Thankyou you guys so much. I’m a deckhand/junior engineer but also pizza chef/sous chef and I just got my first position going from deckhand to crew chef on the yacht thanks to upping my game through you guys!!! Thankyou so much this channel and info is bloody invaluable!!!
This always worked for me. Producing very crispy fries. Adding vinegar while blanching potatoes for fries serves two purposes: Maintains Potato Structure: Vinegar lowers the pH of the water, which helps the pectin in the potato's cell walls stay intact. This prevents the potatoes from becoming too soft or mushy during boiling, making them hold their shape better when fried. Enhances Crispiness: Keeping the potatoes firm after blanching helps achieve a crispier exterior when frying, as the structure supports better surface browning. Typically, a small amount (e.g., 1-2 tablespoons of vinegar per liter of water) is enough to achieve these effects.
There is a restaurant down the street from me that does full beef fat fried potatoes and they are incredible. They boil whole russet potatoes then break them up into chunky bites, followed by a double fry on grass fed tallow.
Like the old quote goes, "Po - ta - toes. Boil em, mash em, stick em in boiling water, followed by a 140°C fry with vegetable oil, followed by a 180°C fry with 20% additional duck fat" Meanwhile Gollum: 👁👄👁
I used to make these starting about 15 years ago when I first heard about them via Heston. Haven't made them in years. I remember getting them bang-on once or twice, but a number of other times it just wasn't quite there. Maybe its the potatoes used? This video gives a little more detail and tips so I need to revisit this now!
I can’t wait to visit London some day and treat myself like crazy at this restaurant. Your channel is wicked inspiring, and it seems the intent comes from a place of immense passion. Props to all of you. ❤
I know chips are supposed to be the side and all, but its more common to see the chips as the star, while the fish/fried chicken feels like the supporting actor.
Due respect to Heston Blumenthal who made us rethink how we cooked things - I cook double cooked chips and now after watching this video might consider how I cook chips for special occasions!! Thanks again for the teaching video
Start the chips in cold oil keep and keep stirring them gently until they become soft, then stop! You must stop unless you want to end up with one big chunk of starch. But keep checking them as they fry, as soon as they are solid again, start gently stirring them again. Results in something VERY similar to triple cook chips. But is much simpler to do.
I would’ve kept the potato water and made soup for my lunch🥰 some chicken stock powder, a piece of potato cut up, some chives, some bacon, bits, some cornstarch and spices. It would’ve made a lovely potato soup.🌸
I do a similar prep for air fryer chips, but I just boil till they fluff well on the edges without cooking all the way through, then chill, toss in oil and air fry. Not as good as these bad boys, but still the best air fryer chips.
they look amazing and i love the science and knowledge and skill behind it. but surely you can't do this every time a customer wants a plate of chips?? :D
Yeah you can even stick them in the freezer between steps. Fridge or freezer has dry air so they will take out the excess moisture causing them to be even more crispy
looks amazing!! what if you do the boiling stage on steam oven? it will help to maintain the shape of the potato! OR we need the boiling on water to release the starch?
You absolutely do NOT want the potato to hold it's shape. The potato falling apart is what gives it the perfect fried texture (because it allows the oil/fat in.)
Yeah the little bits are amazing. I always love those. I can understand some higher-tasting menus wanting perfect ones. But if you're buying a normal meal yeah little bits are good.
Oh 4 TO 5 minutes. I kept thinking, "he couldn't have said 45 minutes...maybe he meant 45 seconds..nah that's too short...but 45 minutes if far too long...." Lord....love your content! Wish my hearing was better!
I've only watched a few Fallow videos. But this chef seems like the calm, all-business one compared to his colleague(s?). Almost professor-like. Until 8:10. The first hint of excitement with that "aw!" exclamation, perhaps caused by the traditional British love of potatoes?
Have you ever not washed them to see if what you've been taught is bollox? I have, I have also dusted them with potato starch after I boil them. They come out crispier.
It's 1972, I'm 12 years old, and I hear a crackling sound coming from the chip pan. I lift the lid and see that the condensation is forming on the lid and dropping into the fat making it crackle. I lift the basket and rest the chips on the side of the pan, and wait for the fat to get hot again. I put the chips back in, and outcome lovely dark brown chips, but the potato is still firm (not the mashed potato they serving these horrible chips) and delicious. In other words, I was double frying chips in 1972 at 12 bloody years of age. :D :D :D If like me you don't like mashed potato chips, try this method. Honestly the best chips I've ever eaten. In no time at all you can get a skin on the chips, like you do on a roast potato.
They looked crackin' chips. Have you ever experimented with using a crinkle cutter for chips? When making them at home, I've followed Heston's process. But with the addition of using a crinkle-cutter. It not only gives a greater surface area to each chip, but the "crinkle" gives more points of mechanical stress; with the sharp internal corners. This makes the chip have even more, glassy, crackly edges & more places to hold onto seasoning - salt, vinegar & sauce. Maybe crinkle cut chips are considered a bit twee nowadays? But I like them. 🥔
i agree..even if its crappy own brand frozen crinkle cut i prefer them. a local chinese takeaway does fresh cut crinkle cut chips...something ive never seen anywhere else...and albeit not triple cooked etc they are amazing
Is it possible to make a larger batch and freeze/refrigerate them before the last fry, if so how long would they last, and how much worse would the end product be?
I'd also like to know this. I imagine it must be fine for a while. Pretty sure most fast food places cook their chips at the factory, freeze them then do a quick 3 min fry before serving.
Love everything I have seen of yours so far, however I think tallow is way less problematic at high temp, that all seed oils. There is a caveat here that all oils can be processed, and by the time you are paying top dollar for say avocado oil it has a fair smoke point. The complications are endless however as the true damage (ingestion of microplastics etc) takes place at the polymerization temp, not necessarily the smoke point.
You can also roughen the edges by adding a bit of baking soda when boiling the spuds. Give it a try! This way you won't have to stir as much and your potatoes won't fall apart as much.
Yep, you can also use vinegar or citrus acid, but baking soda works the best. Great way to make roasted potatoes or even fried potatoes or smashed potatoes. A par boil with baking soda for a great crispy potato
@@jeremymcrooks This is for home cooks that might not be able to get the right potato or might not be able to replicate what the video shows. My comment was in no way telling a MStar chef how to cook.
Instead of boiling them which can be risky, steaming works or just blanch them in boiling water for 30 minutes and let them air dry and then fridge dry before the first fry. After the first fry at a low temp then you can bag and freeze them for whenever you want fries
Here in the NL there is at least one frituur in each neighborhood. Sending the kids out to get a bag right before the rest of the meal is ready to be served 😊
When I par boil the potatoes I give them a good shake after draining. Let the steam subside and add a touch of flour to coat the potatoes. And then in a hot oven tray with oil and fat I shove them in coat them in the fat and it comes out nice and crunchy edges with lovely soft inside.
As a culinary expert and critic for many magazines and columns over the years, I will say this man possesses the most natural feel and knowledge of any pro chef in the world at the moment. I reckon he’s at the top right now and it’s not close. This man is a once in a lifetime talent that can control a kitchen better than you can pay him. There is no monetary value he truly has because it would be lucrative to write on paper. Were talking trillions of dollars here, not sure on the conversion of pounds. But yes , this is a devoted man who has singlehanded revolutionized the entire cooking space of the modern era.
Can you show me how to make the perfect single cooked chip? I'm trying to streamline the process. As I don't want to spend more time than going to the shops and buying a bag of frozen chips. For now I settled for wash, microwave, fry. Still a 3 step process, but much faster.
There is a technique where you start in cold oil (probably also works in beef tallow if you heat it slightly first) and basically let it heat up on until the chip is crisp. One step, simple, and it works - but it takes a long time to cook. Not good if you need more than 1-2 portions.
This guy has literally touched every single piece of potato, at least 10 times with his fingers. You couldn’t pay me to eat those fries even with 365° oil he can eat it himself.🤣
Know it’s common in Chinese cooking to, after cutting the potatoes, soak them for 30 mins in a water and baking powder solution. Not sure of the science (something to do with pH balance) but it seems to result in a fluffier inside and crispier outside.
Great recipe. Exactly how I make them. From experience: I would recommend parboiling for less time. All that yellow boiling water is fresh potato flavor lost. The potatoes will finish cooking in the final step. For those chip size: 8 min parboil, gentle simmer. Then, confit low for 4 min in beef fat. Then, either deep fry in beef fat till crispy. Or, even better, especially for the home cook: roast at 220c for 15min on a thin steel baking tray. Same Result. This low heat method allows to use your beef fat for longer without spoiling. The true high heat and crisp then happens in the oven. The parboiling makes the potato more dense, so it does not absorb grease that easily, and it enables the starch to effectively become more crispier. The low fry/confit makes the outside starch absorb the fat which then allows for even heating during the second cook. The hot fry or high heat roast ensures maximum crispiness and finishes the cooking of the fry. The results are a crispy, soft inside, full of potato flavour bowl of fries. Beef fat elevates the fry by not adding that "fried" flavour usual seed oils add. Cleaner taste.
For the second stage, when you say confit low, does that mean cooking them in beef fat at around 85 degrees celsius(usual confit temp). That is a lot lower than the temperature Will and Heston cooks them at which is 140 degrees celsius. I agree that seed oils should never be used as they are toxic. Natural animal fats such as beef and duck fat are healthier and tastier.
I'm confused about what he is saying about Amylase. Its a enzyme in the human body that breaks down the carbohydrates in to simple sugar. its not in the actual potato? Amylose is a polysaccharide, or a linear chain of glucose molecules, that makes up a significant portion of starch.
Naturli Plant Butter, Flora Buttery and Violife Vioblock (as examples) are all far better for you than using dairy butters or animal fats like this and taste as good as generic dairy butters, something like Flora Lighter is dramatically better for health even more-so, you mentioned the word processed like that means something is bad or unhealthy but that's not how it works, as a chef you know this. Hydrogenized oils are not good for you, palm oil is also bad for you, but none of these contain hydrogonized oils or palm oil which means zero trans-fats and far, far less saturated fats and are better for you. Source: British Heart Foundation (and the American one), so I'm not sure who told you it's better to cook with tallow or dairy butter. Even the cheapest margarine is better for you than dairy butter and animal fats, any company I know of stopped hydrogenizing their oils years ago and the best and most widely available and best-tasting products are avoiding palm oil. I know you're a chef and not a doctor or nutritionist, but I thought this was important to note on a video with so many views. As a side note, animal products in general are not good for you as you see here and you can do better if you learn to cook with more plants, and vary your diet better. This is all common consensus from any public health agency or doctor in relating fields. Have a nice day.
Anyone know where to get these potatoes outside of special markets? I live in a small town and it’s shit for getting good ingredients. Im stuck with whatever Tesco has in stock at the time unfortunately.
Why use a roasting rack to drain the fries that has gaps the exact size of the fries? Get one that goes both ways lol, watching this is an excersize in frustration.
Crinkle cut chips, soggy in the middle and semi crunchy on the outside (after the salt n vinegar) served in a bag and eaten with a wooden pronged piece of wood!! Outside Pleasurama in Ramsgate Kent in the 70'S.....BOSHH!! 😢
Thankyou you guys so much.
I’m a deckhand/junior engineer but also pizza chef/sous chef and I just got my first position going from deckhand to crew chef on the yacht thanks to upping my game through you guys!!!
Thankyou so much this channel and info is bloody invaluable!!!
This always worked for me. Producing very crispy fries.
Adding vinegar while blanching potatoes for fries serves two purposes:
Maintains Potato Structure: Vinegar lowers the pH of the water, which helps the pectin in the potato's cell walls stay intact. This prevents the potatoes from becoming too soft or mushy during boiling, making them hold their shape better when fried.
Enhances Crispiness: Keeping the potatoes firm after blanching helps achieve a crispier exterior when frying, as the structure supports better surface browning.
Typically, a small amount (e.g., 1-2 tablespoons of vinegar per liter of water) is enough to achieve these effects.
Thanks for the tip.
1:44 Jack just watching intently from inside the oven
He just fangin' for dem kraggy bitz :O
Still seething about the burger result. 😂
i was about to comment this but you beat me up to it
There is a restaurant down the street from me that does full beef fat fried potatoes and they are incredible. They boil whole russet potatoes then break them up into chunky bites, followed by a double fry on grass fed tallow.
Where is this restaurant based? Thanks
@@yasminjaime9092 Down the street from @theyreMineralsMarie
@@yasminjaime9092 Seconding that question, where should I move my family to?
Everything just sped up to 100 at the second half of the last sentence 😂
You'll have to come all the way out to SW Montana. The restaurant is called Old Salt, located in Helena.
Like the old quote goes, "Po - ta - toes. Boil em, mash em, stick em in boiling water, followed by a 140°C fry with vegetable oil, followed by a 180°C fry with 20% additional duck fat"
Meanwhile Gollum:
👁👄👁
My type of comment 🤣🤣🤣🤣🤣🤣
Eet ruinz eet!
If I keep watching this channel and trying out the recipes I'll end up opening up a restaurant. Such good content. Thanks, man.
scratching individual chips by hand definitely seems like a scalable business model
My brothers a chef and even he was taking notes
I used to make these starting about 15 years ago when I first heard about them via Heston. Haven't made them in years. I remember getting them bang-on once or twice, but a number of other times it just wasn't quite there. Maybe its the potatoes used? This video gives a little more detail and tips so I need to revisit this now!
I can’t wait to visit London some day and treat myself like crazy at this restaurant. Your channel is wicked inspiring, and it seems the intent comes from a place of immense passion. Props to all of you. ❤
I know chips are supposed to be the side and all, but its more common to see the chips as the star, while the fish/fried chicken feels like the supporting actor.
As always, I love how you explain the reasoning with each step.
One of the best cooking channels on UA-cam
Due respect to Heston Blumenthal who made us rethink how we cooked things - I cook double cooked chips and now after watching this video might consider how I cook chips for special occasions!! Thanks again for the teaching video
Worth doing and takes less effort than you think. You can do the first stages the day before and then leave them in the fridge for the next day.
hb what a guy man
My grandfather used to make these back in the early 90s, before Heston invented roast potatoes.
These looks immense Will. Reminds me of my Dad’s chips. He makes about 3 chips per potato.
Start the chips in cold oil keep and keep stirring them gently until they become soft, then stop! You must stop unless you want to end up with one big chunk of starch. But keep checking them as they fry, as soon as they are solid again, start gently stirring them again. Results in something VERY similar to triple cook chips. But is much simpler to do.
Yes Chef! They looked amazing, I can only dream of how good they taste! Thanks for sharing your expertise and tips! 🙂😋❤
I would’ve kept the potato water and made soup for my lunch🥰 some chicken stock powder, a piece of potato cut up, some chives, some bacon, bits, some cornstarch and spices. It would’ve made a lovely potato soup.🌸
2:39 , reminder to myself to watch this before Christmas so I keep this bit in mind while prepping my roast potatoes.
I always find it pretty nice when places serve double fried chips. I only boil and fry them once. Too much of a hassle for me 😂
Double fried is actually the most common way at restaurants. They freeze after 1st fry
I do a similar prep for air fryer chips, but I just boil till they fluff well on the edges without cooking all the way through, then chill, toss in oil and air fry. Not as good as these bad boys, but still the best air fryer chips.
yep
I am willing to be experimented on and eat your chips every day of my life if you make them that beautifully for me.
they look amazing and i love the science and knowledge and skill behind it. but surely you can't do this every time a customer wants a plate of chips?? :D
We always have Fresh Chips on boxing day (With left over turkey and gravy) will be giving this ago this year.
My heart just sank. Chips on boxing day is possibly an all time low! No offence intended, but seriously???
@maka3329 yep family tradition for us.
@@krod432 Like I said, no offence intended - whatever floats your boat I suppose! And to be honest, we have some pretty weird family traditions too!
@@maka3329 Lol, am I out of the loop here? what’s wrong with fresh chips on Boxing Day?
Have you ever boiled them in chicken stock or beef stock? Just wondering if it was worth a go.
I'd love to see how such an intensive process is pulled off for large scale service. I guess there's no getting around spending all day prepping.
When I was younger my local chippy only used beef tallow, where the best flavoured chips ever!
Love this, can any of this prep be done ahead of time? Can you stick them in the fridge between the two fries?
Yeah you can even stick them in the freezer between steps. Fridge or freezer has dry air so they will take out the excess moisture causing them to be even more crispy
did you watch this ??
looks amazing!!
what if you do the boiling stage on steam oven?
it will help to maintain the shape of the potato!
OR we need the boiling on water to release the starch?
You absolutely do NOT want the potato to hold it's shape. The potato falling apart is what gives it the perfect fried texture (because it allows the oil/fat in.)
Yeah the little bits are amazing. I always love those. I can understand some higher-tasting menus wanting perfect ones. But if you're buying a normal meal yeah little bits are good.
What a great technique.
Oh 4 TO 5 minutes. I kept thinking, "he couldn't have said 45 minutes...maybe he meant 45 seconds..nah that's too short...but 45 minutes if far too long...."
Lord....love your content! Wish my hearing was better!
Cole Palmer a big fan 1:02
Respect for sharing your knowledge, Chef. 🙏
Coming here after watching you guys on Korean English ❤
I've only watched a few Fallow videos. But this chef seems like the calm, all-business one compared to his colleague(s?). Almost professor-like.
Until 8:10. The first hint of excitement with that "aw!" exclamation, perhaps caused by the traditional British love of potatoes?
Nice detail on how to use different kinds of salt 👍
which variety do you recommend for the best baked potato? Or Jacket potato as we'd say :)
Whatever the supermarket sells as Baked Potato!
Oh boy this looks so good
Have you ever not washed them to see if what you've been taught is bollox? I have, I have also dusted them with potato starch after I boil them. They come out crispier.
It's 1972, I'm 12 years old, and I hear a crackling sound coming from the chip pan. I lift the lid and see that the condensation is forming on the lid and dropping into the fat making it crackle. I lift the basket and rest the chips on the side of the pan, and wait for the fat to get hot again. I put the chips back in, and outcome lovely dark brown chips, but the potato is still firm (not the mashed potato they serving these horrible chips) and delicious. In other words, I was double frying chips in 1972 at 12 bloody years of age. :D :D :D
If like me you don't like mashed potato chips, try this method. Honestly the best chips I've ever eaten. In no time at all you can get a skin on the chips, like you do on a roast potato.
No one has this kind of time to make french fries this way it’s absolutely Ludacris🤣
I get mine in a bag from Iceland, chuck them in the air fryer for 10 mins and voila!
I approve of these fries. ;)
I just made chips dang it!! Now I have to do it all over again 🤣
Poor you 😂
Cast iron pans pots are the best for frying, boiling and so on. As such our chef uses them.
They looked crackin' chips.
Have you ever experimented with using a crinkle cutter for chips? When making them at home, I've followed Heston's process. But with the addition of using a crinkle-cutter. It not only gives a greater surface area to each chip, but the "crinkle" gives more points of mechanical stress; with the sharp internal corners. This makes the chip have even more, glassy, crackly edges & more places to hold onto seasoning - salt, vinegar & sauce.
Maybe crinkle cut chips are considered a bit twee nowadays? But I like them. 🥔
All the boys are using a "V" cutter now ..max area:volume ratio.
i agree..even if its crappy own brand frozen crinkle cut i prefer them. a local chinese takeaway does fresh cut crinkle cut chips...something ive never seen anywhere else...and albeit not triple cooked etc they are amazing
Is it possible to make a larger batch and freeze/refrigerate them before the last fry, if so how long would they last, and how much worse would the end product be?
I'd also like to know this. I imagine it must be fine for a while. Pretty sure most fast food places cook their chips at the factory, freeze them then do a quick 3 min fry before serving.
Heston recommends freezing between stages because the internal water freezes making the potato lighter and fluffier. Will happily last 3 months.
“We” invented it. Literally Heston Blumenthal did it on his own.
Looks superb.
Love everything I have seen of yours so far, however I think tallow is way less problematic at high temp, that all seed oils. There is a caveat here that all oils can be processed, and by the time you are paying top dollar for say avocado oil it has a fair smoke point. The complications are endless however as the true damage (ingestion of microplastics etc) takes place at the polymerization temp, not necessarily the smoke point.
Can those be frozen before the final fry? Then finish them on another day?
Yes, commercial chips are blanched and given one fry, frozen and shipped.
You can also roughen the edges by adding a bit of baking soda when boiling the spuds. Give it a try! This way you won't have to stir as much and your potatoes won't fall apart as much.
Yep, you can also use vinegar or citrus acid, but baking soda works the best.
Great way to make roasted potatoes or even fried potatoes or smashed potatoes. A par boil with baking soda for a great crispy potato
The chef used to work under Heston Blumenthal. He runs a famous restaurant. Pretty sure he would add baking soda if he wanted to add baking soda.
@@jeremymcrooks This is for home cooks that might not be able to get the right potato or might not be able to replicate what the video shows.
My comment was in no way telling a MStar chef how to cook.
Heston chips are like an angel crying on my tongue.
What did you do to that poor Angel?
What is a substitute for Agria potatoes in America?
Can you do this technique with thinner, Belgian style Fries by just reducing the cooking times?
Instead of boiling them which can be risky, steaming works or just blanch them in boiling water for 30 minutes and let them air dry and then fridge dry before the first fry. After the first fry at a low temp then you can bag and freeze them for whenever you want fries
Here in the NL there is at least one frituur in each neighborhood. Sending the kids out to get a bag right before the rest of the meal is ready to be served 😊
Frituur = life ❤
Go to Belgium and visit a local ‘frituur’. You will have the best fries ever.
They use Blanc de Boeuf/Ossewit for baking the fries.
Could the same method be used when roasting potatoes? Blanch, chill, roast at a lower temp, chill, roast at a higher temp, serve.
I don't know if you're from the UK or not, but that's exactly what Aunt Bessies frozen roast potatoes are.
When I par boil the potatoes I give them a good shake after draining. Let the steam subside and add a touch of flour to coat the potatoes. And then in a hot oven tray with oil and fat I shove them in coat them in the fat and it comes out nice and crunchy edges with lovely soft inside.
Gonna make some chips tomorrow actually, so this is perfect
Where do we get these spuds from? I tend to use king Edwards.
As a culinary expert and critic for many magazines and columns over the years, I will say this man possesses the most natural feel and knowledge of any pro chef in the world at the moment. I reckon he’s at the top right now and it’s not close. This man is a once in a lifetime talent that can control a kitchen better than you can pay him. There is no monetary value he truly has because it would be lucrative to write on paper. Were talking trillions of dollars here, not sure on the conversion of pounds. But yes , this is a devoted man who has singlehanded revolutionized the entire cooking space of the modern era.
Great story fella
schizoposting on yt
We call it blanching in the US too
Why not boil them a few less minutes so they don’t fall apart when transferring to the wire pan? Maybe fry them a little longer to make up for it?
These look absolutely incredible BUT if I can recognise the actual chip from the thumbnail, you haven’t made enough chips 😅
Can you show me how to make the perfect single cooked chip? I'm trying to streamline the process. As I don't want to spend more time than going to the shops and buying a bag of frozen chips. For now I settled for wash, microwave, fry. Still a 3 step process, but much faster.
Single cook? All it needs is soaking and then drained plus left to dry for an hour.
There is a technique where you start in cold oil (probably also works in beef tallow if you heat it slightly first) and basically let it heat up on until the chip is crisp. One step, simple, and it works - but it takes a long time to cook. Not good if you need more than 1-2 portions.
This guy has literally touched every single piece of potato, at least 10 times with his fingers. You couldn’t pay me to eat those fries even with 365° oil he can eat it himself.🤣
Yes it is
I just fry mine in a basket deep fry delicious
I would love to work here for at least a month
God bless Heston, he is a broken man now. What happened to him?
Did I miss anything? Is there anything new about this method that we haven't heard 100 times before?
Will > Jack
I wasn't ready for a Grandpa Joe cameo.
Know it’s common in Chinese cooking to, after cutting the potatoes, soak them for 30 mins in a water and baking powder solution. Not sure of the science (something to do with pH balance) but it seems to result in a fluffier inside and crispier outside.
Kenji has a video about boiling potatoes in baking soda before roasting them
probably starts to break apart the proteins/starch in the potatoes
What is the potato variety that is used? (Cannot hear it clearly in the vid)
Agria
Damn. They look excellent.
Maybe take care advertising them as being coated in a layer of crack though 😂 6:53
Great recipe. Exactly how I make them. From experience: I would recommend parboiling for less time. All that yellow boiling water is fresh potato flavor lost. The potatoes will finish cooking in the final step.
For those chip size: 8 min parboil, gentle simmer. Then, confit low for 4 min in beef fat. Then, either deep fry in beef fat till crispy. Or, even better, especially for the home cook: roast at 220c for 15min on a thin steel baking tray. Same Result. This low heat method allows to use your beef fat for longer without spoiling. The true high heat and crisp then happens in the oven.
The parboiling makes the potato more dense, so it does not absorb grease that easily, and it enables the starch to effectively become more crispier.
The low fry/confit makes the outside starch absorb the fat which then allows for even heating during the second cook.
The hot fry or high heat roast ensures maximum crispiness and finishes the cooking of the fry.
The results are a crispy, soft inside, full of potato flavour bowl of fries. Beef fat elevates the fry by not adding that "fried" flavour usual seed oils add. Cleaner taste.
For the second stage, when you say confit low, does that mean cooking them in beef fat at around 85 degrees celsius(usual confit temp). That is a lot lower than the temperature Will and Heston cooks them at which is 140 degrees celsius. I agree that seed oils should never be used as they are toxic. Natural animal fats such as beef and duck fat are healthier and tastier.
Throwing the little bits away should be a criminal offence.
the last Fry try using Duck Fat .
Anyone know if there's any supermarkets that stock this type of potato?
'Blanch' anywhere I've been (in the U.S.) just meant 'partially cooked'.
I'm confused about what he is saying about Amylase. Its a enzyme in the human body that breaks down the carbohydrates in to simple sugar. its not in the actual potato? Amylose is a polysaccharide, or a linear chain of glucose molecules, that makes up a significant portion of starch.
Naturli Plant Butter, Flora Buttery and Violife Vioblock (as examples) are all far better for you than using dairy butters or animal fats like this and taste as good as generic dairy butters, something like Flora Lighter is dramatically better for health even more-so, you mentioned the word processed like that means something is bad or unhealthy but that's not how it works, as a chef you know this.
Hydrogenized oils are not good for you, palm oil is also bad for you, but none of these contain hydrogonized oils or palm oil which means zero trans-fats and far, far less saturated fats and are better for you. Source: British Heart Foundation (and the American one), so I'm not sure who told you it's better to cook with tallow or dairy butter. Even the cheapest margarine is better for you than dairy butter and animal fats, any company I know of stopped hydrogenizing their oils years ago and the best and most widely available and best-tasting products are avoiding palm oil. I know you're a chef and not a doctor or nutritionist, but I thought this was important to note on a video with so many views. As a side note, animal products in general are not good for you as you see here and you can do better if you learn to cook with more plants, and vary your diet better. This is all common consensus from any public health agency or doctor in relating fields. Have a nice day.
So when you said you lose 15 percent of the potato, did you mean 75 percent?
A quid per chip?
Shame you don't actually serve these in the restaurant any more
Goodness me, these look unreal.
I've been looking for these potatoes everywhere in Surrey... Guess when i'm in the wharf I'll just have to visit Roe and order some chips
1:51 that chip definitely wasn't put back in the pot
Blanche is the incorrect term for deep frying.
Anyone know where to get these potatoes outside of special markets? I live in a small town and it’s shit for getting good ingredients. Im stuck with whatever Tesco has in stock at the time unfortunately.
Cheff. Aldo Volpi!
Why use a roasting rack to drain the fries that has gaps the exact size of the fries? Get one that goes both ways lol, watching this is an excersize in frustration.
Rinse them off then boil them
"You know chippy chips?"
Whot!!?😲
Me n Cole know
the best coocking chanel ive found 👍
Crinkle cut chips, soggy in the middle and semi crunchy on the outside (after the salt n vinegar) served in a bag and eaten with a wooden pronged piece of wood!! Outside Pleasurama in Ramsgate Kent in the 70'S.....BOSHH!! 😢
2-3 portions! no chance. 🤣 I wish the average UK Chippy did these.
How does the perfect chip still contain eyes? 😂
Didn’t catch what the type of potato it is you’re using. Anyone able to help?