How to Make Addictive Bistro-Style French Fries at Home
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- Опубліковано 18 кві 2024
- Good quality floury/ starchy potatoes, beef fat and double frying method will yields the best results.
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Very good instruction. Thank you for that. Just one observation, I have made: Put the salt on the fres immidiatly after taking them out of the second bath. So the salt sticks better to the fries.
I have found, and quite by accident, when one time I peeled and cut some potatoes for home fries only to be pulled away from the kitchen because of an emergency. I had no choice but to store the fries in cold water in the refrigerator until the next day. When I dried them and double fried them the next day they were fantastic! Now I do this all the time.
The best fries I've ever had was in Grunewald Switzerland in 70s, they ( my ex's aunt) used horse tallow..
however in Dumfriesshire Scotland there was a chippy in Moffat that used Horse Tallow ..back in 60s and 70s they were famous.. worked as a butcher and we supplied many chip shops with Beef Tallow, away before oils..
Tried this today - one of the best results i've ever gotten makes french fries. And so simple to compared to many other recipes on UA-cam (no triple frying, no fridge over night etc.)
La graisse de canard est également un bon choix.
C'est vrai, mais peu de marchés proposent de la graisse de canard ou son prix est trop élevé.
@@canaisyoung3601 oui a super U il y a, un petit de 350g est de 4 euros, si non il y as la graisse de oie, ou juste huile tournesol .
Never used beef tallow, but I got great results with duck fat.
My go to UA-cam channel... Appreciate everything you do. Helped me become a much better home cook. Make your fish recipes weekly and now gonna test these fries out! Cook on!
Belgian Fries*....
Beef tallow is used in all the "frituurs" in Belgium, with home frying machines usualy using vegetable oil.
Duck and goose fat are also amazing options to make fries in, for when your feeling more fancy, and its delicious.
I triple cooked my full size chips for my french habitants. They loved them
Brilliant so simple
You're easily pleased
@@keithdyson9016Simpleton
They look amazing.
I have found that there is no need to soak them in water, unless you NEED to store them until later. I now just cook them immediately and they come out great. I'll have to try tallow soon though!
Lard, tallow, clarified butter all will give amazing tastes. Peanut oil is pretty good too but kinda a weird combo potato n peanut
double frying is so important, even with fried chicken to chinese takeout. If you have zero patience, use fried chicken batter on some sliced potatoes than deep fry it at the highest temperature you can do. I usually make potato wedges like it if I don't feel like cooking.
get any of your favorite pre-made ones or try your favorite fried chicken batter
dip the potatoes in eggs, than the fried chicken mixture
then deep fry them
Ajimoto "crispy fry" or shake and bake southern flavored fried chicken mix are quite good.
For a cheap gravy I've seen Filippino people put crispy fry in a small pan with some water and mix it until it turns into a gravy. KFC does something similar. Harland Sanders hated the gravy so much after he sold KFC that he said he wouldn't even paint his walls in it. But if you want something fast go for it.
Could we substitute suet for tallow?
Thanks for another great lesson, Chef!
Suet is the raw fat. Tallow is rendered fat from the suet. They're kinda the same thing. I don't see why you couldn't fry them in lard or schmaltz, for that matter.
@coryray8436 thanks!
@@ShadowMind31210w40 !
You should see Hester Blumenthal for chips. Yours sound quicker and easier. Hester takes a whole day or more just to get some fries but they are meant to heaven
So instructive. Love!
Aussie potatoes! Nice, mate!
thanks
After making this recipe, how should I store the beef tallow? And will it still be safe to use months later? I wouldn't make fries every week and this much beef tallow would cost me €20-30. I do always cook with tallow instead of vegetable oils, so I really enjoy this recipe 😃
They're great-looking chips. I use Maris Piper potatoes and the same timings as you. Maybe I have left the chips in too long as the outside of my chips gets a bit like leather.
Great looking French fries. Cheers, Stephane! 👍🏻👍🏻✌️
I used to blanche in water at 100 for 5 mins, then 130 in fat for 5 mins then 180 until crisp
Very nice! 💯
C'est très bien.
Suggestions for an improvised deep fryer?
Du:d Google "fry baby" or "frydaddy".
Cast iron skillet
You should do a poutine for one of your videos since that's a French Canadian dish
No matter what method I use, my fries always end up caramelised, brown and a bit soft...I'm beginning to think it's the potatoes we have available here. Mostly stored in the fridge when you buy them and they sprout rapidly once they're at home! I'm growing some myself to test it out.
What variety of potatoes are best for fries?
Russet
I wonder after how many times frying you should change the fat ..?
Mon péché mignon❣
Basic but spot on. Yields the best fries.
For bistro fries what cutter and what electric fryer did you use?
I've seen other chefs using duck fat for fries, which is also supposed to impart great flavour.
I prefer a bit darker on the outside of the fries (I don't know the French for "burned", "toasted" or "scorched").
But mon Dieu, where's the link for the *fryer* you used? I hate filling my large oblong Staub with exotic fat for this and then losing it all because I don't make pommes frites again soon enough. I'd rather have a dedicated fryer with thermostat that regulates the heat for me (I use a candy thermometer now) and keeps the fat safely between occasions.
J’AI FAIM ! 😋
Approx how much beef fat do you use in g? So I know how much I need to buy.
Is there link to this potato cutter?
PERFECT :)
7:49
Hahah never a truer word were spoken
One thing missing in your videos is the spelling of the French terms, which you could print on the screen. Also you can fix the lousy spelling in the transcript (which is typed phonetically, not correctly)
I have been watching this channel a long time and have learned so much. I have made frites with this technique for years. Whenever I would make them for my French friends they would insist I let the fries second fry until they were almost a deep mahogany color. Stephan’s fries look, to me, way underdone. Is there a regional difference in how dark and crispy people enjoy their frites? I would be fascinated to know Stephan’s take on doneness of frites!
Imma go with the Belgium duck fat fries ;)
Awesome 👍. Instead of the initial 8-10 mins, I steam them in a basket in a pressure cooker for 6-7 mins. Of course for the same reason to cook the center. And then add some oil and spices, and bake/broil them at high heat to make it crispy. Of course it doesn’t become very crispy, but it’s a good healthy option.
Diese sind nicht Pommes Frites !
I live in a city of 6 million inhabitants and beef fat (or tallow) isn't available here. Imagine the viewers who live in smaller cities...there's none available to them either. QUESTION: HOW DO YOU EXPECT US TO MAKE THESE FRENCH FRIES???
One word: AMAZON.
Where can I buy the potato slicer?
🎼"Foux du fa fa..."
Everyone has an opinion on cooking French Fries. I use a wok. It uses less oil. I only cook them once. No one has ever complained. :-)
I used hot oils. It worked?
Aha! So french fries ARE French! 🤣
Pommes frites are French. French fries are the American mom's (and McDonald's) ripoff.
French fries are actually Belgian
@@tititichirca8250But still from French-speaking Belgium.
@@BAKU2K2 don't know, you might be right! All i know is that they are from Belgium
I don't think so.😊
pomme frittes
Pommes frites, surely..?
Back to my beloved france next week. Hello great food
❤
Oils are machine lubricants. Beef tallow are healthy.
*is
😲
Nicht Richtig !!!
Take a chemistry course.
Correct.
Mc Donald’s add beef tallow flavoring in their fry oil!! That’s why you associate the flavor with fast food.
Yeah sure . Macca’s is going to add flavouring to their oils. Beef tallow is high in saturated fats, which has been shown to increase risk of cardiovascular disease. My ancestors (family members in their 90s) have always used oils for cooking. Animal fats are minimally used for flavour in cooking.
@@luisv007 wrong
@@cyber.purgatory wrong what??
@@luisv007 "Beef tallow is high in saturated fats, which has been shown to increase risk of cardiovascular disease" - Untrue.
@@cyber.purgatory and you have read the research conducted by epidemiologists, etc.? Have you seen the blood drawn from a person who consumes a diet high in saturated fats? You can’t get rid on saturated fat but reduce it. Just like the Mediterranean diet? Do you read blogs that ask you to purchase products from them? What does that tell you about the info they are spreading?
water for first cook then goose grease for second and third cook. better than beef fat
Where do you get goose fat in the US?
@@kimberlywoodbury1739 i have no idea sorry. i live in england and it stocked in the local supermarket
Healthier beef fat. I thought that was the opposite. But yes it does make food crunchy and doesn't taste beefy. I used to make my cooking fat but now vegetable oil as it meant to be better for you
Beef fat isn't -healthier- ....beef fat is the ---> *HEALTHIEST*
And you need to stop watching Tell - *LIE* - Vision
Pretty sure McD uses beef tallow? 🎉❤
McBarf uses melted GMO'd Chicken lips
That was fine until the end 😛 "French Fries", Stephane?? Belgian Fries, Stephane, Belgian Fries!!! Didjeu!!! 🤣🤣🤣🤣🤣🤣🤣🤣 Always love your videos 😊
There's only ONE BEST fries in the whole wide world .... and that is *_Montreal French Fries_* .... and nothing else matters and is in second or last place !!!
@@Johnny_Guitar But they're not French, they're Belgian :P
These look a lot like the freedom fries we have in the US
U$$A ???
Peanut oil is a good alternative
Wait...are you sure these aren't FREEDOM FRIES?