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Hey I usually just comment "more vids now" etc etc, but good job I've been wondering what oil is best to use (I haven't actually watched the video yet, hopefully this isn't something weird...) bai
Chef coats have buttons on both sides so it can be reversed to hide stains. The overlapping material also provides added protection to the chest and stomach area from burns from splashing liquids.
You misunderstood what side he was talking about when he said both sides you thought he was talking about inside outside when he was talking about left side right side
Calling poison control and having them give you actual good information instead of just telling you not to do it is amazing. I absolutely understand why they do it but I didn’t expect the call to go so smoothly
Poison control is really slept on as a service. Everyone knows 911, but poison control is the closest we've got to a free nurse hotline. Need advice? Something happened? Worried that something happened and you need an expert opinion? Poison control.
in australia we have a free service called "nurse on call" where a nurse or medically trained person will take your call and tell you if you need an ambulance or not, what to do while an ambulance is on the way etc@@ashurean
Completely agree, called them once when I was having an anxiety attack for the first time, and they were super nice and stayed on the phone with me as long as I needed and answered all my questions and everything, honestly zero notes. Perfect experience minus the anxiety attack thing.
My dad called poison control once when I was a kid. I think he was redoing our bathroom. He picked up the phone and told them "I have caulk in my mouth!" and they hung up on him hahaha.
@@romanmay2867 I use tallow for chips in a mid-end restaurant. After the war in Ukraine, vegetable oil/seed oil became more expensive so beef fat was more viable, you can get it a lot hotter before it smokes and it imparts a nice flavour.
I think taking a sip of motor oil and cooking with it is up there as one of the most insane things I've seen Will do on this channel lol. Like with a physical build or some high voltage contraption there's some level of fail-safe that can be taken at the last second, whether it's completely shutting off power or just running away lol. But he just took a mouthful of chemicals that aren't even supposed to touch your skin. And then deep frying with it? Breathing in boiling motor oil fumes and tasting the french fry?? Will is amazing lol.
Kevin has done some insanely dangerous stuff over the years, but he's reached a new record in this video by blindly accepting and eating a french fry given by William Osman
Hey Big Willy, I got a great story for ya. One time I was changing the oil in my old '97 Chevy Cheyenne. It was somewhat windy that day but not too bad so I decided to proceed. As the used motor oil was draining and while I was still under the truck, a big gust of wind blew below the truck. It blew the stream of oil right at my face (my mouth was open at the time too), and a bunch of used motor oil got right in my mouth. It was a disgusting taste and I could not get it out of my mouth for the life of me. The oil just formed a thin film and would not go away. I ended up rinsing my mouth with Dawn and water (which was also disgusting, but hey), and it eventually got the oil out of there. 0/10, not recommend for french fries.
I had a strange issue on an engine once where I pulled an injector to inspect and oil went down on the piston and my first instinct was to suck it out with a drinking straw then spit it in a bucket. After about the 3rd round I decided I'd rather have to wash the shop vac. -10/10 from me. At least Willy used fresh oil, I was expecting him to drain something first to get some.
@@aristology6912nuh uhhhh… I already tried to explain that I was just minding my own business, browsing the Walmart automotive section looking for some -tasty mot..,- uhhh, I mean looking for… totally normal car stuff when out of nowhere a violent gust of wind knocked me to the ground. If that wasn’t already bad enough, a wild Escalade parked with its oil pan directly over my face, then it spit it’s drain plug out and proceeded to pee in my mouth. Please stop spreading misinformation, luckily my uncle who happens to be a supervisor saw it all happen, which obviously proves I’m right (no you can’t talk to him, he’s very busy with his new job at one of Walmart’s overseas locations and our free time never overlaps because of the time zone difference in Pyongyang)
@@MarylandFarmer.I think the best thing to do would be to turn over (and not start, maybe disconnect the spark) the engine a few times so the oil gets pushed out.
@@aristology6912 The engine oil isn"t even the worst tasting fluid in a car! Don't know which I'd prefer less, brake fluid or trans fluid, they both are terrible, the trans fluid is deadly though depending on the type, so extra points there!
As a chef throwing a beer can while cooking and saying someone else's problem is the correct protocol. Glad to see the extra effort in on these cosplays
@@LunaryxThe trick was always having enough alcohol, coke and or heroin in your body to be high without it actively affecting your hand eye coordination.
funny, I could never work stoned as it just slowed me down too much but on opiates I was a good cook. Probably helped that it made all my aches and pains go away so I could just focus on work.
@@Gatorade69 I can't work totally blitzed but a one hitter here and there helps me immensely throughout the shift with pain and my general mood. I also smoke the most booty shit imaginable because I prefer it. the stemmiest weed you can buy at 20 dollars an ounce
I actually had a dream a little while ago that Will made hotdogs out of all the gross stuff people always say hotdogs are made out of, like lips and assholes and butcher shop floor sweepings, just to see if they would still taste like regular hotdogs.
@j.r.millstone Ive eaten a pigs tongue (not the whole thing just a large bits of the tip) tasted just like a hot dog, but much more chewy. I can really see why they grind it up first.
I'm pretty sure the coconut oil you used is refined, meaning the coconuttiness has been removed by processing. That's why the coconut oil fried fries tasted like the regular ones. If you used unrefined coconut oil, it would definitely give the fries some coconutty notes. Source: I come from the land of coconuts, Kerala, where we use coconut oil for all of our cooking.
I've only seen the first few oils, but if you cook your fries correctly almost no oil ends up in the fries, I think my father looses like 3% of the oil when he makes fries, so the oil having little influence in taste makes sense to me
17:13 Will, talking about heating up 10W30 motor oil: "There must be some kind of additive that is causing it to maintain its thickness..." a modern mystery.
@@YellowPenetrator I'm no chemical engineer but I believe it's supposed to have some fancy additives in it to prevent it from getting too liquid at high temps so it sticks to the components it's supposed to lubricate even at higher temperatures
@@YellowPenetrator all standard engine oils thicken up when they get warmer. :p That's what the numbers mean in 10W30, they refer to the oil's viscosity when its cold (10W) and when its hot (30). Lower number = thinner liquid --> 10W30 engine oil thickens up with heat.
I believe McDonalds actually used to fry their fries in beef tallow, but stopped in the late 90s or somewhere around then due to cholesterol concerns, opting to switch to canola oil instead
Traded one unhealthy food item for an even more unhealthy food item. The studies are inconsistent but from what I’ve read seed oils are pretty awful for you
I was incredibly concerned for way too long on whether or not Will knew mineral oil is used as a stool softener/laxative until he finally acknowledged it. Then I became even more concerned.
im british and fry with lard all the time, you can get a block for less than 40p. makes things taste so nice, and can fish out the burnt bits and reuse.
I want William to make an item of food for a friend and "test" it on them all day, and see how nervous they get being handed food seemingly more and more suspiciously.
wow Will is so responsible since becoming a dad; calling poison control instead of just googling 😂(albeit AFTER trying the motor oil) such growth, what rizz 🙌🏼
Yea, butter has a lot of water in it, you have to clarify it or make ghee first before attempting to fry anything in it. Thats also why butter browns right after it stops bubbling, the water has been boiled out and the temp starts to rise.
I've been to a Red Robbin once in my life. The fries, and how good they were, and that they were all you can eat, is literally the only thing I remember about it... lol
@@wojciechbieniek4029 depending on where you live, they might be the same things. As far as I know, in the US, tallow is essentially any rendered fat as far as regulatory bodies are concerned. So, tallow vs drippings just comes down to marketing and what term the butcher wants to use to sell it to you.
@@gredystar8333and more specifically tallow usually rendered from the protective fat around organs that would otherwise be tossed, drippings is more of a general term.
@@wojciechbieniek4029 I think if you get drippings you might want to heat it up and skim it before use - I believe drippings are less "pure" than tallow.
I dunno if I'd eat mineral oil fries even though they seem to taste the best. Room temp as a laxative is one thing, but I'd be concerned if heating a petroleum product up to make fries causes it to break down into other compounds I don't want in me.
the reason more serious cooks use unsalted butter is so that they have finer control over the salt they add to a dish. its pretty easy to just sprinkle how much salt you want onto butter and the salt we use is much nicer than mass production salt
Try Ghee, it's clarified butter so you can take it much higher in temperature as the water has mostly been removed. Same butter flavor but it won't burn.
It's actually the milk solids in the butter that burn. The process of making clarified butter separates the milk solids from the fat 😊 Sorry to be "that" guy, just sharing information.
Peanut oil makes the BEST french fries. I'm surprised you didn't try that. Sunflower oil is what In-N-Out uses on theirs, but I feel like it makes the fries too airy. But you definitely should try peanut oil, it's expensive but it's sooo good
Hey Will, quick tip for ya. Its best not to cover frying oil with a lid. Though it will keep the heat steady, it will also create condensation that may drip into the oil. We want most of the water to evaporate when frying. :)
As a rock biting layman I enjoy Big Willy talking about his lavish lifestyle, all the rants about private jets and personal chefs make me feel like one day I can be rich and unhappy too!
I was literally, not even a week ago, making a joke about cooking with motor oil and along comes Big Papa Willy to test my intrusive thoughts. Thank you William, for answering all the questions that should never have been asked, I appreciate you 🙏
As a former five guys manager and fry master, i’m not as disappointed as I thought, though you do need to fry them twice, once to essentially boil them, you want them to look grey and translucent, then you let the oil drain for 3 minutes, plop those bad boys back in and shake those badboys as much as you can, the more you can pull them out and shake them then put them back in the crispier they’ll be Also rizz is short for charisma Edit: I know the way I said badboys that many times has Mark Zuckerberg “sweet baby rays” energy, and I apologize
Mate you need to cook them 3 times!! First wash the cut potatoes to get rid of excess starch (starch being a sugar doesn’t get crispy and makes the fries brown). Par boil them! Essential! Then fry at a low heat for a while (and you can freeze them at this point to save for later) , then fry at a high heat for a short time! Bam awesome fries aka chips!
The best oil for fries is equal parts duck fat and beef tallow. I just read a sci-fi book where a bunch of space marines figured out that fries taste better when fried during high-G maneuvers. Got me thinking, how hard would it be to build a centrifuge deep fryer? Probably pretty dangerous.
some fried chicken places use pressure friers i believe to speed up the cooking process. if its under pressure then it would be sealed then you would just need a slip ring to transfer power to a spinning platform with the frier on it.
@@dustinwilson492 Even harder than that, electric fryers are awful so you'd need a gas slip ring. Pressure fryers are definitely a thing, and are the only reason fast food fried chicken is possible. I had forgotten about that. Probably the same effect as high-g deep frying. Frying whole chicken parts with a normal fryer takes a really long time and is actually sort of difficult to do well. The areas near the bone in particular are hard to get to 165 degrees without overcooking the shit out of the rest of the piece. At an institutional scale, usually the chicken is partially fried, then finished in an oven. From my experience at least.
@@NonEuclideanTacoCannon I work at Chick fil A. We use pressure fryers for our regular filets and nuggets but unpressurized fryers for our spicy fillets and strips. Comparing the regular and spicy filet they both cook for 4:20 at about 320F and both are fully cooked after that time whether pressurized or not (we have new people that are really bad at remembering to pressurize the fryers). The difference pressure makes is in texture. Unpressurized has a smoother texture than pressurized.
I don't know if I'm more surprised at how good the mineral oil fries looked and ended up being, or at the fact William has NEVER had to call poison control before-
• Kevin eating with dirty fingers drove me bonkers. 😂 • my absolute favorite oil for potatoes is peanut oil. It adds a richness to them that cannot be beat. It's what they used to make Krunchers with back in the 90s when they were the best chips ever. 🎉 • you might want to add a warning to people that injesting mineral oil too often can block your body's absorption of calcium and other important nutrients and can lead to starvation, even if you are consuming nutrients. 😅 • did you just figure out the secret to those colon exploding chips that came out a decade ago?
@@ffwast it was a weird trend for a few years. A company came out with chips using olestra called Wow, and they advertised it as healthier. But people started reporting that they would get explosive bowel movements from the chips. Hilarity ensued.
A friend and I had an idea many years ago to open a restaurant that serves deep fried pickles that a cooked in mineral oil. We would call them Little Greasers.
Hey man, please please don’t put a lid on hot oil, even when warming it up. Water will condensate on the lid and drop into the oil, making it explode/burn/splash.
If you're gonna fry in butter, it's better to use clarified butter/ghee. Plain butter has a low smoke point because of all the dairy solids which means it burns too easily and can leave a real unpleasant flavor if you try to deep fry with it.
Red Robin have been my absolute favorite fries since I can remember. I often go to RR just to get an order of steakfries and their ranch for dipping. I am coming for you William.
You need to boil them until they are slightly cooked and then freeze them before finishing it off in oil, you could flour it and place seasoning on it after boiling.
Its getting dark, youre leaving work with your coworker, your boss sits outside in the sunset, wearing a chef costume, frying fries in motor oil, trying to explain to you what "rizz" means. Just another Tuesday.
Every other RU-vidr: Alright guys, so I've had a baby, so I won't be posting as much so I can spend time with my little family William Osman after Potato is born: Time to be more productive with RU-vid than I have been the past years. Let's also do an event called 'Open Sauce'. Let's put more into Safety Third and travel for it. Spending money on random machines/vehicles. Yet he still seems to be a great Dad, we love you William.
I love the randomness of your videos... Sometimes its science, farming, food, etc. I love that the underlying theme of your channel is fun. I appreciate that. I hope you keep it up and thank you for the laughs.
Will has so much rizz that he didn't even hesitate to talk to a stranger on the phone! Yeah, I know it was poison control but some of us would have rather just die than hit that call button. Good on him for showing us that the person on the other side is friendly and not out to get us 😂
Cook your fries twice. Do it in large batches and after first fry spread them on cookie sheets and freeze them and then store the extra and fry what you want to eat. Insane crispy outside and soft inside
I like William so much because he is an adept engineer and also a goblin that apparently lives on a compound with his friends now. Truly living the life of someone done with the world but still wanting to learn everything about it.
As a Belgian that worked in a "frituur" I can tell you that frying fries in palm oil and doing a quick high temperature refry also in palm oil is the way salt it directly after frying it so it holds the flavor best. It should give u a crisp exterior and a soft interior.
Poison control is really nice if you're ever worried about something. When my dog ate some glue as a puppy, they helped look up the side effects and all was fine.
I feel like you should of also given dexron III atf a try too it adds a nice smooth flavor. Ive only had it by its self so wonder how fries would taste in trans oil.
the thinner the oil the easier it is to cook, i would get the lowest numbers you could find and it should be easier to cool with. id also recommend trying full synthetic vs normal oil as well as it might be a different result.
Deep frying in butter can totally be done, you just need to clarify it beforehand. Put in in a pot on very low heat, remove all the gunk inside it once it melts. Deep fry it in what's left. And for mineral oil and how much you need to consume, 1-2 table spoons before your stomach starts to get cranky. So not much, but in context it's quite a lot. No one is just gonna consume 30 ml of oil straight up.
9:00 - thing is, that's how my grandma cooked 'em at home for basically, years, and other people...before vegetable oil and others became more widely accessible. Authentic, old school, British fish and chips.
