ฝัง
- เผยแพร่เมื่อ 27 ม.ค. 2015
- Tip 1: Cheap the right type of potato - it's got to be rooster or Maris potato
Tip 2: Cook 3 times; the first 2 times are to erase moisture; each time cook 10-20 minutes
Tip 3: Steam dry for 15 minutes
Tip 4: Double fry in duck fat: fry once at 140ºc; then rest for 10 minutes; then fry again at 180ºc - แนวปฏิบัติและการใช้ชีวิต
"It's just a bag of spuds, no cost at all! The real cost comes from expertise and man-hours."
-Proceeds to fry them in like 20 gallons of duck fat.
🤣
you know.. I think get gets enough duck fat from all the other food in the restaurant that's leftover
@Jamie Owns You people do realise that the guy cooks for a restaurant and not a family right?
Jamie Owns when you order 100 liters of it, it is dirt cheap
When the oil costs more then your Michelin stared meal
no wonder it's expensive, he fucking throws away 60% of each potato
Nah I bet they're used as some potato skin side dish or stew for staff meal
Lol that's not why it's expensive, it's the time that it takes to cook it..
+V4ka1 also cooking in duck fat can't be cheap
V4ka1 That's not why it's expensive. Key words: duck fat.
You mean that leftover oil from the roast ducklings they cook every freaking day?
Just one roast duckling gives more than a cup of fat.
Trust me...The type of fat they're cooked in has nada to do with it.
People are just too stupid to realize how much better kettle chips are.
Those aren't even chips.
They're fries.
Burger King's fries are better than those oily logs this guy calls chips?
Michelin star???
I guess they give those out for crap these days.
Me: what's for dinner?
Mum: chips.
Me: Great! What time will it be ready?
Mum: Next Wednesday.
Mum again : if you want it for lunch move your ass and cook it yourself !!! Voilààààààà !!!!
Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha HahaHahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha Hahaha Haha Hahaha HahaHahaha Haha Hahaha Haha
😅😂😂😂🤣 too funny
😹
We hardly ever have chips .
2 bald men having a hair joke at the end, love it.
>than-
>wait, i-
>neither do yo-
>aaaaahahaha
@@somechrisguy are you high ?
Lol I was lookin for this comment.
Yes, plus how much cash their raking in.
That was jokes lol 😂
You need to fry it 50 times in gorilla oil for maximum flavor.
poor harambe
Cry more. I need your tears for a different Michelin-star recipe.
that rustles the chippies
Harambe was an inside Job
Harambe oil
"So the cost here is just your expertise"
"You're goddamn right"
"What's that you're frying them in?"
"Duck fat"
"Right"
Oliver Devine the amount of duck fat that actually finds its way into those chips is tiny.
@@ophello don't be daft have you ever made roast potatoes? For a portion of chips like that they probably absorb 30g.
Duck fat? WTF?!@? From what I understand you want the potato fry to taste like a potato. That is why the secret I learned is using PEANUT OIL, which does not add any flavors to the fries and allows the fries to taste like the real potato they are.
@@Rembrandt133 yh it's an odd one, tried it once but wasn't a fan of it on spuds. That said I remember trying goose fat roasties years ago and they were superb
@@oliverdevine2181 Hmmm, well my food experiences are limited I admit. I have not traveled much and have not eaten in many restaurants so .... Although I consider myself a foodie....so I like to have an open mind. Perhaps this duck fat thing makes miraculously delicious fries, perhaps I'll find out one day. I have personally tried the peanut oil and it was amazing. Came out just like great fries I've eaten out before.
4:44
the universal solidarity between bald men is a +1 for faith in humanity
haha that was perfect.
add a stock pot and a little bit of olive oil. But remember: It’s YOUR choice!
**Proceeds to dump an entire bottle of olive oil on the cooked chips**
It was his choice to cry. M.P.W
I'd fucking drown them in stock pot and olive oil ... seriously ... I'd go to town!
Always your choice. No real recipe 😂
Oolovool*
I do wonder sometimes how the fuck I end up here.
LOL!
Young Meat. we all do :3
You're here. That'll cost you 80$.
Those are not chips, let alone fries. Those are fucking potato cylinders.
it is fries, i think ppl in the UK call it chips....
He's arguing they're neither, Faris. And he's wrong.
Tim they call what we call chips, crisps.
Technically, he's not wrong, BulletFever. Chips get their name from "chipped" potatoes. These potatoes were not chipped; they were "cored" (though there isn't an actual potato core, so to speak). Therefore these are not chips....otherwise an oven chip would have to be called a roast potato ;)
djwinger2003 But are they fries? Yes. So he's wrong. That is the point I was making.
"I'll have some hot chips please."
"Sure it'll be an hour".
"No problems".
😂😂😂😂
There's such a thing called preparation haha obviously don't understand restaurants
@@joemcdowell7158 Bruh watch the video the prep took the least amount of time.
@@MethewSmeth The first 2 cooking stages is the prep, and you can even freeze them or keep them chilled in the fridge which gives an even better result as the chips are loosing moisture and the starch is re crystallising, upon order they are fried for just 2 minutes
Of course you can tell the difference. The bagged ones were put in an oven and they have crinkles in them. The other ones are huge cylinders and put in a fryer.
Put the bagged ones in a fryer.
Three out of four of those types were round and put in a fryer, too.
They had crinkles ! What a retarded "test" that was.smh
@@ophello Yes, but his employees still has a 75% chance of guessing his chips as he did make three "different" versions of his chips. So even if they weren't crinkle cut he stacked the odds in his favor.
@@Two_Wheel_Therapy No, they didn't have a 75% chance as to guess the chef's, they had to guess the rooster ones not the others. So even if you account for crinkles, the probability becomes 1 in 3 i.e. 33% chance.
He's basically serving a large portion of duck fat with a hint of potato.
Jacques Mertens This must come as a big surprise to you but fries are actually very unhealthy.
sounds delicious tbh
duck fat is paleo
+Antoni No shit. And here I thought stuff fried 3 times in fat was super healthy.
It actually sounds gross, the only way duck fat tastes good to me is on an aged cut.
3 CHIPS PER POTATO
They are THIC chips tho
The rest gets probably used for salad or something
No chef would waste those. They'll be mashed, I'm sure.
Therealchinese1 as if that guy has ever seen a salad
My english is not great...whats the name of the potatos he said was best for chips?
“I’ll get the fish and chips.”
“Sure thing, that’ll be 4 hours.”
Where the hell did he get enough duck-fat to fill up an industrial sized deep fryer
genocide
6 millions ducks ...
From his love handle
Bought it once and has been using it for years.
He deep fried some ducks in normal fat. Now it's duck fat.
Fry thrice in fat of the goblin for maximum flavor.
Use Troll Fat for extra flavor ... Cave Troll if you like a little funk in your fries ;)
Replace salt with bone meal for even more flavour XD
Andy Koz has
The chef looks like a fatass chip
Add a little bit of smegma cheese, fresh off a dick, and drizzle of olive oil
Definitely going to a Micheiin restaurant and study the menu. Then, order chips.
its a michelin starred "pub".. so i suppose you do expect chips
To be fair I doubt he serves them alone very often, it's more likely a side to something else
With a fried egg. (see the vic reeves video with gordon ramsey)
J.A. Jones you hit the nail on the head.
Sure, why not. Shit's delicious.
Still, better than Heston’s chips. He’d still be on his 4th stage of freezing by the time they’re done.
Heston's: rocket science. Obnoxious.
Lol
he did copy hestons chip though
After the first fry it's quite common to freeze them :)
It’s legit Hestons recipe. Except doesn’t put it in the fridge and fries it in Duck fat
Customer: “How long does a portion of chips take”
Waiter: “about half an hour”
Well, blanching takes 10-20 min, we'll take the average, 15; steam drying, 15 min; first deep-frying, 10 min; further resting, 10 min; second frying, maybe about 3 min (they didn't mention); preparations, serving and margin of error, 5 min. So the grand total is..... 58 MIN !
About £30
That is actually 100% true. I once ordered a steak with frites and only received my steak. Asked the waitor where my fries was and she replied there are no fries on the menu, that the menu had a mistake and they giving me pasta instead. I argued that I ordered fries so she went to the back and the chef made me custom fries. Took about 30 minutes but they were fresh and delicious. Doubt they would have spit in my food because 1) The menu said the steak comes with fries/frites. 2) This was a high end michelin star restaurant too.
NO they prefry them and cool them. They just have to do the last step
@@lambro4014 Coolstory bro. No Michelin star restaurant would make dumb mistakes like that, and handle it in a way you describe. "Oh, we don't have fries. We're just making something else for you". But it's a nice story you've got there, too bad parts of it if not all of it is made up. Pasta with steak, lol.
a man will not be frying chips x3 in duck fat. a man is not made of 100 pound notes
Too true
I've seen rendered duck fat being sold at a super market for $6 a container, which weighed a pound I think. That's about 2-3x pricier than vegetable oil where I live. It's a bit more, but you only use a little bit to fry potatoes, so I suppose it could be worth it.
Does it look like little bit to you? :D
haha got ftw lol
Ian Krasnow u realise thats like 2 gallons of duck fat in his fryer right? XD
Never trust a skinny cook, you can definitely trust this guy
you should see him now.... completely untrustworthy
+kingdarko what happened?
Huadong Feng Never trust a cook who says all the cost is in time and then deep fries in duck fat.
Never trust a fat cook, their food is unhealthy and they have no control over themselves.
If it helps in this super old discussion he has lost a lot of weight: www.google.co.uk/imgres?imgurl=images.harrods.com/img/content/style-insider/TomKerridge_ChefOfTheSeason_LP.jpg%3Fqty%3D75&imgrefurl=www.harrods.com/style-insider/news/aw15/introducing-tom-kerridge&h=475&w=390&tbnid=dAfBv0pNl7JpRM:&vet=1&tbnh=186&tbnw=152&docid=HOvDFhqDOR39YM&itg=1&usg=__bzncjJu205gxHe5YeuelvBP9lg8=&sa=X&ved=0ahUKEwi_iKi8q-PSAhVGL8AKHet7DI8Q_B0IhgEwEA&ei=7ODOWL_iA8begAbr97H4CA#h=475&imgrc=dAfBv0pNl7JpRM:&tbnh=186&tbnw=152&vet=1&w=390
“These being frying for 5 to 10 mins”
😂😂😂😂😂
You can not give a 100% range
Yes, I'll concede that I'm tempted to give that chip cooking method a go. Beats horrible oven chips any day.
Frozen food is grim. Always tastes the same and puts me off eating fish and chips out
Get a deep fryer, that makes a huge difference.
Only ever cook chips this way and have doe for probably 5+ years, , the apple corer is a bit ott and only for a fancy meal, and use beef dripping as its cheap as chips littlerty,
@@JohnJ469 I did but they taste shit after a few portions. Does anyone recommend any seasoning ?
@@ramranch1359 I think it depends on the oil you use. I use Canola and it only lasts 4 or 5 uses. For seasoning I just use salt or chicken salt.
why is it called michelin? because it gives you michelin fat rolls
Under rated comment
lol
For anyone wondering what he does with the leftover potato, he uses them to make mash, for staff meals or for main course dishes with a side of mashed potato, the skins are dehydrated, made into a stock and used in a potato risotto which also uses the offcuts from the chips cut into small pieces and cooked with potato starch, cheese and the potato skin stock.
"What are you going to do if these oven chips turn out better than your "bad boy chips" ?"
"They won't. I'm going to overcook them" 🥴
Bang on
Lol
Being a chef and having been working in the culinary industry for 16 years now...i gotta say that is a lot of work for fries...lol...but they look delicious and i guess thats how u get Michelin star fries, the small details...brilliant work.
but...they cooked the frozen fries differently. cant really compare the potatoes vs frozen if they are done differently dont you think ?
i still expect to hear HI MY NAME IS NINOOOO!! at the end of this
LOOOL
swong32 😂😂😂😂
swong32 fuck your Nino joke, it's getting old
Yo Mama so fat that NIIIIIIIINNNNOOOOOOOOOO... bitch... xD
Yo Mama Nino!!!
Looks like he appreciates a chip or two-thousand.
... Probably not far from the truth. Go to a plumbers house, usually got leaking taps.
my dad was a painter.... our house was never fully painted
that's right, he looks damn great now! Good job
never trust a thin chef
tomkandy why not?
“Feel free to steal any tips and use them at home”
Ok, choose the best potatoes - can do.
Use an apple corer - I don’t have, but can get that easily.
Put it in a deep fryer and fry it it duck fat.
I’m eating cold beans out the can. You’re a bit ahead of me mate.
I use ground nut oil they taste fantastic
The guy who uploaded this spent the time, even transcribed the directions in the description
And got it wrong
What a spanner
_"yes even Michelin-Starred chefs use everyday spuds"_
*proceeds to deep fry in duck fat*
fuck off
IT'S FUCKING RAWWWWWWWWWWWWW!! Oh wait sorry, wrong video.
You're not at all taking into concideration how thick these fries are. I'm making them now and am definitely not taking your advise. Will come back to prove that you're wrong! :)
Cooked for a total of 25 minutes, turned out great.
+hackhenk search `Gordon Ramsay' dummy.
George Chakhnashvili
Yeah, that's a person. I honestly don't see what that has to do with cooking time on fries though.
Where's the lamb sauce?!?!
Prolly the 3rd time I see this video in the span of 2-3 years and I enjoy it every time.
To those confused, the "cook 3 times" are not 3 boiling sessions.
First cook is boiling for 10-20 minutes.
Then you let it dry for 15 minutes.
Then you cook it again by frying it at 140 C for 10 minutes.
Let rest/refredigretate for 10 minutes then
Third cook is the final fry at 180 C.
Your first point there is how to make mash lad. Boil potatoes for 20 mins gives you mash.
@@herpsmaltwatta That's why 20 minutes is the higher end of the range. I didn't make the recipe, but I believe getting the potatoes mushier before frying is the point.
I never thought the type of potato would make such a difference, but I tried using a rooster potato and double fried just like Chef said (fried in peanut-oil instead of duck fat). WHAT A HUGE DIFFERENCE. SERIOUSLY!!!! Turned out simply fantastic.
The double fry technique is one of the keys to getting the soft inside and crispy outside. Sure, boiling them and waiting 15 minutes and having bank to throw at duck fat will make them "Michelin" quality, but if you pick good potatoes and do the double fry technique without the rest, you'll have some great chips for at home cooking.
Already used to do the double dip frying, now I'll try it with added cooking beforehand.
@@ArmageddonAfterparty It makes a difference and is worth doing imo. I also soak the chips in water for 30 mins and rinse really well, to get rid of starch. I haven't dried ducks fat, but I use beef dripping and it makes them taste great.
@Danilo Boskovic Everything in moderation
Burger King double fry their chips
The chef's size explains the quality.Good job.
I'm so broke and so hungry and yet im watching this. ffs.
you know you didn't have to purposely screw up the bagged fries. Your fries will still be better without burning bagged fries in the oven.
its called television
@John that's how they come out when you overcook them.
@John you are not supposed to bake fries with convection turned on
They still taste like shit regardless. Even if you cook them perfectly.
@@miamiwax5504 real stupid move to cook bagged fries with convection turned on. it just makes them dry and soft at the same time. you either cook them in oil or on HIGH HEAT with convection OFF so they don't dry out like some sad burnt penis... if your fries come out like that its literally because you cook them with convection turned on
I love how he really enjoyed that pun in the end
That wasn’t a goddamn pun
My French grandmother's chips were amazing and, broadly speaking, she appears to have followed Tom Kerridge's process. The cut chips were washed under cold water to remove excess starch, then wrapped in a clean tea-towel and spun in the free-standing laundry spinner. They then went into an extremely large and heavy French cast-iron pot with a very long handle, into boiling beef fat. They stayed there until they were cooked but hardly brown. From there they were removed with a slotted spoon on to a draining tray. When the chip fat had reheated to a high temperature, the drained chips were returned to the pot and turned crispy and brown very quickly. They were delicious and she served them with homemade rabbit pate, fish, cold meats, salads, etc...
I was frankly horrified at the amount of wasted potato left after two or three "apple-corer" chips had been extracted from each single potato!
A cylindrical chip. Haha the narrator “feel free to take tips and use at home “ like so nice they give blessing
So much wastage of potatoes.
You could probably cut the rest of the potato in half and make fried potato skins :D bar favorite
for the optimal chip youd take one core right from the middle as thats the best potato
I'm sure he'll use the left overs in a different recipe, soup for instance
Waste nothing. You be amazed how many dishes you can make from leftovers and throw a nice penny on that.
Yeah u and ur mom could have eaten that potato skin
The duck fat is another big cost. Not easy to find in big quantities.
i bought this family of duck while i was in hongkong few years ago. now every time i want duck fat, i just squeeze the ducks and the fat comes right off. so i get what i want and the ducks are healthy too. its a win win situation if u ask me.
Well, it's not too hard to find if you're going through restaurant suppliers. The cost is insane though. Canola oil can easily be under $1 a liter whereas duck fat is $15 a liter for the cheap supermarket quality stuff. Those fryers hold 10 liters and need to be changed twice a week (maybe more if ur a fancy pancy Michelin star chef) times that by like 4 or 6 fryers and you have a metric shit tonne of money spent on duck blubber.
+vaiouser Lipoduction?
vaiouser Ken M?
nitelite78 food markets and places like whole foods carries duck fat and its pretty cheap $16-25 for 40 oz
They’re making a big point of the oven chips being rubbish, but if they fried them like the others instead of putting them in the oven they wouldn’t be that far off. It’s what most food places do when you get ‘fries’. I worked in a restaurant and we always used frozen chips and they would always come out nice and crispy.
This whole video my American ass was wondering when they’re going to slice them into chips
Yeah i got confused for a sec
Same
Me too bruh 😂😂😂
Man I love English T.V.
I can't get enough of British accents, they put me in like a strange stoned state when im watching them.
Then again.... Maybe it was the Chips.
"I'm gonna get out of your hair"
savage
Thank yo- HA HAAAAAAA
"Duck fat..makes all the difference"
John Wick - BANG
Tip 1: 1 Chip per potato throw the rest out.
Tip 2: Fry 16 times in baboon fat and 3 times in pure lard.
Tip 3: Finish off the chips with fried goblin salt with an extra heap of pig fat.
Here we go again with the fried goblin salt. That stuff is so cliche. These days, it's more common than kale and sriracha!
Best comment I have ever seen :D
🤣
The reason why he didn't fry the bought ones are because 2:24 - they are oven chips. They are already pre-fried and are meant to go in the oven.
If you try to deep-fry them, you will end up with an oily, soggy excuse of a potato chip.
then howcome he can fry his chips twice but the oven chips which were only prefried cant be fried again
i demand equality for all chips
Bigg Smuuve You can't deep fry a chip twice unless it's a magical Michelin star chip.
Have you tried it because I've been deep frying chips instead of baking them since I was small
If you bake a chip it just becomes a potato wedge
I agree. Oven chips are only part-cooked. They can easily be fried instead of baked and I have done it many, many times when I've been in a hurry. Personally, I prefer them that way - much better than baked. Read the packet, it says you can fry them instead of using the oven.
mmmm potato tubes, pork cylinders, 20 cheese omelettes and a few bonbonbonbons
It seems like a huge portion of potato is going to waste, that's sad
The rest should go to be made as mashed
They wouldn't be wasted. Likely used for in house mash or for staff meals.
So you just assume they throw it in the garbage? Comeone you can’t be that stupid?
@Mark Pozsar No, I say likely because I cannot be 100% certain. Much like yourself, despite offering your pointless guarantee.
@Mark Pozsar lmao my dude, from what you just said, you have definitely not worked in no kitchen, let alone a fine one. I worked at a 5 star restaurant as a line cook in a very famous resort in Greece. After that, I worked at another very big hotel in the same country. I can assure you that NOTHING was being thrown out. Even the littlest thing. They would either use them in broths, or make staff food. Even the peels from the onions. We would use them in broths. Literally nothing was being thrown out. Chefs would get mad if we threw out food.
I remember watching this years ago when it was on tv funny that I’ve found it again
Substitutes
While “Maris Piper” is grown commercially in the U.K., it is harder to find in the U.S. In general, seed potatoes from other countries can't be shipped to the U.S. You can substitute any potato that has similar characteristics and shares “Maris Piper’s” floury texture. These include “Russet Burbank”; “Kennebec”; a blocky, white potato; and “Desiree,” a red-skinned, yellow-fleshed potato.
Sponsored Links
I've always wanted to move to the Florida area, So if that ever happens I'll definitely be looking for the potatoes or tatties ( we call them in Scotland ) that you have suggested. Thanks
Duck fat might be hard to find .. I live in nowhere Montana.. none here.. lol
Haha, I'll shower them with salt and vinegar i won't be able to tell what fat I've used. Looks like a beautiful part of the world Montana.
Haha.. that'll work.. we have such unsophisticated palates here in my valley.. 1 thousand people in the summer half that in the winter... To get a McDonald's burger involves driving 120 miles round trip to do that.. So we are a bit limited on what is at our local store.. lol
We have a saying here because of the fishing on the Madison River.. We have a phrase that greets people coming into our valley... Welcome to Ennis, Population of 840 People, and 11,000,000 Trout...
Ennis is the town I live in.. haha
He did cook Desiree in the clip. They make good chips, but not as good as Maris Piper or other Maris spuds. King Edwards are a very versatile potato and chip well. Are they available in the US?
how many ducks were killed to make 1 serving of chips xD lol
as many as the number of likes on your comment
86 000 000 000 000
Zero. They were killed for other things and to not waste parts of the dead duck, they put a use to its fat.
I usually am! Bad guess!
none in fact. like cow udders ducks have fat udders which we can use to extract their fat. and by cow i mean quadripedal mammal that eats grass, not your mother.
Totally works, I used beef dripping, last fry you need to watch them like a hawk, they brown super fast!
I tried this method and omg, best chips ever.. couldn’t fault them.. does take time .. but worth it
Surely they don't waste the rest of the potato?
londontrada surely they do, that's how high class ppl love to do. wasting stuff
Would make a nice mash?
londontrada yeah how else do they charge a arm & a leg for a fucking spud!
Everything in fine dining is about presentation. People eating here expects the best
They likely mash them or dry them out for starch.
"I'm gonna get out of your hair" gotta love British wit
how is that wit
@@allenwolf3126 Brits are still patting themselves on the back for that dumb Winston Churchill joke, just ignore it.
Just made these today with garlic, parm, and parsley. Perfect.
Hey guys I tried this at home with just a good steel pot on an electric stove. Unfortunately I couldn’t get any rooster potatoes but I did get some russet potatoes. Two jars of duck fat cost me approximately $20 and the bag of spuds costs about five bucks. From start to finish it took 52 minutes. The fries were very good it’s just expensive and time consuming but nevertheless it was fun.
£4 for chips "fuck off no way"
£5 for a pint of lager "ooh let me get the round in for the boys"
All that's missing is a small amount of medicated Heinz Ketchup™
Tried these. Legitly the best fries I've had. Don't like the shape so I did them with a traditional cut and they were even better. It's gotta be the duck fat and the triple cooking that does it.
I love that Greg asked, so the cost is all in the man hours and the guy agreed. Then about fifteen seconds later he's deep frying with duck fat.
Duck fat? You could fry those crappy oven chips in duck fat and they would taste amazing.
Movie Games I'd stick to what your name entails.
He's right tho, duck fat makes a lot of things taste better when used properly.
What does that even mean?
Movie Games those particular oven chips would still taste bad regardless.
@@brendanwalsh7623 lololololll
2:32 I thought I was watching Trigger Happy TV for a second
The vital connection was made.
The apple corer is a great idea. You can use the rest of the potato for mash or cube and fry it.
Used to do this with wedges I my first cook job.lovely
Tom looks like he's had plenty of practice making these chips
I know its all about loving the who they are but i can't help but feel ill watching the chef, he's obesely overweight, lets cut the crap he makes Greg look like a character from Tracy island
jason johnson he's lost weight since then
Never trust a skinny chef ;^)
I remember the days back in the 50s and 60s when you could buy retread tires.
love the fact that Hot Chip are playing in the background. Subtle.
GREAT GUY - CHIPS LOOK AMAZING TOO
wasta damn taters. just throw away half the potato, the Michelin Secret
Can't believe how far I had to scroll for this comment
I'd stuff them with ground meat and bake them
Alex Blood they never said that they threw away the remaining potato????
dont be stupid. you can use the rest of the potato for pomme puree, how do you know they are thrown away?
chefs today dont like to waste.. im sure they use it for other things.. mash? its a pub after all despite the michelin stars
*"I'm gonna get outta your hair"*
*Mic drop, leaves stage* xD😂😂😂😂😂😂
I just look at this guy and know he makes great chips!
I trust a man of that stature on what makes a good chip.
Yeah but mandem doesn't have two hours to wait for half a serving of chips
and hand over £4 for the privilage. Just go to your local chippy instead.
Mandem?
Instruction:
"Cook 3 times first 2 times 10-20 minutes."
2x 20 minutes and you have potatoes desolved in water.
Excellent technique... delicious.
Duck fat and not garbage vegetable oil - Excellent.
its cool hot chips in the soundtrack.
if he doesn't use the rest of the potatoes i will find him and i will punch him
simone lieberwirth kids in america could have eaten thoes potatoes
....i could have eaten thoes potatoes the fact that there are holes in it means more surface area for crustiness
exactly? and the skin is the best part imo, those fries are way too thick, he's wasting like maybe over half of this fucking potato, this is an outrage
What's wrong with that? If he doesn't need the rest and it's not profitable to do something else with the rest of it, there's nothing wrong with tossing it out. I don't see the outrage.
could make mashed potatoes with the skins on - my favorite part
tom knows whats up! (your reward in life is equal to your contribution)
whilst talking about the potatoes, Hot Chip's song "Over and Over" plays, clever.
Nice fresh “French fries “ from my local McDonald’s with holy Salt sprinkled for delicious flavor to arrouse my tongue is just fine and cost $1.69 for large . Thank you so much
That guys arm has more fat on it than there is on my entire body
prolly he can grab you by the neck with one hand and lift you like a rubber doll
YogDodoth I think his muscles are already working full power to lift his own arm bro.
gmflashmx he has lost 10 stone since then!
How much do you trust a skinny chef?
Roy Marshall Haha, very funny
I double fry left over chips definitely taste same as first time
I would trust the world of this man about potato chips
Looks like Heston was right about the triple cooking thing.
If I were Michelin fuck if I'd give out stars for wasting food
Why would they care about that? Their objective originally was to get people to drive more.
Next to popcorn, this is my favorite vegetable!
Nom-nom-this is how you do it mate! Cheers! Best way to make potato to be remebered;)
The chef must not have much confidence in his michelin star chips to sabotage cooking the frozen ones like that.
No one at home triple cooks their oven chips in goose fat, so it wouldn't be a fair test to cook them the same way. He charges more because of the cooking process and time, he said himself.
@@MrMongoose221
and mostly because he can(but of course he wont admit that)
@@sabin97 True he's probably overcharging as all 'posh' food does but I also think he is just cooking the oven chips how they're supposed to be rather than sabotaging them as people have said, it wouldn't be a fair test to cook the oven chips like they're Michelin star chips.
@@MrMongoose221 They're obviously overcooked though. What kind of michelin chef burns chips in the oven? The instructions are on the packet.
@@jorymayer707 true they did look over done lol
Fry the chips in the chef's fat for maximum flavor
U so ugly
He's skinny now, jokes on you?
Julian Vera this reminds me of skinheads
Julian Vera the video i mean
hahahah best comment
2:04 give this guy a medal "what we got here is a bag of spuds"
That's what you have been talking about for the last few minutes!!!!
Me : sounds interesting I might do this recipe
*he uses duck fat for added flavour*
Me : ooooook champ, nevermind
Take them normal oil. Deep fry a whole duck. Now it's duck fat/oil.
@@meatloaf6107 i see this as an absolute win
meat loaf doesn't really work like that. And anyway for the cost of a good duck you can buy five or six jars of duck fat.
You can just use tallow instead