Why are Restaurant Sweet Potato Fries Better Than Homemade?
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- Опубліковано 16 вер 2024
- Making sweet potato fries "extra crispy" is kind of a misnomer when you compare them to regular potatoes but this is just about as crispy as you can make them, especially if you're gonna bake them instead of fry them.
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since i gave up on my fitness goals this summer i'm posting two potato videos in a row so everyone around me gets larger in comparison
This makes me want to obtain obesity so much quicker
Internet Shaquille
Hey broseph why you not posting as often cabron? Also I personal love Sweet Potatoes with a dusting of Cinnamon and Sugar why?
Because it makes the Ketchup f@&king Come Alive!!!!!!!!!!!!!
Just thought I’d share that, miss your content and hope your doing well.
P.s
Me llamo
Sure Shot!!
potatoes are incredibly good for you! don't slander the potato with tasty guilt.
This channel is fucking gold
Pussy
wtf u answer questions i didnt even know i was asking
Isn't he the best?
IKR! He's fascinating !
Fr
😂😂
this guy is cooking 2.0!
This is one of the best videos I've seen in terms of how efficient it is.
0. No jarring self promotion at the start.
1. Highlights a problem.
2. Shares a solution to the problem
3. Discusses the meta narrative of learning over doing.
4. Calls out other content creators (though babish is a bold choice imo)
5. Has a high JPM (joke per minute)
6. Self promotes his channel.
And he accomplishes this in just over 2 minutes.
You know imma smash that sub button for this guy given these qualities.
Yeah Babish gives tips as he's cooking as well and even has entire series about teaching cooking and baking.
But I like this guy because he's not a UA-camr who cooks, he's a chef on UA-cam
I subscribed to him for throwing shade at babish that was indeed bold
AidanNaut0 I’m literally watching his vids just for the JPM, I don’t even like cooking
Yeah he is smooth
@@jacoblindsey6888 And I didnt have to hear about circlespace and killshare
You betta put us all thru culinary school, king 🙌🏾😭
😂
He a real one for this AAAAANNNDDD that Burrito tutorial🤴🏽🤴🏽🤴🏽🤴🏽🤴🏽
Made these for dinner tonight and it was boss. Was trying to figure out what coating restaurants used, and now I know. I also did it to asparagus and brocolli and it turned out great! I baked everything in the oven instead of frying.
Elliott James how long did you bake them for?
@@TheImaginaryRat hmm, it took a little while, at least 30-40min. I just checked them periodically to see when they had become crunchy
Did you coat them in oil or something to help crisp them up?
how much oil did you use?
Thank you! This finally made me realise why I have such a hard time with cooking and why it can be stressful for me. I never learned the reason for each ingredient so when the recipe doesn't go as planned or if I run out of something, I can't improvise. I'm always at the mercy of the recipe. Excited to learn how to become a more independent and creative cook!
I've been cooking ever since i left home at age 19 and I've been doing it nearly daily for the last 7 years but I've always only followed recipes until i knew how to cook them, as it took out too much time out of my day to actually learn how to cook. the last whole year i haven't cooked to a single recipe and have only thrown together things from what I've learned over the years and i totally agree with you here. sadly i didn't start earlier, but the more understanding i have of how to create something specific, the more taste it has and the more rewarding it feels. good channel, subbed.
I agree with you 100%. I went to culinary school and the thing that has made me the good cook I am today is forcing myself to do the most with limited ingredients, either what I have on hand, or whatever is on sale at the grocery store. Forcing yourself into a corner allows you to innovate and pair flavours in the most effective way possible!
His apron lmao “rich cream sauce”
Thanks!
Things everyone definitely wants to know: how to make restaurant quality fries at home, including sweet potatoes, hell yeah
This may be the first time he’s asked for sub but he did it so naturally I’m not at all disappointed. Truly quality channel.
Love that this video is concise and not stupidly long. You answered the question in the video title straight away, and you gave good tips!! Thanks!
He's really educating the masses in short, concise and entertaining videos. I feel blessed when I watch his videos because I don't have watch absurdly long intros and unnecessary filler.
I go through a LOT of starch, but I've found that potato starch is better for crisping things up. These days I _mainly_ use corn starch for thickening.
I use corn starch for sooo many things from adding to stews, soups etc, to making these lil steamed Chinese dim sum, to putting on my roots when my hair is greasy (yes really, cheaper and better for your hair than dry shampoo). Now i can add a millionth usage to the corn starch and up my sweet potato game!!
Completely agree with what you said about learning how to cook and not just blindly following recipes
My mans giving me a confidence boost
Literally had this question last night as I ate burnt sweet potato fries
Hahahahahha
“Flaccid or incinerated...” Hahahhaha!!
Its true though isnt it 🤣🤣🤣 well not any more!
I'm sold. You got a new subscriber. You seem to have a channel for new cooks and experienced cooks that want to elevate their game.
Me and my dad were trying to make sweet potato fries for dinner tonight and we didn't know why they were turning out bad. This video helped us out a lot! Thanks!
Damn dude, you're likeable as heck.
Not even 30 seconds in and he's not only given us the fix, but also explained why the fix works with comparison to the most common form of fries out there. I have nothing but respect for this style of video
Starch is likewise added to chicken and beef before frying if you're trying to make orange chicken or Mongolian beef. For the same reason
Totally a michellin star chef now thanks for the lecture on cornstarch
This guy is asking all the right questions
I love that you highlighted why these videos you make are so important. I love cooking and I learned so much by watching videos like these! Thank you!
This is the best video I’ve seen in a long time. And I mean of every video, of any genre. Your ending was so smooth, a sub well-earned. Cheers to many more!
I definitely subscribed. I always tell people that following recipes doesn't make you a good cook and This guy clearly knows what he's talking about.
Love the video and the technical explanation! The only thing missing was suggested cook times
I always get Food Wars vibes when ever I watch your videos. Honestly it’s great😂 screw following instructions
Yesss! I need to learn more about the Science of Cooking, the "interactions" you're speaking about. Is there a book u recommend?
I think it's great that you spoke about the mechanics of cooking. After the last few years of serious cooking, the reasons why a particular ingredient works is starting to come automatically to me.
I learned more than I intended to about my relationship with cooking in a two min video on sweet potato fries
Might not watch all your vids, but I subscribed because of your no-nonsense, simple approach to making content - thank you!
I was just talking about this today! How we know what ingredients are used but not why. I just learned about this making 100 batches of cookies in slightly different ways
No weird poorly made promotion speech in the beginning 👏. Won over by likable personality, well made video, very informative👍 thanks for the tips. Definitely felt empowered lol. Especially now with being at home, new receipes are on the horizon🌄
You’re so eloquent
So expressive and well spoken
You're the internet generation Alton Brown and I really appreciate your quick and dirty style of teaching.
All the cooking stuff I watch and you're only now popping up on my reccomended. I'm not mad. Just disappointed. Not in you. In UA-cam. Good flex homie. Like the apron.
Add Chipotle Mayo for dipping and I am all set
Damn. Boi just gave me a potato tip, pep talk and some comedy in 2 mins
i have never made my own sweet potatoes but ill keep this in mind when trying to fry other foods that are low in starch
You're right. Most food channels I just watch for entertainment. This channel offers actual advice.
Intelligent, knowledgable and efficient. My type of go to man.
Dude, I love that you just cut to it and get on the subject. Short, smart food videos. Thank you.
I love how your videos actually help as much as they entertain :) We usually fail at recipes and don't know why. Mind doing a video on why baking fails on us? I remember once failing a cookie recipe, but my second attempt went well because i forgot to add the eggs as told in the recipe.
watched an old netshaq video now the algorithm is showing me the rest of ur old vids, not complaining 🤣
best cooking channel on youtube by far
This was a great video. It got to the point right away and then followed with the extras afterwards. Well done. I'ma make my sweet potato fries now...
I’ve never subbed off one vid but as an avid recipe watcher trying to improve my cooking skills you hit the nail on the head
Killer tip, never knew that.
thank you for talking about cooking is an artform like with fundamentals and knowledge you can apply in many dishes
Ok. Discovered you today. Time to binge watch all of your videos.
Loved the conceptual ode to subterranean tubers. Top quality videos man.
Dude your videos are great! You’re my new favorite channel! Please keep it coming ! Anything sandwich related would be much appreciated !
Thank u I made a BLT video recently :)
your videos are immaculate
Wtf?! Question answered in the first 40 seconds of an already concise video?! I wish more youtubers did this.
I love you Internet Shaquille. I think I have the same passion for food and cooking that you have 🙂
This has been the best sub I’ve done in a while, amazing stuff
Your argument for me to subscribe was so perfect, of course I must follow instructions
Nice job on the video! Way to leave the viewer wanting more!
I picked up this trick one day when I asked google “fry with flour or cornstarch” and they told me for crispy delicious chicken use a flour cornstarch blend.
Ooo another tip. Batter your chicken then toss in a flour corn starch blend you’ll get restaurant quality crunch
dude this guy is so fucking slick he always ends the videos with some smooth line and he's hilarious asf
Internet Shaq: Starch is unhealthy
Also Internet Shaq: *coats fries in starch
Given the thinness of the coating, I'd wager the resulting fries still have less starch than potato ones. So, if this gets you to make em out of sweet potato more often, it's good.
Who eats fries for health anyways?
A lot of that starch will come off in the cooking process.
Also, eating deep fried foods for health is like fucking for virginity.
@@superme63 😂😂😂😂😂
Man I love your channel
Thank you for this. I really agree with a lot of what you said about learning how to cook. I also like that the videos are to the point. Great Job!
I had to subscribe to this dude, his videos are inspiring to take up cooking more recipes
The way he said to subscribe....I like this person 😂
And subscribed! Seems very smart but also funny
I’m in awe at how amazing your videos are
Happy to see that the algorithm likes short and concise videos again!
I just discovered your channel and really love it :)
welcome willy candilly
Your videos are Like magnets.
So I coated my sweet potatoes in corn starch then added light oil, this removed much of the corn starch so when I baked them at 400* they had a weird taste from the starch that stayed on.
Coat in oil first, then add a mixture of flour/or cornstarch (like 2 teaspoons) mixed with salt, garlic powder, paprika, whatever you like, and coat them a little in that. Then bake.
I want Shaq to teach me everything. I could listen to dude talk for hours.
Cooking is plain chemistry!
"Now that you got an other tip at your disposal"
*camera zooms out*
YOU SIR, are going to go far. keep it up
Facts fam. I used your french toast pizza recipe to make breakfast grilled cheese out of some stale ass bread.
You need more subs this is really helpful ♥️♥️
Love u for the tips and pep talk
I still don't understand why you dont have more subscribers. Any chance you'll upload another vlog?
his content is great but he doesn't post frequently enough
@@tonywellington7854 ding ding ding
@@internetshaquille THERES an ollllld saying where i'm from Shaq "BCBC"
B eggars
C ant
B e
C hoosey
in other words
we will take what we can get
You taught me something I didn't even know I didn't know. Who the fuck knew there was more to frying sweet potatoes. Can I use fluor instead of starch?
you could definitely try. the only thing i see going wrong is either burning or the larger particles making the fries gritty.
I tried using flour once. Got super gloopy and clumped. Was strange.
This guy boutta become youtubes next food star in 2020 frfr
extremely underrated channel
Anyone else notice the flacid fry he picked up? Try blanching the fries in water and vinegar first then toss in a cornstarch slurry.
Missing your content! Hope you are well. Love from H-town
thank u thomas i phromas to post a food video next week just4u
love the ever so slight dig to binging with babish
Thank you so much for this arcane knowledge.
You actually help me how to fry potatoes better in just 1 minute
I love your channel so much. Thank you for doing what you do.
A Dave Arnold clip. Respect.
Jesus I love this channel. Where have you been my entire life
So smooth
The only good cooking channel.
Or cut them in thin round slices intead of sticks, and then fry them, they are THE BEST.
I really enjoy your videos keep the great content gracias from Costa Rica!
Really dig what you do! Subscribed!
I learned to add corn starch for texture from my southern grandmother! She would cut okra, and fry it in a skillet over a thin layer of vegetable oil. Her preference (and it eventually became mine as well) was to leave half a batch cooked through and separated, then straight up CHAR the remaining half - I'm talking charcoal-briquette level little crusties. Now, the rest of the family wanted theirs as crunchy as hers, but they didn't appreciate a plate full of okra crust-babies, so my grandmother would make okra in three stages. She would cook a a bunch of veg down to tender and set part of it aside (stage 1), then crank the heat up on the remaining veg and sprinkle it with corn starch (stage 2, for the fam), and while the rest of the family was starting to chow down on their table spread of southern dishes, my grandmother would go back to what she had first set aside and char the heck out of half of it, just for the two of us.
Isn’t it crazy how one ingredient or one texture can pop off in your brain and interact with old memories and unfamiliar feelings. Damn
@@internetshaquille So crazy! Especially because the okra thing wasn't the only corn starch-related story I thought of. I remember working at a specialty foods store after high school with a guy named Rubin (who was like 6'4" or something and had a big personality to match - I literally but also figuratively looked up to him). Rubin had cut his teeth in the hospitality industry, mostly as a seasonal line cook working ski resorts in the 80's and 90's. We worked together at a spice store, which is pretty much the only explanation for why "I used to sell things by the gram" that wouldn't get me thrown out of a job interview. Anyway, it was the kind of place where someone could walk in, ask for a jar of cinnamon, and we could say "what region of the world do you like your cinnamon from?" People mostly came in looking for an alternative to Mrs. Dash, or for something that was salt-free because their heart surgeon had just told them to cool it on the NaCl. Less often, we would get local chefs or adventurous home cooks who wanted something specific and generally overlooked. One of these overlooked spices - and according to Rubin it was THE most overlooked spice - was a blend of arrowroot and freeze dried shallot powder. He would rant and rave about it being his secret ingredient to everything. Thicken a soup that was too runny, give a just-noticable crust to some roasted veggies, or make his jerk chicken thaaaat much more finger-sticky. When the company discontinued the product, he would take the shallot dust leftover from the bulk bags of minced product (that we still carried) and make his own version of the shallot-arrowroot powder.
Hey thanks for your videos, in 4 minutes you can learn more than in 20 min of the regular cook chanel