WORLD'S BEST AIR FRIES (Weird Trick, But It Works!)
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- Опубликовано: 21 сен 2024
- Watch until the end to see recipes for different cuts of frozen fries, along with my recommended brands.
If you want air fries that you'd swear came out of a deep fryer, then this recipe will give you that. In 22 minutes and 30 seconds. It works by simplifying some French fry cooking technique pioneered by the three-Michelin starred chef Heston Blumenthal and his widely-copied Triple Cooked Chips. It uses frozen fries instead of fresh cut potatoes, because they're often better.
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To show you the crispiness of those fries, I SAWED THIS AIR FRYER IN HALF !!
8:49 THATS A LOT OF OIL
😂👏👏
@@bubblewhip382 america is coming to Free those fries.
now that's a lotta crispiness!
Crisp isn't the same as deep fried. Do people have no taste buds anymore?
My jaw DROPPED when that air fryer halved in front of my eyes. BRAVO
and while you watched the steak cook 😭😭 imagine a glass see through air fryer
@@haxjason3720 you know there are glass see-through air fryers? some models like oven with front panel made out of glass, and some with rotation, which lets you see 360degrees of your food inside. or one of the cheapest ones, with "pan" made out of glass, LEACCO AF018 Air Fryer
6:10 This may be one the greatest transitions on RUclips. Did you really just saw an air fryer in half for a throwaway shot?!? And if so, how on earth did you then cook the fries 😭
Yes, cut the fryer in half. Cooked the fries in the half basket for a few minutes, placed it back into the shot and recaptured the scene, then repeated about 10 more times so that we had all the shots we needed to animate the fries cooking.
Have you seen modernist cuisine? Chris Young et al do this for so many of the photos
Check out the behind the scenes for the photography of modernist cuisine.
By the power of buying two?
@@ChrisYoungCooks I can't tell if you're serious or you have one of the best 3D modeller / CAD animators on your team
This is one of the channels where I sometimes doubt how exciting the video can be, and then I watch it and go "yeah.. I forgot how good Chris is to present a topic" :-)
HOW does he come out from "nowhere" and make so great content? 18 videos in and the production value is better than most other channels out there! He even has a cut down the middle air fryer, something I've not seen anywhere else! 11/10 star review :)
He's the coauthor of Modernist Cuisine, which was cutting things in half in 2011. Of course, that was a $600 cookbook, not a RUclips account
He didn't just come out of nowhere; this ain't his first production rodeo.
Finally a chef that understands an Air Fryer is NOT the same as a convection oven! I just tried the recipe this afternoon and they were definitely the best homemade fries I’ve ever made (including deep fried)
I am really glad he showed how it worked, I had not had a chance to really look into it. I may have to look at getting one now lol.
@@JI-ev9pp yeah my wife and I just remodeled our kitchen, and we got a full wall unit oven that also has an air fryer function. I've done multiple tests on it comparing the convection mode to the air fry mode and they are definitively different modes
I tried them also and they’re the best
I grew up on Bill Nye The Science Guy and Alton Brown's Good Eats, I absolutely love impractical practical effects and that cutaway air fryer looks like a dream come true. Love the channel and your devotion to clear and creative instruction.
Hands down my favorite channel on the platform, the presentation, production, research all come together to make the best cooking videos I've seen. Can't wait to get a couple of your Combustion Predictive Thermometer's to give out as gifts, along with a strong recommendation to watch your videos! Have a wonderful day!
Please send me a gift card and I'll get it for myself. That is, if you're looking for worthy recipients. Thanks.
They are legit! They changed the way I cook.
You must be rich!!!!!
I can't believe the production quality of your videos. I have no idea how the airfryer cutaway was done, other than chainsawing it into 2 pieces with food inside. The attention to details is out of this world. Bravo!
Likely by actually cutting one one in half, then the animation of the meat cooking can be added later
Meat was actually cooked to different stages of doneness, then a bit of the front-face was sliced off at each stage and the whole scene was reshot. All of these were then composited together to animate the final shot.
Thanks, Chris. Your wireless predictive thermometer predicted that my family would die in a car crash yesterday. We stayed home and we're all safe and sound!
Do you habe the advanced version with the dedicated screen, or is this feature also available in the basic version?
I bought these exact fries, and followed these steps. Legit genius. I wont have them any other way, and it takes all of an extra 5 minutes worth of work for infinitely better results. Thank you.
So glad they turned out as you hoped. Thanks for giving it a try.
Did u put your microwave on "High" setting"? Not all microwaves have the same power . Thanks!
@@nighthawk_predator1877 yes, and my microwave is 1200watts. But all you're really looking for is that the fries are cooked through to the point where picking them up risks them falling apart.
@@nighthawk_predator1877 mine is 1000 watts. It's important to stress before they get fried they have to look like they will disintegrate if you look at them wrong. Very counterintuitive but important
I've watched Chris for a while and it's kinda like an infomercial that slowly advances it's own tech while you actually learn how to cook something. Glad to see the thermometer doing well. You are killing it!
"Proper British bollocking". I can only imagine chef 🤣
Old-school here in the States and he would have been taken to the woodshed.
Since when the britts can cook, they are the woerst cooks in the world!
@@kkapalle What the f*** are you yapping about Klaus?? Of all countries in the world, Britain is ranked well inside the top 10 for number of Michelin-starred restaurants. Go back to sleep 🙄
@@kkapalle what are you yapping about Klaus? The Fat Duck (the restaurant Chris Young is talking about) has 3 Michelin-stars. Knock it off and go back to sleep 🙄
@@kkapalle Not according to the Michelin Guide book. Also the restaurant where he used to work for was once regarded as the best restaurant in the world. There's no excuse for ignorance in 2024... Google is free lil guy 😏
Dude is just casually offering life-changing ways to make fries at home like it's nothing 🤣
Your channel is a gem, your products work, just all-around solid. Thank you.
This is the most underrated cooking show anywhere! Every video has top notch cinematics and even better is the in depth insights that you literally cannot get anywhere else.
Thank you.
As well as great product placement
typical chris young with the facts, the humor, the science, and the incredible cinematography. my combustion inc predictive thermometer has changed how i cook, and i love it
Low fat isn't healthy, so not all the facts then
shut up@@Cenot4ph
He simply said fries aren’t supposed to be a low fat health food. He didn’t specifically link them as being unhealthy due to the fat.
@@JI-ev9pp he said "low fat health food".
It's clear his words refer to foods having high fat as being not healthy. It's the understanding of nutritional science and vegans that health foods cannot be high fat. They have this idea saturated fats are unhealthy.
@@Cenot4ph The idea that only low fat foods can be healthy is of course a myth, but so is saying that low fat isn't healthy. It's also kind of fallacious to even say health food at all, as if a singular food can alone be healthy. The whole diet must be considered.
Wow. A big compliment to your entire team.
The lighting, the staging, the physical animation (read your cutting it in half comment), the CGI, the sound, the script, the attention to detail. It all just works naturally without a clue of how much work went into it to get it just right.
I can imagine redoing that cutaway shot several times because one of the fries moved.
Of course, the subject is the most important, but the production finishes this off as a real masterpiece. I can't imagine how satisfied the team must be seeing all their hard work come together into the final product. Well, and eating those fries at the end probably helped, too 😁
Thank you for this. The love for great food, cooking, teaching and production radiates off the screen during the entire video. Well done ♥️♥️👍👍
This channel is one of the greatest food channels on the internet. The videography is immaculate, the topics presented are always interesting, and the presentation is always very clear and informative without a ton of fluff. Another banger of a video, Chris.
Yeah watching that cross section with the comped animations made me literally sit up in my chair. The shots of the deep fry through the glass were beautiful too. Just the perfect mix of internet-rabbit-hole-levels of scientific depth with the absolute beauty you and your team put into the production and I have to say from the depths of my heart, the fact that you never once tried to make a claim of authority, despite having the pedigree to do so, but instead relied solely on actually doing the painstaking work it took to show us the point you were making without needing us to 'take your word' for any of it. Truly a masterpiece at multiple levels. Subscribed and looking forward to more like it!
Love the video so much. I always thought that an air fryer was just a miniature oven, but today my eyes were opened. Thank you so much!
"An air fryer is just a convection oven." The Irish Limerick of Internet food commentary (short, rude, stupid)
In a time when anyone can (and does) just film themselves making any old rubbish for social media likes, when everyone is trying to one-up each other with stupid gimmicks and black nitrile gloves and regurgitating the same 5 recipes over and over and over (if I see one more foodbro make cacio e pepe...), I can't overstate how refreshing it is to see someone with Chris's pedigree make food videos. The ideas are fresh, the presentation is immaculate, and the man has a wealth of knowledge that he is generous enough to share with us. In a riverbed of garbage content, these videos are pure gold.
🙏 thank you for the kind words.
every time someone says "air fryers blow" tell them "nah, they suck!"
Never heard of this guy nor watched a single cooking or air fryer video on RUclips. So wtf is my algorithm today!? 🤣 to say I’m glad would be an understatement. I subbed just from this video. AIR FRYER IN HALF!!! Are you kidding me! But those fires tho!!! 😍 I need to do this immediately!!!
I m glad I always followed Hestons advice boil almost to falling apart. Works for roasties too
Everybody talking about you sawing the fryer (which isn’t that technically hard-it is hard! don’t get me wrong), but no one talking about the CG imagery in a cooking video.
Love it, Chris. Keep it up.
I watched this video this morning and followed the recipe this evening. Crispy outside, fluffy inside as advertised. Big thanks from your newest subscriber!
That's great to hear. Thanks for giving it a try.
Chris, you are a godsend. I tried your air fryer frozen fries cooking method today but for the oil lightly cooked some minced garlic in beef tallow and tossed both the garlic and oil along with parsley and grated parm. These are the best fries I’ve made at home, your videos continue to be both so entertaining and informational for me, love the content, keep doing what you’re doing ❤
I got the thermometer last week and it's AMAZING...even thin cut chicken came out PERFECTLY. I was even able to pan cook a thick piece of chicken without it being over or under done!
So glad you’re happy with your purchase. Thanks for being a customer.
@@ChrisYoungCooks I also made a medium cut NY Strip last night and it was perfect medium. And the predictive timer was SPOT ON. Even from pan to oven. Was crazy to see it go from 10 mins to 3 mins suddenly and 3 mins was exactly right.
My wife thanks you for the extra trip back to the frozen section to grab me a bag of fries to try this method immediately! Well done sir, well done. I cant recall watching a food video that has made me not only jealous, but genuinely excited to try out the recipe
Personally, I use a baking soda brine for my fries because baking soda will start to break down the outside of the potatoes' cells and provide that same "roughness".
This technique also works for meat. When I want to make a low calorie orange chicken, instead of heavily breading the chicken, I brine it in baking soda and then add a small amount of corn starch which sticks to the roughly broken down outside of the chicken to make it feel like there is breading.
Ive never heard of that? How do you do it?
@@stevendownes7508 ATK/ Americas Test Kitchen would be a great source for the science of it. I don't have a specific page or clip, sorry.
Baking soda for the win. Works on the fresh cut fries so well.
Man I also resisted the air fryer for years, thought it was a gimmick. I'm generally opposed to "appliances." When the Corsori dual-element came out, and it was on a silly discount through Amazon Prime Day, I pulled the trigger. Since then, I gotta say it's incredible. A mini convection oven and more, heats up fast, cleans up fast, and it gives a cook/chef so many things to tinker with. I believe we've only scratched the surface of what these devices will do.
Also, impressive work with the thermometer. If I wasn't already invested in a Meatr block I'd pick that up. If this set ever dies on me, I will!
I tried this last night with some "normal" sized Cavendish fries, following the guide at the end (shake after nuking). Several fries stuck together, and no amount of agitation in the fryer helped. That said, I can't necessarily fault the technique for creating texture. Some of the fries curled on me, which I liked. That said I think I might cut the microwaving time down to 3 minutes. I seasoned it with peanut oil, but I'm not sure I cared for the peanut fragrance.
Two things: (1) if the fries you used have added starches (it’s common, check the label),they’ll tend to stick together since the added starch becomes like a glue. (2) I pull fries stuck together apart when I load them into the fryer.
Easily one of the most genius recipes I've ever seen. Sure, deep frying in Wagyu fat and could get you a "Perfect chip" but for how little extra effort this step is compared to the massive improvement, amazing!
Thank you for the kind words. Glad you liked it.
The shaking technique reminds me quite a bit of J. Kenji López-Alt's crispy roast potatoes recipe, creating a slurry of potato paste on the outside to crisp up in the end. I'll have to try this!
That technique came from the Blumenthal original recipe.
That makes a lot of sense then, cool to see common culinary inspiration @@w00master
@@w00master nope, that is just how everyone in the uk makes potatoes
@@davidz2690 Heston Bluementhal experimented and pioneered the technique at the Fat Duck in the late '90s and explained the technique on UK TV in 2002 and again in follow-up series. Unless you can provide some evidence (not just "I say so") of this technique being popular more than 25 years ago, I think it's safe to say Blumenthal was the primary person who made the technique popular in the UK.
I agree it's likely well-known in the UK _now._ It's only somewhat novel in the US at this point because Blumenthal's specials weren't televised here, so fewer people have seen them.
microwave for 5 minutes at what wattage? Isn't that an important detail to know?
Maximum, always maximum.
@@Xiv2022 5 minutes on a 2400w microwave is vastly different than 5 min on a 600w one
@@Mahkloompah Always double Maximum. Always.
@@Xiv2022 I appreciate your humor 🤣, but the used whattage would be helpful. Someone with any experience?
On the breville homepage, it says that breville "the smooth wave" goes to a maximum of 1250W. From the video I asume that this maximum wattage was used.
Gave this a try tonight and it worked very well! I used Aldi's Season's Choice Steak Fries. I shook a little longer because they didn't seem to deform quite as much. I didn't cover the fries when I microwaved them (I don't want to put plastic in the microwave), and I used a fairly old, small, and cheap air fryer I bought for my partner for like $50 back in 2019. 15 minutes at 400 felt like it overcooked them a bit, so I did another batch for 12 minutes and these came out very well. I oiled them with some leftover bacon fat and tossed them with salt and pepper.
Thank you. I was looking for a brand of fries to use, and I'm a frequent Aldi shopper.
@@vinstinct Hell yeah, Aldi is a superpower
Your videos are always incredibly thorough, and your visualizations are top notch. No other cooking channel has goes this hard on the science and education behind the process. Thank you.
🙏
Consistently amazed by the depth of your culinary knowledge, scientific insight, and mind-blowing production quality/cinematography.
This needs to be among the biggest food channels on YT
So glad Chris has a product to sell again... MOAR VIDEOS PLEASE AND THANK YOU
Dude. Oh my lord. I have been eating a ton of Ore-Ida fries since they are pretty decent just tossed in the air fryer. (And low in calories too!)This method, even though I didn’t quite get it right, was WAY crispy. I did Elk bulgogi loaded fries with sriracha mayo, Japanese BBQ sauce, furikake, cheese, on a bed of these fries tossed in chili crisp oil and some seasoned salt.
Game.
Changer.
I’ll warn people you make these fries for someone they’ll never leave you for better or worse.
i was like: this is like the Modernist Cuisine in motion
and then i was like, oh its THAT chris young
The effort you went to with the glass oil pot, overlaying animation and the HALVED air fryer showing the fries cooking as the animation progresses - *chef’s kiss*
SUBSCRIBED !!!!
Great video and information was explained simply and scientifically!! Thank you!
This is top notch entertainment, but still highly technical and informational at the same time. So very good!!!
So much detail at the end. Reminds me of those Serious Eats multi-page treatises on Best X Recipe EVER. That's a good thing in my world. I almost think this content would be better written up that way but video is the medium of our time, and I probably watch more readily than I read.
In my experience a great many of the Serious Eats recipes are bullshit, loaded up with the "one weird tricks" type stuff - add vodka to your pie dough!, add fish sauce to your tomato sauce! - and conceits at "science" that are more often junk science, to make their recipe stand out, but which do little or nothing to make the dish better. Chris' videos are vastly more interesting, practical, and offer a real improvement against a conventionally prepared dish.
@@makanmata The world pie champions add vodka to their pie dough. If you are not adding fish sauce to your tomato sauce, you'd better be adding anchovies or you are a fool
@@makanmata I politely disagree. I think those "tricks" and "science" make for genuine points of learning that make noticeable differences in the results. SE and Chris are much more similar than they are different, and I greatly value them both. You can dismiss SE if you wish, but I think you are missing out.
@@kurtpenner2362 Of course, each to his own taste. But to me it's the difference between gimmicks, clickbait, and pretense, against actual helpful observations that make a material difference in the finished product.
To be candid, I haven't been on Serious Eats in some time, so perhaps it's changed, but I just thumbed through a cookbook of one of the main perpetrators - in my own opinion, but I understand not yours - and it was filled with the same sort of stuff, with even more pretension. Just not my thing, but I'm probably not his target audience.
@@bostonbesteats364 I personally doubt that any professional baker has added vodka to their pie dough more than once.
I tried this today with my Breville Smart Airfry toaster oven. I gave the fries an extra two minutes (likely the difference between an airfry toaster oven and true air fryer), and they were truly excellent. Thank you for this recipe!
Always love the production value on your vids
The real star of this video is the amount of work that went into planning, executing, and finishing that cutaway scene. As a video guy, I am beyond appreciative of the work that went into making that short it happen. BRAVO!
Thank you 🙏
Casually throwing in that he worked at the Fat Duck...like bro, do you know how many people would literally kill to work there? Three Michelin stars and one of the coolest restaurants to eat at.
Your videos are incredible, as everyone mentions, the editing, script, cinematography and everything is super professional and top notch.
This is so geeky, I love it.
dude literally chopped an air fryer in half. The production value in these videos is incredible!
Absolutely love how you're bringing back the amazing cutaways from Modernist Cuisine but in a video format. Will try these fries for sure! :)
We use the same "shaking" method when making roast potatoes. Chop into 2" cubes, par-boil for 6 minutes, shake with pot lid on, then move to baking tray with lots of oil. Might try roast potatoes in the air-fryer next.
If you are going to cover the fries in fat, why not just fry them in the deep fryer?
He explained it at the end, but to add to it, deep frying is messy and more dangerous.
@@bensipe8539 he's explanation is a non explanation.
If you need the fat, then just fry it.
@@TheAllMightyGodofCod He just said it wasn't as good
@@bensipe8539 are you stupid? What part don't you get? If you add the fat, why tha f* did you air fry it instead of just frying it?
Seriously, what is it that you don't get?
I come back here after each video still wondering how this channel doesn't have 1.2 million subs.
I felt that fry in my own mouth when I heard that crunch. Outstanding.
Ok, this should be the only Air fryer chip video on RUclips, absolute perfection, I’m never doing it any other way!
I've been using your recipe in a Cosori ever since I saw it 3 or 4 months ago. In the UK I use McCain straight cut home chips (fries). My best outcome needs about 22mins in the air fryer at 205C. Brilliant recipe. Thanks.
Made the fries. INSANELY good!!! With reverse seared ribeye!!! Thank you! ❤
Unbelievable. This is one of those rare times a RUclips recipe absolutely, totally lives up to its billing. They were exactly the way you portray them. Proof positive that you sir, certainly overcame whatever faux pas you committed at The Fat Duck.
Thanks, Chris! I feel like I just attended a "Master Class". You are at least as thorough as Alton Brown and have his gift of breaking down the why into bite-size pieces that don't fly over the head of your non-food scientist audience.
Dave Arnold on his old Cooking Issues blog when he was at FCA made a series of posts/experiments on the perfect french fry. Changed my life.
That was a great series. Recall chatting quite a bit with Dave about potato dry matter content at the time.
dave arnold is great...was in culinary school FCI when he was there...smart and interesting! btw..i went at age 62 being retired..loved it!
I haven’t eaten store-bought frozen fries in years. The day after I saw this video I bought a bag and they were the best fries I’ve had in a long time, maybe ever. This was ingenious
Sir, you are a blessing.
I want to genuinely thank you for everything, the experiments, extremely high-quality shots, and for sharing all of this with us,
if I have enough money, I'd buy your Predictive Thermometer just to support you and your work.
I tried this with frozen roast potatoes that I loathe - they turned out absolutely lovely!
This is a SERIOUS game-changer. I make home-made fries all of the time and I’ll never go back. Made it twice in one weekend because it was so reliably superior. THANK YOU CHRIS
That cutaway spot was a thing of art. Holy****!
Bought this mans predictive thermometer. Absolute fan, Chris.
This is why I subscribe to this channel. No BS info, precise instructions, and an explanation of WHY it works.
- Not a conventional cooking video indeed; rather, an analytical & scientific approach to making french fries - awesome!👍👍👍
I halved my fryer and now it doesn't start.
Amazing video especially the cutaway of the air fryer
I tried a similar approach to this with some relatively cheap fries, and while it did make them feel much crispier, it does not make a cheap fry taste any better.
I've written the specific steps below:
1) I tried boiling them in beef bouillon (Since I remember hearing McDonald's used beef fat in their cooking oil, so I was hoping to replicate the flavor profile).
2) After removing them, I patted them dry
3) Shook them in a container
4) Air-fried them until I saw a sufficiently satisfying crust form.
The result, crispier fries that while better than before, still tasted like crap.
I think it's really important for this method to work that you indicate what wattage is your oven and which power position it is set. Because microwave heat the surface and while you'd generally want to half the oven power to cook more thoroughly, fries might be slim enough to be cooked at full power.
I’ve tested this between 800 watts and 1200 watts and while the cooking time can be longer at 800 watts, it doesn’t really make much difference. This video used a 1200watt microwave, but the key point was to cook them until they start to break when you try to pick them up, so adjust the cooking time to achieve that outcome.
Props for cutting an actual fryer in half so we can see the innards. That's going above and beyond.
Bloody Brilliant Chris - that's the BEST ever explanation of what Heston was trying to achieve all those years ago. Now where are those frozen fries I have some experiments to perform!
I've never seen a cooking video like this one. Great video.
Ad segue smoother than a melted creamsicle
He’s the prometheus of cooking. Giving us high quality content we don’t deserve.
You and your team make some amazing stuff!!!
Wow, this production quality on a cooking channel is simply UNMATCHED on RUclips!
When I first watched this video I was a little skeptical, but there was a lot of science so I wanted to see if all the effort was worth it. I just now tried following this recipe for the first time, and it’s phenomenal. I am incredibly impressed, my first time even trying with a random home brand and they’re really good fries, I can’t wait until I get good at the recipe
Chris Young is a messenger of the food gods as far as I'm concerned.
Descended from Mount Delicious.
FINALLY someone makes a real fries air fry video with evidence to back up their claims. I’m gonna try this straight away, brb
Brand new to your channel and I’m pretty sure I will be a lifetime subscriber. I came here after doing a search following a failed attempt at air frying frozen fries using the instructions on the bag. I can’t wait to try out these tips, and serial watching all your videos. Amazing content 💛
Well done...now I want some fries with my morning coffee.
Don't know about the algorithm...but would have been better for me if your video was posted at lunchtime and not breakfast time!
Chris I've followed you from Nathan Myhrvold, The Fat Duck to ChefSteps to everything you've just about done... So happy you have this channel. It's the SCIENCE that keeps me here!
Much success my dear friend.... and keep these types of videos coming.
Chris with another banger of a video. I'm kinda angry with RUclips because it didn't show me earlier than today. Alas, I'm always grateful for everything in your videos. The production, presentation, graphics etc all top notch!
Very informative, killer motion graphics and cutaways (pun intended). Subbed, will be following for more knowledge bombs.
Tried this in my Miele Combi Steam oven convection roast and it turned out pretty great.
OMG. Air fryer for reverse sear steak! MIND. BLOWN. Chris, my normal oven temp for reverse sear is 200-210, and I use your predictive thermometer set for 130 degrees. What temp do I want to set my air fryer at to achieve the same 130 degree cook? You seem to imply in this video that temp settings would be different from a regular oven, but I couldn't see what air fryer temp you were using for the demo. ALSO: I've been using your thermometer since, I believe, the first shipment went out--I now own several--and I think it's the best and most useful cooking invention of the 21st century. Plus, it just keeps getting better with every firmware update. Thank you!
The temp will change as the steak cooks-as the surface dries there is less evaporation, so less evaporative cooling, so the surface temp starts to increase-I typically start at 200F and then decrease it to 175F and then 150F (the lowest my air fryer goes). This usually keeps the surface temp below 135F, which results in a pretty respectable medium rare from edged to edge when the core hits 130F.
this channel is black magic.
Both the cut profile shots and the actual fries. Damn.
Everytime you release a new video I know it will be excellent! You’ve never disappointed me! We want more, it’s addicting.
Can you do a video about recommended food and science books? I already own Modernist Cuisine but I’m always in search of new stuff to learn. Thanks
The huge value of this video and channel shows your generosity. I can't thank you enough!
I appreciate that! Glad you enjoyed the video.
I second this! Generosity!
This is so much better than all of the other cooking content, the difference is brutal
Instead of pouring oil on them after cooking, I sprayed some Pam cooking spray on them before frying and I got great results!
I can't get with the idea of pouring room temperature oil on fries fresh from the oven.
You have taken over the reins from Heston as the man of cooking science for the masses. Without the nonsense of the tiktok influencer BS. Thank you, Chris
Your explanations and animations are epic. Thank you chef.
You really help people understand more a more .! The animation is astonishing and make the explanation exhilarating Thank you 🙌🏼🙌🏼
I have the exact same microwave/convection oven. You are obviously a man of discerning taste and keen intellect. +1 subscriber.
You are an absolute hero and I salute your culinary contribution! I’m going to enjoy these fries 😋