Former CFA employee here. Our service is always insane cause we’re literally forced to be like that. We’re held at gunpoint by our leader chicken when training and practicing for customer interaction repeating “my pleasure” 1000 times before we can even begin working
A lot of my joy with Chick-Fil-A waffle fries is the fact of how soft they are, like a perfectly hand-sized portion of mashed potatoes somehow sticking together to form the shape of a fun little waffle fry. I do like crispy waffle fries too though, but the softness to me is what makes them a Chick-Fil-A waffle fry.
I was a back of house member for a solid 6 months. They always put me on fries because that was what I was good at. At my location, we had a lil salt dispenser (4 clicks for 2 baskets of fries) that gave us the right amount of salt. I always put one extra click and let the fries go for a bit longer. Never had a SINGLE complaint when I was on fries. Loved that job tbh. Hurts to see a subpar fry comin out of a CFA.
Duuuuude worst part is when you’re in the middle of a lunch rush and someone would order a no salt, I got a pit overflowing with fries and now I gotta make room for one large no salt lol idk maybe we did things differently but it sucked
@@LJP03 These buttholes just want fresh fries, mostly. Tell em to wait 5 minutes and they'll get the fresh fries they want. McD manager for over 10 years, and I was more than happy to make fresh fries for people
There's something I discovered a week ago while making fries. I seasoned the water that I boiled them in. Mine were steak cut but I imagine it works for every shape and size. The depth of flavor that it imparted was unlike anything I've ever had before and I had several people say it was the best they ever had. I still salted them lightly after frying. I actually preferred them with no condiment at all because of how flavorful they were. Here's what I added to a half gallon of water: 2 Tbsp Old Bay 2 Tbsp Lawry's Seasoning Salt 2 Tbsp Tony's Creole Seasoning 1 Tbsp Knorr chicken bouillon powder 1 Tbsp Better than Bouillon roasted chicken paste 3 Tbsp Salt 2 Tbsp White Vinegar (trick I saw kenji use for structural integrity) boiled for 5 min, then placed on a wire mesh grease shield for 2 minutes to drain, then moved to paper towel lined baking sheet and refrigerated for about 12 hours. Fried once at 350F, then again at 420F. (the cook temps leveled about 40 - 50F lower due to it dropping so I overshot to achieve the temps I wanted which was about 300F and 360F)
Another great episode , thanks Josh and the team. And Congrats to Vik with his wedding and may he and his partner have long and full relationship together.
As a CFA employee I will say that this isn't really a fair comparison, having the fries sit out for so long will make them soggy and gross. We always make our fries to order to ensure their nice, hot, and crispy like yours came out.
Yeah that's what upsets me, like yeah driving home for 10 minutes, prepping to film of course the cold fries are going to be worse. Chic-Fil-A fries are awesome when they are fresh. If it's not busy I ask for well done and that takes them to the next level. Unfortunately chic-fil-A is ALWAYS busy so they politely decline my well-done request 90% of the time lol.
it's wild how much much this shows up in the comments for CFA. He does the exact same in all his other but better vids, but for some reason the homophobic chicken place gets every defender to pop off even when it's second last in fast food places
Congratulations to your brother. Happy for him. He's been doing a good job for you. All you guys/ ladies are doing awesome. We appreciate all you and your team does.
It's interesting how partially cooking then freezing food started as a preservation method, and now is a key step in recreating the taste and textures of some of our favorite fast foods.
fun fact from a Chick fil a Hospitality Director! The Waffle Fries actually have a heat life of 2 min. They come out of the fryers crispy but once they hit about 2 to 3 min after being cooked they get soggy. Dont know why we havent found a good way to stop it 😅
I mean, that's more or less all french fries - it's why I never understand people eating fast food that sat in a bag for 15-20 minutes. Burgers (particularly those wrapped in foil) just steam themselves into soggy messes, milk shakes melt, fries get soggy...chicken skin gets soft, etc. Fast food just isn't meant for that.
@@knndyskful that's exactly what we do at jack in the box lol both thr curly and the normal fries take a bath for 15 seconds in the oil and boom legitimately fresh fries
It's the way I was mind-blown at the method to get the pattern right on the fries 🤠 Love it! I hope you decide to start a But Healthier series someday 👀 You've made videos of healthy meals but it'd be nice if it was a series like the rest 🥹
What you presume to be "healthy" is not healthy. Unless you eat all organic you are eating JUNK GMO foods. Unless you are eating real animal fat you are eating junk. People have been brainwashed about how bad colesterol is but our brains are colesterol.
I love the chick-fil-a sauce. I buy it at my local grocery store in the large container and use it mainly to dip my homemade french fries in. That said, I'm convinced it's nothing more than a combo of honey mustard and a sweet barbecue sauce. Would love to hear from former employees or anyone else if there is some inside info on that.
The local CFA always gets the crispy/salt ratio right. The problem is once waffle fries are cold or lukewarm, they're nasty so they get eaten in the car always. Great job! Now this just reconfirms my need for a good mandoline. I have one that I feel like is going to break at any moment, slicing open my hand/fingers in the process....hard pass, lol.
i wish josh would try new things, miss the novelty and joy that came out of his early videos. now its all just 6 minute videos making simple things better than they are at fast food restaurants. bring back the creativity josh. sincerely, a sub since 2018.
What's the benefit of adding both baking soda and vinegar to the water? I've heard how acid and alkali affect how potatoes cook, vinegar to inhibit browning and keep them together, baking soda to let them brown and crisp. But adding both to the pot would counteract each other, wouldn't it? Instead would it be useful to soak in acidulated water, then poach in alkaline water, splitting that step in 2, and also helping wash the excess starch off the surface?
Congrats Vikram! And I agree with Josh, CFA waffle fries are just ho-hum. Now Josh’s look and sound amazing! Going to have to see if I can successfully follow his recipe.
The shape is using the mandolin, from memory it’s called a gaufrette. Using crinkle cut and twisting the potato 90 degrees each cut. We did it at chef school. Pretty cool tbh
I actually did fries using the freezer method for the first time last week and was shocked at how good they were compared with deep frying them straight off the cutting board (where they are kinda limp).
Here on the east coast, we have a restaurant chain called Friendly's. Their waffle fries have a thick fluffiness to them in the center, like a standard fry, and I love them more than fries. I've never had Chick-fil-A before, there's not really many joints here. My nearest one is about a 20 minute drive, and it ain't worth a trip.
I always enjoy this series...though I disagree with anyone taking fastfood home...in a bag...and then eating it twenty minutes later. I don't think any fast food product would survive that and still be worth a damn.
I know something you can't make "But Better", and that's Little Caesar's Italian Cheese Bread. That thing is perfect in every way: Convenience, price, texture, and most of all taste.
I would really love a video all about pumpkin!! Pumpkin chocolate chip bread/muffins and pumpkin chocolate chip cookies especially!! Halloween is coming around and I want a good recipe. So far the pumpkin chocolate chip muffins I liked the most came from scooters coffee!! Had caramel on it 😋
To be fair, the salt level depends on the guy frying it. I always made sure to put PLENTY of salt on the fries when I was in charge. Also, you would be surprised how many people ordered no salt fries every day, it was kind of insane.
Maybe they don't want the extra fucking sodium levels, for the sake of their cardiac health. Most processed crap has way too much salt in it, anyways. It's OKAY to not want salt on everything
@@NukelearFallout do you actually eat French fries without salt? Or do you just have something else entirely? Do you actually enjoy fried potatoes that have no flavor?
@@austinmoore7651 I have a problem with excessive amounts of sodium, and its many links to strokes, kidney, and heart disease. Don't judge people because they want to be a tad healthier, and avoid high sodium levels 😒
JOSH WEISSMAN! I hereby request that you do a But Better of Portillo's, the Chicago-based chain specializing in Italian beef sandwiches and Chicago-style hot dogs. Do they have Portillo's in TX? For your sake I hope so -- they're actually really good! Please do this! Thank you.
your videos are the best thing to watch while high, when vikram disappears and it's barely acknowledged, brilliant, fever dream onset world is a matrix
Vikram got hitched and they were all hungover and so they kept it simple and made fries. Congratulations Vikram. The greatest ending is when the short 👑 gets the girl.
There I was like 3/ 4 years ago looking how to make a steak sandwich stumbling across this page. Here he is with almost 7 mil subs now ! Get it my dude.
Chicken fillet , sliced bread, potatoes, carrots, a little bit of cream, sugar. My wife was making sandwiches, she asked me to help her, I nodded and ate everything in one gulp.
When the only critiques are not enough salt (personal preference) and the fries not being crispy (after steaming in a bag) you know that you've done well as a fast food company
Use to work for the Ritz Carlton, one of the founders of the Ritz was friends with the founder of CFA and they took a lot of the customer service stuff from the Ritz… they literally would have classes for CFA senior management for customer service culture… so yeah their customer service is on point, they are literally trained by the Ritz.
Why are so many of you just so negative about his cooking? Like yeah his food can be complicated or it can be expensive, but at the end of the day, his techniques are solid and if you actually pay attention and want to watch to learn instead of watching to make a fuss, you would see how you can transfer his techniques to other food, his techniques on how to make bread have drastically improved mine, how he makes sauces has shown me different ways to combine things, his constant reiteration of the basics and doing things from scratch has given me the skill to improve my knife skills and to pay attention to the fine details. So yeah, its easier to go to CFA and get the fries there, however you will never get the satisfaction and pride for doing it yourself, if you dont like him, why are you watching him?
Hey! You clearly know what you are doing, so I’ll try asking you (since I can’t find the answer for the life of me, anywhere😅) : Is there a way you can make crispy fries from other root vegetables? Mine always fail on the crispy part💩
Hey! A culinary student here. The reason why not every root veggie fry gets crispy is due to the reason that every one has a variable amount of sugars and starch. All you gotta remember is that fried starch = crispy! You can search for which root veggies have high starch and you can make chips or fries from them with good results. Some root veggies which have a lot of natural sugar and are notoriously troublesome to cook crispy are sweet potatoes and mountainous potatoes (there are many high sugar varieties.) Hope that helps! Happy cooking!
Papa I jist made these myself and even though the crinkle cut on my mandolin wasn't deep enough to get those beautiful windows they were still 🤌 amaaaaaziiiiiing
Alternatively. (1) start with mealy potatoes like russet. (2) cut. (3) rinse from starch with regular water. (4) fry in 250F oil for 10 min. (5) turn up up temp up to 350F and brown for a few minutes.
Alternatively to the mandolin...which is quicker I will admit..you can get a crinkle cut knife. It has the same wavy blade but you have to manually cut and turn..it's just a bit slower than the mandolin method but you can quickly control how thick you want them. Also this allows you to make regular crinkle cut fries...or homemade ridge filled potato chips..again the potato chips could be made using the mandolin method but if all you have is that wavy knife (which you can get for like...as cheap as 6-7 bucks) you can still do it.
I remember Josh saying something about not knowing why people like the waffle fries so much - they're the superior shape for holding sauce. 5:23 you get that ability when you get married, they don't tell you about it but it's true
I like to use either pickling salt or run regular salt in a food processor to get that salt powder for seasoning fried things. Warning tho if you do this, go easy because you get much stronger coverage with a powdered salt.
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Former CFA employee here. Our service is always insane cause we’re literally forced to be like that. We’re held at gunpoint by our leader chicken when training and practicing for customer interaction repeating “my pleasure” 1000 times before we can even begin working
Good that’s how it should be
I would come in early just to watch that lmao
The cfa at my town sucks ass. Workers told me to wait in the parking lot and forgot about me for like half an hour
I’m a leader chicken, can confirm
Damn. Glad to see you survived 😭
Let's be honest, seeing Josh go hard on the dance floor is something we didn't ask for, but we definitely need
YESSSIIIIIIIIIRRRRRRRRRRRR
looked in his insta post dancing it was 👯♂👯♂👯♂👯♂👯♂👯♂👯♂👯♂
It was an unexpected pleasure.
YES😁
Dude looks like he went full beast mode…
A lot of my joy with Chick-Fil-A waffle fries is the fact of how soft they are, like a perfectly hand-sized portion of mashed potatoes somehow sticking together to form the shape of a fun little waffle fry. I do like crispy waffle fries too though, but the softness to me is what makes them a Chick-Fil-A waffle fry.
Agreed wholeheartedly, that’s when they’re the best
This. How do we recreate that softer fry texture??
@@PDL24 blanch, lightly fry, bake
I thought these looked more like waffle chips than fries. They look good, but they're too thin. I think Chick-Fil-A won this one tbh
@@HipposaurusRex bruh i feel bad for ppl like u. I recommend trying good fries.
I was a back of house member for a solid 6 months. They always put me on fries because that was what I was good at. At my location, we had a lil salt dispenser (4 clicks for 2 baskets of fries) that gave us the right amount of salt. I always put one extra click and let the fries go for a bit longer. Never had a SINGLE complaint when I was on fries. Loved that job tbh. Hurts to see a subpar fry comin out of a CFA.
Duuuuude worst part is when you’re in the middle of a lunch rush and someone would order a no salt, I got a pit overflowing with fries and now I gotta make room for one large no salt lol idk maybe we did things differently but it sucked
I do the same thing it’s great
Give me 8 clicks for my basket
@@LJP03 These buttholes just want fresh fries, mostly. Tell em to wait 5 minutes and they'll get the fresh fries they want. McD manager for over 10 years, and I was more than happy to make fresh fries for people
The McD salting is when the batch goes into the fry bin, You salt by making the "golden arches" sign. McD specifies that the fries need to be SALTY.
There's something I discovered a week ago while making fries. I seasoned the water that I boiled them in. Mine were steak cut but I imagine it works for every shape and size. The depth of flavor that it imparted was unlike anything I've ever had before and I had several people say it was the best they ever had. I still salted them lightly after frying. I actually preferred them with no condiment at all because of how flavorful they were. Here's what I added to a half gallon of water:
2 Tbsp Old Bay
2 Tbsp Lawry's Seasoning Salt
2 Tbsp Tony's Creole Seasoning
1 Tbsp Knorr chicken bouillon powder
1 Tbsp Better than Bouillon roasted chicken paste
3 Tbsp Salt
2 Tbsp White Vinegar (trick I saw kenji use for structural integrity)
boiled for 5 min, then placed on a wire mesh grease shield for 2 minutes to drain, then moved to paper towel lined baking sheet and refrigerated for about 12 hours.
Fried once at 350F, then again at 420F.
(the cook temps leveled about 40 - 50F lower due to it dropping so I overshot to achieve the temps I wanted which was about 300F and 360F)
McD's uses beef flavor in theirs. I season my water with beef bouillon instead of salt.
How much water do you use?
good tips
Yes, knowing how much water you use for those seasoning amounts is crucial, please and thank you.
Thanks for sharing!
Another great episode , thanks Josh and the team. And Congrats to Vik with his wedding and may he and his partner have long and full relationship together.
As a CFA employee I will say that this isn't really a fair comparison, having the fries sit out for so long will make them soggy and gross. We always make our fries to order to ensure their nice, hot, and crispy like yours came out.
Yeah that's what upsets me, like yeah driving home for 10 minutes, prepping to film of course the cold fries are going to be worse. Chic-Fil-A fries are awesome when they are fresh. If it's not busy I ask for well done and that takes them to the next level. Unfortunately chic-fil-A is ALWAYS busy so they politely decline my well-done request 90% of the time lol.
Ill eat CFA in the parking lot and have soggy fries more often than not
it's wild how much much this shows up in the comments for CFA. He does the exact same in all his other but better vids, but for some reason the homophobic chicken place gets every defender to pop off even when it's second last in fast food places
Never had CFA that were any of the things you're describing lol.
@@reverence19 chik fil a isnt homophobic you conspiracy chasing Neanderthal
Perfect timing! I'm about to harvest my potatoes here in a couple weeks and was wondering how to freeze potatoes for french fries!
Great idea!
Fresh potatoes are the best
I have some that didn’t get canned and that’s what I’m going to do with them.
The taste of the waffle fries was so good that it teleported Vikram to another galaxy! 🍟😍🌌
He purpled!!! 😂😂😂
Congratulations to your brother. Happy for him. He's been doing a good job for you. All you guys/ ladies are doing awesome. We appreciate all you and your team does.
I always thought he'd marry Josh
@@IslamicTalksPodcast She was just walking him down the aisle to Josh.
LOVE THIS SERIES! Some of my favorite videos from you 😄
It's interesting how partially cooking then freezing food started as a preservation method, and now is a key step in recreating the taste and textures of some of our favorite fast foods.
Vicrum's wedding looks like the event of the century
Massive Congratulations to Vikram! That looked so wholesome. 🥰 May your days be blessed. 🙏🏻
Congrats Vik! 🎊🎁🎁🎁
So Vicrum left his own wedding day to go eat your waffle fries… That’s real dedication to the show… What a guy & friend! 👍
That could also be his job
@@OnlyTopia lol Exploitation, yay.
The fries went in the fridge overnight, so maybe it was the next day when he tried them
This was after the wedding obviously…
Not gonna lie those waffle fries are the BEST looking waffle fries I’ve ever seen 😋
They are too thin to look delicious tho
@@bolbiitp7850 And you're too stupid to be right
Congratulations vikram. The wedding looks amazing.
fun fact from a Chick fil a Hospitality Director! The Waffle Fries actually have a heat life of 2 min. They come out of the fryers crispy but once they hit about 2 to 3 min after being cooked they get soggy. Dont know why we havent found a good way to stop it 😅
I mean, that's more or less all french fries - it's why I never understand people eating fast food that sat in a bag for 15-20 minutes. Burgers (particularly those wrapped in foil) just steam themselves into soggy messes, milk shakes melt, fries get soggy...chicken skin gets soft, etc. Fast food just isn't meant for that.
When I worked at McD’s we’d reheat fries by throwing the cooked ones back in the oil for like 15 seconds, worked like a charm
@@knndyskful that's exactly what we do at jack in the box lol both thr curly and the normal fries take a bath for 15 seconds in the oil and boom legitimately fresh fries
The thing is, CFA fries are still awesome even after they get a little soft. Can't say that for other FF fries.
@@8_six7_five3_09 now THAT'S facts
It's the way I was mind-blown at the method to get the pattern right on the fries 🤠 Love it! I hope you decide to start a But Healthier series someday 👀 You've made videos of healthy meals but it'd be nice if it was a series like the rest 🥹
I'm sure he will come up with one soon, but in the meantime Ethan Chlebowski has some pretty good videos on the subject!
Great idea
What you presume to be "healthy" is not healthy. Unless you eat all organic you are eating JUNK GMO foods. Unless you are eating real animal fat you are eating junk. People have been brainwashed about how bad colesterol is but our brains are colesterol.
I love the fact that Josh just taught us how to cross hatch with potatoes👍
I always eat my fries in the car and they’re always so good. They’re always done by the time I get home.
I love the chick-fil-a sauce. I buy it at my local grocery store in the large container and use it mainly to dip my homemade french fries in. That said, I'm convinced it's nothing more than a combo of honey mustard and a sweet barbecue sauce. Would love to hear from former employees or anyone else if there is some inside info on that.
The local CFA always gets the crispy/salt ratio right. The problem is once waffle fries are cold or lukewarm, they're nasty so they get eaten in the car always. Great job! Now this just reconfirms my need for a good mandoline. I have one that I feel like is going to break at any moment, slicing open my hand/fingers in the process....hard pass, lol.
@causality mmm tasty
Fooooood. Need waffle fries drenched in the CF sauce. Now.
The production value of the videos may be getting better, but the B-roll will always be ultimate quality. 17/10 hungry at 1 AM now...
i wish josh would try new things, miss the novelty and joy that came out of his early videos. now its all just 6 minute videos making simple things better than they are at fast food restaurants. bring back the creativity josh. sincerely, a sub since 2018.
This is the one I was most excited for. I’m so happy that you took them down
These look delicious!
Wow they look yummy 😋
The best part, you don’t fund homophobic assholes when you make them yourself.
Papa those fry cuts!!!!! 🤯🤯🤯 I’M AMAZED - I sat a good while wondering how to do that!!
What's the benefit of adding both baking soda and vinegar to the water? I've heard how acid and alkali affect how potatoes cook, vinegar to inhibit browning and keep them together, baking soda to let them brown and crisp. But adding both to the pot would counteract each other, wouldn't it?
Instead would it be useful to soak in acidulated water, then poach in alkaline water, splitting that step in 2, and also helping wash the excess starch off the surface?
I needed a recipe for this and you popped with this like a few hours ago. Saving the day!
Congrats Vikram! And I agree with Josh, CFA waffle fries are just ho-hum. Now Josh’s look and sound amazing! Going to have to see if I can successfully follow his recipe.
that wedding looked fun. congrats Vic
Now you need to attempt the CFA chocolate cookies! 😋 🤤
The shape is using the mandolin, from memory it’s called a gaufrette. Using crinkle cut and twisting the potato 90 degrees each cut. We did it at chef school. Pretty cool tbh
I actually did fries using the freezer method for the first time last week and was shocked at how good they were compared with deep frying them straight off the cutting board (where they are kinda limp).
oh my god, he's so funny! I literally just found this channel like about a few minutes ago and I love this!
Congratulations on the wedding Vikram! Now make Joshua let you take a honeymoon.
Congratulations to the now two married men. I wish peace throughout your lives.
Here on the east coast, we have a restaurant chain called Friendly's. Their waffle fries have a thick fluffiness to them in the center, like a standard fry, and I love them more than fries. I've never had Chick-fil-A before, there's not really many joints here. My nearest one is about a 20 minute drive, and it ain't worth a trip.
+1 for Friendly's waffle fries!
Twice now I've been left with the Friendly's leaving the area I lived in. I miss their food in general...
RIP Benny Harvey
Miss ya already big man. Gone but never forgotten.
I can’t wait to try this out!
Absolutely loved this one. Thanks for sharing!
I always enjoy this series...though I disagree with anyone taking fastfood home...in a bag...and then eating it twenty minutes later. I don't think any fast food product would survive that and still be worth a damn.
I know something you can't make "But Better", and that's Little Caesar's Italian Cheese Bread. That thing is perfect in every way: Convenience, price, texture, and most of all taste.
"mom can we have chick-fil-a?"
"no we have food at home"
food at home:
Congrats to Vikrum!! Hope he and his partner had an incredible day!
I would really love a video all about pumpkin!! Pumpkin chocolate chip bread/muffins and pumpkin chocolate chip cookies especially!! Halloween is coming around and I want a good recipe. So far the pumpkin chocolate chip muffins I liked the most came from scooters coffee!! Had caramel on it 😋
I love how you covered up the Chick-fil-A logo with what looks like “white out” I love you brother! Keep up the good work.
Chick-Fil-A fries are actually pretty solid most of the time, but the salt levels are so hit or miss for each fry, and that can be tragic sometimes.
ahh frking love potatoes, and now joshua just taught me another delicious way of cooking them 🤤🥔
To be fair, the salt level depends on the guy frying it. I always made sure to put PLENTY of salt on the fries when I was in charge. Also, you would be surprised how many people ordered no salt fries every day, it was kind of insane.
I worked register at a university location and yeah i don't get the no salt people lol
Especially if they order a sandwich
Because people are brainwashed.
Maybe they don't want the extra fucking sodium levels, for the sake of their cardiac health. Most processed crap has way too much salt in it, anyways. It's OKAY to not want salt on everything
@@NukelearFallout do you actually eat French fries without salt? Or do you just have something else entirely? Do you actually enjoy fried potatoes that have no flavor?
@@austinmoore7651 I have a problem with excessive amounts of sodium, and its many links to strokes, kidney, and heart disease. Don't judge people because they want to be a tad healthier, and avoid high sodium levels 😒
CONGRATULATIONS, VIKRAMMMM!!!🎊🎊🎊
JOSH WEISSMAN! I hereby request that you do a But Better of Portillo's, the Chicago-based chain specializing in Italian beef sandwiches and Chicago-style hot dogs. Do they have Portillo's in TX? For your sake I hope so -- they're actually really good! Please do this! Thank you.
Is that the place with cake shakes if so I’m pretty sure it’s only in Chicago
@@blainekeller7478 It is the place with cake shakes, and it is not only in Chicago. We have one in the Minneapolis / St. Paul area.
Also located in Florida
Congratulations Vickram! 👏🎉 Also I clicked on this video specifically to learn about the shape lol
Its hard to beat Chik-fil-a.
Youre brain washed.
your videos are the best thing to watch while high, when vikram disappears and it's barely acknowledged, brilliant, fever dream onset world is a matrix
Papa’s Chicken: All the flavor with none of the homophobia or transphobia!
Congrats Vikram✌🏾🖤🎉
Vikram got hitched and they were all hungover and so they kept it simple and made fries. Congratulations Vikram. The greatest ending is when the short 👑 gets the girl.
Be honest Josh, we all know you gave Vicrum a copy of your cookbook as a wedding gift XD. Congrats to him :)
This is the reason I order my waffle fries "well done" at Chik-Fil-A. Gotta have cwispy fwies! :3
There I was like 3/ 4 years ago looking how to make a steak sandwich stumbling across this page. Here he is with almost 7 mil subs now ! Get it my dude.
Can’t wait to try and make these, papa!
Chicken fillet , sliced bread, potatoes, carrots, a little bit of cream, sugar. My wife was making sandwiches, she asked me to help her, I nodded and ate everything in one gulp.
When the only critiques are not enough salt (personal preference) and the fries not being crispy (after steaming in a bag) you know that you've done well as a fast food company
Use to work for the Ritz Carlton, one of the founders of the Ritz was friends with the founder of CFA and they took a lot of the customer service stuff from the Ritz… they literally would have classes for CFA senior management for customer service culture… so yeah their customer service is on point, they are literally trained by the Ritz.
And now also stick your waffle fries in a bag for the duration of a car ride before tasting to make it an honest comparison :)
yep totally not a fair comparison lol
Why are so many of you just so negative about his cooking? Like yeah his food can be complicated or it can be expensive, but at the end of the day, his techniques are solid and if you actually pay attention and want to watch to learn instead of watching to make a fuss, you would see how you can transfer his techniques to other food, his techniques on how to make bread have drastically improved mine, how he makes sauces has shown me different ways to combine things, his constant reiteration of the basics and doing things from scratch has given me the skill to improve my knife skills and to pay attention to the fine details. So yeah, its easier to go to CFA and get the fries there, however you will never get the satisfaction and pride for doing it yourself, if you dont like him, why are you watching him?
This 🙏! Thanks for watching!
Any chance these could come out well in an air fryer? Would love to see that.
Just deep fry it bro
Lol. So much less prep and cleanup with the air fryer. I prefer that when I'm in a hurry.
@@jeraldschoudt2155 and that foreplay makes the end result so much better
@@Rokegle135 clearly you do not own an air fryer
@@circuz4167 I own 2 so hush
Nice job man!
Classic Technique for the WIN!
Hey! You clearly know what you are doing, so I’ll try asking you (since I can’t find the answer for the life of me, anywhere😅) : Is there a way you can make crispy fries from other root vegetables?
Mine always fail on the crispy part💩
Hey! A culinary student here. The reason why not every root veggie fry gets crispy is due to the reason that every one has a variable amount of sugars and starch. All you gotta remember is that fried starch = crispy! You can search for which root veggies have high starch and you can make chips or fries from them with good results.
Some root veggies which have a lot of natural sugar and are notoriously troublesome to cook crispy are sweet potatoes and mountainous potatoes (there are many high sugar varieties.)
Hope that helps! Happy cooking!
@@thenawabgaming Hey!😃 Thank you so very much for the in depth answer😁 Now maybe I have a chance of finding something that works🙌😃👌
THE FREEZER OVERNIGHT?? I was craving them for tonight lol
Easy win for Papa. By the way, when are we gonna get that Oreo redo?
Papa I jist made these myself and even though the crinkle cut on my mandolin wasn't deep enough to get those beautiful windows they were still 🤌 amaaaaaziiiiiing
YES! I am not the only one that says that Chick-fil-a does not salt their fires. I do not understand why they don't.
Alternatively. (1) start with mealy potatoes like russet. (2) cut. (3) rinse from starch with regular water. (4) fry in 250F oil for 10 min. (5) turn up up temp up to 350F and brown for a few minutes.
I would like to see a better version of chic-fil-a's Polyenesian Sauce.
1:21 bro that's the best sure I've ever heard in my entire life
this is what i’ve been waiting for!!!
congrats to vicram!!! hope his marriage is wonderful and long lasting!
Alternatively to the mandolin...which is quicker I will admit..you can get a crinkle cut knife. It has the same wavy blade but you have to manually cut and turn..it's just a bit slower than the mandolin method but you can quickly control how thick you want them. Also this allows you to make regular crinkle cut fries...or homemade ridge filled potato chips..again the potato chips could be made using the mandolin method but if all you have is that wavy knife (which you can get for like...as cheap as 6-7 bucks) you can still do it.
I'm a new fan! Omg I live for B-ROLL!!!
Congrats to Vikram on his wedding! Best wishes for the couple
Vicrum just bouncing out like that - totally made my day lol
I remember Josh saying something about not knowing why people like the waffle fries so much - they're the superior shape for holding sauce.
5:23 you get that ability when you get married, they don't tell you about it but it's true
Spot on CFA sauce - looks mighty tasty- throw a little Hawaiian style bbq sauce in that bad boy for a little extra touch👍
everything laid out explained super well nice off handed humor not to far amazing knowledge and skill you're definetely doing everything great
Perfect! Thank you 🙏🏽 Sir!🔥✅
Love the But Better vids! And congrats to Vik!
The way that mayo slapped into the bowl was something else
Bro this channel is even better high
I can’t explain it
Looks amazing and so yummy! Thanks for sharing! Have a great day!
I like to use either pickling salt or run regular salt in a food processor to get that salt powder for seasoning fried things. Warning tho if you do this, go easy because you get much stronger coverage with a powdered salt.
Really cool way of getting the shape
Congrats vicram!!
Congrats vicram!!!!
I wasn't expecting bhangra in a fries episode but you know what I'm not complaining at all
Congrats Vikram 👏👏👏
Ngl Papa rocks🤣🤣