How To Make Perfect French Fries | Chef Jean-Pierre
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- Опубліковано 2 сер 2023
- Hello There Friends! Today I'm making Perfect and Crispy French Fries for you all! There are a few tricks to making these French Fries if you want them cooked and crispy. Follow these instructions and you will get Perfect French Fries every single time! Let me know what you think in the comments below.
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Remoulade: • Homemade Mayonnaise + ...
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How could anybody not like this guy ?
Zelensky said he hates this man
12 minutes to show you how to make potato chips?
French people have no respect for people’s time. When you arrive to dine at their place, that’s when you realise they haven’t cooked anything yet. You will be chatting and drinking wine for 2h at least while waiting for the food to be ready. By that time it is already 9.30pm or 10pm. They will make you wish you never accepted their invite.
@@RosinDaddy5280lol
DOCTORS HATE HIM!!!! HE USES BUTTER!!!!
Easy.
For anyone wondering about putting them in the fridge, a fridge is effectively a slow dehydrator. Anything left unsealed in your fridge will dry out over time. This results in the outside of the fries having low moisture which makes them crisp up and brown nicely. You can do the same thing with something like a steak. Salt it, put it on a rack, and leave it in your fridge for several hours. This is actually called "dry brining" and will let your steaks develop an incredible crust.
Thank you for taking the time to write such a nice explanation! 😊 it is people like you that keeps improving the content of our video! Godspeed! 🙏
I've never thought of it in that way. Thanks!!! Ima cook a nice steak dinner this weekend! ❤
Ohhh, thanks for that tip, I love an almost burnt outer side and pink inside.
Hamburgers too? Fries n burgers
Woman💚 Life🦁 Freedom❤️
I've only watched a few of his videos, but my favorite thing is his bit of indecision, followed by pure instinct. You can tell how long he's been cooking. He's like, oh, I'll just put a few fries in at a time. And then, boom, the entire batch. Or 'ahh, it's done' followed by 'maybe four more seconds... maybe 7." Always accompanied by his little under-the-breath chuckle. He's so damn charming.
He is for my taste the best of the youtube chefs He is so 'human' and 'authentic'. Google his Q&A episode. He is a charmer. And I am still waiting to 'meet' his video guy and the son of chef's. SO, Jack. Cmon Jack...............We are all dying to see how your online persona coincides with with the true sense of Jack. Bet is it is close..............
My advise to you Endless is to subscribe and sit back and enjoy every week.
PS: Thanks Jean Pierre. We love you..........................
This guy got a special sense of humour amd frankness!
Very smart!
I love how you make food not so scary. We're not putting a man on the moon! It's just cooking!
A child could do it!!
Easy, fwends. You see dat!?
@@mercharris5266 I've looked HI/LOWES; no one has a fork long enuf to steal CJP's food(don't We wish) .
I'm sorry, but I never heard anyone ever that said that cooking is scary. haha
@@diemyfriend I get anxiety trying to follow recipes.
Thank you, Chef. It's refreshing to watch an actual chef in this world of tik tok cooks... watching them try to cook is painful... you're a wealth of knowledge and a joy to watch. 😊👨🍳
I agree 😊😊❤
I'm almost 40 and I used to watch Food Network all the time, it's impossible for me to sit through a TikTok cooking video, they don't teach me anything.
I learn most of my recent dished from website or UA-cam, never from TikTok.
@Raphmatic5000 exactly! Plus the ingredients they use are prepackaged food like products. 🤢
What is tik tok?
Watching this great Chef is so enjoyable. Seeing a master of his craft loving his work so much is wonderful.
You are talented not only in cooking and haute cuisine, but also as a great preacher of cooking culture, no matter how simple it may be. And your enthusiasm and inimitable vigor energizes us, your viewers. Grand merci, Chef Jean Pierre!
If you have guests that are gonna measure your fries.........
Priceless!
Jean-Pierre is such a ray of sunshine! always love his amazing attitude :)
My 6 and 5 year olds love warching your videos with me. My 5 year old always laughs and says hes silly. We've made a few of your recipes together ❤️
That is awesome!
Awww
Such a possitive energy Master Jean. Thank you so much for your beautiful contribution to the whole world😊.
🙏🙏🙏😊
When I took chef training in college, I wish all my teachers were like Chef Jean. I probably would have enjoyed it and stick with it instead of becoming an automotive technician.
Don't get me wrong, I still love to cook and BBQ. Especially when I can be outside running the smoker and coming up with new flavors.
Dear Jean, you are so joyful to watch. One can not stop smiling when watching you ❤
I used to be homosexual. Jean-Pierre's channel changed my life, now I love poon and I gets me some. I am much better now because of his cooking show and will never lube up for another guy in the YMCA shower just for a thrill. Thanks Jean.
Chef Jean-Pierre is the epitome and inspiration of culinary arts. What makes him special is his big heart, humor, passion for cooking, love of family, and cultural background. He draws me closer to my Mediterranean origins, my French as a second language, and the love of my family, especially the cooking and flavors I learned from an early age. My grandpa was a chef and I guess it runs in the family to a certain extent. What Chef JP managed to do, was not only teach me to learn more basics and techniques, but also bringing back memories and passions. Chef JP is truly special and a reminder of what makes America great - people like him. I usually don't post multiple comments, however, felt the need to summarize it all in this one. Merci beaucoup Chef, God bless you, and hope to meet you in person one day. Regards, Tony.
Thank you for the king words Tony! It is comments like yours that make it all worthwhile! Godspeed! 🙏❤️
You can see the joy n passion, truly wonderful.
My favorite part of the Chef's videos is when he eats the too hot food at the end. Cracks me up every time. We love you Chef, you're the best!! 😆
My God! He puts boiling sauce in his mouth! Holy crap, Jean-Pierre, you’re bad ass, dude!
I make no apologises for saying that hand cut fries are the absolute best!
Thank you for sharing this fantastic receipe, chef!
ABSOLUTELY WONDERFUL ! Your cooking too
I just made these and they are the BEST I have ever had in my life! Thank you!
Fantastic!!! French Fries for breakfast here at 10AM!!! I love french fries . . . . these are perfection.
These are not french, these are Belgian fries.
Thank you, Chef! You are an absolute joy to watch. Because of your channel, I am becoming more confident with cooking a variety of dishes. Your joy shines through with every step.
Sitting here with Covid, watching your videos. You are cheering me up and making me feel better. A little bit of Chef Jean Pierre is like letting the sunshine in.❤
Sir you are an absolute joy to watch and the results speaks for itself. Thank you for sharing.
Thank you Chef Pierre! It’s fantastic to watch a master in the kitchen actually give people methods to seriously improve their cooking even if we won’t be professional chefs. My wife loves it when I watch your videos and comes home to me trying out one of your recipes/methods
I relied on my wife for cooking for years, and this gentleman sparked my interest in the art.I now serve up meals of a high standard that she looks forward to. Thanks again Jean.
That s the spirit! Enjoy cooking 😉 Regards from France
Similiar story here. It feels good to serve awesome food, right? There is a sense of accomplishment with it
@@richardcorsillo9819well different one for me as I started cooking around 6, same for my children. Classic French education 😂
Don’t forget to say thanks to your wife for all of her wonderful cooking and looking after you ❤❤
You are a wizard Jean-Pierre! I LOVE watching your videos. I grew up with my father obsessed with French food and just love it as well. I’m sorry Dad didn’t live to see his daughter cooking French food for him.
Thank you once again!
I really enjoy watching Chef Jean-Pierre cook, He has such a great attitude and he's very talented in his craft , I am having a blast watching his video library.
Thank you 🙏
Chef, you inspire me with the elegant dishes, AND the simple. Thanks, and I continue to enjoy your videos.
Making French fries from scratch is so much more satisfying than getting them at restaurants! Not as easy, but definitely gratifying to make such simple, beautiful snacks.
Exactly. If someone eats restaurant fries everyday, they probably wont care either way, but for folks who like REAL food, it is so satisfying to have that occasional home fried french fry
@@richardcorsillo9819 Absolutely!!
Belgian* fries!
Actually fries is one of easier things to make with potatoes, boiling is the easiest and arguably, baking in charcoal (we always put a few into it after making shish-kebab on picnics).
I love to see Jean-Pierre's videos. He teaches the fine art of cooking and makes me laugh in the process. Golden, 10 out of 10.
Chef, thanks again for great and simple snack side, I made them, used garlic salt and fresh grated parmesan. THE BEST!!
Jon Pierre is one bad ass friend chef everything he makes is fantastic. He makes it so everybody can cook with ease!
🙏❤️
Chef. As a Belgian I can say you're absolutely right. Mussels and fries are an umami combination. The Dutch produce most of the mussels in the Oosterschelde, but the Belgians eat about 80% of the harvest. They are found in cafés and 3 michelin star restaurants. We have aced preparing mussels. It's one of our national dishes. And the other ones are fries. We even have a museum for food trucks and stands where fries have been made through the years. Your recipe of fries is dead on. For mussels you have alot of different preparations. White wine, cream, à la Provençale, garlic,.... But the true way is to use onyo (of course) and celery. One bayleaf and lots of finely grind black pepper all prepared in buttah and a dash of olive oil. First put one layer of mussels on the buttah and oil, then onyo and celery and pepper, repeat until the pot is full and put on the lid. 10 minutes full gas, shake the pot 2 times with the lid on and ready. You are left with amazing mussels and at the bottm of the pot the mussel soup is waiting. Then we prepare a mussel sauce. Mayonaise with mustard and mussel juice. That's all. Enjoy.
Almost the good time for these incredible dishes 😋 Will go in North of France soon, will make a hop in your great country!
Yeah, I affirm that Chef should make some Belgium style mussels. Good info, Jerry
And street waffles! 🥰
Best mussels I’ve ever tasted are Prince Edward Island mussels. Try ‘em!
@@rodandjudibowen5665 Liège waffle ;)
with cinnamon and rock sugar. crispy outside and hot & chewy inside
Wonderful video as always. It’s an absolute joy to watch you cook. 👨🏻🍳
my thoughts exactly
You are certainly a fun teacher. Great tips, and wonderful instruction for new dishes.
Master chef, thanks I love it. Be blessed 🙌
1.35 million subscribers Chef JP, congratulations! Now to make me some french fries at 10:00am
Ha
" I'm not going to put much, I'm going to put all of them." made me laugh out loud. I love fries thank you again. Ohhh French fries and tartar sauce. Or that fry sauce. Off to the store to get potatoes. Nothing like homemade fries.
Ha, there will be a potato shortage after this video.
I just love you Chef. Ridiculously entertaining. Thankyou.
Thank you Chef for another great video. I would've never thought to use onion salt, I bet that's yummy, I'm going to try that! I love love your humor, besides great recipes that a non-professional can cook, both keeps me coming back.
My wife and I just got back from Normandy, FR...we ate "Moules frites" many times while visiting the military sites and relatives. Yes Chef, please make that recipe for us!! As always, thanks for all you do for us!!
Last time I toured around France, many years ago, it was all Moules Frites in every city, but I have to admit I prefer a baguette so I can soak up the lovely sauce.
In the Netherlands and Belgium we eat them with mayonaise
I'm from Costa Rica and I eat it with mayonaise also.
Chef Jean-Pierre is undefeated! Keep up the great work! 👨🍳
Woohooooo!!!! I cant wait to cook this up!!! You're the best! Chef Jean-Pierre!!!
Absolutely amazing to watch you cook/ teach. Your funny comments take the session to the next level! ❤
❤
Jean, Im not sure if you read these comments but if you do I want to say: your positivity and excitement for food starts my day of being a salty line cook off right. Ive dealt with some very difficult stuff in the past year and your videos brighten me right up. When you say friend(s) I truely believe it. Thanks for all the years of being a positive light in the universe. You're a true gem. I hope one day to be able to be as outwardly happy as you seem to be.
Chef reads the messages. I think, based on what you said, that it is messages like this that keep him doing this. And I can attest that he is bubbly and kind on and off camera!
Nice. Yes, I worked with a Belgium chef back when I first started in the kitchen as an apprentice. And I looked at his workbooks from his degree compared to what we were given, and it was like mine was a comic book, while his was encyclopaedia. He came with many unusual dishes, but they worked out very well, and were very tasty. Even working with lavender and making it into a sorbet. Delish!!
Love your enthusiasm and energy!
Keep it up Jean! 🤌
If anyone had ever told me that learning to cook could be so entertaining I would have thought that they were crazy. Chef, you crack me up!!!
Thank you, Chef. When you are in England, the french fry tricks MATTER! They can actually be the difference of a pub/restaurant staying in business
Love your kitchen and the pot's
I love this chef. Great dude who knows his art.
Those french fries look so yummy, Chef JP. Thanks for another great recipe.
Belgian fries*
I'll never look at fries the same. Wonderful sense of humor and excellent food! Thanks for the hunger inducing visuals...
Thank you Chef you're a Genius Je Vous Adore. I make it just like this freeze them then Air fry them when I want them 😋😋😋🙏♥️🇺🇸🦅🇲🇺🦤
You’re absolutely bananas! Your recipes have made epic dinners with family and friends. Thanks!
Dear Chef Jean-Pierre, Thanks for the lesson on cooking fries: I really appreciate your specific and basic tips such as telling us how to cut the potatoes, advising us to soak them in ice water, and then -after the first fry-placing them in the freezer. I also appreciate you telling us what temperature to heat the oil. Thanks !❤️😀
what if your father after making perfect french fries dumped hot grease on your head during a movie watch in an alt universe?
Dear @@EliFlores-fe5cd Thanks for telling me about dumping hot grease on someone's head during a movie, after reading a weird post that just recites the steps of the video we just watched. I really appreciate your advising us to do this in the alt universe.
They look great! So basically, you're just precooking them before you put the finishing touch of crispy brown goodness. I do a similar thing; I boil the potatoes for just under 10 minutes to cook/soften them up until they're soft but firm and I finish them in the oil afterwards. They're almost like mashed potatoes on the inside, they're so soft.
The great thing about you tube is we get all the worlds best personalities condensed into one platform! Thanks for teaching and entertaining us Chef!
I am sure you are a great grandpa also. long live the greatest chef ever. not only i learn cooking but also i feel better after i see every single video of yours sir . thanks for all energy you give .
You are the best ! ❤ thanks Chef
You are the best chef in the world! You teach us so much while making us laugh.
Thanks Chef! Great!
Most definitely going to try this version.❤
Did them just like he said...THE BEST French Fries I ever made. Made them thick and drown them DRY into hot oil... That´s the trick, just like Jean Pierre says. Best Chef you´ll find on the web.
🙏🙏🙏❤️
So many great tips and tricks I've never paid attention to before. Might be a good while before I'm eating French fries, but I'm going to do them like you've shown when I do.
Thanks ,nice explanation ❤️
You seemed to have FUN cooking! Cooking is supposed to bring joy, it's very nice to see. I enjoyed that very much now I'm inspired to try myself!
Hi Chef Jean-Pierre love your channel as a rocker. Thanks for all those great tips and for mention Belgium and the nice compliment about us. Yes we love fries with mussels over here. Hope that you make it someday. It's always fun watching you making all those delisious dishes.
The 2 fryings are essential for frying in order to have fried but not burnt food..
It is also important for fried spring rolls which, like fried potatoes,
can have the first frying several days before the final frying.
Thanks for sharing 🙏💐
Thanks chef. I cut mine throw them immediately, blanche them & increase the heat and fry again. They come out just perfect...time is of an essence.
Beautiful. Love your videos ❤
I remember chef saying if he only had one vegetable it would always the 🥔 it's versatile
I'd choose the tomato or corn myself. Although I do love potatoes.
THANK U CHEF!!! WAS SO GOOD!!!!💙💙💙💚💚💚
Lovely! Here in Denmark we like these pommes frites, as we call them, with remoulade or/and ketchup and coarse salt.
Thank you JeanPierre!
I love all your videos! This video reminded me of how my Dad would make French Fries in a frying pan when I was a teenager. I loved them with just salt and years later discovered that they are fabulous dipped in guacamole! ❤
How about today? Can you make French fries single-handed?
First cook can be replaced by boiling in water for 6-8 minutes (you can add some corn syrup to the water for crispness and flavor), then freeze them. Second cook can be airfried instead. Good video!
Thanks chef I have always wanted to learn to cook crispy potatoes, which I have not known it has to be in the fridge for sometimes hours.Sharing your guidance I am going to follow them.
Very much appreciated your time and effort to show to the audience
Super delicious frys
Thanks Chef...perfect fries....yes you can buy them frozen in the store...but your process is so much better. Thanks as Always.
Back in the ‘60s I worked at McDonald’s when we made French fries from real potatoes. I opened the store on weekends and I would prepare 900 lbs of potatoes before the store opened at 10:30 am. We had a mechanical potato peeler and a manual fry maker that would turn our Russet potatoes into fries. Then I’d fill the sink with water and wash wash wash until the water was clear. Then I’d drain them and put them in baskets to drain and then it was time to blanch them at 275. Then the baskets would go on the rack all ready for the store to open. We’d finish frying them (at 360, I think). I literally made tons of fries that way until they switched over to frozen fries. Essentially, Mickey D’s cooked them the same way as you showed us on your video, Chef. We always used the Russets because they have the highest solid content, about 20% as I recall. Sometimes, when we couldn’t get the Russets, we would use a California Long which was a pretty good substitute. I really enjoy watching your videos. Keep up the good work.
Great comment! Thank you! 😊
Thanks for teaching❤
Wow thanks man for such lively presentation of so yum fun fries 😊
Soo crunchy 😋👌👌
I love your program Chef, and I have used some of your recepies to the delight of my friends. As a Belgian, I was very curious and excited about this one. My mother had a restaurant and cooked what should be of course called Belgian fries as such. First of all, use the right potatoes: firm and yellow, tasty like you would want to eat the raw. We call them Bintjes. Cut at about 12 or 13 milimeters thickness. Ideally, use animal fat, 'blanc de boeuf' for the best taste, or a solid oil like you usually recommend. I've been to the Périgord where they cooked them in duck fat. Amazing. Blancher, cook the inside to a kind of mashed potatoe readiness, at about 140 degreees Celsius as you did, let them cool down - you don't need a fridge, but I see your point - and then make them yellow-brownie and crispy at about 180 degrees Centigrade. No need to get the oil too hot, it burns the carbs to a degree where you're actually schorching them. Unhealthy. If ever fries were healty. Wait until they start singing. That sizzling sound that you'll recognize when they are ready. And than put them in a colander. Add salt - I never do, because I love the taste of potatoes over salt - and shake, shake, shake... This will get the salt all around and the fat away. The Belgian way of making mayonnaise is different from the French. We use much more oil and egg yoke so that you have a soft, creamy sauce with that little touch of vinegar and mustard. Serve fries with a beef stew as a meet dish, smothered in Belgian dark beer, a piece of mustered layered dark bread as a binder (carbonnades à la flamande), and chocolate as dessert. You just won't know what just happened to uou... And this is how the Belgians conquered the world :-)
Exactly. Of course the fries aren't French but Belgian or Dutch. I make them thicker and thus the frying time is longer. The first fry has to be a little higher, let's say 145 Celsius. No fridge needed. Room temperature is sufficient. Second fry about 160 Celsius. They're ready when they start to float and sing. In Belgium or The Netherlands you get them with mayonnaise or other toppings. Not ketchup.
I always love your Videos Thank You Merci
Very good tutorial on how to make perfect French Fries! Thanks for sharing.
For anyone who wants to put the fries in a bag and take them to a neighbor or something like that,...make sure you don't sal the fries directly after they come out of the oil. Only do this if you are gonna eat right away. (cafeteria's in Holland make this mistake, always ask for unsalted fries). The salt will pull the moisture out of the fries,...when sealed in a bag (paper bag,..what so ever), the condensation will fall back on the fries, making them soft.
already looking forward to your "Moules Frites" recipe,Chef Jean-Pierre!! In Luxembourg, from end of September to end of November, it's our tradition here as well,they come from northern Belgium every day fresh. White wine or provençale recipe, an amazing dish.And those perfect fries together with them will be the Star
Moi aussi! I love them in white wine, or my vodka sauce... Not exactly traditional but it tastes great.
It sounds delicious!!!
LOVE, LOVE, LOVE “ Moules frites “. One of my favorite meals😋
MOULES FRITES!! That will be the video, for sure.
Actually , they are coming from the Netherlands, Zeeland province...they have the best mussels in the world, and most of their mussel export goes to....Belgium, think it's over 90% ! I'm from Belgium Jean Jaques, glad to hear you also like the mussels....i'm surprised about the season...mussel season usually starts begin of July...anyway...enjoy !
So simple, yet brilliant. The proper way to make fries. Thanks!
Thank you Chef😊
Watched several other videos on French fries! This one was the one that worked. Other chefs do not have Jean-Pierre’s expertise!
I have to say that your teaching is quite interesting. Especially when eating hot French fries.
In Belgium we often eat fries with Beef Stew (made with brown beer of course) too. Or another favourite combo (amongst students) is with Apple Sauce and a half of a Rotisserie Chicken.
But yeah, definitely try the Mussels combo!
They look so good.
J'adore l'esprit de ton cuisson. 10 sur 10 mon ami.
Forward Backward, like my life!
I made homemade French fries earlier this week and they turned out soggy😔. I’m going to use this technique in the future. Thank you!! Awesomeness ❤
You may need a higher temp. The oil needs to chase the water out of the potato. If you have an air fryer similar, though not quite as good fries are possible without having to boil a pot of oil.
You make great cooking look so easy.
Just discovered Jean Pierre because I was making cream spinach. I didn’t find yours until after I made it but I watched yours anyway because you had a chef coat on and figured this guy has to make a even better version, he’s French ! And now im binge watching more of your videos , great work Jean Pierre keep posting videos