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If you do each step every day, after 2 days you will always have fries ready to cook. As a level 0.5 cook, I just buy them for every day eating and only do something like this for special occasions. :)
@@steveaustin2686 I think as long you organize yourself, ourselves. You’ll have everything you want done every single day. It’s about patience, good things take time. Like making tomatoe sauce. ❤️🤤
For folks commenting about the wait times, I've been following a similar recipe for years and the fries always turn out delicious. Soak in the cold water in the fridge for about one hour. After blanching I let them sit for at room temp for about 10-15 mins (this is when I'm preparing the entree, fried chicken, burgers, etc.), then do the final fry and they're good to go! Homemade fries in about an hour and a half.
the point of the cold water is to make the outside porous and jagged so it has more surface to bind to the oil and gets crisper. You can get close enough just boiling them (in water) for 5 minutes beforehand. No need for all the rigamorole.
@@oholandesvoador2 they most likely do since most of this is unattended time (i.e soaking the potatoes). I would imagine that they probably pre-blanch the fries and fry them to order
I did this and they were freaking AWESOME!!!!!! Since it’s winter where I am, I set them outside to cool faster so it cut back a lot of the cooling time as opposed to putting them in the fridge to cool. I probably let them sit in the cold water for the first step about four hours instead of 6 to 8 hours or overnight. After I blanched them, I put them outside for about two hours instead of 3 to 4 hours. For the final cook, it took about 10 to 12 minutes to brown in the pot I used over propave stove heat. They were crispy and BETTER THAN RESTAURANT! I saved a batch that I blanched are ready and froze them. The next step will be to see if they fry up as well as the ones I did immediately. If they do, then I will prepare a whole whack of them in advance and freeze them for when needed! What a great movie snack! Thank you so much for this video I shared it now several times and set my own video tutorial to my family!
I don't think the point was to cool them faster otherwise he would have put them in the freezer... Kind of like how you don't turn your oven up to 600 just to cook your food in half the time.
The recipe is super simple , cut , refrigerate , blanch , refrigerate and fry to crisp. It's simple but just not really convenient at all for home cooking. Who wants to wait a full day making fries and cooking them twice? Rather just order some fast food fries which are pretty good and similar
If you love Five Guys fries, this is pretty close (as a home-version). We wash the potatoes, cut them, rinse until water is crystal clear. Then pre blanch like he did on the video. That’s why you see baskets of “fries” when you walk in. They keep one fryer low and the others to temp so we can “pre-cook” batches. They cool for a minimum of 3-5 mins and they’re ready for the final fry. Btw the “Cajun seasoning” is McCormick Cajun seasoning. We salt the fries then toss them in the Cajun (I believe there’s no salt in the seasoning)
@Sterling Archer I've been to a Five Guys in Texas, Pennsylvania, and New York. The one in TX was like you said, but the fries from the PA and NY restaurant were really good.
@Sterling Archer I genuinely feel for you man. Sounds like you went to a lazy location. I will admit that the food is much better when you make it yourself.
That explains why I always have to wait for fries when I swear they got a whole basket full right there!! I’m like 🤷🏻♀️🤷🏻♀️ just gimme them damn fries that are right there! But I guess those were the pre-fry ones 🤣🤣
Thanks frank, my family and I were stuck in the desert with 5 russet potatoes and a kitchen set up with a fridge, canola oil, and dishes. Thanks to this video I made my family some fries. Thank you frank
In the Netherlands and Belgium, people often use special cutters to make fries. The choice of the right potatoes is key. In the past, we used oxfat but nowadays, usually plant based oils. We always bake them first at low temperature, then let them cool and before serving they are baked at a higher temperature.(180 degrees centigrade). We eat them with mayonaise
I'm from Belgium and we don't wash our fries in water. If you wash them with water you lose all the starch, and it's the starch that makes the fries crispy. So you don't need to dry them before the first cook. Before the 2nd cook you only need to let them cool down for like 45 to 60 minutes, not even in the fridge. Just on the counter top in a towel is enough. The temperature of your first cook was correct (300° fahrenheit, or 150° celsius), however the temperature of your 2nd cook was too high, it should be 360° fahrenheit or 180° celsius. On your temperature they will burn more easily. We also usually peel our potatoes. Some people like it with the peel, but most of us peel them.
@@NaturalAegyo No we don't. They can be fried for the first time immediately after peeling. The key part is to let them cool down for about 45m to 60m in a towel on your counter top, before you go for the 2nd frying.
ORIGIN STORY IS WRONG. (1) the name “french fries” existed in 1850 BEFORE U.S soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that .
@@electrictroy2010es but making your own fries is more fun, you can find good ones in other places but making them at home is more fun than just buying them somewhere, but you do you
Its practically a home made Perri Perri, we use it everywhere in Australia lmao, Siracha, Portuguese mix and mayo combined, gives it that nice orangey pink colour! and tastes awesome
I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)
@@muryanli Thanks for your interest! I use the same temperatures demonstrated by Frank “Potato”:-) Chilled and dried, hand-cut 1/4-inch thick potato sticks are lightly tossed in oil, then laid on the metal mesh in single layer with space to allow hot air to pass in between. After preheating the convection oven to 300ºF, insert the mesh and cook for 10 - 15 minutes. Remove and place the mesh in fridge on top of the bowl used to toss the sticks for 20 ~ 30 minutes. (Let them chill longer when I have time.) Afterward, while preheating the convection oven to 375ºF or 380ºF, remove the sticks into the same bowl and toss in order to rub the remaining oil on the bowl. (As there is only a tiny bit of oil to begin with, this could be symbolic and does nothing:-) Place the fries back onto the mesh. When the oven is ready, cook for 5 to 7 minutes. Remove fries into the bowl again, add flavor and toss. The metallic sound between the fries and glaze is very satisfying. Even though I still inspect during both blanching (observe degree of translucency) and searing (prevent char) using oven light, this is only because I am still experimenting. Compared with single-heating, I am no longer agonizing over multiple variables. Each stage has a simple goal. I am confident that I can reach a single pair of numbers if I can control quantity of potatoes. After these experiments, I feel that American Test Kitchen’s total brushoff of convection oven as air fryer may not be fully justified. ATK is correct about multilayers of convection oven: They are for cooking different foods simultaneously, not to increase cooking surface. My oven is a 15.5Q NuWave Brio (1.8 kW) with four slots, good for 3 medium russet potatoes on one mesh. I did try two meshes on the middle two slots, 5 potatoes. But then, I tend to switch the meshes in the middle of cooking, adding complexity. However, I am no longer certain that ATK folks have tested two-stage heating when they say “we have tried every method” to cook French fries in comparison with drawer-style air fryer. To answer the loss of simplicity in this method, I can swear off my physics degrees that overnight chilling and 3-hour post-blanching chilling are both overkills. The first chilling needs to be longer because water's heat capacity is huge. (Some recommend ice-water mixture to speed up.) Overnight is really a very convenient home cooking measure. The second chilling suffers from poor heat conductivity of air and plant fibre, as well as from low heat capacity of surrounding air. But if my potato sticks are on a single layer surrounded by cool air, there is no reason to wait for 3 hours. My estimate would be 40 minutes max. I wish I had space in freezer to speed up the second chilling, though.
I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)
@@YuanLiuTheDoc Great breakdown. I love the depth of analysis over the simple fry, which is especially warranted given the unexpected results of an excellent fry from an air fryer. That said: why do you prefer the air fryer over frying in oil?
@@oliverbabb9780 You mean other than that, freshly injured by the missed membership in InstantPot mafia, I am determined to be part of air fryer squad? (Kidding aside, novelty is a factor for me to start looking at potato "fries".) My main problem is maintenance, like storing/disposing used oil, ventilation, and cleaning. As deep fried food is not a mainstay in my home, borrowing restaurant kitchen (aka takeout) is a better option for the occasional indulgence. I actually have an electric deep fryer locked under the counter, unlike the versatile convection oven that occupies the space of my old toaster (which was my oven-standin). I sometimes use the deep fryer for hotpot, because it can be returned to storage immediately after.
I made these today and they were fantastic. Perfectly crisp on the outside and light and fluffy on the inside. I used a mix of duck fat and avocado oil and the flavor was great.
as a belgian,i like how you did it,the only thing,we do different is we use oxenfat(beeffat),but if you are vegan,peanut oil is preferred.also a good way to know when your pre-fry is done,is when the fries rise to the top. when you fry the second time ,after you have taken them out and salted them,toss the fries in the bowl high ,so air can get around each frie(couple of times) enjoy ☺️
@@GunterDierickx En daarom heb ik deze fameuze chef hier net een paar comments gezet in Engels over hoe wel fritten bakken loll. De thuis versie en de restaurant versie lol. Ook de temperaturen heb ik gecorrigeerd. 375 Fahrenheit tot 380 zei hij. Leuk ff fritten bakken tussen 190 en 200 graden Celsius lol Zou niet hoger mogen dan 180 Celsius oftewel 356 Fahrenheit.
Something in this video was hard to replicate? Come on, you cut them and leave them in water for a couple of minutes, dry them and then make sure the oil's hot before you put them in the frying pan. You can just put one in to check the temperature and put the rest of them in later. You don't even need to do a lot of what Frank did unless you're absolutely obsessed with getting them to be "restaurant quality". Pretty sure they actually just put them in the freezer over night in most restaurants but whatever. Many people make big batches of them and freeze them in small portion size bags for a week or two. Making french fries is like the easiest thing to make after I don't know a sandwich and pouring cereal and milk into a bowl.
this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when thay start to sing when you hold em out of the fat. with singing i meanai crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long. the process isnt that hard... just takes a bit of time.
I find it hard to believe most restaurants would go through the trouble. Also there is no way they'd shell out the cash for something like duck fat. These are better than what you'd get at almost any restaurant imo.
I know it sounds like a nice and fun tidbit to say "French fries are actually from Belgium" but that's a myth created by a single person and then parroted over and over again. Just because of the current popularity in Belgium doesn't mean it was invented there. Fries in Belgium are tasty and great but they were not invented there. They were actually a street food from Paris introduced to Belgium at a later date.
@@outty84 No, They were introduced in Brussels after an industrialist moved from Paris. Get your facts straight. and the American soldiers mistaking Belgium from France is obviously made up since the term "French Fries" existed from before WW1 to begin with.
I thought there was eymtological confirmation that the name was originally about the cut, not the place of origin! French cut fries, (ie, julienned, ie, long thin sticks) eventually just lazily became French fries.
One way I heard it is the actual name is French Style (referring to how they are cut, julienne) Fried Potatoes. Seems like a better explanation than some guy couldn't figure out what country he was in.
I actually like to boil the fries in a water with a bit of vinegar. The acid helps to firm up the starch without breaking it up and helps to avoid overbrowning while frying. Refrigeration is basically key for a good fry. It dries the potato out and gives you a crispier fry. When done right, you can eat it hours after frying and itll still be perfectly crisp. Finally I like to toss them in chilli oil, if I'm feeling excited
Chef Frank! Any thoughts on this? I’ve been making my potato wedges and roasted potatoes using this strategy, except I raise the pH with a little baking soda. Chef kenji Lopez alt says higher pH gets crispier roasted potatoes. Forgot why - maybe less gluten?
@@kenstravels981 Kenji is absolutely right. When you boil potatoes in basic water the starch breaks down much quicker. This creates these micro blisters on the potatoes. These micro blisters crisp up and you get a deliciously crunchy roast potatoes. The basic water helps with browning too, accelerating the maiard reaction. Acid does pretty much the exact opposite. It firms up the potato and reduces the browning. So I prefer acid for French fries, which I like with a firm exterior, and base for roast potatoes, which I like with a crumbly crunchy exterior. You also use the same technique when making potato chips(crisps if you're from the UK). Soaking the potatoes in acidic water helps with the potatoes not browning too quick, so you can get a crispy chip that's not brown as hell
@@kenstravels981 potato protein is patatin, gluten is typically found in certain grains. Other than that, good info. I'll try to remember the vinegar trick.
ORIGIN STORY IS WRONG. (1) the U.S. name “french fries” existed in 1850 BEFORE soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that .
There is more reasons to not do that as well , getting rid of that quantity of oil is a big pain in the butt ! seeing how cheap fries are, it's probably better to just go get them yourself at a restaurant and come back , or order them :P
@@SovietButcher I mean yes totally, but I would say that is part of being a pain in the butt hehe. And I say that for myself of course, some people might not care at all which is totally fine.
@@bellybutthole69 I bought a metal coffee filter that's used for making single cups of coffee. It's applications in the kitchen are awesome-straining oil im gonna reuse is one of them. You should look into it if you fry often
I agree with everything he says here except the second refrigeration, they should be frozen. Freezing causes the moisture in the fry to expand and crystallize. Then when they go straight into fryer that water evaporates leaving cavities of air making the fry super crispy!
@@soulaimaneboutjagualt590 They're serious, freezing actually does improves the texture. Another advantage of freezing them is you can make a huge batch ahead of time to keep frozen until you need.
That’s basically the McDonalds method. They blanch the fries in a central factory, and then freeze them. Later at the restaurant, the frozen fries are dumped into oil for final cooking .
Where I'm from ketchup and mayo is actually called fry sauce! You can even add a dash of pickle juice as well and it's the perfect condiment for any french fry, or I guess any belgian fry too.
@@CLove511 oh you know it! Back in 1954 a local Arctic Circle fast food joint didn't have enough ketchup to serve with the fries for the day, so they mixed what they had with the same amount of mayo and called it fry sauce. From that day on they served every order of fries with fry sauce and every other local resturaunt soon followed. Salt Lake City, UT.
I never knew fry sauce was a UT thing until I was in my 20s. I would say I was relatively well traveled as a kid but was surprised when I just happened to ask for fry sauce at a burger joint and no one knew what I was asking for! It's certainly more common now but I most certainly won't refer to it as 'mayochup' or anything crazy lol
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the cooling over night in the fridge isn't needed. we actually never put them in the fridge. At least I don't know anyone who does that. we do peel our potatoes though when we make fries. It really doesn't take that much time.
@@MegaWesje Even if it were 2 days to make them, it's maybe 20 minutes of actual work, and you just plan ahead with other meals until then. Super easy to keep a meal calendar of each night, and what prep is needed for each recipe on each day.
The best french fries we've ever had was at a little hole in the wall 'greasy spoon' in downtown, Calgary ,Alberta in 1960. It was take out , and they served these large sized fries in little white paper bags , they were crispy on the outside and perfectly cooked , perfectly salted, and a little greasy. But always hot. Like dying and going to heaven. They were 10 cents.
Hey Frank, great instructional just one thing with the mandoline. I use a folded damp paper towel on the potato as I slide it down the chute. If you slip, the towel catches the blade and not your fingers. Even with this one must pay extremely close attention as it's being done. Mandoline cuts can easily be emergency room cuts. Just saying.
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾
If you pause at exactly 3:56 you can see that right side is celcius and left is f ..... sooooo the equivalent is just right there so in 300f is around 150C
@@billypilgrim1 it's disrespectful from you - and for all the viewers worldwide to expect (all of) us to do it. Yes it's not that hard, sure - but metric system users are discriminated this way, so many of us need to do that additional step and waste our time - so it's the creators of videos that are not adding _other_ measures that are slacking off.
Came to say this aswell lmao. It's better to just soak the cut potatos and coat it with a thin layer of cornstarch then fry for 5 mins, take out and cool, and fry for 5-10 mins again. Perfect fries ive been making since I was 15(23 now) goes well with sour cream/gravy/ketchup/CHEESE DIP
The French might claim they have invented the fry. But, even if they did (they didn't), us Belgians have perfected the art of making them. Starchy potato, cut them however you like. Belgian snackbars use 10-13mm variants and peel their potatoes first. Thick fry = don't blanche, thin fry = blanche. Then fry the fries for 5 minutes at 140°C (284°F), take them back out and let them cool off/let the fat drip out. Then heat your oil to 170-180°C (338-356°F) and fry your fries again until they are gold brown. (They also start floating when they are almost done)
Thanks! I will try this! I remember eating my first Belgian fry. The outside is perfectly golden and thicc, nice subtle crunch, and the inside piping hot and fluffy. Pair it with a nice mayonnaise. Simply perfection.
@@kishouarima3730 good luck with it! Most Belgian households buy their fries already pre-fried so we are a bit spoiled :p but nothing beats fresh fries tho :)
I am so happy that you know where the fries really come from. It makes my Belgian heart beat a little quicker. We don't rince our fries with water, hey, you need a bit of excitement in your kitchen ;-) I personaly use vegetable oil nowadays, but when i was younger, my go to fat was ox fat, that is the original way we used to fry our fries, everywhere in Belgium, back in the 60's and before, (we don't cook them, that's the Dutch style), that fat is still used in the "better" places. We call those cabins where they make the fries, "Frituren". In the French part of our country, that is "Friterie". Frying the first time, we also do at around 150, to 170 degrees C° for 4-ish minutes, i usualy wait until i see the skin of the fries get slightly bubbly. That "low" temp will not cause your fries to get brown or black too fast, even when you don't rince them first. We let our fries cool down outside the fridge, for a minute or 10, no need to have them as cold as ice. We then toss them back into the oil/fat for another four-ish minutes untill golden brown. But, since i have been eating fries all over a big part of the world, hey, it really doesn't matter all that much, fries are fries, as long as you don't call it French fries, just call them fries and know they are originaly from Belgium, not France. LOL Eat fries, be happy
Good to know the right way its made, i never really checked since most times I eat them around midnight Saturdays after a few pints of Maes Pils outside a fritkot, best consumed with a burger with the fries inside.
First fry, best at around 160 Max. If your potato has to high a sugar count, it will get to brown to fast on a higher temperature. An exact time to fry doesn’t exist. They are ready when you hear them sing. Yes if you are in a hurry, you can fry them a second time straight away but that can and will lead to soggy fries. It truly is best when they are cold inside. 2 hours in the fridge will suffice but I learned in culinary school, overnight will be best. All though I never do it the restaurant way myself. Takes to damn long lol. The worst fries I ever ate, at a concert in Ireland. They looked nice and golden but still raw inside. I almost cried lol
Cool! Thanks. The important lesson here, is that making good fries takes 24 hours prep in advance! all that soaking and cooling and drying and re-cooling after first frying... You just have to think about this long before you actually make your chips and eat them. In a restaurant that's not a problem because you're always preparing for tomorrow's customers - but at home it means planning in advance.
It means.. when you FINALLY get to eat them..you'll think, "that really isn't worth the extra 24 hrs" and that's not even considering the cost/difficulties in obtaining duck fat.
Refrigerator steps aren't key. I'd say the key is to blanch them to fully cook them, dry/let them cool off, then fry them on a higher heat to crisp them up
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I made these within 3 1/2 hours. I skipped putting them in the fridge first but I did give it 3 hours in the fridge after blanching and they turned out really nice.
For those complaining about the refrigeration time: you can get very similar results with 30minutes for the first time you would refrigerate (after cutting them, while you prepare the rest of your food) and no refrigeration between frying steps. Remember to pat them dry, though, at that stage.
Chef Frank is incredibly awesome. His explanations in everything that he does is fantastic. I especially love the videos where he has to swap ingredients and make the same the dish as the amateur chef.
Can you do the first frying of the potato's and freeze them, and when you need them get them out and do the final higher temperature frying? That way you can do a whole bunch at once and finish cooking them over time. The recipe is simple, but most people are not going to prepare for over 24 hours just to have fries at dinner. Not often anyway. Nice video and thanks for sharing!
Yes you can. Just freeze them in single layer, then transfer them to bag of some sort. You can either move the bag to the fridge in the morning or fry them straight from the freezer. Just lower temperature to 360F so the outside doesn’t brown to fast.
This is. So much. Work! Personally I like oven potatoes that I cut in half thrice (8 pieces each) coat with oil and salt and just bake in the oven at max temperature (250°C+) for around 30min. Super easy, super quick and super crispy. But I guess this is nice if you're doing some really fancy burgers or smth. where you already put other stuff in the freezer overnight.
It really isn't though, it's just a few steps spread out that probably take 20 minutes of work all told (minus oil cleanup time) and go faster as you do them more. He cuts and washes them in the morning or night before, blanches them, then lets them chill until it's time to fry them up. You can even use water to blanche if you're careful, so less cleanup. Even if you're eating fries every night...somehow...then you have a constant rotation of fries that are washed, blanched, and eaten.
@@CLove511 it's not so much work but it takes so much time. it really only works for serving, because then you'll know to make it before. If you're craving restaurant fries, might as well buy some because it'll take a day or two to make these according to his recipe. Not really worth the work unless you wanna impress guests.
@@hiroisgay sure, but cooking isn't necessarily "What sounds good at this exact moment?" If I know I get duck-fat fries tomorrow, I'm craving them every second until I make them, and I can get restaurant fries to tide me over until then :)
@@budrig Ah, good question. No, just used canola oil. Didn't want to buy duck fat for one batch of fries. The one thing that was important, that he mentioned, was the oil temp as you cook the fries in batches as that temp really drops when dropping in those chilled fries. I got impatient with a couple batches and dropped in some fries before the oil got back up to the required temp. Or, in a couple cases, I pulled the fries too early. For those, they weren't as crispy as they sat on the table as we were eating so I just refried them and they were great.
@@stampscapes Just a heads up that it's not just the fact they aren't so crispy, cooking fries in low temp oil makes them absorb the oil (not so good health-wise).
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If you're doing your own you should do the final frying in small batches - the universal problem with all fries is they have about a 30 second shelf life.
As a Belgian Frank-fan, I fully endorse this video! Although you should have paired this video with an explanation of how to make traditional mayonaise by hand. Belgian Fries really should be eaten with a touch of nice, mustardy mayonaise.
how can you endorse this video when he doesnt' even peel the potatos and cut the fries by hand? also, I think they are slighty overcooked guessing by the color. Also, the 6-8 hours is really not necessary.
A tip for using the mandolin - by an anti-cut-glove! I used to be almost scared of using my mandolin cutter - to the point where i left a large amount of the vegetable in question uncut. But after I bought a glove (and tested it with at knife on my cutting board) I have no problems slicing the whole potato down to the point where my fingers come in contact with the blade. Before I had an almost irrational fear of the thing, since one one my friends injured his hand in a very gory way. Best 10$ purchase you can make if you are afraid of slicing your fingers into tiny ribbons!
Maris pipers cut thin, coated lightly in corn flour and then olive oil and seasoning and in the oven at 230-250 (fan) will give you great fries/chips in 30-40 minutes. Pre cooked (par boiled) the day before and chilled to remove the moisture and better still with the exact same instructions.
"Honey, what do you want for dinner?" "Fish and fries." "Oh, alright. We'll have Fish and Fries for lunch tomorrow." "I thought you said dinner." "Oh, honey. You can't rush good fries."
@@DJL78 McDonald’s fries are disgusting and soggy. That’s because they’re cooked once from frozen straight out of a plastic bag. Five Guys fries are the best of any fast food chain because they use a method similar to the one in this video.
@@DJL78 McDonalds fries are either a hit or a miss everytime you order. Sometimes they come out crispy and golden brown, come out soggy and bad. Five Guys cost a lot, but if you can afford it, they have the best fries, they come out good all the time and you get an extra, extra serving of them
@@hiitsmorgan5431 I’ve has Five Guys countless times and literally everything you just said about McDonalds is how I feel about Five Guys. Also my opinion mirrors 90% of the published taste tests that compared most of the major chains.
this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when they start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
I think this method is way overkill to be honest. Just slice the spuds evenly (a mandolin isn't necessary, especially if you have little space to begin), heat the oil in a pan for 10 minutes (may need longer if the kitchen is cold like ours) and cook for approximately ten minutes or so depending on the amount. Drain onto kitchen roll. I think the only major problem is what to do with the oil if you don't have chips often so you wouldn't have a permanent pan of oil on the stovetop.
I did this to 10 lbs of russets I grew, then froze them. Pretty darn good fries. There are steps to cooking, following steps will get you simular results but straying from a recipes steps is key. The last ingredient in all my cooking is my ❤. Great video this guy is a Pro!👍
you can just use a knife, peel, cut into 4 then cut each piece into finger long shapes, they don't have to be the same length just same thickness. also half boil then fry it, saves you the hassle of waiting a day for practically the same results.
As far as I know, you can. Just make sure to dry then off before putting them in the oil for the final fry. I don't usually do it, I like my food fresh and have plenty of time, but what you propose is the idea behind store sold fry-ready fries (though some are just pre-fried). Though I can't offer much insight on this, your choice of oil might affect the freezing point, as well as the taste of the fries. This is just about the limit of my knowledge on this matter, might have to wait for a more experienced cook to come along and correct me, or just experiment a bit. If anything I said doesn't hold up, feel free to correct me
That is actually what we do in the Netherlands, we buy a bag of frozen fries at the supermarket. They have only been blanched in the factory so we can immediately fry them up in one go.
Absolutely. This is exactly what frozen french fires at the grocery store are. Blanched, frozen fries. The ice crystals forming inside the fries will even make their insides fluffier. Fry, freeze, fry is how I've always made french fries. Perfectly crispy, perfectly fluffy. The best way to eat several potatoes xD
After frozen, need to let out about 2-3 hours before using to let fries get to room temperature, then wipe with paper towel to dry excess water, also need to be more careful when put fries into hot oil. I don't have microwave so I don't know is it possible to microwave it when got out from freezer. If it possible then can skip multiple step, basically let out, microwave, dry check, fry.
I'm sure these are great but a faster method is to hand cut them much larger (those mandolin's are lethal!), rinse under cold running water to remove starch, parboil for 8-10 mins to make the edges fluffy (as with roast potatoes) drain and spread them on a dish cloth to allow full evaporation for 20 mins. Then shallow fry in olive oil, turning when crisp (I use long chopsticks). When done, place on kitchen paper/towel to remove excess oil and toss in sea salt and, to take them to another level, chopped fresh rosemary. Delicious!
I asked my mom to make some restaurant quality French fries while watching a movie, that was 2 days ago and I'm still waiting for my dish. Fun fack: It's a long time taking dish cause she has to freeze it over night.
this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when thay start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
Wow, I would never have guessed that restaurants take 15 to 16 hours to cook their fries. That's really believable because it's obviously so practical and efficient. Thanks.
I'm curious as to why you would choose a high-starch-less-water potato just to soak it in water to get rid of the starch? lovely video nonetheless - I look forward to trying it!
High starch content makes the fry more crispy due to how molecules will rearrange themselves when frying. It was soaked in water to get rid of excess starch on the outside that is released when the potato is cut. If this is not done, the excess starch will absorb and prevent moisture evaporating from the potato when frying or drying and lead it to be too mushy.
@@jackhughes7637 This is one of the few steps he shows that I think IS necessary! Correct potato choice is an absolute must & washing after cutting is really not a big deal & again has a big impact, if nothing else, it keeps the oil clean, so as to keep it from burning later batches of potatoes before cooked inside
" FRANK the tank" at it again !!!! Can we get a "Franks Favorites" segment? Where Frank shows us the food he likes and likes to make ? just a thought.....
@@grizzlednerd4521 ITS TRUE! ITS ALL TRUE! Bless you Grizzled nerd! How can TH-cam NOT put this channel on my feed before today ?! Better now than never !!! 🤟💪
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 Exclusive for *nude-datting.online* He's the person I love, he's my light day. The way the music flows and sounds is extravagant and fun. Girls is icon, legend, beautiful girl, princess, inspiration, a star. I could go on and on, understand this. I love NBA Girls.#垃圾
I'll definitely have to try this extended prep time method, but my go to is the double fry method that brings the oil up to temperature through the first cook, then increase once the fries are done. It's in J. Kenji Lopez-Alt's The Food Lab, and is my go to when I want fries on the same day.
I love Kenji Lopez. It was through the The Food Lab that I finally learned how to have boiled eggs that peeled easily. I have a reputation for making a killer deviled egg, a recipe I learned from my mother, and they're often requested for parties/gatherings. If the shell won't easily slide off the egg you end with an egg white that is pitted and ugly, unsuitable for deviled eggs. I've tried everything with no repeatable success. But Kenji's method works 95% of the time. He takes the time to show you, not only how to make things taste better, but also why they'll taste better using his methods. The science behind cooking.
I mix mayo with some sambal, works great for fries also. Also it would have been good to say that the size of the fry does influence the time. I handcut my fries a little larger then you did but I need to blanche them for about 7-8 minutes at 150° C, and then 4-5 minutes when they are cooled at 175°C, also I put the oil a few degrees higher because the temp can drop a few degrees.
Thank you for the precision at the beginning of the video, in Belgium we are a little sensitive when it comes to fries lol If you want a typical Belgian recipe with fries, try the "Routier" or "mitraillette": Baguette + meat + fries + salad + sauce + whatever you want (all inside the baguette) It's fatty, very greasy, but it's good asf. Great video !
what do you mean precision they aren't called french fries because of US troops mingling with french speaking belgians. the term french fry predates ww2 by centuries and while the concept is french, the etymology of french fry is from the way they are cut, not because it's a parisian dish originally
Looks good. What no chef ever tells is how to deal with the oil afterward. I assume one would just let it cool and pour it into glass jars for use next time. Refrigerate? Freeze? How long can you reuse the oil? When is it time to dispose of it? I'm not going to use that much oil for a single batch of fries and then throw it away but I'm not going to make deep-frying a regular part of my cooking, either. I want to make fish and chips but will the fish make my fries fishy? The way you make your fries looks amazing but, given how problematic the oil can be, it's easier to just go to a restaurant.
What he just touches on is that if the oil gets too hot and starts to smoke, there is a chemical reaction going on there that will cause the oil to go rancid, at which point it cannot be kept very long. If you don't over heat the oil, then I like to let it cool and put it in a cleaned out coffee can--it's the perfect size. As far as I know, this should last close to the shelf life of whatever oil you used. The oil does absolutely pick up food flavor and particles, so the more you use it, the more you are putting things in it that CAN go bad. Most restaurants I have worked in switch out the oil in the fryers weekly. You will need to use different oil for fish. But things get interesting when you start intentionally infusing your own oil with herbs, though that is less common in deep frying oil. You can just throw it on a shelf once it has cooled off.
@@henrywilliams1429 Thanks, Henry. Makes sense. Can I ask, how often do you deep-fry? I've seen a few fish and chip recipes that look great and I'd also like to try my hand at tempura. For health reasons, though, I'd like to keep both to special occasions.
@@seanferguson5460 In Belgium everybody uses a deep fryer for their fries. It has a temperature control system so the oil or fat doesn't get to hot. After you have used it you let it cool off and can later use it again several times.
This chef was clear and concise and respectful of beginners. I was a little disappointed that great french fries take that much time to make, but hey, Rome wasn't built in a day! Thanks
Oh, I’ve been frying my potatoes the wrong way my whole life!! Now it makes sense why my fries were never crispy. Thank you so much!! But quick question: what do you do with the leftover oil?
As long as you didn't burn it you can strain it to remove any bits of food left and keep it in a sealed container away from sunlight to use again the next time you want to fry something!
You can reuse it. Run the cooled down oil through a sieve to get rid of any bits and then store it in a big bottle. Only need to get rid of the oil if you burn it or fry something really strong tasting in it.
hi @Miriam first off : this is most definetly not how belgian fries are made -source: i'm belgian Belgian Fries are fried in animal fat, not vegetable oil. preferably ox. also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks. when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius. they are ready when thay start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat. also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long. also the perks of using animal fat is that it gets hard again and is easier to store. you can keep using it for 2-3 months without needing to replace it.
Here's the fundamental dilemma with SIMPLE at home fires. If you use too high heat, the fries brown before enough water content leaves them--the result is non-crispy fries AFTER the fries have stood around for a few minutes because the water inside starts traveling to the outside. On the flip side, if you use too low of a temperature the fries eject all of their water moisture before the fry browns--the result is that oil starts soaking right into the fry and the fries haven't browned yet, giving you floppy, oil-filled fries or crispy-brown oil-filled fries. Seeing lots of bubbles means that steam is escaping the fries, preventing oil from seeping in, like Frank said. This implies there there is a magically temperature where enough water moisture leaves--but NOT ALL--and the fries get browned. Starting off, I use Russet (but this works on any type) and rinse off the starch. For a pot like Frank's I would throw in at least 2-3 medium-large potatoes easily. No soaking, no cold water, no chilling, no freezing, no salt, no acids. While the heating element is on high, I throw in my fries at 280-320F (I use ThermoWorks ThermoPop) and keep the element on high for 1-2min. Next I lower the heat to slightly above medium and the temperature is near 230 at this point. For the next 8+ mins with gently stirring, water leaves the fries, they start floating, and the temperature of the oil slowly climbs as less steam has to be converted from water. The fries begin browning at the 8-12min mark as the oil automatically climbed, reaching 270-290F. Once browned to my liking, I remove and dab the oil off. This results in fries that stay crispy even after standing around and are not filled with oil whatsoever. If at this 8-12min mark the temperature isn't close to 280, you're using too little heat, you could try saving your fries by blasting the heat. I try to remember how vigorous the bubbling is when the fries are close, so if you notice far less bubbles and no browning, you know you've messed up. This method is better than re-browning blanched and frozen fries, as the freezing introduces "cracks" in the fiber that make it more likely some oil will seep inside. Using these principles, you can easily make good sweet potato fries and carrots--These have far more sugar and thus brown far more easily.
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Hey guys, hot to get rid of the oil?
Put the spider link too
You forgot the spider.
Totally different mandolin.
Full Acrylamide! Your welcome!
I can't get enough of Frank's amazing personality and teachings! He's so clear and concise.
@@finkijlua4851 wtf
Frank has his own youtube chanel called proto cooks
I love you
Everybody is in love with frank
@@_banana2747 They're bots.
Report them
Frank: You want fries with your burger?
Friend: Sure!
Frank: Come back next week.
im not sure if thats him but he uses pickles on his hamburger which take like 1-2 weeks to make
😂😂😂
Prepare ahead 🤷🏾♀️
🤣🤣🤣
@@rookincharge2780 Ehh the desire to eat french fries is usually spontaneous so I don't think this method will work for most people.
" Hey, can you make us some fries?"
" Sure. Give me 2 days."
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
Lol
i was thinking the same
If you do each step every day, after 2 days you will always have fries ready to cook.
As a level 0.5 cook, I just buy them for every day eating and only do something like this for special occasions. :)
@@steveaustin2686 I think as long you organize yourself, ourselves. You’ll have everything you want done every single day. It’s about patience, good things take time. Like making tomatoe sauce. ❤️🤤
This is great because they’ll be ready to fry in 2 to 3 business days when my spider arrives in the mail! Perfect timing!
funny
😆😆😆
ROFL exactly
😂😂😂
😂
For folks commenting about the wait times, I've been following a similar recipe for years and the fries always turn out delicious. Soak in the cold water in the fridge for about one hour. After blanching I let them sit for at room temp for about 10-15 mins (this is when I'm preparing the entree, fried chicken, burgers, etc.), then do the final fry and they're good to go! Homemade fries in about an hour and a half.
This lemon peels' secret no body will tell you after watching this you will through away👉th-cam.com/video/I_WVYG76yFk/w-d-xo.html
I'm Belgian, this sucks dude
the point of the cold water is to make the outside porous and jagged so it has more surface to bind to the oil and gets crisper. You can get close enough just boiling them (in water) for 5 minutes beforehand. No need for all the rigamorole.
@@letsmakeit110 still sucks...
@@letsmakeit110 sweet. thanks!
This guy only takes a week to make fries. I've been working on some french fries that will be done by 2050. They're gonna be delicious!
Lol
To quote the other guy: LOL.
To quote the quoter: LOL
That’s fine, but I have a process that creates an incredible plate of french fries that is ready once the sun dies in 2 million years! Delectable!
@@rmiddlehouse okay, you win
wow a simple 13 hour french fry recipe 😍😍😍
what’s not simple about it… the extra time is just letting it sit overnight. just think ahead you can do it lil guy 🥺🥺🥺
Yup he's just faking it , he's not really Confident , I've seen this my whole life , he's the guy that can't keep his composure in a real kitchen
This is the guy in hell's kitchen that just crumbles
No one has all that time, I imagine even in restaurants they dont do that
@@oholandesvoador2 they most likely do since most of this is unattended time (i.e soaking the potatoes). I would imagine that they probably pre-blanch the fries and fry them to order
I did this and they were freaking AWESOME!!!!!!
Since it’s winter where I am, I set them outside to cool faster so it cut back a lot of the cooling time as opposed to putting them in the fridge to cool. I probably let them sit in the cold water for the first step about four hours instead of 6 to 8 hours or overnight. After I blanched them, I put them outside for about two hours instead of 3 to 4 hours. For the final cook, it took about 10 to 12 minutes to brown in the pot I used over propave stove heat. They were crispy and BETTER THAN RESTAURANT! I saved a batch that I blanched are ready and froze them. The next step will be to see if they fry up as well as the ones I did immediately. If they do, then I will prepare a whole whack of them in advance and freeze them for when needed! What a great movie snack! Thank you so much for this video I shared it now several times and set my own video tutorial to my family!
❤
and the wolves ate them...
I don't think the point was to cool them faster otherwise he would have put them in the freezer... Kind of like how you don't turn your oven up to 600 just to cook your food in half the time.
I'm surprised his recipe doesn't involve planting the potatoes and making us wait for them to grow.
Lmao😂😂😂😂😂😂😂😂😂😂
He seems like a nice guy, but four feckin hours to make fries, and at the end they are all burned!
💀💀
😂
lmao🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
"our fries are gonna be nice and greasy"
Me: Hell yeah
"And we don't want that"
Me: Oh, of course not
Omg that tricked me lmaoo
Lol
Yeah hahaha
😂😂😂😂😂
😂
Frank: "simple recipe"
Also Frank : shows recipe that involves 10 to 12hr fridge time
Tbf that is simple, just not quick
@@bennewman7931 The part that isn't simple is finding room in your fridge for a whole bowl of fries and then a whole pan of fries for hours.
For Frank, that is simple
@@bennewman7931 i think most people prefer quick over simple fam
The recipe is super simple , cut , refrigerate , blanch , refrigerate and fry to crisp. It's simple but just not really convenient at all for home cooking. Who wants to wait a full day making fries and cooking them twice? Rather just order some fast food fries which are pretty good and similar
I tried a shorter version of this and freezing the fries after the initial blanch, and it came out delicious!
This is great for when I want a delicious side of fries day after tomorrow.
He won (imo) with the duck fat comment.
Plan your meals my man, food is worth it.
This week, next week, sometime, never?
by then i dont want fries.. i want ruon dupon...
If you love Five Guys fries, this is pretty close (as a home-version). We wash the potatoes, cut them, rinse until water is crystal clear. Then pre blanch like he did on the video. That’s why you see baskets of “fries” when you walk in. They keep one fryer low and the others to temp so we can “pre-cook” batches. They cool for a minimum of 3-5 mins and they’re ready for the final fry.
Btw the “Cajun seasoning” is McCormick Cajun seasoning. We salt the fries then toss them in the Cajun (I believe there’s no salt in the seasoning)
@Sterling Archer I've been to a Five Guys in Texas, Pennsylvania, and New York. The one in TX was like you said, but the fries from the PA and NY restaurant were really good.
I appreciate this. I'll be making my own at home. Thanks!
@Sterling Archer I genuinely feel for you man. Sounds like you went to a lazy location. I will admit that the food is much better when you make it yourself.
That explains why I always have to wait for fries when I swear they got a whole basket full right there!! I’m like 🤷🏻♀️🤷🏻♀️ just gimme them damn fries that are right there! But I guess those were the pre-fry ones 🤣🤣
Ooooh. So low temp oil blanch. Let it rest.
THEN HIGH TEMP COOK.
🤔 IMMA TRY THIS
How to make the best fries at home… tomorrow. They looked great through 🤤
Kon itna wait krega karl bhai 😂 2 din tak
@@jiteshnegi1034 yes
you can buy them blanched....problem solved
you don't actually have to wait that long though
Nhi chiye ji
Thanks frank, my family and I were stuck in the desert with 5 russet potatoes and a kitchen set up with a fridge, canola oil, and dishes. Thanks to this video I made my family some fries. Thank you frank
Underrated comment af lol
🤣🤣🤣
In the Netherlands and Belgium, people often use special cutters to make fries. The choice of the right potatoes is key. In the past, we used oxfat but nowadays, usually plant based oils. We always bake them first at low temperature, then let them cool and before serving they are baked at a higher temperature.(180 degrees centigrade). We eat them with mayonaise
Obligatory Pulp Fiction scene
th-cam.com/video/fLIcFP0J5TY/w-d-xo.html
Netherlands 🇳🇱
Je bent gekoloniseerd bro
Mayo? No, pickles is the way to go
Lekker, patat mayonais
I'm from Belgium and we don't wash our fries in water. If you wash them with water you lose all the starch, and it's the starch that makes the fries crispy. So you don't need to dry them before the first cook. Before the 2nd cook you only need to let them cool down for like 45 to 60 minutes, not even in the fridge. Just on the counter top in a towel is enough. The temperature of your first cook was correct (300° fahrenheit, or 150° celsius), however the temperature of your 2nd cook was too high, it should be 360° fahrenheit or 180° celsius. On your temperature they will burn more easily. We also usually peel our potatoes. Some people like it with the peel, but most of us peel them.
Interesting. Do you have an opinion on doing the second cook in an airfryer?
Do you still refrigerate the peeled potatoes overnight?
@@NaturalAegyo No we don't. They can be fried for the first time immediately after peeling. The key part is to let them cool down for about 45m to 60m in a towel on your counter top, before you go for the 2nd frying.
You should also cut them much thicker, European style
This size is way too small … Fast food restaurant style, not more
WOW
i actually followed this recipe and did everything the chef did, and the fries turned out to be amazingly delicious
ORIGIN STORY IS WRONG. (1) the name “french fries” existed in 1850 BEFORE U.S soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that
.
I just buy McDonalds. They follow the same 2-step process & only cost $1
.
And your old-age pension will be kicking in real soon now.
@@electrictroy2010es but making your own fries is more fun, you can find good ones in other places but making them at home is more fun than just buying them somewhere, but you do you
@@electrictroy2010 thats why i can instantly tell youre obese af. you never cook food and you eat from mcdonalds
“Mom what’s for dinner”
“Fish and Chips!”
“When will be be done?
“Tomorrow morning”
Cos no-one can plan ahead
😂
@@grantsmith505 no one cares enough to plan ahead a day in advance for something as small as fries
Are you mentally challenged? There is something called planning ahead.
I'd like to thank him for confirming that our sauce is delicious. People give me odd looks when I mix that up. Frank, thank you!!!
Its practically a home made Perri Perri, we use it everywhere in Australia lmao, Siracha, Portuguese mix and mayo combined, gives it that nice orangey pink colour! and tastes awesome
@@truekingkoi8687 yes it is my general dipping sauce for many things.
Good ol' mayoketchup! Simple and effective.
we call it Salsa Golf in Argentina and you can make it yourself or buy it pre mixed.
It’s pretty common in Utah. It’s called fry sauce. Lol
How could you not like these crunchy & salty fries? Thanks again Epicurious.
Thank you for blessing us with your art, Chef Frank! It's always a joy watching you cook!
Thank you for sharing your knowledge to all of us!
I smoke weed everyday so I decided to make my habit into something productive so now i smoke weed on my TH-cam channel xD
Chef Frank. Where can I usually find Duck fat?
How long did you take to grow the potatoes?
I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)
This sounds like a fantastic idea. Can you share the specifics such as time and temperature? I must also try this.
@@muryanli Thanks for your interest! I use the same temperatures demonstrated by Frank “Potato”:-) Chilled and dried, hand-cut 1/4-inch thick potato sticks are lightly tossed in oil, then laid on the metal mesh in single layer with space to allow hot air to pass in between. After preheating the convection oven to 300ºF, insert the mesh and cook for 10 - 15 minutes. Remove and place the mesh in fridge on top of the bowl used to toss the sticks for 20 ~ 30 minutes. (Let them chill longer when I have time.) Afterward, while preheating the convection oven to 375ºF or 380ºF, remove the sticks into the same bowl and toss in order to rub the remaining oil on the bowl. (As there is only a tiny bit of oil to begin with, this could be symbolic and does nothing:-) Place the fries back onto the mesh. When the oven is ready, cook for 5 to 7 minutes. Remove fries into the bowl again, add flavor and toss. The metallic sound between the fries and glaze is very satisfying.
Even though I still inspect during both blanching (observe degree of translucency) and searing (prevent char) using oven light, this is only because I am still experimenting. Compared with single-heating, I am no longer agonizing over multiple variables. Each stage has a simple goal. I am confident that I can reach a single pair of numbers if I can control quantity of potatoes.
After these experiments, I feel that American Test Kitchen’s total brushoff of convection oven as air fryer may not be fully justified. ATK is correct about multilayers of convection oven: They are for cooking different foods simultaneously, not to increase cooking surface. My oven is a 15.5Q NuWave Brio (1.8 kW) with four slots, good for 3 medium russet potatoes on one mesh. I did try two meshes on the middle two slots, 5 potatoes. But then, I tend to switch the meshes in the middle of cooking, adding complexity. However, I am no longer certain that ATK folks have tested two-stage heating when they say “we have tried every method” to cook French fries in comparison with drawer-style air fryer.
To answer the loss of simplicity in this method, I can swear off my physics degrees that overnight chilling and 3-hour post-blanching chilling are both overkills. The first chilling needs to be longer because water's heat capacity is huge. (Some recommend ice-water mixture to speed up.) Overnight is really a very convenient home cooking measure. The second chilling suffers from poor heat conductivity of air and plant fibre, as well as from low heat capacity of surrounding air. But if my potato sticks are on a single layer surrounded by cool air, there is no reason to wait for 3 hours. My estimate would be 40 minutes max. I wish I had space in freezer to speed up the second chilling, though.
I immediately applied the technique to air fry, and happy to report excellent results! I am certainly familiar with the concept of second frying, but never cared for potato fries before I got my convection oven/fryer. More importantly, I didn't imagine blanching in oil! Right before watching this, I was carefully testing combinations of temperature and other aspects in preparation, hoping to find that perfect compromise between surface char and internal texture. After learning about using fridge to cool down (and much lower temperature for blanching), I now get near-perfect fries every time without having to think! (Granted, it took a lot more time.)
@@YuanLiuTheDoc Great breakdown. I love the depth of analysis over the simple fry, which is especially warranted given the unexpected results of an excellent fry from an air fryer. That said: why do you prefer the air fryer over frying in oil?
@@oliverbabb9780 You mean other than that, freshly injured by the missed membership in InstantPot mafia, I am determined to be part of air fryer squad? (Kidding aside, novelty is a factor for me to start looking at potato "fries".) My main problem is maintenance, like storing/disposing used oil, ventilation, and cleaning. As deep fried food is not a mainstay in my home, borrowing restaurant kitchen (aka takeout) is a better option for the occasional indulgence. I actually have an electric deep fryer locked under the counter, unlike the versatile convection oven that occupies the space of my old toaster (which was my oven-standin). I sometimes use the deep fryer for hotpot, because it can be returned to storage immediately after.
I made these today and they were fantastic. Perfectly crisp on the outside and light and fluffy on the inside. I used a mix of duck fat and avocado oil and the flavor was great.
as a belgian,i like how you did it,the only thing,we do different is we use oxenfat(beeffat),but if you are vegan,peanut oil is preferred.also a good way to know when your pre-fry is done,is when the fries rise to the top. when you fry the second time ,after you have taken them out and salted them,toss the fries in the bowl high ,so air can get around each frie(couple of times) enjoy ☺️
Thank you for the tips!
alles voor onze lekkere fritjes he
hij legt het wel heel raar uit deze chef
Die fritten trekken op gene zak.
@@GunterDierickx En daarom heb ik deze fameuze chef hier net een paar comments gezet in Engels over hoe wel fritten bakken loll. De thuis versie en de restaurant versie lol. Ook de temperaturen heb ik gecorrigeerd. 375 Fahrenheit tot 380 zei hij. Leuk ff fritten bakken tussen 190 en 200 graden Celsius lol Zou niet hoger mogen dan 180 Celsius oftewel 356 Fahrenheit.
You are talking about lard or tallow? I've never noticed that it makes fries taste any better than the oil.
Finally frank is back from growing his potatoes
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I think I'll settle for the non restaurant quality fries because this will almost take a day.
Your not sitting the whole 24 hours they are soaking waiting, that’s such a stupid comment
@@michaelfulgieri6954 no, you're stupid
totally agree, my craving for french fries is spontaneous and usually short lived
@@michaelfulgieri6954 but when ppl want some fries they want to eat it immediately not the next 24-hour smartass
@@michaelfulgieri6954 nothing stupid about the comment. The fact is that you have to wait over a day to get fries... no one does that.
Excellent! This was validating why I will just pay for fries at the restaurant!
true
Something in this video was hard to replicate?
Come on, you cut them and leave them in water for a couple of minutes, dry them and then make sure the oil's hot before you put them in the frying pan. You can just put one in to check the temperature and put the rest of them in later.
You don't even need to do a lot of what Frank did unless you're absolutely obsessed with getting them to be "restaurant quality". Pretty sure they actually just put them in the freezer over night in most restaurants but whatever. Many people make big batches of them and freeze them in small portion size bags for a week or two. Making french fries is like the easiest thing to make after I don't know a sandwich and pouring cereal and milk into a bowl.
this is most definetly not how belgian fries are made
-source: i'm belgian
Belgian Fries are fried in animal fat, not vegetable oil. preferably ox.
also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks.
when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius.
they are ready when thay start to sing when you hold em out of the fat. with singing i meanai crispy nice sound they make when out of the fat.
also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
the process isnt that hard... just takes a bit of time.
word
I find it hard to believe most restaurants would go through the trouble. Also there is no way they'd shell out the cash for something like duck fat. These are better than what you'd get at almost any restaurant imo.
Being from Belgium I'm glad we get the history of the name "french" fries.
Mad respect to the cheff 💯
I know it sounds like a nice and fun tidbit to say "French fries are actually from Belgium" but that's a myth created by a single person and then parroted over and over again. Just because of the current popularity in Belgium doesn't mean it was invented there. Fries in Belgium are tasty and great but they were not invented there. They were actually a street food from Paris introduced to Belgium at a later date.
@@Sir_Walrus they were street food in Paris, introduced by a Belgian in Paris ...
at least get your facts straight
@@outty84 No, They were introduced in Brussels after an industrialist moved from Paris. Get your facts straight.
and the American soldiers mistaking Belgium from France is obviously made up since the term "French Fries" existed from before WW1 to begin with.
I thought there was eymtological confirmation that the name was originally about the cut, not the place of origin! French cut fries, (ie, julienned, ie, long thin sticks) eventually just lazily became French fries.
One way I heard it is the actual name is French Style (referring to how they are cut, julienne) Fried Potatoes. Seems like a better explanation than some guy couldn't figure out what country he was in.
Marc from Belgium; one extra tip: second frying: they are done when they float and when you hear them "sing".
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I have to say. I absolutely love this guy. He's amazing. Why doesn't he have his own cooking show? Frank you're my brotha
I actually like to boil the fries in a water with a bit of vinegar. The acid helps to firm up the starch without breaking it up and helps to avoid overbrowning while frying.
Refrigeration is basically key for a good fry. It dries the potato out and gives you a crispier fry. When done right, you can eat it hours after frying and itll still be perfectly crisp.
Finally I like to toss them in chilli oil, if I'm feeling excited
Exactly!!!
Chef Frank! Any thoughts on this? I’ve been making my potato wedges and roasted potatoes using this strategy, except I raise the pH with a little baking soda. Chef kenji Lopez alt says higher pH gets crispier roasted potatoes. Forgot why - maybe less gluten?
@@kenstravels981 Kenji is absolutely right. When you boil potatoes in basic water the starch breaks down much quicker. This creates these micro blisters on the potatoes. These micro blisters crisp up and you get a deliciously crunchy roast potatoes.
The basic water helps with browning too, accelerating the maiard reaction.
Acid does pretty much the exact opposite. It firms up the potato and reduces the browning.
So I prefer acid for French fries, which I like with a firm exterior, and base for roast potatoes, which I like with a crumbly crunchy exterior.
You also use the same technique when making potato chips(crisps if you're from the UK). Soaking the potatoes in acidic water helps with the potatoes not browning too quick, so you can get a crispy chip that's not brown as hell
@@kenstravels981 potato protein is patatin, gluten is typically found in certain grains. Other than that, good info. I'll try to remember the vinegar trick.
is it ok to boil them and then fry? is refrigeration necessary?
Just made these fries for 4th of July and 10/10! First time making fries and they came out amazing. People wanted to take the left overs home.
By the time they were ready, it must have been the 6th of July 😂
ORIGIN STORY IS WRONG. (1) the U.S. name “french fries” existed in 1850 BEFORE soldiers went to Europe. (2) The term is documented in French cookbooks in the 1700s. Belgium has no record as old as that
.
I just buy McDonalds. They follow the same 2-step process & only cost $1
.
Did you start them in March?
😆
people like left over fries?
The number of times Chef Frank says "dangerous" tells me that I should skip this one in my house lol
There is more reasons to not do that as well , getting rid of that quantity of oil is a big pain in the butt ! seeing how cheap fries are, it's probably better to just go get them yourself at a restaurant and come back , or order them :P
@@bellybutthole69 If you're throwing out your oil after one fry session you're doing it wrong.
Strain the oil and keep it in a jar.
@@SovietButcher I mean yes totally, but I would say that is part of being a pain in the butt hehe. And I say that for myself of course, some people might not care at all which is totally fine.
@@bellybutthole69 I bought a metal coffee filter that's used for making single cups of coffee. It's applications in the kitchen are awesome-straining oil im gonna reuse is one of them. You should look into it if you fry often
@PoKeZ see above lol
Finally someone who knows they come from Belgium. We always make our fries like this. It takes longer but there is really no comparison.
Potatoes come from the andes in south america and putting them in the fryer is not exclusive to belgium
@@will_sfv So? No one said that it was
I agree with everything he says here except the second refrigeration, they should be frozen. Freezing causes the moisture in the fry to expand and crystallize. Then when they go straight into fryer that water evaporates leaving cavities of air making the fry super crispy!
you trolling or are you series?
@@soulaimaneboutjagualt590 They're serious, freezing actually does improves the texture. Another advantage of freezing them is you can make a huge batch ahead of time to keep frozen until you need.
That’s basically the McDonalds method. They blanch the fries in a central factory, and then freeze them. Later at the restaurant, the frozen fries are dumped into oil for final cooking
.
So in that case why not just freeze them instead of blanching? And just fry immediately after freezing
Where I'm from ketchup and mayo is actually called fry sauce!
You can even add a dash of pickle juice as well and it's the perfect condiment for any french fry, or I guess any belgian fry too.
Omg that sounds really yummy. Gotta try the pickle juice addition! Thanks!
I suspect where you're from, Crown Burgers has been winning awards for their fries, no?
@@CLove511 oh you know it! Back in 1954 a local Arctic Circle fast food joint didn't have enough ketchup to serve with the fries for the day, so they mixed what they had with the same amount of mayo and called it fry sauce. From that day on they served every order of fries with fry sauce and every other local resturaunt soon followed.
Salt Lake City, UT.
I never knew fry sauce was a UT thing until I was in my 20s. I would say I was relatively well traveled as a kid but was surprised when I just happened to ask for fry sauce at a burger joint and no one knew what I was asking for! It's certainly more common now but I most certainly won't refer to it as 'mayochup' or anything crazy lol
Where I'm from we call it pink sauce. I love it
And just like that within two day you have easy delicious fries
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
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the cooling over night in the fridge isn't needed. we actually never put them in the fridge. At least I don't know anyone who does that. we do peel our potatoes though when we make fries. It really doesn't take that much time.
Lol!
@@MegaWesje Even if it were 2 days to make them, it's maybe 20 minutes of actual work, and you just plan ahead with other meals until then. Super easy to keep a meal calendar of each night, and what prep is needed for each recipe on each day.
ok you dont have to do all that to get crispy french fries this guy is doing too much🤣🤣🤣
Will be making these for the Christmas holidays so I better get started on the prep now!
It’s been a year, how were they?
@@jacobgutierrez1250 Still in the process of blanching. It's gonna be a while.
🤣🤣🤣
The best french fries we've ever had was at a little hole in the wall 'greasy spoon' in downtown, Calgary ,Alberta in 1960. It was take out , and they served these large sized fries in little white paper bags , they were crispy on the outside and perfectly cooked , perfectly salted, and a little greasy. But always hot. Like dying and going to heaven. They were 10 cents.
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Are you certain your not speaking to us from the afterlife?
How old are you, 80-90?
Hey Frank, great instructional just one thing with the mandoline. I use a folded damp paper towel on the potato as I slide it down the chute. If you slip, the towel catches the blade and not your fingers. Even with this one must pay extremely close attention as it's being done. Mandoline cuts can easily be emergency room cuts. Just saying.
Would appreciate celsius equivalents for the temperatures in the video!
just google the conversion, you lazy bum
I just got my oil to almost 300C and damn... Yeah i live in a new house now.
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
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If you pause at exactly 3:56 you can see that right side is celcius and left is f ..... sooooo the equivalent is just right there so in 300f is around 150C
@@billypilgrim1
it's disrespectful from you - and for all the viewers worldwide to expect (all of) us to do it.
Yes it's not that hard, sure - but metric system users are discriminated this way, so many of us need to do that additional step and waste our time - so it's the creators of videos that are not adding _other_ measures that are slacking off.
who tf got 34 hours to make french fries
Excellent recipe for burnt french fries. 5 stars.
Lmao
@@chahal_s yep. those are indeed burnt. Putting up this video is an instant fail.
🤣
Came to say this aswell lmao. It's better to just soak the cut potatos and coat it with a thin layer of cornstarch then fry for 5 mins, take out and cool, and fry for 5-10 mins again. Perfect fries ive been making since I was 15(23 now) goes well with sour cream/gravy/ketchup/CHEESE DIP
@@BlackOilyMenKissing I prefer my fries cooked, not medium rare. Wash the potatoes please.
Only 16 hours? I was thinking about finding a tutorial that had a 60 hour french fry tutorial! thank’s for the “easy”, “simple” recipe.
The French might claim they have invented the fry. But, even if they did (they didn't), us Belgians have perfected the art of making them.
Starchy potato, cut them however you like. Belgian snackbars use 10-13mm variants and peel their potatoes first. Thick fry = don't blanche, thin fry = blanche. Then fry the fries for 5 minutes at 140°C (284°F), take them back out and let them cool off/let the fat drip out. Then heat your oil to 170-180°C (338-356°F) and fry your fries again until they are gold brown. (They also start floating when they are almost done)
Thanks! I will try this! I remember eating my first Belgian fry. The outside is perfectly golden and thicc, nice subtle crunch, and the inside piping hot and fluffy. Pair it with a nice mayonnaise. Simply perfection.
@@kishouarima3730 good luck with it! Most Belgian households buy their fries already pre-fried so we are a bit spoiled :p but nothing beats fresh fries tho :)
You never blanche any friy that is not done im a third generation Friturist from Belgium !!!!!
We tried this recipe and the Fries were the best we had even made!
Thank you Chef Frank!
I am so happy that you know where the fries really come from. It makes my Belgian heart beat a little quicker.
We don't rince our fries with water, hey, you need a bit of excitement in your kitchen ;-)
I personaly use vegetable oil nowadays, but when i was younger, my go to fat was ox fat, that is the original way we used to fry our fries, everywhere in Belgium, back in the 60's and before, (we don't cook them, that's the Dutch style), that fat is still used in the "better" places. We call those cabins where they make the fries, "Frituren". In the French part of our country, that is "Friterie".
Frying the first time, we also do at around 150, to 170 degrees C° for 4-ish minutes, i usualy wait until i see the skin of the fries get slightly bubbly. That "low" temp will not cause your fries to get brown or black too fast, even when you don't rince them first. We let our fries cool down outside the fridge, for a minute or 10, no need to have them as cold as ice. We then toss them back into the oil/fat for another four-ish minutes untill golden brown.
But, since i have been eating fries all over a big part of the world, hey, it really doesn't matter all that much, fries are fries, as long as you don't call it French fries, just call them fries and know they are originaly from Belgium, not France. LOL
Eat fries, be happy
+ we peel the potatoes and cut them by hand.
@@tomholdorp5084 that is the only right way
as a fellow Belgian i can second this!
Good to know the right way its made, i never really checked since most times I eat them around midnight Saturdays after a few pints of Maes Pils outside a fritkot, best consumed with a burger with the fries inside.
First fry, best at around 160 Max. If your potato has to high a sugar count, it will get to brown to fast on a higher temperature. An exact time to fry doesn’t exist. They are ready when you hear them sing. Yes if you are in a hurry, you can fry them a second time straight away but that can and will lead to soggy fries. It truly is best when they are cold inside. 2 hours in the fridge will suffice but I learned in culinary school, overnight will be best. All though I never do it the restaurant way myself. Takes to damn long lol. The worst fries I ever ate, at a concert in Ireland. They looked nice and golden but still raw inside. I almost cried lol
Cool! Thanks. The important lesson here, is that making good fries takes 24 hours prep in advance! all that soaking and cooling and drying and re-cooling after first frying... You just have to think about this long before you actually make your chips and eat them. In a restaurant that's not a problem because you're always preparing for tomorrow's customers - but at home it means planning in advance.
It means.. when you FINALLY get to eat them..you'll think, "that really isn't worth the extra 24 hrs" and that's not even considering the cost/difficulties in obtaining duck fat.
Yeah I’ll just buy McDonalds fries for $1
.
I think most people would still prefer their fries greasy just because of the amount of prep that is needed for crispy ones
Just use an air fryer.
@@stevenalexander4721 omfg your a genius
Refrigerator steps aren't key. I'd say the key is to blanch them to fully cook them, dry/let them cool off, then fry them on a higher heat to crisp them up
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
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I made these within 3 1/2 hours. I skipped putting them in the fridge first but I did give it 3 hours in the fridge after blanching and they turned out really nice.
"I am frank potato"
So he has graduated from growing his own potatoes to mingling among them, becoming one of them
For those complaining about the refrigeration time: you can get very similar results with 30minutes for the first time you would refrigerate (after cutting them, while you prepare the rest of your food) and no refrigeration between frying steps. Remember to pat them dry, though, at that stage.
Yup. And freezer time can be good, too.
for those complaining about the refrigeration time: go to a restaurant
Frank by far is the best here he actually acts like a normal person happy funny but an absolute beast at cooking
Chef Frank is incredibly awesome. His explanations in everything that he does is fantastic. I especially love the videos where he has to swap ingredients and make the same the dish as the amateur chef.
Can you do the first frying of the potato's and freeze them, and when you need them get them out and do the final higher temperature frying? That way you can do a whole bunch at once and finish cooking them over time. The recipe is simple, but most people are not going to prepare for over 24 hours just to have fries at dinner. Not often anyway. Nice video and thanks for sharing!
I'm thinking about the same idea as you, i think yes, you could put them in the freezer, but I'm also hoping for a better answer.
Yes you can. Just freeze them in single layer, then transfer them to bag of some sort. You can either move the bag to the fridge in the morning or fry them straight from the freezer. Just lower temperature to 360F so the outside doesn’t brown to fast.
This is. So much. Work!
Personally I like oven potatoes that I cut in half thrice (8 pieces each) coat with oil and salt and just bake in the oven at max temperature (250°C+) for around 30min.
Super easy, super quick and super crispy.
But I guess this is nice if you're doing some really fancy burgers or smth. where you already put other stuff in the freezer overnight.
It really isn't though, it's just a few steps spread out that probably take 20 minutes of work all told (minus oil cleanup time) and go faster as you do them more. He cuts and washes them in the morning or night before, blanches them, then lets them chill until it's time to fry them up. You can even use water to blanche if you're careful, so less cleanup.
Even if you're eating fries every night...somehow...then you have a constant rotation of fries that are washed, blanched, and eaten.
@@CLove511 it's not so much work but it takes so much time. it really only works for serving, because then you'll know to make it before. If you're craving restaurant fries, might as well buy some because it'll take a day or two to make these according to his recipe. Not really worth the work unless you wanna impress guests.
@@hiroisgay sure, but cooking isn't necessarily "What sounds good at this exact moment?" If I know I get duck-fat fries tomorrow, I'm craving them every second until I make them, and I can get restaurant fries to tide me over until then :)
@@CLove511 nobody wants “restaurant quality” fries that wont be ready for 6 hours..
@@CyclingLasVegas I'll eat them with my better-than-most-restaurant quality brisket that takes 8, and you can agree to disagree.
Okay, I tried this. First try -best fries I've had in my life. Family seemed to think so too. Thank You!!!
Did u use duck fat too?
@@budrig Ah, good question. No, just used canola oil. Didn't want to buy duck fat for one batch of fries. The one thing that was important, that he mentioned, was the oil temp as you cook the fries in batches as that temp really drops when dropping in those chilled fries. I got impatient with a couple batches and dropped in some fries before the oil got back up to the required temp. Or, in a couple cases, I pulled the fries too early. For those, they weren't as crispy as they sat on the table as we were eating so I just refried them and they were great.
@@stampscapes Just a heads up that it's not just the fact they aren't so crispy, cooking fries in low temp oil makes them absorb the oil (not so good health-wise).
@@Welari12 right. that was said in the vid. will probably pick up a thermometer
@@stampscapes you can reuse duck fat several times, still pretty expensive but at least you can use it 4 5 times
Man, I don’t have time to put them in my fridge overnight. I want my fries and I want them now 🥴🍟
Shoutout to Frank
Great chef educator
Cheers from San Diego California
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
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I love NBA Girls.#垃圾
Give Frank a raise. We need more of him. He is raising a generation of home cooks (me).
If you're doing your own you should do the final frying in small batches - the universal problem with all fries is they have about a 30 second shelf life.
Frank's done it again! What a chad
As a Belgian Frank-fan, I fully endorse this video! Although you should have paired this video with an explanation of how to make traditional mayonaise by hand. Belgian Fries really should be eaten with a touch of nice, mustardy mayonaise.
how can you endorse this video when he doesnt' even peel the potatos and cut the fries by hand? also, I think they are slighty overcooked guessing by the color. Also, the 6-8 hours is really not necessary.
@@TheMacallan14 why peel them, the skin is nice
@@user-wp7zc1np9x Won't find them that way in Belgium! Belgian (French) fries DON'T have skin on them. You can, but not how we do it.
@@TheMacallan14 I know, ik ben van Mol vintj
@@TheMacallan14 maar video had het niet over hoe ze het hier maken dus, gewoon zijn eigen ding
I love how confident Frank got in front of a camera. Thanks for the tips!
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A tip for using the mandolin - by an anti-cut-glove! I used to be almost scared of using my mandolin cutter - to the point where i left a large amount of the vegetable in question uncut. But after I bought a glove (and tested it with at knife on my cutting board) I have no problems slicing the whole potato down to the point where my fingers come in contact with the blade. Before I had an almost irrational fear of the thing, since one one my friends injured his hand in a very gory way. Best 10$ purchase you can make if you are afraid of slicing your fingers into tiny ribbons!
Those sound great for a sword fight.
@@anderfu8273 Well they are not that thick so blunt force trauma will still break your fingers.
sounds like you actually had a very rational fear
Maris pipers cut thin, coated lightly in corn flour and then olive oil and seasoning and in the oven at 230-250 (fan) will give you great fries/chips in 30-40 minutes. Pre cooked (par boiled) the day before and chilled to remove the moisture and better still with the exact same instructions.
I love the chef so much! He clearly explains everything and simplifies it.
simplifies..... I'm not sure that's the word used to describe this video.
@@paullee1521 he did simplify it. It just takes long, but that's normal with trying to prepare "optimal" food.
"Honey, what do you want for dinner?"
"Fish and fries."
"Oh, alright. We'll have Fish and Fries for lunch tomorrow."
"I thought you said dinner."
"Oh, honey. You can't rush good fries."
oh honey, why did I marry a moron who can't plan ahead for one day
I've seen this procedure done by all the other big channels and no one's going to do this. You're going to go to Five Guys.
McDonalds for fries. Period.
@@DJL78 McDonald’s fries are disgusting and soggy. That’s because they’re cooked once from frozen straight out of a plastic bag. Five Guys fries are the best of any fast food chain because they use a method similar to the one in this video.
@@user-td4do3op2d Soft, soggy, and almost wet….just like your opinion. Sit down 🤡
@@DJL78 McDonalds fries are either a hit or a miss everytime you order. Sometimes they come out crispy and golden brown, come out soggy and bad. Five Guys cost a lot, but if you can afford it, they have the best fries, they come out good all the time and you get an extra, extra serving of them
@@hiitsmorgan5431 I’ve has Five Guys countless times and literally everything you just said about McDonalds is how I feel about Five Guys. Also my opinion mirrors 90% of the published taste tests that compared most of the major chains.
Frank is awesome! Love watching and learning from him!
dude, who is seeking this level of perfection in their fries, this takes 2 days to make it i just need my munchies man
this is most definetly not how belgian fries are made
-source: i'm belgian
Belgian Fries are fried in animal fat, not vegetable oil. preferably ox.
also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks.
when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius.
they are ready when they start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat.
also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
i will let u guys know if i finished this recipe next month. im starting today
Oof
So yeah
So It been a years how was the fries?
The problem I always have with this is how long it takes. I don’t want to have French fries tomorrow, I want them now
Facts
I think this method is way overkill to be honest. Just slice the spuds evenly (a mandolin isn't necessary, especially if you have little space to begin), heat the oil in a pan for 10 minutes (may need longer if the kitchen is cold like ours) and cook for approximately ten minutes or so depending on the amount. Drain onto kitchen roll.
I think the only major problem is what to do with the oil if you don't have chips often so you wouldn't have a permanent pan of oil on the stovetop.
@@1Thunderfire oil storage isn’t even an issue if you own a deep fryer like I do.
I did this to 10 lbs of russets I grew, then froze them. Pretty darn good fries.
There are steps to cooking, following steps will get you simular results but straying from a recipes steps is key. The last ingredient in all my cooking is my ❤.
Great video this guy is a Pro!👍
How could you not like these crunchy & salty fries?
- Chef Frank -
Love this already.
"How to make fries at home!"
"Now the first device we need is something no one has"
you can just use a knife, peel, cut into 4 then cut each piece into finger long shapes, they don't have to be the same length just same thickness.
also half boil then fry it, saves you the hassle of waiting a day for practically the same results.
After the fries are blanched, is it possible to freeze them in a bag? I'd like to have fries "almost" ready to be served, in good amounts.
As far as I know, you can. Just make sure to dry then off before putting them in the oil for the final fry.
I don't usually do it, I like my food fresh and have plenty of time, but what you propose is the idea behind store sold fry-ready fries (though some are just pre-fried). Though I can't offer much insight on this, your choice of oil might affect the freezing point, as well as the taste of the fries.
This is just about the limit of my knowledge on this matter, might have to wait for a more experienced cook to come along and correct me, or just experiment a bit. If anything I said doesn't hold up, feel free to correct me
That is actually what we do in the Netherlands, we buy a bag of frozen fries at the supermarket. They have only been blanched in the factory so we can immediately fry them up in one go.
Absolutely. This is exactly what frozen french fires at the grocery store are. Blanched, frozen fries. The ice crystals forming inside the fries will even make their insides fluffier. Fry, freeze, fry is how I've always made french fries. Perfectly crispy, perfectly fluffy. The best way to eat several potatoes xD
@@Lolbama2012 Hoping that the end result is better than store-bought frozen fries, which have a cardboard texture and are not very tasty.
After frozen, need to let out about 2-3 hours before using to let fries get to room temperature, then wipe with paper towel to dry excess water, also need to be more careful when put fries into hot oil.
I don't have microwave so I don't know is it possible to microwave it when got out from freezer. If it possible then can skip multiple step, basically let out, microwave, dry check, fry.
I'm sure these are great but a faster method is to hand cut them much larger (those mandolin's are lethal!), rinse under cold running water to remove starch, parboil for 8-10 mins to make the edges fluffy (as with roast potatoes) drain and spread them on a dish cloth to allow full evaporation for 20 mins. Then shallow fry in olive oil, turning when crisp (I use long chopsticks). When done, place on kitchen paper/towel to remove excess oil and toss in sea salt and, to take them to another level, chopped fresh rosemary. Delicious!
I asked my mom to make some restaurant quality French fries while watching a movie, that was 2 days ago and I'm still waiting for my dish.
Fun fack: It's a long time taking dish cause she has to freeze it over night.
How's it going?
this is most definetly not how belgian fries are made
-source: i'm belgian
Belgian Fries are fried in animal fat, not vegetable oil. preferably ox.
also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks.
when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius.
they are ready when thay start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat.
also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
I 💚 Frank! He's one of the best parts of this channel!!! Thanks Epicurious! Keep his videos coming.
Yesssss. You guys have followed the assignment 🥰 i love this segment and i love frank and saul teaching us everything. Pleeeease continue!!!
Wow, I would never have guessed that restaurants take 15 to 16 hours to cook their fries. That's really believable because it's obviously so practical and efficient. Thanks.
I'm curious as to why you would choose a high-starch-less-water potato just to soak it in water to get rid of the starch?
lovely video nonetheless - I look forward to trying it!
High starch content makes the fry more crispy due to how molecules will rearrange themselves when frying. It was soaked in water to get rid of excess starch on the outside that is released when the potato is cut. If this is not done, the excess starch will absorb and prevent moisture evaporating from the potato when frying or drying and lead it to be too mushy.
You get rid of the surface starch only, not the entirety of the starch
you get rid of the SURFACE starch to let the inside cook.
It's not necessary. This guy is doing too much.
@@jackhughes7637 This is one of the few steps he shows that I think IS necessary! Correct potato choice is an absolute must & washing after cutting is really not a big deal & again has a big impact, if nothing else, it keeps the oil clean, so as to keep it from burning later batches of potatoes before cooked inside
" FRANK the tank" at it again !!!! Can we get a "Franks Favorites" segment? Where Frank shows us the food he likes and likes to make ? just a thought.....
Frank has his own TH-cam channel "ProtoCooks with Chef Frank".
@@grizzlednerd4521 bless you Grizzled Nerd; if you are telling the truth, my life just got way better! ❤️
@@grizzlednerd4521 ITS TRUE! ITS ALL TRUE! Bless you Grizzled nerd! How can TH-cam NOT put this channel on my feed before today ?! Better now than never !!! 🤟💪
French fries is one of the easiest recipes out there, I don't see the reason to overcomplicate it and waiting so long to eat them
Well...try it.
Frank, get your own channel! YOU ARE WORTH IT!
Whoops sorry i just realised you have one
Disappointed we didn't see Frank grow and harvest his own potatoes
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is extravagant and fun. Girls is
icon, legend, beautiful girl, princess, inspiration,
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I'll definitely have to try this extended prep time method, but my go to is the double fry method that brings the oil up to temperature through the first cook, then increase once the fries are done. It's in J. Kenji Lopez-Alt's The Food Lab, and is my go to when I want fries on the same day.
I love Kenji Lopez. It was through the The Food Lab that I finally learned how to have boiled eggs that peeled easily. I have a reputation for making a killer deviled egg, a recipe I learned from my mother, and they're often requested for parties/gatherings. If the shell won't easily slide off the egg you end with an egg white that is pitted and ugly, unsuitable for deviled eggs.
I've tried everything with no repeatable success. But Kenji's method works 95% of the time.
He takes the time to show you, not only how to make things taste better, but also why they'll taste better using his methods. The science behind cooking.
I mix mayo with some sambal, works great for fries also.
Also it would have been good to say that the size of the fry does influence the time. I handcut my fries a little larger then you did but I need to blanche them for about 7-8 minutes at 150° C, and then 4-5 minutes when they are cooled at 175°C, also I put the oil a few degrees higher because the temp can drop a few degrees.
Took me years to perfect my fries recipe. I haven't gone to Belgium though but so far it's the best I've had in my country.
Thank you for the precision at the beginning of the video, in Belgium we are a little sensitive when it comes to fries lol
If you want a typical Belgian recipe with fries, try the "Routier" or "mitraillette": Baguette + meat + fries + salad + sauce + whatever you want (all inside the baguette) It's fatty, very greasy, but it's good asf.
Great video !
what do you mean precision they aren't called french fries because of US troops mingling with french speaking belgians. the term french fry predates ww2 by centuries and while the concept is french, the etymology of french fry is from the way they are cut, not because it's a parisian dish originally
Yes French cookbooks document the deep frying of sliced potatoes in the 1700s. Belgium has no record of the dish as old as that
.
Looks good. What no chef ever tells is how to deal with the oil afterward. I assume one would just let it cool and pour it into glass jars for use next time. Refrigerate? Freeze? How long can you reuse the oil? When is it time to dispose of it? I'm not going to use that much oil for a single batch of fries and then throw it away but I'm not going to make deep-frying a regular part of my cooking, either. I want to make fish and chips but will the fish make my fries fishy? The way you make your fries looks amazing but, given how problematic the oil can be, it's easier to just go to a restaurant.
Drink it like a man
@@addenanda Hah! You remind me of a book I have, self-billed as the world's unhealthiest cookbook. Title: Eat What You Want and Die Like a Man!
What he just touches on is that if the oil gets too hot and starts to smoke, there is a chemical reaction going on there that will cause the oil to go rancid, at which point it cannot be kept very long. If you don't over heat the oil, then I like to let it cool and put it in a cleaned out coffee can--it's the perfect size. As far as I know, this should last close to the shelf life of whatever oil you used. The oil does absolutely pick up food flavor and particles, so the more you use it, the more you are putting things in it that CAN go bad. Most restaurants I have worked in switch out the oil in the fryers weekly.
You will need to use different oil for fish. But things get interesting when you start intentionally infusing your own oil with herbs, though that is less common in deep frying oil.
You can just throw it on a shelf once it has cooled off.
@@henrywilliams1429 Thanks, Henry. Makes sense. Can I ask, how often do you deep-fry? I've seen a few fish and chip recipes that look great and I'd also like to try my hand at tempura. For health reasons, though, I'd like to keep both to special occasions.
@@seanferguson5460 In Belgium everybody uses a deep fryer for their fries. It has a temperature control system so the oil or fat doesn't get to hot. After you have used it you let it cool off and can later use it again several times.
1:02 That middle Potato is smiling at me
Lmaoo
This chef was clear and concise and respectful of beginners. I was a little disappointed that great french fries take that much time to make, but hey, Rome wasn't built in a day! Thanks
Oh, I’ve been frying my potatoes the wrong way my whole life!! Now it makes sense why my fries were never crispy. Thank you so much!! But quick question: what do you do with the leftover oil?
As long as you didn't burn it you can strain it to remove any bits of food left and keep it in a sealed container away from sunlight to use again the next time you want to fry something!
You can reuse it. Run the cooled down oil through a sieve to get rid of any bits and then store it in a big bottle. Only need to get rid of the oil if you burn it or fry something really strong tasting in it.
Pour it down the drain to spite your landlord
hi @Miriam first off :
this is most definetly not how belgian fries are made
-source: i'm belgian
Belgian Fries are fried in animal fat, not vegetable oil. preferably ox.
also the potatos are first peeled before being cut up, the slice of the fries is also on the larger side. belgian fries are not thin sticks.
when theyre cut up, first bake them at 170 degrees celcius then let em cool down and bake them at 190 degrees celsius.
they are ready when thay start to sing when you hold em out of the fat. with singing i mean i crispy nice sound they make when out of the fat.
also these fries are way overcooked. the crispiness kicks in from the second frying not from being cooked that long.
also the perks of using animal fat is that it gets hard again and is easier to store. you can keep using it for 2-3 months without needing to replace it.
Me:*Cooks fries for only 5min*
Frank:So u need to chill this fries for a whole month so we can get that crunch-
Here's the fundamental dilemma with SIMPLE at home fires. If you use too high heat, the fries brown before enough water content leaves them--the result is non-crispy fries AFTER the fries have stood around for a few minutes because the water inside starts traveling to the outside. On the flip side, if you use too low of a temperature the fries eject all of their water moisture before the fry browns--the result is that oil starts soaking right into the fry and the fries haven't browned yet, giving you floppy, oil-filled fries or crispy-brown oil-filled fries. Seeing lots of bubbles means that steam is escaping the fries, preventing oil from seeping in, like Frank said. This implies there there is a magically temperature where enough water moisture leaves--but NOT ALL--and the fries get browned.
Starting off, I use Russet (but this works on any type) and rinse off the starch. For a pot like Frank's I would throw in at least 2-3 medium-large potatoes easily. No soaking, no cold water, no chilling, no freezing, no salt, no acids. While the heating element is on high, I throw in my fries at 280-320F (I use ThermoWorks ThermoPop) and keep the element on high for 1-2min. Next I lower the heat to slightly above medium and the temperature is near 230 at this point. For the next 8+ mins with gently stirring, water leaves the fries, they start floating, and the temperature of the oil slowly climbs as less steam has to be converted from water. The fries begin browning at the 8-12min mark as the oil automatically climbed, reaching 270-290F. Once browned to my liking, I remove and dab the oil off. This results in fries that stay crispy even after standing around and are not filled with oil whatsoever.
If at this 8-12min mark the temperature isn't close to 280, you're using too little heat, you could try saving your fries by blasting the heat. I try to remember how vigorous the bubbling is when the fries are close, so if you notice far less bubbles and no browning, you know you've messed up. This method is better than re-browning blanched and frozen fries, as the freezing introduces "cracks" in the fiber that make it more likely some oil will seep inside.
Using these principles, you can easily make good sweet potato fries and carrots--These have far more sugar and thus brown far more easily.
Thank you for your insight
Thank you for your advice