Q: So are you saying that deep frying is bad because you're bad at it? A: Yes. I think home cooking should be easy, especially for someone like me who is pretty practiced. To quote MPW, "Cooking should be a pleasure. If it's a job, get a takeaway." (Takeaway is British for takeout.) Q: Do you realize those are potato wedges, not fries? A: I think that's a distinction without a difference. Long, deep-fried pieces of potato are fries. You want to cut yours into more traditional shapes, go for it. I think the wedge shape is convenient to cut and structurally sound for home frying. Q: What if I like deep frying at home? I've made the necessary equipment investments and I'm good at it. A: Cool! I'd love to come over for dinner. I'll have to jet before clean-up, tho. Q: Are you actually this angry/upset about deep frying? A: No, not really. I mean what I say, but I also mean it all in good fun. Q: Did you throw that bottle of used oil in the recycling bin? A: No, in Macon the green bins are trash, the blue bins are recycling. Q: Why don't you buy a cheap tabletop deep fryer? A: The money is not the barrier. If I bought a specialized piece of equipment for every cooking task that could use one, I would run out of counter space very quickly. I'm already out of counter space. Also, they seem kinda yucky. If you come from a culinary tradition where you deep fry several times a week, I totally understand how that's a good investment for you. It's rather like a rice cooker; if you eat rice with most meals, sure, makes sense to have one on your counter. That's not my situation, and I'm hardly alone in that regard. Q: Wait, aren't you the guy with the three-day lasagna recipe? And fries are too hard for you? A: A few points here. 1) As I said in the lasagna video, that's a special occasion recipe for me; 2) While that recipe is time-consuming, I don't find it to be wasteful, smelly, messy, dangerous or unpleasant to make. I find deep frying to be wasteful, smelly, messy, dangerous and unpleasant; 3) That lasagna recipe makes 18 adult portions of food that are all done at exactly the same time. That is not possible without a commercial-scale deep fryer; 4) That lasagna is amazing. I have rarely had Italian-American food that good at a restaurant. In contrast, amazing fries are pretty easy to find at restaurants, which are able to produce them at scale easily and cheaply, unlike me.
Have you tried freezing the fries after blanching them, and then re-frying them right out of the freezer on a future day? I believe I first saw this method on Binging with Babish, and it supposedly makes the inside of the fry fluffier.
Hey Adam, have you ever tried an air fryer? In my experience I didn't get the same level of crispiness but maybe you'd figure out a way to get it- perhaps with white whine?
obviously its bad if you do it your way since 2 years im daily deepfrying at home: i boil oil then drink it and eat the potatoes that way they actually cook inside of me
VanePane 04 he copied a little but he did the “why i deep fry my *insert item*, NOT my *insert item*” not the “why i season my *insert item, NOT my *insert item*”
I personally don't cook anything. I season the inside of my mouth, eat all my ingredients raw, drink an entire handle of wine, and set myself on fire. *and here's why*
The reason you'd wanna fry the fries twice is because during the first frying (blanching) the surface moisture evaporates but the center still has some water content, which travels to the surface while resting (osmosis). Then during the 2nd fry that moisture is gone giving you fries that stay crisper for longer. Thanks Kenji for this.
I work in a restaurant and that same principle applies to all fried food; after the first fry it gets soft and soggy after three minutes, but a quick second fry makes sure it stays crispy
@@GrinFlash007 Then bake some schnitzels or burgers and cook some broccoli, green beans, carrots or spinach or whatever. Plenty of things you can do in parallel while deep frying. Even if you don't have a table top frier, you probably have at least 4 burners. Eat your fries with some mayonaise, some peanut sauce or curry gewürz and some finely chopped onions.
@@DehimVerveen I love it when people can't admit they didn't frame an issue and therefore derail. Maybe you forgot the point in the first place, let me remind you: eating a *deepfried meal* . Not eating a deepfried *15%* of what you prepare. (At that point add whatever you want, even a roasted pork, after all, it's a lot more efficient than frying). And what's incovenient about it? Maybe you could get it now; yeah, exactly, a lot of oil, space, utensils, plus the odour, needed to cook a relatively small amount of food. So the video may have some points, crazy suggestion
That isa great idea but really only works if you live in an are that isn’t covered in snow 4-5 months a year (actually it’s still a good idea but only functional for ~ 6 months a year) and while I do BBQ all year round despite snow it would be a lot more awkward to deep fry in the snow.... all this to say that yes it sucks to deep fry indoors in a pot but I don’t deep fry enough to justify buying a deep fryer and yet occasionally want to do so and then regret it every time because of the smell.... first world problems...
I've found a lot of food that's traditionally deep fried can be "shallow fried" to a similar effect, it's definitely not the same but the whole process is a lot more convenient.
Yes the inconvenience of deep frying is kind of an overkill for me for the abysmal taste profile it gives, Although I am a beginner but that also applies to shallow frying and the combination of convenience and almost deepfry taste is phenomenal
As someone who deep fries at home every once in a while, what I can say is that each and every one of your points is valid. The thing is, people who deep fry at home are already aware of all of the things you mention and choose to do it anyway because deep fried food is delicious.
@@schellshocked751 I mean, I kinda am my liver y'feel me? But other than that, while fried food is unhealthy its not like you're going to die out of high cholesterol if you eat it sometimes.
Samuel Elias Canett yeah i love fried food but eventually i feel physically bad after i eat more than one in 2 weeks. And no u wont prolly die but eating that shiit too much can cause health problems. It isnt about getting fat it will harm you even if you are in top shape. The fat, sugar can cause heart problems and the sodium will make your blood pressure too high. Eat it but not too much take care of your body...its the most worth thing in the life once you fuck it up its too late
I only deep fry outside now. The grease that comes off the fryer will become a problem even if you have a vent hood unless it has a grease trap and even then you should take it apart and clean it. And deep frying isn't inherently unhealthy if you do it right. The biggest problem is people not getting their grease hot enough so it soaks into the food.
Right? Also, what is he thinking just cutting up the potatoes and straight frying them?! Only a double fry with very fresh potatoes, no soaking out excess starches nothing... Yeah, I see how it's not worth the effort if you put in half the effort...
@@elliex5646 its not that us belgian's all have a secret recipe or something we all use the same only other country's doesn't always seem to follow us. So how we do it: you cut the fries for aproximately 1,5 cm , you dont have to wash them , you can do it but it doesn't have to , but i was learned to wash them, so they dont stick to each other and they don't get a color,(but if you wash them dont forget to dry them well with a towel.) first you deep fry them in 140 degrees , for like 5 minutes, and then let them rest for 30 minutes, and when you fry them the 2nd time , fry them on 180 degrees until they get the color you like
The Dutch way: a 4,5L dedicated frier, outside. You don't need to pour the oil back into the bottle if you're using the frier often enough. Which is for me, about twice a week. I always have at least one 2,5kg sack of Vlaamse Frites in the house. Oh, and bring the fries to room temperature before throwing them in. I typically use the de-icing setting of my microwave to defrost them.
this is the way. except i now live in an apartment so i cant fry outside. i dont want all my clothes to smell like deepfry when i fry inside. so i just use an airfryer with oven fries. the result is much worse but its easier
A dedicated frier is one of the kitchen devices I wouldn't want to miss out on, as it is so much better to use than a pot. Using it outside or at least under a kitchen hood in an enclosed kitchen reduces the smell. Oven baked fries are just not as good as fried ones.
With a good cooker hood frying in the kitchen is fine too. It will still linger but I don't notice it the day after. Lang leven de Vlaamsche Friet! As a Belgian this video is really weird. Nearly everyone I know has a frier and it sounds weird to us how scared and inconvenient he considers it.
@@arjix8738 Because if you put in too many cold fries into a deepfrier you rapidly lower the oil temperature. With how frying works the cooler the oil the more oil the fries take. In extreme cases you even get "glassy" fries when they're oily all the way through.
Yea I don’t understand what he’s talking about lol as someone who fries kinda often it’s never been a hassle and I have no special equipment I just use a standard pot that doesn’t take up much space and the “smell” is never noticeable and I don’t even have good ventilation😂
It's warranted though... I've always wanted to make home made wings. I finally did it, and.... OMFG, it was such a hassle. I easily go through 10 wings when I get them at restaurants. I tried making the same amount, only to find they barely fit in the pot I had most suitable for frying (sorry, I'm not gonna waste money on buying something larger I'm barely gonna use). Next, there was the oil. I wanted to fry them in healthier oil that regular hydrogenated vegetable oil, but that shit gets expensive when you consider the amount you need. Next, as Adam demonstrated, its tough trying to maintain the temperature. When I finally got the oil hot enough, my apt got all smoky and the detectors would not shut the fuck up. I ended up over cooking the wings. Then, also as Adam demonstrated, I was left with this pot of oil I had no idea how to dispose of. I spent all that money on good oil and I didn't want to waste it. I had no plans of deep frying again any time soon, so I tried using tiny bits after cleaning it for sauteeing, but it quickly started to go bad and I had to throw it out anyways. ANYWAYS... this shit is valid for home cooking issues beyond frying, and explains why most people are willing to spend a bit more to eat out.
@@nahor88 this video is good for people who are disastrous cooks or beginners sure. If you're good in the kitchen this is just hilariously overdone to watch
@@kimmy2142 Disagree, if you're good in the kitchen, you know that frying requires much more effort than baking or sauteeing. It's a pain in the ass. Beyond that it's unhealthy, even if you fry in healthy oils which I already stated, gets expensive.
Facts vsCommunism he literally had a full on list with disadvantages (also looked at his pinned comment, the FAQ) and „he is not good at it“ is all you got?
@@schokoladendonut Most of his 'disadvantages' are grossly exaggerated. Frying is ridiculously easy and not a problem. Like his comment about it "stinking up the house". I've never once had that problem before. Same with not being able to cook and fry at the same time. Also not an issue. Disposing of oil is probably the only issue with frying. That's about it. Or him constantly complaining about "only having fries". Uh, buddy, normally when you are frying food, the fried food is the main attraction. There are million ways to season fries to make them amazing beyond salt and pepper.
I deep fry tofu and or falafel about once a week, so have gotten pretty used to it. Both cook up far faster than potatoes, and the amount of either you want in a dish generally less than the number of fries one goes through, so the amount of time over hot oil ends up being a lot less. With tofu, I always fry it first, then it gets reheated when I add it to whatever dish I'm making. For falafel, the sides are cold (hummus, tzatziki sauce, etc.) so I either make them before hand or my wife makes them while I fry. Either way, it solves the cold food problem you get when making an all fried meal like fish 'n chips.
I'd rather watch a 10-minute video full of details than a 4-minute video with no explanations, but it's just my opinion. And who cares if one tries to reach 10 minutes, a lot of content creators need the 10 minutes mark nowadays because TH-cam just doesn't give enough revenue, That's why there have never been so much sponsored videos, TH-cam is not giving as much as it used to
@@harkostroef BTW, I'd understand if you didn't believe me, but one thing I'd emphasize is the youtube partner CPM really doesn't go up that much when you hit 10 min. Unless you're PewDiePie, it's not gonna make you a lot of money. The sponsorships are a much more significant revenue source.
I said to myself " why were the Iraqis dispensed so much cooling oil by America during the Iraq war. " to keep from starving. Your comment help me to understand why
TBH, he makes 18 plates of it at once. Compare that and you get way more mileage per portion. Not to mention the half-a-pot of unused(and delishious) sauce.
Lol, IKR? I think about all the dinners I had growing up where all the food was a crispy golden brown. Fried chicken or pork chops or chicken fried steak, with fried potatoes, fried okra and corn bread was just a Tuesday night. We had a Fry Daddy as well, great for fries, hush puppies, etc. Haven’t seen one of those in awhile, I assume they’re still around. That would solve a lot of the problems he brings up here. I try to cook a little healthier these days, but fried food is dang good, it’s worth the mess!
Adam, I was a fryer at a very well known international burger chain. I always enjoyed being at the fryer station, for some reason it was the one thing I could do with my eyes closed. As with any huge chain, they always valued consistency, so during "training" they emphasized a consistent cooking time. Which was 4 minutes I think for a basket of fries. The standard- I say standard because it was roughly the same for all the restaurants- I worked at, about 380 to 385 degrees Fahrenheit. During peak hours, the fryer burners would be going into tryhard mode, blasting like a furnace, as the repeated deposits of baskets of frozen fries would instantly cool the oil. This meant that at peak times, it could take 8 to 10 minutes for fries to properly cook from frozen. After I noticed this, I started cooking by color rather than by time. because 4 minutes during peak demand would result in "uncooked" ( or not properly golden) fries. So for anyone here who visits chains and gets fried foods during peak demand times, just know that adding so many frozen fries to the fryer cools it down and doubles the cooking time. The opposite applies to the grill, where covering the grill with patties traps all that heat between the burners and the patties, which can nearly half the cooking time. If there are only 1 or 2 patties, all the heat simply goes around them and up the range
It is absolutely NOT easier to cool something down than heat it up. Our current technology is able to inject heat into something extremely quickly, but removing heat from an object is something that still takes a long time, and is a far more complicated process, requiring refrigerants and is less energy efficient than heating. Think about how early we were able to heat stuff up (advent of fire), compared to the tens of thousands of years it took humanity to invent refrigerants.
@@kevindam1946 I think he meant that it takes a little too cool something when it takes much more to heat it, in the sense that looks like a small amount of frozen potatoes lower the temparature more than a flame can rise it, which scientifically makes no sense at all as the specific heat of anything (oil in this case) is the same no matter it the temperature rises or lowers; but I think this misconception comes out of the fact that that he underestimates the latent heat of water and, containing frozen potatoes a lot of frozen water, it requires a lot of heat to cook them and it's more heat then what some very hot gasses from a flame can add
I am already terrified of large amounts of hot oil, and disposal is already an issue I was aware of. The complexity and time it takes to do this, I had no clue. I definitely won't try this at home.
I feel like Ethan Chlebowski made kinda the same sin this video does but about boiling pasta water: th-cam.com/video/259MXuK62gU/w-d-xo.html Like, no shit, using less water has advantages. But some of the stuff he’s saying is just pure pedantry and the point of it all really seems to be that he’s just trying to fill out the runtime of what’s really a clickbait video.
It’s worth noting that while there’s a lot of oil waste in my deep/shallow-frying household, the safety is a very good factor to keep in mind with kids who enjoy fried foods. The smell attracts them and they can get a little too close for comfort sometimes.
You just gotta be real with them and tell them that if they would like to get laid when they're older, they should stay away to not get disfigured by hot oil
this video made me feel proud about my table top deepfryer that I just put on a table outside to deal with all the oil issues. There's 5 liter mineral oil tanks in the supermarket, I keep those to put the oil back when it's no fresh anymore. I'm Dutch, we call 'Dutch ovens' just a pan and use them mainly for stews or soup
No uneducated vegans/Insulin Companies or guilty consumers brainwashed by them like that. Using healthier fats eg Groundnut oil, or goose fat, is endlessly better than vegtable oil, where they come from is not bad. His entire argument can be debunked, as buying a quality rotary fryer debunks all of these ossies.
@@factsvscommunism3679 Your pain has to be in low power mode right? People like you is what drops the average IQ for the human race. You're a fkin statistic
Everybody has a tabletop deep fryer in Belgium, being home to the """french""" fries. Sometimes I forget that people in normal countries don't need one
Lord K. Not to be a “well actually” guy, but I’m pretty sure that French fries we know today were popularized and invented in the states by the condiment company “French”. Belgium fries were invented in Belgium I assume, but French fries were invented in the states to the best of my knowledge.
@@abdulrasheedsinggon7551 this is wok drive.google.com/file/d/1shSMscc7mNT4kXt_vXq8zqZHXp_MtQL2/view?usp=drivesdk & this is frying pan/skillet drive.google.com/file/d/1sihURDH5_jpLyknbqN_5PeJZjjNQ2-Pi/view?usp=drivesdk
This was like reading one of those game forum posts where someone goes on a massive multi page rant about how the thing that just kicked their arse is op.
LOL... mate couldn't have said it better. Its too "complicated" with the gear I have and I don't wanna grind/invest in that gear therefore this quest chain is too hard/op! =P
@@Jarrettmonty99 You didn't miss the joke, haha. JPG and JPEG is basically the same thing. JPG is merely the shorter file extension of that image type; many programs save that type as .jpg rather than .jpeg. AFAIR it was originally chosen in Windows due to a filetype name restriction to three digits.
Yeah, he seems pretty absurd here. I like a lot of his videos where he delves into things I never really thought of. But he makes it sound like a big to do to whip out my 30 dollar fry daddy lol.
One of the “pros” here. I’ve fried for years in skillets, pots, 20gal fryers, and the 1gal fryer on my counter. I’ve enjoyed every one of your videos I’ve watched except this one. You complain about not being able to cook meats with fries efficiently, but you create the problem yourself. While yes, making fries is messy when you pull them out after par cooking, but if you take those pre cooked fries and cool them off in the fridge(can even be done a day prior), they’ll finish cooking in less than 5 minutes. 5 minutes just happens to be the perfect amount of time to rest a burger. Like I said I love your videos. Just had to give my unsolicited input on this one.
I totally agree with you. I would also add that it is important to let your fries rest out of the fryer/pan after the first cooking for at least 30min (the right length to prepare the rest of the meal) and then go on with the second cooking. That's the authentic way to cook fries, at least from here in Belgium !
Agreed! Also a pro here. Not only what you said but the way he is cutting the potatoes doesn't help either. Cut them in the traditional batonet shape. It cooks more evenly and quicker. Pre-fry the potatoes, leave them aside draining, prepare the rest of your meal and when it's almost done finish the fries. It's pretty simple. Also, where I live we have access to domestic deep-friers and we have kitchen hoods that suck all the steams and smell that come from cooking.
Totally agree! In The Netherlands, everyone has a small deep fryer at home. There are even ones with a built in strain. It’s true you can’t fry big batches at the same time, but while we are eating the first batch, the second batch is frying. The smell does indeed get trough out the whole house, however we put our deep fryer just outside the house. You can either complain, or find a solution to it.
New subscriber here, and I thought the same thing. After the first fry, cook your meat/protein, and then while that’s resting, do your second fry of potatoes. Also, there the option of your oven, to cook anything... you don’t have to grill outside; you can broil a steak, or you can roast a cut up chicken. I agree with most of the video, and I only deep fry once or twice a year, at most. But there are options to make it work.
I like to fry because homemade tortilla chips are SO much better than store bought, and it's nice to be able to whip up a cheap, tasty batch of loaded nachos.
I love how complicated you make this sound, whilst here in the Netherlands you learn to deepfry as a young child in those special "table top deepfryers" everyone has at least on of at home😂😂
@@Abdullahsahc1999 That's pretty much what he did, that is my second favorite method! But boiling first really adds another level of awesomeness. And if you double fry you should really let the fries cool completely before the second frying, something about the starch seems to change!
Honestly I think if you are gonna fry at home it is typically best to get a counter top fryer. You can reuse the oil, the smell stays in the fryer for the most part, the internal temp is usually pretty consistent, and it usually is just big enough that the fries can do their own thing inside the fryer.
Definitely agree. I feel like anything that tastes best out of a proper deep-fryer is going to be a hassle to make at home in anything besides an actual deep-fryer. I understand his reluctance to add another unifunctional kitchen appliance to his space when there are so many products in that market that aren't necessary, but to anyone out there who's determined to fry at home: just buy the thing. It's more than worth the space it takes up.
And you can store the fryer somewhere. Ours didn't stay on the countertop, it was stored in one of the cupboards. Along with a food processor, blender, and other kitchen gadgets that were needed for a lot of cooking but not useful enough for full time counter space.
Certainly that lasagna recipe is time-consuming, which is why I only make it for special occasions (as I said pretty clearly in the video). But I would make a couple other points. 1) While that lasagna is time consuming, I find it neither unpleasant nor particularly messy or stinky to make. I find deep frying to be unpleasant and messy and stinky. And wasteful; 2) That lasagna makes 18 adult portions of food that are all done at exactly the same time. Unless you have a commercial scale deep frier, you can't do that with fried food at home.
@@aragusea Yeah, that makes a lot of sense. I was just poking fun. Time and messiness aside, I would gladly eat any of your food! I love the channel. Keep the goodness coming!
@@aragusea for some reason the smell of leftover tomato sauce makes me want to vomit, where as fried food smells heavenly and I might buy a fried chicken air freshener for my car now that I think about it.
Actually, I think that - if you really wanted - you could make a similar negative argument about EVERY kitchen activity there is. And I still love cooking. I don't deep fry often but the results have been pretty pretty good (i.e. Belgian fries, fish & chips, deep fried chicken). It's just a lot of effort needed so I don't do it often.
@Adi I've made some pretty kick ass doughnuts, spring rolls, samosas, etc. that were well worth the effort. I just think fries are a little underwhelming and maybe that's what he should have stated instead of deep frying in general. There are foods that only benefit from deep frying and any other method would be slightly absurd as mentioned above. I just know this......when I tell my wife and kids that I'm making apple fritters nobody complains about the mess or smell after.
@@SJ-gc8mw Yeah the argument against deep frying in general falls a bit flat when you are making a literal side dish and going "oh no what about the rest of the meal" like yeah. Make some chebureki instead or something.
@@8xottox8 Exactly. The melodramatic "imagine trying to grill some burgers while cooking the fries" bit is ridiculous. Hold some baked fresh salmon fillets and ratatouille in a 200 degree oven while you're tackling those rocket science potato wedges, get the wife and kids to set the table, and dinner is done.
You can just make home fries by sautéing with minimal oil until the fries are nicely caramelized all over, which although takes longer is easy to multi-task with, and I find the end result just as tasty.
Yep. Here in britain we make a lot of chips, so most people traditionally have a fryer. I can understand it for cultures where deep fried food is more of an occasional thing or nearly nonexistant, but America, with their massive fries consumption and plentiful other fried foods, seems like an ideal place to own a deep fryer, I don't honestly understand why they're so rare over there.
@@Person01234 much like Adam used in this video cast iron cookware is so ubiquitous we typically use it whenever we can. I personally inherited two wonderful old pieces and I rounded that out with a couple others I purchased. I use them for almost everything.
Same in the Netherlands. Almost every household have a fryer. The main thing is to not put too much stuff into it. There is a trend towards air fryers (which is a ridiculous term of course) as it is more healthy. However, the result doesn't even come close to real frying.
Man, you make deep frying sound so hard xD I deep fry things semi-regularly in my tiny student kitchen. It's definitely a bit of an "event" meal, but it's fun and easy once you have the time to do it.
@@strawbtangerine6087 No, that's not at all what he talks about in the video xD he talks about inconvenience. Also, shallow frying is more of a fire hazard (easier to light a smaller volume of oil) and there are loads of things in the kitchen that can spill and give you 3rd degree burns if you're not careful :)
I deep fry pork cutlets in my kitchen. But oil splashes terrify me so.... it takes a long time but i use a small amount of oil in a small saucepan and go one at a time 😅 but it’s not so bad. i do it to meal prep once every couple of weeks and they stay crunchy.
I've tried doing fish and chips at home a few times, and I've never been as happy as something like falafel that can be fried on each side in about an inch of oil. It really was a matter of stone-cold fries or stone cold fish and then dragging my dutch oven or cast iron out to the dumpster to waste the oil, and the end result is roughly the same price as take-out.
My Vietnamese girlfriend made me switch too, once u know the feeling of the wok u got amazing non-stick surface without any plastics (teflon) and amazing crispy skin :)
@@willdeletemyyoutubesoonorj6067 yep, a pot of the same volume of boiling water actually holds more thermal energy than the oil. Water has a huuuge heat capacity. Meaning the 100°C water will heat your skin to a much higher temperature when it gets on you then the oil. So the burns are very comparable.
@@emilychb6621 actually not that relavent because boiling oil is much hotter than boiling water not to mention that you know, hot oil sticks, which it usually the more dangerous part To clarify, not that you will actually reach a state of boiling oil (300C is a bit too high for most foods) but it does mean that even if the oil looks calm it may in fact be much hotter than boiling water
also who eats fries INSTANTLY after there cooked? they need atleast 5-10 mins to cool from thermo-nuclear to edible and ive never had a fry go soggy that fast hell even by the end of the meal the last few frys are still fine the salt does 90% of the drying for you and the fries carry on cooking for 5 mins anyways
@@locococopocoqoco8555 i got his points hes making a mountain out of a mole hill insert any video where he puts way more effort into stuff he cooks reguarly example steaks a well prepped steak takes more attention than some fries which pretty much auto pilot themselves
I think the countertop options are just fine, i bought a counter top deep fryer, keep it in the cabinets of a wedge of counter that hosts my microwave, toaster, bread and tortilla's. as well as a few gallons of oil to change the oil with. i leave the oil in it, and clean it out maybe once every 6 months, as for oil and fat in general i do much of the same and add it to my yard/garden area. I don't grow anything on purpose but the things that do grow, really grow. i had a pricker plant the size of a kitchen table
Yeah, I don't see the problem. I can do a steak-frites with a homemade sauce béarnaise without stressing. (Mind you, I take the fries out after the blanching and then leave them to drain while I make the sauce - and then they go back in the oil on high heat when the steak goes in the frying pan! That way both things will be ready at the same time - no stress.)
Honestly cracked me up when I heard him say it, albeit I cook for a living but like, timing protein and fries to be hot at the same time is what I do all day every day. I really don’t think it’s that hard to par cook the fries ahead of time, have your oil ready and drop them for a couple minutes while you dress the burger/steak/whatever you’re eating. I do totally think that frying on stove top is dangerous though.
@@chaoticnewt5902 It is, get a deep fryer or order out. Many a home has been burned to the ground when someone got distracted from their home frying operation that went over the smoke point.
Most problems in the video can be addressed by just getting a tabletop fryer. Lots of households in both The Netherlands and Belgium have one. After a batch of fries you can throw in another snack such as a frikandellen, kroketten, bitterballen, or some other deep fried snack and let that do it's magic, it usually only takes about six minutes to fry a lot of the snacks anyways.
@@SeraphimCrameryes. But even if you don’t have the countertop space, doing what he says is hard isn’t really? Unless you’re completely home alone, could you just not ask someone to help you cook the other part of the meal whilest you’re babysitting the fries? Or vice versa works too.
@@LuxEternisOnly if there's only one element of your meal that requires deep frying. If, say, you're doing fried chicken & fries, one of them's gonna' be passed their prime eating point before the other's done frying.
@@theunlimitedpoweroflenny2149 The fact that you fully just misinterpreted everything I said is amazing dude. I didn't actually disagree at all with what he did. All I'm expressing is that deep frying is not as complicated as he makes it seem.
Will cooking oil decompose in the soil? Cooking oil is only good for frying for a few times, after that the oil gets darker and got lots of carciinogents, so it's advisable not to use really old frying oil.
I am feeling a strange pride in 80% of Dutch households owning a deep fryer for snacks, fries and oliebollen. Even though I've had to say goodbye a few years ago
@@Nero_Karel I live in America, the northwest, and I don't know anyone with a deep fryer. I had one at one point cuz my dad was... my dad, but it ended up getting yucky, as noted in this video, and that was the beginning of the end. I think I lost the power cord and gave it to a friend who had a power that happened to fit it and said he wanted to try it. 10:1 odds it's now sitting on a shelf somewhere, or maybe pawned it off on some unsuspecting shill.
Meanwhile in the Netherlands: everyone owns a table top deep frier (which can be pretty compact). They are easy to use, electric, come with a lid and if you punt them on your balcony or in your garden or barn your house also doesn't smell. They are ideal
Netherlands? Huh. Most of the Americans who own a deep fryer live in the warmer states. They do their deep frying outside in the yard. Some here in the north own deep fryers, to fry outside. But, it is BIG in the south. So, I'm surprised to here it is common in the Netherlands; for they are not known for being warm.
As a Belgian who has a tabletop fryer in the house like every other Belgian I find this video mildly amusing. We fry fries every week in out household with zero trouble.
et1258 not really we have a deep fat fryer sitting in the utility room it’s not much bigger than a toaster and smaller than a microwave. We use it around once a week
@@elicious7574 then buy a multi-tasker. I use a large electric pot, it's not cast iron but it's thick heavy duty steel, you can deep fry as well as make soups, slow cook, saute, whatever. The size of a pot, heats up quickly, can use on any flat surface with access to an electrical outlet, and easy to store. Costs like $35 at Walmart and works great.
I agree with you until you said that there’s nothing to eat the fries with, you can eat fries alone anytime my guy and it’s actually better than you would expect
Does your oven have a proper hood that vents to the outside? I never have these smell issues. I hope its not a fan that blasts hot grease back into your home.
1. U gotta open ur windows and close all doors 2.Dont put ur oil on ur garden , use a glass recipient to store the oil , like a mason jar 3.Dont use a pot , use a pan 4.Wear something that u don't care about , so if it stinks like oil, nothing will bother u That's all the tips that I can give u !!!
@@wernerbeinhart2320 it's like magic , because there is less space , Wich makes the fries stay always in the same place. So they don't floats round and stick
darklordster i can atest! Ive been pan frying those frozen french fries. As long as the fries are evenly spaced out and the oil is just enough to cover the fries. You dont even need to fill the pan to the point of a mini deep fryer. What i like to do once they’re golden brown color and ready for transfer, i tip the pan ever so slightly to make a oil build up. Voila! Mini Pan deep fryer to get the fries a bit more toasty as you let the excess oil drip on the floating fries. Then transfer those out onto a plate with a paper towel to soak up more oil.
I fry stuff all the time. I use a Chinese wok to fry in. It makes for quick heat transfer and loss. Your issue is that you use something that holds heat and in an industrial kitchen, you want that but, in a home kitchen you want quick heat transfer and loss to make maintaining temp easy. Additionally a woks design makes it easy to control and stir the food in the oil. It make popping and bubbling a worry of the past. Get a flat bottom wok and try it on your electric stove.
Waleed Alzuabi wok can rust, wok can have more trouble with controlling temperature making it actually more dangerous because it’s easier to accidentally reach the danger temperature. As I said, they both have their downsides.
Where i come from (Belgium), almost every single person has a deep fryer at home. I started using it when i was 12. Now i am 20 and my entire legg is burned due to hot tea.
Another fellow Belgian here. Fries are basically the "I don't wanna have to think about it" meal. Just plug the deep fryer, wait, put fries, wait, pour fries out, eat.
i would recommend using the oven plus rack to keep your batches of fries (or other deep fried items) from getting soggy while you cook the rest. the main issue with sogginess is from residual internal moisture creeping out to ruin the crispy surface. that also is why the blanching step for fries is explicitly a two step process. great video!
I've had a countertop electric deep-fryer forever and it's incredibly easy. It even has a thermostat, fitted basket, and lid to make the whole thing as close to idiot-proof as possible. Nor have I ever had any problem with thinner "fast food" sized fries in the deep-fryer. It Just Works™. Though I've never blanched them and then cooked them right away. I've always blanched them at least a day ahead of time and then frozen them. Then when I want to cook them I just take them out, put them in the basket, drop them, and put the lid on. Jiggle the basket occasionally (this can be done without raising the lid) and when the oil has mostly calmed down, they're done. You can do it while the meat is resting so everything will be ready to go immediately when the fries are done. I've even fried Cornish game hen or heirloom chicken pieces (broilers are too big) in it, though that fills the fryer with burnt flour and cornstarch particles and you have to strain the oil (I turn the fryer on for a couple of minutes until it is warm and then unplug the machine and pour the oil through a mesh strainer into a stock pot) and scrub out the basin afterwards. tl;dr a simple 4-quart electric deep fryer solves every one of the problems mentioned in the video. It keeps the oil from splattering, it keeps it from stinking up the kitchen, it maintains precise temperature control, it's easy to clean, it is about as safe as a tub full of hot oil could possibly be, and it provides a place for the oil to stay so it can be reused again and again. If you use the same oil 10 times or so, you've just recouped the $100 it costs to buy one.
its just the issue is that its a large kitchen appliance that 100% can not be moved and with counter space at a premium most people can only really have one, and a large air fryer is infinitely more useful. Mine is basically just a mini oven so it doesnt heat up my house as much during the summer yet i can still bake a 9x13 cake and a pizza in it. Cant do that in a regular fryer thankfully i found a little cart i could put my pressure cooker on because that was my previous most used kitchen appliance
We have had an outside kitchen on the deck under the half roof for years. There is a 6 ft long counter out there with a double wide table top deep fryer and a toaster oven. Plenty of space to prepare food and we also use the counter top for buffet service at cookouts.
I've legitimately never found deep frying to be difficult. It's just like boiling only way hotter. Safety isn't an issue as long as you take appropriate cautionary measures.
the problem for me when I deep fry is where to put the remaining oil. like her said, you cant just drain it down the sink. itll ruin your sink. so you have to just end up throwing it away. kinda just a waste of oil if you ask me.
Hayli qt he did contribute he’s just saying what you said is irrelevant And difficult can’t be interpreted in other ways When he said not difficult he could also be referring to the smell , waste and attention required aren’t a big issue So pipe down ur not smart
Hayli qt you’re not smart because you’re trying way to hard to type grammatically correct so you either think you’re smart in which case you’re definitely not or you’re covering up because you’re insecure about being dumb If you were smart you’d understand the shear magnitude of people smarter than you and you’d Be quiet so unless you’re iq is like 170 idk why Tf you think you’re smart 😂 Next point Original comment said that this task is not “difficult” Difficult can definitely mean takes a lot of attention correct ? How could it not If cooking something is smelly it is an obstacle and therefore a DIFFICULTY , correct ? And wasteful is the same thing , it is a difficulty Okay so now we’ve gone over basic English The 2nd comment came in saying that “MOST cooking is tedious, takes a lot of attention ,smelly and kind of wasteful” So this is just simply backing up the first point saying fries are not difficult because they are no more difficult then regular cooking, the challenges are no different You’re taking difficult for it’s one very literal meaning which for someone so “smart” it’s pretty weird you’re so close minded Anyways just face the facts .. you have an extra chromosome and please .pipe.down
My sister got burnt as a baby because my mom ws taking care of her at the kitchen alone. Nowadays she has no visible marks, but that is a really dangerous process. BTW every mom here in Brazil deep fries something at a weekly basis, such as fish, chicken, potatoes etc.
I have a 16 qt. three-ply stockpot that's great for frying, and lots of other things. Woks are great for frying too. You can solve the issue of your batches being done at different times by stowing everything in a low oven.
I thought that too considering how inexpensive they are. They make a world of difference, just set the temp and your free to prepare other food while it heats up.
@@SeraphimCramer we here in a small household of 3 people in Finland do actually deep fry stuff quite often. You do know you start to deep fry stuff way, way more often once you have the means to do so without it being a pain in the ass? And also, simply put, potato wedges fried in a pot are NOTHING compared to a massive frozen bag of traditionally shaped, industrially produced french fries fried in a tabletop deep fryer. Simple as that. The ones we have at home often taste just as good as the stuff in restaurants and it's great since you get a literal mountain of them for practically everyone. Fun fact, we didn't deep fry ANYTHING before we got the tabletop deep fryer. I don't know why we got it, but after we did, we simply started deep frying more stuff.
Q: So are you saying that deep frying is bad because you're bad at it?
A: Yes. I think home cooking should be easy, especially for someone like me who is pretty practiced. To quote MPW, "Cooking should be a pleasure. If it's a job, get a takeaway." (Takeaway is British for takeout.)
Q: Do you realize those are potato wedges, not fries?
A: I think that's a distinction without a difference. Long, deep-fried pieces of potato are fries. You want to cut yours into more traditional shapes, go for it. I think the wedge shape is convenient to cut and structurally sound for home frying.
Q: What if I like deep frying at home? I've made the necessary equipment investments and I'm good at it.
A: Cool! I'd love to come over for dinner. I'll have to jet before clean-up, tho.
Q: Are you actually this angry/upset about deep frying?
A: No, not really. I mean what I say, but I also mean it all in good fun.
Q: Did you throw that bottle of used oil in the recycling bin?
A: No, in Macon the green bins are trash, the blue bins are recycling.
Q: Why don't you buy a cheap tabletop deep fryer?
A: The money is not the barrier. If I bought a specialized piece of equipment for every cooking task that could use one, I would run out of counter space very quickly. I'm already out of counter space. Also, they seem kinda yucky. If you come from a culinary tradition where you deep fry several times a week, I totally understand how that's a good investment for you. It's rather like a rice cooker; if you eat rice with most meals, sure, makes sense to have one on your counter. That's not my situation, and I'm hardly alone in that regard.
Q: Wait, aren't you the guy with the three-day lasagna recipe? And fries are too hard for you?
A: A few points here. 1) As I said in the lasagna video, that's a special occasion recipe for me; 2) While that recipe is time-consuming, I don't find it to be wasteful, smelly, messy, dangerous or unpleasant to make. I find deep frying to be wasteful, smelly, messy, dangerous and unpleasant; 3) That lasagna recipe makes 18 adult portions of food that are all done at exactly the same time. That is not possible without a commercial-scale deep fryer; 4) That lasagna is amazing. I have rarely had Italian-American food that good at a restaurant. In contrast, amazing fries are pretty easy to find at restaurants, which are able to produce them at scale easily and cheaply, unlike me.
Have you tried freezing the fries after blanching them, and then re-frying them right out of the freezer on a future day? I believe I first saw this method on Binging with Babish, and it supposedly makes the inside of the fry fluffier.
Hey Adam, have you ever tried an air fryer? In my experience I didn't get the same level of crispiness but maybe you'd figure out a way to get it- perhaps with white whine?
@Dr Uppercut Of course they do. I don't want to buy one, and I definitely don't want it hanging around on my counter.
@@DS-ow2ge Air fryers are just mini convection ovens
It’s great to see a fellow Marco fan 🙌
I deep fry my food in crude oil for a more rustic flavour.
Life OD fried food in motor oil. Just thought I'd throw that out there
N Q H HAHAHAHAHAHAHAYAHAHAHAHAHAHAGAAHHAHAGAAHHAG
ehh, why use crude oil when you can use 100 octane gas, makes your fries very very crispy!
What the actual aids is that profile pic
@Chidi Akara I wonder if you can actually fry something in diesel, it should be possible shouldn't it?
I personally deep fry in my bathtub. You get used to smell after the first couple years.
I personally swim in the oil after it cools down. Helps to moisturize my skin and keep it supple
😂😂😂 best comment
I giggled my ass off at this. Well done.
And hey, you smell like your favorite foods. Winning!
How
I personally deep fry in white wine
Zaplock underrated comment
@darklordster I season my mouth and here's why.
*Adam Ragusea wants to know your location*
nice.
Fool, using the wine to fry is inefficient. Just freeze the wine, add a spoon of liquid chicken bouillon, then fry that.
I'm not gonna let a thumbnail tell me how to live my life. I'm gonna go deep fry my entire arm right now without even watching this video.
obviously its bad if you do it your way
since 2 years im daily deepfrying at home: i boil oil then drink it and eat the potatoes that way they actually cook inside of me
Very initiative of u
And that solves the problem of them being soggy too
@@magictricx3189 or disposing the oil
at first I thought you have something helpful, than I relized it just another meme comment.
Daily frying seems.... unhealthy
Why I Deep Fry My Bowl And NOT My Fries.
Okay, it's not cool to copy comments. I'm sorry, I had to
😣
@@vaneplane I didnt I swear
He actually didn't
@@eliakool7210 Thanks, man:D
VanePane 04 he copied a little but he did the “why i deep fry my *insert item*, NOT my *insert item*” not the “why i season my *insert item, NOT my *insert item*”
I personally don't cook anything.
I season the inside of my mouth, eat all my ingredients raw, drink an entire handle of wine, and set myself on fire.
*and here's why*
here ladies and gentlemen, is a true intellectual of mankind.
😭😂🤣🤣🤣
A man of culture
is this your alt account?
The perfect Ragusea video in a nutshell.
The reason you'd wanna fry the fries twice is because during the first frying (blanching) the surface moisture evaporates but the center still has some water content, which travels to the surface while resting (osmosis). Then during the 2nd fry that moisture is gone giving you fries that stay crisper for longer. Thanks Kenji for this.
i microwave a potato to about 75 percent doneness, let it cool, cut into fries and fry one time only.
i boil my potatoes until falling apart, let them dry for a few minutes then fry them.
I work in a restaurant and that same principle applies to all fried food; after the first fry it gets soft and soggy after three minutes, but a quick second fry makes sure it stays crispy
..can i just air fry them instead?
I hate Kenji with his music backgrounds in his videos
🥁🙉🥁🙉🥁🙉🥁
5:42 He looks so proud of his onion rings it warms my heart
do you think he’s still proud? it’s been two months
@@beastrollmcisavirgin yea
some pale ass onion rings
@@dankduck Shhh, he's happy and that's what matters
@@alegria1813 *grumbles angrily but agrees*
You're three years too late Adam. I've already had my house burnt down.
bruh 💀
Delirious F
I started a kitchen fire frying lol
really?
*F*
"now we have one big plate of fries and nothing else"
I don't see the issue.
It becomes an issue when you have to share it with three other people 😉
Yeah I see no issue either
@@GrinFlash007 Then bake some schnitzels or burgers and cook some broccoli, green beans, carrots or spinach or whatever. Plenty of things you can do in parallel while deep frying. Even if you don't have a table top frier, you probably have at least 4 burners. Eat your fries with some mayonaise, some peanut sauce or curry gewürz and some finely chopped onions.
@@GrinFlash007 you make more
@@DehimVerveen I love it when people can't admit they didn't frame an issue and therefore derail. Maybe you forgot the point in the first place, let me remind you: eating a *deepfried meal* . Not eating a deepfried *15%* of what you prepare. (At that point add whatever you want, even a roasted pork, after all, it's a lot more efficient than frying). And what's incovenient about it? Maybe you could get it now; yeah, exactly, a lot of oil, space, utensils, plus the odour, needed to cook a relatively small amount of food. So the video may have some points, crazy suggestion
Adam: "Deep frying at home is a bad idea"
Everyone in Louisiana's mother: "I invented deep frying at home, that man is the devil!"
When growing up as a kid, my mom set up our table top deep fryer outside to avoid grease inside the house
Genius
Yeah we have ours posted out in the shed. It definitely keeps the smell out of the house
That isa great idea but really only works if you live in an are that isn’t covered in snow 4-5 months a year (actually it’s still a good idea but only functional for ~ 6 months a year) and while I do BBQ all year round despite snow it would be a lot more awkward to deep fry in the snow.... all this to say that yes it sucks to deep fry indoors in a pot but I don’t deep fry enough to justify buying a deep fryer and yet occasionally want to do so and then regret it every time because of the smell.... first world problems...
my grandma does the same... and not to mention that her wiener schnitzel is better than in any restaurant
@@basti7787, interesting.
Why I Season My Bowl, NOT my French Fries
I love you for this
Strave Love you too!
Svellsongur I love that movie :D I love you
😂
Why I season my condom not dong
“Hot oil is sticky and can splash and do incredible damage” yesss new AoE weapon
They literally did that in middle ages with a different type of oil lmao
Which is why you buy a closed rotary fryer.. This debunks all of his points.
THAT'S A LOT OF DAMAGE
Know why diesel molotovs hurt?
@@Neubulae well the bottle hitting you in the face would suck, but good luck igniting it :P
I've found a lot of food that's traditionally deep fried can be "shallow fried" to a similar effect, it's definitely not the same but the whole process is a lot more convenient.
I do this too
Yes the inconvenience of deep frying is kind of an overkill for me for the abysmal taste profile it gives, Although I am a beginner but that also applies to shallow frying and the combination of convenience and almost deepfry taste is phenomenal
I just offer to deep fry tators at my neighbors house and then accidentally dip without doing the dishes
As someone who deep fries at home every once in a while, what I can say is that each and every one of your points is valid. The thing is, people who deep fry at home are already aware of all of the things you mention and choose to do it anyway because deep fried food is delicious.
Can we deep fry them outside coz of the smell xD
and unhealthy as fuck. Would not want to be your liver damn
@@schellshocked751 I mean, I kinda am my liver y'feel me?
But other than that, while fried food is unhealthy its not like you're going to die out of high cholesterol if you eat it sometimes.
Samuel Elias Canett yeah i love fried food but eventually i feel physically bad after i eat more than one in 2 weeks. And no u wont prolly die but eating that shiit too much can cause health problems. It isnt about getting fat it will harm you even if you are in top shape. The fat, sugar can cause heart problems and the sodium will make your blood pressure too high. Eat it but not too much take care of your body...its the most worth thing in the life once you fuck it up its too late
I only deep fry outside now. The grease that comes off the fryer will become a problem even if you have a vent hood unless it has a grease trap and even then you should take it apart and clean it. And deep frying isn't inherently unhealthy if you do it right. The biggest problem is people not getting their grease hot enough so it soaks into the food.
When hot oil splashes on you
“NOW THATS A LOT OF DAMAGE”
I award you one internet
Jenni Rayflo for a lame old meme? Must not be worth much
HOW ABOUT A LITTLE MORE
YOU FOOL!
actually one time I spilled hot oil on my hand and now I have marks on my hand but they aren’t very visible
As a Belgian I'm confused a bit, making fries every week.
AtParmentier would you mind sharing your fries recipe?
Yes please share your fry recipe if you dont mind
Right? Also, what is he thinking just cutting up the potatoes and straight frying them?! Only a double fry with very fresh potatoes, no soaking out excess starches nothing... Yeah, I see how it's not worth the effort if you put in half the effort...
@@elliex5646 its not that us belgian's all have a secret recipe or something we all use the same only other country's doesn't always seem to follow us. So how we do it: you cut the fries for aproximately 1,5 cm , you dont have to wash them , you can do it but it doesn't have to , but i was learned to wash them, so they dont stick to each other and they don't get a color,(but if you wash them dont forget to dry them well with a towel.) first you deep fry them in 140 degrees , for like 5 minutes, and then let them rest for 30 minutes, and when you fry them the 2nd time , fry them on 180 degrees until they get the color you like
Jolan Elebaut you bake? Not deep fry in oil? Tysm!
The Dutch way: a 4,5L dedicated frier, outside. You don't need to pour the oil back into the bottle if you're using the frier often enough. Which is for me, about twice a week. I always have at least one 2,5kg sack of Vlaamse Frites in the house.
Oh, and bring the fries to room temperature before throwing them in. I typically use the de-icing setting of my microwave to defrost them.
this is the way. except i now live in an apartment so i cant fry outside. i dont want all my clothes to smell like deepfry when i fry inside. so i just use an airfryer with oven fries. the result is much worse but its easier
A dedicated frier is one of the kitchen devices I wouldn't want to miss out on, as it is so much better to use than a pot. Using it outside or at least under a kitchen hood in an enclosed kitchen reduces the smell.
Oven baked fries are just not as good as fried ones.
With a good cooker hood frying in the kitchen is fine too. It will still linger but I don't notice it the day after. Lang leven de Vlaamsche Friet! As a Belgian this video is really weird. Nearly everyone I know has a frier and it sounds weird to us how scared and inconvenient he considers it.
Defrosting the fries? Why?
Unless they are literally in a block of ice that is unnecessary
@@arjix8738 Because if you put in too many cold fries into a deepfrier you rapidly lower the oil temperature. With how frying works the cooler the oil the more oil the fries take. In extreme cases you even get "glassy" fries when they're oily all the way through.
-dad, can we have french fries for dinner?
-okay here is the thing son...
This is the most dramatic video I’ve ever seen about frying fries.
h
Yea I don’t understand what he’s talking about lol as someone who fries kinda often it’s never been a hassle and I have no special equipment I just use a standard pot that doesn’t take up much space and the “smell” is never noticeable and I don’t even have good ventilation😂
It's warranted though... I've always wanted to make home made wings. I finally did it, and.... OMFG, it was such a hassle. I easily go through 10 wings when I get them at restaurants. I tried making the same amount, only to find they barely fit in the pot I had most suitable for frying (sorry, I'm not gonna waste money on buying something larger I'm barely gonna use). Next, there was the oil. I wanted to fry them in healthier oil that regular hydrogenated vegetable oil, but that shit gets expensive when you consider the amount you need. Next, as Adam demonstrated, its tough trying to maintain the temperature. When I finally got the oil hot enough, my apt got all smoky and the detectors would not shut the fuck up. I ended up over cooking the wings. Then, also as Adam demonstrated, I was left with this pot of oil I had no idea how to dispose of. I spent all that money on good oil and I didn't want to waste it. I had no plans of deep frying again any time soon, so I tried using tiny bits after cleaning it for sauteeing, but it quickly started to go bad and I had to throw it out anyways.
ANYWAYS... this shit is valid for home cooking issues beyond frying, and explains why most people are willing to spend a bit more to eat out.
@@nahor88 this video is good for people who are disastrous cooks or beginners sure. If you're good in the kitchen this is just hilariously overdone to watch
@@kimmy2142 Disagree, if you're good in the kitchen, you know that frying requires much more effort than baking or sauteeing. It's a pain in the ass. Beyond that it's unhealthy, even if you fry in healthy oils which I already stated, gets expensive.
Bottomline: his kid loves french fries but he hates cooking them. 😆
Because he is incapable of doing so.
@@factsvscommunism3679 says your deformed brain. You honestly think you're a better cook?
Facts vsCommunism he literally had a full on list with disadvantages (also looked at his pinned comment, the FAQ) and „he is not good at it“ is all you got?
@@schokoladendonut Most of his 'disadvantages' are grossly exaggerated. Frying is ridiculously easy and not a problem. Like his comment about it "stinking up the house". I've never once had that problem before. Same with not being able to cook and fry at the same time. Also not an issue. Disposing of oil is probably the only issue with frying. That's about it.
Or him constantly complaining about "only having fries". Uh, buddy, normally when you are frying food, the fried food is the main attraction. There are million ways to season fries to make them amazing beyond salt and pepper.
Basically he finds deep frying a hassle and not something he would do a lot which is why he won't buy equipment for it
I deep fry tofu and or falafel about once a week, so have gotten pretty used to it. Both cook up far faster than potatoes, and the amount of either you want in a dish generally less than the number of fries one goes through, so the amount of time over hot oil ends up being a lot less. With tofu, I always fry it first, then it gets reheated when I add it to whatever dish I'm making. For falafel, the sides are cold (hummus, tzatziki sauce, etc.) so I either make them before hand or my wife makes them while I fry. Either way, it solves the cold food problem you get when making an all fried meal like fish 'n chips.
Loving the regular videos, you're a full blown TH-camr Adam!
Sadly also trying to hit the 10 minute mark which makes these videos feel stretched
@@harkostroef definitely never stretching to hit 10 min. if it happens naturally, it happens.
I'd rather watch a 10-minute video full of details than a 4-minute video with no explanations, but it's just my opinion. And who cares if one tries to reach 10 minutes, a lot of content creators need the 10 minutes mark nowadays because TH-cam just doesn't give enough revenue, That's why there have never been so much sponsored videos, TH-cam is not giving as much as it used to
@@harkostroef BTW, I'd understand if you didn't believe me, but one thing I'd emphasize is the youtube partner CPM really doesn't go up that much when you hit 10 min. Unless you're PewDiePie, it's not gonna make you a lot of money. The sponsorships are a much more significant revenue source.
@@aragusea I love you Adam
Adam: Deep Frying at Home is a BAD IDEA
Indian moms: Say what now?
Once my mom made 3 trays of pakoras for a party.
Pakistani here ... Samosas pakoras and what not and we do it everyday in Ramadan
I said to myself " why were the Iraqis dispensed so much cooling oil by America during the Iraq war. " to keep from starving. Your comment help me to understand why
Super high incidence of heart disease in India.
deep frying, thats not real deep frying buddy
“That’s a messy, time consuming pain.”
Says the guy who spends three days making a lasagna.
Or a week making pizza dough
TBH, he makes 18 plates of it at once. Compare that and you get way more mileage per portion. Not to mention the half-a-pot of unused(and delishious) sauce.
Somebody didn't read the pinned comment.
I guess not everybody can be so lucky to have brain cells it's ok I'm sure other people don't have them to
A.J. D. Ouch
where I'm from, usually everyone has a small pot-like fryer and no one really has the problems you described? I'm confused...
I was confused too, then remembered he was American...
Southern Americans: "Well, bless his heart..."
Lol, IKR? I think about all the dinners I had growing up where all the food was a crispy golden brown. Fried chicken or pork chops or chicken fried steak, with fried potatoes, fried okra and corn bread was just a Tuesday night. We had a Fry Daddy as well, great for fries, hush puppies, etc. Haven’t seen one of those in awhile, I assume they’re still around. That would solve a lot of the problems he brings up here. I try to cook a little healthier these days, but fried food is dang good, it’s worth the mess!
It's funny because he lives in Georgia
Image throwing out used fry oil instead of making gravy with it
My thoughts exactly!!!! When he was talking about it being unsafe I kept thinking of 5yo me helping my grandma deep fry!! 🤣🤣🤣
@@JB49105 Yea but he's a northerner who moved down south.
Boom, now he has sponsors and makes 10:07 videos. A true youtuber
Professors need cash too
i hope he stays true to what made him popular in the first place.
This video is just as informative and concise as everything else he has done
I think this video is still true to his nature! totally didn't check the time of the video to see when it would end lol
Still too close to the camera
Adam, I was a fryer at a very well known international burger chain.
I always enjoyed being at the fryer station, for some reason it was the one thing I could do with my eyes closed.
As with any huge chain, they always valued consistency, so during "training" they emphasized a consistent cooking time. Which was 4 minutes I think for a basket of fries. The standard- I say standard because it was roughly the same for all the restaurants- I worked at, about 380 to 385 degrees Fahrenheit.
During peak hours, the fryer burners would be going into tryhard mode, blasting like a furnace, as the repeated deposits of baskets of frozen fries would instantly cool the oil. This meant that at peak times, it could take 8 to 10 minutes for fries to properly cook from frozen.
After I noticed this, I started cooking by color rather than by time. because 4 minutes during peak demand would result in "uncooked" ( or not properly golden) fries.
So for anyone here who visits chains and gets fried foods during peak demand times, just know that adding so many frozen fries to the fryer cools it down and doubles the cooking time.
The opposite applies to the grill, where covering the grill with patties traps all that heat between the burners and the patties, which can nearly half the cooking time. If there are only 1 or 2 patties, all the heat simply goes around them and up the range
It is absolutely NOT easier to cool something down than heat it up. Our current technology is able to inject heat into something extremely quickly, but removing heat from an object is something that still takes a long time, and is a far more complicated process, requiring refrigerants and is less energy efficient than heating. Think about how early we were able to heat stuff up (advent of fire), compared to the tens of thousands of years it took humanity to invent refrigerants.
That explains why we get crunchy perfect browning fries off peak and soft undercooked fries at lunch time!
@@kevindam1946 I think he meant that it takes a little too cool something when it takes much more to heat it, in the sense that looks like a small amount of frozen potatoes lower the temparature more than a flame can rise it, which scientifically makes no sense at all as the specific heat of anything (oil in this case) is the same no matter it the temperature rises or lowers; but I think this misconception comes out of the fact that that he underestimates the latent heat of water and, containing frozen potatoes a lot of frozen water, it requires a lot of heat to cook them and it's more heat then what some very hot gasses from a flame can add
Nice to know. Thank you
@@kevindam1946 Lmao you totally took his comment out of proportion. You don't sound nearly as smart as you think you do
I am already terrified of large amounts of hot oil, and disposal is already an issue I was aware of. The complexity and time it takes to do this, I had no clue. I definitely won't try this at home.
Just buy a tabletop deep fryer if you wanna fry at home. Filling a whole ass pot with oil just isnt the way
we put it outside on a table, so no smell inside
same. I feel so bad when I use so much oil. I'm just stingy xD
Its not that hard. Kenji Lopez-alt suggest frying in a wok. SInce the side of the wok spead outwards the oil displacement isn't an issue.
@aisy2575 I've used my bottle of oil an ungodly amount of time this year.
How to extend your essay’s word count
This reminds me of that reddit essay explaining why he no longer plays pc games lmao
*if you haven’t read it yet, you definitely should*
Including the sponsor
Look up ‚why I left pc gaming for good reddit‘
I feel like Ethan Chlebowski made kinda the same sin this video does but about boiling pasta water: th-cam.com/video/259MXuK62gU/w-d-xo.html
Like, no shit, using less water has advantages. But some of the stuff he’s saying is just pure pedantry and the point of it all really seems to be that he’s just trying to fill out the runtime of what’s really a clickbait video.
@@HorizonEyes could u link me this? i am intrigued...
Me: *Breathes*
Adam: Here's why you shouldn't breathe unless you ABSOLUTELY have to.
Covid-19 has entered chat.
@@HPD1171 *Covid-19 has entered the chat*
@DraiZox *Covid-19 has entered the chat*
Damn I guess covid 19 is getting really bad in Georgia.
But you do absolutely have to breathe
Adam : "this bubble is very dangerous"
Asian mother : "WEAKLINGS"
Brazilian mothers, auntie's and grandma's too...
@@ffccardoso idk about you but in Indonesia. There's a lady that fries Tempe with her barehands
@@zxmegatronxz8472 this is awesome!!!
I've already saw that kind of thing.. but probably are Indian males.
hello fellow Indonesian
@@kai-nanov8939 ✌️
It’s worth noting that while there’s a lot of oil waste in my deep/shallow-frying household, the safety is a very good factor to keep in mind with kids who enjoy fried foods. The smell attracts them and they can get a little too close for comfort sometimes.
You just gotta be real with them and tell them that if they would like to get laid when they're older, they should stay away to not get disfigured by hot oil
@@pretzelboi64 Talking to young children about getting laid is not normal...
@@jennyjohn704 Maybe in your conservative shithole. Where I'm from, sex ed happened when I was 9 years old
Kids aren't that dumb. They'll learn.
Me typing a comment: ‘Why not just bake your fr-‘
Adam: ‘I have a recipe for oven fries’
where i live almost everyone I know owns a tabletop deepfryer, or an airfryer, so I never really realized that people don't have those lol
Same haha
Are you from US? Sorry for ask.
I have one too
@@leavitt_ nah mate, dutchie over here. in holland and i think belgium as well it's pretty common to own your own deepfryer.
@ cool
this video made me feel proud about my table top deepfryer that I just put on a table outside to deal with all the oil issues. There's 5 liter mineral oil tanks in the supermarket, I keep those to put the oil back when it's no fresh anymore. I'm Dutch, we call 'Dutch ovens' just a pan and use them mainly for stews or soup
"My son's favorite food is French fries so I thought I would show them were they came from"
*everyone liked that*
Unpopular: 1000000000
No uneducated vegans/Insulin Companies or guilty consumers brainwashed by them like that. Using healthier fats eg Groundnut oil, or goose fat, is endlessly better than vegtable oil, where they come from is not bad. His entire argument can be debunked, as buying a quality rotary fryer debunks all of these ossies.
@@factsvscommunism3679 what are you trying to prove?
@@factsvscommunism3679 you totally misunderstood the point of both the video and ruben's comment, good job
@@factsvscommunism3679 Your pain has to be in low power mode right? People like you is what drops the average IQ for the human race. You're a fkin statistic
So if you want to fry at home, you should almost definitely get a tabletop deep fryer.
Everybody has a tabletop deep fryer in Belgium, being home to the """french""" fries. Sometimes I forget that people in normal countries don't need one
Belgian Fries are the best
What’s a ‘normal country’?
Lord K. Not to be a “well actually” guy, but I’m pretty sure that French fries we know today were popularized and invented in the states by the condiment company “French”. Belgium fries were invented in Belgium I assume, but French fries were invented in the states to the best of my knowledge.
Yeah nobody in India has one and everyone makes fried food at home
Alt title: "Guy advocates for professional deep fryers for 10 minutes."
With a miserable face and a moaning whining voice.
All of his opinions are pretty bad.
@@mikeschmidt4800 Thanks for watching all of the videos where he voices opinions
@@ellieking2298 lol
@@Pyth110 A sound thing to do if you want to make an informed opinion about said videos, don't you think?
I use lard which solidifies when cold. Makes cleanup way easier, it's cheaper, it's better for you, and it tastes better.
-This video: *exist*
-all of the southeast asian people who deepfrying a fish on a wok: excuse me, wut?
Woks are the best
You mean pan fry?
@@abdulrasheedsinggon7551 this is wok drive.google.com/file/d/1shSMscc7mNT4kXt_vXq8zqZHXp_MtQL2/view?usp=drivesdk
& this is frying pan/skillet drive.google.com/file/d/1sihURDH5_jpLyknbqN_5PeJZjjNQ2-Pi/view?usp=drivesdk
Adam sounds like a chicken to us South East Asians. We deep fry everyday with super hot gas stove.
Why did I read the second part as lala of the southern east people on a u wot mate: excuse
"Sarah Lynn's restaurant"
*bojack horseman flashbacks*
i know i just heard that and though of "right sarah lynn, sarah lynn...sarah lynn"
That's too much, man
degenerate hipster redditor show
This was like reading one of those game forum posts where someone goes on a massive multi page rant about how the thing that just kicked their arse is op.
LMFAO
LOL... mate couldn't have said it better. Its too "complicated" with the gear I have and I don't wanna grind/invest in that gear therefore this quest chain is too hard/op! =P
Dark Souls 😔
Blanching is boiling in water, par-frying is where you briefly fry them and then take them out and cool them before frying again.
The only thing I'd ever consider deep-frying at home are JPGs.
lol do you mean jpeg or did I miss the joke
@@Jarrettmonty99 You didn't miss the joke, haha.
JPG and JPEG is basically the same thing.
JPG is merely the shorter file extension of that image type; many programs save that type as .jpg rather than .jpeg.
AFAIR it was originally chosen in Windows due to a filetype name restriction to three digits.
Gooo home
I read JRPGs 💀💀💀
You don't use PNGs?
How pathetic
Wow, after deep frying for 30 years at home, never realized it was difficult. LOL
Exactly, my wife regularly makes dinner with a side of fries. This far no injuries or bad smell in the house.
If you have the right setup then i agree it's super easy and fun.
Well it's not hard, he's just exaggerating
Yeah, he seems pretty absurd here. I like a lot of his videos where he delves into things I never really thought of. But he makes it sound like a big to do to whip out my 30 dollar fry daddy lol.
Dude same ive been deep frying food since i was 6 been burned from splatter but no spills or major injuries
"Deep frying at home is a bad idea"
Me, in Italian coming from the south of the country: you underestimate my power.
I really like your takes on more common things that most people don't think a out that much, it's really interesting
That’s awesome that you grow potatoes in your backyard and have the little ones help harvest them.
That’s gonna be a good childhood memory forsure 👍
for real!
One of the “pros” here. I’ve fried for years in skillets, pots, 20gal fryers, and the 1gal fryer on my counter. I’ve enjoyed every one of your videos I’ve watched except this one. You complain about not being able to cook meats with fries efficiently, but you create the problem yourself. While yes, making fries is messy when you pull them out after par cooking, but if you take those pre cooked fries and cool them off in the fridge(can even be done a day prior), they’ll finish cooking in less than 5 minutes. 5 minutes just happens to be the perfect amount of time to rest a burger. Like I said I love your videos. Just had to give my unsolicited input on this one.
I totally agree with you. I would also add that it is important to let your fries rest out of the fryer/pan after the first cooking for at least 30min (the right length to prepare the rest of the meal) and then go on with the second cooking.
That's the authentic way to cook fries, at least from here in Belgium !
Agreed! Also a pro here. Not only what you said but the way he is cutting the potatoes doesn't help either. Cut them in the traditional batonet shape. It cooks more evenly and quicker. Pre-fry the potatoes, leave them aside draining, prepare the rest of your meal and when it's almost done finish the fries. It's pretty simple. Also, where I live we have access to domestic deep-friers and we have kitchen hoods that suck all the steams and smell that come from cooking.
Totally agree! In The Netherlands, everyone has a small deep fryer at home. There are even ones with a built in strain.
It’s true you can’t fry big batches at the same time, but while we are eating the first batch, the second batch is frying.
The smell does indeed get trough out the whole house, however we put our deep fryer just outside the house.
You can either complain, or find a solution to it.
New subscriber here, and I thought the same thing. After the first fry, cook your meat/protein, and then while that’s resting, do your second fry of potatoes.
Also, there the option of your oven, to cook anything... you don’t have to grill outside; you can broil a steak, or you can roast a cut up chicken.
I agree with most of the video, and I only deep fry once or twice a year, at most. But there are options to make it work.
I like to fry because homemade tortilla chips are SO much better than store bought, and it's nice to be able to whip up a cheap, tasty batch of loaded nachos.
This is why i deep fry my garden instead of the fries
Efficiently
I love how complicated you make this sound, whilst here in the Netherlands you learn to deepfry as a young child in those special "table top deepfryers" everyone has at least on of at home😂😂
That's what I use in the Midwest US. so easy never even knew people did it his way
@aarondepue781 it's what you do when you don't have a tabletop deep fryer and if you aren't deep frying every day
@@sebaschan-uwuwhy arnt you deep frying every day
Try par-boiling those potatoes before double frying, the final texture is just worlds apart!
Or double fry them, first low heat then high heat, it will came out crispy as heck
@@Abdullahsahc1999 That's pretty much what he did, that is my second favorite method! But boiling first really adds another level of awesomeness. And if you double fry you should really let the fries cool completely before the second frying, something about the starch seems to change!
@@Passionforfoodrecipes yeah i stopped watching this video when he said deep frying is bad
@@Passionforfoodrecipes i should try boiling then
Yep that's how you cook off the starch so your potatoes won't be scorched brown like the ones in this video
My first job was a fry cook. 15 years later I still refuse to fry anything.
Gosh l'm impressed at your Will Power
Deep fry PTSD is not a joke
I know this pain ruby Tuesday ruined frying for me they did eventually moved me to grill but the damage was done
SpongeBob?
@@dindoyop7478 🤣 Poor little damaged cladorhizidae: will he EVER be ALLOWED to fry again 🤔
Honestly I think if you are gonna fry at home it is typically best to get a counter top fryer.
You can reuse the oil, the smell stays in the fryer for the most part, the internal temp is usually pretty consistent, and it usually is just big enough that the fries can do their own thing inside the fryer.
Definitely agree. I feel like anything that tastes best out of a proper deep-fryer is going to be a hassle to make at home in anything besides an actual deep-fryer.
I understand his reluctance to add another unifunctional kitchen appliance to his space when there are so many products in that market that aren't necessary, but to anyone out there who's determined to fry at home: just buy the thing. It's more than worth the space it takes up.
And you can make donuts!! More than once a year
They're really inexpensive as well. Like 1/8 the price of an airfryer.
@@tangbein Air fryer is literally 10X as useful though. God they're an amazing thing for convenience
And you can store the fryer somewhere. Ours didn't stay on the countertop, it was stored in one of the cupboards. Along with a food processor, blender, and other kitchen gadgets that were needed for a lot of cooking but not useful enough for full time counter space.
As someone who's been frying stuff since I was 10, I find this video pretty hilarious to come back to every few months.
It is really not that hard to deep fry at home. Do they think people in the 1800s went to KFC for fried chicken?
@@anthonyr8231You don't really need to "deep fry" chicken. You can fry it totally satisfactory in much shallower oil.
@@DylanHunter64that's your taste, not ours
Adam: Here's my insanely time consuming lasagna. Make this!
Also Adam: Ain't nobody got time for french fries!
Bryce Walburn haha that is so true.
Certainly that lasagna recipe is time-consuming, which is why I only make it for special occasions (as I said pretty clearly in the video). But I would make a couple other points. 1) While that lasagna is time consuming, I find it neither unpleasant nor particularly messy or stinky to make. I find deep frying to be unpleasant and messy and stinky. And wasteful; 2) That lasagna makes 18 adult portions of food that are all done at exactly the same time. Unless you have a commercial scale deep frier, you can't do that with fried food at home.
@@aragusea Yeah, that makes a lot of sense. I was just poking fun. Time and messiness aside, I would gladly eat any of your food! I love the channel. Keep the goodness coming!
@@aragusea for some reason the smell of leftover tomato sauce makes me want to vomit, where as fried food smells heavenly and I might buy a fried chicken air freshener for my car now that I think about it.
@@chrisrichfield8906 i can't stand kfc because their fucking fried stuff smells awful
Actually, I think that - if you really wanted - you could make a similar negative argument about EVERY kitchen activity there is. And I still love cooking. I don't deep fry often but the results have been pretty pretty good (i.e. Belgian fries, fish & chips, deep fried chicken). It's just a lot of effort needed so I don't do it often.
@Adi My son begs to disagree! 🤣
@Adi I've made some pretty kick ass doughnuts, spring rolls, samosas, etc. that were well worth the effort. I just think fries are a little underwhelming and maybe that's what he should have stated instead of deep frying in general. There are foods that only benefit from deep frying and any other method would be slightly absurd as mentioned above. I just know this......when I tell my wife and kids that I'm making apple fritters nobody complains about the mess or smell after.
@@SJ-gc8mw Yeah the argument against deep frying in general falls a bit flat when you are making a literal side dish and going "oh no what about the rest of the meal" like yeah. Make some chebureki instead or something.
@@8xottox8 Exactly. The melodramatic "imagine trying to grill some burgers while cooking the fries" bit is ridiculous. Hold some baked fresh salmon fillets and ratatouille in a 200 degree oven while you're tackling those rocket science potato wedges, get the wife and kids to set the table, and dinner is done.
Congratulations you just proved his point
"Why i deep fry my home and not my food"
the question should be "why do i deep fry myself and not my food"
You can just make home fries by sautéing with minimal oil until the fries are nicely caramelized all over, which although takes longer is easy to multi-task with, and I find the end result just as tasty.
Not the same as almost having a oil burn from trying to make chicken and onion rings
As a Belgian: I'm always amazed people don't have a fryer. Belgium is the land of fries, everyone owns a tabletop fryer even if it's only for fries.
So true... And the smart Belgians use Blanc De Beuf instead of oil...
Better taste, easier to clean, smells a lot nicer!
Yep. Here in britain we make a lot of chips, so most people traditionally have a fryer. I can understand it for cultures where deep fried food is more of an occasional thing or nearly nonexistant, but America, with their massive fries consumption and plentiful other fried foods, seems like an ideal place to own a deep fryer, I don't honestly understand why they're so rare over there.
@@Person01234 much like Adam used in this video cast iron cookware is so ubiquitous we typically use it whenever we can. I personally inherited two wonderful old pieces and I rounded that out with a couple others I purchased. I use them for almost everything.
Same in the Netherlands. Almost every household have a fryer. The main thing is to not put too much stuff into it. There is a trend towards air fryers (which is a ridiculous term of course) as it is more healthy. However, the result doesn't even come close to real frying.
Yes, most people eat fries at least once a week.
"You can't eat fries by themselves"
Me,who likes eating homemade fries as themselves: excuse me what the f-
yeety ImsBananaツ yes underrated comment
ikr
To be fair, you generally want to add a bit of salt.
@@uzefulvideos3440 or a shit load of salt:)
@@stkeeley True
Man, you make deep frying sound so hard xD I deep fry things semi-regularly in my tiny student kitchen. It's definitely a bit of an "event" meal, but it's fun and easy once you have the time to do it.
I think the point is that one mistake will change your life forever. An oil burn is no joke and a house fire is an awful event
@@strawbtangerine6087 No, that's not at all what he talks about in the video xD he talks about inconvenience. Also, shallow frying is more of a fire hazard (easier to light a smaller volume of oil) and there are loads of things in the kitchen that can spill and give you 3rd degree burns if you're not careful :)
@@collegeoffoliage6776 ah, yeah. I made that comment while at the very start of the video.
@@strawbtangerine6087 i see, makes sense.
I deep fry pork cutlets in my kitchen. But oil splashes terrify me so.... it takes a long time but i use a small amount of oil in a small saucepan and go one at a time 😅 but it’s not so bad. i do it to meal prep once every couple of weeks and they stay crunchy.
I've tried doing fish and chips at home a few times, and I've never been as happy as something like falafel that can be fried on each side in about an inch of oil. It really was a matter of stone-cold fries or stone cold fish and then dragging my dutch oven or cast iron out to the dumpster to waste the oil, and the end result is roughly the same price as take-out.
"deep fry is a bad idea"
me and my SEA folks: deep fry in a wok, everythrng, everyday like no tomorrow
i cant imagine my life without my trusty wok
My Vietnamese girlfriend made me switch too, once u know the feeling of the wok u got amazing non-stick surface without any plastics (teflon) and amazing crispy skin :)
other title for the video should be "mediocre cook has no idea about cooking"
@@WiewiurTV What your Wok material? I only have aluminium.
@@wongliyo171 always carbon steel
I've never known anyone make something so simple sound so difficult.
@@willdeletemyyoutubesoonorj6067 yep, a pot of the same volume of boiling water actually holds more thermal energy than the oil.
Water has a huuuge heat capacity. Meaning the 100°C water will heat your skin to a much higher temperature when it gets on you then the oil.
So the burns are very comparable.
There are people who over analyze everything
@@emilychb6621
Boiling eggs or cooking chips - I was doing both by myself at age 10.
@@emilychb6621 actually not that relavent because boiling oil is much hotter than boiling water not to mention that you know, hot oil sticks, which it usually the more dangerous part
To clarify, not that you will actually reach a state of boiling oil (300C is a bit too high for most foods) but it does mean that even if the oil looks calm it may in fact be much hotter than boiling water
@@emilychb6621 oil sticky though
Brah. You blanch the fries, fry the fish, then re-fry the fries.
Right? Not that hard honestly.
Eh
It seems that you did not get his point, but good for you if you can actually do it for yourself.
also who eats fries INSTANTLY after there cooked? they need atleast 5-10 mins to cool from thermo-nuclear to edible and ive never had a fry go soggy that fast hell even by the end of the meal the last few frys are still fine the salt does 90% of the drying for you and the fries carry on cooking for 5 mins anyways
@@locococopocoqoco8555 i got his points hes making a mountain out of a mole hill insert any video where he puts way more effort into stuff he cooks reguarly example steaks a well prepped steak takes more attention than some fries which pretty much auto pilot themselves
I think the countertop options are just fine, i bought a counter top deep fryer, keep it in the cabinets of a wedge of counter that hosts my microwave, toaster, bread and tortilla's. as well as a few gallons of oil to change the oil with. i leave the oil in it, and clean it out maybe once every 6 months, as for oil and fat in general i do much of the same and add it to my yard/garden area. I don't grow anything on purpose but the things that do grow, really grow. i had a pricker plant the size of a kitchen table
Title: “Don’t deep fry at home”
Continues to teach you how to deep fry French fries
@@askldj7078 the only thing he demonstrated was that he's just lazy
@@absalom3183 you sound like you work hard not smart
"mom is dad talking to a camera in the kitchen again"
Damn, my mother used to make those fries and hamburgers at the same time with no problem.
Yeah, I don't see the problem. I can do a steak-frites with a homemade sauce béarnaise without stressing.
(Mind you, I take the fries out after the blanching and then leave them to drain while I make the sauce - and then they go back in the oil on high heat when the steak goes in the frying pan! That way both things will be ready at the same time - no stress.)
Honestly cracked me up when I heard him say it, albeit I cook for a living but like, timing protein and fries to be hot at the same time is what I do all day every day. I really don’t think it’s that hard to par cook the fries ahead of time, have your oil ready and drop them for a couple minutes while you dress the burger/steak/whatever you’re eating. I do totally think that frying on stove top is dangerous though.
yes. It's called "cooking for a family". You get the hang of it pretty fast
@@chaoticnewt5902 It is, get a deep fryer or order out. Many a home has been burned to the ground when someone got distracted from their home frying operation that went over the smoke point.
I mastered it
Most problems in the video can be addressed by just getting a tabletop fryer. Lots of households in both The Netherlands and Belgium have one.
After a batch of fries you can throw in another snack such as a frikandellen, kroketten, bitterballen, or some other deep fried snack and let that do it's magic, it usually only takes about six minutes to fry a lot of the snacks anyways.
I got some bitterballens for ya
But then you need counter space for yet another kitchen appliance. & if you don't deep fry that often, then it's just clutter.
@@SeraphimCramer bitterbal a day keeps the doctor away yes?
@@SeraphimCrameryes. But even if you don’t have the countertop space, doing what he says is hard isn’t really?
Unless you’re completely home alone, could you just not ask someone to help you cook the other part of the meal whilest you’re babysitting the fries? Or vice versa works too.
@@LuxEternisOnly if there's only one element of your meal that requires deep frying. If, say, you're doing fried chicken & fries, one of them's gonna' be passed their prime eating point before the other's done frying.
Nobody:
Adam when talking:↗️➡️↘️⬅️↙️⬆️↖️⬇️
Underrated comment.
The SlayerV1 yessir
I don't get it?
Gay Bowser its his head when talking
The ultimate italiano
I feel like this is how he lectures his kid when he says he wants fries for dinner.
Would not work, kid just points to his own video on how to make crispy oven fries!
Wow I've never seen anyone over think frying to this extent.
don't you know, he's smart^TM
Wow a person has a different opinion then you oh my god
@@theunlimitedpoweroflenny2149 He didn’t say he couldn’t have a opposing opinion. Nor say anything negative about his opinion.
Am amazed my self 🙄
@@theunlimitedpoweroflenny2149 The fact that you fully just misinterpreted everything I said is amazing dude. I didn't actually disagree at all with what he did. All I'm expressing is that deep frying is not as complicated as he makes it seem.
Will cooking oil decompose in the soil?
Cooking oil is only good for frying for a few times, after that the oil gets darker and got lots of carciinogents, so it's advisable not to use really old frying oil.
"I'm looking at you Babish." I damn near choked on my food.
When did he say that. I dont remember hearing that.
@@mememaster671 Starts at 9:04
I am feeling a strange pride in 80% of Dutch households owning a deep fryer for snacks, fries and oliebollen. Even though I've had to say goodbye a few years ago
Oliebollen? What's that?
@@DeathDealer_1021 It is fried bread in the shaped of tennisballs although not nearly as round
@@DeathDealer_1021 oily balls.
Living just on the German side of the Dutch border, it didn't really occur to me some people might not have a deep fryer at home for a minute either
@@Nero_Karel I live in America, the northwest, and I don't know anyone with a deep fryer. I had one at one point cuz my dad was... my dad, but it ended up getting yucky, as noted in this video, and that was the beginning of the end. I think I lost the power cord and gave it to a friend who had a power that happened to fit it and said he wanted to try it. 10:1 odds it's now sitting on a shelf somewhere, or maybe pawned it off on some unsuspecting shill.
Meanwhile in the Netherlands: everyone owns a table top deep frier (which can be pretty compact). They are easy to use, electric, come with a lid and if you punt them on your balcony or in your garden or barn your house also doesn't smell. They are ideal
Netherlands? Huh. Most of the Americans who own a deep fryer live in the warmer states. They do their deep frying outside in the yard. Some here in the north own deep fryers, to fry outside. But, it is BIG in the south.
So, I'm surprised to here it is common in the Netherlands; for they are not known for being warm.
@@kathyp1563 the people might be cold but the summers are nice /s
Dankjewel ik zocht deze comment.
@@kathyp1563 also very common in Belgium due to being so fucking perfectionistic about fries
@@gdbluefirre6749 Came here to say that !
As a Belgian who has a tabletop fryer in the house like every other Belgian I find this video mildly amusing. We fry fries every week in out household with zero trouble.
Everything is solved by what you said in the beginning, spend around £20 for a decent fryer at home and boom, so much easier etc!
But then you have a big appliance seating in your house collecting dust cause you dont use it often
et1258 not really we have a deep fat fryer sitting in the utility room it’s not much bigger than a toaster and smaller than a microwave. We use it around once a week
@@elicious7574 Or just have a iron cast pot with a spider rack, easy.
Yeah but no.
@@elicious7574 then buy a multi-tasker. I use a large electric pot, it's not cast iron but it's thick heavy duty steel, you can deep fry as well as make soups, slow cook, saute, whatever. The size of a pot, heats up quickly, can use on any flat surface with access to an electrical outlet, and easy to store. Costs like $35 at Walmart and works great.
"you can't just eat the fries by themselves!"
spotted the lame-o
Spotted the fatass
goOf funny assuming someone’s weight just based on eating something that skinny/ healthy people eat all the time
@@flamo2666 ok boomer
Humanity Killed The Cat imagine responding to an obvious not serious comment seriously lmao
eltiolavara9 no problem fortnite dancing Zoomer
I agree with you until you said that there’s nothing to eat the fries with, you can eat fries alone anytime my guy and it’s actually better than you would expect
@Eddie Lacson Jr. That has curd and gravy though
@Eddie Lacson Jr. It's not really alone though? Fries alone would just be fries, with maybe a dip. Poutine has a solid and a sauce.
Does your oven have a proper hood that vents to the outside? I never have these smell issues. I hope its not a fan that blasts hot grease back into your home.
1. U gotta open ur windows and close all doors
2.Dont put ur oil on ur garden , use a glass recipient to store the oil , like a mason jar
3.Dont use a pot , use a pan
4.Wear something that u don't care about , so if it stinks like oil, nothing will bother u
That's all the tips that I can give u !!!
@darklordster nope , the pan prevents the fries stick to other fries , and u use less oil than the pot , Wich make sit more economic
@@mufasateamnesquik8624 How does the pan prevent the fries from sticking together?
@@wernerbeinhart2320 I don't know how but it just works. I always fry in a pan. When I tried to fry in a pot half where stuck together
@@wernerbeinhart2320 it's like magic , because there is less space , Wich makes the fries stay always in the same place. So they don't floats round and stick
darklordster i can atest! Ive been pan frying those frozen french fries. As long as the fries are evenly spaced out and the oil is just enough to cover the fries. You dont even need to fill the pan to the point of a mini deep fryer.
What i like to do once they’re golden brown color and ready for transfer, i tip the pan ever so slightly to make a oil build up. Voila! Mini Pan deep fryer to get the fries a bit more toasty as you let the excess oil drip on the floating fries. Then transfer those out onto a plate with a paper towel to soak up more oil.
I fry stuff all the time.
I use a Chinese wok to fry in. It makes for quick heat transfer and loss. Your issue is that you use something that holds heat and in an industrial kitchen, you want that but, in a home kitchen you want quick heat transfer and loss to make maintaining temp easy. Additionally a woks design makes it easy to control and stir the food in the oil. It make popping and bubbling a worry of the past.
Get a flat bottom wok and try it on your electric stove.
Do you DEEP FRY at home though?
Waleed Alzuabi it’s still has differences.
Waleed Alzuabi how about you explain?
Waleed Alzuabi wok can rust, wok can have more trouble with controlling temperature making it actually more dangerous because it’s easier to accidentally reach the danger temperature. As I said, they both have their downsides.
It's no use OP, he ignores constructive criticism and calls them 'haters' :/
Where i come from (Belgium), almost every single person has a deep fryer at home. I started using it when i was 12. Now i am 20 and my entire legg is burned due to hot tea.
Fellow Belgian here to confirm that we al have deep fryers. Fries was the second thing I learned after eggs.
Bedoel je niet patat
@@kaas1911 go home dutchie :p
Another fellow Belgian here. Fries are basically the "I don't wanna have to think about it" meal. Just plug the deep fryer, wait, put fries, wait, pour fries out, eat.
Do you guys just do it out doors? Or just don't care about the smell
i would recommend using the oven plus rack to keep your batches of fries (or other deep fried items) from getting soggy while you cook the rest. the main issue with sogginess is from residual internal moisture creeping out to ruin the crispy surface. that also is why the blanching step for fries is explicitly a two step process. great video!
personaly when I deep fry, I use my wok. thanks to the form you need much less oil than in a normal pot.
Yes, and if you need more just use bigger wok
true that, but mostly I cook only formyself and the size of my wok is perfect for that ^^
@@AvaByNight I was lookin for this exact comment I use the wok for frying cause it saves so much oil
Plus, the tapered sides makes it harder for oil to pop over the edge
My mom uses wok for deep frying almost everyday.. It's like a norm here
I've had a countertop electric deep-fryer forever and it's incredibly easy. It even has a thermostat, fitted basket, and lid to make the whole thing as close to idiot-proof as possible. Nor have I ever had any problem with thinner "fast food" sized fries in the deep-fryer. It Just Works™.
Though I've never blanched them and then cooked them right away. I've always blanched them at least a day ahead of time and then frozen them. Then when I want to cook them I just take them out, put them in the basket, drop them, and put the lid on. Jiggle the basket occasionally (this can be done without raising the lid) and when the oil has mostly calmed down, they're done. You can do it while the meat is resting so everything will be ready to go immediately when the fries are done. I've even fried Cornish game hen or heirloom chicken pieces (broilers are too big) in it, though that fills the fryer with burnt flour and cornstarch particles and you have to strain the oil (I turn the fryer on for a couple of minutes until it is warm and then unplug the machine and pour the oil through a mesh strainer into a stock pot) and scrub out the basin afterwards.
tl;dr a simple 4-quart electric deep fryer solves every one of the problems mentioned in the video. It keeps the oil from splattering, it keeps it from stinking up the kitchen, it maintains precise temperature control, it's easy to clean, it is about as safe as a tub full of hot oil could possibly be, and it provides a place for the oil to stay so it can be reused again and again. If you use the same oil 10 times or so, you've just recouped the $100 it costs to buy one.
Yeah I really don't get this video. I paid 45€ for my fryer and it solves every single one of these issues (except the smell I guess).
its just the issue is that its a large kitchen appliance that 100% can not be moved and with counter space at a premium most people can only really have one, and a large air fryer is infinitely more useful. Mine is basically just a mini oven so it doesnt heat up my house as much during the summer yet i can still bake a 9x13 cake and a pizza in it. Cant do that in a regular fryer
thankfully i found a little cart i could put my pressure cooker on because that was my previous most used kitchen appliance
Best way to deep fry at home. get a cheap portable fryer and leave it outside. You can turn it off and leave the oil in for many uses.
We have had an outside kitchen on the deck under the half roof for years. There is a 6 ft long counter out there with a double wide table top deep fryer and a toaster oven. Plenty of space to prepare food and we also use the counter top for buffet service at cookouts.
@@Telcomvic We've had a 24 ft countertop on the yacht for cooking and frying for the family, plenty of room for a fryer.
@@fauxbugnl9968 we have a 250 foot long marble counter top at my LA mansion. that would be plenty of room for my fryer.
Capnmark x um there’s a McDonald’s near me
@@capnmarkx1908 LMAOOOO
Cooking in small batches is great if you're cooking for people and they're willing to get little bits of food gradually until they get full.
I've legitimately never found deep frying to be difficult. It's just like boiling only way hotter. Safety isn't an issue as long as you take appropriate cautionary measures.
the problem for me when I deep fry is where to put the remaining oil. like her said, you cant just drain it down the sink. itll ruin your sink. so you have to just end up throwing it away. kinda just a waste of oil if you ask me.
Zahhawe23 My mom saves the oil and reuses it a couple of times before tossing it into the trash.
@@h34130 Most cooking is tedious, takes a lot of attention, smelly, and kind of wasteful.
Hayli qt he did contribute he’s just saying what you said is irrelevant
And difficult can’t be interpreted in other ways
When he said not difficult he could also be referring to the smell , waste and attention required aren’t a big issue
So pipe down ur not smart
Hayli qt you’re not smart because you’re trying way to hard to type grammatically correct so you either think you’re smart in which case you’re definitely not or you’re covering up because you’re insecure about being dumb
If you were smart you’d understand the shear magnitude of people smarter than you and you’d Be quiet so unless you’re iq is like 170 idk why Tf you think you’re smart 😂
Next point
Original comment said that this task is not “difficult”
Difficult can definitely mean takes a lot of attention correct ? How could it not
If cooking something is smelly it is an obstacle and therefore a DIFFICULTY , correct ?
And wasteful is the same thing , it is a difficulty
Okay so now we’ve gone over basic English
The 2nd comment came in saying that “MOST cooking is tedious, takes a lot of attention ,smelly and kind of wasteful”
So this is just simply backing up the first point saying fries are not difficult because they are no more difficult then regular cooking, the challenges are no different
You’re taking difficult for it’s one very literal meaning which for someone so “smart” it’s pretty weird you’re so close minded
Anyways just face the facts .. you have an extra chromosome and please .pipe.down
My sister got burnt as a baby because my mom ws taking care of her at the kitchen alone. Nowadays she has no visible marks, but that is a really dangerous process. BTW every mom here in Brazil deep fries something at a weekly basis, such as fish, chicken, potatoes etc.
I have a 16 qt. three-ply stockpot that's great for frying, and lots of other things. Woks are great for frying too.
You can solve the issue of your batches being done at different times by stowing everything in a low oven.
For those who are wondering, 15.14 L = 16 qt.
My family has always had a tabletop deepfryer. I'd always thought it was normal to have one. It solves most of the concerns in this video.
I thought that too considering how inexpensive they are. They make a world of difference, just set the temp and your free to prepare other food while it heats up.
But you need space for one, & you also need to be deep frying regularly enough that it's not just in the way.
@@SeraphimCramer we here in a small household of 3 people in Finland do actually deep fry stuff quite often.
You do know you start to deep fry stuff way, way more often once you have the means to do so without it being a pain in the ass?
And also, simply put, potato wedges fried in a pot are NOTHING compared to a massive frozen bag of traditionally shaped, industrially produced french fries fried in a tabletop deep fryer. Simple as that. The ones we have at home often taste just as good as the stuff in restaurants and it's great since you get a literal mountain of them for practically everyone.
Fun fact, we didn't deep fry ANYTHING before we got the tabletop deep fryer. I don't know why we got it, but after we did, we simply started deep frying more stuff.