why french fries ALWAYS taste better at michelin restaurants
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- Опубликовано: 11 июл 2024
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0:00 missing ONE step from Michelin Star status
1:51 why should you start potatoes in cold water?
4:01 what is the best fat for frying?
5:42 how to flavor your oils
6:01 what french fry shape I like best
6:34 how to blanch a french fry
7:44 what should you season your fries with?
8:59 let's try some michelin star french fries
#frenchfries #acooknamedmatt #food #cooking
why french fries ALWAYS taste better at michelin restaurants
• why french fries ALWAY...
So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.
Hello
You forgot to say that you put diarrhea and throw up on it
..? what India have you seen cuz where I live it's pretty neat man I eat at restaurants@@chrib2209
@@chrib2209 Chill blud, this isn't insta :)
@@chrib2209 racesist
finally an idea for my 20lbs of beef fat trimmings. lol
Haha
That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.
His name is Duck
Damn, Tommy. That's dark. Need to talk?
@@lf2334 Heh… that was just a mere glimpse into my dark soul😈
@@tommyturbe6346 eeeeek!!!
Why is this like a conversation
Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.
❤️
In Belgium fries are cut straight, not with an apple corer, sides 8-10mm, then rinced and dried in a cloth. Fried twice in beef fat, first at about 160C to cook them through, then after cooling down outside the fridge fried a second time at 180C. Never fried until they are brown, more golden yellow. We don't go for crunch, but for taste. You also need the right potatoes. And eat them of course preferably with mayo.
I remember 130⁰C for the first cooking then 180⁰C
I think the perfect fry really depends on the person. Can't say one fry is perfectly fried for every single person. Lots of people love the crunch but they don't want it overcooked obviously. I like my fries just like he made them with the crunch but at the same time they're still soft😮 that is the perfect fry for ME at least
Yes agreed- fried twice in beef dripping - Belgian fries are probably the best. Important to add that fries are food for people rich or poor. Not to be over complicated in a poncy restaurant
At least my Belgians e joy them with mayo too, everyone in America looks at my like I'm crazy when I do that but it's so damn good.
@@le_lampadaire. the first temp is not important. It just have to get cook (fragile state)
FREAKING Awesome tutorial!!! I've learned tons!
Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that.
I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.
Hey potato sauna sounds nice
The energy of telling someone "I think I'm a genius" is something I aspire to be every day.
@@OdysseusAres5500 I never said I was a genius in terms of my intelligence, but in terms of a "genius" method of preparing potatoes. I am a genius if that helps 🤡🧐
I thought it was bad for the food to put it hot inside the fridge, so you let it cool naturally first.
Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff
Thanks, will do!
This was the first video of his I have watched and I don't know what his training is or his background but something immediately stuck out to me
When you are a professional cook in a restaurant you learn something called food safety and one of the things you learn about food safety is that refrigerators are not for cooling items down. Refrigerators are designed to maintain a temperature.
So if you take a hot item and put it into the refrigerator the refrigerator is not capable of maintaining its internal temperature with something irradiating heat. Therefore in the time it takes to cool down whatever you have placed inside that refrigerated environment everything else in the refrigerator will rise in temperature.
Again in food safety training you learn that the danger zone for bacteria is 40° to 140° bacteria grows in this temperature area.
In order to stop bacterial growth you must maintain a temperature below 40° and to kill bacteria you must maintain a temperature above 140°
If you place a hot item in your refrigerator in the time span it takes for the refrigerator to bring that item down below 40° everything else in your refrigerator will rise above it and therefore be growing bacteria.
This is a recipe for disaster.
A hot item should be allowed to cool in the room until it reaches room temperature and then can be safely placed into the refrigerator.
or he could just let them cool first and then in the fridge
Lol
Looks good! I love all the information you give on your videos
:)
Ive seen a pickled french fry recipie going viral on tiktok, josh weissman also tried it and he was surprised by it, came out #1 in his ultime french fry tourney thing. Give it a try, id like your thoughts on it ngl, imma make it soon too
This looks absolutely mouth wateringly delicious. And it will TEST. MY. PATIENCE!
Thank you for no music and great video. Beautiful.
You got me on this one.. 👏 👏
:)
Informative. Thanks.
Glad it was helpful!
Love your stuff, matt. Feels like a chill buddy giving me cooking advice.
:) glad you’re here hanging
I followed Heston’s fish and chips recipe recently and it resulted in both the best fish and fries I have ever had.
Damn.. I feel like it’s worth the effort. Good shit
So worth it :)
@@acooknamedMatt I can confirm it was worth it. I cheated on the rest times but still the best fries I have ever had. Thanks Matt
You just turned me into a French fry snob
All that work!
Do you keep the potatoe chips after the first and second fry right in the fridge when they are still hot or wait for it to cool down? And what herbs did you use in the oil?
I so wanna try it, it looks delish!! 🤤
Definitely would love to see the results when cutting the potatoes with the skin on.
Hi
Hi!
ay man i love the series youre doing rn keep it up !!
Hi Matt, which restaurants did you work at? If you don't mind sharing :) love ur vids, great knowledge
Worked at many spots over the course of 12 years after culinary school. Before RUclips i was a Tournant for fifteen restaurants in seattle :)
I can simplify this for you...
1) Slice your taters, par-boil (from cold, as shown in the video) in heavily salted water, then refrigerate for 1 hr minimum
2) Par-fry, then bag and store in the freezer
3) Fry for 2-3 minutes, then season and serve
Par-boil/fry = partially boil/fry
quick question, do we wait for the fries to come to room temp before putting it in the oil or just put it in straight from the frigde?
@@akhymedi Fry straight from the fridge and freezer. Good question!
Beautiful knife.
That single jar of duck fat must have cost 50 dollars.
lol no 8$
@@acooknamedMatti bought two small half pints for 10$ each 😭😭😭
@@djm6683 u getting ripped off
@@djm6683you got finessed
@@acooknamedMatt. x4
these look soooooooooooo good but i have a question what kind of potato did you use??
Looks like a Russet to me
Love the idea of using an apple corer - genius! Can't wait to try it.
Have fun!
Try out a lacto ferment on the fries prior to the 3 step cook, heard it's ever better!
Interesting.
no fries will be better than wingstop by my house, theyre so fkn good
Those are so good
Just put some vinegar in the boiling water, that way they will keep their shape better.
Nice
What does the vinegar do? Do you have any sources where I could learn more about this process?
I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.
Nice
what a fucking professional. thank you so much for sharing brother
❤️
Fucking beautiful!🔥
How would this apply to sweet potatoes?
I really like the apple corer idea! I am going to try this method with sweet potatoes and see if it still works.
Try it out i really dig the shape
Hate sweet potatoes lol
Is there an alternative to duck fat for a vegan? Like olive oil, or other non-dairy butters? And can they still work well for making fries?
Yea
Those fries look 🤌🤌🤌
Motor oil work as well just fine
Yummy
Finally an actually good theory video about french fries and not the bs of other american youtuber. Animal fat is the secret sauce! Belgian 🍟 always use that. Great video
(Except the garlic powder, noooo)
how do I find the recipe?
BTW Chris Young's frozen Air fryer French fries are incredible and easy to make.
Starchy white (In Tasmania Up-To-Dates or our secret potato in the off season) ie the flesh is white. Steam until you can jsut put a fork through without breaking the potato. Let cool - steam is the enemy of crunch. Then use high boiling point oil (canola, vegetable, etc) in an oven at 180 c place chips, potatoes or what ever shape - leaving at least a finger’s width of space around each piece in the baking pan and enough oil comes up to around 1/3 height of whatever shape of potato you use. Bake for around 30 min until it starts to just go golden. Flip all of them. Turn the oven up to 220 c and let them cook til you get colour you like.. just remember the the ideal is just slightly golden as the potatoes are fluffy inside and crunchy outside…don’t leave in the oven remove and serve immediately.
Rad thanks for the info
You forgot potato corner my favorite
but what if the apple corer is bigger ??
Guess I know what I’m doing with all the brisket fat I have
when you came here for the cooking and for him >>
Here's the best way to make fries I found so far, can't do it any other way after. Cut them thin but not very thin, like half cm thick sticks, with the peels on preferably. Throw them in warm water, not boiling, warm, with salt and herbs and let it rest for at least 2 hours. Fry in sunflower oil after, sometimes I do it in olive oil but cant heat it so much, and must cut disks instead of sticks. The marinate in warm water is the secret, it makes such a difference, and u can season it however u like, the potatoes will take the flavor. I like to squeeze half a lemon in there and throw in the peel, it's amazing.
Good video, and that's why you're paying more at those restaurants...
yes
I always thought the first blanch was supposed to have some vinegar in it?
Just where am I going to find duck fat? I’m in the middle of nowhere. LOL.
Looks great. Just can’t do the recipe?
Yo just found, kind of nuts that you have over million subs and have so much quality content. Really happy i found you!
Thank you so much
❤
We use pork fat in Bulgaria. The fries get very delicious.
The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.
It’s so good
Funk dat SHEEEE-ITTT.. YAHHHH wouldn't wanna be starving....😂
Beef Tallow is where it's at for frnch fries.
I dont need to be a Michelin-rated chef to double-fry a potato homie
You’re right homie! You do not. Watch and learn to make your own at home homie :)
Nice just put mine in the freezer
While you cooked them too long, the rest was executed very well for someone who has cooking only as a hobby.
Me waiting for the new best fries to than see it's just a normal everyday fri. If you live in Belgium that is. I guess normal fries is a high end fries in America.
Nice
just goto mcdonalds lol
I’ve attempted this thrice and have failed each time. Every time, I’ve cooked them too long. A bit less each time, but perhaps I’ll get them right next time.
Or perhaps this recipe just can’t reasonably be done in the oven.
The oven is never the move for fries
Chris Young is the man
Yes he is
genuinely curious why you took so much of the top off...like it's just wasted potatoe init?
3 fry method but fried twice? Guessing the boiling water was the "1st fry" or did i miss something?
Yea triple cook
Thanks, Matt! I've done this technique with breakfast potatoes and added a little baking soda to the water is another technique. It alkalinizes the water and breaks down the pectin in the potato to bring the natural starches up to the surface. This, combined with the like pot shaking gives you some stellar crunch
Is there a reason to put them back in the refrigerator after the first fry? So - par boil, leave overnight in the fridge, do the first fry and then just keep going if it's dinner that night? Or is there a reason to cool them back down again before the final fry?
I'm loving this comment section
Where are these Tire Restaurants?😂
Hey mec c’est la variété de pomme de terre que tu utilises ! Va en Belgique tu les mangeras croustillante et crois moi les cuisiniers n’ont pas que cela à foutre de mettre au congèle , blanchir ect… 🤣
Why’s it called triple fry if you fried it once?
Yea triple cook. Fry twice
19 sec ago is crazy
If you put a little bit of vinegar in the boiling water they won’t fall apart
If you add vinegar to the water they won’t fall apart so readily
Citric acid… haven’t tried that
Herbs are only useful at the 1. Low temp. fry !
Nice
Potato potato (read that to your liking)
I read it the way you meant
I read it as potato potato.
@@acooknamedMatt You can read my mind?!
The dude from India commenting inspired me - but I literally turned this off when you busted out with the duck fat.
Are these the world's most crispy fries?
Probably
They look so freaking delicious Matt
WHO goes to a michelin restaurant and order fries ?
steam them.... they don't break apart as easily ... 11 minutes (same for chips and steak fries)
Always? Hardly. I'd put mine against anyone.
How do fries taste like?
Like creamy crunchy potato. It’s salty
Bro wasting so much of the potato, and I'm supposed to be impressed by this.
And before you give me that "well, that's what makes them Michelin Star quality" BS, that's literally why everyone thinks Michelin food is pretentious crap.
Holy Cholesterol!
Haha
He does charge $20 for each fry, so easy to see why he does it.
2 week French Fries 😂 ok
I dare you to make waffle fries.
Did that. Check the page :)
@@acooknamedMatt Thanks, man. They're killer by the way.
In reality Michelin restaurants aren't exactly known for serving french fries. They typically have bread and butter as 'the cheap thing to fill you up'. I've never been but from what I've seen in a video the fat duck doesn't do it either. I've had them only once at a Michelin restaurant and I've been to a lot of them. It was a no stars place that was mentioned in the guide. It was more like a village inn which happened to have a good cook. Great place btw.
You’ve never been but you’ve had them at one? Pick one! Lol
@@acooknamedMattlmao
@@acooknamedMatt I had the same thought when I first read OP.
Upon re-reading I deduced that they meant that they've "...never been _[to The Fat Duck]...”_
On a totally different note: have you tried putting a little baking soda in the water when you boil the potatoes? It breaks down the outside of the potatoes, making an even more crunchy final result!
Crazy you've been to so many really nice places but you do not know how to put together a simple paragraph explaining you've been to so many Michelin restaurants😅😮 unfortunately having so much social media in life and using texting as a main source of communication it seems like most people do not know how to form a simple sentence. I mean, obviously, you know how to put words together, but whenever people have to decipher it, it's a whole nother story😅 I thought it was hilarious
Why did you not shake that duck fat my guy, you lost all the sat fat acids
Don't mean to be overcritical, love this video, that just hurt me because I use a lot of oils in products I make.
Those look like some damn good fries.
kardeş takımı 2024
british columbia canada 🇨🇦
5:14. Your comment about the “shell” is absolute nonsense. You clearly have not done any reading about oils, frying, or anything else.
Animal fats tend to be saturated fats that are not liquid at room temperature like unsaturated fats such as olive oil or vegetable oils. That doesn’t mean that they are rigid enough to form a “shell”, as you seem to think. Not at room temperature. And definitely not at the temperature at which French fries are typically consumed.
And again: you also have absolutely no idea what happens to foods as they are deep fried. Their texture after frying has almost nothing to do with the type of fat used.
I suggest you read Harold Mcgees on food and cooking. He will explain the science better than I :) sorry if you’re confused 🫤
Michelin star food means food made with a ton of waste I guess
so basically,
the difference between a $5 and $50 is the way they cut it and the oil used..
All restaurants charge extra for the details yes
This was a technique done by Heston Blumenthal. Boiling the potatoes gives the chips some crackling edges that make the chips more crispy. Also frying the chips at a low temperature first and then a higher temperature cooks the chips to crispy perfection without burning them.
Oh I thought i said that in the video. Yea my buddy Chris Young was the chef at Hestons restaurant the day duck. He also worked on his cookbook
they taste better because by the time they are ready you will be starving so much you will accept shit for a meal
So, being michelin starred is all about maximizing food waste?
(joking)
lol they would utilize everything. The scraps can be dehydrated and pulverized for a starch or even used in mash or even fried. Endless possibilities
Michelin star Belgian fries, will it never get corrected, are 1cm by 1cm. Don't wash them, you need the starch, for alumettes or thinner fries you need to wash them so they don't stick togheter in the frying pan. Bake them at 140°C for 5 minutes. Then let them cool until room temperature. Then fry them at 170-180°C untill golden brown. Not the overfried junk you just showed :D And if you have more then one frying pan. The prebake in animal fat, and the second time in plant based oil. Enjoy the real fries!