Don't pour out that red water. Leave it at room temp for 20 minutes, and it will split into a liquid and a weird slime. Pour off the water, then pour the slime into a mason jar. Pour in some fresh water, put the lid on, then shake it and leave it for half an hour. After that, pour off the water again, and leave the slime for 48 hours. After that, put it in your food processor, grind it into a powder, and now you have potato starch, which can substitute corn starch in any recipe.
LPempty Again, Ikr? Sure I understand some people like the fries to be extra crunchy but I still wanna be able to bite into it! French fries are supposed to be a bit squishy inside!
+Nomad Yusuf The point is to remove the activated starch on outer layer of Potato, which is a result of cutting and exposing to air. Otherwise you will have burning on the outside occur before potatoes are tender inside.
I'm SO glad I found ur channel! U are so clear and precise with ur instructions. Hands down the best cooking tutorials I've found on RUclips..thanks!! 😊
DON'T DOUBLE FRY.....BOIL YOUR FRIES, THEN PUT THEM IN COLD WATER TO COOL, THEN DEEP FRY.....PERFECT EVERY TIME....IF YOU DO THEM OVER NIGHT, PUT THEM IN THE FREEZER, FROZEN IS EVEN BETTER THE FRIES WILL COOK EVENLY
After working in restaurants grease doesn’t even scare me anymore. Not because I’m used to being burned but oddly enough grease never pops at me. And I cook the same way I did before ever getting a job in food. The grease just learned to fear me 😂
Bri White 2:45 to 3:20 ....WATCH & LISTEN carefully so you wont have to fear the oil as much.. he isnt standing there for 30 seconds patting those puppies dry because he has time to kill... adding water into hot oil splatters the oil!! no water, no splatter!! btw, adding oil into hot water doesnt do anything...
+John Deere Because low moisture potatoes, which is the goal for using them in the first place, are high in starch by nature as opposed to the high moisture/low starch. It's much easier to deal with and remove the excess starch, which can lead to the outside burning, than it is to remove excess moisture.
Martha Stewart has saved me so many times with her instructional videos. Thomas always explains everything so well , he makes his point so clear and keeps things simple.
Can u do a video on oven baked fries or tell us what to do with the leftover oil? If i only used the oil once and throw away the oil i feel like its a waste and a mess. Also which step should we freeze the fries at if we want to have frozen fries ready and handy for a next time.
suzy98 If the oil is clean and clear, you can pour it into a sealed container and keep it in cool place. You can reuse them whenever. If the oil is clear but has batters or other food crumbs in it, then strain it through a fine mesh lined with a paper towel. Then keep pour it in. If you want to freeze the fries, it'd be after the first fry.
This is the traditional French technique, except you may want to add salt to the water while soaking. It helps to get a salty fry without risk of the salt falling off later.
That wire rack tip is next level. I searched this up for an alternative, I've been doing paper towels for years. It seems to always make a mess, the paper towels usually just absorb the oil and leave them soggy, definitely a good tip!
Hi Thomas, great videos! I have an conundrum...how do I roast boneless, skinless chicken breast and still maintain the moisture throughout? Thanks again! :)
Thanks Thomas. I tried your brownies (the fudgy version) and they were lovely. I would love to see how to make the perfect nacho cheese sauce. We have cheese sauce in England, but it does not have any chilli in it and it looks pretty pale and the type you would have with a roast dinner or with cauliflower cheese. I like the look of the yellow coloured sauce that would be served on fries and nachos.
The way I get on my cauliflower cheese speckled brown is to sprinkle the sauce-covered cauli with grated cheese, and return the whole dish to a hot oven, or grill until golden brown. The whole dish goes straight to the table as is.
+Tehreem shaikh personal preference I guess? I know a bunch of people who likes the same thing... only two or three people really likes the crisp part in fact.
Ordered fries from two different restaurants today, both of which disappointed. I came home and whipped these up on a whim. They are the best fries I've ever had. Thank you!!
Pragati Patel McDonald's does that. They half-fry the potatoes than freeze them, and in the restaurant the frying is just completed. (They actually do it to save time)
+doeb23 Not just to save time. The texture also changes. The surface of the potato cristalizes and creates some micro holes that will make them much crispier when fried. My recommendation is: peel, wash (at least 3 times to remove as much starch as possible), leave it for 2 hours in a water+salt+sugar brine, blanch in boiling water or 300ºF oil, freeze overnight, fry at 350ºF. It's definitely time consuming, but it's worth every minute. Perfectly crispy french fries, error proof, every time.
+Gustavo Royer Chaurais I'll try that. I was going to do them in batches so I could eat them a few times w/out having to do the labourious fry making more than once.
in the Kitchen With Jonny Growing up, I had a friend who dipped her french fries in her chocolate shake. Trader Joe's sells bags of potato chips covered in milk chocolate. It's a popular sweet/salty combo! It sounds weird but is very tasty!
when i have time i will try this! it looks so tasty! the problem is spending so much time on fries, but the recipe looks really good if you dont mind/have the time :)
You can perfectly just wait ten minutes before frying the second time. You can save them up to four hours (like, if you have a dinner party, you can have the first fry up to four hours in advance); but if you're hungry, go ahead and pour them back in once they are cooled down.
Nice video. Kind a related kitchen conundrum which arises whenever the topic of deep-frying comes up @ home: what does one do with the left over oil ? Can it be used post-deep-frying for normal cooking / sauteing etc. ? Would there be any leftover taste in the oil ? Thanks for any tips and suggestions!
Another way to get even crispyer fries is to cook the fries in water or a steam oven until they are starting to slightly fall apart, and then fry them. This gives the oil more space to fry inside all the cracks made by the boiling. This method makes the best fries i have ever tasted
I like my fries a little soggy sometimes. I wondered why french fries suddenly all seemed too crispy. People are literally frying them twice!?! Gross..
I use the one basket, two fryers method - I cook the fries on medium in one fryer and keep the other on high. Once the fries are almost done, I quickly drop them in the hot fryer to get that golden, sweet exterior.
They don't. Most potatoes used for fast food fries have been par-fried then flash-frozen. What you see at the restaurant as the first fry is actually the second. Salt is also key -- not just for flavor but also texture.
Well, dang, that was a nice tip to square off the potato before cutting. I've never done that, but wondered how some of them look the same shape over the years. Strange, how French fries was on my menu for this evening, so I just tried it and it worked. Thank you!
LOL! Baeron Talbooty says the exact opposite, He says that You don't want as much starched and a little bit of moisture (If you know who Baeron Talbooty is a reference to I love you)
Best method after that first blanch, is to freeze them for about 20 minutes or longer, and finish them in that final stage hot oil. Crispy as f.....! 325 first fry and 375, second fry. If you blanch them in boiling water 1st, even better. Cool them down for a few minutes in the fridge or freezer then oil blanch at 325. Cool them and let sit, and finish your meat. While meat is resting, then hit them again for final stage fry, at 375 till cooked and lovely golden to lightly browned.
I blanch my fries by cooking them in seasoned 170°F water with a little bit of vinegar or lemon juice added (keeps them from browning as much as in the video) for 15 minutes, then fry them in extra light olive oil for 5 minutes at 300°F. I make huge batches at a time and freeze them so I can have fries anytime without going through the whole process again; the frozen fries last for about a year. Whenever I want fries I take the blanched fries I froze and fry them at 375° for 7 minutes. They come out looking exactly like McDonald's fries, but taste much better and have a thin crunchy shell with a fluffy interior.
McDonald's partially fries their fries in the processing center, freezes them and ships. The restaurant then fries them (2nd time being fried), salts and serves. It's mostly the double frying method that removed the moisture the 1st time, so the 2nd frying really crisps them up.
Don't pour out that red water.
Leave it at room temp for 20 minutes, and it will split into a liquid and a weird slime.
Pour off the water, then pour the slime into a mason jar.
Pour in some fresh water, put the lid on, then shake it and leave it for half an hour.
After that, pour off the water again, and leave the slime for 48 hours.
After that, put it in your food processor, grind it into a powder, and now you have potato starch, which can substitute corn starch in any recipe.
haha okay wow
BROTHER?
+Lenny Face WHERE HAVE YOU BEEN?
I'VE BEEN LOOKING FOR YOU
+Lenny Face Lelenny?
2 days to fry a batch of potatoes
Ikr? I mean, they are just french fries man, somebody would do all of these steps only if he/she was having a party.
Rodolfo Ribeiro Gonçalves is l
Laura Maria also I don't see the point of deep frying twice. When I make fries I never over cook the inside or whatever!
LPempty Again, Ikr? Sure I understand some people like the fries to be extra crunchy but I still wanna be able to bite into it! French fries are supposed to be a bit squishy inside!
Laura Maria yeah but you don't really need to fry twice to get it to that texture.
"You want high starch low moisture potatoes"
"Put them in water to get rid of the starch"
Cooking is hard
lol
the starch is in the inside i belive while the thing you're getting rid of is in the outside... i belive
hahahaha... idiot wants high starch potatoes to remove starch afterwards...
+Nomad Yusuf The point is to remove the activated starch on outer layer of Potato, which is a result of cutting and exposing to air. Otherwise you will have burning on the outside occur before potatoes are tender inside.
cool
nobody wants anything limp lol
com
I'm going to change the 69 likes to 70.
+Itz King 71
He definitely had a double meaning when saying that....
Olivia Macpherson
Ha! The "flavour" of sea salt?
Cutting the edge is a waste of food .. I don't appreciate that
what is the problem with having small/extra crispy fries! my favorite
exactly
Thank you for this recipe. These take longer than the once fry method, but it's totally worth it. Crisp on the outside, soft on the inside
Perfect.
7
this recipe is spot on. Thomas, you sure know what your doing in the kitchen. Keep it coming!!!!
i found you
*you're
Hello
HellthyJunkFood you're*
If it’s HealthyJunkFood approved, then you know it’s good!
I'm SO glad I found ur channel! U are so clear and precise with ur instructions. Hands down the best cooking tutorials I've found on RUclips..thanks!! 😊
DON'T DOUBLE FRY.....BOIL YOUR FRIES, THEN PUT THEM IN COLD WATER TO COOL, THEN DEEP FRY.....PERFECT EVERY TIME....IF YOU DO THEM OVER NIGHT, PUT THEM IN THE FREEZER, FROZEN IS EVEN BETTER THE FRIES WILL COOK EVENLY
agree. faster and save tons of time and tools. Microwave oven does help to "boil" the fries. hehe
King Mojo uses less fat too. Good suggestion
King Mojo ahaha yes thank you for the tip king mojo.
how long do you boil your fries? Also, did you cut the fries to shape before boil them, or leave it as it was?
Brian Fantana boil till the halfway cooked...cut them before you boil...
him: *literally almost touches the grease*
me: *stands all the way at the other side of the room and throws french fries into grease*
So true🤣
And also he doesn't even look sometimes...
After working in restaurants grease doesn’t even scare me anymore. Not because I’m used to being burned but oddly enough grease never pops at me. And I cook the same way I did before ever getting a job in food. The grease just learned to fear me 😂
Bri White
2:45 to 3:20 ....WATCH & LISTEN carefully so you wont have to fear the oil as much..
he isnt standing there for 30 seconds patting those puppies dry because he has time to kill...
adding water into hot oil splatters the oil!! no water, no splatter!!
btw, adding oil into hot water doesnt do anything...
@@morningcoffee23 😦
That *bop* when he says crisp is so satisfying at 1:44
this guy is great! super knowledgeable and really clear presentation.
>"use high starch, low moisture potato"
>removes all starch, soaks in water
Why?
+John Deere Because low moisture potatoes, which is the goal for using them in the first place, are high in starch by nature as opposed to the high moisture/low starch. It's much easier to deal with and remove the excess starch, which can lead to the outside burning, than it is to remove excess moisture.
+John Deere Also, the Yukon Gold is the 2nd highest starch potato............!!!!!!!!
Lol
The point is to remove the starch from the outside so they don't get too crispy on the outside
Gonna try this
I just adore this man.
"There you have it, i mean french fries, super simple"
**takes 2 days to make**
karides ana the steps are simple. It just takes a long time to make.
Ikr
Martha Stewart has saved me so many times with her instructional videos. Thomas always explains everything so well , he makes his point so clear and keeps things simple.
Thanks for the tips, I followed u and I got the best result and I've never go out to eat the other French fries again
It can be surprisingly tricky to get fries right! These looks fantastic. Great tips!
Donal Skehan you are watching videos on every food channel on youtube! makes me love you even more!
Check out Heston Blumenthal on french fries as well.
OMH HELO
It can be suprisingly bored when too much talking, plus... about unimportant things
gotta love donal ❤️
All these girls are in it for the looks and I'm here like "dayumm he can cook"
im just here for the french fries
+KatieKay Ima guy and I approve his looks!
+KatieKay uh...my gaydar went off....but maybe I'm wrong :-)
The only think I'm interested in is his long
Nice
Crispy French fries
I'm pretty sure he's biting the pillow.
So you start to cook em' today and end up tomorrow... amazing... can't wait to make it...
... keeping them in water after cutting them prevents them from oxidizing. That's why you do it.
He is so talented 👍🏼👍🏼
I soak my fries in apple cider vinegar fry once and they're perfect!
You do soak for how long?
That was what I'm looking for!!!!!
Have tried the recipe, Works just perfect
Thank you so much Thomas 🙏🙏
Can u do a video on oven baked fries or tell us what to do with the leftover oil? If i only used the oil once and throw away the oil i feel like its a waste and a mess. Also which step should we freeze the fries at if we want to have frozen fries ready and handy for a next time.
suzy98 If the oil is clean and clear, you can pour it into a sealed container and keep it in cool place. You can reuse them whenever. If the oil is clear but has batters or other food crumbs in it, then strain it through a fine mesh lined with a paper towel. Then keep pour it in. If you want to freeze the fries, it'd be after the first fry.
I have to say that I tried this today and it really works, I finally made really crispy french fries. I'm so grateful for this video, thank you!
that giggle tho xD 0:36 btw the fries look delicous!
it's called "delicious" 😂😂wtf u don't know how to write!!😂
+Rebeca's vlogs lol chill it was a typo... I just missed an "i" what's the big deal
+Rebeca's vlogs *spell!!!
You hypocrite, you can't even use the right words.
Its Kylie
I have always loved Martha Stewart, now I love Thomas Joseph! ♥️❤️♥️
Or you can cut it up into fries, microwave for 3 minutes, then fry it only once.works every time for me.
Really? Crispy and good?
+RainbowTea Makes sense...I'll try this and report back.
+castillo4141
Does this topic work?
+castillo4141 does it?
+RainbowTea boiling in salted water works for me. Brings out the starch to the layer that becomes deliciously crisp and just the right salt
Thomas Joseph, You are one of my favorite things! Love your videos!
This is the traditional French technique, except you may want to add salt to the water while soaking. It helps to get a salty fry without risk of the salt falling off later.
actually adding salt beforehand can tend to make the potatoes break apart and become mushy, therefore ending you with a less crisp fry
Bryce There is nothing called traditional french technique in making french fries because they are actually NOT originated from france daaaaa!
I personally cook the fries first and then salt it
Belgic
Wow, thank you! Made a these for my dad and he absolutely loved them!
My girlfriend's grandma fries them in beef fat, adds a lovely depth of flavour!
That wire rack tip is next level. I searched this up for an alternative, I've been doing paper towels for years. It seems to always make a mess, the paper towels usually just absorb the oil and leave them soggy, definitely a good tip!
Hi Thomas,
great videos! I have an conundrum...how do I roast boneless, skinless chicken breast and still maintain the moisture throughout? Thanks again! :)
wonderful presentation skills
Thanks Thomas. I tried your brownies (the fudgy version) and they were lovely. I would love to see how to make the perfect nacho cheese sauce. We have cheese sauce in England, but it does not have any chilli in it and it looks pretty pale and the type you would have with a roast dinner or with cauliflower cheese. I like the look of the yellow coloured sauce that would be served on fries and nachos.
The way I get on my cauliflower cheese speckled brown is to sprinkle the sauce-covered cauli with grated cheese, and return the whole dish to a hot oven, or grill until golden brown. The whole dish goes straight to the table as is.
u give every detail...I loved ur video ..u explain like its food science ..
That's just too much work for french fries..
Vinicio R ikr lol
Vinicio R agreed
Good things take time and effort.
he explained everything in detail but the steps are:
Cut fries, soak fries, low temp fry, high temp fry. It's really not hard.
Dash Boots that's why I'm such a failure.
He's a very good teacher, he's not condescending and doesn't act superior. Very approachable.
Is it really weird that I like my french fries hot and limp? Not the cold and soggy kind, but I do prefer it soft rather than crispy throughout.
its called fried potatoes then
noooo dude what's French fries without crisp 😕
+Tehreem shaikh personal preference I guess? I know a bunch of people who likes the same thing... only two or three people really likes the crisp part in fact.
+linger368 are u a guy?😜
only boys love stupid things
+Tehreem shaikh I know you're just joking but that statement just shows that girls are just as dumb. ;D
Ordered fries from two different restaurants today, both of which disappointed. I came home and whipped these up on a whim. They are the best fries I've ever had. Thank you!!
I just happen to love French fries soggy & limp!!!
philistine!
blasphemy !
desceration!
MrKErocks 😏😏
Me too 💙💚💙💚
Omg... you so good with instructions. I really like your style.
The laugh after calling them "limp"
These Fries look awesome! I want to make them!
Say limp. Call them limp. Do it. Do it. YESSSSSS
Even his expression as he said it... I was laughing lol
Lherrerajr78 And the little laugh!
That's the trick fry them twice... I tried and it came out great.
I actually like to freeze the fries after the first cooking and save them for later date. Cheeper then just buying ready made bags.
Great recipe! Thank you very much for sharing! 👍👍👍👍👍
I love the host
Victoria Daisy
Get in line :)
***** sorry ladies. but this guy plays for our team! :)
Cough Fee
We know ... but still we can lust --- he might be a free agent or agree to be loaned out during the transfer window ... lol.
Cough Fee Oh we know. Still crushing
Victoria Daisy Who doesn't?
Thank you for your time and knowledge,how long can you use the oil for? Tanx
can i freeze the fries after 1st frying to use them later?
Yeah you can.
Pragati Patel McDonald's does that. They half-fry the potatoes than freeze them, and in the restaurant the frying is just completed. (They actually do it to save time)
+doeb23 Not just to save time. The texture also changes. The surface of the potato cristalizes and creates some micro holes that will make them much crispier when fried. My recommendation is: peel, wash (at least 3 times to remove as much starch as possible), leave it for 2 hours in a water+salt+sugar brine, blanch in boiling water or 300ºF oil, freeze overnight, fry at 350ºF. It's definitely time consuming, but it's worth every minute. Perfectly crispy french fries, error proof, every time.
+Gustavo Royer Chaurais I'll try that. I was going to do them in batches so I could eat them a few times w/out having to do the labourious fry making more than once.
+Pragati Patel i have a feeling that woud make them better in the end
thank you chef.looks delicious
Great tip. I love eating french fries with milkshakes. Am I weird?
lol
in the Kitchen With Jonny Have you tried dipping the fries in vanilla ice cream? Best thing ever and no it's not gross. lol
Georgia Andrea No, I have not, but now that you told, I will. YUM. Lol
I dip my fries into my McD sundae... :p
in the Kitchen With Jonny Growing up, I had a friend who dipped her french fries in her chocolate shake. Trader Joe's sells bags of potato chips covered in milk chocolate. It's a popular sweet/salty combo! It sounds weird but is very tasty!
Christia Andika mm, I love their sundae, I like chocolate. What's your fave?
thomas joseph you are perfect chef :)
Took me a moment to realise you're probably giving those oil temperatures in Fahrenheit.
when i have time i will try this! it looks so tasty! the problem is spending so much time on fries, but the recipe looks really good if you dont mind/have the time :)
i don't like my fries to be THAT dark. they taste close to burnt, to me anyway.
@broomsterm YUP! SPOT ON YOU ARE!!
ruclips.net/video/TA5J-5TG3U0/видео.html
broomsterm they’re burned to you
Great tips. Thanks
So that;s a pause between first and second fry stages of up to four hours? Seems like a lot of work....
With the soak it's the easiest two day, three stage batch of fries you'll ever make.
You can perfectly just wait ten minutes before frying the second time. You can save them up to four hours (like, if you have a dinner party, you can have the first fry up to four hours in advance);
but if you're hungry, go ahead and pour them back in once they are cooled down.
Nice video. Kind a related kitchen conundrum which arises whenever the topic of deep-frying comes up @ home: what does one do with the left over oil ? Can it be used post-deep-frying for normal cooking / sauteing etc. ? Would there be any leftover taste in the oil ? Thanks for any tips and suggestions!
I'm in love with the host. He is so gorgeous and has great cooking skills!
After two fries video I decided to do it on my way. No one has time to spend a day on fries--our crave can't wait
his wife must love his fries
lol
Yes, a wife...
Those came out perfect! They look so good! Great tips!
My lazy way of cooking fries: fry them once until they are golden brown. Takes about 12 minutes but that’s a lot faster than 1.5 days
Another way to get even crispyer fries is to cook the fries in water or a steam oven until they are starting to slightly fall apart, and then fry them. This gives the oil more space to fry inside all the cracks made by the boiling. This method makes the best fries i have ever tasted
how is this easier than buying 10 kilos of uncooked french fries
Otaku God it's not easier but you can sure bet that it's tastier
You are stupid aren't you?
Otaku God Because your 'uncooked' fries have already been cooked once. The fries I buy from my supermarket are actually baked already.
if you don't have time to cut the potato, you don't have time to make fries....
Great video! After the first fry would it be acceptable to freeze them and then when ready to eat them fry them the 2nd time?
I like my fries a little soggy sometimes. I wondered why french fries suddenly all seemed too crispy. People are literally frying them twice!?! Gross..
I use the one basket, two fryers method - I cook the fries on medium in one fryer and keep the other on high. Once the fries are almost done, I quickly drop them in the hot fryer to get that golden, sweet exterior.
Pls show how to make the perfect chocolate lava cake!!!!!!
ha ha ha.. I sensed a double entendre from you Thomas, that sarcastic giggle/laugh said it all..
How do fast food places get it like that in a single fry?
Most of the time they cook them first and then freeze them.
They don't. Most potatoes used for fast food fries have been par-fried then flash-frozen. What you see at the restaurant as the first fry is actually the second. Salt is also key -- not just for flavor but also texture.
I love learning about food
i bet this chef knows all about limp french fries :p
Wow what a useful comment. Thanks so much for sharing your judgemental opinion that is entirely unnecessary. My hero
hugo davies
lmfao
Regina George damn sorry i didnt put a trigger alert xD
Ahahahahaha because his voice is effeminate.
Well, dang, that was a nice tip to square off the potato before cutting. I've never done that, but wondered how some of them look the same shape over the years. Strange, how French fries was on my menu for this evening, so I just tried it and it worked. Thank you!
LOL! Baeron Talbooty says the exact opposite, He says that You don't want as much starched and a little bit of moisture
(If you know who Baeron Talbooty is a reference to I love you)
Tried and they are the best.
too much work
Best method after that first blanch, is to freeze them for about 20 minutes or longer, and finish them in that final stage hot oil. Crispy as f.....! 325 first fry and 375, second fry. If you blanch them in boiling water 1st, even better. Cool them down for a few minutes in the fridge or freezer then oil blanch at 325. Cool them and let sit, and finish your meat. While meat is resting, then hit them again for final stage fry, at 375 till cooked and lovely golden to lightly browned.
a lot of faffing about to make some chips :)
New advice, you could also boil the French fries for a few seconds, take the fries out, and then directly fry it. p.s. Hot water won't creat flash.
"Freanch fries at home super simple"
Took him a day and a half to make a plate of fries
Soheil Ghane simple steps, long process
Ive watched 2 videos on this channel and I already love it. Such great production and tips, thank you!
he is so cute
Thomas Joseph is my food guru.
Limp French Fries. Too much homoerotic energy here.
Nobody likes a limp ... uh ... "French fry"
yup.
Evil Pagan 😂😂😂😂
Use lemon pepper taste so good
Omg, that's how people make French Fries nowadays.
I blanch my fries by cooking them in seasoned 170°F water with a little bit of vinegar or lemon juice added (keeps them from browning as much as in the video) for 15 minutes, then fry them in extra light olive oil for 5 minutes at 300°F.
I make huge batches at a time and freeze them so I can have fries anytime without going through the whole process again; the frozen fries last for about a year. Whenever I want fries I take the blanched fries I froze and fry them at 375° for 7 minutes. They come out looking exactly like McDonald's fries, but taste much better and have a thin crunchy shell with a fluffy interior.
French fries = bad thin McDonald fries
Belgium fries = The one and only
Belgium??? they know how to cook???
they invented fries there lol
dunhillsupramk3
You are ignorant and bragging about it.
Perfect I'll be making these in the next couple days thanks for the tips!
400 °F = 204.4 °C
Please fix the blackboard behind.
perfect fries actually need 180*C this is from a belgian
and this is related to my comment because...
Previously, my french fries used to be all soggy, oily and insipid. Thanks to your video, my french fries are much crispier nowadays.
"Simple" - maybe, but who would want to wait 4-12 hours for fries :p
Can't we skip the soaking part?
It looks delicious. It's delicious with fries with ketchup.💚😄👍👍💙
Me: Buys golden potatoes to make fries and watches this vid after
Him: iTs ALl In tHE PotAToS, GolDEn aRE BAd
McDonald's partially fries their fries in the processing center, freezes them and ships. The restaurant then fries them (2nd time being fried), salts and serves. It's mostly the double frying method that removed the moisture the 1st time, so the 2nd frying really crisps them up.