the fries like that I'd be expecting it to pop back and id be runnin.
Crospy froos
Been using russets to make french fries my whole life, never really had a problem with getting them crispy.
Fries are easy to keep crispy. Just double fry. Vinegar is a little trick but not necessary. You can also par freeze the fries before the first fry and rinsing the starch off works too ⊠but just double fry⊠low then high.
my guy i have made it a rule that i have to comment something supportive on every vid of yours.
today its telling you that you really help o many people with some very hard recipes
haha thank you my guy
@@SenpaiKai9000 now give him an eleventeen pack.
Please don't let me be the only one who has seen the đ in this video đ
You're not the only oneđ€Ł
I saw and I wondered why he do that for? lol
@@azepere9976 trolling next level :p
@@azepere9976 Satanic bs
He got all of us!!!!
Wait⊠this guys fucking hilarious, but also informative. Iâm all about it. You rule!
And this is why I watch your channel. I came in to judge your technique compared to how I was taught and you ended up teaching me something. Good tip on the vinegar
.
Everyone talking about his hand while I'm now going to be petrified to sleep. He will find me. He will punch me once for looking. May God accept me into heaven when the time comes.
Dang - good observation. Can't even leave hate out of fries.
Can't even leave hate out of fries.
Can't even leave hate out of fries
Canât even leave hate out of fries
Canât even leave hate out of fries
I wish you wouldn't carry boiling oil to the table. I like it when you do the cooking table bit but that seems dangerous so please be careful
Bro I thought I was trippin when yo stomach popped up wit the fry đ€Łđ€Łđ€Łđ€Ł and that Kobe shot was SPiffy
The most important thing for roasties and chips is the potato variety. Idk about American ones but the best here are Maris piper, king Edward, Desiree and them rooster ones
I too tend to go flaccid and limpy except when I watch your shorts AYOOOOO
âGoes flaccid & limpyâ
-60yr old men â I feel it sonâ đ
Feel what ? The looms are filling
I hate how every content creator puts sexual innuendos in their videos to increase comments from the 12 year old who think itâs hilarious
â@@kevinshipwreck7867shock factor probably
@@kevinshipwreck7867 generally speaking true but this was reasonable use of those words
He did the đđœ
Really outdone yourself with the music on this one
When he said âkobeâ and threw the fry I thought he was gonna miss
Nah it died a fiery death as well.
@@0cholopez Ah hell nah
@@0cholopez to soon man... to soon
Tummy
I used to work at a farm supply store and you can get white Kennebec starters for dirt cheap some places. If I remember right they are pretty easy to cultivate in your home or apartment too
Crispy outside, soft inside is my favorite french fries.
âKobeâ
Me just breaking down into tears.
glad i wasnât the only one that caught that đ
Not me trying to hold in maniachal laughter when he said "flaccid"
Same here, dude has no idea how to pronounce the word lmaoo it''s pronounced flaxxid, not flassid
Rinse starch after cutting, shortly oil poach, drain and dust with potato starch or cornstarch, freeze and fry from frozen.đ
The best thing about the vinegar boil is that it strengthens the starch bonds, helping the fry to not break as easily as it would, were regular water used.
Him:*leaving some potato skin*
My perfectionist ass: *ooaaaEEEAAAAAUUUHHH*
It gives extra crisp to the pieces with it
For the sake of extra crips texture to put this dirty shit in your mouth. What's wrong with you?
REEEEEEEEEEEEEEE
Bruh
@@syweialexsim6507 bruh
Cook them halfway through, remove from the grease, throw them back in the hot grease. The cooling process basically forms a crust on them which makes them crispy.
Thats not what happens lmfao
Rinse, blanch, fry once at lower heat , store in freezer until ready to use and fry again at higher heat
I used to work at a place that used this process this video is making me reminisce lol đ€Ł
Iâm just wondering why his whole stomach is out
Anyone can dress or not dress at their house
@@deee7313 đ€Šđ»ââïž
@@deee7313 but why would you share it out to thousands of people
Theyâre crispier easier and more flavorful on a foil lined baking sheet with corn oil , much tastier and an easier cleanup w much less oil
We use chef potatoes in the restaurant I work in
All we do is cut them, blanch them, stick them in the walk-in
When we need a tray of fries we bring them out fry them until they're golden and boom crispy
Vinegar is amazing like if your saute your meatballs and they start to brown to fast adding a splash keeps them from burning and doesn't have an affect on taste.
Cut thin, preferably no skin
Double wash
SMALL amount of corn starch, applied by hand
Fry 30 seconds
Let cool at room temp
Fry until done
Usually does the trick for me
Blanching is what it's called
@@harveyhernandez6619 no it's not. Blanching uses far less heat as it's cooking in water, also it's generally one time cooking, then cooling it down QUICKLY, not just letting it rest.
"Wait why does he have his shirt up"
Lol
ok this is the content we need
Yeah it was the belly part for me đ great video
I love how his shirt was up at the end. I can see myself cooking like that alone
Careful around hot oil
@@yvette.3075 If someone saw this thread talking about shirts being up, and touching the skin with hot, and slippery oil. They wouldn't think we were talking about cooking ;)
Ok
Am I the only one who prefers soft fries, idk why everyone wants crispy ones, itâs good on some days, but not my fav
I like soft fries. I actually prefer steak fries. I dont have many teeth because of a calcium deficiency. They're so much easier too.
saaame lol
"I like my men like I like my fries, soft" ;3
@@yunoyukki7344 get out of my house maâam im not gonna repeat again
same
Nobody ever mentions this but one thing McDonald's and others do for great fries is to soak the sliced potatoes *overnight* in cold water, to help get rid of the starches. Then the come in the next morning, drain and quickly rinse them again, dry and then they used to "twice fry them in *beef tallow* (fat) which is what gave them the super crispy, tastey goodness that everyone now tries to emulate (including McDonald's) to get that "addictive fry" status. Until you use beef tallow, just ain't gonna happen.
if you want crispy fries all you have to do is fry them twice. Thats it.
Fry them at a slightly lower temperature. Then cool them, then once they have cooled, refry them at a higher temperature.
McDonalds fries are fried, frozen, then refried.
thanks man its a good tip for teenagers like me đ
I just lay the fries out on a single layer on a cast iron skillet (don't stack them). Pour in enough oil to just cover them and cook on medium-high for 20 minutes. Perfect fries everytime.
Not him about to feed the French fry to his belly button đ
I just use an air fryer, boil them the same but then just toss em in the air fryer at 375 for 20 mins, shake the basket every 5. Shits amazing
Fun Fact: McDonaldâs Fries actually use 19 ingredients.
holy shit
18 if you donât consider crack one of them
Really
They actually use "only" 9. You can check the ingredients on their website
In America the FDA allows that shit. Europe their fries have like 5 ingredients