THE BEST Air Fryer French Fry (Ranking 7 Methods)
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- เผยแพร่เมื่อ 21 ก.ค. 2021
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I will take method number 1 thank you very much! I simply don't have the patience to keep popping them into the fridge and spend a whole evening making fries
Yeah I'm not spending over an hour on french fries
@@daniellepeel3516 Even method 1 is darned near an hour. Cut + 30m soak + dry + 25m cook. Seems like the BEST method is to be paid to stay in the kitchen all day.
@@bryan__m I buy frozen fries and just throw them in lol
I will take method number 0. The one that involves a superheated pot full of oil. Perfect fries every time.
Exactly my thought
I think time is also important, not a lot of people will be frying those for 25 minutes, + 30 minutes in water + 30 minutes in the fridge so a 7 for a single fry might be better than a 7.5 if it takes 1hour more
I agree, he should have taken time/effort into account. (And the scoring seems arbitrary, since he said the fries get a little worse each time you cook them, but the leftover fry was second-highest by 0.1 points).
But as a counterpoint, I usually have to get dinner on the table quickly, but have lots of time to prep the night before. So I'd prefer the double fry, since I can slice/soak/cook/dry/fry/fridge the night before, then only 10m the next day to finish. Whereas the single fry I could still slice/soak the day before, but I'd still be dry/fry at least 30m the next day. So double fry or Heston/redemption will be the method for me, I think.
@@bryan__m or just dump some frozen fries into the airfryer? they come out great, because they are already prefried. slight worse than deepfried but way better than oven baked french fries.
depending on the cut u get different results. i've got some frozen fries which taste exactly like mcdonalds when coming out of the airfryer
@@Fabian-eq9ni or skip all the effort and just get McDonald's!
@@bryan__m
McDonald’s fries aren’t too good unless you eat them at the restaurant in my opinion. The best french fries to bring home to eat are from Five Guys!
@@MMAGamblingTips right, point being the closest thing to store-bought fries are fries bought at the store. McDs vs 5Gs is kind of a silly distinction when comparing home-made, air-fried methods.
3:57 Single Fry
6:19 Double Fry
8:38 The Heston (par boiled, fried twice)
11:57 Breaded
15:03 Cornstarch
16:53 Redemption
18:50 Leftovers
Thankyou 🙏
I like chopping up leftover baked potatoes and putting them in the air fryer they turn out very crispy with very little effort.
Not all heroes wear capes 🙏🙏🙏
Believe in god Christianity is a religion if anyone needs a religion to join,god loves all and forgives all, god can help you through what ever you are going through,you just have to believe,be safe everyone,have a nice day,i hope you have a good day..
The hestion double fry is the best (this comment is a reminder for me)
One characteristic of french fries was omitted: internal texture.
The very first french fries I ever made in my air frier were very thin, and while they were crispy as all get out, they were more like shoestring potatoes (like chips).
Later, I made “steak fries” by cutting them thickly, par boiling and drying them. I cooled them and sprayed them with oil, and those turned out the best because the inside of the fry was fluffy and wonderful.
❤🥩🍟‼️
Ahhh a man of culture. When ur single its easier to just air fry smaller portions of food so I am an avid air fryer user. Keep em coming. The way you make your wings is pretty spot on to how I've been making mine for years
Can you put timestamps for the individual cooking process in please? Makes it easier to watch :)
I wish every content creator would do time stamps. It makes it so much easier to go back and find the part of the video you're looking for, or just skip around if you want.
As you feel lazy, same for his
@@theunknownguy265 We're a casual audience, but he does it for a living. I think its ok to make a request, and if he has time he can do it. If not, he won't.
@@ale347baker people dont know thr difference between a request and a demand.
Shouldn't have doubted myself when I thought this, I struggle with balancing request with demand.
Not having any additional space for an airfryer (or any other kitchen tools i unfortunately desire so much), my go to solution for crunchy fries without having to actually fry them is: cut potatoes, give’emquick rinse, throw‘em in a bowl, add enough olive or sunflower oil and corn starch to get a lightly visible coating and throw them on some parchment making sure they do not touch each other as good as possible. Then pop them into the oven at around 200-220°C (390-430F), eventually give them a lil toss and bake until crispy. Salt and enjoy.
To me this is the tastiest, quickest and healthiest way to still those french fry cravings from time to time without owning an airfryer.
didnt work and now my house is on fire. whoops
I got the Cosori on black Friday last year and it's been great. So easy to use and clean. I might look into the chop cutter device though.
I have been doing the thicker half inch cut, par-boiled in baking soda for 7 mins and using the French fry button on my Cosori for a minute now. I usually add another 3-5 minutes depending how many fries I put in the basket. Its the best method I've found so far but I will have to try the double fry method and compare. I don't like to par-boil them for a long time because they are too hard to manage afterwards and don't think it makes a huge difference with crispiness or taste.
Quick tip for drying the potato. Just pop-in the air fryer for 5min at 100F. The air flow will do the job.
A slight variation on the techniques mentioned in the comments, that really works for me. Par-boil in salted water. Drain but reserve a bit of the starchy water, and put the potatoes back in the pan with a bit of the starchy water. Add your oil. Put the lid on the saucepan and vigorously shake. The oil and water will slightly emulsify and coat all the potatoes. Yes, some will break but that's OK. They'll become craggy and that will add to the crispness. Then I twice airfry shaking every few minutes, but don't bother with the fridge in the middle. Works every time. I also sometimes add paprika along with the oil in the saucepan before shaking.
If you put vinegar in the water potatoes should hold up better
oh my thank you
This is the way.
Just tried this and it is magical! Thank you
I followed your method but only fried once at 380 for 18 minutes (stopped at 10 to shake them) they still turned out good. Much better than what I was doing. Next time I’m going for 20 minutes I think they could have used a truck ouch more crispness.
I watched a BUNCH of your vids and then bought the exact Cosori. It's a game changer! Not put the main oven on for WEEKS. Thank you for your content. It's excellent.
i have a ninja oven style that we can use for regular baking too, it's awesome. we haven't used the big oven in like 3 years. our apartment is 10° cooler in the summer
My air fryer has a rotating mesh basket for cooking french fries...GAME CHANGER! Highly recommend!
Can I ask what's the model? and are u still happy with it?
i LOVE how into the potato cutter you are! BADASS! I've been thinking of getting one, but chips using the Mandolin are freaking awesome!
Hint: Never use an aerosol oil spray with an air fryer. Over time, the chemicals in the aerosol spray will destroy the non stick coating on the basket. Best to use regular oil in a pump type oil sprayer.
Thank you for this 🫶
Yeah....found that out the hard way. And don't use seasonings if you don't clean the fryer after every use/few uses cause gollie I regret that alot 😑 But hey now I have a 5 qt fryer instead of my 3 qt now. Bessy number one got me through many a spud and many a nugget, rip. You will be missed ol bessy
But there is some aerosol oil sprays that are air fryer friendly, and you can find this information on their label
Exactly! No way around it. Whoever makes a ceramic lined basket will be filthy rich.
ninja has ceramic bowls on their pressure cooker air friers:)@@c.michellesparks2925
The second try of the Heston technique looked PHENOMENAL!!!
When I coat my fries I use potato starch (just take some potato flakes and blitz them in the food processor to make a powder.) Then I oil my fries and roll in the starch before frying. You can also add seasoning to the starch for a zing in the final product.
You should make a video about freeze drying foods for travel or prepping. It’s a way to preserve for long periods of time and I know quite a few people who’d be interested in seeing what you think about it. I saw a video in the past where a guy freeze dried foods and ground them into powders which he used in his foods for many years.
I done that first method as my first try with fries/chips on the air fryer and they were sooo good, thank you.
The Cosori air fryer is amazing! I bought the same model and I use it all the time.
I tried the breaded fries and used some Italian bread crumbs with seasoned salt and they were delicious! Thank you
Tbh it seems the best way to do is the single fried ones. You have them faster on your plate, you do not have to do a lot around them, less cleaning and there seems to be to small of a difference in comparison. Great informative video :)
soaking them in water for 30 minutes makes a lot of difference though.
@@afasia2341 The single fry method INCLUDED SOAKING, "though".
I used some Yukon gold potatoes which i soaked in cold water three times until water was clear. Dried with paper towels. Started air fry no oil for 5 min. Opened and sprayed and continued. This was done with the preset fry setting. I got some great results
Delicious!!!! MMMM. Thanks for the video! If you were to freeze your par boiled fries completely, while uncovered, when they hit a preheated fryer, they will have way more pockets on the outside of the fry, like those bubbles that add so much more crispiness, plus, they wont fall apart as easily.
So glad your making video again. I really miss ed your cooking
I quickly rinsed the fries (2 small potatoes), put in microwave for 3 min (who has time to boil water?, lol), then sprayed with coconut oil and put in my black and decker toaster oven which has a convection fan (same thing as air fryer but it also toasts my bread when needed so great value) at 380 degrees for 30 mins. Came out great. Thanks for video.
I have a Cosori and absolutely love it!
Frozen fries actually come out really great. I like the crinkle cut or the thick steak fries. I just spray them with a touch of olive oil and salt them before cooking.
For how long and what temperature do you use? Mine didn't come out great, they were missing that oily crunch which I get when panfrying
frozen fries are pre-deep fried so that makes sense, the issue is that they're not nearly as healthy
The best and easiest is to buy frozen packaged fries from the store. They are par-fry before frozen. They also come with 'extra crispy' type. The fries are coated with some starch for crispiness.
I don't own an air fryer but have been looking into getting one. Do you just throw frozen food in the air fryer? No thawing?
@@ZBillions23 no thawing
@@ZBillions23 you can literally just dump them in. I love my air fryer.
@@ZBillions23Hey, I hope in the two years since your comment you bought yourself an air fryer. I bought the Cosori as this guy's credability and comparisons were by far the best I have seen.
I typically do NOT make fries, but rather homemade CUBES seasoned with garlic and thyme....I vastly prefer the flavour/texture/nutrition and Nova rating of homemade foods to those which are processed, even minimally.
I find the LARGE seasoned CUBES hugely convenient as I refrigerate the potatoes after PARTIALLY cooking at 350°F for 15mins...such that they become a RESISTANT STARCH.
Throughout the next few days, I remove a portion, to which I add some cubes of a good aged cheese...and a cube of frozen homemade gravy and beef broth (each prepared a previous day & popped in an icecube tray).
I reheat the pototoes & the texture/flavour and convenience is superlative.
Cosori air fryers are incredibly well designed...so much so I bought a second air fryer for my brain-injured ex husband and a third at the behest of my son...
My former hubster LOVES fried foods but with bi lateral paraylis, a deep fryer would be inherently dangerous for him. He REALLY loves this gift.
I have a combo instapot/air fryer. I start out making something like a casserole of pizza toppings - onions, sausage, peperoni, peppers - whatever you like, Then sprinkling with shredded mozzarella & Italian seasoning. Then I use the air fryer lid to brown the cheese. YUM!
*I loved that fry dipping sauce you made. I usually just mix up whatever is in the fridge and it comes out alright. Good to see there can be a true 'method to the madness'. Keep up the great videos!*
I bought a Cosori air fryer about a month ago and I am loving it! I so enjoy your videos, especially when it comes to learning the air fryer- you make me want to cook even more :D
Watch out. I loved mine too, until it stopped working completely at the 11 1/2 month mark.
I understand the comment about how labour intensive this seems. I take a day to process a bunch of fries following the heston / redemtion method. However, before doing the second fry, I freeze in meal size amounts and pull out a package to do the final fry for that meal. In my humble opinion, the fries are very crisp on the outside, and creamy on the inside. I find the effort worth it.
I concur. In addition to freezing before the second fry the fries should be cut thinner. If McDonald's is a standard a lot of people use. The fries are cut thin. In addition if you add the baking soda or cornstarch in the parboiled water rather than coating the fries prior to frying, then you get the textured exterior but the cornstarch itself is rinsed away when you drain the water from the fries.
I've been doing the Heston chip for some time now. The redemption nailed it, but just try using peanut oil instead. Adds a depth of flavour that I really like. I only really have time to do this full method on Sundays. Mid week I'll just bring it to the boil, turn off at full boil, let it sit in water for 5 - 7 mins. Drain, refill with cold water, sit for 15 mins in cold. Drain, then dry thoroughly, cook well with peanut oil. Cook once, 190c for 20mins.... 2nd cook straight after at 200c for 5 mins. Ready. Almost the same results, interior not as soft and exterior not as crunchy, both are only possible with temperature control through cooling, therefore time.
I love that the cosori air fryers come with so recipe books.
2:17 mike, I would like to point out to you that smoke point is not the same as the temperature that denatures an oil. Denaturing is the thing that effects flavor the most, and makes the oil less healthy. It is true that raising the oil past it's smoke point can sometimes release bad odors, but for instance olive oil has no such odor, has a relatively low smoke point, and is stable way past said temperature.
Olive oil also has way less saturated fat than avocado oil.
I've gotten better results with my convection oven for french fries, probably because as opposed to being in the basket and having some resting on top of other fries, they're all in one level with no cover. The advantage to actually cooking in oil is that all surfaces get the heat at once, and the closest that *I've* been able to come to that with air type frying is racked in one layer in my oven. I'd also opt for battering the fry rather than breading. With deep fried pom frites battered beats breading.
I have one of those Air Fryers too! The shake function is nice to have, for sure! I need to make fresh fries more often to be sure.
I absolutely love my Cosori air fryer! I have both a Cosori and a Tower air fryer but my Cosori is the better machine by quite a big margin
I tried the three part breading 4 the wings, & it was delicious. I also tried it with tge flour, & it was delicious as well. Thanks 4 that video. My airfryer food, is always horrible.
I’m no expert, but some say that when it comes to air frying, salt before cooking which is the opposite of deep frying. That might explain the refrying success, since they’re already salted
recently bought the corsori fryer before watching this video, mine is actually the same one in this video but has a smart wifi option. Don't wanna sound like an advert but i love it. it works, you can remotely use it for easy food prep while coming from work and i was able to get it with a warranty from amazon meanwhile it already had its own warranty. i will say most of the reasons why i love it is kind of universal through other air fryers: -400F in 5 minutes,-can replace the oven, fryer, toaster, and also can cook my favourite fast meal in 6 minutes 6 minute naan pizza (naan bread, tomato sauce, cheese,, tortelinni pasta is actually really good on it as well)
Can't wait the next video for air fryer recipes. Next time try the freezer for cool down. Thanks
Best way I found, wash fresh cut fries until water is clear (30 seconds), microwave for 5 minutes until fork tender, toss lightly in vegetable oil, air fry 450 high fan for 10 minutes, perfect russet potato fries that only take about 15-17 minutes.
smart. Replicating some of the boiling action with the microwave.
Thanks.. when I was watching this I was wondering if you could nuke them instead of boiling and save a lot of time
This was really awesome to watch and learn, but do I really want to spend 45 mins to cook a handful of fries?
Exactly, I think that the fewer steps there are just makes it way more convenient so even if it is a little less crispy it's fine. So I would just use like the first or second method.
@@mrsuperlegominecraft Just make a bigger batch. He just wants absolute uniformity for testing and not actually cooking. It's not like these won't work with a bigger batch.
@@keanusabine6335 Well the regular air fryer can only handle so many fries and spending that much time to cook that much seems redundant when you can easily just spend way less time and effort and still have tasty french fries. If you want to spend so much time and effort I believe it is better to use another cooking method over an air frier.
I could go to McD’s and back nine times in the time it takes to airfry the fries. And they would still suck.
can totally second the cosori recommendation. I've been using mine a couple years now and it's awesome.
I love the subway display board decor above your door! ❤
I fermented some fries like you make sauerkraut and let them go for a week or two and then I air fried them and they were super interesting. They had a slight vinegar taste. Alot of salt. They weren't super crispy but that was probably my fault for just throwing them in with no oil and not drying them enough. Anyways. Could be a cool thing to try. I also made some with different things fermenting in with it like onions, garlic, hot peppers, lemon peel and other stuff to give it flavor. Would definitely make for an interesting experiment/video.
For French fries I use your first technique but with larger fries. 15 min or so they come out great. When I get lazy I will buy a bag of frozen Red Robbin fries and air fry them. They come out great. I have the Ninja Foodi where I can pressure cook and then crisp with the air fryer.
i have the smartlid version wich can do both at the same time but i dont know if its gonna work better ...
You absolutely rock! You have taught me sourdough bread. I just got an air fryer. I love it! You are a kid in a candy shop!
Great, great video. Thanks for all the research!
I heard (yesterday) that a rice flour as a coating/breading is also a good way to get that desired crunchiness 😋
yes that's Korean style!
he should have fried the corn starch one longer to get the raw starch flavor out and also don't boil ahead of time bc the water activates the starch and made a slurry (common sauce thickener)
I think those would have won
@@dylan-nguyen also like he mentioned, that was waaay to much starch
I know when you soak the potatoes is to get ride extra starch. You should try instead of cornstarch, potato starch. I've done this for my own fried and I think the fries come out pretty good. 👍
I was gonna recommend the same thing. Potato starch isn't as slimy and when it toasts it gets a strong potato flavor.
I love an experiment! I'm really too lazy to do anything but method one, though. For me the key is beef tallow which gives the best flavor.
I tried the Blumenthal technique once, it took almost 4 hours start to finish but i have to say they tasted divine and considering it was home cooked it says a lot. But its a lot of work especially handling them one by one after boiling to stop them from breaking up
I am using a Philips Viva HD9220 (pretty small, but perfect for 1-2 ) for the past 5 years, and my fries don't take longer than SHARP 16 minutes. My choice is also Russet, either cut as fries, or in 6 wedges per tater, soak for 10 mins (add a squirt of lemon juice), pat them dry, either spry with oil or toss in bowl with a tsp. of oil, pre-heat 4 mins, then fry at 280°F for 8 mins, toss them, let go for another 8 minutes until the 'ding'. Every time a win, crispy and golden on the outside, soft and fluffy inside. I see my air fryer as one of my best investments, the Philips are quite pricey, especially 5 yrs. ago, but the time saving is priceless. The other 'winner' is making chicken wings. 20-25 minutes sharp (one toss after 10 minutes), meat falls off the bones, outside crispy, no need for a broiler afterwards. Home made honey garlic sauce, or whatever suits my needs on that day, like orange-ginger, Gen.Tso etc.
Freezing the blanched fries will give a better result, plus makes it easier when you actually want them. There's a reason frozen fries work so well at fast food restaurants. The freezing process ruptures the cell walls and creates more surface area to crisp. If you really want to get nuts, bag parboiled fries with a salt solution and stick them in an ultra-sonic cleaner for about half an hour.. the results are kinda nuts because of how fuzzy the surface becomes.
I use the Chefman 10qt/ltr It has a rotisserie basket that holds enough fries for about 4-5 people. I don't spray the fries at all. Just toss them in and hit Fries and Rotate. The unit heats to about 350 for about 16 minutes and I'm happy with them. But it's also customizable and I've tried different settings for different size fries. Curly 'Arby's' style fries cook best at 400 for 20 and taste just like theirs'. Happy testing.
Love your channel,super simple but delicious recipes , I love e the air fryer recipes, who ever invented the air fryer is a genius
One thing with doing the multi step is you actually make the fry healthier. Heating up potato and then cooling it and then heating it up again makes them a "slower" carbohydrate.
I prefer a lighter color on my fries but they have to be super crispy as well. I usually par boil, let them drain well then straight into a deep fryer on 265f for 10 to 15 min (This is when they develop the crispness without uneven, over browning). I let them sit while cranking the oil up to 355f. They only need a short time the second fry to get them where i like them. I feel like Mike could have applied similar tactics with the air fryer to get better results in less time. I'd say maybe 15 to 20 min on a lower temp (270 to 280F) in the air fryer then a quick boost at a higher temp.
You talked me into buying an airfryer with your video on how it replaces your oven. I always thought it was an alternative to a deep fryer. I've had it nearly two weeks and just tried out your chips. Let me give you a simple modification that will change your life (returning the favour as it were). Forget the oil. Toss them in a little duck fat if you can get it. I used the double fry method with spectacular results, but I'm sure it would work fine with single fry too.
The little edit @2:25 is pretty slick! It's subtle but it's neat!
Instead of avocado oil I use grapeseed oil but when I par boil my fries I had some beef bouillon or beef stock
Got my cosori a few days ago... have to admit for ease, I've been doing flour wings with your spice rub, and it's been a huge pleaser for my family. Thank you good sir for these videos! Not all heroes wear capes
Btw what bread crumbs do you like to use for wings/fries? I find Panko is a bit too large
Me also
Love the Cosori!
Use a rolling pin on them
Definitely Heston. for me. I usually parboil them in the morning and fry them twice in the evening. Thx a lot !
I am so pleased that I finally bought an air fryer - and especially pleased that I paid attention to the positive reviews of other users, and decided on this one th-cam.com/users/postUgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB . It is just perfect for the two of us, and takes up very little space on my small countertop. I roasted salmon filets for dinner tonight and they were the best ever - slightly crispy on the outside but moist inside. Best of all, no smelly kitchen or difficult clean-up. My only complaint would be the lack of even a few printed recipes to get started. My generation does not find it easy to access the QR code and use the smart phone app. I bought a recipe book instead, which gave me the confidence to experiment.
Just made your redemption method and they were great! Had to use the oven because we made such a large batch.
Just got myself an air fryer last weekend, this video is right on time!
Tip: Get frozen oven-fries from the supermarket, they have a coating of oil and salt. They give the best results in an air fryer imho. Really good!
@@snukkelpuppie Yeah, i have been doing that for the last 5 days :D :D
Next chicken tenders with bread crumbs!! (Mine are always dry)
Yes best chicken tenders
@Caljkusic: you need to spray them with a bit of oil on each side in order to 'fry' the outside of the breaded chicken, or it will always be dry. Air frying does not mean that you CAN NOT/should not use oil, certain dishes just don't work without a bit oil, like: breaded chicken tenders. Let us know how it went!
Then don’t cook them so long…
I have this air fryer, it is a must and make sure you get the bigger one if you are cooking for anymore than 1 person
bravo as usual... Can you please do a video on that wood butcher block you have on your table... I need your take on what type is the best to buy for the pro home cook? Thanks! Keep em coming please :)
I wish I had room for so many kitchen toys. A toaster, microwave, mini chopper, blender and an instant pot
No more counter space left.
Need a bigger kitchen. 😁
On another note I like steak fry size. I cut them, throw them under the broiler and flip. Come out great every time and a whole lot easier.
You could replace the instant pot with a ninja foodie. It may be slightly larger depending on the instant pot you have but the foodie will air fry, slow cook, pressure cook, dehydrate, and bake all in one machine. Super handy when you have a small kitchen like I do in my apartment.
@@BigBenC1991 Thanks.
Get some shelves or a cabinet nobody leaves all this stuff out.
I have a small kitchen but am smart with storage. I have a juicer, processor, vitamix, toaster, waffle maker, deep fryer, slow cooker, rice maker, and more. Air fry induction oven by Frigidaire too (same one he has).
I do them like this: soak in water,
dry in the airfryer 10 min at 75C,
Add a little bit of oil and parboil in airfryer 10min at 120C,
then I add oil with spices and fry them 10min at 180C
lastly some minutes at 200C for perfect browning (depends on what potato used and batch-size, sometimes it's 2, sometimes it's 6 minutes)
No waiting or cooling in between the rounds
In my opinion the most important part is the shape of the fries. Make them thin for a very even crunchiness and shorter cooking time, and make them squiggly to make sure the hot air can get everywhere even when the fries are stacked.
Thanks for the video via the algorithm. I subbed and will definitely be doing the Belgian fry method soon! Cheers
I use rice flour for my "starch" coating for everything. It really gets crispy a lot better than regular flour in every way
Arrowroot is also better than corn starch. A little goes a long ways with fries.
I actually use potato starch.
I use a vegetable spiralizer to cut the potato into thin strips. Throw them in air fryer for about 12 minutes with or without oil. They come out crisp and amazing. It's fries not gourmet food.
6
using a little food science and basic knowledge, one might want to incorporate some techniques to get the specific type of fry they want, that's not gourmet food. you probably don't care if you have a soggy fry because it's "just a fry". if I had soggy fries I would find something else to eat, I don't consider that to be fried, at least not properly that is.
Never knew adding three steps to something reclassified it as gourmet. I am apparently a gourmet chef according to this random with the palate of a child.
Interesting! Very thorough - thanks!
I dont even have an air fryer and I watched the whole video. lmao
I mentioned this in a previous comment. Having a fry that’s been already cooked in oil and frozen scientifically allows it to cook better. Or more to what we are used to/prefer
The steam/water generated(By a regular fryer/air fryer) around the fry provides the moisture and a protective coating to the oil already in the fry while initially cooking.(Water and oil do not combine) Then the oil which is the potato/oil helps reduce the starches in the potato. Bringing to the necessary/desired level of crispness
I am so happy for another Cosori air fryer video. I have this one and I love that I can perfectly replicate your recipes. I must make your wings once every two weeks.
I par cook in the microwave after soaking then dry, spray with oil and eat. Pretty good.
best fry cutter on the market! been using the same one on my trucks for 7 years.
Interesting that you picked up on Kenji's baking soda technique for roast potatoes, as Kenji's fries recipe involves the exact opposite - he parboils them in vinegar so they hold together better. But he also freezes them afterwards which is how he gets the surface to break up for the crispiness.
The breaded fries made me think of "orange chips", which are a characteristic variant from the Black Country in England (an area of industrial/mining towns around Birmingham), in which the chips are dipped in a batter before frying and come out orange. It's just a simple flour-water-raising agent batter with a bit of turmeric added. Of course here you'd usually find it on big chunky chips rather than thin french fry style ones.
Gotta say also that air fryer looks good. I have a Ninja one and it's an extremely effective cooker but having that removable basket inside would be great. Ninja ones just have a "crisping plate" in the bottom, which does the job but is less convenient when it comes to removing the food and leaving the drippings behind. So they just need to upgrade their basket design really. I don't think Cosori sell in the UK unfortunately. At least I know what features to look for when I need to replace mine!
Exactly! I didnt understand why he went with an alkaline boil. I was screaming at the tv that some vinegar would keep them from breaking apart and you can boil them as far as you want.
I think the vinegar prevents them from breaking apart but the baking soda makes them crispier
I assume that Dave Mastiff has seen his fair share of orange chips.
Vinegar all the way for me
I use sushi rice vinegar in the water for my potato salad boils… so true, you can really cook them without the exterior breaking down
I completely agree with the airfried chicken wings being just as good deep fried. Having home cooked both ways I found airfyring more convenient and probably won’t be deep frying wings at home anymore.
they all look so yummy
I toss my fries in oil then shaken bake. Then to the air fryer. Works great and is super easy.
Just another Tipp from my side. Use 2 spoons of vinegar in your boiled water instead of backing soda. This helps a lot and keep the inside creamy and the outside much more crunchy. Because it will break the potato starch. 🍟🤓
How long do you boil the fried for?
@@amansur1 up to 20 minutes. My air fryer has got an automatic program which calculates the time depending on the temperature of the fries.
Have you ever thought of pork rinds as "bread crumbs"? This should be your next test.
I used them in place in carb free meatloafs. Couldn't tell the difference
I've tried using two types, the fluffy puffed up rinds are better for the process but try get low sodium versions.
Tator tots are great in the air fryer. I've switched to them because you can get a superior golden crust pretty easily.
I made chicken wings last night and french fries today in the air fryer.
The chicken wings I broiled first. Then left them in the fridge for 30 minutes. I coated them with flour. Air fryer 17 minutes at 380. They came out very good, exceptional. I will probably never deep fry them again. My fries I boiled five minutes with salt and baking soda in the water. I cooked them about 15 at 400. They came out good, not as good as deep fried, but good enough. If you skip the boiling of the potatoes they are still perfectly acceptable. Both are easy to cook with great results in the air fryer.
Thank you for the video! Now I know that sending a man to the moon is probably easier than doing a french fry in the air fryer. I will be happier when paying for my next french fries at the restaurant LOL!
I cant cope with 2 hours to make french fries from one potato. I haven't the patience for that process.
Then make a bigger batch, also are you seriously just going to eat fries by themselves? Sorry if that sounded judgier than intended, but usually french fries are a side dish and there's a main meal that also needs cooking.
@@keanusabine6335 you can also freeze them after the final step then reheat them in the air fryer/ mini over.
Try the instant pot vortex plus. Includes a rotating basket for fries.
In spite of my name I am a mom and grandma. Watching this young man, I get the feeling has a close relationship with his mother. Makes this a happy video to watch.
I bought a Cosori a few months back - I think it was a Treasure Truck deal. I haven't used it but definitely will make fries for my first try. BTW, Kenji's last name is Lopez-Alt, not Lopez. Lopez is his wife's surname, so they hyphenated.
I like reheating restaurant fries in my air fryer the next day. They get extra crispy, taste better than the day I ordered them and have the added health benefit of a great deal of oil leaving them in the reheating process. They are so good that if the restaurant I’m at has great fries, it might be worth getting an additional order to go.
Bro, the oil doesn't just *leave* the fries lol!!
@@voidcheque7019 actually when reheating oil does leave the fries. Try it, we always end up with oil in the air fryer after reheating restaurant fries.
Tengo que probar la técnica de triple cocción. Excelente video.
I've tried self-made and pre-bought french fries in the oven and in the airfryer. I've always gotten better results with frozen, pre-bought fries than when making my own. My current method is simple and gives better results than any other method I've tried: Just dump a load of frozen fries in the air-fryer bucket, add oil, stir, set it to somewhere around 190C and 15-25 minutes depending on the amount, then stir the bucket two or three times during the cook. When finished, salt liberally and serve.