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Have you ever been to Belgium? This is a real sacrilege what you're doing with those fries. NEVER let a Belgian hear or see this. This has absolutely NOTHING to do with French fries! This is filthy, grease-packed american greasy blerf. The cold fat is sucked up because it is still cold and the potato wants nothing more than to absorb moisture when it comes into contact with heat. In my opinion you are ruining the name of French fries. Have you gone completely crazy?
i do every week i live than also in the land where fries are coming from Belgium and please peel your potatoes and don´t soak them butt rub them dry in a kitchen towel before frying
it appears now so many old cooking methods are being rediscovered .. my dad was the king of french fries.......he did this way to make fries when i was a kid...almost 70years ago... thanks for showing them how to make them
I've been cooking my french fries like this for the past 15 years after watching a french chef do it. They are scrumptious!!!!!! You have to use russets, i soak mine in cold water for about 30 minutes.
I discovered this method a couple years ago and haven't done it any other way since! I definitely suggest using Russets instead of Yukon Gold. Russets are higher in starch and are much better for frying.
What I've always done with leftover fry oil is pass it through a fine-meshed sieve, then pass it twice through a paper towel-lined mesh colander. Funnel it into an empty oil bottle and stash it in the darkness of the pantry. Easily able to get 6-10 uses from the same oil. And I never would have thought of it if I hadn't worked fast food as a kid, where one of my jobs was filtering the fryer oil.
Yukon gold potatoes are notoriously difficult to get crispy so you’re assumption that a heartier starchy potato like a russet would be crispier is definitely correct. I can’t wait to bust out the Dutch oven and try this!
Also a good point about the oil. I wait til its cold (please dont do it hot) and strain it with a strainer and some cheese cloth and reuse it and after a few uses, I will take a funnel (again when its cool lol) put it back in the bottle to dispose. Listen to her, do not put it down your sink drain! 😁👍
Yes, it takes considerably longer to make a batch of fries this way, which is why it is not used in high-production kitchens. If you can make all the fries you want in a single batch, then it is a reasonable technique. But if you need more than one batch, or if the next customer is waiting for their fries, than the faster, traditional techniques are the better option.
It's not used in higher production kitchens because the fryers are always at temp. It takes hours to get the big fryers up to temp, so they're basically never turned off except to swap oil, which is a pretty big production. So it's just not a method that COULD be used with industrial fryers.
The grocery store French fries have already been boiled once in oil before freezing. I wonder if the calorie count would be higher with preferred frozen fries….not that it matters of course 🤓😂, I do wonder though🤓🤓♥️
It's so interesting how some techniques work amazingly for one ingredient and AWFULLY for another. If one used this cold oil method to fry popadoms or prawn crackers, for example, they'd just stay flat and get greasier and eventually burn without puffing up. I cant wait to try this the next time I make fries! Thanks for the great and fun video Emmy ❤
My wife and I enjoy your videos. It would be interesting to see you do a French fry experiment with different types of oil. Vegetable, olive oil, etc... Would different types of oil impact the crispiness of the fry when cooking with this method? Thanks!
You can't fry in olive oil. It has a low smoke point! Would love to see fries made in tallow compared to these. McDonald's used to use tallow and apparently the fries were to die for!
I've used this method to make fries for years, I think you honestly used too much oil. I also never soak my potatoes before I fry and they always come out great. I use a cast iron skillet to cook mine instead of a dutch oven, and put in enough oil so that it just barely covers the fries with a few poking out here and there. You don't need them to float, just don't touch them at all until they start to really cook and develop a tougher exterior so turning them won't break them. They turn out so good every time.
@@TheMCvamp It does form a great crust. You just don't move them so they don't break until they have a good crust and then turn them over so they don't cook too much in one place. It's honestly so simple and I love it.
@@katzmeow78 oh this makes sense! I can’t wait to try it this week. I don’t know who you are Pascal, but I genuinely appreciate this thank you so much 🙏🏼
Sure gonna try this! I'm usually parboiling them, then double deep fry. Russet potatoes are the ones you wanna use! I do no soaking. I just put 'em in water. Change the water 2 times: done! Parboil in salted water with vinegar in it. Strain in a metal calendar: the surface will roughen. Rough surface= more crisp. Then I love to attack them with seasoned salt. (Heaps of options!) Greetings from the far north of Germany!
This is how my mum has always cooked homemade chips, shallow frying in a large electric frying pan from cold oil though subsequent batches go straight in the already heated oil. Never bother to soak the chips first either unless too many have been cut to cook in the current batch so the excess are covered with water to keep from going brown until ready to be cooked, we don't really care about them being real crispy and my mum actually prefers when they're basically just been cooked and still soft. So I've picked up this method from her, I do tend to cook mine crispy often through a bit of neglect removing them later than I should. Right now my favourite technique however is cooking the chips in sweetened boiling water with vinegar then once cooled down deep frying once (I use a wok) after which I freeze them and then when ready to have them for a meal while still frozen I will either deep fry again or pop them in the oven if I don't feel like deep frying. While time consuming I feel this produces the best overall chips, to offset the time and effort I make big batches to keep frozen for when I want some. More often than not though I still use this cold oil technique still when I don't have any frozen chips left and couldn't be bothered going through all this hassle.
I used to cook fries like this as a kid when i had no idea what cold frying or double frying meant. I never double fried them. They always turned out great, so i never knew there was another way 🤣
Aussie here. Have always been mystified at photos or illustrations of potatoes from North America. Turns out it’s because our most common potato varieties sold are different! I don’t think I have ever seen what you call a russet potato in real life- even the potatoes grown in the backyard aren’t like that. Basically it seems that our default potato here is the Yukon gold. There is a red skinned variety that we refer to as more waxy, but that’s basically it for mainstream potatoes. If you are super fancy you can buy Kipfler potatoes which are delicious but more expensive. Even when we make baked potatoes (what you would call “jacket potatoes”), it’s a large Yukon potato! Now I wonder whether the fluffy huge potatoes you have have ever been common over here.
Since it's cold start, you could add herbs and some garlic in there. I remember having these for the first time in culinary school. Ours just took a bit longer than 20 mins so it was crispier.
For anyone who stumbles upon this, please skip this advice, do not add garlic and herbs to oil, it will definitely burn and make everything bitter. As user C Robinson said, season the fries after.
I use Maris Piper potatoes which are starchy for crisper chips (fries). I just cut the taties ( Potatoes) into chips, rinse them under the tap and fry them from cold. Can't beat a chip butty with vinegar, salt and HP brown sauce.
Usually the most "economic" way to deal with frying oil is to put it in more manageable containers, freeze them to prevent further oxidation, thaw as you need for regular use like stir fry. Just don't use it for baking since the oil absorbs the flavor of whatever you've fried in it.
Now I want a burger..and a beer too! Great recipe! cant wait to try this. I too have stopped deep frying french fries for the reasons you stated. But this changes things.
I saw somewhere (Smitten Kitchen I think) that somebody measured the oil before and after frying like this, and the potatoes only absorbed about 2 tablespoons of oil.
Those looks pretty decent for not a lot of effort, I like it! They really don't look like the insane fries I made following Heston Blumental's recipe... but that recipe took all day. Tons of effort, but the outcome is unreal... like sticks of glass with clouds inside. Crunchy and marvelous outside, soft as smoke inside.
Nice results are what I care about more than fancy methods, and this seems like a foolproof way for one batch. If you are cooking for many then your second batch can't wait for the oil to cool down again.
Thanks for introducing us to "cold oil" French Fries. Just two questions: 1. Why not soak in brine? 2. For more consistent crispiness, wouldn't it be prudent to remove the fries when the oil approaches a specified temperature? (Which is easily done using an infrared thermometer.) Thanks again for all your upbeat videos.
THANKS FOR SHARING THIS! I had NO IDEA you could start cold. Definitely better with Russets and all you need to do is rinse the excess starch off of them! I’ve made them twice now and only soaked the cut potatoes less than 10 minutes. My cook time was shorter, too, because my electric stove has rapid heat burners. DELICIOUS AND CRISPY FRIES! (Hint: also try to cut them skinnier.)
Thank you for this thought u could only do the double bullish way, this is chill and no to complicated for french fries, almost went to buying the frozen ones again, gracias!
Yep, makes perfect chips/fries. I also cook chicken wings like this, just separate the joints, toss in seasoned flour and leave to stand for an hour. Then put them in a skillet of cold oil and bring it to 160C. Perfect every time. (I got the technique from Joel Robuchon.)
while this is the method i mostly use. the double fry is still the best. I think the cold oil method is more of a crunchy texture (precise times and temps) while the double fry makes it fluffy and crispy.
I tried this last night, using a russet potato. The fries came out great, and didn't seem to take much longer than regular frying. I put a frozen chicken breast in my air fryer for 17 minutes, and both chicken and fries were done at about the same time. Incidentally, red bag frozen chicken from Aldi is the best! Combined with Aldi brioche buns and some buffalo ranch dressing from Aldi you have a chicken sandwich that beats Popeye's!
I just boil and dry my potatoes overnight. Before I fry them the next day, I cut the whole potatoes into the appropriate sizes. Then I fry them in batches until they are crispy and brown.
Having the oil hot with a blue haze, is a very common instruction, as is the habit of flouring your workspace when kneading bread dough! No flour, zero flour! Use a dough scraper and keep kneading for eight minutes.
There's a powder you can buy that will turn your frying oil into a gel. I keep my dutch oven stocked with canola oil for cooking and then turn the oil into a gel once a week. Then you can just toss it in the trash. Makes frying much easier.
I grew up with a French fry press and I have one. We use all the small pieces. Soak the fries in warm water for 30 min. We have always warmed the oil then thrown them in like grandma did
If you boil in water with a touch of vinegar you'll get out the starch more quickly and thoroughly. The touch of vinegar changes the structure of the fries to be more pliable and not fall apart as easy when boiling and frying.
The problem with this is that they will absorb more oil since the water in them will be replaced with the oil slowly. If you put them in high temperature oil, sure, the water will make the water to bubble (explode) and give you burns if not careful, but they will immediately get a crust that will prevent the oil being so much absorbed. Maybe you can do a test :) with a few equal size potato slices fried using the 2 methods.
America's Test Kitchen says the opposite: "If you’re worried about your food coming out greasier with this method, don’t be. Vegetables fried using the cold-start method spend more time in the oil than when using the more traditional frying method, but they don’t taste or feel greasy-and they’re actually lower in fat. As the vegetables cook, they lose surface moisture, which is replaced by oil. Because the cold start cooks them more gently, less moisture is lost, and less oil is absorbed during frying."
i like boiling my fries for 10-15 min, tossing them in a few tb of oil and some salt, let them completely cool. then air frying them for 20-25 min. There is way less oil involved and they come out great.
Emmy, have you ever tried Japanese waste oil solidifying powder? I am able to get some at my local Japanese grocery stores and it's called Kokubo Katamete Pon and it can turn your waste oil into a solid puck that you can easily pop out and throw into the trash! Super convenient. Sometimes if I don't have enough oil (since it can solidify like 600mls per packet) I'll collect the oil until I have enough and then heat it up, use the powder, then throw out the puck.
Thanks to my new oven, I've switched to air frying our french fries. I soak the fries in hot water for a half-hour, drain, pat dry, toss with a teaspoon of oil or spray and toss with a couple of squirts of canola oil and air fry.
ideal method for frying thicker fries like the Pont Neuf fries , if you fry thicker fries directly in hot oil, the inside will be still raw and the outside will burn.
As a child about 12 years old I would walk to the neighborhood grocery store and for a dime buy a small box of French fries. And pretty much fried them this way minus soaking. As well cut homemade fries too. The latter getting cold water soak and in fridge first.
In Chile we just cut the fries in sticks, throw them in hot oil and leave 'em there for as long as it takes to make them golden. I've never heard of double frying before!
You did not mention the most important fact here. Preheating oil will bring it closer to the smoking point 160-180 deg C. This way cooking oil does not go beyond 115-120 deg C and thus it preserves the healthy qualitiy of oil. We can also use it much more times. Thank you for the tip. Up to now I was preheating to a lower degree before moving the fries in the pan.
That's how I used to do it and I would also overcrowd the pan to avoid making two batches. I could make them very crispy. I'm craving fries right now but already started to make rice.
I find this method results in fries that are soggier than I like. When I want fries, I put whole potatoes in the microwave. I stick them in the fridge until they are cool. Then I slice them up and fry them to get the outside crispy.
I wonder if it’s possible to do that with a deep fryer. I looking at two different makes and models. Tefal has a deep fryer that has an oil storage container. After frying the food in this kitchen gadget turn the knob and the oil is strained into the container ready to use next time fried food is made for lunch or dinner. The other model is the Phillips Cucina deep fryer. I like that model because when you push the button and the basket lifts out of the oil.
I've put them in before cold but they boil the water out and I wind up with bubbles, either way, I think cooking them in oil is probably one of the most dangerous things you can do in your kitchen, right next to buttering the floor and yelling fire😂
Soaking the potatoes is crucial. You won't get the same result with this method if you skip this step. Also, pro tip: put a good splash of vinager in the water. Half an hour is enough. And the potatoes must be super dry. I always cook my french fries like this. Is a one way trip.
don't know about the soaking for crispy purposes? but I do know that soaking to wash off the starch prevents sticking and oxidation which turns the potato off-color.
I have done away with deep frying french fries all together. My go-to method is Ethan Chlebowski’s modified Adam Ragusea Crispy Oven Fries recipe. I rinse the cut potatoes several times and brine them in salted water for an hour or more then continue according to the recipe instructions. They do take a bit longer since I usually use 4-5 russet potatoes and need to use two sheet trays, but it only requires 3-4 tablespoons of oil per tray. Way more cost effective in terms of oil usage.
Who's making fries?🙋🏻♀ Exclusive Helix Sleep discount for the month of April only. Use link helixsleep.com/emmymade to redeem your special code for 25% off your purchase.
No thanks
Have you ever been to Belgium? This is a real sacrilege what you're doing with those fries. NEVER let a Belgian hear or see this. This has absolutely NOTHING to do with French fries! This is filthy, grease-packed american greasy blerf. The cold fat is sucked up because it is still cold and the potato wants nothing more than to absorb moisture when it comes into contact with heat. In my opinion you are ruining the name of French fries. Have you gone completely crazy?
i do every week i live than also in the land where fries are coming from Belgium and please peel your potatoes and don´t soak them butt rub them dry in a kitchen towel before frying
Browned, a bit crispy yet floppy...my ideal fry. I dream of these. Thank you ❤
@@sunnyvale104 so why comment? Kind of silly
it appears now so many old cooking methods are being rediscovered .. my dad was the king of french fries.......he did this way to make fries when i was a kid...almost 70years ago... thanks for showing them how to make them
with beef fat?
If you like soggy chips soaked in oil
@@shaggydoggs They're not even soggy and or full of oil. Have you ever used this method? or are you just another troll?
This is so cool. Your father must have made great fries
I've been cooking my french fries like this for the past 15 years after watching a french chef do it. They are scrumptious!!!!!! You have to use russets, i soak mine in cold water for about 30 minutes.
Do you soak them whole or after they are sliced? I am excited to try this!!!!!
I discovered this method a couple years ago and haven't done it any other way since! I definitely suggest using Russets instead of Yukon Gold. Russets are higher in starch and are much better for frying.
Thanks for the tip. 👍🏼
God Bless the Russet potato 🙏🥔
God Bless President Trump 🙏🇺🇸
@@JimboJones99 well they are shaped exactly the same
@@JimboJones99 you mean former twice impeached president trump...
@@JimboJones99 russet yes, but he’ll no to trump
What I've always done with leftover fry oil is pass it through a fine-meshed sieve, then pass it twice through a paper towel-lined mesh colander. Funnel it into an empty oil bottle and stash it in the darkness of the pantry. Easily able to get 6-10 uses from the same oil. And I never would have thought of it if I hadn't worked fast food as a kid, where one of my jobs was filtering the fryer oil.
Emmy, add a couple of teaspoons of plain white sugar to the water when you soak your potatoes. They will crisp up better. 😊
Yukon gold potatoes are notoriously difficult to get crispy so you’re assumption that a heartier starchy potato like a russet would be crispier is definitely correct. I can’t wait to bust out the Dutch oven and try this!
I little dusting of cornstarch perhaps might may help before getting into the oil
This actually makes a lot of sense. You start potatoes off in cold water in order for them to cook evenly.
Also, used veg oil can be composted too.
Composted? Cool!
Also a good point about the oil. I wait til its cold (please dont do it hot) and strain it with a strainer and some cheese cloth and reuse it and after a few uses, I will take a funnel (again when its cool lol) put it back in the bottle to dispose. Listen to her, do not put it down your sink drain! 😁👍
I heard that frying a half lemon in the oil with remove od odors and refresh the oil for it's next use.
Yes, it takes considerably longer to make a batch of fries this way, which is why it is not used in high-production kitchens. If you can make all the fries you want in a single batch, then it is a reasonable technique. But if you need more than one batch, or if the next customer is waiting for their fries, than the faster, traditional techniques are the better option.
I was thinking of this.
@@everycountry1 I know McDonald’s wasn’t _my_ intended audience. Kinda just went over your head.
@@everycountry1 They were just making an observation, a nice fact to learn. It's not that hard to understand.
Somebody farted.
It's not used in higher production kitchens because the fryers are always at temp. It takes hours to get the big fryers up to temp, so they're basically never turned off except to swap oil, which is a pretty big production. So it's just not a method that COULD be used with industrial fryers.
I just did this the other day and used frozen grocery store fries so there was no soaking at all involved. They turned out crispy and tasty.
The grocery store French fries have already been boiled once in oil before freezing. I wonder if the calorie count would be higher with preferred frozen fries….not that it matters of course 🤓😂, I do wonder though🤓🤓♥️
@emmymade.. nice try spammer 😂
It's so interesting how some techniques work amazingly for one ingredient and AWFULLY for another. If one used this cold oil method to fry popadoms or prawn crackers, for example, they'd just stay flat and get greasier and eventually burn without puffing up.
I cant wait to try this the next time I make fries! Thanks for the great and fun video Emmy ❤
My wife and I enjoy your videos. It would be interesting to see you do a French fry experiment with different types of oil. Vegetable, olive oil, etc... Would different types of oil impact the crispiness of the fry when cooking with this method? Thanks!
Enjoy friend
ruclips.net/video/HW4dmXrrwIY/видео.html
You can't fry in olive oil. It has a low smoke point! Would love to see fries made in tallow compared to these. McDonald's used to use tallow and apparently the fries were to die for!
@@yowayde Olive oil actually has a relatively high smoke point and is a safe, reliable option for frying.
This is how I make fries at home, so far no complaints!
I learned this technique from American test kitchen years ago. Ive tried it several times and I like it. It's my go to fry method.
I've used this method to make fries for years, I think you honestly used too much oil. I also never soak my potatoes before I fry and they always come out great. I use a cast iron skillet to cook mine instead of a dutch oven, and put in enough oil so that it just barely covers the fries with a few poking out here and there. You don't need them to float, just don't touch them at all until they start to really cook and develop a tougher exterior so turning them won't break them. They turn out so good every time.
Does the less oil and no movement until the crust is formed aid with the crispness?
@@TheMCvamp It does form a great crust. You just don't move them so they don't break until they have a good crust and then turn them over so they don't cook too much in one place. It's honestly so simple and I love it.
@@katzmeow78 oh this makes sense! I can’t wait to try it this week. I don’t know who you are Pascal, but I genuinely appreciate this thank you so much 🙏🏼
Sure gonna try this! I'm usually parboiling them, then double deep fry. Russet potatoes are the ones you wanna use!
I do no soaking. I just put 'em in water. Change the water 2 times: done! Parboil in salted water with vinegar in it.
Strain in a metal calendar: the surface will roughen. Rough surface= more crisp.
Then I love to attack them with seasoned salt. (Heaps of options!)
Greetings from the far north of Germany!
This is how my mum has always cooked homemade chips, shallow frying in a large electric frying pan from cold oil though subsequent batches go straight in the already heated oil. Never bother to soak the chips first either unless too many have been cut to cook in the current batch so the excess are covered with water to keep from going brown until ready to be cooked, we don't really care about them being real crispy and my mum actually prefers when they're basically just been cooked and still soft. So I've picked up this method from her, I do tend to cook mine crispy often through a bit of neglect removing them later than I should.
Right now my favourite technique however is cooking the chips in sweetened boiling water with vinegar then once cooled down deep frying once (I use a wok) after which I freeze them and then when ready to have them for a meal while still frozen I will either deep fry again or pop them in the oven if I don't feel like deep frying. While time consuming I feel this produces the best overall chips, to offset the time and effort I make big batches to keep frozen for when I want some. More often than not though I still use this cold oil technique still when I don't have any frozen chips left and couldn't be bothered going through all this hassle.
I used to cook fries like this as a kid when i had no idea what cold frying or double frying meant. I never double fried them. They always turned out great, so i never knew there was another way 🤣
Aussie here. Have always been mystified at photos or illustrations of potatoes from North America. Turns out it’s because our most common potato varieties sold are different! I don’t think I have ever seen what you call a russet potato in real life- even the potatoes grown in the backyard aren’t like that.
Basically it seems that our default potato here is the Yukon gold. There is a red skinned variety that we refer to as more waxy, but that’s basically it for mainstream potatoes. If you are super fancy you can buy Kipfler potatoes which are delicious but more expensive.
Even when we make baked potatoes (what you would call “jacket potatoes”), it’s a large Yukon potato!
Now I wonder whether the fluffy huge potatoes you have have ever been common over here.
Tried your method for french fries, worked great! Tried a second time and once again worked great. Thank you!
I tend to just chuck chopped potatoes into the air fryer (with a hint of oil, salt and paprika) and they are quick and yummy!
I just made homemade fries for dinner and couldn’t nail the technique so this is perfect timing!
Nice.
I actually used your helix code last month and my mattress came in last week and we’ve been non stop sleeping and no more lower back pain ! 👏🏾👏🏾👏🏾
AWESOME!!!
Since it's cold start, you could add herbs and some garlic in there. I remember having these for the first time in culinary school. Ours just took a bit longer than 20 mins so it was crispier.
No. Your herbs and garlic will burn in the oil. Just season your fries when they are done.
For anyone who stumbles upon this, please skip this advice, do not add garlic and herbs to oil, it will definitely burn and make everything bitter. As user C Robinson said, season the fries after.
I use Maris Piper potatoes which are starchy for crisper chips (fries). I just cut the taties ( Potatoes) into chips, rinse them under the tap and fry them from cold. Can't beat a chip butty with vinegar, salt and HP brown sauce.
Usually the most "economic" way to deal with frying oil is to put it in more manageable containers, freeze them to prevent further oxidation, thaw as you need for regular use like stir fry. Just don't use it for baking since the oil absorbs the flavor of whatever you've fried in it.
Now I want a burger..and a beer too! Great recipe! cant wait to try this. I too have stopped deep frying french fries for the reasons you stated. But this changes things.
My sister-in-law Diane always made her fries this way for her husband. The best fries I've ever had.
What about your other sisters in law? Why single out Diane?
😉kidding.
Gonna have to try this one, thank you Emmy, love your videos!!!
Absolutely loved this, thanks beautiful Emmy 😊😊
I had always been told that if you started before your oil was hot, the potatoes would soak up a lot of oil. I'd be willing to give this a try.
I saw somewhere (Smitten Kitchen I think) that somebody measured the oil before and after frying like this, and the potatoes only absorbed about 2 tablespoons of oil.
Those looks pretty decent for not a lot of effort, I like it! They really don't look like the insane fries I made following Heston Blumental's recipe... but that recipe took all day. Tons of effort, but the outcome is unreal... like sticks of glass with clouds inside. Crunchy and marvelous outside, soft as smoke inside.
I always just use an air fryer - its a little bit different in texture but its just so easy and uses basically no oil.
Nice results are what I care about more than fancy methods, and this seems like a foolproof way for one batch.
If you are cooking for many then your second batch can't wait for the oil to cool down again.
Thanks for introducing us to "cold oil" French Fries.
Just two questions:
1. Why not soak in brine?
2. For more consistent crispiness, wouldn't it be prudent to remove the fries when the oil approaches a specified temperature? (Which is easily done using an infrared thermometer.)
Thanks again for all your upbeat videos.
I didn't know potatoes had cheeks. Great video as usual! This is how my dad makes fries.
I didn't know this either. 'Tater Cheeks' 😁
THANKS FOR SHARING THIS! I had NO IDEA you could start cold. Definitely better with Russets and all you need to do is rinse the excess starch off of them! I’ve made them twice now and only soaked the cut potatoes less than 10 minutes. My cook time was shorter, too, because my electric stove has rapid heat burners. DELICIOUS AND CRISPY FRIES! (Hint: also try to cut them skinnier.)
Thank you for this thought u could only do the double bullish way, this is chill and no to complicated for french fries, almost went to buying the frozen ones again, gracias!
Yep, makes perfect chips/fries. I also cook chicken wings like this, just separate the joints, toss in seasoned flour and leave to stand for an hour. Then put them in a skillet of cold oil and bring it to 160C. Perfect every time. (I got the technique from Joel Robuchon.)
while this is the method i mostly use. the double fry is still the best. I think the cold oil method is more of a crunchy texture (precise times and temps) while the double fry makes it fluffy and crispy.
Thank you for this technic. Simple and effective without the hassles of other methods.
I tried this last night, using a russet potato. The fries came out great, and didn't seem to take much longer than regular frying. I put a frozen chicken breast in my air fryer for 17 minutes, and both chicken and fries were done at about the same time. Incidentally, red bag frozen chicken from Aldi is the best! Combined with Aldi brioche buns and some buffalo ranch dressing from Aldi you have a chicken sandwich that beats Popeye's!
I'm interested in how you enjoy these fries. I have been cooking my fries similarly for years following Alton Brown's suggestions.
I just boil and dry my potatoes overnight.
Before I fry them the next day, I cut the whole potatoes into the appropriate sizes. Then I fry them in batches until they are crispy and brown.
Having the oil hot with a blue haze, is a very common instruction, as is the habit of flouring your workspace when kneading bread dough! No flour, zero flour! Use a dough scraper and keep kneading for eight minutes.
You have the most pleasant voice! ❤ I could listen to you all day!
There's a powder you can buy that will turn your frying oil into a gel. I keep my dutch oven stocked with canola oil for cooking and then turn the oil into a gel once a week. Then you can just toss it in the trash. Makes frying much easier.
Where do you buy it? Is it available in supermarkets?
I grew up with a French fry press and I have one. We use all the small pieces. Soak the fries in warm water for 30 min. We have always warmed the oil then thrown them in like grandma did
What about using one of those 'oil hardener' powders to turn your used oil into gel blocks - it's super easy to clean then!
Thank you for another great video Emmy!
I wonder if this method would work with frozen fries?
I am wondering same.
Doing this today was looking for a different method Thanks for sharing
If you boil in water with a touch of vinegar you'll get out the starch more quickly and thoroughly. The touch of vinegar changes the structure of the fries to be more pliable and not fall apart as easy when boiling and frying.
The problem with this is that they will absorb more oil since the water in them will be replaced with the oil slowly. If you put them in high temperature oil, sure, the water will make the water to bubble (explode) and give you burns if not careful, but they will immediately get a crust that will prevent the oil being so much absorbed.
Maybe you can do a test :) with a few equal size potato slices fried using the 2 methods.
America's Test Kitchen says the opposite:
"If you’re worried about your food coming out greasier with this method, don’t be. Vegetables fried using the cold-start method spend more time in the oil than when using the more traditional frying method, but they don’t taste or feel greasy-and they’re actually lower in fat. As the vegetables cook, they lose surface moisture, which is replaced by oil. Because the cold start cooks them more gently, less moisture is lost, and less oil is absorbed during frying."
I discovered this by accident and was surprised how good the fries came out.
Remove fries when bubbling(water escaping) stops. For a crisper fry. Great video! Thanks.
i like boiling my fries for 10-15 min, tossing them in a few tb of oil and some salt, let them completely cool. then air frying them for 20-25 min. There is way less oil involved and they come out great.
Emmy, have you ever tried Japanese waste oil solidifying powder? I am able to get some at my local Japanese grocery stores and it's called Kokubo Katamete Pon and it can turn your waste oil into a solid puck that you can easily pop out and throw into the trash! Super convenient. Sometimes if I don't have enough oil (since it can solidify like 600mls per packet) I'll collect the oil until I have enough and then heat it up, use the powder, then throw out the puck.
I have some, but the package is in Japanese. It didn't work, but I used it in cold oil. So the trick is to use it while oil is warm?
@@jmb1666 Yes, it must be warm for it to work.
@@jmb1666 Yes! The oil should be hot when you add the powder. You stir it through and then as it cools down completely it will solidify into a puck!
I use this method and I think it safer. Less chance of a grease fire than the fry it twice method.😊
Thanks to my new oven, I've switched to air frying our french fries. I soak the fries in hot water for a half-hour, drain, pat dry, toss with a teaspoon of oil or spray and toss with a couple of squirts of canola oil and air fry.
ideal method for frying thicker fries like the Pont Neuf fries ,
if you fry thicker fries directly in hot oil,
the inside will be still raw and the outside will burn.
you can pour the oil after it's cooled into a container and store in fridge to use in frying potatoes or other foods. It will keep a few mos.
I love this!! I'm going to try that method when I'm making ranch potatoes.
As a child about 12 years old I would walk to the neighborhood grocery store and for a dime buy a small box of French fries. And pretty much fried them this way minus soaking. As well cut homemade fries too. The latter getting cold water soak and in fridge first.
So cool. I'll be trying it tonight!
In Chile we just cut the fries in sticks, throw them in hot oil and leave 'em there for as long as it takes to make them golden. I've never heard of double frying before!
You did not mention the most important fact here. Preheating oil will bring it closer to the smoking point 160-180 deg C. This way cooking oil does not go beyond 115-120 deg C and thus it preserves the healthy qualitiy of oil. We can also use it much more times.
Thank you for the tip. Up to now I was preheating to a lower degree before moving the fries in the pan.
That's how I used to do it and I would also overcrowd the pan to avoid making two batches.
I could make them very crispy.
I'm craving fries right now but already started to make rice.
I'm always using a airfryer, works well with no oil.
Add pepper to your ketchup for dipping your fries. I add lots of pepper, but add to suit your taste. It is delicious.
I find this method results in fries that are soggier than I like. When I want fries, I put whole potatoes in the microwave. I stick them in the fridge until they are cool. Then I slice them up and fry them to get the outside crispy.
yukon golds are sooooo soft. GREAT for what they're good for, but not super good for fries >0
Awesome I was always double frying them I will do this next time I make french fries.
Let me know what you think.🍟
I wonder if it’s possible to do that with a deep fryer. I looking at two different makes and models. Tefal has a deep fryer that has an oil storage container. After frying the food in this kitchen gadget turn the knob and the oil is strained into the container ready to use next time fried food is made for lunch or dinner. The other model is the Phillips Cucina deep fryer. I like that model because when you push the button and the basket lifts out of the oil.
Years ago I bought a deep fryer and love it! I never buy fast food fries anymore.
Overheard at Emmy's house: "Happy 8th Birthday my child! Time to flip your mattress!" 😁
Great job! Love your thoroughness! Thank you very much! Next time, use Heinz Organic Ketchup.
I've heard that this method works, but how about frozen fries? Does it work for them too?🤔
If not, you could always leave out the packet of fries until their defrosted!
I've put them in before cold but they boil the water out and I wind up with bubbles, either way, I think cooking them in oil is probably one of the most dangerous things you can do in your kitchen, right next to buttering the floor and yelling fire😂
We make our own fries. I do fry twice but i dont change the temp. It works just fine but im ready for sure to try this.
Soaking the potatoes is crucial. You won't get the same result with this method if you skip this step. Also, pro tip: put a good splash of vinager in the water. Half an hour is enough. And the potatoes must be super dry. I always cook my french fries like this. Is a one way trip.
nice the recipe thank you for sharing
I ate french fries while watching this. But they were frozen french fries that I heated up in the oven. 😊
Love a good oven baked frozen fry with a generous sprinkling of salt.😊
I once accidentally put frozen oven fries in the deep fryer....Best fries ever.
Cold oil makes really nice fries, but it also makes very greasy fries. Lightly fried, well drained, frozen, then refried tends to be a good medium.
Beautiful cooking
def will try this!
yam and boiled jack fruit seed have amazing taste
When I was younger, I used to do this purely out of laziness, throw chips (cos British) in the chip pan, add fire, wait, chips cooked... :P
So it's 12.45 AM and I really want french fries !
Awesome Video emmy
really wanted to see the oil in the pot AFTER ya took out the fries...but i will try this...YUMMM!!!
Thanks Emmy, now I also want a burger, a beer, and some fries of course. Fun video.
don't know about the soaking for crispy purposes? but I do know that soaking to wash off the starch prevents sticking and oxidation which turns the potato off-color.
They look great...I actually like mine a crispy but not hard crispy,,,maybe somewhere in the middle...
Looks yummy
I have done away with deep frying french fries all together. My go-to method is Ethan Chlebowski’s modified Adam Ragusea Crispy Oven Fries recipe. I rinse the cut potatoes several times and brine them in salted water for an hour or more then continue according to the recipe instructions. They do take a bit longer since I usually use 4-5 russet potatoes and need to use two sheet trays, but it only requires 3-4 tablespoons of oil per tray. Way more cost effective in terms of oil usage.
That is awesome. i think i tried it once. 💜💜💜
I've heard adding a bit of vinegar to the water helps the fries crisp better.
Would this work with frozen pre-cut fries?