Head to our community tab to see the recipes for cottage fries, potato wedges, steak cut fries, Belgian cut, and crinkle cut here: trib.al/pUcxvRL As well as the recipes for waffle fries, pommes souflées, shoestring, curly fries, and the potato tornado here: trib.al/io8KUeo
Why tf did she put those so called Belgian fries in water /salted water that is utterly useless Im belgian btw and I’ve never seen or heard anyone doing something so stupid.
i would really love to know what is the difference with using either salted cold water or warm water and how it affects the potato if used differently compared to what been showed in this video
Thank you Chef Nyesha Arrington very interesting video. Never knew potato Fries can be made so a variety of French Fries. Happy to watch I Food Leveling
I love fries and i watch the whole thing 😍 My fave is twister fries of McDonald's during chinese new year in sg. The tornado i tried it in seoul and its awesome 😅 All fried potatoes are yummy 😋🤤
I used to get the best fries from a restaurant that isn't around anymore. They were long, and very limp. So good! Can't seem to find any limp recipes. Everythings crispy. If anyone can help me make limpy fries, please respond. Thanks
less heat I think. I mean there's other options too, like pre-cooking & then microwaving to reheat, but given you said it was a resturant, as opposed to a cheap take away, I'm guessing probably a lower heat for frying would be what they did. I personally hate them like that, but seem to be very good at accidentally doing it lol not sure if that's giving the same taste & texture you're looking for or not though. Also, try lower starch potatoes, or maybe longer soaking in salt & water, since they said that removes the starch. I know my orange sweet potato chips are ALWAYS limp! Cause of the low starch, I've been completely unable to figure out a way to make them crisp up
@11:22 Using a mandolin without a holder for the veg? 😱. I sliced off a bit of finger doing this once. Went back and forth and didn't see how quick the veg (onion - I think) went down. Nothing worse than having to stop the preparation as you're searching for a bandage for your finger(s). Rule number one with a mandolin - Always use a holder with your veg. BTW, the bit of finger grew back so this story has a happy ending. :)
the holders I have have spikes in them that leave holes in the food, so I guess for video purposes she didn't want that, so probably only used half or so of the potatoes for the video & then used a holder later for the rest if using them instead of just throwing away
Fry them in avacado or peanut oil. take them out before they're done. let sit on paper towel until cool. Put them back in oil to finish. i dip mine in mayo or sour cream.
@@SlickyLoL Kinda sad how Eater introduces unique culinary from different countries but dont give credit. Literally with the "TTEOK" video, the lady said dont title the video Rice cake since its different. Yet they named the video Rice Cake
2:28 If you want the salt to dissolve in the water more quickly/easily... add the salt to the water, stir until dissolved, THEN add the ice... because SCIENCE!
Love the video! Made me hungry! 1 point of constructive criticism. Belgian fries should be pre-fried in beef tallow. 2nd fry is in vegetable oil... Also serve with a vinegar based mayo. Again love the video! 👍
How can some of those be french fries when it's not fried at all? It was cooked in the oven. I'd dip those in a sauce of mayonaise and ketchup mixed together, the perfect dipping sauce.
