why french fries ALWAYS taste better at michelin restaurants
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- Опубліковано 28 кві 2024
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0:00 missing ONE step from Michelin Star status
1:51 why should you start potatoes in cold water?
4:01 what is the best fat for frying?
5:42 how to flavor your oils
6:01 what french fry shape I like best
6:34 how to blanch a french fry
7:44 what should you season your fries with?
8:59 let's try some michelin star french fries
#frenchfries #acooknamedmatt #food #cooking
why french fries ALWAYS taste better at michelin restaurants
• why french fries ALWAY...
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
That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.
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
Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.
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Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff
Looks good! I love all the information you give on your videos
:)
Love your stuff, matt. Feels like a chill buddy giving me cooking advice.
:) glad you’re here hanging
Love the idea of using an apple corer - genius! Can't wait to try it.
finally an idea for my 20lbs of beef fat trimmings. lol
Haha
You got me on this one.. 👏 👏
:)
Informative. Thanks.
Glad it was helpful!
Ive seen a pickled french fry recipie going viral on tiktok, josh weissman also tried it and he was surprised by it, came out #1 in his ultime french fry tourney thing. Give it a try, id like your thoughts on it ngl, imma make it soon too
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
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.
In reality Michelin restaurants aren't exactly known for serving french fries. They typically have bread and butter as 'the cheap thing to fill you up'. I've never been but from what I've seen in a video the fat duck doesn't do it either. I've had them only once at a Michelin restaurant and I've been to a lot of them. It was a no stars place that was mentioned in the guide. It was more like a village inn which happened to have a good cook. Great place btw.
You’ve never been but you’ve had them at one? Pick one! Lol
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
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 :)
Try out a lacto ferment on the fries prior to the 3 step cook, heard it's ever better!
Interesting.
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
Just put some vinegar in the boiling water, that way they will keep their shape better.
Nice
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
Yummy
Those fries look 🤌🤌🤌
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what a fucking professional. thank you so much for sharing brother
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Hi
Hi!
ay man i love the series youre doing rn keep it up !!
Chris Young is the man
Yes he is
no fries will be better than wingstop by my house, theyre so fkn good
Those are so good
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
Herbs are only useful at the 1. Low temp. fry !
Nice
so basically,
the difference between a $5 and $50 is the way they cut it and the oil 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.
The oven is never the move for fries
Why’s it called triple fry if you fried it once?
Yea triple cook. Fry twice
How do fries taste like?
Potato potato (read that to your liking)
I read it the way you meant
I read it as potato potato.
@@acooknamedMatt You can read my mind?!
Are these the world's most crispy fries?
Probably
They look so freaking delicious Matt
19 sec ago is crazy
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
I dare you to make waffle fries.
if you're going to a Michelin restaurant for fries... i think you missed the point.
What
Michelin star Belgian fries, will it never get corrected, are 1cm by 1cm. Don't wash them, you need the starch, for alumettes or thinner fries you need to wash them so they don't stick togheter in the frying pan. Bake them at 140°C for 5 minutes. Then let them cool until room temperature. Then fry them at 170-180°C untill golden brown. Not the overfried junk you just showed :D And if you have more then one frying pan. The prebake in animal fat, and the second time in plant based oil. Enjoy the real fries!
So, being michelin starred is all about maximizing food waste?
(joking)
lol they would utilize everything. The scraps can be dehydrated and pulverized for a starch or even used in mash or even fried. Endless possibilities
BS
my mum tastes much much better
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🎉first one brooo😊
Not to diss but, why would I eat french fries at a michelin restaurant ? 💀
Why not
The swearing makes this video tough to use to teach kids.
As a belgian I disagree with the title, they are actually not better at restaurants! They are better at so called "frietkoten" (And also they are not french)
goofy ass title. I would hope everything tastes better at a michelin restaurant
lol
Cool but no thanks lol
My kids asked why you cuss so much, I told them it's because you snuck across the southern border and grew up on the streets
You’re not wrong 😂 also tell them about working in restaurants
absolute and utter garbage
Hahaha
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