Best Oil for Cooking French Fries?
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- Опубликовано: 21 сен 2024
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Hey I usually just comment "more vids now" etc etc, but good job I've been wondering what oil is best to use (I haven't actually watched the video yet, hopefully this isn't something weird...) bai
The on screen URL for the sponsor in the video has a typo fyi 8:13
That mid roll ad was Gucci, fam! Gang gang!
red robins normal fries with that fry seasoning are tasty and you are a goober no cap
Do not use Bacon fat. All other fries will be bad afterwards.
Calling poison control and having them give you actual good information instead of just telling you not to do it is amazing. I absolutely understand why they do it but I didn’t expect the call to go so smoothly
I’ve had to call poison control once in my life and they are actually very helpful
Poison control is really slept on as a service. Everyone knows 911, but poison control is the closest we've got to a free nurse hotline. Need advice? Something happened? Worried that something happened and you need an expert opinion? Poison control.
As a nurse I've called a few times for patients (came in for ingestion or something). Anyways always super helpful
in australia we have a free service called "nurse on call" where a nurse or medically trained person will take your call and tell you if you need an ambulance or not, what to do while an ambulance is on the way etc@@ashurean
Completely agree, called them once when I was having an anxiety attack for the first time, and they were super nice and stayed on the phone with me as long as I needed and answered all my questions and everything, honestly zero notes. Perfect experience minus the anxiety attack thing.
Chef coats have buttons on both sides so it can be reversed to hide stains. The overlapping material also provides added protection to the chest and stomach area from burns from splashing liquids.
thank you michael superbacker
Hi Michael
Holy shit it's the umbrella man himself
Man I was just about to reply this but MichaelSuperbacker got it first
You misunderstood what side he was talking about when he said both sides you thought he was talking about inside outside when he was talking about left side right side
this man knows what candlewax tastes likes but not coconut oil. what an icon
I mean yeah, a little bit like crayons but more floral
@@Quixan I love that there’s more of this breed
and unflavoured gelatin🤣
I find it’s softer than candle or crayon wax, but similarly fragrant to many candles. My favourite flavour crayon is red.
I would imagine that it tastes waxy
Kevin has done some insanely dangerous stuff over the years, but he's reached a new record in this video by blindly accepting and eating a french fry given by William Osman
Pls make a cooking channel with ideal like this
I'm more concerned about the fact that he has deemed whatever he's doing as dangerous or dirty enough to warrant wearing disposable gloves, but he eats the fries directly with said gloves without hesitation
My dad called poison control once when I was a kid. I think he was redoing our bathroom. He picked up the phone and told them "I have caulk in my mouth!" and they hung up on him hahaha.
😂😂😂
"If it's just a little caulk you'll be relatively unharmed"
My dad works in a real estate office and one day a tenant called and was complaining about how something was leaking. My dad said “I don’t think the maintenance crew has enough caulk” like 4 times during the call and the guy didn’t get that he was screwing with him 😂
Sounds like your dad was kinda dumb ..how would be appropriate question
"it didn't taste that bad"
What an absolutely wild thing to tell poison control
Operator at home looking at a bottle of motor oil
"I wonder what he meant by that"
@@RadarFinsR Ah yes, the intrusive thoughts.
pretty sure they have heard waaay worse
That poison control dude was super professional! Also lard is usually pork, and beef fat is typically called tallow
they used to fry foods at fast food joints with lard and tallow, i wonder if it was a lot better?
@@romanmay2867 I wouldn't know since they made the switch before I was born but some people swear Mcdonalds fries used to be soooo much better
@@romanmay2867 I use tallow for chips in a mid-end restaurant. After the war in Ukraine, vegetable oil/seed oil became more expensive so beef fat was more viable, you can get it a lot hotter before it smokes and it imparts a nice flavour.
@@romanmay2867 buffalo wild wings exclusively uses beef tallow for frying.
@@romanmay2867it is
If you want to use butter to deep-fry, try clarified butter. Fresh butter has lots of water and proteins in it that ruin everything.
You're talking to the guy who calls poison control AFTER tasting motor oil.
thanks for the uh,
clarification
@@rocketamadeus3730 well, that's what you are supposed to do
Btw, it's called ghee. You can buy it in bulk at the Indian store
@@tigris115 btw it's called more than one thing, not just ghee, pretentious ass.
As a chef throwing a beer can while cooking and saying someone else's problem is the correct protocol. Glad to see the extra effort in on these cosplays
Anthony Bourdain taught me that the more fucked up and disheveled a chef is while still actually being able to cook, the better a chef they are
@@LunaryxThe trick was always having enough alcohol, coke and or heroin in your body to be high without it actively affecting your hand eye coordination.
@@Gatorade69 completely accurate, I am a line cook and I keep the one hitter close
funny, I could never work stoned as it just slowed me down too much but on opiates I was a good cook. Probably helped that it made all my aches and pains go away so I could just focus on work.
@@Gatorade69 I can't work totally blitzed but a one hitter here and there helps me immensely throughout the shift with pain and my general mood. I also smoke the most booty shit imaginable because I prefer it. the stemmiest weed you can buy at 20 dollars an ounce
I think taking a sip of motor oil and cooking with it is up there as one of the most insane things I've seen Will do on this channel lol. Like with a physical build or some high voltage contraption there's some level of fail-safe that can be taken at the last second, whether it's completely shutting off power or just running away lol. But he just took a mouthful of chemicals that aren't even supposed to touch your skin. And then deep frying with it? Breathing in boiling motor oil fumes and tasting the french fry?? Will is amazing lol.
fr, got some filthy frank vibes there lmao
Bro trying to end up in a chubbyemu video
And I get called a degenerate for huffing paint thinner and drinking gasoline. If I film it for RUclips will I be looked upon at least a little better?
I’m a tech, I haven’t died yet so he’ll be fine
somebody is gonna die its will
Hey Big Willy, I got a great story for ya. One time I was changing the oil in my old '97 Chevy Cheyenne. It was somewhat windy that day but not too bad so I decided to proceed. As the used motor oil was draining and while I was still under the truck, a big gust of wind blew below the truck. It blew the stream of oil right at my face (my mouth was open at the time too), and a bunch of used motor oil got right in my mouth. It was a disgusting taste and I could not get it out of my mouth for the life of me. The oil just formed a thin film and would not go away. I ended up rinsing my mouth with Dawn and water (which was also disgusting, but hey), and it eventually got the oil out of there. 0/10, not recommend for french fries.
I had a strange issue on an engine once where I pulled an injector to inspect and oil went down on the piston and my first instinct was to suck it out with a drinking straw then spit it in a bucket. After about the 3rd round I decided I'd rather have to wash the shop vac. -10/10 from me. At least Willy used fresh oil, I was expecting him to drain something first to get some.
Yeah ok… we all know you just ate some motor oil just to see how it tasted
@@aristology6912nuh uhhhh… I already tried to explain that I was just minding my own business, browsing the Walmart automotive section looking for some -tasty mot..,- uhhh, I mean looking for… totally normal car stuff when out of nowhere a violent gust of wind knocked me to the ground. If that wasn’t already bad enough, a wild Escalade parked with its oil pan directly over my face, then it spit it’s drain plug out and proceeded to pee in my mouth. Please stop spreading misinformation, luckily my uncle who happens to be a supervisor saw it all happen, which obviously proves I’m right (no you can’t talk to him, he’s very busy with his new job at one of Walmart’s overseas locations and our free time never overlaps because of the time zone difference in Pyongyang)
@@MarylandFarmer.I think the best thing to do would be to turn over (and not start, maybe disconnect the spark) the engine a few times so the oil gets pushed out.
@@aristology6912 The engine oil isn"t even the worst tasting fluid in a car! Don't know which I'd prefer less, brake fluid or trans fluid, they both are terrible, the trans fluid is deadly though depending on the type, so extra points there!
I actually had a dream a little while ago that Will made hotdogs out of all the gross stuff people always say hotdogs are made out of, like lips and assholes and butcher shop floor sweepings, just to see if they would still taste like regular hotdogs.
I really hope he sees this
So there's this channel called Ordinary Sausage...
Haha "floor sweepings", like it's a hairdresser and there's just cuts of meat gathering under the chairs and against the walls
Please i really hope he sees this
@j.r.millstone
Ive eaten a pigs tongue (not the whole thing just a large bits of the tip) tasted just like a hot dog, but much more chewy. I can really see why they grind it up first.
17:13
Will, talking about heating up 10W30 motor oil: "There must be some kind of additive that is causing it to maintain its thickness..."
a modern mystery.
What’s in it? XD
@@YellowPenetrator I'm no chemical engineer but I believe it's supposed to have some fancy additives in it to prevent it from getting too liquid at high temps so it sticks to the components it's supposed to lubricate even at higher temperatures
@@cwmd7651 detergents too, and 'wetters' to make it stick to stuff at lower temperatures.
@@cwmd7651 it also has anti frothing agents in it which has me perplexed on why exactly it did what it's made not to do.
@@YellowPenetrator all standard engine oils thicken up when they get warmer. :p
That's what the numbers mean in 10W30, they refer to the oil's viscosity when its cold (10W) and when its hot (30). Lower number = thinner liquid --> 10W30 engine oil thickens up with heat.
I love how Michael gave you a genuinely helpful response to your question 😂
He's got that rizz.
Yes, he really fammed the gucci -- it was very pog. Say, do you kids know any good plugs? It would be so rizz to have their names and last known locations
Well he isnt called SuperBacker for nothing 🤷🏼♂️ lol
I'm pretty sure the coconut oil you used is refined, meaning the coconuttiness has been removed by processing. That's why the coconut oil fried fries tasted like the regular ones. If you used unrefined coconut oil, it would definitely give the fries some coconutty notes.
Source: I come from the land of coconuts, Kerala, where we use coconut oil for all of our cooking.
The smoke point for unrefined coconut oil is 350f so that wouldn’t be a very good idea lmao
I've only seen the first few oils, but if you cook your fries correctly almost no oil ends up in the fries, I think my father looses like 3% of the oil when he makes fries, so the oil having little influence in taste makes sense to me
I love how Big Willy is crazy enough to make motor oil french fries
Reminds me of Murdoch cooking with anti-freeze in A-Team. Who wants special sauce?
He’s hands down my favorite. I have a real laugh every video that he posts.
Notice that caretaker wasn't seen anywhere near this video.
😂😂😂
The one that frothed up was just the wrong kind
A sponsor... It's official boys, this is William's main channel now
It's the sequel
or he forgot to log in to the other one
I love how the "normal" people on the crew are afraid to eat the fries, but safety third just goes all inn. They dont care.
“rizzing on my gucci. does that ring a bell?” that killed me omg
BTW mineral oil is indigestible and a laxative.
So a few things with oils: If you are frying properly very little oil is absorbed by the food, thus rendering its taste influence pretty minimal. The water in food being deep fried turns to steam increasing the internal pressures. As the steam escapes it is pushing out the oil and creating very thin barrier between the food and the oil (thus the bubbling). Cooking at lower temperatures will impart more taste but that leaves an oil soaked piece of food. Fries that are cooked low one time and finished at a high heat a second time will retain more flavor of the oil from the first frying.
So a few things on safety: Generally fry in pan that is much deeper than you need to contain overflow. Electric or induction is much safer than an open flame with hot oil. Covering things deep frying will trap more moisture, which you are trying to get rid of. Pat anything being fried dry as water will flash boil and has a high risk of fire or injury.
I was incredibly concerned for way too long on whether or not Will knew mineral oil is used as a stool softener/laxative until he finally acknowledged it. Then I became even more concerned.
What else is it used for?
@@TheDealIsDivided lubricant for equipment
@@TheDealIsDivided Finishing wood surfaces.
@@TheDealIsDivided Fries
@@TheDealIsDivided Some people dunk entire computers in it as it's insulative and works as coolant. More of an aesthetic choice than anything though.
Including the call with poison control was actually very informative and it's good you left it in
wow Will is so responsible since becoming a dad; calling poison control instead of just googling 😂(albeit AFTER trying the motor oil) such growth, what rizz 🙌🏼
Do you know what rizz means?
Facts no cap no printer only fax. Truly slay.
Hearing William try to use current slang while cooking weird fries is the best
Telling poison control "it didn't even taste that bad" is some lowkey gucci rizz
i like how michael of all people is the one that explained the terms to him in an helpful way lol.
Frying in butter made me think about frying them in ghee, it might be good and can get to higher temperatures
yeah it was burnt by the end
Yea, butter has a lot of water in it, you have to clarify it or make ghee first before attempting to fry anything in it. Thats also why butter browns right after it stops bubbling, the water has been boiled out and the temp starts to rise.
@@VsorNicely explained was gonna comment the same thing
Try Ghee, it's clarified butter so you can take it much higher in temperature as the water has mostly been removed. Same butter flavor but it won't burn.
It's the milk solids being removed that prevents burning
It's actually the milk solids in the butter that burn. The process of making clarified butter separates the milk solids from the fat 😊
Sorry to be "that" guy, just sharing information.
Water doesn’t burn lol
When the water boils out of the stuff it burns I'm guessing
Peanut oil is the best for fries imo, the only problem is the alergy thing...
man michael and william got some top notch comedic chemistry. just about had me in tears.
Joji, Max, Ian and Chad walked so big Willy could run. Proud to see the mantle of Chef life on. Godspeed.
I'm liking Willy's weird engineer kibbutz thing he's got going on it's cool to have Kevin in the videos regularly.
I love how kevin was just a short Skyrim side-quest away.
Beef tallow all day long. Its a game changer for fries and has a very high smoke point. Also easy to get rid of once you are done with it.
My mum always used lard for french fries, meatballs and donuts, but I'll have to try tallow. Would beef dripping be a good alternative to tallow?
@@wojciechbieniek4029 depending on where you live, they might be the same things. As far as I know, in the US, tallow is essentially any rendered fat as far as regulatory bodies are concerned. So, tallow vs drippings just comes down to marketing and what term the butcher wants to use to sell it to you.
That sounds good, but shoestring fries cooked in peanut oil is my fav 👌
@@gredystar8333and more specifically tallow usually rendered from the protective fat around organs that would otherwise be tossed, drippings is more of a general term.
@@wojciechbieniek4029 I think if you get drippings you might want to heat it up and skim it before use - I believe drippings are less "pure" than tallow.
I love that Kevin is now a constant side character on Williams videos. 2 of my favorite RUclipsrs
And no longer a Florida Man - not sure how I feel about that.
@@BlunderDownUnderYou can take the man out of Florida but you can't take the Florida out of the man.
I dunno if I'd eat mineral oil fries even though they seem to taste the best. Room temp as a laxative is one thing, but I'd be concerned if heating a petroleum product up to make fries causes it to break down into other compounds I don't want in me.
The fact they had no idea that motor oil is made to withstand high temps was golden😂
Hey Will, quick tip for ya. Its best not to cover frying oil with a lid. Though it will keep the heat steady, it will also create condensation that may drip into the oil. We want most of the water to evaporate when frying. :)
I was literally, not even a week ago, making a joke about cooking with motor oil and along comes Big Papa Willy to test my intrusive thoughts. Thank you William, for answering all the questions that should never have been asked, I appreciate you 🙏
I believe McDonalds actually used to fry their fries in beef tallow, but stopped in the late 90s or somewhere around then due to cholesterol concerns, opting to switch to canola oil instead
Traded one unhealthy food item for an even more unhealthy food item. The studies are inconsistent but from what I’ve read seed oils are pretty awful for you
Lmao i love that you respectfully spat the Pennzoil 10w30 directly into the jug so as to not pollute
im british and fry with lard all the time, you can get a block for less than 40p. makes things taste so nice, and can fish out the burnt bits and reuse.
As a rock biting layman I enjoy Big Willy talking about his lavish lifestyle, all the rants about private jets and personal chefs make me feel like one day I can be rich and unhappy too!
Nice icon
Armenian Cory, what are you doing here
A part 2 where you test all of these on popcorn would be a worthy sequel
Peanut oil makes the BEST french fries. I'm surprised you didn't try that. Sunflower oil is what In-N-Out uses on theirs, but I feel like it makes the fries too airy. But you definitely should try peanut oil, it's expensive but it's sooo good
All motor oils have additives to help them maintain their viscosity at high temperatures, it is cool seeing it in action though
Very interesting indeed…
I want William to make an item of food for a friend and "test" it on them all day, and see how nervous they get being handed food seemingly more and more suspiciously.
I love William's Chef Arc , its so chaotic
less "chef" and more "waffle house line cook"
Agreed. Starting way back at cooking a steak with his laser cutter ruclips.net/video/au3l5F03JDc/видео.htmlsi=Ec5KB5qRoPO28rtO
Will confusedly screaming "what is rizz!?" is perfect
The best oil for fries is equal parts duck fat and beef tallow. I just read a sci-fi book where a bunch of space marines figured out that fries taste better when fried during high-G maneuvers. Got me thinking, how hard would it be to build a centrifuge deep fryer? Probably pretty dangerous.
some fried chicken places use pressure friers i believe to speed up the cooking process. if its under pressure then it would be sealed then you would just need a slip ring to transfer power to a spinning platform with the frier on it.
@@dustinwilson492 Even harder than that, electric fryers are awful so you'd need a gas slip ring. Pressure fryers are definitely a thing, and are the only reason fast food fried chicken is possible. I had forgotten about that. Probably the same effect as high-g deep frying. Frying whole chicken parts with a normal fryer takes a really long time and is actually sort of difficult to do well. The areas near the bone in particular are hard to get to 165 degrees without overcooking the shit out of the rest of the piece. At an institutional scale, usually the chicken is partially fried, then finished in an oven. From my experience at least.
@@NonEuclideanTacoCannon I work at Chick fil A. We use pressure fryers for our regular filets and nuggets but unpressurized fryers for our spicy fillets and strips. Comparing the regular and spicy filet they both cook for 4:20 at about 320F and both are fully cooked after that time whether pressurized or not (we have new people that are really bad at remembering to pressurize the fryers). The difference pressure makes is in texture. Unpressurized has a smoother texture than pressurized.
The frothing agent helps clean your -engine- potatoes.
I'm always in awe of how unstructured everything is in William's immediate surroundings.
William having a mid-life crisis in the middle of making diarrhoea french fries is exactly why I love his sense of humour
• Kevin eating with dirty fingers drove me bonkers. 😂
• my absolute favorite oil for potatoes is peanut oil. It adds a richness to them that cannot be beat. It's what they used to make Krunchers with back in the 90s when they were the best chips ever. 🎉
• you might want to add a warning to people that injesting mineral oil too often can block your body's absorption of calcium and other important nutrients and can lead to starvation, even if you are consuming nutrients. 😅
• did you just figure out the secret to those colon exploding chips that came out a decade ago?
...colon exploding chips?
I think peanut oil makes the best fries. I thought this was common knowledge.
@@ffwastchips that explode when they emerge from your colon.
@@ffwastchips that explode when they emerge from your colon.
@@ffwast it was a weird trend for a few years. A company came out with chips using olestra called Wow, and they advertised it as healthier. But people started reporting that they would get explosive bowel movements from the chips. Hilarity ensued.
Your potatoes are supposed to be dried before you put it in the oil, after soaking dry
Edit:
I know the man is cooking in engine oil!
Fawk i hate the internet, take everything out of context (do you need a safe space?)
Fawk you, this is my way of escaping a very hard time in my personal life
And by the way merry fawken Christmas..
That is all continue the idiocracy
Dude almost killed himself over not knowing this
Wrong. You're supposed to pour directly from the soak to oil. The bubbling you see here is the oil being angry because it's thirsty.
Will he's drinking motor oil so what do you expect from him😂😂
And this guy has a son. Poor child.
Thats what got your eyw, the dude had motor oil in his mout😂
The video ended and I immediately got an ad for bulk motor oil hahaha. I think its a sign.
"do you know what 'rizzin' on my gucci' means?"
"yeah, peter taught me"
why was that so cute hahaha
Every other RUclipsr: Alright guys, so I've had a baby, so I won't be posting as much so I can spend time with my little family
William Osman after Potato is born: Time to be more productive with RUclips than I have been the past years. Let's also do an event called 'Open Sauce'. Let's put more into Safety Third and travel for it. Spending money on random machines/vehicles.
Yet he still seems to be a great Dad, we love you William.
When you said: "here are my potatoes" i looked up from my homework and thougt, you have more than one child.
the decision to describe the taste of the motor oil to the poison control dude unprompted... this is why we love William
If you really want to fry in butter you need to use clarified butter (also call ghee) because it has a higher smoke point.
Did not expect the poison control guy to be so chill and informative. I was full on expecting "Just go to a hospital or whatever."
If you're gonna fry in butter, it's better to use clarified butter/ghee. Plain butter has a low smoke point because of all the dairy solids which means it burns too easily and can leave a real unpleasant flavor if you try to deep fry with it.
Hey man, please please don’t put a lid on hot oil, even when warming it up. Water will condensate on the lid and drop into the oil, making it explode/burn/splash.
Its getting dark, youre leaving work with your coworker, your boss sits outside in the sunset, wearing a chef costume, frying fries in motor oil, trying to explain to you what "rizz" means.
Just another Tuesday.
My guy avoided a 3 second internet search and decided to swig the death juice
“it’s got the aftertaste of a janitorial cleaning closet” 18:33 had me dying
I've been to a Red Robbin once in my life. The fries, and how good they were, and that they were all you can eat, is literally the only thing I remember about it... lol
Will has so much rizz that he didn't even hesitate to talk to a stranger on the phone! Yeah, I know it was poison control but some of us would have rather just die than hit that call button. Good on him for showing us that the person on the other side is friendly and not out to get us 😂
Deep frying in butter can totally be done, you just need to clarify it beforehand.
Put in in a pot on very low heat, remove all the gunk inside it once it melts.
Deep fry it in what's left.
And for mineral oil and how much you need to consume, 1-2 table spoons before your stomach starts to get cranky. So not much, but in context it's quite a lot. No one is just gonna consume 30 ml of oil straight up.
A friend and I had an idea many years ago to open a restaurant that serves deep fried pickles that a cooked in mineral oil. We would call them Little Greasers.
I actually tried the mineral oil in my deep fryer and will be cooking all my food in it from now on 100% its amazing how clean and delicious it tastes
but like diarrhea?
Mineral oil is a laxative so be careful
We don’t cook them with oil, we cook them with beef grease ! (I’m french)
I'm so sorry to hear that
That's very sad (that you're french)
Can you stop being French or are you stuck like that?
I’ve heard that’s best
Thats weird. That sounds like one of the most American ways to make fries lol
I like William so much because he is an adept engineer and also a goblin that apparently lives on a compound with his friends now.
Truly living the life of someone done with the world but still wanting to learn everything about it.
As a Belgian that worked in a "frituur" I can tell you that frying fries in palm oil and doing a quick high temperature refry also in palm oil is the way salt it directly after frying it so it holds the flavor best. It should give u a crisp exterior and a soft interior.
Palm oil? You're not Belgian.
@@MrKinir Just saying what we did there, it got awarded best in flanders...
You need to boil them until they are slightly cooked and then freeze them before finishing it off in oil, you could flour it and place seasoning on it after boiling.
I'm sorry willy but that red robin fry take was a major L 😭
The water in the french fries is why it boiled over.
I'm pretty sure you're supposed to pat-dry them before sticking them in the fryer. Which he did not do...
Should have done sesame and peanut oil
and olive oil wtf
I love the randomness of your videos... Sometimes its science, farming, food, etc. I love that the underlying theme of your channel is fun. I appreciate that. I hope you keep it up and thank you for the laughs.
9:00 - thing is, that's how my grandma cooked 'em at home for basically, years, and other people...before vegetable oil and others became more widely accessible. Authentic, old school, British fish and chips.
I don't know if I'm more surprised at how good the mineral oil fries looked and ended up being, or at the fact William has NEVER had to call poison control before-
Duck fat is actually insanely good to cook French fries in. As long as you’re chill with that ofc 😂
Handling the coconut oil is the most moisturized that Will has ever been, and will ever be.
I genuinely want this series to continue. What’s the perfect motor oil to fry a fry in?
Unsalted butter is used because you can always add salt. You cant unadd salt. Definitely a must have for baking.
Long explanation for those who are wanting to learn some more incoming.
Basically the different oils just have different smoke points (basically when the oil will start burning). The higher the smoke point, the less burnt and crispier the fry will be. Canola and other vegetable oils tend to have higher smoke points which is why they are used in frying. Avocado oil has the highest smoke point but is also more expensive, thus usually confined to the land of stir-fry. Beef tallow is the same as vegetable oil and will give a good fry but most lards made out of other animal fats may not since they have a lower smoke point. Normal butter is not really an oil since it has so much water in it but it also has a relatively low smoke point. Ghee or clarified butter is an oil and has a far higher smoke point and would probably be usable for frying?? Mineral oil has a fairly high smoke point thus it fried well and i'm guessing didnt have any kind of organic matter in there to actually burn if overheated, leading to the lack of burn flavour....
Now for the motor oil its a different beast. The two numbers are the viscosity index of the oil at low (winter) or high (summer) temperatures. Smaller numbers means the oil will flow better and thus will "boil" at a lower temperature. Interestingly enough, high grade mineral oil has a very low viscosity (represented by a high VI) of 80-100. They do sell motor oils made in this range to remain relatively viscous at high heats (mainly for gears in heavy machinery) and you can probs buy the stuff at a farm supply store. These are going to definitely have additives not made for human consumption though so I cannot recommend frying in them.
1:23 I can't believe this guy's house burned down and it wasn't even his fault.
Micheal explaining rizz seriously was unexpected
I like the original baby oil made from real babies. Just really hard to get these days.
Coulda got whale oil if not fer all the libruls
they even have a fresh baby to harvest
everyone knows the best stuff is homemade
That running shot followed by “oh you look hungry” killed me 🤣
For those who don't know, "beef lard" is not a thing. Lard is pig fat and specifically pig fat. Beef fat is called tallow, which McDonald's actually used to cook their fries in. So William did not cook his fries in "beef lard". He cooked fries in lard, which is pig fat.
Rizzing on my gucci is my new favorite phrase
i left some rizz on ur bed with ur mom last night, u can change the gucci sheets boy
You're all TOO LATE. It is now time to stick out your skibidi gyatt.
French
Its less about the flavor, and more about the temperature the oil can reach without smoking. I predict lard will be good.
Lard is from pig, Tallow is from cow.
their reactions to the mineral oil fries actually makes me want to make some, they seem pretty tasty...
That stuff makes u poopy
Best way for fresh cuts is to blanche them for 3-4 minutes, spread them out on a sheet pan to cool down (usually in the fridge), then another 3-4 minutes for a final cook.
You'll get the best fresh cuts that way.
You should have used tallow instead of Lard. Lard is pork. Tallow is beef. Tallow is what they use in Belgium, and it's wonderful for fries.
Love that Kevin ate fries with his lab gloves still on 💕
I swear this second channel is about to become a cooking show
There are two rows of buttons, so the chef can cook with the jacket buttoned on the second row, then, if meeting clients or customers, re-button to the first row to hide stains from cooking.
I recognize that Avocado Oil. The reason its so expensive is because its Extra Virgin, this means its more pure and retains more nutrients and flavor because its cold pressed. Another reason being that the Avocado Oil you chose was Organic, which means it was grown without the use of artificial pesticides and fertilizer. Which raises the cost of the product.