Barry, when deep frying I have always found it's better to start with the basket already in there and lower the food in slowly yourself. Especially when doing things with wet batters because there's more of a chance it will cook into the basket, causing you a lot more washing up time later. I'm sure it wouldn't have changed anything here, just a tip when you are deep frying in the future 😁👍
Usually fries are cut out of whole uncooked potatoes, so they would naturally hold their shape. Those are often fried twice as well. As for stuff that is mashed and then fried, mostly that's indeed been chilled, then dipped in flour and eggwash and then into either breadcrumbs or flour again before being fried. (which I was kinda waiting for in this video, before they were dunked in the oil without a coating 🙈😅
Some eggs and flower, either mixed in the mash or as a coating, might have helped them hold together better. But looks like it worked out well in the end =)
Love Chloe, she's as mad as her dad, AKA totally barking, as mad as a box of frogs, a sandwich short of a picnic, I can see her taking over the channel one day 🤣❤️
Personally I can't say I've ever felt the need for an entire scoop of ketchup in my mouth but I'm sure there are people who eat fries/chips more for the sauce than anything else Edit: if you've ever watched the channel what the Hales then you know this item screams Jeremy. I've never known of another person who talks more about their love for ketchup than this man.
I got a few nieces that could have had cold tomato soup (just ketchup) for every meal in a day. They loved a book about a kitten named "Snurran" that ony ever ate ketchup.
It could work as a single “spoon” with a normal portion of chips, squirt the ketchup on the spoon, dunk the chips as usual and then eat the spoon last… but it’s a lot of effort for not a very impressive result!
Hold two fries together and you can get more than twice the single fry dip. You can also break the fry in half to make a shorter double fry if you like an even higher dip/fry ratio.
Egg white (or whole egg) added to the mash might help; I always add an egg to mash when making potato waffles (which we cannot buy ready made where I live) and they come out great.
I've literally just started the video, and I'm thinking.. Why not just grab two fries and scoop with those, holding them next to each other will also act sort of like a spoon 😅 that's how I eat my fries 😂
I'd have lined the mould with either semolina or potato starch first. instant coating of future crunch 👍 (water absorbtion = key) and instead of using butter, I'd have used veg oil. I wouldn't have put milk in it. steam potatoes - it's actually quicker and doesn't need draining - gives a better drier potato for frying.
Really made me smile to see an old mini foods tool make an appearance. I'm also really shocked the air fryer was defeated by something only the oven could do!
Vinegar in mash just seems wrong somehow, and that's the beauty of this channel and of food in general, challenging your preconceptions can have the most beautiful outcomes!
One of your more out there experiments, Barry - I enjoyed watching it! I remember seeing the article a while back, but I thought it was meant as a joke. (I also think that the right-amount-of-ketchup-problem has already been solved by the inventor of double-dipping...)
It was the butter and the milk that caused it to fall apart. I think I’ll try this. I’m from Pittsburgh PA USA the home of Heinz ketchup and that’s all we eat around here 😀.
I like my ketchup in the traditional squeeze bottle like you used to get on the tables at restaurants. I then hold my French fry horizontally and squeeze a thin bead of ketchup along the length of the fry. Perfection!
@@Okurka. No, I’m not talking about the bottle it comes in when you buy it. I know those were originally glass. I mean the red plastic ones with the squeeze top that pubs and restaurants would put on tables. (There were yellow ones for mustard.) They have a nice tip that are perfect for laying a bead of ketchup along the length of a French fry.
You might add eggs or a couple of spoon of wheat flour (or both) in the mashed potatoes to keep everything together as a glue so it will still in shape when you fried it
Just got home after crying the whole journey worrying about something and a Barry video is just what I need to distract myself and laugh. I also had to read the title of the video a few times as I thought I was miss reading French cry spoons 😂😂
Because silicon can take temps up to 200c, you could try airfrying the spoons in their molds. Then, unmold and airfry again to brown. What do you think?
They look really cool and I bet they taste yummy. How about chips ravioli and have the ravioli sauce and a bit of cheese inside the ravioli shaped chip like a reverse ravioli but with potato instead of pasta??
A fun series of experiments, Barry. But for better texture and ensuring a capacity to hold ketchup, I would make regular potato (not mashed potato) fries in wedges.
Interesting idea - but couldn't you add egg to the mashed potatoes to give it some binding strength? Eggs are typically added to a meatloaf to help bind, so can't see why egg in the mashed potatoes wouldn't help... especially since you're cooking the mashed potatoes again anyway. (and then baked to "dry out" and deep fried for crispyness...) Always love your videos!
You could also coat the fried in seasoning like Arby's fries and then they would probably ly hold up in the oil lol it was so funny the 1 you thought would work was the only one that didnt on the first go lmao 🤣🤣
Barry - Fun vid, as always. I'm assuming the vinegar you added was Malt Vinegar, so standard for chips in the UK, but barely heard of here in the States. I love it and it is actually my 'go to' vinegar for just about anything. I'm not sure how this relates, but I once made a 'scalloped potato' dish that I added some vinegar to, at the start, and no matter how long I cooked it, the potatoes never became tender. A useful bit of information that I have never found a use for, other than to only add any acid to a potato dish, after it is cooked. Since, the mash you added vinegar to, was already cooked, it probably meant nothing, but I'm still looking for a use for currently useless knowledge (other than precautionary). I too, have been gathering some silicone molds, such as yours, with visions of making some chocolate confections, or maybe jello shots (a thick gelatin and booze thing), or maybe cheesecakes with, that when frozen, could be dipped in chocolate. None of which I've done yet, but now you've got me thinking, perhaps putting a standard 'tater tot' mix to the molds, might be fun. Once frozen, a dip in a corn starch slurry before hitting the deep fryer, might be useful. As well, how would vinegar play out in terms of tater tots? Your daughter is a hoot and a half - and obviously, naturally funny. Also, your dog (Boston?), looks like the perfect cartoon character, should anyone need one. I'm constantly putting 'thought balloons' over his head, filled with wise cracks about the mess you've gotten yourself into. As said, fun video, thanks.
I wonder how mashing a potato and filling spoon-shaped moulds would compare to carving an uncooked potato into spoons. Working with that level of detail would require a very sharp knife, so you'd have to be extra careful of course, but I think they'd be more stable. You'd be left with scraps of the potato that don't fit either I suppose. Bit of a waste, but you could probably find something to do with those scraps.
I’m wondering if the technique for making hash browns might do better here. The addition of starch after the blanching step makes them very cohesive and they fry off nicely.
The mashed potatoes need some sort of binder! Regular chips are just sliced taters, but mashed potatoes have lost that structure. They need something to help hold the starch together
Well....I like ketchup, however I don't like a lot of it on my fries. I wouldn't like the spoon fries. I think I would like the ones in the orange shape mold that lookedlike wedges, or the gaming ones. Not something I would make, but it was interesting watch you. Thank you for the entertaining cooking. ❤
Hey Barry! Is that silicone mold you froze the spoons in able to withdraw the heat of the oven? Maybe that would cook it more evenly, especially if you cover it with a silpat.
Could it be that french fries are that shape because the chef does a couple quick cuts and then fries the slices? Who in their right mind would go to the effort of cooking, mashing, molding, freezing, baking, freezing again, and then frying potatoes just for that bowl shape? You know the easier fix? Thicker cuts of potatoes before frying.
Barry u added cream and butter what did u expect nothing to properly bind the starch .. me thinks you need to try again add a bit cornstarch or egg rather than all the diary. Meanwhile you need to patent those other moulded fries before M&S or Iceland steal this brilliant idea
Good shout! Wanted to try keep it as "potatoey" as possible, don't think it was the vinegar that did it, but yep something to help bond it would be great, don't fancy putting the egg in ideally but that would 100% work yep yep :)
@@mrbarrylewis All you can do is... do it again, and do a bit of experimenting and see what works best and I think lower temperature on the fryer is best
More Barry tries on this playlist ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
Recipe method barrylewis.net/recipe/how-to-make-spoon-fries/
Your videos always make My day Barry! You're a Ray of British sunshine!❤❤❤
I would have used a binder, if not egg, then maybe instant potatoes?
Barry, when deep frying I have always found it's better to start with the basket already in there and lower the food in slowly yourself. Especially when doing things with wet batters because there's more of a chance it will cook into the basket, causing you a lot more washing up time later. I'm sure it wouldn't have changed anything here, just a tip when you are deep frying in the future 😁👍
Sam: "POH-TAH-TOES, Mash them, Boil them..."
Barry: "Turn them into a spoon!"
Usually fries are cut out of whole uncooked potatoes, so they would naturally hold their shape. Those are often fried twice as well. As for stuff that is mashed and then fried, mostly that's indeed been chilled, then dipped in flour and eggwash and then into either breadcrumbs or flour again before being fried. (which I was kinda waiting for in this video, before they were dunked in the oil without a coating 🙈😅
Alright Ramsay, calm down
You’re obviously a potato expert 😂
Actually one of the best things to coat them in is corn starch as it will make the outside crisp better while keeping the center softer.
Some eggs and flower, either mixed in the mash or as a coating, might have helped them hold together better. But looks like it worked out well in the end =)
When I make mash potato cheese balls I add flour for structural purposes and it works better than just mash
I don't know, but that chip spoon article sounds like something that came out on April Fools. :) Cool attempt at making them!
Love Chloe, she's as mad as her dad, AKA totally barking, as mad as a box of frogs, a sandwich short of a picnic, I can see her taking over the channel one day 🤣❤️
Personally I can't say I've ever felt the need for an entire scoop of ketchup in my mouth but I'm sure there are people who eat fries/chips more for the sauce than anything else
Edit: if you've ever watched the channel what the Hales then you know this item screams Jeremy. I've never known of another person who talks more about their love for ketchup than this man.
Yeah good point, the teaspoon is probably a good portion - just glad I didn't get the old ladle moulds out lol
@@mrbarrylewis very true barry😅😅😅
I got a few nieces that could have had cold tomato soup (just ketchup) for every meal in a day.
They loved a book about a kitten named "Snurran" that ony ever ate ketchup.
The only real way to get this to work is to make a mold and cut around an uncooked potato, hollow out the indented part of the spoon and then fry it
It could work as a single “spoon” with a normal portion of chips, squirt the ketchup on the spoon, dunk the chips as usual and then eat the spoon last… but it’s a lot of effort for not a very impressive result!
A lot of work. Loved the Lego figure. Heinz should of put out a mini ketchup bottle mold
Fairly certain my daughter Phoebe had one Years ago that is ironically probably the size of ketchup bottles we get now!
Hold two fries together and you can get more than twice the single fry dip. You can also break the fry in half to make a shorter double fry if you like an even higher dip/fry ratio.
Egg white (or whole egg) added to the mash might help; I always add an egg to mash when making potato waffles (which we cannot buy ready made where I live) and they come out great.
2:32 Barry, you just brought your inner hobbit to light and i love every second of it!🤣🤣😂😂
hehe! My precious etc
@@mrbarrylewis Exactly! 🤣🤣🤣
🤣
Boil ‘em, mash ‘em, put ‘em in a spoon
Always look forward to the videos hope you're having a lovely day Barry!😊
Thanks Kasey, hope you are too, cheers!
Had to check the date of the article screenshot, make sure it wasn't an April Fool's article that people were sharing 😂
I've literally just started the video, and I'm thinking.. Why not just grab two fries and scoop with those, holding them next to each other will also act sort of like a spoon 😅 that's how I eat my fries 😂
Outstanding, Barry! 👏🏻
Cheers!
@@mrbarrylewis Cheers, Mate! Hope all is well with you and the Family. The Gaming themed Chips are indeed the best Ones.
Amother fun video 🎉 The moment when they collapsed in oil was amazinglz shocking😂
Barry if you would add a egg and some flour they should hold together when you fry them in oil
Yeah, I was thinking the milk probably isn’t helping
Love these videos! Always look forward to you trying new things out!! Chloe is a great food tester!!!
I'd have lined the mould with either semolina or potato starch first. instant coating of future crunch 👍 (water absorbtion = key)
and instead of using butter, I'd have used veg oil. I wouldn't have put milk in it.
steam potatoes - it's actually quicker and doesn't need draining - gives a better drier potato for frying.
Really made me smile to see an old mini foods tool make an appearance. I'm also really shocked the air fryer was defeated by something only the oven could do!
Use your mixer to get the potatoes smooth and use potato or cornstarch as a binder.
No signature Barry Lewis fanfare?!?! 😱
Happy you chose King Eddie’s for the potatoes 👍🏻 they taste soooo goood!
the little mouse potato was so cute!
Vinegar in mash just seems wrong somehow, and that's the beauty of this channel and of food in general, challenging your preconceptions can have the most beautiful outcomes!
5:46 chloes reaction is the absolute best
One of your more out there experiments, Barry - I enjoyed watching it! I remember seeing the article a while back, but I thought it was meant as a joke. (I also think that the right-amount-of-ketchup-problem has already been solved by the inventor of double-dipping...)
Using different molds is actually a good idea for cute potato snacks for kids or like for a themed party.
We all know your going to do it Barry your really clever like that
Fun! Try adding a bit of corn starch to the mash mixture, it should hold up in the oil better.
Great experiment Barry.
Thanks for giving it a try🍟
Very interesting idea & thanks Barry n Chloe 🍅🍟🤗
It was the butter and the milk that caused it to fall apart. I think I’ll try this. I’m from Pittsburgh PA USA the home of Heinz ketchup and that’s all we eat around here 😀.
So much fun!!!!
Btw congrats on the run. Always great to help in every way we can. I’m sure it is appreciated!! Well done.
It took me so long to realise the 'Fryer Tuck' joke, I don't think I've seen it before, but that was 10/10 haha
Need corn starch in the potato to help bind it. The same as you add flour to potato when making gnocchi
I like my ketchup in the traditional squeeze bottle like you used to get on the tables at restaurants. I then hold my French fry horizontally and squeeze a thin bead of ketchup along the length of the fry. Perfection!
@@Okurka. No, I’m not talking about the bottle it comes in when you buy it. I know those were originally glass. I mean the red plastic ones with the squeeze top that pubs and restaurants would put on tables. (There were yellow ones for mustard.) They have a nice tip that are perfect for laying a bead of ketchup along the length of a French fry.
If you added a small amount of flour/corn flour the fries come out more like those pre made fries you microwave
Amazing recipe, looks like the came out perfectly.
why do i always stop getting your videos when im subbed with the bell, this one is a great idea :D
How about a lángos spoon? Eh Barry, lángos is lifeeeee
You might add eggs or a couple of spoon of wheat flour (or both) in the mashed potatoes to keep everything together as a glue so it will still in shape when you fried it
Just got home after crying the whole journey worrying about something and a Barry video is just what I need to distract myself and laugh. I also had to read the title of the video a few times as I thought I was miss reading French cry spoons 😂😂
Wish you all the best Alex, Barry's videos also provide a moment of laughter and joy to my day without fail :)
@@danielsantiagourtado3430 they always seem to drop just when I need a good laugh! Hope you got enjoyment out of todays video too
@@alexdavis5766 I did! ❤️❤️❤️
Nobody for 20 years: Stylee
Barry: stylee for every other video
Now you're gonna have to make a giant one :P
love it
Simple way to solve sauce problem is to cut fries into triangulous wedge shape. If you want more sauce- you dip the wide dise, if less- the other one.
"I've got a hungry daughter" *laughs maniacally*
11:23
Because silicon can take temps up to 200c, you could try airfrying the spoons in their molds. Then, unmold and airfry again to brown. What do you think?
They look really cool and I bet they taste yummy. How about chips ravioli and have the ravioli sauce and a bit of cheese inside the ravioli shaped chip like a reverse ravioli but with potato instead of pasta??
A fun series of experiments, Barry. But for better texture and ensuring a capacity to hold ketchup, I would make regular potato (not mashed potato) fries in wedges.
Interesting idea - but couldn't you add egg to the mashed potatoes to give it some binding strength? Eggs are typically added to a meatloaf to help bind, so can't see why egg in the mashed potatoes wouldn't help... especially since you're cooking the mashed potatoes again anyway. (and then baked to "dry out" and deep fried for crispyness...) Always love your videos!
brilliant vid Heston :)
helpful hint ,barry , add some corn starch to your potato mash , it will help hold its form and make them crispy .
You could also coat the fried in seasoning like Arby's fries and then they would probably ly hold up in the oil lol it was so funny the 1 you thought would work was the only one that didnt on the first go lmao 🤣🤣
Barry - Fun vid, as always. I'm assuming the vinegar you added was Malt Vinegar, so standard for chips in the UK, but barely heard of here in the States. I love it and it is actually my 'go to' vinegar for just about anything.
I'm not sure how this relates, but I once made a 'scalloped potato' dish that I added some vinegar to, at the start, and no matter how long I cooked it, the potatoes never became tender. A useful bit of information that I have never found a use for, other than to only add any acid to a potato dish, after it is cooked.
Since, the mash you added vinegar to, was already cooked, it probably meant nothing, but I'm still looking for a use for currently useless knowledge (other than precautionary).
I too, have been gathering some silicone molds, such as yours, with visions of making some chocolate confections, or maybe jello shots (a thick gelatin and booze thing), or maybe cheesecakes with, that when frozen, could be dipped in chocolate. None of which I've done yet, but now you've got me thinking, perhaps putting a standard 'tater tot' mix to the molds, might be fun. Once frozen, a dip in a corn starch slurry before hitting the deep fryer, might be useful. As well, how would vinegar play out in terms of tater tots?
Your daughter is a hoot and a half - and obviously, naturally funny. Also, your dog (Boston?), looks like the perfect cartoon character, should anyone need one. I'm constantly putting 'thought balloons' over his head, filled with wise cracks about the mess you've gotten yourself into. As said, fun video, thanks.
Never occurred to me to add malt vinegar to mashed potatoes🥔 genius
I remember these, Heinz ran a competition to win a bag of these fries.
AWESOME AS USUAL BUT IF YOU WANT JUST TO FRY THEM MAYBE A BIT OF CHOUX PASTE WOULD STOP IT DISINTERGRATING IN THE FRYER??
Po-tay-toes! Boil ‘em, mash ‘em, make ‘em in to spoons!
Boil em! Mash em!? Put them in a stew!!
PO TAY TO!
Boil em, mash em, stick em in a spoon 😂
I wonder how mashing a potato and filling spoon-shaped moulds would compare to carving an uncooked potato into spoons.
Working with that level of detail would require a very sharp knife, so you'd have to be extra careful of course, but I think they'd be more stable.
You'd be left with scraps of the potato that don't fit either I suppose. Bit of a waste, but you could probably find something to do with those scraps.
Good afternoon barry have you seen the pie maker machine yet & can you try it out for us
Howdy! Electric pie machine? Like this? ruclips.net/video/Zl7rrDadV8Y/видео.html
@@mrbarrylewis that was a cool video!😊😊😊
I’m wondering if the technique for making hash browns might do better here. The addition of starch after the blanching step makes them very cohesive and they fry off nicely.
There’s a restaurant in Manchester that has fries shaped like scoops. It holds a decent amount of gravy.
What a scoop?
It would make for an interesting poutine. 😂 🇨🇦
The mashed potatoes need some sort of binder! Regular chips are just sliced taters, but mashed potatoes have lost that structure. They need something to help hold the starch together
@@Okurka. you know, Boil em, mash em, stick em in a stew.
Chloe has my entire heart! What a fun beautiful girl!
I liked the game controller one best 👍
I would buy the spoon friez
barry you could also use head wisk to mash your potatoes
There's a reason companies should think twice before listening to their marketing interns.
Po-tay-toes, boil em, mash em, turn em into spoons!
That sounds like the perfect kind of chip for Eli Silverman.
Finding other cheap show listeners in the most unexpected places is always fun!
Did this perhaps get published on Apr. 1st.?
NOPE!!! That's the thing
Freezing them in dry ice may have worked slightly better, then straight from the dry ice to a hot fryer
Well....I like ketchup, however I don't like a lot of it on my fries. I wouldn't like the spoon fries. I think I would like the ones in the orange shape mold that lookedlike wedges, or the gaming ones.
Not something I would make, but it was interesting watch you.
Thank you for the entertaining cooking. ❤
You should do a whole set of fried utensils and have the whole fam use them to eat a meal barry!😊😊😊😊
Now that's absolutely ridiculous idea 🤣
@@pixel_kris thanks!😊😊
haha I thought I peaked at lego man
@@mrbarrylewis There's always a step beyond mate!
Barry rapidly finding out WHY Heinz didn't do this.
These are useful and quirky in a way. Interesting video to watch Barry. Congrats on your 30k mate. 🎉
Cheers sat here with plenty of blisters lol
Hey Barry! Is that silicone mold you froze the spoons in able to withdraw the heat of the oven? Maybe that would cook it more evenly, especially if you cover it with a silpat.
Mr Barry I think it needs a binder in order to keep its shape
Mmmm tasty
Good experiment, then there was another try spraying with oil the ones that go in the oven.
Nice idea!
Trouble is, nce you eat the spoon, you're back to a regular chip again with the problems of not being able to scoop up the ketchup... :P
Barry could i please have the link to the silicone moulds thank you
It needs a binder (egg, potato starch, Gum. or gelatin...)
Your old mate Eli Silverman would have a field day with spoony chips to go with his tableau of hot sauces!
I'll message him!
I'm not a dipper... I just cover my fries with ketchup.
😂 couple of teaspoons of potato flour or an egg in the mash could help stabilise it in the fryer 🎉
I'm not convinced Chloe liked the spoons 😂
Fryer Tuck 😂😂😂
I feel like that original article was an April Fools joke.
Did the vinegar make the milk curdle?
Could it be that french fries are that shape because the chef does a couple quick cuts and then fries the slices? Who in their right mind would go to the effort of cooking, mashing, molding, freezing, baking, freezing again, and then frying potatoes just for that bowl shape? You know the easier fix? Thicker cuts of potatoes before frying.
no patron outro? accidentially forgot it, or is this the beginning of the channel reboot in prep for the new kitchen.
Barry u added cream and butter what did u expect nothing to properly bind the starch .. me thinks you need to try again add a bit cornstarch or egg rather than all the diary. Meanwhile you need to patent those other moulded fries before M&S or Iceland steal this brilliant idea
Try an egg or cornstarch and mix the potatoes longer
Good shout! Wanted to try keep it as "potatoey" as possible, don't think it was the vinegar that did it, but yep something to help bond it would be great, don't fancy putting the egg in ideally but that would 100% work yep yep :)
@@mrbarrylewis All you can do is... do it again, and do a bit of experimenting and see what works best and I think lower temperature on the fryer is best