I remastered Adam Ragusea's Crispy Oven Fries.
Вставка
- Опубліковано 22 тра 2024
- Welcome to Episode 2 of Recipes Remastered (thanks for the name @SuperCookieGaming), where I review popular recipes and try to improve them based on taste, texture, cost, or speed by using food science then do a side by side taste test at the end. Today, we take a look at Adam Raguesea's Crispy Oven Fries.
Links & Stuff
► Join our Cooking Community: community.ethanchlebowski.com/
► My Crispy Oven Fries Recipe: www.ethanchlebowski.com/cooki...
► Adam's Video: • Oven Fries - CRISPIER ...
► SOURCES
- The Food Lab by Kenji Lopez: amzn.to/2COYNc2
- Salt, Fat, Acid, Heat by Samin Nosrat: amzn.to/3eI8IOu
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► Connect with me on social:
- Instagram: / echleb
- TikTok: / cookwithe
- Twitter: / ethanchleb
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► Useful Kitchen Gear
- Thermometer: www.thermoworks.com/Thermapen-...
- Budget Whetstone for sharpening: amzn.to/31MlFDf
- Salt Pig: amzn.to/37Xi5XZ
- Scale: amzn.to/2Cu5HmP
- 8-inch Chef's knife: amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: amzn.to/2W06SR1
- Magnetic Knife Rack: amzn.to/2YYs5ML
- Cast iron: amzn.to/2tu4Bmo
- Baking Sheet: amzn.to/3aE9dq3
- Wire Rack: amzn.to/2YeC9lM
- Saucepan: amzn.to/2SbVU9X
- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #OvenFries
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Episode Premise: (0:00)
Adam's Recipe Breakdown: (1:05)
How can the fries be cooked faster?: (1:47)
How can the fries have better structure?: (2:47)
Why the fries should be internally seasoned: (3:31)
Step by step recipe: (4:20)
Taste Test: (7:03)
Difference between deep-fried and oven fries: (10:20) - Розваги
Links and stuff:
► My Crispy Oven Fries Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-fries
► Adam's Video: ua-cam.com/video/m6kcANnAJSo/v-deo.html
► SOURCES
- The Food Lab by Kenji Lopez: amzn.to/2COYNc2
- Salt, Fat, Acid, Heat by Samin Nosrat: amzn.to/3eI8IOu
Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
Fantastic recipe Ethan, very well put together; I enjoyed watching... 🙏🏻😋
3:24 what your -peepee- instestines in the morning like
Kenji's last name is actually Lopez-Alt. Lopez is his wife's maiden name before they both changed their last names to Lopez-Alt
Follow Media truth!
U did a good job brother
I know I’m safe from this series because I’ve never produced my own recipe 😅
Net shaq!?
You two are in your own league.
laughs in chefsteps
Lol this is the only time I've seen internet Shaquille comment on another cook's video without being a dick
I'd like to see ethan improve on chocolate covered chicken hearts ;)
I can imagine someone making a video that says: “I improved the already improved recipe of Ethans Chlobowski of Adam Ragusea’s Crispy oven Fries”
by Michael Scott
Joshua Weissman
By Michael Bay
Apple Shy making it better better better better better
@@appleshy2737 the secret is making thex extra cwispy
I just imagine Adam in his living room, sitting comfortable on his chair reading the news and then something just clicks inside his head, he looks in the distance with his eyes narrowed and says with an angry voice.
"Ethan..."
Then he deglazes with white wine
Well, he would be even more pissed than his last video
Winters
He then proceeds to extinguish all people named Ethan from life and history
@@redrubberband3616 rip
“What did you learn today son?”
“Ginger Freddie Mercury taught me how to make crispy fries better”
*I WANT TO BREAK FREE*
"Ginger Freddy Mercury" . You do have a vibrant imagination. Thanks. "Mama! ' fries' been good to me " "and now you went and blown it all away"
nobody:
the captions in 8:16
@@pineconepinapple471 Chris penis lol
He sure did bucko he sure did
One concern with the addition of vinegar: acidic environments actually prevent Maillard reactions from happening. It's why your fries are much more blonde when they're done. I actually sometimes add baking soda to increase the pH of my boiling water - it leads to a much more fluffy exterior, leading to more surface area, and much crispier/crunchier fries in the end with mashed potato insides.
By adding vinegar he's just making them rubbery. This 'improved' recipe is totally unnecessary. Maybe apart from salting the water.
this video is a joke and a half lmao
Improving ethans recipe of improving adam reguseas recipe
hey, i have a question - would baking powder work? it's what i have at home, i don't have the baking soda lol. if not then i can buy it.
WolfAir 737 baking soda and baking powder are very different
I cannot wait for next month when you release "I reeducated Adam Ragusea's children, and I am their dad now."
"i cut off adam ragusea's skin and am now wearing it, i am now adam ragusea but i am much better at being adam ragusea"
tobias wood
Dad, you feel different today, are you sick?
😂😂
@@monke980 is this accidental JoJo reference?
@@fdlnharis definetley was not on purpose
Don’t lie, we all went to the comments to see if Adam Ragusea commented
lol I was searching for him rn
He did when this vid was new. Pretty much a wall of condescending text saying "I'm right, you're wrong" and got downvoted to oblivion.
@@n8er471 really. Did he delete the comment or what.
@@mew2871 I think so, since I can't find it and I did quite some scrolling. Hopefully I'm not thinking of another video. He essentially went over all the points ethan brings up and explained why he was actually correct. Nothing too bad but it was really punching down and read very defensively.
@@n8er471 yeah I remember it was this video. Just a bunch of walls of text from both of them arguing but trying to look cordial. All cause adam needed to defend his honor I guess.
I’ve made both Adam and Ethan’s versions of these and at this point I mix and match. I think the vinegar is a mistake (for me) for reasons not mentioned in the video. Your mileage may vary, but here’s the difference.
The vinegar makes the fries more uniform and prettier but in the original recipe is you’re essentially making British style roast potatoes, and that’s the opposite of what you want for roasties. The idea is that with the outer layer potatoes breaking down into a sort of mash that mixes with the fat and then roasting in the oven, what goes in as slightly messy blobs of potato comes out really crispy while the inner parts stay soft. If you add vinegar, because the outer edge of the potato doesn’t break down as much, the oil is mostly just going to sit on the edge of the potato and you’ll end up with a much thinner layer of crisp. As noted elsewhere, the Maillard reaction is less as well, which I don’t like for these.
The other problem with the vinegar is that if you don’t get the water and acid ratios right, the potatoes don’t soften up. The first time I did this, I had no problems at all, but the second, I must have added too much vinegar because the potatoes just wouldn’t soften for a really long time. It’s not a problem as long as you measure, but I would measure.
For the rest of it, salting the water is a good idea. I think the peanut oil is more necessary if you make this version of the recipe, because there’s less of a layer to crisp. I’ve done both and the difference isn’t pronounced in my experience, but I’ve never done a side by side comparison.
Anyway, I like darker roasted, crunchy potatoes. These are blonder and in my experience a bit less crunchy, but prettier. Also because they break down less you can cut them thinner so they’re more like fries than steak fries. So if you want thin uniform chips, this is your technique.
An Adam Raguesa throw away account lol?
The redo is definitely restaurant style, which is missing the point. I don't want fries optimized for cook time instead of crunchiness.
I think using beef tallow is the best Becwuse it has a high smoke point and gives good flavor.
Will this version still take the 30 mins without the vinegar?
@@dragonflyy920vinegar does not make them cook faster, contrary even, if you add too much they won t soften. Vinegar helps them keep their shape
Ethan: “Add a table spoon of vinegar”
4:53 *glug glug glug glug glug*
*_Two_*_ shots of Vodka._
( *pours the whole bottle* )
Guess that's why mine turned into mashed potatoes. I followed the recipe instead of the video.
"A little touch of Olive Oil"
add two shots of tequiii~la
i often measure the width of my fries with my tape measure as well....
@Carpe Diem I prefer to use my chainsaw
I prefer to use my gourmet calipers.
I prefer to break out my surveying equipment when measuring the width of my fries.
Adams method, though a bit fussy with the soft potato’s, come out crispier than these..
These are easier to handle and prepare but does not have that glass-like crispness to them. Tried both recipes and gotta say Adam’s is better IMO.
Yea since it is almost braking apart you would have a more flayed surface which would mean more surface area that would be exposed to heat making it more crispy. But the salting of the water makes it better though
Agreed this was such an annoying video lmao what a little brother thing to do, you made fries the way you liked them bro congrats you didn’t remaster anything
@@moegani6269 sorry, I went to respond about how dumb your comment sounded, but I lost my train of thought when your channel educated me about “How to be a gangsta”. Lol Ethan’s vid has over a mil views and wasn’t being hateful in any part of the video. Your comment is a little brother kind of comment.
@@tink2724 Lmao bro chill the gangsta skills have improved as I’m sure your trick shots have. It’s just if you call it a remaster and it fails to be as crispy or crispier it’s not a remaster at all. You just made your own fries. Little brothers always trying and steal your shit lol do you not have one?!
@@moegani6269 man, you deleted the gangster shit? Lmao I was gonna watch it
Hi Ethan,
We tried your recipe with my daughter today. It was delicious! Thank you very much! This is going to be our weekly special.
That look at 8:30 was all I needed to know
Over Easy
No replies?
banana
Potatops, good reply
999th like
wat
It should be noted that Adam stated in his video that you can use Peanut Oil, just that he prefers the taste of Olive Oil (so that was a taste preference). Also, for me, I didn't like the vinegar's effect of making the fries rubbery, plus it added a little flavor that I didn't really like... but salting the water??? That's gold advice.
yeah and my dad once told it is good to add garlic in the water too im not sure if its gonna be good
sorry for bad english, it's not my first language
@@dankmemes7729 probably just gonna have fries with garlic essence
I put bicarb in the water cause it makes the surface rough and the "fries" get crisper
@@MrSasyB That works, can confirm
@@dankmemes7729 Hi (Sorry for my horrendous english)
I like how detailed this recipe is. Brilliant!
Simply outstanding. So simple, yet it came out so crunchy and delicious. Highly recommend!
This is such a good idea for a series. No matter how reliable the person who's recipe I'm making is, I always wonder if there are any improvements that can be made
Always
it's a Joshua Weissman's serie
Also for anyone who cares: Nigella Lawson is the most reliable mainstream cook I know for any recipe. I have all of her cookbooks and I’ve never been disappointed by anything I’ve tried!
Im waiting for someone to improve this guy's recipe
@@user-du3tr7ps5l thanks for the suggestion! Will check it out
A chef's version of "I improved your art, no need to thank me XoXo :3c"
LMAOOO
Whatever, I'll take Ethans "art" over that little insecure fucking snobs "art."
Adam's art is pessimistic and borderline depressing with his attitude.
Ethan's art is more optimistic and hopeful, doesn't leave you doubting yourself.
Nah, because this isn't destroying the original, it's showing a different technique that may give you a result you'd prefer.
@@ichemosabe Dude, calm down, they're cooking videos on UA-cam, not a teacher giving you an F on a test.
Thats litterally every recipe that has ever existed
Thank you! This is the best recipe for crispy oven fries. Tried tons, this one is awesome. Simple, quick, and delicious. Thanks again!
right on dude! you’re my new favorite food channel. Loved the improvements and will try them myself.
This looks amazing!
Another point I should have mentioned: With my version I was trying to get closer to deep fried french fries which typically do not have a roughed up crisp edge, whereas Adam's are closer to a roasted potato. It depends on what you are going for, vinegar could or could not be for you!
Tbh I've just adapted Adam's recipe with some other ideas and just made tiny roast potatoes. Just as good, I still get that crispy outside fluffy inside, it's just not fry shaped.
Ethan Chlebowski Not to offend but my thought process is, stay as close to the recipe as you can and improve when you believe it needs to be improved. Otherwise you are making your own recipe.
Shiny RayRay Adam suggested in the video to use peanut oil but he used olive oil because like the taste.
What are your thoughts on salting the water move?? I'm thinking of trying adam's version...
Joshua Weissman like series, Binging with Babish like shirt and referencing Adam Regusea?
*Oooooooooooh yeah*
Yeah this is exactly what I'm thinking when I see this
The perfect crossover doewn't exis....😐
Did you seriously put the wannabe Alton Brown in the same breath as babish and Adam Ragusea
Crossovers nobody asked for, but everyone deserve.
The holy trinity
Made these fries earlier today and I am totally blown away . I followed your directions without deviating from a single step and my fries turned out delicious. I also added some smoked paprika, garlic powder, celery salt , and old bay for a nice taste. My oven fries tasted so much better than any fast food joint!!!! Thank you so much for sharing!! ;) You’re amazing :)
Looking for Adam in the comments
We know you're here Adam...
show yourself!
Then he coments a lengthy paragraph.
don't rush him. his reply is gonna be a 5,000 word essay or some shit. it takes time.
@@dodgeball28 Bruh it doesn't take a whole fucking week to write a comment.
Honestly the reason I went to the comment section was to look for his reply after the deep frying video lmao. Reveal yourself Adam! This chicanery will not stand!
@@aaron_408 r/whoosh
“Just a table spoon of vinegar”
*Proceeds to pour in at least a shot glass’s worth of vinegar*
Two shots of vodka
A tablespoon of vinegar per quart.
@@hijodelaisla275 yeah
Sorry to be 'that' guy, but shouldn't it be *shot glass'* instead of _shot glass's_ ?
@@universepeepz Don't use a Russian shot glass or your kitchen will overflow.
This looks like a great video, keep up the great work... Can’t wait to watch this video
Absolutely loved your recipe. I made it today for the family. I used walnut oil instead of peanut oil because I didn’t have any. Came out very good.
No vinegar:
one wiggle
With vinegar:
*m a n y w i g g l e s*
lol
wiggle tum
jiggly tum
@@valencehockey1668 LOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOL
@@0v3rt0pp13 I hate u
I think you're ignoring the fact that the risk of the potatoes falling apart in the water is worth it because the cracks in the potato's surface increse surface area for crispness!
They're already crispy enough.
I'd rather just eat a potato chip at that point
I hate how he calls them french fries instead of chips, french fries are the shitty skinny things.
It’s just how Americans say it
big boy Brit spotted
Chips are the flat ones.
Really glad for a good oven fry recipe. It’s my go to method now. Thanks a million
I like your recipes and approach over Adams. Much love!
I tried adam's and your method. Your fries take significantly less time, but the time spent is far more hands-on. Adam's recipe has a simplicity that makes it really good for when these fries are not the only thing you're making.
How is it more hands on time? It's the same steps.
@@Ryan_Carder Making sure the fries are thinner, spreading them apart really carefully in the tray and so on
Daen I was thinking the same thing . Lol
@@rangv733 That's really not any more hands on than Adam's tho. Adam also had to cut his potatoes and put them on the tray. I'm not seeing the extra attention that people are saying Ethan's recipe needs.
@@rangv733 it probably takes liks 3 minutes and some extra time to cut the potatoes, adding vinigar and salt doesnt take you longer and as the guy said internally seasons the fry + makes it easier to work with
I would actually say no to vinegar- I actually add ap ich of baking soda to my fries. The Maillard Reaction is quite sensitive to pH and happens better at higher pH, that's why your fries in the video are quite blonde. It's the same reason why adding baking soda to carmelized onions makes them cook faster. Also, baking soda boiled potatoes break down the pectins at the surface to create kind of a mashed potato consistency that's starchy. When baked, this makes kind of a crispy outer shell. Kenji does this in his baked potato video.
Interesting. So does the baking soda keep the fries from falling apart like the vinegar as well ?
I cook roast potatos like that and it's like day and night. I don't know for long skinny potatos though if they'll became to britle.
Also, I don't like the taste of acidic potatoes, lol
exactly, that was my issue with this recipe too. it slows the breakdown of pectin but that comes at the cost of that nice, crackly shell that happens when pectin is destroyed and kind of 'bursts' the outsides of the fry.
@@parkersinclair534 no, it'll make them more delicate actually, but that's not necessarily a bad thing.
These are exactly the things I would do after watching adam's recipe, because I always do them and it works great. Glad to see that it works with this recipe too!
Just made these...absolutely delicous!! Thank you!
I like how well structured this video was, getting straight to how to make them better first, which is a good idea because the big thing about it is that it’s a modified version of another technique that most viewers watching this has already seen, but still going on and showing the step-by-step cooking anyways to really show how it’s done in the same video and show the people who haven’t seen the original
Amazing work
This is the single guy version (technical and perfect) compared to adams dad of two version (less thinking easy to whip up). I can see the merit of both
Nice pfp
Edit: why did you change it
Point well made. Both recipes eat the same--from your mouth to your stomach.
HA what a perfect analogy
Wellll tho, Ethan actually shaved the time down.... Adam should kno cutting them smaller yields a faster cook time tho.. 🤷♀️.. js and mother of 4☺️
@@mrzmorphine while it's true that Ethan's method is faster, it consists of a lot more active time. I think Adam's recipe is great if you're serving the fries along with another dish.
Love it, fine tuning recipes are my favorite thing to do I'll try these out later this week
I'm learning something useful everytime.. Thank you Ethan.
For anyone wondering, I tried this and yes the vinegar trick is absolutely genius . I don't have to worry about the potatoes breaking and falling while draining or adding in my spices , they hold their shape the whole time . I put it in the oven like shown in the video the first couple times I made it . But yesterday I just used the same amount of oil I would use to grease my oven pan, but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time.
I know the point of the video was to make oven fries , but for anyone out there who Just wants a healthier alternative to deep fried fries. Then this works well .
So 1) boil water
2) add salt and vinegar
3) add your potato slices.
4) after 8 minutes take it off, drain
5) add your spices ( I saw another video that recommended adding bread crumbs into your spice mix to make the fries more crispy)
6) add 1-2 spoons of oil to a hot pan. Add in your potatoes and put a lid on it and stir occasionally so it doesn't burn
Thanks! I'm trying to make healthier fries too.
1) What spices did you find work best? I'm considering panko breadcrumbs and coarse salt now that you mention it.
2) How high of a heat did you use?
3) Did you keep flipping the fries, or keep them on one side?
4) Once the fries are in the pan, how long should they take?
@@TripleFudgePacker
Hi!!
1. If you have peri peri masala that would work well. But I just throw in a bunch of spices- cayenne pepper (or chilli powder) , garlic powder , pepper , salt, bread crumbs
(That day I didn't have bread crumbs, so I grinded a handful of Wheat flakes (the cereal) and used it and it did the trick)
2. I keep it at a medium to low heat and cover it with a lid
3. Yes. You do need to flip them occasionally.
Honestly with the pan method you can just eyeball it.
I'm usually making something else while these are on the stove. So I just check in on them every 5-6 minutes and flip it or so ,so they don't stick to the pan or burn and Lower the heat if I think its too high or they are almost done and take them out when they look really crispy which would be in about 15 minutes I would so.
One thing I would add is that. Much like the oven fries you do need to space the fries out, so I usually have them on two pans simultaneously if I'm making a big batch .
Or you can also put one batch in the oven and one on the stove and see which you like better
Thanks
Just add a small amount of white cornflour before frying them.. It performs even better for crispiness than any crumbs or flour..
I'm not sure what you meant when you said "but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time."
I've watched both of the video recipes and in the Adam one, he used a roasting pan. This one was on a baking sheet.
I have a 'deep dish' frying pan. Is that what you are meaning?
What is the texture like?? Is there any difference from doing it in the oven?? I am so curious!!
Alternate Title: Why I put vinegar on my chips before cooking, NOT afterwards'
🤣🤣
Why not both?
Why not?
Why i season my water and not my fries.
I see you watch Adam Ragusea as well 😅
I tried Adam's recipe way back when and found them too mushy. Your vinegar addition solved that problem. And your observation that salting the water salts the interior gave me an idea; I boiled some garlic cloves in the water too and the interior became garilicky. So now in the oven I have sweet potato fries that were boiled with garlic and fresh chilis and red wine vinegar instead of white vinegar. Smells fookin awesome. Thanks for the ideas!
Tried this version at home and it worked pretty well! Thanks :)
And that's why I salt the water and not the fries...
Needs capital letters on the NOT for clickbait title effect.
As a saltaholic I still add salt both ways. I need the potato internally seasoned as well as the salt burst crunch on munch.
@Pod The difference between cooking pasta with salted and unsalted water is tremendous. Next time you cook pasta, season the water with way more salt than you probably tried before. Taste the water, it should be noticably salty, like a broth, without being displeasingly salty. The results will speak for themselves. But keep in mind, you will not need nearly as much salt in the sauce as usual.
I water the salt...
@Pod No, salting the water will bring out the flavour of the pasta itself, which can make a difference depending on your pasta. Cheap pasta doesnt have much of a taste, but better quality or even self made noodles do have a taste, which will be greatly enhanced through salting the water. Basically like meat, the salt water has much more time of penetrating the pasta and getting an even seasoning.
I already topped Adam's fries easily. My fries are extremely crispy, the trick to it is burning it.
Hmmm I will try it out tomorrow I will tell you how your fries were.
solid advice
It must be thick fries or it get tought to eat i guess
Ok update my house burned down I think I cooked them for a little too long
there needs to be more poop in porn they’ll be suuuuper crispy then, can also eat your counter if it’s wooden...
Wow, great information. I actually use Adam's method and it's fantastic. However, I'm absolutely going to be adding this to the stable....thanks for the awesome video!
Made'em. Were fabulous. You are a good man. Thank you.
"Add a table spoon of vinegar" -- did you learn to measure from Sandra Lee's school of liquid measurements?
Dude that got me flashbacks
Just a shot
Add one shot of vodka. Gluglugluglugluglugluglugluglug.
And there we have it! A gorgeous little lush lagoon
Don't forget gordon ramsay's a little bit of olive oil, followed by an ocean of oil
@@smellypatel5272 Gordon: add just a touch of olive oil
Also gordon: *invades iraq*
Great video. All your suggestions absolutely make sense.
Getting some serious Joshua Weissman but better vibes here, nice
I actually thought I clicked on one of his videos, not disappointed
Except he does crap all over the competitor, and in this case it doesn’t even feel like a competition. It’s just, hmm let’s see how we can improve on this already amazing recipe
Perhaps the music starting at 4:26?
@@sechay9328 ok boomer
@@gnomestar8462 Just curious, does being in your thirties and thinking over use of video editing software and a fetish for one's body (which he is clearly pulling away from) make me a boomer?
In case anybody is interested, I made these earlier today. They are absolutely delicious, and actually quite easy to make. I made them a bit bigger, but the end product was still a delicious fluffy inside with a glassy exterior. Will definitely be making these again, and would recommend! 👍
Just made yours with the vinegar. Awesome! My best oven fries yet. Awesome job 👏
"You know what's better than oven fries?", "B roll"
Kwispy
Ass
that guy is kinda annoying. I like his recipes, but he’s just irritating
Yeah, I kind of agree.
Poop in a bucket yeah he’s kind of added more memes and stuff that i think is pretty cringey to his videos over the years.
As chef John from food wishes said, "A plain potato is an evil potato."
Evil potato is a great stage name
@@fibreoptik I've seen it used in a video game, that bastard was pure evil.
Great tips, Adam!
Made these last night and was very surprised how good they were. These came out better than when I fry them and it is much easier. The entire family thought these were as good as restaurant fries. Great recipe!
Improvements:
Salt and vinegar in water
Use peanut oil for speed
Get ocd and organize the fries
I think the salt in the boiling water is an obvious decision adam chose not to make, because HETEROGENEITY
Adding vinegar actually lowers the amount of browning and crispness. :)
@@anandjayanthi6252 ohhhhh okay I did notice that Ethan's fries weren't as browned as Adam's. thanks for the tip!
@@user-zz7wh5ls7j "are you homophobic"
Adam: well yes but not in that way
Adam's version looks more texturally appealing, but some of the things you're pointing out here have great merit for improving his recipe too.
I've seen some comments saying the vinegar's what's responsible for that, since it seems like the only purpose is to keep the fries structurally sound you could probably keep the nice appearance of Adam's by foregoing the vinegar and being a bit careful.
@@RyanTosh not really as i make fries with vinegar and they come out crispy just add it a bit less
@@RyanTosh from another comment, the maillard reaction is highly subject to pH. Vinegar is an acid, so it doesn't brown well. Adding higher pH things like baking soda will make the potato break down more, but the outer layer of broken down potato will crisp beautifully.
@@cookiecraze1310 would it work to boil in slightly acidic water and then rince in slightly alkeline water do you think?
@@ansatheatrocious6083 as far as i know, nope
Fries came out great! Thanks!
This is great. I was worried that you were gonna mess up the whole idea of minimizing dishes, keeping it foolproof, requiring little ingredient, and such. But you actually made them better without sacrifice of those things. I'm impressed
He's the Anti-Babish.
I must say, I've been using Adam's recipe forever and they're great. Like ethan said, one of the MAJOR issues is the potatoes breaking after boiling. The vinegar is a game changer, and it actually makes the fries taste better as well.
That's actually luke brits would do that, if they know what they are doing.
His kitchen is so clean it looks like it’s never been used
Gay kitchen.
@@hijodelaisla275 the best kind
@@videogamebomer You can eat off of the abs!
5th reply
paper towel is hangin' the wrong way!
@4:53 "tablespoon of vinegar" --> adds a quarter cup. Reminds me of Gordon Ramsey's "just a little oil"
Adam's recipe is best for sweet potato fries (which are difficult to get really crispy) but always salt the water too! The vinegar does add a tiny amount of flavor and helps prevent breaking, but they are a little more rubbery and less crispy and turn out a lighter color. Baking soda amps up the crispiness while vinegar diminishes it, but it doesn't matter much unless the potatoes are cut really thick.
I died when he measured the fry 😂
with a TAPE MEASURE lol.
@@darvoid66 I'd have lost it if he took out verniers 😂😂
First I need to go to Home Depot to make home French fries 😂
@@vikassm oh hell nah bruh what if he pulled out a frickin laser setup
About the oil, he said that he uses olive oil because of its flavor ,he told you should peanut oil. He mentioned it, that is not flawed
Right? Not only that, but he boils them so the outside gets fluffy, when you add vin to the water not only does it not allow the fries to brown properly but also it stops the outside of the fry from getting fluffy which gives it that crunchy outside. You can hear how much more crispy Adams fries are in this video compared to his own.
@@sandlindavid4539 Yeah, the fries in this video didn't sound as crunchy as the original recipe.
@@sadpizza1786 Try them. I havent, but sound can be so different because of equipment, compression ,and much more
@@go_u_r_python412 I tried both recipes. From my experience, Adam's fries are crunchier and tastier.
@@carlosgomez2305 Ok
I just made this recipe, and the worst thing about it is how fast they disappear.
😂 4 Potatoes = 1/2 serving, am I right??? They do look very very addictive!
Worth
Random suggested video on UA-cam, gave it an instant try, great fries, thanks for the tip.
This is honestly one of the most interesting cooking videos I’ve seen in a while, and it wasn’t produced by some giant channel either. Excellent video, just the concept and everything. The editing is impeccably clean, and the commentary is also done very well, and the video and audio quality is done as good as the giants of the genre. Wonderful video, keep up the great work!
Tried to make these myself, and i just have to say...These are among the crispiest and most delicious fries I've ever eaten. Great recepie and intstructions!
You can also preheat the oil on the tray before you put on the potatoes to get the even better
Made these tonight. Incredible! Need to be diligent about flipping/moving fries around the pan (outside cooks faster than ones in the middle)
This is my favorite part about UA-cam cooking. Love how everyone riffs off each other
Go after Weissman’s Popeye’s sandwich next!
That’d be a bad boy move for sure.
Josh will not back down.
Oohhh shooot
I don't know brother, that sound's risky
Or his loose anus Krispy Kreme copycats
I tried Adam's recipe three times, with varied thicknesses and oven temperatures. They kept taking significantly less time than they did in his video, and some percent of them would become burnt to a crisp.
I decided to try our Big Boss air fryer and made the perfect fries. Toss in olive oil, salt, and pepper. 425 and rotate a couple times for a total of about 20 minutes. Perfect with about 10% of the effort.
The comment I was looking for. I'll try with the air fryer today
Adam does say in his video your personal oven may differ. As we all know different ovens really do be fucking us up with their temps. Especially since his is electric
Just don’t get any wild ideas about trying to improve on Chef John’s videos
Agreed, my friend. Chef John needs no improvement.
Chef John thinks.....that this.....is an accurate statement.
Or else... ;)
They could use a bit more cayenne though..
I love this upgrade to the recipe. I boiled my 1/2 inch thick Yukon gold potato sticks in water with a splash of white vinegar added to it for 9 minutes (I used a small pot and gave the water an extra minute to heat back up). Then I baked them at 450 for 45 minutes. There were crazy crispy! 35 minutes would have been enough time. I also left the water unsalted because I like to use smoked salt at the end.
POV: You’re looking for Adam Ragusea’s comment
adam is wayy too d.a.d to comment
"Well I think it's important to note that every recipe is going to have its pros and cons. Mine is about maximising my crunch factor to ease of direction. Even though it cooks faster, I don't wanna be sitting there separating my fries one by one evenly on a pan, I have better things to do with my time. And as for the vinegar? I don't want to waste my vinegar in the pot, I'd just need to go out and buy more, so my recipe also saves money too! And I like it when my fries break into pieces, it also makes fries of different sizes, so if you're boring and like consistency I can see how that could appeal to you... maybe I just prefer variety in my life, I don't know, it's your call. Again, you do you.
Oh and as for seasoning the potatoes as they boil? I prefer to season my tongue."
@@spacecorgi3074 I read that entire thing in his voice, kinda scary
@@eliascelis1632 I was annoyed at spacecorgis comment at first until I read yours and then realized it was satire. After realizing that and re-reading it I had a good laugh.
@@spacecorgi3074 Really good impression of a Ragusea comment. It just needs to be four rambling paragraphs longer with a deeper edge of patronizing condescension for me to really buy that Adam wrote it.
I know Ethan is my kind of cooking nerd for lots of reasons, but one that's not obvious is he's using the ATK recommended sheet pans.
@Rick koontz what?? They make rigurous tests in professional kitchen environments, unless you sir, the kitchenware prophet can provide better tests, I will continue following atk's recommendations, especially since you aren't able to make a solid argument to do otherwise, oh Master.
A good alternative to parboiling is to rinse your cut potatoes then leave them in cold salty water to soak (the longer the better) this will remove a lot of the starch and soften them but without compromising their structure. When you’re ready to cook them, just drain and dry them the best you can with a paper towel or clean dishcloth then add them to a preheated oven tray full of hot oil, season and then bake until crispy. This is my favourite way to do fries / wedges as it makes for a seriously crispy outside yet the inside almost goes to mash!
thank you for the tip with the saturated fat! I experimented before with vinegar and baking soda, i found the baking soda variant much more crispy, but if you add too much baking soda it tastes funny and you need to be extra cerefull for them, not to cook them to long, because they easaly fall apart. I also found, that adding steam to the oven helps with the crispyness.
Adam is always talking about eyeballing it and getting the process right through trial and error, you are great at providing the scientific explanation while keeping it interesting, the perfect storm of channels.
i kinda like how adam fries look tbh pure aesthetic wise, im sure your taste awesome too :) great video
It probably is because of the oil
I've really struggled getting oven fries crispy. Looking forward to trying this!
I am obsessed with these crispy oven fries! I have made them 4 times in as many days using Ethan's techniques with different potatoes and oils. So far, Yukon potatoes baked in peanut oil is my favorite way to go. One adjustment I made was rising the potatoes in cold water after I boiled them. This makes them easier to handle.
Okay, so I made this. I used olive oil, and the cook time was still about 30 minutes for some damn crispy fries. They were so crispy, I think they could even afford to be larger for more of a fluffy interior to crispy exterior ratio.
Some people mentioned the vinegar hindering the maillard reaction. While that might have been true, the fries were still really crispy despite being just blonde. Probably looked similar to McDonald's fries in terms of color. No problem from my perspective there
You can use baking soda in place of vinegar.
I really wasn’t sure when i first saw this. I am a long. Long time fan of Adam and his recipie in this case is one i have used for years, even before watching him and i trust him a lot. Then you used science and quoted 2 authors/chefs who i also love and explained some basic Science. Love the vid, dropped a sub and cant wait for more like this
i finally made these & they are perfect.
i loved how i could take care of the rest of the meal while the fries do their thing in the oven.
I really appreciate your methodical approach to cooking, with the end result: Totally edible food. Thanks 👍😁
I love how UA-cam cooking is now just everyone working together. It makes me so happy
then there’s YSAC. God do i love that man
this feels more like the krusty krab and the chum bucket
Vinegar water is on the right.. *AGAIN VINEGAR WATER IS ON THE RIGHT!!*
Nice pfp, only problem is that it’s the wrong shade of black.
@@richardyok4026 only when you click it tho. Atleast on android
@@richardyok4026 Increase your brightness and look at his pfp again. It's actually not completely black
Dude, i thought theres a hair on my screen.
I just watched that video wtf lol
Some chef: invents French fries
Adam Ragusea: remasters french fries for home cooking
Ethan Chlebowski: remasters the remastered french fries
*a few years in the future*
Joshua Weissman: I have remastered the remastered version of the remastered french fries
The Holy Trinity of UA-cam Chefs
*b UT bET t eR SE a sOn 2*
bless up ur recipes never steer me wrong 🙏🙏
This is the style of cooking videos I always wanted to watch! It's not a video about "how-to", but also considers the "why". Awesome!
I agree
You're giving him far more credit than he deserves. It's all stuff he's looked up on-line. It's not like he's a legit food scientist. He's just a good-looking guy, who likes to cook, trying to make a living on UA-cam.
Just waiting to see your remake on Joshua Weismann’s “But Better” series 😂
he's like a vampire
@@SunnySunshine74 oh sick
Please I hate Weismann 💀💀💀
@@larrysizemore2891 why
@@mr.potato5471 he just annoys me.
I really want to know how your bake sheets are so silver 😁💖💖 love FRIES EVERYTHING!!! Thank you
I made these "Fries" yesterday with cheeseburgers. I followed everything I remembered , boiled the potatoes a little longer and they were great according to my family. I will follow the boiling time more closely next time . Great recipe. Thank you.
Tbh Adam Ragusea’s looks better but yours look amazing too
I think it's the color of the oil
Seafoamy no it’s the browning of the potatoes
He should’ve cooked the fries 5 min longer
@@MysteriousWeasel Browning and size
@@antonhelsgaun and saltiness
This is awesome! So many great, iterative improvements! Adam and you both have different understandings of the cooking process, but you each demonstrate the exact same love for cooking and reasoning from first principles. I would rather watch you guys here on UA-cam, than watch the latest netflix blockbuster. I have learned so much, it’s crazy! Please keep making videos!
P.S. My four year old son wants to know how to make McDonalds style fries at home. I suspect it has something to do with a combination of soaking the fries in water, then freezing the fries beforehand and frying them (while the oil repels against the water), but I’m not sure. I would love to see any future experiments you have that move the needle towards that goal!
Just made them, they're phenomenal!