Uncle Scott - Thanks for the thick fries process. This week we made thick cut fries (double fried) using an air frier … got the idea from a recent ATK short video. Worked well with no deep vat of oil to mess with.
Deep frying without the lid will yield a crunchier texture to what you're cooking. Deep frying with the lid retains steam / moisture in that is trying to escape when cooking. Good video, a lot of useful information. ✌😎
Scott, I saw this video in my Foods class at school. Immediately loved how you made your videos, immediately subscribed, 10/10 cooling channel. Gordon Ramsay wishes he was this cool.
I was surprised to see you peel the potatoes. The skin is the best part to me! Is this a preference thing for you .. or do you have other reasons why you skin your potatoes?
Admittedly haven't watched this vid yet, but will here in a sec. Just got done with the 5 tips vid and have a question. What's the secret to keeping down the lingering 'dive bar' smell? Is it just my poor ventilation or am I overheating the oil?. I never deep fry btw. But when frying chicken, pork chops, potatoes and onions, etc.... I smell grease for a couple of days. Any tips? Thanks. )
I boil my fries in a pot (with vinegar added, so they don't start falling apart) first. Not till fully softened, but enough that you don't need to worry about the insides being cooked when deep-frying them. (I still deep fry them twice, but I think it takes a lot less time in the fryer)
@@moniquechocolate4655 More than a small splash. I would say for one batch, which is like 10 potatoes and a couple liters of water (I don't measure), I am guessing about a quarter cup of vinegar. I would start there and see... Go up if the potatoes fall apart easily, and go down if they taste too strongly
Twice fried and soaked? I Horse ca ca i'm single and never do that. I'm lucky 🍀 that half of them make it to the table because I eat them up. Delicious
I was boiling out my countertop fryer when I got this alert. Double fried fries were already on the menu for dinner tonight. Great minds think alike.
Uncle Scott - Thanks for the thick fries process. This week we made thick cut fries (double fried) using an air frier … got the idea from a recent ATK short video. Worked well with no deep vat of oil to mess with.
Deep frying without the lid will yield a crunchier texture to what you're cooking. Deep frying with the lid retains steam / moisture in that is trying to escape when cooking.
Good video, a lot of useful information. ✌😎
That's a great tip... will give it a try next time!
Man what a great instructional video I’m doing this tomorrow thanks 🎉🎉
Scott, I saw this video in my Foods class at school. Immediately loved how you made your videos, immediately subscribed, 10/10 cooling channel. Gordon Ramsay wishes he was this cool.
I was surprised to see you peel the potatoes. The skin is the best part to me! Is this a preference thing for you .. or do you have other reasons why you skin your potatoes?
Was looking for a easy recipe
Got to level up some skills for great fries!
You keep teasing us with this Utah fry sauce. Please do consider making a recipe video.
Looks good
Is the Tfal oil filtration fryer your favorite one so far?
I always thought you had to freeze the fries in the resting stage…this will speed things up quite a bit. Faster fries!! 🍟
Admittedly haven't watched this vid yet, but will here in a sec. Just got done with the 5 tips vid and have a question. What's the secret to keeping down the lingering 'dive bar' smell? Is it just my poor ventilation or am I overheating the oil?. I never deep fry btw. But when frying chicken, pork chops, potatoes and onions, etc.... I smell grease for a couple of days. Any tips? Thanks. )
Tbh I use my fryer outside so the smell doesn’t stay in
I boil my fries in a pot (with vinegar added, so they don't start falling apart) first. Not till fully softened, but enough that you don't need to worry about the insides being cooked when deep-frying them. (I still deep fry them twice, but I think it takes a lot less time in the fryer)
How much vinegar? Like a splash?
@@moniquechocolate4655 More than a small splash. I would say for one batch, which is like 10 potatoes and a couple liters of water (I don't measure), I am guessing about a quarter cup of vinegar. I would start there and see... Go up if the potatoes fall apart easily, and go down if they taste too strongly
Twice fried and soaked? I
Horse ca ca i'm single and never do that. I'm lucky 🍀 that half of them make it to the table because I eat them up. Delicious
Can you share a recipe for Utah fry sauce? I think I may enjoy it! It sounds really good!
Came here to say this.
Basically Mayo. Add ketchup and seasoning.
Too much trouble for me. 😂
Seems like a lot of work for fries. When I was a little girl, we just put them in a pan of grease and cook them.
Belgian Fries not French fries :-)