POV: Cooking The Best FISH & CHIPS You'll Ever Have (Restaurant Quality)

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  • เผยแพร่เมื่อ 24 พ.ย. 2024

ความคิดเห็น • 659

  • @sean78745
    @sean78745 ปีที่แล้ว +194

    Whats crazy about professional cooking to me is the logistics of having everything already prepared to do this as an order is made. Not only are you making this dish within a few minutes but managing 10 other things at the same time.

    • @unluckeeeee
      @unluckeeeee ปีที่แล้ว +22

      Hours and hours of prep or even days in some cases depending what you're preparing.

    • @gaelpache6776
      @gaelpache6776 ปีที่แล้ว

      Thx but knowledge and sharing It is useful otherwise there l’y less interest into learning, my pov

    • @willrobertson2136
      @willrobertson2136 ปีที่แล้ว +8

      Cooking in particular BIR Indian but also some traditional has taught me tons in this area as it is all about layering up the flavours and ingredients. When a recipe calls for tomato purée, you are not just adding a tin. You are adding tomato purée that you have cooked with peppers, chillies, garlic, coriander etc etc. Layers upon layers.

    • @tomsim22
      @tomsim22 10 หลายเดือนก่อน +5

      Yeah and all that for $12 an hour!

    • @CheshireCat6639
      @CheshireCat6639 10 หลายเดือนก่อน +2

      It is great watching an expert...it would be my nightmare of a job..🙈..I have a chef friend..he says it is a science with what goes with what for perfection 🎉

  • @richardkell4888
    @richardkell4888 11 หลายเดือนก่อน +36

    This is an incredible attention to detail, there will be few customers realise what went into making their food. Also generous of you to share your tricks, you will be remembered (and thanked) and the crabby secretive types soon forgotten.

    • @user-bw8to5fr4u
      @user-bw8to5fr4u 6 หลายเดือนก่อน +1

      Not really, he broke the chips a lot lol

    • @rbu2136
      @rbu2136 6 หลายเดือนก่อน

      Just doing the blumenthal method for all of it. Did he actually credit he’s copying Heston?

    • @smoath
      @smoath 5 หลายเดือนก่อน

      ​@@user-bw8to5fr4udeliberately. That's proper chips.

    • @smoath
      @smoath 5 หลายเดือนก่อน +1

      ​​@@rbu2136. They've often mentioned in their videos that they came from Heston's restaurant. They aren't making any secret about their work history.

  • @SirPrizeMF
    @SirPrizeMF 3 หลายเดือนก่อน +1

    I like to think I'm clever about my recipes, my process, my ingredient choices, optimizing the steps, but i dont hold a candle to you guys. Every time I watch one of your videos, I go "OF COURSE, THATS SO SMART" about every 30 seconds. You guys are on another level. Love how your videos are so upfront about all of it, taking us through the whole process. No pretentiousness, no secrecy, and it speaks volumes that you're making it look easy. You guys are at the top of my bucket list.

  • @Eggsy1994
    @Eggsy1994 ปีที่แล้ว +276

    My dream is to start working for Fallow Restaurant, after I've been working for 11 years at my father's kebab shop here in Kosovo.

    • @SamCork1
      @SamCork1 ปีที่แล้ว +56

      I think you can do it bro. I knew a crazy Jamaican pot washer who got a chance at The Frog by Adam Handling. Get a visa, scrub the pots at Fallow and if youve got the character they'll teach you the rest.

    • @ibrahimhossain2776
      @ibrahimhossain2776 ปีที่แล้ว +11

      💀💀

    • @rickylocock9068
      @rickylocock9068 ปีที่แล้ว +7

      Where's the Kebab shop? I'll come and visit!

    • @Paulstrickland01
      @Paulstrickland01 ปีที่แล้ว +5

      ​@@ibrahimhossain2776😂 but you're giving up your dream after eleven years, NO dad I'm giving up YOUR dream.

    • @jaytorr6701
      @jaytorr6701 11 หลายเดือนก่อน +5

      You probably have more skills and sense of flavour than 99% of people that graduate the most prestigious culinary schools.

  • @thomas_1703
    @thomas_1703 ปีที่แล้ว +10

    Made the fish today, the cure is a real gamechanger. The citrus flavors on the fish are amazing 😍

  • @valerieneal2747
    @valerieneal2747 4 หลายเดือนก่อน +5

    This...this is what iconic fish and chips truly is.
    Thank you❤

  • @jamiepettengell1145
    @jamiepettengell1145 ปีที่แล้ว +61

    Huge respect for uploading these videos for free - high quality, well delivered, culinary knowledge

    • @jamesmacdonald5881
      @jamesmacdonald5881 ปีที่แล้ว +5

      They’re getting a fair few quid from TH-cam 😂

    • @shrokbouf
      @shrokbouf ปีที่แล้ว

      @@jamesmacdonald5881 Plus it being an ad for their seasoning 😁

    • @NansGlobalKitchen
      @NansGlobalKitchen ปีที่แล้ว

      ​@@jamesmacdonald5881 Maybe true but not for all TH-camrs get paid unless you have 1,000 sub 4,000 watch hours and get accepted into the YTUBE monetization program!

  • @r0b_kk
    @r0b_kk 11 หลายเดือนก่อน +3

    I also add some vinigar essence to the water when I boil the potatoes. Already adds some acidity flavour but mostly helps with the hydrolysis which gives more crunch later.

  • @Li1t
    @Li1t ปีที่แล้ว +13

    Love the idea of curing the fish first to season and firm it up. Definitely gotta try this sometime.

    • @diannecraven
      @diannecraven 5 หลายเดือนก่อน +1

      pollack is a cheap fish and not worth eating!

  • @gaelpache6776
    @gaelpache6776 ปีที่แล้ว +2

    How generous of you share your recipe and all your experience this is priceless( I will add that frying the fish one after the other allows keeping the oil temperature steady. Same goes when your you have mincedbeef or. Chicken, instead of putting a big mass that will plunge your temperature, styr fry and remove as your fry j’y our meat and place it on the side, start over( you gain time, organisation an heat, efficiency!

  • @brianmajer187
    @brianmajer187 18 ชั่วโมงที่ผ่านมา +1

    Respect to you guys n girls for posting this...
    I have a a chef for 25+ years, blah blah blah, I know what I am doing basically.
    Respect concerns the internet keyboard warriors saying "Ooh look at your stove/ floor / walls / staff / technique, etc
    As I said, Respect for opening yourselves up to the world, hopefully praise, as you know your sh*t but beware of the Haters...
    Keep up the good work shaboing 😅😅😅

    • @brianmajer187
      @brianmajer187 18 ชั่วโมงที่ผ่านมา +1

      "been" a chef, Sheesh, long day on the line, apologies....

  • @kittonsmitton
    @kittonsmitton ปีที่แล้ว +10

    Wow! I'm Drooling, I ran a 'New York Fries' shop we used only Russet Burbank spuds in a three stage cooking method. We washed and cut the spuds into big pails ice on the bottom filling with cold water as we cut, iced the top, three to four pails cut first thing in the morning. Light up the fryer, three kettles filled with premium oil, first kettle set at 325 f, second kettle at 360 f third kettle at 375 f, leaving at least 20 minutes between stages. spuds stacked in their fry baskets over their respective kettles until needed. First stage to give the spuds a light yellowish tint, second stage to give the edges a deeper yellow, third stage to brown the spuds off and crisp them up, shake them out into the dump station, salt them and scoop them into the cups.
    So good!
    P.S. Always and often shake the spuds in the fry baskets in every stage to keep them from sticking together.

  • @CheshireCat6639
    @CheshireCat6639 10 หลายเดือนก่อน

    Its great watching a true expert so passionate about his job...I am 66 and have perfected " grannies home made chips " ..i get and 11/10 ..altho im old dchool and use beef dripping..yummy🎉 that plate looked absolutely amazing...Ty for sharing 🎉

  • @toughlikerocks
    @toughlikerocks 6 หลายเดือนก่อน

    This looks fantastic! What strikes me about all your videos is the thoughtfulness behind everything. Its obvious that you all care SO much about what you're doing.

  • @DavidWimbley
    @DavidWimbley ปีที่แล้ว +151

    This looks good, have you ever thought of becoming a chef?

    • @txxmiles2974
      @txxmiles2974 ปีที่แล้ว +1

      i wanted to become a chef....but life got in the way ....i'm 60 now and no one wants a 60 year old chef

    • @sassysasquatch4096
      @sassysasquatch4096 ปีที่แล้ว +3

      @@txxmiles2974 What stopped you in the beginning, I'm thinking of entering the profession but the pay and lack of work/life balance is making it less and less viable.

    • @txxmiles2974
      @txxmiles2974 ปีที่แล้ว +1

      @@sassysasquatch4096 it's a young mans/womens game now days

    • @backjarton01
      @backjarton01 ปีที่แล้ว +8

      @@txxmiles2974As a young chef, I can tell you we want the 60 year old chef

    • @superbayern1389
      @superbayern1389 ปีที่แล้ว +1

      If you value you your social life, catering is not the career.
      Remember this restaurant is London, the whole structure is entirely different to any other city in the UK.

  • @AlienMidget123
    @AlienMidget123 ปีที่แล้ว +7

    Looks unreal, Chef. So much attention to detail IE the drizzle of extra batter over the fish as it fries and a thinner layer of batter over the skin side so the skin has a chance to crisp up a bit 🔥🔥🔥

    • @diannecraven
      @diannecraven 5 หลายเดือนก่อน +1

      all batter - no fish!

  • @ramblerandy2397
    @ramblerandy2397 หลายเดือนก่อน +2

    Wow. Just got a free lesson in how to cook perfect Fish & Chips. Excellent.!

  • @jeremyp5210
    @jeremyp5210 ปีที่แล้ว +10

    Love this channel I've been binge watching it for a few days now just making myself hungry at the office. Can't go wrong with good Fish and Chips

  • @antony1974
    @antony1974 ปีที่แล้ว +7

    Seen many times this variation of Heston Blumethals perfect chip methodology. This is more streamlined, basically very batch oriented . Good stuff.

    • @Paulstrickland01
      @Paulstrickland01 ปีที่แล้ว

      Heston despite his fame is very under appreciated for his nerd levels of gastronomic expertise.

  • @Shif80
    @Shif80 ปีที่แล้ว +12

    Nice looking but a couple of changes I would make (22 years in the fish and chip industry and owned my own restaurant doing just that)
    Do not use pollock! And always remove the skin as it adds nothing. With the batter, rest it chilled for 2 hours and you’ll get a lighter, crisper batter and won’t need the turmeric. But for a more ‘fine dining’ style dish and chips, this is right up there! Too many places make overly thick batter and you don’t get those crispy peaks

    • @FallowLondon
      @FallowLondon  ปีที่แล้ว +6

      Thanks for the tips!

    • @Shif80
      @Shif80 ปีที่แล้ว +8

      @@FallowLondon any time. Just a little guidance from a multiple award winner 😉

  • @tempinternetname
    @tempinternetname ปีที่แล้ว +8

    prime lads giving away tricks of the trade to prove they know how to do it right and make it the best

  • @roger-taylor
    @roger-taylor ปีที่แล้ว

    Scraping the batter off the skin side before dropping in the oil is a class touch..great recipe

  • @dali3844
    @dali3844 ปีที่แล้ว +22

    Absolutely loves the tutorials and amazing recipes to take food to the next level. Great demonstrations keep it up love this team. I have to run a cafe on my own so it’s what I miss is the team work that use guys show

  • @thomasecosse
    @thomasecosse 6 หลายเดือนก่อน +1

    Nice to see a Chippy using Loins of perhaps Cod or Haddock, many fish and chip shops in the UK use Block which is the Tails of the fish. Going into an expensive restaurant I expect Loin, not the tail. Thanks, it was a good video!

  • @DrJamesanator
    @DrJamesanator 2 หลายเดือนก่อน +2

    yo brits make me a chippy whistle wouldja

  • @DangerBay
    @DangerBay ปีที่แล้ว +38

    Looks amazing, well done - it does look like it's going to fall off that little board when you serve it or try to eat it lol - love the lil crispy bits

    • @gregorious123
      @gregorious123 ปีที่แล้ว +1

      That's what I thought. Must be a nervous delivery for waiter 😂

    • @Jekop
      @Jekop ปีที่แล้ว +8

      /r/wewantplates

  • @nateredz
    @nateredz ปีที่แล้ว +24

    I've always known the crispy batter (& chip) bits to be called scrumps and I haven't had them for years. I remember some chip shops use to sell a portion of scrumps for 50p back in the 90s in South Wales.

    • @CDLANEY1520
      @CDLANEY1520 ปีที่แล้ว +1

      In Shrewsbury we call them (used too) Scratchings...........Bloody lovely!🙃🙃

    • @theconsistentnoddy9851
      @theconsistentnoddy9851 ปีที่แล้ว +1

      Scratchings in Leicester

    • @piersmartin6946
      @piersmartin6946 ปีที่แล้ว +1

      Scratchings from salford

    • @falowdeer
      @falowdeer ปีที่แล้ว +1

      Called scraps down here

    • @locks4
      @locks4 10 หลายเดือนก่อน

      ​@@CDLANEY1520 basically anything crispy and fried in grease is a lovely thing😋

  • @mariejeanneengelborghs7654
    @mariejeanneengelborghs7654 ปีที่แล้ว +1

    In belgium we use bintje or a pureepotato for fries. Peeled , sliced, washed, dried. Than blanched in 140°c hot oil, cooled and fried in 180°c hot vegetableoil or oxfat

  • @andrewcoward2416
    @andrewcoward2416 9 หลายเดือนก่อน +1

    I like the way you have filmed this…makes it more inclusive! Like u can imagine yourself doing this….nice vid pal

    • @FallowLondon
      @FallowLondon  9 หลายเดือนก่อน

      Glad you enjoyed it

  • @thedoberman6240
    @thedoberman6240 ปีที่แล้ว +13

    Unreal videos. Perfect for the weekend-warrior home cooks like myself. Not so fussed about the recipes per se but understanding the little techniques here and there (sprinkling batter on the cod for texture, turmeric in the batter etc) is the best cooking vids can get. Too many channels out there just tell you a recipe in video format; this one tells you why. Plus, it's a great insight into how to cook like a pro chef without dealing with that prick Gordon Ramsey or some loud American guy in his home kitchen

  • @johnbaldwin143
    @johnbaldwin143 ปีที่แล้ว +8

    I enjoy your instructional uploads. I always pick up a tip or two but I'm no chef.

  • @Letshavealaugh16
    @Letshavealaugh16 ปีที่แล้ว +6

    Sweet jesus!! What a chef 👨‍🍳 brilliant mate 👌 👏 food looks incredible 👌 🎉

  • @shmackydoo
    @shmackydoo ปีที่แล้ว +3

    Perfection is a lot of little things done well. Great video. So many great tips

  • @alni509
    @alni509 ปีที่แล้ว +4

    I love seeing all the cuttings and leftovers get set aside for other stuff!

    • @beeble2003
      @beeble2003 11 หลายเดือนก่อน +1

      Every restaurant does that.

    • @diannecraven
      @diannecraven 5 หลายเดือนก่อน +1

      such as? - sticking them back onto those micro thin fillets with even more batter!!

  • @Fangornmmc
    @Fangornmmc 5 หลายเดือนก่อน

    One really good trick to help rough up the edges of chips (or just potatoes in general, no matter what you're cooking) is to put some baking soda (1 tablespoon or less) in your boiling pot of water with the potatoes. It'll start foaming a bit, so make sure your pot isn't filled to the edge. Also, if you are ever boiling potatoes and making something with gravy on the side, use the starchy water to thicken your sauce or gravy!

  • @grizzle273463
    @grizzle273463 19 วันที่ผ่านมา

    WOW! That presentation on the plank looks phenomenal. Jeepers what a view.

  • @magicbuddha7243
    @magicbuddha7243 6 หลายเดือนก่อน +2

    The art of your culinary cooking style with many attention to detail of fish and chips is also showcased in the beautiful presentation, Chef! Enjoy!

  • @andysnuffles2504
    @andysnuffles2504 ปีที่แล้ว +7

    looks amazing on camera and impossible to take a single bite without half of it falling off the board it's served on

    • @nickmiller76
      @nickmiller76 ปีที่แล้ว +2

      Yeah, I find plates work pretty well for this kind of thing.

    • @beeble2003
      @beeble2003 11 หลายเดือนก่อน

      @@nickmiller76 A larger board would solve that. The problem with boards is that they can't be washed properly. Plates ftw.

  • @M8TRIX777
    @M8TRIX777 10 หลายเดือนก่อน

    Love seeing all the little chefy stuff you do outside of the main recipe (like the towel roll to keep the bowl in place for stirring). Reminds me of when I staged for one of Danny Meyers guys. So cool

  • @johnblaze8774
    @johnblaze8774 ปีที่แล้ว +4

    Nice, will definitely go soon, but what's wrong with actual plates?

  • @OliWest89
    @OliWest89 7 หลายเดือนก่อน

    I live in Canada but will be coming home to the UK (Luton airport represent) and cant wait to check this restaurant out. Cheers all!

  • @SergioRamirez-m4k
    @SergioRamirez-m4k 9 หลายเดือนก่อน

    Best Recipe i have found so far, and it looks fantastic.

  • @padders1068
    @padders1068 ปีที่แล้ว +4

    Looks, and I'm sure tastes amazing. The attention to detail is 1st class! Thanks for sharing!

  • @villanuk2394
    @villanuk2394 ปีที่แล้ว +2

    Scraps - i remember being a kid, you would die to get hold of the "Scraps" Fantastic looking meal - top work guys

  • @callofthecthulhu4148
    @callofthecthulhu4148 ปีที่แล้ว

    Authentic British fish and ships. Really impressive!

  • @vicbanks9079
    @vicbanks9079 ปีที่แล้ว

    My god man what a lot of labor for what looks like a simple dish. I'll never be able to do that wo trying to cut corners. You're a better man Gunga Din. Looks fab. Congrats

  • @daimaoza832
    @daimaoza832 ปีที่แล้ว +1

    This is too the tee how we did our chips in my old restaurant I use to work at … amazing chef 🧑🏽‍🍳

  • @deanmitchell4233
    @deanmitchell4233 8 หลายเดือนก่อน

    Absolutely gorgeous 🤩 mußy paes and it's a banger... Loads of scraps as well...

  • @chefnards579
    @chefnards579 6 หลายเดือนก่อน +1

    Looks good Fish and Chips. Watching here in colindale London

  • @chloeswift652
    @chloeswift652 5 หลายเดือนก่อน

    looks amazing,my only crtiique is the board served on its a bit small to keep tidy while eating id think but i really enjoyed this video thank you..

  • @olga_1112
    @olga_1112 ปีที่แล้ว

    this Channel help me alot in my Course Hospitality management ... for now on I'm gonna watch their video

  • @nevadatan7323
    @nevadatan7323 ปีที่แล้ว +3

    What was that last ingredient for the batter? Does anybody know?

  • @ivoosborn2620
    @ivoosborn2620 8 วันที่ผ่านมา

    Gardens peas or Mussey with that fish and chips just the business. This cheff knows is stuff class video

  • @matteorose5435
    @matteorose5435 4 หลายเดือนก่อน

    I really like that Pollock is used and not the typical Cod or Haddock. For me the Pollock tastes much better… and is healthier and better for nature… 👍

  • @timothyjack5794
    @timothyjack5794 ปีที่แล้ว +3

    I absolutely WILL eat here one day, such a cool place

  • @franriding6473
    @franriding6473 ปีที่แล้ว +3

    What was the last dry ingredient in the batter?

  • @TraceyOfficial
    @TraceyOfficial 2 หลายเดือนก่อน

    it's so wonderful that it's actually emotional

  • @nickpoynton8918
    @nickpoynton8918 ปีที่แล้ว +1

    WE. WANT. PLAAAAATTTEEESSSS!

  • @MenAreSpeaking
    @MenAreSpeaking 11 หลายเดือนก่อน +1

    I keep sending these to my wife. Wish me luck.

  • @deletebilderberg
    @deletebilderberg ปีที่แล้ว +4

    Shall we have a whip round and get him some plates?

  • @thelifeofpablo6626
    @thelifeofpablo6626 ปีที่แล้ว +3

    Can I do the first frying for preparation a day ahead, then cooling overnight and then finish them with the second frying just before serving the next day?

  • @smokedubs
    @smokedubs ปีที่แล้ว +1

    Production on these vids is mint!

  • @d8o8m8
    @d8o8m8 ปีที่แล้ว +6

    Looks awesome but what’s wrong with a plate?

  • @eddiecoyle9152
    @eddiecoyle9152 10 หลายเดือนก่อน

    *One question: Can you cook more fish in that alreay hot oil after the first 3-4 pieces of fish are cooked or do you need fresh oil?...Great tutorial and looks fantastic!.*

  • @charl0tte04
    @charl0tte04 11 หลายเดือนก่อน +1

    Proper healthy portion ! no skimping here with one bit of fish and four chips in a pot 👌

  • @TheStringBreaker
    @TheStringBreaker 9 หลายเดือนก่อน

    *This feels like the perfect way to make cooking video! Chef nailed the pacing! Subbed!*

  • @nateroo
    @nateroo ปีที่แล้ว

    Man, this looked so mouth-watering good I ran out and just got back from our local pub-style bar and grill that makes authentic fish and chips that always look just like what I'm seeing in this vid. So I'm crunchin' and munchin' because of this vid. One final word of compliment.... Wow! Wow Wow Wow!!!

  • @cichlisuite2
    @cichlisuite2 ปีที่แล้ว +1

    Did I miss it or did you not mention what kind of oil you use for frying? Is it peanut oil? Nice to see the edit was thorough enough to show the requisite hand washing after handling the fish.

  • @MuddyFenders
    @MuddyFenders 11 หลายเดือนก่อน

    towel under the bowl trick is clutch!

  • @loftyskies3956
    @loftyskies3956 ปีที่แล้ว

    Beautifully done too

  • @awinbisa
    @awinbisa 6 หลายเดือนก่อน

    looks amazing. i was suprised how long you boil the chips for. Thought they would start to fall apart, but clearly not.

  • @bryantg8749
    @bryantg8749 ปีที่แล้ว +1

    This reminds me of heston blumenthals technique for perfect chips.

  • @yowah-0617
    @yowah-0617 ปีที่แล้ว

    I love fish and chips in HK's...Irish restaurant...yummy...nice demo chef...cheers🤗☺

  • @olliebond1232
    @olliebond1232 ปีที่แล้ว +1

    Absolutely top drawer. Cannot wait to get down and try fallow soon!

  • @TGjordo4
    @TGjordo4 ปีที่แล้ว +5

    Question: What was the point of keeping the spuds somewhat uniform if they pretty much broke up when boiled/blanched/fried?

    • @williamdavis4496
      @williamdavis4496 ปีที่แล้ว +3

      They cook evenly to begin with, also more to do with the width than length

    • @allenwixted1992
      @allenwixted1992 ปีที่แล้ว +4

      You want them thick and uniform so that there is consistently enough space on the chip to get crumbled.
      So there should be enough interior to be fluffy potato in each chip.
      Hope that makes sense.
      One mistake you might make (i sure did) was cut the chips to my typical desired thinness. There wasn’t enough room internally and they got destroyed into mush and crisp.

    • @pilgrim5355
      @pilgrim5355 ปีที่แล้ว +2

      He took them too far

    • @beeble2003
      @beeble2003 11 หลายเดือนก่อน

      Doesn't matter how long they are. Heat spreads into the food from the surfaces, so the time it takes the centre of the food to heat up depends on how far it is from the closest surface. For most of the chip, the ends aren't the closest surface, so it doesn't matter how far away hey are. But if you have fat chips and thin chips, the thin ones will be over-done while the fat ones are still raw in the middle.

  • @kzgc8y3n
    @kzgc8y3n ปีที่แล้ว

    This is fucking the best cooking channel on TH-cam boys, just so you know.

  • @owenryan3868
    @owenryan3868 11 หลายเดือนก่อน +3

    What does he say at 3:45? Dry Salt?

  • @R41D
    @R41D ปีที่แล้ว

    the drizzling of the extra batter on top while its frying in my area is called giving the fish a mohawk XD

  • @ianmiller865
    @ianmiller865 ปีที่แล้ว

    looks stunning but what did you put in the batter after the turmeric.

  • @jcw3195
    @jcw3195 ปีที่แล้ว

    Paying attention to detail. I hope I can find one on my bucket list.

  • @ajl8198
    @ajl8198 ปีที่แล้ว

    so happy you saved the krispy bits! and serve them :)

  • @garethgriffiths8577
    @garethgriffiths8577 ปีที่แล้ว

    Pollocks? I've Haddock enough!😊
    Love from scarborough North Yorkshire ❤️

  • @santawithsponge
    @santawithsponge ปีที่แล้ว +5

    What I like to do when I make my chips is to add a splash of vinegar to keep the potatoes from falling apart, It preserves the pectin in them so they can stay firm.

    • @GregSzarama
      @GregSzarama ปีที่แล้ว

      I do that too but it doesn't give you the rough skin like his with vinegar.

  • @JoannaHammond
    @JoannaHammond 25 วันที่ผ่านมา

    Trisol, another amazing product.

  • @niemandschuldet
    @niemandschuldet ปีที่แล้ว

    Made it like this. JUST WOW!!!

  • @jasondavis1627
    @jasondavis1627 ปีที่แล้ว

    If you want to see how to cook one of the simplest foods on earth in the most complicated manner there is.... here YOU ARE. YOU HAVE ARRIVED.

  • @AdamD9234
    @AdamD9234 ปีที่แล้ว +1

    Can almost taste it! Great video

  • @elijahplays644
    @elijahplays644 ปีที่แล้ว +1

    I would happily pay £25 £30 for that at a restaurant and be happy knowing all that took place in preparation

  • @jeremy.mccarter
    @jeremy.mccarter ปีที่แล้ว

    3:46 My god, the tea towel technique. This is why I watch Fallow.

  • @ninclarke1357
    @ninclarke1357 4 หลายเดือนก่อน

    Great presentation ❤️

  • @ezedozitt21
    @ezedozitt21 ปีที่แล้ว +1

    Well done ✅👍🏼

  • @robertvipers4681
    @robertvipers4681 ปีที่แล้ว +2

    OMG i want some!!

  • @Sidraughen
    @Sidraughen ปีที่แล้ว +4

    Oh wow. When you perfect even a simple dish like fish and chips it turns into something quite magical.

  • @recordman555
    @recordman555 11 หลายเดือนก่อน

    Beautiful!

  • @robpanel
    @robpanel ปีที่แล้ว +1

    if i ever get to eat there.....i will take 2 orders please. #1 fav.

  • @marc007a
    @marc007a 4 หลายเดือนก่อน

    I guess you don’t use the newspapers anymore. Just put it on the iPhone.📲 😬 yummy. Love the presentation at the end. Yummy.😊

  • @Jcuzz88
    @Jcuzz88 ปีที่แล้ว +2

    That’s so much more involved than how I’ve done it and I’m here for it. Would love to try this one day from Fallow

  • @CubeBizz
    @CubeBizz ปีที่แล้ว +1

    looks absolutely bangin, wanted to get a deep fryer at home for so long and you're on the verge of finally convincing me

    • @ferociousfrankie
      @ferociousfrankie ปีที่แล้ว +2

      It's a waste and makes for a mess. Just use a pot.

    • @Steve157Oh
      @Steve157Oh ปีที่แล้ว

      They're good but a real faff to clean. The oil goes all sticky and needs some effort to get it off.
      Having said that, on the upside you will be able to make chips EXACTLY how you like them!

    • @ploppyjr2373
      @ploppyjr2373 ปีที่แล้ว

      @@ferociousfrankielmaoo

  • @nicholassangster4556
    @nicholassangster4556 ปีที่แล้ว +2

    Awesome recipe and really well explained :)

  • @mrhaddock1445
    @mrhaddock1445 ปีที่แล้ว

    You’ve got the whole process down to a tea there perfect 🍻