So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.
Fun fact, my wife does that all the time. The difference is that after boiling the botatos, she throws frozen water over it. and then put it to freeze, then she fries it twice, delicious. Sometimes she fries the garlic together with the fries so the oil gets garlic taste lmao
I can simplify this for you... 1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum 2) Par-fry, then bag and store in the freezer 3) Fry for 2-3 minutes, then season and serve Par-boil/fry = partially boil/fry
Good question, I'm kinda thinking ore ida fries are frozen when you fry,air fry or bake in the oven. I prefer air fryer. @PatrickFord1 whatever method works for you.
Everything the same BUT I use a air fryer for the final cook. The frozen fry is already coated in oil. So they cook up pretty good and holds their shape and stays crispy.
Tried this method tonight and these are the best fries I had in a long time. 1st freeze was only 30 mins 2nd freeze was an hour 3rd deep fry was 8 mins. Thanks for the recipe and technique.
In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.
I think the perfect fry really depends on the person. Can't say one fry is perfectly fried for every single person. Lots of people love the crunch but they don't want it overcooked obviously. I like my fries just like he made them with the crunch but at the same time they're still soft😮 that is the perfect fry for ME at least
Yes agreed- fried twice in beef dripping - Belgian fries are probably the best. Important to add that fries are food for people rich or poor. Not to be over complicated in a poncy restaurant
Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that. I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.
@@OdysseusAres5500 I never said I was a genius in terms of my intelligence, but in terms of a "genius" method of preparing potatoes. I am a genius if that helps 🤡🧐
Here's the best way to make fries I found so far, can't do it any other way after. Cut them thin but not very thin, like half cm thick sticks, with the peels on preferably. Throw them in warm water, not boiling, warm, with salt and herbs and let it rest for at least 2 hours. Fry in sunflower oil after, sometimes I do it in olive oil but cant heat it so much, and must cut disks instead of sticks. The marinate in warm water is the secret, it makes such a difference, and u can season it however u like, the potatoes will take the flavor. I like to squeeze half a lemon in there and throw in the peel, it's amazing.
Reminds me of something I experienced in Germany where some food trucks would prepare pome frits or French fries by piping potatoes using a meat grinder, or maybe it was a pasta press, and shave them off into noodle short round noodle and drop them into the fryer.
@curtismorrow4537 That sounds a lot like what I got to see when I was selling equipment to an Ore Ida Potato factory in Michigan. They had a production line that would squirt out about 2 or 3 inches of potatoes and shave them off maybe about a couple hundred at a time every few seconds dropping into hot oil and floating down the line. That's how we get one of my favorites...... Tatertots!
This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature. So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature. Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area. In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140° If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria. This is a recipe for disaster. A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.
Lol this isn’t any rare info. I learned this in school. Then again working at McDonald’s. Then again at Denny’s. Literally every restaurant chain teaches this. It’s really not that serious when you’re making food at home man🤦🏽♂️ but as a cooperation that’s serving the public - yes, it is a little more important. Don’t take life so serious - you’ll be fine…
I thinkanother reason why their cripsy is because he leaves the potatoes in the fridge Uncovered wich dries them out and as a result makes them more crispy
1 - potato (Agria potato) , 2 peel and soak overnight to get rid of starch 3 - boil until the almost break apart 4 - cool 5 - oil-blanch (140c) 6 fry in 50/50 beeffat/peanut oil (180 [190 for bigger portions]).
Tur freezer is best. The point of the cold is to dehydrate the skin of the fry. The more dycles the crispier the skin gets while the middle stays fluffy
i use some bicarbonate soda here in the uk , think in usa its baking soda , put a small amount in with water to pre boil ... great for roast potatoes as well ...
I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.
What if you start boiling them from cold and, instead of waiting until they almost fall apart, transfer them to a bowl with paper towels on top and microwave them? This method might be less aggressive, allowing the steam to escape and the moisture to be absorbed by the paper. I'm not sure if it works, but I'm curious if it would help maintain their shape.
Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video (Except the garlic powder, noooo)
Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil? I so wanna try it, it looks delish!! 🤤
I've used this exact method (minus the apple peeler) and whenever I do, the insides pretty much dissappear. It's like I'm eating a hollow (yet tasty) fry. Anyone know why mine disappear?
why does it need to be fried 2ce? why cant it work from being fried 1 time? and is there an air fryer recipe for those that don't want to use all that oil?
Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.
The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.
This is a great video but you mentioned you'd leave the skin on next time. We make similar chips where I work and part of the reason to why these chips come out the way they do is the because of the flaky fissures on the potato from the initial boil. Much like a roast potato, the starch won't form these fissures where there is skin (so you wouldn't get the crisp you're looking for) Figured that might be of note for anyone wanting to make such a thing for the first time.
I dont know but i never eat fried potatoes that are precooked in water,doesnt really give potato flavor,its better to rinse then dry abit in oven then fry,also i bet this way its crispier and 100% no oils sucking in like cooked potatoes
5:14. Your comment about the “shell” is absolute nonsense. You clearly have not done any reading about oils, frying, or anything else. Animal fats tend to be saturated fats that are not liquid at room temperature like unsaturated fats such as olive oil or vegetable oils. That doesn’t mean that they are rigid enough to form a “shell”, as you seem to think. Not at room temperature. And definitely not at the temperature at which French fries are typically consumed. And again: you also have absolutely no idea what happens to foods as they are deep fried. Their texture after frying has almost nothing to do with the type of fat used.
I’ve attempted this thrice and have failed each time. Every time, I’ve cooked them too long. A bit less each time, but perhaps I’ll get them right next time. Or perhaps this recipe just can’t reasonably be done in the oven.
And before you give me that "well, that's what makes them Michelin Star quality" BS, that's literally why everyone thinks Michelin food is pretentious crap.
Thanks, Matt! I've done this technique with breakfast potatoes and added a little baking soda to the water is another technique. It alkalinizes the water and breaks down the pectin in the potato to bring the natural starches up to the surface. This, combined with the like pot shaking gives you some stellar crunch
Is there a reason to put them back in the refrigerator after the first fry? So - par boil, leave overnight in the fridge, do the first fry and then just keep going if it's dinner that night? Or is there a reason to cool them back down again before the final fry?
I hate shorts that gaslight me into thinking I'm going to learn something or get something out of it only for it to be a teaser for a much longer video.
Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.
"Blanch, fry, whatever you wanna call it." No. What you're doing IS frying and IS NOT blanching. Words have meanings. That is how they MEAN THINGS. It's the basis of language. There's a reason your channel is called 'A cook named Matt' and not 'A shoe named Cricky'.
So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.
Hello
You forgot to say that you put diarrhea and throw up on it
..? what India have you seen cuz where I live it's pretty neat man I eat at restaurants@@chrib2209
@@chrib2209 Chill blud, this isn't insta :)
@@chrib2209 racesist
Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.
❤️
Now I know how make better fry’s lol!!
Fun fact, my wife does that all the time. The difference is that after boiling the botatos, she throws frozen water over it. and then put it to freeze, then she fries it twice, delicious. Sometimes she fries the garlic together with the fries so the oil gets garlic taste lmao
I can simplify this for you...
1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum
2) Par-fry, then bag and store in the freezer
3) Fry for 2-3 minutes, then season and serve
Par-boil/fry = partially boil/fry
quick question, do we wait for the fries to come to room temp before putting it in the oil or just put it in straight from the frigde?
@@akhymedi Fry straight from the fridge and freezer. Good question!
Can you elaborate on par fry because I’m not sure when to stop them
Good question,
I'm kinda thinking ore ida fries are frozen when you fry,air fry or bake in the oven. I prefer air fryer. @PatrickFord1 whatever method works for you.
Everything the same BUT I use a air fryer for the final cook. The frozen fry is already coated in oil. So they cook up pretty good and holds their shape and stays crispy.
Love your stuff, matt. Feels like a chill buddy giving me cooking advice.
:) glad you’re here hanging
Tried this method tonight and these are the best fries I had in a long time.
1st freeze was only 30 mins
2nd freeze was an hour
3rd deep fry was 8 mins.
Thanks for the recipe and technique.
In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.
I remember 130⁰C for the first cooking then 180⁰C
I think the perfect fry really depends on the person. Can't say one fry is perfectly fried for every single person. Lots of people love the crunch but they don't want it overcooked obviously. I like my fries just like he made them with the crunch but at the same time they're still soft😮 that is the perfect fry for ME at least
Yes agreed- fried twice in beef dripping - Belgian fries are probably the best. Important to add that fries are food for people rich or poor. Not to be over complicated in a poncy restaurant
At least my Belgians e joy them with mayo too, everyone in America looks at my like I'm crazy when I do that but it's so damn good.
@@le_lampadaire. the first temp is not important. It just have to get cook (fragile state)
Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that.
I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.
Hey potato sauna sounds nice
The energy of telling someone "I think I'm a genius" is something I aspire to be every day.
@@OdysseusAres5500 I never said I was a genius in terms of my intelligence, but in terms of a "genius" method of preparing potatoes. I am a genius if that helps 🤡🧐
I thought it was bad for the food to put it hot inside the fridge, so you let it cool naturally first.
finally an idea for my 20lbs of beef fat trimmings. lol
Haha
HI MATT
Why do you have 20lbs?
I like ur pfp
That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.
His name is Duck
Damn, Tommy. That's dark. Need to talk?
@@lf2334 Heh… that was just a mere glimpse into my dark soul😈
@@tommyturbe6346 eeeeek!!!
Why is this like a conversation
Looks good! I love all the information you give on your videos
:)
Hi
Hi!
ay man i love the series youre doing rn keep it up !!
Wsp
Yes
Thank you for no music and great video. Beautiful.
I made these a couple of weeks ago and the family loved them, rewatching because I am making these again tomorrow 😀
Here's the best way to make fries I found so far, can't do it any other way after. Cut them thin but not very thin, like half cm thick sticks, with the peels on preferably. Throw them in warm water, not boiling, warm, with salt and herbs and let it rest for at least 2 hours. Fry in sunflower oil after, sometimes I do it in olive oil but cant heat it so much, and must cut disks instead of sticks. The marinate in warm water is the secret, it makes such a difference, and u can season it however u like, the potatoes will take the flavor. I like to squeeze half a lemon in there and throw in the peel, it's amazing.
Epic! The sour garlic salt idea is brilliant. Thank you!
Reminds me of something I experienced in Germany where some food trucks would prepare pome frits or French fries by piping potatoes using a meat grinder, or maybe it was a pasta press, and shave them off into noodle short round noodle and drop them into the fryer.
@curtismorrow4537
That sounds a lot like what I got to see when I was selling equipment to an Ore Ida Potato factory in Michigan. They had a production line that would squirt out about 2 or 3 inches of potatoes and shave them off maybe about a couple hundred at a time every few seconds dropping into hot oil and floating down the line. That's how we get one of my favorites...... Tatertots!
This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me
When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature.
So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature.
Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area.
In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140°
If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria.
This is a recipe for disaster.
A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.
or he could just let them cool first and then in the fridge
Lol
Lol this isn’t any rare info. I learned this in school. Then again working at McDonald’s. Then again at Denny’s. Literally every restaurant chain teaches this.
It’s really not that serious when you’re making food at home man🤦🏽♂️ but as a cooperation that’s serving the public - yes, it is a little more important.
Don’t take life so serious - you’ll be fine…
@@9595david my milk got up to 41 degrees because of French fries. I died.
@@brianp9268 💀😭
Damn.. I feel like it’s worth the effort. Good shit
So worth it :)
@@acooknamedMatt I can confirm it was worth it. I cheated on the rest times but still the best fries I have ever had. Thanks Matt
I thinkanother reason why their cripsy is because he leaves the potatoes in the fridge Uncovered wich dries them out and as a result makes them more crispy
Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff
Thanks, will do!
Yes
I really like the apple corer idea! I am going to try this method with sweet potatoes and see if it still works.
Try it out i really dig the shape
Hate sweet potatoes lol
im having a bad day but this is making me feel better, its also looks very tasty!
1 - potato (Agria potato) , 2 peel and soak overnight to get rid of starch 3 - boil until the almost break apart 4 - cool 5 - oil-blanch (140c) 6 fry in 50/50 beeffat/peanut oil (180 [190 for bigger portions]).
Can the same techique be done with an Air Fryer?
Tur freezer is best. The point of the cold is to dehydrate the skin of the fry. The more dycles the crispier the skin gets while the middle stays fluffy
After the boil, the first refrigeration brings out the sugars in the potatoes. Good work!
i use some bicarbonate soda here in the uk , think in usa
its baking soda , put a small amount in with water to pre boil ...
great for roast potatoes as well ...
Use Auto Body paint strainers to filter used fry oil. They have an extremely fine mesh. Oil can't be hot
I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.
Nice
Hi,
Maybe i'm not good at listening. But what is the temperature on the oil for the second frie?
Love the idea of using an apple corer - genius! Can't wait to try it.
Have fun!
FREAKING Awesome tutorial!!! I've learned tons!
Just put some vinegar in the boiling water, that way they will keep their shape better.
Nice
What does the vinegar do? Do you have any sources where I could learn more about this process?
I actually do that or add lemon juice
What if you start boiling them from cold and, instead of waiting until they almost fall apart, transfer them to a bowl with paper towels on top and microwave them? This method might be less aggressive, allowing the steam to escape and the moisture to be absorbed by the paper. I'm not sure if it works, but I'm curious if it would help maintain their shape.
I followed Heston’s fish and chips recipe recently and it resulted in both the best fish and fries I have ever had.
Informative. Thanks.
Glad it was helpful!
Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video
(Except the garlic powder, noooo)
This looks absolutely mouth wateringly delicious. And it will TEST. MY. PATIENCE!
What apple corer is that? Seems small. I bought one off amazon to do this but the core is real big so the fries would be really big lol
Definitely would love to see the results when cutting the potatoes with the skin on.
This got me wondering, can fries be deep fried using ghee?
Sure, why not.
french fries is the best food everrrrr
Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil?
I so wanna try it, it looks delish!! 🤤
Is that white block thingy animal fat as well? The one he put in the strainer
I love your knife, does it have a particular brand or name?
I've used this exact method (minus the apple peeler) and whenever I do, the insides pretty much dissappear. It's like I'm eating a hollow (yet tasty) fry.
Anyone know why mine disappear?
What's the temperstur of the second fry?
Which potatoes variety did you use ?
why does it need to be fried 2ce? why cant it work from being fried 1 time? and is there an air fryer recipe for those that don't want to use all that oil?
these look soooooooooooo good but i have a question what kind of potato did you use??
Looks like a Russet to me
Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.
Rad thanks for the info
That single jar of duck fat must have cost 50 dollars.
lol no 8$
@@acooknamedMatti bought two small half pints for 10$ each 😭😭😭
@@djm6683 u getting ripped off
@@djm6683you got finessed
@@acooknamedMatt. x4
Hi Matt, which restaurants did you work at? If you don't mind sharing :) love ur vids, great knowledge
Worked at many spots over the course of 12 years after culinary school. Before UA-cam i was a Tournant for fifteen restaurants in seattle :)
Yo just found, kind of nuts that you have over million subs and have so much quality content. Really happy i found you!
Thank you so much
Is there an alternative to duck fat for a vegan? Like olive oil, or other non-dairy butters? And can they still work well for making fries?
Yea
Peanut
You got me on this one.. 👏 👏
:)
Now I know how make better fry’s!!
The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.
It’s so good
If you add vinegar to the water they won’t fall apart so readily
This is a great video but you mentioned you'd leave the skin on next time. We make similar chips where I work and part of the reason to why these chips come out the way they do is the because of the flaky fissures on the potato from the initial boil. Much like a roast potato, the starch won't form these fissures where there is skin (so you wouldn't get the crisp you're looking for)
Figured that might be of note for anyone wanting to make such a thing for the first time.
Beef Tallow is where it's at for frnch fries.
I always thought the first blanch was supposed to have some vinegar in it?
How would this apply to sweet potatoes?
Did you thaw before the final fry ?
You just turned me into a French fry snob
genuinely curious why you took so much of the top off...like it's just wasted potatoe init?
The size was based on the size of the apple corer.
Put steaming hot stuff in the fridge?
Some of the best deepfried foods I tried... use lard.
Never had better fries than made at home fries
BTW Chris Young's frozen Air fryer French fries are incredible and easy to make.
no fries will be better than wingstop by my house, theyre so fkn good
Those are so good
Motor oil work as well just fine
but what if the apple corer is bigger ??
I dont know but i never eat fried potatoes that are precooked in water,doesnt really give potato flavor,its better to rinse then dry abit in oven then fry,also i bet this way its crispier and 100% no oils sucking in like cooked potatoes
5:14. Your comment about the “shell” is absolute nonsense. You clearly have not done any reading about oils, frying, or anything else.
Animal fats tend to be saturated fats that are not liquid at room temperature like unsaturated fats such as olive oil or vegetable oils. That doesn’t mean that they are rigid enough to form a “shell”, as you seem to think. Not at room temperature. And definitely not at the temperature at which French fries are typically consumed.
And again: you also have absolutely no idea what happens to foods as they are deep fried. Their texture after frying has almost nothing to do with the type of fat used.
I suggest you read Harold Mcgees on food and cooking. He will explain the science better than I :) sorry if you’re confused 🫤
They are really good
I’ve attempted this thrice and have failed each time. Every time, I’ve cooked them too long. A bit less each time, but perhaps I’ll get them right next time.
Or perhaps this recipe just can’t reasonably be done in the oven.
The oven is never the move for fries
Bro wasting so much of the potato, and I'm supposed to be impressed by this.
And before you give me that "well, that's what makes them Michelin Star quality" BS, that's literally why everyone thinks Michelin food is pretentious crap.
We use pork fat in Bulgaria. The fries get very delicious.
God bless you. Who loves French fries knows..
3 fry method but fried twice? Guessing the boiling water was the "1st fry" or did i miss something?
Yea triple cook
Thanks, Matt! I've done this technique with breakfast potatoes and added a little baking soda to the water is another technique. It alkalinizes the water and breaks down the pectin in the potato to bring the natural starches up to the surface. This, combined with the like pot shaking gives you some stellar crunch
Is there a reason to put them back in the refrigerator after the first fry? So - par boil, leave overnight in the fridge, do the first fry and then just keep going if it's dinner that night? Or is there a reason to cool them back down again before the final fry?
I hate shorts that gaslight me into thinking I'm going to learn something or get something out of it only for it to be a teaser for a much longer video.
Well, truth be told, restaurant fries vary widely.
here is the Karen who just wants to argue
If you put a little bit of vinegar in the boiling water they won’t fall apart
what a fucking professional. thank you so much for sharing brother
❤️
Good video, and that's why you're paying more at those restaurants...
Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.
Nice
You forgot potato corner my favorite
I will try to steam them I don’t wanted to boiled them I feel like I will take away the nutrients of the potatoes 🥔
Just where am I going to find duck fat? I’m in the middle of nowhere. LOL.
Looks great. Just can’t do the recipe?
I cook my potatoes first in the microwave 7-8 minutes let them cool cut them and fry way better tasting and faster gotta be peanut oil or canola
I dont need to be a Michelin-rated chef to double-fry a potato homie
You’re right homie! You do not. Watch and learn to make your own at home homie :)
I’m pretty sure that was the point of the video
I don’t understand the point of this comment 😂
Beautiful knife.
how do I find the recipe?
He just fucking made it bro
All that work!
Ok but for chips everyone where I live unilaterally agrees that cheap homemade street sold chips taste better than mass brand chips
How do fries taste like?
Like creamy crunchy potato. It’s salty
"Blanch, fry, whatever you wanna call it." No. What you're doing IS frying and IS NOT blanching.
Words have meanings. That is how they MEAN THINGS. It's the basis of language.
There's a reason your channel is called 'A cook named Matt' and not 'A shoe named Cricky'.
I don't know any Michelin starred chef who makes French fries that way. That Blumenthal does it doesn't mean that it's a chef thing.
@Jonny_Nemo I meant it doesn't mean that it's a chef thing as in it doesn't mean it's a thing (referring to the title). Bad phrasing from my part.