How a Master Chef Makes Every Style of French Fries - Plateworthy
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- Опубликовано: 19 июн 2024
- On this episode of ‘Plateworthy,’ chef Nyesha Arrington demonstrates her methods for making 10 different types of crispy, crunchy French fries, including shoestring, curly, waffle and more.
Credits:
Host/Producer: Nyesha Arrington
Director/Producer: McGraw Wolfman
Culinary Producer: Michele Figliuolo
Camera: McGraw Wolfman, Murilo Ferreira
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Plateworthy,' click here: trib.al/RhcqB3X
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0:00 Introduction
0:24 Cottage Fries
2:20 Potato Wedges
4:07 Steak Cut
6:57 Belgian Style
9:14 Crinkle Cut
10:54 Waffle Fries
12:29 Pommes Soufflées
14:37 Shoestring
15:52 Curly Fries
17:28 Potato Tornado 
Хобби
Head to our community tab to see the recipes for cottage fries, potato wedges, steak cut fries, Belgian cut, and crinkle cut here: trib.al/pUcxvRL
As well as the recipes for waffle fries, pommes souflées, shoestring, curly fries, and the potato tornado here: trib.al/io8KUeo
weird you call them french fries but there is no french style of fries. how could that be? maybe because they are not french
Why tf did she put those so called Belgian fries in water /salted water that is utterly useless
Im belgian btw and I’ve never seen or heard anyone doing something so stupid.
Really enjoy her as a presenter! Fun personality, lots of skill and knowledge, and not afraid to chow down on her creations 👍
Much more importantly though, she's also a Black Women.
Yes I enjoyed watching her to.
Nyesha Arrington needs her own channel. She's incredibly pleasant to listen to and watch.
Summary: a champ enchanting us with 20 mins of magic and leaving us mouths watered
I love Nyesha as much as I love potatoes, and that's a lot! 😍
Great presentation, thank you. I'm going to try doing all 10 of these.
yum. loved this video. easy recipes and techniques. thanks!
This is kind of out of content, but I really like her smile ^^. Made me smile throughout the whole video.
Loved this. 195k views only in two year is outrageous. NYESHA is awesome!!
Loved it. A great presentation. All bases covered for tasty crispy potatoes. A master chef at work. Thanks for sharing
Loving this long series!!
Nyesha is fantastic!!!! So much skill, so much fun, so enjoyable to watch. Thank you!!
This video is so informative and full of knowledge. Thank you very much 🌺
She did so well here. Loved the video! Great job Nyesha!
Great video. I'm going to try at least three of these recipes. Also, Nyesha is so likeable!
My Boos block is my newest and favorite addition to my kitchen!!!
Amazing Chef Nyesha Arrington !!!
wonderful ! thank you so much for this video
She's my hero! I love fries and I love even more the way she eats them!!!
i would really love to know what is the difference with using either salted cold water or warm water and how it affects the potato if used differently compared to what been showed in this video
Host and producers were not too hot.
It draws out the water in the potato
@@deegreen9654 which one? warm of cold? I also want to know why some of them she used cold salted water & others she used warmed salted water
Amazing video! Love her as well, she is a great tutor.
Thank you for this video!
Thank you Chef Nyesha Arrington very interesting video.
Never knew potato Fries can be made so a variety of French Fries.
Happy to watch I Food Leveling
Simple but amazing
This was such a fun video. I love the name "potato tornado"!
The name comes from Jeong Eun Seok of South Korea and its named "Hweori Gamja" meaning Hurricane Potato
One of your best presenters right now.
I love fries and i watch the whole thing 😍
My fave is twister fries of McDonald's during chinese new year in sg.
The tornado i tried it in seoul and its awesome 😅
All fried potatoes are yummy 😋🤤
I really enjoyed her commentary on these french fried dishes.
Love this video
Any fry you want as long as it comes with your winning smile! But seriously though, got some really cool ideas out of it! Thanks!
I had no idea that there were different types of fried potatoes. Thanks so much.
Amazing job.
This chef is magic
i really love crinkle cuts because they look cool
We love the kewpie mayo it's so good
Wow!! Great video and wonderful presenter! Just curious why sometimes soak in cold, ice cold or warm water? Thanks!
I paused this long enough to order a Crinkle knife.
I'm sure it'll go great with the snake mittens you already wasted your money on.
@@Mr_Stanley888 You’re fun.
I love this presenter, please keep her!
Dang, I wished she showed the traditional method of pomme soufflés, that shortcut really sells the whole beauty of pomme soufflés short
Nyesha is awesome, articulate, funny, good teacher!
She is so lovely. Is she the chef who prepared the chicken parm?
That's a great shortcut for pomme souffles
Thank you chef
I'm a fried potatoes fanatic....
Love what your doing.....🥔🥔🥔,🍟🍟🍟
Looks like I know what I'm doing next weekend.🍟🍟
Now that Amiel doesn’t do those BA videos anymore, this is a welcome addition.
These are actual recipes. Half of Amiel's "methods" were usually bs.
Yeaaaaaa!
Potato wedges look 🔥🔥🔥
I used to get the best fries from a restaurant that isn't around anymore. They were long, and very limp. So good! Can't seem to find any limp recipes. Everythings crispy. If anyone can help me make limpy fries, please respond. Thanks
less heat I think. I mean there's other options too, like pre-cooking & then microwaving to reheat, but given you said it was a resturant, as opposed to a cheap take away, I'm guessing probably a lower heat for frying would be what they did. I personally hate them like that, but seem to be very good at accidentally doing it lol not sure if that's giving the same taste & texture you're looking for or not though.
Also, try lower starch potatoes, or maybe longer soaking in salt & water, since they said that removes the starch. I know my orange sweet potato chips are ALWAYS limp! Cause of the low starch, I've been completely unable to figure out a way to make them crisp up
@@mehere8038 thank you! 😊
@@AmyB. yw, good luck! Hope some of that helps you get what you're looking for
When she applied the mayo directly to the frie :)
Whats the difference between using iced cool or warm water to soak the potatoes?
From what I remember from school, starch dissolves better in iced water. So that might be the reason
Wow that was magical. This should have come with a warning.
Potatoes are amazing. These 10 methods vary little, yet the end results vary greatly.
A wonderful lady to learn from. she soo needs to be on video's more!!👍🥰😊
Nyesha needs her own food network show
What is the brand of deep fryer featured in this video?
This host is great!
Wow!! thanks Cheff . You're amazing, i can eat potatos now all day 🥔🥔🥔🥔🥔🥔🍟🍟🍟
She always goes over and beyond
Love seeing her on Food Network
I like her episodes
Anyone wanting a truly amazing chip should try the "Royal Blue" potato. Hands down, the only potato for chips.
This woman is a treasure.
Yummy 😋
Fry them in avacado or peanut oil. take them out before they're done. let sit on paper towel until cool. Put them back in oil to finish. i dip mine in mayo or sour cream.
I remember liking her on Top Chef
What difference does it achieve when soaking it in cold and warm water?
@11:22 Using a mandolin without a holder for the veg? 😱. I sliced off a bit of finger doing this once. Went back and forth and didn't see how quick the veg (onion - I think) went down. Nothing worse than having to stop the preparation as you're searching for a bandage for your finger(s).
Rule number one with a mandolin - Always use a holder with your veg. BTW, the bit of finger grew back so this story has a happy ending. :)
dude she's built different did u see 6:10?
the holders I have have spikes in them that leave holes in the food, so I guess for video purposes she didn't want that, so probably only used half or so of the potatoes for the video & then used a holder later for the rest if using them instead of just throwing away
3:18 Mix the seasoning and oil together, you'll get a more even coating.
Thumbs UP!!
Heaven
COOL
Best job EVER! 🥰 20 minutes of cooking french fries? Yes please! Eating those fries? 🌈🌈🌈🌈🌈 (Rainbow fries!)
Gonna make the curly fries now
Nyesha is awesome
I need a fryer 😅
Thunk u she awesome
Waffle fries 😪🔥🔥🔥 ,what's the name of that apparatus used to make them?? Where can I buy it ?
💚
we just not gonna talk about how green some of this potatoes are
Compliments, classy, complete and intelligent. Hungry now though.
8:57 while they are hot the oil will really stick to the fries 🤔🤔🤔
She really enjoys it
Me: 2 am watching this video, now extremely hungry
👍
There's only one franchise when it comes to curly fries! Say his name!
Can someone explain the purpose of leeching out some of the potato starch? Thank you, kindly.
Why did you freeze the steak fries?
🌸🌺💖
PLEASE SHOW HOW TO MAKE MC DONALD'S FRENCH FRIES😍🤤
Kewpie
Potato Wedges with Sour Cream
2:28 If you want the salt to dissolve in the water more quickly/easily... add the salt to the water, stir until dissolved, THEN add the ice... because SCIENCE!
Love the video! Made me hungry! 1 point of constructive criticism.
Belgian fries should be pre-fried in beef tallow. 2nd fry is in vegetable oil... Also serve with a vinegar based mayo.
Again love the video! 👍
@@JPMaraite You probably should move your comment to the top level... it doesn't really serve as a response to my comment.
POW TAY TOW!!!!
girl that was NOT a teaspoon of salt in the salt water bath for the wedges!! 😂
Can someone tell me why for some types she uses cold water, but for others warm water to soak and rise out the starch?
I like her energy ⚡️⚡️⚡️⚡️#vybz
Tornado Potatoes are a snack invented in Korea. Maybe give credit 👍. And you missed Canada's Poutine which is definitely top 3 in the fries category.
Yep. Love poutine
@@SlickyLoL Kinda sad how Eater introduces unique culinary from different countries but dont give credit. Literally with the "TTEOK" video, the lady said dont title the video Rice cake since its different. Yet they named the video Rice Cake
I loved the curly fries, but that mandolin scares me
How can some of those be french fries when it's not fried at all? It was cooked in the oven.
I'd dip those in a sauce of mayonaise and ketchup mixed together, the perfect dipping sauce.
GBD 🙌