So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.
I can simplify this for you... 1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum 2) Par-fry, then bag and store in the freezer 3) Fry for 2-3 minutes, then season and serve Par-boil/fry = partially boil/fry
Good question, I'm kinda thinking ore ida fries are frozen when you fry,air fry or bake in the oven. I prefer air fryer. @PatrickFord1 whatever method works for you.
Everything the same BUT I use a air fryer for the final cook. The frozen fry is already coated in oil. So they cook up pretty good and holds their shape and stays crispy.
Tried this method tonight and these are the best fries I had in a long time. 1st freeze was only 30 mins 2nd freeze was an hour 3rd deep fry was 8 mins. Thanks for the recipe and technique.
In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.
I think the perfect fry really depends on the person. Can't say one fry is perfectly fried for every single person. Lots of people love the crunch but they don't want it overcooked obviously. I like my fries just like he made them with the crunch but at the same time they're still soft😮 that is the perfect fry for ME at least
Yes agreed- fried twice in beef dripping - Belgian fries are probably the best. Important to add that fries are food for people rich or poor. Not to be over complicated in a poncy restaurant
Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that. I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.
@@OdysseusAres5500 I never said I was a genius in terms of my intelligence, but in terms of a "genius" method of preparing potatoes. I am a genius if that helps 🤡🧐
Fun fact, my wife does that all the time. The difference is that after boiling the botatos, she throws frozen water over it. and then put it to freeze, then she fries it twice, delicious. Sometimes she fries the garlic together with the fries so the oil gets garlic taste lmao
Here's the best way to make fries I found so far, can't do it any other way after. Cut them thin but not very thin, like half cm thick sticks, with the peels on preferably. Throw them in warm water, not boiling, warm, with salt and herbs and let it rest for at least 2 hours. Fry in sunflower oil after, sometimes I do it in olive oil but cant heat it so much, and must cut disks instead of sticks. The marinate in warm water is the secret, it makes such a difference, and u can season it however u like, the potatoes will take the flavor. I like to squeeze half a lemon in there and throw in the peel, it's amazing.
Ive seen a pickled french fry recipie going viral on tiktok, josh weissman also tried it and he was surprised by it, came out #1 in his ultime french fry tourney thing. Give it a try, id like your thoughts on it ngl, imma make it soon too
This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature. So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature. Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area. In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140° If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria. This is a recipe for disaster. A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.
Lol this isn’t any rare info. I learned this in school. Then again working at McDonald’s. Then again at Denny’s. Literally every restaurant chain teaches this. It’s really not that serious when you’re making food at home man🤦🏽♂️ but as a cooperation that’s serving the public - yes, it is a little more important. Don’t take life so serious - you’ll be fine…
Reminds me of something I experienced in Germany where some food trucks would prepare pome frits or French fries by piping potatoes using a meat grinder, or maybe it was a pasta press, and shave them off into noodle short round noodle and drop them into the fryer.
@curtismorrow4537 That sounds a lot like what I got to see when I was selling equipment to an Ore Ida Potato factory in Michigan. They had a production line that would squirt out about 2 or 3 inches of potatoes and shave them off maybe about a couple hundred at a time every few seconds dropping into hot oil and floating down the line. That's how we get one of my favorites...... Tatertots!
I thinkanother reason why their cripsy is because he leaves the potatoes in the fridge Uncovered wich dries them out and as a result makes them more crispy
Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video (Except the garlic powder, noooo)
Tur freezer is best. The point of the cold is to dehydrate the skin of the fry. The more dycles the crispier the skin gets while the middle stays fluffy
I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.
i use some bicarbonate soda here in the uk , think in usa its baking soda , put a small amount in with water to pre boil ... great for roast potatoes as well ...
Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil? I so wanna try it, it looks delish!! 🤤
What if you start boiling them from cold and, instead of waiting until they almost fall apart, transfer them to a bowl with paper towels on top and microwave them? This method might be less aggressive, allowing the steam to escape and the moisture to be absorbed by the paper. I'm not sure if it works, but I'm curious if it would help maintain their shape.
The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.
Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.
This is a great video but you mentioned you'd leave the skin on next time. We make similar chips where I work and part of the reason to why these chips come out the way they do is the because of the flaky fissures on the potato from the initial boil. Much like a roast potato, the starch won't form these fissures where there is skin (so you wouldn't get the crisp you're looking for) Figured that might be of note for anyone wanting to make such a thing for the first time.
And before you give me that "well, that's what makes them Michelin Star quality" BS, that's literally why everyone thinks Michelin food is pretentious crap.
I'll give you one more award winning recipe, cut the fries, put them in Luke warm water with baking powder in it, take them dry them in a salad rinser. Fry them in rice bran oil at max temp for 3 mins that's it. If you want absolute award winning fries......cut the fries, put them in room temp water with baking powder and start electrolysis process so that starch would drain out slowly and after 10-15 mins rinse them fry them......
I dont know but i never eat fried potatoes that are precooked in water,doesnt really give potato flavor,its better to rinse then dry abit in oven then fry,also i bet this way its crispier and 100% no oils sucking in like cooked potatoes
He is a chef, so I guess it is.. I never use garlic powder ever.. it's gross. I'd season them in truffle salt and leave it at that. You'll thank me. ✌️
"Blanch, fry, whatever you wanna call it." No. What you're doing IS frying and IS NOT blanching. Words have meanings. That is how they MEAN THINGS. It's the basis of language. There's a reason your channel is called 'A cook named Matt' and not 'A shoe named Cricky'.
Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.
why does it need to be fried 2ce? why cant it work from being fried 1 time? and is there an air fryer recipe for those that don't want to use all that oil?
In reality Michelin restaurants aren't exactly known for serving french fries. They typically have bread and butter as 'the cheap thing to fill you up'. I've never been but from what I've seen in a video the fat duck doesn't do it either. I've had them only once at a Michelin restaurant and I've been to a lot of them. It was a no stars place that was mentioned in the guide. It was more like a village inn which happened to have a good cook. Great place btw.
@@acooknamedMatt I had the same thought when I first read OP. Upon re-reading I deduced that they meant that they've "...never been _[to The Fat Duck]...”_ On a totally different note: have you tried putting a little baking soda in the water when you boil the potatoes? It breaks down the outside of the potatoes, making an even more crunchy final result!
Crazy you've been to so many really nice places but you do not know how to put together a simple paragraph explaining you've been to so many Michelin restaurants😅😮 unfortunately having so much social media in life and using texting as a main source of communication it seems like most people do not know how to form a simple sentence. I mean, obviously, you know how to put words together, but whenever people have to decipher it, it's a whole nother story😅 I thought it was hilarious
@feliciar2773 I thought texting was supposed to make you better at organising sentences because you're always arranging words to get them across clearly
So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.
Hello
You forgot to say that you put diarrhea and throw up on it
..? what India have you seen cuz where I live it's pretty neat man I eat at restaurants@@chrib2209
@@chrib2209 Chill blud, this isn't insta :)
@@chrib2209 racesist
I can simplify this for you...
1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum
2) Par-fry, then bag and store in the freezer
3) Fry for 2-3 minutes, then season and serve
Par-boil/fry = partially boil/fry
quick question, do we wait for the fries to come to room temp before putting it in the oil or just put it in straight from the frigde?
@@akhymedi Fry straight from the fridge and freezer. Good question!
Can you elaborate on par fry because I’m not sure when to stop them
Good question,
I'm kinda thinking ore ida fries are frozen when you fry,air fry or bake in the oven. I prefer air fryer. @PatrickFord1 whatever method works for you.
Everything the same BUT I use a air fryer for the final cook. The frozen fry is already coated in oil. So they cook up pretty good and holds their shape and stays crispy.
Tried this method tonight and these are the best fries I had in a long time.
1st freeze was only 30 mins
2nd freeze was an hour
3rd deep fry was 8 mins.
Thanks for the recipe and technique.
Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.
❤️
Now I know how make better fry’s lol!!
In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.
I remember 130⁰C for the first cooking then 180⁰C
I think the perfect fry really depends on the person. Can't say one fry is perfectly fried for every single person. Lots of people love the crunch but they don't want it overcooked obviously. I like my fries just like he made them with the crunch but at the same time they're still soft😮 that is the perfect fry for ME at least
Yes agreed- fried twice in beef dripping - Belgian fries are probably the best. Important to add that fries are food for people rich or poor. Not to be over complicated in a poncy restaurant
At least my Belgians e joy them with mayo too, everyone in America looks at my like I'm crazy when I do that but it's so damn good.
@@le_lampadaire. the first temp is not important. It just have to get cook (fragile state)
Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that.
I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.
Hey potato sauna sounds nice
The energy of telling someone "I think I'm a genius" is something I aspire to be every day.
@@OdysseusAres5500 I never said I was a genius in terms of my intelligence, but in terms of a "genius" method of preparing potatoes. I am a genius if that helps 🤡🧐
I thought it was bad for the food to put it hot inside the fridge, so you let it cool naturally first.
Fun fact, my wife does that all the time. The difference is that after boiling the botatos, she throws frozen water over it. and then put it to freeze, then she fries it twice, delicious. Sometimes she fries the garlic together with the fries so the oil gets garlic taste lmao
Love your stuff, matt. Feels like a chill buddy giving me cooking advice.
:) glad you’re here hanging
finally an idea for my 20lbs of beef fat trimmings. lol
Haha
HI MATT
Why do you have 20lbs?
I like ur pfp
I made these a couple of weeks ago and the family loved them, rewatching because I am making these again tomorrow 😀
Here's the best way to make fries I found so far, can't do it any other way after. Cut them thin but not very thin, like half cm thick sticks, with the peels on preferably. Throw them in warm water, not boiling, warm, with salt and herbs and let it rest for at least 2 hours. Fry in sunflower oil after, sometimes I do it in olive oil but cant heat it so much, and must cut disks instead of sticks. The marinate in warm water is the secret, it makes such a difference, and u can season it however u like, the potatoes will take the flavor. I like to squeeze half a lemon in there and throw in the peel, it's amazing.
Thank you for no music and great video. Beautiful.
That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.
His name is Duck
Damn, Tommy. That's dark. Need to talk?
@@lf2334 Heh… that was just a mere glimpse into my dark soul😈
@@tommyturbe6346 eeeeek!!!
Why is this like a conversation
Hi
Hi!
ay man i love the series youre doing rn keep it up !!
Wsp
Yes
Looks good! I love all the information you give on your videos
:)
Ive seen a pickled french fry recipie going viral on tiktok, josh weissman also tried it and he was surprised by it, came out #1 in his ultime french fry tourney thing. Give it a try, id like your thoughts on it ngl, imma make it soon too
Epic! The sour garlic salt idea is brilliant. Thank you!
This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me
When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature.
So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature.
Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area.
In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140°
If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria.
This is a recipe for disaster.
A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.
or he could just let them cool first and then in the fridge
Lol
Lol this isn’t any rare info. I learned this in school. Then again working at McDonald’s. Then again at Denny’s. Literally every restaurant chain teaches this.
It’s really not that serious when you’re making food at home man🤦🏽♂️ but as a cooperation that’s serving the public - yes, it is a little more important.
Don’t take life so serious - you’ll be fine…
@@9595david my milk got up to 41 degrees because of French fries. I died.
@@brianp9268 💀😭
Reminds me of something I experienced in Germany where some food trucks would prepare pome frits or French fries by piping potatoes using a meat grinder, or maybe it was a pasta press, and shave them off into noodle short round noodle and drop them into the fryer.
@curtismorrow4537
That sounds a lot like what I got to see when I was selling equipment to an Ore Ida Potato factory in Michigan. They had a production line that would squirt out about 2 or 3 inches of potatoes and shave them off maybe about a couple hundred at a time every few seconds dropping into hot oil and floating down the line. That's how we get one of my favorites...... Tatertots!
french fries is the best food everrrrr
I thinkanother reason why their cripsy is because he leaves the potatoes in the fridge Uncovered wich dries them out and as a result makes them more crispy
im having a bad day but this is making me feel better, its also looks very tasty!
Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff
Thanks, will do!
Yes
Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video
(Except the garlic powder, noooo)
Tur freezer is best. The point of the cold is to dehydrate the skin of the fry. The more dycles the crispier the skin gets while the middle stays fluffy
Just put some vinegar in the boiling water, that way they will keep their shape better.
Nice
What does the vinegar do? Do you have any sources where I could learn more about this process?
I actually do that or add lemon juice
Damn.. I feel like it’s worth the effort. Good shit
So worth it :)
@@acooknamedMatt I can confirm it was worth it. I cheated on the rest times but still the best fries I have ever had. Thanks Matt
After the boil, the first refrigeration brings out the sugars in the potatoes. Good work!
I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.
Nice
I followed Heston’s fish and chips recipe recently and it resulted in both the best fish and fries I have ever had.
I really like the apple corer idea! I am going to try this method with sweet potatoes and see if it still works.
Try it out i really dig the shape
Hate sweet potatoes lol
This looks absolutely mouth wateringly delicious. And it will TEST. MY. PATIENCE!
Use Auto Body paint strainers to filter used fry oil. They have an extremely fine mesh. Oil can't be hot
Informative. Thanks.
Glad it was helpful!
Definitely would love to see the results when cutting the potatoes with the skin on.
Now I know how make better fry’s!!
Love the idea of using an apple corer - genius! Can't wait to try it.
Have fun!
FREAKING Awesome tutorial!!! I've learned tons!
This got me wondering, can fries be deep fried using ghee?
Sure, why not.
i use some bicarbonate soda here in the uk , think in usa
its baking soda , put a small amount in with water to pre boil ...
great for roast potatoes as well ...
I love your knife, does it have a particular brand or name?
Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil?
I so wanna try it, it looks delish!! 🤤
What if you start boiling them from cold and, instead of waiting until they almost fall apart, transfer them to a bowl with paper towels on top and microwave them? This method might be less aggressive, allowing the steam to escape and the moisture to be absorbed by the paper. I'm not sure if it works, but I'm curious if it would help maintain their shape.
The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.
It’s so good
Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.
Rad thanks for the info
If you add vinegar to the water they won’t fall apart so readily
no fries will be better than wingstop by my house, theyre so fkn good
Those are so good
Hi Matt, which restaurants did you work at? If you don't mind sharing :) love ur vids, great knowledge
Worked at many spots over the course of 12 years after culinary school. Before TH-cam i was a Tournant for fifteen restaurants in seattle :)
Well, truth be told, restaurant fries vary widely.
here is the Karen who just wants to argue
Never had better fries than made at home fries
these look soooooooooooo good but i have a question what kind of potato did you use??
Looks like a Russet to me
This is a great video but you mentioned you'd leave the skin on next time. We make similar chips where I work and part of the reason to why these chips come out the way they do is the because of the flaky fissures on the potato from the initial boil. Much like a roast potato, the starch won't form these fissures where there is skin (so you wouldn't get the crisp you're looking for)
Figured that might be of note for anyone wanting to make such a thing for the first time.
Bro wasting so much of the potato, and I'm supposed to be impressed by this.
And before you give me that "well, that's what makes them Michelin Star quality" BS, that's literally why everyone thinks Michelin food is pretentious crap.
They are really good
That single jar of duck fat must have cost 50 dollars.
lol no 8$
@@acooknamedMatti bought two small half pints for 10$ each 😭😭😭
@@djm6683 u getting ripped off
@@djm6683you got finessed
@@acooknamedMatt. x4
Motor oil work as well just fine
Hi,
Maybe i'm not good at listening. But what is the temperature on the oil for the second frie?
You just turned me into a French fry snob
I'll give you one more award winning recipe, cut the fries, put them in Luke warm water with baking powder in it, take them dry them in a salad rinser. Fry them in rice bran oil at max temp for 3 mins that's it. If you want absolute award winning fries......cut the fries, put them in room temp water with baking powder and start electrolysis process so that starch would drain out slowly and after 10-15 mins rinse them fry them......
Beef Tallow is where it's at for frnch fries.
Good video, and that's why you're paying more at those restaurants...
We use pork fat in Bulgaria. The fries get very delicious.
What apple corer is that? Seems small. I bought one off amazon to do this but the core is real big so the fries would be really big lol
WHO goes to a michelin restaurant and order fries ?
Douchebags? 😂
what a fucking professional. thank you so much for sharing brother
❤️
Some of the best deepfried foods I tried... use lard.
You got me on this one.. 👏 👏
:)
coconut oil hardens and doesnt require the suffering and killing of animals
BTW Chris Young's frozen Air fryer French fries are incredible and easy to make.
Beautiful knife.
All that work!
Yummmmm!!
If you put a little bit of vinegar in the boiling water they won’t fall apart
when he cuts potatoes, one Belarusian cries
I dont know but i never eat fried potatoes that are precooked in water,doesnt really give potato flavor,its better to rinse then dry abit in oven then fry,also i bet this way its crispier and 100% no oils sucking in like cooked potatoes
Did you thaw before the final fry ?
Can the same techique be done with an Air Fryer?
You forgot potato corner my favorite
I don't know any Michelin starred chef who makes French fries that way. That Blumenthal does it doesn't mean that it's a chef thing.
He is a chef, so I guess it is..
I never use garlic powder ever.. it's gross.
I'd season them in truffle salt and leave it at that. You'll thank me. ✌️
@@Jonny_Nemo I meant it doesn't mean that it's a chef thing as in it doesn't mean it's a thing (referring to the title). Bad phrasing from my part.
Which potatoes variety did you use ?
Is there an alternative to duck fat for a vegan? Like olive oil, or other non-dairy butters? And can they still work well for making fries?
Yea
Peanut
They don't.
Chris Young is the man
Yes he is
What's the temperstur of the second fry?
Potato potato (read that to your liking)
I read it the way you meant
I read it as potato potato.
@@acooknamedMatt You can read my mind?!
"Blanch, fry, whatever you wanna call it." No. What you're doing IS frying and IS NOT blanching.
Words have meanings. That is how they MEAN THINGS. It's the basis of language.
There's a reason your channel is called 'A cook named Matt' and not 'A shoe named Cricky'.
I always thought the first blanch was supposed to have some vinegar in it?
Those fries look 🤌🤌🤌
I cook my potatoes first in the microwave 7-8 minutes let them cool cut them and fry way better tasting and faster gotta be peanut oil or canola
Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.
Nice
I'm loving this comment section
So, boiled potato french fries. Like I was doing in the early 70s.
genuinely curious why you took so much of the top off...like it's just wasted potatoe init?
The size was based on the size of the apple corer.
2 week French Fries 😂 ok
Fucking beautiful!🔥
why does it need to be fried 2ce? why cant it work from being fried 1 time? and is there an air fryer recipe for those that don't want to use all that oil?
In reality Michelin restaurants aren't exactly known for serving french fries. They typically have bread and butter as 'the cheap thing to fill you up'. I've never been but from what I've seen in a video the fat duck doesn't do it either. I've had them only once at a Michelin restaurant and I've been to a lot of them. It was a no stars place that was mentioned in the guide. It was more like a village inn which happened to have a good cook. Great place btw.
You’ve never been but you’ve had them at one? Pick one! Lol
@@acooknamedMattlmao
@@acooknamedMatt I had the same thought when I first read OP.
Upon re-reading I deduced that they meant that they've "...never been _[to The Fat Duck]...”_
On a totally different note: have you tried putting a little baking soda in the water when you boil the potatoes? It breaks down the outside of the potatoes, making an even more crunchy final result!
Crazy you've been to so many really nice places but you do not know how to put together a simple paragraph explaining you've been to so many Michelin restaurants😅😮 unfortunately having so much social media in life and using texting as a main source of communication it seems like most people do not know how to form a simple sentence. I mean, obviously, you know how to put words together, but whenever people have to decipher it, it's a whole nother story😅 I thought it was hilarious
@feliciar2773 I thought texting was supposed to make you better at organising sentences because you're always arranging words to get them across clearly
It’s because of the tires
Put steaming hot stuff in the fridge?
Guess I know what I’m doing with all the brisket fat I have