I cook mine the first round at 275 for 5 minutes. Remove them and let them cool completely on a paper towel. Turn temp up to 350. Cook for 5 minutes. Done. Salt, onion powder, garlic powder. Yum...
Loved this method. I used a fry cutter. I soaked my fries in water. Then I drained them. Patted them dry. Put them in the freezer. Fried them. Patted the oil off. Put them in the freezer for 5 minutes to cool. Then I put them back in the fryer to make them golden and crispy. It turned out just like resturaunt style fries.
Thanks Guy! I made some fries in tallow in my chicken fryer pan and just extended the time a little while very gently moving them to prevent sticking. I took temps during cooking and noted that room temp potatoes reduced oil temps from 320 to 260 or so, so I pushed it out to about 9 minutes to get full water extraction. I let them rest and did another batch behind them. I did my flash fry past 360 and let them ride about three minutes until they floated when I tilt the pan to pool the oil. I immediately dusted with super fine salt and let me tell you brother these tallow fries took me straight to flavor town! Thank you so much for posting this video as a guide for me to adjust from. You really made my family’s night bro! Much love to you and yours!
I tried and retried making French fries many times and this is the best result I've got: -Put the potato slices in very cold water for about 30 mins ( no need to peel the potatoes) - Strain and dry them well with a towel cloth (oil HATES water). - Put in deep fryer for 3 minutes at 350F. - Remove the fries and remove the excess oil. - Put the fries in the freezer for a couple of hours (Even 30/45 minutes gives a great result) - Deep fry them again at around 360F. It works well with canola, corn and vegetable oil but the very best is peanut oil. Belgium secrets: they don't use oil but beef tallow. The blade they use to cut the fries is not perfectly smooth. The edge is granulated to make a scratched surface on the fries for a better result.
@@toddnelson6907 Hi. That's for 2 main reasons. 1: It's healthier, and 2: The smoking point is much higher. French fries don't come from France. It comes from Belgium. In Belgium they don't cook fries in oil but in beef tallow (beef fat). I never tried it.
@@thesubgenius1676 thank you...I was hoping you had tried beef tallow. If I remember correctly, my mother used Crisco for some reason. I have been trying g to learn how to cook a variety of foods.
@@toddnelson6907 Hello. Did you try the double fried technique? Make sure your pre-cooked fries are frozen when you put them in the oil. Even with corn oil or vegetable oil the result will be amazing. I let them cook until they're pretty brown. They come super crunchy. Add cheese curds and a brown gravy to make a great poutine just like in la belle province. If you can't find curd cheese, use mozzarella.
Been considering using this method to make beer batter fries. I'm making beer batter Cod and Chicken and always have left over batter, so I'm going to try frying them once, letting them cool, batter them and fry them the second time.
@@toddnelson6907 Nope. It tasted great, but was a lot of work battering each individual fry. Salmonella can't survive 120°, it damn sure isn't going to survive in 350-400° oil.
If we're just trying to pull moisture out of the fries in the first step, wouldn't it be as good or better to bake them the first time? Less oil, less splash, fewer napkins.....Am I missing something?
If you’ve ever been to both Five Guys and Guys Burger Joint(Guy Fieri’s Restaurant On The Carnival Cruise Line) You can tell between his fries and Five Guys. Guys Burger Joint makes Five Guys taste like you’re eating soil from Ethiopia.
I like to brings 4 cups of water, 1/2 cup sugar, 1/2 cup corn syrup to a boil. Remove from heat. Soak fries in the brine for 10 minutes. Best flavor you'll have 🙃
just put a lid over the pan. the fire dept will tell you that. but by code a lot of time especially in older houses like ours in wa state youre supposed to have at least one ABC extinguisher
Guy names his foods as a way of giving you cooking tips. Guys fried in low temp then frozen and fried on a higher temp fries, Guys 4-minute per side medium rare buttery steak, Guys, boil then maintain pasta in warm water so it doesn’t dissolve while your sauce finishes cooking spaghetti. Guys grease absorbing bakery aisle brioche bun that won’t shrink as you eat it fried chicken sandwich.
So.... You just done BELGIAN fries!?!? 😁 That's how they have been cooked in Belgium literally for centuries and it's now actually part of Belgium's Intangible Cultural Heritage.... and still people call them French fries.... 🙁
@@indiemissimi_ -- Well, looks like the guys from "Today I found out" have a different explanation. Have a look: www.todayifoundout.com/index.php/2010/09/the-history-of-french-fries/
I saw another video a few years ago where they soaked them in sugar water - claiming that's what McDonalds doea to there fries to make them so yummy.. just a thought. :)
His potatoes were green, oh my god, who get this lad to kitchen made a show?? Jesus Christ, he should be on the stage or somewhere not on the kitchen. Sh*t...
Is there anything that you created YOURSELF ? Minus the help of foodtv network staff or other folk you frequented in your capacity as a television food show entertainer that you stole ideas from?
I cook mine the first round at 275 for 5 minutes. Remove them and let them cool completely on a paper towel. Turn temp up to 350. Cook for 5 minutes. Done. Salt, onion powder, garlic powder. Yum...
Perfect!😋
Yesssssssahhhh
Loved this method. I used a fry cutter. I soaked my fries in water. Then I drained them. Patted them dry. Put them in the freezer. Fried them. Patted the oil off. Put them in the freezer for 5 minutes to cool. Then I put them back in the fryer to make them golden and crispy.
It turned out just like resturaunt style fries.
Dope 🔥👍
Thanks for the details, it helped me
@@user-pp5kx7pf9w no problem
"watch your hands"
*dips index finger*
GUY FIERI WATER AND OIL IS LETHAL
Do as I say not as I do
Thanks Guy! I made some fries in tallow in my chicken fryer pan and just extended the time a little while very gently moving them to prevent sticking. I took temps during cooking and noted that room temp potatoes reduced oil temps from 320 to 260 or so, so I pushed it out to about 9 minutes to get full water extraction. I let them rest and did another batch behind them. I did my flash fry past 360 and let them ride about three minutes until they floated when I tilt the pan to pool the oil. I immediately dusted with super fine salt and let me tell you brother these tallow fries took me straight to flavor town! Thank you so much for posting this video as a guide for me to adjust from. You really made my family’s night bro! Much love to you and yours!
I tried and retried making French fries many times and this is the best result I've got:
-Put the potato slices in very cold water for about 30 mins ( no need to peel the potatoes)
- Strain and dry them well with a towel cloth (oil HATES water).
- Put in deep fryer for 3 minutes at 350F.
- Remove the fries and remove the excess oil.
- Put the fries in the freezer for a couple of hours (Even 30/45 minutes gives a great result)
- Deep fry them again at around 360F.
It works well with canola, corn and vegetable oil but the very best is peanut oil. Belgium secrets: they don't use oil but beef tallow. The blade they use to cut the fries is not perfectly smooth. The edge is granulated to make a scratched surface on the fries for a better result.
this sounds really good also. Why is peanut oil the very best?
@@toddnelson6907 Hi. That's for 2 main reasons. 1: It's healthier, and 2: The smoking point is much higher.
French fries don't come from France. It comes from Belgium. In Belgium they don't cook fries in oil but in beef tallow (beef fat). I never tried it.
@@thesubgenius1676 thank you...I was hoping you had tried beef tallow. If I remember correctly, my mother used Crisco for some reason. I have been trying g to learn how to cook a variety of foods.
@@toddnelson6907 Hello. Did you try the double fried technique? Make sure your pre-cooked fries are frozen when you put them in the oil. Even with corn oil or vegetable oil the result will be amazing. I let them cook until they're pretty brown. They come super crunchy. Add cheese curds and a brown gravy to make a great poutine just like in la belle province. If you can't find curd cheese, use mozzarella.
Exactly the info I need. I have never deep fried. Now, I am going all in first time. Twice-Fried Fries, here we come.
I do them 3 times sometimes depending on how old the potatoes are.
You're building layers of crunchyness.
Jacques Pepin taught us how to make Pommes Frites years ago. Great stuff!
Every time he calls the potatoes, "Bad Boys" you have to take a shot.
What is a shot? In what sense? We are robots.
@@TheHumanSystem A shot is a shot, my dear robotic friend.
My friend from Belgium showed me this method, I love it
for it to be even crispier you can add baking soda to the soaking water
How much ? Like a teaspoon? Tablespoon?
finally i made good fries.
THIS IS A BIG GAMEDAY FEED HERE
Thank god. This other knucklehead, epicurios, has a 3 day recipe for fries
do you let the oil cool while the potatoes are cooling?
Been considering using this method to make beer batter fries. I'm making beer batter Cod and Chicken and always have left over batter, so I'm going to try frying them once, letting them cool, batter them and fry them the second time.
you get salmonella
how did it go? Did you get salmonella?
@@toddnelson6907 Nope. It tasted great, but was a lot of work battering each individual fry. Salmonella can't survive 120°, it damn sure isn't going to survive in 350-400° oil.
@@SupraViperhead thanks...was too tired to even think about the temps when I wrote this. Glad they turned out well.
Try rendered down chicken fat for deep frying chips and English style battered fish. Its amazing and the golden colour. Taste is insanely beautiful.
I love these potatoes! Thanks for the video!
*THE CRUNCH*
1:04 agreed 👍
a carburetor on your t-shirt is a Fomoco 1V ?? just curious
I love this channel a lot! I am a foodie yeah!!
Can we measured it to see it 3/8of inch?
I’d like to know if it’s possible to fry rutabaga the same way as french fried potatoes?
I've watched him for years🤗
I stalked you for years
Type of oil?
Use peanut oil for the best results, makes them absolutely perfect
Thanx
If we're just trying to pull moisture out of the fries in the first step, wouldn't it be as good or better to bake them the first time? Less oil, less splash, fewer napkins.....Am I missing something?
Time. And oil used twice fries better than oil used once.
Hey guys
this is how five guys do it.
Bruise Knee no, there’s only one Guy Fieri
@@adambutch4252 Fives guys is a restaurant
@@adambutch4252 He once went into a five guys, just so he could see himself. He is, THE Guy Fieri
If you’ve ever been to both Five Guys and Guys Burger Joint(Guy Fieri’s Restaurant On The Carnival Cruise Line) You can tell between his fries and Five Guys. Guys Burger Joint makes Five Guys taste like you’re eating soil from Ethiopia.
Why doesn’t he drawing them first through a cullender then drain on paper towels he can save o paper towels here England’s we call it kitchen roll
Chino Moreno blonde version cookin sum french fryyy
that's no secret, that's the bog standard way
Now if you really want to do it right, you blanch em first. not deep fry em first.
you're a great guy! 👌🏼
I like to brings 4 cups of water, 1/2 cup sugar, 1/2 cup corn syrup to a boil.
Remove from heat.
Soak fries in the brine for 10 minutes.
Best flavor you'll have 🙃
Mmm
This is MONEY right here.
Remember never throw water on a greaset fire if frying at home be prepared to put a fire out
just cover it to smother the oxygen. the fire dept will tell you this...
Yo
very healthy
who has drums and a pool table in their kitchen?
This Guy apparently 🥁
I got a pool table right next to my kitchen
A man who's not financially retarted
Belgium fries
I like to use those big Idaho baking potatoes and fry those up yeah 👍 party in your miuths 😅
He should have drained the oil better when removing them from the fryer, never use paper towels. Always use racks.
heart attack speedrun
Awesome thanks GUY!!!
Cool
Where are the times for uk
What kind of oil?
Is this a better way to cook french fries than using a ninja foodie, or an air fryer?
It gives you crispier fries than an air fryer, but an air fryer gives healthier fries. Take that as you will
Yes
I see
How long u Frye the fries ?
300 minuets to properly incinerate them at 1475 degrees.
Always be prepared to put fires out in your kitchen
just put a lid over the pan. the fire dept will tell you that. but by code a lot of time especially in older houses like ours in wa state youre supposed to have at least one ABC extinguisher
Guy names his foods as a way of giving you cooking tips. Guys fried in low temp then frozen and fried on a higher temp fries, Guys 4-minute per side medium rare buttery steak, Guys, boil then maintain pasta in warm water so it doesn’t dissolve while your sauce finishes cooking spaghetti. Guys grease absorbing bakery aisle brioche bun that won’t shrink as you eat it fried chicken sandwich.
So.... You just done BELGIAN fries!?!? 😁
That's how they have been cooked in Belgium literally for centuries and it's now actually part of Belgium's Intangible Cultural Heritage.... and still people call them French fries.... 🙁
Because most don't know the actual history of the fry...
😌😒😪
french means "being frenched" in this context. It had nothing to do with France.
@@indiemissimi_ -- Well, looks like the guys from "Today I found out" have a different explanation. Have a look: www.todayifoundout.com/index.php/2010/09/the-history-of-french-fries/
Belgium and France.. same thing
I'm just suddenly craving even I'm a puppy
PAPAS QUEMADAS
I'm so hungry now but deep frying at home is dangerous I once saw a flame go twelve feet straight up
buy an electric fryer if you wanna use oil. control temps way better but cast iron is very cool....or use an air fryer recipe. no oil needed!!!
@@KingJT80 air fryers suck
@@josephhartwell6214 you just don't know how to use them properly.
@@KingJT80 I'm a certified grill master those things suck I hate air fryers
@@KingJT80 you could just as easily put your food in a shoe box with a hair dryer
I saw another video a few years ago where they soaked them in sugar water - claiming that's what McDonalds doea to there fries to make them so yummy.. just a thought. :)
What we call recovery... No, bro. It's just you cause you just made that up.
My mom did this nothing 🆕.
Those fries are gangster.
Guys a homophobe!
His potatoes were green, oh my god, who get this lad to kitchen made a show?? Jesus Christ, he should be on the stage or somewhere not on the kitchen. Sh*t...
Aren’t all fries double fried
🦊Rin Okurame vs. Lady Morrigan, Yukio Okurame vs. Sister Lilith, Shiemei vs. Arine May, Mephisto Pheles vs. Vlad, Amsimon vs. Alan!🐺
?
They look burnt by my standards.
I can’t stand overcooked fries.
They looked fine the first go around. Why ruin them?
No they're raw at the first bath
Is there anything that you created YOURSELF ? Minus the help of foodtv network staff or other folk you frequented in your capacity as a television food show entertainer that you stole ideas from?
he sound like Busch
Yo