I first was introduced to your channel by one of the NYC pizza videos, but watching more of your videos I am consistently impressed with how well-produced they are, as well as how thorough you are with testing alternative methodologies, parameters, and edge cases. I am glad to be a subscriber!
I just subscribed too. I love his explanations on things, high production quality, and I feel like his presentation is very instructor like. He deserves a larger audience 👏
Man you are going to be absolutely massive, I've been going through your backlog ever since finding you randomly the other day, every video has consistently been interesting, relevant, and produced with insane quality. I couldn't believe it when I saw you didn't have millions of followers cause your videos are very worthy of them, looking forward to watching along the way cause it's only a matter of time until absolutely everyone is watching these!
I actually discovered this method just by chance myself. We always had "hard cooking" potatoes (I think equivalent to yucon gold in the states). And since I have a big appetite I wanted to make a big batch of fries so that they satiate me as a main dish. I heated oil in a pot and them just threw like 5-6 potatoes of fries in the pot at once (big mistake according to most food RUclipsrs). I think the shear amount of cold fries lowered the heat of the oil down to around 100 degrees, so the started like you would just boil them in water. Then they just had to be fried for like half an hour on max heat (we had a relatively weak electric stove) until enough water evaporated from the fries that the temperature climbed higher. There were some issues with sticking because they lay on another, but with some stirring at the right time you could prevent most of it. The size of the fries needed to be relatively small (similar to yours in the video) so they wouldn't break up. So just by chance it was a kind of self regulating system and the fries turned out perfect everytime without even once taking the temperature
But cool now to discover that there's actually scientific proof for my method to work. I always liked them better than any restaurant fries, since they got a more deeply browned crust without being overcooked in comparison to conventional fries
Hi, for the sweet potatoes/russets, which dry out too quickly with this method, what about trying the second "high heat, shorter time" cook with those? Your problem with the Yukon Golds in that case was that they stayed too wet, but that's what you want in the case of the drier potato varieties.
In Belgium fries are an official cultural heritage ( unlike in France) with an official way of preparation. This feels a bit like sacrilege haha but interesting video nonetheless. 👍
Good method but if you want to be able to fry ANY potato you should switch to lard (I CANNOT stress enough how healthier lard is for humans than any processed oil, cold pressed ones are fine) then you start by heating up lard until it liquefies, at any point BEFORE you put your potatoes in you SLAT THE LARD, potatoes will absorb the salt and be delicious from inside out, then you put your fries in, STIR IMMEDIATELY, stirring after a few minutes will make them disintegrate and you'll be left with fried mashed potato (it's not as good as it sounds, there's completely different science for that recipe), and fry them until you reach your desired browning. Lard will actually moisturize the fries so you don't end up with those empty insides. And don't fill the oil all the way with potatoes, rather fill it 2/3 of the way so they have some room to stir near the end of frying to break up the ones that stick together. Additionally you can skip this ENTIRE bullshit just by putting your potatoes in hot lard (or oil but don't use oil it's very bad for you) so the potatoes create the crust immediately and don't have a problem with dry insides, don't stick to each other, absorb FAR LESS lard (or oil), and don't forget to salt the lard before frying (any other seasoning that can absorb into oil without getting burned will work and potatoes will absorb it 100%. Just don't put too many spices at the same time, it's not bussin' and you can quote me on that...
@@twist3d537 lard is most definitely the best fat in human diet. Unlike butter where there are lactose intolerant people so not everyone can enjoy it there are no people alergic to pure fat. Look up how lard impacts your cell walls vs processed vegetable oil and see for yourself.
Your new fries are full of acrylamide. Y u no cook fries with salt or baking soda or calcium chloride to eliminate acrylamide production? They would taste better and would have healthier, less burnt look. They would be the same crispiness level, maybe even higher. How to detect acrylamide: cover your freshly cooked fries with a damp towel. Allow to cool down. Smell. Acrylamide. It's the smell of darkly baked bread left in a plastic bag for few hours. Yuck! Lovely channel though you're getting on par with Ragusea and Weissman with this.
@@MrFuzziiWuzzii must be then other associated chemicals which bind with water and smell that way. If you do the actual test/experiment with bread, burnt bread will smell after few hours, non-burnt will also smell but very very little.
I first was introduced to your channel by one of the NYC pizza videos, but watching more of your videos I am consistently impressed with how well-produced they are, as well as how thorough you are with testing alternative methodologies, parameters, and edge cases. I am glad to be a subscriber!
I just subscribed too. I love his explanations on things, high production quality, and I feel like his presentation is very instructor like. He deserves a larger audience 👏
Man you are going to be absolutely massive, I've been going through your backlog ever since finding you randomly the other day, every video has consistently been interesting, relevant, and produced with insane quality. I couldn't believe it when I saw you didn't have millions of followers cause your videos are very worthy of them, looking forward to watching along the way cause it's only a matter of time until absolutely everyone is watching these!
Use slower ramp up. Ease off heat around 200 F and keep steadie for a while, slowly up heat after 7 or 10 ish minutes at 200 ish F.
I actually discovered this method just by chance myself. We always had "hard cooking" potatoes (I think equivalent to yucon gold in the states). And since I have a big appetite I wanted to make a big batch of fries so that they satiate me as a main dish. I heated oil in a pot and them just threw like 5-6 potatoes of fries in the pot at once (big mistake according to most food RUclipsrs). I think the shear amount of cold fries lowered the heat of the oil down to around 100 degrees, so the started like you would just boil them in water. Then they just had to be fried for like half an hour on max heat (we had a relatively weak electric stove) until enough water evaporated from the fries that the temperature climbed higher. There were some issues with sticking because they lay on another, but with some stirring at the right time you could prevent most of it. The size of the fries needed to be relatively small (similar to yours in the video) so they wouldn't break up. So just by chance it was a kind of self regulating system and the fries turned out perfect everytime without even once taking the temperature
But cool now to discover that there's actually scientific proof for my method to work. I always liked them better than any restaurant fries, since they got a more deeply browned crust without being overcooked in comparison to conventional fries
How about low temp frying but in pressure cooker to avoid drying out.
double fry still is better, JUST slightly, great video
Hi, for the sweet potatoes/russets, which dry out too quickly with this method, what about trying the second "high heat, shorter time" cook with those? Your problem with the Yukon Golds in that case was that they stayed too wet, but that's what you want in the case of the drier potato varieties.
I never knew that most fries were double fried
In Belgium fries are an official cultural heritage ( unlike in France) with an official way of preparation. This feels a bit like sacrilege haha but interesting video nonetheless. 👍
🤓
Cool!
what about beef tallow?
I'm not real into the crispy frys and that inside looks like it's all gone
I wonder if russet potato wedges would work with this method, I'll have to test it.
Worked for me
Good method but if you want to be able to fry ANY potato you should switch to lard (I CANNOT stress enough how healthier lard is for humans than any processed oil, cold pressed ones are fine) then you start by heating up lard until it liquefies, at any point BEFORE you put your potatoes in you SLAT THE LARD, potatoes will absorb the salt and be delicious from inside out, then you put your fries in, STIR IMMEDIATELY, stirring after a few minutes will make them disintegrate and you'll be left with fried mashed potato (it's not as good as it sounds, there's completely different science for that recipe), and fry them until you reach your desired browning. Lard will actually moisturize the fries so you don't end up with those empty insides. And don't fill the oil all the way with potatoes, rather fill it 2/3 of the way so they have some room to stir near the end of frying to break up the ones that stick together. Additionally you can skip this ENTIRE bullshit just by putting your potatoes in hot lard (or oil but don't use oil it's very bad for you) so the potatoes create the crust immediately and don't have a problem with dry insides, don't stick to each other, absorb FAR LESS lard (or oil), and don't forget to salt the lard before frying (any other seasoning that can absorb into oil without getting burned will work and potatoes will absorb it 100%. Just don't put too many spices at the same time, it's not bussin' and you can quote me on that...
lard is probably the most unhealthy oil
@@twist3d537 lard is most definitely the best fat in human diet. Unlike butter where there are lactose intolerant people so not everyone can enjoy it there are no people alergic to pure fat. Look up how lard impacts your cell walls vs processed vegetable oil and see for yourself.
Great technique but it only works on the first batch :)
Your new fries are full of acrylamide. Y u no cook fries with salt or baking soda or calcium chloride to eliminate acrylamide production? They would taste better and would have healthier, less burnt look. They would be the same crispiness level, maybe even higher.
How to detect acrylamide: cover your freshly cooked fries with a damp towel. Allow to cool down. Smell. Acrylamide. It's the smell of darkly baked bread left in a plastic bag for few hours. Yuck!
Lovely channel though you're getting on par with Ragusea and Weissman with this.
epidemiological studies (as of 2019) suggest that dietary acrylamide consumption does not increase people's risk of developing cancer
@@twist3d537 go eat microplastics then too. Bon Appetite!
@@twist3d537 and now a less tongue in cheek reply: acrylamide also tastes and smells pretty horrible too. And its very easy to prevent its production.
Acrylamide is odorless 🤦♂️
@@MrFuzziiWuzzii must be then other associated chemicals which bind with water and smell that way. If you do the actual test/experiment with bread, burnt bread will smell after few hours, non-burnt will also smell but very very little.
Cant do this with tallow. The only thing you should be frying in.