I Made a Frozen French Fry Brand from Scratch
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- Опубликовано: 31 май 2024
- McDonalds French Fries are the best. Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
I love french fries, and I have made countless french fry recipes. But with a little help from the best french fry shop in Berlin, I might have cracked the code and launched my next fantasy brand: The Pommes Promise.
Thank you Vladi & Kajo for feeding us with fries and information! 💛
goldies-berlin.de/
/ goldies_pommes
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I used:
5l water
2 Tbsp salt
5g citric acid powder
2kg starchy potatoes (Russet, Maris Piper, mehlig)
canola oil
4 Tbsp potato starch
1 Tbsp smoked paprika
1 Tbsp Sichuan Pepper Powder
sea salt
Written & Directed by Andong
Camera & Editing by Eypee Kaamiño
/ eypeekaamino
Research & Production Support by Grace Phan-Nguyen
/ phantagepoint
Spanish subtitles by Daniel González.
/ danielgonzalezlombardi
00:00 Intro
1:36 Frozen French Fries and Market Research
9:02 The Best French Fries in Berlin and How They Make It
16:20 Surfshark Sponsorship
17:34 Making Pommes Promise
28:49 Branding and Packaging of Pommes Promise
31:58 Tasting Pommes Promise 
Хобби
What brand should I launch next? Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
Also French fries are too oily so I stop eating them.
instant noodles
Nissin cup noodles?
Just open a fast food chain already! And you can have a frozen store section where you sell everything on the menu ;)
We had Pizza, we had French Fries, how about some Burgers next?
Andong has reached the level of chaos where he brings along a tray and a friend to eat and analyze McD fries out in the grassy patch of a parking lot. I'm loving this new energy.
He says he wants to see the analytics of how many people unsubbed during that scene. I wanna see how many people subbed! Who doesn't love passionate chaos like this?
@@masha8770 I love this, for sure. I just hope he doesn't pull a Joshua Weissman and become so unhinged it actively gets in the way of the recipe.
@@Jono997 and doesn't start fucking singing.
@@lanternno8491 Yes, that too.
"he brings along a tray and a friend to eat and analyze McD fries"
that can be taken as hes gonna eat a tray and his friend while analyzing McD fries
10:29 A Russian guy named Vladi selling loaded french fries? I guess his full name is Vladimir POUTINE.
*audience laugh*
*freeze frame*
*80's music*
*credit roll*
Good one.
As a Canadian, I just immediately think "oh that's poutine but different" when looking at loaded fries. If you've ever had poutine you'd know that fries are versatile, and fit amazingly well as both a side dish, and a main dish, so I appreciate Goldies for introducing some people to the wonder that is a bowl full of loaded fries.
Kid sees andong ranting on the grasses : "Mommy, why is that man ranting about fries with a serving worth of 5 people? "
Mom : "just walk along, honey"
As he was eating the frozen fries and talking about the crunch, I could only think about how mcDonald's fries have no crunch. Later he goes on to eat mcD fries and says its not all about crunch. I am left satisfied that he heard me through the video. This is truly magical.
Imagine someone going to macdonald just to see a full grown man laying on the grass with 5 packages of french fries and a camera
@Mohamed Saleh
6:48 Not as awkward as driving by and seeing a full grown man on the grass with 5 packages of french fries and a camera.
It kind of blew my mind when the fry chef said he'd never held a russet in his hands, and you mentioned that big potatoes are hard to find in Germany. Big ol' russets are the most common potato in the USA.
I stopped the video to make sure someone had commented on this. BLEW MY MIND!
Same here in Canada
You can actually get large potatoes in Germany, just go to one of the weekly farmer’s markets instead of a supermarket. There you will most probably get all kinds of sizes (but indeed no Russet potatoes :-( ).
i mean if you think about it, why should Germany or any other Country have exactly your Potato. You have so many different kinds all over the World. Fun Fact, the most german Potatoes have old german female Names like Annabell or Wilfrieda
alot of european countries mostly have small potatoes
McD's has engineered their French Fries with help from modern chemistry, I recall the late Grant Imahara actually visited the McD factory in a documentary where they admit to using up to 19 different ingredients in their production.
That's in the US. If you watch food wars you see the difference between US McDonald's and English/European McDonald's. Lot of ingredients that they use in the US or way of using it are not allowed by law in Europe.
@@MarcelL-DM No they aren't, it's a handful.
Makes sense, we like to reinvent the potato every so often.
No shit Sherlock. They want you to buy it. And EVERYTHING is chemicals. Your body is made of chemicals, as is cum
I LOVE Eypee just calmly eating his burger while Andong monologues in the car :D
(and yes, apart from the odd one-off small burger place I've visited McD's fries are the best for me too)
How about Subway? There are definitely lots of room for improvement in the classic sub sandwich... and if you do it with your usual enthusiasm, it is bound to come out great, while also being extremely entertaining and informative :)
Subway lives from its highly processed ingredients and therefore has a flavour profile which just can't be coppied or even complimented. Surely you'll be able to achieve some incredible sandwiches at home, but you won't catch the whole "flavour spirit" of subway.
Its literally a sandwich. Sandwiches aren't even difficult to make relative to most foods and the fillings are 100% a matter of personal taste. The only thing a home-cook has to figure out is bread, really. Storebought bread can be great.
@@muammargaddafi2740 Exactly, that is why it will be a good challenge for Andong to try and achieve... Homemade bread on its own has the best flavour and taste already and taking some quality ingredients to make a sub sandwich, will be a good mix. Obviously, as we saw from Andong's videos on the Soft Drinks, and Pizza, as well as the latest one, He keeps to his style of doing things better than store built...
Oh God yes, I've been trying to make subs at home, but they haven't quite come out as good yet. Andongs take on them would be really interesting
I'm sorry, but literally everyone knows how to recreate a classic sub. Kenji, Josh Weissman, Ethan Chlebowski, Adam Ragusea, and like thousands more all have "classic sub" recipes you can find here on RUclips. Just get or make a good sub roll, get or make some good cold cuts, then build your sub however you want. There's no secret there. Nothing to "improve", really, but it's an infinitely customizable thing.
If he does Subway, he should pick one of their sandwiches that no one recreates... like the Sweet Onion Chicken Teriyaki sub.
Hey Angdong, USA here & my good friend owns a "fry shop" much like the one you went to. A couple of fun "tips" we've incorporated. Try rice bran oil for frying, it gives an Incredible crunch, but can handle insane high heat. Your blanching is great & what we do, but try adding malt vinegar, as it adds a great flavor. There is some truth to blanching removing excess starch, it just dependson the potato variety. Obviously being in the US we use russet, or "baking" potatoes, which have a tone of starch. We generally don't "batter" or coat the fries, as russets generally don't need any to be crispy, but in some recipes we do. Also as you found a double fry is key, an initial fry at lower temperature to "cook" the potatoes, then a quick second fry to get them golden brown & crunchy. You can also freeze them but we do that after the initial fry (what McDonald's does), & fry them a second time at a later date. Lastly the "size" of the salt matters. Normal "table salt" is a little to big, so we use a finer salt, which really coats the potato very well.
Oh yeah almost forgot, we tend to use a larger cut fry, because as you noticed we want a crispy exterior, but soft interior
Thank you sir 🙏
I would disagree, you want animal fats to fry with.. Saturated fats don't turn into transfats when you heat them up, like unsaturated or polyunsaturated fats, so they are both healthier and tastier....
@@MrZnarffy Actually saturated fats are bad and unsaturated are good. Source: NHS UK Page > Home > live well > eat well > different fats nutrition
Thank you for sharing your knowledge.
@@MrZnarffy
Rice bran oil doesn't turn in a Trans fat at high heat, but I agree animals fats taste far superior. However I wanted to share some knowledge that even "vegans" could use. For our base recipe it's 70% rice bran oil, & 30% beef tallow, you don't want all tallow as the fries will be "heavy", but as I said the "vegan" fries are only rice bran oil
my guilty pleasure, i actually like the soggy ones in the McDonalds frys, when theyre fresh and hot, not when theyre soggy because they got old, but a fresh hot soggy fry is delicious.
Yeah, definetly part of the appeal of McDonalds fries that there are some soggy ones in there
Soggy fries brooo I love them
i love how vladis entire tone and mood just swaps once he starts nerding out on potatoes :D
I've never heard a person talk at such length non stop about chips. His knowledge is astounding. I'll definitely visit his place next time I can travel to Berlin. Where’s the place? It looked like Oranien St. in Kreuzberg but I’m probably wrong.
Oraniestraße is correct.
@@konstantinhungs9167 thank you!
Goldies is linked in the video description ❤️
@@mynameisandong now I see it. Cheers Andong and thank you for the video. I miss Berlin.
They are called french fries because the potatoes are cut Julienne. Not chips. Chips come in a bag.
9:24 - I heard that song before...hmmm
Abroad in Japan! An absolute banger track!
I was expecting Chris Broad to pop out of nowhere
@@olivertaylor8731 they have a very similar vibe.
@@olivertaylor8731 I know right?! I was like "omfg is Chris in Germany 😮"
Like a magic
Andong I think is basically making fast food open-source.
It's a brilliant idea, almost reverse-engineering, and putting his own twist on common stuff we all know and love.
Keep up this very interesting and useful content!
I love how you basically made a picnic outside the McDonalds with 5 big packs of fries, lol. Funny and inspiring, as usual.
“If you’re all about the crunch, go buy a bag of chips”
You just changed my life Andong
Even better, eat raw ramen noodles
A hint - McCains explains this - you need to have the frozen fries in a SINGLE layer or they don't cook uniformly. Also, they work insanely well in an air fryer.
+1!
Single layer, and I use a sheet of parchment, not a tray. The fries need the air circulation so the surface can dry quickly as they cook; otherwise any steam passing through the layers keeps them from crisping up until they're dried right through.
*just finished watching and realised he mentions the steam thing later...
You can also get special trays (for both fries and pizza) that are perforated to allow the hot air to pass through.
8:25 you're right about the mind games. Our local churches would always have BBQ chicken plate sales and my brothers and I loved them. But every time my dad would make chicken we wouldn't love it as much. He then started putting them in plates and told us that he bought them from the church and of course we loved it! From then on he would tell us its from the church until I realized that his grill was on
I love this guy! "Yeah me and buddy were getting stoned and thought lets open a french fry place" Same thing happened to me, I just didn't follow through.
Gotta love that good ol Journey Across Japan 80s music. Its so damn upbeat and wholesome sounding
Hell yes
Ye
Okay but Andong, we need more Aypee. The guy is always so chill and fun, really good counterbalance to your wild creative energy.
Mcdonalds fries are my favorite, and I also usually eat them without sauce. The perfect fry though, is as fragile as a bubble, once they've cooled theres no getting back the fry you once knew and loved.
YES. Leave them out for 20 minutes and it's shit. You have to eat them then and there or bust.
Andong: I think, less is more
Also Andong: travels the fu**** world to find the best recepies and ingredients for his channel
Once again great job and thanks for showing the best Pommesbude. I'll have to come to Berlin and try it!
9:04 Eypee questioning his life choices right there. "How did I end up working for a food youtuber who apparently has no taste whatsoever?" :D
This is my favourite scene. Eypee just chillin' eating his cheeseburger
I can't comprehend how you can keep saying that your fries look like McDonald's. Your fries look so much better!
Depends on which mcdonalds and how fresh they are
That fry chef is a master, he might be the most into his craft of any person on earth and it's french fries, amazing.
barely halfway through, but what an amazingggg video!! Im loving the montages, and the interview with the owners is so eye-opening!
"We're not savages, we're not going to eat those straight from the tray"
Doesn't eat a single fry from the package after filling it up.
The Pommes Promise: "Packaging So Good you can't touch it" or "I'm Leaving It"
My favourite French fries dish or chips as we call it in the UK comes from my local kebab shop. They do this amazing chicken doner meat and chips dish, which has chicken doner loaded on top of these super crispy double fried chips. The thing that makes it amazing is that the chips that already crispy and fluffy, but it also soaks the chicken fat and spice juices from the doner. What makes it insanely good is the light and creamy garlic yoghurt sauce and the spicy tomato and chilli sauce. Just typing this up is making my mouth water. I sometimes get it just for the chips.
What's the shop called, and where??
@@2ears1mouth786 you can get it most kebab shops but im from London of that helps
This is called a Halal Snack Pack in Australia, or locally, lovingly called an "HSP"
Something about the second opinion is super satisfying. Maybe because I watch so many foodie videos and you can't help but wonder about the camera person or the rest of the staff. It doesn't take away the star of the show, only enhances it.
Wow I learnt a lot from this video. French fries is such a complicated craft and certainly more than just deep frying some thinly cut potatoes.
Can we all just take a step back and just appreciate how much research and effort Andong puts in his videos 💁♀️
and eypee!
@@mynameisandong DUDE I love your content!!!!!!! Keep up the good work man!! 🥺✊💖
3:30 he bakes them around double the time recommend...
"They're dry"
lol
No 30 minutes is recommended
the reason he had to bake them longer is because they're supposed to be in a single lair not pilled on top of each other
this is your 3th video that i watched and i think i love you 😂 everything you do is something i want , home made stuff and independence from the grocery store .
I'm loving these montages! mount the fry cutter to the wall and let gravity do half the work for you
As a Belgian that just loves fries, i have to say Goldies looked really good and you did well too, Andong! Much love from your Belgian brothers and sisters
In Philippines we add cheese powder to our fries, we coat it with some cheese powders and trust me it taste good, less boring.
Burger King used to offer cheese powder and a special shaker cup as a meal promotion when I was a child. I never tried it myself but remember the commercials vividly
That is because of the MSG :) same with aromat/vegeta. Tastes great yes!
Seein McCain's fries brings back a lot of memories. We had a McCain's plant in my hometown growing up, and on the days they'd make the beer batter fries, the area smelled so lovely.
Mad respect for the effort and the great research you did on this topic. I now have a way of making McDonald's style chips fresh and at home.
I feel the urge to add that shoestring width potatoes are so hard to get right, you will really quickly end up with a pulpy potato bite when you undercook these or with a hollow husk of a chip when overcooking. The time frame is really very small if you work with frozen chips.
However, I think you can at least get the slightly soggy but super fluffy and potato-ish chip that McDonald's will inevitably have in their batches. If you use these cheap thin frozen supermarket chips, you can put those in a deepfryer at 170°C and fry those off for no longer than 2 minutes or until you notice the ends turning golden-brown to brown. I'd say those are an aquired taste but it's the one I love!
Now that i live in belgium there is literally 0 reason for me to make french fries...any street corner, for 2 euros youve got the best fries you have ever had and way more than any human should be able to eat alone. Frituur culture is no joke.
"We're not savages, we're not gonna to eat those straight from the tray!"
Says after spending the whole episode eating fries from a tray...
And then holds the full cardboard container in his one hand whilst continuing to eat fries from the tray
I use an air fryer with a rotisserie cage for fries and my favourites are the german version of McCain Golden Longs.
I personally like thin and crunchy fries but I've tried all sorts of fries and at Rewe I found pre cut and prepared raw but unfrozen fries specially made to fry or airfry them those also have a really nice texture and taste.
From the way they did their fries at Goldie, I knew they learned in Belgium! :D
If you want the best fries ever, come to Belgium and ask for the best "friterie" or "fried not" !
Wow Journey across Japan? No... But now I want Andong and Chris Broad in Japan
That crossover needs to happen
I was confused there for a sec. Seems like RUclipsrs use a lot of the same royalty free music
@@jbasoo Chris did a podcast about it
Pommen Promise ist actually ein genialer name! Imagine du gehst iwo hin und bestellst nen Big PP, oder small PP mit white sauce ontop xD einfach genial
I don't know german but somehow i could read the comment
I'm digging this fantasy brands theme that you're doing
Great episode! However....
You missed the opportunity to illustrate how important the salt is. Look around for "popcorn" salt. It's like plain table salt, but it's much finer. Using popcorn salt makes french fries better.
Also, another question, what would happen if you froze them after the first fry, then pull out frozen fries and fry them from frozen.
Speaking of the Five Guys "extra fries" thing, the Five Guys I go to literally gives you twice as many fries as can fit in the cup, so much so that I've honestly never finished an order of fries from there. On the one hand, that's awesome because you really ARE getting way more fries than you paid for, or at least more than you expect if it's your first time eating there. On the other hand, Five Guys fries might be the worst fries ever to eat cold, so all those uneaten fries are gonna stay uneaten.
@Bill Sandwich Yeah, that's why I added the "more than you expect" part. I totally agree that less fries for less money would be the better option, but if I'm eating there I'm already committed to spending more money than I would at most fast food places, so I just deal with it.
get yourself an air fryer, it's the best for reheating fries and making them serviceable again by far
sure, they're not as good as the original deal, fries just don't reheat all that great, but before air friers, i thought cold fries were practically declared dead, regardless of where they came from, with some seasoning and sauce afer reheating, those air fryer (basically a small convection oven) reheated chips/fries come back out crunchy again, they are the only cure to cold fries in my book, they are just small enough to revitalize a small batch right
i prefer thinner fries too, i don'tcare for belgian fries much although they are considered more of a delicacy, thinner just means higher temp and way less time for reheating too, i prefer the skinnier/more crunchy kinda starchy ones, i'm always the one picking out the more cruncy ends from a normal batch other people seem to throw away too
(and yes, i love pizza crust aswell, i don't understand how people dislike those, what kind of monster eat pizza without the crus?)
Uneaten and thrown away. I hate wasting perfectly good food.
@@VoodooMcVee hear them in the oven. Zero wastage.
Cut them into little pieces and fry them in a pan with the residual oil on them. Pretty tasty when added to scrambled eggs, or add onions and peppers to them for super easy cheater home fries. No more wasted potatoes!
oh yes.... Goldies is exactly the place i had in mind when you talked about the best french fries in Berlin. I love the fried chicken with truffle or kimchi fries. Definitely worth a visit!!!!
germans: "we can't have two locations,fries aren't scalable!"
Americans: "We'll scale it to forty thousand locations"
Hey Andong, you can maybe try to put the fries in starch after you blanch them in water (ofcourse dry them first), that way the starch will absorb a bit of water and when you fry them the first time it will form a skin of cooked starch and when you fry them again it will crisp up nicely and you wont be left with the starchy aftertaste which you mentioned at the end of the video. Love your videos btw, keep going at it and keep being awesome! 💪😄
I love the feeling every single video gives me. It's not JUST a food/cooking video, it's not JUST a recap of the history behind the food. It's overall just a well rounded and incredibly interesting Andong Video :D
Andong: McDonald's fries are great!
Vladi: making good fries doesn't scale
Ooh, shots fired. ;)
Yo Andong basically eating poutine in Berlin is what I needed this week
its the salt oil combo jo.
but if you cut them very similar and fry them frozen, quickly, it kinda workds.
and as you mention, thats the size for crispy fries. Big crunchy european fries are different.
Same here, I somehow love McDonald's fries. For the exact same reasons. And I actually kind of like the lack of crunchiness.
I guess we are the #McDPommesGang
Totally with your here. Also McDonald's fries dipped in their vanilla milkshake is the best thing you will try.
McDonalds fries are some of the worst fries I've ever tasted for me. Often soggy and cold and way too salty...
Their fries and ice cream are the only things I like at McDonald's.
yeah bk fries are good but they are just crunchy fries. And they taste horribly dry when they get cold. Mcdoanlds fries i can eat all day long lol
If like fries and Donner kebab and you're in the Netherlands, you should try a "Kapsalon" (barbershop) which is basically, fries topped with donner then a layer of melty gouda cheese. Salad is optional.
He probably had something similar before. In Germany you can get fries with Döner meat and Döner sauce. Although the addition of gouda cheese does sound pretty amazing :D
Some of the best fries in my old neighborhood come from a sketchy place that used to be a gas station called Frosty King. Crinkle cut (probably previously frozen) with celery salt.
When I cook oven fries, I put them on a rack over a backing tray. That way they get heaps of air circulation and crisp up amazingly well. I use the same method with wedges, tots, chicken parm and bacon to great results. A sheet of foil under the tray makes clean up a breeze.
I'm absolutely loving this. You got the whole product development thing down really well, even if it's kind of in jest it conveys a lot of the important things in the trade really well and also it's all SO tasty ffs that's amazing
They were fully cooked before freezing, I would try undercooking so you can get them fully cooked in the final stage
Hey Andong! Really amazing and delicious vid as usual! :D I just wanted to let u know, I recognized that the music from 9:34 is usually used by Chris Broad, from Abroad in Japan channel for his Journey Across Japan series... I don't know if it's a free stock music clip or not, but I just wanted to give you a heads up! :)
And don't worry lol ur free to love the Mac fries XD
Also as an artist, I must say, ur simple, minimalistic branding design for the fries hit the spot so well! :))
Interestingly enough, if we are to confine it to fast food specifically, my favorite fast-food fries is a fry that no longer exists, and is firmly certain never to come back at any point. And in fact, hasn't existed for almost 2 decades. It was Arby's "Homestyle Fries" -- it was a slightly thicker cut than the shoestring style of McDonald's and still had the skin on. It was already discontinued in certain markets back in 2002 or so, but officially discontinued from all markets around 2006 or 2007, IIRC. For me, it just had more of a "potatoey" flavor to it compared to many other fast-food fries that just taste like salted grease to me. The current era of Wendy's fries seems to emulate that to some degree, but they are very inconsistent when it comes to texture.
Despite being Scottish I'm not a massive chips/fries fan... and I find the straw fries at certain mentioned fast food places to be an overly salted pappy mess, greasy too. 🍟
When I do make chips at home I like a thicker, skin on chip, that gets at least a double fry. But most importantly I use a crinkle cutter as the increased surface area it gives means more crunchy surface. As well as being crunchier, that crinkle-cut surface allows you to pick up more sauce of your choice [be it tomato ketchup, home made mayonnaise or my favourite tartare sauce].
Great videos, enjoying your branding exercises. You asked what you should try your hand at next, what about shelf stable condiments like some of the sauces I mentioned!? Or something more German maybe like currywurst sauce?
About „floury vs. waxy“ potatoes - both Russet and Maris Piper are floury, and floury potats do make better chips (I dont do fries at home) - simply parboil them, and let the parboiled chips cool completely before frying. Crunch for days, even when you make them in your oven (takes a shitton of oil, tho).
I'm a fryer operator at a McCain's factory where we make both McDonald's and Burger King among many other types of fries. Certain brands' recipes require a batter mixture specific to their fry before our factory frying process. Although I don't know every ingredient in the McDonald's batter, they are the only one with a significant amount of milk ingredients. Other specs are solids or water percentage, salt concentration, sodium acid pyrophosphate to prevent oxidization or graying, and color (darkness) after initial frying and freezing, controlled primarily by dextrose or sugarconcentration. There is far more that goes into it as well.
I forgot this guy had a six-minute french fry fever dream in a McDonald's parking lot, but I'm definitely here for it
When I visited Vienna I tried their McDonald's curly fries. I've been wishing they'd bring those to the US ever since
We’re not going to eat from the tray, we’re not savages.
*proceeds to eat from tray while holding fries container*
Regarding the comment about peanut allergy and peanut oil: Refined peanut oil used for frying does not trigger peanut allergy, there are simply no allergens (proteins) left in the oil. Unrefined peanut oil might trigger allergies, but that's not used for frying.
Other than that, another great video, keep it up!
@9:18 LOOOOOOOOL look at Eypee in the back silently having a emotional comfort food rollercoaster of guilty pleasure. 'its disgusting but i like it!'
I was so hoping he'd say "nice gusset" when he assembled the cardboard sleeve. Great video, Andong! Now I know what to do with my leftover potatoes!
Pommes Promise served in a Russet Gusset! 🍟💡👆🏼😃🤣
Yay Steve reference! 😆
My favorite fries when it comes to the surface area relative to fluffy interior are actually Chick-fil-A's fries. Which are waffle fries. Just wish you got more of them.
I just came from Chick-fil-A. I upgraded my fries to a Large as usual. Also my favorites.
"I'll show you how to make the best fry ever." *Drenches fries in mayo.
A kid in the UK got blind, because of malnourishment by ONLY eating McCain Frozen Fries. So I love how you start the video by saying, French Fries are a snack food! - For occasion! Although for the oventime of frozen fries, you can make fresh.
The fries from the burger joint look 10x more appealing than McDonalds fries.
They both look good
Well It's almost like an entirely different thing. The fries from the fry shop are propably "better" in a culinary way but sometimes it just has to be McDonalds
I think a small improvement you could make to these, to make them more like McDonald's fries, if that is what you are going for, is to add a pinch of sugar to the starch coating, you could also try and experiment with all kinds of fun spices and flavor in that step too.
Last year I started making homemade fries whenever I make burgers (all from scratch) or fish'n'chips. I usually use waxy potatoes for that and they actually make really good fries. However my next batch will be made from the bintje potatoes that are growing in my garden ^^
Loving these branded food exercises! Thank you!
Science of food is an absolute marvel.
You had too much fun on this one lol
Edit. That fries joint is unreal!
Ahhh you are the best. 😆
I was just going to make some fries, got my station set up to start cutting fries . . . Then I thought “ohh I should see if Andong has a French fry video!” And now, I’m not just making fries, I am making FRIES.
Omg McD’s is my fav fry for sure.
I just make crispy potato wedges.
Uses olive oil and whatever seasoning you please. Throw em in a hot oven, every like 10-13 minutes add a lil more oil if you too. Flipping the wedges.
Imma try this method soon of making these like little potato boats, you make your oil based dressing like lemon juice and pepper with a dash of lemon zest.
Cook it in a deep dish so they can soak up alot of juice. Sometimes add a lil more juice flipping em, after I thnk 30-45 mins it should be done.
If done right the boats will be incredibly flavorful having soaked up all that juice.
But those aren’t really fries sooo 😅
Missed opportunity to make the X on the packaging a P out of fries like puss in boots 😂 amazing video!! definitely going to try these out when I can :)
Guy was really amused by someone getting a peanut allergy reaction, that's funny. :))
Yes
I didn't go too far down in the comments, but the carboard holders are often called "sleeves"
Here in the US, a huge portion of our potatoes are grown in Eastern Oregon, Eastern Washington, and Idaho, and under the Ore-Ida brand, you will find potato products such as frozen French fries and hashbrowns and "Tater-tots".
In addition to several varieties of Russets, McDonald's also uses Shepody potatoes, orignally from New Brunswick Canada.
Here in the UK one of the best cook from frozen Fries in the oven are from a supermarket brand called asda. They are on par with Mc-Donald's.
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@oky Why ?
@oky Why ?
can't remember when or where but i'm pretty sure i've seen mc donalds french fries also use sugar as an ingredient, which would logically be used before the 2nd frying just like you did with the added startch. granted, there's probably not a lot, and obviously it should be used in powdered form but it kind of makes sense this could add to the flavor and crunchyness of the fries.
Why does it not surprise me that fast food adds more sugar to a food that probably doesn't need it lmao
I know i saw that in the paris hilton cooking show just yesterday! She attempted to make mcdonalds fries as well but vegan. She blanched them in suger water then put them in the freezer and when they were frozen she fried them. They did look good though.
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Much respect.
Yeah, I have to agree on Mac fries. It's what I think of when hearing "fries"
Not sure if they are the best tasting, but they are good
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It is always a pleasure to watch your show every time. well done Andong
I´m loving this series. Pretty weird and interesting. Keep up with the good work bro.
Amazing 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I've found that McDonald's fries are generally great if you can eat them "sur place" in the restaurant. McDonald's delivery fries, at least here in South Korea, are almost always soggy, so when I get delivery at home, I refry them myself in my own frying pan, at which point they become awesome. That said, Burger King's delivery fries are normally better than McDonald's delivery fries. Again, I'm talking about here in Seoul; I can't say how things are anywhere else. It's been a while since I've been back to the States.
Its same in finland at least
Frozen shoestring fries, spray with ricebran oil, season with salt, ground black pepper and chilli powder. Cook In air fryer at 200°c and shake them every 5 mins for 15mins or until crispy. YOU CAN NOT BEAT IT