The French Fry Secret Weapon
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- Опубликовано: 31 май 2024
- The perfect crispy yet creamy french fries at home DO exist. You just have to know the right method and the secret weapon that I'll tell you about in this video. Start speaking a new language in 3 weeks with Babbel🎉. Get up to 60% off your subscription ➡️Here: go.babbel.com/t?bsc=1200m60-y...
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CHAPTERS:
0:00 Intro, potato choice & how to get it
2:03 Prepping and soaking the potatoes
3:48 Frying round 1
4:30 Learning new languages (ad)
5:30 Finishing frying r1, starting r2
8:21 Eating all the fries
#frenchfries #fries #homemadefries
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If you’re able to get kennebec potatoes, comment below to share where you got them. Also, if you’re in the UK, there’s a similar variety called Maris piper. Start speaking a new language in 3 weeks with Babbel🎉. Get up to 60% off your subscription ➡Here: go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-jul-2023&btp=default&RUclips&Influencer..brianlagerstrom..USA..RUclips
I get better potatoes right from the farm: ruclips.net/video/YML_DDLouOk/видео.html
Move to Maine. I live on a hill just above the Kennebec River and I can get Kennebecs all year long! 😎
When I was in the service, I was station near Belgium. I was addicted to their fries. They're secret is beef tallow. They fry their fries in beef fat. Just an idea to make life easier. Big fan, keep up the good work. Peace
@@samgrant83 Everybody in the room: "They are on another level." IYKYK
Oh my goodness! I just saw these on sale this weekend from my local tractor supply and wanted to give them a try because I've never heard of them before. I'm so excited. I'm in the South, and we have a long growing season so I wanted to plant some since I still have time before 1st frost. What luck
Great video. A little potato science from my husband who grew up on a potato farm… the reason why the russet is darker than the kennebec is that it was stored (after harvesting) in a colder potato storage than the Kenny. Potatoes raised specifically for fries are kept at a warmer temperature in storage in order to keep the starches from turning to sugars. Spuds raised for table use and grocery store bags are stored in colder temperatures in order to keep them from sprouting and breaking down. Whenever they would bring a truckload to the processors they would have a potato sliced and dropped in oil, called a fry color check. That would tell them where to unload because the processors wanted like fry colors together and not mixed. Just thought I’d add that info coming from the grower perspective- they grew kennebec as well as russets.
Thank you.. love the extra knowledge
It ain’t much, but it’s honest work
Came here to say the same thing! I’m a potato Agronomist for a large French fry processor. Most people don’t know that there’s a grocery store russet type and specific russet types used for French fries and they are managed very differently all the way from planting to storage.
@@justinwilcox2936 thank you! Phew, I’m glad I didn’t make any glaring errors on my explanation! Thanks for the additional information. Actually probably most people don’t know there are more than two varieties of potato.😂baking and boiling. 😂love that Brian has so many food followers who know and care about foods. Brian is a wealth of knowledge and so are his friends and fans!
Fascinating! Thx for sharing
Bri, I'm so sorry you had to suffer through that bowl of fries, we appreciate the sacrifices you make for our education. You a real one.
I'm glad that you can understand my struggle
One tip people trying to fry some russets - boil in a combo of water/vinegar, this will keep the potatoes from crumbling and falling apart (see Kenji's recipe).
that's how I do it plus a double fry. they come out perfect every time. I just want a good method for frying waxy potatoes. The flavor is so much better but they will never get crispy
@@clashwithkeen give them a batter. A little sprinkle of corn starch or something.
That's a very good idea regardless of whether you double fry or use the cold oil technique. (Big Kenji fan here who does the vinegar/pectin thang.)
who's kenji? where can I see his recipe? Edit: serious eats on google I gather?
btw, I saw that he doesn't do the keep in cold water for 8hrs thing, is it not necessary with his method?
Hey Bri - Two things that upped my fry game:
- Use peanut oil, super tasty for fries (even better is beef tallow, but that's a whole thang)
- Use popcorn salt, tinier granules that stick well and have that classic fry taste (big fast food places use this)
Animal fats for the win
And you don’t even need to buy popcorn salt. Just take it for a spin in the food processor to get that saltiness powdery
yep, I would never ever use canola or sunflower oil for deep frying again.
Please use beef tallow instead of any plant oil.
Peanut is great! The cost is not :(
Something tells me it'd probably just be easier to go with frozen fries from a restaurant supply store. :D I don't have to worry about eating all those potatoes before they go bad that way too.
My french fry secret weapon: you can deep fry oven fries.
@@Lettuce-and-Tomatoes That is a completely ridiculous claim. If it was _at all_ possible to mount a class action lawsuit for your being obese, there wouldn't be a fast food chain left alive today. Don't be hysterical.
And I guarantee ya they’d come out practically equivalent to 99% of people. Hell you might even be able to fool Brian especially assuming he’s correct they use that potato variety. So why the hell are we going to all this effort for practically the same thing. Most of it is just in our head and we feel like it’s better if it’s hand made even when it doesn’t really matter. Literally the coveted restaurant fries are usually freezer fries, they come already partially prepped and frozen. Guess it’s like planting a garden though cuz that’s almost never the easiest best way to get that done but you enjoy it
@@Lettuce-and-Tomatoesdude that is only just barely coherent. I can’t tell if it’s funny or sad, maybe you we’re just really drunk when you wrote that lol
@@Lettuce-and-Tomatoesridiculous
@@Lettuce-and-Tomatoessure bro
No boil with vinegar? That step is a huge win in the overall process. It'll prevent the fries from breaking allowing you to use russets no problem
Found the Kennebec at my local farmers market yesterday. Made your fish and chips recipe with them and the wife was blown away. Thank you for the tips!
Russets can be improved by parboiling 10min w/ a little vinegar - the lower pH will slow the maillard reaction upon frying such that you use a slightly hotter temp for longer too cook the water out without the fries burning
Interesting tip! When you say "a little" vinegar how much do you mean, approximately?
@@davidf2281 i used a 1/2 cup for a pretty bug russet (2 cup), which was a little much, leaving the final fries with a little vinegar taste (not bad though); I’d say for parboiling 2 cups of potato shoestrings use between 1/4- 1/3 cup of vinegar
the parboiling does leave you with wet shoestrings, which need to be dried before frying; you can also freeze them to alter the starch crystallization upon frying, but that’s better for when you have to fry a lot and the parboiling and storage ahead of time minimizes the fry time of the day of… not super revelatory or practical for home equipment
@@hellfish2309 Cool, thanks dude 👍
also i feel like his comparison was a little unfair, he was cooking the russets the same amount as the other potatoes when they were clearly done already. So you're comparing one potato that was cooked the right amount of time to the other which was clearly a bit overcooked.. and then being like "see? the russets are so much worse!"
@@EB-bl6cc i haven’t tried kennebecs, but the technical tricks to optimize russets and their availability are just a different point all together than the one he’s making, and in fairness to him the vinegar blanche + freeze + 2x fry is featured on other cooking YT creators’ channels
Brian, we have a lot in common. I may not be a former baker or run a wildly successful cooking RUclips channel, but I sure as hell can smash an entire bowl of fries as well.
Благодарю за мастер-класс, обязательно приготовлю ! 👍Thanks for the tutorial, I'll definitely make it!
Greetings from Belgium. You get a lot of things right and a few not so right.
From a health perspective the temperature of your second bake is really too high. You need to avoid acrylamides. 345° F would be ideal for most potato varieties.
Soaking the fries is a waste of time, and you want a thickness of 1 cm, not 1.5 cm. This ensures that you can bake at 345° F, and it only requires 2-3 min., not 7-10 min.
Kennebec is a very good choice because it has a medium starch content and it's the right size.
I have heard that beef tallow is preferred as well??? Is this true? Thank you for the warning on acrylamide, I have some research to do now to make sure I'm doing this safely.
@@dkindig Beef tallow tastes better and is far safer at higher temperature cooking for longer periods of time so you can cook at the higher temperatures safely.
Another alternative is palm oil. It's one of the safest oils for deep frying being able to handle higher temperatures and longer high temperature cooking without breaking down.
Avoid seed oils for deep frying if you can. The worst is vegetable oil (soybean oil), canola oil (rapeseed oil), and while many people like the taste of peanut oil, it does break down over a long period of time at high temperatures, so it's not the healthiest.
yes thats true we use beef tallow in belgium! horse fat is also common
@@Danielle_1234 Yes, peanut oil has always been what I've used for turkeys 😀, good to know about palm oil, I will look into that.
@@xd-me8yr Thanks, that's great to know!
I've turned countless thousands of pounds of potatoes into french fries and this is the process we'd always use. No other way to do it
Phew, thanks for weighing in.
I've seen these types of potatoes at my local farmers market in St. Catharines, Ontario in Canada. I haven't seen them this year yet but I think they are in season later in the summer if I remember correctly. I will definitely try this out when I can get my hands on some!
THANK YOU. GREAT VIDEO
Feels like this video was made for me through the ether... been experimenting for months, and this was just fantastic. Thank you as always!!!
I really appreciate how methodically you talk through every step. I'm guilty of more than a few failed experiments and the edumacation as to why I may have erred is awesome.
My secret weapon for really great fries have been triple cooked chips (UK). Cook in water + vinegar first, 2nd fry low temp, 3rd fry high temp. Delicious!
Looks so good!
Thx for sharing,
Every year we used to raise 800-1,200 lbs of mostly Kennebecs. Prolific and long-lasting, they were one of our favorite potatoes.
Awesome. thanks again!! :)
@brianlagerstrom; Good technique, as usual. Pro tip from the fry capital of the world -Belgium-:
1st fry in ox white, far more flavourfull. Then freeze the fries. 2nd fry in peanut oil to chrisp up. You're welcome!
The Operative Word is they make me "HAPPY" 😊 😋😊
Congrats on getting a million subs man. Been here since Weeds&Sardines. ❤❤❤
Thanks for still being here 👊
Where I live the main potatoes sold in stores are the atlantic and kennebec varieties, interchangeably sold as "white" potatoes, and russets are sold as russets, not white potatoes. White potatoes are better mashed, baked, fried, boiled, everything. Never understood why russets are the "default" potato in the US when they just aren't as good.
Bro ur channel is a gold mine ❤ thx a lot u earned a sub 👍
Must be a complete coincidence that in my area Kennebec potatoes are common, especially potato seeds. For years I've just stuck to Yukon potatoes because they're good all around and I love mashed potatoes. I might give these a try next year.
Thanks! I'll have to see if our local farmers' markets have the Kennebecs. My mom used to make fries at home in the 60s and 70s and she'd do the two-step thing, and they were tasty (probably to a large extent because we ate them while they were still quite hot). BTW, your French accent is charmingly midwestern, mawn-soor!
I'm LOLing at the timing of this video. I just made your fish & chips recipe last weekend, so I was rewatching that video in preparation. Today's video is an extended version of the "chip" portion, from the Kennebec potatoes to the method.
Since I was doing the fish batter GF, I followed your advice & stuck to Ore-Ida steak fries in the air fryer so I could focus my attention on frying the fish - which was EXCELLENT, BTW. It didn't stay as crispy as wheat flour but the fish inside was perfectly cooked, and I hadn't had a good, old-fashioned fish fry in years. Really scratched the itch! Thanks for the great recipe & technique.
Very nice!
Congrats on the 1M subs!!
I have so many of your videos saved to try
As a Micmac Indian, we used to lightly dust them in corn starch before frying ??? 🤔
Happy New Year and thank you for the useful hints. Finally someone to eat French fries with ketchup like me. Greetings from the heavily coated mayo Europe 😅I like your channel. Blessings.
Right off the bat I think you have the absolute right idea about the precook. In my younger days, I worked at a famous fast food hamburger place that is famous for it's huge portions of home made French fries. And their procedure was a much shorter precook, in a much hotter oil...The same temp oil they did the final cook in. And in my own personal quest for perfection, I learned to do it almost identically to yours. I concluded 290 (splitting hairs), but also did 5 minutes. So MUCH MUCH more cooking in the precook than at 5...erm, that famous Hamburger place. The procedure you are using is PERFECT for serving the public in my opinion. it will yield a fry that most people will think is perfect. I would suggest an added step that people could use if they like those random straggler fries that got either overcooked in precook due to being smaller than average, or just got broken after precook and before final. And that is a 60 second blanch in boiling water prior to precook. This does 2 things, it cooks them more and weakens the surface so they get a more penetrated crunch, and it also helps them get drier prior to precooking in hot oil. When you take them out of hot water, the moisture on the surface tends to self dry as it is hotter and evaporates more aggressively. Again...This is only for people that like something a little more crunchy, broken down, and a tad greasier, due to the surface not being as secure. Also, one last tip...in the early process of rinsing, if you have the time, rather than rinsing 3 times at once, wait 30 minutes between rinses, and agitate them multiple times during each 30 minute period.
Also this method will help mitigate the difference in results from a Russet to a Kennebec. As you said, nothing will replace the Kennebec, but this will get the Russet closer.
If you're in Europe, do buy the Bintje from Belgium, if you're in the neighbouring countries, they should have that variety available for shipping. Ideal for fries for the same reason as the Kenny. Traditionally fried in beef tallow, of course.
Best snack EVER… the Northern English Chip Butty. Maris piper potatoes fried in beef dripping and lumped into a heavily buttered soft floury bap. Heinz tomato ketchup optional…
HP Sauce not optional...
Literally made homemade fries last night and complained to my husband that they never seem to come out right 😅 definitely gonna try this cutting and cooking method next time!
for home cooks, where you don't need to cook multiple batches, the easiest way is to put the potatoes into room temp oil, and fry them until they are done. No double-cook is required. Rinse and soak the cut fries for at least one or two hours, then dry them off, place them in the fryer along with the room temp oil, set the temp for 375, and cook in a single batch until done, about 20 minutes generally. Best oil for frying is pure beef tallow, with peanut oil a close second.
Whoa!!! World class!!!
I do mine with russets but I cheat by coating them with a small amount of corn starch. Double cook as well and they're absolutely perfect!
BTW if you live in Europe and are looking for a good potato variety you should look for Bintje Potatoes (pronounced bintsh) ! The are probably the best kind of potatoes for Fry making. Every proper fry cooked in belgium is made with this one, and every respectable fry enthusiast in europe uses them. I dont know if this variety is produced in north america but in europe it is for sure.
"je" in Dutch is not "sh" my man but yeah best potatoes for sure
@@Maylolkoi i put the pronunciation that i knew, which is the french one in that case. How do you pronounce it in dutch ?
@@pierre-louislamaze8802use the duh sound, but with a j, so something like bintjuh.
I’m from St. Catharines Ontario Canada. Thx a lot Todd didn’t know If we can get here in St. Catharines 👍🇨🇦🇨🇦🇨🇦🇨🇦
Would this same process produce a great sweet potato fry, or do you think that would require a different technique?? Love your channel, thanks for all the great advice
That's good information. I love Fries
Happily, I live in Maine - which is a great potato-growing state - and live less than an hour's drive from Kennebec County. We stocked these as seed potatoes when I worked at any Agway and they can be found at farmers markets, like the vid said. I never appreciated the differences in the kitchen between these and Russets. Thanks.
Our preference is using yukon gold for most of our potato dishes. We also rinse the starch off of the fries and soak them.
hi Bri first time i heard of kennebec potatoes i will def look for them at my organic store🙏🙏👍👍😋😋😋😋
Thanks for the video. Unfortunately we don't get that kind of potatoes in our supermarkets in Trinidad and Tobago (in the Caribbean). We get only russet. Those fries look so delicious.
I remember when I first found your channel a billion years ago (Weeds and Sardines) and I was so happy to find both gardening and cooking in one place. Sigh. Good times.
What's your opinion of a pre-boil with water and vinegar to remove excess sugars before the frying?
❤Kennebec - They are delicious and good for anything; I grow them in my garden. Last harvest fries are mind blowing.
Reaction @8:20 - spot on. Not kidding. Russets are preferred by stores and restaurants because of abundance and grow fast, you can get a couple harvests per year. Like imagine the Russet like a 1500 pick up truck, it does the job very well, loved by many. The Kennebec is like a Camaro, you pick your date up with it.
That crunch!
Beef tallow is my secret weapon. I render my own from fresh suet. There is absolutely nothing better for french fries. Tallow is also great for fried chicken.
Never heard of Kennebec potatoes before and will have to find them in my area if I can.
Really good info about the science/process as I’m trying to step up my french fry game. I’ve noticed if I let my russet potatoes soak overnight I tend to not get an overcooked brown color on my fries either. Thanks for the 18-36 hour refrigerator tip since I’ve only been doing 8 hours, maybe my russet potatoes will be less brown if I let them soak longer
congrats on a million subbies!
Definitely gonna look for these at the farmers market
Thanks for this. Did you experiment with freezing the fries after the first cook to rupture the cell walls and make them fluffier?
7:24 "These fries are literally PERFECT" 🤣
If you're willing to dedicate a couple hours to the process you absolutely can get amazing glassy exterior fluffy interior fries with the lowly russet. The trick is you boil the fries with a heaping teaspoon of baking soda for 5-6 min (pull and drain when you see the smaller fries begin to break in half or small shards flake off the larger ones). Drain and dry on paper towels and stash in the fridge on a cookie sheet until cold. Take them out of the fridge and let them come up to room temp and fry at 375 until you get the browning you desire. Voila. Best fries ever.
Love your channel by the way.
Love the content , since we are neighbors and this is the Show Me State ,well I'm south in the Ozarks and have been having a heck of a time perfecting Navaho Fry Bread . Used to get some from a small local restaurant that is no longer around and the bread was one of my go to comfort foods . You should be able to crack this nut with your impressive baking knowledge ! Keep up the videos ! Your take on crab ragoons or General chicken/ sweet & sour / cashew chicken would be a good episode the Ozarks Chinese food has its own thing vs the NW and their tempura batter fried versions and cashew chicken well that's a local thing and if the chicken is not breaded the same , it just aint right lol .
These remind me of English chips. I had some in England last year and what a revelation. ❤❤❤❤❤
Hey Bri! Do you have any other recommendations for other recipes that kennebec potatoes are particularly good for?
I got a easier trick that works in any potato and even sort of work with Airfryer: cut the chips on the thick side, boil them to the point their cooked but don’t break. And then fry them. You can even do doble fry like with korean fry chicken. Love your videos by the way.
I don’t even cook them prior and still have nice fries in my air fryer 👍🏻
@@AmandineDwidwine try it out, it would add an extra step with boiling but cut significant time in the air fryer. And the taste is so much better.
@@Ndres1692 I do mine with the Steam Fry mode, works perfect
These are fire! Heston Blumenthal’s fries are the gold standard in my opinion.
"Call your local produce purveyor" LOL @ Brian
I’m really looking forward to seeing if you get any dope recipes from Alaska
I pretty much do everything you mentioned, except I like the russets better as I like the dark color and texture, and I triple fry about 30 mins apart. I also try to tear the ends a bit before the 3rd frying to get that extra crispiness. Then salt and cayenne pepper. Mmm...
Here I sit in the capital of Maine in Kennebec county. Taters are mostly grown in Aroostook though. Still yummy! Thanks!
When I used to live with my parents, I used to make homemade fries as my late night snack after coming home late from work. Pretty sure my mom only bought Russets, which is what I'd use, and all of this tracks with what you said. I was younger and still learning to cook for myself so I didn't double fry. I simply cut my potatoes, heated the oil, and fried. I knew to salt right out of the oil, but they never really crisped, and they never looked nice. However, they were always soft, a little fluffy, and simply delicious as is or dipped in some yellow mustard. Thanks for the info Bri, definitely gonna have to take another shot at my fries of yore with this method even if I can't find Kennebecs! 👍
Hey Bri, compared to the double fry method how different of a result that Parboiling the potato first?
If you only had Russet potatoes would you do the boiling technique first, and then the double fry?
I understand that variety makes all of the difference. Could par-baking the fry effect a similar result as par frying?
When I married my husband, he was an "only kennebec potatoe" guy haha we grow them in our garden, but we are lucky that we live in an area where we have a farmers market around every corner that sells them as well!
Kennebec potatoes are what "In 'n Out" uses for its FF. Good stuff.
Hey Bri - Made your Apple Galette over the weekend. HUGE HIT!
delicious
THANKS! That was a sleeper vid last fall, not a lot of views, but I really liked the recipe. Thanks for trying.
I've made it 4x, its incredible 🍏
Crispy on the outside, smooth on the inside... armadillo!
My secret tip for drastically improving that crispy outside creamy inside texture, is boiling the fries after being cut, then freezing them, then frying at low temp, freeze them again if you really want to go the extra mile, and then fry them hot to serve. Yields perfect restaurant fries even with the lacking variety of potatoes i can get where I live!
This is what french fry factories do
dominik knows what he is talking about.
These look way better than most homemade fries, but I still have the best results if I freeze them first. They turn out far crispier for me. (using Russets) I've heard it has to do with moisture content and surface vs interior cooking, but whatever the reason, freezing works for me. I'll have to find some Kennebecs.
Might have to try my hand at truffle & parmesan fries after seeing this.
Kennebec's are a common as muck here is Australia. They are one of about three varieties of potatoes that every supermarket will always have in stock.😀
Just wondering if you were still planning a special million subscriber video??
Great stuff as always!
Used to use these all the time in Maine. I think they originated in Presque Isle Maine.
Take a pot o' cold water.
Cut russets into desired shape, drop them into the water as soon as they're shaped.
Once all tates are cut, go to the sink and wash away starch as described in the video (though I'm usually less thorough). Replace the water and take it over to the stove. Boil until they're about to fall apart from a poke with a fork.
Strain them in the sink and let them sit in the strainer to steam off. Do a similar double fry method as described in the video. I've never timed it. I pull them up on the lower temp after they basically start to get any color on them. I pull them up on the high temp after they've passed the "I scraped them with a fork and found them sufficiently crispy" test. Salt and enjoy. Make a Raisin Caines ripoff fry sauce for bonus points.
This method gets me pretty impressive results and I can be eating fries within an hour with it. I'm sure the upgraded Kenny potates would also help bring this method to the next level, but I've never heard of them before today.
"Unadulterated mouth pleasure" Hahaha! You kill me. Thanks for the tip about Kennebec potatoes, great video.
That fry crunch asmr 🤤
THANK YOU YOUNG MAN...
Great show, Thanks!! What would be the Irish equivalent of those elusive Kennelbacs?
I used to prep fries for a major canadian fast food place, and this is how we prepped them. Cut, wash and blanche.
I asked an employee at IN-N-OUT Burger (here in El Segundo, Ca), what potato they use for their fries, his reply; Kennebeck.
Kennebec potatoes are the same type In n Out uses. When ordering at In n Out order them light well and add more salt. They should be close to Brian made here.
I agree. Use peanut oil rather than canola.
Could you brine/season the soaking part of the potato? Or would that be too salty afterwards?
My trick is freeze them after 1st fry or technically Heston Blumenthalls trick to be more specific. It works great but u have to plan ahead to make them
😂🤣THE BEST Babble ad on the internet. "I said 'Wee' and checked in mucho faster."
I wonder if you can use a dehydrator for 10-20 minutes to get the fridge potatoes totally dry and higher internal temp. They won't get much past 120F but all the moisture on the surface should be done.
We usually leave the skin on and put the bowl in the freezer for at least 20 minutes before frying or baking. The whole potato can be eaten so if you're going to peel them don't throw out the the skin. Fry them up and season them as a side dish. I can't recall the last time I peeled a spud.
As true west flemish belgian farmer, eating twice a week fries ( wednesday and sunday ) the secret is when you cook them the first time 160degrees is the temperature, 140 is to low