How to Make Fresh Cut Fries
HTML-код
- Опубликовано: 19 окт 2024
- This step-by-step tutorial will allow you to make the perfect hand cut french fries using fresh potatoes. Specifically it will help those owners and operators of restaurants that are looking to provide their customers consistent and quality fresh cut french fries.
![VICTOR Denmark Open 2024 | An Se Young (KOR) [1] vs. Gregoria Mariska Tunjung (INA) [5] | SF](http://i.ytimg.com/vi/Y3QEyCih85s/mqdefault.jpg)
People seem to forget that anyone can throw something together just to eat, but to truly cook a good meal is an art form.
I plan on having fries 6 months from now. I’ll start prepping tomorrow.
LOL thats a great comment I'll just go to Mickey D's
@@jono032954
To the drummer from Motorhead who now plays with the Scorpions?
LOL
Why not do as they do in Pakistan and India and many other places?
Just cut the potatoes to fries and mix them with cornflour in a bowl. The cornflour will dry the fries immediately and they are ready to fry in hot oil until the are golden brown an crispy.
Everything else is just uneccessary and waste of time.
All that time for something that tastes great for about 10 minutes before they go down the tubes.
One of the best recipes I have seen on RUclips, The double fry method is essential for crispy home fries. The first fry pre cooks and pulls out the moisture and it evaporates off in the second fry. Freezing them helps even more to pull the moisture to the surface where it is evaporated off in the second fry. If you want to make your own Mcdonalds Fries at home here is the way to do it.
The way I get crispy fries similar to Mcdonald's:
1) Cut them thin and soak them first in cold water for at least an hour up to 4 hours to get the starch out, ice water is best. You can tell they are good when the water runs clear when you rinse them
2)While they are soaking the last bit bring a pot of water to a boil with some white sugar and corn syrup in it
3)After they have soaked in the ice water turn OFF the boiling sugar water and transfer your fries into that for 5 minutes to pre cook and give them that extra flavour most people are missing in their home fries.
4)After 5 minutes in the shut off water take them out and pat them dry, at this point you can freeze them for later use or cook them right away. (I always do a ten pound bag of Russets all at once and freeze the leftovers for later use then make more after those run out.)
5) To COOK them you need to do 2 SEPARATE deep fries this is essential for crispy fries at home, the ones Mcdonalds gets in the store have had all of this done to them up until that point so they only need 1 cook in store
6)2 minutes in 350-375 oil (I have a little deep fryer so I leave it on 375 to try and keep the temp up) then take them out and let them cool until they are cool to the touch, it is beneficial to pat off the oil and moisture that seeps out as this point but a lot of the time I don't for the mess and to save paper towel.
7) After they have cooled back into the same temp oil for 4-7 minutes depending how thick you cut them and if they are frozen, drain for 20-30 seconds and season with table salt or whatever you prefer at the time.
Some tips for the best fries:
1)Russets are best
2)Cut them thinner than you think you need to if you like them like Mcdonalds/thin, I always used to think they will be too thin but you figure it out after a few times
3)If they are not staying crispy after you cook them that is probably because your oil is too old/dirty. NEW oil is best for crispiness and USED oil adds more flavour to your fries, the BEST fries at a Mcdonalds are not right after they change the oil but they are the crispiest. The BEST fries are about 1-2 days after its been changed depending how busy it's been, they are still crispy but have more flavor.
Good luck if you try it out let me know, also freezing them draws even more moisture out so fries that you have frozen are even better than fresh.
Wow! Well done on this comment. Thanks for taking the time to put all of this together. The water bath with sugar and corn syrup makes sense. With regard to the oil: my favorite way to bump-up the flavor is to use half peanut oil and half rendered beef fat. I buy the suet (solid beef fat) at the meat counter for 25 to 30 cents per pound and then just tender out the fat in the oven. It's more work and just a little bit unhealthier but really worth it. Your time and info is appreciated.
Do you soak the potatoes with vinegar like he did?
@@Ibwt147 I don’t do the vinegar I just soak in cold water to get some starch out then 5 minutes in the hot sugar and cornstarch water to pre cook a bit and add flavour. I would be curious to see what the vinegar does to them maybe I will try it for a batch
@@randmayfield5695 ya that would add some nice flavour. I worked at McDonald’s when they changed from shortening to vegetable oil, I can’t remember the difference it made now but I’m sure it did.
it's too much work honestly.
doing the double fry method without the water soaking is really enough.
It’s a lot of work but as a cook and host of a lot of parties I can appreciate the work and science behind what it takes to produce a good product.
Hell yeah .... I'm with you 100%. For me it's in the details ......
What produces a much desired product? Quality of the ingredients, and attention to details. The best content I've viewed so far. Thank you, sir.
Peter Kupchunos my pleasure. Please keep up the good work sir!
100% !
Lots of very useful information packed into a concise video. Thanks!
In Belgium where we invented the fries we use white of beef (greas) we never use oil because of the taste!
Please to see that the chef appreciates and understands the quality of frying in olive oil. A rare thing!
Too damn expensive.
When I had sleep problems I used this video works a charm... perfectly monotonous 👍 thank you..
Whatever restaurant he works at you know that food is bomb!
Great tutorial! It's an absolute science in serving the best fries around.
Thank you for such helpful explanations for why each part/process is important!!
All fries shops here in Belgium actually fry them in animal fat instead of vegetable oil, it makes a huge difference in taste :)
OLGMC 😫😫😫😫😫😫😫Go Vegan
@@shannaveganamcinnis-hurd405 Vegans are NASTY!!!!!!!!!
Hit Me you’re right. Eating things fried in the dead body parts of other sentient beings is just super. Vegans are the nasty ones. 🤭🥺🤢
@@shannaveganamcinnis-hurd405 plants can "feel"
(eggs can't. neither can honey. etc)
until 1992, mcdonald's fried their fries in tallow (beef fat).
they switched bc of "health reasons" but to make it work, they ended up having to add a bunch of crazy chemicals.
bc "health" (and unless you're in India, they're still not vegan for anyone who thinks eggs have feelings)
Best video about fries Ive seen
Best information on French fries
Will use this recipe from now on!
ya makin me hungry. I'm locked in via corona virus. the stores are closed and all I have are red tators. Looks like butter and parsley for me this morning. God Bless you and please stay safe and protect your loved ones.
I know this is about fries but I had to share. If you know how to properly prepare and cook onion rings, use a basting brush and sparingly dab garlic butter on them! So delicious. Tip: let them hang a couple extra minutes to allow as much oil to drip off the rings and allow them to crisp up a bit. Adding the butter to still sizzling rings will turn the batter soggy beyond recovery. Unless you want to contaminate your oil by tossing them back in for 35-40 seconds.
The other fast food trick I just recently though of and tried... basting maple extract on top of burgers when they have 30 seconds left to cook. This makes them so savoury that you might find bacon isn't necessary. Plus it's a lot cheaper. You'll have to work out when to put the cheese on yourselves though.
wow i learn a lot from you chef thank you for the tips for the best fries ever
" of course, you guys know that already." 😳 just got an air fryer so i'm tying to find the best french fry cutter but this is helpful.
Wow, there's so much to this it's crazy. All I do is slice them and then throw it in the fryer.
Me too. I tried this way a few days ago-Wow! Give this a try, it's really worth the time.
His way is the best way. More time, but the soak, double fry with fridge time in between is key to the perfect fry.
Kool Burn You missed the whole point of the video to learn the science behind how potatoes cook in oil to result in better tasting fries. Putting cut potatoes straight into oil gives mediocre-tasting, mushy center fries.
What heproduced and what you produce are not even remotely similar. I have had fries your way and they are garbage.
You can acheive a similar effect by just letting them cool on the counter for 10-15 minutes before the second frt.
Moral of the story is that if you want a good fry it MUST be double fried.
@@riproar11 nailed it .also use beef tallow to fry....best flavor
Thank you, I cut potatoes every day and I'm definitely getting that potato cutter and soaking my fries ahead of time!! How long can I prep them ahead of time, 24hrs is the max?
Great video, I just learned ALOT!
Finally a decent french fry instruction video I can actually do. Whew! Thank You!
Come cook for me 😊😁
@@miltchamberlain6218 LOl
I was in the Fries business for 30 years....we would go thru 100 to 200, 50 lbs bags or boxes a week.....we cut them skin on, into water using the 3/8 s inch Vollrath fry cutter....we had a three compartment sink and filled all three with water and transferred them down and put them in baskets....letting them drain for 5 minutes before blanching at 300, we cooked them three times at different temperatures, blanched 300, second cook 325, final cook 350 to serve.....if blanched properly, if you pinch them and they don’t break, they are ready for second cook.....since all potatoes are different, they all cook differently ie, starch, sugar content.....we would open with 80 baskets each day, and start blanching if we started getting busy, just to keep up.....we had 15 different wet toppings and 10 dry toppings......fun business.....we also did onion rings and fried pickles in a great beer batter.....and everything was done in 100% peanut oil......yummy....
what type of potatoes did you guys use?
Hey! could you share your Instagram please Had little doubts regarding French fries
Great fries just what I was searching for, thank you for sharing!
Such integrity. Thanks.
The best fries I've ever had in my life were from a little canteen that had the potato slicer press right there. You ordered fries, they put a potato in the slicer/press and cut the fries, grabbed the fries and put them in the hot oil, and bingo bango in about 3 minutes you had the best fries ever. We used to go to that place just for the fries. I can't imagine how much you can improve on that with a 24 hour soaking and double cooking process....but I don't know.
That sounds awesome! I'm honestly surprised that they turned out so good. The soaking works to rid the potatoes of starch, which often makes for a poor texture. The double-cooking process allows for a fluffy interior, crispy exterior. I could imagine a shoestring fry turning out well prepared in that fashion, but a traditionally sized fry would be better-served with this method. (professional chef who had to pilot many ways of cooking our fries).
THAT'S WHAT I'M TALKIN BOUT !
I like the yukon gold potatoes to fry.I'm sure yours taste good too.
I like the Dakota russet, cut them, rinse with cold water, then put them in a bowl of warm water with a couple table spoons of sugar - 150-170 F for 10-15 minutes, dry them then cook in 350 F peanut oil. let cool off while you prepare the rest of your meal , then when you are almost done cooking your main meal, start to cook your fries at 375F until they are floating and a golden brown. Yummy crispy tasty fries !
What wasn't emphasized was the creation of a thermal barrier. If you get the potatoes cold (just above freezing), then throw your fries you will be creating a thermal barrier that seals the fries from absorbing the cooking oil. The interior of the fries will be similar to mashed potatoes when you snap a fry in two. Consequently, you will be using very little oil in the cooking process and your fries will have less calories and taste better.
Would you happen to know if the result would be the same if the fries were frozen when placed in the oil?
'CHECK YOUR SOLIDS', That done me!🤣🤣🤣
Start Tuesday and have fries by Friday ...okeeeee
Quality dosent come over night
Gotta do them properly.
McDonald's has the process complete, until the last 2 minute cooking
Lmao right, jus soak em for 15 mins it'll work
🤣😂🤣😂🤣😂🤣
Yeah it's way too long. All I do is soak them for 20 minutes. Then toss them in olive oil. Bake for 20-25 minutes. Then take them out and fry them in a pan of vegetable oil for a minute and bam. Good fries
Great video instructional! 🥔
excellent video. Lots of info. Thanks
Anyone else freaked out that he didn't empty all the fries from the tray on the 2md cook? Like seriously, there was like 6 fries left, why would you leave them?
Now that you mention it....its odd. Maybe those 6 fries would have completely F'ed up the temp profile of the other 250 fries.
I was absolutely annoyed. Why would you go through all that effort just to leave three or four behind
Because those 6 fries could've started world War 3.
He wanted to be a few fries short of a happy meal
Because it’s being filmed. They will probably have sorted them out off set
Really informative video. My brain is spinning out of control seeing the fries left on the tray not being fried the second time.
SAME! Omg
As an ex chippie owner we clean our spuds eying all defects , every spud even from differant parts of a field vary there cooking times so blanch at 140c until just starting to go soft to touch, rest for 30 min s then in Beef Dripping temp at 175c finish off to a golden crispy finish & serve sraight away zero delays. this guys olive oil idea will create smoke & will taste burnt, olive oil is not a good frying medium it has a very short term life . Beef dripping is the ideal medium for both colour & taste. good tip is the bigger cap of the fryer the less heat loss putting cold spuds in.
where do you get your beef drippings from to add to the oil? just curious
@@radoja2010 For retail supplys try your local butcher, hope that helps you.
P S . 100% dripping do not add oil of any type.
Thanks for the tutorial! Now I understand the difference between a cooked potato and a french fry :)
i have that cutter. very nice piece for sure!!
Informative for those who own a high volume restaurant and wants to ensure quality and health code.
Great recipe for Netflix n chill😉
Thank you for your expertise. I appreciate it.
Tried
Fry them freeze them then re-fry again they’re the best
Great Explanation Thanks
I double fried them a lot for a motorcycle club and our local legion. Best double fried. We would slightly deep fry them and toss them in a roaster pan and toss the lid on. When some one placed an order they finish rapidly and are so much better than fried once.
Belgium fries.
Julian Assange is moonlighting these days.......
Great video!
Very well done video, amongst a large number of confusing videos on this topic. I'm trying it from start to finish tonight.
Best "how to make chips" video on the internet.
11:09 "Salt is our friend"....... Ronald Mcdonald: "Hell yeah it is!"
Salt is very bad for you...
Avoid it at all cost!!
And you will have a body like me.
I think It is The Best Video I have ever seen , about how to make French fries from scratch , Described In Very professional Way .
It is all about quality of Food .
Cristo roi lol really dude??!? Jus shut the fuck up please...
how long can i keep the fries on the cooler before we moved to second frying process? can i keep it like 1 day? or only a few minutes?
Thank you for the video.
: )Tyler
Burger and fries ohhhh yeah!
What is name of russet potatoes you are using? When I looked for nokota all they show are red & it was mainly a company named Nokota. Great to see & hear all your info on doing fries correctly. My mom always said you had to fry them twice. I thought olive oil had a low burn temp & not good for frying. Animal fat I've heard gives best flavor.
An excellent healthy snack!
Fries are best hand cut. This complicates the baking process and skill is needed to get fine and thicker fries ready in one batch. Now i wish I could take you to a local diner I just discovered to give you a taste of real french fries;medium sized like yours. Mc Donalds makes good fine fries although I think they would taste even better when baked in pure vegetable oil . We use mostly Vandemoortele excellence oil this is American owned brand.
All the people complaining: this is how good restaurants make homemade fries.
Yes, it takes more than one day.
Yes they soak them, yes they blanche and cool them.
Yes, it's a freaking boatload of work!
But that's why good fries are so good, fluffy inside and crispy outside.
No, most people don't do this at home because it's SO MUCH WORK,
But that's why fried potatoes at home can be delicious but taste and feel different.
This process also helps prevent hot oil from splattering everywhere when you drop in your fries, which is nice.
Best video on thr subject!
This is the best explained proper frying fries at a professional level as simple as my beginning level could contemplate it.
Lets have a race, I wll grow the spuds and he can fry the chips lol
extremely helpful
a simple Stella lager from Interbrew would that be available? A Kronenburg then?
Old Bay spice works well too!
WOW respect the French fry 🍟
What is the model of the potato cutter that you are using at time index 1:11 thru 1:16? Can you take the "fries" that you just cut and put them back in the cutter to make diced potatoes? I want to dice the spuds for when I make corned beef hash. The "fries" look to be about the right size for "cubing" at 1:19. Lemme Noe {lease!
For me the best fries/frites are the traditional British chip. They are cooked in beef dripping (far superior to any vegetable oil) and triple cooked. That is you boil them until soft, dry them, then fry at a medium hot temperature to finish the cooking of the interior, then a final short fry at a very hot temperature (about 180 centigrade) to make the outsides crisp and golden brown.
...Unbelievable over- kill....I see now why restaurant fries are so perfect...but gawd at the work to make them that way....
This isn't meant to be an "at home" tutorial . It's a food service demonstration.
@@PresidentGas1 ...Commercial or at- home....It is still THE BEST...and if an at- home person wants to make them "THE BEST", it is still 24 hrs worth of work involved ....which is astounding....
@@LonskiBig For any at-home chef (like myself) that wishes to produce the best quality ... the 24 hours prep is not a big deal. For the other 99.9% of the population ... no way.
U can freeze the fries after first fry then when u want fries u fry them in the last step...
@@Diabolus1978 ...I see....thanks...
Another really easy way to do this is to simply cut them after wash, dry, and sitting at room temp then put them straight into oil at 350. Blanch for about 2:30-3 minutes. Next pull them up, let them drain - After they drain dump them on a flat sheet pan and put them straight into a cooler until they reach 40 degrees. Now put them back in the fryer for another 2:30 - 3 minutes. This will also get you a nice fluffy baked potato type fry on the inside and crispy on the outside. This will get you the same results with many less steps. Russet #2's work best for this sort of process.
Perfect!
Is the same process would be applicable for potato chips?
I going to try it tomorrow, just because I can now))
Appreciate the technical details ignore the smart Alec comments
This can all be done a lot faster, cut, wash for 15 min, pre cook for 2, rest for 5 then final cook at 350 for 2
you wash your potatoes for 15 minutes lmao
My Vollrath 3/8 cutter was installed directly over my 3 compartment sink......I was so busy I needed two of them......
How much time did you leave them in the cooler for?
Watching this after leaving my food serving job. wtf am I doing with my life.
🙍
Open your own.
You know what! I should!
Better than just murdering stuff on your PS4...
Get a foot cart for cash (no loans!) and get going! 👍✌️😋
Im making my french fries now
Hell ya chef
Thanks
Simple and perfection ^^ Thank you Chef
In France we call them le french fries with cheese.
I hate to have to wait for this guy to make me a peanut butter and banana sandwich.
Lol
You are a @SS
Now I want some fries at 4:25 in the AM HAHAHHA
i don't get that solid thing when it floats with a brine mixture of salt and water, what does low solid mean?
Thanks for the tutorial, Chef! 👍
I also see you are cooking for the wealthy at Mt Hood. Do you serve a steak tartare too?
Great 👍sir
How much time do you leave in salty water ? Does anyone knows? Thanks
Once you blanch them, how long could you keep them in the freezer?
Up to a year. Try not to get freezer ice in them.
@@nora22000 Sweet! Thanks!
that kitchen is hot stuff
Great video! What name brand and model table-top deep fryer are you using?
Wells deep fryer
Can I throw them in the fryer directly from the freezer? Or should I let them thaw. I don’t see why I can’t do it from the freezer. Every restaurant I’ve worked in has them in the freezer
Bought air frier now I can use on this healthier fries
Air fryer just bakes. Does not fry.
Thank you Chef, you look like Swedish people :-) Fantastic Video, very Informative and well described the processes.
can i portion and freeze for later frying?
How long can they hold in the cooler after blanching? and can they be stored in a container in bulk after blanching or have to be laid out on a sheet?
In a cooler about 7 days in a freezer give or take 3 months but they might stick together. Good luck.
I do love RUclips!! If I could just pick some friends by the comments that are made, I would have a bunch of the best friends in the world! Thanks RUclips and those of you who leave comments.
thanks , a great video for Home advice but here in Quebec for some reason a Real Quebec fry is infused with Vanilla oil and are slightly soft compared to others which I love. I have eaten almost every fast food fry but when it comes to Aroma and taste, for me nothing beats our Vanilla sweetened Fry!!
I'm also a Quebecois, and this is the first time I've heard about vanilla in fries. In the oil or on the patates frites after frying?
Now I got an urge for poutine.
The Forest Gump of potatoes.
Super information tanks for sharing. This information
Please tell me how to make french fires
Clearly
The receioe🌯
The world's most stuck up French fries...
A lot of work.. they look yummy !