Deep Frying at Home is a BAD IDEA
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- Опубліковано 23 чер 2019
- Here's a recipe for homemade french fries, but I don't think you should cook it, and I'll tell you why. Thanks to Express VPN for sponsoring this video! Go to expressvpn.com/ragusea to take back your Internet privacy TODAY and find out how you can get three months free.
My recipe video for oven fries: • Oven Fries - CRISPIER ...
Thanks to Saralyn Collins for letting me film her deep fryer at Grow, and thanks to Shon Bennett for frying the onion rings: www.growfreshlocalfood.com/ - Навчання та стиль
Q: So are you saying that deep frying is bad because you're bad at it?
A: Yes. I think home cooking should be easy, especially for someone like me who is pretty practiced. To quote MPW, "Cooking should be a pleasure. If it's a job, get a takeaway." (Takeaway is British for takeout.)
Q: Do you realize those are potato wedges, not fries?
A: I think that's a distinction without a difference. Long, deep-fried pieces of potato are fries. You want to cut yours into more traditional shapes, go for it. I think the wedge shape is convenient to cut and structurally sound for home frying.
Q: What if I like deep frying at home? I've made the necessary equipment investments and I'm good at it.
A: Cool! I'd love to come over for dinner. I'll have to jet before clean-up, tho.
Q: Are you actually this angry/upset about deep frying?
A: No, not really. I mean what I say, but I also mean it all in good fun.
Q: Did you throw that bottle of used oil in the recycling bin?
A: No, in Macon the green bins are trash, the blue bins are recycling.
Q: Why don't you buy a cheap tabletop deep fryer?
A: The money is not the barrier. If I bought a specialized piece of equipment for every cooking task that could use one, I would run out of counter space very quickly. I'm already out of counter space. Also, they seem kinda yucky. If you come from a culinary tradition where you deep fry several times a week, I totally understand how that's a good investment for you. It's rather like a rice cooker; if you eat rice with most meals, sure, makes sense to have one on your counter. That's not my situation, and I'm hardly alone in that regard.
Q: Wait, aren't you the guy with the three-day lasagna recipe? And fries are too hard for you?
A: A few points here. 1) As I said in the lasagna video, that's a special occasion recipe for me; 2) While that recipe is time-consuming, I don't find it to be wasteful, smelly, messy, dangerous or unpleasant to make. I find deep frying to be wasteful, smelly, messy, dangerous and unpleasant; 3) That lasagna recipe makes 18 adult portions of food that are all done at exactly the same time. That is not possible without a commercial-scale deep fryer; 4) That lasagna is amazing. I have rarely had Italian-American food that good at a restaurant. In contrast, amazing fries are pretty easy to find at restaurants, which are able to produce them at scale easily and cheaply, unlike me.
Have you tried freezing the fries after blanching them, and then re-frying them right out of the freezer on a future day? I believe I first saw this method on Binging with Babish, and it supposedly makes the inside of the fry fluffier.
Hey Adam, have you ever tried an air fryer? In my experience I didn't get the same level of crispiness but maybe you'd figure out a way to get it- perhaps with white whine?
@Dr Uppercut Of course they do. I don't want to buy one, and I definitely don't want it hanging around on my counter.
@@DS-ow2ge Air fryers are just mini convection ovens
It’s great to see a fellow Marco fan 🙌
I deep fry my food in crude oil for a more rustic flavour.
Life OD fried food in motor oil. Just thought I'd throw that out there
N Q H HAHAHAHAHAHAHAYAHAHAHAHAHAHAGAAHHAHAGAAHHAG
ehh, why use crude oil when you can use 100 octane gas, makes your fries very very crispy!
What the actual aids is that profile pic
@Chidi Akara I wonder if you can actually fry something in diesel, it should be possible shouldn't it?
I personally deep fry in my bathtub. You get used to smell after the first couple years.
I personally swim in the oil after it cools down. Helps to moisturize my skin and keep it supple
😂😂😂 best comment
I giggled my ass off at this. Well done.
And hey, you smell like your favorite foods. Winning!
How
The reason you'd wanna fry the fries twice is because during the first frying (blanching) the surface moisture evaporates but the center still has some water content, which travels to the surface while resting (osmosis). Then during the 2nd fry that moisture is gone giving you fries that stay crisper for longer. Thanks Kenji for this.
i microwave a potato to about 75 percent doneness, let it cool, cut into fries and fry one time only.
i boil my potatoes until falling apart, let them dry for a few minutes then fry them.
I work in a restaurant and that same principle applies to all fried food; after the first fry it gets soft and soggy after three minutes, but a quick second fry makes sure it stays crispy
..can i just air fry them instead?
I hate Kenji with his music backgrounds in his videos
🥁🙉🥁🙉🥁🙉🥁
The Dutch way: a 4,5L dedicated frier, outside. You don't need to pour the oil back into the bottle if you're using the frier often enough. Which is for me, about twice a week. I always have at least one 2,5kg sack of Vlaamse Frites in the house.
Oh, and bring the fries to room temperature before throwing them in. I typically use the de-icing setting of my microwave to defrost them.
this is the way. except i now live in an apartment so i cant fry outside. i dont want all my clothes to smell like deepfry when i fry inside. so i just use an airfryer with oven fries. the result is much worse but its easier
A dedicated frier is one of the kitchen devices I wouldn't want to miss out on, as it is so much better to use than a pot. Using it outside or at least under a kitchen hood in an enclosed kitchen reduces the smell.
Oven baked fries are just not as good as fried ones.
With a good cooker hood frying in the kitchen is fine too. It will still linger but I don't notice it the day after. Lang leven de Vlaamsche Friet! As a Belgian this video is really weird. Nearly everyone I know has a frier and it sounds weird to us how scared and inconvenient he considers it.
Defrosting the fries? Why?
Unless they are literally in a block of ice that is unnecessary
@@arjix8738 Because if you put in too many cold fries into a deepfrier you rapidly lower the oil temperature. With how frying works the cooler the oil the more oil the fries take. In extreme cases you even get "glassy" fries when they're oily all the way through.
I personally deep fry in white wine
Zaplock underrated comment
@darklordster I season my mouth and here's why.
*Adam Ragusea wants to know your location*
nice.
Fool, using the wine to fry is inefficient. Just freeze the wine, add a spoon of liquid chicken bouillon, then fry that.
Why I Deep Fry My Bowl And NOT My Fries.
Okay, it's not cool to copy comments. I'm sorry, I had to
😣
@@vaneplane I didnt I swear
He actually didn't
@@eliakool7210 Thanks, man:D
VanePane 04 he copied a little but he did the “why i deep fry my *insert item*, NOT my *insert item*” not the “why i season my *insert item, NOT my *insert item*”
I've found a lot of food that's traditionally deep fried can be "shallow fried" to a similar effect, it's definitely not the same but the whole process is a lot more convenient.
I do this too
Yes the inconvenience of deep frying is kind of an overkill for me for the abysmal taste profile it gives, Although I am a beginner but that also applies to shallow frying and the combination of convenience and almost deepfry taste is phenomenal
I just offer to deep fry tators at my neighbors house and then accidentally dip without doing the dishes
Blanching is boiling in water, par-frying is where you briefly fry them and then take them out and cool them before frying again.
I personally don't cook anything.
I season the inside of my mouth, eat all my ingredients raw, drink an entire handle of wine, and set myself on fire.
*and here's why*
here ladies and gentlemen, is a true intellectual of mankind.
😭😂🤣🤣🤣
A man of culture
is this your alt account?
The perfect Ragusea video in a nutshell.
obviously its bad if you do it your way
since 2 years im daily deepfrying at home: i boil oil then drink it and eat the potatoes that way they actually cook inside of me
Very initiative of u
And that solves the problem of them being soggy too
@@magictricx3189 or disposing the oil
at first I thought you have something helpful, than I relized it just another meme comment.
Daily frying seems.... unhealthy
I deep fry tofu and or falafel about once a week, so have gotten pretty used to it. Both cook up far faster than potatoes, and the amount of either you want in a dish generally less than the number of fries one goes through, so the amount of time over hot oil ends up being a lot less. With tofu, I always fry it first, then it gets reheated when I add it to whatever dish I'm making. For falafel, the sides are cold (hummus, tzatziki sauce, etc.) so I either make them before hand or my wife makes them while I fry. Either way, it solves the cold food problem you get when making an all fried meal like fish 'n chips.
You can just make home fries by sautéing with minimal oil until the fries are nicely caramelized all over, which although takes longer is easy to multi-task with, and I find the end result just as tasty.
Why I Season My Bowl, NOT my French Fries
I love you for this
Strave Love you too!
Svellsongur I love that movie :D I love you
😂
Why I season my condom not dong
When hot oil splashes on you
“NOW THATS A LOT OF DAMAGE”
I award you one internet
Jenni Rayflo for a lame old meme? Must not be worth much
HOW ABOUT A LITTLE MORE
YOU FOOL!
actually one time I spilled hot oil on my hand and now I have marks on my hand but they aren’t very visible
It’s worth noting that while there’s a lot of oil waste in my deep/shallow-frying household, the safety is a very good factor to keep in mind with kids who enjoy fried foods. The smell attracts them and they can get a little too close for comfort sometimes.
Which is why i think air frying and oven cooking is far more safer,realistic, and probably more healthy then frying with oil.
You just gotta be real with them and tell them that if they would like to get laid when they're older, they should stay away to not get disfigured by hot oil
@@pretzelboi64 Talking to young children about getting laid is not normal...
@@jennyjohn704 Maybe in your conservative shithole. Where I'm from, sex ed happened when I was 9 years old
Kids aren't that dumb. They'll learn.
Adam: "Deep frying at home is a bad idea"
Everyone in Louisiana's mother: "I invented deep frying at home, that man is the devil!"
When growing up as a kid, my mom set up our table top deep fryer outside to avoid grease inside the house
Genius
Yeah we have ours posted out in the shed. It definitely keeps the smell out of the house
That isa great idea but really only works if you live in an are that isn’t covered in snow 4-5 months a year (actually it’s still a good idea but only functional for ~ 6 months a year) and while I do BBQ all year round despite snow it would be a lot more awkward to deep fry in the snow.... all this to say that yes it sucks to deep fry indoors in a pot but I don’t deep fry enough to justify buying a deep fryer and yet occasionally want to do so and then regret it every time because of the smell.... first world problems...
my grandma does the same... and not to mention that her wiener schnitzel is better than in any restaurant
@@basti7787, interesting.
You're three years too late Adam. I've already had my house burnt down.
bruh 💀
Delirious F
I started a kitchen fire frying lol
really?
*F*
I am already terrified of large amounts of hot oil, and disposal is already an issue I was aware of. The complexity and time it takes to do this, I had no clue. I definitely won't try this at home.
Just buy a tabletop deep fryer if you wanna fry at home. Filling a whole ass pot with oil just isnt the way
we put it outside on a table, so no smell inside
same. I feel so bad when I use so much oil. I'm just stingy xD
Its not that hard. Kenji Lopez-alt suggest frying in a wok. SInce the side of the wok spead outwards the oil displacement isn't an issue.
@aisy2575 I've used my bottle of oil an ungodly amount of time this year.
Cooking in small batches is great if you're cooking for people and they're willing to get little bits of food gradually until they get full.
"now we have one big plate of fries and nothing else"
I don't see the issue.
It becomes an issue when you have to share it with three other people 😉
Yeah I see no issue either
@@GrinFlash007 Then bake some schnitzels or burgers and cook some broccoli, green beans, carrots or spinach or whatever. Plenty of things you can do in parallel while deep frying. Even if you don't have a table top frier, you probably have at least 4 burners. Eat your fries with some mayonaise, some peanut sauce or curry gewürz and some finely chopped onions.
@@GrinFlash007 you make more
@@DehimVerveen I love it when people can't admit they didn't frame an issue and therefore derail. Maybe you forgot the point in the first place, let me remind you: eating a *deepfried meal* . Not eating a deepfried *15%* of what you prepare. (At that point add whatever you want, even a roasted pork, after all, it's a lot more efficient than frying). And what's incovenient about it? Maybe you could get it now; yeah, exactly, a lot of oil, space, utensils, plus the odour, needed to cook a relatively small amount of food. So the video may have some points, crazy suggestion
“Hot oil is sticky and can splash and do incredible damage” yesss new AoE weapon
They literally did that in middle ages with a different type of oil lmao
Which is why you buy a closed rotary fryer.. This debunks all of his points.
THAT'S A LOT OF DAMAGE
Know why diesel molotovs hurt?
@@Neubulae well the bottle hitting you in the face would suck, but good luck igniting it :P
I've tried doing fish and chips at home a few times, and I've never been as happy as something like falafel that can be fried on each side in about an inch of oil. It really was a matter of stone-cold fries or stone cold fish and then dragging my dutch oven or cast iron out to the dumpster to waste the oil, and the end result is roughly the same price as take-out.
I love how complicated you make this sound, whilst here in the Netherlands you learn to deepfry as a young child in those special "table top deepfryers" everyone has at least on of at home😂😂
That's what I use in the Midwest US. so easy never even knew people did it his way
@aarondepue781 it's what you do when you don't have a tabletop deep fryer and if you aren't deep frying every day
5:42 He looks so proud of his onion rings it warms my heart
do you think he’s still proud? it’s been two months
@@beastrollmcisavirgin yea
some pale ass onion rings
@@dankduck Shhh, he's happy and that's what matters
@@alegria1813 *grumbles angrily but agrees*
How to extend your essay’s word count
This reminds me of that reddit essay explaining why he no longer plays pc games lmao
*if you haven’t read it yet, you definitely should*
Including the sponsor
Look up ‚why I left pc gaming for good reddit‘
I feel like Ethan Chlebowski made kinda the same sin this video does but about boiling pasta water: ua-cam.com/video/259MXuK62gU/v-deo.html
Like, no shit, using less water has advantages. But some of the stuff he’s saying is just pure pedantry and the point of it all really seems to be that he’s just trying to fill out the runtime of what’s really a clickbait video.
@@HorizonEyes could u link me this? i am intrigued...
I'm not gonna let a thumbnail tell me how to live my life. I'm gonna go deep fry my entire arm right now without even watching this video.
My family has sold fried quesadillas for over 40 years and I'm so used to handle the oil by now that I can make grilled burgers and fresh fries with up to 3-5 minutes of difference (usually by the time all sit down they're done). I just took that handling for granted that I've never realized the hassle it is for someone without the experience I grew up with.
part of it is adam making it into a bigger deal than it is, but also the cooking method. cold frying is a very easy hands off way to make fries and match it with cooking some burgers or what have you.
This is the most dramatic video I’ve ever seen about frying fries.
h
Yea I don’t understand what he’s talking about lol as someone who fries kinda often it’s never been a hassle and I have no special equipment I just use a standard pot that doesn’t take up much space and the “smell” is never noticeable and I don’t even have good ventilation😂
It's warranted though... I've always wanted to make home made wings. I finally did it, and.... OMFG, it was such a hassle. I easily go through 10 wings when I get them at restaurants. I tried making the same amount, only to find they barely fit in the pot I had most suitable for frying (sorry, I'm not gonna waste money on buying something larger I'm barely gonna use). Next, there was the oil. I wanted to fry them in healthier oil that regular hydrogenated vegetable oil, but that shit gets expensive when you consider the amount you need. Next, as Adam demonstrated, its tough trying to maintain the temperature. When I finally got the oil hot enough, my apt got all smoky and the detectors would not shut the fuck up. I ended up over cooking the wings. Then, also as Adam demonstrated, I was left with this pot of oil I had no idea how to dispose of. I spent all that money on good oil and I didn't want to waste it. I had no plans of deep frying again any time soon, so I tried using tiny bits after cleaning it for sauteeing, but it quickly started to go bad and I had to throw it out anyways.
ANYWAYS... this shit is valid for home cooking issues beyond frying, and explains why most people are willing to spend a bit more to eat out.
@@nahor88 this video is good for people who are disastrous cooks or beginners sure. If you're good in the kitchen this is just hilariously overdone to watch
@@kimmy2142 Disagree, if you're good in the kitchen, you know that frying requires much more effort than baking or sauteeing. It's a pain in the ass. Beyond that it's unhealthy, even if you fry in healthy oils which I already stated, gets expensive.
As a Belgian I'm confused a bit, making fries every week.
AtParmentier would you mind sharing your fries recipe?
Yes please share your fry recipe if you dont mind
Right? Also, what is he thinking just cutting up the potatoes and straight frying them?! Only a double fry with very fresh potatoes, no soaking out excess starches nothing... Yeah, I see how it's not worth the effort if you put in half the effort...
@@elliex5646 its not that us belgian's all have a secret recipe or something we all use the same only other country's doesn't always seem to follow us. So how we do it: you cut the fries for aproximately 1,5 cm , you dont have to wash them , you can do it but it doesn't have to , but i was learned to wash them, so they dont stick to each other and they don't get a color,(but if you wash them dont forget to dry them well with a towel.) first you deep fry them in 140 degrees , for like 5 minutes, and then let them rest for 30 minutes, and when you fry them the 2nd time , fry them on 180 degrees until they get the color you like
Jolan Elebaut you bake? Not deep fry in oil? Tysm!
As someone who's been frying stuff since I was 10, I find this video pretty hilarious to come back to every few months.
It is really not that hard to deep fry at home. Do they think people in the 1800s went to KFC for fried chicken?
@@anthonyr8231You don't really need to "deep fry" chicken. You can fry it totally satisfactory in much shallower oil.
Belgian here, a lot of us have a tabletop deep fryer and we use grease instead of oil, it solidify so you can use it multiple times, just change the grease once in a while when it gets dirty
“That’s a messy, time consuming pain.”
Says the guy who spends three days making a lasagna.
Or a week making pizza dough
TBH, he makes 18 plates of it at once. Compare that and you get way more mileage per portion. Not to mention the half-a-pot of unused(and delishious) sauce.
Somebody didn't read the pinned comment.
I guess not everybody can be so lucky to have brain cells it's ok I'm sure other people don't have them to
A.J. D. Ouch
In terms of disposal, it is possible to get these granule things that you put into your hot oil and it just solidifies the whole block allowing you to chuck it in the bin. Honestly the main thing that made deep frying at home bearable for me.
use tallow or lard; not super expensive and better for you. It solidifies when it cools without having to add anything to it.
I think your issue isn't actually with deep frying at home, it's with the complicated process of fully home-made fries
Exactly, fries are the one food I don't deep fry because it's ridiculous compared to some oven baked wedges. Fries are clearly the only food he deep fries and at that point it is ABSOLUTELY not worth it.
Bottomline: his kid loves french fries but he hates cooking them. 😆
Because he is incapable of doing so.
@@factsvscommunism3679 says your deformed brain. You honestly think you're a better cook?
Facts vsCommunism he literally had a full on list with disadvantages (also looked at his pinned comment, the FAQ) and „he is not good at it“ is all you got?
@@schokoladendonut Most of his 'disadvantages' are grossly exaggerated. Frying is ridiculously easy and not a problem. Like his comment about it "stinking up the house". I've never once had that problem before. Same with not being able to cook and fry at the same time. Also not an issue. Disposing of oil is probably the only issue with frying. That's about it.
Or him constantly complaining about "only having fries". Uh, buddy, normally when you are frying food, the fried food is the main attraction. There are million ways to season fries to make them amazing beyond salt and pepper.
Basically he finds deep frying a hassle and not something he would do a lot which is why he won't buy equipment for it
As someone who deep fries at home every once in a while, what I can say is that each and every one of your points is valid. The thing is, people who deep fry at home are already aware of all of the things you mention and choose to do it anyway because deep fried food is delicious.
Can we deep fry them outside coz of the smell xD
and unhealthy as fuck. Would not want to be your liver damn
@@schellshocked751 I mean, I kinda am my liver y'feel me?
But other than that, while fried food is unhealthy its not like you're going to die out of high cholesterol if you eat it sometimes.
Samuel Elias Canett yeah i love fried food but eventually i feel physically bad after i eat more than one in 2 weeks. And no u wont prolly die but eating that shiit too much can cause health problems. It isnt about getting fat it will harm you even if you are in top shape. The fat, sugar can cause heart problems and the sodium will make your blood pressure too high. Eat it but not too much take care of your body...its the most worth thing in the life once you fuck it up its too late
I only deep fry outside now. The grease that comes off the fryer will become a problem even if you have a vent hood unless it has a grease trap and even then you should take it apart and clean it. And deep frying isn't inherently unhealthy if you do it right. The biggest problem is people not getting their grease hot enough so it soaks into the food.
I use lard which solidifies when cold. Makes cleanup way easier, it's cheaper, it's better for you, and it tastes better.
And the double frying method is excellent for crispy chicken wings
Adam, I was a fryer at a very well known international burger chain.
I always enjoyed being at the fryer station, for some reason it was the one thing I could do with my eyes closed.
As with any huge chain, they always valued consistency, so during "training" they emphasized a consistent cooking time. Which was 4 minutes I think for a basket of fries. The standard- I say standard because it was roughly the same for all the restaurants- I worked at, about 380 to 385 degrees Fahrenheit.
During peak hours, the fryer burners would be going into tryhard mode, blasting like a furnace, as the repeated deposits of baskets of frozen fries would instantly cool the oil. This meant that at peak times, it could take 8 to 10 minutes for fries to properly cook from frozen.
After I noticed this, I started cooking by color rather than by time. because 4 minutes during peak demand would result in "uncooked" ( or not properly golden) fries.
So for anyone here who visits chains and gets fried foods during peak demand times, just know that adding so many frozen fries to the fryer cools it down and doubles the cooking time.
The opposite applies to the grill, where covering the grill with patties traps all that heat between the burners and the patties, which can nearly half the cooking time. If there are only 1 or 2 patties, all the heat simply goes around them and up the range
It is absolutely NOT easier to cool something down than heat it up. Our current technology is able to inject heat into something extremely quickly, but removing heat from an object is something that still takes a long time, and is a far more complicated process, requiring refrigerants and is less energy efficient than heating. Think about how early we were able to heat stuff up (advent of fire), compared to the tens of thousands of years it took humanity to invent refrigerants.
That explains why we get crunchy perfect browning fries off peak and soft undercooked fries at lunch time!
@@kevindam1946 I think he meant that it takes a little too cool something when it takes much more to heat it, in the sense that looks like a small amount of frozen potatoes lower the temparature more than a flame can rise it, which scientifically makes no sense at all as the specific heat of anything (oil in this case) is the same no matter it the temperature rises or lowers; but I think this misconception comes out of the fact that that he underestimates the latent heat of water and, containing frozen potatoes a lot of frozen water, it requires a lot of heat to cook them and it's more heat then what some very hot gasses from a flame can add
Nice to know. Thank you
@@kevindam1946 Lmao you totally took his comment out of proportion. You don't sound nearly as smart as you think you do
Me: *Breathes*
Adam: Here's why you shouldn't breathe unless you ABSOLUTELY have to.
Covid-19 has entered chat.
@@HPD1171 *Covid-19 has entered the chat*
@DraiZox *Covid-19 has entered the chat*
Damn I guess covid 19 is getting really bad in Georgia.
But you do absolutely have to breathe
For wedges, i find that just coating them in olive oil, sprinkling some salt and rosemary and putting them in the oven at 180°C for a while works very well
This was the video version of those recipe websites with a life story before the actual recipe.
Boom, now he has sponsors and makes 10:07 videos. A true youtuber
Professors need cash too
i hope he stays true to what made him popular in the first place.
This video is just as informative and concise as everything else he has done
I think this video is still true to his nature! totally didn't check the time of the video to see when it would end lol
Still too close to the camera
Southern Americans: "Well, bless his heart..."
Lol, IKR? I think about all the dinners I had growing up where all the food was a crispy golden brown. Fried chicken or pork chops or chicken fried steak, with fried potatoes, fried okra and corn bread was just a Tuesday night. We had a Fry Daddy as well, great for fries, hush puppies, etc. Haven’t seen one of those in awhile, I assume they’re still around. That would solve a lot of the problems he brings up here. I try to cook a little healthier these days, but fried food is dang good, it’s worth the mess!
It's funny because he lives in Georgia
Image throwing out used fry oil instead of making gravy with it
My thoughts exactly!!!! When he was talking about it being unsafe I kept thinking of 5yo me helping my grandma deep fry!! 🤣🤣🤣
@@squeaky748 Yea but he's a northerner who moved down south.
this video made me feel proud about my table top deepfryer that I just put on a table outside to deal with all the oil issues. There's 5 liter mineral oil tanks in the supermarket, I keep those to put the oil back when it's no fresh anymore. I'm Dutch, we call 'Dutch ovens' just a pan and use them mainly for stews or soup
1. Rather than double frying, you can blanch in salted water and then let them dry. This way you only need fry once. The first stage is to eliminate water moisture. Second stage is for cooking and crisping.
2. Use Japanese cooking oil powder to throw away oil. It makes the used oil into rubber jello that you can just toss in trash or compost.
3. Get decent hood. You don’t need anything industrial, but something better than the crap contractor grade hoods that come with homes.
"My son's favorite food is French fries so I thought I would show them were they came from"
*everyone liked that*
Unpopular: 1000000000
No uneducated vegans/Insulin Companies or guilty consumers brainwashed by them like that. Using healthier fats eg Groundnut oil, or goose fat, is endlessly better than vegtable oil, where they come from is not bad. His entire argument can be debunked, as buying a quality rotary fryer debunks all of these ossies.
@@factsvscommunism3679 what are you trying to prove?
@@factsvscommunism3679 you totally misunderstood the point of both the video and ruben's comment, good job
@@factsvscommunism3679 Your pain has to be in low power mode right? People like you is what drops the average IQ for the human race. You're a fkin statistic
Adam : "this bubble is very dangerous"
Asian mother : "WEAKLINGS"
Brazilian mothers, auntie's and grandma's too...
@@ffccardoso idk about you but in Indonesia. There's a lady that fries Tempe with her barehands
@@zxmegatronxz8472 this is awesome!!!
I've already saw that kind of thing.. but probably are Indian males.
hello fellow Indonesian
@@kai-nanov8939 ✌️
1. If you want to fry stuff a lot you purchase a tall pot, it helps with the amount you can fry too. I let the oil stay in the pot on the stove with a lid over it and I clean it out once a week or so depending on how often I use it. (I strain the oil and clean the pot) then put it back in. Potatoes help clean oil out too. 2. You fry up the fries last dummy. 3. Get an air fryer and try that if you’re this scared of deep frying lol
As a Belgian who has a tabletop fryer in the house like every other Belgian I find this video mildly amusing. We fry fries every week in out household with zero trouble.
Wow, after deep frying for 30 years at home, never realized it was difficult. LOL
Exactly, my wife regularly makes dinner with a side of fries. This far no injuries or bad smell in the house.
If you have the right setup then i agree it's super easy and fun.
Well it's not hard, he's just exaggerating
Yeah, he seems pretty absurd here. I like a lot of his videos where he delves into things I never really thought of. But he makes it sound like a big to do to whip out my 30 dollar fry daddy lol.
Dude same ive been deep frying food since i was 6 been burned from splatter but no spills or major injuries
My first job was a fry cook. 15 years later I still refuse to fry anything.
Gosh l'm impressed at your Will Power
Deep fry PTSD is not a joke
I know this pain ruby Tuesday ruined frying for me they did eventually moved me to grill but the damage was done
SpongeBob?
@@dindoyop7478 🤣 Poor little damaged cladorhizidae: will he EVER be ALLOWED to fry again 🤔
Most problems in the video can be addressed by just getting a tabletop fryer. Lots of households in both The Netherlands and Belgium have one.
After a batch of fries you can throw in another snack such as a frikandellen, kroketten, bitterballen, or some other deep fried snack and let that do it's magic, it usually only takes about six minutes to fry a lot of the snacks anyways.
I got some bitterballens for ya
But then you need counter space for yet another kitchen appliance. & if you don't deep fry that often, then it's just clutter.
@@SeraphimCramer bitterbal a day keeps the doctor away yes?
@@SeraphimCrameryes. But even if you don’t have the countertop space, doing what he says is hard isn’t really?
Unless you’re completely home alone, could you just not ask someone to help you cook the other part of the meal whilest you’re babysitting the fries? Or vice versa works too.
@@LuxEternisOnly if there's only one element of your meal that requires deep frying. If, say, you're doing fried chicken & fries, one of them's gonna' be passed their prime eating point before the other's done frying.
Truly honestly, if you dont already know how to do it just buy a deep frier (like an actual little box full of oil, with a top and basket). If anything can't fit, DONT fry it
So if you want to fry at home, you should almost definitely get a tabletop deep fryer.
Everybody has a tabletop deep fryer in Belgium, being home to the """french""" fries. Sometimes I forget that people in normal countries don't need one
Belgian Fries are the best
What’s a ‘normal country’?
Lord K. Not to be a “well actually” guy, but I’m pretty sure that French fries we know today were popularized and invented in the states by the condiment company “French”. Belgium fries were invented in Belgium I assume, but French fries were invented in the states to the best of my knowledge.
Yeah nobody in India has one and everyone makes fried food at home
This is why i deep fry my garden instead of the fries
your point about small batches is definitely valid. Since I only cook for myself I usually just fry in super small batches and eat while I cook, it's a lot of hassle though.
My family has always had a tabletop deepfryer. I'd always thought it was normal to have one. It solves most of the concerns in this video.
I thought that too considering how inexpensive they are. They make a world of difference, just set the temp and your free to prepare other food while it heats up.
But you need space for one, & you also need to be deep frying regularly enough that it's not just in the way.
@@SeraphimCramer we here in a small household of 3 people in Finland do actually deep fry stuff quite often.
You do know you start to deep fry stuff way, way more often once you have the means to do so without it being a pain in the ass?
And also, simply put, potato wedges fried in a pot are NOTHING compared to a massive frozen bag of traditionally shaped, industrially produced french fries fried in a tabletop deep fryer. Simple as that. The ones we have at home often taste just as good as the stuff in restaurants and it's great since you get a literal mountain of them for practically everyone.
Fun fact, we didn't deep fry ANYTHING before we got the tabletop deep fryer. I don't know why we got it, but after we did, we simply started deep frying more stuff.
"Sarah Lynn's restaurant"
*bojack horseman flashbacks*
i know i just heard that and though of "right sarah lynn, sarah lynn...sarah lynn"
That's too much, man
degenerate hipster redditor show
Adam: Deep Frying at Home is a BAD IDEA
Indian moms: Say what now?
Once my mom made 3 trays of pakoras for a party.
Pakistani here ... Samosas pakoras and what not and we do it everyday in Ramadan
I said to myself " why were the Iraqis dispensed so much cooling oil by America during the Iraq war. " to keep from starving. Your comment help me to understand why
Super high incidence of heart disease in India.
deep frying, thats not real deep frying buddy
I wonder what your opinion would be on plaintains since they are usually fried in smaller batches so you avoid some of the issues here.
Although I admit that I personally also dislike deep frying at home for the most part because it's hella messy and I also feel like using such vast amounts of oil seems very wasteful and currently also kind of expensive.
I mostly just do oven fries, which I personally think also can get a really good texture and taste.
We have a tabletop deep fryer, and it’s nice. It honestly feel pretty convenient and we like putting frozen stuff we can fry in it
-dad, can we have french fries for dinner?
-okay here is the thing son...
I have to disagree here. You're making this so much harder than it has to be.
1. You're using the wrong cooking vessel. A flat bottom pot uses more oil than you need. Use a round bottom vessel and you can use much less oil and the shape lets you move around the food with very little force so you don't break it.
2. Stop worrying about temperature so much. If you're frying meat I see how this can be an issue. But for stuff like fries just forget about it deep frying can be one of the most forgiving cooking methods. Make mistakes a couple times and you'll learn to do it by feel. I've never even used a thermometer for deep frying and it turns out fine.
3. I don't know why your oil is making your house smell bad. This could be the burnt bits on the bottom but I've never had this problem in the slightest, even after keeping the oil around for multiple uses.
4. I dispose of the oil by pouring it into a ziploc bag and throwing it in the trash. Doesn't clog up drains and is a quick and easy way of containment.
5. Like any other cooking method, it's not that dangerous if you have respect for the risks and take steps to mitigate them. Keep a lid nearby in case of a fire and make sure your food isn't too wet before putting in the oil and you'll be fine.
Choose foods that don't need crazy precision and deep frying is one of the fastest and easiest methods of cooking. It's pretty hard to overcook a potato. If you're making onion rings, the onion is going to be cooked fine by the time the outside is browned pretty much no matter what temperature you use (within reason).
Maybe you have a more ventilated cooking space, but my experience with deep fat frying is the same as Adam's. Everytime I deep fry, the area smells like oil for at least two days (and my face seems to get more acne from the grease splattering). I always tell myself I will never do this again, but then a few months to a year later, I find myself wanting to cook deep fried food.
I think you are right about the temperature not needing to be exact, but a problem I have had (trying to only us a infrared thermometer) is my oil being to cold so the food I cook takes way too long to cook and ends up way too oily, or occasionally too hot making the inside raw while the outside is over done.
If people deep fry all the time, I am sure they can get pretty good at making it less tedious and higher quality, but I think what is described in the video is pretty accurate for the vast majority of people.
@@lendluke I used to have an issue with the smells too because I have some really crappy ventilation. If it doesn't get too cold where you are (or at least there are some days where it isn't cold) open a window and aim a cheap box fan to blow out the window. It works like a charm in a quick pinch. As for the acne - I used to have a problem with this. I found that washing my face with a light cleanser right after cooking & eating can help clear off the oil splatters and prevent most/all of the next day horrors. Of course your mileage may vary, and I'm not a dermatologist so take this all with a grain of salt---it's just the solutions that I've found work for me.
@@lendluke I just have a fan over the stove and my house never smells for days. At most their may be a lingering smell in the morning.
To rebutt, point by point
1. Most people do not have a round bottom pot. I'd argue that more people have a dutch oven, and if that is the best vessel you have on hand then that is what you go with. Also, using less oil in a round bottom pot is a con, not a pro. As he mentioned in the video, the temperature of the oil will drop when the food is put in, and having a larger amount of oil helps to offset that. The fact that a dutch oven like the one used in the video is larger is also a plus because it allows you to fry larger quantities of food and cut down, if not eliminate, the different batches of food to fry.
2. He's not worrying about temperature that much, but it is still something that has to be considered as otherwise things don't fry up right. If you have enough experience frying to do things blind so to speak, cool, goodie for you, but he only fries once a year so no wonder why he's trying to get the tempd around where they need to be.
3. Oil just inherently smells bad when it heats up and gets into the oil. If you have a setup and a kitchen conveniently located in a place that allows you to dissipate that smell, cool, but that's not the norm, and it is really weird to try and downplay someone else's experiences like they aren't valid.
5. Taking precautions doesn't take away the inherent danger of cooking with large volumes of hot oil. You can't mitigate away the risks themselves, especially when the risks come along with frying food in the first place. Considering how widely known it is that frying is dangerous, I really don't understand why you felt it necessary to make a point about trying to downplay it.
@@jinxed7915 I believe less oil is better because the temp raises back up faster.
I really like your takes on more common things that most people don't think a out that much, it's really interesting
I think the countertop options are just fine, i bought a counter top deep fryer, keep it in the cabinets of a wedge of counter that hosts my microwave, toaster, bread and tortilla's. as well as a few gallons of oil to change the oil with. i leave the oil in it, and clean it out maybe once every 6 months, as for oil and fat in general i do much of the same and add it to my yard/garden area. I don't grow anything on purpose but the things that do grow, really grow. i had a pricker plant the size of a kitchen table
The only thing I'd ever consider deep-frying at home are JPGs.
lol do you mean jpeg or did I miss the joke
@@Jarrettmonty99 You didn't miss the joke, haha.
JPG and JPEG is basically the same thing.
JPG is merely the shorter file extension of that image type; many programs save that type as .jpg rather than .jpeg.
AFAIR it was originally chosen in Windows due to a filetype name restriction to three digits.
Gooo home
I read JRPGs 💀💀💀
You don't use PNGs?
How pathetic
-This video: *exist*
-all of the southeast asian people who deepfrying a fish on a wok: excuse me, wut?
Woks are the best
You mean pan fry?
@@abdulrasheedsinggon7551 this is wok drive.google.com/file/d/1shSMscc7mNT4kXt_vXq8zqZHXp_MtQL2/view?usp=drivesdk
& this is frying pan/skillet drive.google.com/file/d/1sihURDH5_jpLyknbqN_5PeJZjjNQ2-Pi/view?usp=drivesdk
Adam sounds like a chicken to us South East Asians. We deep fry everyday with super hot gas stove.
Why did I read the second part as lala of the southern east people on a u wot mate: excuse
2:00 I could hear Gordon Ramsay saying “This kitchen is disgusting” 😂
Will cooking oil decompose in the soil?
Cooking oil is only good for frying for a few times, after that the oil gets darker and got lots of carciinogents, so it's advisable not to use really old frying oil.
This was like reading one of those game forum posts where someone goes on a massive multi page rant about how the thing that just kicked their arse is op.
LMFAO
LOL... mate couldn't have said it better. Its too "complicated" with the gear I have and I don't wanna grind/invest in that gear therefore this quest chain is too hard/op! =P
Dark Souls 😔
"deep fry is a bad idea"
me and my SEA folks: deep fry in a wok, everythrng, everyday like no tomorrow
i cant imagine my life without my trusty wok
My Vietnamese girlfriend made me switch too, once u know the feeling of the wok u got amazing non-stick surface without any plastics (teflon) and amazing crispy skin :)
other title for the video should be "mediocre cook has no idea about cooking"
@@WiewiurTV What your Wok material? I only have aluminium.
@@wongliyo171 always carbon steel
Next video
"Driving yourself is a bad idea. You should leave it to the pros"
And that's why table deep fryer are so common still, because you are at least reducing the pain, even when they certainly have temperature stability issues usually.
"Why i deep fry my home and not my food"
the question should be "why do i deep fry myself and not my food"
where i live almost everyone I know owns a tabletop deepfryer, or an airfryer, so I never really realized that people don't have those lol
Same haha
Are you from US? Sorry for ask.
I have one too
@@leavitt_ nah mate, dutchie over here. in holland and i think belgium as well it's pretty common to own your own deepfryer.
@ cool
I'd love to fry more stuff but in glad I'm not the only one who is insanely worried about that much of hot oil in my proximity. I can be a bit clumsy at times and knowing that gives me so much anxiety along the way that it doesn't matter how carefully I am in fact.
just scary stuff
but I envy those of you who are more courageous than me. fried stuff is heaven
Is it very weird to not deep fry fries? What I do is cut the potato in slices, kinda like sliced bread, put them on a hot pan with a little oil, and when they are cooked on one side with a fork and knife I turned every one to the other side so both sides end up cooked.
Alt title: "Guy advocates for professional deep fryers for 10 minutes."
With a miserable face and a moaning whining voice.
All of his opinions are pretty bad.
@@mikeschmidt4800 Thanks for watching all of the videos where he voices opinions
@@ellieking2298 lol
@@Pyth110 A sound thing to do if you want to make an informed opinion about said videos, don't you think?
Me typing a comment: ‘Why not just bake your fr-‘
Adam: ‘I have a recipe for oven fries’
where I'm from, usually everyone has a small pot-like fryer and no one really has the problems you described? I'm confused...
I was confused too, then remembered he was American...
A company makes a flakey powder called Fry Away that you can add to warm oil. It makes it solidify like gelatin, and after it sets it'll come out in one piece. Then you can just toss it in the trash.
Wow I've never seen anyone over think frying to this extent.
don't you know, he's smart^TM
Wow a person has a different opinion then you oh my god
@@theunlimitedpoweroflenny2149 He didn’t say he couldn’t have a opposing opinion. Nor say anything negative about his opinion.
Am amazed my self 🙄
@@theunlimitedpoweroflenny2149 The fact that you fully just misinterpreted everything I said is amazing dude. I didn't actually disagree at all with what he did. All I'm expressing is that deep frying is not as complicated as he makes it seem.
I feel like this is how he lectures his kid when he says he wants fries for dinner.
Would not work, kid just points to his own video on how to make crispy oven fries!
This video sounds like those infomercials where people find it impossible to do simple tasks like opening a door. These aren't problems; you just don't know what you're doing
Adam: "Here are some well thought out and nuanced opinions about frying and why I believe deep frying isn't the best thing to do at home in most circumstances."
The Internet: "ur rong cuz i wan fwench fwy!"
"Deep frying at home is a bad idea"
Me, in Italian coming from the south of the country: you underestimate my power.
Damn, my mother used to make those fries and hamburgers at the same time with no problem.
Yeah, I don't see the problem. I can do a steak-frites with a homemade sauce béarnaise without stressing.
(Mind you, I take the fries out after the blanching and then leave them to drain while I make the sauce - and then they go back in the oil on high heat when the steak goes in the frying pan! That way both things will be ready at the same time - no stress.)
Honestly cracked me up when I heard him say it, albeit I cook for a living but like, timing protein and fries to be hot at the same time is what I do all day every day. I really don’t think it’s that hard to par cook the fries ahead of time, have your oil ready and drop them for a couple minutes while you dress the burger/steak/whatever you’re eating. I do totally think that frying on stove top is dangerous though.
yes. It's called "cooking for a family". You get the hang of it pretty fast
@@chaoticnewt5902 It is, get a deep fryer or order out. Many a home has been burned to the ground when someone got distracted from their home frying operation that went over the smoke point.
I mastered it
Honestly I think the whole “my house smells like a county fair” issue is because so many people these days have open floor plans and kitchens attached to other rooms. My very 80s kitchen is in its own room with a door. Sure its small but if I want to fry I can close that door, turn on my expensive high powered range hood(he might not even have one since he has an electric range) and even crack the patio door if it’s nice. My kitchen may smell oily for a few hours but the whole house is fine.
I do agree that frying is a sometime event because it can be a bit labor intensive but I do it a few times a years.
Also as far as soggy fried stuff goes. That the reason you put it on a rack and not just paper towel when done. On a rack in a warm oven and things stay nice and crisp for long enough to cook your fries and wings or whatever else you want
We deep fry several times a month. Never have a bad smell in the house. Never had a fire. Never had a burn even with 4 children and a culinarily handicapped wife. Responsibility is the name of the game.
And for fries? The recipe in the book "The Food Lab" completely changed the way I do fries. Now even if I were to cook the fries first, they'll still be crispy when we start to eat and even when we're done eating. Though I have no problem being able to cook multiple things at once. But given that we deep fry often, we can justify a deep fryer, but for someone like you who only deep fries once a year, yeah, just doesn't make sense to have a deep fryer.
I've never known anyone make something so simple sound so difficult.
@@willdeletemyyoutubesoonorj6067 yep, a pot of the same volume of boiling water actually holds more thermal energy than the oil.
Water has a huuuge heat capacity. Meaning the 100°C water will heat your skin to a much higher temperature when it gets on you then the oil.
So the burns are very comparable.
There are people who over analyze everything
@@emilychb6621
Boiling eggs or cooking chips - I was doing both by myself at age 10.
@@emilychb6621 actually not that relavent because boiling oil is much hotter than boiling water not to mention that you know, hot oil sticks, which it usually the more dangerous part
To clarify, not that you will actually reach a state of boiling oil (300C is a bit too high for most foods) but it does mean that even if the oil looks calm it may in fact be much hotter than boiling water
@@emilychb6621 oil sticky though
As a Belgian: I'm always amazed people don't have a fryer. Belgium is the land of fries, everyone owns a tabletop fryer even if it's only for fries.
So true... And the smart Belgians use Blanc De Beuf instead of oil...
Better taste, easier to clean, smells a lot nicer!
Yep. Here in britain we make a lot of chips, so most people traditionally have a fryer. I can understand it for cultures where deep fried food is more of an occasional thing or nearly nonexistant, but America, with their massive fries consumption and plentiful other fried foods, seems like an ideal place to own a deep fryer, I don't honestly understand why they're so rare over there.
@@Person01234 much like Adam used in this video cast iron cookware is so ubiquitous we typically use it whenever we can. I personally inherited two wonderful old pieces and I rounded that out with a couple others I purchased. I use them for almost everything.
Same in the Netherlands. Almost every household have a fryer. The main thing is to not put too much stuff into it. There is a trend towards air fryers (which is a ridiculous term of course) as it is more healthy. However, the result doesn't even come close to real frying.
Yes, most people eat fries at least once a week.
we got a used table deep fryer as a gift and man do i love it. cleaned it with lye and its great. we have the space for it tho and it gets used a LOT
I use an outdoor wok to deep fry with great results. It's relatively shallow and doesn't require as much oil as a dutch oven or traditional deep fryer. Plus the smell and mess stay outside.
Brah. You blanch the fries, fry the fish, then re-fry the fries.
Right? Not that hard honestly.
Eh
It seems that you did not get his point, but good for you if you can actually do it for yourself.
also who eats fries INSTANTLY after there cooked? they need atleast 5-10 mins to cool from thermo-nuclear to edible and ive never had a fry go soggy that fast hell even by the end of the meal the last few frys are still fine the salt does 90% of the drying for you and the fries carry on cooking for 5 mins anyways
@@locococopocoqoco8555 i got his points hes making a mountain out of a mole hill insert any video where he puts way more effort into stuff he cooks reguarly example steaks a well prepped steak takes more attention than some fries which pretty much auto pilot themselves
That’s awesome that you grow potatoes in your backyard and have the little ones help harvest them.
That’s gonna be a good childhood memory forsure 👍
for real!
Does your oven have a proper hood that vents to the outside? I never have these smell issues. I hope its not a fan that blasts hot grease back into your home.
10 years ago in the netherlands, pretty much everyone had a deep fryer at home. Now a lot of us have transitioned to air fryers.