Hi Ethan, perfect video! Tried it out today, and the best fries ever according to my doughter! (and also according to myself 🙂). Very happy also with how you explain everything, it helps understand what you're doing! One question remains: I understand now the importance of vinegar in the water, but not why there must also be salt in the boiling water. Could you explain that? Tnx!
My friends, try this: after peeling, cutting, rinsing and drying add a bit of corn starch and into the freezer. After one hour, take them out and directly to the pan, with minimum oil. You'll get the crispiest french fries ever.
frozen fries and frying with oil is a recipe for an oil fire. I don't think a youtube comment can cover everything you need to do as well as people easily messing it up make me need to say to not try this.
@@cableman @cableman just fried a batch for dinner on high heat. No fire or anything has ever happened. Fries are to be dried with a kitchen paper towel before being put in the freezer, and not to be taken fully frozen just a bit cold. I don't think processed frozen bag fries make one's pan explode either, unless you washed the potatoes and put them wet straight into hot oil, which is kind of a weird idea.
How come when i do this all step-by-step my fries still come out soggy? Is it a temperature thing because i don't have a thermometer? I even froze them after the second cook. would appreciate some help with this :) thanks
Just made them. I've been trying to make perfect french fries at home for months now and this is by far the best method I've tried. So so good. Thank you!
I love how this guy actually tells us what to do and what happens when u don’t do it and explains everything how to do them .. this guy is underrated love this dude ♥️♥️
WOW! This is the reason why I gave up making my own fries-- they always came out soft, soggy and not crispy at all. Thank you for this video. I can't wait to try this!
Started making these when I realized I only had 2/3rd bottle of canola oil left in my pantry... so in order to stretch it out, I used up the last bottom third of a jar of Duck Fat. What followed was probably the single best french fry I've ever eaten in my life.
You are amazing I've never cooked french fries properly. But recently I ate the best french fries I have ever eaten because of this video. I really hope u reach 100k soon
I would recommend actually using a wire rack to keep the fries crispy, if the fries are on a lined paper towel baking sheet they are just gonna be sitting in the oils and get soggy, if they are on the wire rack the oil will drip down and keep the fries crispy, great video!
I always find in these types of videos that minor tweaks can be made. It just goes to show that we're all learning and getting better. I was thinking the same thing when i saw the paper towels lol
Oil does not actually make food soggy. You can try it if you get a fried food and leave it in some oil overnight i won't get soggy it'll just be greasy.
Thanks for the informative video. I never fry with oil because I don’t know what to do with it when I am done. Thanks for showing how to save the oil for another use. When it comes time to ultimately dispose of the oil, how do you do that?
Sure thing! So two main options: 1. Check for local cooking oil collection (search.earth911.com/?what=Cooking+Oil&where=28205&list_filter=all&max_distance=25&family_id=&latitude=&longitude=&country=&province=&city=&sponsor=) or 2. Pour cool oil in a sealable container (old soda bottle or something) and just toss it in the garbage.
I would recommend making home-made soap with it, all you need is a kitchen scale, some lye (can be purchased online), and some silicone molds,or if you have none of those/want to make huge batches, then use a milk carton. There are dozens of soap videos on YT, it's easy, cheap, fast and eco-friendly to make your own soap from discarded cooking oils/fats.
Ethan, would you consider trying a variation of this method? Boil the fries, but then coat them in corn starch or potato starch or a mix of both, shake off or brush off the excess, and then just fry them once until golden. There are videos on RU-vid of people making starch coated fries, and they are extra crispy without needing to double-fry. The boiling step should cook the potatoes through. Try it and see what you think of it.
Hello Ethan! I cannot thank you enough, for I tryed 4 times to fry French Fries using different techinques and guess what, ONLY your method took my soogy mashed potatos to a nicely golden, crunchy french fries! You are an amazing youtuber, a master chef and I hope that one day you will get way more attention for I will support you throughout this journey as much as I can. THANK YOU! :)
love the science behind it all, but there's no way i will spend hours making these just to make them all disappear in 2 minutes, especially when i can just go 2 blocks down and buy mddonalds fries.
I tried, you get really crispy fries, in fact they stay crispy forever (at least 12 hours) unless you let them steam together. For people who don't have thermometer: 1. boil at 7 (out of 10). 2. Fry at 10 (out of 10), both times.
Everyone's stovetop settings are different, I would advise people to get a thermometer rather than try to blind-guess. If you're rich enough to be making the best french fries you are rich enough to buy a thermometer.
Back then I didn’t make any fries because they werent good but now I dont make fries at home because it is too much work to do for a thing you can buy in a cheap price
Exactly. Look at those peanut oil going to waste. Sure you can deep fry something else like chicken or tempura, but that's too much of a meal for me, also eating deep fried food makes you unhealthy.
Recipe for 6 russet potatoes, cut into 4 inch fries-> 3:15 Boiling fried: 30 ml white vinegar per 2 liters of water 10 min cooking time, stir occasionally . 400F peanut oil
_After a couple of tries, I've found that a 5 minute par-boil will give you the same exact results as 8 or 9 minutes without worry of your potatoes turning to mush._ 10 minutes was too much time. The smaller fries started to turn.
@@ifyouloveChristyouwillobeyhim I'm glad I only tried a small batch using his directions, but the second try (dialing the time back a little) still wasn't quite right. Third time was indeed the 'charm'! 🤣
Hey Ethan, I used this recipe to make French fries and trust me, they were amazing. Super crunchy texture on the outside and soft on the inside. Just like the ones you get at any big fast food chains, if not better. I added my own twist to it by sprinkling some garlic powder over it and they tasted even better (personal opinion). Thanks for the research and recipe man. Love from India
Can i make my own frozen frenchfries like this? I mean, can i do like 2 kilos for the first frying process then can i make it frozen and use it when ever i want?
Dumb question, but where did you learn all this? I would really like to get more theoretical knowledge of cooking, especially chemical and physics stuff.
Ethan I just want to say that your videos are amazing - never change! I stumbled onto your channel and am shocked that you don't have hella more views. I appreciate your business oriented channel as well. That line about "making the kind of tutorial videos I would have wanted" applies 1000x to the content you've created. A friend of mine and myself watched a few of your recipes last night and were blown away by how thorough and succinct they are. You are a magnificent teacher and I have learned a lot! I will be throwing this channel at all of my friends until you're mad popular and stupid rich, best of luck mate!
Hey Ethan, I have a question for you. You used boiling with vinegar to burst starch and wash away simple sugar. Can you get a similar result by soaking the potatoes? This is the method I've always used for crispier fries in the oven. Would love to understand the food science behind this method.
Hello, I just tried these out. At the end my fries were nice and brown but a little flimsy still. Any idea why? Like still a little softer than id like them to be.
I see your point, but he does it most likely to have you hear if they are crounchy or not, if he ate with his mouth closed how could you tell if they were?
@@Paranesia I get that but if they were that crunchy you would hear it. Or just move the mic closer. Either way has to better than seeing his gaping mouth and weird biting
Ethan! You are great! I dont know if it is because your polish lastname or what but you seem so familiar! Anyway! Love your cooking, love your idea for this channel, you will be really famous soon im sure!
I've been making fries at home for years with mixed results. I always thought I needed better potatoes or something. But I made these tonight and was blown away. Can't wait for the next mussels and fries night!!
Super underrated channel fr. Not only do you teach the science behind different methods, you also make your recipes super home-cook friendly. I will be trying these French fries tomorrow!
I like how the rest of the world have these different kinds of potatoes i.e russet While my city only has 1, we just call it "potato" and almost everyone here doesn't know that there are other potato kinds
I tried this and honestly it was the crispiest fries that I have ever tried and this is the first time I'm making fries. I love how you explained what the significance of each of the steps were.
OMG I just did it. I followed every single steps given and the result is fantastic, much much much better than frozen fries bought from supermarket. It's crispy on the outside & soft and full on the inside. Adding some spices (my little tweak) like cayenne pepper and paprika powder makes it even more epic.
I know some people don"t like ketchup. So for these people i have an alternative for the saracha sauce. 1 part mayo 1 part mustard and saracha sauce to your taste you can also put chives or granulated garlic if u like garlic. ( i actually made this sauce several times and its really good)
I made these for the first time today with burgers for 4th of July for my mother and grandparents and they loved them! I think I could've done even better if I wasn't rushing. Can't wait to try them again!
This is legit how we do it in professional kitchen, if twice cooking we do the "Blanch" before hand and like eithan said freeze and cook to order, or if triple cooking we do all steps here and freeze or store in fridge adn fry one more for extreme crunchy fries
Forget whatever you were going to have for your next meal; these are fucking incredible. The simple, thoughtful tips really translate to a much better fry experience. They taste great and have the perfect texture, and since they're boiled first, you can fry them to your desired crispiness level without worrying about undercooking them.
I enjoy the approach of this channel content because it keeps it all informative in a way that I've noticed others can't do. Which is to say that I don't feel like it's not coming off as pretentious.
Another method that has worked quite well for me is to add very cold water, almost to the point of freezing, to the pot that contains the potatoes that are being fried just before taking them out. Honestly, they are much better than McDonalds.
Boiling is not necessary. Just soak them for 30 minutes in ice cold water and change the water 3-4 times in this time. This will remove all the sugar on the outside. And you want your fries cold for the first fry.
between this video and the one I watched previously about how to make fries at home, I drank 3 beers and now have no ambition to make fries now. (doordash is on the way)
Thanks! Just tried this deal. OMG! Best fries I've ever had. Used Canola oil because I couldn't find peanut oil in a reasonable size. I also used distilled white vinegar because you didn't specify which type. Worked like a charm!
*Want an easier way?* 1. Cut the potato 2. Place it in a bowl 3. Put a tablespoon of cornstarch (if u don’t it use flour) 4. Fry. *The cornstarch makes the fries crunchy and dry. Try this and tell me how it worked out*
GREAT RECIPE!!! I just tried it myself after couple suggy tries. Not super-crispy like I expected (maybe should have keep them in the oil little longer) but they are really good. And, to my surprise, this vinegar trick makes HUGE difference. Thank you!!
