12 minutes to show you how to make potato chips? French people have no respect for people’s time. When you arrive to dine at their place, that’s when you realise they haven’t cooked anything yet. You will be chatting and drinking wine for 2h at least while waiting for the food to be ready. By that time it is already 9.30pm or 10pm. They will make you wish you never accepted their invite.
For anyone wondering about putting them in the fridge, a fridge is effectively a slow dehydrator. Anything left unsealed in your fridge will dry out over time. This results in the outside of the fries having low moisture which makes them crisp up and brown nicely. You can do the same thing with something like a steak. Salt it, put it on a rack, and leave it in your fridge for several hours. This is actually called "dry brining" and will let your steaks develop an incredible crust.
I've only watched a few of his videos, but my favorite thing is his bit of indecision, followed by pure instinct. You can tell how long he's been cooking. He's like, oh, I'll just put a few fries in at a time. And then, boom, the entire batch. Or 'ahh, it's done' followed by 'maybe four more seconds... maybe 7." Always accompanied by his little under-the-breath chuckle. He's so damn charming.
He is for my taste the best of the youtube chefs He is so 'human' and 'authentic'. Google his Q&A episode. He is a charmer. And I am still waiting to 'meet' his video guy and the son of chef's. SO, Jack. Cmon Jack...............We are all dying to see how your online persona coincides with with the true sense of Jack. Bet is it is close.............. My advise to you Endless is to subscribe and sit back and enjoy every week. PS: Thanks Jean Pierre. We love you..........................
what i love in YT cooking you can see the why and how. He sees the fires can take a few more seconds to get more color so he continues it. Or he carefully put few in it first, avoiding overcrowded pot, but sees there is still room so puts the rest in. Again will be different in every kitchen, every pot sizes, but now you udnerstand the principle. This is what not easly can be written. The textures, the colors, and these tiny details help a lot for newbies like me.
Did them just like he said...THE BEST French Fries I ever made. Made them thick and drown them DRY into hot oil... That´s the trick, just like Jean Pierre says. Best Chef you´ll find on the web.
Thank you, Chef. It's refreshing to watch an actual chef in this world of tik tok cooks... watching them try to cook is painful... you're a wealth of knowledge and a joy to watch. 😊👨🍳
I'm almost 40 and I used to watch Food Network all the time, it's impossible for me to sit through a TikTok cooking video, they don't teach me anything.
I used to be homosexual. Jean-Pierre's channel changed my life, now I love poon and I gets me some. I am much better now because of his cooking show and will never lube up for another guy in the YMCA shower just for a thrill. Thanks Jean.
I haven’t really been able to follow chefs since I was a kid and to be honest most bore me, but this gentleman makes me remember what it was like seeing someone passionate and truly enjoy themselves.
I've been watching Chef JP for about a month now, and I gotta say, its hard to watch without a smile. Chef's energy is just so positive, and his teaching is better than any other in the kitchen.
I relied on my wife for cooking for years, and this gentleman sparked my interest in the art.I now serve up meals of a high standard that she looks forward to. Thanks again Jean.
Very good tutorial on how to make perfect French Fries! Thanks for sharing. For anyone who wants to put the fries in a bag and take them to a neighbor or something like that,...make sure you don't sal the fries directly after they come out of the oil. Only do this if you are gonna eat right away. (cafeteria's in Holland make this mistake, always ask for unsalted fries). The salt will pull the moisture out of the fries,...when sealed in a bag (paper bag,..what so ever), the condensation will fall back on the fries, making them soft.
Back in the ‘60s I worked at McDonald’s when we made French fries from real potatoes. I opened the store on weekends and I would prepare 900 lbs of potatoes before the store opened at 10:30 am. We had a mechanical potato peeler and a manual fry maker that would turn our Russet potatoes into fries. Then I’d fill the sink with water and wash wash wash until the water was clear. Then I’d drain them and put them in baskets to drain and then it was time to blanch them at 275. Then the baskets would go on the rack all ready for the store to open. We’d finish frying them (at 360, I think). I literally made tons of fries that way until they switched over to frozen fries. Essentially, Mickey D’s cooked them the same way as you showed us on your video, Chef. We always used the Russets because they have the highest solid content, about 20% as I recall. Sometimes, when we couldn’t get the Russets, we would use a California Long which was a pretty good substitute. I really enjoy watching your videos. Keep up the good work.
My wife and I just got back from Normandy, FR...we ate "Moules frites" many times while visiting the military sites and relatives. Yes Chef, please make that recipe for us!! As always, thanks for all you do for us!!
Last time I toured around France, many years ago, it was all Moules Frites in every city, but I have to admit I prefer a baguette so I can soak up the lovely sauce.
First cook can be replaced by boiling in water for 6-8 minutes (you can add some corn syrup to the water for crispness and flavor), then freeze them. Second cook can be airfried instead. Good video!
They look great! So basically, you're just precooking them before you put the finishing touch of crispy brown goodness. I do a similar thing; I boil the potatoes for just under 10 minutes to cook/soften them up until they're soft but firm and I finish them in the oil afterwards. They're almost like mashed potatoes on the inside, they're so soft.
When I took chef training in college, I wish all my teachers were like Chef Jean. I probably would have enjoyed it and stick with it instead of becoming an automotive technician. Don't get me wrong, I still love to cook and BBQ. Especially when I can be outside running the smoker and coming up with new flavors.
You are a wizard Jean-Pierre! I LOVE watching your videos. I grew up with my father obsessed with French food and just love it as well. I’m sorry Dad didn’t live to see his daughter cooking French food for him. Thank you once again!
A group consisting of me and my friends, started doing a thing a few months ago, where we all meet up and cook a bunch og food together. I must admit, Mr. Pierre, I have bene using your recipe for making fries, and they absolutely love it! The days of pre-made store bought frozen fries are over. You never let me down, chef.
Jean, Im not sure if you read these comments but if you do I want to say: your positivity and excitement for food starts my day of being a salty line cook off right. Ive dealt with some very difficult stuff in the past year and your videos brighten me right up. When you say friend(s) I truely believe it. Thanks for all the years of being a positive light in the universe. You're a true gem. I hope one day to be able to be as outwardly happy as you seem to be.
Chef reads the messages. I think, based on what you said, that it is messages like this that keep him doing this. And I can attest that he is bubbly and kind on and off camera!
I actually made these tonight! They came perfect. The man is absolutely correct. It’s two steps with two separate cooks. But that little bit of extra time really makes all the difference in the world. I had my initial cook a little higher than he did. I did it at 325°. these fries cannot be beat.
Thank you Chef Pierre! It’s fantastic to watch a master in the kitchen actually give people methods to seriously improve their cooking even if we won’t be professional chefs. My wife loves it when I watch your videos and comes home to me trying out one of your recipes/methods
I really enjoy watching Chef Jean-Pierre cook, He has such a great attitude and he's very talented in his craft , I am having a blast watching his video library.
Dear Chef Jean-Pierre, Thanks for the lesson on cooking fries: I really appreciate your specific and basic tips such as telling us how to cut the potatoes, advising us to soak them in ice water, and then -after the first fry-placing them in the freezer. I also appreciate you telling us what temperature to heat the oil. Thanks !❤️😀
Dear @@EliFlores-fe5cd Thanks for telling me about dumping hot grease on someone's head during a movie, after reading a weird post that just recites the steps of the video we just watched. I really appreciate your advising us to do this in the alt universe.
Sitting here with Covid, watching your videos. You are cheering me up and making me feel better. A little bit of Chef Jean Pierre is like letting the sunshine in.❤
Making French fries from scratch is so much more satisfying than getting them at restaurants! Not as easy, but definitely gratifying to make such simple, beautiful snacks.
Exactly. If someone eats restaurant fries everyday, they probably wont care either way, but for folks who like REAL food, it is so satisfying to have that occasional home fried french fry
Actually fries is one of easier things to make with potatoes, boiling is the easiest and arguably, baking in charcoal (we always put a few into it after making shish-kebab on picnics).
Thank you, Chef! You are an absolute joy to watch. Because of your channel, I am becoming more confident with cooking a variety of dishes. Your joy shines through with every step.
Chef Jean you're a Lively person ... After all there is no point living if you can't feel alive ❤ Love watching you taking us on a creed gastronomical journey 💯
Chef. As a Belgian I can say you're absolutely right. Mussels and fries are an umami combination. The Dutch produce most of the mussels in the Oosterschelde, but the Belgians eat about 80% of the harvest. They are found in cafés and 3 michelin star restaurants. We have aced preparing mussels. It's one of our national dishes. And the other ones are fries. We even have a museum for food trucks and stands where fries have been made through the years. Your recipe of fries is dead on. For mussels you have alot of different preparations. White wine, cream, à la Provençale, garlic,.... But the true way is to use onyo (of course) and celery. One bayleaf and lots of finely grind black pepper all prepared in buttah and a dash of olive oil. First put one layer of mussels on the buttah and oil, then onyo and celery and pepper, repeat until the pot is full and put on the lid. 10 minutes full gas, shake the pot 2 times with the lid on and ready. You are left with amazing mussels and at the bottm of the pot the mussel soup is waiting. Then we prepare a mussel sauce. Mayonaise with mustard and mussel juice. That's all. Enjoy.
Thanks chef I have always wanted to learn to cook crispy potatoes, which I have not known it has to be in the fridge for sometimes hours.Sharing your guidance I am going to follow them. Very much appreciated your time and effort to show to the audience
I love all your videos! This video reminded me of how my Dad would make French Fries in a frying pan when I was a teenager. I loved them with just salt and years later discovered that they are fabulous dipped in guacamole! ❤
it's almost like im watching a lovely cartoon voice and personality cooking and showing how to cook like a pro - love your videos Chef Jean Pierre - You're AMAZING
You may need a higher temp. The oil needs to chase the water out of the potato. If you have an air fryer similar, though not quite as good fries are possible without having to boil a pot of oil.
I run my salt through my spice mill to turn the salt into a powder & the powdered salt sticks so much better to the fries. Also great for popcorn. And if you ever make your own potato chips this is a must because normal salt will not stick.
I love your program Chef, and I have used some of your recepies to the delight of my friends. As a Belgian, I was very curious and excited about this one. My mother had a restaurant and cooked what should be of course called Belgian fries as such. First of all, use the right potatoes: firm and yellow, tasty like you would want to eat the raw. We call them Bintjes. Cut at about 12 or 13 milimeters thickness. Ideally, use animal fat, 'blanc de boeuf' for the best taste, or a solid oil like you usually recommend. I've been to the Périgord where they cooked them in duck fat. Amazing. Blancher, cook the inside to a kind of mashed potatoe readiness, at about 140 degreees Celsius as you did, let them cool down - you don't need a fridge, but I see your point - and then make them yellow-brownie and crispy at about 180 degrees Centigrade. No need to get the oil too hot, it burns the carbs to a degree where you're actually schorching them. Unhealthy. If ever fries were healty. Wait until they start singing. That sizzling sound that you'll recognize when they are ready. And than put them in a colander. Add salt - I never do, because I love the taste of potatoes over salt - and shake, shake, shake... This will get the salt all around and the fat away. The Belgian way of making mayonnaise is different from the French. We use much more oil and egg yoke so that you have a soft, creamy sauce with that little touch of vinegar and mustard. Serve fries with a beef stew as a meet dish, smothered in Belgian dark beer, a piece of mustered layered dark bread as a binder (carbonnades à la flamande), and chocolate as dessert. You just won't know what just happened to uou... And this is how the Belgians conquered the world :-)
Exactly. Of course the fries aren't French but Belgian or Dutch. I make them thicker and thus the frying time is longer. The first fry has to be a little higher, let's say 145 Celsius. No fridge needed. Room temperature is sufficient. Second fry about 160 Celsius. They're ready when they start to float and sing. In Belgium or The Netherlands you get them with mayonnaise or other toppings. Not ketchup.
" I'm not going to put much, I'm going to put all of them." made me laugh out loud. I love fries thank you again. Ohhh French fries and tartar sauce. Or that fry sauce. Off to the store to get potatoes. Nothing like homemade fries.
So many great tips and tricks I've never paid attention to before. Might be a good while before I'm eating French fries, but I'm going to do them like you've shown when I do.
Rendered down chicken fat is absolutely beautiful for frying chips and English style battered fish. My Mom is Chinese and she did this for years as she hated waste. Accidentally its beautiful for results and colour of chips.
I am sure you are a great grandpa also. long live the greatest chef ever. not only i learn cooking but also i feel better after i see every single video of yours sir . thanks for all energy you give .
already looking forward to your "Moules Frites" recipe,Chef Jean-Pierre!! In Luxembourg, from end of September to end of November, it's our tradition here as well,they come from northern Belgium every day fresh. White wine or provençale recipe, an amazing dish.And those perfect fries together with them will be the Star
Actually , they are coming from the Netherlands, Zeeland province...they have the best mussels in the world, and most of their mussel export goes to....Belgium, think it's over 90% ! I'm from Belgium Jean Jaques, glad to hear you also like the mussels....i'm surprised about the season...mussel season usually starts begin of July...anyway...enjoy !
The 2 fryings are essential for frying in order to have fried but not burnt food.. It is also important for fried spring rolls which, like fried potatoes, can have the first frying several days before the final frying.
Chef, thank you for transmitting this recipe in three baths (water and oil x 2) that many have forgotten and that makes all the difference! For purists, you can replace the oil with beef fat as in the north of France or with horse fat like some Belgian friteries (Belgian people are the best in the World for French fries ! Words of a froggy 😊).
Great video as always Jean Pierre. Just a safety point to avoid oil overflow that can result in a fire. Hope you don’t mind. Use an 8 quart pot Only fill 25% of pot with oil since the oil and bubbles expands and the oil rises. Adding the potatoes also makes the oil rise. That way you can control the frying and avoiding a potential fire. Using an 8 quart pot will allow you to fry more fries. FYI I only use an electric cooktop for my 8 quart pot since I have found that gas cooktops cannot maintain the temperatures consistently. I’ve been cooking fries at home for 38 years and having French fry parties because everyone loves fries…. They forget to eat the proteins. Happy Cooking 🧑🍳 Perry
Just discovered Jean Pierre because I was making cream spinach. I didn’t find yours until after I made it but I watched yours anyway because you had a chef coat on and figured this guy has to make a even better version, he’s French ! And now im binge watching more of your videos , great work Jean Pierre keep posting videos
Love the way you prepare the fries, beautiful colour and perfect crisp! However, I could not ignore the fact that you used vegetable oil instead of beef tallow or duck fat. I know those fats are harder to come by for the gereral public, but the improvement frying in those fats makes to the flavour of the fries are at least worth mentioning. Kind regards, Belgian recipe police.
Love both beef tallow fries and duck fat fries, but as both are challenging to get for us 'Mericans (and expensive), I love to use peanut oil for "basic" french fry frying.
The secret to getting "free" beef tallow is to trim your beef and render down the fat and keep a skillet in the fridge with leftover animal fat. Rendered fat keeps basically forever in the fridge. You already pay for the fat at the store, so keep as much of it as you can and just use it in place of vegetable oils/shortening. Just set a 30 minute timer after turning off the heat and scrape the bottom with a spatula. Once the timer is up, put a lid on the skillet, toss it in the fridge and you are ready for the next meal. As a side bonus, there's no need to wash that skillet ever again.
Good info. The bad oil situation in our country is so ridiculous. Definately worth the extra money to use good oil, especially since deep frying is not like an every day thing for most people. You can strain the fat/oil through cheese cloth after a deep fry and put into a container. Works good on the second fry. I use the tinted mason jars.
In real life (as opposed to food competitions) different sizes of fries are a feature, not a bug. The different sizes come out a little different and adds variety to the dish. Some thick and mealy inside, some thin and crispy straight through. It's part of why fries are so great!
When I was lil kid my family had a drive in with kitchen and I used to cook my own meals. Often I used the potato chopper where I put whole potato in it and pushed down it came out sliced . Many years later I worked at food shack with the same thing. Brings back memories
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How could anybody not like this guy ?
Zelensky said he hates this man
12 minutes to show you how to make potato chips?
French people have no respect for people’s time. When you arrive to dine at their place, that’s when you realise they haven’t cooked anything yet. You will be chatting and drinking wine for 2h at least while waiting for the food to be ready. By that time it is already 9.30pm or 10pm. They will make you wish you never accepted their invite.
@@RosinDaddy5280lol
DOCTORS HATE HIM!!!! HE USES BUTTER!!!!
Easy.
For anyone wondering about putting them in the fridge, a fridge is effectively a slow dehydrator. Anything left unsealed in your fridge will dry out over time. This results in the outside of the fries having low moisture which makes them crisp up and brown nicely. You can do the same thing with something like a steak. Salt it, put it on a rack, and leave it in your fridge for several hours. This is actually called "dry brining" and will let your steaks develop an incredible crust.
Thank you for taking the time to write such a nice explanation! 😊 it is people like you that keeps improving the content of our video! Godspeed! 🙏
I've never thought of it in that way. Thanks!!! Ima cook a nice steak dinner this weekend! ❤
Ohhh, thanks for that tip, I love an almost burnt outer side and pink inside.
Hamburgers too? Fries n burgers
Woman💚 Life🦁 Freedom❤️
I love how you make food not so scary. We're not putting a man on the moon! It's just cooking!
A child could do it!!
Easy, fwends. You see dat!?
@@mercharris5266 I've looked HI/LOWES; no one has a fork long enuf to steal CJP's food(don't We wish) .
I'm sorry, but I never heard anyone ever that said that cooking is scary. haha
@@diemyfriend I get anxiety trying to follow recipes.
I've only watched a few of his videos, but my favorite thing is his bit of indecision, followed by pure instinct. You can tell how long he's been cooking. He's like, oh, I'll just put a few fries in at a time. And then, boom, the entire batch. Or 'ahh, it's done' followed by 'maybe four more seconds... maybe 7." Always accompanied by his little under-the-breath chuckle. He's so damn charming.
He is for my taste the best of the youtube chefs He is so 'human' and 'authentic'. Google his Q&A episode. He is a charmer. And I am still waiting to 'meet' his video guy and the son of chef's. SO, Jack. Cmon Jack...............We are all dying to see how your online persona coincides with with the true sense of Jack. Bet is it is close..............
My advise to you Endless is to subscribe and sit back and enjoy every week.
PS: Thanks Jean Pierre. We love you..........................
First time watching his video. Looking forward to watching his videos
what i love in YT cooking you can see the why and how. He sees the fires can take a few more seconds to get more color so he continues it. Or he carefully put few in it first, avoiding overcrowded pot, but sees there is still room so puts the rest in. Again will be different in every kitchen, every pot sizes, but now you udnerstand the principle.
This is what not easly can be written. The textures, the colors, and these tiny details help a lot for newbies like me.
Did them just like he said...THE BEST French Fries I ever made. Made them thick and drown them DRY into hot oil... That´s the trick, just like Jean Pierre says. Best Chef you´ll find on the web.
🙏🙏🙏❤️
Thank you, Chef. It's refreshing to watch an actual chef in this world of tik tok cooks... watching them try to cook is painful... you're a wealth of knowledge and a joy to watch. 😊👨🍳
I agree 😊😊❤
I'm almost 40 and I used to watch Food Network all the time, it's impossible for me to sit through a TikTok cooking video, they don't teach me anything.
I learn most of my recent dished from website or RUclips, never from TikTok.
@Raphmatic5000 exactly! Plus the ingredients they use are prepackaged food like products. 🤢
What is tik tok?
If you have guests that are gonna measure your fries.........
Priceless!
Dear Jean, you are so joyful to watch. One can not stop smiling when watching you ❤
I used to be homosexual. Jean-Pierre's channel changed my life, now I love poon and I gets me some. I am much better now because of his cooking show and will never lube up for another guy in the YMCA shower just for a thrill. Thanks Jean.
I haven’t really been able to follow chefs since I was a kid and to be honest most bore me, but this gentleman makes me remember what it was like seeing someone passionate and truly enjoy themselves.
I've been watching Chef JP for about a month now, and I gotta say, its hard to watch without a smile. Chef's energy is just so positive, and his teaching is better than any other in the kitchen.
I bet the "long fork" is in the sink already. It's just how He is.
Yes, he puts a smile on your face. He’s funny. I watched Jacques Pepin for many years and loved him too. Chef JP makes me laugh though.
Same boat exactly.
Jean-Pierre is such a ray of sunshine! always love his amazing attitude :)
I make no apologises for saying that hand cut fries are the absolute best!
Thank you for sharing this fantastic receipe, chef!
I relied on my wife for cooking for years, and this gentleman sparked my interest in the art.I now serve up meals of a high standard that she looks forward to. Thanks again Jean.
That s the spirit! Enjoy cooking 😉 Regards from France
Similiar story here. It feels good to serve awesome food, right? There is a sense of accomplishment with it
@@richardcorsillo9819well different one for me as I started cooking around 6, same for my children. Classic French education 😂
Don’t forget to say thanks to your wife for all of her wonderful cooking and looking after you ❤❤
My 6 and 5 year olds love warching your videos with me. My 5 year old always laughs and says hes silly. We've made a few of your recipes together ❤️
That is awesome!
Awww
Very good tutorial on how to make perfect French Fries! Thanks for sharing.
For anyone who wants to put the fries in a bag and take them to a neighbor or something like that,...make sure you don't sal the fries directly after they come out of the oil. Only do this if you are gonna eat right away. (cafeteria's in Holland make this mistake, always ask for unsalted fries). The salt will pull the moisture out of the fries,...when sealed in a bag (paper bag,..what so ever), the condensation will fall back on the fries, making them soft.
My favorite part of the Chef's videos is when he eats the too hot food at the end. Cracks me up every time. We love you Chef, you're the best!! 😆
My God! He puts boiling sauce in his mouth! Holy crap, Jean-Pierre, you’re bad ass, dude!
Back in the ‘60s I worked at McDonald’s when we made French fries from real potatoes. I opened the store on weekends and I would prepare 900 lbs of potatoes before the store opened at 10:30 am. We had a mechanical potato peeler and a manual fry maker that would turn our Russet potatoes into fries. Then I’d fill the sink with water and wash wash wash until the water was clear. Then I’d drain them and put them in baskets to drain and then it was time to blanch them at 275. Then the baskets would go on the rack all ready for the store to open. We’d finish frying them (at 360, I think). I literally made tons of fries that way until they switched over to frozen fries. Essentially, Mickey D’s cooked them the same way as you showed us on your video, Chef. We always used the Russets because they have the highest solid content, about 20% as I recall. Sometimes, when we couldn’t get the Russets, we would use a California Long which was a pretty good substitute. I really enjoy watching your videos. Keep up the good work.
Great comment! Thank you! 😊
Sad what they have done to today's fries. You Tube it.😮😢
Back then the McDonald’s fries were cooked in beef tallow!!!!!
My wife and I just got back from Normandy, FR...we ate "Moules frites" many times while visiting the military sites and relatives. Yes Chef, please make that recipe for us!! As always, thanks for all you do for us!!
Last time I toured around France, many years ago, it was all Moules Frites in every city, but I have to admit I prefer a baguette so I can soak up the lovely sauce.
First cook can be replaced by boiling in water for 6-8 minutes (you can add some corn syrup to the water for crispness and flavor), then freeze them. Second cook can be airfried instead. Good video!
Thanks chef. I cut mine throw them immediately, blanche them & increase the heat and fry again. They come out just perfect...time is of an essence.
Thank you, Chef. When you are in England, the french fry tricks MATTER! They can actually be the difference of a pub/restaurant staying in business
They look great! So basically, you're just precooking them before you put the finishing touch of crispy brown goodness. I do a similar thing; I boil the potatoes for just under 10 minutes to cook/soften them up until they're soft but firm and I finish them in the oil afterwards. They're almost like mashed potatoes on the inside, they're so soft.
Such a possitive energy Master Jean. Thank you so much for your beautiful contribution to the whole world😊.
🙏🙏🙏😊
When I took chef training in college, I wish all my teachers were like Chef Jean. I probably would have enjoyed it and stick with it instead of becoming an automotive technician.
Don't get me wrong, I still love to cook and BBQ. Especially when I can be outside running the smoker and coming up with new flavors.
You are a wizard Jean-Pierre! I LOVE watching your videos. I grew up with my father obsessed with French food and just love it as well. I’m sorry Dad didn’t live to see his daughter cooking French food for him.
Thank you once again!
A group consisting of me and my friends, started doing a thing a few months ago, where we all meet up and cook a bunch og food together. I must admit, Mr. Pierre, I have bene using your recipe for making fries, and they absolutely love it! The days of pre-made store bought frozen fries are over. You never let me down, chef.
That is awesome! 👏 👏👏👍
If anyone had ever told me that learning to cook could be so entertaining I would have thought that they were crazy. Chef, you crack me up!!!
Jean, Im not sure if you read these comments but if you do I want to say: your positivity and excitement for food starts my day of being a salty line cook off right. Ive dealt with some very difficult stuff in the past year and your videos brighten me right up. When you say friend(s) I truely believe it. Thanks for all the years of being a positive light in the universe. You're a true gem. I hope one day to be able to be as outwardly happy as you seem to be.
Chef reads the messages. I think, based on what you said, that it is messages like this that keep him doing this. And I can attest that he is bubbly and kind on and off camera!
Wonderful video as always. It’s an absolute joy to watch you cook. 👨🏻🍳
my thoughts exactly
Chef, thanks again for great and simple snack side, I made them, used garlic salt and fresh grated parmesan. THE BEST!!
I actually made these tonight! They came perfect. The man is absolutely correct. It’s two steps with two separate cooks. But that little bit of extra time really makes all the difference in the world. I had my initial cook a little higher than he did. I did it at 325°. these fries cannot be beat.
Thank you Chef Pierre! It’s fantastic to watch a master in the kitchen actually give people methods to seriously improve their cooking even if we won’t be professional chefs. My wife loves it when I watch your videos and comes home to me trying out one of your recipes/methods
I really enjoy watching Chef Jean-Pierre cook, He has such a great attitude and he's very talented in his craft , I am having a blast watching his video library.
Thank you 🙏
Dear Chef Jean-Pierre, Thanks for the lesson on cooking fries: I really appreciate your specific and basic tips such as telling us how to cut the potatoes, advising us to soak them in ice water, and then -after the first fry-placing them in the freezer. I also appreciate you telling us what temperature to heat the oil. Thanks !❤️😀
what if your father after making perfect french fries dumped hot grease on your head during a movie watch in an alt universe?
Dear @@EliFlores-fe5cd Thanks for telling me about dumping hot grease on someone's head during a movie, after reading a weird post that just recites the steps of the video we just watched. I really appreciate your advising us to do this in the alt universe.
Sitting here with Covid, watching your videos. You are cheering me up and making me feel better. A little bit of Chef Jean Pierre is like letting the sunshine in.❤
Chef is a wonderful teacher and has a matching personality. I enjoy watching and listening to him while his joy and passion shine through.
Making French fries from scratch is so much more satisfying than getting them at restaurants! Not as easy, but definitely gratifying to make such simple, beautiful snacks.
Exactly. If someone eats restaurant fries everyday, they probably wont care either way, but for folks who like REAL food, it is so satisfying to have that occasional home fried french fry
@@richardcorsillo9819 Absolutely!!
Belgian* fries!
Actually fries is one of easier things to make with potatoes, boiling is the easiest and arguably, baking in charcoal (we always put a few into it after making shish-kebab on picnics).
Fantastic!!! French Fries for breakfast here at 10AM!!! I love french fries . . . . these are perfection.
These are not french, these are Belgian fries.
@@PzPunto It has been proven that they're actually french by a belgian historian. Made in paris between the 17th and 18th centuries.
@@vergil9545 Nope
@@PzPunto Yes.
@@vergil9545 Nope
Thank you, Chef! You are an absolute joy to watch. Because of your channel, I am becoming more confident with cooking a variety of dishes. Your joy shines through with every step.
I watch the chef JP not to only learn from him but also to smile because of him. Two thumbs way up for you Chef 💜💜💜💜💜
🙏❤️
Chef Jean you're a Lively person ... After all there is no point living if you can't feel alive ❤ Love watching you taking us on a creed gastronomical journey 💯
Watching this great Chef is so enjoyable. Seeing a master of his craft loving his work so much is wonderful.
Chef, you inspire me with the elegant dishes, AND the simple. Thanks, and I continue to enjoy your videos.
Chef. As a Belgian I can say you're absolutely right. Mussels and fries are an umami combination. The Dutch produce most of the mussels in the Oosterschelde, but the Belgians eat about 80% of the harvest. They are found in cafés and 3 michelin star restaurants. We have aced preparing mussels. It's one of our national dishes. And the other ones are fries. We even have a museum for food trucks and stands where fries have been made through the years. Your recipe of fries is dead on. For mussels you have alot of different preparations. White wine, cream, à la Provençale, garlic,.... But the true way is to use onyo (of course) and celery. One bayleaf and lots of finely grind black pepper all prepared in buttah and a dash of olive oil. First put one layer of mussels on the buttah and oil, then onyo and celery and pepper, repeat until the pot is full and put on the lid. 10 minutes full gas, shake the pot 2 times with the lid on and ready. You are left with amazing mussels and at the bottm of the pot the mussel soup is waiting. Then we prepare a mussel sauce. Mayonaise with mustard and mussel juice. That's all. Enjoy.
Almost the good time for these incredible dishes 😋 Will go in North of France soon, will make a hop in your great country!
Yeah, I affirm that Chef should make some Belgium style mussels. Good info, Jerry
And street waffles! 🥰
Best mussels I’ve ever tasted are Prince Edward Island mussels. Try ‘em!
@@rodandjudibowen5665 Liège waffle ;)
with cinnamon and rock sugar. crispy outside and hot & chewy inside
He is always very clear. I first made his puttanesca. Requests followed. He shows how to make food perfectly.
This fry recipe was worth my annual youtube premium subscription fee.
Absolutely amazing to watch you cook/ teach. Your funny comments take the session to the next level! ❤
❤
1.35 million subscribers Chef JP, congratulations! Now to make me some french fries at 10:00am
Ha
This guy got a special sense of humour amd frankness!
Very smart!
Jean-Pierre and Genaro Contaldo - easily the most entertaining and funny chefs on the web!! Love your work!
Thanks chef I have always wanted to learn to cook crispy potatoes, which I have not known it has to be in the fridge for sometimes hours.Sharing your guidance I am going to follow them.
Very much appreciated your time and effort to show to the audience
I love all your videos! This video reminded me of how my Dad would make French Fries in a frying pan when I was a teenager. I loved them with just salt and years later discovered that they are fabulous dipped in guacamole! ❤
How about today? Can you make French fries single-handed?
You are the best chef in the world! You teach us so much while making us laugh.
it's almost like im watching a lovely cartoon voice and personality cooking and showing how to cook like a pro - love your videos Chef Jean Pierre - You're AMAZING
You can see the joy n passion, truly wonderful.
What a wonderful man. Imagine having him in your family. BBQ parties would be interstellar experience
Quality in all aspects. Joyful and entertaining.
So simple, yet brilliant. The proper way to make fries. Thanks!
I made homemade French fries earlier this week and they turned out soggy😔. I’m going to use this technique in the future. Thank you!! Awesomeness ❤
You may need a higher temp. The oil needs to chase the water out of the potato. If you have an air fryer similar, though not quite as good fries are possible without having to boil a pot of oil.
I run my salt through my spice mill to turn the salt into a powder & the powdered salt sticks so much better to the fries. Also great for popcorn. And if you ever make your own potato chips this is a must because normal salt will not stick.
I love your program Chef, and I have used some of your recepies to the delight of my friends. As a Belgian, I was very curious and excited about this one. My mother had a restaurant and cooked what should be of course called Belgian fries as such. First of all, use the right potatoes: firm and yellow, tasty like you would want to eat the raw. We call them Bintjes. Cut at about 12 or 13 milimeters thickness. Ideally, use animal fat, 'blanc de boeuf' for the best taste, or a solid oil like you usually recommend. I've been to the Périgord where they cooked them in duck fat. Amazing. Blancher, cook the inside to a kind of mashed potatoe readiness, at about 140 degreees Celsius as you did, let them cool down - you don't need a fridge, but I see your point - and then make them yellow-brownie and crispy at about 180 degrees Centigrade. No need to get the oil too hot, it burns the carbs to a degree where you're actually schorching them. Unhealthy. If ever fries were healty. Wait until they start singing. That sizzling sound that you'll recognize when they are ready. And than put them in a colander. Add salt - I never do, because I love the taste of potatoes over salt - and shake, shake, shake... This will get the salt all around and the fat away. The Belgian way of making mayonnaise is different from the French. We use much more oil and egg yoke so that you have a soft, creamy sauce with that little touch of vinegar and mustard. Serve fries with a beef stew as a meet dish, smothered in Belgian dark beer, a piece of mustered layered dark bread as a binder (carbonnades à la flamande), and chocolate as dessert. You just won't know what just happened to uou... And this is how the Belgians conquered the world :-)
Exactly. Of course the fries aren't French but Belgian or Dutch. I make them thicker and thus the frying time is longer. The first fry has to be a little higher, let's say 145 Celsius. No fridge needed. Room temperature is sufficient. Second fry about 160 Celsius. They're ready when they start to float and sing. In Belgium or The Netherlands you get them with mayonnaise or other toppings. Not ketchup.
" I'm not going to put much, I'm going to put all of them." made me laugh out loud. I love fries thank you again. Ohhh French fries and tartar sauce. Or that fry sauce. Off to the store to get potatoes. Nothing like homemade fries.
Ha, there will be a potato shortage after this video.
So many great tips and tricks I've never paid attention to before. Might be a good while before I'm eating French fries, but I'm going to do them like you've shown when I do.
Rendered down chicken fat is absolutely beautiful for frying chips and English style battered fish.
My Mom is Chinese and she did this for years as she hated waste. Accidentally its beautiful for results and colour of chips.
I am sure you are a great grandpa also. long live the greatest chef ever. not only i learn cooking but also i feel better after i see every single video of yours sir . thanks for all energy you give .
I have to say that your teaching is quite interesting. Especially when eating hot French fries.
I remember chef saying if he only had one vegetable it would always the 🥔 it's versatile
I'd choose the tomato or corn myself. Although I do love potatoes.
already looking forward to your "Moules Frites" recipe,Chef Jean-Pierre!! In Luxembourg, from end of September to end of November, it's our tradition here as well,they come from northern Belgium every day fresh. White wine or provençale recipe, an amazing dish.And those perfect fries together with them will be the Star
Moi aussi! I love them in white wine, or my vodka sauce... Not exactly traditional but it tastes great.
It sounds delicious!!!
LOVE, LOVE, LOVE “ Moules frites “. One of my favorite meals😋
MOULES FRITES!! That will be the video, for sure.
Actually , they are coming from the Netherlands, Zeeland province...they have the best mussels in the world, and most of their mussel export goes to....Belgium, think it's over 90% ! I'm from Belgium Jean Jaques, glad to hear you also like the mussels....i'm surprised about the season...mussel season usually starts begin of July...anyway...enjoy !
Cher, Jean-Pierre, je tiens à vous nommer :
1 - le meilleur chef du monde
2 - Vous êtes dans le top 3 des humains les plus admirables au mondes !!!!
Watched several other videos on French fries! This one was the one that worked. Other chefs do not have Jean-Pierre’s expertise!
You could literally just make a video of a pan heating up, and I'd watch it. Love your videos!
🙏❤️
The 2 fryings are essential for frying in order to have fried but not burnt food..
It is also important for fried spring rolls which, like fried potatoes,
can have the first frying several days before the final frying.
You are the best ! ❤ thanks Chef
You seemed to have FUN cooking! Cooking is supposed to bring joy, it's very nice to see. I enjoyed that very much now I'm inspired to try myself!
Thank you Chef you're a Genius Je Vous Adore. I make it just like this freeze them then Air fry them when I want them 😋😋😋🙏♥️🇺🇸🦅🇲🇺🦤
Those french fries look so yummy, Chef JP. Thanks for another great recipe.
Belgian fries*
YES! Moules and Frites!
No one calls me their friend the way this man does!!!!
🙏🙏🙏👍😊
When you greet with exuberance others will return that excitement. Great psychological tip for sales.
Chef, thank you for transmitting this recipe in three baths (water and oil x 2) that many have forgotten and that makes all the difference! For purists, you can replace the oil with beef fat as in the north of France or with horse fat like some Belgian friteries (Belgian people are the best in the World for French fries ! Words of a froggy 😊).
Amaizing.... he LOVES what he is doing!!!
In the Netherlands and Belgium we eat them with mayonaise
I'm from Costa Rica and I eat it with mayonaise also.
Netherland and belgia are the best friets bakker👍
Great video as always Jean Pierre. Just a safety point to avoid oil overflow that can result in a fire. Hope you don’t mind.
Use an 8 quart pot
Only fill 25% of pot with oil since the oil and bubbles expands and the oil rises.
Adding the potatoes also makes the oil rise.
That way you can control the frying and avoiding a potential fire.
Using an 8 quart pot will allow you to fry more fries.
FYI I only use an electric cooktop for my 8 quart pot since I have found that gas cooktops cannot maintain the temperatures consistently.
I’ve been cooking fries at home for 38 years and having French fry parties because everyone loves fries…. They forget to eat the proteins.
Happy Cooking 🧑🍳
Perry
This man has a lovely accent in most of his cooking shows.
GOD Bless France et Chef Jean Pierre!!!
@Chefjean-pierre-.. Merci beaucoup, Dear Chef Jean-Pierre!!
He seems to be getting all his energy out of his yummy dishes !!!
Hats off CHEF !!!
Beautiful. Love your videos ❤
They don't get too friendly with each other 😂😂
Good job 😃👍🙏👏hı from TÜRKİYE ❤️🇹🇷
Just discovered Jean Pierre because I was making cream spinach. I didn’t find yours until after I made it but I watched yours anyway because you had a chef coat on and figured this guy has to make a even better version, he’s French ! And now im binge watching more of your videos , great work Jean Pierre keep posting videos
God has blessed us with a wonderful chief, thank you for sharing 🙏
Soo crunchy 😋👌👌
Only a French chef can teach how to make perfect 👌 French fries 🍟 💝🍽💝
But french fries are belgian;))
@@alexsimion7190 That information is actually wrong. A belgian historian named Pierre Leclercq proved that they're indeed french and come from paris.
Love the way you prepare the fries, beautiful colour and perfect crisp!
However, I could not ignore the fact that you used vegetable oil instead of beef tallow or duck fat. I know those fats are harder to come by for the gereral public, but the improvement frying in those fats makes to the flavour of the fries are at least worth mentioning.
Kind regards,
Belgian recipe police.
Duck fat fries are fabulous!
Love both beef tallow fries and duck fat fries, but as both are challenging to get for us 'Mericans (and expensive), I love to use peanut oil for "basic" french fry frying.
The secret to getting "free" beef tallow is to trim your beef and render down the fat and keep a skillet in the fridge with leftover animal fat. Rendered fat keeps basically forever in the fridge. You already pay for the fat at the store, so keep as much of it as you can and just use it in place of vegetable oils/shortening. Just set a 30 minute timer after turning off the heat and scrape the bottom with a spatula. Once the timer is up, put a lid on the skillet, toss it in the fridge and you are ready for the next meal. As a side bonus, there's no need to wash that skillet ever again.
Good info. The bad oil situation in our country is so ridiculous. Definately worth the extra money to use good oil, especially since deep frying is not like an every day thing for most people.
You can strain the fat/oil through cheese cloth after a deep fry and put into a container. Works good on the second fry. I use the tinted mason jars.
I love him cause he's always thinking about what would taste good with his food!
Mustard and mayo mixed and dip yum. Fries and gravy yum.
In real life (as opposed to food competitions) different sizes of fries are a feature, not a bug. The different sizes come out a little different and adds variety to the dish. Some thick and mealy inside, some thin and crispy straight through. It's part of why fries are so great!
Yes Chef. I'm from Belgium. Mussels and fries ❤
I love the God bless America sign.
👍👍👍🙏
İsa'yi öldüren Yahudiler, İsrail Afganistan savaşında İsrail'e destek veren amerika
I don't
When I was lil kid my family had a drive in with kitchen and I used to cook my own meals. Often I used the potato chopper where I put whole potato in it and pushed down it came out sliced . Many years later I worked at food shack with the same thing. Brings back memories
This man manages to have a calming voice and also be full of energy at the same time
French fries from a French man. Can't be more authentic than that