Thanks again to Notion for sponsoring today’s video: ntn.so/ethannotion Also! Here is the Waffle Cutter I used: amzn.to/2QIheGy - it’s currently unavailable, so maybe try some hand cut fries for now!
5:50 - freezing the fries also helps to create a fluffier texture. As the water expands as it freezes, it bursts some of the cell walls, leading to a softer interior texture. This also emphasises the importance of flash-frying: if there is a lot of water left in the fries' outer surface, it will go soft when it is frozen.
The fries at CFA do the freeze method exactly like in this video. They are boiled and fried once before shipping (fried in vegetable oil in the factory) and then at the restaurant, they are fried again for 1 min 50 sec at 350 in canola oil Source: I spend 30 out of 37 hours a week on fries at CFA (fries not fried in peanut oil so people with peanut allergies may still eat the fries)
Ingredient report: Mayo was seen at 8:10 - 8:22. Pickled onions were not seen in this video. This has been your ingredient report. Sorry for not commenting on the other video, I've been busy with other things recently. I hope they will be done soon! Thanks for all the support and, this has been your ingredient report.
While not said in the video the mandoline he uses to cut his waffle fries is the Börner wave-waffle cutter, it costs $25 on Amazon, however the hand guard is sold separately and costs $10.
I believe chick fil a uses a combination of oils for their things I highly doubt they use pure peanut oil. They also probably use refined peanut oil rather than unrefined. Such a different flavor it’s crazy. Toasted peanut oil is super cool too I highly recommend
I would indeed CALL IT DEAD. He took a pretty hard hit when he bounced off the back of the mandoline and again upon hitting the floor. Thank you for bringing that to our attention. We can officially move on to the next f-up. The rest of those waffle fries would be awesome.
You could also go even more basic than the mandolin and use a crinkle knife. I actually got one, it's a knife with the same ridge design for cutting crinkle and waffle fries..you can REALLY control the thickness of your fries with the knife vs having to hope the mandolin has the right size..it also takes up less space and can be kept in the drawer with other knives or smaller cooking tools..also it can make crinkle fries AND waffle fries depending on how you cut your potato.
love waffle fries, and love Notion. At first I was mainly using it to track work notes, but lately I've been building a recipe database so that I can more easily track what recipes I have, with a shared ingredient database so I can look through my recipes based on whatever ingredient I feel like cooking with
Thank you for making such an informative tutorial that's friendly for beginners. Sometimes I avoid getting creative with cooking because I think its too expensive, but I never realized you could reuse cooking oil lol. NOTED.
Great video! I just bought one of those specialty mandoline slicers, and damn, the thickness of these fries makes all the difference in the world. I think I had the oil too high, but took them off early, and they still turned out perfect - crispy on the outside, and soft and fluffy on the inside. I just made a small batch to try it out, looking forward to making a bunch more for the freezer.
I ordered my thick-waffle-fry mandoline at least a couple of years ago, after watching your this video. The only difference when cutting them (or anything I cut with a mandolin): I use a cut resistant glove or a guard. This slicer is perfect for adding some 'fancy' to any meal.
As a chef, when I happened to watch a video like this see if there's any useful tips, I CRINGE IN TERROR ! ANY mandolin is in itself a VERY dangerous tool ! The Asian ones more so than the French one, since they have a tendency to be razor freaking Sharp! I feel like anytime someone uses these and a video that's on here, they should put a verbal warning listing the possibility of making a side trip to the hospital, before even beginning to prep the food item. I don't want to scare anyone away from using one, but they need to be extremely careful, and definitely use the guard, and a cutting glove if they have one !
@@jacktorse2145 well it depends a lot of time it's because rushing if you do it slowly and carefully you be basically alright, but it is always better with the guard myself I prefer a kevlar gloves works like a charm.
Man, these recipes are amazing, but I just can't get over steps where you have to put the sheet pans in the freezer. This might work in the US but I have never seen a european fridge that could fit even a half sheet comfortably
That is because the method in this video is specific to commercial operations. The best way to fry potato is to deep fry @ 140C until starting to colour, remove and heat oil to 180C, then deep fry until crisp and golden. Obviously if you're cooking 100 portions per service that simply isn't practical.
i've been binging your videos today and this is random but - i really appreciate how you rarely roll your sleeves up, and when you do, it's just above the wrist, not all the way into a tshirt. it's so unnecessary and a pet peeve of mine when guys do that lmao. plus it shows how efficient / clean you are when cooking/cleaning. you wear black long sleeve tops and hardly ever get debris on them!
Walmart sells bags of them frozen ready for to fry, just need the peanut oil and it tastes identical as well if you're lazy or don't have time for the prep
You know what else is cruel? Still supporting a fast food chain that sent money to a group campaigning for the death penalty for gay people in Uganda and still sends money to groups campaigning for marriage and adoption rights to be taken away from gay couples. That’s cruel. You going without your nasty fried food is not cruel.
I like the idea of doing this but I can't find the same mandolin on any Amazon that ships to Ireland On the plus side, it's €2 for a frozen bag of these fries in Iceland (shop not country)
DAMN! This is on point! Never knew about this guy but man he makes it look easy because he understands the trick to the process. I've tried rinsing & draining fries before & have also tried freezing as an idea but my stuff never came out like fast food versions. But I always knew somewhere in the back of my head that there was actually a perfect method that would work but I was just missing the info. Never knew it was as simple as a four step process until now. Thank God I'll probably never have to buy product at my local grocery store again now that it's been figured out. "Return on investment" is the way to go.
Ethan, I had to get the same mandolin you had. It arrived today. So, tomorrow I am making this. Heck yeah!!! Freeze overnight,so Chic-fil-a on Thursday. Making vodka nuggets to go with. Peace, dude
Love the notion template. Made a duplicate. Will definitely be useful, given I have like a dozen separate lists I just write into. Can never get myself to organize. Saves so much time thanks! Also, great recipe. I think I have one of those adjustable cutting boards, to change the thinness of the slice. Should be able to replicate the look close enough hopefully.
Hi ethan! I really like how most of your videos, you give the nutrition facts. I hope you continue to do that! Oh can i also request you to make more lower calories version of stuffs! Thank you ethan for your videos 🥰
bbq sauce + honey mustard = chick fil a sauce, though admittedly most of the stuff you put in your fry sauce overlaps with ingredients of these other things. I think a little bit of liquid smoke, some brown sugar, and maybe a dash of ancho chili powder would really make that stuff goo-oood.
I bought a potato made ready to steam and I think that's why it fell apart so now.I am making hash browns. Maybe I need to find a good strong russet potato question mark
You inspired me. I bought a cheaper waffle cutter, I’ll buy one with deeper ridges later as they seem to be more expensive. I also bought a wok. I’m thinking I could set up a table and do the second fry and sell them to make back my money. 😋
you should've tried washing, poaching in ~300F oil until fully cooked, freezing or refrigerated, then flash fried again at high temps like 400F until you achieve good color.
Hey Ethan. Excellent video. I have been wondering about this waffle secret for quite some time. Can you please share the link to the waffle ridge cutter you use?
@@EthanChlebowski thanks a lot man! I recently tried your oven fries redux of Adam Ragusea's recipe. I quite like that style of video with the critiquing and improving. I'll be trying more of your stuff again soon, looking forward to your content.
Anyone know any alternative madoline slicers / waffle cutter products? amazon link is currently unavailable. It's very important it has high ridges or adjustable sizes. To give it a thicker cut like how Chick-fil-A does it. All the mandoline slicers out there generally, have a low ridge and gives too thin of a cut (not ideal).
Man the only thing stopping me from recreating those fries was the dang cutter! And NOONE ever mentions that when they make "Copy Cats" Thankyou for actually giving me a name of a functional cutter that actualy haves the right size groves!
Ethan and Dan Souza from America's Test Kitchen on his show What's Eating Dan did videos about sweet potato fries, and why you can't treat them like regular potatoes when frying them (you have to coat them in I think a corn starch slurry prior to frying or else they end up super soggy/gross). I'm sure you can find a way to par-cook and freeze them, but I dunno if you'd get the same result.
Ethan, I'm surprised that you threw out those potato peels! You should fry them up, sprinkle some salt on them as soon as they come out of the oil, splash a little truffle oil over them and then last but not least, some freshly grated parmesan cheese over the top...so good!
Thanks again to Notion for sponsoring today’s video: ntn.so/ethannotion
Also! Here is the Waffle Cutter I used: amzn.to/2QIheGy - it’s currently unavailable, so maybe try some hand cut fries for now!
out of stock... wonder if this video has anything to do with that lol
Lol came here to say that too
☹️
@@ZipZamZach check my comment right above! Found it being sold by another on Amazon!
@@joker5266 check my comment right above! Found it being sold by another!
5:50 - freezing the fries also helps to create a fluffier texture. As the water expands as it freezes, it bursts some of the cell walls, leading to a softer interior texture. This also emphasises the importance of flash-frying: if there is a lot of water left in the fries' outer surface, it will go soft when it is frozen.
Exactly what I was thinking
The fries at CFA do the freeze method exactly like in this video. They are boiled and fried once before shipping (fried in vegetable oil in the factory) and then at the restaurant, they are fried again for 1 min 50 sec at 350 in canola oil Source: I spend 30 out of 37 hours a week on fries at CFA (fries not fried in peanut oil so people with peanut allergies may still eat the fries)
thanks
@Raspian Kiado that’s crazy they’re really supposed to use canola oil😂
I use motor oil so cars can have them
Absolutely love the “lets make something that can be frozen in big batches”-videos
I think I need a bigger freezer so I can have more of these batched items in stock at once.
Ingredient report:
Mayo was seen at 8:10 - 8:22.
Pickled onions were not seen in this video.
This has been your ingredient report. Sorry for not commenting on the other video, I've been busy with other things recently. I hope they will be done soon!
Thanks for all the support and, this has been your ingredient report.
missed you🥺
Welcome back
Making Steak and Fries today, this goes hard.
Collab when
just want everybody watching my boy chefpk here
Chef Sensei is on here. That is dope
Ethan knew what he was doing posting this vid on a Sunday.
While not said in the video the mandoline he uses to cut his waffle fries is the Börner wave-waffle cutter, it costs $25 on Amazon, however the hand guard is sold separately and costs $10.
Most useful comment of all. Thanks man
I just bought it thinking it came with a hand guard.
Chick Fil a fries their chicken in peanut oil but the waffle fries are fried in canola oil, I read it on their menu.
Ethan almost always uses peanut oil anyway
I’m a peanut oil main ✊
I believe chick fil a uses a combination of oils for their things I highly doubt they use pure peanut oil. They also probably use refined peanut oil rather than unrefined. Such a different flavor it’s crazy. Toasted peanut oil is super cool too I highly recommend
@@EthanChlebowski sword and board for me, mate.
We use canola oil for the fries
Ethan and Weissman put out french fry videos on the same day... Guess I know what I'm eating!
Same 🤙
Rip to the fry that fell at 3:16
I didn't see that. I will have to go look before I can officially call it dead. BRB N 2 & 2
I would indeed CALL IT DEAD. He took a pretty hard hit when he bounced off the back of the mandoline and again upon hitting the floor. Thank you for bringing that to our attention. We can officially move on to the next f-up. The rest of those waffle fries would be awesome.
A fallen soldier.
Nice
F
Ethan, I was so relieved to see you using the hand guard for the mandolin. I learned my lesson the hard way! Great vid and explanations.
my mandolin is just waiting for me in the cabinet......so it can cut me again
You could also go even more basic than the mandolin and use a crinkle knife. I actually got one, it's a knife with the same ridge design for cutting crinkle and waffle fries..you can REALLY control the thickness of your fries with the knife vs having to hope the mandolin has the right size..it also takes up less space and can be kept in the drawer with other knives or smaller cooking tools..also it can make crinkle fries AND waffle fries depending on how you cut your potato.
love waffle fries, and love Notion. At first I was mainly using it to track work notes, but lately I've been building a recipe database so that I can more easily track what recipes I have, with a shared ingredient database so I can look through my recipes based on whatever ingredient I feel like cooking with
Ethan, good to know I can always count on your videos to help cook things correctly.
Thank you for making such an informative tutorial that's friendly for beginners. Sometimes I avoid getting creative with cooking because I think its too expensive, but I never realized you could reuse cooking oil lol. NOTED.
You've gotten really good at cinematography. that shot with all the fry variants is so good
This is considered videography, not cinematography. There is a distinct difference
your videos have revolutionized my home cooking habits, keep the vids coming pls
Top tier cooking channel, hope much more success comes your way dude
For some reason, TH-cam has been suggesting your videos. I'm not complaining, though -- Just subbed! Great content, Ethan!
The mystery of how the fries have holes is now solved. I can rest easy now. This has confused me since I was a child.
Great video! I just bought one of those specialty mandoline slicers, and damn, the thickness of these fries makes all the difference in the world. I think I had the oil too high, but took them off early, and they still turned out perfect - crispy on the outside, and soft and fluffy on the inside. I just made a small batch to try it out, looking forward to making a bunch more for the freezer.
I ordered my thick-waffle-fry mandoline at least a couple of years ago, after watching your this video. The only difference when cutting them (or anything I cut with a mandolin): I use a cut resistant glove or a guard.
This slicer is perfect for adding some 'fancy' to any meal.
Notion has been fantastic for me. I set up tables where I track products that I own, furniture dimensions, and more. Has saved my butt so many times.
As a chef, when I happened to watch a video like this see if there's any useful tips, I CRINGE IN TERROR !
ANY mandolin is in itself a VERY dangerous tool ! The Asian ones more so than the French one, since they have a tendency to be razor freaking Sharp! I feel like anytime someone uses these and a video that's on here, they should put a verbal warning listing the possibility of making a side trip to the hospital, before even beginning to prep the food item. I don't want to scare anyone away from using one, but they need to be extremely careful, and definitely use the guard, and a cutting glove if they have one !
Now you tell me. Kevlar gloves 🤣
I love my mandolin and if I'm cooking with someone I always tell them to use the guard because I don't want fingertips in my food.
100% right, extremely dangerous tool without the guard.
@@jacktorse2145 well it depends a lot of time it's because rushing if you do it slowly and carefully you be basically alright, but it is always better with the guard myself I prefer a kevlar gloves works like a charm.
Absolutely use a cutting glove!
These were amazing!!! I used Extra virgin olive oil & everyone said they were the best fries ever!!! Thanks for the recipe!
I’m gonna combine this with Josh Weisman’s animal style fry recipe. Game changed.
WAFFLE FRIES!! Couldn't wait for you to cover these🙌🙌🙌
Excellent video..nice job with the technical and practical explanations.
Beautifully done Ethan
This is easily the best waffle fry video on the internet. Can’t wait to see this blow up
Man, these recipes are amazing, but I just can't get over steps where you have to put the sheet pans in the freezer. This might work in the US but I have never seen a european fridge that could fit even a half sheet comfortably
That is because the method in this video is specific to commercial operations. The best way to fry potato is to deep fry @ 140C until starting to colour, remove and heat oil to 180C, then deep fry until crisp and golden. Obviously if you're cooking 100 portions per service that simply isn't practical.
I made these today after getting the same waffle fry cutter and they were delicious and crunchy
I like how he breaks down reason for every step in cooking.
Him: What are you doing in my house...
Me: I WANT WAFFLE FRIES
"...end up with waffle chips..."
You make it wound like that's a bad thing :)
I remember a long time ago getting these waffle chips with black pepper from the store and they were incredible.
I love notion! Glad to see a fellow fanboy ;) Also happy you got them to sponsor you.
i've been binging your videos today and this is random but - i really appreciate how you rarely roll your sleeves up, and when you do, it's just above the wrist, not all the way into a tshirt. it's so unnecessary and a pet peeve of mine when guys do that lmao. plus it shows how efficient / clean you are when cooking/cleaning. you wear black long sleeve tops and hardly ever get debris on them!
Walmart sells bags of them frozen ready for to fry, just need the peanut oil and it tastes identical as well if you're lazy or don't have time for the prep
It was cruel to release this on Sunday, now I want Chick-fil-a.
You know what else is cruel? Still supporting a fast food chain that sent money to a group campaigning for the death penalty for gay people in Uganda and still sends money to groups campaigning for marriage and adoption rights to be taken away from gay couples. That’s cruel. You going without your nasty fried food is not cruel.
It’s more fun to make it yourself :)
@@geminihexx9858 ily
@@geminihexx9858 cringe
@@geminihexx9858 Just because I like their food doesn't mean I support who they fund
Best cooking video i have ever seen. Learned alot from you. Thanks for such a detailed video. Love it so much. From Pakistan
Literally drove to Chick Fil-A like 30 minutes ago before realizing it was Sunday. Guess I gotta try this now.
Ooo great idea on flash frying then freezing. Probably taste better than what comes out of the frozen aisle!
Just wow! Tremendous video!
I like the idea of doing this but I can't find the same mandolin on any Amazon that ships to Ireland
On the plus side, it's €2 for a frozen bag of these fries in Iceland (shop not country)
“what you doing in my house??..”
“I WANT WAFFLE FRIES”
That honey straw method is actually amazing.
Ethan, you got a link to the crinkle cutter?
Fries are like pizzas, even the bad ones are kinda good. Except this one is of course incredible!
I bought a gluten free Kroger brand pizza accidentally, it was awful
DAMN! This is on point! Never knew about this guy but man he makes it look easy because he understands the trick to the process. I've tried rinsing & draining fries before & have also tried freezing as an idea but my stuff never came out like fast food versions. But I always knew somewhere in the back of my head that there was actually a perfect method that would work but I was just missing the info. Never knew it was as simple as a four step process until now. Thank God I'll probably never have to buy product at my local grocery store again now that it's been figured out. "Return on investment" is the way to go.
All the flavor, with none of the bigotry. Heck yeah!
Ethan, I had to get the same mandolin you had. It arrived today. So, tomorrow I am making this. Heck yeah!!! Freeze overnight,so Chic-fil-a on Thursday. Making vodka nuggets to go with. Peace, dude
I can't find it; can you link it?
Ethan!! Your content is exceptional.
Your editing is top notch my man
Love the notion template. Made a duplicate. Will definitely be useful, given I have like a dozen separate lists I just write into. Can never get myself to organize. Saves so much time thanks!
Also, great recipe. I think I have one of those adjustable cutting boards, to change the thinness of the slice. Should be able to replicate the look close enough hopefully.
Chick Fil-a- nice, Waffles - nice, fries - nice. I assume this would be awesome!!!
Me too
Comrade! We meet again!
@@cuberynth3079 Long time no see!!! :D
Ethan AND Joshua? I'm in fries paradise
My 13 year old and 9 year old sons both agree that you have the best mustache and they want to grow one someday!
I’ve made these at least 6 times and love them. Now if you could do a vid with how to make homemade sweet potato waffle fries, I’d be all set!
lol make them just like this but use sweet potatoes
Hi ethan! I really like how most of your videos, you give the nutrition facts. I hope you continue to do that! Oh can i also request you to make more lower calories version of stuffs! Thank you ethan for your videos 🥰
bbq sauce + honey mustard = chick fil a sauce, though admittedly most of the stuff you put in your fry sauce overlaps with ingredients of these other things. I think a little bit of liquid smoke, some brown sugar, and maybe a dash of ancho chili powder would really make that stuff goo-oood.
Yeah you are on to something. Just added a few drops of liquid smoke yesterday it made it pop. Not sure where to get ancho chili powder
I bought a potato made ready to steam and I think that's why it fell apart so now.I am making hash browns. Maybe I need to find a good strong russet potato question mark
On point as usual! Thanks, brother!
You inspired me. I bought a cheaper waffle cutter, I’ll buy one with deeper ridges later as they seem to be more expensive. I also bought a wok.
I’m thinking I could set up a table and do the second fry and sell them to make back my money. 😋
The most Under-Subcribed channel.....
LOVE UR RECIPES AND TIPS. ❤️😘
Your videos are the first ones I've watched that make me feel like I can actually make good food 🤣
you are a legend. Thanks for also sharing chef kenjis book. I didn't know he had one so I snagged that up too.
I love cooking and eating. But learning about the science behind it is priceless
you should've tried washing, poaching in ~300F oil until fully cooked, freezing or refrigerated, then flash fried again at high temps like 400F until you achieve good color.
Hey Ethan. Excellent video. I have been wondering about this waffle secret for quite some time. Can you please share the link to the waffle ridge cutter you use?
Excellent Video For Me!...Take mayo, mustard, brown mustard, bbq sauce, honey and I put chopped onions in it and it tastes like Chick-fil-A Sauce
Something that I immediately have a plan to execute now😀 gonna prep tomorrow morning
Klasse so ein tolles Video endlich weiß ich wie ich die Criss Cross selbermache kann danke schön fürs video
Very strategic of you posting this on a Sunday
Great vid much love from 🇧🇸
I’m having trouble finding this ridged mandolin he uses on Amazon. Is it linked or has anyone else found it?
I'm also looking for it, I thought it might have been included in the description but I don't think I see it in there.
I added the link to it in the pinned comment, currently unavailable though 😕
@@EthanChlebowski thanks a lot man! I recently tried your oven fries redux of Adam Ragusea's recipe. I quite like that style of video with the critiquing and improving. I'll be trying more of your stuff again soon, looking forward to your content.
Anyone know any alternative madoline slicers / waffle cutter products? amazon link is currently unavailable. It's very important it has high ridges or adjustable sizes. To give it a thicker cut like how Chick-fil-A does it. All the mandoline slicers out there generally, have a low ridge and gives too thin of a cut (not ideal).
will happily take any of these!
You can’t beat soft boil with a flash fry and freeze and deep fry. Best fry you’ll ever get on a potato.
that crunch sent me.
Anytime our food science god Kenji gets credited, his GoPro grows a set of wings.
That fucker must look like an Angel of Surveillance then
Your channel is starting to become my way of tasting things that are not in europe.
just a question
did you also test how the size of the ice crystals effect the texture or the taste?
wow i never thought you could even make these at home, like what?
Appreciate the confirmation that yes, I do need a 2nd mandoline.
Great Tutorial!! Thanks Ethan!!
My man Paul felder out here slaying waffle fries
Thank you for sharing the tips! I'll definitely try this!
Did you ever test out how these would come out in an air fryer?
An air fryer is just a countertop convection oven
Man the only thing stopping me from recreating those fries was the dang cutter! And NOONE ever mentions that when they make "Copy Cats" Thankyou for actually giving me a name of a functional cutter that actualy haves the right size groves!
Your magnetic refrigerator spice rack is stunning. Where can we purchase it?
Love your videos! Also would love to see a video on how you use notion and workflow. 🙌🏽🙌🏽🙌🏽
I can almost imagine how good that sauce would taste 😋
Can you do a sweet potato version, and see if the same method holds up?
Ethan and Dan Souza from America's Test Kitchen on his show What's Eating Dan did videos about sweet potato fries, and why you can't treat them like regular potatoes when frying them (you have to coat them in I think a corn starch slurry prior to frying or else they end up super soggy/gross). I'm sure you can find a way to par-cook and freeze them, but I dunno if you'd get the same result.
we saw on his sweet potato fries video that sweet potato fries are way different to make from regular fries and the method was way different
Thanks for this! Will you provide a link to the ridged mandolin you used? I don't see it in the description or on your website.
What brand mandoline is that? Cant seem to find it in the description.
This must be the best meal ever
Ethan we have the same oven!
Ethan, I'm surprised that you threw out those potato peels! You should fry them up, sprinkle some salt on them as soon as they come out of the oil, splash a little truffle oil over them and then last but not least, some freshly grated parmesan cheese over the top...so good!
I still have some of your hash browns in my freezer, might have to do this as well with my left over potatoes
8:15 what... what is that little honey tube? did you suck it up with a straw?