The genius behind the 'mashed potato' fries method is you can switch out the vegetables. Cook and mince/puree whatever veggie, you get a 'fry' version. I did it with onions.
Just a little correction: contrary to popular belief the buttery steak sauce served with steak frites at the "Entrécôte", also referred to as sauce "Café de Paris" wasn't invented - as the name seemingly suggests - in Paris, but in Geneva (Sitzerland) in the 1930s by M. Boubier and was named after a restaurant there named "Café de Paris". The owner Freddy Dumont was the one who started the concept of only serving steak frites with the legendary sauce and green salad at his café. This concept - as well as the sauce - was such a success, that it was copied by the "Entrécôte" chain in 1959.
I love seeing that pepper grinder. It always reminds of my wee mom because when I lived at home I always loved the perfect grind it provided. The day I moved out she slammed it in my hand and said, “I *know* you want this”. She’s no longer with us but that grinder remains my most prized possession. 1. Reminds me of mom but 2. That griiiind is sooo perfect.
L’Entrecôte is my favorite restaurant in Paris and even though there is always a long line to get in but it is always worth the wait. Their menu consists of only one main dish, the steak and fries, salad with their mustard dressing and desert. I heard there is one that opened recently in NYC on E 54th St. Must try.
I love the steak part but even more so, the frites! I have never thought of ricing potatoes, forming & cutting into fries. Genius with the starch! Definitely on the next to do list! Thanks so much!
Tried it 130 F on NY strip. Substituted olives for capers and celery leaves for parsley, onion for shallot (what was in the fridge), added some horseradish to sauce. Turned out great aswell. Fries turned out great, used canola oil, no beef tallow on hand. Can confirm McDs fries were made in beef tallow in Canada up to at least 2005 (highschool job).
Ate at Entrecôte in their Bordeaux outlet twice last week....basically mixing melted butter , lemon juice Worcestershire & mustard will give you 90% of their famous sauce taste
I tried this and the chips came out incredibly oily. The oil was at high heat and I laid them to rest on paper towels but still quite oily. Anyway around this?
Tried these fries today and they tasted exactly like mcdonalds fries 😄 I did not double fry, just once on super high. Great recipe and the kids loved them 👌
Grant's an OG from back when ChefSteps was super artsy with their videos in the mid 2010's. He's always been fun and full of personality even back when he had a more buttoned up look.
the fries recipe is ridiculous i need to try it!! personal method is baking whole russets, cut into wedges, lightly starch and batter with cayenne, then shallow fry
For whatever reason, my sauce came out too salty. And WAY too much lemon. I would half the lemon and try to half the salt as well, because you can always add if you need :) But very very close and gets the taste you're after, IF you've been to paris and had the legendary sauce, you'd know it's got so much depth and really deep but mellow flavor.
First, great video! It seams rather simple. Secondly, what type of potato is used? Russet potatoes have enough starch, so thinking why the extra starch?
The extra starch binds the potato mix but also allows it to form a crispy skin on the outside. If you ever had prepared frozen potatoes like curly fries, seasoned french fries or tater tots, they're almost always covered with starch to give them extra crispy crunch. If you simply fry a fresh raw potato from a start to finish, it will have great potato flavor but be inevitably soggy without the starch method.
I made the fries, super delicious but also very difficult to form. They fall apart very easily before they are cooked. It’s like they needed some type of glue to hold them together. I wasn’t a fan of the sauce. Much prefer a Demi glacé with a Madeira wine reduction.
They are Slowly going back to the sous vide content again. They wrecked this channel with sous vide content for so long before and it's been so good again recently.
I remember when 100k subscribers was a milestone for the channel. In the beginning, they had really great, shorter and more artistic content with custom music by Hans Twite and some fun personality-filled videos with Grant & Co, then it became more rote, plug & play content during the transitional years after the Joule launch. Now that the business drama seems to have stabilized they seem to have dialed back into Grant as their main star with other key chefs around him as they return to teaching people how to elevate their own cooking (fancy contraptions and all).
I did this and my fries started to explode after the first fry. A few minutes later I put them back in for a second crisp up fry. They exploded one by one in the oil. I ended up with a few minor oil burns. My fries were nice and crispy but quite chewy. Where did I go wrong ? I used Maris piper potatoes.
I think Maris Pipers might have a higher water content than Russetts, King Edward potatoes might be a closer match being a bit starchier & drier. Unfortunately McCain apparently owns the entire Russet potato market in the UK & at the consumer level, you cannot buy them anywhere.
I'm curious too. I've never done this cornstarch method. But for my go-to crispy oven roast potatoes I take russets then slice them into steak fry wedges, parboil until they're about to fall apart, then toss them in potato starch before spreading them out on an oiled tray to bake. Bake on high about 425 in a good amount of oil, and flip them once or twice. The potato starch makes a crispy outside just like seasoned fries... You can also add barbecue seasoning, your favorite spice blend, or fresh herbs to the potato starch for more flavor.
I was hoping to get a take on the secret sauce of the "relais de Venise" but the one you are emulating here is from a restaurant...emulating the "relais" so it's already not the real secret sauce. I've tried to copy that sauce a lot of time and I agree with your ingredients (hadn't thought about the egg though which is interesting as you'll see later). I also agree that you get 80% of the original without too much problems but there is something missing in the structure of the sauce. Your sauce (and mines) are too "clean". Too smooth. I remember seeing a video of a guy claiming that he had cracked the secret and I believe that he has something eventhough my girlfriend never allowed me to try it out: basically he was saying that the core of the sauce was a failed mayonnaise ! He was preparing a regular mayo and then he would heat it in a sauce pan until it broke down (not the prettiest sight...). He would then mix in the anchovies, capers and tarragon. That's pretty gross and I guess that you could be burned for witchcraft for failing a mayo on purpose but I'm afraid that it sounds pretty legit...
So... What happened? It seemed like the last video that you posted was some big awesome BBQ that this channel posted in someones backyard where the whole team contributed and then now, posting again.
I'm Belgian. Frites (frieten in Dutch, pommes frites in German) are Belgian. We take a high starch and low sugar potato, cut them in 1 cm (! metric warning !) thick fries. We bake them twice, in beef tallow, once at 160°C untill the fries sing in the fat and then let them cool for about an hour. Finish them at 180°C untill they are slightly golden brown, not dark brown! Done... I mean, I like chefsteps, but this really is a massive overkill of a recipe for what basically looks like a very thin croquette thingy, like ... Anyway, we simply serve them with a tart mayonnaise (not an atom of sugar involved here), a steak and a green salad or with mussels for the adults,. For the young children it is mostly served with a roasted chicken leg and (warm!) applesauce (still with chunky bits, very few sugar and a pinch of salt) untill they master the noble art of chewing. All three are Belgian national dishes.
It's better to sous vide in something insulative (plastic etc). Copper will "leak" a lot of your hard-earned thermal energy, into the surrounding environment. Excellent metal for cooking; Very poor choice for electrical sous vide.
I'm almost positive the actual recipe uses chicken liver. So this sauce isn't really the same even disregarding the changes to make it more green. I'm sure it's good, but you can't really say you unlocked the secret when you've fundamentally made a different sauce.
Thyme fries then you’re having fun
😮💨good one
I was like how fast do fries run 100m? Why do we need to “thyme” it?
booo lol
NICE WORK
You know what thyme it is!
The genius behind the 'mashed potato' fries method is you can switch out the vegetables. Cook and mince/puree whatever veggie, you get a 'fry' version. I did it with onions.
Just beware of the sugar/starch content and ratio
Really loving this Ultimate Series! Also I've never seen this technique for making fries, really excited to try it out.
Sauce recipe so much simpler than the original. Grant has such a great and fun vibe. Thank you for sharing 👏
best cooking channel on all of yt. I'm glad to be subscriber from day one
Just a little correction: contrary to popular belief the buttery steak sauce served with steak frites at the "Entrécôte", also referred to as sauce "Café de Paris" wasn't invented - as the name seemingly suggests - in Paris, but in Geneva (Sitzerland) in the 1930s by M. Boubier and was named after a restaurant there named "Café de Paris". The owner Freddy Dumont was the one who started the concept of only serving steak frites with the legendary sauce and green salad at his café. This concept - as well as the sauce - was such a success, that it was copied by the "Entrécôte" chain in 1959.
I love seeing that pepper grinder. It always reminds of my wee mom because when I lived at home I always loved the perfect grind it provided. The day I moved out she slammed it in my hand and said, “I *know* you want this”. She’s no longer with us but that grinder remains my most prized possession. 1. Reminds me of mom but 2. That griiiind is sooo perfect.
L’Entrecôte is my favorite restaurant in Paris and even though there is always a long line to get in but it is always worth the wait. Their menu consists of only one main dish, the steak and fries, salad with their mustard dressing and desert. I heard there is one that opened recently in NYC on E 54th St. Must try.
I love the steak part but even more so, the frites! I have never thought of ricing potatoes, forming & cutting into fries. Genius with the starch! Definitely on the next to do list! Thanks so much!
I feel like you’ve made the recipe almost too simple, which is good. But now I can’t pretend I spent a million hours perfecting it.
Hey @Chefsteps, can you guys please try to come up with a recipe for Martin's potato rolls? You're the only guys I trust for the job. Thanks!
Those frites blew my mind
I’ve been looking for this recipe for YEARS! Thank you!!!!!
wondering if the sauce recipe is suitable for a 4 day meal prep ?
What is the enameled cast iron fry pan you’re using?
Can you freeze the fries in the bag before you cut them?
Tried it 130 F on NY strip. Substituted olives for capers and celery leaves for parsley, onion for shallot (what was in the fridge), added some horseradish to sauce. Turned out great aswell. Fries turned out great, used canola oil, no beef tallow on hand. Can confirm McDs fries were made in beef tallow in Canada up to at least 2005 (highschool job).
I'd love to know where they got those nice metal clips for the sous vide bath to hold the bag.
They look like wire binder/utility clips. Pretty sure they’re at any office supply store.
Made this today, legit this is amazing and the best fries i have ever had
Ate at Entrecôte in their Bordeaux outlet twice last week....basically mixing melted butter , lemon juice Worcestershire & mustard will give you 90% of their famous sauce taste
Ran this as a brunch special today, so good!!
I tried this and the chips came out incredibly oily. The oil was at high heat and I laid them to rest on paper towels but still quite oily. Anyway around this?
this keeps getting better and better!!
The mash fries is so genius, I am blown away!
Love the oil thermometer here, with the clip. What brand anyone?
good to see grant & nick again :) keep it up y'all :)
Fantastic video! next time try and use potato starch instead of cornstarch starch, I think you’ll like it better. Keep healthy and safe!
Tried these fries today and they tasted exactly like mcdonalds fries 😄 I did not double fry, just once on super high. Great recipe and the kids loved them 👌
Used to go to Café de Paris for steak-frites every time I went to Geneva, appalled to figure out how many years have passed since I was last there.
Definitely trying this sauce
Holy crap! So, Chef takes apart a Ribeye!?! That is some good detail!!!
Need more from this guy. Love his delivery!
Grant's an OG from back when ChefSteps was super artsy with their videos in the mid 2010's. He's always been fun and full of personality even back when he had a more buttoned up look.
Is everything on this channel ultimate?
That's the ultimate question!
@@chrispytricks How many roads must a man walk down?
Ultimately no but we are trying to take some of everyone’s favorites and level them up.
I need steak and fries in my life ❤
really have simplified it and make it easier for us to level up our steak gam e
Anybody have an idea how much butter in the sauce? A lot is pretty general.
the fries recipe is ridiculous i need to try it!! personal method is baking whole russets, cut into wedges, lightly starch and batter with cayenne, then shallow fry
Do you think I can just bake French fry shapes and then shallow fry?
Went to L’Entrecote and the sauce is that good!
Can you save the tallow and use it again?
Yes
Next level cooking
Loving the new content
Hey, what if you put your potato starch through the ricer same time as the potatoes? Rather then trying to fold it through at the end.
For whatever reason, my sauce came out too salty. And WAY too much lemon. I would half the lemon and try to half the salt as well, because you can always add if you need :) But very very close and gets the taste you're after, IF you've been to paris and had the legendary sauce, you'd know it's got so much depth and really deep but mellow flavor.
Wouldn’t the lemon seeds result in some bitterness?
Great recipe. I have that Miele range and love it!
anchovies probs worked to get "that" flave in, but always thought they used chicken liver instead! great vid as always none the less bud cheers
First, great video! It seams rather simple. Secondly, what type of potato is used? Russet potatoes have enough starch, so thinking why the extra starch?
I’ve tried to make fries like this without the starch, but they disintegrated when dropped in the fryer. The starch might be a binding agent
The extra starch binds the potato mix but also allows it to form a crispy skin on the outside. If you ever had prepared frozen potatoes like curly fries, seasoned french fries or tater tots, they're almost always covered with starch to give them extra crispy crunch. If you simply fry a fresh raw potato from a start to finish, it will have great potato flavor but be inevitably soggy without the starch method.
Thank you!!!!
I made the fries, super delicious but also very difficult to form. They fall apart very easily before they are cooked. It’s like they needed some type of glue to hold them together.
I wasn’t a fan of the sauce. Much prefer a Demi glacé with a Madeira wine reduction.
Perfect timing. This is what I'm making tonight
Dude should be a kid's TV show host
Oh, now even steak frites is French? Life comes at you fast.
🇧🇪
what if you don't want to use a joule? slow cook it in the oven?
Any brand sous vide will work
Looks good!
I smiled pretty much the entire video and I am starting to realise why I don't eat out. Dang you guys use a lot of butter and salt.
I assume we need to pat dry the steak after the sous vide to help the crust develop?
They are Slowly going back to the sous vide content again. They wrecked this channel with sous vide content for so long before and it's been so good again recently.
I remember when 100k subscribers was a milestone for the channel. In the beginning, they had really great, shorter and more artistic content with custom music by Hans Twite and some fun personality-filled videos with Grant & Co, then it became more rote, plug & play content during the transitional years after the Joule launch. Now that the business drama seems to have stabilized they seem to have dialed back into Grant as their main star with other key chefs around him as they return to teaching people how to elevate their own cooking (fancy contraptions and all).
I did this and my fries started to explode after the first fry.
A few minutes later I put them back in for a second crisp up fry.
They exploded one by one in the oil. I ended up with a few minor oil burns.
My fries were nice and crispy but quite chewy.
Where did I go wrong ? I used Maris piper potatoes.
I think Maris Pipers might have a higher water content than Russetts, King Edward potatoes might be a closer match being a bit starchier & drier.
Unfortunately McCain apparently owns the entire Russet potato market in the UK & at the consumer level, you cannot buy them anywhere.
HOW long for the FIRST fry?????????
yay thanks for this secret! Grant always has a great personality and fun to watch
How do you avoid the egg in the sauce scrambling when putting it on the pan like that?
try it and find out
are you making pringles? if they taste good im cool with that
The sauce was insane. Second favorite behind chimichurri.
Ok, that's (a bit ;) ) better than mine "ultimate" steak&chips. I need to step up!
But how long was the first fry? And the second fry, how long and temp? Sorry I'm poor AF or else would gladly subscribe to the season pass😪
this is 🔥🔥🔥,
If Keanu Reeves was a chef, he'd be this guy.
You really need to come to Belgium and learn how to make proper frites. There is NO mashing potatoes in making fries. Apart from that, nice recipe.
Do you pat dry the steak before the second sear?
Tried to make the fries - they fell apart in the fryer. Tried to see where I went wrong and found only paywalls on their site. 2/5
please i wanna eat this everyday
I didn't know Keanu Reeves can cook 🔥🌟🔥🌟🔥🌟🔥🌟🔥🌟🏆🏆🏆🏆🏆🏆🏆
I always thought its the Cafe de Paris in Geneva that's famous for steak frites...
I would expect potato starch being used here instead of corn starch. I wonder if it makes a difference.
I'm curious too. I've never done this cornstarch method. But for my go-to crispy oven roast potatoes I take russets then slice them into steak fry wedges, parboil until they're about to fall apart, then toss them in potato starch before spreading them out on an oiled tray to bake. Bake on high about 425 in a good amount of oil, and flip them once or twice. The potato starch makes a crispy outside just like seasoned fries... You can also add barbecue seasoning, your favorite spice blend, or fresh herbs to the potato starch for more flavor.
Timecode 5:10-5:18 is that a reference to the legendary Heston B?)
Yes!
Doesn’t cafe de Paris sauce have curry powder
I was hoping to get a take on the secret sauce of the "relais de Venise" but the one you are emulating here is from a restaurant...emulating the "relais" so it's already not the real secret sauce.
I've tried to copy that sauce a lot of time and I agree with your ingredients (hadn't thought about the egg though which is interesting as you'll see later). I also agree that you get 80% of the original without too much problems but there is something missing in the structure of the sauce. Your sauce (and mines) are too "clean". Too smooth.
I remember seeing a video of a guy claiming that he had cracked the secret and I believe that he has something eventhough my girlfriend never allowed me to try it out: basically he was saying that the core of the sauce was a failed mayonnaise !
He was preparing a regular mayo and then he would heat it in a sauce pan until it broke down (not the prettiest sight...). He would then mix in the anchovies, capers and tarragon.
That's pretty gross and I guess that you could be burned for witchcraft for failing a mayo on purpose but I'm afraid that it sounds pretty legit...
I really wish Joule could be operated without a phone. Some basic on device settings/controls
Thankfully Anova is looking out for you.
For a year or so he looks like Adam Ragusia, yall should meet up
If a youth pastor was a chef.
Full disclaimer: just a joke. Great video!
I've been meaning to use my Joule for a while now. I'm definitely making this.
I love the content .... just please please cut down the noises
So... What happened? It seemed like the last video that you posted was some big awesome BBQ that this channel posted in someones backyard where the whole team contributed and then now, posting again.
isn't the sauce supposed to be broken?
i would kill that whole platter of steak and fries no joke. oh lawd
Grant Chilly, I love you 🎉 btw, I I have three joules. I work them like a rented Mule.
What no duck fat for the fries? Meh
Metal spoon on non stick pan
I'm Belgian. Frites (frieten in Dutch, pommes frites in German) are Belgian.
We take a high starch and low sugar potato, cut them in 1 cm (! metric warning !) thick fries.
We bake them twice, in beef tallow, once at 160°C untill the fries sing in the fat and then let them cool for about an hour. Finish them at 180°C untill they are slightly golden brown, not dark brown!
Done...
I mean, I like chefsteps, but this really is a massive overkill of a recipe for what basically looks like a very thin croquette thingy, like ...
Anyway, we simply serve them with a tart mayonnaise (not an atom of sugar involved here), a steak and a green salad or with mussels for the adults,. For the young children it is mostly served with a roasted chicken leg and (warm!) applesauce (still with chunky bits, very few sugar and a pinch of salt) untill they master the noble art of chewing.
All three are Belgian national dishes.
I really want a Joule, but I live in the EU.... :(
It's better to sous vide in something insulative (plastic etc). Copper will "leak" a lot of your hard-earned thermal energy, into the surrounding environment. Excellent metal for cooking; Very poor choice for electrical sous vide.
Gilfoyle from Silicon Valley quit his job as a coder and became a chef.
I'm almost positive the actual recipe uses chicken liver. So this sauce isn't really the same even disregarding the changes to make it more green. I'm sure it's good, but you can't really say you unlocked the secret when you've fundamentally made a different sauce.
wrong
arms looking strong
Sauce is green, but l'entrecote sauce is yellow. Hmmmm.... This looks more like a salsa verde.
Holy Smoke alright!! 😮 sounds like a beautiful sauce recipe😂 but might skip the anchovies🙏🏽
don't skip them!
It's not going to taste like anchovies, it's just going to add depth, umami, and salt
Ok, but 3 is my limit 😅🙏🏽
I'd love to meet you, you convey crazy energy, I really enjoy your videos, I'm a super fan of cooking, you don't let too much time pass between videos
I know how to make cafe de paris sauce exactly how they make it at l'Entrecôte;)
How?
I fckn hate that an Australian company owns Joule yet we can't buy it here....